Hotel Management & Catering Technology
Courses Offered
B.Sc. Hotel Management & Catering Technology
| Duration | 3 Years |
| Eligibility | Pass in Higher Secondary |
| Total Semesters | 6 |
M.Sc. Hotel Management & Catering Technology
| Duration | 2 Years |
| Eligibility | Graduate with B.Sc. Hotel Management & Catering Technology |
| Total Semesters | 4 |
Introduction
The growth in Hospitality Industry is unparalleled by others. Around 250 million people are employed in the sector. The hospitality industry is growing at a faster rate than ever envisaged and today it has no boundaries. Statistics that add to the positivity about the industry is that one-job is created every two and half seconds in the field. Since the trade is a part of Aviation, Shipping, Entertainment, Catering, Multiplexes, Shopping malls, Call centers and of course Hotels and Restaurants opportunities are aplenty offering exciting careers, attractive jobs, good pay packets and more than all recognition from employers of international origin providing great job satisfaction to the aspiring candidates.
High Demand for Hotel Management Professionals
Due to the great demand that exists for Hotel management professionals now and is expected to grow further due to the increasing number of hotels coming up in India and the world, there is a reflection of the demand on the renowned Institutions offering Degree Courses and Skill enhancement Courses.
The Career that is exciting offering good emoluments
While it is the glamour that is an alluring feature in hospitality industry, a career in Hotel Management & Catering Technology is seen as very lucrative and exciting. High Demand for professional jobs, respectable & key positions available in the industry and good earnings from the very time the students complete the courses are all the pushing factors for the students to choose Hotel Management & Catering Technology as their career option.
What the Course offers –
The Course offers enough and more employable knowledge and skills in Kitchen and culinary, Gardemanger (Stocking and using of ingredients), knowledge and managerial skills in Housekeeping administration and procedures, Professional Food and Beverage Service, Banquets planning and execution and a fair knowledge about Accounting & all of which supported by Computer skills, would meet the needs of the industry. Internships during the Course pursuance would make the students well conversant.
Vision
To evolve into a globally renowned institution par excellence through invigorating curriculum, innovative teaching methods and practical training with a focus on developing future leaders of hospitality/tourism industry with distinctive professional, entrepreneurial and social engagement skills.
Mission
- To provide them with an education that is academically rigorous and has hospitality operations at its core.
- The program balance theory with practice, independent learning with strong faculty support and mentorship, providing a solid foundation for lifelong learning
- The department ensures that the students acquire personal, professional and generic skills for immediate employment and progression into leadership position in the industries
Program Educational Objectives:
- To provide a high standard of knowledge and practice to students in order to obtain attractive and progressive careers.
- To develop a scientific attitude to management techniques and skills
- To train craftsmen for the Hotel & Catering Industry with a view to develop high standards of skills and to raise crafts to levels of technology.
- To inculcate habits of courtesy, discipline and hard work in the trainees and pride in the efficient accomplishment of tasks entrusted to them.
Program Specific Outcomes:
- To stimulate and inspire the students, so that they develop an all round personality and treat learning as a ‘growth process’.
- To impart, by example and education, devotion to Duty, Honesty, Integrity, Dignity of Labor and a willingness to serve others happily and cheerfully.
- To provide a platform for exchanging ideas and information, to help the students establish habits of seeking knowledge as well as keeping abreast with the latest development in the field by extensive use resources available.
Program Outcomes
- Students will demonstrate broad knowledge of and proficiency in the core functional and support areas of hospitality business.
- Students will demonstrate specific competence in a variety of operational aspects within the hospitality industry.
- Students will demonstrate effective written and oral communication skills.
- Students will incorporate an understanding of ethical, social, and legal issues in reaching business-related decisions.
- Students will creatively and critically apply their knowledge and technological skills in identifying and solving problems.
- Students will have acquired the desire to engage in life-long learning, as demonstrated by ongoing personal and professional development.
Course for Professional Skills
Today the Hotel Industry in India is one of the fastest growing industries and there is huge demand for qualified & trained personnel with professional skills for positions at different levels and thus the Courses to pursue Hotel Management & Catering Technology education became a high demand choice. The demand for Under-graduate and Post-graduate Courses has been therefore very high. The employable knowledge and skills help those completing the courses to get lucrative jobs and also satisfy those who have their eyes on entrepreneurial possibilities.
The industry connect that the University has been able to establish make the students benefit in a great way to hone their skills and for the halo factor that make them preferred choice.
Highlights of Hotel Management & Catering Technology Courses
The students undergoing the Course acquire basic Knowledge in terms of Science involved in each of Hospitality segments – Food Production, Food and Beverage Service, Front Office & Housekeeping
The Degree/ PG Holders will be able to required knowledge and skills to fit in the entry level job positions in the Star Hotels. They will fit in the job positions with a very short Orientation program, unlike those candidates who do not have any basic qualification to carry knowledge and skills.
The Degree/PG Holders – those of you who do well among them will grow to the next level faster and it will not be possible for candidates without any basic qualification and defined knowledge and skills.
Key Strengths of the Department:
The department has been able to bring out the best of results due to:
- The dedicated and qualified Teaching faculty who have the industry experience with the updated knowledge in the industry.
- Enriched Curriculum and Syllabus
- The Facilities, Labs and the Equipments – are the best available matching with the 5-star Hotel standards. The facilities – the Kitchens (Culinary and the Bakery and Pastry), Banquet Hall, Lobby and others are of the standard seen in the Star Hotels. Students therefore get hands-on training in the said facilities that they would be working in future in the field.
Core Subjects
B.Sc. (Hotel Management & Catering Technology) enables the students gain the entire gamut of knowledge & skill aspects relating to all the operations in the Hotel Industry. They acquire a comprehensive knowledge in the theory and practical aspects of the course at a comfortable pace which make them professionally skilled with the required confidence to execute them. Skills in Kitchen and culinary, Gardemanger (Stocking and using of ingredients), knowledge and managerial skills in Housekeeping administration and procedures, Professional Food and Beverage Service, Banquets planning and execution and a fair knowledge about Revenue, Accounting & all of which supported by Computer skills, would meet make the students to perform in the industry with professional touch. Their Personality and Communication skills make them confident about their personal disposition too. Internships during the Course pursuance make the students well conversant with the industry practices. Thus the Students passing out B.Sc. (Hotel Management & Catering Technology) from Dr. M.G.R Educational & Research Institute University would easily fit into professional job slots in the industry. Our Alumni members are the standing testimony for the deliverables that the University promises
The THREE year Course with 6 semesters (2 semesters each year) is ideal to deliver the required knowledge and skills to perform to the best of satisfaction of industry bosses. . .
- Duration: 3 Years
- Eligibility: Pass in Higher Secondary / Senior Secondary
Core Subjects
- Basic Food & Beverage Service – I
- Basic Front Office Operations – I
- Food Science, Nutrition and Food Safety
- Basic Food Production & Patisserie Practical
- Basic Accommodation Operations
- Food and Beverage Operations
- Hospitality Accounts
- Quantity Food Production Operations practical
- Industrial Exposure Training 22 Weeks in a 4/5 star Category hotel
- International Cuisine& Food Production Management
- Entrepreneurial Development
- Hospitality & Services Marketing
- Advanced Food & Beverage Service Practical
- International Cuisine & Food Production Management Practical
- Hotel Costing & Financial Management
M.Sc. (Hotel Management & Catering Technology) The students pursuing the Course acquire a comprehensive knowledge in the theory and practical aspects of the course at a macro level at a comfortable pace which make them professionally skilled to manage all the operations in a hotel at a level higher than what they acquire in the Under-graduate level.
Acquiring Post-graduation in HMCT will enable the students more knowledgeable covering the concepts in depth and Spread. The Curriculum and the Syllabus is framed to make the students to move to the next level. They will also be able to take up managerial tasks with specific objectives to achieve, in line with organizational goals.
The Course focuses on Management principles and practices relating to Kitchen and Culinary, Accommodation and Food & Beverage management, Food Science, Nutrition & Dietetics Management, Human Resource Management, Marketing Management. The special areas of focus will be Applied Operations Research, Financial Management and Facilities design & Management and Hospitality Law, which make the Post Graduate in the field to successfully steer in senior positions of Hotel and Hospital industry.
Thus the Students passing out M.Sc. (Hotel Management & Catering Technology) from Dr. MGR Educational & Research Institute University would easily fit into professional job slots, pursuing which they could grow step by step in organization / industry.
The TWO year Course with 4 semesters (2 semesters each year) is ideal to deliver the required knowledge and skills to perform to the best of satisfaction of industry bosses.
- Duration: 2 Years
- Eligibility: Graduate with B.Sc. HMCT
Life Beyond Books
- On the job training
- Outdoor catering exposure
- Industrial visits
- Social outreach programmes
- Market survey and Market research courses
Teaching Methodology
Identification and development of critical managerial qualities of the students are the primary focus of faculty members. Innovative teaching methods are adopted in order to clarify concepts and hypotheses. Conventional classroom lectures with case studies, assignments, group projects, seminars, debates, elocution, role playing, and psychoanalysis help in further development of the student. Field work and guest lectures are arranged to give practical exposure. The idea behind the whole academic exercise is not only to make students exam oriented but business inclined. The ability to ask questions and challenge the established norms can only come through such an endeavor.
Why Hotel Management at Dr. M.G.R?
- Best Hospitality Institute 2018, by the Times of India
- Students get paid internship for 150 days in leading 5 star hotels in India and abroad
- Experienced professors and strong industry connects
- Expert sessions for future chefs and patisseries
- Best Hospitality Institute 2018, by the Times of India
- Strong alumni connect
- Distinguished Faculty
- Excellent Library Facilities
- Dedicated Research Wing
- Frequent Seminar and Academic Activities
- Regular Industrial Visits
- Devoted Placement Coordination Cell
- Soft Skill Development
- Presentation Skill
- Group Discussion
- Corporate Grooming
- General Business Awareness
- Placement Orientation Programme
Benefits of Studying Hotel Management
- Education provided for energetic, enthusiastic students who have a passion for people and service
- Leadership skills make excellent Hotel Managers
- A career without limits
- Travel to see the world
- Be part of an ever evolving industry
HOTEL MANAGEMENT & CATERING TECHNOLOGY
INFRASTRUCTURE
CAMPUS
Dr. MGR Educational & Research Institute (Deemed) University is located within the accessible city limits, the university is spread over 250 acres of land, with a built – up area of over 2.52 million square meters. A deemed university since 2003, it offers Diplomas, Degrees, PG degrees and Doctorates in Engineering & Technology, Dentistry, Humanities and Sciences. The University holds the proud recognition of National Assessment and Accreditation Council (NAAC) which has awarded the university third rank in India with a ‘A’ credit rating to it with Graded Autonomy Status. The campus has within it the A.C.S. Convention Center one of the largest in Chennai city having accommodation facility for more than 9000 persons where international and national conferences, seminars, convocation ceremony, cultural activities are held.
BANK EXTENSION COUNTER
A nationalized bank runs an extension counter within the premises for the convenience of our students and staff.
LABS
201 Laboratories are available which are equipped with the state of the art equipments with high end computers & air-conditioned facilities. Laboratories are geared up to support research and executing funded projects.
LIBRARY
University has its well built and facilitated library with large collection of books with wide range of subjects. Upgraded facilities are provided – Automation using Barcode system; Digital Library; Journals and e-journals, accessible to students and staff.
HOSTEL
University has huge & well ventilated hostel facilities separately for Boys and Girls with all modern facilities with attached toilets. The facilities are closer to the University and the students to reach their Classrooms, labs, library and the students hardly spend their time for ravel and hence could focus more on their studies. All the rooms are clean, spacious and well furnished. Separate facilities for the purpose of serving vegetarian and non-vegetarian food.
COACHING & TRAINING
Students of Hotel Management & Catering Technology are provided the best of Coaching & Training. The department has well qualified faculty members who are also experienced in their specific fields. Students learn the concepts well, so that their understanding of the subjects is total in order to get into smaller details. It is important that the students are well versed in the subjects as the knowledge is the pre-requisite for learning, practicing and perfecting their skills.
Faculty members
The Faculty members have years of experience and the department provides opportunities to enable the faculty members to update their knowledge and skills in keeping with the latest trends in the industry.
Faculty development programs are conducted periodically when the faculty members are exposed to the sessions conducted by the industry experts.
Curriculum Syllabus
In regard to the Curriculum and the actual Syllabus, the department takes utmost care that the students learning is quite contemporary keeping the basics strong. As a part of the deemed University HMCT has specially constituted the Board of education, the members of which periodically review the Curriculum and Syllabus and do the revamping of syllabus found necessary keeping in mind the industry practices.
QUALITIES REQUIRED FROM THE TRAINEE
- Punctuality
- Up-to-date maintenance of the training logbook
- Attentive meticulous work
- Keen to learn and maintain high standards and quality of work
- Positive interaction with the hotel staff
- Honesty and loyalty to the hotel and towards the training program.
- Appraisals to be signed regularly from the HOD or training manager
- Maximum utilization of the training program to get maximum practical knowledge and skills
- Regularity in attending training review sessions classes
- Preparedness for the arduous working condition and to face it positively
- Adherence to the prescribed training schedule
- Taking initiative to do the work to get maximum exposure
- On completion of Industrial training, hand over all the reports, appraisals, logbook and completion certification to the University
RESPONSIBILITIES OF THE DEPARTMENT
- Give proper briefing to students prior to the industrial training.
- Make the students aware of the industry environment and expectations.
- Notify the details of training schedule to all the students
- Coordinate regularly with the hotel especially with the training manager
- Visit the hotel, wherever possible, to check on the trainees
- Sort out any problems between the trainees and the hotel
- Take proper feedback from the students after the training
- Brief the students about the appraisals, attendance, marks, logbook and training report.
- Ensure that change of I.T. hotel is not permitted once the student has been interviewed, selected and the student has accepted the offer.
- Ensure trainees procure training completion certificate from the hotel before joining the department.
RESPONSIBILITIES OF THE HOTEL:
First Exposure: A young trainee’s first industry exposure is likely to be the most influential in his / her career. If the managers / supervisors are unable / unwilling to help the young trainees develop skills, the latter will set lower standards than they are actually capable of achieving. Their self-images will be impaired and they would develop negative attitudes towards training, industry and – in all probability – their own careers in the industry. Since the chances of building successful careers in the industry will decline, the trainees will leave in hope of finding other opportunities, if on the other hand, first managers / supervisors help trainees achieve their maximum potential, they will build the foundations for a successful career.
Hotels –
- Give proper briefing session / orientation / induction prior to the commencement of training.
- Make a standardized training module for all trainees
- Strictly follow the structured training schedule
- Ensure full attendance of the trainees during the program.
- Check with trainees regarding appraisals, training report log book, etc.
- Inform the Department about the truant trainees
- Allow the students to interact with the Guest to help them gain confidence.
- Specify industrial trainings “Dos and Don’ts for the trainee.
- Ensure that the completion of Certificate is issued to trainees on the last day of the training.
TRAINING FACILITIES
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Courses Objectives
The department aims to systematically impart full-fledged knowledge & skills in Hotel Management & Catering Technology and prepares the students to become industry-ready professionals. The objectives focused upon are:
- To provide complete knowledge in Culinary Sciences – including history, hierarchy, equipment and tools, stock sauces, soups, food commodities and basic of bakery and confectionary.
- To equip students with knowledge & skills related to Kitchens and cooking methods.
- To develop proficiency in the principles of cooking in Basic western cuisine; Indian cuisine, Bakery & Patisserie.
- To impart proficient skills in Food and Beverage Service Operations.
- To provide knowledge and impart hands-on skills in day to day operations of hospitality industry.
- To prepare students to maintain the highest standards in Hygiene & Sanitation with regard to food, premises and equipments used in the hotel industry.
- To mould the students as future managers by imparting ability for articulation of the technical knowledge with confidence & agility and strengthening their oral and written communication skills.
- To acquaint the students with the concepts of economics, accounting processes and practices, financial decision making tasks, statistical analyses of data about cost & pricing relevant to Hospitality industry & International Business.
- To make the students comfortable in the usage of major hardware and generic application software (MIS, Word Processing, Spreadsheet, Presentation and MS Access) used in the hospitality industry.
- To familiarize with foreign languages so that for students the whole world becomes a place for career progression.
- To provide in-depth knowledge in the production and service of alcoholic beverages and knowledge required to work efficiently at managerial level in bars.
- To familiarize them with the responsibilities of Executive housekeeper which includes detailed analysis of planning, organizing, policies, procedures and service design for the housekeeping department aiming towards customer satisfaction.
- To provide in-depth knowledge about engineering infrastructure plant, machinery, equipment & operations, industrial safety, fire fighting and environmental management system.
- To create awareness about nutrition in personal health care & nutrition throughout the life cycle, importance of macro and micro nutrients for promotion of health, effect of heat on the macro nutrients and about food choices and food habits.
- To familiarize students with opportunities in National and International tourism.
- To provide extensive knowledge and exposure in Front office operations of Hospitality industry & transportation industry.
- Students are encouraged and emboldened to become entrepreneurs by imparting knowledge about procedures for
- Kitchen systems and procedures
- Menu planning
- Volume feeding
- Renovation
- Setting up housekeeping department in a new hotel.
- Team building
- People management
- Marketing skills
- Event Management
- Managing Food & Beverage Service outlets & ODCS
- E-Commerce & Revenue management
Faculty members
The Faculty members have years of experience and the department provides opportunities to enable the faculty members to update their knowledge and skills in keeping with the latest trends in the industry.
Faculty development programs are conducted periodically when the faculty members are exposed to the sessions conducted by the industry experts.
Curriculum Syllabus
In regard to the Curriculum and the actual Syllabus, the department takes utmost care that the students learning is quite contemporary keeping the basics strong. As a part of the deemed University HMCT has specially constituted the Board of education, the members of which periodically review the Curriculum and Syllabus and do the revamping of syllabus found necessary keeping in mind the industry practices.
QUALITIES REQUIRED FROM THE TRAINEE
- Punctuality
- Up-to-date maintenance of the training logbook
- Attentive meticulous work
- Keen to learn and maintain high standards and quality of work
- Positive interaction with the hotel staff
- Honesty and loyalty to the hotel and towards the training program.
- Appraisals to be signed regularly from the HOD or training manager
- Maximum utilization of the training program to get maximum practical knowledge and skills
- Regularity in attending training review sessions classes
- Preparedness for the arduous working condition and to face it positively
- Adherence to the prescribed training schedule
- Taking initiative to do the work to get maximum exposure
- On completion of Industrial training, hand over all the reports, appraisals, logbook and completion certification to the University
RESPONSIBILITIES OF THE DEPARTMENT
- Give proper briefing to students prior to the industrial training.
- Make the students aware of the industry environment and expectations.
- Notify the details of training schedule to all the students
- Coordinate regularly with the hotel especially with the training manager
- Visit the hotel, wherever possible, to check on the trainees
- Sort out any problems between the trainees and the hotel
- Take proper feedback from the students after the training
- Brief the students about the appraisals, attendance, marks, logbook and training report.
- Ensure that change of I.T. hotel is not permitted once the student has been interviewed, selected and the student has accepted the offer.
- Ensure trainees procure training completion certificate from the hotel before joining the department.
RESPONSIBILITIES OF THE HOTEL:
First Exposure: A young trainee’s first industry exposure is likely to be the most influential in his / her career. If the managers / supervisors are unable / unwilling to help the young trainees develop skills, the latter will set lower standards than they are actually capable of achieving. Their self-images will be impaired and they would develop negative attitudes towards training, industry and – in all probability – their own careers in the industry. Since the chances of building successful careers in the industry will decline, the trainees will leave in hope of finding other opportunities, if on the other hand, first managers / supervisors help trainees achieve their maximum potential, they will build the foundations for a successful career.
Hotels –
- Give proper briefing session / orientation / induction prior to the commencement of training.
- Make a standardized training module for all trainees
- Strictly follow the structured training schedule
- Ensure full attendance of the trainees during the program.
- Check with trainees regarding appraisals, training report log book, etc.
- Inform the Department about the truant trainees
- Allow the students to interact with the Guest to help them gain confidence.
- Specify industrial trainings “Dos and Don’ts for the trainee.
- Ensure that the completion of Certificate is issued to trainees on the last day of the training.
TRAINING FACILITIES
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COURSE OUTCOMES
The department ensures that the following ‘Program Outcomes’ prevail continuously by systematically imparting full-fledged knowledge & skills in Hotel Management & Catering Technology and prepares the students to become industry- ready professionals:
Personal skills
- Skills to do interpersonal communications & manage employees in the levels below according to hospitality settings.
- Knowledge and Skills in communication – verbal and written – in regional &,national and familiarization in foreign languages
- Knowledge to analyze situations, identify problems, formulate solutions and implement corrective and / or mitigating measures and action.
Hospitality business – overview
- Demonstrable technical skills and an in-depth knowledge about the products, procedures and different methods of service
- Ability to do activities effectively and efficiently to the standards expected in the operations required in the tourism industry / hospitality sectors.
- Knowledge about the principles of business law and ethics and global business etiquette.
- Ability to demonstrate a general understanding and skills to perform sales, marketing and brand positioning functions in hospitality industry
- Knowledge about costing & pricing of beverage and the various control tools
- Knowledge about contracts, pricing methods and purchase polices and budgeting. Knowledge on how Pricing is done and how profit planning & projections are made.
- Knowledge about the principles of facility management, organization chart, planning of space for office and other support services.
Kitchen & Culinary
- Complete knowledge about different types of Kitchen, its layout design, selection of equipment and its Staffing, Care and Attitude to prevail in kitchen operations.
- Practical knowledge about the functional organization in bulk food preparation, layout of the food production, ancillary departments and various equipments used for production & safe handling.
- Definitive Knowledge about different of raw materials and their nuances, their preparation for cooking and the effect of cooking on them.
- Ability to demonstrate skills and knowledge required of professional culinarians and apply them to commercial kitchen operations.
- A firsthand knowledge about the menu planning and also various methods of cooking food.
- Ability to understand and select the right ingredients and to know the various cuts of vegetable, fish, meat & meat products for day to day culinary preparations in relation to their uses
- Professional knowledge in large scale food production for different types of catering establishments, Ability to apply the principles of menu making and compile various menus for different functions.
- Ability to effectively supervise kitchen and food production systems and knowledge to monitor the safety and quality system control adopted in industry.
- Detailed knowledge of Indian cuisine with respect to geographical and historical influences and traditional / festival foods of different regions of India and capacity to produce them.
- Knowledge about Culinary terms, accompaniments and garnishes in Indian cuisine and about their storage.
- Definitive knowledge about the control cycle in the production department and the working of F & B controls .
- Knowledge about the fast food concepts, history and functioning of fast food units.
Gardemanger
- Practical knowledge about the ingredients used in stock, sauces, soups of continental cookery, Accompaniment & garnishes and masalas, gravies and staple food of Indian cookery.
- Thorough skills related to various activities of gardemanger section and knowledge about the equipment usage connected to it.
Patisserie
- Confident grasp of the concepts of bakery and its products. & Practical knowledge of different ingredients and their storage. Ability to demonstrate work in a professional bakery.
- Proficiency in preparation of gateaux, icing, chocolate and ice- cream.
Food & Beverage Service
- Hands-on skills in handling various types of service equipment in the restaurant and also the nuances involved in food service.
- Knowledge about the methods of processing and categorization of wines and characteristics of the wine producing regions in France, and in-depth knowledge of the service of wines. Knowledge about the processes involved in making of the spirit & beer.
- Ability to prepare all Non- alcoholic beverages.
- Ability to do menu engineering, gueridon service, bar planning and methods of control and knowledge about bar procedures and legal requirements for bar.
Travel & Tourism
- Knowledge about the Importance of Tourism & about places of importance, different aspects of tourism industry, planning and execution of Tour plans – National and International.
- Knowledge about Travel planning, execution, & planning of Lodging, Food & beverage requirements.
Front Office
- Knowledge about hierarchy of front office department, their responsibilities, types of rooms, tariff and different plans in a hotel and procedures to take a booking and to tackle problems regarding reservation.
- Definitive Knowledge about accommodation management, effective handling of guest complaints & thorough knowledge about the front office security function and confident working knowledge about the various procedures involved in baggage handling left out baggage and Check in & Check-out procedures etc.
House keeping
- Knowledge about the role of executive housekeeper for proper administration and the procedures followed in staffing, training programs for fresh recruits, understanding about man power planning and evaluation of job performance, etc.
- Knowledge about the layout of the room, importance of redecoration and refurbishment, about the safety and first aid procedures, as applicable to housekeeping personnel.
- Demonstrable knowledge of the principles & procedures to be observed to maintain Hygiene and Sanitation standards.
- Working knowledge about Cleanliness Cleaning services and handling of the cleaning gadgets.
- Full-fledged Knowledge about the various cleaning materials and agents and their usage to ensure maintaining of proper hygiene & sanitation standards of the industry.
- Knowledge about the various aspects of interior decoration, and idea about various flower arrangements., the role of wall, floors, and window treatment of design, colour, lighting, and the role of, furniture and fixture, accessories, decoration for special occasions.
- Definitive knowledge about different types of fabrics used for hospitality industry, its manufacturing and quality judging skills. And also ability to Identify the hotel linen with a clear knowledge about the linen room and the sewing room operations in the hotels.
- Comprehensive knowledge about the operation and management of the uniform, laundry and handling of uniform and guest laundry. Understanding of different methods of stain removal.
- Overall knowledge about stock taking procedures followed in housekeeping department and its importance.
- Adept knowledge and hands on experience in pest control applications.
Banquets
- Thorough knowledge about the banquet department and its functions.
Accounting
- Knowledge of accounting procedures for various revenue streams and expenses. Knowledge about fundamental aspects of book- keeping work, ledger posting, preparation of cash book, entering bank transactions, preparation of trial balance and a good grasp of final accounts.
SKILLS REQUIRED FOR A HOTEL MANAGEMENT PROFESSIONAL
Commitment, Interpersonal skills, Listening skills, Technical skills, Communication skills, Hospitality skills, Flexibility, Teamwork, Leadership, Attention to details, excellent social skills, Discipline
PROFICIENCY ENHANCEMENT COURSES
- Garde Manger Class of Carving
- Master Patisserie – Hands on classes on Pastry and Bakery finger skills
- Plate presentation skills
- Mocktail creativity
- Language (Tamil, English, Hindi, Spanish, German, French, Russian, Japanese, Chinese & Arabic)
- Communication (Written, Presentation and Oral)
- Learning from Leaders
- Soft Skill Training
- Personality Development
CORE SUBJECTS
- Basic Food & Beverage Service – I
- Basic Front Office Operations – I
- Food Science, Nutrition and Food Safety
- Basic Food Production & Patisserie Practical
- Basic Accommodation Operations
- Food and Beverage Operations
- Hospitality Accounts
- Quantity Food Production Operations practical
- Industrial Exposure Training 22 Weeks in a 4/5 star Category hotel
- International Cuisine& Food Production Management
- Entrepreneurial Development
- Hospitality & Services Marketing
- Advanced Food & Beverage Service Practical
- International Cuisine & Food Production Management Practical
- Hotel Costing & Financial Management
ELIGIBILITY
A minimum percentage of marks required in 12th standard (Intermediate/CBSE/Board examination)
DURATION
3 Years/6 Semesters
INDUSTRY EXPOSURE PROGRAMS
- On the job training
- Outdoor catering exposure
- Industrial visits
- Social outreach programmes
- Market survey and Market research courses
AREAS OF WORK
Public Sector
- Airlines, Railway and Military catering services
- Food and hygiene inspectors, quality assurance and managers, FSSAI
- Food journalist and critic, Tourism Development Officers
HOSPITALITY SECTOR
- Star Hotels, Resorts, Airlines, Cruise lines, Heritage and Tourism sites
RESEARCH & SCIENCE
- Nutritionist, Research Chef, Biotech research
MEDIA & JOURNALISM
- Food reviewer, food journalist, culinary television promoter
CORPORATE SECTOR
- Culinary travel guide, food and cuisine promoters
ENTREPRENEURSHIP
- Restaurants and hotels, food distribution, tourism related business
- Food processing units, canning and preservation
- Food marketing, event management