SIHM_Brochure_8.5(w) x 11(h)_Inches Designed by ‘Sobhagya’ 25032019 Promoted by SIHM STATE INSTITUTE OF HOTEL MANAGEMENT | AICTE APPROVED GTU AFFILIATED Travel and Tourism Dedicated to Education Excellence in Hospitality, STATE INSTITUTE OF HOTEL MANAGEMENT SIHM SIHM SIHM Nr. Dental College, Dethali Road, Siddhpur, Patan, Gujarat. | Tel: 02767 - 221525, 224525 Mob: 9825784099, 9825768099 | Email: [email protected]Website: www.sihm.ac.in For Admission Details Please Contact Email: [email protected]Mob: 9825784099, 9825768099 Website: www.sihm.ac.in Twitter: twitter.com/SIHMGujarat Instagram: instagram.com/sihm_gujarat Facebook: facebook.com/SIHMGujarat For More Information, Visit:
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STATE INSTITUTE OF HOTEL MANAGEMENT Dedicated | GTU ...Dr. D. M. Patel Govt. of India Ministry of Tourism Registrar Shri Anand B. Patel, IAS Shri Ajay Patel Govt. of Gujarat Dy. Secretary
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SIHM_Brochure_8.5(w) x 11(h)_Inches
Des
igne
d by
‘Sob
hagy
a’ 2
5032
019 Promoted by
S I H MSTATE INSTITUTE OF HOTEL MANAGEMENT
|AICTE APPROVED GTU AFFILIATED
Travel and Tourism
Dedicated toEducation Excellence
in Hospitality,
STATE INSTITUTE OF HOTEL MANAGEMENT
S I H MS I H MS I H MNr. Dental College, Dethali Road, Siddhpur, Patan, Gujarat. | Tel: 02767 - 221525, 224525
Develop students into leaders of the hospitality industry, contribute to the advancement of the profession and provide service to the community by having an outstanding faculty, challenging curriculum, innovative research, supportive culture and wide range of professional experience.
VISION
Study A Combination Of Hospitality And ManagementSIHM is committed to provide quality education of international standards to the students. It aims to provide students with the outstanding skills of business management, hospitality, information technology, interpersonal, analytical and decision making which are required for success in today's interdependent global economy.
Create an environment of outstanding hospitality.
Striving for creative solutions and continuous improvement.
Support and become a highly sustainable organization.
Reflect integrity and accountability in all we do.
Collaborating with community to benefit all stakeholders.
Foster respect, diversity, and inclusion.
Providing equal opportunity without any discrimination of caste, creed, gender and religion.
Adhere to standards of rigor and excellence.
To be among the top 10 World class Institutes in the Hotel and Tourism industry.
Hospitality:Integrity:
Respect:
Excellence: Sustainability:
Equality:
Innovation:
Engagement:
Values
Dear Student,
State Institute of Hotel Management is based on
world-class academic programmes combined
with high-quality industry internships in India.
The wide range of business knowledge you will
acquire at SIHM, will give you access to an
international career and ensures that you move
quickly up the career ladder. Education at SIHM
is the first step on the path of an exciting
career.
Our mission is to foster the success of aspiring
individuals through educational programs that
blend renowned practices with contemporary
management expertise, offered within a
professional and supportive learning
environment.
MESSAGE FROM
CHAIRPERSON
S. J. Haider, IAS SIHM Chairman, & Principal Secretary (Tourism)
Government of Gujarat.
With the growing opportunities in the state and
the country, the demand for great Hoteliers
and Entrepreneurs is never going to go low.
SIHM endeavours to develop and provide an
environment which is attuned towards learning
for a life time. The environment would nurture
skills such as team work, leadership, and
adaptability essential to be successful at all
stages of one's career.
State Institute of Hotel Management has been
established with the prime objective of working
towards bridging the gap between the Hotel
industry and manpower. The SIHM vision is to
develop a centre of excellence.
MESSAGE FROM
DIRECTOR
Jenu Devan, IASDirector, SIHM & Managing Director
Tourism Corporation of Gujarat Ltd.
BOARD OFGOVERNORSShri S. J. Haider, IAS Principal Secretary (Tourism)
Industries & Mines Department, Govt. of Gujarat
Shri Jenu Devan, IAS
Tourism Corporation of Gujarat Ltd. Govt. of Gujarat
Shri Hurbert Christian Financial Advisor (Tourism)
Managing Director
Govt. of Gujarat
(Higher & Technical Education) Joint Secretary
Institute of Hotel Management
Gandhinagar
Dr. J. K. Mangaraj
Shri A. T. Parmar
Principal
Industries & Mines Department
Dr. D. M. Patel
Govt. of India
Ministry of Tourism
Registrar
Shri Anand B. Patel, IAS
Shri Ajay Patel
Govt. of Gujarat
Dy. Secretary (Tourism)
Industries & Mines Department
Dr. Ravi Kant Bhatnagar, IAS
Financial Controller
Additional Director General
Representative of the NCHMCT
Govt. of Gujarat
Shri Jaidip Shankar
Dr. Dilip Kumar, IAS
Shri Hemchandracharya
Ministry of Tourism
Collector
Patan
Govt. of India
North Gujarat University
SIHM has been sponsored by the Government of
Gujarat, through State Institute of Hotel Management
Society for providing quality education in Hospitality,
Travel and Tourism sector. With the ascent on
relevance, value addition, societal needs and
futuristic projects, the programme will be tutored by
Mr. Nirav GandhiDirector, Express Resorts & Hotels Ltd.
Mr. Avinash R. GuptaManaging Director,Raddison Blu
ADVISORY BOARD
The pedagogy of the programme includes :
Class-room Studies Laboratory Practices Seminars
Projects / Assignments Theme Banquets
Conventions / Conferences /
Planning
Themes Industrial Exposure Role Plays
Placement Cell
Mentorship
INSTITUTIONAL FACILITIES
SIHM is spread over a 4.8 acre area with modern facilities that simulate teaching, learning and professional development. It is located at Siddhpur, Patan. The Institute has the following facilities in the campus ensuring an overall development of a student to become a global manager and meet the challenges of world.
ClassroomsWe at SIHM have taken all the possible care while designing our classrooms, so that our students get effective learning from the faculties and facilitate in participative learning. The classrooms are well ventilated, spacious and equipped with overhead projectors and LCD screens, along with public address system with proper arrangement.
The state of the art computer lab is designed to provide students with latest technology with integrated network connectivity and has 50 computers with advanced configurations network powered by high end servers. The provision for high speed broadband connectivity is given to make students accessible to relevant data and i n f o r m a t i o n f o r p r e p a r i n g t h e presentation, projects and other assignments.
Computer Centre
The institute has facilitated an area of 5,023 square metres for students by making arrangements inside the campus. The institute has separate hostel facilities for boys & girls with an occupancy of 120 and 60 respectively.
Hostels
LibrarySIHM library has a comprehensive collection of books, journals, magazines, etc. The library is enriched with books of Indian as well as Foreign authors in areas like Food Production, Food & Beverage Services, Front Office, Communication, S o f t S k i l l s , H o u s e k e e p i n g a n d Accommodation Management.
The outlet would be professionally managed by students to serve the student community/visitors.
Fast-Food Restaurant
The institute has more than 150 advance technology equipments for Food Production, House Keeping, Laundry, Front Office, Food & Beverages Service, Linen and other laboratories to meet the requirement of future hospitality service.
Laboratories
I/C Principal
P.G. Diploma in Hotel Administration
Mr. Nirav Munshi
Qualification – MBA in Tourism, Diploma in IATA,
Mr. Nasir RafiqueAdvisor
Qualification - B.Sc in HHA, IAM, Pusa (New Delhi) Diploma
Institute of Tourism Hotel Management, Salzburg, Austria
Executive Development Program Cornell University, USA
Mr. Dhruv Kishore BoleFood & Beverage Services Expert
Qualification - American Hotel Lodging Association,
Michigan, USA.
Bachelor Degree in Commerce University of Nagpur, India
Mrs. Lata ModhHospitality Communication Expert
Qualification - B.Com, PGDBA (Marketing), B.Ed, M.Ed and
Pursuing M.Com
Mr. Manzur Hussain Sunasara
Accommodation Expert
Bachelors in Hospitality and Hotel Administration from IHM,
Lucknow
Qualification - Masters in Hospitality and Hotel Administration
from IHM, Pusa.
Food Production Expert
Qualification - B.Sc. Catering Science Hotel Management
Mr. Aniket Trivedi
FACULTY
Qualification - Masters in Hospitality Administration from IHM,
Lucknow.
Mr. Printo Poulose
Mr. Anirban Chakraborty
Qualification - Craftsmanship in Food Production, IHM Kolkata,
B.Sc in Hotel Management and Hospitality Administration, IHM
Bhubaneswar, M.Sc in Hotel Administration, IHM Lucknow.
Ms. Jaya
Qualification- B.Sc HMCT, Calicut University, MBA Tourism,
Pondicherry University, Diploma in Food & Beverage
Management, SHRM College Singapore
Qualification - Masters in Hospitality and Hotel Administration
from IHM, Pusa. Bachelors in Hospitality and Hotel Administration
from IHM, Lucknow
Mr. Rajat KatiyarHousekeeping & Front Office Service Expert
Food & Beverage Services Expert
Food Production Expert
Bachelors Of Science in Hospitality and Hotel Administration from
IHM Pusa (New Delhi)
Food Production Expert
Best Hotel Management Institute
by Government of Gujarat.
SIHM got the Eminence award for best Institute in
Hotel Management in Gujarat
by Divya Bhaskar group.
SIHM is also listed among the
top 50 Education Institutes in Gujarat.
SIHM received the Gujarat Brand Leadership Award 2018
for State Government Institute.
AWARDS AND ACCOLADES:
SIHM has dedicated to Education Excellence in Hospitality, Travel and Tourism sector. This year SIHM have received by various awards like:
• Best Hotel Management Institute by Government of Gujarat.
• SIHM received the Gujarat Brand Leadership Award 2018 for State Government Institute.
• SIHM is also listed among the top 50 Education Institutes in Gujarat.
• SIHM got the Eminence award for best Institute in Hotel Management in Gujarat by Divya Bhaskar group.
International partnerships between Educational Institutes are beneficial to all, from the staff and students to the world as a whole. A gamut of opportunities opened out to students because of Internalization. While keeping with the standards of international education, the foreign collaborations help Indian students to access global education at half the price. The healthy exchange of knowledge, insight and information brings a wealth of know-how into the local institute. This creates a breeding ground for new ideas and research. Raises the bar for their internal faculty, and provides them an opportunity to interact with the brightest minds of the world.
Keeping this in mind, SIHM focuses and put efforts for its international collaboration. Following are the details of International Collaboration of SIHM with various institutes.
The Seychelles Tourism Academy-STA of the Republic of Seychelles and the State Institute of Hotel
Management-SIHM, Siddhpur, Gujarat signed a Memorandum of Understanding (MoU). The major aims for
the MoU are as follow:
1. SIHM signed Memorandum of Understanding (MoU) with STA
II. Short-Term student studies;
State Institute of Hotel Management (SIHM) Gujarat has signed a Letter of
Intent (LOI) with Jack Welch College of Business (JWCOB), Sacred Heart
University (SHU), Connecticut, USA on 6th January 2019.
Sacred Heart University (SHU) is a private institution that was founded in
1963 and its Jack Welch College of Business (JWCOB) at SHU is an AACSB-
Accredited Institution (Association to Advance Collegiate Schools of
Business's). The College offers Bachelor of Science in Hospitality, Resort and
Tourism Management. The programme offers three specializations: hotel,
resort and club management; tourism management; and revenue, pricing,
and data analytics management. Each involves a business core curriculum.
SIHM and JWCOB intend to collaborate in a mutually beneficial area of
academic exchange in the areas of Hospitality, Travel, Tourism and Business
that includes:
I. Exchange of students;
III. Exchange of faculty and research scholars;
IV. Joint research and meetings for education and research;
V. Exchange of materials in education and research, publications, and
academic information;
VI. Enhancement of Curriculum
This LoI is a significant milestone for long lasting collaborative partnership
between both the Institutes i.e. SIHM and JWCOB.
B. The collaboration will include, but not be limited to, the following:
III. Organisation of Cultural and Human Resources Development activities and events e.g. competitions;
IV. Mutual assistance in the development of Educational Material and organisation of special courses.
A. Both (SIHM and STA) will develop close working relations to enhance training and employability in the
Tourism and Hospitality Sector and further consolidate private sector participation.
II. Sharing of documentation and training material conducive to the development of the Tourism and
Hospitality in both countries;
I. Exchange of staff and trainees and provision of specialist guidance;
2. SIHM signed Letter of Intent (LoI) with SHUINTERNATIONAL COLLABORATION:
State Institute of Hotel Management (SIHM) is offering a course in core hospitality operations i.e. Bachelor of Hotel Management & Catering Technology (BHMCT) approved by All India Council of Technical Education (AICTE) and affiliated to Gujarat Technical University (GTU).
The four year degree programme is more acceptable globally. This Programme gives professional course status and the degree is awarded by university, which is recognized and valued better by recruiters from Industry across the world. The Course is designed with major focus on hospitality, catering & tourism studies.
Bachelor of Hotel Management & Catering Technology (BHMCT) is a four year intensive programme which exposes the students to the diversity of hospitality industry and equips the student with intellectual & leadership capabilities, allowing the student to move into diverse managerial roles in prestigious international organisations. Its multi-disciplinary programme focuses on critical analysis of management styles & strategic thinking required to succeed in hotel management.
BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY (BHMCT)
Ÿ Create a blue print to hospitality career & get exposed to crucial hospitality management concepts.
Ÿ Understand the fundamentals of the Hotel Industry, Commercial Kitchen Operations, and Food & Beverage Service.
Ÿ Introduction to key principles of Human Resources, Customer Centred Marketing and specific Finance & Accounting for Hotel industry.
Ÿ Train students for operational and administrative supervisory & management positions.
Ÿ Prepare graduates for management careers in industry sectors such as Hotels, Resorts, Cruise Liners, Restaurants and Catering Organisations.
BHMCT is four year course, a full time programme. The application of operations fundamentals shall be nurtured through live practical and industry trainings. The programme delivery includes theory lecture, tutorials and interactive sessions, problem solving & practical sessions, research projects and class presentation and case studies.
Programme Structure
Some of the major areas that will be covered:
Food & Beverage Service, Rooms Division Management, Kitchen Operations Management, Fundamentals of Management, Marketing Introduction, Human Resource Management, Strategic Management and Managerial Accounting.
3) For other scholarship schemes please contact the Institute.
1) SC/ST Students can avail free-ship card in which 100% fee is reimbursed.
2) OBC Students can avail scholarship in which some part of fee is reimbursed.
Objectives of BHMCT
COURSE CURRICULUM HOTEL MANAGEMENT
The attractive combination of hospitality practices
and management expertise is taught in an intensive
programme enabling you to graduate in just four
years. Graduate with different qualifications and a
specialization in Food Production, Food & Beverage
Services, Housekeeping and Front Office.
(AICTE Approved, GTU Affiliated)(Bachelor of Hotel Management & Catering
Technology)
FOUNDATION YEAR
Semester-1
Ÿ Food & Beverage Service Management - I
Ÿ PT & Games - I
Ÿ Tourism & Hospitality Industry Hospitality Communication - I
Ÿ Food Production - I
Ÿ Basics of Computers
Ÿ Basic Accounts
Ÿ Food & Beverage Service Management - II
Ÿ Food Science & Nutrition
Ÿ Accommodation Operations - I
Ÿ Hospitality Communication - II
Ÿ Food Production - II
Semester-2
EXPERIENTIAL LEARNING
Semester-3
Semester-4
Ÿ Industrial Training - I (5 Months / 22 Weeks)
Ÿ Cuisines of India
Ÿ Bar and Beverage Management
Ÿ Tourism Products, Design and Development
Ÿ Basic Principles & Strategic Management
Ÿ Front Office Operation
Ÿ Accommodation Operation - II
INTERNALIZING & RESEARCH
Semester-5
Semester-6
Ÿ Marketing Management
Ÿ International Cuisines
Ÿ Food & Beverage Operation
Ÿ Front Office Administration & Management
Ÿ Hotel Engineering & Maintenance
Ÿ Human Resource Management
Ÿ Hospitality And Tourism Law
Ÿ Food and Beverage Control - I
Ÿ Room Division Management - I
Ÿ Hospitality French
Ÿ Resort Designing, Development and Management
Ÿ Event and Disaster Management
FINISHING YEAR
Semester-7
Semester-8Ÿ Industrial Training - II
(5 months / 22 Weeks)
Ÿ Bakery & Patisserie
Ÿ Room Division Management - II
Ÿ Retail Operation& Entrepreneurship
Ÿ Food & Beverage Control - II
Ÿ Aviation and Cruise Line Operation
Ÿ Development
Ÿ Architecture and Interior Designing
SI
HM
FIVE FOCUS AREAS OF BHMCT PROGRAMMEThe application of operation fundamental shall be nurtured through live practical and industry training. At SIHM, BHMCT Curriculum focuses on five core operations of Hotel Management & Catering Technology for developing core fundamental and practical aspects of the industry.
A - Food & Beverage ServicesThe curriculum is oriented to familiarize the students with fundamentals of Food & Beverage Management, and tools and techniques used in taking decisions in operating and controlling the Food & Beverage outlets. Further this course will familiarize the students with the day to day running of Food & Beverage outlets. At SIHM we analysed what competencies will be needed to groom an unexposed Higher secondary school student to become job ready to play the role of the F&B Service Attendant.
B - Food ProductionThe Curriculum introduces the conceptual foundations of food production and safety. Through this curriculum students are required to undergo various practical sessions with right blend of classroom studies and industry exposure which helps them to develop various skill sets such as Food technology/science skills, Product research skills, Operative Skills (existing technology), Culinary art, Customer interface skills and many more which is in great demand by the industry.
C- Housekeeping Utility ServicesThe curriculum contains good background information, skills training and learning activities for all the important tasks that an employee in housekeeping services undertakes on a day-to-day basis during the job. In this course, we offer a comprehensive view.
FIVE FOCUS AREAS OF
BHMCT PROGRAMME
Housekeeping Utility
Services
Food
Pr
oduc
tion
Front Office
Operations
Food & Beverage
ServicesTra
vel &
Touri
sm
COMMITTEES AT SIHM
Placement Committee
The placement committee will be responsible for getting students a good summer internship experience and a place in the industry after graduation.
Seminar and Conference Committee
The seminar and conference committee will be responsible for arranging seminars and conferences, planned as part of the academic calendar in the areas of Food Production, Food & Beverage Services, Housekeeping, Front Office, Hotel Operation and experience sharing by eminent personality to broaden the horizon.
The innovation club will encourage students to ideate about old and new ideas, and explore their creative thinking and also discuss business plan that convert ideas into opportunity.
Various innovative methods are applied to inculcate these skills in student’s life. Student presentations and group discussion are video recorded and shown to students so that they can see their mistakes and learn from them.
D- Front Office OperationsThe curriculum introduces students to the reservations, front desk, guest services and human resource deployment issues specific to front office operations management. This course familiarizes students with the principles of front desk operational procedures; examines current trends in guest services; discusses online distribution of room inventory; and introduces students to the principles of revenue management strategies. Students work with a Property Management Software to become familiar with computerized reservations, arrival and charge posting systems.
The Curriculum provides basic knowledge to
students about navigating the travel and tourism
industry. Students learn about the issues related to
business and resource management, tourism's
effect on the world economy and the political
impact on tourism. It teaches students about how
global issues can impact the industry. Students
learn about politics, economics, sociology,
environmental concerns and international tourism
management. While covering this area, students
design travel and tourism plans for potential
customers, developing their skills in geography,
finance and marketing along the way. Sales
techniques are also covered in this course.
E- Travel & TourismSoft Skill Development Committee
Soft Skill development Committee of SIHM is formed to address the soft skills gap that has been identified by our employer partners. To understand that success in corporate career depends on skills of students. With the same ideology, SIHM conducts sessions to improve the employability skills of the student. It conducts rigorous training session on the following skill development areas:
CLUBS AT SIHM: The clubs are a simple substitute for electives wherein a student has to voluntarily do additional work under supervision of the president of the respective club over and above the required curriculum. his/her achievements would reflect in her/his CV and placement records.
Heritage ClubHeritage Club of SIHM is focussed on providing the students with the best knowledge and awareness about the heritage sites and monuments mostly UNESCO and UN sites of national importance. Students take part in conventions, discussions, presentations and activities on world heritage sites in India. The objective of the club is also to bring history and social science curriculum alive for the students through active learning and doing; promote awareness of and involvement in heritage to inculcate a respect for diversity, tolerance, mutual understanding, patience and promotes peaceful co-existence in our students.
Following activities have been done:Presentation on Sasan Gir Tour
Heritage Walk in Vadnagar City
Heritage Walk in Siddhpur City
Quiz Competition on Heritage of Gujarat
Cycle Tour
Chef’s Club
So far students of the Chef clubs are involved in following activities:
The chef club is initiated in SIHM with the mission to increase the quality of culinary education and food preparation. It also aims to nurture the skills and knowledge in aspiring students so that they have an edge and sense of responsibility in relation to food and services.
Food & Beverage Club : “New Beginning Endless Possibilities”
The club aims to develop the understanding of Global Food & Beverage Market; its operations among the students. It offers student members a unique opportunity to develop learning experiences outside their classroom and to explore, grow, lead and share hospitality and real world skills.
Various activities were organized by the members on theme like Scottish Salmon, to understand how Scottish Salmon conquered the world and why it is most preferred choice in international cuisine; service vs hospitality to understand who has a bigger role to play in customer service excellence; Keeping Kosher to understand What Dietary Laws Governs
Jewish Food & Beverage Culture; all flours not created equal to learn that how wheat flours are used differently in global food and beverage world; customer service blue printing, to know the road map to achieve customer service excellence; distillation intelligence to learn the art of distillation; science of cocktails to develop understanding of the magical role of ice , citrus juices and salt in cocktail making; grass fed vs grain fed steak to develop the understanding the difference in meat profile of grass fed vs grain fed steak; pizza culture in United States to learn the pizza culture & preference in US market; how they are different from Indian food & beverage market.
Manager’s Club
It also serves the further purpose of developing leadership and management skills of aspiring students and improving their knowledge, skills & abilities on front office services and accommodation services arrangements, addressing challenges and maintaining standards of hospitality to excellence .
The Manager’s Club (Front Office and Accommodation) of State Institute Of Hotel Management, aims to provide each student Progressive learning, Knowledge and Leadership skills in the field of Front Office and Hospitality Accommodation. It also promotes overall development of Member Students. The Mangers Club provides a wide exposure to organize academic events (Conference, Talk Show and other college related cultural events) which help in understanding the Hospitality management functions and a g l i m p s e o f m a r k e t i n g , s a l e s a n d accommodation.
Debate Club Debate Club’s aim is to empower SIHM students with the skills of expressing their beliefs clearly and concisely, public speaking and effective communication in a formal setting, and staying aware of current events in the world. The club also helps students to become more informed about political and global affairs; provides a platform for students to train for debate competitions with local colleges and at national platforms. So far the club has organized various activities like debate Session1- Social Media Boon or a Curse, influence of Media on youth, the Ratio of women in Hotel Industry, Chai pe charchas, Nukkad Natak, Live chat with International Radio Jockey etc.
Community Immersion:
The students of State Institute of Hotel Management also performed “Nukkad Natak” on protection of culture and tourism and “Atithi Devo Bhava” to sensitize community people. 53 students and faculties gathered at three places in Siddhpur at Dental College, Bindu Sarovar and Japlipur where the Natak was performed.
It aims to create opportunity for students to participate in activities that develop their vocational identities and help them nurture lives of greater meaning. It helps to create more engaged global and altruistic citizens.
This Diwali the students of State institute of Hotel Management organized a project wherein they distributed sweets to people in nearby villages and also to housekeeping staff of college.
Industry Exposure
Experiential Learning
The objective is to provide students early real life exposure of organizations and to enrich the learning experience. Through simulations of inputs from theory and practice. During the first year, the students are taken on guided tour to organizations of different types in the locality: Restaurants, Hostels, and Resorts etc. These visits give them an exposure to the complexity of management.
Experiential Learning (EL) is one of the concepts of the undergraduate Program. It is similar to “learning from the field”. In the process, students get a feel of organizational reality: what it is, how it works, and the relationship between diverse functions. Students are able to relate classroom teaching to organizational life.
Hotel Management is an art which can not be taught only in the classrooms. For getting real benefit from the Management, it is necessary to have some exposure to the “field”. Since several students of Hotel Management come without any work experience, it is necessary to build a component which provides them such exposure.
Each student would work with an organization, on a project for a period of a minimum 8-12 weeks at the end of first year. The objectives are to allow students, intense day-to-day interaction with organizations. Summer Training would provide exposure to the student to working of an organization in the real life setting. It would also help students to develop managerial skills and competencies and facilities an informed career choice by the students.
SIHM emphasizes on international aspects of management in all the relevant courses of the curriculum right from the first year. The three year curriculum is compulsory, irrespective of the international dimensions of different functions, while the fourth year would offer an intensive package on international hotel Operation System, covering courses, such as Entrepreneurship and Entrepreneurial Skills.
International Focus
Summer Training
Globalization of business is one of the most important areas of change in management today. In this scenario, managers, irrespective of whether they are working in India or abroad, cannot do without adequate understanding of international business.
INDUSTRY INTERFACE
SIHM students were given an opportunity from
Crowne Plaza to join them for on the job training
exposure during their Diwali break. During this
visit students were exposed to learn the operations
and work ing methodo log y o f d i f fe rent
departments like Front Office, Restaurant Set up,
Housekeeping, Outdoor Catering, Client services
and much more.
B. On the Job Training
CO-CURRICULUM & STUDENT ENGAGEMENT ACTIVITIES
During Filed Visit to Hotels & Resort Properties across the State, students got exposure in different areas of operations such as Front Desk, Guest Handling.
During Field Visit to Different Tourist Place and Heritage Site helps students to understand the importance of cultural heritage tourism, it has a positive economic and social impact, it establishes and reinforces identity, it helps preserve the cultural heritage, with culture as an instrument it facilitates harmony and understanding among people, it supports culture
A. Field Visits
Visit to Club O7 Club & Convention, Ahmedabad
Saffrony Holiday Resort, Mehsana
Visit to Bindu Sarovar, Siddhpur
Participation in Chhattisgarh event
Institute has organized Expert Guest Lectures
where Industry Dignities & Experts were invited at
the Campus who shared their experience which
helped students to groom in a dynamic way as
industry demands. Mr. Umesh Tiwari, General
Manager, Fortune Haveli, Mr. Akshay Puri,
Restaurant Manager, Starrottel Hotel, Ms. Payal,
HR, Ramada and Ms. Tina Maheshwari, HR,
Fortune Landmark took the lecture at the Campus.
D. Expert- Talk Sessions
During Role Play activities, SIHM students were given exposure to learn about managing the various hotel operations, back-end processes, guest service experience, real time customer handling and various activities related to hotel operations. Through this exercise students were able to understand the practicality of theoretical concepts and real time problem solving methods which they have studied during theory sessions.