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Description: images\aro_01.jpgKnowledge Base

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Courses

Courses Offered

Course

Duration

Intake

M.sc. Programme in Hospitality & Hotel Administration

Two years

30

B.Sc. Programme in Hospitality & Hotel Administration

Three years

180

Post Graduate Diploma in Accommodation Operations & Management

One & half years

30

Craftsmanship Course in Food Production

One & half years

60

Craftsmanship Course in Food & Beverage Service

Six months

30

Various coures offered under MoTs scheme of CBSP are fully funded by Govt of India

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B.Sc. Programme in Hospitality & Hotel Administration

ELIGIBILITY:
Successful completion of 10+2 examination or it's equivalent. Candidates who are appearing in qualifying examination at the time of entrance are also eligible to apply provisionally subject to the condition that they should produce the proof of passing the qualifying examination at the time of admission. The candidates selected provisionally will not be allowed to join/continue in case they fail in 10+2 examination.
Age: 22 years for General category & 25 years for SC/ST category.

Mode of Selection
The admission is through a common joint entrance examination conducted by The National Council, followed by centralised counselling for allotment of Institute.

Admission Notification:
It is issued during February/March in Employment News & other major newspapers.

Subjects:
Comprises of four core subjects: Food Production; Food & Beverage Service; Accommodation Operation; Front Office and other ancilliary subjects: Accounting; Communication; Hotel Maintenance; Nutrition; Food Science; Computers; Law; Marketing Management; Prinicples of Management; Financial Management; Facility Planning; Business Policy; Managerial Economics and Project Work.

During the second year all the students get an industrial exposure for a period of 20 weeks in top hotels in the country

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Post Graduate Diploma in Accommodation Operations & Management

ELIGIBILITY:
Graduate Boys & Girls in any stream from a recognised university.
Age: 25 years for General category & 28 years for SC/ST category.

Mode of Selection:
Admissions are done by the Institute itself as per the norms of the Council, based on the qualifying marks and interview marks.

Admission Notification:
Comes out during May/June in local newspapers.

Subjects:
Front Office; Accommodation Operations; Accommodation Management; Interior Decoration; Hotel Engineering; Hotel Accounts; Supervisory Management; Application of Computers.

Industrial release training for SIX months in star hotels.

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Craftmanship course in Food Production and Food & Beverage Service:


ELIGIBILITY:
S.S.C or it's equivalent with English as one of the subjects in the final of the school examination.
Age: 22 years for General category & 25 years for SC/ST category.

Mode of Selection:
Admissions are done by the Institute itself as per the norms of the Council, based on the qualifying marks and interview marks.

Admission Notification:
Comes out during May/June in local newspapers.

Subjects for Food Production:
Cookery; Larder; Bakery & Patisserie; Costing; Hygiene; Equipment Maintenance

Industrial release training for 20 weeks in star hotels.

Subjects for Food & Beverage Service :
Food Service; Beverage Service; Pantry Operation

Industrial release training for ONE month in star hotels.

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Institute of Hotel Management, Hyderabad is conducting the following training programmes under MoTs scheme of Capacity Building for Service Providers apart from our regular courses

Hospitality Training Programme (Hunar se Rozgar) 㬩ck for applications

To create employable skills in the following areas
毯d Production 蠗eeks
毯d & Beverage Service 样eeks

质 Pass in the age group of 18 to 25 are eligible
㴩pend of Rs. 2,000/- & Rs. 1,500/- will be paid on attaining 90% of attendance
쳰an class=SpellE>Atleast two times in a year and each programme consists two courses

Skill Training & Certification
Unrecognized, but skilled workers in the industry need to be certified for bridging this gap which would result in their better mobility and recognition:

Initially, competencies for two trades of Cooks and Waiters would be identified under the following categories:

Cooks

Assistant Cook

Cook (Fast Food)

Cook (Indian Cuisine or Regional Cuisine)

Cook (International Cuisine)

Cook (Chinese)

Baker and

Halwai

 


Waiters

Assistant Waiter

Waiter

Barmen

Bartender

Steward

Butler

Pantryman and

Pantry Attendant

 


The program would involve a 1 to 3 day workshop to sensitize the personnel on the testing standards that would be expected. In case of gaps, training would be provided to such personnel.

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Working in the Hotel Industry are only eligible for the Programme

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I H M will pay each candidate Rs. 200/- per day during orientation period to offset wage loss

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I H M will maintain a register of persons trained / tested / certified which will be recorded in the National Registry maintained by Ministry of Tourism


Upgradation of Communications Skills of IHM students
To improve IHM students communication skills

Certified Hospitality Trainer Programme

To develop the skills in teaching

Final Year (62% in I & II Yr. aggregate) or passed out (60%) students of 3-Year B.Sc. in Hospi. & Hotel Admn. Of IGNOU / NCHMCT are eligible

AICTE approved college, Degree should be 4 Years with 60% marks are eligible

Stipend of Rs. 10,000/- per month would be paid on attaining 90% of attendance

On successful completion, eligible to get faculty positions in IHMs


All the above programmes are fully funded by Government of India, Ministry of Tourism.

Note: Application forms for Food Production, P.G Diploma in AOM & CBSP Hospitality Trainer Programme can be downloaded from Admission Notification.

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