About Bachelors in Hotel Management & Catering Technology


Hotel Management & Catering Technology is a multidisciplinary field, which develops and nurtures the students in four specific areas, food production, food, front office management and hospitality service management. Parul University offers a four year Bachelors degree in Hotel Management and Catering Technology which seeks to impart within the students the specific hospitality skillsets coupled with managerial competencies. The program seeks to shape the student’s mannerisms and hospitality etiquettes. As a way of promoting and developing the practical understanding of the students, the faculty is equipped with state of the art facilities such as workshops and training kitchen, training bar, housekeeping lab, amongst others. The students are actively engaged in cooking sessions and service practices under the guidance of expert faculties and academic persons. To ensure the professional competencies of the students, the Faculty of Hotel Management and Catering Technology goes on to conduct various field training and internship opportunities with various renowned brands across the catering industry. This bachelors program endeavours to inculcate management, analytical and technical skills within our students. In addition to this, the faculty provides hands on training which offers students an added exposure to this industry. Beyond the scope of the curriculum, the faculty goes on to shape within students, the relevant interpersonal and professional competencies to enhance their employability.

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National Applicants

International Applicants

Bachelors in Hotel Management & Catering TechnologyProgram Outcomes


Why Study Bachelors in Hotel Management & Catering Technology

As the tourism industry is growing at an unmatched pace, the scope for hospitality provides the students a pool of lucrative career prospects. With the increasing scope of the tourism industry, several hotels and restaurants are being set up around the globe, the demand for competent hotel managers is also increasing. The field of hospitality is touching new horizons of creativity and diversity at an escalating rate, thus the program seeks to develop and shape students towards this direction.
Hotel Manager

Hotel Manager

An ability to develop hospitable qualities which will allow you to professionally serve the people.

Food & Beverage Manager

An ability to demonstrate leadership, professional ethics, and responsibility to handle customers.

Food & Beverage Manager
Restaurant & Food Service Manager

Restaurant & Food Service Manager

An ability to be adaptable and flexible in dynamic surroundings, along with an ability to deal with associates on various levels.

Chef and Sous Chef

An ability to master and understand the various blends of unique ingredients, and to utilize these for making several meals.

Chef and Sous Chef

Duration: 4 years (Semester System)


affiliation

Affiliation

Constituent College of Parul University

eligibility

Eligibility Criteria

The candidate shall have passed 12th in any stream with a minimum of 45% for general category (40% for SC/ST/SEBC Candidates) with English subject from a recognized board.

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Mode of Admission

For admissions please visit our portal to register/login yourself and proceed ahead with your admission application.

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Bachelors in Hotel Management & Catering Technology feesFees

Country
State

Bachelors in Hotel Management & Catering Technology

₹ 61,000/- Annually*

* Tuition Fees may vary depending on the Country/ State in which the candidate has passed their qualifying examination.

Bachelors in Hotel Management & Catering Technology CurriculumCurriculum

Foundation In Food Production –I

Foundation In Food Production -II

Foundation In Food &Beverage Service –I

Foundation In Food & Beverage Service –II

Introduction to Front Office

Front office operations-I

Introduction to Accommodation Operations

Accommodation Operation-I

Basics of Computers

Commodities

Basics Of Communication

Communication Skills

 

Food Production Operations- I

Industrial Exposure (Training): Report , Log Book, Attendance, General Proficiency, Presentation & Viva –Voce

Food &Beverage Operations-I

 
Front Office Operation-II  

Accommodation Operations-II

 
Hotel Accounts  

Food Science & Nutrition

 

 

Food Production Operations- II

Advanced Food Production

Food &Beverage Operations-II

Advanced Food & Beverage Service and controls

Accommodation Operations-III

Room Divisions Management

Fundamentals of Management

Environmental Studies

Travel & Tourism Operations

Human Resource Management

Business Communication

Research Methodology

Basic French

Personality Development –I

 

Fundamental of Hospitality Sales & Marketing

On Job Training (OJT): Report

Hotel Law

Log Book

Project

Attendance

Facility Planning

General Proficiency

Personality Development –II

Presentation & Viva -Voce

Advance French

 

Elective –I (Professional Elective)

 

Elective-II

 

 

Bachelors in Hotel Management & Catering Technology Curriculum Culinary Excellence


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Practical Training

The faculty of hotel management and catering technology focuses in the development of the students’ practical abilities, thus several laboratory and workstations

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Training Kitchen

A specifically designated teaching and training kitchen allows students to work and navigate the various elements within the kitchen. The students are taught to prepare specific dishes and

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Computer Lab

The computer lab provides students hands-on experience in various software with high-speed internet access. Students get aware of the basics of computer which plays an important role in

https://www.paruluniversity.ac.in/Bakery and Confectionery

Bakery and Confectionery

https://www.paruluniversity.ac.in/Front Office Lab

Front Office Lab

https://www.paruluniversity.ac.in/Housekeeping Lab

Housekeeping Lab

https://www.paruluniversity.ac.in/Training Bar

Training Bar

https://www.paruluniversity.ac.in/Training Guest Room

Training Guest Room

https://www.paruluniversity.ac.in/Training Restaurant

Training Restaurant

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