Industrial Visit to Holiday Inn Express & Suites, The Gauri Hotels & Resorts
Meerut | 14 October 2026
Bhikaji Cama Subharti College of Hotel Management (BCSCHM), under the aegis of Swami Vivekanand Subharti University, Meerut, organized an industrial visit to Holiday Inn Express & Suites, The Gauri Hotels & Resorts, on 14 October 2026. The visit was conducted from 9:00 AM to 3:00 PM, with the participation of 40 students under the guidance of Dr. Ratan Bisui and Mr. Rohil Bhatnagar.
The primary objective of the visit was to provide students with practical exposure to professional hotel operations and familiarize them with the operational standards, departmental functions, and service procedures followed in a five-star hospitality establishment. The initiative aimed to bridge the gap between theoretical learning and practical industry experience. During the visit, students were introduced to the hotel’s working environment and observed how hospitality professionals perform their duties across different operational departments. The exposure enabled students to understand the importance of teamwork, communication, professional discipline, and coordination in ensuring the smooth functioning of a hotel.
A key component of the visit was the demonstration and explanation of Standard Operating Procedures (SOPs) followed in hotel operations. Students gained insights into how established procedures contribute to operational consistency, service quality, efficiency, and adherence to professional standards. The demonstration also helped students connect concepts covered in their academic curriculum with the practical responsibilities of hospitality professionals. The departmental tour provided students with an opportunity to understand the functions of different hotel departments and their interdependence in delivering an effective guest experience. By observing operational practices in a professional hospitality environment, students gained a clearer understanding of departmental responsibilities and the importance of effective coordination among hotel personnel.
The visit also emphasized the significance of professional grooming, workplace discipline, and appropriate conduct in the hospitality industry. Such exposure is particularly relevant for students preparing for industrial training and future employment in hotel operations, where practical competence and professional behaviour are essential. The programme concluded with high tea for the participating students, marking the completion of the educational visit. The overall experience provided students with an opportunity to observe hospitality operations first-hand and develop a more practical understanding of hotel management principles.
The industrial visit contributed to experiential learning by connecting classroom instruction with industry practices. It strengthened students’ awareness of operational procedures, departmental coordination, service standards, and workplace expectations, supporting their academic preparation and professional development.
The activity also reinforced the importance of industry–academia interaction in hospitality education. Regular exposure to operational hotel environments can help students develop industry-oriented knowledge, improve their understanding of professional responsibilities, and prepare more effectively for careers in the hospitality sector.
