Mahatma Gandhi Mission's

Institute of Hotel Management and Catering Technology

MGM IHMCT ISO-9001:2015 and ISO-14001:2015

          

Course Curriculum:

 

  • Duration: 3 years
    Eligibility: HSC passed (any stream) from a statutory board of India or abroad or equivalent examination passed with min. 45% marks in the aggregate (40% in case of candidates of backward class categories belonging to Maharashtra State).


    Course Curriculum:
    FIRST SEMESTER

    SECOND SEMESTER

    Basic Food Production - I

    Basic Food Production - II

    Food & Beverage Service

    Food & Beverage Operations

    Rooms Division – I

    Rooms Division – II

    Catering Science – I

    Catering Science – II

    Computer Applications

    Travel & Tourism

    Communication Skills

    Basics of French for Hotel Industry

    THIRD SEMESTER

    FOURTH SEMESTER

    Quantity Food Production

    Industrial Training
    20 Weeks X 6 Days a Week X
    8 Hours a Day = 960 Hours

    Beverage Services

    Accommodation Services

    Principles of Management

    Basic Accounting

    Hotel Engineering

    FIFTH SEMESTER

    SIXTH SEMESTER

    Specialized Food Production

    Advanced Food Production

    Food & Beverage Service & Management

    Advanced Food Services & Management

    Accommodation Operations

    Accommodation Management

    Hotel Accounting

    Total Quality Management

    Marketing Management

    Human Resource Management

    Hotel Related Laws

    Entrepreneurship Development

 


 

  • Course Title: B.Sc. Hospitality Studies & Catering Services (B.Sc. HSCS)
    Duration: 3 years
    Eligibility: HSC passed (any stream) from a statutory board of India or abroad or equivalent examination passed.


    Course Curriculum:

    FIRST SEMESTER

    SECOND SEMESTER

    Food Production Foundation - I

    Food Production Foundation - II

    F&B Service Foundation - I

    F&B Service Foundation - II

    Accommodation & Front Office Operations – I

    Accommodation & Front Office Operations – II

    English Communication

    Environment Science

    THIRD SEMESTER

    FOURTH SEMESTER

    Industry Exposure
    16 Weeks X 6 Days a Week X
    8 Hours a Day = 768 Hours

    Introduction to Indian Cookery

    F&B Service Operations - II

    Accommodation & Front Office Operations – I

    Accountancy Skills for Hospitality

    FIFTH SEMESTER

    SIXTH SEMESTER

    French

    Principles of Management

    Bakery & Confectionary

    Specialized Food Production

    Quantity Food Production

    F&B Inventory Control

    Food & Beverage Management

    Human Resource Management

 


 

  • Course Title: BBA Aviation, Hospitality and Travel & Tourism Management (BBA AHTTM)
    Duration: 3 years
    Eligibility: HSC passed (any stream) from a statutory board of India or abroad or equivalent examination passed.


    Course Curriculum:
    FIRST SEMESTER

    SECOND SEMESTER

    Management & Its Applications

    Introduction to Modern Business

    Business Communication

    Human Resource Management

    Basics of Tourism

    Travel & Tourism Management

    Tourism Products & Services

    Travel Agency & Tour Operations

    Geography of Tourism

    Dimensions of International Tourism

    -

    Communication Skills

    THIRD SEMESTER

    FOURTH SEMESTER

    Customer Care & Interpersonal Skills

    Entrepreneurship Development

    Sales, Marketing & Personal Relations in Service Industry

    Fares & Reservation in Airlines

    Hospitality Industry

    Resort Management

    Housekeeping

    Food & Beverage Operations

    Front Office Operations & Hotel Accounting

    Customer Relationship Management

    -

    Environment Studies

    FIFTH SEMESTER

    SIXTH SEMESTER

    Research Methodology & Management Decision

    Industry Training (On Job Training)

    Personality Development

    Aviation Technology

    Airline Management

    Conference & Event Management

 

 

 

  • Course Title: Post Degree Proficiency Course in Hotel Operations (PDPCHO)
    Duration: 1 year
    Eligibility: Graduate (any stream)
    Course Curriculum:

    FIRST TERM

    SECOND TERM

    Food Production Operations

    Industrial Training
    13 Weeks X 6 Days a Week X
    8 Hours a Day = 624 Hours

    Food & Beverage Services

    Hotel Housekeeping Operations

    Front Office Management

    Principles of Management

    Hospitality Marketing

    Business Communication

    Changing Trends of Travel & Tourism

    Course Title: Proficiency Course in Hotel Operations (PCHO)
    Duration: 1 year
    Eligibility: HSC passed (any stream) from a statutory board of India or abroad or equivalent examination passed
    Course Curriculum:

    FIRST TERM

    SECOND TERM

    Food Production Operations

    Industrial Training
    13 Weeks X 6 Days a Week X
    8 Hours a Day = 624 Hours

    Food & Beverage Services

    Hotel Housekeeping

    Front Office Management

    Marketing Principles

    Techniques of Communication

    Trends of Travel & Tourism

     

    Course Title: Certificate Course in Food & Beverage Operations (CCFBO)
    Duration: 6 months
    Eligibility: SSC passed
    Course Curriculum:

    FIRST TERM

    SECOND TERM

    Food & Beverage Services

    Industrial Training
    13 Weeks X 6 Days a Week X
    8 Hours a Day = 624 Hours

    Basic Food Production

    Basic Techniques of Communication

    Basics of Management Skills

    Basics of Marketing Skills

    Course Title: Certificate Course in Accommodation Operations (CCAO)
    Duration: 6 months
    Eligibility: SSC passed
    Course Curriculum:

    FIRST TERM

    SECOND TERM

    Front Office Operations

    Industrial Training
    13 Weeks X 6 Days a Week X
    8 Hours a Day = 624 Hours

    Basic Housekeeping

    Basic Techniques of Communication

    Basics of Marketing Skills

    Basics of Management Skills