INTERNATIONAL SYMPOSIUM

PRESENTATION

INTERNATIONAL SYMPOSIUM

22/23 FEB

“STATUS OF HOSPITALITY MANAGEMENT EDUCATION

IN KARNATAKA”

PIYUSH GUPTA21ST COURSE

W.G.S.H.A

SURVEY ON

INTRODUCTION

SURVEY FOUCUSES MAINLY ON:

STUDENTS PERCEPTION OF HOTEL/HOSPITALITY MANAGEMENT AS A CAREER

THEIR VIEWS & OPINIONS ON CORE ASPECTS OF INDUSTRY AND COLLEGE EDUCATION SYSTEM

METHODOLOGY

PREPARING SUITABLE AND RELEVANT QUESTIONNAIRE

APPROACHING SELECTED COLLEGES IN THE STATE

CONDUCTING FIELD TRIP & COLLECTING FEEDBACK

SURVEY FINDINGS

AND STATISTICAL

ANALYSIS

HOTEL MANAGEMENT AS FIRST PREFERENCE

YES73%

NO27%

RESPONSE

REASON FOR JOINING THIS COURSE

OWN DE-CISION

77%

PEER IN-FLUENCE

5%

PARENTS DECISION

5%

SEC-ONDARY OPTION

13%

RESPONSE

ACADEMIC BACKGROUND

13.4

45.28

41.3

RESPONSE

ARTSSCIENCECOMMERCE

AWARENESS REGARDING CORE SUBDIVISIONS OF INDUSTRY PRIOR TO JOINING THE SAME

YES57%

NO43%

RESPONSE

POPULAR COURSES AMONGST STUDENTS

ENGG./MED-ICAL28%

BUSINESS STUDIES

22%

LAW,FASHION DESING-ING,FINE ARTS ETC

24%

OTHER26%

RESPONSE

FAMILY MEMBER AS HOTELIER

38.76

61.23

RESPONSE

YESNO

LEVEL OF ENTRANCE EXAMINATION

VERY EASY5%

EASY21%

AVERAGE72%

DIFFICULT2%

RESPONSE

AWARENESS REGARDING HIGHER STUDIES OPTIONS IN INDIA OR ABROAD

82.9

17.1

RESPONSE

YESNO

KNOWLEDGE OF WORKING CONDITIONS OF INDUSTRY

YES88%

NO12%

RESPONSE

IS THIS THE RIGHT PLACE TO BE (COURSE)

59

41

RESPONSE

YESNO

MORE IMPORTANCE IS GIVEN TO…

PRACTICAL45%

THEORY56%

RESPONSE

QUALITY OF TEACHING FACULTY/STAFF

32.9

65.2

0.36

RESPONSE

AVERAGEGOODPOOR

COURSE FEES IS WORTH IT OR NOT

YES60%

NO40%

RESPONSE

AREA OF INTEREST

ACCOMODA-TION OPER-

ATIONS37%

F & B SERVICE22%

F & B PRODUC-

TION41%

RESPONSE

FUTURE AMBITIONS

HIGHER EDUCATION

19%

JOB/WORK46%

NOT SURE35%

RESPONSE

WHETHER EXISTING CURRICULUM NEEDS

CHANGE46%

NO CHANGE

54%

RESPONSE

IS POST GRADUATION OF ANY HELP…

YES63%

NO28%

NO IDEA9%

RESPONSE

YES74%

NO9%

NO ANSWER17%

RESPONSE

ARE INSTITUTES PROVIDING CONTEMPORARY TRAINING

METHODS

TIME PERIOD OF INDUSTRIAL TRAINING SHOULD BE..

INCREASED47%DECREASED

53%

RESPONSE

CRAFT & MANAGERIAL TRAINING

CRAFT TRANING TAUGHT IN FORM OF THEORETICAL CLASSES( e.g. CASE STUDIES)

MORE EMPHASIS TO BE GIVEN ON MANAGERIAL TRANING i.e. MAKING STUDENTS WORK IN ATTACHED HOTEL/ON JOB TRAINING/OUTDOOR CATERING SESSION ETC.

HIGHER RESPONSIBILITIES SHOULD BE GIVEN

OPINION REGARDING SANDWICH PROGRAMME

THIS CONCEPT HAS BEEN ADOPTED BY FEWER COLLEGES & ASSOCIATIONS IN THIS COUNTRY.

A POPULAR CONCEPT OF LEARNING WHICH HAS ITS STAND IN THE POST GRADUATE PROGRAMMES.

IT IS WELL SUPPORTED BY THE STUDENTS & ALSO PROVES TO BE A USEFUL TOOL IN HOTEL INDUSTRY EDUCATION.

IT GIVES A BROADER EXPOSURE WITH EXCHANGE PROGRAMME IN PLACE FOR THE STUDENTS.

THE CONTEMPORARY TRAINING PROVIDED BY THE INSTITUTE UPGRADES THE STATUS OF A GRADUATE.

IMPROVING QUALITY OF

HOTEL MANAGEMENT EDUCATION

CHANGE IN CURRICULUM

INCREASE THE NO. OF PRACTICAL CLASSES/INPUTS

ADDITION OF MANAGERIAL SUBJECTS LIKE APPLIED BEHAVIOURAL SCIENCE/HUMAN PSYCHOLOGY ETC

INCREASE “STUDENT-INDUSTRY” INTERFACE

INCLUDE BARTENDING AND CARVING AS SEPARATE SUBJECTS

INTRODUCE LANGUAGE CLASSES AND LABS FOR THE SAME

HOTEL ATTACHED TO COLLEGE SHOULD BE MADE MANDATORY BY GOVERNING BODIES

OPPURTUNITIES TO CONDUCT MORE FOOD FESTIVALS/EVENTS

CONDUCT FIELD TRIPS AND INDUSTRIAL VISITS

APPOINT QUALIFIED AND EXPERIENCED FACULTY

PROPER,QUALITATIVE AND REVISED SELECTION CRITERIA

SPECIALIZATION PERIOD NEEDS TO BE LAUNCHED

GROOMING STANDARDS TO BE STRICTLY FOLLOWED

CONDUCTING PERSONALITY DEVELOPMENT CLASSES/STRESS/MOCK INTERVIEW SESSION

CONCLUSION

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.

THANK YOU