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Bachelor of Hotel Management & Catering Technology

Bachelor of Hotel Management & Catering Technology

at Sunder Deep Group of Institution India

Overview

The BHMCT programme aims to provide students a strong base of knowledge, skills and attitudes required for employability/ leadership roles in hospitality and restaurant operations/ management /entrepreneurship. The last year i.e., the 4th year, is a specialization in which the students can choose the subjects according to their liking and their area of interest for their professional career.

Focus

  • Gaining knowledge and skills in Food Production, Food & Beverage Service, Front Office, Accommodation Operations, and Management Studies.
  • Developing attitudes, contextual knowledge and appropriate techniques; demonstrate, apply and commit the same towards the specific needs of the hospitality industry with due consideration of    health and safety, cultural, societal, legal and environment.
  • Develop research acumen to identify and solve business problems with the hospitality and management principles learnt, and apply them in day-to-day work as a member, and as an efficient leader of the team.

 

Read More

30

Application Processing Days

Under Graduate

Program Level

Fact & Figures

Full Time On Campus

Study Mode

48

Duration

Sunder Deep Group of Institution

Location

Bachelor of Hotel Management & Catering Technology Assistant Fee

$75000

Tuition Fee

$NA

Average Cost of Living

$0

Application Fee

Bachelor of Hotel Management & Catering Technology Admissions Requirements

  • Minimum Level of Education Required: To be accepted into this program, applicants must have Grade 12 / High School Diploma or equivalent obtaining a minimum aggregate of 50% marks(SC/ST- 45% Marks) and with English as a compulsory subject from a recognized board.
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Detailed Program and Facts

30

Application Processing Days

Full Time On Campus

Program Intensity

Under Graduate

Program Level

48

Duration

Study Visa

The BHMCT programme aims to provide students a strong base of knowledge, skills and attitudes required for employability/ leadership roles in hospitality and restaurant operations/ management /entrepreneurship. The last year i.e., the 4th year, is a specialization in which the students can choose the subjects according to their liking and their area of interest for their professional career.

Focus

  • Gaining knowledge and skills in Food Production, Food & Beverage Service, Front Office, Accommodation Operations, and Management Studies.
  • Developing attitudes, contextual knowledge and appropriate techniques; demonstrate, apply and commit the same towards the specific needs of the hospitality industry with due consideration of    health and safety, cultural, societal, legal and environment.
  • Develop research acumen to identify and solve business problems with the hospitality and management principles learnt, and apply them in day-to-day work as a member, and as an efficient leader of the team.

 

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