REAEARCH- Teaching Methodology Followed in IHM s of New Delhi

8/2/2019 REAEARCH- Teaching Methodology Followed in IHM s of New Delhi

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Acknowledgement

I owe great thanks to a many people who

helped and supported me during the

research. My deepest thanks to, Ms. Anshu

Singh- the Guide of the project, forguiding and correcting various documents

of mine with attention and care. She has

taken pain to go through the project and

make necessary correction as and when

needed. I express my thanks to thePrincipal of, IHM Pusa, New Delhi,

for extending his support.

I appreciate the coordination by the helpful

teaching faculty of IHM Pusa for their supportand guidance. I would also thank IHM

students without whom this project would

have been a distant reality. I also extend

my heartfelt thanks to my family and well

wishers.


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List of tables, figures

Pattern for NCHMCTJEE written

examination Pg 6

Statistics of the % of teachers using theseteaching methods Pg 14

Assisting aids for development of knowledge

& skills of students.- Pg 22

Officially appreciated teachers at IHM Pusa

List of activities taken place in IHM Pusa

New Delhi, for overall development of

students & teachers Pg 41

Summary of the facilities and services

available in the institute-

facilities and services available in the

institutePg 50


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Introduction

Role of NCHMCT

in hospitality

education.


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Introduction of NCHMCT: -

National Council for Hotel Management and CateringTechnology(Society) was set up in the year 1982 by the Ministry of

Tourism for coordinated growth and development of hospitality

management education in the country

National Council for Hotel Management & Catering Technology

(NCHMCT) is an autonomous body under Ministry of Tourism,

Government of India. The Council centrally regulates academics for B.Sc.

Hospitality & Hotel Administration and eleven other structured courses of

study that are imparted at the existing 21 Central Institutes of Hotel

Management, 12 State Government Institutes of Hotel Management and

18 Private Institutes of Hotel Management affiliated with NCHMCT. Six

Food Craft Institutes located in different parts of the country offer

Diploma Programmes in specific operational areas. All Institutes follow

standardised course curricula prescribed by the Council for different

professional Programmes.

Quality of education and training provided by the Institutes help students

to emerge as professionally qualified personnel for hospitality and otherallied service sectors. The Council has till date trained more than 53,000

Hospitality Managers, Executives and other operational personnel. Its


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alumni from affiliated Institutes occupy key positions in hospitality

industry as well as in teaching institutions both in India and abroad.

B.SC. HOSPITALITY & HOTEL ADMINISTRATION

PROGRAMME (A FULL TIME REGULAR COURSE):-

The Bachelor of Science Programme in Hospitality and Hotel

Administration is offered jointly by the National Council for Hotel

Management and the Indira Gandhi National Open University. The Three-

Year (Six Semester) full time regular course equips students with all the

required skills, knowledge and attitude to efficiently discharge

supervisory responsibilities in the Hospitality sector. The Programme also

involves in-depth laboratory work for students to acquire requiredknowledge and skill standards in the operational areas of Food

Production, Food & Beverage Service, Front Office Operation and House

Keeping. It also provides managerial inputs in Hotel Accountancy, Food

Safety & Quality, Human Resource Management, Facility Planning,

Financial Management, Strategic Management, Tourism Marketing and

Tourism Management.

OPPORTUNITIES FOR HOSPITALITY GRADUATES: -Global growth and development of tourism has opened up innumerable

openings. As a result, the graduating students can look forward to career

opportunities as;

Management Trainee in Hotel and hospitality industry;

Kitchen Management/Housekeeping Management positions in Hotels

after initial stint as trainee;

Flight Kitchens and on-board flight services;

Indian Navy Hospitality services;

Guest/Customer Relation Executive in Hotel and other Service Sectors;

Management Trainee/Executive in international and national fast food

chains;

Hospital and Institutional Catering;

Faculty in Hotel Management/Food Craft Institutes;Shipping and Cruise lines;

Railways hospitality and catering services;


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Marketing/Sales Executive in Hotel and other Service Sectors;

State Tourism Development Corporations;

Resort Management;

Self-employment through entrepreneurship and

Multinational companies for their hospitality services.

About 80% of the graduates are employed by Hospitality and other

service sectors through on-campus and off-campus recruitment processes.

PATTERN FOR WRITTEN EXAMINATIONS.No. Subject No. of

Question

Duration

1 NumericalAbility and

Scientific

Aptitude

30 3.00 (hrs)

2 Reasoning

and Logical

Deduction

30

3 General

Knowledge

& Current

Affairs

30

4 EnglishLanguage

60

5 Aptitude

for Service

Sector

50

B.SC PROGRAMME AND SPECIALISATION

The NCHMCT offers B.Sc. in Hospitality & Hotel Administration as a

six semester Programme at all its affiliated institutes. It also offers Specialization at seven of its institutes located at

Bengaluru, Chennai, Goa, Hyderabad, Kolkata, Mumbai and Pusa-

Delhi.

Candidate will write the All India Entrance Examination which is

common for admission to both Programmes.

For Specialisation, limited seats are available at each of the seven

institutes and are offered based on performance in the 1st and 2ndsemester examination. Selection is made based on merit-cum-choice.


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Students can opt for any one of the three areas of Specialisation viz.

Food Production Management, Food & Beverage Management and

Accommodation Operations Management.

While the first three semesters are common for all the students,

specialisation is offered from the 4th semester onwards. No change of

stream of specialisation can be made after allocation.

In order to become eligible for award of degree in B.Sc. in Hospitality

and Hotel Administration by IGNOU, students must complete the

NCHMCT component as full time candidates in the affiliated institutes of

hotel management as well as clear the credit papers offered by IGNOU

during the course of study.

EXAMINATION AND DATES

The National Council for Hotel Management and Catering

Technology shall conduct the term end examination of each course

affiliated to it whether full time or short time or as decided by the

Council from time to time.

The examination shall be held as per event calendar notified eachyear.

National Council for Hotel Management & Catering Technology, Noida.

The medium of examination shall be English unless specified.

MINIMUM PASS MARKSThe 3-year Degree in B.Sc in H&HA has two components i.e. IGNOU

and NCHMCT. Each is governed by its own set of Examination and other

Rules. The Degree to successful student is awarded by IGNOU based onmarks secured in both components i.e. IGNOU and NCHMCT. National

Council for Hotel Management & Catering Technology, Noida.A

candidate shall be declared to have passed the semester examination of a

course, if he/she has secured not less than;

a) 40% marks in each of the theory subjects; and

b) 50% marks in each of the practical, industrial training, research project,

term work & research methodology.

MODERATION OF RESULTS


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In cases, where the results of an examination, is affected, either on

account of large failures in a subject(s) due to the question paper(s) set

being not within the scope of the syllabus, or not within the reach of the

students or on account of error, malpractice, fraud, improper conduct such

matters will be placed before the Examination Committee appointed by

the National Council, for consideration, before the declaration of results.

STANDARD OF PASSING

A candidate shall be declared to have passed the Term-End

Examination of session of NCHMCT component of 3-Year Degree

Program, Diploma, Post Graduate Diploma and Craft Course, if

he/she secures the qualifying marks as indicated in Rule 11.

A candidate will be declared to have passed in the first or second

class in an examination on obtaining minimum of 60 and 50 percentof the total marks respectively in each examination. Pass class will

be awarded to students securing less than 50 percent of the total

marks. National Council for Hotel Management & Catering

Technology, Noida.

Review of literature


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After continuous findings in library & on the

internet it was found that there was lack of

literature available to study about the subject of

IHM teaching. It was seen written on IHMMeerut website about the teaching methodology

that they follow

Identification and development of criticalmanagerial qualities is the primary focus of

faculty members. Innovative teaching methods

are adopted in order to clarify concepts andhypotheses. Conventional class room lectures

form the bedrock on which case studies,

assignments, group projects, seminars, debates,

elocution, role playing, psycho-analysis help in

further development of the student. Field workand guest lectures are applied to give critical

practical orientation.

The idea behind the whole academic exercise is

not to make students exam oriented but businessinclined. The ability to ask questions and

challenge the established norms can only come

through such an Endeavour.

Methodology


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Questionnaire :- Two sets of questionnaire

were made & filled , 1st set for the teaching

faculty & 2nd

set for the IHM students .

Study and investigation of teaching tools &

techniques

Pictures of work in motion.

Physical Inspection & surveying of facilities,processes.

Personal Interview with HOD s of different

department, award winning teachers.

Group Discussions with a group of 8

students. There were a series of groupdiscussions organised.


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LOCALE OF STUDY

Locality -IHM PUSA

Sample Size - 100 in different sessions.

-Subject wise teachers, HODs

Administrative staff

Statistical analysis presentation of analysed data.

Results


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&

Discussion :-

Teaching

Methodologypractices

followed inIHMs


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Objectives of the Study:

To find out the various teaching methods used by IHM

teachers to teach undergraduate students about

hospitality.

To explore the opinion of students about the teaching

method they perceived as the most interesting and best

teaching method.

To find out the reasons for perceiving any teaching

method as the interesting and best method.

To provide suggestions for improving quality of

teaching in the light of students perception and use ofratings

Findings:

Most of the students rated Audiovisual lecture method as

the best teaching method. Reasons included; teacherprovides all knowledge related to topic, it is time saving

method; students listen lecture attentively and take notes

etc. The group discussion was rated as the second best

method of teaching because of; more participation of

students, the learning is more effective, the students dont

have to rely on rote learning, and this method develops

creativity among students etc. Students perception andratings about the interesting and effective teaching methods

is a way to suggest improvements in teaching/ learning

process.


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Statistics of the % of students favouring these

teaching methods

80

70

80

6040

35

45

25%

75%

audio visual lectures

Handouts, Notes

Practical, demonstration

Black- white board illustrations, writings

Group discussion:

Individual presentation

Simulation

Brain storming

Mentoring

Features of various teaching methods & styles used by

IHM teachers:


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Audio Visual Lecture Method

The use of audio & visual makes the studying more

understanding for students.

It is good for large class. Teacher is experienced and has mastery on subject,

explain all points and can answer all questions

raised by students.

Students can ask if they need any clarification.

Learn through listening & watching.

Teacher explains all points.

Students give their input

Teacher discuss whole topic in the class in easy

language so students can easily understand the topic.

It is good for large class.

Teacher provides all knowledge related to topic.

Time saving as teacher is supposed to finish lecturein time.

Students give their views at the end of lecture.

Students can ask question if they have any problem

to understand lecture.

Students attentively listen to the lecture and take

notes as the teacher ask questions at the end of

lecture.

Students know and understand basic concepts.

It creates new ideas.

Teacher knows all the students so he/she can use

suitable strategies for the class to make them

understand.

Teacher is experienced and has mastery on subjectand can answer all questions by students.


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Teacher share information with students so it creates

interest in students.

Students are more involved and participate when

teacher ask question.

Teacher provides notes. Students easily understand every point.

Students share knowledge with teacher.

Teacher is role model for students.

Black- white board illustrations, writings

Teachers use a large writing board to writeimportant details of the study topics & students note

down.

Drawings can also be made on them.

A good way to yield focus of the class.

A handy way to teach when the resources available

are less, as only a writing board & writing marker is

required.

Group discussion: More participation of students.

Students listen to others opinion & express their

opinion.

Discuss with teachers the points that were missed

during discussion.

Students learn about their weak points & find outkey points.


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Students exchange their ideas.

Students get point of view of all and not only those

who always speak. After discussion when students give their

presentation, teacher corrects their mistakes.

Students can make their own notes.

The learning is more effective.

They dont have to rely on rote learning.

Develops creativity among students.

It evokes thinking among students.

Students have time for preparation of topic.

Students should have material and knowledge

before discussion.

Suggestion

Only those students participate who have confidence

rest do not participate. Concepts become clear after discussion.

Every student gives his/ her opinion.

Individual presentation


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Hamm (2008) quoted Rafe; A presentation

involves motivating listeners to accept a new idea,

alter an existing opinion, or act on a given remise.

Students first thoroughly understand the topic before

giving presentation i.e. mastery on topic. It increases confidence among students.

Good way to learn for only one student who is

presenting.

Students search lot of books to collect material

Teachers supervision is important

Simulation (situational role play)

Interesting method

Creative thinking is encouraged.

Students think beyond their knowledge. Students enjoy the situation

Active learning

Easy to learn


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Practical Demonstration

The students have advantage to really witness of the

theoretical concepts they are studying.

It enables student to have a professional hand in artslike cooking, F & B service

It brushes up the use of software in Front Office,

Housekeeping Processes.

It grows the creative side of students by allowing

presentation of their work.

Handouts, Notes

They are compressed form the bulk study material.

These are helpful for ready reference.

These give an idea of the whole concepts & focus

on just the important points to consider while


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elaborating.

Mentoring This is new style of teaching in which a group of

students are put under the responsibility of a

experienced teacher who has appreciable experience

of the subjects & the industry.

The students share their problems & take guidance

from their mentor.

The mentor also takes care of the industrial

exposure of the students.

Brain storming

More interesting

More informative

Gain knowledge Learning is effective


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More participation of students

Students give their opinion

Active learning


Students think beyond their knowledge.

Everyone gets the chance to express their thoughts.

Simple topics can be learnt through different angles.


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Assisting aids for

development ofknowledge & skills of

students.

Library

Outdoor

Excursion

Tours

Assignm

ents

Seminars

Workshops

Group

Coordinate

d Social

Activities

Sports

Cultural

Events &

Functions

Teachin

g,

Understandin

g the

concept


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Library

This is the book bank thats easily accessible to

students, vast knowledge can be looked into with the

use of library

Also available is the previous research papers by IHMstudents

There is also availability of everyday newspapers,

weekly magazines, journals related to G.K., hospitality

news, literature etc.

Cultural Events & Functions These are disguised motivational activities that fill

confidence in students, which is reflected in their

professional lives as well.

Students come closer to the field of arts while

preparing for the cultural functions.

Sports

Sports activities teach individual commitment,

importance of team play, team spirit.

Also there is focus on physical & mental fitness


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Outdoor Excursion Tours

These are a good recreation with learning activity for

students.

The tourism aspect is covered & field studies can be

made

Group Coordinated Social Activities

This involves assigning work to a group of students to

complete an activity with a touch of hospitality. The students are headed by a teacher cum coordinator.

Eg. IHM Pusa has taken an initiative for cleaning the

streets of Karol Bagh in year 2010 with a group of

students under a coordinator.


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Assignment

It enhances the ability of research on any topic as

the students search topic from different books,

websites etc.

Active learning Enhances the problem solving ability of students.

The IHM students have to complete & submit 5

IGNOU assignments during their degree course,

these assignments cover important subjects like

Tourism, Management Processes, Human Resource

Mgmt., Marketing.

Seminars

Give Chance to meet other people of same

profession.

Motivate and make student active in learning.

Interested method.

Workshops


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Give Chance to meet other people of same

profession.

Help students to learn new industrial innovations.

Modern Indian Restaurant

by Rajesh Bhardwaj, IHMP'82

Feb 2, 2012, at the Institute AuditoriumRajesh Bhardwaj, Founder & CEO of Michelin starredJunoonRestaurant in NY, spoke on the evolution ofthe Modern Indian Restaurant and its importance in the international dining arena. He also spoke about hispersonal journey, in reaching Junoon.

Demo - Next Level of Indian Cuisineby Vikas Khanna, Exec. ChefFeb 2, 2012, at the Institute AuditoriumVikas Khanna, Executive Chef of Junoon, Celebrity Chef & Judge MasterChef India Season 2, spoke onContemporary Indian Cuisine. Followed by a Master Class :

Tree of Life Cauliflower

Shrimp in tamarind sauce

Chef Khanna's popularity was quite evident. The sessions were well attended by faculty of various IHMs,Students of IHM Pusa, some Alumni and special invitees. And, of course, some gatecrashers !!!
http://www.junoonnyc.com/http://www.junoonnyc.com/http://www.junoonnyc.com/http://www.junoonnyc.com/


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Workshop/Master Class on Italian Cuisine

by Bill Marchetti

Jan 31, 2012, at the Institute AuditoriumRenowned Chef Bill Marchetti, Corporate Executive Chef, Pan India Foods Limited conducted a workshopon Italian Cuisine.Faculty and students from different Institutes of Hotel Management across the country attended theworkshop.Chef Marchetti demonstrated Italian Master Class: mastering the Classics including :

Potato Gnocchi with Chicken Bolognese,

Risotto with Saffron and Seafood,

plus making the perfect fish Fume,

Mushroom and Ricotta filled Ravioli and

Qinoa Taboulesh Salad

Conferences

Give Chance to meet other people of sameprofession.

Networking with other institutions & professionals.

Case study

Active learning


Students think beyond their knowledge.


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Other Findings

The teachers use a combination of the methods to

teach the students.

They usually deal different subject topics with thespecifically suited as per the requirement of that

particular subject

Like for example:-

For a class on Flower Arrangement teachers take

students on field Visit to the college garden for them

to identify the different flowers with their colour,appearance, smell, parent tree/plant.

In case of food production i.e. cooking practical

demonstration is a adopted by the faculty.


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Discussion:

Making teaching methods more interestingHigher education faculty strives to become more effectiveteachers so that students can learn better, and many explore

methods to improve their teaching practice.

Depending on the nature of subject, number of students,

and the facilities available, there are different methods

teachers are using in the classroom. Below are given

various methods and certain tips and techniques forimproving these methods. (Sajjad, S.1997)

Lecture Method: A lecture is a talk or verbal presentation

given by a lecturer, trainer or speaker to an audience. With

all the advancement of training systems and

computer technology, lecture method is still a backbonewidely used in teaching and training at higher level of

education. This method is economical, can be used for a

large number of students, material can be covered in a

structured manner and the teacher has a great control of

time and material.

A study conducted by Benson, L., Schroeder, P., Lantz, C.,

and Bird, M (n.d.). provides evidence that students mayplace greater emphasis on lecture material than on

textbooks. Lecturing is not simply a matter of standing in

front of a class and reciting what you know. The classroom

lecture is a special form of communication in which voice,

gesture, movement, facial expression, and eye contact can

either complement or detract from the content.(Davis.1993). McCarthy, P.(1992) in article Common

Teaching Methods stated strengths of lecture method that


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it presents factual material in direct, logical manner,

contains experience which inspires, stimulates thinking to

open discussion, and useful for large groups. Our findings

also revealed that most of the students considered lecture

as best method because according to opinion of students ; itcreates new ideas, it is good for large class, develops

creativity among students, teacher is

experienced and has mastery on subject, explain all points

and can answer all questions by students.Sullivan & McIntosh (1996) said that with planning and

effective presentation techniques, the lecture can be a highly

effective and interactive method for transferring knowledge tostudents. Lecture gives the pupils training in listening and taking

rapid notes. (Kochhar. 2000, p.345)

Tips and techniques for improving lecture method

Lecture material should be stimulating and thought

provoking. Information should be delivered dramatically by using

example to make it memorable.

The teacher needs to use questions throughout the

lecture to involve students in the learning process and

to check their comprehension.

Reinforce learning by using visual supports like

transparencies, flip charts, whiteboard/ black boardetc.

Teacher should take feedback of students to improve

lecture method.

Discussion: It is a free verbal exchange of ideas between

group members or teacher and students. For effectivediscussion the students should have prior knowledge and


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information about the topic to be discussed. McCarthy, P.

(1992) stated strengths of class discussion as; pools ideas

and experiences from group, and allows everyone to

participate in an active process. Kochhar (2000, p.347)

stated that; a problem, an issue, a situation inwhich there is a difference of opinion, is suitable for

discussion method of teaching. Our study also revealed that

the students rated group discussion (class discussion) as the

second best method by giving reasons that; it has more

participation of students, the learning is more effective, the

students dont have to rely on rote learning, every student

give his/ her opinion, and this method develops creativity

among students.

Tips and techniques for improving discussion method

The teacher should spend sufficient time in preparing

the process and steps of discussion.

Different aspects of the topic and the parametersshould be selected for the focused discussion.

Sufficient time should be allotted to discuss all the

issues. At the same time students should know the

time limit to reach a conclusion.

The teacher in the beginning should introduce the

topic, the purpose of discussion, and the studentsparticipating in discussion.

Before the start of discussion, background information

about the topic should be provided.

There is a need to include questions to provide

direction.

Relaxed environment should be created to foster the

process of discussion.


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Teacher after opening the discussion should play the

role of a facilitator involving every one and at the end

should summarize the discussion.

Encourage students listen others point of view and

then evaluate their own. Teacher should give value to all students opinions

and try not to allow his/her own difference of opinion,

prevent communication and debate.

Simulation (Role Play): Role play occurs when

participants take on differentiated roles in a simulation.

These may be highly prescribed, including biographical

details, and even personality, attitudes and beliefs; or

loosely indicated by an outline of the function or task.

These techniques have already demonstrated their

applicability to a wide range of learners, subjects and

levels. (Singh, and Sudarshan, 2005, p 238, 239). It is a

memorable and enjoyable learning method. To gainmaximum benefits from this method, the incidents selected

for enactment should be as realistic as the situation allows.

Tips and techniques

Before the role play, the teacher should brief participants

about the roles they will play, give them time forpreparation, confirm confidentiality of role play, and

ask participants to behave naturally.

Teacher should select & brief observers about their

roles.

During the role play, the teacher must keep quiet,

listen & take notes, avoid cutting role play short, but

give time warning if previously agreed. The teacher


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should be prepared for some action if participants dry

up and can intervene as a last resort.

After the role play, the teacher thanks participants, ask

for feedback from lead participants, take comments

from observers, ask other participants to comment,The teacher should use role names not those of

participants, summarize, drawing out learning points,

leaving the participants with positive comments and

feelings.

Case Study: Primarily developed in business and law

contexts, case method teaching can be productively used in

liberal arts, engineering, and education. This method is

basically used to develop critical thinking and problem-

solving skills, as well as to present students with real-life

situations. The students are presented with a record set of

circumstances based on actual event or an imaginary

situation and they are asked:1. to diagnose particular problem(s) only.

2. to diagnose problem(s) & provide solution(s).

3. to give reasons & implications of action after providing

both problem & solution.

It is a time consuming method and sometimes the case

does not actually provide real experience. It could be in-conclusive, and insufficient information can lead to

inappropriate results. At the end, the students want to know

the right answer by the teacher. The role of the teacher in

conducting the case study should be to:

read the case and determine the key problems faced by

the decision maker,

determine the data required to analyze the problemsand for a synthesis into solutions,


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develop, analyze, and compare alternative solutions,

and recommend a course of action.

Tips and techniques

Cases should be brief, well-written, reflect real issues,and open to a number of conflicting responses.

Students should work in group to prepare a written

report and/or a formal presentation of the case.

Brainstorming: It is a loosely structured form of

discussion for generating ideas without participants

embroiled in unproductive analysis. It is a very useful

technique for problem solving, decision making, creative

thinking and team building. It develops listening skills.

Tips and techniques

Ground rules for running brainstorming session include:

There should be no criticism and the wild ideas shouldbe encouraged and recorded without evaluation.

Emphasis should be placed on quantity of ideas and

not the quality.

There is a need of equal participation of members.

It can be unfocused so teacher should know how to

control discussion and facilitate issues.It works well in small group

Assignment method: Written assignments help in

organization of knowledge, assimilation of facts and better

preparation of examinations. It emphasizes on individual

pupil work and the method that helps both teaching and

learning processes (Kochhar, 2000, p.358).


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Tips and techniques

Teacher should describe the parameters of the topic of

assignment.

Fully explain assignments so that students know how

to best prepare. When the inevitable question, "Willwe be tested on this?" arises, make sure your answer

includes not only a "yes" or "no," but a "because . . .

".Shea, A. (2009).

Davis (1993) suggests that Give assignments and

exams that recognize students' diverse backgrounds

and special interests. For example, a faculty memberteaching a course on medical and health training

offered students

a variety of topics for their term papers, including one on

alternative healing belief systems. A faculty member in the

social sciences gave students an assignment asking them to

compare female-only, male-only, and male-female work

groups.

Recommendations:

To evaluate teaching effectiveness different methods

can be used including: peer review, self-evaluation,

teaching portfolios, student achievement & students

ratings of teaching methods used by their teachers. Students must be assured that the information they are

giving is welcomed by the faculty and will be used to

improve the teaching and learning in the course;

otherwise they are unlikely to take the rating process

seriously (Doyle.T. n.d.).

Teachers need to educate students in effective ways of

giving precise feedback that addresses specific aspectsof their learning experience.


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Teachers need to continually assure students

throughout the semester that the ratings will be used

for productive changes in teaching/ learning process

and that there will be no chance of retribution to the

students.

Officially appreciated teachers at IHM Pusa: -Mr. R. K. Gupta,Senior Lecturer

26 years

Winner of 3TimesNational Award

of BestTeacher(2008-09,2009-10,2010-11),MOT, GOI

Mr. Sudeep Bose

Senior Lecturer

27 years Experience

Winner ofNational Award

of Best Teacher(2009-10),MOT, GOI

Mrs. Anita Sharma

Senior Lecturer

29 Year Experience

Winner of 3 TimesNational

Award of Best Teacher(2008-09,2009-10.2010-11), MOT,GOI

Mrs. Nimisha Seth

Lecturer

14 years Experience

Winner of 3

TimesNational Award ofBest Teacher(2008-09,2009-10,2010-11),MOT, GOI


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Industrial

ExposureOpportunities

for IHM

students.


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INDUSTRIAL TRAINING

Under the Semester system, compulsory industrial exposure has

been provided for in SEM III/SEM IV comprising 17 weeks or

102 working days. A student can avail leave up to 15% or 15days with prior permission of the Hotel and the Institute.

Institute Principal can condone additional 10% or 10 days onproduction of a medical certificate.

.

Students at the Hotel forindustrial training

MARKING PATTERN FOR INDUSTRIAL

TRAINING PRESENTATION & REPORT:

MARKING SCHEME:

The following marking scheme may be followed:

Maximum Marks: 200 Pass Marks: 100

(i) Attendance (for each attended day, a student will get 0.6

marks,

E.g. student who has attended 90 days of industrial training willearnMARKS: 60

90x0.6=54 marks and 77 days of Attendance will earn 46marks).


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(ii) Feedback on the basis of Performance Appraisal Form

(PAF) MARKS: 40

received from Industry.

(iii) Grooming MARKS: 10

(iv)IT Report assessment MARKS: 20

(v)IT Log Book assessment MARKS: 20

(vi)IT Report presentation and viva voce MARKS: 50

TOTAL: MARKS: 200

Other Opportunities of industrial exposure: -

Voluntary Services:-

Many students get chance to work in important functions.

Eg. IHM Pusa students volunteered for important tasks in

the Commonwealth Games held in New Delhi 2010.

Also in PATA Travel Mart held in 2011

& F1 Race Sport event happened first time in India in

2011

& many other opportunities are there for students.


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Field Surveys

Competitions:-

The IHM students perform at many important

competitions,

Recently the IHM Pusa students went for international chefcompetition held in London 2011

Ahaar food festival is regular arena for IHM students to

prove their skills.

& many more

Festivals, Marts:-

The IHMs very often organise their food courts at the

International Trade Fair.


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The students are encouraged to participate in cultural fests

in other institutes., & the students won accolades at most of

them.

Outdoor Catering Services:-

LIST OF ACTIVITIES TAKEN PLACE IN IHM PUSA

NEW DELHI, FOR OVERALL DEVELOPMENT OF

STUDENTS & TEACHERS

Videography of Campaign Clean India street play by the students and of Model kitchen is done byIGNOU for FSSAI on 24.03.2012 at the institute.

2 faculty members and principal attended 5 th National Culinary Congress held at Bangalore, Indiafrom March 22 nd to 24 th , 2012 organized by Indian Federation of Culinary Associations.

Faculty attended meeting on National Awards for Excellence (Hospitality Education) at ADG's office

on 21.03.2012.

National seminar and display on Latest Trends in Housekeeping was organized at the institute,

sponsored by KARCHER on 20.03.2012 in which Executive Housekeepers, Housekeepers etc fromHotels and faculty from IHMs across the country participated. Total 87 participants from various

Hotels and institutes attended the workshop. Ms. Seema Ahluwalia, Corporate Housekeeper, ITCHotels was the chief guest for the inaugural function.

Students participated in North India Patisserie Competition at CIHM on 21.3.2012 and 22.3.2012.

Board of Governors meeting on 19.03.2012.

The faculty and students participated in Culinary Art India 2012 competition held in Aahar, Pragati


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Maidan, New Delhi from 12 to 16 March 2012 and won 16 medals including The Best ApprenticeshipChef Award.

Interview for the post of Teaching Associate conducted at the Institute on 16.03.2012.

Lecture on Trends in International Travel & Tourism was delivered by Dr. Bharath M. Josiam,Professor Hospitality & Tourism Management, University of North Texas on 13.03.2012 at theInstitute.

Ms. Sudha Pillai, Member Secretary, Planning Commission visited the institute on 05.03.2012.

Institute celebrated its Annual Sports Day 2012 at Chattrasal Stadium, Model Town, Delhi on02.03.2012.

Faculty and students participated at the National Tourism Awards Function organized by Ministry of

Tourism at Vigyan Bhawan, New Delhi on 28 and 29.02.2012.

Felicitation function was organized for the students winning Gold, Silver and Bronze in various

categories in Renaissance at Bharti Vidhyapeeth University on 27.02.2012.

Institute participated in various events in Renaissance, Cultural Fest at Bharti Vidhyapeeth

University, and won Gold, Silver and Bronze medals in Flameless Cooking, Bronze Medal in StreetPlay, Gold and Bronze medals in Graphical Rangoli on 25.02.2012.

Faculty and students participated in Campaign Clean India Workshop on Adoption of Monumentsorganized by Ministry of Tourism, Government of India, Archeological Survey of India and Quality

Council of India at Red Fort, Delhi on 25.02.2012. The students performed street plays on

Campaign Clean India in the presence of Honourable Minister of Tourism, Shri Subodh Kant Sahai.Intra Badminton, Table Tennis, Chess and Carom Tournaments for the students were organized atthe Institute from 13 to 23 February 2012.

Felicitation function of faculty and students for winning 2 gold and 1 silver medals in NutritiousBakery Products Competition was organized at the Institute on 13.02.2012.

Intra Cricket, Basket Ball, and Volley Ball tournaments for the students were organized at I.A.R.I.ground on 11.02.2012.

Faculty won 1 st Prize and students of M.Sc. (DFSM) won 1 st & 2 nd Prize in Professional BakeryChef and Student Bakery Chef categories respectively in Nutritious Bakery Products Competitionorganized by The Society of Indian Bakers in conjunction with 6 th International Seminar on,Wheat and Wheat Product- Moving towards Food and Nutrition Security on 11.02.2012.

4 Students participated in Essay Competition on Empowerment of Women Envisage organized by

Rama Krishna Mission on 03.02.2012 at National level (The results are awaited).National Workshop on Contemporary Indian Cuisine was organized by Mr. Rajesh Bhardwaj,Founder & CEO, Junoon Restaurant & Hospitality, New York and Chef Vikas Khanna, Michelin StarredChef & Celebrity Master Chef Judge on 2 February, 2012. Faculty & students of various IHMs acrossthe country participated in the workshop.

The students of the Institute performed street plays on Campaign Clean India and Food Safety at S.D. Public School, Delhi on 31.01.2012.

National Workshop on Italian Cuisine was organized by Chef Bill Marchetti, Corporate ExecutiveChef, Pan India Foods limited and Chef Tejas Bhoite at the Institute on 31 January, 2012. Faculty &students of various IHMs across the country participated in the workshop.

PIHMAA meetings held on 17.01.2012 & 20.01.2012 at the institute

The institute organized 2-Day Orientation Programme for prospective Teaching Associates on

17.01.2012 and 18.01.2012.

Faculty went to Cabinet Secretariat Training Academy for lectures and demonstration on TableManners and Etiquettes on 16 th & 20 th January, 2012.

Workshop on Latest Software Trends in the Hospitality was organized by Vrindi Inc. at theInstitute on 13.01.2012.

Inspection of Hindi usage of the Institute was done by Hindi Department, Ministry of Tourism,Government of India on 12.01.2012

Training programme for BSF cooks were conducted at the Institute from 19.12.2011 to 13.01.2012.

Interview for the post of Teaching Associate conducted at the institute on 28.12.2011

Guru Shishya Parampara The Tradition Continuesa series of panel discussion was organizedfrom 22.12.2011 to 24.12.2011. The GSP included Aerobics, performance by differently abled

people, competition of street play and excursion to Eco Adventure Camp.Counselling and presentation session on Career and courses in Hospitality was organized by theInstitute at Bal Bharti School, Sector-13, Rohini on 22 23.12.2011

Faculty and Students attended a workshop on Campaign Clean India organized by Ministry of


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Tourism, Government of India at The Ashok Hotel on 20.12.2011.

PIHMAA Meeting conducted on 19.12.2011 at the institute.

Faculty delivered lecture on Cake Making Method and Recipe Balancing at EDUSAT on 14.12.2011.

PIHMAA Meeting organized at the Institute on 09.12.2011.

Institute was awarded by SARTHAK (NGO) for the training and placement of Physically challengedstudents on 09.12.2011

Delegations from France consisting of Principals of Universities of France visited the Institute on 5 th

December, 2011.

Workshop on Revised Guidelines for Classification of Hotels, Mandatory Skill Development Trainingand Hunar Se Rozgar Orientation Programmes for Hotels of North India was organized for hotels of

North India Region organized by Ministry of Tourism, Government of India was hosted by theInstitute from 01.12.2011 03.12.2011.

The Institute hosted a workshop on SURAKSHA Safe and Honorable Tourism a Ministry ofTourism Initiative for the faculty of various IHMs on 21.11.2011.

Hyjeon College Executives (Korean Delegates) visited the institute on 30.11.2011.

Faculty members and students participated at The Airtel Delhi Half Marathon on 27.11.2011.

M.Sc. (HA) students and Faculty members attended 15 th Indian Plumbing Conference onStandardization of Plumbing Practices at NSIC Exhibition Complex, Okhla, on 18.11.011 and19.11.2011.

M.Sc. (HA) Previous Year Students attended a Workshop on Understanding Personality andDevelopment organized at the institute on 15.11.2011.

M.Sc. (DFSM) Final Year Students put up a stall and conducted a counseling session on WorldDiabetes Day on 14.11.2011 at Constitution Club, New Delhi.

M.Sc. (HA) Previous Year Students attended a Work Shop on Understanding Your Learner'sDevelopment organized at the Institute on 08.11.2011.

Faculty members and students of M.Sc. (DFSM) attended a conference on Pediatrics to Gretritics Emerging Trends & Challenges organized by Indian Dietetic Association on 3.11.2011 till5.11.2011.

Felicitation function of Ms. Mamta Bist was organized at the Institute for winning the Lady Chef ofthe Year Award.

Ms. Mamta Bist, Faculty was presented the Lady Chef of the Year 2011 Award by Sh. Subodh KantSahai, Hon'ble Minister of Tourism at the Ashok, New Delhi on 2.11.2011. She received a trophy anda certificate sponsored by Indian Culinary Forum, North India, Indian Federation Association ofCulinary and Worlds Association of Chef's Society.

Golden Jubilee Year 2011-12 Celebrations were inaugurated by Sh. Sanjay Kothari, AdditionalSecretary, Ministry of Tourism, Government of India on 02.11.2011. He also released the GoldenJubilee memorabilia.

National Conference on Emerging Trends of Diet Aspects in Hospitality Sector was organized at the

Institute on 02.11.2011. The participants from various IHMs and universities across the countryattended the workshop.

The Institute participated at 48 th Confluence- a Career Fair at the Vivekanand School, Anand Viharon 20.10.2011.

Students participated in the World Food Day organized by Raj Guru College on 16.10.2011 andbagged 2 nd Position in Culinary Quiz Competition and 2 nd Position in Play.

Farewell of Mr. Dayanand was held at the Institute on 14.10.2011.

PA to Principal attended a Hindi Workshop named Abhimukhi Karyakram organized by Kendriya

Hindi Prashikshan Sansthan from 10.10.2011 to 14.10.2011.

Students of B.Sc. (HHA) 2 nd Year participated in the kitchen organizing team of Formula-1 racecompetition 2011 organized at Greater Noida from 15.10.2011 to 31.10.2011.

Indian Culinary Forum organized Master Chef Competition to select nominees for Chef Award 2011on 10.10.2011 in the Institute.

Principal & Faculty represented India World Skill Competition as Experts in Cookery and Bakerycategories from 5 th October- 8 th October 2011 at London.

2 students represented India in World Skill Competition from 5 th October- 8 th October 2011 atLondon.

Tourism Day was celebrated on 27.09.2011.

Pushpanjali Crosslay Hospital Organized a Poster Making Competition on Role of Dietitians in ClinicalPractices wherein the 1 st and 2 nd Positions were won by two of the M.Sc. (DFSM) Students on


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24.09.2011.

Blood Donation Camp was organized at the Institute on 23.09.2011.

Felicitation function was organized on 22.09.2011 for Anshul Aggarwal and Payal Chaudharyrepresenting India for World Skill Competition, 2011, at London.

Amity Institute of Travel and Tourism organized an Inter College Debate Competition wherein two ofour B.Sc. HHA Students backed the First Position on 22.09.2011. The Students have received aTrophy, a certificate and a tour package to Ooty.

Faculty delivered lecture on Free Alcoholic Drinks at EDUSAT on 22.09.2011.Guest Lecture by Mr. Kapil Chandok on Johnson & Wales University followed by A life skill workshopon Interview Skills and CV was organized on 16.09.2011.

Puratos Food Seminar and buffet lunch organized at The Scholar on 15.09.2011.

The institute hosted Cargill Foods Bakery Demonstration at bakery lab followed by a lunch buffet at

The Scholar on 14.09.2011.

Faculty members attended the 4 th FICCI Global Skills Submit 2011 a special workshop on German

Vocational Education & Training in specific sectors lessons for the formation of Sector SkillsCouncils (SSCs) in India at Federation House, Tansen Marg, New Delhi at 14:00 hrs 16:00 hrs. on

14.09.2011.

A Lecture was delivered by Mr. Jairam on Preparation to Success on 12.09.2011.

Medical Fitness Society organized a Conference on Lifestyle Disorder and communicable Diseasesand competition on poster making and slogan writing; wherein all the awards were won by thestudents of M.Sc. DFSM, on 11.09.2011.

200 student volunteers worked in PATA Travel Mart held at Pragati Maidan, New Delhi from05.09.2011 to 10.09.2011.

Students of M.Sc. (DFSM) participated in Exhibition Cum Counseling organized by Sir Ganga RamHospital on 03.09.2011.

The Institute organized Hindi Pakhwara from 01.09.2011 to 14.09.2011.

PATA Meeting for Student Volunteers being addressed by Members from Ministry of Tourism, ITDC,Principal and coordinating faculties on 02.09.2011.

Faculty delivered a lecture on Technological Advancement in Safety & Security in Hotels atEDUSAT on 30.08.2011.

Faculty Members attended a meeting on moderation of question papers of various Trades for the AllIndia Trade Test conducted under the aegis of National Council of Vocational Training (NCVT),Ministry of Labour & Employment, Government of India on 29.08.2011.

All hostel proctors attended a workshop on Social Awareness and Energy Conservation' on25.08.2011.

Molecular Mixology and Mocktail making Workshop' conducted by Mr. Kamlaksh in the Institute for

the C.H.T Batch 7 Students on 23.08.2011 and 24.08.2011.

Interactive session was organized by Dr. Joshphin (University of France) for 3 rd Year Students on

24.08.2011.

Chef Kunal conducted a workshop on Tandoor-Making breads, Kebabs and Tikka on 21.08.2011.

Faculty Members attended an Indian House-keepers Club Convention at Hotel Maple Green on20.08.2011 and 21.08.2011.

Faculty, Students, Staff and Attendants of the Institute attended workshop on Fire Fightingaddressed by Mr. P.S. Dahiya, Asst. Divisional Officer Fire, New Delhi on 18 19.08.2011.

Chef Qureshi conducted a workshop on Pulled Sugar' for the CHT Batch 7 Students on 12.08.2011.

Faculty and students attended a confluence at Birla Vidya Niketan- Saket on 12.08.2011.

Independence Day eve was celebrated on 12.08.2011.

Faculty visited Mayo College of Girls School, Ajmer, Rajasthan, for setting up of home science lab on12-13 th , August, 2011.

Fidelio Training class was organized by the Institute for students from Sri Sanskar School ofEtiquette and Career Development Pvt. Ltd. From 09.08.2011 to 11.08.2011.

Faculty delivered lecture on Changing Face of House Keeping at EDUSAT on 02.08.2011.

Students and Faculty attended a lecture by Mr. Devesh Chaturvedi, ADG, Ministry of Tourism,Government of India, on 01.08.2011 at IGNOU.

Fresher's day was celebrated on 29 th July, 2011.

Faculty Members attended FSSAI meeting at FDA Building, Kotla Road on 28.07.2011.


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Faculty went to IHM Meerut as Observer to oversee filling of Residual Seats for the admission in 1 stYear of B.Sc. HHA.

Induction Programme of One Year Diploma Courses was organized on 20.07.2011.

Shri R.H. Khwaja, Secretary, Ministry of Tourism, Government of India visited the Institute on19.07.2011.

Inauguration of 7 th Batch of CHT and HSR addressed by Shri R.H Khwaja, Secretary, Ministry ofTourism, Government of India on 19.07.2011.

Induction programme of new batch of B.Sc (HHA) was held on 18.07.2011Faculty Members attended a workshop on Syllabus designing of Front Office, AccommodationOperation and Food & Beverage Service organized on 11.07.2011 & 12.07.2011 at NCHMCT, Noida.

M.Sc. (HA) students attended International Conference on Tourism and Technology at IIT Delhi,from 7.07.2011 to 9.07.2011.

Faculty & staff of the Institute attended 5-day Faculty Development Programme on AdvancedPedagogical techniques and Emotional Intelligence in Higher Learning from 5.07.2011- 9.07.2011

at Mukteshwar, Ganga Chaur, Nainital.

11 Faculty members were undergone Industrial Exposure in various 5 Star hotels between 16 th

June and 16 th July 2011.

Training Programmes for Chef for the staff of Cabinet Secretariat for two weeks organized at the

Institute in June, 2011.

JEE Online On campus Counselling for the admission of 1 st year of B. Sc. (HHA) from 1 st June2011 to 17 th July 2011 at the institute.

Principal visited IHM Meerut for inspection for affiliation with NCHMCT on 30.05.2011.

Students participated in All India Chef Competition organized on 23.05.2011& 24.05.2011 byNSDC & FICCI at Delhi. 2 students have been selected to represent India to compete in cookery andbakery & Confectionary skills with representative of more than 50 countries from 5 th October- 8 thOctober 2011 at London.

Annual Day-2011 DelhiAn Ocean of Cultures was organized on 25.03.2011 at the Institute.

National Award for Excellence Hospitality Education 2009-10 was hosted by the Institute on24.03.2011. Chief Guest Sh. Subodh Kant Sahai, Hon'ble Minister of Tourism, Government of India.

Faculty Members and students participated in Professional Culinary Excellence Challenge Culinary

Art India-2011, AAHAR, Pragati Maidan, Delhi and won 3 Silver, 2 Bronze and 1 medal. The Institutewas awarded Gold Medal for overall performance and participation.

Annual Sports Day was organized on 03.03.2011 at Chhatrasal Stadium, Model Town, Delhi.

Mr Pradhan, HOD attended Management Development Programme at Hyderabad from 14 to 18February 2011 and gone for study tour to Indonesia, Malaysia and Singapore from 19 February to 7March 2011.


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Development

of the area of

interest ofstudents

The Hotel industry is basically divided into manydepartments at Operational & Management functions.

Out of these departments each student chooses individually

his area of interest to make a long lasting career.

It is important to choose a department because after that

there needs to be specialised training put into him/her toacquire the necessary skills for working in that department.

The 4 core departments to choose from: -

Food Production (Kitchen)

Food & Beverage Service


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Front Office

House Keeping

Other departments that attract students:-

Sales & Marketing

Retail Management

Tour &Travel Management

Nutrition

Airlines

Facility Planning

Hospitality Teaching

Human Resources

Event management

Customer Service Management

Catering Services

Role of teachers & their theories about the trends

Teachers constantly try to present their department as

a attractive field to work in.

They motivate students by telling the pros of choosingthe specific department.


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Teachers organise guest speakers to feed the curiosity

of interested students.

There are organised workshops by institute regarding

the latest industrial trends & happenings.

Eg.s of such guest speaker events

March 2012

13th, Tuesday

Trends in International Travel & Tourism

Bharath M. Josiam, Ph.D., Professor, Hospitality & Tourism

Management, College of Merchandising, Hospitality & Tourism,

University of North Texas

March 2012

20th, Tuesday

NATIONAL SEMINAR AND DISPLAY - LATEST TRENDS IN HOUSE

KEEPING

Session I Tools of the TradeKeeping in pace with time

Session II Emerging Trends in Cleaning Agents

Session III Concept of Allergy Free Rooms

Session IV knowledge workshop on Natural Synthetic Fill Bedding &

Eco-Friendly Prospective.

Challenges for teachers & students : -

There is sometimes lack of student interest for the

guest speaker.

The Seminars need sponsors to be organised for their

funding & providing machinery for the display toattendees.


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Sometimes there are many interested students that it

becomes difficult to provide space for such large

gatherings, as the convention space available is

limited.

These events have to be planned well in advance to

organise & appointments are made long before the

event happens.

Infrastructure support for the different departments:-

There are well equipped practical labs specially built

& operated by the IHMs dedicated to each of the core

department.

The institute also have maintenance department toensure smooth working of these departments

There is developed a hierarchy structure of staff in the

departments to ensure efficient management & proper

training is imparted to the staff.

IHMs also keep on buying on new tools & machinerytime to time as soon they get finances from Council &

Govt.

The software & hardware pose a bigger challenge as

technology is changing very rapidly.

The number of admissions keeps on increasing each &

every year as a result, this increases the burden on


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present available resources which was meant to cater

limited students.

The Institute of Hotel Management, Pusa, New Delhi 12 is oneof the institutes of Hospitality Management in the worldequipped with latest and state-of-the-art equipment andfacilities. Following is a summary of the facilities and servicesavailable in the institute: -

1. ADVANCE TRAINING KITCHEN

Equipped with the ultra modern kitchen gadgets

and equipment for 3rd Year Students

2. QUANTITY FOOD KITCHEN

Used for 2nd Year Students

3. BASIC TRAINING KITCHEN

To familiarize the basics of food production for 1stYear Students

4. BAKERY LABS

3 Bakery laboratories to cater students of 1stYear, 3rd Year of B.Sc., Diploma & Craft Courses

5. CONFECTIONERY LAB


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6. LARDER KITCHEN

Larder caters to 3rd year of B.Sc. & Craft Coursein Food Production

7. TRAINING RESTAURANT

Institute has a training restaurant christened asThe Scholar. The restaurant has a total capacity

of 72 covers. It caters a la carte meal supplied by5 kitchen labs. and Bakery & Confectionery onregular basis

8. COFFEE SHOP

9. MOCK BAR

The Scholar has Mock Bar Set-up attached withvarious bar equipment where students practice

Mocktails

10. HOUSEKEEPING LABORATORIES

There are two housekeeping laboratories in the Institute. One Laboratory is for learningroom-cleaning procedures and the other is for preparation of area cleaning activities,theme decorations, stain removal demonstrations etc.

11. LAUNDRY

Institute has a well-equipped & functional laundrythat not only acts a training laboratory but is alsoused for washing of restaurant linen, staffuniforms etc.

12. COMPUTER LABORATORY


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Institute has a computer laboratory with LANnetwork of 60 state of the art computers.

13. FRONT OFFICE LABORATORY

Front Office Laboratory caters to students of PostGraduate Diploma in Accommodation Operation &

Management, 1st and 2nd years of Degreeprogramme. It is also having LAN network of 30state of the art computers.

14. FOOD SCIENCE LABORATORY

Institute has a well-equipped Food Science

laboratory primarily for M.Sc. (DFSM).

15. MICRO BIOLOGY LABORATORY To cater M. Sc. (DFSM) students with the latestequipment.

16. BIOCHEMISTRY LAB

17. LIBRARY


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Institutes library has over 5000 professionalbooks are available. Institute subscribes a largenumber of International and National Journals inaddition to newspaper, magazine and trade

magazines.

18. AUDIO-VISUAL FACILITY

Institute has the audiovisual aids for classroom, conference & presentation purposes.LCD Projectors, Laptops, Overhead Projectors with Screen, Epidiascopes, Slide Projector,

Flipchart Boards, 29 Television, VCR & DVD Player, Facility for multimedia presentation,PA System. Video Camera, Still Camera.

19. LCD Screens

7 No. LCD screens are placed in the Lobby, Restaurant, Coffee Shop and studentsDining areas for displaying notices, messages and advertisements

20. CONFERENCE ROOM

There is a well-equipped Conference Room with a capacity of 20.

21. GUEST HOUSE

Attached Guest House for in-house training.

22. AUDITORIUM

Institute has an auditorium with a capacity of 250 pax having the PA system, spotlightsetc. It is extensively used for Institute functions and also visiting guest speakers & forcampus placement presentations.

23. STUDENT DINING HALL

24. HOSTELS

Institute has separate hostels for boys & girls with a capacity of 100 & 36 respectively.Additional hostel space is created through the use of vacant staff flats for girls lodging.

25. HOSTEL MESS KITCHEN

Hostel residents avail mess facilities serving Breakfast, Lunch & Dinner. Each week offersa variety of menus.

26. HOSTEL LOUNGE

Both the hostels have separate lounge with Television, Carrom Board, Chess & Otherindoor games.

27. HOSTEL GYM


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.

28. HOSTELS

29. LIBRARY

30. ARCHIES

31. DOCTOR ON CALL

32. INSTITUTE WEBSITE

Institute has a website under the domain name www.ihmpusa.net

33. INTERNET FACILITY

Institute has Internet connection, access to which is given to staff, faculty & students as& when required.

35. SPARKLE N SPICE

The Institute publishes Sparkle N Spice the annual magazinecumjournal on itsAnnual Day every year. The Sparkle N Spice showcases pictorial glimpse of

achievements & activities and includes research papers by faculty and students.

34. BADMINTON, VOLLEY BALL & BASKET BALL COURTS


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Summary & ConclusionMost of the students rated Audio-visual lecture

method as the best teaching method. Reasonsincluded; teacher provides all knowledge related to

topic, it is time saving method; students listen to the

lecture attentively and take notes etc. The group

discussion was rated as the second best method of

teaching because of; more participation of students,

the learning is more effective, the students donthave to rely on rote learning, and this method

develops creativity among students etc. Students

perception and ratings about the interesting and

effective teaching methods is a way to suggest

improvements in teaching/ learning process.

The institute is working hard to foster the industrial

exposure for students. It also depends on students

how they cultivate the opportunity.

Also, it was observed that a majority of teacherswould like to involve interviews in the selection

criteria for IHM admissions.

Students also suggested for increased frequency of

outdoor activities.


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20. Murray, H. G. (1994). Can Teaching Be Improved? Canada: BrockUniversity.21. Ory, J. C. (1980). The Influence of Students Affective Entry on Instructor

and Course Evaluations. Review of Higher Education, 4, 13 24.22. Ory, J. C. (2001). Faculty thoughts and concerns about student ratings. InK.G. Lewis (Ed.), Techniques and strategies for interpreting student evaluations.New Directions for Teaching and Learning, no. 87. (pp.3-15). San Francisco,Ca: Jossey-Bass.23. Ory, J. C., and Ryan, K. (2001). How does Student Ratings Measure up to aNew Validity Framework? In M. Theall, P. Abrami, and L. Mets (eds.), TheStudent Ratings Debate: Are they Valid? How can we best Use Them? NewDirections for Institutional Research, no. 109, San Francisco: Jossey-Bass.24. Pratt, D. (1997). Reconceptualizing the evaluation of teaching in higher

education. Higher Education, 34, 23-44.25. Scriven, M. (1995). Student ratings offer useful input to teacherevaluations.Practical Assessment, Research and Evaluation, 4(7), 1-5. Retrieved May 27,2002 from http://ericae.net/pare/getvn.asp?v=4&n=726. Seldin, P. (1999). Changing Practices in Evaluating Teaching. Bolton, Mass:Anker.27. Shea, A. (2009). Making the Grade: College Teaching. RetrievedOctober23,2009, from gradschool.about.com/library/weekly/aa051301a.htm.28. Singh, U.K and Sudarshan, K.N. (2005).Teacher Education. New Delhi:Discovery Publishing House.29. Sullivan, RL & McIntosh, N. (1996). Delivering Effective Lectures. RetrievedJuly 24, 2008 fromhttp://cte.umdnj.edu/traditional_teaching/traditional_lecture.cfm


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30. Svinicki, M. (2001). Encouraging your Students to give Feedback. InTechniques and Strategies for Interpreting Student Evaluations, Lewis. K.(Ed). Jossey-Bass: San Francisco.31. Theall, M. (n.d.). Students Ratings: Myths vs. Research Evidence. Retrieved24 July, 2009, from https://studentratings.byu.edu/info/faculty/myths.asp1616

32. Theall, M., and Franklin, J. (1990). Student Ratings of Instruction: Issues forImproving Practice. New Directions for Teaching and Learning, no. 43. SanFrancisco: Jossey-Bass.33. Theall, M. and Franklin, J. (2001). Looking for Bias in all the Wrong Places A Search for Truth or a Witch Hunt in Student Ratings of Instruction? In TheStudent Ratings Debate: Are they Valid? How Can We Best Use Them?Theall, P., Abrami, L. and Lisa Mets (Eds.) New Directions in EducationalResearch, no. 109. San Francisco: Jossey-Bass.34. Typical Teaching Situations: A handbook for Faculty and TeachingAssistants(n.d.). Retrieved July 23, 2008 fromhttp://trc.virginia.edu/Publications/Teaching_UVA/III_Case_Method.htm

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IHM Pusa Website

NCHMC&T website

Golden Jubilee Year of IHM Pusa

Website
http://trc.virginia.edu/Publications/Teaching_UVA/III_Case_Method.htmhttp://trc.virginia.edu/Publications/Teaching_UVA/III_Case_Method.htm


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Anexure

Sample Questionnaire

For teachers

Research Questionnaire

[ Q 1] What is your style of teaching?

A)- Classroom lectures B)-Audiovisual presentation C)-Practical,

demonstration D) -SimulationE)-Dictation F)-Discussions G) -handouts, notes H)-Blackboard, whiteboard illustrations, writingsI)-Open reading J)-Personal conversation (explanation) K)-AnyOther____

[ Q 2] Why did you choose this style?ANS-___________________________________________________________________________________

[ Q 3] Are you getting the desired results from this style of teaching?A)-All your objectives are achieved B)- Some objectives are achieved C)-Planning to switch to a new teaching style

[ Q 4] What are the additional practices or activities you use for improvement inunderstanding the concepts?A)-Guest speakers B)-Outdoor excursions tours C)-Reference notes D)-Library E)-WorkshopsF)-Cultural events and functions G)-Magazines & journals H)-Sports I)-Art work J) -MentorshipK) -Assignments home and field L) -Use of Computer, Technology M)-Group coordinated social activitiesAny other_________________ **Also mention the frequency of using these tools &

technologies___________

[ Q 5] How close do you find your teaching study material from the current industrialtrends and issues?


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ANS - ________ Completely Relevant ( < < 10 - 9 - 8 - 7 - 6 - 5 - 4 - 3 - 2 1 < < )Not So relevant

[ Q 6] Is the syllabus of courses, being set by NCHM for students, is relevant to theirfuture career work?ANS - ________ Completely Relevant ( < < 10 - 9 - 8 - 7 - 6 - 5 - 4 - 3 - 2 1 < < )Not So relevantAlso suggest about what elements are missing? ___________________

[ Q 7] Do you have any suggestions for NCHM to enhance the skills of teachers andstudents?ANS-___________________________________________________________________________________

[ Q 8] How do you evaluate the students understanding of the subject?A)-Theoretical Class Tests B) - Practical Class tests C) -Presentations, FilesD) -Viva-voceE) -Term End Examinations Any other method___________

[ Q 9] What more developments are required for improvement in your teachingprocess?ANS-___________________________________________________________________________________

[ Q 10] How do you deal with students finding problems in understanding yoursubject?ANS-___________________________________________________________________________________

[ Q 11] How do you assess the role of institution in helping to enhance the teachingprocess?

ANS -_______ The efforts are admirable ( < < 10 - 9 - 8 - 7 - 6 - 5 - 4 - 3 - 2 1 < < )The efforts are not enough.Also suggest about what elements are missing? ___________________

[ Q 12] What are the good points and negative points that you find in the studentsthat you teach?ANS-___________________________________________________________________________________

[ Q 13] What extra effort do you put to present your subject as an attraction for thestudents to learn and work?ANS-___________________________________________________________________________________

[ Q 14] Do you feel the selection criteria for IHM students are effective to giveopportunity to the right talent?ANS -____________If Yes, How? If No, What needs to be done?

______________________________________________________________________________________________________________

[Q 15] What is your message to the students for their better studying experience withyou?

_______________________________________


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For students

Research Questionnaire

[ Q 1] What is prime your area of interest?A)- Front Office B)- House Keeping C)- F&B Service D)-F&BProduction E)- Sales & MarketingF)- Tourism & Hospitality G)- Any Other___

[ Q 2] Why did you choose this subject of interest?ANS-______________________________________________________________________________________

____

[ Q 3] What teaching style is most effective for you to understand the subject?

A)- Classroom lectures B)-Audiovisual presentation C)-Practical,

demonstration D) -SimulationE)-Dictation F)-Discussions G) -handouts, notes H)-Blackboard, whiteboard illustrations, writingsI)-Open reading J)-Personal conversation (explanation) K)-AnyOther__________________

[ Q 4] What are the additional practices or activities used by teachers forimprovement in understanding the concepts?A)-Guest speakers B)-Outdoor excursions tours C)-Reference notes D)-Library E)-WorkshopsF)-Cultural events and functions G)-Magazines & journals H)-Sports I)

-Art work J) -MentorshipK) -Assignments home and field L) -Use of Computer, Technology M)-Group coordinated social activitiesAny other_________________ Also mention the frequency of using these tools &technologies_________________


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[Q 5] What is your participation level at the extracurricular activity? ANS -___________________________________

[ Q 6] What is your view about the relevance of your syllabus of theory and practicalas compared to industrial processes?ANS -________ Completely Relevant ( < < 10 - 9 - 8 - 7 - 6 - 5 - 4 - 3 - 2 1 < < )Not So relevant

[ Q 7] Are you satisfied with the assessment parameters laid by NCHM?ANS Yes . No ( what else is important ?)

_________________________________________

[ Q 8] Do you do previous homework for future classes and subject concepts?ANS-______________________________________________________________________________________

_

[ Q 9] What is your commitment level towards studies?

ANS- ________ More commitment ( <

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REAEARCH- Teaching Methodology Followed in IHM s of New Delhi

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