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 | ₹85000/- | Yearly |
| Application Form & MGMU-CET (Indian Students) | ₹1500/- | One Time |
| Application Form & MGMU-CET (Foreign Students) | ₹5000/- | One Time |
| Student Activity | ₹1500/- | Yearly |
| UMIS & Student Insurance | ₹3000/- | One Time |
| Caution Money Deposit | ₹5000/- | Refundable |
| Eligibility Fees | ₹5000/- | One Time |
| Alumni Association Membership fees | ₹1000/- | 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.
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.
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.
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.
Hotel Operations Management
Develop skills in hotel operations management, including front office operations, housekeeping management, food and beverage operations, and guest services.
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 1: Register on admissions.mgmu.ac.in
Step 2: Fill Application Form
Step 3: Receive Entrance Test Link For MGMU CET (Date Will Reflect On Student Dashboard/Website)
Step 4: Appear For MGMU CET
Step 5: Check Merit List On Dashboard
Step 6: Verification And Submission Of Documents
Step 7: Fees Payment
Step 8: Welcome To MGMU
Teaching Faculty
| Faculty Name | Faculty Designation |
|---|---|
| Dr. Kapilesh Mangal | Director |
| Dr. Rupesh Bhavsar | Assistant Professor |
| Dr. Pushpa Gore | Assistant Professor |
| Mr. Vaibhav Joshi | Assistant Professor |
| Ms. Bidisha Roy | Assistant Professor |
| Ms. Aarohi Shrikant Zade | Assistant Professor |
| Mr. Kevin Nawgiri | Assistant Professor |
| Ms. Saanjjhi Bobariya | Assistant Professor |
Department Infrastructure
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.
Food Production Lab
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.
Training Restaurant
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.
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.
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.
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.
Seminar Hall
Staff Office
