GUIDELINES FOR PROJECTS

The Project shall report, in an organized and scholarly manner, an account of the research work
of the student leading to the discovery of new facts or techniques or correlation of facts already
known (descriptive, exploratory, empirical etc), demonstrating a quality as to make a definite
contribution to the advancement of knowledge. It can be any of the Following

 Case study of an Establishment

 Setting up a new unit- Restaurant, Hotel or any other catering establishment
 Turnaround strategy
 Financial analysis of a Hotel
 Feasibility study for a hotel Restaurant
 Any other topics related to the Hotel industry

SL.No Contents Guideline

.
1 Number of copies to be submitted One hard copy + one soft copy on CD in MS
word and power point presentation
2 Size of the project Phase 1 – Literature Review (chapter 1 to 3)
- 90 pages (+/- 10%)

Phase 2 – Methodology (Chapter 4&5)

Final Thesis – 120 pages (+/- 10%)

3 Cover page and title page As per the format in Appendix pages 1-4
4 Page margins Top edge : 30 to 35 mm
Bottom edge : 25 to 30 mm
Left side : 35 to 40 mm
Right side : 20 to 25 mm
5 The content shall be in the following order
Cover Page & Title Page
Certificate : Font style < Times New Roman> font size 13 with double line spacing as
per the format
Declaration by Student – Font style < Times New Roman> font size 13 with double line
spacing
Acknowledgement – Not exceeding one page when typed in double spacing
Table of Contents – List all units (with a title for each unit and subtopics in each unit
page wise.
List of Tables (if any) - should use exactly the same captions as they appear above the
Tables in the text. A sample is presented in Appendix V.
6 Chapter 1 - Literature review. Basics of the topic such as Introduction, history,
evolution, characteristics, Role/ Importance ( 30 pages)
Chapter 2 - Theoretical contribution of the subtopics. A detailed presentation of
subtopics and its theories.(30 pages)
Chapter 3 - The challenges, trends, opportunities, best practices on the related topic
extensively from the Research articles published.
Specify more on the advancements in the related field and research done. (30 pages)
References to be listed in a fresh page at the end of each Chapter.
Chapter 4 – Methodology – since BHMCT topics are mostly qualitative research
topics, data can be collected through personal in depth interviews/ questionnaires.
(15 pages)
Methodology - Contents
1. Need for the study ( gap identification) what and why do you want to dwell into
the selected problem, ( Formulate Hypothesis)
2. Objectives
3. Questionnaire
(Identify 4 objectives of conducting the research; formulate questions to collect
relevant data for analysis. (40 questions))
4. Data Analysis will contain the following
 Why a particular hotel was selected for your topic? Justify.
 Provide a justification of how your choice of methods ( surveys, interviews,
MCQ’s, open ended questionnaire, observation etc.,) used to gather, analyze and
process information relate to study the problem.
 Subjects/ respondents and research setting you have examined.
 Tools and methods used to identify relevant variables that effect a phenomenon.
 The ways in which the data is processed, tools and strategies used to study the
research questions and hypothesis.

Chapter 5 (15 pages)

I. Results – Contents
1. Restate the research problem supporting your study (Reinterpret the Hypothesis)
2. Include non textual elements
3. Report the findings/ observations most relevant to the topic
4. A short paragraph summarizing the key findings

II. Discussion – Interpret and describe the significance of your findings in light of
what was already known about the problem being investigated and explain any
new insights of the problem.
Contents for Discussion
1. Explanation of Results – whether or not the results were expected, explain
findings that were unexpected, note any unusual or unanticipated trends.
2. References to previous research or literature.
3. Deductions – Lessons learned, proposing recommendations to improve a
situation or highlighting the best practices.
4. Hypothesis – (which is proved or disproved)
5.
 III. Limitations of the Study – factors that impacted or influenced the findings from
your research. Ex. sample size, lack of reliable data etc.
 Describe each limitation in detail’
 Explain why such a limitation exists
 Explain why the limitation could not be overcome by the chosen method of
collecting data
 Assess the impact of each limitation in relation to overall findings.
 Explain how this limitation can point to need for further research.

IV. Conclusion- should help us understand why your research should matter to
them.
1. Present the last word on the issues you raised in the research.(highlight
key findings in your analysis or result section)
2. Summarizing your thoughts and answering “So what?” questions.
3. Identifying how a gap in literature has been addressed
4. Elaborate on the impact and significance of your study
5. Introducing possible new ways of thinking about the research problem

Bibliography
Picture Gallery - use images that are clear and crisp with a title for each image

7 Chapter Formatting: chapter headings to be centered 50 mm below the top of the page
and the text should commence 4 spaces below the heading. Font Style <Times New
Roman> and
Font Size 13 should be used for the general text with 1.5 Line spacing. Single spacing
should be used for Tables, Quotations, Foot notes, Captions and References.
Abbreviations should be written in full and abbreviated within brackets, while citing for
the first time in the text.
Headings: use bold fonts, do not underline; Use Arab numbers logically; allow one
clear line below primary and higher level headings; Use of fourth level headings may be
avoided.
Tables and charts: shall be introduced in the appropriate places in the text in the
immediate vicinity of its first reference.
Identify figures and tables using Arabic numerals: e.g Figure 1.1, Table 1.1; follow with
a caption to describe
References to be listed in the order: All cited references to be listed at the end.
8 Page Numbers: To be given serially for all pages, alone typed without punctuation on
the upper right corner 20 mm from top with the last digit in Line with the right margin.
Preliminary pages (such as Title page, Acknowledgement, Table of Contents etc.)
Should be numbered in lower case Roman numerals.

The following guidelines will help in mobilising the students through their projects.
1. Prior to allocation of topics to the students, the faculty guide prepares scope of study (a skeletal
framework of the topic) to mentor the students. The guide himself continues to do extensive
study on the topic. Projects give the faculty an opportunity to acquire knowledge on
untapped /unknown/ advancements in the subject.
2. The topics must emphasize on in-depth exploration of the subject and some practical problem
or issue related to the topic. The title of the project phrased in a manner which outlines the
purpose of study. Egs. Instead of “Green label certification” AN EVALUATIVE STUDY ON
PRE REQUISITES FOR GREEN CERTIFICATION OF HOTELS makes the student
understand what is expected from his work.
3. The faculty guides will support the students by being approachable during the working hours
of the college irrespective of the day to day schedules they might have.
4. The synopsis must be presented in a sequential order with the basics of the topic to the
advanced levels in the first 3 chapters, with each unit having at least five sub topics covering a
minimum of 25 pages in each chapter. (Sample synopsis enclosed)
5. Since the topics are selected by the faculty, they must check the contents of synopsis and the
subject content in each unit. However, if there are any discrepancies found in the subject such
as repetition of the topic/ irrelevant content, improper citations or references etc., the project
coordinator will not accept the approval by the guide and will give valid reasons to the faculty
guide by mail.
6. It is the responsibility of the faculty guide to motivate the students to adhere to the schedule,
students internal marks will also be based on the timely progress and meeting the deadlines.
7. The student must present the project progress for the internal exams to the project coordinator
for evaluation. A viva voce exam on the work done in Phase 1 by Ppt presentation. The student
must prepare himself for a verbal defense on his topic.
8. Only hardcopies of the chapters should be approved.
9. Students must be encouraged to carry the approved copies till date whenever they meet the
guide / coordinator
10. The guides must update the student discussions on the interactive sheet.
11. At each stage of the project, the coordinator will assess the quality of work, its organization,
assess the choice of research tools, qualify the gap identification, check for lapses and setbacks
and conduct periodical assessments.
12. Fortnightly the coordinator will mail a consolidated batch wise report of students progress to
update the faculty guides on the work done so far and take necessary action.
13.
5

GUIDELINES FOR PROJECTS

As a student of Bachelor of Hotel Management and Catering Technology
(BHMCT) you are required to undertake a major individual piece of project work as part
of your final year second semester curriculum.
The only precise rule on what constitutes an acceptable project is that it should
be an ordered critical exposition, which affords evidence of reasoning power and
knowledge of the relevant Topic. The emphasis should be on your investigation of the
topics and some practical problem or issue related to the given topic. Being part of the
Kitchen it is quintessential that your project is practical and has a sense of creativity.
Please note that the project must not be treated as just another assignment. The
Project provides the opportunity to judge the student’s time and self-management skills
and his/her ability to successfully undertake a long and in-depth study. Hence it is not
only the product that is important, but also the process itself. Students must therefore
ensure that they maintain regular contact with the Chefs team and provide the drafts of
their work at regular intervals.
The Project will also reflect in your resume and will be a strong point and an
USP in your repertoire. It also helps you to understand the need for an in depth insight
and will help you inculcate the sense of detailing and exploration.

The Topics will be given to you and has to be done by the individual himself no scope
for exchange or changing of projects will be entertained.

1. PROJECT SCOPE
An acceptable project will normally fall into one of the following categories:
  Exploratory- a study that involves carrying out original research in order to meet
the organization’s continual need for new information for forward decision-
making. Explanatory- a study, which would involve studying relationships
between different variables like a cause & effect relationship study.
 Descriptive- a study that would need an in-depth portrayal of an accurate profile
of events or situations from the business environment.
 Descriptive- a study that would need an in-depth portrayal of an accurate profile
of events or situations from the Culinary Point of view.

2. STRUCTURE OF PROJECT REPORT

 Title page- Will be explained by Ms. Uma Bala H.O.D
 Student’s Declaration
 Project guide and Coordinators Certificate
 Acknowledgements
Here you have the opportunity to thank the various people who have helped in the
development of the project. It might include specific individuals who have given
information, offered insights, or generally been supportive. Gratitude may be expressed
to groups of people, like those who were studied, or fellow students. Try not to be too
flippant or too “soppy”!

 Abstract
This is a summary of about 300 words (not more than one side of double-spaced A4)
that describes the topic; explains the aims and methods of the study and gives a brief
resume of the main conclusions and recommendations
 Table of Contents:
 List of contents
 List of figures / table
Throughout the project, it is likely that you will want to present material in tabulated or
diagrammatic form. it is conventional to provide special “contents pages” so that readers
can easily find the information. Tables and figures should be listed separately
 Introduction
The introduction is crucial, since it sets the tone and context for the rest of the project.
Central to this part of the project is the setting of clear objectives, which you intend to
achieve by the end of the study. Your statement of objectives should be concise and
precise, and should be carefully considered in the light of your original aims and what
you have been able to achieve in your study. The Introduction will have to deal with
 Introduction (General Introduction to the subject/ topic)
 History and Etymology(if required)
 Methodology
The main body of the Project should be divided into 3 or four units or chapters
depending on the subject matter each unit or chapter may again have sub units or
chapters depending on the project topic. The entire body has to be properly defined and
set properly.Evaluation of the topic is most important.
  Conclusion
Your Conclusion should include a summary of your main arguments, drawing together
the various themes and issues so that they can be brought to bear on the defined
objectives of the study. As with all reports, there should be no new information
introduced in this section. Your Recommendations should be feasible, practical and
must place your conclusions within a concrete and practical framework.
 Bibliography and Referencing
Referencing is necessary to avoid plagiarism, to verify quotations and to enable readers
to follow-up and read more fully the cited author’s arguments. Reference is given within
the text of the project as well as at the end of the project. The basic difference between
citation and a reference list (bibliography) is that the latter contains full details of all the
in-text citations.
 Citation provides brief details of the author and date of publication for
referencing the work in the body of the text.
 Reference List is given at the end of the text and is a list of all references
used with additional details provided to help identify each source.

3. TECHNICAL SPECIFICATIONS OF THE PROJECT

 The project should be typed on A4 white paper, and be double-line spaced.
 The left margin should not be less than 40 mm and the right margin not less than
20 mm.
 All pages should be numbered, and numbers should be placed at the centre of
the bottom of the page, not less than 10 mm above the edge.
 All tables, figures should be consecutively numbered or lettered, and suitably
labelled.
 2 bound copies & a soft-copy should be handed in to the Principal of your
College at the time of submission.
OR
As advised by the H.O.D

4. ROLE OF COORDINATOR
The coordinator's role is one of guidance - providing advice and pointing out possible
problems that may arise. The coordinator's role is to appraise your ideas and work. You
must take overall responsibility for both the content of your project and its management.
This includes selection of an appropriate subject area (with the approval of the
coordinator), setting up meetings with the coordinator, devising and keeping to a work
schedule (to include contingency planning), and providing the coordinator with samples
of your work.
It is your responsibility to make contact with your coordinator and arrange meetings
at appropriate times. You should use the time with the coordinator wisely.
You should spread your workload over the entire time available for carrying out your
project. You will keep a log of meetings with your coordinator. After each meeting with
your coordinator, you will take his signature.
** Note: - that if the records show that your contact with your coordinator is not
good; your project may not be marked.
 Be sure you are clear about the assessment criteria for the project. Note that a
significant proportion of the grade is allocated to presentation and style. A high level of
communication skills is expected. However, it is not within the role or the duties of your
coordinator to correct your grammar and syntax.
If asked, you must present a sample of your written work prior to a meeting with
your supervisor, at an agreed time
You must keep hard copies of each version of your work, and save copies of the
current version on a main and a backup disk (preferably kept apart from each other).
Disks should regularly be virus-checked. Also, make sure to keep printed copies of
working documents, and the raw data from any questionnaires or other data collection.

5. A FEW TIPS....
Get organized, give yourself time to think about your project. Look at the information
available - is there enough information available for you to be able to produce a good
project?
Visit the Library and spend some time looking at Related Subject Matter.
With the help of your project coordinator agree on the aims and objectives and the
structure of the project as soon as possible.
Keep at least two copies (updated). Remember to virus check your storage devices.
The final printing and binding of your project can be the most frustrating time.
Numbering pages, re-arranging pagination and putting together the Contents page
takes a deal of time – do not underestimate this part of your task.
Do not underestimate the enormity of the task ahead of you. The key points are to
organise your time; make and maintain contact with your coordinator
Finally, remember to print and keep a copy of the project report for your own use, as no
copy of the report submitted will be returned to you.