Hotel Management Institute Information PPT

2. 100% PLACEMENT RECORD

3. 100% PLACEMENT RECORD

4. 98.7% EXAMINATION RESULT

5. 98.7% EXAMINATION RESULT

8. Welcome
to

23. This division of BSHMT aims at developing
foundational skills, core workplace
competencies, and specific skill
competencies in various occupational areas
of students.
Industrial Training, practicum courses, career
preparation courses, and ODCs are a few
venues that deliver career and technical
education by providing meaningful
opportunities for students to apply their
academic and technical skills.

24. BSHMT placement cell initiates,
manage and coordinate the
continuous process of industry &
students interaction
BSHMT provides a 100% placement
opportunity to all students. Our
placement cell helps its students to
find out suitable Industrial Training
& final placement in India, but our
students get placement out side
India also.

28. Defining Hospitality & Tourism
28
Hospitality & Tourism Industry Segments
Lodging Food Service Travel Tourism
Sports &
Entertainment
Hotels
Motels
B&Bs
Resorts
QSR
restaurants
Catering
companies
Banquet
facilities
Fine-dining
restaurants
Cruise lines
Rail service
Car rentals
Motor coach
DMOs
CVBs
Tour
operators
Visitor centers
Arenas
Arts centers
Theaters
Parks

30. Why Study in a Hospitality Management Program?
•Tourism is slated to grow at 7% over 2013-18
•India has emerged as a favourite destination for tourists both for
business as well as for leisure as it is still considered to be one with
enough potential for growth
•India is considered to be one of the top 10 markets that is poised to
deliver 3/4th of the global hospitality growth
•Hotels in India offer a wide range of options including luxury, upscale,
leisure and mid-market or economy
•India has become a global destination with many international brands
making a foray into the country as part of their expansion plans
•Major international events such as Commonwealth Games, Formula One
Grand Prix have led to a dynamically growing hotel industry.
• Requirement for manpower has remained steady and will continue with
the growth.
• The study of Hotel Management will able to students to work in Hotels,
Catering Company, Hospitals, Tourism Departments, Travel Agencies,
Airlines, Railways, Defense, Banking, BPOs, KPOs, Retail Sector, FMCG
Companies etc.

31. Hotel Management study:
Focuses on the knowledge and skills
needed to pursue staff and management
positions available in the hotel industry.
Includes departments within a hotel such
as:
•Front office
•Housekeeping
•Security
•Engineering

32. • Management trainee in hotel and allied industry
• Hospitality executive
• Chef
• Hospital and institutional catering manager/supervisor
• Faculty in hotel management /food craft institutes
• Cabin crew in national and international airlines
• Catering officer in cruise lines/ships
• Marketing/sales executive in hotel /multinational companies
• Executive in call centers
• Customer service executive in banking and insurance sector
• Manager/supervisor in tourism development corporations
• Entrepreneurship ventures and many more……

35. King Size

42. The End…..
Have a Lovely Day and
Remember to always Smile

43. King Size/ Westin Hotel Sydney

44. Double Double (Twin)

45. Suite

46. Junior Suite

47. Kids Room

48. Food and Beverage
Service Managemet

49. General market
(non competitive market)
1. Hotels/ restaurants
2. Popular catering
3. Retail stores
4. Banqueting/
conferences/ exhibition
5. Leisure catering
6. Motorway service station
7. Pubs & Wine bar
8. O.D.C

50. Cost provision in restricted market
1.Industrial catering
2.Schools
3.Universities & colleges
4.Hospitals
5.The forces
6.Prisons
7.Industrial (own
catering)

51. Commercial Operations
• Target is to increase the profit so they
provide luxury decoration, comfort to their
guest.
• Ex:Hotels, Restaurant, Café

52. Non-Commercial Operations
• To fulfill need of the people then earn
profit.
• Ex: School, colleges, hospitals, hostel

53. Hotels
• Commercial Sector of
food and Beverage
provide luxury services.
• Accommodation ,Food
and
Beverage,Laundry,swim
ming pool, transport,
convection hall, internet
etc.

54. Restaurants
• Provide food and Beverage
services and some
entertainment facilities.
• Discotheque, Tennis court.
• Caters for families,
travelers and Holiday
Makers.
• Décor of such restaurants
feature higher quality
materials with an eye
towards the "atmosphere"
desired by the
restaurateur.

55. Ethnic Restaurants
• Indian, Oriental,
Asian, Spanish, Greek,
Italian are just some
of many types of
ethnic Restaurants
• Offer many of the
standard dishes which
are now appearing
within a range of
other menu types.

56. Coffee Shop
• Coffee shop is a part of the
Hotel.
• Run 24 Hours.
• Pre-plated service has been
done.
• Offered some snacks along
with coffee.
• They Change their Menu 4
times in a day.
• Used separate menu for
Breakfast, Lunch, Evening
Tea, Dinner.

57. Specialty Restaurant
• It’s entire atmosphere
decor are similar to a
particular type of food or
theme.
• restaurants are full service
restaurants with specific
dedicated meal courses.
• As in Rajasthan specialty
restaurant the food served
to dance their local cultural
song and also used same
kind of dress to welcome
the guest.

58. Banquet
• Banquet is a place
where any occasion to
be celebrate They are
Formal, Informal
,Semi Formal.
• They provide a room
for meal and drinks.
• They are specially
used in marriages,
conferences or small
group meetings.
• Self service is used in
the Banquet.

59. Cafeteria
• Primary self service
with customer
choosing selection
from a counter in
varying design and
layouts.
• Typically, a patron
takes a tray and
pushes it along a track
in front of the counter.
• Originally develop
from industrial feeding
market but now seen
in variety of sectors.

60. Snacks Bars
• Informal Restaurants
done quick service.
• Also have a counter for
self Service.
• They are specialize in
snacks, soda, ice creams
etc.

61. Bistros
• Bistros are those
restaurant which are
located near the river.
• Smaller establishment
with check tablecloths,
bentwood chairs,
clutterd décor and
friendly informal staff.
• Offer honest basically
robust cooking.

62. Discotheque
• Is a Bar which offered
lite snacks along with
some soft drinks.
• Is a place where men
and women of younger
age group go to relax by
workouts.
• Fast dancing and loud
music with psychedelic
lights are it’s sufficient
feature.

63. Nightclubs
• Normally open in Nights
at Dinner, Dance and
Celebrate.
• A Dispensing Bar always
provided Decor is Lavish
while service is
elaborate.

64. Pubs
• The pubs are Famous
for their expensive
wines and Spirits and
other alcoholic drink.
• In Pubs Bartenders
produces exclusive
cocktails and great
sommelier to keep the
wine glass full.

65. Bars
• Bar is the specialized counter
where drinks are served.
• Bar normally served alcoholic
beverages such as
beer,liquer,wines,rum.
• Bar provide long stools or chairs
for the patrons along with table
or raised counter.
• A light music runs in bar which
gives best satisfaction to the
guests.

66. Family style Restaurant
• Family style restaurants
are restaurants that have a
fixed menu and fixed price,
usually with diners seated
at a communal table such
as on bench seats.
• More common in the 19th
and early 20th century,
they can still be found in
rural communities, or as
theme restaurants, or in
vacation lodges.

67. Coffeehouses
• Coffeehouse are casual
restaurants without table
service that emphasize coffee
and other beverages.
• Typically a limited selection
of cold foods such as pastries
and perhaps sandwiches are
offered as well.
• Their distinguishing feature is
that they allow patrons to
relax and socialize on their
premises for long periods of
time without pressure to
leave promptly after eating,
and are thus frequently
chosen as sites for meetings.

68. Destination restaurants
• A destination
restaurant is one that
has a strong enough
appeal to draw
customers from
beyond its community.

69. Casual Restaurant
• A casual dining restaurant is a
restaurant that serves
moderately-priced food in a
casual atmosphere. Except for
buffet-style restaurants,
casual dining restaurants
typically provide table service.
Casual dining comprises a
market segment between fast
food establishments and fine
dining restaurants.
• Casual dining restaurants
usually have a full bar with
separate bar staff, a larger
beer menu and a limited wine
menu. They are frequently,
but not necessarily, part of a
wider chain, particularly in the
United States.

70. Café’s
• Café’s and coffee
shops are informal
restaurants offering a
range of hot meals
and made-to-order
sandwiches.
• Cafés offer table
service. Many cafés
are open for breakfast
and serve full hot
breakfasts. In some
areas cafés offer
outdoor seating.

71. Industrial Catering
• Similar to workers
canteen, cafeteria.
• Purpose of industrial
catering is to give
refreshment to the
workers.
• Large quantity of food
produced in dinning
room with limited
choices.
• Meals, tea, snacks are
provide time to time.

72. Off-Site Catering
• Marriages and Festival
concerned.
• Temporary structure
maintained.
• Food served in open air.
• Simple Buffet is
maintained.

73. Club Catering
o Licensed Catering has
been done.
o Membership card is
required to enter in the
club.
o Provision of food and
drink in an environment
dominated by licensing
requirement.
o Provide snacks,Bevreges
and some fast food items.

74. Railway Catering
• Glorious catering with fully A-la
–Carte menu.
• Pantry car used to take the
orders.
• Continental menu is used.
• Gives little choice to the
passengers.
• Offered both Vegetarian and
Non-Vegetarian food.

75. Executive Class
a) A-la-Carte food is served
with limited choice.
b) Silver service has been
done.
c) Proper Cover spread with
cutlery, crockery and
glassware.
d) Separate service for
vegetarian and Non
vegetarian.

76. Economic Class
• Table-d-Hote menu offered
with limited choices.
• Vegetarian and Non-
Vegetarian food served
separately.
• Food served in a simple
plastic sheets.
• Plastic forks, spoons and
thermocol cups for tea
coffee are given.

77. Cruise Catering
• Cruise catering is one of the most
luxurious catering
• People have enough time in journey.
• The food which served is fixed with a
little choice.
• Furniture is firmly fixed in the floor
to prevent sliding and wobbling.
• Food items is stocked in the store
and prepare during the journey.
• Production area is somewhat
different so gas fuel is used as little
as possible.

78. Welfare Catering
• This kind of catering
collect a number of
people.
• Langar,Mela,Yatras
concerned.
• A number of people
participate and take
meal.
• Provide self Satisfaction

79. Retail Store Catering
• Provision of food and
drink as an adjunct to
retail provision.
• Provide meal and drink
both
• A-la-Carte food has
been served.

80. 1. Ensuring that the required
profit margins are achieved for
each food & beverage service
area, in each financial period.
2. Updating & compiling new wine
lists according to availability of
stock, current trends &
customer needs.
3. Compiling, in liaison with the
kitchen, menus for the various
food service areas & for special
occasions.
4. The purchasing of all materials,
both food & drink.

81. 1. Operation of dining
rooms.
2. Helps in hiring, training,
scheduling of staffs.
3. Maintains service
standards.
4. Briefings.
5. Service supervision.
6. Handles guest
complaints.
7. Helps in menu planning,
cost control and sales

82. Steward
1. A professional & hygienic
appearance.
(How you look & the first
impressions you create)
2. Knowledge of food &
beverages & technical
ability.
3. Punctuality
4. Local knowledge
5. Personality
6. Attitude to the customer
7. Memory

83. 8. Honesty
9. Loyalty
10. Conduct
11. Sales ability
12. Sense of urgency
13. Customer
satisfaction
14. Complaints
15. Contribution to the
team

85. Hors-d’oeuvre
It includes salads, fish(lobster, smoked eel & prawns), meats
(pates), canapés (foie gras, asparagus tips, tomato, gherkins)
egg (poached, hard boiled )

86. Soup (potage)
It includes all soups, both hot and cold…

87. There are a great number of egg dishes beyond the
usual omelettes but these have not retained their
popularity on the modern menu.
Egg dishes (oeufs)

88. Pasta & rice (Farineaux)
Includes all pasta and rice dishes. Can be referred to
as farinaceous dishes.

89. Fish (Poisson)
• Fish dishes, both hot and cold. As fish is easily digested
and helps to prepare to appetite for heavier courses
that follow.

90. First meat course. Generally small, well garnished dishes
which come from the kitchen ready for service.
Accompanied by a rich sauce or gravy. Potatoes and
vegetable are not served in this course.

91. Releve
This refers to main roasts or other larger joints meats, which
would be served together with potatoes and vegetables.

92. Sorbet
A rest between courses, where the dinner may obtain
their second wind. It is usually iced water, flavored with
appropriate wines and liqueurs. It is avoided after a cold
entrée.

93. Roasts or Roti
Course consists of roasts poultry or game bird, like
chicken, turkey, duck and quail.

94. At this stage, the meal returns from heavy to light items.
Single vegetables are served with sauces.
Vegetables and Legumes

95. Salads (Salade)
Refers to a small plate of salad that is taken after
a main course and is quite often a green salad
and dressing.

96. Cold Buffet (Buffet froid)
This course include a variety of cold meat and
fish, cheese and egg items together with a range
of salads and dressings..

97. Cheese (Fromage)
Includes the range of cheese and various
accompaniments, including breads, biscuits, celery,
grapes and apples. This course can also refer to cheese
based dishes such as soufflés.

98. Sweets (Entrements)
Refers to both hot and cold puddings.

99. Savoury (Savoureux)
Sometimes simple savouries, such as Welish Rarebit or
other items on toast, or in pastry, or savoury souffles,
may be served in this stage.

100. Fruit (Dessert)
Fresh fruits, nuts and sometimes candied fruits.

101. Beverages
Refers to coffee but now a days refer to a wider
range of beverages including teas, coffee,
chocolate and proprietary beverages.