INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY

& APPLIED NUTRITION, JAIPUR

6TH SEMESTER of B.Sc. IN HOSPITALITY & HOTEL ADMINISTRATION
RESEARCH PROJECTS, 2015-16

S.NO NAME OF STUDENT/ GROUP TITLE OF RESEARCH PROJECT NAME OF GUIDE

ABHISHEK SINGH A STUDY ON COMBINING CULTURE WITH SCIENCE AND
1 MR. B. K. SRIVASTAV
KUNAL KAROSIA TECHNOLOGY FOR NUTRITIOUS FOOD
YOGESH KUMAR A DETAILED STUDY ON MICRO BREWERIES AND IT’S MR. HEMANT
2
GAUTAM CHOPRA MARKETABILITY PATERIYA
SUMIT KUMAR A DETAILED STUDY ON CINEMA SHOOTING AND ITS
3 MR. SANJAY ARORA
VIKAS LOHIA CONTRIBUTION IN PROMOTION OF TOURISM IN INDIA
SURBHI
AN EXHAUSTIVE STUDY ON VACATION OWNERSHIP AND
4 TRIBHUWAN DEV MR. V.S.YADAV
IT’S CURRENT TRENDS
BHAWNA RAJPUT
RAHUL A DETAILED STUDY ON VARIOUS BEVERAGE FESTIVALS IN MR. HEMANT
5
ROHAN VAID THE WORLD AND IT’S ROLE IN PROMOTION OF TOURISM PATERIYA
PRIYADARSHIT PUROHIT
WELLNESS TOURISM :MARKET ANALYSIS OF REVENUE MR. ANSHUL KUMAR
6 RAVI RANA
GENERATION IN HOTELS SINGH
RAHUL VISHWAKARMA
ADITIYA SINGH RATHORE
FEASIBILITY STUDY OF SETTING UP AN OUTDOOR
7 DHIRAJ KUMAR MRS. SHRABONI PURI
CATERING UNIT IN JAIPUR
AMIT KUMAR BHAT
SOMALIKA
AN EXHAUSTIVE STUDY ON LOYALTY PROGRAMS IN
8 MADHULIKA BHARDWAJ MR. SANJAY ARORA
HOTELS AND AIRLINES
HARSHITA KULSRESHTHA
BHUMITRA SHRAMA A COMPARATIVE STUDY OF MEASUREMENT OF GUEST MR. ANSHUL KUMAR
9
ALIND RAI EXPECTATION IN HERITAGE HOTELS SINGH
DEEVANCE CHOUDHARY A DETAILED STUDY ON LATEST EQUIPMENT USED IN FOOD
MR. PRACHEER
10 NITIN YADAV & BEVERAGE OPERATIONS IN HOTELS AND STAND ALONE
SHARMA
KHAMOSH VERMA RESTAURANTS
RACHIT A STUDY ON GEN ‘Y’ AS HOSPITALITY EMPLOYEES AND
MS. PRIYANKA
11 ANKIT SORAN LIKELY COMPARISON WITH GEN ‘Z’ EVOLVING FOR
SRIVASTAVA
SOHIB KHAN FUTURE HOTEL OPERATIONS
CHITRESH JOSHI
A DETAILED STUDY ON TOURISM POTENTIAL AND MS. PRERNA
12 PRADEEP
PROBLEMS OF TELANGANA STATE NANDWANI
ABHIJIT SINGH CHOUHAN
DEEPANSHU KATIYAR
FEASIBILITY STUDY OF SETTING UP AN NORTH-WEST MR. RAKESH
13 AYUSH KUMAR
FRONTIER RESTAURANT IN JAIPUR KATARIA
AVNI SAXENA
KINSHUK KULSHRESHTHA A STUDY ON IMPACT OF RADIO FREQUENCY
14 MS. ARTI
PALLAV PAHUJA IDENTIFICATION DEVICES IN HOTELS
NITIN KUMAR YADAV MR. MANISH KUMAR
15 A DETAILED STUDY ON CLUB MANAGEMENT
LALCHAND SAINI PANDEY
SUMEET DHANDIA
A STUDY ON QUALITATIVE ANALYSIS OF HOTEL SERVICES
16 ANKIT AHLAWAT MRS. SHRABONI PURI
DESIRED BY FEMALE BUSINESS GUESTS
AMIT SAIN
ANAMIKA YADAV MR. ANSHUL KUMAR
17 DARK TOURISM – AN EXCLUSIVE STUDY
MEGHA SHARMA SINGH
MANOJ BAIRWA
18 A DETAILED STUDY ON STEPWELLS IN RAJASTHAN MR. C.P.MEGHWAL
MAYANK MATHUR
VIKRAM SINGH A STUDY ON ROLE OF TRANSPORTATION IN GENERATING MS. PRIYANKA
KAJAL VYAS REVENUE FOR TOURISM INDUSTRY SRIVASTAVA
19
ABHISHEK KHERA
A COMPARATIVE STUDY ON GUEST DELIGHT AND ‘WOW’
20 B B SANKET MS. ARTI
FEELING IN HOTELS OF JAIPUR
AMIT THAKUR
BARKHA VIJ A DETAILED STUDY ON FACTORS AFFECTING FOOTFALLS
MRS. B. VANDANA
21 IN RETAIL STORES & THE MECHANISM ADOPTED TO
KANCHI GUPTA RAWAT
BOOST FOOTFALLS
PARVEEN A DETAILED STUDY ON USAGE OF ROBOT TECHNOLOGY IN MR. ANSHUL KUMAR
22
KUSHAL JANGIR HOTELS SINGH
ANMOL GUPTA
23 ANANT BHARGAVA A DETAILED PROFILE OF CELEBRITY CHEFS OF INDIA MR. DEBASISH DEY
ATUL SHARMA
PRASHANT KUMAR A COMPARATIVE STUDY ON MARKET SEGMENTATION IN
24 ROHAN KATHURIA QSR’S AND THE ROLE IT PLAYS IN ENHANCING THEIR MR. MANISH PANDEY
ASHISH MARETHA REVENUE
 SRISHTI SINGH
A DETAILED STUDY ON SUCCESS STORY OF “INDIAN WINE MR. PRACHEER
25 VARUN HANDA
INDUSTRY” SHARMA
YASH TYAGI
MANSI HOTCHANDANI
26 ANURA TAMBI WOMEN ENTREPREUNERSHIP IN HOSPITALITY INDUSTRY MRS. SHRABONI PURI
MANIKYA SAROJWAL
SUMEDHA SAXENA
FEASIBILITY STUDY OF SETTING UP AN FINE DINING MR. PRACHEER
27 HARSH MATHUR
RESTAURANT IN JAIPUR SHARMA
TANMAYA BHARGAVA
ANUSHKA SAXENA A COMPLETE STUDY ON KIOSK CONCEPT AND IT’S
28 MR. MANISH PANDEY
KUSHAGRA SHARMA OPERATIONS
ANISH AHLUWALIA
29 SRESHTA CHANDEL A DETAILED STUDY ON CONTRACT CATERING MR. DEBASISH DEY
AASHISH KUMAR
DHANANJAY RATHORE
30 DEEPAK SHEORAN A DETAILED STUDY ON WORLD HERITAGE SITES IN INDIA MRS. SHRABONI PURI
DARSH DHYANI
NIKHIL BHATI A COMPARATIVE STUDY ON TALENT RETENTION IN
31 MRS. SHRABONI PURI
KHUSHBOO DIFFERENT HOTELS IN INDIA
SANJAY SINGH A COMPARATIVE STUDY ON HOUSEKEEPING IN PRIVATE
32 MR. C.P.MEGHWAL
PANKAJ KUMAR AND GOVERNMENT HOSPITALS
DINESH PARCHWANI
33 A BUSINESS ANALYSIS ON BUSINESS GENERATION OF MR. ANSHUL KUMAR
DEVASHISH JHAVERI
SMALL & MID-SIZE HOTELS IN INDIA SINGH
GAURAV SHARMA
NAMAN SHARMA
A STUDY ON SPECTACULAR HOTELS OF THE WORLD – A MS. PRERNA
34 MADHUR DHINGRA
FUTURISTIC VIEW NANDWANI
NIHARIKA MISRA
KESHAV GAUR A COMPARATIVE STUDY ON OPERATIONS OF
35 HITESH PESWANI ORGANISATIONS PRODUCING MULTI GRAIN FOOD MR. A K TAK
KRITI SINGH PRODUCTS
SOMIL VERMA
AN EXCLUSIVE STUDY ON CRUISE TRAVEL CONNECTING
36 LAKSHYA VERMA MR. V.S.YADAV
INDIA WITH SOUTH EAST ASIAN COUNTRIES
MUNINDER SINGH CHOUHAN
AASHISH BANSAL FEASIBILITY STUDY OF SETTING UP AN JAPANESE MR. HEMANT
37
AKSHAY SINGH RESTAURANT IN JAIPUR PATERIYA
HIMANSHU AGRAWAL
A DETAILED STUDY ON ROLE OF BRAND AMBASSADOR MR. ANSHUL KUMAR
38 AJAY KUMAR JANGID
FOR PROMOTION & DEVELOPMENT OF TOURISM IN INDIA SINGH
LOKESH SHARMA
SHIV KUMAR PATEL
A DETAILED STUDY ON DIFFERENT THEMES FOR GUEST
39 NIKHIL KUMAR MR. C.P.MEGHWAL
ROOMS AT IHM JAIPUR
RISHABH PANT
SATENDER SINGH
MR. RAKESH
40 SANJEEV KUMAR A DETAILED STUDY ON FESTIVE FOODS OF INDIA
KATARIA
NITESH KUMAR
NAMRATA PRAJAPATI MR. HEMANT
41 A DETAILED STUDY ON CONVENTION MANAGEMENT
PRIYAKALA MEENA PATERIYA
AJAY SINGH A STUDY ON RELATIONSHIP BETWEEN CLIMATE CHANGE
42 MR. SANJAY ARORA
JATIN SETIA AND PROMOTION OF TOURISM
SHIVAM THAKUR A DETAILED STUDY ON RELATIONSHIP BETWEEN
MS. PRERNA
43 NISHANT PROMOTION OF URBAN TOURISM AND PRESEVATION OF
NANDWANI
SHUBHAM SHARMA CULTURAL HERITAGE OF RAJASTHAN
KARANBIR
A DETAILED STUDY ON FSSAI AND ITS ROLE IN ENSURING
44 ANKUR KUMAR MR. B. K. SRIVASTAV
FOOD PRODUCT STANDARDS
JAI KISHAN UJJANIA
AJEET SINGH BISHT
45 AMIT KUMAR A DETAILED STUDY ON BARBEQUE MR. A K TAK
DEVMUNI
JAI CHAWLA
46 AJAY PUNDIR A DETAILED PROFILES OF WEDDING PLANNERS IN INDIA MR. SANJAY ARORA
ALTAF HASAN
GAGAN KAUSHIK
A DETAILED STUDY ON ENVIRONMENTAL MANAGEMENT MRS. B. VANDANA
47 HIMANSHU
SYSTEMS AND PRACTICES IN HOTELS RAWAT
DEVENDER SINGH MEDATIA

INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY

 & APPLIED NUTRITION, JAIPUR

5TH & 6TH SEMESTERS OF B.SC. IN HOSPITALITY & HOTEL ADMINISTRATION

INSTRUCTIONS FOR RESEARCH PROJECT 2015-16

1. The Original work on the Research Project should be submitted in hard-bound cover of black
colour with cellophane paper cover, with the following information printed on the hard bound
cover:
(i) Title of the Research Project
(ii) The name of your guide
(iii) The names of students who have prepared the research project
(iv) Batch of 2013-16
(v) Semesters & Year of study – 5th & 6th Semesters of Final Year BH & HA

Example: COMPLETE PROJECT TITLE

BY

NAMES OF ALL RESEARCH STUDENTS

OF
5TH & 6TH SEMESTERS OF B.Sc. IN HOSPITALITY & HOTEL ADMINISTRATION
BATCH 2013-16

UNDER THE ABLE GUIDANCE OF

GUIDE’S NAME
DESIGNATION

2. The actual content of the Research Project should contain a minimum of 5000 words (approx 50
pages). Printing should be on one side only.
3. The format for preparation of the research project is
 Title page
 Certificate
 Acknowledgement – Should acknowledge support received from the guide, principal and other
sources for collecting information.
 Table of Contents – Includes
 Chapters
 Introduction – Introduction to the project
 Methodology adopted for collection of data required for the project.
 Various chapters under which the project may have been done.
 Interpretation and Conclusion and Recommendation for further research if any.
 Limitations –if any.
 Bibliography – Sources of information.
 Appendices if any (e.g. questionnaire, interview, subject index, brochures, special information, tables
& figures if any)

4. Submission of Project Report

 The student are required to submit two copies to the respective guide and then after being satisfied &
signed by the guide, the same should be submitted to the Principal. The First copy (Original Work) of the
Research Project should be Hard Bound copy of the Research Project Report. A CD along with the Hard
Bound copy of the Research project will be retained by the college. The second copy should be spiral
bounded which will be returned to the students before the project presentation date. The last date for
submission of the research project to the guide is Monday, 25th March 2016 and to the Principal after being
signed by the guide on Wednesday, 30th March 2016.

5. Research Project Presentation may be held along with other practical examinations or separately before
the final examinations. It would be informed later.

6. The project presentation is by power point in front of a panel consisting of Principal, External
Examiner and Internal Examiner. Time for presentation is 10 minutes followed by Viva Voce.

7. Wish you all the best and happy learning.

STRUCTURE OF THE TITLE PAGE

Full Title of Research Project

A Research Project Report submitted in partial fulfillment of the

requirements for the Bachelor in Hospitality & Hotel Management

By

Full Names of Students along with NCHMCT Roll Nos

Under the Guidance of

(Name of Guide)

Institute of Hotel Management Catering Technology & Applied Nutrition,

Jaipur
BATCH 2013-16

INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY

 & APPLIED NUTRITION, JAIPUR

FORMAT FOR CERTIFICATE

This is to certify that (Name of the Candidates), Final year students of B H & H A
have completed the Research Project (Name of the Research Project) in partial
fulfillment of the requirements as laid down by Institute of Hotel Management
Catering Technology & Applied Nutrition, Jaipur (As per NCHMCT Curriculum
requirements) for The Bachelor in Hospitality & Hotel Administration, during the
Academic Year 2015-16.

Signature of Guide Signature of Principal

Date: Date: