The National Council for Hotel Management and Catering Technology (NCHMCT) is an autonomous body under the Ministry of Tourism, Government of India and was set up in the year 1982. The Council provides direction, guidance and support in the Hospitality and Tourism Sector. The Council is running a 3–year Bachelor’s Degree Program in Hospitality and Hotel Administration, through its affiliated institutes across India. This program is designed to provide students with a comprehensive understanding of the hospitality and tourism industry, from the operational to the managerial level. The Council also offers various short–term and long–term courses in topics such as food production, front office, housekeeping, bakery and confectionary, food and beverage service, and hospitality law. The Council also provides consultancy services to the hospitality industry in areas such as tourism development and promotion, human resource management, strategic planning, and food and beverage management.
National Council for Hotel Management and Catering Technology (NCHMCT) Entrance Test
The National Council for Hotel Management and Catering Technology (NCHMCT) Entrance Test is conducted by the National Council for Hotel Management and Catering Technology (NCHMCT) for admission to its Bachelor of Science (B.Sc.) degree program in Hospitality and Hotel Administration. The test is conducted in online mode at various test centres across the country. The test consists of 200 objective type questions divided into five sections – Numerical Ability & Scientific Aptitude, Reasoning & Logical Deduction, English Language, General Knowledge & Current Affairs, and Aptitude for Service Sector. The test is of 3 hours duration and carries a total of 200 marks. The syllabus for the test is based on topics from 10+2 level and the qualifying marks for general category is 45%. The test also includes a personality test and a group discussion which are used for the selection of the candidates.
National Council for Hotel Management and Catering Technology (NCHMCT) Eligibility Criteria
The National Council for Hotel Management and Catering Technology (NCHMCT) offers various undergraduate and postgraduate programmes in hotel management. The eligibility criteria for admission to these programmes are as follows:
1. For Undergraduate Programmes:
– The candidate must have passed 10+2 examination with English as one of the subjects.
– The candidate should have a minimum aggregate of 50% marks in English and other relevant subjects.
2. For Postgraduate Programmes:
– The candidate must have a Bachelor‘s Degree in Hotel Management or equivalent from any recognised university.
– The candidate should have a minimum aggregate of 50% marks in their Bachelor‘s Degree.
3. For Diploma Programmes:
– The candidate must have passed 10th grade or its equivalent examination.
– The candidate should have a minimum aggregate of 50% marks in relevant subjects.
National Council for Hotel Management and Catering Technology (NCHMCT) Colleges In India
1. Institute of Hotel Management, Catering Technology and Applied Nutrition, Pusa, New Delhi
2. Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai
3. Institute of Hotel Management, Catering Technology and Applied Nutrition, Kolkata
4. Institute of Hotel Management, Catering Technology and Applied Nutrition, Bangalore
5. Institute of Hotel Management, Catering Technology and Applied Nutrition, Hyderabad
6. Institute of Hotel Management, Catering Technology and Applied Nutrition, Lucknow
7. Institute of Hotel Management, Catering Technology and Applied Nutrition, Jaipur
8. Institute of Hotel Management, Catering Technology and Applied Nutrition, Aurangabad
9. Institute of Hotel Management, Catering Technology and Applied Nutrition, Goa
10. Institute of Hotel Management, Catering Technology and Applied Nutrition, Bhubaneswar
11. Institute of Hotel Management, Catering Technology and Applied Nutrition, Dehradun
12. Institute of Hotel Management, Catering Technology and Applied Nutrition, Bhopal
13. Institute of Hotel Management, Catering Technology and Applied Nutrition, Gangtok
14. Institute of Hotel Management, Catering Technology and Applied Nutrition, Shimla
15. Institute of Hotel Management, Catering Technology and Applied Nutrition, Ahmedabad
16. Institute of Hotel Management, Catering Technology and Applied Nutrition, Chennai
17. Institute of Hotel Management, Catering Technology and Applied Nutrition, Chandigarh
18. Institute of Hotel Management, Catering Technology and Applied Nutrition, Vishakhapatnam
19. Institute of Hotel Management, Catering Technology and Applied Nutrition, Udaipur
20. Institute of Hotel Management, Catering Technology and Applied Nutrition, Cochin
National Council for Hotel Management and Catering Technology (NCHMCT) List of Stream
1. Bachelor of Science (B.Sc) in Hospitality and Hotel Administration
2. Diploma in Accommodation Operation
3. Diploma in Food Production
4. Diploma in Food and Beverage Service
5. Diploma in Front Office
6. Advanced Diploma in Hospitality and Hotel Administration
7. Advanced Diploma in Accommodation Operation
8. Advanced Diploma in Food Production
9. Advanced Diploma in Food and Beverage Service
10. Advanced Diploma in Front Office
11. Advanced Diploma in Bakery and Confectionery
12. M.Sc. in Hospitality Administration
National Council for Hotel Management and Catering Technology (NCHMCT) Syllabus
The National Council for Hotel Management and Catering Technology (NCHMCT) Syllabus is designed to provide a comprehensive foundation in the areas of hospitality management, catering technology and food service management. The syllabus is divided into four parts:
Part I: Introduction to Hotel Management: This part covers the fundamental principles of hotel management, such as the definition and scope of hospitality management, the history of hospitality industry, the different types of hotels, trends in the hospitality industry, and the importance of customer service.
Part II: Food and Beverage Management: This part covers topics related to food and beverage management, such as the fundamentals of food service, menu planning, food production, and beverage service.
Part III: Front Office and Housekeeping Management: This part covers topics related to front office and housekeeping management, such as the fundamentals of front office operations, housekeeping management, and the importance of customer service.
Part IV: Event Management and Tourism: This part covers topics related to event management and tourism, such as the fundamentals of event planning, the importance of customer service, and the role of tourism in the hospitality industry.
