MGM Institute OF HOTEL MANAGEMENT
Shortterm Programs offered by MGM IHM

Course Outline


Restaurants are complex organization, providing food and service to customers and providing a livelihood to employees and owners or management. The students understand the concept of restaurant, and how to run the restaurant business with the help of management system. Students will get the idea how to plan and start their own restaurant business. This course shall enable the student to demonstrate application of food safety principles in the food production environment, design and analyze menus for foodservice operations, prepare and present food in a professional manner.

Course Outcomes:

  • Evaluate the core functions of the restaurant industry.
  • Manage and set up effective purchasing and receiving procedures.
  • Learning effective communication skills relevant to the restaurant industry.
  • Implement safety and sanitation measures within the restaurant premises.
  • Understanding the use of computers and relevant software necessary for restaurant operations.
  • Perform essential food production and cost control skills.

Eligibility

  • HSC Passed

Duration

  • 15 days (15 sessions of 2 hours each)

Course Outline


The hospitality industry offers today’s young men and young women a most interesting and exciting career. Management of a hotel or a restaurant calls for a wide range of capabilities and attributes. Guests must be received with cordiality and provided with comfortable, well-designed, and tastefully decorated surroundings. For those wishing a rewarding and challenging life in service, a future in the hospitality field should certainly be considered and this course shall help them develop basic skills required for any hospitality professional.


Course Outcomes

  • Knowing the career opportunities and the employability skills needed to succeed in specific hospitality fields.
  • Better communication skills, ability to understand and communicate with more clarity and confidence.
  • Candidates would be able to demonstrate the skills required for multitasking.
  • A better understanding on the importance of team work and exhibiting professionalism.
  • Develops an attitude to have attention to detail in each task, this skill allows improving the workplace productivity, efficiency and performance.

Eligibility

  • HSC Passed.

Duration

  • 15 days (15 sessions of 2 hours each)

Course Outline

This course educates the budding professionals to learn basic attributes of grooming and presenting themselves at their work place. It will improve the knowledge and understanding on how one shall carry them on a public platform with confidence, grooming and proper dressing.

Course Outcomes

  • Projecting the Right First Impression
  • Enhancing the ability to handle casual and formal situations in terms of personal grooming, dining and entertaining etiquette.
  • Handling difficult situations with professionalism.
  • Polishing Business Manners: Handshake, gifts, visiting cards, humor, office behavior etc.

Eligibility

  • HSC Passed

Duration

  • 15 days (15 sessions of 2 hours each)

Course Outline


To develop awareness about the basic skills needed in Indian cookery, to understand the basic ingredients used in the Indian cookery and to know about the importance of Indian cooking with philosophy in regards of ayurveda. They should also develop the right attitude, good work habits, right cooking techniques, use of correct tools and equipments to prevent nutritional and material loss and wastage.


Course Outcomes

  • Understand the characteristics and methods of cooking of Indian cuisines.
  • Select and use different food production equipment.
  • Acquire pre-preparation and preparation skill.
  • Students will have insight on various Regional Indian Cuisines.
  • Demonstrate preparation of soups, sauces and salads.
  • Skill in preparation of basic gravies in Indian cuisine.
  • Prepare a variety of Indian dishes.

Eligibility

  • HSC Passed

Duration

  • 15 days (15 sessions of 2 hours each)

Course Outline


To develop awareness about the basic skills needed in continental cookery and the basic ingredients used in the continental cookery. It also gives a comprehensive insight into the commodities required, their characteristics uses and handling procedures. They should also develop the right attitude, good work habits, right cooking techniques, use of correct tools and equipments to prevent nutritional and material loss and wastage.

Course Outcomes

  • Understand the characteristics and methods of cooking of continental cuisines.
  • Select and use different food production equipment.
  • Acquire pre-preparation and preparation skill.
  • Demonstrate preparation of soups, sauces and salads.
  • Skill in preparation of basic sauces in continental cuisine.
  • Prepare a variety of continental dishes.

Eligibility

  • 15 days (15 sessions of 2 hours each)

Duration

  • 15 days (15 sessions of 2 hours each)

Course Outline

To share knowledge about bakery and confectionary department and its products and also to demonstrate the skills required for preparing bakery & confectionery products. They should also develop the right attitude, good work habits, right cooking techniques, use of correct tools and equipments to prevent nutritional and material loss and wastage.

Course Outcomes

  • Understand the characteristics and methods of making cakes and various other products.
  • Select and use different food production equipment.
  • Acquire pre-preparation and preparation skill.
  • Demonstrate preparation of cakes, pastries, cookies, etc.
  • Skill in preparation of basic sauces in continental cuisine.
  • Prepare a variety of bakery and confectionery dishes.

Eligibility

  • HSC passed

Duration

  • 15 days (15 sessions of 2 hours each)

Course Outline

This course help to prepare students to meet the challenges associated with the housekeeping department, provides an overview of the key issues of housekeeping and maintenance management, to understand the theoretical and practical knowledge that constitutes the work of housekeeping, and to illustrate the complexities and demands of working in the industry through the scope of housekeeping.

Course Outcomes

  • Explains the duties of housekeeping department
  • Explains how to organize housekeeping.
  • Describes the cleaning of public areas.
  • Understand the safety and security needs of hospitality operations.
  • To know the utilization of various kinds of cleaning agents and equipments.

Eligibility

  • HSC Passed

Duration

  • 15 days (15 sessions of 2 hours each)
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