About the Department
The Department of Hotel Management & Catering Technology, a constituent of Baba Farid College of Engineering and Technology (NAAC A+ accredited), is dedicated to nurturing hospitality leaders with global standards. Affiliated with Maharaja Ranjit Singh Punjab Technical University (MRSPTU), Bathinda, the department offers a dynamic Bachelor’s degree program designed to equip students with industry-relevant knowledge, practical expertise, and managerial acumen in the hospitality sector.
The curriculum integrates core hospitality disciplines such as food production, front office operations, housekeeping, food & beverage service, hospitality marketing, and hotel accounting. Emphasis is placed on experiential learning through fully equipped training kitchens, model guest rooms, mock bar setups, restaurant simulations, live event management, and industry internships.
Supported by a team of experienced faculty and seasoned industry professionals, students are trained to master hospitality standards, guest relations, and international service protocols. The department also fosters soft skills, leadership development, and entrepreneurial thinking—empowering graduates to pursue rewarding careers as hotel managers, chefs, event coordinators, F&B executives, or hospitality entrepreneurs.
Program Overview
The Bachelor in Hotel Management and Catering Technology (BHMCT) is a dynamic and career-oriented four-year undergraduate degree program designed for students who aspire to thrive in the fast-paced and ever-evolving world of hospitality, hotel management, and tourism. This program offers a perfect balance of theoretical learning and practical training, empowering students with the knowledge, skills, and confidence required to excel in the service industry.
Throughout the course, students gain in-depth understanding of various aspects of hotel operations including front office management, housekeeping, food and beverage service, and culinary arts. The curriculum also covers essential areas such as hospitality marketing, and customer relationship management, nutrition and food science, tourism and travel management, event planning, These subjects are taught through a mix of classroom instruction, hands-on workshops, industry case studies, and real-time simulations that mirror actual hotel environments.
What makes the BHMCT program unique is its strong emphasis on holistic development. Alongside core technical skills, students are trained in essential soft skills like communication, problem-solving, leadership, time management, and intercultural awareness—qualities that are critical for success in any service-oriented profession. The course also offers exposure to internships, live kitchen training, hotel visits, guest lectures by industry professionals, and opportunities to participate in national-level hospitality events and competitions.
Course Offered
Job Profiles
| Job Profile | Role |
|---|---|
| Hotel Manager | Oversee daily hotel operations, ensure guest satisfaction, manage staff, and optimize profitability. |
| Food & Beverage Manager | Manage restaurant and bar operations, supervise F&B staff, and ensure quality service and hygiene standards. |
| Front Office Executive | Handle reservations, check-ins, check-outs, and provide customer service at the front desk. |
| Housekeeping Supervisor | Supervise cleaning staff, maintain cleanliness standards, and manage laundry and room supplies. |
| Chef / Culinary Expert | Plan menus, prepare meals, maintain food safety standards, and lead kitchen operations. |
| Catering Manager | Organize catering services for events, manage food service staff, and ensure timely delivery of quality meals. |
| Event Manager | Plan, coordinate, and execute hospitality events like weddings, conferences, and banquets. |
| Entrepreneur / Hospitality Consultant | Start and run hospitality ventures or offer expert advice to improve operations and services in the industry. |