SIHM_Brochure_8.5(w) x 11(h)_Inches

Des

igne

d by

‘Sob

hagy

a’ 2

5032

019 Promoted by

S I H MSTATE INSTITUTE OF HOTEL MANAGEMENT

|AICTE APPROVED GTU AFFILIATED

Travel and Tourism

Dedicated toEducation Excellence

in Hospitality,

STATE INSTITUTE OF HOTEL MANAGEMENT

S I H MS I H MS I H MNr. Dental College, Dethali Road, Siddhpur, Patan, Gujarat. | Tel: 02767 - 221525, 224525

Mob: 9825784099, 9825768099 | Email: info@sihm.ac.in

Website: www.sihm.ac.in

For Admission Details Please Contact

Email:

info@sihm.ac.in

Mob: 9825784099,

9825768099

Website:

www.sihm.ac.in

Twitter:

twitter.com/SIHMGujarat

Instagram:

instagram.com/sihm_gujarat Facebook:

facebook.com/SIHMGujarat

For More Information, Visit:

MISSION

Develop students into leaders of the hospitality industry, contribute to the advancement of the profession and provide service to the community by having an outstanding faculty, challenging curriculum, innovative research, supportive culture and wide range of professional experience.

VISION

Study A Combination Of Hospitality And ManagementSIHM is committed to provide quality education of international standards to the students. It aims to provide students with the outstanding skills of business management, hospitality, information technology, interpersonal, analytical and decision making which are required for success in today's interdependent global economy.

Create an environment of outstanding hospitality.

Striving for creative solutions and continuous improvement.

Support and become a highly sustainable organization.

Reflect integrity and accountability in all we do.

Collaborating with community to benefit all stakeholders.

Foster respect, diversity, and inclusion.

Providing equal opportunity without any discrimination of caste, creed, gender and religion.

Adhere to standards of rigor and excellence.

To be among the top 10 World class Institutes in the Hotel and Tourism industry.

Hospitality:Integrity:

Respect:

Excellence: Sustainability:

Equality:

Innovation:

Engagement:

Values

Dear Student,

State Institute of Hotel Management is based on

world-class academic programmes combined

with high-quality industry internships in India.

The wide range of business knowledge you will

acquire at SIHM, will give you access to an

international career and ensures that you move

quickly up the career ladder. Education at SIHM

is the first step on the path of an exciting

career.

Our mission is to foster the success of aspiring

individuals through educational programs that

blend renowned practices with contemporary

management expertise, offered within a

professional and supportive learning

environment.

MESSAGE FROM

CHAIRPERSON

S. J. Haider, IAS SIHM Chairman, & Principal Secretary (Tourism)

Government of Gujarat.

With the growing opportunities in the state and

the country, the demand for great Hoteliers

and Entrepreneurs is never going to go low.

SIHM endeavours to develop and provide an

environment which is attuned towards learning

for a life time. The environment would nurture

skills such as team work, leadership, and

adaptability essential to be successful at all

stages of one's career.

State Institute of Hotel Management has been

established with the prime objective of working

towards bridging the gap between the Hotel

industry and manpower. The SIHM vision is to

develop a centre of excellence.

MESSAGE FROM

DIRECTOR

Jenu Devan, IASDirector, SIHM & Managing Director

Tourism Corporation of Gujarat Ltd.

BOARD OFGOVERNORSShri S. J. Haider, IAS Principal Secretary (Tourism)

Industries & Mines Department, Govt. of Gujarat

Shri Jenu Devan, IAS

Tourism Corporation of Gujarat Ltd. Govt. of Gujarat

Shri Hurbert Christian Financial Advisor (Tourism)

Managing Director

Govt. of Gujarat

(Higher & Technical Education) Joint Secretary

Institute of Hotel Management

Gandhinagar

Dr. J. K. Mangaraj

Shri A. T. Parmar

Principal

Industries & Mines Department

Dr. D. M. Patel

Govt. of India

Ministry of Tourism

Registrar

Shri Anand B. Patel, IAS

Shri Ajay Patel

Govt. of Gujarat

Dy. Secretary (Tourism)

Industries & Mines Department

Dr. Ravi Kant Bhatnagar, IAS

Financial Controller

Additional Director General

Representative of the NCHMCT

Govt. of Gujarat

Shri Jaidip Shankar

Dr. Dilip Kumar, IAS

Shri Hemchandracharya

Ministry of Tourism

Collector

Patan

Govt. of India

North Gujarat University

SIHM has been sponsored by the Government of

Gujarat, through State Institute of Hotel Management

Society for providing quality education in Hospitality,

Travel and Tourism sector. With the ascent on

relevance, value addition, societal needs and

futuristic projects, the programme will be tutored by

core faculty duly supported by practising

managers/experts/entrepreneurs and consultants.

STATE INSTITUTE OF HOTEL MANAGEMENT

Advisory Board and responsible institute staff

at SIHM will work together to ensure that the

BHMCT programme is delivering learning that

is current, up to date, and relevant to current

business, industry, labour, and professional

employment practices. The boards will

provide support and advice to academic

programmes, assist in the development of

new programmes, and identify best practice

standards. Board members will also serve as

ambassadors to the programmes providing a

connection to and ongoing exchange of

information and ideas with members of a

broader society.

Mr. Narendra SomaniFounder & Chairman, Bhagwati Banquets & Hotels Ltd, Ahmedabad

Mr. Nirav GandhiDirector, Express Resorts & Hotels Ltd.

Mr. Avinash R. GuptaManaging Director,Raddison Blu

ADVISORY BOARD

The pedagogy of the programme includes :

Class-room Studies Laboratory Practices Seminars

Projects / Assignments Theme Banquets

Conventions / Conferences /

Planning

Themes Industrial Exposure Role Plays

Placement Cell

Mentorship

INSTITUTIONAL FACILITIES

SIHM is spread over a 4.8 acre area with modern facilities that simulate teaching, learning and professional development. It is located at Siddhpur, Patan. The Institute has the following facilities in the campus ensuring an overall development of a student to become a global manager and meet the challenges of world.

ClassroomsWe at SIHM have taken all the possible care while designing our classrooms, so that our students get effective learning from the faculties and facilitate in participative learning. The classrooms are well ventilated, spacious and equipped with overhead projectors and LCD screens, along with public address system with proper arrangement.

The state of the art computer lab is designed to provide students with latest technology with integrated network connectivity and has 50 computers with advanced configurations network powered by high end servers. The provision for high speed broadband connectivity is given to make students accessible to relevant data and i n f o r m a t i o n f o r p r e p a r i n g t h e presentation, projects and other assignments.

Computer Centre

The institute has facilitated an area of 5,023 square metres for students by making arrangements inside the campus. The institute has separate hostel facilities for boys & girls with an occupancy of 120 and 60 respectively.

Hostels

LibrarySIHM library has a comprehensive collection of books, journals, magazines, etc. The library is enriched with books of Indian as well as Foreign authors in areas like Food Production, Food & Beverage Services, Front Office, Communication, S o f t S k i l l s , H o u s e k e e p i n g a n d Accommodation Management.

The outlet would be professionally managed by students to serve the student community/visitors.

Fast-Food Restaurant

The institute has more than 150 advance technology equipments for Food Production, House Keeping, Laundry, Front Office, Food & Beverages Service, Linen and other laboratories to meet the requirement of future hospitality service.

Laboratories

I/C Principal

P.G. Diploma in Hotel Administration

Mr. Nirav Munshi

Qualification – MBA in Tourism, Diploma in IATA,

Mr. Nasir RafiqueAdvisor

Qualification - B.Sc in HHA, IAM, Pusa (New Delhi) Diploma

Institute of Tourism Hotel Management, Salzburg, Austria

Executive Development Program Cornell University, USA

Mr. Dhruv Kishore BoleFood & Beverage Services Expert

Qualification - American Hotel Lodging Association,

Michigan, USA.

Bachelor Degree in Commerce University of Nagpur, India

Mrs. Lata ModhHospitality Communication Expert

Qualification - B.Com, PGDBA (Marketing), B.Ed, M.Ed and

Pursuing M.Com

Mr. Manzur Hussain Sunasara

Accommodation Expert

Bachelors in Hospitality and Hotel Administration from IHM,

Lucknow

Qualification - Masters in Hospitality and Hotel Administration

from IHM, Pusa.

Food Production Expert

Qualification - B.Sc. Catering Science Hotel Management

Mr. Aniket Trivedi

FACULTY

Qualification - Masters in Hospitality Administration from IHM,

Lucknow.

Mr. Printo Poulose

Mr. Anirban Chakraborty

Qualification - Craftsmanship in Food Production, IHM Kolkata,

B.Sc in Hotel Management and Hospitality Administration, IHM

Bhubaneswar, M.Sc in Hotel Administration, IHM Lucknow.

Ms. Jaya

Qualification- B.Sc HMCT, Calicut University, MBA Tourism,

Pondicherry University, Diploma in Food & Beverage

Management, SHRM College Singapore

Qualification - Masters in Hospitality and Hotel Administration

from IHM, Pusa. Bachelors in Hospitality and Hotel Administration

from IHM, Lucknow

Mr. Rajat KatiyarHousekeeping & Front Office Service Expert

Food & Beverage Services Expert

Food Production Expert

Bachelors Of Science in Hospitality and Hotel Administration from

IHM Pusa (New Delhi)

Food Production Expert

Best Hotel Management Institute

by Government of Gujarat.

SIHM got the Eminence award for best Institute in

Hotel Management in Gujarat

by Divya Bhaskar group.

SIHM is also listed among the

top 50 Education Institutes in Gujarat.

SIHM received the Gujarat Brand Leadership Award 2018

for State Government Institute.

AWARDS AND ACCOLADES:

SIHM has dedicated to Education Excellence in Hospitality, Travel and Tourism sector. This year SIHM have received by various awards like:

• Best Hotel Management Institute by Government of Gujarat.

• SIHM received the Gujarat Brand Leadership Award 2018 for State Government Institute.

• SIHM is also listed among the top 50 Education Institutes in Gujarat.

• SIHM got the Eminence award for best Institute in Hotel Management in Gujarat by Divya Bhaskar group.

International partnerships between Educational Institutes are beneficial to all, from the staff and students to the world as a whole. A gamut of opportunities opened out to students because of Internalization. While keeping with the standards of international education, the foreign collaborations help Indian students to access global education at half the price. The healthy exchange of knowledge, insight and information brings a wealth of know-how into the local institute. This creates a breeding ground for new ideas and research. Raises the bar for their internal faculty, and provides them an opportunity to interact with the brightest minds of the world.

Keeping this in mind, SIHM focuses and put efforts for its international collaboration. Following are the details of International Collaboration of SIHM with various institutes.

The Seychelles Tourism Academy-STA of the Republic of Seychelles and the State Institute of Hotel

Management-SIHM, Siddhpur, Gujarat signed a Memorandum of Understanding (MoU). The major aims for

the MoU are as follow:

1. SIHM signed Memorandum of Understanding (MoU) with STA

II. Short-Term student studies;

State Institute of Hotel Management (SIHM) Gujarat has signed a Letter of

Intent (LOI) with Jack Welch College of Business (JWCOB), Sacred Heart

University (SHU), Connecticut, USA on 6th January 2019.

Sacred Heart University (SHU) is a private institution that was founded in

1963 and its Jack Welch College of Business (JWCOB) at SHU is an AACSB-

Accredited Institution (Association to Advance Collegiate Schools of

Business's). The College offers Bachelor of Science in Hospitality, Resort and

Tourism Management. The programme offers three specializations: hotel,

resort and club management; tourism management; and revenue, pricing,

and data analytics management. Each involves a business core curriculum.

SIHM and JWCOB intend to collaborate in a mutually beneficial area of

academic exchange in the areas of Hospitality, Travel, Tourism and Business

that includes:

I. Exchange of students;

III. Exchange of faculty and research scholars;

IV. Joint research and meetings for education and research;

V. Exchange of materials in education and research, publications, and

academic information;

VI. Enhancement of Curriculum

This LoI is a significant milestone for long lasting collaborative partnership

between both the Institutes i.e. SIHM and JWCOB.

B. The collaboration will include, but not be limited to, the following:

III. Organisation of Cultural and Human Resources Development activities and events e.g. competitions;

IV. Mutual assistance in the development of Educational Material and organisation of special courses.

A. Both (SIHM and STA) will develop close working relations to enhance training and employability in the

Tourism and Hospitality Sector and further consolidate private sector participation.

II. Sharing of documentation and training material conducive to the development of the Tourism and

Hospitality in both countries;

I. Exchange of staff and trainees and provision of specialist guidance;

2. SIHM signed Letter of Intent (LoI) with SHUINTERNATIONAL COLLABORATION:

State Institute of Hotel Management (SIHM) is offering a course in core hospitality operations i.e. Bachelor of Hotel Management & Catering Technology (BHMCT) approved by All India Council of Technical Education (AICTE) and affiliated to Gujarat Technical University (GTU).

The four year degree programme is more acceptable globally. This Programme gives professional course status and the degree is awarded by university, which is recognized and valued better by recruiters from Industry across the world. The Course is designed with major focus on hospitality, catering & tourism studies.

Bachelor of Hotel Management & Catering Technology (BHMCT) is a four year intensive programme which exposes the students to the diversity of hospitality industry and equips the student with intellectual & leadership capabilities, allowing the student to move into diverse managerial roles in prestigious international organisations. Its multi-disciplinary programme focuses on critical analysis of management styles & strategic thinking required to succeed in hotel management.

BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY (BHMCT)

Ÿ Create a blue print to hospitality career & get exposed to crucial hospitality management concepts.

Ÿ Understand the fundamentals of the Hotel Industry, Commercial Kitchen Operations, and Food & Beverage Service.

Ÿ Introduction to key principles of Human Resources, Customer Centred Marketing and specific Finance & Accounting for Hotel industry.

Ÿ Train students for operational and administrative supervisory & management positions.

Ÿ Prepare graduates for management careers in industry sectors such as Hotels, Resorts, Cruise Liners, Restaurants and Catering Organisations.

BHMCT is four year course, a full time programme. The application of operations fundamentals shall be nurtured through live practical and industry trainings. The programme delivery includes theory lecture, tutorials and interactive sessions, problem solving & practical sessions, research projects and class presentation and case studies.

Programme Structure

Some of the major areas that will be covered:

Food & Beverage Service, Rooms Division Management, Kitchen Operations Management, Fundamentals of Management, Marketing Introduction, Human Resource Management, Strategic Management and Managerial Accounting.

Annual fee for BHMCT Programme : Rs. 65,000/-Hostel fee (Optional) : Rs. 39,500/-

3) For other scholarship schemes please contact the Institute.

1) SC/ST Students can avail free-ship card in which 100% fee is reimbursed.

2) OBC Students can avail scholarship in which some part of fee is reimbursed.

Objectives of BHMCT

COURSE CURRICULUM HOTEL MANAGEMENT

The attractive combination of hospitality practices

and management expertise is taught in an intensive

programme enabling you to graduate in just four

years. Graduate with different qualifications and a

specialization in Food Production, Food & Beverage

Services, Housekeeping and Front Office.

(AICTE Approved, GTU Affiliated)(Bachelor of Hotel Management & Catering

Technology)

FOUNDATION YEAR

Semester-1

Ÿ Food & Beverage Service Management - I

Ÿ PT & Games - I

Ÿ Tourism & Hospitality Industry Hospitality Communication - I

Ÿ Food Production - I

Ÿ Basics of Computers

Ÿ Basic Accounts

Ÿ Food & Beverage Service Management - II

Ÿ Food Science & Nutrition

Ÿ Accommodation Operations - I

Ÿ Hospitality Communication - II

Ÿ Food Production - II

Semester-2

EXPERIENTIAL LEARNING

Semester-3

Semester-4

Ÿ Industrial Training - I (5 Months / 22 Weeks)

Ÿ Cuisines of India

Ÿ Bar and Beverage Management

Ÿ Tourism Products, Design and Development

Ÿ Basic Principles & Strategic Management

Ÿ Front Office Operation

Ÿ Accommodation Operation - II

INTERNALIZING & RESEARCH

Semester-5

Semester-6

Ÿ Marketing Management

Ÿ International Cuisines

Ÿ Food & Beverage Operation

Ÿ Front Office Administration & Management

Ÿ Hotel Engineering & Maintenance

Ÿ Human Resource Management

Ÿ Hospitality And Tourism Law

Ÿ Food and Beverage Control - I

Ÿ Room Division Management - I

Ÿ Hospitality French

Ÿ Resort Designing, Development and Management

Ÿ Event and Disaster Management

FINISHING YEAR

Semester-7

Semester-8Ÿ Industrial Training - II

(5 months / 22 Weeks)

Ÿ Bakery & Patisserie

Ÿ Room Division Management - II

Ÿ Retail Operation& Entrepreneurship

Ÿ Food & Beverage Control - II

Ÿ Aviation and Cruise Line Operation

Ÿ Development

Ÿ Architecture and Interior Designing

SI

HM

FIVE FOCUS AREAS OF BHMCT PROGRAMMEThe application of operation fundamental shall be nurtured through live practical and industry training. At SIHM, BHMCT Curriculum focuses on five core operations of Hotel Management & Catering Technology for developing core fundamental and practical aspects of the industry.

A - Food & Beverage ServicesThe curriculum is oriented to familiarize the students with fundamentals of Food & Beverage Management, and tools and techniques used in taking decisions in operating and controlling the Food & Beverage outlets. Further this course will familiarize the students with the day to day running of Food & Beverage outlets. At SIHM we analysed what competencies will be needed to groom an unexposed Higher secondary school student to become job ready to play the role of the F&B Service Attendant.

B - Food ProductionThe Curriculum introduces the conceptual foundations of food production and safety. Through this curriculum students are required to undergo various practical sessions with right blend of classroom studies and industry exposure which helps them to develop various skill sets such as Food technology/science skills, Product research skills, Operative Skills (existing technology), Culinary art, Customer interface skills and many more which is in great demand by the industry.

C- Housekeeping Utility ServicesThe curriculum contains good background information, skills training and learning activities for all the important tasks that an employee in housekeeping services undertakes on a day-to-day basis during the job. In this course, we offer a comprehensive view.

FIVE FOCUS AREAS OF

BHMCT PROGRAMME

Housekeeping Utility

Services

Food

Pr

oduc

tion

Front Office

Operations

Food & Beverage

ServicesTra

vel &

Touri

sm

COMMITTEES AT SIHM

Placement Committee

The placement committee will be responsible for getting students a good summer internship experience and a place in the industry after graduation.

Seminar and Conference Committee

The seminar and conference committee will be responsible for arranging seminars and conferences, planned as part of the academic calendar in the areas of Food Production, Food & Beverage Services, Housekeeping, Front Office, Hotel Operation and experience sharing by eminent personality to broaden the horizon.

The innovation club will encourage students to ideate about old and new ideas, and explore their creative thinking and also discuss business plan that convert ideas into opportunity.

Entrepreneurship & Innovation Club

• Communication • Team Player

• Self-Motivated / Initiative Taker

• Commitment / Dependable • Decision Making • Flexibility / Adaptability

• Networking • Honesty & Integrity

• Listening • Problem Solving • Interpersonal • Positive Attitude

• Self Confidence • Information Search Skills • Organized / Conscientiousness

Various innovative methods are applied to inculcate these skills in student’s life. Student presentations and group discussion are video recorded and shown to students so that they can see their mistakes and learn from them.

D- Front Office OperationsThe curriculum introduces students to the reservations, front desk, guest services and human resource deployment issues specific to front office operations management. This course familiarizes students with the principles of front desk operational procedures; examines current trends in guest services; discusses online distribution of room inventory; and introduces students to the principles of revenue management strategies. Students work with a Property Management Software to become familiar with computerized reservations, arrival and charge posting systems.

The Curriculum provides basic knowledge to

students about navigating the travel and tourism

industry. Students learn about the issues related to

business and resource management, tourism's

effect on the world economy and the political

impact on tourism. It teaches students about how

global issues can impact the industry. Students

learn about politics, economics, sociology,

environmental concerns and international tourism

management. While covering this area, students

design travel and tourism plans for potential

customers, developing their skills in geography,

finance and marketing along the way. Sales

techniques are also covered in this course.

E- Travel & TourismSoft Skill Development Committee

Soft Skill development Committee of SIHM is formed to address the soft skills gap that has been identified by our employer partners. To understand that success in corporate career depends on skills of students. With the same ideology, SIHM conducts sessions to improve the employability skills of the student. It conducts rigorous training session on the following skill development areas:

CLUBS AT SIHM: The clubs are a simple substitute for electives wherein a student has to voluntarily do additional work under supervision of the president of the respective club over and above the required curriculum. his/her achievements would reflect in her/his CV and placement records.

Heritage ClubHeritage Club of SIHM is focussed on providing the students with the best knowledge and awareness about the heritage sites and monuments mostly UNESCO and UN sites of national importance. Students take part in conventions, discussions, presentations and activities on world heritage sites in India. The objective of the club is also to bring history and social science curriculum alive for the students through active learning and doing; promote awareness of and involvement in heritage to inculcate a respect for diversity, tolerance, mutual understanding, patience and promotes peaceful co-existence in our students.

Following activities have been done:Presentation on Sasan Gir Tour

Heritage Walk in Vadnagar City

Heritage Walk in Siddhpur City

Quiz Competition on Heritage of Gujarat

Cycle Tour

Chef’s Club

So far students of the Chef clubs are involved in following activities:

The chef club is initiated in SIHM with the mission to increase the quality of culinary education and food preparation. It also aims to nurture the skills and knowledge in aspiring students so that they have an edge and sense of responsibility in relation to food and services.

• Ganpati Prasad Preparation • Lunch Preparation For Delegates • Cookie Preparation• Herbs –Theory Topic Exercise • Sausage –Theory Topic Exercise• Women’s Day – Pink Theme Lunch

Food & Beverage Club : “New Beginning Endless Possibilities”

The club aims to develop the understanding of Global Food & Beverage Market; its operations among the students. It offers student members a unique opportunity to develop learning experiences outside their classroom and to explore, grow, lead and share hospitality and real world skills.

Various activities were organized by the members on theme like Scottish Salmon, to understand how Scottish Salmon conquered the world and why it is most preferred choice in international cuisine; service vs hospitality to understand who has a bigger role to play in customer service excellence; Keeping Kosher to understand What Dietary Laws Governs

Jewish Food & Beverage Culture; all flours not created equal to learn that how wheat flours are used differently in global food and beverage world; customer service blue printing, to know the road map to achieve customer service excellence; distillation intelligence to learn the art of distillation; science of cocktails to develop understanding of the magical role of ice , citrus juices and salt in cocktail making; grass fed vs grain fed steak to develop the understanding the difference in meat profile of grass fed vs grain fed steak; pizza culture in United States to learn the pizza culture & preference in US market; how they are different from Indian food & beverage market.

Manager’s Club

It also serves the further purpose of developing leadership and management skills of aspiring students and improving their knowledge, skills & abilities on front office services and accommodation services arrangements, addressing challenges and maintaining standards of hospitality to excellence .

The Manager’s Club (Front Office and Accommodation) of State Institute Of Hotel Management, aims to provide each student Progressive learning, Knowledge and Leadership skills in the field of Front Office and Hospitality Accommodation. It also promotes overall development of Member Students. The Mangers Club provides a wide exposure to organize academic events (Conference, Talk Show and other college related cultural events) which help in understanding the Hospitality management functions and a g l i m p s e o f m a r k e t i n g , s a l e s a n d accommodation.

Debate Club Debate Club’s aim is to empower SIHM students with the skills of expressing their beliefs clearly and concisely, public speaking and effective communication in a formal setting, and staying aware of current events in the world. The club also helps students to become more informed about political and global affairs; provides a platform for students to train for debate competitions with local colleges and at national platforms. So far the club has organized various activities like debate Session1- Social Media Boon or a Curse, influence of Media on youth, the Ratio of women in Hotel Industry, Chai pe charchas, Nukkad Natak, Live chat with International Radio Jockey etc.

Community Immersion:

The students of State Institute of Hotel Management also performed “Nukkad Natak” on protection of culture and tourism and “Atithi Devo Bhava” to sensitize community people. 53 students and faculties gathered at three places in Siddhpur at Dental College, Bindu Sarovar and Japlipur where the Natak was performed.

It aims to create opportunity for students to participate in activities that develop their vocational identities and help them nurture lives of greater meaning. It helps to create more engaged global and altruistic citizens.

This Diwali the students of State institute of Hotel Management organized a project wherein they distributed sweets to people in nearby villages and also to housekeeping staff of college.

Industry Exposure

Experiential Learning

The objective is to provide students early real life exposure of organizations and to enrich the learning experience. Through simulations of inputs from theory and practice. During the first year, the students are taken on guided tour to organizations of different types in the locality: Restaurants, Hostels, and Resorts etc. These visits give them an exposure to the complexity of management.

Experiential Learning (EL) is one of the concepts of the undergraduate Program. It is similar to “learning from the field”. In the process, students get a feel of organizational reality: what it is, how it works, and the relationship between diverse functions. Students are able to relate classroom teaching to organizational life.

Hotel Management is an art which can not be taught only in the classrooms. For getting real benefit from the Management, it is necessary to have some exposure to the “field”. Since several students of Hotel Management come without any work experience, it is necessary to build a component which provides them such exposure.

Each student would work with an organization, on a project for a period of a minimum 8-12 weeks at the end of first year. The objectives are to allow students, intense day-to-day interaction with organizations. Summer Training would provide exposure to the student to working of an organization in the real life setting. It would also help students to develop managerial skills and competencies and facilities an informed career choice by the students.

SIHM emphasizes on international aspects of management in all the relevant courses of the curriculum right from the first year. The three year curriculum is compulsory, irrespective of the international dimensions of different functions, while the fourth year would offer an intensive package on international hotel Operation System, covering courses, such as Entrepreneurship and Entrepreneurial Skills.

International Focus

Summer Training

Globalization of business is one of the most important areas of change in management today. In this scenario, managers, irrespective of whether they are working in India or abroad, cannot do without adequate understanding of international business.

INDUSTRY INTERFACE

SIHM students were given an opportunity from

Crowne Plaza to join them for on the job training

exposure during their Diwali break. During this

visit students were exposed to learn the operations

and work ing methodo log y o f d i f fe rent

departments like Front Office, Restaurant Set up,

Housekeeping, Outdoor Catering, Client services

and much more.

B. On the Job Training

CO-CURRICULUM & STUDENT ENGAGEMENT ACTIVITIES

During Filed Visit to Hotels & Resort Properties across the State, students got exposure in different areas of operations such as Front Desk, Guest Handling.

During Field Visit to Different Tourist Place and Heritage Site helps students to understand the importance of cultural heritage tourism, it has a positive economic and social impact, it establishes and reinforces identity, it helps preserve the cultural heritage, with culture as an instrument it facilitates harmony and understanding among people, it supports culture

A. Field Visits

Visit to Club O7 Club & Convention, Ahmedabad

Saffrony Holiday Resort, Mehsana

Visit to Bindu Sarovar, Siddhpur

Participation in Chhattisgarh event

Institute has organized Expert Guest Lectures

where Industry Dignities & Experts were invited at

the Campus who shared their experience which

helped students to groom in a dynamic way as

industry demands. Mr. Umesh Tiwari, General

Manager, Fortune Haveli, Mr. Akshay Puri,

Restaurant Manager, Starrottel Hotel, Ms. Payal,

HR, Ramada and Ms. Tina Maheshwari, HR,

Fortune Landmark took the lecture at the Campus.

D. Expert- Talk Sessions

During Role Play activities, SIHM students were given exposure to learn about managing the various hotel operations, back-end processes, guest service experience, real time customer handling and various activities related to hotel operations. Through this exercise students were able to understand the practicality of theoretical concepts and real time problem solving methods which they have studied during theory sessions.

C. Role Play Activity

INDUSTRY INTERNSHIP RECORD OF BHMCT BATCH 2018-22

Ayush Patel Chandrapal Singh Chouhan Chintan Patel

Dilip Singh Chundawat Gaurav Sharma

Fortune Acron Regina

SELECT REGINAGOA

SECURE HOSTEL FACILITY FOR GIRLS AND BOYS SEPARATELY

GYM AND SPORTS FACILITY

Prakash Sendre Ranshi Gadhvi Rishikesh Singh

Shubham Ojha Sudhanshu Ranjan

Fairmont Hotel, Jaipur

Mohammed Sohrab Suthar Niraj Soni Priyanshi Kahar

Rozemin Shaikh Rushi Pawar

Fortune Acron Regina

SELECT REGINAGOA

Anand Anthwal Arjun Singh Kshatriya Hardik Parmar

Fortune Landmark, Ahmadabad

LANDMARKAHMEDABAD

Grand Hyatt, GOA

Jimil Patel Sharwan Mondal Utkarsh Fauzdar

Anil Raikwar Jay Rami Manish Khatri

Mihir Lashkari Pradeep Gadhavi

Fairmont Hotel, Jaipur

Aniruddh Joshi Daizy Begum Krishna Der

Raj Kotadiya Smit Modi Uzma Chishty

Lucknow

Mihir Raval Prathmesh Modi Vasu PatelMansi Bulchandani

Taj Coromandel, Chennai

COROMANDELCHENNAI

Akaramali Ansari Nirav Modi Dhyey Daftary

Radisson Blu, Ahmedabad

Rudradutt Barad Soham Khamar Vaibhav Thakor

Ajay Barot Devendra Rathore Jay Dhodi Harsh Tripathi Manish Meghwanshi

Om Patel Sahil Patel

YESHWANTPURBENGALURU

Smit Majmudar Sumit Parmar

Akanksha Nandola Megha Bodhade

Hotel Ravine, Panchgani

Ajaj Davda

Seven Sky Hotel, Bhuj

Shaktisinh Sodha

TESTIMONIAL OF INTERNSHIP STUDENTSSemester – 3Internship Duration – 11th June to 10th November 2018

SIHM gave me chance to undergo training with Marriott Suites, pune.

During the 5 Months (22 Weeks) of training period, a lot of experience, knowledge and

exposure helped me build a lot of self-confidence, face challenges and learn from

hardships. The training was a complete package and it helped me in a very unique way.

Rohit Chudasma, Marriott Suites, Pune

Jigesh Balpande

It was indeed a golden opportunity to get the industrial training from TAJ Santacruz,

Mumbai. My training has developed me in such a way that I never imagined before. I thank

SIHM for nurturing and nourishing me that will make me one of the best hospitality

professionals.

SIHM has always provided the best, be it class room learning, practical sessions or

industrial exposure.

I would like to thank Mr Nasir Rafique and SIHM for giving me an opportunity to work with

Fairfield by Marriott, Coimbatore. With a difference in culture and cuisine, the training

improved my overall skills and I learnt a lot during my internship. SIHM is the best platform

where I can put my passion into practice.

Ishita Janwade, Fairfield by Marriott, Coimbatore, Tamil nadu

I got an opportunity to intern with the Grand Hyatt, Goa. It was one of the best experiences

for learning and enhancing my personality and practical knowledge in the hospitality sector.

I thank SIHM for all the opportunities that I could learn from and events that I could

participate in.

Himanshu Rathod, Grand Hyatt, Goa

“The best thing at State Institute of Hotel Management is that everyone gives u a big smile, is

helpful and always receives you with open arms, which is beneficial for the students.”

This college gave me the opportunity to work with Hilton Garden Inn, Lucknow. It was a

great exposure for me as I have learnt new things like; how to handle work during

operational hours, standards of hotel, guest interaction and many more. I was also awarded

as the Best Trainee of the month.

Anil Baghel, Hilton Garden Inn, Lucknow

Aman Saiyed Havindra Mohabe Samir Rangrej

Shrey Valani Shubh Bhatt

Novotel, Ahmadabad

HOSPITALITY INDUSTRY LINKAGES

I'm extremely grateful to State Institute of Hotel Management (Gujarat) and its whole team because

of whom all this was made possible.

I got the opportunity to work as a Trainee at Vivanta President by Taj Mumbai where I learnt ample

things to help me strengthen my area of interest in the Food and Beverage Service. This industrial

exposure was one of the best kick starts for my future in the world of hospitality industry.

Juei Rami, Vivanta, Mumbai

Yashasvi Rathore, Taj Mahal PalaceI got the opportunity to intern with Taj Mahal Palace, Mumbai. It was an amazing opportunity to

work under different departments and sections, which helped me to obtain a wide professional

experience and understand which section would be the most suitable for me professionally. Also

the hotel created a perfect environment for gaining international and personal experience, since

there were a lot of people from all over the world as guests, employees and trainees. I am thankful

to the institute for creating a healthy environment where I could learn and be challenged with real

life experiences and put my passion into practice.

I had a great opportunity to have industrial exposure training at Radisson Blu, Dwarka (Delhi), which

provided me exposure in core department such as Front Office, Food and Beverage Service,

Housekeeping and Food Production.

The opportunity to get trained at the hotel helped in my overall personality development which

would enhance my career in the Hotel and Hospitality Industry. At last I would like to thank State

Institute of Hotel Management, Siddhpur (Patan) and Gujarat Tourism to provide an opportunity to

develop my career.

Vivek Singh Chauhan, Radisson Blu, Dwarka New Delhi

The internship opportunity at 'Radisson Blu', Delhi, gave me an essential experience in the

hospitality sector where I learnt a lot. I learnt how to cope with stress and work under pressure.

During my 22 weeks of training, I was assigned to work at the Front office, food and beverage

outlets, housekeeping and kitchen department. Each rotation enhanced my understanding on the

role of different departments and how they function and communicate with others in order to

maintain the standard and improve the guest satisfaction constantly. I would like to express my

sincere gratitude to the institute for including the internship program as it gave me a solid

foundation to understand the corporate culture. It enabled me to develop and refine my practical

and managerial skills and be able to apply them effectively.

Adheesh Modi, Radisson Blu, Dwarka New Delhi

I learnt new things in various departments like kitchen, food & beverage service, front office,

housekeeping. During my industrial training I learned many things in bakery department which

increased my interest and passion towards bakery department. SIHM is the best platform to achieve

my future goals, hope they will give us more job opportunities and best placements in future as well.

Thank you all respected faculties of SIHM for being a great mentors.

I am thankful to my college and the Hilton group to give me such a golden opportunity to learn and

earn the qualities of a good hotelier.

I completed my 5 months industrial training at Hotel Hilton Garden Inn Lucknow.

I am also thankful to for providing me such a nice exposure with a good accommodation.

Payal Porwal, Hilton Garden Inn, Lucknow