Evaluation Report of the Department MMICT & BM (Hotel Management)

Transcription

1 Evaluation Report of the Department MMICT & BM (Hotel Management) 1. Name of the Department : M.M.I.C.T & B.M (Hotel Management) 2. Year of Establishment : Is the Department part of a School/Faculty of the university : Yes, Faculty of Management 4. Names of programmes offered (UG, PG, M.Phil., Ph.D., Integrated Masters; Integrated Ph.D., D.Sc. D.Litt., etc.) Name of the Programme Under Graduate Post Graduate Diploma Course Name BHM&CT(HM) BSc. Hospitality & Catering Management MSc. Dietetics & Nutrition Food Production Bakery & Confectionery Room Division Management Health & Fitness Nutrition 5. Interdisciplinary programmes and departments involved : NIL 6. Courses in collaboration with other universities, industries, foreign institutions, etc.: NIL 7. Details of programmes discontinued, if any, with reasons : NIL 8. Examination System: Annual/Semester/Trimester/Choice Based Credit System Semester Based Credit System 9. Participation of the department in the courses offered by other departments : NIL 10. Number of teaching posts sanctioned, filled and actual (sors/associate sors/ sors/others Sanctioned Filled Actual (including CAS/MPS) sor Associate sor sor Others - - -

2 11. Faculty profile with name, qualification, designation, area of specialization, experience and research under guidance. S. No Name Mr. Ashok Panchal Mr.Shubhu m Gaur Mr. Asutosh Mahtur Mrs. Suman Rajput Mrs. Rekha Kaushik Mr. Krishan Chauhan Dr. Poonam Mr. Parag Damle Mr. Ravinder Singh Qualification B.A, M.A,DHM, MTM,MBA BCom, MBA, MSc (HM), PGDTHM, [Phd] B.A, DHM MSc (Nutrition) Diploma in food processing, Btch (Food Tech), M.Sc (Dieteteics& Nutrition) BHM Ph.D AHMA DHM Desig nation Specialization No. of years of Experience sor F&B Service 24 - sor Hotel Management Areas 22 - Associ ate sor Facility Planing 28 - Associ ate sor Food Science & Nutrition 16 - Associ ate sor Food Science & Nutrition 14 - sor F&B Service 12 Associ ate sor Dietitcs & Nutrition 12 - sor Front Office 8 Food Production 8 Rese rch unde r Guid ance

3 Ms. Harshdeep Gaba Mr. Rakesh Sharma Mr. Rohan MA, Mphil(Englis h),ntt BSc, MTM, MBA BSc, MSc, MBA Pursuing 13 Mr. Sumit BHM Ms. Monika Mr. Shashank Mr. Sohan Singh Mr. Paramjeet Singh Mr. Arun Kumar Saini Mr. Rishi Panchal MHM PGDBM BSc HM BHM BHM BHM sor sor Communication 6 sor Food & Beverage Service 5 - Accommodation Operation, Food sor Production (T) 4 - sor Housekeeping 4 - sor Food Production 4 sor Marketing 3 - sor Housekeeping 3 sor Front Office 2 - sor Accounts 2 - sor Front Office 2 - sor Front Office 2 20 Mr. Sandeep Raheja BSc, MHM 21 Ms. MSc Nutrition 1

4 Aparna Jindal sor 12. List of senior Visiting Fellows, adjunct faculty, emeritus professors : Sr. No Name Address Contact Number 1 Prof. R.C Mehrotra Principal IHM, Lucknow Prof. Anand Kumar Singh Principal IHM, Bhopal Prof. R.C Pandey Principal GIHM, Dehradun Prof. Mohd. Shahid Hasnan Principal IHM, Rohtak Chef.Parminder Singh Dhillon HOD, Punjabi University, Patiala Percentage of classes taken by temporary faculty programme-wise information : NIL 14. Programme-wise Student Teacher Ratio : Programme Student Teacher ratio UG 15:1 PG 12:1 15. Number of academic support staff (technical) and administrative staff: sanctioned, filled and actual Sanctioned Filled Actual Lab Technician /Demonstrators Administrative Staff Research thrust areas as recognized by major funding agencies Food product development funded by Maharishi Markandeshwar University. 17. Number of faculty with ongoing projects from a) National b) International funding agencies and c) Total grs received. Give the names of the funding agencies, project title and grs received project-wise: NIL 18. Inter-institutional collaborative projects and associated grs received : a) National collaboration b) International collaboration NIL

5 19. Departmental projects funded by DST-FIST; UGC-SAP/CAS, DPE; DBT, ICSSR, AICTE, etc.; total grs received. S. Name of the Programme No. 1 Hunar-se-Rozgar (8 Weeks-Cookery) 2 Hunar-se-Rozgar (6 Weeks-Waiter) 3 National Seminar on Hospitality Growth & Development Under Globalisation. Program Coverage dates 18/07/2011 to 26/08/ /07/2011 to 09/09/ /11/2013 to 16/11/2013 Funding Agency Sanctioned Amount Gr Received Ministry of Rs. 3,81,264/- Rs 2,60,000/. Tourism, Government of India Ministry of Tourism, Government of India AICTE Rs. 50,000/- Rs. 50,000/- 4 Entrepreneurship Skill Development Program on Bakery Products from 06/08/2014 to 16/09/2014 Ministry of Small Medium Enterprises Rs 11,882/. Rs 11,882/. 20. Research facility / centre with State recognition : NIL National recognition : Recognized by DSIR as SIRO International recognition : NIL 21. Special research laboratories sponsored by / created by industry or corporate bodies : NIL 22. Publications Number of papers published in peer reviewed journals (national / international) National International *Monographs : NIL Chapters in Books : NIL Edited Books : NIL Books with ISBN with details of publishers : NIL Number listed in International Database (For e.g. Web of Science, Scopus, Humanities International Complete, Dare Database - International Social Sciences Directory, EBSCO host, etc.) : 20

6 University Data Citation Index range /average : 1-147/6.07 SNIP : /0.745 SJR : /0.455 Impact Factor range / average : /1.324 h-index : Details of patents and income generated : NIL 24. Areas of consultancy and income generated : Sr. No. Principal Investigator/ Co-PI Title Sponsored by (With Address) Date of Sanction Date of Completion Amount (Rs.) 1. Dr. Poonam Mrs. Rekha Kaushik Neutraceuticals & Food Technology Oniosome Healthcare Pvt. Ltd. Plot No. F/237,Indl.Area,Phase 8B,Mohali (Punjab) 07/09/15 In Process 26,310/- 25. Faculty selected nationally / internationally to visit other laboratories / institutions /industries in India and abroad Faculty selected nationally S. No Name of the Faculty 1. Mrs. Rekha Kaushik 2. Dr. Poonam 3. Prof. Shubhum Gaur Place Visited Dated Name of the Programme DAV College for Girls, Yamunanagar DAV College for Girls, Yamunanagar Maharaja Agarsen University H.P Invited as a resource person to deliver lecture on Healthy and safe food for holistic Health Invited as a resource person to deliver lecture on Healthy and safe food for holistic Health Invited as a resource person to deliver lecture on Tourism and hospitality: Trends, concerns and opportunities

7 4. Dr. Poonam 5. Dr. Poonam 6. Dr. Poonam 7. Dr. Poonam 8. Dr. Poonam 9. Prof. Ashok Panchal 10. Dr. Poonam School of Public Health, PGIMER. Chandigarh School of Public Health, PGIMER. Chandigarh School of Public Health, PGIMER. Chandigarh School of Public Health, PGIMER. Chandigarh School of Public Health, PGIMER. Chandigarh DAV, College, Amritsar School of Public Health, PGIMER. Chandigarh Invited as a resource person in ICTC Refresher Training Programme Invited as a resource person in ICTC Refresher Training Programme Invited as a resource person in ICTC Refresher Training Programme Invited as a resource person in ICTC Refresher Training Programme Invited as a resource person in ICTC Refresher Training Programme Invited as a resource person to deliver lecture on Tourism opportunities in Punjab Invited as a resource person in Refresher training of ART/CCC Counsellors 26. Faculty serving in a)national committees b) International committees c) Editorial Boards d) any other (please specify) Editorial Board S. No. Institute name Name of faculty in Editorial Board 1 MMICT&BM(HM) Dr. Poonam (reviewer ) 2 MMICT&BM(HM) Dr.Poonam (Reviewer) 3 MMICT&BM(HM) Dr. Poonam (Reviewer) Name of journal Sky Journal of Biochemistry Research Issues in Biological and Pharmaceutical Research Sky Journal of Food Science National/ International International International International

8 27. Faculty recharging strategies (UGC, ASC, Refresher / orientation programs, workshops, training programs and similar programs) : Department sends regularly for attending seminars, conferences, workshops and faculty development training programmes. S. No Recharging Strategies Number of faculty participated 1 UGC Sponsored seminars/ Conferences 7 2 Workshops 5 3 Training programs 13 4 Similar programs Student Projects Percentage of students who have done in-house projects including inter-departmental projects 100% BHM& CT, BSc students and 60% students of MSc dietetics and Nutrition undertake their in-house projects as a part of their course curriculum. Percentage of students doing projects in collaboration with other universities, industry / Institute : 40 % MSc dietetics and Nutrition students are conducting their projects in collaboration with other Institutes. 29. Awards / recognitions received at the national and international level by Faculty : NIL Doctoral / post doctoral fellows: NIL Students S. No 1 Mr Himanshu Kochhar Name Batch Award/Recognition Details of awarding agency 2008 Selected for International Academic Training Program in May-December 2011 Troy University in conjunction with Walt Disney World Resort & Disney Education 2 Mr Narayan Vats 2013 Rashtrapati Award for SCOUT BROTHERHOD on 10 th Sept Government of India 30. Seminars/ Conferences/Workshops organized and the source of funding (national

9 International) with details of outstanding particips, if any. S.No Name of the training programme Details of funding agency Outstanding Particips 1. National Conference on Hospitality Industry in India Development and Challenges. November 6-7, 2009 MM, University Prof S.C Bagri, Vice Chancellor, Zee Himgiri University University, Dehradun 2. National Seminar on Hospitality growth & development under globalization to AICTE Prof. Dr. Mohinder Chand Department of Tourism & Hotel Management Kurukshetra University Prof S.C Bagri Vice Chancellor, Zee Himgiri University University, Dehradun Prof. Dr. Mohinder Chand Department of Tourism & Hotel Management Kurukshetra University Dr. S.S. Boora Director IMCMT Kurukshetra University Dr. Parul Mathur Director,Pacific University,Ahmedabad Dr.Vinti Dawar Chairperson Department of Home Science Kurukshetra university Mr Prabhjot Bedi Director Elact Hospitality Dr.Ashish Dahiya Director IHTM, Maharshi Dayanand University, Rohtak

10 3. Enterprenuer Skill Development Programme (ESDP) WORKSHOP by Micro Small Medium Enterprises(MSME) MSME, Karnal Mr.Rakesh Bhan Chief Manager & Technical Officer, Sec- 17, SBI Main Branch, Chandigarh Mr.Kapil Madan Accounts Beaurau, Near Aggarsain ChowkPipli Road,Besides Syndicate Bank, Kurukshetra Rahul Taneja Scientist,Patent information Centre Haryana State Council of Science & Technology Deptt.Sector-2 Chandigarh Sanjay Nigam Director, MSME, Govt. of India, Karnal 31. Code of ethics for research followed by the departments : The department follows the plagiarism policy of the university by using software Turnitin. 32. Student profile programme-wise: Name of the Programme (refer to question No.4) Applications received (in 2015) Selected Pass percentage (In 2015) Male Female Male Female BHM BSc MSc Diploma

11 33. Diversity of Students: Name of the Program(Refer to question No. 4) %of student from the same Board/University % of students from other Universities/ board within the State % of students from Board/ Universities outside the state % of students from other countries BHM BSc MSc Diploma How many students have cleared Civil Services and Defense Services examinations, NET, SET,GATE and other competitive examinations? Give details category-wise. NIL 35. Student progression SNo. Student progression Percentage against enrolled 1 UG to PG 21 2 PG to M.Phil. NIL 3 PG to Ph.D. NIL 4 Ph.D. to Post-Doctoral NIL 5 Employed Campus selection 58 Other than campus recruitment NIL 6 Entrepreneurs Diversity of staff Percentage of faculty who are graduates of the same university(mmu) 9 from other universities within the State 43 from universities from other States from 48 universities outside the country Number of faculty who were awarded M.Phil., Ph.D., D.Sc. and D.Litt. during the assessment period : NIL 38. Present details of departmental infrastructural facilities with regard to

12 Library: Yes S.No Details Number 1. Area (Sq. M) Total books in the library National Journals 4 4. International Journals 4 5. Magazine E- Resource DELNET 7. Sitting Capacity 72 a) Internet facilities for staff and students : Yes b) Total number of class rooms : 9 d) Class rooms with ICT facility : Yes, all classrooms with ICT facility e) Students laboratories : Yes, 9 Labs. f) Research laboratories: Yes there is one Research laboratory available. 39. List of doctoral, post-doctoral students and Research Associates : NIL a) from the host institution/university b) from other institutions/universities 40. Number of post graduate students getting financial assistance from the university: NIL 41. Was any need assessment exercise undertaken before the development of new programme(s)? If so, highlight the methodology. Yes, The following points were taken into consideration: - Suggestions made by institutional committees Demand of the course Details of other institutes offering the courses Employability Experts from the same field were consulted. 42. Does the department obtain feedback from a. Faculty on curriculum as well as teaching-learning-evaluation? If yes, how does the department utilize the feedback? Yes, All issues related to teaching-learning-evaluation are discussed at the departmental meetings on a regular basis. Suggestions for improving them are placed before the board of Studies (BOS) for approval and implementation.

13 b. Students on staff, curriculum and teaching-learning-evaluation and how does the department utilize the feedback? Yes. To utilize the feedback of meetings are conducted in the principal office and the feedback shared by the students is discussed with the concerned faculty and modifications done through proper channel. c. Alumni and employers on the programmes offered and how does the department utilize the feedback? Yes, feedback on the course content is collected followed by discussions and implementation as desired 43. List the distinguished alumni of the department (maximum 10) : S.N o Name of Alumni Batch Designation Address 1 Mr. Puneet Jhamb Manager Supply Chain Management Bharti Realty Holding Ltd., Asset No 1, World Mark, Aerocity, New Delhi. 2 Mr. Amrinder Singh Mr. Lalit kumar Mrs.Shaina Sovani Duty Manager F&B Controller & Licensing Manager Manager Taj Chandigarh Radisson Blue, Dwarka, New Delhi Praxis Services Pvt. Ltd.Vatika Business Centre - Vatika Business Park First Floor, Block Two, Sector 49, Sohna Road, 5 Mr. Rajat Sharma Manager Gurgaon Amazon, DG-1015, Sarojini Nagar New Delhi Mr. Pardeep Sharma Mr. Grish Pandey Area Manager Restaur Manager Grover Zampa, Vineyards. Gurgaon Pizza Hut Trillium Mall Amritsar

14 8 Mr. Dineshwer Bhagi Front Office Nidra Hotel, A Starwood Property New Delhi 9 Mr. Paritosh Mathur Mr. Lakhvinder Demi Chef Housekeeping Supervisor Hotel Shangrilla, Dubai Hotel Crown Plaza, New Delhi 44. Give details of student enrichment programmes (special lectures / workshops / seminar) involving external experts. Sr Topic of the Lecture Speaker Name/Address/Designation Date of Lecture No 1 Modern Trends & Mr. R.C.Pandey 07/02/2007 Practices in Hospitality Industry Principal IHM Dehradun 2 Ethics Prof.P.V.Gupta 02/03/2007 Faridabad 3 Managing Prof Rupert 05/04/2007 Communication LSBM 12 Helment Row London 4 Fusion Cuisine Chef Manjit Singh Gill Corporate Chef ITC Hotels 27/06/ CV Building & Facing Interviews Prof Anup Kumar Principal Hotel Management ICL Group of Colleges 6 Boutique Hotels Mr. Vivek Suri General Manager RKHS New Delhi 7 Overseas Career Opportunities 8 Technology Used in Front Office Operations 9 Hospitality Marketing Techniques 10 Managing Travel Agency Ms Brenda Bouse University of Missouri USA Mr Rahul Joshi Director-Radisson Noida Mr Rohit Chopra Manager Sales Grand Hyatt New Delhi Dr. Manohar Sajnani Director Amity Institute of Travel & Tourism 14/01/ /09/ /11/ /02/ /06/ /12/2009

15 11 What Next Interview Preparation Skills Workshop Noida Mr. NishMadhukar Training Manager The Grand New Delhi October Attitude, Grooming, Dedication& Punctuality Mr D.C.Vashishth General Manager Park Plaza Gurgaon 13 Interview Skills Mr. VikasNagwani HR Manager The Grand New Delhi 14 Skills needed to be a successful bakery Chef 15 Energy Conservation in Hotels-Adopting Environment Friendly Techniques 16 Food Plating Techniques 17 Lecture on Global Scope of Hotel Management Students:Motivation& Communication Skills Mr.MohammadSahid Principal IHM Rohtak Mr Bhumesh Sinha Director Sai Hospitality Services Prof Parminder Dhillon Panjabi University Mrs Rekha Raj Ex Principal IHM Panipat 18 Bar Tending Skills Mr Sandeep Bar Craft Workshop Zirakpur 19 Tourism&Marketing Hospitality Prof. R. Venkatraman PIHMS Newzealand 20. Cook Smarter Prof Parminder Dhillon, HOD, Department of Hotel Management, Punjabi University Patiala 21 Innovative Cooking Mr. Ashish Singh, Finalist Master Chef India, Season-4 03/09/ /10/ /10/ /11/ /12/ /03/ /01/ /02/ /02/2015 7/04/2015

16 45. List the teaching methods adopted by the faculty for different programmes. Audio-Visual Power point Educational models Case study Role play Industrial visits Seminars Class discussions Assignments Sessional examinations Interaction with students 46. How does the department ensure that programme objectives are constly met and the learning outcomes are monitored? The programme objectives are constly met by an Internal Quality Assurance Cell (IQAC). An academic audit is routinely conducted to monitor the course files, mentorship files etc. The principal on regular basis monitors the academic files. 47. Highlight the participation of students and faculty in extension activities. Participation Students Faculty Extension Activity Blood Donation Universum Food Festival Sports Activities Universum Food Festival Contributed one day salary for Uttrakhand Disaster 48. Give details of beyond syllabus scholarly activities of the department. 1. Department encourage student and staff to participate in various National and International conferences to present their work. 2. Department organize conferences and workshop for faculty upliftment. 3. Mock Interviews and quiz competitions are organized 49. State whether the programme/ department is accredited/ graded by other agencies? If yes, give details. Accredited by ASIK, UK since 2011.

17 50. Briefly highlight the contributions of the department in generating new knowledge, basic or applied. Food product development and quality evaluation. 51. Detail five major Strengths, Weaknesses, Opportunities and Challenges (SWOC) of the department. Strengths 1. Ranked 6 th in the category of excellence among top Hotel Management colleges in India, 1 st Rank in the State of Haryana (Private) and 5 th Rank in Northern Region (Private) as rated by GHRDC Hotel Management Survey Good hands on training with adequate study material. 3. Well experienced teaching faculty and has a good balance of industry and academia 4. Convenient location with good hostel facilities. 5. Good placements of students and effective career counselling Weakness 1. Faculty turn-over is more 2. Lack of opportunities in the govt. sector for the students Opportunities 1. To incorporate industry trends by welcoming suggestions from Industry Experts. 2. To design our courses as per industry guidelines. 3. Introduction of certificate courses in hospitality like Food Production, Room Division, Hunar- se Rozgar 4. Enhancing knowledge of students by providing better practical opportunity with the aid of modern equipments in respective Labs. 5. To develop the skills of entrepreneurship. Challenges with the aid of trends 1. Growing number of Hotel Management Institutes in the state with shorter duration and less fee resulting in decrease in number of intake. 2. Many students from villages find it difficult with the language. 3. Incorporating community based programmes. 4. Withdrawal of hospitality candidate due to low salary package offered by the industry. 5. Less Remuneration provided by industry, noticed as a hurdle to attract large No: of studies toward Hotel Management Course. 52. Future plans of the department. 1. To improve the research contributions. 2. Tie -ups with industry for research projects, designing of courses, training programmes etc 3. Continuous upgrading of courses and evaluation methods.