The students will be placed in three to five-star hotels/resorts for one year of industrial exposure in seventh and eighth semesters. During this time, they will be required to work on the job in the basic operational departments, namely, Food Production, Food and Beverage Services, Room Division and Accommodation operations. They will be provided with a list of learning objectives for this period; will make observations and record it in a structured manner in a report, which will be evaluated for grading. The departmental manager/supervisors under whom the students would undergo their on-the-job training will also make a performance appraisal which will compromise of 60% weightage; and the written internship report and presentation compromises of 40% weightage of the total marks. The students would be required to make a presentation of the internship report to a panel judges, comprising of the college professors/lecturers/experts from the industry.
A student must obtain ‘Pass’ grade in the internship. Failure to obtain passing will call for a retake of the internship program. Such retake may be allowed at most only once.
The BHM Program adopts rigorous theoretical and practical instruction complemented by case-based teaching, term-paper writing, seminars, practical lab work and project work to emphasize on the application of concepts and theories to identify, diagnose and solve managerial problems. Up-to-date and relevant course materials are used to provide students with a solid theoretical base with conceptual clarity and lab work. Throughout the program, emphasis is placed on active participation and involvement of students in learning with the role of a faculty member mostly confined to that of a guide and counselor.
Students are also encouraged to consult the faculty during office hours for academic assistance. SAIC also adopts critical approach to learning which offers the students long lasting benefits than conventional management courses.