IPS Academy Institute of Hotel Management
IPS Academy Institute of Hotel Management
Mandatory
Disclosures
The following
information shall be given in the information Brochure besides being hosted on
the Institution’s official Website.
The onus of the
authenticity of the information lies with the Institution ONLY and not on
AICTE.
1.
Name of the Institution
IPS Academy Institute of Hotel
Management
Behind Hotel Red Mapple, Jhoomer Ghat,
Pigdember, A.B. raod Rau Indore (MP) –
453331
Tel: 0731-4020306, Fax:
0731-4020306 Mobile : 9575854161
Email: director.sohm@ipsacademy.org
Website:
https://www.ipsacademy.org/college/institute-of-hotel-management
2.
Name and address of the Trust/ Society/ Company and the Trustees
Indore Education and Service Society
4 Sita Building, Y N Road, Indore (MP)-
452010
Telephone: 0731 2539131, Mobile: ,
E-Mail:
3.
Name and Address of the Vice Chancellor/ Principal/Director
Prof. Jitender Kumar Gupta
204 Caral Reefs Pigdamber, A.B. Road Rau
Indore (MP)-453331
Mobile: 9575854161 Email: director.sohm@ipsacademy.org
4.
Name of the affiliating University
Devi Ahilya Vishwavidhyalaya, Indore
formally known as DAVV university.
5.
Governance
•
Members of the Board and their brief background
•
Members of Academic Advisory Body
•
Frequently of the Board Meeting and Academic Advisory Body
The meetings are held
twice a year.
•
Organizational chart and processes
(a) Organization Chart :
(b) Processes
The Director
in association with the faculty
and Principal--
·
Prepare
the Academic Plan for a Semester.
·
Allocate subjects based on
qualification, specialization, experience and previous results.
·
Prepare Timetable with reference to the
Curriculum.
·
Prepare Lesson plans effectively,
well ahead of commencement of a semester.
·
Handle lecture classes as per the
timetable.
·
Conduct Internal Tests & Model
Examination.
·
Evaluate the answer books and notify the
marks.
·
Identify weak students and conduct
special coaching classes.
·
Counsel the students and conduct re-test
for those failed/performed poorly.
·
Inform
the parents about the performance of their wards.
·
Conduct
seminars and presentations.
Nature
and Extent of involvement of Faculty and students in academic
affairs/improvements
a.
Two
Faculty members represent in the BOG meeting and discuss all the problems
related to academics.
b.
At the end of every even semester student’s feedback is
collected and concern faculty members are advised accordingly.
Mechanism/
Norms and Procedure for democratic/ good Governance
·
This has been achieved by setting up the
various committees comprising of personnel from Management, Faculty, staff & students. The activities of these
committees: -
·
Preparation of Academic
calendar for the college well in advance.
·
Framing
of Rules and regulations of the college and inform all concerned.
·
Regulations
of the University are informed to all students, faculty and staff.
·
The
Academic Advisory Committee takes policy decisions related to all academic
matters Collectively.
·
Meetings
of faculty are convened at regular intervals and the policy decisions related
to academic matters and others informed.
·
Pectoral
system is adopted to take special care on each student.
·
Every
class has a class advisor in charge for attendance that will monitor the
participation
·
of
students in regular classes and other programmes.
·
Weak
students are identified and suitable action to improve their performance is
taken periodically.
·
Misbehaved
students are identified and counseled.
·
After the announcement of semester
results Preparatory classes are conducted for the failed students.
Student
Feedback on Institutional Governance/ Faculty performance View
Grievance
Redressal mechanism for Faculty, staff and students View
Establishment
of Anti Ragging Committee View
Establishment
of Online Grievance Redressal Mechanism View
Establishment
of Grievance Redressal Committee in the Institution and Appointment of OMBUDSMAN
by the University View
Establishment
of Internal Complaint Committee (ICC) View
Establishment
of Committee for SC/ST View
Internal
Quality Assurance Cell View
6.
Programmes
Name of Programmes approved by AICTE
Bachelor of Hotel Management and
Catering Technology – BHM&CT
Name of Programmes Accredited by NBA
Null
Status of Accreditation of the Courses
Null
Total number of Courses
One
No. of Courses for which applied for Accreditation
Null
Status of Accreditation – Preliminary/ Applied for SAR and results
awaited/ Applied for SAR
and visits completed/ Results of the visits awaited/ Rejected/
Approved for . . .Courses (specify
the number of courses) No
For
each Programme the following details are to be given(Preferably in Tabular
form):
Course Name
|
Number of seats
|
Duration
|
Cut off marks/rank of admission during the last three years
|
Fee (as approved by the state government)
|
Placement Facilities
|
|
|
|
|
|
Bachelor of Hotel Management and Catering Technology
|
120
|
4 Yrs (3 Yr Class room teching plus 1Yr Industrial training)
|
46%
|
46%
|
46%
|
79100 per year plus other charges
|
Available
|
Placement
detail (Last 3 year)
Placement Year
|
Placement Percentage
|
Minimum Salary / Year in Lac
|
Maximum Salary / Year in Lac
|
Average Salary / Year in Lac
|
2019
|
100%
|
2.4
|
4
|
3
|
2020
|
80%
|
1.8
|
3
|
2.5
|
2021
|
100%
|
2.4
|
4.8
|
3.6
|
• Name and duration
of Programme(s) having Twinning and Collaboration with Foreign University(s)
and being run in the
same Campus along with status of their AICTE approval. If there is Foreign
Collaboration, give
the following details: Not Applicable
7.
Faculty
• Course/Branch wise
list Faculty members:
• Permanent Faculty : 24
• Adjunct Faculty : Nill
• Permanent Faculty:
Student Ratio : 1:20
• Number of Faculty
employed and left during the last three years
Number of Faculty employed in last 3 years
|
Number of Faculty left in last 3 years
|
07
|
10
|
8.
Profile of Vice Chancellor/ Director/ Principal/Faculty View
For each Faculty give
a page covering with Passport size photograph
9.
Fee
Details
of Fee, as approved by State Fee Committee, for the Institution
BHM
|
I
|
II
|
III
|
IV
|
Annual Tuition
Fees
|
79100
|
79100
|
79100
|
60,000
|
PD and Other development
activity
|
15,000
|
15,000
|
15,000
|
|
Registration
|
5,000
|
3,000
|
3,000
|
3,000
|
Placement
|
1,000
|
|
|
|
Insurance
|
850
|
850
|
850
|
850
|
Alumni
Association
|
|
|
|
3000
|
Total
|
1,00,950
|
97,950
|
97,950
|
66,850
|
Time
schedule for payment of Fee for the entire Programme
Per year Two
Installment: 1st
Installment in the month of July
2nd
Installment in the month of November
No.
of Fee waivers granted with amount and name of students
S.No.
|
Name of Students
|
Fee Code
|
Amount
|
1
|
Mohd Adnan Khan
|
53979
|
10% Sports Quota
|
2
|
Kushal Chouhan
|
54899
|
Rs. 5000.00 P/Y
|
3
|
Devendra Yadav
|
54465
|
Rs. 7000.00 P/Y
|
4
|
Munira Amin
|
54280
|
Rs. 10,000.00 P/Y
|
5
|
Vidushi ramsnehi
|
53975
|
Rs. 5000.00 P/Y
|
6
|
AshirDev
|
51783
|
Rs. 10,000.00 P/Y Army
|
7
|
Avni Barve
|
50861
|
Rs. 15,000.00 P/Y
|
8
|
Vaidehi Mishra
|
50856
|
Rs. 15,000.00 P/Y
|
9
|
Khushi Bhatia
|
51998
|
Rs. 10,000.00 P/Y
|
10
|
Yamini Bhave
|
51032
|
Rs. 10,000.00 P/Y
|
11
|
Bhupendra Singh
|
51346
|
Rs. 15,000.00 P/Y
|
Number
of scholarship offered by the Institution, duration and amount
No scholarship offered by at
institute level, OBC, SC, ST and other category student can get scholarship as per State Govt. and
Central Govt. scholarship scheme.
Criteria
for Fee waivers/scholarship
- Family financial
conditions
- Army armed
forces personnel
- Academics
toppers
- Students
participating in university level Sports.
- State
Government & other scholarships for reserve category
Estimated
cost of Boarding and Lodging in Hostels
Approximately Rs 10,000 per month
including all meals.
Any
other fee please specify
Not applicable
10.
Admission
Number
of seats sanctioned with the year of approval
Year of Approval
|
Number of Seat sanctioned
|
1994
|
30
|
2002
|
60
|
2005
|
90
|
2011
|
120
|
Number
of Students admitted under various categories each year in the last three years
BHM&CT Admission summary 2020-21
|
Sanctioned Intake
|
GEN
|
OBC
|
SC
|
ST
|
PMSSS
|
Management Seat
|
Total
|
All Total
|
Boys
|
Girls
|
Boys
|
Girls
|
Boys
|
Girls
|
Boys
|
Girls
|
Boys
|
Girls
|
NA
|
Boys
|
Girls
|
|
120
|
18
|
14
|
11
|
4
|
1
|
1
|
0
|
0
|
3
|
1
|
33
|
20
|
53
|
BHM&CT Admission summary 2019-20
|
Sanctioned Intake
|
GEN
|
OBC
|
SC
|
ST
|
PMSSS
|
Management Seat
|
Total
|
All Total
|
Boys
|
Girls
|
Boys
|
Girls
|
Boys
|
Girls
|
Boys
|
Girls
|
Boys
|
Girls
|
NA
|
Boys
|
Girls
|
|
120
|
39
|
13
|
16
|
5
|
3
|
1
|
0
|
0
|
1
|
0
|
59
|
19
|
78
|
BHM&CT Admission summary 2018-19
|
Sanctioned Intake
|
GEN
|
OBC
|
SC
|
ST
|
PMSSS
|
Management Seat
|
Total
|
All Total
|
Boys
|
Girls
|
Boys
|
Girls
|
Boys
|
Girls
|
Boys
|
Girls
|
Boys
|
Girls
|
Boys
|
Girls
|
120
|
40
|
25
|
21
|
4
|
1
|
0
|
1
|
0
|
1
|
1
|
NA
|
64
|
30
|
94
|
Number
of applications received during last two years for admission under Management
Quota and number admitted
Not Applicable
11.
Admission Procedure
Mention
the admission test being followed, name and address of the Test Agency/State
Admission Authorities and its URL (website)
N/A
- Direct admission on the basis of 10+2 thru DTE Bhopal.
Number
of seats allotted to different Test Qualified candidate separately (AIEEE/ CET
(State conducted test/ University tests/ CMAT/ GPAT)/ Association conducted
test etc.)
Not applicable
Calendar
for admission against Management/vacant seats:
Admission schedule is
announced by Directorate of Technical Education, Bhopal every year with
complete guideline and procedure which includes:
·
Last date of request for
applications
·
Last date of submission of
applications
·
Dates for announcing final
results
·
Release of admission list
(main list and waiting list shall be announced on the same day)
·
Date for acceptance by the
candidate (time given shall in no case be less than 15days)
·
Last date for closing of
admission
·
Starting of the Academic
session
·
The waiting list shall be
activated only on the expiry of date of main list
·
The policy of refund of the
Fee, in case of withdrawal, shall be clearly notified
12.
Criteria and Weightages for Admission
Admission in Bachelor of Hotel
Management and Catering Technology-BHM&CT course is completely based on
marks scoured by student in 10+2 (HSC) examination or equivalent from any board
listed in approval list of Directorate of Technical Education, Bhopal.
Minimum Level qualifying
marks are 45% for General Category
40%
for OBC /SC/St category students as per MP Government.
In 10+2 In any stream
with English as one of the subject.
Mention the cut-off Levels of percentage and percentile score of
the candidates in the admission test for the last three years
Not Applicable
Display marks scored in Test etc. and in aggregate for all
candidates who were admitted
Not Applicable
13.
List of Applicants
List of candidate whose applications have been received along with
percentile/percentages core for each of the qualifying examination in separate
categories for open seats. List of candidate who have applied along with
percentage and percentile score for Management quota seats (merit wise)
The procedure of admission is laid down by DTE
Bhopal and is mentioned in the advertisement which is generally done on all
India basis.
DTE, Bhopal is
responsible for to conduct and lay down the procedure for such admission.
14.
Results of Admission Under Management seats/Vacant seats
Composition
of selection team for admission under Management Quota with the brief profile
of members (This information be made available in the public domain after the
admission process is over)
Organized as per
the norms & guidance provided by the DTE, Bhopal & is displayed during
the admission process.
Score
of the individual candidate admitted arranged in order or merit
Arranged automatically on DTE online
counseling portal and link for the same is provided
on institute website.
List
of candidate who have been offered admission
Available in allotted candidate list
option on DTE online counseling portal and on the basis of that only students are admitted.
Waiting
list of the candidate in order of merit to be operative from the last date of
joining of the first list candidate
Arranged automatically on DTE online
counseling portal and link for the same is provided
on institute website.
List
of the candidate who joined within the date, vacancy position in each category
before operation of waiting list
Available on DTE online counseling portal
and link for the same is provided on institute website.
15.
Information of Infrastructure and Other Resources Available
Number
of Class Rooms and size of each
Sr. No
|
Class Room
|
Size in Sqr Mtr
|
1
|
1,2,3,4,5
|
72.49
each
|
2
|
6
|
79.46
|
3
|
7,8
|
66
each
|
Number
of Tutorial rooms and size of each
Sr. No
|
Tutorial Room
Number
|
Size in Sqr Mtr
|
1
|
T1,T2
|
55.76
each
|
2
|
T3(PG)
|
55.76
|
Number
of Laboratories and size of each
Sr.
No
|
Laboratory Name
|
Laboratory
|
Size
in Sqr Mtr
|
1
|
Library
|
Library
|
185.87
|
2
|
HALL-1
|
Seminar
Hall
|
147.49
|
3
|
HALL-2
|
Seminar
Hall
|
147.49
|
4
|
Kitchen
& Dinning
|
Kitchen
with Dinning
|
133
|
5
|
Laboratories
+ Kitchen
|
ATK, Bakery, Garde-Manger
|
352
|
6
|
Guest
Room Area
|
Guest
Room
(Mock Room)
|
290
|
7
|
Rest1
|
Restaurant
|
150
|
8
|
Rest2
|
Restaurant
|
165
|
Number
of Drawing Halls with capacity of each
Not Applicable
Number
of Computer Centres with capacity of each
Sr. No
|
Laboratory Name
|
Laboratory
|
Size in Sqr Mtr
|
No of Computers
|
1
|
LAB 1
|
Computer Centre
|
150
|
30
|
2
|
LAB 2
|
Computer Centre
|
91.4
|
30
|
3
|
LAB3
|
Library
|
40
|
10
|
Central
Examination Facility, Number of rooms and capacity of each
Available with sufficient number of rooms, however
examination are conducted by DAVV
and the center is fixed by DAVV.
Online
examination facility (Number of Nodes, Internet bandwidth, etc.)
Yes available with 30
computers.
Barrier
Free Built Environment for disabled and elderly persons
Available
Occupancy
Certificate View
Fire
and Safety Certificate View
Hostel
Facilities
400 bed hostel available at IPS
Academy, 100 beds reserved for Hotel management students (Boys and Girls
Library
Category
|
Total
No. of titles
acquired
up to the year
before
last
|
Text Books
|
497
|
Reference
Books
|
276
|
Encyclopedia
|
9
|
Others
|
123
|
Number of Library books 33,524
Titles 905
Journals available (Programme-wise) 5
List of online National/ International
Journals subscribed 10
E- Library facilities Available
National Digital Library (NDL)
subscription details
Laboratory and Workshop
List of Major Equipment/Facilities in each Laboratory/Workshop
This
carries all the heavy duty equipments required for various laboratories as per
AICTE norms.
Basic
Training Kitchen (in two sections)
1-Students
Work Tables ---15 Nos each—With Three Degchis, One Rice Strainer, One Fry Pan,
One Stock Pot, One Karai, Three Bowls, Three Lids, One Slicer, One Round Spoon,
One Flat Spoon, One Perforated Spoon Etc—Available On Each Table
2—Four
Burner Gas Range With Each Station—15 Nos each section, Alternate Table With
Oven
3—Refrigerator
Two door commercial
4—S/S
Display Table
5—Food
Processor With All The Attachments
6—Italian
Noodles Making Machine
7—Sink
With Drain Board With Each Table, With Water Connection
8—Faculty
Table, Chair & Black Board
9--Steel
Alma rah, To Store Condiments & Spices
10-
Salamander
Quantity
Training Kitchen (two sections)
1—Ten
Big Degchis Of Different Sizes, With Required Big Round Spoons, Flat Spoons,
Sieves, Soup Strainers, Etc
2-
One Three Burner High-Power Gas Range—each section
3-Four
Burner Gas Range—each section
4-Four
Work Tables With Sink—each section
5—Potato-Peeling
Machine
6—Wet
Masala Grinder
7-Tandoor
With All Required Pokers
8-Three
Stainless-Steel Work Tables For Food-Display
Advance Training Kitchen
1-Two
Gas Ranges With Ovens
2—One
Commercial Range With Oven
2—Meat
Slicer—Hobart Commercial
4-Pizza
Oven
5-Deep
Fat Fryer
6—Italian
Noodles Making Machine
7-Baine-Marie
For Food Service
8—Three
Sink Dish Wash System
9—Italian
Slicer
10-Six
Work Tables For Students With Sinks & Water Connection
11-Two
Display S/S Tables
12-- Microwave Oven
13—Refrigerator
14—Two---Two
Door Commercial Refrigerators
15—Various
Pots, Pans,& Other Gadgets Required For The Kitchen
Students
Dining Hall
1-Tables
& Chairs For To Seat 175 Students
2—Water
Cooler Attached With Aqua-Guard
3-Hand-Wash-Sink
Students
Training Restaurant
1-Tables
& Chair For To Serve Food To 100 Students
2-Bar
Counter With Display Of Mock- Wines & Spirits, & Sitting For Four On
The Counter
3-All
The Required Gadgets For Training Bar, Different Wine & Spirit Glasses,
Wine Cooler, Service Trays, Cocktail Mixer, Peg Measure, Etc
4-Plates
Cutlery, Crockery, Glassware & Other Service Gadgets To Conduct Training
Class For 20 Students batch & To Feed 100 Students
House
Keeping Lab
1-Tutorial
Classroom For 30 Students
2-Flower
Decoration Table With Two Sinks
3-Dry-Cleaning
Machine
4
- Wet-Washing Machine commercial
5-Vacuum
Cleaner
6-House-Keeping-Floor-Trolley
7-Various
Brushes, Mops, Squeezes, Detergents For Clothes Washing, & Cleaning
Bakery Two sections
1-Bakery
Two-Deck Oven
2-Planatary
Mixers
3-Cream
Mixer
4-Confectionary
Stone Table
5-
-Students Work Tables ---15 Nos—With All The Required Gadgets
6-Four-Burner
Gas-Range
7-Various
Sizes Of Cake Tins, Cake Moulds, Baking Trays & Other Required Articles
8-
Sink With Drain Board With Each Table, With Water Connection
9-Faculty
Table, Chair & Black Board
10-Steel
Alma rah, To Store Condiments & Spices
11-Two
S/S Table-top Trolleys
Computer
Lab
55
Computer Terminals, With Computers In Two Different Labs, Computers With
Faculty, & In Front Office Lab, Housekeeping & Other Required Places
2-Training
Package Available—IDS & FIDELIO
3—Two
Labs With All Required Furniture
Front Office Lab
1-Bell-Captain
Desk
2—Reception
Counter As Per Required Design
3-Filing
Cabinet
4-Computer
With Front Office-Package
5-Cashier-Counter
6-Computer
With Billing Package & Printer
7-Notice
Board With Currency Rates & Other Required Information
Various
Pots, Pans & Other Gadgets Required For The Kitchen
List of Experimental Setup in each Laboratory/Workshop
As given above
Computing
Facilities
Internet Bandwidth 100mbps
Number and configuration of System 70 next
generation computer with 2 GB RAM, 500 GB HDD,
4 Laser printer, with windows 7 and above with all
required software as per syllabus and project work application.
Total number of system connected by LAN 90
Total number of system connected by WAN 90
Major software packages available IDS Hotel
software, MS office, photo editor etc.
Special purpose facilities available (Conduct of online
Meetings/Webinars/Workshops, etc.)
Available
Facilities for conduct of classes/courses in online mode (Theory
& Practical)
We have license version of Zoom
application to conduct 8 classes simultaneously with all audio visual facility
to run online classes.
Innovation
Cell View
Social
Media Cell View
Compliance of the National Academic Depository (NAD), applicable
to PGCM/ PGDM Institutions and University Departments Not Applicable
• List of facilities available
• Games and Sports
Facilities
Football court,
Handball court, Basketball court, Table Tennis, Volleyball Court, Cricket
facility, Swimming Pool, Badminton Shooting Range etc.
• Extra-Curricular
Activities
Various food festivals and vegetables
and meat carving are organized, which is appreciated by various dignities of
education and commercial personalities. This has facilitates us to have our
students selected for ITC Welcomgroup of Hotels and Hyatt Hotels.
•
Soft Skill Development Facilities
Communication skill, Relationship
building, Business Etiquette, Customer Service, Conflict Management skill and other soft skill development
exercise are conducted.
•
Teaching Learning Process
Curricula and syllabus for each of the Programmes as approved by
the University
BHM Semester I
|
Subject Code
|
Subject
|
Marking Scheme
|
Teaching Scheme
|
|
Internal
|
Theory
|
Practical
|
Total
|
Th. Hrs.
|
Pr. Hrs.
|
BHM 11
|
Food
Production
|
15
|
105
|
30
|
150
|
3
|
8
|
BHM 21
|
Food
& Beverage Service
|
15
|
105
|
30
|
150
|
3
|
4
|
BHM 31
|
Hotel
Housekeeping
|
15
|
105
|
30
|
150
|
3
|
2
|
BHM 41
|
Front
Office Operation
|
15
|
105
|
30
|
150
|
3
|
2
|
BHM 51
|
French
|
05
|
45
|
-
|
50
|
2
|
-
|
BHM 61
|
Accounts
|
05
|
45
|
-
|
50
|
2
|
-
|
BHM 71
|
Nutrition
|
05
|
45
|
-
|
50
|
2
|
-
|
BHM 81
|
Food
Science
|
05
|
45
|
-
|
50
|
2
|
-
|
BHM 91
|
Computer Applications
|
10
|
70
|
20
|
100
|
2
|
2
|
|
|
TOTAL
|
900
|
22
|
18
|
BHM Semester II
|
Subject Code
|
Subject
|
Marking Scheme
|
Teaching Scheme
|
|
Internal
|
Theory
|
Practical
|
Total
|
Th. Hrs.
|
Pr. Hrs.
|
BHM 12
|
Food
Production & Patisserie
|
15
|
105
|
30
|
150
|
3
|
8
|
BHM 22
|
Food
& Beverage Service
|
15
|
105
|
30
|
150
|
3
|
4
|
BHM 32
|
Hotel
Housekeeping
|
15
|
105
|
30
|
150
|
3
|
2
|
BHM 42
|
Front
Office Operation
|
15
|
105
|
30
|
150
|
3
|
2
|
BHM 52
|
French
|
05
|
45
|
-
|
50
|
2
|
-
|
BHM 62
|
Accounts
|
05
|
45
|
-
|
50
|
2
|
-
|
BHM 72
|
Introduction
to Management Concept
|
05
|
45
|
-
|
50
|
3
|
-
|
BHM 82
|
Computer Applications
|
10
|
70
|
20
|
100
|
2
|
2
|
|
|
TOTAL
|
850
|
21
|
18
|
BHM Semester III
|
Subject Code
|
Subject
|
Marking Scheme
|
Teaching Scheme
|
|
Internal
|
Theory
|
Practical
|
Total
|
Th. Hrs.
|
Pr. Hrs.
|
BHM 13
|
Food
Production & Patisserie
|
15
|
105
|
30
|
150
|
3
|
8
|
BHM 23
|
Food
& Beverage Service
|
15
|
105
|
30
|
150
|
3
|
4
|
BHM 33
|
Hotel
Housekeeping
|
15
|
105
|
30
|
150
|
3
|
2
|
BHM 43
|
Front
Office Operation & Management
|
15
|
105
|
30
|
150
|
3
|
2
|
BHM 53
|
French
|
05
|
45
|
-
|
50
|
2
|
-
|
BHM 63
|
Computer
Application
|
10
|
70
|
20
|
100
|
2
|
2
|
BHM 73
|
Principle
of Maintenance
|
05
|
45
|
-
|
50
|
2
|
-
|
BHM 83
|
Hotel
Law
|
05
|
45
|
-
|
50
|
2
|
-
|
|
|
TOTAL
|
850
|
20
|
18
|
BHM Semester IV
|
Subject Code
|
Subject
|
Marking Scheme
|
Teaching Scheme
|
|
Internal
|
Theory
|
Practical
|
Total
|
Th. Mrs.
|
Pr. Hrs.
|
BHM 14
|
Patisserie
& Food Production Management
|
15
|
105
|
30
|
150
|
3
|
8
|
BHM 24
|
Food
& Beverage Service
|
15
|
105
|
30
|
150
|
3
|
4
|
BHM 34
|
Hotel
Housekeeping & Management
|
15
|
105
|
30
|
150
|
3
|
2
|
BHM 44
|
Front
Office Operation & Management
|
15
|
105
|
30
|
150
|
3
|
2
|
BHM 54
|
French
|
05
|
45
|
-
|
50
|
2
|
-
|
BHM 64
|
Computer Applications
|
10
|
70
|
20
|
100
|
2
|
2
|
BHM 74
|
Utility
Management
|
05
|
45
|
-
|
50
|
2
|
-
|
BHM 84
|
Tourism
|
05
|
45
|
-
|
50
|
2
|
-
|
|
|
TOTAL
|
850
|
20
|
18
|
BHM Semester V
|
Subject Code
|
Subject
|
Marking Scheme
|
Teaching Scheme
|
|
Internal
|
Theory
|
Practical
|
Total
|
Th. Mrs.
|
Pr. Hrs.
|
BHM 15
|
Food
& Beverage Management
|
15
|
105
|
30
|
150
|
4
|
8
|
BHM 25
|
Accommodation
Management
|
15
|
105
|
30
|
150
|
4
|
4
|
BHM 35
|
Computer Applications
|
10
|
70
|
20
|
100
|
2
|
2
|
BHM 45
|
Entrepreneurship
|
05
|
45
|
-
|
50
|
3
|
-
|
BHM 55
|
Managerial
Communication
|
05
|
45
|
-
|
50
|
2
|
-
|
BHM 65
|
Decision
Making Skills
|
05
|
45
|
-
|
50
|
3
|
-
|
BHM 75
|
Hospitality
and Marketing Management
|
05
|
45
|
-
|
50
|
3
|
-
|
|
|
TOTAL
|
600
|
21
|
14
|
BHM Semester VI
|
Subject Code
|
Subject
|
Marking Scheme
|
Teaching Scheme
|
|
Internal
|
Theory
|
Practical
|
Total
|
Th. Mrs.
|
Pr. Hrs.
|
BHM 16
|
Food
& Beverage Management
|
15
|
105
|
30
|
150
|
4
|
8
|
BHM 26
|
Accommodation
Management
|
15
|
105
|
30
|
150
|
4
|
4
|
BHM 36
|
Total
Quality Management
|
05
|
45
|
-
|
50
|
3
|
-
|
BHM 46
|
Human
Resource Management
|
05
|
45
|
-
|
50
|
3
|
-
|
BHM 56
|
Hotel Information System
|
10
|
70
|
20
|
100
|
2
|
3
|
BHM 66
|
Finance
Management
|
05
|
45
|
-
|
50
|
3
|
-
|
|
|
TOTAL
|
550
|
22
|
17
|
BHM Semester VII
|
Subject Code
|
Subject
|
Markeing Scheme
|
Teaching Scheme
|
Internal
|
Th. Mrs.
|
Pr. Hrs.
|
Total
|
Th. Mrs.
|
Pr. Hrs.
|
BHM
17
|
Business
Statistics
|
10
|
90
|
--
|
100
|
20
|
|
BHM
27
|
Research
Method
|
10
|
90
|
--
|
100
|
20
|
|
BHM
37
|
Project
Work
|
|
|
|
|
|
|
|
a)
Evaluation
|
100
|
--
|
--
|
100
|
|
|
|
b)
Viva-Voca
|
--
|
--
|
100
|
100
|
|
|
|
|
|
|
Total
|
400
|
40
|
|
BHM Semester
VIII
|
Subject Code
|
Subject
|
Markeing Scheme
|
Teaching Scheme
|
Internal
|
Theory
|
Practical
|
Total
|
Th. Mrs.
|
Pr. Hrs.
|
BHM
18
|
Hotel
Project Management
|
10
|
90
|
--
|
100
|
20
|
-
|
|
Major Project
|
|
|
|
|
-
|
-
|
BHM
28
|
a)
Evaluation (Internal)
|
--
|
--
|
200
|
200
|
-
|
-
|
BHM
38
|
b)
Viva-Voca ( Practical)
|
--
|
--
|
100
|
100
|
-
|
-
|
|
|
|
|
Total
|
400
|
20
|
|
Academic Calendar of the University
As declared by DAVV from time to
time.
Academic Time Table with the name of the Faculty members handling
the Course View
Teaching Load of each Faculty
Internal Continuous Evaluation System and place
Continuous evaluation
of students in the programme is based on semester-wise seasonal tests, assignments, quizzes, seminars,
presentation etc.
Student’s assessment of Faculty, System in place
• For each Post Graduate Courses give the following: Not
Applicable
Title of the Course
Curricula and Syllabi
Laboratory facilities
exclusive to the Post Graduate Course
• Special Purpose
Software, all design
tools in case
Academic Calendar and
framework
16. Enrolment
and placement details of students in the last 3years
Enrolment
detail
Admission list session 2019-20 View
Admission list session 2020-21 View
Admission list session 2021-22 View
Placement
detail
Placement List Year 2019 View
Placement List Year 2020 View
Placement List Year 2021 View
17.
List of Research Projects/ Consultancy Works
• Number of Projects
carried out, funding agency, Grant received Not
Applicable
• Publications (if
any) out of research in last three years out of master’s projects Not Applicable
• Industry Linkage
• MoUs with
Industries (minimum3(10)) View
18.
LoA and subsequent EoA till the current Academic Year View
19.
Accounted audited statement for the last three years
Accounted audited statement 2019 View
Accounted audited statement 2020 View
Accounted audited statement 2021 View
20.
Best Practices adopted,
if any