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