Registration End Date : 9 July 2024
The B.Sc. in Hospitality Management & Culinary Arts program at Rayat Bahra Institute of Management offers a comprehensive education in hospitality services, management practices, and culinary arts. This program equips students with the expertise needed for excellence in hotel management, event planning, and culinary skills, preparing them for successful careers in hospitality and tourism. Rayat Bahra Institute of Management is affiliated with IKG Punjab Technical University and the program integrates hands-on experience with academic rigour to prepare students for leadership roles in the dynamic hospitality industry.
| Semester | Batch Name | Category | Intake | Total Sem Fee |
|---|---|---|---|---|
| Per Semester | 2024-2028 | General | 120 | 35000 |
Eligibility:10+2 All Streams
Duration: 4 years
Affiliated to: IKG-PTU
The mission of the Hospitality Management (HM) program is to prepare a diverse community of students to become successful professionals who aspire to leadership roles in the global hospitality industry and their community. Educating and supporting leaders who can contribute as professional managers, entrepreneurs, and stewards of existing and emerging enterprises in the private, public, and social sectors. Carrying out research, publication, consultancy, and advisory work to advance new knowledge and innovation and to provide thought leadership in management theory and practice. To see the present needs at the Hospitality and catering sector, RBGI-Hoshiarpur –Hospitality branch focused on two programme: 4 years Degree in Hotel Management and Catering Technology which is popularly known as BHMCT. B-VOC(Hospitality& Catering Management): 1.Bachelor Degree in Hotel Management 2. Diploma in Hotel Management 3. Certificate course in Hotel Management
In the first semester, students laid the groundwork for their Hospitality Management and catering Technology studies. The curriculum includes an overview of the hospitality sector, basic culinary skills, and an introduction to front-office operations. Principles of management and food and beverage service basics are also covered to provide a well-rounded understanding of the industry. Environmental studies are also included to highlight the importance of sustainability in hospitality.
The second semester focuses on specialised subjects. Students study food science and nutrition, hotel housekeeping, and customer service skills, emphasizing practical and interpersonal aspects. Catering technology and business communication are introduced to enhance technical abilities and professional interaction. Students can also choose an elective to tailor their educational experience to their interests.
In the third semester, students build on previous knowledge with advanced courses. Topics include advanced food production, beverage management, and hotel engineering. Human resource management in hospitality is covered to develop staff management skills, and marketing strategies for the industry are explored. An additional elective provides further opportunities for focused learning.
The fourth semester addresses critical areas in hospitality management. Students learn about menu planning, design, event management, and hospitality law. Financial management in hospitality is included to teach budgeting and financial planning skills. Open electives and additional electives offer further opportunities for specialised study.
The fifth semester highlights advanced topics and practical skills. Students explore culinary arts and international cuisine, strategic management, and sustainable practices in hospitality. Food and beverage cost control is covered to teach cost management techniques. Open electives and additional electives provide opportunities for further exploration and specialisation.
In the sixth semester, students focus on core operational and management concepts. The curriculum includes hospitality operations management, tourism management, and research methodology. Entrepreneurship in hospitality encourages innovative thinking. Open and additional electives allow students to delve deeper into areas of interest.
The seventh semester features hands-on experience and advanced coursework. Students complete an industry internship and study advanced catering technology. They also cover hotel and resort management and emerging trends in hospitality technology and innovation. An open elective offers additional opportunities for personal interests.
In the final semester, students complete their studies with a capstone project integrating their learning. Strategic planning, wellness, and spa management courses prepare students for career paths. Professional development and career planning are emphasised, with an additional elective allowing for final specialised learning.
Basic Training Kitchen
The purpose of a Basic Training Kitchen in Hotel Management is to teach students essential culinary skills, kitchen operations, and hygiene practices. It provides hands-on experience in cooking, food preparation, and safety, forming a foundation for advanced culinary training and careers in the hospitality industry.
Bakery and Confectionary Lab
The purpose of a Bakery and Confectionery Lab in a Hotel Management course is to provide students with hands-on experience in baking and pastry arts. It teaches essential techniques in making bread, pastries, desserts, and confectioneries, along with understanding ingredient properties and food safety. This lab helps students develop specialized skills for careers in bakery and pastry departments within the hospitality industry.
House Keeping Lab
The purpose of a Housekeeping Lab in a Hotel Management course is to train students in the essential skills of maintaining cleanliness, organization, and upkeep of guest rooms and public areas. It provides practical experience in cleaning techniques, inventory management, laundry operations, and customer service, preparing students for roles in hotel housekeeping and facility management.
Front Office Lab
The purpose of a Front Office Lab in a Hotel Management course is to train students in managing front desk operations, guest relations, reservations, and communication skills. It provides hands-on experience with check-in/check-out procedures, handling guest inquiries, and using property management systems, preparing students for roles in hotel reception and customer service.
Basic Training Restaurant
The purpose of a Basic Training Restaurant in a Hotel Management course is to provide students with practical experience in food and beverage service. It teaches skills in table setting, serving techniques, customer interaction, and order management. This training prepares students for roles in restaurant operations and service in the hospitality industry.
“Hotel management is now more of a science than an art, and good stewardship of hotel properties will pay off handsomely in the coming years.” Hotel management is an attractive job option for someone with a nice personality, good communication and social skills, a desire to learn new languages, a want to experience and adapt to different cultures, and a desire to help people. As India rises in popularity as a tourist destination, the demand for hospitality and hotel sector expertise will only increase. This is a fantastic chance for students or professionals interested in working in this fascinating and dynamic business.”
Mr. Harsirat
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