Hotel Management

Message from Principal/HOD

HoD’s Message

Welcome to the R.P. EDUCATIONAL TRUST GROUP OF INSTITUTIONS, FACULTY OF HOTEL MANAGEMENT, on behalf of staff & faculty, I would like to take this opportunity to wish you all. Hotel Management College has a lot of offer academically & socially and I hope that you will take maximum advantage of opportunities during your stay in this college. The achievement comes through Knowledge and Knowledge through education. The education will now be progressive and will have more relevance to the current practices prevalent in the industry. FACULTY OF HOTEL MANAGEMENT aims towards providing industry integrated programs through the vocational and formal education, where a student is prepared as per the need of the industry and has a higher level of acceptance for employ ability from the industry.

I invite you to become an integral part of this enriching learning environment. Success is always followed by hard work & Dedication. We wish you a successful and bright future

Mr Dinesh Sharma

Hotel Management & Catering Department

Program Education Objectives and Outcome

ABOUT

Providing Comprehensive Education: They strive to offer a well-rounded curriculum covering various aspects of hotel operations, including food and beverage management, front office operations, housekeeping, sales and marketing, human resources, and financial management. This ensures graduates have a holistic understanding of the industry.
 

Program Eligibility

ABOUT

To be eligible for the BHM&CT 4 Years program at RPIIT college Basdhara Karnal, candidates must have passed the Senior Secondary Examination (10+2) from recognized board. A minimum aggregate of 50% is often required.

Research Publications

ABOUT

Under Progress

About Laboratories

About Laboratories

 Food Production:-

• Develop and uphold the project’s high standards for food safety and sanitation.
• Improve the success rate in the fundamental terms and methods of the culinary, baking, and pastry arts, including the preparation, serving, and presentation of food.
• Describe the traits, purposes, and dietary sources of the major nutrients, as well as the nutritious cooking techniques, such as how to enhance nutrient retention.
• Communicate clearly and professionally, both verbally and in writing.
• Create business improvement methods based on operational theory and practices that combine creativity and problem-solving abilities.
• Recognize and illustrate the principles of the methods used in food service operations for buying, receiving, and issuing recipes.
• Create and implement ethical and environmentally friendly policies for the hospitality sector.
• Describe the organisation and style guidelines for menus and food service facilities.
• Recognize the sources of food, the variations in growing techniques, and how to construct a seasonal cuisine.
• Show and talk about the different ingredients and cooking styles used all over the world.
• Establish the abilities necessary for success in the field, such as the capacity to collaborate with others, supervise people, and manage several projects at once.
• Make meals from regional, global, and traditional cuisines and show that you know how to use them in the modern food service industry.
• Acquire the rhythm, accuracy, quickness, and other abilities necessary for success in the culinary industry.

Front Office Services:- 

• Analyze the management, accounting, finance, marketing, and other functional systems used in the hospitality and travel sectors.
• Implement resource strategies for the food service, accommodation, and travel industries.
• Provide students with the information and abilities needed to join a hotel front desk staff.
• Understanding different service levels and market groups in the hospitality industry as they apply to the hotel’s front desk area.
• Recognizing the value of property management systems (PMS) and the function they play in the hotel sector.
• Use your communication skills to involve a variety of people in the hospitality and travel sectors.
• Acquiring the knowledge and abilities needed to manage guest departures and arrivals.
• Carry out hotel accounting functions, such as publishing accounts and processing cash and credit activities at the desk.
• Utilizing knowledge and abilities in various contexts in the hotel and tourism industries will show that you can think critically and solve problems.
• Recognizing the need to utilise appropriate language when communicating with visitors.
• Recognizing the role that ethnicity, culture, and demographics have in communicating with visitors and delivering a more individualised service.
• Gain confidence in handling demands from visitors and overcoming obstacles that frequently appear when they are staying or leaving.
• Describe the duties of the front desk, the accounting processes, the revenue management techniques, the checkout and settlement techniques, and the functions and verification of the night audit.
• Develop an understanding on the night audit process.

Housekeeping:-

• Explain the function of the housekeeping division of a hotel and the significance of excellent communication between housekeeping and other divisions.
• Use strategies to develop and enhance human resource skills in recruiting, orienting, and recruiting.
• Apply strategies to strengthen your training, planning, encouraging, and punishing human resources skills.
• Maintain both reused and non-recycled inventory lists. Techniques covered involve conducting a physical inventory, determining par levels for various types of stocks, and implementing efficient inventory control systems.
• Describe the normal cleaning duties that the housekeeping department performs and how the department is planned and organized using area inventory lists, frequency schedules, performance requirements, and productivity standards.
• Utilizing the operational budget as a tool for cost management, tracking expenditures based on budget cost per occupied room, and adopting cost-effective purchasing strategies will help the housekeeping department keep costs under control.
• Recognize the needs for safety and security in hospitality industry and how concerns with security and safety impact H/K staff.

Food and Beverage Service:-

• Describe the functions of the various food and beverage positions and show the various forms of food and beverage organisational charts.
• Describe and provide examples of your best qualities with respect to F&B service.
• Describe the numerous tools and equipment used in the F&B service and shows how to use each one properly.
• Know how to use and remember common terms used in the food and beverage sector.
• Examine menus and their effect on the food and drink served to customers.
• The students learn about the hospitality and catering industry and how it relates to their specific occupations within the sector.
• Understanding of various services.
• Understanding of menu items, including ingredients and preparation methods, accoutrements and garnishes, and service preparation.
• Understanding of alcoholic and nonalcoholic beverages, as well as their serving methods.
• Students learn different types of meeting setups.
• Presentation and preparation of cocktails and mocktails

Scope & Syllabus

https://docs.google.com/document/d/1e3j6opA7O0MRLwEnSVv6Q9V7I318HsfP/edit?usp=sharing&ouid=117224583181114607028&rtpof=true&sd=true

Department Activities ( Ind Visits, Tour/Trips, Social Activities,Seminars/Workshops/Conferences/FDP’s/Guest Lectures

DEPARTMENT ACTIVITIES

( I ) Visit to 5 Star  Hotel Noor Mahal, Karnal

DEPARTMENT /COLLEGE: Hotel Management                        DATE:    05-11-19          

LOCATION: Hotel Noor Mahal Karnal.

FACULTY NAME: Mr. Ashish and Mr. Dinesh

 ACTIVITY DESCRIPTION:

As per the program we went to Noor Mahal for induction of Hotel Industry with our students on 05-11-19. It was nice and learning experience for all students. This tour helped students to motivate in study as well. We showed them how all departments work and coordinate with each other for smooth operation day by day.

(II) Social Activity

Department: Hotel Management                                     Date: 20-09-19

• Activity Name: PreventionOf Dengue Disease

Place: Rasin Village

Summary of Social work: Our teachers organized an Awareness Programme for the students on the same day where they explained  about the various causes of dengue fever and protective measures to avoid it.

Students also participated actively by presenting speech on the causes and effect of Dengue fever.

Feedback: Really helpful for local people to aware about dengue disease.

( iii ) Visit to 5 Star  Hotel Holiday Inn Zirakpur, Chandigarh

DEPARTMENT /COLLEGE: Hotel Management           DATE:    18-03-2025          

LOCATION: Holiday Inn Zirakpur, Chandigarh

FACULTY NAME: Mr. Dinesh and Mr. Jaisingh

ACTIVITY DESCRIPTION:

As per the program we went to Holiday Inn for industrial visit with our students on 18-03-25. It was nice and learning experience for all students. This tour helped students to motivate in study as well. We showed them how all departments work and coordinate with each other for smooth operation day by day.

Lecture Plan (2025-26)

Time Table (2025-26)

Department Gallery