Post on 10-Jun-2018
Institute of Hotel Management and
Catering Technology
Faculty of Family and Community Sciences
The Maharaja Sayajirao University of Baroda
Vadodara
P. G.
Diploma in
Applied
Nutrition
P. G.
Diploma in
Hotel
Interiors
No. Content Page
1. About the Institute 1
2. Grade Evaluation System 4
3. Post Graduate Diploma in Hotel Interiors 6
4. Post Graduate Diploma in Applied Nutrition 10
5. Organizational Structure of Institute of Hotel
Management and Catering Technology 14
6. Admission Details for the Institute of Hotel
Management and Catering Technology 15
7. Advisory Committee for the Institute of Hotel
Management and Catering Technology 16
Institute of Hotel Management and Catering Technology
Prospectus
CONTENTS
ABOUT THE INSTITUTE
From humble beginnings in December 1948, the Faculty of Family and
Community Sciences, has evolved as premier institute encompassing dynamic fields of
studies. Over the past six decades the Faculty has made conscious efforts towards
redefining and broadening its view in response to the rapidly changing national and
global scenario. Grounded in the philosophy on ensuring individual, family and social
well-being, some of the defining features of Faculty of Family and Community
Sciences are its professional culture, vibrant teaching learning ethos, engagement with
the issues of social relevance, team work and intrinsic motivation to better the best.
Students are trained to become effective, resourceful and forward thinking
professionals in different fields.
The Institute of Hotel Management and Catering Technology is aptly
placed in Faculty encompasses two vibrant departments namely Department of Foods
and Nutrition and Department of Family and Community Resource Management
(FCRM). The former has produced renowned nutritionists, dieticians, food scientists
and researchers over past 60 years who are well placed at various government and
non-government organisations both at national and international levels. The
Department of FCRM on the other hand engages in training the students in hospitality
management and interior design at undergraduate and postgraduate level. Its alumni
are absorbed in the relevant renowned hospitality and interior industries as
executives, interior designers and landscape designers. Hence the institute has a huge
potential for a number of career opportunities for the interested students.
The hospitality sector in India is an upcoming industry and with
combining unparallel growth prospects and unlimited business professional, the
industry is certainly on the foyer towards being a key player in nation’s changing face
.to meet the growing demand of the hotel and catering industry and generate
employment opportunities, there is a need for trained professionals in this field. With
this objective the institute of Hotel Management and Catering Technology has started
with various post graduate diploma programs and evening certificate courses.
1
VISION AND MISSION
2
VISION
The Institute of Hotel Management and Catering Technology envisions to empower students with relevant knowledge and to develop competence amongst them to be professionals in the field of Hospitality Industry.
MISSION
To inculcate amongst students a professional rigour which will inspire them to realize their potentials to be employed/self employed in the specialised fields of Applied Nutrition, Sports Nutrition, Hotel Interiors, Interior and Exterior Design, Furniture and Furnishing Design, and similar professional relevant to filed of Hospitality.
STUDENT SUPPORT
Faculty level Dean of Students: Dean, Faculty of Family and Community Sciences appoints one of the teaching faculty members to function as Dean of students who looks into the students concerns and creates student friendly atmosphere with the help of the faculty members by developing effective liasoning and advisory system. Family and Community Sciences Students’ Association: It consists of executive committee members headed by Dean, Dean of Students, Vice president, General Secretary, Faculty representative and student member. It organizes the curricular and extracurricular activities and programs for student’s development.
Student’s lounge Reading room Auditorium Canteen Teacher advisor’s at all levels
University level • Medical Examination • Issue of Concession Forms for Air and Rail Travel • Family and Community Sciences Auditorium • Reading Room • Internet Facilities • Halls of Residence • Smt. Hansa Mehta Library • Centre for Continuing and Adult Education and Community Services • Faculty of Performing Arts • Classes in Foreign Language • Students’ Union • Union Pavilion • National Service Scheme (NSS) • University Health Centre • Marg Counselling Centre • Computer Centre • M.S. University Boating Club • Other Organizations: Students can utilize other organizations in and around the
campus of M.S. University of Baroda to develop their creative faculties and use their leisure fruitfully. Some of these are: Sayajirao Diamond Jubilee Cottage Industries, Shakespeare Society, Friends Society, Bal Bhavan.
• M.S. University Employment Information and Guidance
3
4
GRADE POINTS DESCRIPTION DIVISION/GRADE RANGE
10 OUTSTANDING O 9.01 – 10.00
9 EXCELLENT A 8.01 – 9.00
8 VERY GOOD B 7.01 – 8.00
7 GOOD C 6.01 – 7.00
6 FAIR D 5.01 – 6.00
5 AVERAGE E 4.01 – 5.00
4 DROPPED F 0.00 – 4.00
Grade Credit System of Evaluation
From the academic year 2012-13 onwards, the students’ academic performance in each
course offered during a semester is evaluated on the scale as shown below.
Pattern of Assessment:
• A students academic performance in a particular course is evaluated through a Mid
Semester (MS) examination having Internal Assessment (IA) at the faculty level and the
End Semester (ES) examination i.e. University Examination (UA).
• The weightage of mid semester and end-semester examination shall be 30% and 70%
respectively.
• Passing shall be decided on the combined result of Mid-Semester and End- Semester
Examination in the respective courses.
• In the event of a student remaining Absent at mid semester (Internal Assessment) the
candidate can be given an additional chance of internal assessment (i.e. a re- test) where
complete syllabus of the course paper is mandatory.
• If a candidate fails to appear in the additional examination (re-test), his/her performance
shall be nullified for all future consideration for that course/paper.
• The examination of odd semester(s) and Even Semester(s) will take place simultaneously,
the examination of lower semester (I,III,IV) shall, however, be prior to respective even
semesters (i.e. II, IV, VI).
• We have panel of external examiners for evaluating University Exam for each semester
5
Description of Declaration of Result:
The status of the students with respect to current semester as well as
consolidated performance of previous semester(s) shall be represented in the
Statement of Grade (SoG) as “COMPLETE” or “INCOMPLETE”, as applicable.
ODD Semesters “COMPLETE, INCOMPLETE, ABSENT”
EVEN Semesters “COMPLETE, INCOMPLETE, ABSENT”
“OUTSTANDING, EXCELLENT, VERY GOOD, GOOD, FAIR, AVERAGE, DROPPED”
Inspection of Answer books:
In order to have transparency and openness, the answer books shall be
placed for “Inspection” centrally at the University Assessment only. The
candidate desiring to inspect his/her own answer book(s) for one or all
course(s) / paper(s) shall have to apply to Examination Section along with the
payment of Rs.1000/- per course / paper. ‘Inspection of Answer books’ shall
be carried out in presence of Dean of the Faculty and the Chairman of the
concerned course(s) / paper(s) along with the team of examiners, if required.
The completed form along with required fees per course/paper within Seven
(07) working days after the date of declaration of result of the concerned
examination by the University.
6
Sr. no Subject
Code Course Name
Credit Credit
Th. Prac.
SEMESTER 1
1 DHI4101 Introduction to Hotel Industry 2 2 4
2 DHI4102 Elements and Design Principles 2 2 4
3 DHI4103 Interior Design Methodology 2 2 4
4 DHI4104 Interior Decoration in Hotels 2 2 4
5 DHI4105 Furniture in hotels 2 2 4
TOTAL 20
SEMESTER 2
1 DHI4201 Engineering services in hotels 2 2 4
2 DHI4202 Landscaping and gardening in hotels 2 2 4
3 DHI4203 Project 0 5 5
4 DHI4204 Seminar 0 2 2
5 DHI4205 Internship 0 5 5
TOTAL 20
POST GRADUATE DIPLOMA IN HOTEL INTERIORS
This course has been developed so as to produce Interior Designers for different hotels/
motels/ guest houses/rest houses, circuit houses and similar institutions as well as self-
employed Interior Design practitioners for hotel Interiors. The course provides an insight
about the hotels and their types, different departments in hotels, outdoor and indoor
spaces in Hotels and types of rooms in hotels. It aims to give knowledge about design
methodology, principles of planning, design concepts and the basics of landscaping in
hotels. It familiarizes the students with the engineering services required in hotels. Over
and above the classroom experiences, the students will get practical orientation about the
interiors of the hotels by way of studying and undertaking projects on hotels.
COURSE STRUCTURE
7
Computer Facilities for
Drawing Work
Drawing Table for Sheet Work
Classroom with LCD Projector
Well Furnished Classroom
Facilities
Students’ Learning
Portfolio Preparation Workshop Model Making
Visits to Interior Exhibition Industrial Visits Project Work
8
Vocational Exposure
Industrial Visit Glass Factory
Visits to Shops for Material Survey
Visit to Sites Educational Trip to Jaipur
Visit to Maharaja Fatehsingh Museum
Visit to Ved Transcube Plaza
Visit to Surendra Nursery
Extra-Curricular Activities
Fresher's Party Farewell Party
Rangoli Competition Poster making
competition on ‘Women Empowerment’
9
Job Opportunities
• Interior and Exterior Designers
• Colour Consultant / Designer
• Landscape Designer
• Furniture Designer
• Furnishing Designer
• 3D Designers
• Design Drafter (CAD)
• Model Maker
10
Sr. no Subject
Code Course Name
Credit Credit
Th. Prac.
SEMESTER 1
1 IDS 4101 Nutrition Through Life-Cycle 3 1 4
2 IDS 4102 Nutrition Assessment 2 1 3
3 IDS 4103 Nutritional Biochemistry 2 2 4
4 IDS 4104 Clinical Physiology 3 0 3
5 IDS 4105 Fitness and Sports Nutrition 2 1 3
6 IDS 4106 Food Microbiology 2 1 3
TOTAL 20
SEMESTER 2
1 IDS 4201 Pediatric Nutrition 2 2 4
2 IDS 4206 Research Methodology 2 0 2
3 IDS 4207 Health Promotion Project 2 3 5
4 IDS 4208 Nutrition in NCDs 2 1 3
5 IDS 4209 Nutrition in Special Conditions 2 1 3
6 IDS 4210 Advanced Human Nutrition 3 0 3
TOTAL 20
POST GRADUATE DIPLOMA IN APPLIED NUTRITION
This is an intensive program for graduates of Nutrition and Allied Sciences. It is
designed to provide exhaustive training in the areas of clinical, community and
industrial domain. The practical approach and exposure helps the students to
become integral part of the nutrition support team. It has an added advantage of
3+1 study duration which is required for higher education abroad. The “Indian
Dietetics Association” has recognized this program as an eligibility criterion for
application of Registered Dietitian (RD) exam.
COURSE STRUCTURE
11
Facilities
Students’ Learning
Modular Lab for: Biochemistry Practicals
Food Lab Practicals
Air-Conditioned Microbiology Lab
Sports Lab
Sports Lab Classroom with Projector
Well Furnished Classroom
Biochemistry Lab Food Lab
Sports Lab
Nutrition Assessment Presentation as a part of Health Promotion
Project
Therapeutic Foods Preparation
12
Vocational Exposure
Extra-Curricular Activities
Industrial Visit to Amul Dairy
Industrial visit to Madhav Foods
Community Outreach
Visit to Aanganwadi and PHC
Case-studies from clinics/hospitals
Workshop on “Entrepreneurship”
Dietetics Day Celebration
CNE on Heart Health
CNE on Healthy Breakfast
CNE on Critical Care
Swatchh Bharat Poster making Competition
Participation in Debate
Competition
Food adulteration display during
open house
Participation in Recipe
Competition
Rangoli Competition Poster making
competition on ‘Women
Empowerment’
13
Short-term Research Assignments
Hand on experience for research skills on topics such as:
• Nutritional and Dietary Assessment of Athletes
• Food Product Development
• Evaluations at catering units (canteens, mess, street food vendors)
• Nutritional Assessment and Consultations in Institutions
• Hostels • Orphanages • Old-age homes • Primary schools • Gyms
Job Opportunities
• Medical Nutrition Therapists at Hospitals and Clinics
• Nutrition consultants at Gyms and Health clubs
• Sports Nutrition Consultants at Sports Clubs, Schools, Colleges
• Food Product Development and Quality control personnel at Food Industries
• Community Nutritionists at various NGOs
• Free lance Nutrition Consultants
• Entrepreneurs
14
Organizational Structure of Institute of Hotel Management and Catering Technology
Prof. Uma Iyer
Dean, Faculty of Family and Community Sciences
Director, Institute of Hotel Management and Catering Technology
Dr Mini Sheth
Associate Prof., Dept. of Foods and Nutrition
Coordinator; P. G. Diploma in Applied Nutrition, Institute of Hotel Management and Catering Technology
Dr Sarjoo Patel Assistant Prof., Dept. of Family and Community Resource Management Coordinator; P. G. Diploma in Hotel Interiors, Institute of Hotel Management and Catering Technology
Dr Rujuta Giri T. Assistant Prof., P. G. Diploma in Applied Nutrition, Institute of Hotel Management and Catering Technology
Ms Aditi Joshi T. Teaching Assistant, P. G. Diploma in Applied Nutrition, Institute of Hotel Management and Catering Technology
Ms Khyati Doshi T. Teaching Assistant, P. G. Diploma in Hotel Interiors, Institute of Hotel Management and Catering Technology
15
Admission Details for the Institute of Hotel Management and Catering Technology
• 1 year (each) Duration
• P.G.Diploma in Applied Nutrition:
Graduates in Nutrition and Allied
Sciences
• P.G.Diploma in Hotel Interiors:
Minimum Bachelors Degree in relevant
field from recognized University
Eligibility
• 30 (each) No. of Seats
• www.msubaroda.ac.in Online Application
16
Advisory Committee for the Institute of Hotel Management and Catering Technology
Prof. Uma Iyer
Dean, Faculty of Family and Community Sciences,
Director, Institute of Hotel Management and Catering Technology
Head, Department of Foods and Nutrition
Dr Neerja Jaiswal
OSD Registrar, The Maharaja Sayajirao University of Baroda
Head, Dept. of Family and Community Resource Management
Dr. Mini Sheth
Associate Prof., Dept. of Foods and Nutrition
Coordinator, P. G. Diploma in Applied Nutrition
Dr Sarjoo Patel Assistant Prof., Dept. of Family and Community Resource Management Coordinator, P. G. Diploma in Hotel Interiors
Mr Rishi Kashyap Principal, Gujarat Institute of Hotel Management
Ar Hiten Chavda Architect, Anahat Assiatant Prof., School of Environment and Architecture, Navarachna University
Ar Nidhi Talib Architect, Talib Patel and Assiociates