100% PLACEMENT RECORD

100% PLACEMENT RECORD

98.7% EXAMINATION RESULT

98.7% EXAMINATION RESULT

Welcome to

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.

BSHMT placement cell initiates,manage and coordinate thecontinuous process of industry &students interaction

BSHMT provides a 100% placementopportunity to all students. Ourplacement cell helps its students tofind out suitable Industrial Training& final placement in India, but ourstudents get placement out sideIndia also.

Defining Hospitality & Tourism

28

Hospitality & Tourism Industry Segments

Lodging Food Service Travel TourismSports &

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

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.

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

• 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……

King Size

The End…..

Have a Lovely Day and Remember to always Smile

King Size/ Westin Hotel Sydney

Double Double (Twin)

Suite

Junior Suite

Kids Room

Food and BeverageService Managemet

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

Cost provision in restricted market

1.Industrial catering

2.Schools

3.Universities & colleges

4.Hospitals

5.The forces

6.Prisons

7.Industrial (own catering)

Commercial Operations

• Target is to increase the profit so they provide luxury decoration, comfort to their guest.

• Ex:Hotels, Restaurant, Café

Non-Commercial Operations

• To fulfill need of the people then earn profit.

• Ex: School, colleges, hospitals, hostel

Hotels

• Commercial Sector of food and Beverage provide luxury services.

• Accommodation ,Food and Beverage,Laundry,swimming pool, transport, convection hall, internet etc.

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.

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.

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.

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.

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.

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.

Snacks Bars

• Informal Restaurants done quick service.

• Also have a counter for self Service.

• They are specialize in snacks, soda, ice creams etc.

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.

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.

Nightclubs

• Normally open in Nights at Dinner, Dance and Celebrate.

• A Dispensing Bar always provided Decor is Lavish while service is elaborate.

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.

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 theguests.

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.

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.

Destination restaurants

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

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.

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.

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.

Off-Site Catering

• Marriages and Festival concerned.

• Temporary structure maintained.

• Food served in open air.

• Simple Buffet is maintained.

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.

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.

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.

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.

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.

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

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.

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.

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

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

8. Honesty

9. Loyalty

10. Conduct

11. Sales ability

12. Sense of urgency

13. Customer satisfaction

14. Complaints

15. Contribution to the team

Hors-d’oeuvre

It includes salads, fish(lobster, smoked eel & prawns), meats (pates), canapés (foie gras, asparagus tips, tomato, gherkins) egg (poached, hard boiled )

Soup (potage)

It includes all soups, both hot and cold…

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)

Pasta & rice (Farineaux)

Includes all pasta and rice dishes. Can be referred to as farinaceous dishes.

Fish (Poisson)

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

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

Releve

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

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.

Roasts or Roti

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

At this stage, the meal returns from heavy to light items.

Single vegetables are served with sauces.

Vegetables and Legumes

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.

Cold Buffet (Buffet froid)

This course include a variety of cold meat andfish, cheese and egg items together with a range of salads and dressings..

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.

Sweets (Entrements)

Refers to both hot and cold puddings.

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.

Fruit (Dessert)

Fresh fruits, nuts and sometimes candied fruits.

Beverages

Refers to coffee but now a days refer to a wider

range of beverages including teas, coffee,

chocolate and proprietary beverages.