Hotel Management

MMICT & BM (Hotel Management) was set up in the year 2002 to deliver professional education in the field of Culinary and Hospitality Sector. It is a leading centre of excellence in value based education in Hospitality, Training, Operations & Management, and Research & Consultancy. It has been Ranked 6th in the category of Excellence and No. 1 Private Institution in Haryana as per survey conducted by GHRDC-CSR 2017

  • Faculty Members are best-of-class in terms of their expertise, industry experience and academic credentials. Faculty members have unique skill set to administer the diverse academic and non-academic activities of the Institute. 

  • The Institute plays pivotal role in shaping the careers of students from their Induction and Orientation, Industrial Trainings, Mid-term projects, On the Job Trainings, right to their final placements and even beyond. 

  • Choice Based Credit System (CBCS) course curriculum has recently been adopted by the institute in parlance with UGC guidelines.

  • The institute has state-of-the-art infrastructure facilities like well ventilated theatre style classrooms having modern audio-visual aids, well equipped training kitchen, bakery, training restaurant, housekeeping lab, front office lab, language lab, computer lab, a well stocked reference library  equipped with national & international books and journals.

  • Emphasis is laid on Pragmatic Training sessions at Hotel M.M. Continental, a 3-Star Luxurious property owned by the University.

  • Regular Guest Lectures of distinguished personalities from the Industry and Academia are organized which act as a propelling force for the students so that they become aware of the expectations and requirements of the industry.

  • Individual attention is given to each and every budding hotelier in order to inculcate and enhance their Personality, Communication Skills and Grooming standards.

  • The institute focuses on developing Quality Mentoring Relationships among students for their personal, academic and professional growth.

  • Regular Campus Placement opportunities are provided for the career enhancement of students and our students are placed in The Hyatt Abu Dhabi UAE, Intercontinental Eros Dubai, The Oberoi New Delhi, ITC Maurya Sheraton, JW Marriot New Delhi, The Leela Gurgaon, Crown Plaza Gurgaon, The Grand New Delhi, Westin Gurgaon.

Subject Name

Description

Food Production Foundation –I:-

 

Covering topics in food preparation standards, meal production planning and food production technology,

Food & Beverage Service Foundation –I

 

The study of food & Beverages items & their service style students can familiar with all food service & customer handling.

Accommodation & Front Office Operations Foundations –I

 

All the concept of room reservation, customer handling & Personnel grooming

Environmental science

 

The subject build the knowledge of environmental aspect related to the industries

Applications of Computers in Hospitality & Tourism

 

Full description of software in computer for reservation and other programme.

Fundamentals of Management

 

Study of all management concept & student can learn Management skill.

 

Subject Name

Description

Food Production Foundation –II:-

Some topics such as culinary arts or food preparation, may be covered, Food preparation fundamentals, Safety and sanitation, quantity production

 

Food & Beverage Service Foundation –II

 

The study of the development of artificial foodstuffs. Includes the substitution of one type of food for another.

Accommodation & Front Office Operations Foundations –II

All the concept of room reservation, customer handling & Personnel grooming.

 

Communication

 

Students can improve communication & vocabulary and obtain effective speaking skill

Foreign Language Skill – I (French)

 

The subject give the knowledge of French language & students can learn how to speak French

Basics of Nutrition

 

The study of the maintenance and promotion of health through the clean and sanitary handling of food.

 

Subject Name

Description

Introduction to Indian Cookery

Full Knowledge of all culinary terms of food & their preparation

Food & Beverage Service Operations

The study of food products and their preparation to attract consumers

Accommodation & Front Office Operations

This help to developed knowledge of all   concepts of room reservation, customer handling & Personnel grooming.

Accounting Skills for Hospitality

 

The study of all accounting fundamentals & their skill used in Hotel Reservation Handling

Elective 1

Student need to choose a elective subject from the list available

Elective 2

Student need to choose a elective subject from the list available

 

Subject Name

Description

Practice School

Student needs to undergo 22 weeks industrial exposure to gain practical skills

 

Subject Name

Description

Personality Skills For Hospitality

Help to improve grooming ,personality skill for the industry

a.      Regional Cuisines of India -I

Study of all regional cuisines & their preparation.

b.      Food & Beverage Service Management -I

The study of food products and their preparation to attract consumers

c.       Accommodation Management-I

This help to developed knowledge of all   concept of room reservation, customer handling & Personnel grooming.

Hospitality Marketing

The marketing concept is the philosophy that firms should analyze the needs of their customers and then make decisions to satisfy those needs, better than the competition

Hospitality Laws

 

Hospitality law is a legal and social practice related to the treatment of a person's guests or those who patronize a place of business.

Elective 1

Student need to choose a elective subject from the list available

Elective 2

Student need to choose a elective subject from the list available

 

Subject Name

Description

Skill Enhancement for Media & Journalism in Hospitality

Develop the skill related to media & journalism in Hotel industries

a.   Regional Cuisines of India -II

Study of all regional cuisines & their preparation.

b.  Food & Beverage Service Management -II

The study of food & Beverages items & their service style students can familiar with all food service & customer handling

c.   Food & Beverage Service Management –II

This help to developed knowledge of all concepts of room reservation, customer handling & Personnel grooming.

Project Report

 

Students have to make a project report on a selected topic related to Hotel Industry & present.

Researching for Hospitality & Tourism Management

 

The concepts of ‘tourism’ and ‘hospitality’ need to be defined and put into clear perspective for the benefit of curriculum developers and more importantly for the young entrants aspiring to make a career in the hospitality industry.

Elective 1

Student need to choose a elective subject from the list available

Elective 2

Student need to choose a elective subject from the list available

 

Subject Name

Description

Communication & Soft Skills in Hospitality

Students can improve communication & vocabulary and obtain effective speaking skill

Human Resource Management

The term used to describe formal systems devised for the management. The responsibilities of a human resource manager fall into three major areas: staffing, employee compensation and benefits.

Safety, Security & Travel Documentation

 “Safety” is applied to glazing used to reduce the risk of accident by impact, fracture, shattering, or in a fire.

Elective 1

Student need to choose a elective subject from the list available

Elective 2

Student need to choose a elective subject from the list available

Elective 3

Student need to choose a elective subject from the list available

 

Subject Name

Description

Industrial Training

22 Weeks Industrial Training of Students for the Industry exposure

 

 

Subject Name

Description

Food Production Foundation –I

Covering topics in food preparation standards, meal production planning and food production technology, .

Food & Beverage Service Foundation –I

The study of food & Beverages items & their service style students can familiar with all food service & customer handling.

Accommodation & Front Office Operations Foundations –I

All the concept of room reservation, customer handling & Personnel grooming.

Environmental science

The subject build the knowledge of environmental aspect related to the industries

Applications of Computers in Hospitality & Tourism

Full description of software in computer for reservation and other programme.

Fundamentals of Management

Study of all management concept & student can learn Management skill.

 

Subject Name

Description

Food Production Foundation –II

Some topics such as culinary arts or food preparation, may be covered, Food preparation fundamentals, Safety and sanitation, quantity production

Food & Beverage Service Foundation –II

The study of the development of artificial foodstuffs. Includes the substitution of one type of food for another.

Accommodation & Front Office Operations Foundations –II

All the concept of room reservation, customer handling & Personnel grooming.

Communication

Students can improve communication & vocabulary and obtain effective speaking skill

Foreign Language Skill – I (French)

The subject give the knowledge of French language & students can learn how to speak French

Basics of Nutrition

 

The study of the maintenance and promotion of health through the clean and sanitary handling of food.

 

Subject Name

Description

Practice School

Student needs to undergo 22 weeks industrial exposure to gain practical skills

 

Subject Name

Description

Introduction to Indian Cookery

Full Knowledge of all culinary terms of food & their preparation

Food & Beverage Service Operations

The study of food products and their preparation to attract consumers

Accommodation & Front Office Operations

This help to developed knowledge of all   concept of room reservation, customer handling & Personnel grooming.

Accounting Skills for Hospitality

The study of all accounting fundamentals & their skill used in Hotel Reservation Handling

Project Report

Students have to make a project report on a selected topic related to Hotel Industry & present.

Elective

Student need to choose a elective subject from the list available

 

Subject Name

Description

Communication & Soft Skills in Hospitality

Students can improve communication & vocabulary and obtain effective speaking skill

Human Resource Management

The term used to describe formal systems devised for the management. The responsibilities of a human resource manager fall into three major areas: staffing, employee compensation and benefits.

Safety, Security & Travel Documentation

Safety” is applied to glazing used to reduce the risk of accident by impact, fracture, shattering, or in a fire.

Elective 1

Student need to choose a elective subject from the list available

Elective 2

Student need to choose a elective subject from the list available

Elective 3

Student need to choose a elective subject from the list available

 

Subject Name

Description

Industrial Training

22 Weeks Industrial Training of Students for the Industry exposure

 

Subject Name

Description

Fundamentals of Food Technology

Develop knowledge and understanding on food and its related functions.

Principles of Food Science

Demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food

English Communication

Improve professional communication in English for successful business interactions

Food Processing and Preservation

Demonstrates various processing techniques in food used for food preservation

Fundamentals of Food Technology Practical

Develop practical knowledge and understanding on food and its related functions.

Principles of Food Science Practical

Demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food practically

 

Subject Name

Description

Technology of Food Preservation

Imparts knowledge on  number of techniques used to prevent food from spoiling

Food Processing Technology

Includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry

Environmental Science

an interdisciplinary academic field that integrates physical, biological and information sciences to the study of the environment

Food Microbiology and Food Safety

Range of emerging microbiological issues in food safety, from chronic effects of various microbes to use of microbial cultures in food processing

Technology of Food Preservation Practical

Imparts practical knowledge on  number of techniques used to prevent food from spoiling

Food Processing Technology Practical

physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms

 

Subject Name

Description

Food and Nutrition

Science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism

Technology of Fruits, Vegetables and Plantation Crops-

To impart basic knowledge of:

1. different methods of fruits and vegetable processing.

2. processing of various spices, tea, coffee and cocoa

Technology of Dairy and Sea Food

 

Knowledge of

·         the need and importance of dairy and fishery industry,

·          the compositional and technological aspects of milk and fish &

processed milk and fish products

Entrepreneurship Development-

Develops knowledge on Meaning, Needs and Importance of Entrepreneurship

Food Engineering and Packaging-

acquaint with fundamentals of food engineering and its process & develop an understanding of different food packaging materials and packaging design and techniques used for various foods

Food and Nutrition Practical-

Practical identification of sources of various nutrients and development of various foods accordingly

Technology of Fruits, Vegetables and Plantation Crops Practical-

 

Practical knowledge on fruits and vegetable processing

 

Subject Name

Description

Technology of Cereals, Pulses and Oilseeds

Develops knowledge on technology of milling of various cereals & To impart technical knowhow of pulses and oilseeds refining

Food Microbiology

Knowledge on the important genera of microorganisms associated with food and their characteristics & understanding on the role of microbes in fermentation, spoilage and food borne diseases

Technology of Meat, Poultry and Egg-

Understanding of need and importance of livestock, egg and poultry industry; structure, composition and nutritional quality of animal products & processing and preservation of animal foods

Sensory Evaluation of Food-

Gives Introduction and importance of taste, odour, color & flavors in food

Project and Technical Report-

 

Technology of Cereals, Pulses and Oilseeds Practical-

Develops practical knowledge on technology of milling of various cereals & To impart technical knowhow of pulses and oilseeds refining

 

Food Microbiology Practical-

Practical techniques of culturing microorganisms and study of their morphology and structure

 

Subject Name

Description

Food Engineering

Understanding the principle of Unit operation and fundamentals of food engineering

Food Chemistry-I

 

Understanding the functional aspects of food components and to study their role in food processing

Nutraceutical and Functional Foods

Develop comprehensive understanding of different nutraceuticals and functional foods & their potential in promoting human health

Food Quality Management-

Helps to learn about quality management in food production chain; physical, chemical contaminants in foods;& latest trends and techniques in food science

Food Engineering Practical-

Practical understanding of the principle of Unit operation and fundamentals of food engineering

Food Chemistry-I Practical-

Understanding the principle of Unit operation and fundamentals of food engineering practically

 

Subject Name

Description

Food Chemistry-II-

Imparts knowledge on the chemistry of food components and their interactions

Food Quality and Sensory Evaluation

Understanding the sensory evaluation of foods and quality attributes of food & the gestation, olfactory, texture and color based evaluation of food

Bakery Technology-

 

Helps to understand the fundamentals of baking & learn the technologies behind bakery products

Food Packaging-

 

imparts comprehensive overview of the scientific and technical aspects of food packaging

Food Chemistry-II Practical-

Imparts practical  knowledge on the chemistry of food components and their interactions

Food Quality and Sensory Evaluation Practical

Sensory evaluation of foods and quality attributes of food & the gestation, olfactory, texture and color based evaluation of food

 

Subject Name

Description

Environmental science:

: The subject build the knowledge of environmental aspect related to the industries

Communication and Extension

Understanding Human Communication, Communicating Effectively, Methods and Media of community outreach; Audio-Visual aids- concept, classification, characteristics and scope

Home Based Catering

All Kinds of food service establishments, Quantity Food production, Planning Of A Food Service Unit

Fundamentals of Nutrition and Food Science:

Concepts of Basic concepts in food and nutrition, Methods of Cooking and Preventing Nutrient Losses, Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients

Understanding Psychology:

Study of the Different concepts in Psychology i.e. Perception, Learning, Memory and their role.

Bakery Science:

All the preparations of Bakery products and knowledge of equipments.

 

Subject Name

Description

English Communication:

Students can improve communication & vocabulary and obtain effective speaking skill

Life Span Development I:

Nutritional requirements, challenges, community nutrition programs, and eating patterns throughout the life span

Nutrition for the Family

Study of balanced diet, Meal planning and Nutritional requirements, challenges, eating patterns throughout the life span and family budget

Sociology of Working with Families and Communities:

Enhance the knowledge of Various dimensions of family, society and culture and Changing gender spaces in family

Overview of Indian Economy:

The study of Economic system, Consumption and production and distribution and Indian Economic Environment

Early childhood care & Education:

The students can learn the Methods and tools to assess progress of children and programme

 

Subject Name

Description

Physical Sciences:

 

All  relevant study of the Organic Chemistry, Household Chemicals, physics and consumer awareness

Life Span Development II:

Nutritional requirements, challenges, community nutrition programs, and eating patterns throughout the life span

Fundamentals of Textiles:

The study of Textile fibers and their properties, Basic principle of yarn making, Fabric construction, Dyeing, Printing and Finishing

Human Physiology:

 

Normal functions of organ systems in humans; fulfills physiology requirements for biology, human development and nutritional sciences

 

Subject Name

Description

Life Sciences:

Enhance the knowledge on Botany and Zoology and their basic concepts

Personal Finance and Consumer Studies:

Personal finance management and Consumer Protection and Consumer problems and education

Communication Systems and Social Change:

How to improve Interpersonal Communication, Organization, Public and Mass Communication

House Keeping:

 

Housekeeping Department and Cleaning Activity and Pest Control and In House accidents, Fire safety and First Aid

 

Subject Name

Description

Nutritional Biochemistry:

 

Introduction to the structure and cellular reactions of the primary constituents of living cells; for students with limited preparation in organic chemistry

Children with Disabilities:

Introduction to Common Childhood Disabilities and Families of children with disability

Communication for Development:

Concept of Development Communication, Understanding Paradigms of Development and Development Communication and Media

Travel and Tourism:

 

Types of Tourism, Organization & Legislation, Travel Agent And The Tour Operator, Itinerary planning & Tourism Marketing

 

Subject Name

Description

Public Nutrition and Dietetics

Apply nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with nutrition components and program planning strategies.

Child Rights and Gender Empowerment

Understanding Child Rights, Children in Difficult circumstances and Conceptualizing Gender

Extension Management:

 

Methods and Approaches of Extension and  different types and National Development Programmes

Nutrition and Fitness:

 

Understanding Fitness, Importance of nutrition, Importance of Physical activity

 

Subject Name

Description

Fundamentals of Dietetics

 

Introduction to fields of nutrition, dietetics, and food service administration. Educational requirements and role of the dietitian in varied  settings

Human Nutrition-I

Basics for and use of nutrient recommendations and dietary guidelines; digestion, metabolism, use and interrelationships of foods and nutrients

Food Science-

Demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food

Life cycle Nutrition –

Nutritional requirements, challenges, community nutrition programs, and eating patterns throughout the life span

Nutritional Biochemistry-

 

Introduction to the structure and cellular reactions of the primary constituents of living cells; for students with limited preparation in organic chemistry

Human Physiology-

 

Normal functions of organ systems in humans; fulfills physiology requirements for biology, human development and nutritional sciences, physical education majors, and is recommended as pre professional for medical or allied health fields

Computer Application

Study the various aspects of computer and its applications

Industrial visit

A visit to related field for creating a work picture in the mind of the students before started their carrier in the same field

Seminar Presentation

to improve the presentation skills of the students and to build up the confidence to express their views

 

Subject Name

Description

Clinical and therapeutic nutrition –I

Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases

Human Nutrition –II

Integrated study of human nutrient physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional implications of metabolic disorders

Community nutrition-I

Apply nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with nutrition components; program planning strategies.

Food analysis

Investigate interplay between food composition, chemical and physical interactions in food preparation.

Food service management

Basic principles of food service management as applied to commercial and noncommercial food service organizations. Impact of current social, economic, technological and political factors on food service operations. Foodservice facility design

Food microbiology-

Demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food

Research methodology

Introduction of foundational research knowledge and skills. Learn and demonstrate theory-based program planning for group presentations, emphasizing effective communication in different delivery systems

Seminar presentation

to improve the presentation skills of the students and to build up the confidence to express their views

 

Subject Name

Description

Clinical and Therapeutic Nutrition –II

Alterations in nutritional requirements and metabolism that  accompany disease states; application of nutrition care process to nutrition-related diseases

Food Safety , Sanitation and Hygiene

 

Describe food safety regulations; the causes and prevention of food borne illnesses; the principles of Hazard Analysis Critical Control Points (HACCP); general food-handling and storage procedures; the procedures for maintaining workplace sanitation and personal hygiene

Community nutrition-II

Apply nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with nutrition components; program planning strategies.

Hospital food service

 

food safety, sanitation (HACCP), recipe standardization, nutritional analysis, financial controls, inventory management, time and temperature relationships, food delivery, and promotions from a management perspective

Hospital Management & Patient counseling

provides relevant information to support effective decision making for patient & ways to counsel to help the patient to better manage the health problem

Training in Food Industry:

Industrial Training of Students for the Industry exposure

Report preparation and presentation

Report & Presentation of Industrial Training

Seminar Presentation

 

 

Subject Name

Description

Internship

 

Dissertation

 

 

Subject Name

Description

Basic Food Production-I

to learn the basic skills of  cooking food

Introduction to Basic Cookery-I

Identification and  uses of basic ingredients used in cookery

Personality & Communication Development

to develop the grooming and communication skills of the students so that they can  present their selves in a better professional way

Commodities

to know the different products and  cooking agents used in cooking food

Introduction to Computers

Learn the basic skills of operating a computer

Industrial Visit

 

A visit to related field for creating a work picture in the mind of the students before started their carrier in the same field

 

Subject Name

Description

Indian Cookery –II

 

to know the famous food, ingredients used and different cooking styles of Indian cuisine

Cold Kitchen-II

to learn making cold food preparations

Kitchen Management

learn the criteria followed for  managing a kitchen area

Basics of Nutrition

to know the basic nutrients and their benefits for human being

Advanced Communication Skills

enhance the professional skills of the students

Seminar & Presentation

 

to improve the presentation skills of the students and to build up the confidence to express their views

Advanced Food Production

to know the new changes in cooking styles and presentation

 

Subject Name

Description

Basics of Bakery

 

to learn the basic skills of baking

Introduction to Confectionery

Know the basic products used in confectionary

Personality & Communication Development

to develop the grooming and communication skills of the students so that they can  present their selves in a better professional way

Commodities

to know the different products and  cooking agents used in cooking food

Introduction to Computers

Learn the basic skills of operating a computer

Industrial Visit

A visit to related field for creating a work picture in the mind of the students before started their carrier in the same field

 

Subject Name

Description

Advanced Confectionary

 Learn the advance techniques of confectionary desserts preparations

Chocolate and Sugar Cookery

Learn the different types of chocolate and sugar work

Kitchen Management

 learn the criteria followed for  managing a kitchen area

Basics of Nutrition

 to know the basic nutrients and their benefits for human being

Advanced Communication Skills

enhance the professional skills of the students

Seminar & Presentation

 to improve the presentation skills of the students and to build up the confidence to express their views

Advanced Food Production

 to know the new changes in cooking styles and presentation

 

Subject Name

Description

Introduction to Hotel Industry

 

Study of Hotel & their history

Professional Etiquettes and Manners

Study of professionalism & grooming standards ,etiquettes for the industry

Front Office Operations

 

The Front Office is truly the welcome the guest, carry their luggage, help them register give them their room keys and mail.

Accommodation Operations

The basic concept of housekeeping has started from keeping of a domestic house clean and has gradually come to maintaining high standard of cleanliness and maintenance of commercial levels

Introduction to Computers

Basic knowledge of Computer &Full description of software in computer for reservation and other programme.

Industrial Visit

A visit to related field for creating a work picture in the mind of the students before started their carrier in the same field

 

Subject Name

Description

Hotel Safety & Security

Safety” is applied to glazing used to reduce the risk of accident by impact, fracture, shattering, or in a fire.

Facilities Design and Management

 

Facility management is a professional management discipline focused upon the efficient and effective delivery of support services for the organisations that it serves

Front Office Management

Professional management discipline focused upon the Front Office Department

Accommodation Management

All the concept of room decor, customer handling & interiors.

Hygiene and Sanitation

 

The study of the maintenance and promotion of health through the clean and sanitary handling of food.

Supervisory Management

 

The action of overseeing and managing employees in the workplace. Supervisory management is offered as a common course in many business

Seminar & Presentation

 

to improve the presentation skills of the students and to build up the confidence to express their views

 

Subject Name

Description

Human Nutrition

Integrated study of human nutrient physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional implications of metabolic disorders

Principles of exercise programming

Different types of exercise, Fitness Testing, Weight control and other special concepts and Physiological tools for testing and monitoring

Introduction to Health, Wellness & Fitness:

Components of fitness, obesity and Regulation of energy intake and expenditure, Foods selection and consumption pattern

Energy and fluid requirements:

Detailed study of the energy, Distribution of body water and Electrolyte balance

Nutrition in Health and Disease:

 

Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases

 

Subject Name

Description

Nutrition for Sports and Exercise

Importance of  micronutrients and macro nutrients  for exercise, Dietary supplements  and cryogenic aids

Weight Management, Rehabilitation and Fitness:

Evaluation of standard weight loss diet and  Regulation of energy intake and expenditure

 

Psychology and Counseling:

 Effective counseling methods & techniques, Importance of Counseling and Counselor

Training diets for performance and fitness:

Assessment of body fat by different method and types of Exercise, Aerobics, Yoga, Power Yoga, weight training, strength training, etc

Human Physiology:

 

Normal functions of organ systems in humans; fulfills physiology requirements for biology, human development and nutritional sciences

 

Subject Name

Description

Basics of Tourism

Introduction to Tourism, Elements of tourism, Tourism System, Tourism Motivators, Tourism Organizations and Trends, Inter Linkage between Geography and Tourism Industry, Inter Linkage between History and Tourism Industry

Airlines Management

Introduction to Airline Agency Role and Its Functions, Management of Airlines, The control tower- Airport facilities and special passengers, Familiarization with OAG, Introduction to fare construction, One Way and Return Trip

Foundation course in Front Office & Housekeeping Operations

Introduction to Front Office, Front Office Operations, Introduction to Housekeeping, Inter department co-ordination, Role and responsibilities Housekeeping Staff, Guest Room and Public Area Cleaning

Tourism Products & Services

Accommodation Sector, Leading Hotel chains, Budget Hotels, Heritage Hotels, Introduction of transportation Industry in India, National parks and Wild Life Sanctuaries and Mountaineering, Trekking, Skiing, Skating, Water Bases sports

Tourism Geography I

General introduction, states & capitals, India: a destination for all reasons & seasons, The Northern Mountains, The Central Plains, The Peninsula and The coastal plains and islands

Soft Skills & Personality Development

Verbal Skills, Clarity and Diction, Non Verbal Skills, Facial Expression, Effective Listening, III Personality Development, Interview Preparations, preparation of Curriculum Vitae, dress codes for airline, preparing for an interview, types of testes

Computer Applications

Components of a computer, Operating Systems , Introduction to Windows, Introduction to DBMS, Introduction to FOXPRO, Features of MS WORD, Editing Commands and Mail merge

Subject Name

Description

Automation in Tourism

Automation in the tourism industry, Importance of Information Technology in Tourism, Introduction to CRS, Ticketing process and Billing and settlement plan, A short introduction to Standard Traffic Documents (STD)

Travel Agency & Tour Operations

Travel Agency & Tour Operations, Itinerary Planning, Types of Passport & Visa and Basic overview of FOREX

Foundation course in Food & Beverage Service Operations

The Food & Beverage Service Industry, Food & Beverage Service Personnel, Attitudes & Attributes of Food & Beverage and Equipments Used in F & B Industry and Types of Food & Beverage Service

Tourism Products of India

Natural Resources, Wildlife Sanctuaries, National Parks and Natural Reserves, Beaches and Islands, Popular Tourist Resources, Monuments, Pilgrimage Destinations: Hindu, Buddhist, Jain, Muslim, Muslim, Sikh, Saint, Fairs and Festivals

Tourism Geography II

Brief introduction of continents, Asia, Americas: Other countries

Safety, Security & Travel Documentation

afety Security and Hotels, Safety Security and Tourist Destinations, Travel Documentation and Understanding VISA and Permits

Basic French

Introduction to basic French, French grammar, Vocabulary & comprehension and concept of Conversations

Subject Name

Description

Industrial Training

6 months Industrial Training of Students for the Industry exposure

Sr. No.

Name of Lab

Description

1

Basic Training Kitchen

Sufficiently equipped to enthuse students to learn the basic skills in culinary crafts. It energises the beginners to dream big in the field of gastronomy.

2

Advance Training Kitchen

The lab offers oppurtunities to students to be creative. They challenge themselves to turn their creativity into sumptuous cuisines.

3

Larder Kitchen

Special skills come in a uniquely special environment. Our larder kitchen provides exactly that environment.

4

Bakery & Confectionary

Limitless creativity is tapped automatically in this lab. True to the field of Bakery & Confectionary.

5

Basic Training Restaurant

This is designed and furnished to provide perfect environment for training in F&B Services. Doesn’t let one feel out of place.

6

Training Restaurant

Provides advanced learning environment in Food and Beverage Service. No F &B Service outlet in the industry will take our students by surprise.

7

Front Office Lab

Our students get the actual feel of role plays-as F.O personel and the guest. Makes them perform well here and in the industry later.

8

Housekeeping Lab

Clean and orderly house is the abord of “Gods”and so much of the “guests”. Provides facilities to learn the practices of good housekeeping.

9

Language Lab

Communication is “life”.Our lab is well equipped to make our students develop communication skills as future Hospitality leaders.

10

Computer Lab

Provides excellent facility to take beginners to the level where they enter the industry with confidence and aplomb. They are equipped with the latest on Property Management System.

Conferences

Name of Conference

Date

National Seminar on Hospitality growth & development under Globalization (AICTE Sponsored)

15/11/2013 to 16/11/2013

National Conference on Hospitality Industry in India Development and Challenges

06/11/2009 to 7/11/2009

Expert Talk

Name of Eminent Guest Speaker

Orgnization

Topic

Date

Dr. Viniti Dawar

Professor & Head deptt. of Food Sc. & Nutrition

Growing demand of healthy Food in Hotel & Restaurant

27/01/2017

Chef Raman Preet Singh

Executive Chef Hotel Park Plaza, Zirakpur

Feeding the world in the sustainable way

12/08/2016

Mr. Vishesh Kumar

HR Manager Hotel Park Plaza, Chandigarh

Interview Skills & personality development

15/03/2016

Chef Perminder Singh Dhillon

HOD deptt of Tourism Hotel Management Punjabi University, Patiala

Trends in Food Styling.

15/01/2016

Mr. Akash Kapoor

Manager learning & development, Hotel Hyatt Regency, Ludhiana

Interview etiquettes and latest trends in the Hotel Industry

16/10/2015

Chef Perminder Singh Dhillon

HOD deptt of Tourism & Hotel Management, Punjabi University, Patiala

Food Plating Techniques

10/02/2015

Professor Venkatraman Rajagopal

Professor of Hospitality & Tourism Management, PIHMS, New Zeland

Tourism &Marketing Hospitality

05/04/2014

Projects by Students

Name of Project

Description of Project

FM Radio India All Stations – a Mobile App

FM Radio India All Stations is a mobile application that allows its users to listen more than 70 radio stations from all over India. FM Radio India is available on Google Play and App Store.

DigiBration-2015

Website

Two-day National Level Mega Fest –DigiBration-15, a platform to celebrate the talents of technical and non-technical students. Overall, there were 14 fun and engaging, technical and non-technical events that brought out the best from students. From their coding skills to dance & singing potential, the event offered them a chance to showcase their varied skills.

MUSIC @ www.musiclamhe.com

A new platform to enjoy cover songs by famous artists curated from youtube, soundcolud, spotify and other popular music service.

Pre-placement Online Mock test

The main goal of the practice is to transform the students into well qualified professional through the committed pattern of instructions and well designed curriculum. The Mock-Test Series is helped to reduce the pressure on the student during/before campus placement drives, as the student will have to sit for multiple tests throughout the year, thereby decreases the accumulated stress of placement drives in the students. 

Institute offers an atmosphere conducive for research scholars for pursuing research in various advanced areas. Major thrust areas of research are:

  • Hotel, Hospitality Operations & Management

  • Food Service Management & Operations

  • Culinary Practices & Food Gastronomy

  • Hospitality & Tourism Education

  • Green Housekeeping

  • Eco friendly Concepts in Hotels

  • Use of Information and Communication Technology

  • Linkage of Technology and Hospitality Industry

  • Personalized Hospitality Services

  • Human Resource Practices