Bachelor of Hospitality and Catering Management (BHCM) - Purbanchal University


Purbanchal University

Management

4 year(s)


Offering Colleges (1)



The hospitality industry is one of the largest and fastest growing industries in the world creating large percentage of employment. The hospitality industry covers wide range of organizations offering food and beverage and accommodation with motive to provide the best service to the guest.


Bachelor in Hospitality and Catering Management (BHCM) is a four-year- Eight -semester program for total 138 credit hours. It provides the concepts and techniques related to hotel and restaurant operation, international marketing, food preparation and service, financial analysis, accounting, front office operations and handling multicultural team through the exceptional education system, professional instructors, seminar, workshop and industry visit which helps to equip student with necessary knowledge and intellectual and vocational skills to gain employment at supervisory and manager level in hospitality industry.


Offering Colleges (1)


Eligibility

Eligibility:
Candidate must have completed +2/Intermediate or equivalent in any stream from any recognized Board/ University.

Selection Procedure
Candidate will be required to get through the Purbanchal University’s entrance exam and interview.

 

Job prospectus

Job Prospects of BHCM

The hospitality industry is vibrant and glamorous field. A career in hospitality opens up an opportunity to earn a very good living and it offers a more dynamic working environment. Upon completion of this course students will be able to pursue further study in hospitality management or also be able to work in hospitality industry

Hotel

  1. Front Office
  2. Food and Beverage Service
  3. Food Production
  4. Housekeeping
  5. Sales and Marketing
  6. Guest Relation/ Service

Shipping

Railway Catering

Food Processing Industry

Travel Agency

Tourism Organization

Resorts

Restaurants

Catering

Health Clubs

Airlines

Casinos

Cruise Liners

 

 

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Curricular structure

Core Subjects of Bacheor in Hospitality and Catering Management (BHCM):


Front Office Management
Front Office Management Knowledge develops skills of guest service, public relation, reservations, registration, room and rate assignment, maintenance and settlement of guest accounts. Furthermore the students specializing in this subject will be able to prepare budget, forecast and implement the departmental requirements.

The Knowledge acquired in Front Office Management is not only helpful to manage Hotel’s Front Office Department but also capable of managing day to day activities of business houses and multinational companies.

Housekeeping Management
This course develops skill to enable students to get acquainted with the Housekeeping Department and its position in the Hotel Industry and to enable students to acquire a through practical knowledge to understand and operate a vriety of manual and electronic systems found in a typical housekeeping department of hotel. This course also provide knowledge of textile, fibers and weaves with relation to purchasing linen, laundering procedure, inventory and record keeping, issuing and receiving techniques. Specialization in this subject will make the student capable of maintaining hotel, hostel, nursing homes, resident and public areas, operating laundry houses, etc.

Food Production and Patisserie
This course develops skills in handling and preparing food stuffs by using different methods of cooking. This course provides comprehensive knowledge of professional cooking, patisserie and larder work as applicable to the catering industry inclusive of hotel, restaurants, cruises, railways, shipping and food processing industries.

Culinary Arts
Culinary arts is intended to develop skills in preparing and presenting food in an eye appealing way for any exclusive and high quality food serving environment. It helps to fulfill the requirement of the professionals dedicated to showmanship in food carving, ice carving, patisserie, etc.

Food and Beverage Service
This course imparts knowledge, skill and most essential attitude required in the operational activities of Food and Beverage service. It imparts comprehensive knowledge of various alcoholic beverages and operating a bar and ensure through grounding in the principles of service of all types of alcoholic beverages and its related activities, develops skills in planning and coordinating banquet, buffet of various occasion and to plan and organize bar for service, to develop the concept of food service layout facilities and skills on supervising meal service and gueridon service.

Catering Management
This course provides student a high level knowledge in mass production and catering for banquets of various kinds, Airline, Cruise etc. The course concentrates on quality food production, presentation, menu planning and cost control for the catering and banqueting activities.

Casino Management
The course introduces the students with the working environment of casinos, function ares, type of games, casinos market and marketing and requirement of exclusive service.
The students specializing in this course will have an opportunity to enter the casion industry in Nepal and Abroad.

Industrial Training
Industrial Training is an important part of the BHCM study where students get the opportunity to know and learn the real world of Hotel Management and Hospitality. In the 7th and 8th Semester students are sent to Five Star hotels for the internship of nine months.

Curricular Structure

Semester Subjects and Credit Hours Semester Subjects and Credit hours
SEMESTER I / 18 Credit Hours
108 Communication Skill in English
109 Food production
110 Food and Beverage Service.
111 Front Office Operations Management
112 Hygiene and Sanitation management
113 Travel & Tourism Management

SEMESTER II / 18 Credit Hours
208 Hotel Engineering and Maintenance.
209 Food production
210 Food and Beverage Service.
211 Front Office. Management
212 Food Science /Nurtition
213 Supervisions Management in Hospitality Industry.
SEMESTER III / 18 Credit Hours
308 House Keeping Operations.
309 Food production
310 Food and Beverage Service.
311 Hospitality Marketing.
312 Travels and Tourism Management(1).
313 Human Resource Management.

SEMESTER IV / 18 Credit Hours
408 House Keeping Operations.
409 Food production
410 Food and Beverage Service.
411 Travels and Tourism Management II
412 Economics.
413 Management skills
SEMESTER V / 18 Credit Hours
508 Food production
509 Food and Beverage Service.
510 Catering Management.
511 Hotel Accounting.
512 Fundamentsla of Computers.
513 Hospitality French-I


SEMESTER VI / 15 Credit Hours

608 Bakery and Confectionary
609 Art and Sciene of Culinary perparation
610 Food and Beverage Service.
611 Hospitality French-II
612 Business Law.
613 Computer in Management


SEMESTER VII / 20 Credit Hours

708 Industrial Training Report Writing
Food Production
Food and Beverage Service.
House keeping
Front Office

SEMESTER VIII / 18 Credit Hours
808 Casino Management.
809 Air Hosted / steward
810 Practical Costing and Pricing
811 Specialization Training