ON ORIENTATION PROGRAM FOR BHM III AND V SEMESTER STUDENTS
16 – 18 JULY 2025
An Orientation Program for Third and Fifth Semester Bachelor of Hotel Management students was organized from the 16th to 18th July 2025 at the Seminar Hall of the BGS Institute of Hotel Management with the primary objective of aligning students with industry expectations, evolving trends in hospitality and tourism. The three-day programme brought together academic scholars and industry professionals to provide a meaningful and engaging learning experience.
The sessions offered insights into various aspects of hospitality—ranging from guest service excellence to technology in hotel operations, skill development, culinary innovation, aviation careers, and curriculum orientation. The programme also focused on entrepreneurship, personal branding, and the role of responsibility in hospitality futures.
Day 1
Session 1: “Training for Guest-Centric Culture” By Ms. Saliya P V, Learning & Development Manager, The Park, Bangalore
Ms. Saliya P V opened the programme with a session focused on building a guest-centric mindset in hospitality professionals. She discussed how emotional intelligence, customer psychology, and service empathy play a significant role in creating unforgettable guest experiences.
Key Takeaways:
• Techniques to personalize guest interactions
• Training staff for proactive service behavior
• Impact of body language and communication
• Role of feedback and continuous improvement
Her interactive role-play exercises allowed students to understand real-world guest service scenarios.
Session 2: “Integrating Technology & Automation in Housekeeping” By Mr. Asheesh Singh, Housekeeper Manager, The Park, Bangalore
Mr. Asheesh Singh highlighted how technology has revolutionized housekeeping services. He introduced students to smart housekeeping software, energy-saving tools, and sustainable cleaning practices.
Key Takeaways:
• Mobile-based housekeeping tracking
• Inventory management systems
• Automation in laundry and linen control
• Environment-friendly housekeeping tools
Students appreciated his practical approach and real-life case studies from luxury hotel operations.
Session 3: “Marketing & Personal Branding Strategies to Build a Hospitality Business” By Chef Jasmeet Kaur, Chef Entrepreneur, Bangalore
Chef Jasmeet Kaur provided a dynamic session on entrepreneurship and self-branding in hospitality. She encouraged students to use social media, storytelling, and creativity to carve their niche in the competitive hospitality market.
Key Takeaways:
• Developing a personal brand identity
• Basics of marketing for hospitality professionals
• The power of digital platforms in business building
• Entrepreneurship opportunities for chefs and hoteliers
Her motivational speech was especially appreciated by students interested in launching their own ventures.
Session 4: “Course Orientation (SEP & NEP): Front Office, Housekeeping & Accommodation Operations” By Prof. Rajesh Kumar & Prof. Sujith Bharadwaj
This session focused on the academic framework, learning outcomes, and skills to be developed as part of the updated hospitality curriculum under NEP and SEP models.
Key Takeaways:
• Modular course structure and credits
• Practical training and industry immersion
• Assessment criteria and project work
• Emphasis on multi-skilling and vocational electives
Students received valuable academic guidance and clarity on their educational journey ahead.
Day:2
Session 1: “Smart Kitchen & Culinary Automation” By Chef Kasi Viswanathan
Chef Kasi introduced students to the future of kitchens driven by automation, robotics, and AI. He showcased how smart appliances, recipe apps, and automated cooking stations are changing professional kitchens.
Key Takeaways:
• Use of AI in recipe standardization
• Kitchen display systems (KDS) and digital menus
• Time-temperature monitoring tools
• Smart inventory and waste reduction systems
The session opened students’ minds to high-tech culinary trends.
Session 2: “Role & Importance of Skill Development Courses” By Dr. Mohammed Farooq Pasha
Dr. Farooq Pasha emphasized the need for continuous skill upgrading in the hospitality sector. He discussed various government and private skill development programmes such as PMKVY and NSDC.
Key Takeaways:
• Importance of certifications and training modules
• Soft skills: communication, leadership, grooming
Cross-functional and multi-skill roles
• Building career pathways through upskilling
Students learned how to take ownership of their skill development using online courses and workshops.
Session 3: “Career Opportunities in Hospitality & Aviation” By Mr. Ranajit Behera
Mr. Behera gave an inspiring presentation on aviation and travel hospitality. He covered the unique responsibilities and skill sets required for airline hospitality professionals.
Key Takeaways:
• Cabin crew training and ground staff roles
• Hospitality in airports, lounges, and in-flight
• International job opportunities and interview tips
• Importance of language skills, grooming, and safety protocols
This session widened students’ perspectives beyond hotels and into the world of air travel and global hospitality.
Session 4: “Crafting Hospitality Futures: Innovation, Responsibility & Excellence” By Mr. Maurice Sarkar
The final session by Mr. Maurice Sarkar tied together all previous learnings with a strategic outlook toward the future of hospitality.
Key Takeaways:
• Innovation in guest experiences and operations
• Sustainability and ethical hospitality practices
• Future-ready hospitality leadership
• Excellence in training, culture, and guest care
He urged students to embrace responsibility and innovation to become change-makers in the hospitality world.
Day 3
Session 1: “Guest Experience Management: Beyond Satisfaction” By Ms. Ena Roy, Director- Operations Hotel Sheraton Whitefield & Convention Centre, Bangalore.
Ms. Ena Roy, Director of Operations, Hotel Sheraton Whitefield & Convention Centre, Bangalore, delivered a session on “Guest Experience Management: Beyond Satisfaction.” Key points included emotional engagement, personalization, anticipating guest needs, seamless operations, brand loyalty, and service excellence. She emphasized going beyond satisfaction to create memorable and impactful guest experiences.
The three-day Orientation Programme was a major success. It provided a holistic blend of academic guidance, industry insights, and career inspiration for students at a critical stage of their learning journey. The presence of renowned hospitality professionals and experienced academicians enriched the sessions and helped students envision their place in the vast hospitality domain.
The programme concluded with a vote of thanks, acknowledging the speakers, faculty members, organizers, and the enthusiastic participation of the students.
