DEPARTMENT OF HOTEL MANAGEMENT & CATERING TECHNOLOGY
About Department
The department of Hotel Management and Catering Technology established in 1995, the Department of Hotel Management and Catering Technology aims to meet the growing demand for skilled professionals in the hospitality and catering industry, key drivers of the global economy. The department is committed to equipping students with the expertise and skills required to excel in this dynamic and fast-paced sector.
Vision & Mission
VISION:
Develop proficiencyin key areas of hospitality, including customer service, event management, culinary arts, hotel administration, and sustainable tourism. Promote ethical practices, hospitality excellence, anda customer-first mind set to prepare students for successful careers in the hotel management andindustry. Continuously adapt and update the curriculum to
reflect the evolving demands of the global hospitality torina and catering sectors, ensuring graduates are equipped for the challenges and opportunities of the industry.
MISSION:
To continuously adapt and update the curriculum to meet the evolving demands of theglobal hospitality and catering sectors, ensuring students are well-prepared to tackle industry challenges and seize emerging opportunities.
PROGRAM EDUCATIONAL OBJECTIVES (PEOS)
- • PEO 1: The students will have a strong foundation in hospitality management principles, enabling them to effectively manage hotel operations, food and beverage services, and event management in diverse settings.
- • PEO 2: To develop leadership, communication, and interpersonal skills, allowing them to work effectively in multi disciplinary teams, interact with customers, and manage a range of service-oriented tasks in the hospitality industry.
- • PEO 3:To possess problem-solving and critical-thinking skills, enabling them to address challenges in food production, service delivery,guest relations, and operational tional managem ent in hoteland catering establishments.
PO
3. Design/development of solutions:
Design solutions for well-de-fined technical problems and assist with the design of systems components or processes to meet specified needs.
PROGRAM SPECIFIC OUTCOMES (PSOs)
- • PEO 1: Ability to manage front office operations satisfaction and operational efficiency. including reservations, guest services, and handling customer complaints, ensuring high levels of guest
- • PEO 2: Proficiency in food and beverage management, including menu planning, kitchen operations, food preparation, and hygiene standards, with an emphasis on quality control, safety, and waste management
- • PEO 3:Competence in managing hotel housekeeping operations, ensuring cleanliness, maintenance,and guest comfort, while adhering to safety, health, and regulations.
- • PEO 4:Ability to plan, organize, and coordinate catering services for events, conferences,and banquets, ensuring seamless delivery of food and services that meet client expectations.
- PS05:Understanding and application of booking systems,and point-of-sale systems,to streamline operations and improve guest experience.
- PS06: Ability to apply sustainable practices in hotel and catering operations, including energy management, waste reduction, and eco-friendly service delivery,to contribute to environmentalsustain ability in the hospitality industry
- PS07: Knowledge of food safety and hygiene standards, along with the ability to implement systems like HACCP (Hazard Analysis Critical Control Point) to ensure the safety and quality of food served in hospitality settings.
Time Table
Syllabus
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Mr. Jeevan Jyoti Panda
H.O.D (I/C), Lecturer 10 years Teaching Experience B.HM & CT, Master in Tourism Administration
Mrs. Anita Pati
Lecturer 15 Years Teaching Experience M. Com & Diploma
Ms. Ashrita Nayak
Lecturer (PTGF) 3 years Teaching Experience M.Phil
Laboratory
FRONT OFFICE LABORATORY:
FOOD AND BEVERAGE LABORATORY:
Proctor System & PTM
Seminar & Industry Visit
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