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Hotel Management & Catering Technology (HMCT)


PROGRAMME STRUCTURE FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY

Term 1

G101 Communication Skill-I
HMCT101 Basic Accountancy
HMCT102 Value and ethics in Profession
HMCT103 Introduction to Hotels & Tourism
HMCT202 Sales and Marketing
HMCT205 Front Office Operation
G109 NCC (I) / NSS (I)

Term 2

G102 Communication Skill – II
HMCT104Introduction to Information Technology
HMCT105 Food and Nutrition
HMCT203Food Safety and Hazards
G301 Environmental Education
HMCT403Food Production - I
G110 NCC II / NSS II

Term 3

HMCT201 Personality Development
HMCT206 Housekeeping Operation
HMCT301 A-D Soft Core
HMCT401 Principles of Management
HMCT404 Food Production – II
HMCT406 Food and Beverage Services – I

Term 4

HMCT204 Tour Operations
HMCT402 Human Resource management
HMCT407 Food and Beverage Services - II
HMCT408 Accommodation Operation
HMCT409 Food and Beverage Controls
HMCT507 Hotel Engineering

Term 5

HMCT405 Hotel Law
HMCT410 Services Marketing
HMCT501FinancialManagement
HMCT503 Advance Food Production
HMCT505Point of Sales Management System
HMCT506 Accommodation Management

Term 6

HMCT502 Entrepreneurship Development
HMCT504Property Management System
HMCT601-604 Elective – I
HMCT601-604 Elective – II
HMCT508 Seminar
HMCT509 Project

Industrial Training: Students have to undergo Industrial Training in one phase during the vacation after the 4th semester. The training shall be for a duration of not less than 5(five) weeks. A Student who does not complete the Industrial Training shall not be eligible for admission in the 5th Semester.