Lourdes Matha Institute of Hotel Management and Catering Technology, Thiruvananthapuram

Lourdes Matha Institute of Hotel Management and Catering Technology, Thiruvananthapuram

Thiruvananthapuram, Kerala

About College

Lourdes Matha Institute of Hotel Management and Catering Technology (LMIHMCT), established by the Lourdes Matha Catholic Educational Society (LMCES) under the Archdiocese of Changanacherry, is dedicated to providing top-quality education in hotel management. Approved by the All India Council for Technical Education (AICTE) and affiliated with the University of Kerala, LMIHMCT aims to meet the evolving demands of the hospitality industry.

Hospitality, rooted in the fundamental human trait of caring for others, has evolved into a crucial and dynamic industry. This field now demands a high level of quality management, customer relationship skills, and adaptability due to its rapid transformation and intense competition. As a result, there is a growing need for skilled professionals and innovative entrepreneurs who can navigate and thrive in this ever-changing sector.

LMIHMCT addresses these needs by equipping students with both theoretical knowledge and practical experience. The institute blends traditional classroom instruction with hands-on experience through industry placements and professional practice. Students gain exposure across various aspects of the hospitality industry, including hotel operations, food services, and event management, thanks to partnerships with leading hotel businesses.

The college also features a Hospitality Research and Campus Recruitment Centre, which supports industry professionals with special projects and provides students with valuable practical experience. With a dedicated team of over 15 full-time faculty members, each bringing extensive professional expertise, LMIHMCT ensures a high-quality learning environment with a student-teacher ratio of 15:1.

Facilities at LMIHMCT include modern classrooms, three fully equipped kitchens, a 150-seat dining room, a cafeteria, a demonstration kitchen, and a computer lab exclusively for student use. These resources support a comprehensive educational experience, preparing students to excel in the competitive world of hospitality.

Course Details

BHMCT

BHMCT (Bachelor of Hotel Management and Catering Technology) is a 4-year graduate programme, which offers introduction to the world of hospitality and dwells in depth into providing a good understanding of the industry. This program is designed to provide a sound understanding of the intricacies of managing and working of the hospitality industry. With the rapid development of tourism in the country there is an ever-growing demand for personnel in management and hospitality cadre.

The whole content of the course is uniquely complemented by extensive use of the latest technology to keep the students abreast of the industry requirement. The study combines the theoretical aspects required with practical exposure provided by way of industry interface and professional training.

The students undergoing this course will have to cover subjects such as Food & Beverage Production, Food & Beverage service, Front Office, House Keeping, Communicative English, Food science and Nutrition, Travel and Tourism, Computer application, economics, Business law, Management subjects related to marketing, human resource, service, finance etc. Also they have to study Event Management, Facility Management, Entrepreneurship development etc.

Bachelor of Vocational Education (B.Voc)

B.Voc Food Processing course is an undergraduate course based on higher education leading to B.Voc. degree under the National Skill Qualification Framework (NSQF). It imparts appropriate and relevant knowledge on Food Processing Industry to equip the young graduates with adequate knowledge and skills for employment and entrepreneurship in the food industry. The job prospectus of Food processing industry in India and abroad are immense.

The curriculum of B.Voc is assigned with NOS (National Occupational Standards) and Qualification packs given by respective Sector Skill Councils under NSDC (National Skill Development Corporation).
The curriculum covers skill components in different areas of food processing industry with practical and theory classes, project work and on the job training in the industry to become entrepreneurs, which also include business management, marketing management, entrepreneurship development and project management.

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