Academic programmes

B.Sc. Hospitality and Hotel Management – 3 Year

BHMCT (Bachelor of Hotel Management and Catering Technology) – 4 Year

Curriculum

Attachment: B.Sc. (HHM) Syllabus

Attachment: BHMCT SYLLABUS

Program outcome

Program Outcome (PO’s)

A graduate of Hospitality and Hotel Management Program will demonstrate:

PO1: Performs work activities effectively and efficiently to the standards expected in the operation required in the tourism industry/hospitality sectors.

PO2: Undertakes task, functions, duties and activities in the operation of the hotels, restaurants, travel, government and non-government agencies in accordance with the competency standards.

PO3: Analyses situation, identifies problems, formulates solutions and implements corrective and/or mitigating measures and action management into foodservice and lodging operations.

PO4. Demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems in hospitality operations.

PO5: Demonstrate the ability to use professional written and oral communication skills and technology to successfully communicate.

PO6: Demonstrate awareness, understanding and skills necessary to live and work in a diverse world.

 PO7: Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work effectively as a team member.

The student outcomes are:

1. Utilize interpersonal skills to lead/manage first-level employees in a hospitality setting.
2. Perform cost calculations and apply them to decision-making situations.
3. Evaluate food safety and sanitation to maintain a safe and sanitary work environment. Create an attractive and well-designed menu with consideration given to effective costing and pricing principles.
4. Complete and evaluate the data generated from a hotel night audit.
5. Develop a professional marketing brochure for a lodging operation.
6. Forecast sales and expenses in a variety of hospitality businesses.
7. Create a resume and cover letter that effectively highlight skills sought by potential employers.
8. Achieve national certification as a Serve Safe Food Protection Manager.
9. Schedule employees with consideration given to budgets, sales forecasts, and customary labour practices.

Program educational objective

BHMCT (Bachelor of Hotel Management and Catering Technology)

Program Educational Objective (PEO’s):

 A graduate of the Hotel Management Program should:

1. To train and develop students to be leaders in hotel and food and beverage management through industry immersion and national and international linkages;
2. To intensify student`s knowledge and skills with instruction based on international standards;
3. To produce quality graduates with balanced knowledge, skills and industry exposure in catering, hotel and management;
4. To demonstrate community involvement
5. To conduct researches concerning hotel and restaurant development program.

Research publications

1. Sharma, M. (2008). Lück, M.: Encyclopaedia of Tourism and Recreation in Marine Environments, CABI, Wallingford, UK.
2. Sharma, M. (2006). Hospitality Trends and Technology: Study of selective hotels across the continents, Atna,Journal of Tourism Studies, Vol 1
3. Sharma, M. (2005).Concierge, the first and last service for the hotel guests, in Express Hotelier and Caterer, Feb.05, edition: Service Operations
4. Sharma, M. (2003), Concept of Halal in Express Hotelier and Caterer. August 4th Edition: Inside Kitchen. 
5. Sharma, M.  (2000), The Soft Drink Market & its existing Competitiveness in Nagpur city. Pepsi Foods Ltd, Nagpur, India.
6. Sharma, M.  (2000), Natural Resources of Bundelkhand, inBundelkhand-The land of Bundelas.Bundelkhand University, India.

1. Sharma, M. (2008). Health Tourism in Asia Pacific, CAUTHE, 2008.
2. Sharma, M. (2007). Spiritual Tourism; Case of Kumbh Mela, IEMC, Budapest, 2007
3. Sharma, M. (2007). Career Growth of Female Hospitality Managers, International Conference for Women Empowerment, Bundelkhand University, 2007
4. Gastronomy Conference, Malaysia, 2006
5. Sharma, M. (2006).The Hospitality and Tourism Education: A Review of Skill Training Issues, CAUTHE, 2006.
6. Sharma, M. (2005).Absenteeism, causes and effects in Industry, Hotel Plan, Belgrade, 2005
7. Sharma, M. (2002). Cultural Tourism Geography of Bundelkhand Region, International Conference on Tourism Development, Community & Conservation: Shaping eco-tourism for the third millennium, Mar 2002.
8. Sharma, M. (2002). Convenience Foods and its Effects, National Seminar on Food Technology, Apr, 2002.
9. Sharma, M. (2002). World’s Most Staple Food, National Seminar on Food Technology, Apr, 2002.
10. Sharma, M. (2000).Environmental Pollution & its impact on hospitality industry, National Seminar on Indian Tourism 2001 & Beyond, Nov. 2000
11. Sharma, M. (2000). Human Resource Development & its role in the Hospitality Industry, National Seminar on Indian Tourism 2001 & Beyond, Nov. 2000
12. Sharma, M. (2006). Measuring Advertising Effectiveness-Case of Burj Al Arab, Second International Tourism and Media (ITAM) Conference, Melbourne, 2006

Consultancy

As part of hospitality consulting, we cater on creating high performing hotels through unique hospitality experiences and delivering high quality and personal customer service. We leverage this and the unique character of independent hotels to achieve a high guest satisfaction.

Our team of hospitality experts have extensive international hospitality experience, covering a wide range of areas and services to help achieve sound financial results and returns with hotel investment.

Areas of expertise

• Hospitality Operations including food and beverage trends, food styling, menus, tasting trials
• Hospitality Sales & Marketing, Revenue Management, Finance & Cost Control
• Hospitality Asset Management, Pre-Opening Management, Branding & Positioning
• Hospitality Concept Development, cloud kitchens, casual and fine dining