International Programmes

Bachelors Degree- Bachelor in Hotel Management and Catering Technology (BHM&CT) Bachelors Degree- Bachelor in Hotel Management and Catering Technology (BHM&CT) Bachelors Degree- Bachelor in Hotel Management and Catering Technology (BHM&CT) Bachelors Degree- Bachelor in Hotel Management and Catering Technology (BHM&CT) Bachelors Degree- Bachelor in Hotel Management and Catering Technology (BHM&CT) Bachelors Degree- Bachelor in Hotel Management and Catering Technology (BHM&CT)

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Osmania University, Hyderabad, Andhra Pradesh (Telangana) India

Course Overview

GESTO Culinary & Hospitality Academy is a renowned network of Educational Institutions dedicated to provide highest level of Culinary and Hospitality Skills Development Training through Top Class Programs. The academy believes in two dimensional focus of 'Technical Knowhow' and 'Hands on Experience' leading to Professional Excellency and Positive Attitude.

The Degree in Hotel Management & Catering Technology is a unique program designed to train and develop future leaders of the hospitality industry. Bachelor in Hotel Management and Catering Technology is offered by Osmania University, Hyderabad which is a UGC recognized, NAAC `A Grade’ accredited university and is amongst the top ten Universities in India. The course duration is spread over three years, which includes a six months industrial training in five star or luxury hotels. The course helps the student to understand hotel & catering operations in depth. It also gives students hands on work experience and monitored training through practical classes. The students shall also be awarded with three online certificates from American Hospitality Academy USA, world campus. These modules act as finishing school to students.

Minimum Entry Requirements

  • The minimum qualification for admission is pass in Intermediate or 10+2 system of Senior Secondary Education or its equivalent with English as one of the compulsory subject
  • There is no Maximum Age limit for candidates.
  • The applicant should be medically fit and the same should be certified by a registered medical officer

Course Duration

The Course duration is spread across three years with Theory, Practical and On the Job exposure.

Program Start Dates

The Admissions for students is from April to September. The Course commences from first week of August. Registrations for the program are based on first come first basis.

Aim

The overall aim of this course is to provide an education for students who aspire to get management positions in hospitality organizations in both the private and public sectors of industry. Students are introduced, through this course, to the wide choice of career opportunities available within the hospitality/tourism industry. On successful completion of the degree the graduates develop the following characteristics:

  • The capacity and desire to read analytically a range of appropriate material, to think logically and to communicate clearly.
  • The technical and managerial skills and product knowledge necessary for a career in the hospitality/tourism industry.
  • An interdisciplinary approach to problem-solving and decision making.
  • The personal competence necessary for careers at managerial level & operational levels

Course Curriculum

Year 1- Subjects

  • Fundamentals of Food production (Theory &Practical)
  • Food and Beverage Service –I (Theory & practical)
  • Accommodation Operations-I (Theory & practical)
  • Front Office –I (Theory & practical)
  • French
  • Communicative English
  • Hygiene, Sanitation & Safety
  • Environmental Studies
  • Basic Computer Applications (Theory & Practical)
  • Hospitality English Communication (AHA)

Year 2- First Semester Subjects

  • Indian Regional Cuisine (Theory & practical)
  • Food and Beverage Service -II (Theory & practical)
  • Accommodation Operations - II (Theory & practical)
  • Front Office- II (Theory & practical)
  • Hotel Accounts
  • Principles of Management
  • Hotel Law
  • Hotel Engineering & Maintenance

Year 2 – Second Semester

  • Industrial Exposure Training - For 20 weeks
  • Presentation ( Viva- Voce)

Year 3 – First Semester Subjects

  • Advanced Food Production (Theory & Practical)
  • Food & Beverage Service – III (Theory & Practical)
  • Accommodation Operations - III (Theory & practical)
  • Front Office- III (Theory & practical)
  • Financial Analysis
  • Marketing & Sales
  • Human Resource management
  • Economics & Tourism

Year 3 – Second Semester Subjects

  • Larder & Kitchen Management (Theory & Practical)
  • Food & Beverage Service - IV (Theory & Practical)
  • Information Technology in Hotel Industry(Theory & Practical)
  • Facility Planning
  • Food & Beverage Management
  • Project Report Viva Voce

Career & Placement Opportunities

We are proud to boast the 100% placement records for the past years

Global growth and development of tourism have opened up innumerable openings. As a result graduate can look forward to following career opportunities:

  • Management Trainee in Hotel and Allied Industry
  • Guest/ Customer Relation Executive in Hotel and other Service Sectors
  • Kitchen Management/ Housekeeping Management Trainee in Hotels
  • Career Opportunities in Flight Kitchens
  • Multi Skilled Executive in Fast Food Chains
  • Hospital and Institutional Catering Executives
  • Faculty in Hotel Management/ Food Craft Institutes (after gaining industry work experience)
  • Cabin Crew in National and International Airlines
  • Catering Officer or Chef in Cruise Lines
  • Marketing/ Sales Executive in Hotel
  • Executive in Tourism Development Corporations and Resort properties
  • Self-employed entrepreneurs

The Training and Placement cell provides excellent infrastructure/facilitation to support every stage of the placement process. Arrangement for the pre training and placements talks, written test, interviews and group discussions are made as per the requirements of the organization as well as the students. A regular corporate interaction weaves the thread to create a mosaic for 100% placements.

Recent Recruiters

  • P&O Cruises
  • Norwegian Cruise Liners
  • Marriott’s
  • Hyatt
  • Radisson
  • Hilton
  • Leela
  • Taj
  • Oberoi
  • Trident
  • Zuri
  • Ramada International
  • Domino’s Pizza
  • KFC
  • ITC-Fortune
  • InterContinental
  • Holiday Inn
  • Aviation Industry & Corporate Houses

Course Outcome

  • Provide professional customer service that achieves a high level of customer satisfaction and enhances the guest experience
  • Analyze the interdependence of various tourism sectors on a local, national and global scale when solving industry issues
  • Apply essential human resources management competencies resulting in an ethical and productive hospitality work environment
  • Apply basic cost control and revenue management techniques to maximize performance results of an enterprise. Evaluate financial information and financial implications related to business decisions to support the goals of a hospitality enterprise
  • Produce service marketing, sales plans and collateral in order to increase revenue
  • Support the provision of healthy, safe, secure, well-maintained and environmentally sustainable practices within the industry
  • Develop ongoing personal & professional development strategies and plans to enhance leadership & management skills for the hospitality environment
  • Employ various technologies, systems and computer applications for the hospitality industry
  • Perform effectively as a member of a food and beverage team
  • Perform effectively as a member of an accommodation operations team
  • Demonstrate professional customer relations, with external customers and internal staff
  • Demonstrate excellent culinary, bakery skills and effectively perform as a team member in the Kitchen and Bakery
  • Graduates of our BHM&CT program will be knowledgeable hospitality leaders
  • Graduates of our BHM&CT program will have influence and impact within a diverse hospitality organization
  • Graduates of our BHM&CT program will be ethical leaders in their hospitality management roles
  • Graduates of our BHM&CT program will possess the self-knowledge required for continued personal and professional development as hospitality leaders

Documents to Be Submitted

  • 10th and 12th Mark sheets (attested photocopies)
    • 1 Original
    • 1 Attested copy
    • 1 Photocopy
  • Birth Certificate
  • Caste Certificate from( Mee Seva)
  • Transfer or Leaving Certificate
  • Migration Certificate for other state students
  • Proof of identity
  • 4 passport size latest photographs

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