BHMCT-BHSM-BHHA

BACHELOR IN HOTEL MANAGEMENT &
CATERING TECHNOLOGY

GURU NANAK INSTITUTE OF HOTEL MANAGEMENT (GNIHM)

4 years full time graduation programme
approved by AICTE. Degree certificate is awarded by The West Bengal University of Technology. The course is tailor made fully recognizing the industry needs and the need of ambitious young students to find a suitable vocation for them. The programme is practically oriented with an International perspective. The programme includes Food and Beverage Service, Food and Beverage Production including Patisserie, Housekeeping, Front Office Operations, English Communication, Business Communication, Nutrition and Food Science, Application of Computers, Hotel Information System, Food and Beverage Controls and Management, Basic and Hotel Accounting, Introduction to Management, Food Safety, Facility Planning, Hospitality Marketing, Personality Development, Financial Management, Human Resource Management, Tourism Management, Research Methodology, Organizational Behavior, Business Law.

ADMISSION CRITERIA

Eligibility

Bachelor in Hospitality Management BHSM (H)
Bachelor in Hotel Management and Catering Technology BHMCT

Candidates with minimum 10+2 passed from any recognised Board in India/ Bangladesh/ Nepal/ Bhutan are eligible to apply.

INDUSTRIAL TRAINING

For BHSM (H) and BHMCT students 20 weeks of Industrial Training is a must. The training may be in any reputed hotel in Kolkata or in any hotel in India.

UNIFORM

Hospitality sector demands excellent image building. One has to follow strict norms and uniform in every department. The institute provides the specialized uniforms and tool kits required for the course.

EDUCATIONAL LOAN

Institute is having a tie-up with HDFC, Central Bank of India and UCO Bank. Students can avail 100% Educational loan.

Year - 1, 1st Semester

Year - 1, 2nd Semester

Year - 2, 3rd Semester

Year - 2, 4th Semester

Year - 3, 5th Semester

Year - 3, 6th Semester

Year - 4, 7th Semester

Year - 4, 8th Semester

Year - 1, 1st Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 101	Foundation Course in Food Production - I	3	1		10	20	30	70	100	4
2	HM 102	Foundation Course in Food & Beverage Service - I	3	1		10	20	30	70	100	4
3	HM 103	Foundation Course in Front office	3	1		10	20	30	70	100	4
4	HM 104	Foundation Course in House Keeping	3	1		10	20	30	70	100	4
5	HM 105	Communication	3	1		10	20	30	70	100	4
6	HM 106	Application of Computers	3	1		10	20	30	70	100	4
B. PRACTICAL
1	HM 191	Food Production Practical - I			4	20	20	40	60	100	2
2	HM 192	Food & Beverage Service Practical - I			4	20	20	40	60	100	2
3	HM 193	Front Office Practical - I			2	20	20	40	60	100	2
4	HM 194	House Keeping Practical - I			4	20	20	40	60	100	2
5	HM 195	Application of Computers Practical - I			4	20	20	40	60	100	2
Total (42)			18	6	18					1100	34

Year - 1, 2nd Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 201	Foundation Course in Food Production - II	3	1		10	20	30	70	100	4
2	HM 202	Foundation Course in Food & Beverage Service - II	3	1		10	20	30	70	100	4
3	HM 203	Front office Operation - I	3	1		10	20	30	70	100	4
4	HM 204	House Keeping Operation - I	3	1		10	20	30	70	100	4
5	HM 205	Food Science & Nutrition	3	1		10	20	30	70	100	4
6	HM 206	Business Communication	3	1		10	20	30	70	100	4
B. PRACTICAL
1	HM 291	Food Production Practical - II			4	20	20	40	60	100	2
2	HM 292	Food & Beverage Service Practical - II			4	20	20	40	60	100	2
3	HM 293	Front Office Practical - II			2	20	20	40	60	100	2
4	HM 294	House Keeping Practical - II			2	20	20	40	60	100	2
Total (37)			18	6	12					1000	32

Year - 2, 3rd Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 301	Food Production Operation - I	3	1		10	20	30	70	100	4
2	HM 302	Food & Beverage Service Operation - I	3	1		10	20	30	70	100	4
3	HM 303	Front office Operation - II	3	1		10	20	30	70	100	4
4	HM 304	House Keeping Operation - II	3	1		10	20	30	70	100	4
5	HM 305	Hotel Information System	3	1		10	20	30	70	100	4
6	HM 306	Food & Beverage Controls & Management	3	1		10	20	30	70	100	4
B. PRACTICAL
1	HM 291	Food Production Practical - III			4	20	20	40	60	100	2
2	HM 292	Food & Beverage Service Practical - III			4	20	20	40	60	100	2
3	HM 293	Front Office Practical - III			2	20	20	40	60	100	2
4	HM 294	House Keeping Practical - III			2	20	20	40	60	100	2
Total (38)			18	6	12					1000	32

Year - 2, 4th Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 401	Food Production Operation - II	3	1		10	20	30	70	100	4
2	HM 402	Food & Beverage Service Operation - II	3	1		10	20	30	70	100	4
3	HM 403	Front office Management	3	1		10	20	30	70	100	4
4	HM 404	House Keeping Management	3	1		10	20	30	70	100	4
5	HM 405	Basic Accounting	3	1		10	20	30	70	100	4
6	HM 406	Introduction to Management	3	1		10	20	30	70	100	4
B. PRACTICAL
1	HM 291	Food Production Practical - IV			4	20	20	40	60	100	2
2	HM 292	Food & Beverage Service Practical - IV			2	20	20	40	60	100	2
3	HM 293	Front Office Practical - IV			2	20	20	40	60	100	2
4	HM 294	House Keeping Practical - IV			2	20	20	40	60	100	2
Total (37)			18	6	12					1000	32

Year - 3, 5th Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 501	Advance Food Production - I	3	1		10	20	30	70	100	4
2	HM 502	Advance Food & Beverage Service - I	3	1		10	20	30	70	100	4
3	HM 503	Hotel Accounting	3	1		10	20	30	70	100	4
4	HM 504	Food Safety	3	1		10	20	30	70	100	4
		Facility Planning - I
		Hospitality Management

Year - 3, 6th Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 601	Industrial Training (20 Weeks)
B. PRACTICAL
1	HM 661	Industrial Training Report									10
2	HM 662	Report Presentation									6
3	HM 663	Viva - Voice									6
Total (37)										300	22

Year - 4, 7th Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 701	Advance Food Production - II	3	1		10	20	30	70	100	4
2	HM 702	Advance Food & Beverage Service - II	3	1		10	20	30	70	100	4
3	HM 703	Facility Planning - II	3	1		10	20	30	70	100	4
4	HM 704	Business Law	3	1		10	20	30	70	100	4
5	HM 705	Financial Management	3	1		10	20	30	70	100	4
6	HM 706	Human Resource Management	3	1		10	20	30	70	100	4
B. PRACTICAL
1	HM 791	Food Production Practical - VI			4	20	20	40	60	100	2
2	HM 792	Food & Beverage Service Practical - VI			3	20	20	40	60	100	2
3	HM 793	Personality Development Practical - II			3	20	20	40	60	100	2
Total (37)			18	6	12					900	30

Year - 4, 8th Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 805	Indian Heritage	3			10	20	30	70	100	4
2	HM 806	Tourism Management	3			10	20	30	70	100	4
3	HM 807	Environmental Issues	3			10	20	30	70	100	4
4	HM 808	Research Methodology	3			10	20	30	70	100	4
5	HM 809	Organizational Behaviour	3			10	20	30	70	100	4
B. PRACTICAL
1	HM 898	Research Project	3		20	40		40	160	200	8
Total (37)			15		20					600	28

BACHELOR IN HOSPITALITY MANAGEMENT BHSM (H):

GURU NANAK INSTITUTE OF HOTEL MANAGEMENT (GNIHM)

3 years full time Degree programme

Certificate awarded by West Bengal University of Technology (WBUT)

Students enrolling in this programme will be equipped with core skills and knowledge related to hotel management, which includes hands-on experience during attachments with hotels locally or overseas. The programme aims to provide the students a good understanding of the hospitality industry, developments, career opportunities and challenges. The programme develops a good foundation of hospitality skills and knowledge in order to progress to higher skill acquisition.

The 3 years Bachelor's Programme is intensive with a heavy practical base and is aimed at equipping trainees with all the required skills and knowledge to effectively discharge supervisory and managerial responsibilities of the hospitality sector. The programme includes Food and Beverage Service, Food and Beverage Production including Patisserie, Housekeeping, Front Office Operations, English Communication, French, Accounting, Nutrition and Food Science, Computer Fundamentals, Food Costing, Hotel Engineering, Hotel and Business Law, Business Communication, Human Resource Management, Financial Management, Principles of Management, Facility Management, Marketing Management and Sales.

4th Semester (Industrial Training)

5th Semester

6th Semester

1st Semester
A. THEORY
SL.NO.	CODE	THEORY	CONTACTS (PERIODS/WEEK)				CREDITS POINTS
			L	T	P	TOTAL
1	HPM 101	Food Production and Patisserie-I	3	0	0	3
2	HPM 102	Food & Beverage Service-I	3	0	0	3
3	HPM 103	Front Office Operations	2	0	0	2
4	HPM 104	Accommodation Operations	2	0	0	2
5	HPM 105	Computer Fundamentals	1	0	0	1
6	HPM 106	Food Costing	2	0	0	2
7	HPM 107	Nutrition & Food Science	2	0	0	2
8	HPM 108	Hotel French - I	2	0	0	2
Total of Theory						17
B. PRACTICAL
1	HPM 191	Food Production Lab	0	0	3	3
2	HPM 192	Food & Beverage Service Lab	0	0	3	3
3	HPM 193	Front Office Operation Lab	0	0	2	2
4	HPM 194	Accommodation Operation Lab	0	0	2	2
5	HPM 195	Computer Lab	0	0	2	2
Total of Practical						12
C. SESSIONAL
1	HPM 196	English Communication	1	0	0	1
Total of Sessional						1
Total of Semester						30

2nd Semester
A. THEORY
SL.NO.	CODE	THEORY	CONTACTS (PERIODS/WEEK)				CREDITS POINTS
			L	T	P	TOTAL
1	HPM 201	Food Production and Patisserie-II	3	0	0	3
2	HPM 202	Food & Beverage Service-II	2	0	0	2
3	HPM 203	Front Office Operations	2	0	0	2
4	HPM 204	Accommodation Operations	2	0	0	2
5	HPM 205	Computer Application	1	0	0	1
6	HPM 206	Hotel French - II	2	0	0	2
7	HPM 207	Introduction to Accounting	2	0	0	2
8	HPM 208	Nutrition & Food Science	2	0	0	2
Total of Theory						16
B. PRACTICAL
1	HPM 291	Food Production Lab	0	0	3	3
2	HPM 292	Food & Beverage Service Lab	0	0	3	3
3	HPM 293	Front Office Operation Lab	0	0	2	2
4	HPM 294	Accommodation Operation Lab	0	0	3	3
5	HPM 295	Computer Lab	0	0	2	2
Total of Practical						13
C. SESSIONAL
1	HPM 296	English Communication	1	0	0	1
Total of Sessional						1
Total of Semester						30

3rd Semester (a)
A. THEORY
SL.NO.	CODE	THEORY	CONTACTS (PERIODS/WEEK)				CREDITS POINTS
			L	T	P	TOTAL
1	HPM 301	Food Production	3	0	0	3
2	HPM 302	Food & Beverage Service-III	3	0	0	3


5	HPM 305	Computer Fundamentals	1	0	0	1

7	HPM 307	Hotel & Business Law	1	0	0	1
8	HPM 308	Business Communication	1	0	0	1
Total of Theory						9
B. PRACTICAL
1	HPM 391	Food Production Lab Quantity Kitchen	0	0	6	6
2	HPM 392	Food & Beverage Service Lab	0	0	3	3



Total of Practical						9
C. SESSIONAL
1	HPM 396	English Communication	1	0	0	1
Total of Sessional						1
Total of Semester						19

3rd Semester (b)
A. THEORY
SL.NO.	CODE	THEORY	CONTACTS (PERIODS/WEEK)				CREDITS POINTS
			L	T	P	TOTAL


3	HPM 303	Front Office Operations	2	0	0	2
4	HPM 304	Accommodation Operations	1	0	0	1

6	HPM 306	Hotel Maintenance / Hotel Engineering	2	0	0	2


Total of Theory						5
B. PRACTICAL


3	HPM 393	Front Office Lab	0	0	2	2
4	HPM 394	Accommodation Operation Lab	0	0	2	2

Total of Practical						4
C. SESSIONAL

Total of Sessional
Total of Semester						9

5th Semester
A. THEORY
SL.NO.	CODE	THEORY	CONTACTS (PERIODS/WEEK)				CREDITS POINTS
			L	T	P	TOTAL
1	HPM 501	Advanced Food Production and Patisserie	2	0	0	2
2	HPM 502	Food & Beverage Service	2	0	0	2
3	HPM 503	Front Office Operations	2	0	0	2
4	HPM 504	Accommodation Operations	2	0	0	2
5	HPM 505	H R Management & Hotel Law	2	0	0	2
6	HPM 506	Financial Management	1	0	0	1
7	HPM 507	Facility Planning	2	0	0	2
8	HPM 508	F & B Management	1	0	0	1
Total of Theory						14
B. PRACTICAL
1	HPM 591	Food Production Lab Advanced Production Training	0	0	6	6
2	HPM 592	Food & Beverage Lab	0	0	3	3
3	HPM 593	Front Office Lab	0	0	2	2
4	HPM 594	Accommodation Operation Lab	0	0	2	2
Total of Practical						13
C. SESSIONAL
1	HPM 595	English Communication	1	0	0	1
1	HPM 596	Computer Practice Lab	1	0	1	2
Total of Sessional						3
Total of Semester						30

6th Semester
A. THEORY
SL.NO.	CODE	THEORY	CONTACTS (PERIODS/WEEK)				CREDITS POINTS
			L	T	P	TOTAL
1	HPM 601	Advanced Food Production and Patisserie	2	0	0	2
2	HPM 602	Advanced Food & Beverage Service	2	0	0	2
3	HPM 603	Front Office Operations	2	0	0	2
4	HPM 604	Accommodation Operations	2	0	0	2
5	HPM 605	Facility Management	1	0	0	1
6	HPM 606	Marketing & Sales	1	0	0	1
7	HPM 607	Principles of Management	1	0	0	1
Total of Theory						11
B. PRACTICAL
1	HPM 691	Food Production Lab Advanced Kitchen	0	0	9	9
2	HPM 692	Advance Food & Beverage Lab	0	0	3	3
3	HPM 693	A / O Lab	0	0	1	1
4	HPM 694	F / O Lab	0	0	1	1
5	HPM 695	Computer Lab	0	0	2	2
Total of Practical						16
C. SESSIONAL
1	HPM 696	English Communication	1	0	0	1
1	HPM 697	Research Project	2	0	0	2
Total of Sessional						3
Total of Semester						30

B.Sc in Hospitality & Hotel Administration:

Indira Gandhi National Open University (IGNOU)

3 years full time Degree programme

INDUSTRIAL TRAINING

For B.Sc. students 17 weeks of Industrial Training is a must. The training may be in any reputed hotel in Kolkata or in any hotel in India.

Eligibility : Higher Secondary passed ( 10 + 2 Passed). For B.Sc. in Hospitality and Hotel Administration candidates will have to clear JEE conducted by National Council for Hotel Management and Catering Technology. For general candidates the age limit is 22 years and for SC and ST it is 25 years for B.Sc. in Hospitality and Hotel Administration candidates.

Year - 1, 1st Semester

Year - 1, 2nd Semester

Year - 2, 3rd Semester

Year - 2, 4th Semester

Year - 3, 5th Semester

Year - 3, 6th Semester

Year - 1, 1st Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 101	Foundation Course in Food Production - I	3	1		10	20	30	70	100	4
2	HM 102	Foundation Course in Food & Beverage Service - I	3	1		10	20	30	70	100	4
3	HM 103	Foundation Course in Front office	3	1		10	20	30	70	100	4
4	HM 104	Foundation Course in House Keeping	3	1		10	20	30	70	100	4
5	HM 105	Communication	3	1		10	20	30	70	100	4
6	HM 106	Application of Computers	3	1		10	20	30	70	100	4
B. PRACTICAL
1	HM 191	Food Production Practical - I			4	20	20	40	60	100	2
2	HM 192	Food & Beverage Service Practical - I			4	20	20	40	60	100	2
3	HM 193	Front Office Practical - I			2	20	20	40	60	100	2
4	HM 194	House Keeping Practical - I			4	20	20	40	60	100	2
5	HM 195	Application of Computers Practical - I			4	20	20	40	60	100	2
Total (42)			18	6	18					1100	34

Year - 1, 2nd Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 201	Foundation Course in Food Production - II	3	1		10	20	30	70	100	4
2	HM 202	Foundation Course in Food & Beverage Service - II	3	1		10	20	30	70	100	4
3	HM 203	Front office Operation - I	3	1		10	20	30	70	100	4
4	HM 204	House Keeping Operation - I	3	1		10	20	30	70	100	4
5	HM 205	Food Science & Nutrition	3	1		10	20	30	70	100	4
6	HM 206	Business Communication	3	1		10	20	30	70	100	4
B. PRACTICAL
1	HM 291	Food Production Practical - II			4	20	20	40	60	100	2
2	HM 292	Food & Beverage Service Practical - II			4	20	20	40	60	100	2
3	HM 293	Front Office Practical - II			2	20	20	40	60	100	2
4	HM 294	House Keeping Practical - II			2	20	20	40	60	100	2
Total (37)			18	6	12					1000	32

Year - 2, 3rd Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 301	Food Production Operation - I	3	1		10	20	30	70	100	4
2	HM 302	Food & Beverage Service Operation - I	3	1		10	20	30	70	100	4
3	HM 303	Front office Operation - II	3	1		10	20	30	70	100	4
4	HM 304	House Keeping Operation - II	3	1		10	20	30	70	100	4
5	HM 305	Hotel Information System	3	1		10	20	30	70	100	4
6	HM 306	Food & Beverage Controls & Management	3	1		10	20	30	70	100	4
B. PRACTICAL
1	HM 291	Food Production Practical - III			4	20	20	40	60	100	2
2	HM 292	Food & Beverage Service Practical - III			4	20	20	40	60	100	2
3	HM 293	Front Office Practical - III			2	20	20	40	60	100	2
4	HM 294	House Keeping Practical - III			2	20	20	40	60	100	2
Total (38)			18	6	12					1000	32

Year - 2, 4th Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 401	Food Production Operation - II	3	1		10	20	30	70	100	4
2	HM 402	Food & Beverage Service Operation - II	3	1		10	20	30	70	100	4
3	HM 403	Front office Management	3	1		10	20	30	70	100	4
4	HM 404	House Keeping Management	3	1		10	20	30	70	100	4
5	HM 405	Basic Accounting	3	1		10	20	30	70	100	4
6	HM 406	Introduction to Management	3	1		10	20	30	70	100	4
B. PRACTICAL
1	HM 291	Food Production Practical - IV			4	20	20	40	60	100	2
2	HM 292	Food & Beverage Service Practical - IV			2	20	20	40	60	100	2
3	HM 293	Front Office Practical - IV			2	20	20	40	60	100	2
4	HM 294	House Keeping Practical - IV			2	20	20	40	60	100	2
Total (37)			18	6	12					1000	32

Year - 3, 5th Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 501	Advance Food Production - I	3	1		10	20	30	70	100	4
2	HM 502	Advance Food & Beverage Service - I	3	1		10	20	30	70	100	4
3	HM 503	Hotel Accounting	3	1		10	20	30	70	100	4
4	HM 504	Food Safety	3	1		10	20	30	70	100	4
		Facility Planning - I
		Hospitality Management

Year - 3, 6th Semester
A. THEORY
SL.NO.	CODE	SUBJECT	PERIODS			EVALUATION SCHEME					CREDITS
			L	T	P	TA	CT	TOTAL	ESE	SUB TOTAL
1	HM 601	Industrial Training (20 Weeks)
B. PRACTICAL
1	HM 661	Industrial Training Report									10
2	HM 662	Report Presentation									6
3	HM 663	Viva - Voice									6
Total (37)										300	22

INFRASTRUCTURE

CAMPUS

GNIHM has the largest campus in Eastern India. With an area of more than one acre GNIHM aims to be the best Hotel Management College in Eastern region.

Set in the sylvan surroundings near Kolkata, GNIHM enjoys the double advantage of being close to the business nerve centre yet away from the noise and pollution, providing students the opportunity to be absorbed in their education amidst tranquility and peace. Conveniently located within an hour's distance from the centre of the city, GNIHM has its campus at Panihati, near Sodpur Rail-Station, off B.T. Road, in Kolkata.

At GNIHM, we educate the students to lead the world's largest and most dynamic industry. One will be able to build their knowledge and skills under the most accomplished faculty in the field. The objective of this institute is to create future leaders for the Hospitality Industry. Its model Hospitality Education programmes balance theory with practice, independent learning with strong faculty support, and a foundation for lifelong learning with the skills for immediate employment and progress to leadership positions in the industry. To meet the challenges of the industry, we endeavour to provide our students with a world-class education, combining the latest Western trends and techniques with the ageold rich cultural heritage of India.

TRAINING & STATE-OF-THE-ART FACILITIES

GNIHM follows a unique pedagogy to ensure its students have the opportunity to face the rigours of ever-changing demands of hospitality sector, through a host of new teaching techniques including real-world situations in tandem with the industry. It is supplemented with on-going and regular interaction with business and industry leaders providing the students real life platform to assess and experience the application and effective results of what is taught as concepts in their classrooms. We provide some of the most modern facilities and resources for our students.

FACILITIES AVAILABLE

The institute has 1 basic training kitchen, 1 advance training kitchen, 1 cold kitchen, 1 quantity kitchen, 1 demonstration kitchen, 1 housekeeping lab, 1 laundry, 1 line room, 3 model gust rooms (twin bedded room, double bedded room and suite room), front office lab with IDS software, 1 basic training restaurant, 1 advanced training restaurant with bar, cafeteria/fastfood restaurant with 100 seating capacity, staff/students dining room, 1 computer lab with 40 terminals with internet facilities, library with over 6000 books and 516 titles with Libsys Software, 13 journals, common room with indoor games, fully equipped gymnasium, INFRASTRUCTURE GNIHM Capmus multipurpose hall with 250 seating capacity, separate locker rooms for girls and boys, sick room, Board room, football and cricket playing grounds, multi-gym, indoor games facilities, separate girls and boys hostel with 24 hours security and hostel warden. A seminar hall with modern furnishing and acoustics has been built to conduct paper presentation, workshops, debate, inter collegiate competitions and guest lectures.

COMPUTER CENTRE

GNIHM has its own Computer Lab with 40 open access computers. Students have full access to the software applications-the basics and subject specific. Computer based training, the information database and website . The students can access internet during the college hours.

The students learn PMS (IDS) software for Front Office operation.In addition, students have to learn French as a language which is included in their curricula.

LIBRARY & INFORMATION CENTRE

At GNIHM we always believe a library is the place where practical problems meet their theoretical solutions. A good library set-up not only helps the students to accentuate their academic knowledge and skills but also expose them to a world of information to draw upon and use them in their practical field. With around 60 library sets and a collection of over 6000 books, students have ample opportunity to study. All books and articles recommended for courses can be either borrowed or used in the library.

In addition, there are general and trade journals to encourage reading habits of the students. Variety of skill oriented audio-visual training cassettes from educational Institute (AH&MA) relating to the operational aspects of each outlet of a hotel and general topics are provided to enhance the overall interest of the students.

TEACHING AIDS

Latest and modern teaching aids like, digital and overhead projectors etc are used for class room lecture / workshop / seminar. Moreover, it has a wide range of multimedia and other course material at the disposal of faculty and students.

ACCOMMODATION

GNIHM has separate hostels for boys and girls located in college premises. All the residential facilities are equipped with resources for living in a clean urban environment. Full boarding is provided seven days a week-4meals a day.

BACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY

BACHELOR IN HOSPITALITY MANAGEMENT BHSM (H):

B.Sc in Hospitality & Hotel Administration:

Programme offered

BACHELOR IN HOTEL MANAGEMENT &
CATERING TECHNOLOGY