• Faculty Members are at the top of their fields in terms of expertise, industry experience, and academic credentials. Faculty members bring a unique skill set to the Institute's diverse academic and non-academic activities.
• From induction and orientation to industrial training, mid-term projects, on-the-job pieces of training, and final placements, the Institute plays a critical role in shaping students' careers.
• The institute has recently adopted the Choice Based Credit System course curriculum in accordance with UGC guidelines.
• The institute has the cutting-edge infrastructure, including well-ventilated theatre-style classrooms with modern audio-visual aids, a well-equipped training kitchen, bakery, training restaurant, housekeeping lab, front office lab, language lab, computer lab, and a well-stocked reference library with national and international books and journals.
• Pragmatic Training sessions are prioritized at Hotel M.M. Continental, a 3-Star Luxurious property owned by the University.
• Regular Guest Lectures by distinguished personalities from industry and academia are organized, serving as a driving force for students to become aware of the industry's expectations and requirements.
• Each aspiring hotelier receives individual attention in order to instill and improve their personality, communication skills, and grooming standards.
• The institute focuses on developing quality mentoring relationships among students in order to help them grow personally, academically, and professionally.
• Our students are placed in The Hyatt Abu Dhabi UAE, Intercontinental Eros Dubai, The Oberoi New Delhi, ITC Maurya Sheraton, JW Marriott New Delhi, The Leela Gurgaon, Crown Plaza Gurgaon, The Grand New Delhi, and Westin Gurgaon through regular campus placement opportunities.

MMICT & BM (Hotel Management) was founded in 2002 to provide professional education in the Culinary and Hospitality Sectors; it is now one of the Top Hotel Management Colleges in Haryana and North India. MMICT & BM (Hotel Management) provide students with a unique opportunity to gain a deeper understanding of the hospitality industry as well as ample exposure that will propel them to greater heights of success in their hospitality careers. MMICT & BM (Hotel Management) allows you to select one or more courses, as well as graduation and post-graduation programmes, diploma, and certification courses. As India's leading center of excellence in value-based education in hospitality, training, operations, and management, and research and consulting.

Facilities

• Bakery
• Basic Kitchen
• Basic Training Restaurant
• BSFT Lab
• Computer Lab
• Front Office Lab
• House Keeping Lab
• Language Lab
• Larder
• Training Restaurant
• Advance Training Lab

Courses

• Bachelor of Hotel Management and Catering Technology
• B.Sc (Hospitality & Hotel Administration)
• B.Sc Food Science (Honors) with Specialization in Nutrition & Dietetics
• B.Sc Food Science(Hons) with Specialization in Food Science & Technology
• Diploma in HM with Specialization in Airlines Tourism & Hospitality management
• Diploma in HM with Specialization in Bakery & Confectionery
• Diploma in HM with Specialization in Food Production
• M.Sc. (Dietetics & Nutrition)

Top Recruiters

• Taj
• Jaypee Hotels & Resorts
• The Fern hotels& resorts
• McDonald’s
• Hyatt Regency
• Radisson  Blu
• Crowne Plaza
• Bhairav Garh
• The Leela palaces Hotels Resorts
• Park Plaza
• Coutryard
• Holiday Inn
• Hilton
• Sarovar Hotels & Resorts
• Kempinski Hotel Muscat
• Compass Group
• Le Meridien
• The Grand
• Lemon Tree Hotels
• Leisure Inn
• Trident Cochin
• Marriott
• Fortune

Quick Facts

• 150 acres of Wifi enabled campus
• 50,000+ success stories
• 93% overall placement
• 564+ prime recruiters
• 42 lacks the highest package offered

Ranking

• Accredited by NAAC with its highest grade A++
• Top 3% part of institutions in India
• NIRF Ranking: it ranked 91 amongst the top universities in India
• World University ranked 174 southern Asia region QS Asia University Ranking
• Times Higher Education also ranked
• World Wide Rank Band 601-800 amongst the Top Universities of the world
• World Wide Rank Band 401-500 in clinical & health

Research

• 570+ citations
• 67+ publications
• 82+ achievement patents
• 133+ workshops/seminars/guest lectures
• 3+ conferences organized

Placement

• 1763+ offer generated
• Highest salary package 42 LPA
• 6 lakhs average salary offered

Bachelor of Hotel Management and Catering Technology

DURATION: 4 YRS. (8 SEMESTERS)

The Bachelor of Hotel Management and Catering Technology programme is a concentrated programme that provides students with the opportunity to develop the business management skills and hospitality savvy required to pursue a career in the expanding hotel and restaurant industry. Graduates can pursue a variety of careers in professional management in restaurants, hotels, resorts, hospitals, institutions, conferencing and catering, and recreation management.

PROGRAMME OBJECTIVE

• To educate students in all aspects of the hospitality industry.
• To ensure that the hospitality and tourism industries have access to trained personnel.
• To guide and mentor students and assist them in obtaining employment in allied industries.
• To provide input to the Ministry of Tourism for the development and growth of the hospitality industry.

PROGRAMME OUTCOME

• Improving interpersonal skills in order to lead/manage entry-level employees in a hospitality setting.
• Giving students real-world operational experience in the hospitality industry.
• Creating an appealing and well-designed menu while keeping effective costing and pricing principles in mind.
• Mastering classic and contemporary cooking and baking techniques from a wide range of global cuisines.
• Educating professionals in commercial kitchen operations.

Curriculum

Fees

Merit Scholarships

Scholarships based on qualifying exam percentage of marks

Eligibility Criteria

Duration: 4 yrs. The candidate must have passed the Senior Secondary (10+2) Examination or its equivalent examination from a Recognized Board/University with 50% marks in aggregate or equivalent CGPA (45% in case of reserved category).

B.Sc. (Hospitality & Hotel Administration)

DURATION : 3 YRS. (6 SEMESTERS)

The three-year full-time regular course provides students with all of the necessary skills, knowledge, and attitude to carry out supervisory responsibilities in the hospitality industry. In-depth laboratory work is required for students to gain expertise in the operational areas of Food Production, Food & Beverage Service, Front Office Operation, and House Keeping. It also offers managerial assistance in hotel accounting, food safety and quality, human resource management, facility planning, financial management, strategic management, tourism marketing, and tourism management. The course focuses on tactical and strategic management in areas such as event management, finance, human resource management, revenue management, and entrepreneurship. Some of the most important goals of the course are to develop research skills and to complete a 6-month internship in the industry twice during the course's duration to deepen knowledge.

PROGRAMME OBJECTIVE

• To educate students in all aspects of the hospitality industry.
• To ensure that the hospitality and tourism industries have access to trained personnel.
• To guide and mentor students and assist them in obtaining employment in allied industries.
• To provide input to the Ministry of Tourism for the development and growth of the hospitality industry.

PROGRAMME OUTCOME

• Developing interpersonal skills necessary to lead/manage first-level employees in a hospitality setting.
• Practical experience in the hospitality industry.
• Assisting students in developing an appealing and well-designed menu while keeping effective costing and pricing principles in mind.
• Understanding of classic and modern cooking and baking techniques from a variety of global cuisines.
• Educating professionals in commercial kitchen operations.

Curriculum

Fees

Merit Scholarships

Scholarships based on qualifying exam percentage of marks

Eligibility Criteria

Duration: 3 yrs. A candidate must have passed the Senior Secondary (10+2) Examination or its equivalent examination with 50% marks in aggregate or equivalent CGPA in Physics, Chemistry, Biology/Mathematics, or Allied Science stream from a Recognized Board/University.

B.Sc. Food Science (Honours) with Specialization in Nutrition & Dietetics

DURATION: 3 YRS. (6 SEMESTERS)

The three-year B.Sc. The nutrition & Dietetics program allows students to develop professional competencies in food, Nutrition, and Dietetics. Students in this programme are taught to focus on improving people's nutritional status. A student who completes my B.Sc. Nutrition & Dietetics degree becomes a qualified nutritionist & dietician who educates people about proper food choices to promote healthy eating and a healthy lifestyle.

PROGRAMME OBJECTIVE

• To impart nutrition and health knowledge, complemented by appropriate skills and attributes.
• To train professionals in the use of diet medical care to resolve advanced unhealthy states and deficiency disease-related issues in patients.
• To promote lifelong learning and skill development through self-study, continuing education, and graduate and skilled studies.

PROGRAMME OUTCOME

• Recognizing and applying subject-specific theories, paradigms, ideas, or principles for diet medical care in a variety of diseased conditions ranging from infant to geriatric.
• Differentiating nutrients and supporting non-nutrient factors in food based on their importance, bioavailability, disposableness, metabolism, and effects on growth, development, and repair.
• Managing a team in a variety of inter- and multi-disciplinary healthcare settings.
• Recognizing the role of dieticians in the advancement of a healthy society.

Curriculum

Fees

Merit Scholarships

Scholarships based on qualifying exam percentage of marks

Eligibility Criteria

Duration: 1½ Years, The candidate must be completed the Senior Secondary (10+2) Examination with at least five subjects, including English as a compulsory subject, from a recognized Board/University.

B.Sc. Food Science (Honours) With Specialization in Food Science & Technology

DURATION: 3 YRS. (6 SEMESTERS)

It is a branch of engineering that deals with raw material processing, production, quality re-evaluation, packaging, storage, and transportation until it is safe for consumption. It is a specialized course that teaches students the fundamentals of food chemistry, food engineering, and food preservation. This is a highly specialized course.

PROGRAMME OBJECTIVE

• To familiarise students with food chemistry, food engineering, and food preservation concepts.
• To provide them with comprehensive knowledge of methods for evaluating Life Cycle Nutrition, Food Processing, and Food Preservation.
• Apply theoretical concepts in a laboratory setting using standard methods in the aforementioned areas, as well as food hygiene and sanitation.
• Gaining an understanding of the applications of food science in food safety, clinical interventions, food packaging, and processing.
• To assist students in developing the skills necessary to conduct systematic research and maintain quality in the field of food and nutrition.

PROGRAMME OUTCOME

• Learn about food composition (including major chemical interactions and nutritional factors) in the context of food quality and safety, food processing, and food processing equipment.
• Learn about the microbiological aspects of food quality and safety, as well as how to integrate scientific disciplines related to food.
• Making use of scientific knowledge to meet the needs of industry and consumers in the production and marketing of safe and high-quality foods.

Curriculum

Fees

Merit Scholarships

Scholarships based on qualifying exam percentage of marks

Eligibility Criteria

Duration: 3 yrs. A candidate must have passed the Senior Secondary (10+2) Examination or its equivalent examination with 50% marks in aggregate or equivalent CGPA in Physics, Chemistry, Biology/Mathematics, or Allied Science stream from a Recognized Board/University.

Airlines Tourism & Hospitality Management | Diploma in HM Specialization

DURATION: 1.5 YRS. (3 SEMESTERS)

Aviation is the global economy's backbone. As an introductory course, this course will emphasize the importance of global and regional tourism and airline systems to students from the standpoint of an open system. This course will introduce the student to the fundamental principles of the airline, tourism, and hospitality industries as a basic introduction to the discipline. The course will instruct students on the intricacies of three major tourism industry components: lodging, travel, and visitor services. This course will demonstrate how direct and indirect links between these components are essential for the success of a country's tourism industry and, by extension, the global tourism industry.

PROGRAMME OBJECTIVE

• To teach about airlines, the tourism and hospitality industry, and global trends.
• To assist students in comprehending, analyzing, and problem-solving techniques used in the airline, tourism, and hospitality industries.
• To assist students in investigating the use of digital systems for capturing information and utilizing it for customer service.
• To allow them to critically analyze various situations in the airline, tourism, and hospitality industries.
• To improve their communication skills in the airline, tourism, and hospitality industries.
• To uphold the highest ethical standards in their professional lives.
• To provide students with a learning environment in which they can engage in updating their knowledge of airlines, tourism, and hospitality.

PROGRAMME OUTCOME

• Recognizing knowledge of the airline, tourism, and hospitality industries, as well as learning service levels.
• Learning to categorize information and react appropriately when solving problems.
• Developing and demonstrating skills in airline tourism and hospitality software, as well as problem-solving abilities, to ensure smooth operations in the airline tourism and hospitality industry.
• Being a good team player and confidently responding to and solving all problems and queries.
• Developing sensitivity to the diverse cultures and norms of the airline, tourism, and hospitality industries in order to use them appropriately in dealing with all stakeholders.

Curriculum

Fees

Merit Scholarships

Scholarships based on qualifying exam percentage of marks

Eligibility Criteria

Duration: 1½ Years The candidate must have passed the Senior Secondary (10+2) Examination with at least five subjects, one of which must be English, from a recognized Board/University.

Bakery & Confectionary | Diploma in HM Specialisation

DURATION: 1.5 YRS. (3 SEMESTERS)

This 18-month programme prepares students to work in a hotel bakery or a standalone location. The course teaches essential culinary skills and knowledge in a variety of patisserie and bakery disciplines. Students will gain practical experience and increased capability in food and kitchen safety, bakeshop operations, planning and design, patisserie and bakery production, artistic presentation of patisserie, artisan and specialty bread, and bakeshop product development.

PROGRAMME OBJECTIVE

• To teach technical skills related to the hotel's Bakery section.
• To familiarise them with the working environment in the bakery section.
• To provide knowledge about all sets of bakery and confectionery, handling the molds and bakery equipment, and understanding the temperature level of different bakery products.
• Understand the proper chocolate and sugar processing method.
• Bakery personnel should be made aware of food hygiene practices.

PROGRAMME OUTCOME

• Using extreme caution when handling the ingredients used to make bakery products.
• Developing skills in various bakery procedures and having a working knowledge of baking equipment.
• Managing the various job functions in the Bakery Section.
• Working in a bakery and gaining hands-on experience in the preparation of various desserts and sweet dishes. Project-Based Education
• Providing students with in-depth knowledge through Industrial Visits, Industrial Training, and Live Practice Sessions at MM Continental.
• Planning Food Festivals and Competitions, Guest Lectures and Expert Talks, and Conferences and Seminars

Curriculum

Fees

Merit Scholarships

Scholarships based on qualifying exam percentage of marks

Eligibility Criteria

Duration: 1½ years including 6 months Industrial Training The candidate must have passed the Senior Secondary (10+2) Examination with at least five subjects, one of which must be English, from a recognized Board/University.

Food Production | Diploma in HM Specialisation

DURATION: 1.5 YRS. (3 SEMESTERS)

The primary goal of this eighteen-month diploma programme is to prepare students for careers in the catering and hospitality industries. It covers food preparation, cooking principles and practices, food safety and hygiene, and other topics. The students are theoretically trained in the areas of food production during the first year, and the last six months will be used as Industrial Training, where the students will have the opportunity to work in real-time environments and situations in the hotel, enhancing their practical skills.

PROGRAMME OBJECTIVE

• To train students in the acquisition of all necessary skills for kitchen personnel.
• To provide knowledge of the entire Food Production department.
• To improve the students' culinary skills.
• To teach students about Indian regional cuisine and the day-to-day working environment of a food production department in a five-star hotel.
• Food hygiene practices should be followed by kitchen personnel to raise awareness.
• Effectively and efficiently carrying out standard food production operations related to various cuisines.
• Preparing exotic Indian foods and planning menus based on personal preferences or instructions.
• Food preparation in various food preparation organization’s continental/Chinese kitchens.
• Managing the various job functions in the food production department.

PROGRAMME OUTCOMES

• Effectively and efficiently carrying out standard food production operations related to various cuisines.
• Preparing exotic Indian foods and planning menus based on personal preferences or instructions.
• Food preparation in various food preparation organization’s continental/Chinese kitchens.
• Managing the various job functions in the food production department.

Curriculum

Fees

Merit Scholarships

Scholarships based on qualifying exam percentage of marks

Eligibility Criteria

Duration: 1½ years including 6 months of Industrial Training. The candidate must have completed the Senior Secondary (10+2) Examination with at least five subjects, one of which must be English, from a recognized Board/University.

M.Sc. (Dietetics & Nutrition)

DURATION: 2 YRS. (4 SEMESTERS)

M.Sc. Dietetics & Nutrition is a two-year programme that combines nutrition, dietetics (therapeutic nutrition), and research to improve nutrition knowledge and skills while also developing critical evaluation skills. It allows students to interact with patients and thus gain hands-on experience in hospitals. Students are also taught advanced diet therapy and participate in nutrition and dietetics research projects, symposiums, and conferences.

PROGRAMME OBJECTIVE

• To produce postgraduates recognized for their practical and public health skills in the field of life science and nutrition.
• To familiarise them with advanced clinical nutrition, the concept of nutritional assessment, the foundation of nutrition, nutrition-related disorders, and thus the role of nutrition in therapeutic diets.
• To teach the skills of menu planning, quality and quantity preparation, and resource management.

PROGRAMME OUTCOME

• Effectively and professionally communicating with the medical team, staff members, patients/clients, and peers.
• Incorporating all aspects of food into dietetics practice.
• Putting knowledge gained in all aspects of the nutrition care process and model into clinical practice.

Curriculum

Fees

Merit Scholarships

Scholarships based on qualifying exam percentage of marks

Eligibility Criteria

Duration: 2 years. A Bachelor's degree in Science or Home Science from a recognized university with at least 50% overall. Candidates with a Bachelor's degree in Hotel Management will be given a 5% weightage for merit.