BACHELOR OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY [BHMCT]

This was a practical course which was my favorite part as along with lectures we had several practical sessions in which we were taught the work we had to do in a decent job. We almost learn all the parts and gave exams accordingly every semester and several practice exams. Also, for theoretical lecture subjects, there were theory exams.

There were decent chances of jobs and placements at the institute in a reputed hotel as the students got hired in some of the hotels where the pay was quite average. On the other hand, some interviewers took freshers to do an internship first with lower stipend just to train them and increase their potential.

At IHM Meerut, events were organized by the institute and students jointly like cultural dance and management webinars, tech-fest where students showed their talent in relevant fields. Also, there were extensive seminars and discussions after which there was an expert lecture at the seminar hall.

Students gave 74,600 per annum for this particular four-year course where the university admission department took extra charges included. Also, some students preferred the installment system for the payment of the fees.

We had some video-discussions on the projector after which the students shared their views willingly. Also, there were workshops on some topics shortlisted by the institute for better understanding. Some students spend most of their time in the kitchen learning new dishes.

The hotel infrastructure was good and the rooms were quite wide with enough space with a personal separate bed for every student. Also, a separate study table was allotted to the students. There were clean rooms with a decent environment for academics at the hostel and the food was moderate at the mess.

The candidates are eligible for this course who completed the higher secondary education so after that I applied to this institute for a four-year bachelor's degree. I applied through the offline platform at the admission counter with my documents in the given timeline by the admission department.

All the faculties had almost experience of 10 years of service in a hotel itself managing and every other process like food inventory. They explained the topic with a relevant example so that the students can understand where to apply which section of theory to the work.