Department of Hotel Management

ABOUT THE DEPARTMENT

The Department of Hotel Management in Vivekananda Hotel Management got started in 2018. Within the lush green campus of about 50 acres, Department of Hotel Management is located in the Technology block. The department is delivering education based upon the current nature of the hospitality industry as it evolves with moving time. The VISION of department is based upon the ancient hospitality and is committed to inculcate the sense of selfless hospitality and moving with the ethics in mind. The message of “Atithi Devo Bhava” shall persist in the future and this is ensured by the team of VGU hospitality that the same level of values is passed into each batch that takes admission in the curriculum.

The MISSION of Hospitality Department:

  • To deliver near to actual exposure to the students who are part of the department.
  • To stick to the real essence of the Hospitality and carry it forward.
  • To channelize and measure the progress of students during and after the course.
  • To mould Management level personnel as much as possible and direct them towards success.

GOAL of the Hospitality Department:

The department is inclined towards the delivery of World Class Hospitality Knowledge and standards so as to polish the skills of the students in a systematic yet smart manner that includes more of practical exposure with optimum amount of theoretical knowledge to back it up.

Unorthodox Approach:

The department of Hotel Management does to follow orthodox ways of inculcating knowledge. Instead, it is more of a modern approach that includes various activities, events, seminars, industrial visits, competitions, theme-based decoration, food and beverage-oriented workshops, extempore, conventions, cuisine-based lunch and many more activities to complete the syllabus as prescribed within the standards. This elevates how a student looks upon a situation and make him or her more capable of acting according to the demand or nature of the it.

Functional Area/Labs:

The Hospitality Department has unique infrastructure. Given below is the list of labs:

  • El Fresco [ FRONT OFFICE]: We have the only open front office that is there in the Hotel Management institutes in Jaipur. It is a unique concept that is inspired by western world in resorts and ecotels.
  • Dastarkhwan [Restaurant and Bar]: It is a restaurant cum Bar that has the use of blue colour which denotes the colour of dastarkhwan that was generally used in Mughal emperors as the table to dine on.
  • The Fusion [Kitchen]: It is a kitchen cum bakery where the students prepare authentic as well as fusion food as well as bakery Products and hence, they have the liberty of blending their ideas and incorporating it into the food.
  • Basera [Accommodation]: It is the accommodation lab that has all the equipment, may it be manual or automatic. It also has a side dedicated to model room.

 

Quality Over Quantity:

We are devoted to deliver Quality to the students and in order to do that, we take limited number of admissions so that proper attention can be paid upon each individual and therefore, we are able to send each and every student of the college in either Taj or Oberoi’s chain. This is because of the commitment to stick to the standards and the direction of the mentors under which limited number of students are assigned who monitor continuous progress of the student and takes care of the particular need of him/her.

ACADEMIC PROGRAMMES

Program Outcome and Program Specific Outcomes

 

Course outcome of BHMCT is given below:

  • Utilize interpersonal skills to lead/manage first-level employees in a hospitality setting.
  • Perform cost calculations and apply them to decision-making situations.
  • 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.
  • Complete and evaluate the data generated from a hotel night audit.
  • Develop a professional marketing brochure for a lodging operation.
  • Forecast sales and expenses in a variety of hospitality businesses.
  • Create a resume and cover letter that effectively highlight skills sought by potential employers.
  • Achieve national certification as a Serve Safe Food Protection Manager.
  • Schedule employees with consideration given to budgets, sales forecasts, and customary labour practices.
  • Open entrepreneurial opportunities for the students.
  • Analyse and forecast budgets for the operations in a department of a hotel or for the complete property.
  • Develop negotiatory skills and implement them in cracking deals during sales on the show-floor.

Course outcome of DHM is given below:

  • Utilize interpersonal skills to lead/manage first-level employees in a hospitality setting.
  • Perform cost calculations and apply them to decision-making situations.
  • 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.
  • Complete and evaluate the data generated from a hotel night audit.
  • Develop a professional marketing brochure for a lodging operation.
  • Forecast sales and expenses in a variety of hospitality businesses.
  • Create a resume and cover letter that effectively highlight skills sought by potential employers.
  • Achieve national certification as a Serve Safe Food Protection Manager.
  • Schedule employees with consideration given to budgets, sales forecasts, and customary labour practices.

PO, PEO &PSO OF BACHELOR OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY [BHMCT] AND DIPLOMA IN HOTEL MANAGEMENT [DHM]

PSO: – The curriculum and syllabus for BHMCT (Bachelor of Hotel Management and Catering Technology) Program conforms to outcome-based teaching learning process. In general, several outcomes have been identified and the curriculum and syllabus have been planned in such a way that each of the courses meets one or more of these outcomes. Student outcomes illustrate the students are expected to know and be able to do by the time of graduation. These relate to the skills, understanding, and behaviours that students acquire as they progress through the program. Further each course in the program brings out clear instructional objectives which are mapped to the student outcomes.

The student outcomes are:

  • Utilize interpersonal skills to lead/manage first-level employees in a hospitality setting.
  • Perform cost calculations and apply them to decision-making situations.
  • 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.
  • Complete and evaluate the data generated from a hotel night audit.
  • Develop a professional marketing brochure for a lodging operation.
  • Forecast sales and expenses in a variety of hospitality businesses.
  • Create a resume and cover letter that effectively highlight skills sought by potential employers.
  • Achieve national certification as a Serve Safe Food Protection Manager.
  • Schedule employees with consideration given to budgets, sales forecasts, and customary labour practices.

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.

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.

Faculty List

S.no

FacultyName

Qualification

Designation

1

Neelam Yadav

 MTT

Assistant Professor

2

Saroj Kumar Ranjan

M.B.A 

Assistant Professor

3

Shefali

 M.B.A 

Assistant Professor

4

Sidharth Shankar Raju

 Ph.D

Associate Professor

Laboratory

RESEARCH PUBLICATIONS

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