Industrial Training Rule Book

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1 Industrial Training Rule Book INSTITUTE OF HOTEL MANAGEMENT CATERING & NUTRITION Sponsored by Govt. of India, Ministry of Tourism, New Delhi (Affiliated to National Council for Hotel Management & Catering Technology, Noida) Address : G.T. ROAD, BARIAR, GURDASPUR Phone : , Fax : [email protected]

of India, Ministry of Tourism, New Delhi (Affiliated to National Council for Hotel

2 SECOND YEAR INDUSTRIAL TRAINING SCHEME (BHM-208) Exposure to Industrial Training is an integral part of the 2 nd Year (III-SEM & IV- SEM) curriculum. The class would be divided into two groups or as the case may be. The 17- weeks Industrial Training would be divided into five weeks each in the four key areas of FOOD PRODUCTION, FOOD & BEVERAGE SERVICE, and ACCOMMODATION OPERATIONS AND FRONT OFFICE OPERATIONS. Attendance in the 2 nd Year (III/IV SEM) would be calculated separately for the two components of in Institute training and Industrial Training as per NCHMCT rules. Industrial Training will require an input of 126 working days i.e. (21 weeks x 06 days = 126 days). A student can avail leave to a maximum of 15% (15 days) only with prior permission of the hotel authorities. Similarly, the Institute Principal can condone an additional 10% (10 days) on production of a medical certificate. (102 DAYS MANDATORY) a) Students who are unable to complete a minimum of 45 days of Industrial Training would be disallowed from appearing in the Term End Examination as per NCHMCT Examination Rules. b) Students who complete more than 45 days of Industrial Training but are unable to complete minimum 75 days due to medical reasons may make good during the ensuing summer vacation. Such students will be treated as absent in Industrial Training and results declared as per NCHM&CT Examination Rules. For award of marks, 20% marks of IT would be on the basis of feedback from the industry in a prescribed Performance Appraisal Form (PAF). It would be the student s responsibility to get this feedback /assessment from completed from all the four departments of the hotel for submission to the Institute at the end of Industrial Training. For the remaining 80% marks, students would be assessed on the basis of seminar/presentation before a select panel. The presentation would be limited to only one key area of the student s interest. A hard copy of the report will also have to be submitted to the panel. Responsibilities of Institute, hotel and the student/trainee with aims & objectives have been prescribed for adherence. Once the student has been select /deputed for Industrial Training by the Institute. He/she shall not be permitted to undergo IT elsewhere. In case students make direct arrangements with the hotel for Industrial Training, these will necessary have to be approved by the Institute. Students selected through campus interviews will not seek Industrial Training on their own. There will be no inter-change of candidates from one Batch to another i.e. winter batch to summer batch and vice versa.

The 17- weeks Industrial Training would be divided into five weeks each in the four key areas of FOOD PRODUCTION, FOOD & BEVERAGE SERVICE, and ACCOMMODATION OPERATIONS AND FRONT OFFICE OPERATIONS.

3 BROAD GUIDELINES FOR INDUSTRIAL TRAINING REPORT 1. You are required to prepare the Industrial Training Report and give presentation at the time of evaluation in the Institute of one core area of your choice. 2. Power point presentation to be prepared in one department of your choice while report should contain details of all departments in the hotel. 3. Report should be in your own wording and handwriting. 4. Content of the report should include the work performed and observations made during the training. 5. It is suggested that you start writing the report during your training itself. 6. It is further suggested to collect and reproduce relevant forms, formats, procedural records, menus etc. used by the hotel in the operations. 7. For the presentation, Report in original and photo copy (Spiral Binding) to be submitted immediately after joining the Institute. 8. Information regarding knowledge acquired and skill developed and also observation of systems and procedures followed should be written Log Book as well as report. Department wise Broad Guidelines are as follows : FOOD PRODUCTION & BAKERY i) Equipment (name, make & functioning) ii) Layout iii) Menu details iv) Special Ingredients v) Presentation vi) Bulk Preparation vii) Portion size viii) Recipes etc. FOOD & BEVERAGE SERVICE i) No: of covers ii) Layout iii) Theme iv) Average Sale v) Most selling dishes vi) Type of Service vii) Conference settings viii) Buffet Layout ix) Brand names of Alcoholic & non Alcoholic Beverage. FRONT OFFICE i) Guest Reservation & Registration procedure ii) Bell Desk Operation iii) Guest Handling iv) Telephone skills HOUSE KEEPING i) Bed making ii) Queen amenities iii) Linen Types iv) Linen exchange procedure v) Flower arrangement vi) Control desk vii) Cleaning equipments & agents viii) Laundry Operation For any additional information please consult respective faculty member in order to get maximum benefit from Industrial Training. (P.D. Lakhawat) Trg. & Placement Co-ord:

Power point presentation to be prepared in one department of your choice while report should contain details of all departments in the hotel. 3. Report should be in your own wording and handwriting.

4 INSTITUTE OF HOTEL MANAGEMENT CATERING & NUTRITION, GURDASPUR. RULES & GUIDELINES REGARDING THE INDUSTRIAL TRAINING 21-weeks OR 126 days (6 working days per week) Industrial Training is a part of III/IV SEM curriculum, which carries 200 marks. As a student you are advised to adhere to the following guidelines and instructions as well as Rules & regulations of hotel, which will be made clear to you by the respective hotel during the induction period. Non-compliance of these may result in termination of training. Industrial Training will commence as per the National Council academic calendar. You are directed to report in the Training Department or any other data as communicated by the respective hotel using the staff entrance. You must be punctual during the training period however you can be granted maximum of 15 days of total leave from HOD of the concerned department in case of some genuine problem only. You should be attentive and careful while doing work. You should be keen to learn and maintain high standards and quality of work. You should interact positively with the hotel staff. You should be honest and loyal to the hotel and towards your training. You should get the Appraisals signed regularly from the HOD s or Training Manager. You should gain maximum from the exposure given to get maximum practical Knowledge and skills. You should attend the training review session/classes regularly. You should be prepared for the arduous working condition and should face them positively. You should adhere to the prescribed training schedule. You should take the initiative to do the work as training is the only time where you get maximum exposure. You should handover all the Appraisal, Log Book and Training Report after the completion of the training to the Institute. (P.D.Lakhawat) Trg: & Placement Co-ord:

As a student you are advised to adhere to the following guidelines and instructions as well as Rules & regulations of hotel, which will be made clear to you by the respective hotel during the

5 TRAINING PRESENTATION & REPORT: MARKING SCHEME: The following marking scheme may be followed: Maximum Marks: 200 Pass Marks: 100 (i) Attendance (for each attended day, a student will get 0.6 marks, E.g. student who has attended 90 days of industrial training will earn 90x0.6=54 marks and 77 days of Attendance will earn 46 marks). MARKS: 60 (ii) Feedback on the basis of Performance Appraisal Form (PAF) MARKS: 40 received from Industry. (iii) Grooming MARKS: 10 (iv) IT Report assessment MARKS: 20 (v) IT Log Book assessment MARKS: 20 (vi) IT Report presentation and viva voce MARKS: 50 TOTAL: MARKS: 200

6=54 marks and 77 days of Attendance will earn 46 marks).

DEPARTMENT OF CULINARY ARTS, MANIPAL UNIVERSITY. Regulations and Course Structure for B.A. in Culinary Arts

DEPARTMENT OF CULINARY ARTS, MANIPAL UNIVERSITY Regulations and Course Structure for B.A. in Culinary Arts 1. Title of the Programme: The programme shall be called as B.A. in Culinary Arts 2. Admission