INTERNATIONAL SYMPOSIUM

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THE PROJECT IS ALL ABOUT STUDENTS PERCEPTION OF HOSPITALITY MANAGEMENT AS A CAREER.

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INTERNATIONAL SYMPOSIUM

  1. 1. PRESENTATION <br />INTERNATIONAL SYMPOSIUM<br />22/23 FEB<br />
  2. 2. SURVEY ON <br />“STATUS OF HOSPITALITY MANAGEMENT EDUCATION IN KARNATAKA”PIYUSH GUPTA 21STCOURSE W.G.S.H.A<br />
  3. 3. INTRODUCTION<br />SURVEY FOUCUSES MAINLY ON:<br />STUDENTS PERCEPTION OF HOTEL/HOSPITALITY MANAGEMENT AS A CAREER<br />THEIR VIEWS & OPINIONS ON CORE ASPECTS OF INDUSTRY AND COLLEGE EDUCATION SYSTEM<br />
  4. 4. METHODOLOGY<br />PREPARING SUITABLE AND RELEVANT QUESTIONNAIRE<br />APPROACHING SELECTED COLLEGES IN THE STATE<br />CONDUCTING FIELD TRIP & COLLECTING FEEDBACK <br />
  5. 5. SURVEY FINDINGS AND STATISTICAL ANALYSIS<br />
  6. 6. HOTEL MANAGEMENT AS FIRST PREFERENCE<br />
  7. 7. REASON FOR JOINING THIS COURSE<br />
  8. 8. ACADEMIC BACKGROUND<br />
  9. 9. AWARENESS REGARDING CORE SUBDIVISIONS OF INDUSTRY PRIOR TO JOINING THE SAME<br />
  10. 10. POPULAR COURSES AMONGST STUDENTS<br />
  11. 11. FAMILY MEMBER AS HOTELIER<br />
  12. 12. LEVEL OF ENTRANCE EXAMINATION<br />
  13. 13. AWARENESS REGARDING HIGHER STUDIES OPTIONS IN INDIA OR ABROAD<br />
  14. 14. KNOWLEDGE OF WORKING CONDITIONS OF INDUSTRY<br />
  15. 15. IS THIS THE RIGHT PLACE TO BE (COURSE)<br />
  16. 16. MORE IMPORTANCE IS GIVEN TO…<br />
  17. 17. QUALITY OF TEACHING FACULTY/STAFF<br />
  18. 18. COURSE FEES IS WORTH IT OR NOT<br />
  19. 19. AREA OF INTEREST<br />
  20. 20. FUTURE AMBITIONS<br />
  21. 21. WHETHER EXISTING CURRICULUM NEEDS<br />
  22. 22. IS POST GRADUATION OF ANY HELP…<br />
  23. 23. ARE INSTITUTES PROVIDING CONTEMPORARY TRAINING METHODS<br />
  24. 24. TIME PERIOD OF INDUSTRIAL TRAINING SHOULD BE..<br />
  25. 25. CRAFT & MANAGERIAL TRAINING<br />CRAFT TRANING TAUGHT IN FORM OF THEORETICAL CLASSES( e.g. CASE STUDIES)<br />MORE EMPHASIS TO BE GIVEN ON MANAGERIAL TRANING i.e. MAKING STUDENTS WORK IN ATTACHED HOTEL/ON JOB TRAINING/OUTDOOR CATERING SESSION ETC.<br />HIGHER RESPONSIBILITIES SHOULD BE GIVEN<br />
  26. 26. OPINION REGARDING SANDWICH PROGRAMME<br />THIS CONCEPT HAS BEEN ADOPTED BY FEWER COLLEGES & ASSOCIATIONS IN THIS COUNTRY. <br />A POPULAR CONCEPT OF LEARNING WHICH HAS ITS STAND IN THE POST GRADUATE PROGRAMMES. <br />IT IS WELL SUPPORTED BY THE STUDENTS & ALSO PROVES TO BE A USEFUL TOOL IN HOTEL INDUSTRY EDUCATION. <br />IT GIVES A BROADER EXPOSURE WITH EXCHANGE PROGRAMME IN PLACE FOR THE STUDENTS. <br />THE CONTEMPORARY TRAINING PROVIDED BY THE INSTITUTE UPGRADES THE STATUS OF A GRADUATE.<br />
  27. 27. IMPROVING QUALITY OF HOTEL MANAGEMENT EDUCATION <br />
  28. 28. CHANGE IN CURRICULUM<br />INCREASE THE NO. OF PRACTICAL CLASSES/INPUTS<br />ADDITION OF MANAGERIAL SUBJECTS LIKE APPLIED BEHAVIOURAL SCIENCE/HUMAN PSYCHOLOGY ETC<br />
  29. 29. INCREASE “STUDENT-INDUSTRY” INTERFACE <br />INCLUDE BARTENDING AND CARVING AS SEPARATE SUBJECTS<br />INTRODUCE LANGUAGE CLASSES AND LABS FOR THE SAME<br />
  30. 30. HOTEL ATTACHED TO COLLEGE SHOULD BE MADE MANDATORY BY GOVERNING BODIES<br />OPPURTUNITIES TO CONDUCT MORE FOOD FESTIVALS/EVENTS<br />CONDUCT FIELD TRIPS AND INDUSTRIAL VISITS<br />APPOINT QUALIFIED AND EXPERIENCED FACULTY<br />
  31. 31. PROPER,QUALITATIVE AND REVISED SELECTION CRITERIA<br />SPECIALIZATION PERIOD NEEDS TO BE LAUNCHED<br />GROOMING STANDARDS TO BE STRICTLY FOLLOWED <br />CONDUCTING PERSONALITY DEVELOPMENT CLASSES/STRESS/MOCK INTERVIEW SESSION<br />
  32. 32. CONCLUSION<br />THE NEED OF THE HOUR IS THAT,INDUSTRY AS WELL AS INSTITUTION SHOULD COME TOGETHER AND FULFILL EACH OTHERS REQUIREMENT SO THAT THE DIFFERENCE BETWEEN DEMAND AND SUPPLY OF MANPOWER TO INDUSTRY IS REDUCED AND UPGRADE THE QUALITY OF HOTEL MANAGEMENT EDUCATION IN THE LONG RUN.<br />
  33. 33. THANK YOU<br />

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