The four-year, eight-semester Bachelor of Hospitality and Catering Management (BHCM) curriculum requires 138 credit hours. Thru the outstanding educational system, professional instructors, seminars, workshops, and industry visits, it offers concepts and techniques related to hotel and restaurant operation, international marketing, food preparation and service, financial analysis, accounting, front office operations, and managing multicultural teams. This helps to equip students with the knowledge and intellectual and vocational skills necessary to obtain employment at the supervisory and manager level in the hospitality industry.
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The candidate must have graduated from any accredited board or university with a +2, Intermediate, or equivalent degree in any stream.
Upon completion of the program, students will be able to:
Apply professional knowledge and skills in hospitality and catering operations.
Manage food production, food and beverage services, front office, and housekeeping activities.
Plan and manage catering, events, and hospitality services effectively.
Apply accounting, marketing, human resource, and management principles in hospitality businesses.
Demonstrate effective communication, leadership, customer-service, and problem-solving skills.
Maintain food safety, quality, sanitation, and professional service standards.
Pursue careers in hotels, restaurants, resorts, catering companies, airlines, cruise services, tourism organizations, and event management
The Bachelor of Hospitality and Catering Management (BHCM) is an undergraduate program that provides comprehensive knowledge and practical skills in hotel and restaurant operations, food production and service, catering, front office management, hospitality marketing, accounting, and human resource management. The program combines classroom learning with seminars, workshops, industry visits, and practical training to prepare students for supervisory and managerial roles in the hospitality industry.
