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The Bachelor of Hotel Management and Catering Technology is a four-year undergraduate professional programme conducted through offline classroom instruction and practical hospitality lab sessions. Focused on core hospitality operations, the curriculum provides intensive training in food production, food and beverage service, housekeeping operations, front office management, hospitality accounting, and catering hygiene standards. Laboratory work and food production practicals equip students with culinary techniques, guest management competencies, and operational supervision capabilities. Graduates are prepared for managerial and operational roles across star-rated hotel chains, luxury resorts, commercial catering services, cruise lines, airlines, and hospitality event management companies.