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BACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY - 4 years full time graduation programme


  • Degree certificate is awarded by The West Bengal University of Technology.
  • Approved by AICTE.

Offered At:

GURU NANAK INSTITUTE OF HOTEL MANAGEMENT (GNIHM) - 60 Seats

The course is tailor made fully recognizing the industry needs and the need of ambitious young students to find a suitable vocation for them. The programme is practically oriented with an International perspective. The programme includes Food and Beverage Service, Food and Beverage Production including Patisserie, Housekeeping, Front Office Operations, English Communication, Business Communication, Nutrition and Food Science, Application of Computers, Hotel Information System, Food and Beverage Controls and Management, Basic and Hotel Accounting, Introduction to Management, Food Safety, Facility Planning, Hospitality Marketing, Personality Development, Financial Management, Human Resource Management, Tourism Management, Research Methodology, Organizational Behavior, Business Law

ADMISSION CRITERIA

Eligibility

Higher Secondary (10+2) appeared or passed can apply.

Candidates with minimum 10+2 passed from any recognised Board in India/ Bangladesh/ Nepal/ Bhutan are eligible to apply.

INDUSTRIAL TRAINING

For BHSM (H) and BHMCT students 20 weeks of Industrial Training is a must. The training may be in any reputed hotel in Kolkata or in any hotel in India.

Eligibility

The candidate applying for Bachelor in Hotel Management and Catering Technology, must be an Indian citizen, having passed or appeared at Higher Secondary Examination in the general or vocational stream of West Bengal Council of Higher Secondary Education or its equivalent examination from a recongnised board with english as a compulsory subject. The candidate also has to qualify JEHOM which is an entrance test conducted by the WBUT. The admission is subject to the norms and guidelines of the University.

UNIFORM

Hospitality sector demands excellent image building. One has to follow strict norms and uniform in every department. The institute provides the specialized uniforms and tool kits required for the course.

EDUCATIONAL LOAN

Institute is having a tie-up with HDFC, Central Bank of India and UCO Bank. Students can avail 100% Educational loan.

Syllabus for BHMCT

Year - 1, 1st Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 101 Foundation Course in Food Production - I 3 1   10 20 30 70 100 4
2 HM 102 Foundation Course in Food & Beverage Service - I 3 1   10 20 30 70 100 4
3 HM 103 Foundation Course in Front office 3 1   10 20 30 70 100 4
4 HM 104 Foundation Course in House Keeping 3 1   10 20 30 70 100 4
5 HM 105 Communication 3 1   10 20 30 70 100 4
6 HM 106 Application of Computers 3 1   10 20 30 70 100 4
B. PRACTICAL
1 HM 191 Food Production Practical - I     4 20 20 40 60 100 2
2 HM 192 Food & Beverage Service Practical - I     4 20 20 40 60 100 2
3 HM 193 Front Office Practical - I     2 20 20 40 60 100 2
4 HM 194 House Keeping Practical - I     4 20 20 40 60 100 2
5 HM 195 Application of Computers Practical - I     4 20 20 40 60 100 2
Total (42) 18 6 18         1100 34

Year - 1, 2nd Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 201 Foundation Course in Food Production - II 3 1   10 20 30 70 100 4
2 HM 202 Foundation Course in Food & Beverage Service - II 3 1   10 20 30 70 100 4
3 HM 203 Front office Operation - I 3 1   10 20 30 70 100 4
4 HM 204 House Keeping Operation - I 3 1   10 20 30 70 100 4
5 HM 205 Food Science & Nutrition 3 1   10 20 30 70 100 4
6 HM 206 Business Communication 3 1   10 20 30 70 100 4
B. PRACTICAL
1 HM 291 Food Production Practical - II     4 20 20 40 60 100 2
2 HM 292 Food & Beverage Service Practical - II     4 20 20 40 60 100 2
3 HM 293 Front Office Practical - II     2 20 20 40 60 100 2
4 HM 294 House Keeping Practical - II     2 20 20 40 60 100 2
Total (37) 18 6 12         1000 32

Year - 2, 3rd Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 301 Food Production Operation - I 3 1   10 20 30 70 100 4
2 HM 302 Food & Beverage Service Operation - I 3 1   10 20 30 70 100 4
3 HM 303 Front office Operation - II 3 1   10 20 30 70 100 4
4 HM 304 House Keeping Operation - II 3 1   10 20 30 70 100 4
5 HM 305 Hotel Information System 3 1   10 20 30 70 100 4
6 HM 306 Food & Beverage Controls & Management  3 1   10 20 30 70 100 4
B. PRACTICAL
1 HM 291 Food Production Practical - III     4 20 20 40 60 100 2
2 HM 292 Food & Beverage Service Practical - III     4 20 20 40 60 100 2
3 HM 293 Front Office Practical - III     2 20 20 40 60 100 2
4 HM 294 House Keeping Practical - III     2 20 20 40 60 100 2
Total (38) 18 6 12         1000 32

Year - 2, 4th Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 401 Food Production Operation - II 3 1   10 20 30 70 100 4
2 HM 402 Food & Beverage Service Operation - II 3 1   10 20 30 70 100 4
3 HM 403 Front office Management 3 1   10 20 30 70 100 4
4 HM 404 House Keeping Management 3 1   10 20 30 70 100 4
5 HM 405 Basic Accounting 3 1   10 20 30 70 100 4
6 HM 406 Introduction to Management 3 1   10 20 30 70 100 4
B. PRACTICAL
1 HM 291 Food Production Practical - IV     4 20 20 40 60 100 2
2 HM 292 Food & Beverage Service Practical - IV     2 20 20 40 60 100 2
3 HM 293 Front Office Practical - IV     2 20 20 40 60 100 2
4 HM 294 House Keeping Practical - IV     2 20 20 40 60 100 2
Total (37) 18 6 12         1000 32

Year - 3, 5th Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 501 Advance Food Production - I 3 1   10 20 30 70 100 4
2 HM 502 Advance Food & Beverage Service - I 3 1   10 20 30 70 100 4
3 HM 503 Hotel Accounting 3 1   10 20 30 70 100 4
4 HM 504 Food Safety 3 1   10 20 30 70 100 4
    Facility Planning - I                  
    Hospitality Management                  

Year - 3, 6th Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 601 Industrial Training (20 Weeks)                  
B. PRACTICAL
1 HM 661 Industrial Training Report                 10
2 HM 662 Report Presentation                 6
3 HM 663 Viva - Voice                 6
Total (37)               300 22

Year - 4, 7th Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 701 Advance Food Production - II 3 1   10 20 30 70 100 4
2 HM 702 Advance Food & Beverage Service - II 3 1   10 20 30 70 100 4
3 HM 703 Facility Planning - II 3 1   10 20 30 70 100 4
4 HM 704 Business Law 3 1   10 20 30 70 100 4
5 HM 705 Financial Management 3 1   10 20 30 70 100 4
6 HM 706 Human Resource Management 3 1   10 20 30 70 100 4
B. PRACTICAL
1 HM 791 Food Production Practical - VI     4 20 20 40 60 100 2
2 HM 792 Food & Beverage Service Practical - VI     3 20 20 40 60 100 2
3 HM 793 Personality Development Practical - II     3 20 20 40 60 100 2
Total (37) 18 6 12         900 30

Year - 4, 8th Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 805 Indian Heritage 3     10 20 30 70 100 4
2 HM 806 Tourism Management 3     10 20 30 70 100 4
3 HM 807 Environmental Issues 3     10 20 30 70 100 4
4 HM 808 Research Methodology 3     10 20 30 70 100 4
5 HM 809 Organizational Behaviour 3     10 20 30 70 100 4
B. PRACTICAL
1 HM 898 Research Project 3   20 40   40 160 200 8
Total (37) 15   20         600 28

BACHELOR IN HOSPITALITY MANAGEMENT BHSM (H): 3 years full time Degree programme


  • Degree certificate is awarded by The West Bengal University of Technology.

Offered At:

GURU NANAK INSTITUTE OF HOTEL MANAGEMENT (GNIHM) - 60 Seats

Students enrolling in this programme will be equipped with core skills and knowledge related to hotel management, which includes hands-on experience during attachments with hotels locally or overseas. The programme aims to provide the students a good understanding of the hospitality industry, developments, career opportunities and challenges. The programme develops a good foundation of hospitality skills and knowledge in order to progress to higher skill acquisition.

The 3 years Bachelor's Programme is intensive with a heavy practical base and is aimed at equipping trainees with all the required skills and knowledge to effectively discharge supervisory and managerial responsibilities of the hospitality sector. The programme includes Food and Beverage Service, Food and Beverage Production including Patisserie, Housekeeping, Front Office Operations, English Communication, French, Accounting, Nutrition and Food Science, Computer Fundamentals, Food Costing, Hotel Engineering, Hotel and Business Law, Business Communication, Human Resource Management, Financial Management, Principles of Management, Facility Management, Marketing Management and Sales.

Eligibility

Higher Secondary (10+2) appeared or passed can apply.

EDUCATIONAL LOAN

Institute is having a tie-up with HDFC, Central Bank of India and UCO Bank. Students can avail 100% Educational loan.

Syllabus for BHSM

Institute is having a tie-up with HDFC, Central Bank of India and UCO Bank. Students can avail 100% Educational loan.

1st Semester

A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK)
CREDITS POINTS
      L T P TOTAL  
1 HPM 101 Food Production and Patisserie-I 3 0 0 3  
2 HPM 102 Food & Beverage Service-I 3 0 0 3  
3 HPM 103 Front Office Operations 2 0 0 2  
4 HPM 104 Accommodation Operations 2 0 0 2  
5 HPM 105 Computer Fundamentals 1 0 0 1  
6 HPM 106 Food Costing 2 0 0 2  
7 HPM 107 Nutrition & Food Science 2 0 0 2  
8 HPM 108 Hotel French - I 2 0 0 2  
Total of Theory 17  
B. PRACTICAL
1 HPM 191 Food Production Lab 0 0 3 3  
2 HPM 192 Food & Beverage Service Lab 0 0 3 3  
3 HPM 193 Front Office Operation Lab 0 0 2 2  
4 HPM 194 Accommodation Operation Lab 0 0 2 2  
5 HPM 195 Computer Lab 0 0 2 2  
Total of Practical 12  
C. SESSIONAL
1 HPM 196 English Communication 1 0 0 1  
Total of Sessional 1  
Total of Semester 30

2nd Semester

A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK)
CREDITS POINTS
      L T P TOTAL  
1 HPM 201 Food Production and Patisserie-II 3 0 0 3  
2 HPM 202 Food & Beverage Service-II 2 0 0 2  
3 HPM 203 Front Office Operations 2 0 0 2  
4 HPM 204 Accommodation Operations 2 0 0 2  
5 HPM 205 Computer Application 1 0 0 1  
6 HPM 206 Hotel French - II 2 0 0 2  
7 HPM 207 Introduction to Accounting 2 0 0 2  
8 HPM 208 Nutrition & Food Science 2 0 0 2  
Total of Theory 16  
B. PRACTICAL
1 HPM 291 Food Production Lab 0 0 3 3  
2 HPM 292 Food & Beverage Service Lab 0 0 3 3  
3 HPM 293 Front Office Operation Lab 0 0 2 2  
4 HPM 294 Accommodation Operation Lab 0 0 3 3  
5 HPM 295 Computer Lab 0 0 2 2  
Total of Practical 13  
C. SESSIONAL
1 HPM 296 English Communication 1 0 0 1  
Total of Sessional 1  
Total of Semester 30

3rd Semester (A)

>
A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK)
CREDITS POINTS
      L T P TOTAL  
1 HPM 301 Food Production  3 0 0 3  
2 HPM 302 Food & Beverage Service-III 3 0 0 3  
               
               
5 HPM 305 Computer Fundamentals 1 0 0 1  
               
7 HPM 307 Hotel & Business Law 1 0 0 1  
8 HPM 308 Business Communication 1 0 0 1  
Total of Theory 9  
B. PRACTICAL
1 HPM 391 Food Production Lab Quantity Kitchen 0 0 6 6  
2 HPM 392 Food & Beverage Service Lab 0 0 3 3  
               
               
               
Total of Practical 9  
C. SESSIONAL
1 HPM 396 English Communication 1 0 0 1  
Total of Sessional 1  
Total of Semester 19

3rd Semester (B)

A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK)
CREDITS POINTS
      L T P TOTAL  
               
               
3 HPM 303 Front Office Operations 2 0 0 2  
4 HPM 304 Accommodation Operations 1 0 0 1  
               
6 HPM 306 Hotel Maintenance / Hotel Engineering 2 0 0 2  
             
               
Total of Theory 5  
B. PRACTICAL
               
               
3 HPM 393  Front Office Lab 0 0 2 2  
4 HPM 394 Accommodation Operation Lab 0 0 2 2  
               
Total of Practical 4  
C. SESSIONAL
               
Total of Sessional    
Total of Semester 9

4th Semester (Industrial Training)

A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK)
CREDITS POINTS
      L T P TOTAL  
C. SESSIONAL
1 HPM 481 Log Book         3
2 HPM 482 Project Work         16
3 HPM 483 Industrial Training         9
Total of Sessional   28
Total of Semester   28

5th Semester

A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK)
CREDITS POINTS
      L T P TOTAL  
1 HPM 501 Advanced Food Production and Patisserie 2 0 0 2  
2 HPM 502 Food & Beverage Service 2 0 0 2  
3 HPM 503 Front Office Operations 2 0 0 2  
4 HPM 504 Accommodation Operations 2 0 0 2  
5 HPM 505 H R Management & Hotel
Law
2 0 0 2  
6 HPM 506 Financial Management 1 0 0 1  
7 HPM 507 Facility Planning 2 0 0 2  
8 HPM 508 F & B Management 1 0 0 1  
Total of Theory 14  
B. PRACTICAL
1 HPM 591 Food Production Lab Advanced Production Training 0 0 6 6  
2 HPM 592 Food & Beverage Lab 0 0 3 3  
3 HPM 593 Front Office Lab 0 0 2 2  
4 HPM 594 Accommodation Operation Lab 0 0 2 2  
Total of Practical 13  
C. SESSIONAL
1 HPM 595 English Communication 1 0 0 1  
1 HPM 596 Computer Practice Lab 1 0 1 2  
Total of Sessional 3  
Total of Semester 30

6th Semester

A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK)
CREDITS POINTS
      L T P TOTAL  
1 HPM 601 Advanced Food Production and Patisserie 2 0 0 2  
2 HPM 602 Advanced Food & Beverage Service 2 0 0 2  
3 HPM 603 Front Office Operations 2 0 0 2  
4 HPM 604 Accommodation Operations 2 0 0 2  
5 HPM 605 Facility Management 1 0 0 1  
6 HPM 606 Marketing & Sales 1 0 0 1  
7 HPM 607 Principles of Management 1 0 0 1  
Total of Theory 11  
B. PRACTICAL
1 HPM 691 Food Production Lab Advanced Kitchen 0 0 9 9  
2 HPM 692 Advance Food & Beverage
Lab
0 0 3 3  
3 HPM 693 A / O Lab 0 0 1 1  
4 HPM 694 F / O Lab 0 0 1 1  
5 HPM 695 Computer Lab 0 0 2 2  
Total of Practical 16  
C. SESSIONAL
1 HPM 696 English Communication 1 0 0 1  
1 HPM 697 Research Project 2 0 0 2  
Total of Sessional 3  
Total of Semester 30

B.Sc in Hospitality & Hotel Administration: 3 years full time Degree programme


  • Affiliated to National Council for Hotel Management & Catering Technology (NCHMCT).

Offered At:

GURU NANAK INSTITUTE OF HOTEL MANAGEMENT (GNIHM) - 60 Seats

INDUSTRIAL TRAINING

For B.Sc. students 17 weeks of Industrial Training is a must. The training may be in any reputed hotel in Kolkata or in any hotel in India.

Eligibility :

All candidates should have a valid rank in JEE organised by NCHMCT and should be allotted a seat through NCHMCT counseling. Students allotted a seat have to take admission within a stipulated time notified by the college authorities at the time of counseling and allotment.

EDUCATIONAL LOAN

Institute is having a tie-up with HDFC, Central Bank of India and UCO Bank. Students can avail 100% Educational loan.

Syllabus for B.Sc in Hospitality & Hotel Administration:

Year - 1, 1st Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 101 Foundation Course in Food Production - I 3 1   10 20 30 70 100 4
2 HM 102 Foundation Course in Food & Beverage Service - I 3 1   10 20 30 70 100 4
3 HM 103 Foundation Course in Front office 3 1   10 20 30 70 100 4
4 HM 104 Foundation Course in House Keeping 3 1   10 20 30 70 100 4
5 HM 105 Communication 3 1   10 20 30 70 100 4
6 HM 106 Application of Computers 3 1   10 20 30 70 100 4
B. PRACTICAL
1 HM 191 Food Production Practical - I     4 20 20 40 60 100 2
2 HM 192 Food & Beverage Service Practical - I     4 20 20 40 60 100 2
3 HM 193 Front Office Practical - I     2 20 20 40 60 100 2
4 HM 194 House Keeping Practical - I     4 20 20 40 60 100 2
5 HM 195 Application of Computers Practical - I     4 20 20 40 60 100 2
Total (42) 18 6 18         1100 34

Year - 1, 2nd Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 201 Foundation Course in Food Production - II 3 1   10 20 30 70 100 4
2 HM 202 Foundation Course in Food & Beverage Service - II 3 1   10 20 30 70 100 4
3 HM 203 Front office Operation - I 3 1   10 20 30 70 100 4
4 HM 204 House Keeping Operation - I 3 1   10 20 30 70 100 4
5 HM 205 Food Science & Nutrition 3 1   10 20 30 70 100 4
6 HM 206 Business Communication 3 1   10 20 30 70 100 4
B. PRACTICAL
1 HM 291 Food Production Practical - II     4 20 20 40 60 100 2
2 HM 292 Food & Beverage Service Practical - II     4 20 20 40 60 100 2
3 HM 293 Front Office Practical - II     2 20 20 40 60 100 2
4 HM 294 House Keeping Practical - II     2 20 20 40 60 100 2
Total (37) 18 6 12         1000 32

Year - 2, 3rd Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 301 Food Production Operation - I 3 1   10 20 30 70 100 4
2 HM 302 Food & Beverage Service Operation - I 3 1   10 20 30 70 100 4
3 HM 303 Front office Operation - II 3 1   10 20 30 70 100 4
4 HM 304 House Keeping Operation - II 3 1   10 20 30 70 100 4
5 HM 305 Hotel Information System 3 1   10 20 30 70 100 4
6 HM 306 Food & Beverage Controls & Management  3 1   10 20 30 70 100 4
B. PRACTICAL
1 HM 291 Food Production Practical - III     4 20 20 40 60 100 2
2 HM 292 Food & Beverage Service Practical - III     4 20 20 40 60 100 2
3 HM 293 Front Office Practical - III     2 20 20 40 60 100 2
4 HM 294 House Keeping Practical - III     2 20 20 40 60 100 2
Total (38) 18 6 12         1000 32

Year - 2, 4th Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 401 Food Production Operation - II 3 1   10 20 30 70 100 4
2 HM 402 Food & Beverage Service Operation - II 3 1   10 20 30 70 100 4
3 HM 403 Front office Management 3 1   10 20 30 70 100 4
4 HM 404 House Keeping Management 3 1   10 20 30 70 100 4
5 HM 405 Basic Accounting 3 1   10 20 30 70 100 4
6 HM 406 Introduction to Management 3 1   10 20 30 70 100 4
B. PRACTICAL
1 HM 291 Food Production Practical - IV     4 20 20 40 60 100 2
2 HM 292 Food & Beverage Service Practical - IV     2 20 20 40 60 100 2
3 HM 293 Front Office Practical - IV     2 20 20 40 60 100 2
4 HM 294 House Keeping Practical - IV     2 20 20 40 60 100 2
Total (37) 18 6 12         1000 32

Year - 3, 5th Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 501 Advance Food Production - I 3 1   10 20 30 70 100 4
2 HM 502 Advance Food & Beverage Service - I 3 1   10 20 30 70 100 4
3 HM 503 Hotel Accounting 3 1   10 20 30 70 100 4
4 HM 504 Food Safety 3 1   10 20 30 70 100 4
    Facility Planning - I                  
    Hospitality Management                  

Year - 3, 6th Semester

A. THEORY
SL.NO. CODE SUBJECT PERIODS EVALUATION SCHEME CREDITS
      L T P TA CT TOTAL ESE SUB TOTAL  
1 HM 601 Industrial Training (20 Weeks)                  
B. PRACTICAL
1 HM 661 Industrial Training Report                 10
2 HM 662 Report Presentation                 6
3 HM 663 Viva - Voice                 6
Total (37)               300 22

INFRASTRUCTURE

CAMPUS

GNIHM has the largest campus in Eastern India. With an area of more than one acre GNIHM aims to be the best Hotel Management College in Eastern region.

Set in the sylvan surroundings near Kolkata, GNIHM enjoys the double advantage of being close to the business nerve centre yet away from the noise and pollution, providing students the opportunity to be absorbed in their education amidst tranquility and peace. Conveniently located within an hour's distance from the centre of the city, GNIHM has its campus at Panihati, near Sodpur Rail-Station, off B.T. Road, in Kolkata.

At GNIHM, we educate the students to lead the world's largest and most dynamic industry. One will be able to build their knowledge and skills under the most accomplished faculty in the field. The objective of this institute is to create future leaders for the Hospitality Industry. Its model Hospitality Education programmes balance theory with practice, independent learning with strong faculty support, and a foundation for lifelong learning with the skills for immediate employment and progress to leadership positions in the industry. To meet the challenges of the industry, we endeavour to provide our students with a world-class education, combining the latest Western trends and techniques with the ageold rich cultural heritage of India.

TRAINING & STATE-OF-THE-ART FACILITIES

GNIHM follows a unique pedagogy to ensure its students have the opportunity to face the rigours of ever-changing demands of hospitality sector, through a host of new teaching techniques including real-world situations in tandem with the industry. It is supplemented with on-going and regular interaction with business and industry leaders providing the students real life platform to assess and experience the application and effective results of what is taught as concepts in their classrooms. We provide some of the most modern facilities and resources for our students.

FACILITIES AVAILABLE

The institute has 1 basic training kitchen, 1 advance training kitchen, 1 cold kitchen, 1 quantity kitchen, 1 demonstration kitchen, 1 housekeeping lab, 1 laundry, 1 line room, 3 model gust rooms (twin bedded room, double bedded room and suite room), front office lab with IDS software, 1 basic training restaurant, 1 advanced training restaurant with bar, cafeteria/fastfood restaurant with 100 seating capacity, staff/students dining room, 1 computer lab with 40 terminals with internet facilities, library with over 6000 books and 516 titles with Libsys Software, 13 journals, common room with indoor games, fully equipped gymnasium, INFRASTRUCTURE GNIHM Capmus multipurpose hall with 250 seating capacity, separate locker rooms for girls and boys, sick room, Board room, football and cricket playing grounds, multi-gym, indoor games facilities, separate girls and boys hostel with 24 hours security and hostel warden. A seminar hall with modern furnishing and acoustics has been built to conduct paper presentation, workshops, debate, inter collegiate competitions and guest lectures.

COMPUTER CENTRE

GNIHM has its own Computer Lab with 40 open access computers. Students have full access to the software applications-the basics and subject specific. Computer based training, the information database and website . The students can access internet during the college hours.

The students learn PMS (IDS) software for Front Office operation.In addition, students have to learn French as a language which is included in their curricula.

LIBRARY & INFORMATION CENTRE

At GNIHM we always believe a library is the place where practical problems meet their theoretical solutions. A good library set-up not only helps the students to accentuate their academic knowledge and skills but also expose them to a world of information to draw upon and use them in their practical field. With around 60 library sets and a collection of over 6000 books, students have ample opportunity to study. All books and articles recommended for courses can be either borrowed or used in the library.

In addition, there are general and trade journals to encourage reading habits of the students. Variety of skill oriented audio-visual training cassettes from educational Institute (AH&MA) relating to the operational aspects of each outlet of a hotel and general topics are provided to enhance the overall interest of the students.

TEACHING AIDS

Latest and modern teaching aids like, digital and overhead projectors etc are used for class room lecture / workshop / seminar. Moreover, it has a wide range of multimedia and other course material at the disposal of faculty and students.

ACCOMMODATION

GNIHM has separate hostels for boys and girls located in college premises. All the residential facilities are equipped with resources for living in a clean urban environment. Full boarding is provided seven days a week-4meals a day.