Admission Process:
Students passing from across various streams of 10+2 with a minimum of 50% will be admitted in to the course through an Entrance test conducted in March/April, post entrance test the students are screened for their communication and their interest in the service industry through a personal interview.
Steps to Apply
Step - 1 : Initial Registration, Pay the application fee and complete the process.Step - 2 : Download call letter & Upload required documents for Test & PI Step - 3 : To appear entrance test & PI Step - 4 : To complete admission formalities
Program Details:
| Course Name | Duration | Eligibility |
|---|---|---|
| BBA - Hospitality Operations and Management | 3 years (Six semesters) | 10+2 passed with a minimum of 50% marks in any field. |
Intake - 60
Highlights of the Program:
Program Objectives:
- To provide the students with plethora of knowledge on business and its application to the hospitality & service industry.
- To provide students an opportunity to be familiarised with the cultural, financial and sustainable context within which the hospitality industry operates.
- To understand the structure, essence and operations of different sectors of the hospitality & service industry.
- To obtain knowledge of the various functions of management such as Strategy, Marketing, Finance and Human Resource, Entrepreneurship and understand their interrelationships within the service industry.
- Recognition of the various career opportunities and options in the service industry.
- Apply the knowledge of technology in various hospitality industry departments and in different operational areas.
- Demonstrate expertise and behaviours required for customer handling in ways that contribute to customer satisfaction.
Curriculum:
BBA - Hospitality Operations and Management with its uniquely blended curriculum spreads over six semesters, Hospitality Management as a major focus is spread from first semester till Sixth semester. From the Hospitality Operations perspective the students are given introduction to fundamentals of Hospitality Operations & Management in the first two semesters. In the third semester intense Operations and Management in volume based business is introduced. In the fourth semester a mandatory industry internship is included in order to get Industry operational experience and connect . As part of the curriculum, engagement with the industry is prioritized to take learning beyond the four walls of the campus.
Fifth and sixth semester focuses on areas of specialization and Entrepreneurship. The well refined curriculum helps to develop a holistic approach in Hospitality Operations as well as management competencies. The students will tend to excel not only in the hospitality industry, but across any given service industry around the globe for the careers of today as well as the future. The program offers a judicious mix of education that delivers a balance between knowledge of hospitality operations required by the industry and the management expertise to apply the same into viable practices. Also Entrepreneurship is encouraged through consulting projects. Personality development and leadership training is an ongoing part of the entire curriculum which develops the students in to strategic thinkers with a well-balanced personality, poise, charm and the right attitude to enter any segment of the Hospitality industry upon graduation.
Course Structure:
| Year - 1 Semester - I | Year - 2 Semester - III | Year - 3 Semester - V |
|---|---|---|
| Principles of Culinary Arts & Food Safety | Culinary Operations | Culinary Management - I |
| Principles of Food and Beverage Service - I | Food & Beverage Operations | Food & Beverage Operations Management - I |
| Principles of Front Office - I | Front Office Operations | Rooms Division Management - I |
| Principles of Accommodation - I | Accommodation Operations | Human Resource Management |
| Computer Applications | Meetings, IncentivesConferences and Exhibitions | Personality Development Programme |
| Business Communication | Environmental Science | Travel and Tourism Management |
| Principles of Accounting | Principles of Marketing | Retail Operations & Management |
| Year - 1 Semester - II | Year - 2 Semester - IV | Year - 3 Semester - VI |
| Principles of Culinary Arts & Nutrition | Industrial Exposure Training - 6-Months | Culinary Management - II |
| Principles of Food & Beverage Service - II | Food & Beverage Management - II | |
| Principles of Front Office - II | Rooms Division Management - II | |
| Principles of Accommodation - II | Business Entrepreneurship | |
| Principles of Management | Digital Marketing | |
| New Technologies in Hospitality | Financial Management | |
| Managerial Economics | Strategic Management |
Pedagogy:
Our pedagogy gives insights into the art and science of creativity and management for the Hospitality Industry. Intense practical’s will be given to the students for a hands on experience in the field of Culinary arts, Bakery and Patisserie, Accommodation operations and Rooms division management.
The teaching methodology through various classroom lectures, Industry visits, projects, conducting events and internship helps students to imbibe professional skills and practices to apply themselves through critical thinking and problem solving approach. This approach will transform them into professionals who are very much in demand and always in command in the service industry!
Career Opportunities :
Passing out graduates will be highly adaptive to change at the same time will always deliver the wow factor! They will be ready to grow in to the rapidly evolving hospitality industry and cater to the fast moving lifestyle in the society. A dedicated placement team with their decades of Industry placement experience will be assisting the students to get placed. Spectrum of opportunities await School of Hospitality Graduates across reputed Hotel chains, Airlines industry, Cruise liners, Retail industry, Luxury segments and food service industry.
