STUDENT IMMERSION PROGRAM IN HOSPITALITY OPERATIONS FOR CENTRE FOR MANAGEMENT STUDIES JAIN UNIVERSITY

22 MARCH 2025

The BGS Institute of Hotel Management hosted a One-Day Student Immersion Program for a select group of 12 students from the Centre for Management Studies, Jain University. The students are currently pursuing the BBA Entrepreneurship Program and have opted for Food & Beverage Management as an elective.

The program was specifically designed to give participants practical exposure across four core hospitality operational domains — Food & Beverage Service, Food & Beverage Production, Front Office Management, and Accommodation Operations. Through a series of four two-hour faculty-led sessions, students experienced both basic concepts and advanced operational insights that connected academic learning to professional hospitality practices.

Objectives

The immersion program aimed to:

1. Provide hands-on learning in key hospitality operational areas.
2. Demonstrate industry-standard procedures, equipment, and service techniques.
3. Highlight the interconnectedness of various hotel departments in delivering seamless guest experiences.
4. Offer advanced concepts relevant to entrepreneurial ventures in hospitality, and to help students relate entrepreneurship concepts to operational realities in hospitality.

Program Flow & Highlights

Session 1 – Food & Beverage Service

• Overview of restaurant and banquet operations.
• Demonstration of various service styles – silver service, buffet, gueridon, and quick service.
• Hands-on familiarization with service equipment and table setting techniques.

Session 2 – Food & Beverage Production

• Introduction to commercial kitchen layout, workflow, and safety protocols.
• Practical insights into menu planning, ingredient selection, and cooking methods.
• Discussion on cost control, sustainability and waste management in production kitchens.

Session 3 – Front Office Management

• Demonstration of guest registration, check-in, and check-out procedures.
• Role-play exercises in guest interaction, complaint handling, and upselling techniques.
• Overview of Property Management Systems (PMS) and reservation handling.

Session 4 – Accommodation Operations

• Introduction to room preparation, cleaning standards, and linen management.
• Practical demonstration of bed-making, turndown service, and guest room setup.
• Emphasis on attention to detail, hygiene, and guest comfort.

Learning Outcomes

By the end of the immersion program, students were able to:

• Identify and explain key operational processes in each hospitality department.
• Understand the role of interdepartmental coordination in service delivery.
• Recognize the technical skills and soft skills required for excellence in hospitality operations.
• Relate entrepreneurial opportunities to practical hospitality management concepts.
• Demonstrate basic operational tasks in F&B Service, Culinary Production, Front Office, and Accommodation Operations.

The One-Day Student Immersion Program successfully provided an enriching and interactive learning platform for students of Jain University’s BBA Entrepreneurship Program. Through hands-on exposure in four critical operational areas, students gained practical knowledge, industry awareness, and entrepreneurial insights that will serve as a strong foundation for future careers in the hospitality sector. The program not only enriched the students’ understanding of the subject but also reinforced the role of hands-on learning in shaping industry-ready professionals.

BGSIHM remains committed to fostering academic–industry collaboration to produce industry-ready professionals with the skills, knowledge, and adaptability required in the ever-evolving hospitality landscape.