Diploma in Hotel Management & Catering Technology

Diploma in Hotel Management & Catering Technology:

About the programme:

HMCT programme was introduced in the year 2007 with well qualified and trained faculties with an intake of 20 to fulfil the need of man power in the field of catering in Arunachal Pradesh. The department is getting appreciable response from the students.

Teaching methodology

The important methods used for teaching are

  • Lecture method
  • Demonstration
  • Use of audio visual techniques
  • Over Head Projectors
  • With use of CBTs( Computer Based Tutorials)

 

Specific Instructions to students:

Students specifically instructed to learn course content together with lab activities. Discipline, attendance and personality are prime requirement from the students.

 

Faculty members / Staff

  • Mrs. Suwana Mein, HOD I/c

Laboratories available in the department

  • House Keeping Laboratory
  • Food And Beverage Service Lab
  • Food Production Lab (Kitchen)
  • Quality Kitchen
  • Front Office Lab

Activities In The Department

  • Cultural Activities
  • Seminars
  • Group Discussion
  • Expert Talk

 

SALIENT FEATURES OF THE DEPARTMENT 

  • Visiting faculties drawn from reputed hotels, airlines, govt. tourism depts,
  • Study Tours of local, North East & national destinations for exposure to travel trade.
  • Earn while learn facility for students by in house parties and external catering
  • Networking with industry for training with faculties and students
  • Special stress on grooming the personality of students according to industry needs through mock interviews, group discussion, case studies, role playing.
  • Instruction through modern teaching aids as computers, LCD projectors, over head& slide projectors.
  • Laboratories are equipped with modern gadgets to give students a first hand simulated experience of a star hotel, airline, travel agency etc.

 

SCOPE OF THE COURSE:

  • Ample employment opportunities in the Hotel & Tourism Industries/ Government sectors and public sectors etc.
  • Self Employment opportunities by setting up of Hotels and catering establishment.

PROGRAMME STRUCTURE FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY

 

Term 1

G101 Communication Skill-I

HMCT101 Basic Accountancy

HMCT102 Value and ethics in Profession

HMCT103 Introduction to Hotels & Tourism

HMCT202 Sales and Marketing

HMCT205 Front Office Operation

G109 NCC (I) / NSS (I)

Term 2

 G102 Communication Skill – II

HMCT104Introduction to Information Technology

HMCT105 Food and Nutrition

HMCT203Food Safety and Hazards

G301 Environmental Education

HMCT403Food Production – I

G110 NCC II / NSS II

Term 3

 HMCT201 Personality Development

HMCT206 Housekeeping Operation

HMCT301 A-D Soft Core

HMCT401 Principles of Management

HMCT404 Food Production – II

HMCT406 Food and Beverage Services – I

Term 4

 HMCT204 Tour Operations

HMCT402 Human Resource management

HMCT407 Food and Beverage Services – II

HMCT408 Accommodation Operation

HMCT409 Food and Beverage Controls

HMCT507 Hotel Engineering

Term 5

HMCT405 Hotel Law

HMCT410 Services Marketing

HMCT501FinancialManagement

HMCT503 Advance Food Production

HMCT505Point of Sales Management System

HMCT506 Accommodation Management

Term 6

HMCT502 Entrepreneurship Development

HMCT504Property Management System

HMCT601-604 Elective – I

HMCT601-604 Elective – II

HMCT508 Seminar

HMCT509 Project

 

Industrial Training: Students have to undergo Industrial Training in one phase during the vacation after the 4th semester. The training shall be for a duration of not less than 5(five) weeks. A Student who does not complete the Industrial Training shall not be eligible for admission in the 5th Semester.