BHM ORIENTATION PROGRAM: 21 – 24 AUGUST 2024

An Orientation Program for First-year Bachelor of Hotel Management students was organized from the 21 – 24 August at the Seminar Hall of the BGS Institute of Hotel Management. Induction Programs play a crucial role in setting the foundation for the academic journey and professional career of freshers who wish to make a career in the ever-growing Hospitality Industry.  

The Program was inaugurated by Dr. Sudheep, Principal, of SJB Nethaji College of Education. He set the tone for the Orientation Program and encouraged the students to explore various opportunities in the Hospitality Sector.

Chef Eabin Mathew, Principal, BGSIHM in his session provided an overview of the BHM Curriculum, including course structures, academic expectations, and the grading system. He informed the students of campus facilities, and extracurricular activities, that help promote an enriching college experience.

Mr. Wilson Rajan, F & B Consultant, and Host, spoke on “Culinary Trends and Kitchen Operations: Building the Foundation for Future Chefs”. He encouraged the students to set SMART goals and harness their potential to their fullest.

Ms. Subhra Banerjee, Founder of Encovate Solutions, in her talk on “Qualities for a Leadership Career in the Hospitality Industry,” referred to the essential characteristics that individuals need to successfully lead and manage teams, operations, and strategies within the hospitality sector.  

Ms. Pooja Hande, Founder of Jivasmi Holistic Living, showcased Holistic Health and Mental Wellness. She talked about the approach to optimal health and well-being that considers the whole person and integrates physical, mental, emotional, social, and spiritual aspects.

Mr. Paul Kingsley, Human Resource Manager, Courtyard & Fairfield by Marriott, Bangalore, in his interactive session with the students on “Navigating the Future: The Role of Emerging Technologies in Transforming the Hospitality Industry, offered a comprehensive exploration of how the hospitality industry is being reshaped by technology and provides insights into future possibilities and challenges.

Besides the above, Prof. Rajesh Kumar, Faculty – BGSIHM, guided the students on the Importance of Soft Skills in the Hospitality Industry.

Chef Srabanti Chakraborty, Faculty – Bakery and Confectionery spoke on Millets as a superfood and its importance in sustainable food production and consumption.

Prof. Praveen Francis, Faculty – Food & Beverage Service – spoke on Dining Etiquette and its role in social and professional settings.

The Induction Program has set a strong foundation for the students, ensuring they are well-prepared to embark on their academic journey and future careers in hospitality with the right knowledge, skills, and mindset.