MGM Institute OF HOTEL MANAGEMENT
Post Graduate Diploma Programs offered by MGM IHM

Program Outline


  • The program aims to build competent business acumen through advanced study of general course such as Food & Beverage Service, Housekeeping Management, Front Office Management, Kitchen Operations Management, later allowing them to specialize in a chosen area
  • One of the principle objectives of the program is to prepare students for successfully handling the operation of the chosen area. The course’s curriculum integrates theoretical and practical components of study
  • This program shall build the knowledge of Food and beverage operations, world trends beverages like beers and wines
  • These programs enable students to develop their professional and personal skills to ensure that they are equipped for both the study and work environment
  • A minimum weightage of 40 percent is given to internal continuous and sessional assessment, consisting of tasks like classroom exercises, tests, seminars, presentations, quizzes, group tasks, term papers etc; the external semester-end University examination has a maximum weightage of 60 percent
  • The full time one-year program in Hotel Operations has semester pattern

Eligibility

  • The program aims to build competent business acumen through advanced study of general course such as Food & Beverage Service, Housekeeping Management, Front Office Management, Kitchen Operations Management, later allowing them to specialize in a chosen area
  • One of the principle objectives of the program is to prepare students for successfully handling the operation of the chosen area. The course’s curriculum integrates theoretical and practical components of study
  • This program shall build the knowledge of Food and beverage operations, world trends beverages like beers and wines
  • These programs enable students to develop their professional and personal skills to ensure that they are equipped for both the study and work environment
  • A minimum weightage of 40 percent is given to internal continuous and sessional assessment, consisting of tasks like classroom exercises, tests, seminars, presentations, quizzes, group tasks, term papers etc; the external semester-end University examination has a maximum weightage of 60 percent
  • The full time one-year program in Hotel Operations has semester pattern

Sr NO Program Name Eligibility Criteria Important Dates & CET Admission Process General Category Admission Process Foreign / NRI Category Tuition Fees/ Year
Indian Students (INR) Foreign Students (USD)
1 Post Degree Diploma Program in Hotel Operations Graduate (any stream)

Admission Starting Date-01/06/2021

Admission End date-28/08/2021 (Tentative)

Apply on www.mgmu.ac.in ,Check merit list on www.mgm-ihmct.org / or check your message inbox for the CET score, Confirm the program, pay online program fees, Submit all necessary documents, Upload the fee payment receipt, Fill-up and upload the University Eligibility Form, Collect admission confirmation report through your ERP login

Apply on www.mgmu.ac.in ,Check merit list on www.mgm-ihmct.org / or check your message inbox for the CET score, Confirm the program, pay online program fees, Submit all necessary documents, Upload the fee payment receipt, Fill-up and upload the University Eligibility Form, Collect admission confirmation report through your ERP login

42000 555$

Key Features

The program structure of Post Degree Diploma Program in Hotel Operation is designed keeping in view the basic objective stated above. Consequently certain essential features of such model program structures would be:

  • The program aims to build competent business acumen through advanced study of general course such as Food & Beverage Service, Housekeeping Management, Front Office Management, Kitchen Operations Management, later allowing them to specialize in a chosen area
  • This program gives students an understanding of the concepts and principles of modern operations management with a view to increase productivity and profitability in hotel operations
  • Theories and techniques associated with services management, productivity management, and problem solving and decision-making will be examined

Program Structure

  • Duration: One Year Full Time Program
  • Pattern: Semester System
  • Credit System: Choice Based Credit System
  • Industrial Training Program
  • Project work thought Research
  • National Study Tours which include visits to Industries, Industrial Exhibitions, Practical Laboratories

Program Outcome

The range of learning outcomes achieved by students in the program will vary according to their Award. As students progress towards the completion of program, they will be expected to demonstrate an increasingly sophisticated level of understanding, analysis and evidence of the synthesis of theory and practice and are expected to here –

  • An in depth understanding of the operational aspects and knowledge of the underlying principles of the International Hospitality Industry
  • Ready with basic skill sets for the industry/ placement
  • Understand and evaluate theoretical frameworks involved in operating international hospitality industry
  • Identify appropriate practical strategies
  • Develop capabilities in working with and managing others

Post Degree Diploma Program in culinary Arts


Program Outline

  • This program is designed for those who have successfully completed Hotel Management or any degree in Hospitality and who have decided to work as professionals in the fascinating world of food
  • Learn and interact with the professional industrial experience faculty. The program is highly interactive and practical oriented. This Institute has team of professional chefs to train youngsters for a skilled and grueling culinary profession
  • While learning students with the knowledge and skills required, it is necessary to complement this with periodic real world exposure that will blend both, theory and practical, and significantly enhance their confidence and self-assurance
  • The most crucial of these is knife skills, which students begin to learn right at the start of their studies. We also emphasize proper handling of professional state of the art equipment’s, food processing, various methods of cooking, preparation of stocks and the essential skills of meat, fish, and poultry fabrication as well as food safety. To learn and practice the fundamental culinary skills by repetitive on hands training is the key to be a professional chef

Eligibility

  • Hotel management graduates or any Hospitality Degree.
  • The candidate must have secured minimum 40% or equivalent grades.
Sr NO Program Name Eligibility Criteria Important Dates & CET Admission Process General Category Admission Process Foreign / NRI Category Tuition Fees/ Year
Indian Students (INR) Foreign Students (USD)
1 Post Degree Diploma Program in Culinary Arts Graduate (any stream)

Admission Starting Date-01/06/2021

Admission End date-28/08/2021 (Tentative)

Apply on www.mgmu.ac.in ,Check merit list on www.mgm-ihmct.org / or check your message inbox for the CET score, Confirm the program, pay online program fees, Submit all necessary documents, Upload the fee payment receipt, Fill-up and upload the University Eligibility Form, Collect admission confirmation report through your ERP login

Apply on www.mgmu.ac.in ,Check merit list on www.mgm-ihmct.org / or check your message inbox for the CET score, Confirm the program, pay online program fees, Submit all necessary documents, Upload the fee payment receipt, Fill-up and upload the University Eligibility Form, Collect admission confirmation report through your ERP login

52,000 686$

Key Features

The program structure 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 culinary management theory and practice
  • Providing opportunities to the participants, within and outside the institutions, for developing necessary operating skills in kitchen operations
  • Imparting / developing the right kind of attitudes to function effectively in operational, managerial / administrative positions
  • A well-defined course syllabus has been designed to provide comprehensive, rigorous and contemporary theoretical and practical knowledge to the students, thereby meeting the expectations of culinary industry. Maximum emphasis is given on practical inputs from subjects pertaining to culinary

Program Structure

  • Duration: One Years Full Time Program
  • Pattern: Semester System
  • Credit System: Choice Based Credit System
  • Industrial Training Program
  • Project Work
  • National Study Tours which include visits to Industries, Industrial Exhibitions, Practical Laboratories

Program Outcome

  • Develop a professional understanding of culinary arts as a specialized section of the hospitality industry that will provide immediate career opportunities
  • Provide exposure to industry-specific skills
  • Learn safe food handling, proper use of equipment and food presentation
  • Become familiar with the purchasing, storage and handling of a wide range of food products
  • Be equipped to take advantage of entrepreneurial opportunities that are prevalent in the food industry
  • Learn management principles of a variety of commercial and non-commercial food service operations
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