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Courses

Objectives

The main objective of the courses conducted here, is to train the students in Technical, Managerial and Human relations skills, necessary for the successful operation of a modern hotel or catering establishment

  • To achieve this objective, the college endeavors to establish close interaction between the college and industry
  • Invite visiting faculties to the college to interact with our students and share their experiences
  • Send students to various categories of hotels for training
  • Develop case studies dealing with actual business situation in specific units
  • Take up industrial or business research and consultancy projects
  • Conduct executive and faculty development programmes

Methodology

  • The college offers both in-depth theory and intensive practical classes in all the major operational subjects
  • The attendance and performance of the students are monitored continuously and regular class tests are conducted and appraisals with attendance percentage and marks are sent to parents
  • The college also invites professionals from the industry to hold seminars to enhance students exposure to industry

Our Faculty follow Standard Operating Procedures i.e. Through Lesson Plans, Student Centered Learning, Group Learning, Seminars and Conferences which is approved by our Academic Head each and every week.

BACHELOR DEGREE IN HOTEL MANAGEMENT & CATERING TECHNOLOGY (BHMCT)
(Affiliated to Osmania University)
EligibilityPass in Intermediate in any discipline or any 2 year vocational course.
Duration3 Years full time

The 3 year degree course is the finest curriculum developed by Osmania University. BHM&CT is the industry's benchmark and so our flagship course which provides you the knowledge and skills required for the industry.

The course will give an opportunity to students to gain excellent skills in Hospitality Management and prepare them to take up any challenges in the job.

Course Structure

S. NO.THEORY SUBJECTRACTICAL SUBJECT
FIRST YEAR
1 FUNDAMENTALS OF FOOD PRODUCTIONBASIC TRAINING KITCHEN
2 FOOD & BEVERAGE SERVICE - IFOOD & BEVERAGE SERVICE - I
3ACCOMODATION OPERATIONS - IACCOMODATION OPERATIONS - I
4FRONT OFFICE - IFRONT OFFICE - I
5FRENCHBASIC COMPUTER APPLICATIONS
6COMMUNICATIVE ENGLISH-
7HYGIENE & SANITATION-
8ENVIRONMENTAL STUDIES-
9BASIC COMPUTER APPLICATIONS-
SECOND YEAR - FIRST SEMESTER
1INDIAN REGIONAL CUISINEQUANTITY TRAINING KITCHEN
2FOOD & BEVERAGE SERVICE - IIFOOD & BEVERAGE SERVICE- II
3ACCOMMODATION OPERATIONS - IIACCOMODATION OPERATIONS - II
4FRONT OFFICE - IIFRONT OFFICE - II
5HOTEL ACCOUNTS-
6PRINCIPLES OF MANAGEMENT-
7HOTEL LAW-
8HOTEL ENGINEERING & MAINTENANCE-
SECOND YEAR - SECOND SEMESTER
1INDUSTRIAL EXPOSURE TRAINING-
THIRD YEAR - FIRST SEMESTER
1ADVANCED FOOD PRODUCTIONADVANCED TRAINING KITCHEN - I
2FOOD & BEVERAGE SERVICE- IIIFOOD & BEVERAGE SERVICE - III
3ACCOMMODATION OPERATIONS - IIIACCOMMODATION OPERATIONS - III
4FRONT OFFICE - IIIFRONT OFFICE - III
5COST & FINANCIAL MANAGEMENT-
6MARKETING-
7HUMAN RESOURCES MANAGEMENT-
THIRD YEAR - SECOND SEMESTER
1LARDER & KITCHEN MANAGEMENTADVANCED TRAINING KITCHEN -II
2FOOD & BEVERAGE SERVICE - IVFOOD & BEVERAGE SERVICE - IV
3EVENT MANAGEMENTPROJECT WORK
4HOTEL FACILITY PLANNING-
5FOOD & BEVERAGE MANAGEMENT-
6TRAVEL & TOURISM-

Uniforms, Accessories & Tools

Uniforms are not only for bringing about commonality amongst students but also depicts solidarity, and this has been this way through out, right from the days of the Roman Empire to the modern day manufacturing houses.

As Industry demands, workforce need to look more united and eager to serve the customer, so the role of the uniform becomes very important. When the workforce is wearing a pleasant uniform, the customers approach them more confidently.

Alongside with the uniform, the student has to follow industry grooming standards at all times during the course. There is a zero tolerance policy towards not adhering.

Ist Year2nd Year3rd Year
White Shirt-2White Shirt-2White Shirt-2
Black Trouser-2Black Trouser-2Black Trouser-2
Waist Coat-1Waist Coat-1Chef Coat-1
Chef Coat-1Chef Coat-1Chef Trouser-1
Chef Trouser-1Chef Trouser-1Lab coat-1
Lab coat-1Lab coat-1Apron-1
Apron-1Apron-1Black Shoes-1
Black Shoes-1Black Shoes-1Tie-1
Tie-1Tie-1Blazer & Tie-1
Bow & Tie-1Bow & Tie-1Campus Business Suit-1
-Blazer & Tie-1-

Grooming Standards

Boys - Hair Neatly Cut without hanging out on the ears or forehead

  • Clean Shaven Beard
  • Clean and Trimmed Nails
  • Well worn uniform
  • No Tattoos
  • No bands or rings on the Hands

Girls - Hair Neatly done and Tied up without any strands

  • Trimmed Nails without Nail Gloss or Polish
  • Minimum or No Make up
  • No Jewellery on Hands or Fingers
  • No Ear Hangings
  • Well worn Uniform

Other than the above, the students required to carry relevant Kits & tools with them as per the lab requirement.

Attendance: Student has to maintain a minimum of 75% attendance to be eligible for University Main Examinations.

Industrial Exposure Training

As per the almanac of the Osmania University, students will be deputed at various hotels in 2nd Year 2nd Semester i.e. from December to April.

Examinations: Examinations will be conducted as detailed below

  • 1st year Term end examinations in April/May
  • 2nd Year 1st semester in November/December, 2nd Semester in May
  • 3rd Year 1st semester in November/December, 2nd Semester in May

Placements: Campus Placements are provided as per the rules of the placement cell.

Fee Payments: Fee Payments are to be done without fail as per the agreed terms and conditions

BACHELOR OF HOTEL MANAGEMENT (BHM)
(Acharya Nagarjuna University, Guntur)
Eligibility10th Std. Passed
AgeUpto 25 years
Duration3 Years

Our Institute is an authorised study centre for Acharya Nagarjuna University. The course curriculum and the structure are similar to that of any other university across India.

CRAFT Certificate Course in Food Production (CCCFP)
(Recognized by Andhra Pradesh State Board of Technical Education & Training)
This 1 - Year culinary Arts Course is set for students who aspire to be Chefs in India and abroad. It provides the students with sound basic training in culinary arts.
EligibilityMinimum S.S.C pass or equivalent
Duration(1 - Year) One year studies at college + 6 months industrial training in star hotel.

Course Structure

TheoryPracticals Covered
Food ProductionIndian: From basic meal preparation to specialties from all over India. Continental: French, Italian, British & other country cuisines. Carving: Vegetable, Fruit and Ice carving
Bakery and ConfectioneryBakery & Confectionary: Varieties of Bread, Biscuits, Cookies, Cakes, Pastries and Icings
Hygiene & Nutrition-

Uniform

For Practicals - Chef Coat, Chef trouser, Apron, Chef Cap, Scarf, Black Shoes with Black socks and a pair of Kitchen Cloths

For Theory - White shirt, Black trousers, Tie, Belt, Black Shoes with Black socks

Alongside with the uniform, the student has to follow industry grooming standards at all times during the course. There is a zero tolerance policy towards not adhering.

Grooming Standards

Boys - Hair Neatly Cut without hanging out on the ears or forehead

  • Clean Shaven Beard
  • Clean and Trimmed Nails
  • Well worn uniform
  • No Tattoos
  • No bands or rings on the Hands

Girls - Hair Neatly done and Tied up without any strands

  • Trimmed Nails without Nail Gloss or Polish
  • Minimum or No Make up
  • No Jewellery on Hands or Fingers
  • No Ear Hangings
  • Well worn Uniform

Study Kit: Kit consists of journals and note books

Tool Kit: Chefs kit consists of kitchen tools

Above items are provided by the institute upon payment of Charges levied for the same excluded from the Tuition Fee.

Examination: The Board of Technical Education & Training, Govt of A.P State will conduct the examination after completion of one year, 6 months industrial exposure is compulsory for the issue of certificate. The institute will take care of the Industrial Exposure and so the placements thereafter, regardless of the result of the examination.

Attendance: Minimum 75% is compulsory to be eligible for SBTET Main Examinations.

Placements: after completion of Industrial Training students need to enroll in college placement cell and follow as per the rules.