Overview Of The Courses

MSc In Hopsitality

BSc In Hopsitality

Diploma Courses

Craftmanship Course

M.Sc in Hospitality Administration

2 year(s) Course (Four Semesters)

No. of intake: 33

IHM Bangalore is one of the centers in India apart from IHM Pusa,

New Delhi.

About the Course

The program provides specific focus on the services sector as against majority of MBA programs which concentrate on merchandise and manufacturing businesses. Specialized components such as team project and mentorship, under the guidance of industry specialists, broaden the learning spectrum and position the M.Sc. scholar to be readily accepted in the hospitality and service industry.

The Program is a judicious blend of intensive classroom contact, self learning, industry mentorship and counseling sessions. With the built-in industry mentorship the scholars learns current industry trends which offers scope for building case studies and writing dissertation in the selected areas of specialization. The mentor's relevant industry experience combined with one-to-one interaction immensely contributes to the scholar’s professional growth and development. The mentorship experience also offers valuable networking opportunities.

The M.Sc. program has a built in specialization in Semester III wherein students have the option to take up either Human Resource Management or Sales & Marketing

Eligibility for Admission

The M.Sc. Program is offered jointly by NCHMCT and IGNOU. The program provides opportunity to 3 year diploma and 3/ 4 year graduates in hotel management to peruse advanced post graduate course in Hospitality Administration.

B.Sc in Hospitality & Hotel Administration

3 year(s) course (Six Semesters)

No. of intake: 285

About the Course

The Bachelor of Science program in Hospitality and Hotel Administration is offered jointly by the National Council for Hotel Management and the Indira Gandhi National Open University. The Three-Year (Six Semester) full time regular course equips students with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the Hospitality sector. The program also involves in-depth laboratory work for students to acquire required knowledge and skill standards in the operational areas of Food Production, Food & Beverage Service, Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety & Quality, Human Resource Management, Facility Planning, Financial Management, Strategic Management, Tourism Marketing and Tourism Management.

Eligibility for Admission

Qualifying Examinations:

A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective / functional) in the qualifying examination.

Those appearing in 10+2 or equivalent examination can also appear in Joint Entrance Examination (JEE) on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted at the time of counselling or at the time of admission.

Diploma Courses

1. Diploma in Food Production
1 1/2 year(s) course (Three Semesters)
No. of intake: 40

2.Diploma in Bakery & Confectionery
11/2 year(s) course (Three Semesters)
No. of intake: 40

About the Course

As per surveys conducted to assess requirement of trained manpower for the hospitality sector, it has been established there is greater demand for skilled manpower rather than for managers. All the hospitality organisations be it a hotel, restaurant, fast food outlet, resort, railways, airlines, cruise liners and other allied industries, all require trained personnel to man their operations. The National Council for Hotel Management offers five different trade diplomas to cater to the needs of such establishments which are popular with the student community as it guarantees them jobs in the hospitality industry immediately on completion.

Eligibility for Admission

It is open to 12th pass students of +2 system who must have studied English language as one of the subjects. The Course duration is for 36 weeks followed by 24 weeks of Industrial Training. Currently the courses are offered under annual examination system comprising term end examinations at end of the year. Institutes also conduct mid-term examinations comprising theory and practicals.

Applications are invited by institute through advertisement in leading local newspapers released during the month of June each year and selection made through a transparent selection process.

Each diploma program equips students in the basic areas of specialization and institutes provide hands on training to students in the institute kitchens and laboratory.

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Craftsmanship Certificate Courses

1. Craftsmanship Certificate Course in Food Production & Patisserie

1 1/2 year(s) course (Three Semesters)

No. of intake: 40

2.Craftsmanship Certificate Course in Food & Beverage Service

1.5 year(s) course (Three Semesters)

No. of intake: 40

About the Course

As per surveys conducted to assess requirement of trained manpower for the hospitality sector, it has been established there is greater demand for skilled manpower rather than for managers. All the hospitality organizations be it a hotel, restaurant, fast food outlet, resort, railways, airlines, cruise liners and other allied industries, all require trained personnel to man their operations. The National Council for Hotel Management offers the short 1½ year craft certificate program in the specialised trade of Food Production and equip students with basic skills required in the kitchens. Successful students after training are guarantees jobs in the hospitality industry immediately on completion mainly at entry level as cooks, commis, kitchen assistants, etc.

The course is divided in to two semesters of seventeen weeks each followed by twenty weeks of Industrial Training. Classes are conducted at the institute involving theory input and practical laboratory teaching. The subjects covered are Cookery and Larder, Bakery and Patisserie, Hygie, Equipment Maintenance as well as Costing. Students are tested through internal assessment tests and term end examinations. Students are trained in different types of service, knowledge of menus, ingredients, preparation and accompanying garnishes.

Eligibility for Admission

The 1½ year program is open to 10th pass students with English as a compulsory subject. Admissions are made directly by institutes through an advertisement which is released in important local newspapers. Applications are screened based on merit and suitability.

For deatails contact:

Institute of Hotel Management, S. J. Polytechnic Campus, Seshadri Road, Bangalore 560 001,
India
Phone: 91-80-2226 2960
Fax: 91-080-2226 8562
Email: ihmbengaluru@gmail.com