Hotel Management

MMICT & BM (Hotel Management) was set up in the year 2002 to deliver professional education in the field of Culinary and Hospitality Sector is among Top Hotel Management Colleges in haryana. It is a leading centre of excellence in value based education in Hospitality, Training, Operations & Management, and Research & Consultancy. It has been ranked 4th in the category of Excellence and No. 1 Private Hotel Management Institution in Haryana as per survey conducted by GHRDC CSR 2018

Subject Name	Description
Food Production Foundation –I:-	Covering topics in food preparation standards, meal production planning and food production technology,
Food & Beverage Service Foundation –I	The study of food & Beverages items & their service style students can familiar with all food service & customer handling.
Accommodation & Front Office Operations Foundations –I	All the concept of room reservation, customer handling & Personnel grooming
Environmental science	The subject build the knowledge of environmental aspect related to the industries
Applications of Computers in Hospitality & Tourism	Full description of software in computer for reservation and other programme.
Fundamentals of Management	Study of all management concept & student can learn Management skill.

Subject Name	Description
Food Production Foundation –II:-	Some topics such as culinary arts or food preparation, may be covered, Food preparation fundamentals, Safety and sanitation, quantity production
Food & Beverage Service Foundation –II	The study of the development of artificial foodstuffs. Includes the substitution of one type of food for another.
Accommodation & Front Office Operations Foundations –II	All the concept of room reservation, customer handling & Personnel grooming.
Communication	Students can improve communication & vocabulary and obtain effective speaking skill
Foreign Language Skill – I (French)	The subject give the knowledge of French language & students can learn how to speak French
Basics of Nutrition	The study of the maintenance and promotion of health through the clean and sanitary handling of food.

Subject Name	Description
Introduction to Indian Cookery	Full Knowledge of all culinary terms of food & their preparation
Food & Beverage Service Operations	The study of food products and their preparation to attract consumers
Accommodation & Front Office Operations	This help to developed knowledge of all concepts of room reservation, customer handling & Personnel grooming.
Accounting Skills for Hospitality	The study of all accounting fundamentals & their skill used in Hotel Reservation Handling
Elective 1	Student need to choose a elective subject from the list available
Elective 2	Student need to choose a elective subject from the list available

Subject Name	Description
Practice School	Student needs to undergo 22 weeks industrial exposure to gain practical skills

Subject Name	Description
Personality Skills For Hospitality	Help to improve grooming ,personality skill for the industry
a. Regional Cuisines of India -I	Study of all regional cuisines & their preparation.
b. Food & Beverage Service Management -I	The study of food products and their preparation to attract consumers
c. Accommodation Management-I	This help to developed knowledge of all concept of room reservation, customer handling & Personnel grooming.
Hospitality Marketing	The marketing concept is the philosophy that firms should analyze the needs of their customers and then make decisions to satisfy those needs, better than the competition
Hospitality Laws	Hospitality law is a legal and social practice related to the treatment of a person's guests or those who patronize a place of business.
Elective 1	Student need to choose a elective subject from the list available
Elective 2	Student need to choose a elective subject from the list available

Subject Name	Description
Skill Enhancement for Media & Journalism in Hospitality	Develop the skill related to media & journalism in Hotel industries
a. Regional Cuisines of India -II	Study of all regional cuisines & their preparation.
b. Food & Beverage Service Management -II	The study of food & Beverages items & their service style students can familiar with all food service & customer handling
c. Food & Beverage Service Management –II	This help to developed knowledge of all concepts of room reservation, customer handling & Personnel grooming.
Project Report	Students have to make a project report on a selected topic related to Hotel Industry & present.
Researching for Hospitality & Tourism Management	The concepts of ‘tourism’ and ‘hospitality’ need to be defined and put into clear perspective for the benefit of curriculum developers and more importantly for the young entrants aspiring to make a career in the hospitality industry.
Elective 1	Student need to choose a elective subject from the list available
Elective 2	Student need to choose a elective subject from the list available

Subject Name	Description
Communication & Soft Skills in Hospitality	Students can improve communication & vocabulary and obtain effective speaking skill
Human Resource Management	The term used to describe formal systems devised for the management. The responsibilities of a human resource manager fall into three major areas: staffing, employee compensation and benefits.
Safety, Security & Travel Documentation	“Safety” is applied to glazing used to reduce the risk of accident by impact, fracture, shattering, or in a fire.
Elective 1	Student need to choose a elective subject from the list available
Elective 2	Student need to choose a elective subject from the list available
Elective 3	Student need to choose a elective subject from the list available

Subject Name	Description
Industrial Training	22 Weeks Industrial Training of Students for the Industry exposure

Subject Name	Description
Food Production Foundation –I	Covering topics in food preparation standards, meal production planning and food production technology, .
Food & Beverage Service Foundation –I	The study of food & Beverages items & their service style students can familiar with all food service & customer handling.
Accommodation & Front Office Operations Foundations –I	All the concept of room reservation, customer handling & Personnel grooming.
Environmental science	The subject build the knowledge of environmental aspect related to the industries
Applications of Computers in Hospitality & Tourism	Full description of software in computer for reservation and other programme.
Fundamentals of Management	Study of all management concept & student can learn Management skill.

Subject Name	Description
Food Production Foundation –II	Some topics such as culinary arts or food preparation, may be covered, Food preparation fundamentals, Safety and sanitation, quantity production
Food & Beverage Service Foundation –II	The study of the development of artificial foodstuffs. Includes the substitution of one type of food for another.
Accommodation & Front Office Operations Foundations –II	All the concept of room reservation, customer handling & Personnel grooming.
Communication	Students can improve communication & vocabulary and obtain effective speaking skill
Foreign Language Skill – I (French)	The subject give the knowledge of French language & students can learn how to speak French
Basics of Nutrition	The study of the maintenance and promotion of health through the clean and sanitary handling of food.

Subject Name	Description
Fundamentals of Food Technology	Develop knowledge and understanding on food and its related functions.
Principles of Food Science	Demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food
English Communication	Improve professional communication in English for successful business interactions
Food Processing and Preservation	Demonstrates various processing techniques in food used for food preservation
Fundamentals of Food Technology Practical	Develop practical knowledge and understanding on food and its related functions.
Principles of Food Science Practical	Demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food practically

Subject Name	Description
Technology of Food Preservation	Imparts knowledge on number of techniques used to prevent food from spoiling
Food Processing Technology	Includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry
Environmental Science	an interdisciplinary academic field that integrates physical, biological and information sciences to the study of the environment
Food Microbiology and Food Safety	Range of emerging microbiological issues in food safety, from chronic effects of various microbes to use of microbial cultures in food processing
Technology of Food Preservation Practical	Imparts practical knowledge on number of techniques used to prevent food from spoiling
Food Processing Technology Practical	physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms

Subject Name	Description
Food and Nutrition	Science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism
Technology of Fruits, Vegetables and Plantation Crops-	To impart basic knowledge of: 1. different methods of fruits and vegetable processing. 2. processing of various spices, tea, coffee and cocoa
Technology of Dairy and Sea Food	Knowledge of · the need and importance of dairy and fishery industry, · the compositional and technological aspects of milk and fish & processed milk and fish products
Entrepreneurship Development-	Develops knowledge on Meaning, Needs and Importance of Entrepreneurship
Food Engineering and Packaging-	acquaint with fundamentals of food engineering and its process & develop an understanding of different food packaging materials and packaging design and techniques used for various foods
Food and Nutrition Practical-	Practical identification of sources of various nutrients and development of various foods accordingly
Technology of Fruits, Vegetables and Plantation Crops Practical-	Practical knowledge on fruits and vegetable processing

Subject Name	Description
Technology of Cereals, Pulses and Oilseeds	Develops knowledge on technology of milling of various cereals & To impart technical knowhow of pulses and oilseeds refining
Food Microbiology	Knowledge on the important genera of microorganisms associated with food and their characteristics & understanding on the role of microbes in fermentation, spoilage and food borne diseases
Technology of Meat, Poultry and Egg-	Understanding of need and importance of livestock, egg and poultry industry; structure, composition and nutritional quality of animal products & processing and preservation of animal foods
Sensory Evaluation of Food-	Gives Introduction and importance of taste, odour, color & flavors in food
Project and Technical Report-
Technology of Cereals, Pulses and Oilseeds Practical-	Develops practical knowledge on technology of milling of various cereals & To impart technical knowhow of pulses and oilseeds refining
Food Microbiology Practical-	Practical techniques of culturing microorganisms and study of their morphology and structure

Subject Name	Description
Food Engineering	Understanding the principle of Unit operation and fundamentals of food engineering
Food Chemistry-I	Understanding the functional aspects of food components and to study their role in food processing
Nutraceutical and Functional Foods	Develop comprehensive understanding of different nutraceuticals and functional foods & their potential in promoting human health
Food Quality Management-	Helps to learn about quality management in food production chain; physical, chemical contaminants in foods;& latest trends and techniques in food science
Food Engineering Practical-	Practical understanding of the principle of Unit operation and fundamentals of food engineering
Food Chemistry-I Practical-	Understanding the principle of Unit operation and fundamentals of food engineering practically

Subject Name	Description
Food Chemistry-II-	Imparts knowledge on the chemistry of food components and their interactions
Food Quality and Sensory Evaluation	Understanding the sensory evaluation of foods and quality attributes of food & the gestation, olfactory, texture and color based evaluation of food
Bakery Technology-	Helps to understand the fundamentals of baking & learn the technologies behind bakery products
Food Packaging-	imparts comprehensive overview of the scientific and technical aspects of food packaging
Food Chemistry-II Practical-	Imparts practical knowledge on the chemistry of food components and their interactions
Food Quality and Sensory Evaluation Practical	Sensory evaluation of foods and quality attributes of food & the gestation, olfactory, texture and color based evaluation of food

Subject Name	Description
Fundamentals of Dietetics	Introduction to fields of nutrition, dietetics, and food service administration. Educational requirements and role of the dietitian in varied settings
Human Nutrition-I	Basics for and use of nutrient recommendations and dietary guidelines; digestion, metabolism, use and interrelationships of foods and nutrients
Food Science-	Demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food
Life cycle Nutrition –	Nutritional requirements, challenges, community nutrition programs, and eating patterns throughout the life span
Nutritional Biochemistry-	Introduction to the structure and cellular reactions of the primary constituents of living cells; for students with limited preparation in organic chemistry
Human Physiology-	Normal functions of organ systems in humans; fulfills physiology requirements for biology, human development and nutritional sciences, physical education majors, and is recommended as pre professional for medical or allied health fields
Computer Application	Study the various aspects of computer and its applications
Industrial visit	A visit to related field for creating a work picture in the mind of the students before started their carrier in the same field
Seminar Presentation	to improve the presentation skills of the students and to build up the confidence to express their views

Subject Name	Description
Clinical and therapeutic nutrition –I	Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases
Human Nutrition –II	Integrated study of human nutrient physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional implications of metabolic disorders
Community nutrition-I	Apply nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with nutrition components; program planning strategies.
Food analysis	Investigate interplay between food composition, chemical and physical interactions in food preparation.
Food service management	Basic principles of food service management as applied to commercial and noncommercial food service organizations. Impact of current social, economic, technological and political factors on food service operations. Foodservice facility design
Food microbiology-	Demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food
Research methodology	Introduction of foundational research knowledge and skills. Learn and demonstrate theory-based program planning for group presentations, emphasizing effective communication in different delivery systems
Seminar presentation	to improve the presentation skills of the students and to build up the confidence to express their views

Subject Name	Description
Clinical and Therapeutic Nutrition –II	Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases
Food Safety , Sanitation and Hygiene	Describe food safety regulations; the causes and prevention of food borne illnesses; the principles of Hazard Analysis Critical Control Points (HACCP); general food-handling and storage procedures; the procedures for maintaining workplace sanitation and personal hygiene
Community nutrition-II	Apply nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with nutrition components; program planning strategies.
Hospital food service	food safety, sanitation (HACCP), recipe standardization, nutritional analysis, financial controls, inventory management, time and temperature relationships, food delivery, and promotions from a management perspective
Hospital Management & Patient counseling	provides relevant information to support effective decision making for patient & ways to counsel to help the patient to better manage the health problem
Training in Food Industry:	Industrial Training of Students for the Industry exposure
Report preparation and presentation	Report & Presentation of Industrial Training
Seminar Presentation

Subject Name	Description
Basic Food Production-I	to learn the basic skills of cooking food
Introduction to Basic Cookery-I	Identification and uses of basic ingredients used in cookery
Personality & Communication Development	to develop the grooming and communication skills of the students so that they can present their selves in a better professional way
Commodities	to know the different products and cooking agents used in cooking food
Introduction to Computers	Learn the basic skills of operating a computer
Industrial Visit	A visit to related field for creating a work picture in the mind of the students before started their carrier in the same field

Subject Name	Description
Indian Cookery –II	to know the famous food, ingredients used and different cooking styles of Indian cuisine
Cold Kitchen-II	to learn making cold food preparations
Kitchen Management	learn the criteria followed for managing a kitchen area
Basics of Nutrition	to know the basic nutrients and their benefits for human being
Advanced Communication Skills	enhance the professional skills of the students
Seminar & Presentation	to improve the presentation skills of the students and to build up the confidence to express their views
Advanced Food Production	to know the new changes in cooking styles and presentation

Subject Name	Description
Basics of Bakery	to learn the basic skills of baking
Introduction to Confectionery	Know the basic products used in confectionary
Personality & Communication Development	to develop the grooming and communication skills of the students so that they can present their selves in a better professional way
Commodities	to know the different products and cooking agents used in cooking food
Introduction to Computers	Learn the basic skills of operating a computer
Industrial Visit	A visit to related field for creating a work picture in the mind of the students before started their carrier in the same field

Subject Name	Description
Advanced Confectionary	Learn the advance techniques of confectionary desserts preparations
Chocolate and Sugar Cookery	Learn the different types of chocolate and sugar work
Kitchen Management	learn the criteria followed for managing a kitchen area
Basics of Nutrition	to know the basic nutrients and their benefits for human being
Advanced Communication Skills	enhance the professional skills of the students
Seminar & Presentation	to improve the presentation skills of the students and to build up the confidence to express their views
Advanced Food Production	to know the new changes in cooking styles and presentation

Subject Name	Description
Introduction to Hotel Industry	Study of Hotel & their history
Professional Etiquettes and Manners	Study of professionalism & grooming standards ,etiquettes for the industry
Front Office Operations	The Front Office is truly the welcome the guest, carry their luggage, help them register give them their room keys and mail.
Accommodation Operations	The basic concept of housekeeping has started from keeping of a domestic house clean and has gradually come to maintaining high standard of cleanliness and maintenance of commercial levels
Introduction to Computers	Basic knowledge of Computer &Full description of software in computer for reservation and other programme.
Industrial Visit	A visit to related field for creating a work picture in the mind of the students before started their carrier in the same field

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Hotel Management

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Subject Name	Description
Hotel Safety & Security	Safety” is applied to glazing used to reduce the risk of accident by impact, fracture, shattering, or in a fire.
Facilities Design and Management	Facility management is a professional management discipline focused upon the efficient and effective delivery of support services for the organisations that it serves
Front Office Management	Professional management discipline focused upon the Front Office Department
Accommodation Management	All the concept of room decor, customer handling & interiors.
Hygiene and Sanitation	The study of the maintenance and promotion of health through the clean and sanitary handling of food.
Supervisory Management	The action of overseeing and managing employees in the workplace. Supervisory management is offered as a common course in many business
Seminar & Presentation	to improve the presentation skills of the students and to build up the confidence to express their views

Subject Name	Description
Human Nutrition	Integrated study of human nutrient physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional implications of metabolic disorders
Principles of exercise programming	Different types of exercise, Fitness Testing, Weight control and other special concepts and Physiological tools for testing and monitoring
Introduction to Health, Wellness & Fitness:	Components of fitness, obesity and Regulation of energy intake and expenditure, Foods selection and consumption pattern
Energy and fluid requirements:	Detailed study of the energy, Distribution of body water and Electrolyte balance
Nutrition in Health and Disease:	Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases

Subject Name	Description
Nutrition for Sports and Exercise	Importance of micronutrients and macro nutrients for exercise, Dietary supplements and cryogenic aids
Weight Management, Rehabilitation and Fitness:	Evaluation of standard weight loss diet and Regulation of energy intake and expenditure
Psychology and Counseling:	Effective counseling methods & techniques, Importance of Counseling and Counselor
Training diets for performance and fitness:	Assessment of body fat by different method and types of Exercise, Aerobics, Yoga, Power Yoga, weight training, strength training, etc
Human Physiology:	Normal functions of organ systems in humans; fulfills physiology requirements for biology, human development and nutritional sciences

Subject Name	Description
Basics of Tourism	Introduction to Tourism, Elements of tourism, Tourism System, Tourism Motivators, Tourism Organizations and Trends, Inter Linkage between Geography and Tourism Industry, Inter Linkage between History and Tourism Industry
Airlines Management	Introduction to Airline Agency Role and Its Functions, Management of Airlines, The control tower- Airport facilities and special passengers, Familiarization with OAG, Introduction to fare construction, One Way and Return Trip
Foundation course in Front Office & Housekeeping Operations	Introduction to Front Office, Front Office Operations, Introduction to Housekeeping, Inter department co-ordination, Role and responsibilities Housekeeping Staff, Guest Room and Public Area Cleaning
Tourism Products & Services	Accommodation Sector, Leading Hotel chains, Budget Hotels, Heritage Hotels, Introduction of transportation Industry in India, National parks and Wild Life Sanctuaries and Mountaineering, Trekking, Skiing, Skating, Water Bases sports
Tourism Geography I	General introduction, states & capitals, India: a destination for all reasons & seasons, The Northern Mountains, The Central Plains, The Peninsula and The coastal plains and islands
Soft Skills & Personality Development	Verbal Skills, Clarity and Diction, Non Verbal Skills, Facial Expression, Effective Listening, III Personality Development, Interview Preparations, preparation of Curriculum Vitae, dress codes for airline, preparing for an interview, types of testes
Computer Applications	Components of a computer, Operating Systems , Introduction to Windows, Introduction to DBMS, Introduction to FOXPRO, Features of MS WORD, Editing Commands and Mail merge

Subject Name	Description
Automation in Tourism	Automation in the tourism industry, Importance of Information Technology in Tourism, Introduction to CRS, Ticketing process and Billing and settlement plan, A short introduction to Standard Traffic Documents (STD)
Travel Agency & Tour Operations	Travel Agency & Tour Operations, Itinerary Planning, Types of Passport & Visa and Basic overview of FOREX
Foundation course in Food & Beverage Service Operations	The Food & Beverage Service Industry, Food & Beverage Service Personnel, Attitudes & Attributes of Food & Beverage and Equipments Used in F & B Industry and Types of Food & Beverage Service
Tourism Products of India	Natural Resources, Wildlife Sanctuaries, National Parks and Natural Reserves, Beaches and Islands, Popular Tourist Resources, Monuments, Pilgrimage Destinations: Hindu, Buddhist, Jain, Muslim, Muslim, Sikh, Saint, Fairs and Festivals
Tourism Geography II	Brief introduction of continents, Asia, Americas: Other countries
Safety, Security & Travel Documentation	afety Security and Hotels, Safety Security and Tourist Destinations, Travel Documentation and Understanding VISA and Permits
Basic French	Introduction to basic French, French grammar, Vocabulary & comprehension and concept of Conversations

Sr. No.	Name of Lab	Description
1	Basic Training Kitchen	Sufficiently equipped to enthuse students to learn the basic skills in culinary crafts. It energises the beginners to dream big in the field of gastronomy.
2	Advance Training Kitchen	The lab offers oppurtunities to students to be creative. They challenge themselves to turn their creativity into sumptuous cuisines.
3	Larder Kitchen	Special skills come in a uniquely special environment. Our larder kitchen provides exactly that environment.
4	Bakery & Confectionary	Limitless creativity is tapped automatically in this lab. True to the field of Bakery & Confectionary.
5	Basic Training Restaurant	This is designed and furnished to provide perfect environment for training in F&B Services. Doesn’t let one feel out of place.
6	Training Restaurant	Provides advanced learning environment in Food and Beverage Service. No F &B Service outlet in the industry will take our students by surprise.
7	Front Office Lab	Our students get the actual feel of role plays-as F.O personel and the guest. Makes them perform well here and in the industry later.
8	Housekeeping Lab	Clean and orderly house is the abord of “Gods”and so much of the “guests”. Provides facilities to learn the practices of good housekeeping.
9	Language Lab	Communication is “life”.Our lab is well equipped to make our students develop communication skills as future Hospitality leaders.
10	Computer Lab	Provides excellent facility to take beginners to the level where they enter the industry with confidence and aplomb. They are equipped with the latest on Property Management System.

Name of Conference	Date
MM HTFT iCoN – 2018, 1st International Conference On Skill Development in Hospitality, Tourism & Food Technology: Challenges & Opportunities	23rd-24th March 2018
National Seminar on Hospitality growth & development under Globalization (AICTE Sponsored)	15/11/2013 to 16/11/2013
National Conference on Hospitality Industry in India Development and Challenges	06/11/2009 to 7/11/2009

Name of Eminent Guest Speaker	Orgnization	Topic	Date
Mr. Vebhav Sharma (Revenue Analyst)	Ras Al Khaimah Tourism Development Authority UAE	Global Trends and Opportunities in Hospitality Industry	2-08-2018
Dr. Ian Patterson	UQ School of Business University of Queensland Australia	Research Methodology	28-03-2018
Mr. Hemant Gulati (General Manager Operations)	T3 IGI Airport GMR Group New Delhi	Opportunities in Hospitality & Airlines	23-03-2018
Mr. Vikram Rawat ( Brand Ambassador)	Davinci Flavour Genius	Mixology a Mocktail making workshop	17-11-2017
Mr. Mukesh Kumar (Trainer)	Sula Vinyards Pvt. Ltd.	Workshop on wine Service	30-10/2017
Chef. Jaswinder Singh	Punjab University	Use of traditional Style of Cooking in Foreign Cuisine	08-09-2017
Chef. Parwinder Dhillon	Dept. of Tourism & Hotel Management Punjabi University Patiala	Molecular Gastronomy Ice and Fire	26-04-2017
Dr. Viniti Dawar	Professor & Head deptt. of Food Sc. & Nutrition	Growing demand of healthy Food in Hotel & Restaurant	27/01/2017
Chef Raman Preet Singh	Executive Chef Hotel Park Plaza, Zirakpur	Feeding the world in the sustainable way	12/08/2016
Mr. Vishesh Kumar	HR Manager Hotel Park Plaza, Chandigarh	Interview Skills & personality development	15/03/2016
Chef Perminder Singh Dhillon	HOD deptt of Tourism Hotel Management Punjabi University, Patiala	Trends in Food Styling.	15/01/2016
Mr. Akash Kapoor	Manager learning & development, Hotel Hyatt Regency, Ludhiana	Interview etiquettes and latest trends in the Hotel Industry	16/10/2015
Chef Perminder Singh Dhillon	HOD deptt of Tourism & Hotel Management, Punjabi University, Patiala	Food Plating Techniques	10/02/2015
Professor Venkatraman Rajagopal	Professor of Hospitality & Tourism Management, PIHMS, New Zeland	Tourism &Marketing Hospitality	05/04/2014

Name of Project	Description of Project
FM Radio India All Stations – a Mobile App	FM Radio India All Stations is a mobile application that allows its users to listen more than 70 radio stations from all over India. FM Radio India is available on Google Play and App Store.
DigiBration-2015 Website	Two-day National Level Mega Fest –DigiBration-15, a platform to celebrate the talents of technical and non-technical students. Overall, there were 14 fun and engaging, technical and non-technical events that brought out the best from students. From their coding skills to dance & singing potential, the event offered them a chance to showcase their varied skills.
MUSIC @ www.musiclamhe.com	A new platform to enjoy cover songs by famous artists curated from youtube, soundcolud, spotify and other popular music service.
Pre-placement Online Mock test	The main goal of the practice is to transform the students into well qualified professional through the committed pattern of instructions and well designed curriculum. The Mock-Test Series is helped to reduce the pressure on the student during/before campus placement drives, as the student will have to sit for multiple tests throughout the year, thereby decreases the accumulated stress of placement drives in the students.