Hotel Management

The application fee for the BSc in Hospitality and Hotel Administration course at IHM Panipat is Rs. 400 (Rs 300 for SC and BC candidates). The application form cum information brochure will be available from the institute on all working days on payment. Alternatively, candidates can download the admission brochure and application form from the website and submit it to the Principal, along with the fee through demand draft.

Admission to the B.Sc. (Hospitality and Hotel Administration) programme offered by IHM Panipat is done through a centralized entrance test known as NCHMCT JEE. NCHMCT JEE is a centralized entrance test conducted by the National Council for Hotel Management and Catering Technology for admission to B.Sc. (HHA) programs offered by participating institutes.The candidates should have passed 10+2 or equivalent examination in English. The reservations of the seats are according to the rules issued by NCHMCT. The three-year programme is jointly offered by the NCHMCT and IGNOU.

Admission to BSc in Hospitality and Hotel Administration is subject to the condition that a candidate must have passed 12th level from a recognised board with a minimum aggregate of 50% and English as one of the compulsory subjects. Admissions shall be made on the basis of performance in the Entrance Examination Results conducted by NCHMCT JEE. Candidates can apply only with a duly filled application form and fees. Check IHM's official website for further information.

IHM Panipat: Admissions to the Diploma in Food Production programme at IHM Panipat are by direct admission. The institute regulates admissions and in May of each respective year it phases the SC. Candidates should have passed 12th standard with English as one of the subjects. Application on prescribed form with fee of Rs 400/- (Rs. 300/- for SC/ST Candidates) by demand draft.

The approximate salary for the graduates who complete the Diploma in Food Production from IHM Panipat generally lies between INR 2.5 and 4.5 LPA. Job opportunities or placements are given to graduates of this institute as Commis, Chef de Partie, Sous Chef, Executive Chef, etc., in hotels, restaurants, catering houses, and other hospitality units. The institute itself regulates admission to the Diploma in Food Production course in the month of May every year.

Reasons for the great demand for BSc in Hospitality and Hotel Administration at IHM Panipat are the comprehensive course structure it possesses. All practical aspects in food production, service, and management get included in its curriculum. The course gets further leverage from two major associated universities, namely the National Council for Hotel Management and Indira Gandhi National Open University. Assured quality education with fine job prospects in the growing hospitality sector makes the course a favorite among aspirants.

There is no official ranking for BSc in Hospitality and Hotel Administration at SIHM Indore. Placement is something that SIHM has consistently provided, and the highest recruiting companies are Marriott, Radisson, Oberoi, and Hyatt. In NCHM JEE, which took the last round closing rank on which admission was based, has been 6199 in the year 2024.

The definitive rank needed for the admission of the candidate into the programme of BSc in Hospitality and Hotel Administration conducted by SIHM Indore would lie somewhere approximately around 6,199 in NCHMCTJEE. This cut-off, nevertheless, has slightly altered during the recent years and indicates competitiveness at the time of selecting admission.

The entire course tuition-fee for Diploma in Food Production at SIHM, Indore, comes to approximately INR 69,500/-, which also includes the tuition-fee cum hostel charges. Given the other institutes offering somewhat similar courses, the above fee is mediocre hence rather reachable by many students. Generally, SIHM Indore is not too costly regarding the mentioned Diploma course.

Facilities teaching here at SIHM, Indore-Included in the B.Sc. in Hospitality and Hotel Administration-are accomplished professionals whose Head is Dr. Sagar H. Mohite. He carries 18 years of experience in hospitality education. Other faculty members include specialists in Food Production, Tourism, and Housekeeping; many of them have rich experience in the profession and academic qualification. The students very often notice that the faculty members are also very encouraging and knowledgeable in their subject area.