B.Sc. Hotel Management, Tourism and Catering Tech. in Brilliant Institute of Hospitality Management - Fees, Last Date to Apply, Application Date for 2021 - 2022 Academic Year


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B.Sc. Hotel Management, Tourism and Catering Tech. in Brilliant Institute of Hospitality Management: Fees, Admissions 2021 - 2022

Find details of B.Sc. Hotel Management, Tourism and Catering Tech. course in Brilliant Institute of Hospitality Management. Check out the number of seats, fees structure, last date to apply, admission criteria, minimum cut off marks and more details to get admission for B.Sc. Hotel Management, Tourism and Catering Tech. in Brilliant Institute of Hospitality Management.

Course Group:Hospitality
Course Name:B.Sc. Hotel Management, Tourism and Catering Tech.
College Name:Brilliant Institute of Hospitality Management
Fees structure: 90000
Seat Count: 60
Brochure Link:
Last Date to Apply:

Course Details

Eligibility:10+2/Equivalent. Multi Entry Multi Exit System Free separate Hostels for boys & girls. Dress and study materials free of cost.100% placement guaranteed.

B.Sc. Hotel Management, Tourism and Catering Tech. Admissions

If you are looking for admission to B.Sc. Hotel Management, Tourism and Catering Tech. course in Brilliant Institute of Hospitality Management, contact the college directly. If you would like to get admission guidance for B.Sc. Hotel Management, Tourism and Catering Tech. or other courses in various popular colleges, you may take our admission guidance services. Click the link below to get started with B.Sc. Hotel Management, Tourism and Catering Tech. admission in various colleges.


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List of Colleges with B.Sc. Hotel Management, Tourism and Catering Tech. Courses in Bolpur and Nearby

As per our records, 1 colleges in Bolpur offers B.Sc. Hotel Management, Tourism and Catering Tech.. Find the list of colleges in Bolpur with B.Sc. Hotel Management, Tourism and Catering Tech. course.If any college is missing in the above list, you may search for the college and add this course to the college.




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