Placements

Graduates from IOHM enjoy an outstanding placement record. Our Alumni are our greatest assets. On completion of the course, the placements cover various types within the hospitality industry; be it the Transport sectors (Airlines Railways or Cruz Liners) or the process outsourcing sectors or the hotel industry including the resorts, catering sectors and the luxury sectors or it can be the highly paying retail sectors.

With the strong image and connection of our director and senior faculty members with the hospitality industry in India, only the best hotels are invited for conducting the campus interviews. 

At IOHM you are been trained to seek placements at the managerial levels.

IOHM students has biggest advantage for to pursue one year HOT / Internship training after completing third year in the college. By this time they have learned all the basics of the industry. This helps the student to get adequate “on the job” training and get selected after training at same renowned Luxury Hotels.

Tentative Training schedule:

• Starts: June/July (after completing 3rd Year)
• Reporting Back: January Next Year (for 15 days only) – For Project Report Submission and VII Semester Exam.
• Continue Training till May 31/June End. Report back for 2nd Project Report submission and VIII Semester Exam.
• All selected students report back on duty at the same hotel.
• Placement list Batch 2013 to 2015: (PDF Attached)

Training & Placement 2016-17  Admission Batch 2013

Training & Placement 2017-18  Admission Batch 2014

Training & Placement 2018-19 Admission batch 2015

Since most of the hoteliers have visited us more than twice now they prefer to interview the students on Skype or, What’s- App, and select the students for placement and one-year training program that commences after students have completed third year.

 We believe in ‘EARN WHILE YOU LEARN’ philosophy, Under this program our students get stipend of Rs.9,000/- to 14,000/ PM along with the benefits like uniform services, meals on duty, pick-up and drop facilities. Some hotels also offer other benefits like PF, ESI, accommodation, paid leaves, etc.

Salary for placement after training (fourth year) differs with the company, and position selected for ranges starting from Rs.20,000/- to 30,000PM.

Last Three year Placement List (PDF Attached)
Training & Placement session 2019-20 Admission Batch 2016
Training & Placement session 2020-21 Admission Batch 2017
Training & Placement Session 2021-22 Admission Batch 2018

Institute Facilities

Learning takes place in state- of- the-art class-rooms, modern food labs, kitchens, bakery place, restaurants with bar; and involves the thorough know-how of housekeeping, laundry, computer usage & front –office and lab management with IDS-Training package. Students benefit from gaining an in-depth knowledge in all the hospitality courses with the provision of modern training gadgets and equipment in all the laboratories and kitchens, making it a fruitful learning experience combined with real time environment, on - campus learning, varied industry settings and industrial placements.

IOHM provides:

IOHM Practical Lab

Realizing the importance of practical skill in conjunction with theoretical knowledge, we are constantly adopting new progressive and adoptive teaching methods; based on modern technology; for the development of the students. The institute has a new setup of spacious laboratories with latest equipments and modern facilities for practical training and theory classes.

Basic Training Kitchen (BTK)

This kitchen is well equipped for basic training of 1^st year students where they get practical exposure on basic tools, gadgets, utensils, raw material etc used in preparing basics Indian and Continental dishes. They learn few basic breakfast, snacks and lunch dishes for service in training restaurant.

Quantity Training Kitchen (QTK)

Quantity Training Kitchen is for second year students, where everyday food from different regions of India is prepared for 200 students and served in hygienically clean environment of students Dining Hall. The lab is well equipped with modern-bulk cooking equipment for students to get used to working on them. Same full menu is served to all the students for to know the taste and admire. 

Training Kitchen (ATK)

Advance Training Kitchen is for third year students. Full menu with Popular European and Chinese dishes is prepared and served to students with complete French-silver service; in the training restaurant. Students tastes their own cooked food & learn table adequates and manners. Here students get to learn enough of Inter-national cuisine required for 5-star Hotels.

Garde Manger

Giving eye appeal to the art of cooking preparing decorative salads, Artifacts for Buffet table, Butter Sculptures and Ice-carvings are part of daily menu for 2^nd and 3^rd year students. Good food is 1^st relished by eyes only.

 

Demo Kitchen:

Various training workshops are conducted for preparing buffets presentations, butter sculptures and three tire cakes for IPS functions and special events.

 

Bakery- 1

Students get acquainted with basic tools, moulds and other gadgets for preparing breads, cakes and puddings. Here basic cakes, breads, puddings etc preparations are taught to the 1^st year students.

 

Bakery- 2

Here 2^nd and 3^rd year students learn variety of cakes, breads and pudding preparations; their presentations for buffets and parties. Complete confectionary work is taught here.

 

Restaurant

There are two well planned and equipped restaurants with display kitchen to learn the basic service of French, American, buffet, flambé and Banquet style of food and beverage service. The well equipped Service -Bar with all different decorative glasses and  service gadgets are used to teach the Service of wines, spirits and other mixed beverages.

Computer Lab

IOHM computer Lab is equipped with ample number of computers in two labs, library and Front Office lab with latest IDS i6, Hotel training software to develop students to be able to perform on any software or Hardware available in the Hotel while on training.

Front Office Lab

It is well equipped lab where basics techniques for handling a guest, maintaining records with IDS Next 6i Hotel ERP software package to give real time exposure of Hotel Front Office operations. Lab is also equipped with bell-desk, Reception Counter with computer and communication accessories, Information-Board, P A System, Luggage room, lobby manager desk etc for mock training like real environment.

 

Accommodation Operation

Our housekeeping lab has variety of laundry and cleaning modern gadgets and equipments for training new modern effortless cleaning techniques to the students used in the hotels. Two modern Guest Rooms and a Deluxe- suit-Apartment intricately designed for training of students in Hotel like situation is also available.

 

Language Lab:

For every employee, Good Communication skills and command on English language is the need of Industry today. The professional teaching techniques thru modern computerized system enables the students to get command over the language in short course of time.

Maintenance Lab:

Here students learn basics of drainage system, water flow system, refrigeration system, carpentry, electricity and flow of current, supply of cooking gas etc. On IDS module; student learn to handle complaint and maintain equipment and plants servicing logs. Lab is adequately equipped for proper training of students.

AUDITORIUM:

A huge auditorium with modern back-up room, PA system, lighting and Modern Audio-video system with sitting capacity of 350 students is nearing on-completion. This will give us accommodation to hold students Events, Guests Lectures, Seminars and Training Demonstrations.

AUDIO-VISUAL AIDS

The IOHM has a wide spectrum of Audio Visual aids running from OHP's P.A. system, 35 mm slide projectors, TV's, VCR's, Cameras to computerized presentations equipment etc.

IOHM has its own LCD projector with a collection of more than 100 training films to facilitate education and training.

Library (NO NEED TO PURCHASE BOOKS)

Students get ample quantity of course material, written by various authors, for each subject. In addition the students can also avail the library facilities at the main campus, which has a sizable collection of books in various areas of student’s interest. Library has modern infrastructure to facilitate student to access online study material, research articles, industrial trends etc.

IOHM has developed on line all subjects training manual to facilitate the students in studies. This course material is also available on 15 computers in the library, where students have free access.

Students can do their project work on the computers available in the library.

IPS Academy Institute of Hotel Management

Mandatory Disclosures

 

 

The following information shall be given in the information Brochure besides being hosted on the Institution’s official Website.

The onus of the authenticity of the information lies with the Institution ONLY and not on AICTE.

 

1. Name of the Institution

 

IPS Academy Institute of Hotel Management

Behind Hotel Red Mapple, Jhoomer Ghat,

Pigdember, A.B. raod Rau Indore (MP) – 453331

Tel: 0731-4020306, Fax: 0731-4020306  Mobile : 9575854161

Email: director.sohm@ipsacademy.org      

Website: https://www.ipsacademy.org/college/institute-of-hotel-management

 

2. Name and address of the Trust/ Society/ Company and the Trustees

 

Indore Education and Service Society

4 Sita Building, Y N Road, Indore (MP)- 452010

Telephone: 0731 2539131, Mobile: , E-Mail:

 

3. Name and Address of the Vice Chancellor/ Principal/Director

Prof. Jitender Kumar Gupta

204 Caral Reefs Pigdamber, A.B. Road Rau Indore (MP)-453331

Mobile: 9575854161        Email: director.sohm@ipsacademy.org

 

 

4. Name of the affiliating University

 

Devi Ahilya Vishwavidhyalaya, Indore formally known as DAVV university.

 

5. Governance

• Members of the Board and their brief background

 

 

• Members of Academic Advisory Body

 

• Frequently of the Board Meeting and Academic Advisory Body

The meetings are held twice a year.

 

• Organizational chart and processes

   

(a)  Organization Chart :

 

 

(b)  Processes

The Director in association with the faculty and Principal--

·           Prepare the Academic Plan for a Semester.

·           Allocate subjects based on qualification, specialization, experience and previous results.

·           Prepare Timetable with reference to the Curriculum.

·           Prepare Lesson plans effectively, well ahead of commencement of a semester.

·           Handle lecture classes as per the timetable.

·           Conduct Internal Tests & Model Examination.

·           Evaluate the answer books and notify the marks.

·           Identify weak students and conduct special coaching classes.

·           Counsel the students and conduct re-test for those failed/performed poorly.

·           Inform the parents about the performance of their wards.

·           Conduct seminars and presentations.

 

 

Nature and Extent of involvement of Faculty and students in academic affairs/improvements

a.       Two Faculty members represent in the BOG meeting and discuss all the problems related to academics.

b.       At the end of every even semester student’s feedback is collected and concern faculty members are advised accordingly.

 

Mechanism/ Norms and Procedure for democratic/ good Governance

·         This has been achieved by setting up the various committees comprising of personnel from Management, Faculty, staff  & students. The activities of these committees: -

·         Preparation of Academic calendar for the college well in advance.

·         Framing of Rules and regulations of the college and inform all concerned.

·         Regulations of the University are informed to all students, faculty and staff.

·         The Academic Advisory Committee takes policy decisions related to all academic matters Collectively.

·         Meetings of faculty are convened at regular intervals and the policy decisions related to academic matters and others informed.

·         Pectoral system is adopted to take special care on each student.

·         Every class has a class advisor in charge for attendance that will monitor the participation       

·         of students in regular classes and other programmes.

·         Weak students are identified and suitable action to improve their performance is taken periodically.

·         Misbehaved students are identified and counseled.

·         After the announcement of semester results Preparatory classes are conducted for the failed students.

 

Student Feedback on Institutional Governance/ Faculty performance                           View

 

Grievance Redressal mechanism for Faculty, staff and students                                     View

 

Establishment of Anti Ragging Committee                                                                        View

 

Establishment of Online Grievance Redressal Mechanism                                               View

 

Establishment of Grievance Redressal Committee in the Institution and Appointment of OMBUDSMAN by the University                                                                                                View

 

Establishment of Internal Complaint Committee (ICC)                                                   View

 

Establishment of Committee for SC/ST                                                                              View

 

Internal Quality Assurance Cell                                                                                          View

 

6. Programmes

Name of Programmes approved by AICTE

            Bachelor of Hotel Management and Catering Technology – BHM&CT

 

Name of Programmes Accredited by NBA

            Null

Status of Accreditation of the Courses

            Null

Total number of Courses

            One

No. of Courses for which applied for Accreditation

            Null

Status of Accreditation – Preliminary/ Applied for SAR and results awaited/ Applied for SAR

and visits completed/ Results of the visits awaited/ Rejected/ Approved for . . .Courses (specify

the number of courses)                       No

 

For each Programme the following details are to be given(Preferably in Tabular form):

Course Name	Number of seats	Duration	Cut off marks/rank of admission during the last three years			Fee (as approved by the state government)	Placement Facilities
Bachelor of Hotel Management and Catering Technology	120	4 Yrs (3 Yr Class room teching plus 1Yr Industrial training)	46%	46%	46%	79100 per year plus other charges	Available

 

Placement detail (Last 3 year)

 

 

• Name and duration of Programme(s) having Twinning and Collaboration with Foreign University(s)

and being run in the same Campus along with status of their AICTE approval. If there is Foreign

Collaboration, give the following details: Not Applicable

 

7. Faculty

• Course/Branch wise list Faculty members:

 

• Permanent Faculty                             :           24

• Adjunct Faculty                                 :           Nill

• Permanent Faculty: Student Ratio      :           1:20

• Number of Faculty employed and left during the last three years

Number of Faculty employed in last 3 years	Number of Faculty left in last 3 years
07	10

 

8. Profile of Vice Chancellor/ Director/ Principal/Faculty                        View

For each Faculty give a page covering with Passport size photograph

 

 

9. Fee

Details of Fee, as approved by State Fee Committee, for the Institution

 

BHM	I	II	III	IV
Annual Tuition Fees	79100	79100	79100	60,000
PD and Other development activity	15,000	15,000	15,000
Registration	5,000	3,000	3,000	3,000
Placement	1,000
Insurance	850	850	850	850
Alumni Association				3000
Total	1,00,950	97,950	97,950	66,850

 

Time schedule for payment of Fee for the entire Programme

 

Per year Two Installment:       1^st Installment in the month of July

                                                2^nd Installment in the month of November

No. of Fee waivers granted with amount and name of students

 

S.No.	Name of Students	Fee Code	Amount
1	Mohd Adnan Khan	53979	10% Sports Quota
2	Kushal Chouhan	54899	Rs. 5000.00 P/Y
3	Devendra Yadav	54465	Rs. 7000.00 P/Y
4	Munira Amin	54280	Rs. 10,000.00 P/Y
5	Vidushi ramsnehi	53975	Rs. 5000.00  P/Y
6	AshirDev	51783	Rs. 10,000.00 P/Y Army
7	Avni Barve	50861	Rs. 15,000.00 P/Y
8	Vaidehi Mishra	50856	Rs. 15,000.00 P/Y
9	Khushi Bhatia	51998	Rs. 10,000.00 P/Y
10	Yamini Bhave	51032	Rs. 10,000.00 P/Y
11	Bhupendra Singh	51346	Rs. 15,000.00 P/Y

 

Number of scholarship offered by the Institution, duration and amount

            No scholarship offered by at institute level, OBC, SC, ST and other category student can get scholarship as per State Govt. and Central Govt. scholarship scheme.

 

Criteria for Fee waivers/scholarship

• Family financial conditions
• Army armed forces personnel
• Academics toppers
• Students participating in university level Sports.
• State Government  & other  scholarships for reserve category

 

Estimated cost of Boarding and Lodging in Hostels

            Approximately Rs 10,000 per month including all meals.

 

Any other fee please specify

            Not applicable

 

10. Admission

 

Number of seats sanctioned with the year of approval

 

 

Number of Students admitted under various categories each year in the last three years

 

BHM&CT Admission summary 2020-21

Sanctioned Intake

GEN

OBC

SC

ST

PMSSS

Management Seat

Total

All Total

Boys

Girls

Boys

Girls

Boys

Girls

Boys

Girls

Boys

Girls

NA

Boys

Girls

120

18

14

11

4

1

1

0

0

3

1

33

20

53

 

 

BHM&CT Admission summary 2019-20

Sanctioned Intake

GEN

OBC

SC

ST

PMSSS

Management Seat

Total

All Total

Boys

Girls

Boys

Girls

Boys

Girls

Boys

Girls

Boys

Girls

NA

Boys

Girls

120

39

13

16

5

3

1

0

0

1

0

59

19

78

 

 

BHM&CT Admission summary 2018-19

Sanctioned Intake

GEN

OBC

SC

ST

PMSSS

Management Seat

Total

All Total

Boys

Girls

Boys

Girls

Boys

Girls

Boys

Girls

Boys

Girls

Boys

Girls

120

40

25

21

4

1

0

1

0

1

1

NA

64

30

94

 

Number of applications received during last two years for admission under Management Quota and number admitted

          Not Applicable

 

11. Admission Procedure

Mention the admission test being followed, name and address of the Test Agency/State Admission Authorities and its URL (website)

            N/A - Direct admission on the basis of 10+2 thru DTE Bhopal.

 

Number of seats allotted to different Test Qualified candidate separately (AIEEE/ CET (State conducted test/ University tests/ CMAT/ GPAT)/ Association conducted test etc.)

            Not applicable

 

Calendar for admission against Management/vacant seats:

Admission schedule is announced by Directorate of Technical Education, Bhopal every year with complete guideline and procedure which includes: 

·         Last date of request for applications

·         Last date of submission of applications

·         Dates for announcing final results

·         Release of admission list (main list and waiting list shall be announced on the same day)

·         Date for acceptance by the candidate (time given shall in no case be less than 15days)

·         Last date for closing of admission

·         Starting of the Academic session

·         The waiting list shall be activated only on the expiry of date of main list

·         The policy of refund of the Fee, in case of withdrawal, shall be clearly notified

 

12. Criteria and Weightages for Admission

Admission in Bachelor of Hotel Management and Catering Technology-BHM&CT course is completely based on marks scoured by student in 10+2 (HSC) examination or equivalent from any board listed in approval list of Directorate of Technical Education, Bhopal.

 

Minimum Level qualifying marks are 45% for General Category

                                                            40% for OBC /SC/St category students as per MP Government.

In 10+2 In any stream with English as one of the subject.

 

Mention the cut-off Levels of percentage and percentile score of the candidates in the admission test for the last three years

          Not Applicable

 

Display marks scored in Test etc. and in aggregate for all candidates who were admitted

Not Applicable

 

13. List of Applicants

List of candidate whose applications have been received along with percentile/percentages core for each of the qualifying examination in separate categories for open seats. List of candidate who have applied along with percentage and percentile score for Management quota seats (merit wise)

 

The procedure of admission is laid down by DTE Bhopal and is mentioned in the advertisement which is generally done on all India basis.  

DTE, Bhopal is responsible for to conduct and lay down the procedure for such admission.

 

14. Results of Admission Under Management seats/Vacant seats

 

Composition of selection team for admission under Management Quota with the brief profile of members (This information be made available in the public domain after the admission process is over)

Organized as per the norms & guidance provided by the DTE, Bhopal & is displayed during the admission process.

 

Score of the individual candidate admitted arranged in order or merit

            Arranged automatically on DTE online counseling portal and link for the same is provided on institute website.

 

List of candidate who have been offered admission

            Available in allotted candidate list option on DTE online counseling portal and on the basis of that only students are admitted.

             

Waiting list of the candidate in order of merit to be operative from the last date of joining of the first list candidate

            Arranged automatically on DTE online counseling portal and link for the same is provided on institute website.

 

List of the candidate who joined within the date, vacancy position in each category before operation of waiting list

            Available on DTE online counseling portal and link for the same is provided on institute website.

 

15. Information of Infrastructure and Other Resources Available

 

Number of Class Rooms and size of each

 

 

 

Number of Tutorial rooms and size of each

 

Number of Laboratories and size of each

 

 

Number of Drawing Halls with capacity of each

            Not Applicable

 

Number of Computer Centres with capacity of each

 

Central Examination Facility, Number of rooms and capacity of each

            Available with sufficient number of rooms, however examination are conducted by DAVV and the center is fixed by DAVV.

Online examination facility (Number of Nodes, Internet bandwidth, etc.)

Yes available with 30 computers.

 

Barrier Free Built Environment for disabled and elderly persons

            Available

 

Occupancy Certificate                                                                                                          View

 

Fire and Safety Certificate                                                                                                   View

 

 

Hostel Facilities

 

400 bed hostel available at IPS Academy, 100 beds reserved for Hotel management students (Boys and Girls

 

Library

Category	Total No. of titles acquired up to the year before last
Text Books	497
Reference Books	276
Encyclopedia	9
Others	123

 

Number of Library books                                                                       33,524

Titles                                                                                            905

Journals available (Programme-wise)                                        5

List of online National/ International Journals subscribed        10

E- Library facilities                                                                     Available

National Digital Library (NDL) subscription details                

 

Laboratory and Workshop

List of Major Equipment/Facilities in each Laboratory/Workshop

 

This carries all the heavy duty equipments required for various laboratories as per AICTE norms.

 

Basic Training Kitchen (in two sections)

1-Students Work Tables ---15 Nos each—With Three Degchis, One Rice Strainer, One Fry Pan, One Stock Pot, One Karai, Three Bowls, Three Lids, One Slicer, One Round Spoon, One Flat Spoon, One Perforated Spoon Etc—Available On Each Table

2—Four Burner Gas Range With Each Station—15 Nos each section, Alternate Table With Oven

3—Refrigerator Two door commercial

4—S/S Display Table

5—Food Processor With All The Attachments

6—Italian Noodles Making Machine

7—Sink With Drain Board With Each Table, With Water Connection

8—Faculty Table, Chair & Black Board

9--Steel Alma rah, To Store Condiments & Spices

10- Salamander

Quantity Training Kitchen (two sections)

1—Ten Big Degchis Of Different Sizes, With Required Big Round Spoons, Flat Spoons, Sieves, Soup Strainers, Etc

2- One Three Burner High-Power Gas Range—each section

3-Four Burner Gas Range—each section

4-Four Work Tables With Sink—each section

5—Potato-Peeling Machine

6—Wet Masala Grinder

7-Tandoor With All Required Pokers

8-Three Stainless-Steel Work Tables For Food-Display

9-Food Service Counter

10- Food Processor, Mixer & Grinder+ All The Necessary Gadgets Required

Advance Training Kitchen

1-Two Gas Ranges With Ovens

2—One Commercial Range With Oven

2—Meat Slicer—Hobart Commercial

4-Pizza Oven

5-Deep Fat Fryer

6—Italian Noodles Making Machine

7-Baine-Marie For Food Service

8—Three Sink Dish Wash System

9—Italian Slicer

10-Six Work Tables For Students With Sinks & Water Connection

11-Two Display S/S Tables

12-- Microwave Oven

13—Refrigerator

14—Two---Two Door Commercial Refrigerators

15—Various Pots, Pans,& Other Gadgets Required For The Kitchen

Students Dining Hall

1-Tables & Chairs For To Seat 175 Students

2—Water Cooler Attached With Aqua-Guard

3-Hand-Wash-Sink

Students Training Restaurant

1-Tables & Chair For To Serve Food To 100 Students

2-Bar Counter With Display Of Mock- Wines & Spirits, & Sitting For Four On The Counter

3-All The Required Gadgets For Training Bar, Different Wine & Spirit Glasses, Wine Cooler, Service Trays, Cocktail Mixer, Peg Measure, Etc

4-Plates Cutlery, Crockery, Glassware & Other Service Gadgets To Conduct Training Class For 20 Students batch & To Feed 100 Students

House Keeping Lab

1-Tutorial Classroom For 30 Students

2-Flower Decoration Table With Two Sinks

3-Dry-Cleaning Machine

4 - Wet-Washing Machine commercial

5-Vacuum Cleaner

6-House-Keeping-Floor-Trolley

7-Various Brushes, Mops, Squeezes, Detergents For Clothes Washing, & Cleaning

Bakery Two sections

1-Bakery Two-Deck Oven

2-Planatary Mixers

3-Cream Mixer

4-Confectionary Stone Table

5- -Students Work Tables ---15 Nos—With All The Required Gadgets

6-Four-Burner Gas-Range

7-Various Sizes Of Cake Tins, Cake Moulds, Baking Trays & Other Required Articles

8- Sink With Drain Board With Each Table, With Water Connection

9-Faculty Table, Chair & Black Board

10-Steel Alma rah, To Store Condiments & Spices

11-Two S/S Table-top Trolleys

Computer Lab

55 Computer Terminals, With Computers In Two Different Labs, Computers With Faculty, & In Front Office Lab, Housekeeping & Other Required Places

2-Training Package Available—IDS & FIDELIO

3—Two Labs With All Required Furniture

Front Office Lab

1-Bell-Captain Desk

2—Reception Counter As Per Required Design

3-Filing Cabinet

4-Computer With Front Office-Package

5-Cashier-Counter

6-Computer With Billing Package & Printer

7-Notice Board With Currency Rates & Other Required Information

Various Pots, Pans & Other Gadgets Required For The Kitchen

 

List of Experimental Setup in each Laboratory/Workshop

            As given above

 

Computing Facilities

 

Internet Bandwidth                                        100mbps

 

Number and configuration of System                        70 next generation computer with 2 GB RAM, 500 GB                                                                                   HDD, 4 Laser printer, with windows 7 and above with all required software as per syllabus and project work application.

Total number of system connected by LAN  90

 

Total number of system connected by WAN 90

 

Major software packages available               IDS Hotel software, MS office, photo editor etc.

 

Special purpose facilities available (Conduct of online Meetings/Webinars/Workshops, etc.)

            Available

Facilities for conduct of classes/courses in online mode (Theory & Practical)

            We have license version of Zoom application to conduct 8 classes simultaneously with all audio visual facility to run online classes.

 

Innovation Cell                                                                                                                      View

 

Social Media Cell                                                                                                                   View

 

Compliance of the National Academic Depository (NAD), applicable to PGCM/ PGDM Institutions and University Departments               Not Applicable

 

• List of facilities available

• Games and Sports Facilities

Football court, Handball court, Basketball court, Table Tennis, Volleyball Court, Cricket facility, Swimming Pool, Badminton Shooting Range etc.

 

• Extra-Curricular Activities

            Various food festivals and vegetables and meat carving are organized, which is appreciated by various dignities of education and commercial personalities. This has facilitates us to have our students selected for ITC Welcomgroup of Hotels and Hyatt Hotels.

• Soft Skill Development Facilities

            Communication skill, Relationship building, Business Etiquette, Customer Service,            Conflict Management skill and other soft skill development exercise are conducted.

 

• Teaching Learning Process

 

Curricula and syllabus for each of the Programmes as approved by the University

BHM Semester I
Subject Code	Subject	Marking Scheme				Teaching Scheme
		Internal	Theory	Practical	Total	Th. Hrs.	Pr. Hrs.
BHM 11	Food Production	15	105	30	150	3	8
BHM 21	Food & Beverage Service	15	105	30	150	3	4
BHM 31	Hotel Housekeeping	15	105	30	150	3	2
BHM 41	Front Office Operation	15	105	30	150	3	2
BHM 51	French	05	45	-	50	2	-
BHM 61	Accounts	05	45	-	50	2	-
BHM 71	Nutrition	05	45	-	50	2	-
BHM 81	Food Science	05	45	-	50	2	-
BHM 91	Computer Applications	10	70	20	100	2	2
		TOTAL			900	22	18

 

BHM Semester II
Subject Code	Subject	Marking Scheme				Teaching Scheme
		Internal	Theory	Practical	Total	Th. Hrs.	Pr. Hrs.
BHM 12	Food Production & Patisserie	15	105	30	150	3	8
BHM 22	Food & Beverage Service	15	105	30	150	3	4
BHM 32	Hotel Housekeeping	15	105	30	150	3	2
BHM 42	Front Office Operation	15	105	30	150	3	2
BHM 52	French	05	45	-	50	2	-
BHM 62	Accounts	05	45	-	50	2	-
BHM 72	Introduction to Management Concept	05	45	-	50	3	-
BHM 82	Computer Applications	10	70	20	100	2	2
		TOTAL			850	21	18

 

BHM Semester III
Subject Code	Subject	Marking Scheme				Teaching Scheme
		Internal	Theory	Practical	Total	Th. Hrs.	Pr. Hrs.
BHM 13	Food Production & Patisserie	15	105	30	150	3	8
BHM 23	Food & Beverage Service	15	105	30	150	3	4
BHM 33	Hotel Housekeeping	15	105	30	150	3	2
BHM 43	Front Office Operation & Management	15	105	30	150	3	2
BHM 53	French	05	45	-	50	2	-
BHM 63	Computer Application	10	70	20	100	2	2
BHM 73	Principle of Maintenance	05	45	-	50	2	-
BHM 83	Hotel Law	05	45	-	50	2	-
		TOTAL			850	20	18

 

 

BHM Semester IV
Subject Code	Subject	Marking Scheme				Teaching Scheme
		Internal	Theory	Practical	Total	Th. Mrs.	Pr. Hrs.
BHM 14	Patisserie & Food Production Management	15	105	30	150	3	8
BHM 24	Food & Beverage Service	15	105	30	150	3	4
BHM 34	Hotel Housekeeping & Management	15	105	30	150	3	2
BHM 44	Front Office Operation & Management	15	105	30	150	3	2
BHM 54	French	05	45	-	50	2	-
BHM 64	Computer Applications	10	70	20	100	2	2
BHM 74	Utility Management	05	45	-	50	2	-
BHM 84	Tourism	05	45	-	50	2	-
		TOTAL			850	20	18

 

BHM Semester V
Subject Code	Subject	Marking Scheme				Teaching Scheme
		Internal	Theory	Practical	Total	Th. Mrs.	Pr. Hrs.
BHM 15	Food & Beverage Management	15	105	30	150	4	8
BHM 25	Accommodation Management	15	105	30	150	4	4
BHM 35	Computer Applications	10	70	20	100	2	2
BHM 45	Entrepreneurship	05	45	-	50	3	-
BHM 55	Managerial Communication	05	45	-	50	2	-
BHM 65	Decision Making Skills	05	45	-	50	3	-
BHM 75	Hospitality and Marketing Management	05	45	-	50	3	-
		TOTAL			600	21	14

 

BHM Semester VI
Subject Code	Subject	Marking Scheme				Teaching Scheme
		Internal	Theory	Practical	Total	Th. Mrs.	Pr. Hrs.
BHM 16	Food & Beverage Management	15	105	30	150	4	8
BHM 26	Accommodation Management	15	105	30	150	4	4
BHM 36	Total Quality Management	05	45	-	50	3	-
BHM 46	Human Resource Management	05	45	-	50	3	-
BHM 56	Hotel Information System	10	70	20	100	2	3
BHM 66	Finance Management	05	45	-	50	3	-
		TOTAL			550	22	17

 

BHM Semester VII
Subject Code	Subject	Markeing Scheme				Teaching Scheme
		Internal	Th. Mrs.	Pr. Hrs.	Total	Th. Mrs.	Pr. Hrs.
BHM 17	Business Statistics	10	90	--	100	20
BHM 27	Research Method	10	90	--	100	20
BHM 37	Project Work
	a)       Evaluation	100	--	--	100
	b)       Viva-Voca	--	--	100	100
				Total	400	40

 

BHM Semester VIII
Subject Code	Subject	Markeing Scheme				Teaching Scheme
		Internal	Theory	Practical	Total	Th. Mrs.	Pr. Hrs.
BHM 18	Hotel Project Management	10	90	--	100	20	-
	Major Project					-	-
BHM 28	a)    Evaluation (Internal)	--	--	200	200	-	-
BHM 38	b)    Viva-Voca ( Practical)	--	--	100	100	-	-
				Total	400	20

 

 

Academic Calendar of the University

            As declared by DAVV from time to time.

 

Academic Time Table with the name of the Faculty members handling the Course                        View

           

 

Teaching Load of each Faculty

 

Internal Continuous Evaluation System and place

Continuous evaluation of students in the programme is based on semester-wise seasonal  tests, assignments, quizzes, seminars, presentation etc.

 

Student’s assessment of Faculty, System in place

 

• For each Post Graduate Courses give the following:                     Not Applicable

Title of the Course

Curricula and Syllabi

Laboratory facilities exclusive to the Post Graduate Course

 

• Special Purpose

Software, all design tools in case

Academic Calendar and framework

 

16. Enrolment and placement details of students in the last 3years

 

Enrolment detail

Admission list session 2019-20                                                                                                View

Admission list session 2020-21                                                                                                View

Admission list session 2021-22                                                                                                View

 

Placement detail

Placement List Year 2019                                                                                            View

Placement List Year 2020                                                                                            View

Placement List Year 2021                                                                                            View

 

17. List of Research Projects/ Consultancy Works

• Number of Projects carried out, funding agency, Grant received                              Not Applicable

• Publications (if any) out of research in last three years out of master’s projects        Not Applicable

• Industry Linkage

• MoUs with Industries (minimum3(10))                                                                                             View

 

18. LoA and subsequent EoA till the current Academic Year                 View

 

 

19. Accounted audited statement for the last three years

Accounted audited statement 2019                                                                            View

Accounted audited statement 2020                                                                            View

Accounted audited statement 2021                                                                            View

20. Best Practices adopted, if any

IPSA Times

IPSA TIMES VOL 1
IPSA TIMES VOL 2
IPSA TIMES VOL 3
IPSA TIMES VOL 4
IPSA TIMES VOL 5
IPSA TIMES VOL 6

Faculty Members