To prepare the **IGNOU BAPFHMH Programme project for the course BHMCP‑109 Project, you need to follow a simple research-based project format similar to other Indira Gandhi National Open University (IGNOU) assignments. The project generally focuses on hospitality, food service, or hotel management practices and sHOW TO MAKE IGNOU BAPFHMH BHMCP-109 PROJECT
1. Introduction
The BHMCP-109 Project is an important practical component of the BAPFHMH programme of IGNOU. The objective of this project is to help students understand the practical functioning of the hospitality and food service industry. Through this project, students get the opportunity to study real-life operations of hotels, restaurants, catering units, or food service establishments.
The project helps learners develop research skills, analytical ability, and practical knowledge of hospitality management. It also allows students to apply theoretical concepts learned during the course to real working environments.
Students are usually required to select a topic related to hotel operations, food production, food safety, customer service, kitchen management, or hospitality services.
2. Objectives of the Project
The main objectives of the BHMCP-109 project are:
- To understand the functioning of hospitality and food service organizations.
- To study operational management in hotels and restaurants.
- To analyze food production and service systems.
- To examine customer service practices in hospitality establishments.
- To develop research and report writing skills.
- To identify challenges faced by hospitality businesses and suggest improvements.
This project helps students gain practical exposure to the hospitality industry.
3. Selection of Topic
Choosing a suitable topic is the first step in preparing the project. The topic should be related to hotel management or food service operations.
Examples of Suitable Project Topics
Some possible topics include:
- A Study of Food Safety Practices in Restaurants
- Customer Satisfaction in Hotel Services
- Role of Hygiene in Food Production Units
- Food Waste Management in Hotels
- A Study of Kitchen Operations in a Restaurant
- Quality Control in Food Service Establishments
- Role of Hospitality in Tourism Development
- Study of Menu Planning in Restaurants
- Front Office Operations in Hotels
- Food Service Management in Catering Units
The topic should be simple, practical, and easy to study locally.
4. Research Methodology
Research methodology explains how the study is conducted.
Research Design
The project generally uses descriptive research design to describe hospitality operations.
Sources of Data
Two types of data can be used:
Primary Data
Primary data is collected directly from the source through:
- Observation
- Interviews with hotel staff
- Questionnaires for customers
- Field visits
Secondary Data
Secondary data is collected from:
- Books
- Research articles
- Hospitality magazines
- Internet sources
- Government tourism reports
Sample Size
Students may collect data from:
- 10–20 customers
- 5–10 employees
- One hotel or restaurant
5. Structure of the Project Report
The BHMCP-109 project should follow a proper academic structure.
1. Title Page
The title page should include:
Project Title
Student Name
Enrollment Number
Programme Name
Course Code (BHMCP-109)
Study Centre
University Name
Submission Year
2. Certificate
A certificate is included stating that the project is the original work of the student.
Example:
This is to certify that the project titled “A Study of Food Safety Practices in Restaurants” submitted by (Student Name) for the course BHMCP-109 is an original work carried out under guidance.
3. Acknowledgement
In this section, the student thanks teachers, supervisors, hotel staff, and others who helped during the project.
4. Table of Contents
The table of contents lists all chapters and page numbers.
Example:
- Introduction
- Objectives of the Study
- Review of Literature
- Research Methodology
- Data Analysis
- Findings
- Suggestions
- Conclusion
- Bibliography
6. Review of Literature
The review of literature summarizes previous studies related to the topic.
For example, if the topic is Food Safety in Restaurants, the literature review may include:
- Studies on food hygiene practices
- Research on food contamination
- Articles on customer satisfaction in restaurants
- Studies on hospitality management
The purpose of literature review is to understand what other researchers have found about the topic.
7. Data Collection and Analysis
In this section, the student presents collected data.
Example methods include:
Observation
Observing kitchen cleanliness, food storage, and service practices.
Interview
Talking with chefs, waiters, or hotel managers.
Questionnaire
Customers may be asked questions such as:
- Are you satisfied with the food quality?
- Is the restaurant clean?
- How is the service quality?
Data Presentation
Data can be presented using:
- Tables
- Charts
- Percentages
- Graphs
Example:
| Question | Yes | No |
|---|---|---|
| Restaurant cleanliness satisfactory | 15 | 5 |
This section explains and interprets the collected data.
8. Findings of the Study
Findings summarize the major results of the research.
Example findings may include:
- Most customers prefer restaurants that maintain good hygiene.
- Proper food storage is essential for preventing contamination.
- Customer satisfaction depends on food quality and service.
- Staff training improves service quality.
- Clean kitchens attract more customers.
Findings should be based on actual observations and collected data.
9. Suggestions
Suggestions are recommendations to improve hospitality services.
Examples include:
- Hotels should maintain strict food safety standards.
- Staff should receive regular training on hygiene.
- Restaurants should monitor food storage conditions.
- Customer feedback systems should be implemented.
- Waste management practices should be improved.
Suggestions should be practical and realistic.
10. Conclusion
The conclusion summarizes the entire project.
Example:
The hospitality industry plays an important role in tourism and economic development. Maintaining food safety, hygiene, and good customer service is essential for successful hotel operations. This project helped understand the practical functioning of restaurants and highlighted the importance of quality management in food service establishments.
Through this study, it is clear that customer satisfaction depends on service quality, food hygiene, and staff behavior. Proper training and effective management practices can significantly improve hospitality services.
11. Bibliography
The bibliography lists all sources used in the project.
Examples:
Kotler, P. (2016). Marketing for Hospitality and Tourism.
Walker, J. (2017). Introduction to Hospitality Management.
Tourism Ministry Reports.
Hospitality Management Journals.
12. Annexure
Annexures include supporting materials such as:
- Questionnaire
- Interview schedule
- Photos of field visit
- Survey forms
13. Formatting Guidelines
While preparing the IGNOU project:
- Length: 2000–3000 words
- Font: Times New Roman
- Font Size: 12
- Line spacing: 1.5
- Margin: 1 inch
- Page numbers required
The project should be neatly typed and properly bound before submission.
14. Submission of the Project
After completing the project:
- Attach the cover page
- Add certificate and acknowledgement
- Arrange chapters properly
- Attach annexure and bibliography
- Submit the project to your IGNOU Study Centre
Make sure to submit it before the exam form deadline.
Conclusion
The BHMCP-109 project of the IGNOU BAPFHMH programme provides students with an opportunity to understand the real working environment of the hospitality industry. By conducting field studies and analyzing hotel operations, students gain practical knowledge of food service management, customer service, and hospitality practices.
A well-structured project including introduction, methodology, data analysis, findings, and suggestions helps students develop research skills and professional understanding. Proper formatting and clear presentation are essential for successful project submission.
