Overview
The Bachelor of Science in Hotel Management and Catering Technology is an undergraduate hospitality degree combining hotel operations, food production and catering with applied business and service learning.
What students study
Typical areas include food production, bakery, food and beverage service, front office, housekeeping, nutrition, hygiene, accounting, marketing and catering systems. Training kitchens, restaurants, rooms laboratories, events and internships are central.
Duration and study options
The programme is commonly three years full time, though four-year structures may exist. Compare practical hours, equipment, food-safety standards, internships, hotel and catering partnerships and the balance between science, operations and management.
Eligibility and admission
Applicants generally need Class 12 or equivalent, often with English and the marks or medical-fitness conditions stated by the institution. Selection may use hospitality or university entrance tests, qualifying marks, interviews and counselling.
Career and further study
Graduates enter hotel operations, kitchens, catering, food and beverage, front office, housekeeping, events, facility services and hospitality sales. Options include hospitality or tourism management, MBA, culinary study, event management and research.
Student checklist
Before applying, compare the syllabus, recognition or regulatory approval where applicable, delivery mode, fees, practical training, entrance requirements and placement support. Always confirm the current rules with the university or admission authority.
Important: Course structures, duration, eligibility and professional recognition can vary by university, specialisation and academic year. Use this overview for planning and verify the latest prospectus before applying.