Irbihm.rayatbahra.com/mandatory disclosure RBIHM.doc · Web viewSr. No. Name Designation No. of Subject Lecture Total Arvind Bhardwaj P. 2 8 16 Roopali Dame P. 2 6 12 Amit Gupta Sr

ANNEXURE 1

MANDATORY DISCLOSURE

I. NAME OF THE INSTITUTION

RAYAT & BAHRA INSTITUTE OF HOTEL MANAGEMENT

V.P.O SAHAURAN, TEH. KHARAR, DIST. MOHALI (PB.) PIN: 140104, PHONE: 0160-5009675, 5009665 FAX: 0160-5009680

E:MAIL: [email protected] , WEBSITE: www.rayatbahra.com

II. NAME & ADDRESS OF THE PRINCIPAL

Ms. SONALI SINHA

RESIDENCE: # 3472, SECTOR 71, MOHALI (PUNJAB)

MOBILE: 98880 – 48687 / 99146-55600

Email- [email protected] / [email protected]

III. NAME OF THE AFFILIATING UNIVERSITY PUNJAB TECHNICAL UNIVERSITY, JALANDHAR.

II. GOVERNANCE

1

mailto:[email protected]

http://www.rayatbahra.com/

mailto:[email protected]

v Members of the Board and their brief background

S.No

Name Designation

1 S. Nirmal Singh Rayat Chairman

2 S. Gurvinder Singh Bahra Vice Chairman

3 Lt.Gen. S. Mehta (Retd) Director General, CII

4 Mr. S. S. Dhillon Corporate General manager,

Taj palace New delhi

5 Mr. Deepak Dutt Area General Manager Taj Hotels

6 Prof. CM Bahl Managing Director, RBIEBT

7 Dr. Gurdeep Sagoo Director, RBIEBT

8 Mr. Kanwaljeet Singh Chairman Funcity Group.

9 Mr Sudeep Dass Vice Principal. IHM PUSA New Delhi.

10 Mr. Sharan Lamba Chairman Kwality catering Chandigarh

11 Ms. Navraj Kaur MD, haryana Tourism.

v Members of Academic Advisory Body

2

1. Mr. Elvyn Gomes Director,

New Era Hospitality Services,

Chandigarh

2. Mr. Mohinder Singh Bajaj,Managing Director,

Singapore Airlines,

Chandigarh

3. Mr. Manmohan Singh,President,

Hotel Owners Association,

Chandigarh

4. Dr. Gurdeep Singh,Director,

Rayat & Bahra Institute of Engineering & Bio-Technology,

V.P.O Sahauran, Tehsil Kharar, Distt Ropar, Punjab.

5. Mrs. Sonali Sinha,Principal,

Rayat & Bahra Institute of Hotal Management,

V.P.O Sahauran, Tehsil Kharar, Distt Ropar, Punjab.

v Frequency of the Board Meetings and Academic Advisory Body

The Board of Governors meeting takes place twice a year to look into the overall development of the Institute.

The Academic Advisory Council meets once in a quarter and so far four meetings have taken place during the academic session 2007-08. The AAC recommends the Institute about incorporating the latest teaching Methodologies along with establishing the latest state- of –the -art lab facilities.

v Organizational chart and processes

Chairman

3

Board of Governors

Managing Director

Registrar Director Admin

AR P.O. A.R. C.A. MM Warden Sec.Off ME.O TPO L.O. H.K. M.O.

Director- cum-Principal

Lecturer Senior Lecturer Library support

v Nature and Extent of involvement of faculty and students in aca-demic affairs/improvements

An Academic Progress Monitoring Committee has been formed under the overall supervision of the Dean (Academics). This committee meets to review the academic performance of the students periodically. This committee also recommends if any remedial measures are to be taken for students who are not performing up to the mark. Special remedial classes are arranged for the students who are weak in a particular subject.

v Mechanism/Norms & Procedure for democratic/good Governance

All the measures are in place for good governance. The principal herself takes care that all the major policy decisions are taken by taking the faculty and management into confidence.

v Student Feedback on Institutional Governance/faculty performance

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A student feedback system has been started in which students rate the teachers according to a defined Performa. Principal herself also takes students into her confidence from each and every group class and strata and secures appraisal of the performance of each and every faculty member. Based on this feed back and appraisal, Principal counsels each individual faculty member, regarding his/her weak points / short-comings in order to make him/her overcome their short-comings and become more efficient and effective teacher for the subsequent semesters.

v Grievance redressal mechanism for faculty, staff and students

For the smooth conduct of the administrative and academic system regular feedback is taken from the faculty, staff and students. Effective communication system is adopted at various levels. Faculty and staff can take their problems; give their suggestions to the higher authority via proper channel. Self-assessment Performa is filled by the faculty in which staff and faculty is also made to highlight the problems faced in imparting of learning. This provides feedback to the authorities regarding infrastructural, administrative system. Suggestion System, Special meetings, Open door policy is adopted for communication with faculty and staff.

Student’s grievances are taken through a special system of Academic Counsellors appointed for the group of 30 students. Each faculty member is appointed as a counsellor of few students; students can freely share their problems to them. There are special contact periods for interaction between counsellor and students. Such advisory service proves very beneficial for students as well act as feedback for the authorities. There is a Suggestion Box for the students to flip in their problems. The box is opened and the director of the institute scrutinizes suggestions.

V. PROGRAMMES

v Name of the Programme approved By the AICTE :- Bachelor in Hotel Management & Catering Technology

v Name of the Programmes accredited by the AICTE - Bachelor in Hotel Management & Catering Technology

v For each Programme the following details are to be given:

· Name :- Bachelors in Hotel Management & Catering Technology

· Number of seats :- 60· Duration :- 4 years· Cut off mark/rank for admission during the last three

years :- 55% in the last year ( 3rd year of operation)· Fee :- As per norms· Placement Facilities :- Training and Placement Cell

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· Campus placement in last three years with minimum salary, maximum salary and average salary :- 3rd year of operation

v Name and duration of programme(s) having affiliation/collaboration with Foreign University(s)/Institution(s) and being run in the same Campus along with status of their AICTE approval. If there is foreign collaboration, give the following details:Details of the Foreign Institution/University: N/A· Name of the University/Institution· Address· Website· Is the Institution/University Accredited in its Home Country· Ranking of the Institution/University in the Home Country· Whether the degree offered is equivalent to an Indian Degree?

If yes, the name of the agency which has approved equivalence. If no, implications for students in terms of pursuit of higher studies in India and abroad and job both within and outside the country.

· Nature of Collaboration· Conditions of Collaboration· Complete details of payment a student has to make to get the

full benefit of collaboration.

v For each Collaborative/affiliated Programme give the following:· Programme Focus· Number of seats· Admission Procedure· Fee· Placement Facility· Placement Records for last three years with minimum salary,

maximum salary and average salary v Whether the Collaborative Programme is approved by AICTE? If not

whether the Domestic/Foreign Institution has applied to AICTE for approval as required under notification no. 37-3/Legal/2005 dated 16th

May, 2005 Rayat & Bahra Institute of Hotel Management ,Sahauran

List of staff as on 25th August’09

Sr.No Name Designation Qualification Date of birth Date of joining Grade with basic pay

Total per month

1.

Arvind Bhardwaj

Asst. Professor MTM; DHTM

01.10.77 20.7.09

12000/-420-18300,+90% DA + 5% HRA Basic – 12,840/-

25,038/-

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2. Roopali Dame

Asst. Professor B. Tech In Hotel Management & Catering Technology; Masters

18.07.77 10.07.09 12000/-420-18300,+90% DA + 5% HRA Basic – 14,100/-

27,495/-

3.

Amit Gupta

Sr.Lecturer 3 years diploma in hotel mgmt Persuing MBA in Retail mgmt.

21.08.77 1.08.08

10000-325-15200,+90% DA + 5% HRA Basic -12275/-

23,936/-

4 Kuldeep Yadav

Sr.Lecturer 3 year Diploma in Hotel Management

03.07.81 24.07.09

10000-325-15200,+90% DA + 5% HRA Basic -10000/-

19,500/-

5. Vishal Gawande

Sr.Lecturer 4 year Degree in Hotel Management

05.03.82 17.08.09

10000-325-15200,+90% DA + 5% HRA Basic -10000/-

19,500/-

6. Arun Sharma

Lecturer B Sc B Ed, M Sc. ATHM

02.05.84 05.05.09

8000-275-13500,+90% DA + 5% HRA Basic 8275/-

16,136/-

7. Vivek Pareek

Lecturer 3 years Degree in Hotel Management

31.07.80 12.08.09 8000-275-13500,+85% DA + 5% HRA Basic - 9375

18,281/-

8. Anthony Lobo

Lecturer 3 years Degree in Hotel Management

26.09.83 07.07.09

8000-275-13500,+90% DA + 5% HRA Basic 8825/-

17,208/-

9. Rajiv Kumar Lecturer MHM; B.A.; PGDCA; Diploma in ECE, Diploma in Computer

30.04.81 18.01.09

8000-275-13500,+90% DA + 5% HRA Basic 8000/-

15,600/-

10.

Keshav Kalia

Lecturer

4 years Degree in Hotel Management

19.08.86 07.07.09 8000-275-13500,+90% DA + 5% HRA Basic - 8000

15600/-

11. Catherine

Lecturer

4 years Degree in Hotel Management

22.03.83 10.07.09 8000-275-13500,+90% DA + 5% HRA Basic - 8000

15600/-

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12.

Madhuri Aggarwal

Lecturer

Masters in Business Administration, B.A.

20.09.86 13.07.09 8000-275-13500,+90% DA + 5% HRA Basic - 8000

15600/-

I. FACULTY v Branch wise list faculty members:

· Permanent Faculty 12· Visiting Faculty -· Adjunct Faculty -· Guest Faculty· Permanent Faculty: Student Ratio 1:15

v Number of faculty employed and left during the last three years: 18 faculties employed and 6 faculty left ( 3rd year of operations)

1. Name : Mrs. Sonali Sinha

2. Date of Birth : 18th Nov 1973

3. Educational Qualification

B.Tech (Hotel Mgnt & Catering Technology)Nagpur University,

M.Tech (Hospitality Mgnt) Nagpur University,

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Pursuing Phd.( Tourism)

Diploma in French ( Nagpur university)

PGDBA – CRM, Symbiosis, Pune.

4. Work Experience

Teaching : 4 years

Research : 2 years

Industry : 13 years

Others : 5 years

5. Area of Specializations:- Rooms division, Bakery, Communications, Marketing.

6. No. of papers published in National Journals:- 8

International Journals:- 4

Conferences:- 4

7. Projects Carried out :- 3

8. Research Publications :- 3

9. No. of Books published with details :- 1

1. Name Arvind Bhardwaj

2. Date of birth 1st October 1977

3. Educational qualification MTM; DHTM

4. Work experience Teaching: 5 year

Research: Nil

Industry: 4 year

Others: 3 Years

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5. Area of specialization Front Office

6. Subjects teaching at Under Graduate Level: Front office

Post Graduate Level: Nil

7. Research Guidance No. of papers published Nil

National Journals: Nil

International Journals: Nil

Conferences: Nil

8. Projects carried out Nil

9. Patents Nil

10. Technology transfer Nil

11. Research Publications Nil

12. No. of books published with details Nil

1. Name Mrs. Roopali Dame

2. Date of birth 18th July 1977

3. Educational qualification a) 4 years Degree in Hotel Management & Catering Technology

b) M. Tech. in Hospitality Management

4. Work experience Teaching: 7 years

Research: Medical Tourism in Nagpur City

Industry: 1 year

Others: Nil

5. Area of specialization Food and Beverage Production

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6. Subjects teaching at Under Graduate Level: Food and Beverage Production



National Journals: 2


Conferences: 2

8. Projects carried out

9. Patents Nil




1. Name Amit Gupta

2. Date of birth 21st August 1977

3. Educational qualification 3 year Diploma in Hotel Management


Research: Nil

Industry: 6 years

Others: Nil

5. Area of specialization F & B Service, F & B Controls

6. Subjects teaching at Under Graduate Level: Food and Beverage Service


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Conferences: Nil

8. Projects carried out Set up of various F&B outlets.

9. Patents Nil




1. Name Kuldeep Yadav

2. Date of birth 3rd July 1981

3. Educational qualification 3 year Diploma in Hotel Management

B.A.


Research: Nil

Industry: 3 year

Others:

5. Area of specialization House Keeping

6. Subjects teaching at Under Graduate Level: House Keeping





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Conferences: Nil


9. Patents Nil




1. Name Vishal Gawande

2. Date of birth 5th March 1982

3. Educational qualification 4 year Degree in Hotel Management


Research: Nil

Industry: 4 year

Others: Nil

5. Area of specialization Food Production

6. Subjects teaching at Under Graduate Level: Food Production





Conferences: Nil


9. Patents Nil

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1. Name Arun Sharma

2. Date of birth 2nd May 1984

3. Educational qualification B Sc B Ed, M Sc. ATHM

4. Work experience Teaching: 2 Years

Research: Nil

Industry: 1 year

Others: Nil

5. Area of specialization Tourism Management

6. Subjects teaching at Under Graduate Level: Tourism, Food Science



National Journals: 1


Conferences: 2


9. Patents Nil



14


1. Name Vivek Pareek

2. Date of birth 31st July 1980

3. Educational qualification 3 years Degree in Hotel Management

4. Work experience Teaching: Nil

Research: Nil

Industry: 5 years

Others: Nil

5. Area of specialization Front Office

6. Subjects teaching at Under Graduate Level: Front office





Conferences: Nil


9. Patents Nil




15

1. Name Anthony Vincent Lobo

2. Date of birth 26th September 1983



Research: Nil

Industry: 5 years

Others: Nil

5. Area of specialization Food Production

6. Subjects teaching at Under Graduate Level: Food Production





Conferences: Nil


9. Patents Nil




16

1. Name Rajiv Kumar

2. Date of birth 30th April 1981

3. Educational qualification Masters in Hotel Management; B.A.; PGDCA; 3.5 Years Diploma in ECE, 2 Years Diploma in Computer

4. Work experience Teaching: 2 Years

Research: Nil

Industry: 1 year

Others: Nil

5. Area of specialization Housekeeping

6. Subjects teaching at Under Graduate Level: Hotel Engineering, Computers





Conferences: Nil


9. Patents Nil




1. Name Keshav Rishi Kalia

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2. Date of birth 19th August 1986

3. Educational qualification 4 years Degree in Hotel

Management

4. Work experience Teaching: 2

Research: Nil

Industry: Nil

Others: Nil

5. Area of specialization F & B Service

6. Subjects teaching at Under Graduate Level: F & B Service





Conferences: Nil


9. Patents Nil




1. Name Catherine

2. Date of birth 28th March 1986


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4. Work experience Teaching: 1 Year

Research: Nil

Industry: Nil

Others: Nil

5. Area of specialization Housekeeping

6. Subjects teaching at Under Graduate Level: Housekeeping; Food Science & Nutrition





Conferences: Nil


9. Patents Nil




1. Name Ms. Madhuri Aggarwal

2. Date of birth 20.09.86

3. Educational qualification Masters in Business Administration


Research: Nil

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Industry: 1 year

Others: Nil

5. Area of specialization Management

6. Subjects teaching at Under Graduate Level: Accounts





Conferences: Nil


9. Patents Nil




VII. PROFILE OF DIRECTOR/PRINCIPAL WITH QUALIFICATIONS, TOTAL EXPERIENCE, AGE AND DURATION OF EMPLOYMENT AT THE INSTITUTE CONCERNED

3. Name : Ms. Sonali Sinha

4. Date of Birth : 18th Nov 1973

5. Educational Qualification: :

- B.Tech (Hotel Mgnt & Catering Technology)Nagpur University, M.Tech (Hospitality Mgnt) Nagpur University, Pursuing Phd.( Tourism) Shimla University , Diploma in French ( Nagpur university)

PGDBA – CRM, Symbiosis, Pune.

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6. Work Experience - Teaching : 4 years- Research : 2 years- Industry : 13 years- Others : 5 years

7. Area of Specializations:- Rooms division, Bakery, Communications, Marketing.

8. No. of papers published in - National Journals:- 8- International Journals:- 4- Conferences:- 4

9. Projects Carried out :- 3

10. Research Publications :- 3

11.No. of Books published with details :- 1

WORK LOAD OF FACULTY

Sr. No.

Name Designation

No. of Subject

Lecture

Total

1. Arvind Bhardwaj A. P. 2 8 16

2. Roopali Dame A. P. 2 6 12

3. Amit Gupta Sr. Lecturer 2 6 12

4. Kuldeep Yadav Sr. Lecturer 2 6 12

5. Vishal Gawande Sr. Lecturer 2 6 12

6. Arun Sharma Lecturer 2 6 12

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7. Vivek Pareek Lecturer 1 8 8

8. Anthony Lobo Lecturer 1 6 12

9. Rajiv Kumar Lecturer 1

10. Keshav Kalia Lecturer 1

11. Catherine Masih Lecturer 1

12. Madhuri Aggrawal

Lecturer 1

VIII. FEE v Details of fee, as approved by State fee Committee, for the In-

stitution.As per Punjab Technical University and State Government norms.

v Time schedule for payment of fee for the entire programme.Fee is charged semester wise within first fortnight of each semester.

v No. of Fee waivers granted with amount and name of students.Fee discount is given to 3 students

1. Bhupinder Sharma Brother/sister studying in the same

Institute.

2. Raman Parmar – Economically backward class student

3. Avinash Jaggi – Economically Backward Class Student

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v Number of scholarship offered by the institute, duration and amount

No. of Scholarship – There is no fixed number of scholarship any number of students can get scholarships by showing their merits in academics, sports as well as on compassionate grounds for students whose brother /sisters are studying in the same college/ or, those who have lost their father.

The duration of scholarships for the total period of their stay in the College after the award of fellowship unless/until his performance becomes poor in some subsequent semester. The total amount can also not be fixed as the amounts of the scholarships are flexible varying between 25% of tuition fee to 75% of tuition fee.

v Criteria for fee waivers/scholarship.The institution proposes the following scholarship

AT ENTRY LEVEL

Equivalent to 75% of Tuition fee -1st/2nd/3rd rank holders of the concerned University/board

Equivalent to 40% of Tuition fee - “A” certificate holders in the sports that are recognized by concerned Uni. /Board.

Equivalent to 25% of Tuition fee - State winner/Runner up in the sports that are recognized by concerned Uni./Board.

FEE CONCESSION

25% of Tuition fee Physically challenged student

25% of Tuition fee Brother/sister of a student

studying in the same Institute.

25% of Tuition fee Student whose father is not

alive.

v Estimated cost of boarding and Lodging in Hostels.

Rs.40,000 per student per annum both of Boarding and Lodging

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IX. ADMISSIONv Number of seats sanctioned with the year of approval.

BHMCT 60 seats (2007) BHMCT 60 seats (2008) BHMCT 60 seats (2009)

v Number of students admitted under various categories each year in the last three years. 2007 – 08 30 students2008 – 09 60 students2009 – 10 60 students

(All admissions are direct as per the norms of the University)

v Number of applications received during last two years for admission under Management Quota and number admitted. N/ A

X. ADMISSION PROCEDURE v Mention the admission test being followed, name and address of the

Test Agency and its URL (website). Direct Admissionsv Number of seats allotted to different Test Qualified candidates

separately [AIEEE/CET (State conducted test/University tests)/Association conducted test] N/A

v Calendar for admission against management/vacant seats: N/A- Last date for request for applications. - Last date for submission of application.- Dates for announcing final results. - Release of admission list (main list and waiting list should be

announced on the same day)- Date for acceptance by the candidate (time given should in no

case be less than 15 days)- Last date for closing of admission.

v Starting of the Academic session:17/08/2009

v The policy of refund of the fee, in case of withdrawal, should be clearly notified.

Refund of Admission Fee:

1. The admission fee will be refunded as per Univ. /Board rules, if the student leaves the Institute before the close of admission through Univ. /State Board counselling.

Refund of Hostel/Transport Fee:

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2. Only 75% of Hostel/Transport fee will be refundable in case the student leaves the institute/facility within 30 days from the date of the admission or payment of Hostel/Transport dues.

3. Only 50% of Hostel/Transport fee will be refundable in case the student leaves the institute/facility within 60 days from the date of the admission or payment of Hostel/Transport dues.

4. If the student leaves the Hostel/discontinue transport facility within 30 days from the date of admission or payment of hostel/transport fee, 75% of the fee paid will be refundable at the end of the current semester or will be adjustable against bus fee/hostel as the case may be.

Refund of Security:

5. All kinds of security of the continuing/ongoing student will be refundable only after the completion of degree/diploma courses.

XI. CRITERIA AND WEIGHTAGES FOR ADMISSIONv Describe each criteria with its respective weightages i.e. Admission

Test, marks in qualifying examination etc. :- Criteria for admission in the course is taken as per PTU & State Govt. normsMention the minimum level of acceptance, if any. :- As per Punjab

Technical University Norms

v Mention the cut-off levels of percentage & percentile scores of the candidates in the admission test for the last three years. N/A

v Display marks scored in Test etc. and in aggregate for all candidates who were admitted. N/A Direct admissions

Item No I - XI must be given in information brochure and must be hosted as fixed content in the website of the Institution.

The Website must be dynamically updated with regard to XII–XV.

XII. APPLICATION FORM v Downloadable application form, with online submission possibilities.

XIII. LIST OF APPLICANTS N/A DIRECT ADMISSIONSv List of candidates whose applications have been received along with

percentile/percentage score for each of the qualifying examination in separate categories for open seats. List of candidates who have applied along with percentage and percentile score for Management quota seats.

XIV. RESULTS OF ADMISSION UNDER MANAGEMENT SEATS/VACANT SEATS N/Av Composition of selection team for admission under Management

Quota with the brief profiles of members (This information be made available in the public domain after the admission process is over)

v Score of the individual candidates admitted arranged in order of merit.

v List of candidates who have been offered admission.

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v Waiting list of the candidates in order of merit to be operative from the last date of joining of the first list candidates.

v List of the candidates who joined within the date, vacancy position in each category before operation of waiting list.

XV. INFORMATION ON INFRASTRUCTURE AND OTHER RESOURCES AVAILABLE

LIBRARY: Ø Number of Library books/Titles/Journals available (programme-wise) :-

Books – 3600Titles – 1029 Journals - 13

Ø List of online National/International Journals subscribed.:-

Printed Journals National 11 nos International 2 nos

Ø E-Library facilities :- Available LABORATORY:

Following is the list of Equipment installed in our various labs.

BASIC TRAINING KITCHEN

SR. NO ITEM SPECIFICATION NOS.

1. Cooking Rang 4 Burners + oven+ Griller 15

(Pigeon)

2. Worktables (S.S) 15

3. High Pressure Burner Mongia & Co 01

4. Salamander (Small) 01

5 Deep Frizzier Mongia & Co02

6. Grinder (Wet Masala) 01

7. Mixer Unichef 01

8. Refrigerator LG 01

9. Water Cooler Mongia & Co01

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10. Water Boiler Megastar03

11. Water Purifier Aqua guard 01

12. Hand Blender 01

13. Gas Bank with Cylinder 10

14 Fly Catcher 02

15 Air Curtain Everon 02

16. Micro Wave I.F.B. 01

17. Pizza oven 01

COOKING UTENSILS


1. Patila (Steel) 9” 15

2. Patila (Aluminum) 10 Liters 02

3. Ladle 16” 06

4. Laddle S.S. 15

5. Chopping Board (Small) 15

6. Masala Dani 9*1 01

7. Colander Board (Steel) 11

8. Container (Steel Big) 04

9. Container (Steel Small) 05

27

10. Measuring Spoon 15

11. Chef. Knife (Small) 02

12. Patila Aluminum No.2 15

13. Patila Aluminum No.3 15

14. Chinese Kadchi 01

15. Fry Pan 15

16. Frying Spoon11

17. Gas Lighter 15

18. Chakla15

19. Carving Knife 02

20. Knife Set 01

21. Dosa Tawa 02

22. Kadhai (Alminium) 15

23. Ladal (Small)15

24. Palta 15

25. Wooden Spoon 15

26. Rice Plate 03

27. Rolling Pin (Big) 05

28

28. Slicer 11

29. Spoon Steel 10

30. Masala Dani 12*1 01

31. Lemon Squeezer 15

32. Sieve 11

33. Rolling Pin 15

34. Steel Bowl S.S. 15

35. Mug S.S. (Small) 15

36 Mug S.S. (Medium) 15

37. Mug S.S. (Large)15

38. Sauce Pan 15

39. Tongs 15

40. Grater 15

41. Chimta 15

42. Potato Masher 15

43. Patila (Aluminum) 08 Liters 02

44. Tawa 10” 15

45. Tray 16*22 01

46. Cass roll 04

47. Conical Strainer 06-no.

48. Pressure Cooker 01

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49. Kadhai Alminum 10-litre02

50. Deep Tray 15

51. Peeler 15

52. Dust Bin (Big)04

53. Clipper 02

54. Steel Drum 30-Kg 04-no.

55. Steel Drum 10-Kg 06-no

56. Plastic Container 5.5 litre 12-no.



59. Garbage bag 5-Kg

FURNITURE


1. Lecturer Table 06

2. Executive Chair 10

3. Almirah 02

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MODEL GUEST ROOM


1. Single Bed with head Board 02

2. Table Lamp 02

3. Dressing Mirror 01

4. Writing Table 01

5. Sofa (Single Seater) 02

6. Glass Table (Rectangle) 01

7. Ward Robe 01

8. Bed Side Table 01

9. Writing Chair 01

10. Armoire 01

11. Wall Picture 01

FRONT OFFICE LAB


1. Reception, Cash, Information Counter 01

2. Lobby Managers Desk 01

3. Mail & Key Rack 01

4. Computer P-4 01

5. Bell Desk 01

6. Reservation Desk 01

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7. Guest relation’s Desk 01

8. Chairs 06

COMPUTER LAB


1 Computer System P –4, 2.6Ghz 22

C.P.U and U.Ps 40GB HDD,1.44 FDD

Scroll Mouse, Multimedia

Key Board, 15” Monitor,

128 MB Ram

2. Computer Table With Key Board Slot 26

3. Computer Chairs Executive Chairs 30

ACCOMMODATION LAB

Sr. No. Item SpecificationNos.

1. Big Table 02

2. Chairs 15

3 Arial 500gms 02s

4 Bucket 10

5 Big Towels 02

6 Bud Vase 01

7 Bed Sheet 06

10. Bath Towel 06

32

11. Blanket 02

12. Black Phenyl 01-Litre 03

13. Bed Cover 02

14. Brasso 05

15. Glass Cleaner 500-ml06

16. Cotton08 Packs

17. Carpet Brush Soft 12

18. Floor Broom (Soft) 08

20. Dust Bin 05

21. Duster 48

22. Dettol Soap Liquid 2 Liters

23. Duster Yellow 4 dozens

24. Dust Pan 20

25. Duster 22” * 22” 48

26. Dust Pan with Brush 01

27. Wiper 06

33

28. Glass Wiper 05

29. Multi Purpose Cleaner 5-Litre03

30. Floor Scrubbing Brush 06

31. Floor Dust Mob 02-Dozen

32. Guest Soap 10

33. Hanger 12

34. Hand Towel 10

35. Harpic Toilet Cleaner 10 Bottles

36. Laundry Bag 05

37. Nylon Scrubber 24

38. Odonil 06 Boxes

39. Pine Oil 5-Litre01

40. Pizza mob 04

41. Toilet Brush 12

42. Pillow 02

43. Rin Advance 500gm

44. Surf Excel 500gm

34

45. Shampoo Pouch 06

46. Plastic Mug 20

48. Silvo 05

49. Shoe Shine Strips 200

50. Wheel Powder 5 Packets

51. Soap Liquid 02 Liters

52. Toilets Roll 20

53. Cobweb Brush10

54. Corner Brush10

55. Upholstery Brush09s

56. Carpet Brush12

57 Stick Broom 10

58 Room Freshener 300-Ml 05

59 Glass Cleaner 5-Litre 02

60 Synthetic Cobweb 04

61 Garbage Bag 1-Kg 02

35

62 Steel Scrubber 1-Dozen

63 Brass & Silver Letters Pkt. 04

64 Plastic Caddy 01

65 Big table 02

66 Chairs 15

67 Press table 02

68 Washing Machine (Domestic) 01

69 Dryer 01

70 Almirah 01

71 Single Disc Machine 01

72 Wet & Dry Vacuum Cleaner 01

73 Cloth Stand 01

74. Planter S.S. 10

36

TRAINING RESTAURANT


1. Service tray 10

2. Serving Fork 02Dozen

3. Serving Spoon 02Dozen

4. Desert Knife 04Dozen

5. Fish Knife 03Dozen

6. Fish Fork 02Dozen

7. Pastry Tray 02

8. Butter Knife 06pcs.

9. Tom Collins 04Dozen

10. Salver 16” 06

11. Ice Bucket with Stand Bucket 03

12. Sugar Tongs 06 pcs.

13 Ice Tray 06 pcs.

14. Wine Holder 02 Pcs.

15. Cocktail Shaker 02 pcs.

37

16. Toast Rack 02 pcs.

17. Menu Stand 08 pcs.

18. Finger bowl 06 pcs.

19. Water Jug 06 pcs.

20. Sauce Boat 02 pcs.

21. Fruit Basket 01 pcs.

22 Wine Chiller with Stand 01 pcs.

23 Wine Opener 02 pcs.

24. Beer Glass 10 pcs.

25. Beer Mug 02-Dozen

26. AP Wine glass01-Dozen

27. Cup BC 06-Dozen

28. Martin Glass 2-Dozen

29. Fruit Straw 95 pcs.

38

30. Nut Cracker 01 pcs.

31. Flask S.S. 04-no.

32. Coffee Pot 2CC 02-Set

33. Ribbed Straw 100 pcs.

34. Soup Bowl 06 pcs.

35. Sugar Pot 02 pcs.

36. Soup Spoon 12 pcs.

37. Cruet Set 18-Set

38. Starrier Cocktail 100 pcs.

39. Tea Strainer 02 pcs

.40. Tea Set 2CC 4-Set

41. Tea Set 4CC 4-Set

42. Water Gobblet01Dozen

39

43. White Wine Ocean01Dozen

44. Water Glass 12 pcs.

45. Beer Goblet 02-Dozen 46. Parfait gass

01Dozen

47. Champagne Saucer04-Dozen

48. High Ball Glass 120 pcs.

49. Liquor Glass 12 pcs.

50. Pilsner02-Dozen

51. Rose wine Glass (Big)12 pcs.

52. Red wine Glass (Small) 12 pcs.

53. Roli Poli Glass 02-Dozen

54. Rose wine Glass (Small) 24

55. Champagne Flute 02-Dozen

56. Champagne Tulip 02-Dozen

57. New White Wine Glass 02-Dozen

40

58. 6-AHB Glass 1-Box

59. Tequila Shoot 01-Dozen

60. White Wine Small 01-Dozen

61. Brandy Balloon 02-Dozen

62. Liquor Glass 01-Dozen

63. Old Fashioned Glass02-Dozen

64. Decanters (Large) 6-pcs.

65 Decanters (Small) 01-Dozen

66. Napkin Holder

67. Bread Basket12

68. Chaffing Dish06-Set

69. Butter Dish 06

70. Decanter Crystal 1-Pcs.

71. Coffee Pot 4CC 02-Set

72. Signage’s 04-No.

73. Pedal Bin 01-No.

41

74. Card Holder 02-No.

75. Doily Foil 4” 04-pcs.

76 Doily Foil 6 1/2” 04-pcs.

77. Tray Marble 06-no.

78. B/F Platter 12” 12-no.

79. B/F Platter 14” 06-no.

80. Plate Warmer01-no.

81. Tea Spoon 05-Dz.

82. A/P Spoon 10-Dz.

83. A/P Fork 10-Dz.

84. Soup Spoon 5-Dz.

85. Dessert Knife05-Dz.

86. Coffee Spoon02-Dz.

87. Chiller Prince01-No.

42

88. Dessert Fork03-Dz.

89. Dessert Spoons 03-Dz.

90. Tin Cutter 15-no.

91. Full Plate 4-mm 36

92. Bowl 4 1/2 72

93 Soup Bowl 72

94. Quarter Plate AC 36

95 Full Plate Bone China 9-Dz

96 Half Plate 9” 04-Dz.

97. Quarter Plate Bone China 7”09-Dz.

98. Saucer B/C 09-Dz.

99. Soup Bowl BC 06-Dz.

100. Tooth Pick Stand 02-Dz.

101. Straw Holder 02-Dz.

102. Ash Tray 10-No.

103. Chinese Bowl 5 ½” BC 02-Dz.

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104. Chinese Bowl 6” BC 03-Dz.

105. Coffee Cup BC 03-Dz.

106. Coffee Saucer BC 04-Dz.

107. Tea Set B/C H/W 4CC 01-Set

108. Tea Set B/C H/W 6CC 06-Set

109. Chinese Soup Bowl 4 ½” BC 05-Dz.

110. Vegetable Bowl 04-Dz.

111. Measuring Glass 15-Pcs.

112. Egg Cup C/P 03-Pcs.

113. Signage Veg./ N/Veg. 02-Pcs

114. Electrical Kettle 01-no.

115. Water Camphor 02-no.

116. Liquid Soap Dispenser 02-no.

117. V-Card holder S.S. 01-no.

118. Caraffe Borosil 02-no

119. Candy Tray 02-set

120. Soga Kicho bowl 04-no.

121. Salt n Pepper 20-Sets

122. Egg Cup 06-no.

123. 6” Serving Bowl 1-no.

44

Quantity Food Kitchen

SR. NO ITEM SPECIFICATION

1. Exhaust Hood System2. Gas pipelines from the gas bank3. Steel Cupboard with lock 1 no.4. Faculty table 1 no.5. Faculty Chair 1 no.6. Indian Range ( 3 burners) 1 no.7. Indian Range ( 2 burners) 1 no.8. Heavy Iron tawa 1 no.9. Tandoor 2 nos10. Work Station with drawers 5 Feet SS 5 nos11. Bain Marie ( 3 dish) 1 no12. Deep Fat Fryer ( 1 compartment) 1 no13. Mixer Grinder 1 no14. Electric blender 1 no15. Electric Mincer 1 no16. Manual Mincer 1 no17. Sil Batta 1 large18. Kundi Sota 2 nos19. Gyser 2 nos20. Air Curtain 2 no21. Steel sinks big size 6 nos22. White Board 1 no23. Acrylic Plates 3 doz.24. Acrylic bowls 3 doz25. Spoons 3 doz26. Iron Kadhai 1no ( large)

45

27. Aluminium Kadhai ( large) 1 no28. Iron Palta long handle 2 nos29. Iron Palta short handle 2 nos30. Colanders 2 nos31.Aluminium Pots Patila ( 25 kg capacity) 3 nos32. Aluminium Patila heavy ( 50 kg capacity) 2 nos33. Brass patila ( 25 kg capacity) 1 no.34. Potato peeler 1 no35. Wooden Heavy Chopping Boards 2 nos36. Soup Strainers ( heavy) 2 nos37. Soup Sieves 12 nos38. Fry Pans ( heavy Copper base, Large ) 2 nos39. Fry pans ( Iron Large) 2 nos40. Chinese ladle 2 nos41. Can / Tin Opener 2 nos42. Rolling Pins ( Large) 243. Dal Komcha ( wooden) 1 nos44. Aluminium Trays ( Large ) 6 nos45. Aluminium trays ( small) 6 nos46. Aluminium Basin 12 nos47. Frying ponies ( large ) 2 nos48. Frying Ponies ( small) 2 nos49. Beaters ( large ) 2 nos50. Graters ( large ) 2 nos51. Steel mugs large 2 nos52. Tandoor Skewers 12 nos53. Tandoor Roti Skewers 12 nos54. Rumali Tawa 2 nos55. Butcher knife 2 nos56. Laddle 5 nos

ADVANCE TARINGING KETCHEN Requirement per two students:

46

SR.NO

ITEM QUANTITY

01 Work table 90x60x85cm height, with one under shelf and lockable darw

1 no.

02 Gas cooking range (with 3 LP and 1 HP burner)

1 no.

03 Table equipment As per list

04 Untensils -do-

05 Sink with DB 1 no.

06 Common equipment As per list

Table Equipment (each):

SR.NO

ITEM QUANTITY

01 Meat knife 01 no.

02 Fillet knife 01 no.

03 Paring knife 01 no.

04 Chinese knife 01 no.

05 Scooper( parisienne) 01 no.

06 Peeler 01 no.

07 Beater 01 no.

08 Small whisk 01 no.

09 Greater 01 no.

10 Round spoon 02 nos.

11 Flat spoon 01no.

12 Slicer 01no.

13 Perforated round spoon (frying spoon)

01no.

14 Strainer S.S 01no.

15 Rolling pin, wooden 01no.

47

16 Chopping board, wooden 01no.

17 Tongs 01no.

18 Palate knife(small) 01no.

19 Steak hammer 01no.

20 Roasting work 01no.

21 Wooden spoon 01no.

22 Measuring Jug (1/2 lit) 01no.

23 Conical strainers SS 01no.

24 Egg slicer 01no.

25 Piping baf/nozzele 01no.

26 Lime squeezer 01no.

27 Potato smasher S.S 01no.

28 Tray (18’’x12’’x2”) 24nos.

29 Scissor 3nos.

30 Mortar and pislte(small) 3 nos.

31 Brush and basting 6nos.

Pots and Pans per Work Table:

SR.NO

ITEM QUANTITY

01 Brass degchi with lid-12”dia. 01no.

02 Brass degchi with lid-10”dia 01no.

03 Brass degchi with lid-8’dia. 01no.

04 SS degchi with copper bottom-12”dia 01no.



07 Brass thali-16”dia and 12”base 01no.

08 Sauce pan brass-8”dia 01no.

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09 Frying pans-8”dia MS 01no.

10 Sauté pans-10”dia MS 01no.

11 Omelette pan-08”dia copper 01no.

12 Braising pan with lid copper 01no.

13 Griddle(tava) with handle 01no.

14 Colander SS 08” dia copper 01no.

15 Moulds (different types) Barquettes, Tartlette, Flat Jelly,Muffins, Sacarin, Baba.

16 Pie Dish aluminium 02 nos.

17 Small karai 10nos.

Crockery and Cutlery:

SR.NO

ITEM QUANTITY

01 Large plate As per Requirement

02 Half plate As per Requirement

03 Side plate As per Requirement

04 Soup plate As per Requirement

05 Soup cups As per Requirement

06 Salad bowl As per Requirement

07 Salad dish As per Requirement

08 Katori SS As per Requirement

09 Glass Bowl 2lits As per Requirement

10 Dessert spoon As per Requirement

11 Tea spoon As per Requirement

12 Dessert fork As per Requirement

13 Large fork As per Requirement

14 Large spoon As per Requirement

49

Common Equipment:

SR.NO

ITEM QUANTITY

01 Traulsen 1400lits 01 no.

02 Bratt pan 80lits 01 no.

03 Pasta machine 01 no.

04 Food processor 01 no.

05 Deep fat fryer- 2 copt (05 lits each) 01 no.

06 Potato peeler 01 no.

07 Dough mixer 01 no.

08 Large demonstration table 01 no.

09 Salamander 01 no.

10 Convection oven 01 no.

11 Bone saw 01 no.

12 griddle 01 no.

13 Asia kitchen machine 04nos

14 Hand blender 04nos

15 Weighting machine (Braun) electronic

01no.

16 Colander 01no.

17 Stock pot (30 lits) 02nos.

18 Stock pot (20 lits) 02nos.

19 Soup ladles 06nos.

20 Oven trays SS with coller 24nos.

21 Baking trays GI 24nos.

22 Eight slices toasters 24nos.

23 Microwave oven 01no.

24 Combi steamer 01no.

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25 Butchers block 04nos.

26 Vacumizer 01no.

27 Cook chill holders/Blast Freezer 01no.

28 Tandoor medium gas 01no.

29 Barbeque GI with 8 seekhs 01no.

30 Meat thermometer 01no.

31 Insecticutor 03nos

32 Mixer cum grinder 01no.

33 Infrmatic griller 01no.

34 Racks 06nos.

35 Wooden spatula 12 nos.

36 Casserole 12nos.

37 Fish poaching 3nos.

Larder Section (Garde Manger):

SR.NO

ITEM QUANTITY

01 Mincing Machine 01no.

02 Choppers 03nos.

03 Blenders 01no.

04 Chopping Boards 03nos.

05 Potato peeler(electric) 01no.

06 Cold cuts Platters 02nos.

07 Plastic containers(carets) 03nos.

08 Working tables 02nos.

09 Deep Freezer 01no.

51

10 Platter (mirror coated),for presentation

02nos.

Dining Hall


1. Tables 3’ x 5’ 6 nos2. Stacking Chairs 36 nos3. Frills ( readymade) 8 nos4. Table cloths 12 nos5. Chair covers 50 nos6. Ribbons ( Satin ) 50 nos7. Serviettes 50 nos8. Water cooler 1 no.9. Plate rack 3 nos10. Acrylic glasses 50 nos

52

BAKERY LAB


1. Bread Knife big 4 nos 2. Mixing Bowl SS Large 15 nos3. Bread Mould (Jumbo) 12 nos4. Bread Moulds Std 12 nos 5. Dough Cutter 6 nos6. Cookies Cutter 4 sets7. Piping Bag with Nozzle 12 sets ( 1 big & 1 small)8. Measuring Jug 16 nos9. Measuring Spoon 16 sets10.Scrapper 6 nos11.Pizza Cutter 4 nos12.Wire Whisk (big) 15 nos13.Baking Tray (Large Height ) 15 nos14.Baking Tray (Large) 15 nos15. Baking Tray (Small) 15 nos16.Revolving Cake Stand 2 nos17.Cake Mould round (Big) 6 no18.Cake Mould Round (Small) 6 no19.Cake Mould Square (Big 6 no20.Cake Mould Square (Small) 6 no21.Weighing Machine 5 kg 1 no22.Pallete Knife ( 2 big, 2 small) 4 nos

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23.Doughnut cutter 6 nos24.Muffin moulds ( 12 moulds) 15 trays 25.Madelien moulds 8 doz26.Tart cases 10 doz27.Pie dish 15 nos28.Jelly mould 15 nos29.Ring mould 15 nos30.Wooden spatula 15 nos31.Rubber spatula 15 nos32.SS patila 8” 15 nos33.SS Patila 10” 15 nos34.Spring beater 30 nos35.Sieve 2 sets36.Bun rings 12 nos37.Pastry brush 2 nos

The institute has a state of art infrastructure & it is fully equipped to conduct practical classes as per the syllabus. However to give on job practical

54

training, the institute has tied up with local hotels & restaurants where the students go periodically for short term training programs

Hotel Aroma Classic

Hotel Maya Palace

Hotel Taj

Silver Service Caterers

COMPUTING FACILITIES:

55

Ø Number and Configuration of Systems :- 45 ( P IV Lenovo ) Ø Total number of systems connected by LAN :- 45Ø Total number of systems connected to WAN :- 45Ø Internet bandwidth :- 2 Mbps Internet Bandwidth is available 24X7.Ø Major software packages available :- Fidelio, Attendance , Shawman,

POS, PMS, Maya.Ø Special purpose facilities available

V LIST OF FACILITIES AVAILABLE:

1. Games and Sports Facilities:S.No DESCRIPTION Qty

1 HOCKEY FIELD 1

2 VOLLAYBALL COURT 1

3 INDOOR GYMNASIUM HALL 1

4 INDOOR BADMINTON COURTS 2

56

5 INDOOR TABLE TENNIS TABLES 2

6 LAWN TENNIS COURT 1

7 VARIOUS RECREATIONAL INDOOR ACTIVITIES 1

8 BASKETBALL COURT WITH FLOOD LIGHT 1

9 TABLE TENNIS TABLES 2

10 DISCUSS THROW

11 SHOT PUT

12 HORSE RIDING (PROPOSED)

13 SWIMMING POOL (PROPOSED)

2. Extra Curriculum Activities:For complete holistic development it is imperative that students actively

participate in extra curricular activities. During the academic schedule a number of extra curricular activities like ODC’s, Theme parties, events etc are organized. The students are expected to participate in the activities for the development of desirable traits. A few committees are formed to support the activities. These committees shall consist of students and one faculty member to guide them.

Cultural Club- Responsible for organizing of the various cultural events in the institute.

The maintenance and updating of the notice boards within the in-stitute.

Organising Club: - Responsible for the general organization of the events, their planning, and execution and scheduling

Food & Beverage Club- Responsible to cater the requirement for all the functions to be held within and outside the Institution and to participate in the various competitions.

Food Production Club- Responsible to cater the requirement for all the functions to be held within and outside the Institution and to participate in the various competitions.

57

Editorial Board: - Responsible for the publication of the annual magazine “Prestine”. Committee will be constituted comprising of faculty members & students.

Out Door Catering- To enhance the skills of the students. Regular ODC’s are organized through the institution in reputed Hotels.

3. Soft Skill Development Facilities: Soft skills are imbibed in the students through various group activities.

Team work, leadership, innovation, optimism, creativity, positive approach is encouraged through project works and skill development programmes. Effective communication is developed at various levels. Oral and written communication is developed through – presentations, mock interviews, group discussions, project making etc. The ability to organize, creativity, innovation tem work is encouraged through extra curricular activities. Intellectual caliber is hunted through Brain Teasing Test, IQ Tests. Special seminars are organized to soft skills, personality development and art of living.

4. Number of Classrooms and size of each:3 Classroom with 73 Sq.m area

5. Number of Tutorial rooms and size of each:2 tutorial room with 48 Sq.m area.

6. Number of laboratories and size of each:

Front Office lab :- 250 Sq.m area

Housekeeping Lab :- 274 Sq.m area

Basic training kitchen:- 295 Sq.m area

Training Restaurant & bar :- 312 Sq.m area

Computer lab :- 151 Sq.m area

Bakery & Confectionary :- 151 Sq.m area

Advanced Training Kitchen/ Dining Hall :- 256 Sq.m

Quantity Food Kitchen :- 157 Sq.m

7. Number of drawing halls and size of each: Not Applicable8. Number of Computer Centres with capacity of each: Lab

58

9. Central Examination Facility, Number of rooms and ca-pacity of each: Available as per requirements.

10. Teaching Learning process:Teaching is made effective by making use of innovative methodologies .The

highlighting aspects of teaching strategy are –

Lecture method – Lecture method is used by teachers to expound interpretation of important academic issues. They form basis for further questioning and thought. Challenging concepts are made clear with the comprehensive lectures.

Audio Visual aids- Multimedia and Over Head Projectors are used to support teaching in all disciplines. Students are also encouraged to give presentations with the use of audio- visual aids.

Seminars – Students are made to present seminar on the set topics.

Discussions – Discussion on an academic issue is conducted to make students present their viewpoints on the topic. This activity is again confined to small groups in which students interact openly under the guidance of the teacher.

Guest Lectures- Guest lectures by eminent personalities from the educational sphere are arranged .The students are encouraged to interact with these eminent personalities.

Institute Training – Training on many challenging skills will be imparted in the summer training.

Teaching Techniques - Regular assignments are undertaken, marked and the teacher provides feedback. Such assignments equip students to have an insight into the academic problems and practice for handling of topics. Regular class tests as well as surprise tests are conducted to have time-to-time evaluation of student’s performance. Apart from this three sessional tests are conducted on PTU pattern. Topic wise and experiment-based viva voce are conducted regularly.

59

v Curricula and syllabi for each of the programmes as approved by the University.We follow the curricula and syllabi for each of the programme as

given by Punjab Technical University available at their official website: www.ptu.ac.inv Academic Calendar of the University: Available at www.p-

tu.ac.in

Ø Academic Time Table

RAYAT & BAHRA Institute of Hotel ManagementTIME TABLE FOR 3rd SEMESTER

TIME TABLE FOR 1ST SEMESTER

Day 9 - 10 10-11 11 - 12 L

U

N

C

H

1-2 2 - 3 3 - 4

Monday Communication A- F/O Pract.

B-H.KeepingPract.

F & B Hotel.Engg HouseKeeping

Tuesday Communication A-H.keeping Pract.

B- F/ O Pract.

Food Production

Accounts Library/Menu discussion

Wednesday A-Spk. English A- F & B Practical Front Office

Computer

B- Food Production practical

Thursday A- Food Production practical. House-Keeping

Accounts Food Science

B-Spk English B- F & B Practical

60

Days 9 - 10 10-11 11 - 12 1-2 2 - 3 3-4

Monday Front Office

Food & Beverage Control

House Keeping

E Food & Beverage Practical

Front Office

Tuesday Food Production

Food & Beverage

Hotel Accounts

C House Keeping

Practical

FSC

Wednesday Front Office

Practical

Food & Beverage Control

E Soft Skills Computer House Keeping

Thursday Food & Beverage

Hotel Accounts

Food Production

S Bakery Practical

Friday Food Production Practical S Soft Skills Food & Beverage Control

FSC

http://www.ptu.ac.in/

Friday F & B Food Science

Food Production

Front Office

Hotel.Engg Library

Note;- The 5th semester students are gone for industrial training in hotels

Ø Teaching Load of each Faculty 2 Lectures and 2 practical per week.

Ø Internal Continuous Evaluation System and place Regular class tests as well as surprise tests are conducted to have time-to-

time evaluation of student’s performance. Apart from this three sessional tests are conducted on PTU pattern. Topic wise and experiment-based viva voce are conducted regularly.

Ø Students’ assessment of Faculty, System in place. Feed Back system.For each Post Graduate programme give the following: N/A

i. Title of the programmeii. Curricula and Syllabiiii. Faculty Profile

SI Name DESIGNATION

Subject Teaching

1.Ø Brief profile of each faculty.

· Laboratory facilities exclusive to the PG programme

Special Purpose · Software, all design tools in case· Academic Calendar and frame work· Research focus

List of typical research projects. · Industry Linkage · Publications (if any) out of research in last three years out of

masters projects· Placement status· Admission procedure· Fee Structure · Hostel Facilities· Contact address of co-ordinator of the PG programme

Name:Address:Telephone:E-mail:

61

NOTE: Suppression and/or misrepresentation of information would attract appropriate penal action.

62

Documents

Irbihm.rayatbahra.com/mandatory disclosure RBIHM.doc · Web viewSr. No. Name Designation No. of Subject Lecture Total Arvind Bhardwaj P. 2 8 16 Roopali Dame P. 2 6 12 Amit Gupta Sr