B.Sc Hons Hotel Operations & Catering

B. Sc. (Hons.) Hotel Operations Catering Services

Program Thumbnail By Institute of Hotel Management

Program: Undergraduate (UG)
Duration: 4 Year(s)
Intake: 60

Program Outline

The course structure of the given B.Sc. (Hotel Operations & Catering Services) program is designed keeping in view the basic objective stated above. Consequently certain essential features of such model program structures would be: - To impart to the students latest and relevant knowledge from the field of management theory and practice - Providing opportunities to the participants, within and outside the institutions, for developing necessary operating skills - Imparting / Developing the right kind of attitudes to function effectively in operational, managerial / administrative positions

Fees Structure

Particulars	Amount	Remarks
Tuition Fees	₹93500/-	Yearly
Application Form & MGMU-CET (Indian Students)	₹2000/-	One Time
Application Form & MGMU-CET (Foreign Students)	₹5000/-	One Time
Student Activity	₹2000/-	Yearly
UMIS & Student Insurance	₹3000/-	One Time
Caution Money Deposit	₹5000/-	Refundable
Eligibility Fees	₹5000/-	One Time
Alumni Association Membership fees	₹2000/-	One Time
Examination Fees	₹5000/-	Yearly

Program Outcomes

Hospitality Industry Fundamentals

Gain a foundational understanding of the hospitality industry, including its history, structure, key stakeholders, and current trends.

Hotel Operations Management

Develop skills in hotel operations management, including front office operations, housekeeping management, food and beverage operations, and guest services.

Catering Services and Banquet Management

Learn about catering services, banquet management, event planning, menu design, food presentation, and catering operations for various types of events and functions.

Food Safety and Hygiene Standards

Understand food safety regulations, sanitation practices, hygiene standards, and risk management protocols to ensure compliance and uphold food safety standards in catering services.

Culinary Arts and Kitchen Management

Explore culinary arts, cooking techniques, recipe development, kitchen organization, inventory control, and kitchen staff supervision for efficient food production in catering operations.

Customer Service Excellence

Develop customer service skills, communication skills, interpersonal skills, and problem-solving abilities to provide exceptional service and create positive guest experiences in hospitality settings.

Event Coordination and Management

Acquire event coordination and management skills, including event planning, logistics management, vendor coordination, and on-site supervision for successful event execution.

Business Management Principles

Understand basic business management principles, financial management concepts, marketing strategies, and operational planning to effectively manage hotel and catering operations.

Eligibility

The minimum eligibility for this course would be HSC in any stream (12th Std.) or its equivalent, passing with a minimum of 40% marks in the aggregate (35% in case of candidates of backward class categories belonging to Maharashtra State)

Career Prospects

Hotel Manager/General Manager

Banquet Manager/Event Coordinator

Hospitality Consultant

Guest Relations Manager

Admission Procedure

Step

Fill Application Form

Step

Receive entrance test link for MGMU CET (Date will reflect on Student Dashboard / Website)

Step

Appear for MGMU CET

Step

Check Merit List on Dashboard

Step

Verification and Submission of Documents

Step

Fees Payment

Step

Welcome to MGMU

Teaching Faculty

Faculty Name	Designation
Dr. Kapilesh Mangal	Director
Dr. Pushpa Gore	Assistant Professor
Dr. Rupesh Ravindra Bhavsar	Assistant Professor
Ms. Aarohi Shrikant Zade Deshpande	Assistant Professor
Mr. Vaibhav Joshi	Assistant Professor
Mr. Amit Kalyanrao Pawar	Assistant Professor
Ms. Bidisha Roy	Assistant Professor
Mr. Abhishek Srivastav	Assistant Professor

Department Infrastructure

The SALT Hotel

The SALT Hotel, situated in the MGM Campus, is an institutional hotel featuring multi-cuisine dining and well-appointed rooms. With modern board rooms for meetings and live demonstrations, students gain hands-on experience across all hotel departments.

Front Office Lab

At IHMCT, we prioritize customer and student satisfaction, ensuring a warm welcome and exclusive experience from the first steps. Our students undergo comprehensive training in hospitality services, including guest handling and practical scenarios, to adeptly manage diverse guest requests.

Housekeeping Lab

Efficient housekeeping ensures safety and productivity, going beyond cleanliness to maintain aesthetic standards using modern methods. Our students learn comprehensive techniques for hospitality environment upkeep, incorporating the latest tools and practices.

Restaurant Lab

Students learn diverse serving techniques in hygienic conditions for a seamless dining experience. Our restaurant and bar offer facilities for lively, hands-on learning of beverage recipes and presentation techniques.

Food Production and Laboratories

Students undergo hands-on training in different kitchen laboratories, from basic techniques to catering for large banquets under expert guidance. The curriculum covers a range of culinary skills, including bakery and confectionery product preparation.

Class Rooms

We have state-of-the-art class rooms with ergonomically designed benches where a student can concentrate on their studies under a pleasant study environment.

Library

Our fully-equipped learning resource center offers a vast collection of printed and multimedia materials. Supported by knowledgeable staff, we provide resources spanning from cookery to hospitality industry journals, catering to diverse educational and research needs.

E-Library

MGM University computer labs provide internet-enabled, virus-free computers for scholarly research and project submissions, ensuring data security through encrypted systems.