MGM Institute OF HOTEL MANAGEMENT
Short Term Programs offered by MGM IHM

Post Degree Diploma in Hotel Operations

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

  • Graduation examination passed in any stream.
  • The candidate must have secured minimum 40%.

Fees Structure

42,000/- Per Year + University Fees As Listed Below

Sr. No. Details of Fees Amount Period Remarks

1

Application form & CET Rs. 1,500/- One Time For UG/PG

2

Caution Money Deposit Rs. 5,000/- One Time For UG/PG

3

Examination Fees for Diploma Rs. 2,500/- Semester Wise

4

Student Activities Fees Rs. 1,000/- Yearly

5

UMIS & Student Insurance Rs. 3,000/- One Time

6

Supplementary Examination Fees upto 3 subjects Rs. 1,500/- Yearly

7

Supplementary Examination Fees more than 3 subjects Rs. 2,500/- Yearly

8

Alumni Association Membership Fees for UG/PG (To be paid in the final year) Rs. 1,000/- One Time

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:

  • To impart to the students latest and relevant knowledge from the field of management theory and practice
  • 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

Diploma Program In Professional Bartending

Program Outline


Bartending is one of the most interesting and engaging careers in the hospitality industry. The bartending profession involves multi-tasking skills like awareness of drinks, managing the inventory, billing, and proficiency in creating alcoholic and non-alcoholic beverages for the customers as per their preference. With the growth of hotel management courses, bartending is termed as the rapidly growing career option for those who are fond of dynamic working conditions.

Program 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 or equivalent examination passed in any stream.
  • The candidate must have secured minimum 40%.

University Fees

35,000/- Per Year + University Fees As Listed Below

Sr. No. Details of Fees Amount Period Remarks

1

Application form & CET Rs. 1,500/- One Time For UG/PG

2

Caution Money Deposit Rs. 5,000/- One Time For UG/PG

3

Examination Fees for Diploma Rs. 2,500/- Semester Wise

4

Student Activities Fees Rs. 1,000/- Yearly

5

UMIS & Student Insurance Rs. 3,000/- One Time

6

Supplementary Examination Fees upto 3 subjects Rs. 1,500/- Yearly

7

Supplementary Examination Fees more than 3 subjects Rs. 2,500/- Yearly

8

Alumni Association Membership Fees for UG/PG (To be paid in the final year) Rs. 1,000/- One Time

Key Features :

 

Program Structure

  • Duration: 6 Months
  • 15 days (15 sessions of 2 hours each)
  • Pattern: Semester System
  • Credit System: Choice Based Credit System
  • Industrial Training Program
  • National Study Tours which include visits to Industries, Industrial Exhibitions, Practical Laboratories

Diploma Program in Hotel Operations

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
  • 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 weight-age 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 weight-age of 60 percent

Eligibility

  • HSC or equivalent examination passed in any stream.
  • The candidate must have secured minimum 40%.

University Fees

42,000/- Per Year + University Fees As Listed Below

Sr. No. Details of Fees Amount Period Remarks

1

Application form & CET Rs. 1,500/- One Time For UG/PG

2

Caution Money Deposit Rs. 5,000/- One Time For UG/PG

3

Examination Fees for Diploma Rs. 2,500/- Semester Wise

4

Student Activities Fees Rs. 1,000/- Yearly

5

UMIS & Student Insurance Rs. 3,000/- One Time

6

Supplementary Examination Fees upto 3 subjects Rs. 1,500/- Yearly

7

Supplementary Examination Fees more than 3 subjects Rs. 2,500/- Yearly

8

Alumni Association Membership Fees for UG/PG (To be paid in the final year) Rs. 1,000/- One Time

Key Features

The program structure of 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:

  • To impart to the students latest and relevant knowledge from the field of management theory and practice
  • 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
  • National Study Tours which include visits to Industries, Industrial Exhibitions, Practical Laboratories

Program Outcomes

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

Diploma Program in Food and Beverage Service

Program Outline

  • This program is especially designed for those who want to start their careers in Food and Beverage Service sector like restaurants, coffee shop, quick service outlet and hotels giving particular emphasis on food service sequence, restaurant hygiene and sanitation, Food and Beverage knowledge etc.
  • This program aimed at specializing students, to acquire skills needed to start a career in the Food and beverage department of the hospitality industry.
  • This program will allow the students to identify, compare, discuss and examine major issues involved in service style, types of menus, equipments used for running quality food and beverage operations, knowledge of beverages like beers and wines.
  • This program focuses on developing the right attitude needed to succeed in recognizing and exploiting opportunities for innovation in the hospitality sector.

Eligibility

  • HSC or equivalent examination passed in any stream
  • The candidate must have secured minimum 40%.

University Fees

40,000/- Per Year + University Fees As Listed Below

Sr. No. Details of Fees Amount Period Remarks

1

Application form & CET Rs. 1,500/- One Time For UG/PG

2

Caution Money Deposit Rs. 5,000/- One Time For UG/PG

3

Examination Fees for Diploma Rs. 2,500/- Semester Wise

4

Student Activities Fees Rs. 1,000/- Yearly

5

UMIS & Student Insurance Rs. 3,000/- One Time

6

Supplementary Examination Fees upto 3 subjects Rs. 1,500/- Yearly

7

Supplementary Examination Fees more than 3 subjects Rs. 2,500/- Yearly

8

Alumni Association Membership Fees for UG/PG (To be paid in the final year) Rs. 1,000/- One Time

Key Features

The program structure of Diploma in Food & Beverage Service 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 food and beverage operations theory and practice.
  • 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
  • National Study Tours which include visits to Industries, Industrial Exhibitions, Practical Laboratories

Program Outcomes

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:

  • It prepares the students to be able to develop and design a Food & Beverage outlet.
  • Provide excellent customer service.
  • Maintain hygiene, and good attributes of a service personnel.
  • Prepare for food and beverage service and provide food and beverage service to guest.
  • Carry out general food and beverage and closing procedures in a restaurant.
  • Identify trends in the food and beverage industry.
  • Food and beverage services, selling techniques, promotions and marketing.

Diploma Program in Bakery & Patisserie

Program Outline

The institute offers a short 1 year Diploma program in the Bakery and Patisserie Skills and equips students with knowledge and basic skills required to work in professional Bakery and Patisserie. Students successfully completing these courses can join any of the food sector organizations mainly at entry level as bakers or pastry assistants or kitchen assistants, etc. Survey of the Bakery and Patisserie Industry revels that there is huge demand for trained bakery and patisserie professionals to work in this industry.


Eligibility

  • HSC or equivalent examination passed in any stream
  • The candidate must have secured minimum 40%.

Fees Structure

50,000/- Per Year + University Fees As Listed Below

Sr. No. Details of Fees Amount Period Remarks

1

Application form & CET Rs. 1,500/- One Time For UG/PG

2

Caution Money Deposit Rs. 5,000/- One Time For UG/PG

3

Examination Fees for Diploma Rs. 2,500/- Semester Wise

4

Student Activities Fees Rs. 1,000/- Yearly

5

UMIS & Student Insurance Rs. 3,000/- One Time

6

Supplementary Examination Fees upto 3 subjects Rs. 1,500/- Yearly

7

Supplementary Examination Fees more than 3 subjects Rs. 2,500/- Yearly

8

Alumni Association Membership Fees for UG/PG (To be paid in the final year) Rs. 1,000/- One Time

Key Features

  • 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.

Program Structure

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

Program 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.
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