School of Hotel Management, Airlines and Tourism

and Hospitality

s     To provide knowledge and understanding of Healthy living and life style, customs and immigration, airline terminal management and ground handling at airport.

s     To groom our students for the most predictable and the unseen circumstances, to stay calm and poise in throughout!

s     Awareness of the core concepts of in-flight management and service.

s     Practical exposure of the airlines industry.

s     The course is meant for students looking for entry level jobs in airlines and hospitality sector.

s     To acquaint the students with the skills needed for the commercial kitchen operations, food service operations and rooms division by focusing on best operational practices of the hospitality industry.

s     To create favourable experiences for students by using professional service management techniques in hospitality business environment.

s     Students will attain the ability to function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.

s     Students will be able to apply ethical principles by practicing professional ethics, food safety and environment norms to be adhered in the Hospitality industry.

s     This course is meant for students looking for entry level jobs especially in catering sector.

Management

s     To offer out of box activities and practical application by simulation exercises.

s     To give broad understanding of airside operations at an airport including the various components of Airside Operations and how these components interact with each other to form an operational system

s     Awareness of the airport operations.

s     Practical exposure of the airlines and airport operations.

s     Knowledge and understanding of different aspects of tourism industry.

s     The course is meant for students looking for executive/managerial level jobs in airlines, tourism and hospitality sector.

Management (LEET)

s     To offer out of box activities and practical application by simulation exercises.

s     To give broad understanding of airside operations at an airport including the various components of Airside Operations and how these components interact with each other to form an operational system

s     Awareness of the airport operations.

s     Practical exposure of the airlines and airport operations.

s     Knowledge and understanding of different aspects of tourism industry.

s     The course is meant for students looking for executive/managerial level jobs in airlines, tourism and hospitality sector.

Administration)

s     To give a deep insight to the students on operational areas of hotel industry

s     To equip students with the practical skills for an effective and efficient management of hotel and catering establishments.

s     To cultivate in-depth industry knowledge with practical skill training to foster commitment, punctuality and teamwork.

s     The program focuses on skills related to supervision, budgeting, marketing & purchasing in context to hospitality industry.

s     Develop entrepreneurial skills in hospitality.

s     Recognizing various hospitality management structures and systems of organization.

s     The course is meant for students looking for demanding positions in hospitality sector.

Administration)LEET

s     To give a deep insight to the students on operational areas of hotel industry

s     To equip students with the practical skills for an effective and efficient management of hotel and catering establishments.

s     To cultivate in-depth industry knowledge with practical skill training to foster commitment, punctuality and teamwork.

s     The program focuses on skills related to supervision, budgeting, marketing & purchasing in context to hospitality industry.

s     Develop entrepreneurial skills in hospitality.

s     Recognizing various hospitality management structures and systems of organization.

s     The course is meant for students looking for demanding positions in hospitality sector.

Catering Technology (BHMCT)

s     Acquaint with the fundamentals of the Hotel Industry in terms of core departments of a hotel.

s     Introduction to key management areas such as human resource, service marketing and customer relationship management.

s     Focus on delivering world class performance and money value to your customer along with high level of satisfaction.

s     The curriculum presents ample opportunity for the food and beverage service professionals to build upon their leadership and management abilities, critical thinking personal accountability, and problem solving techniques, strong analytical skills and customer awareness.

s     To allow students to become familiar with the practical aspects of the hospitality industry.

s     Present to students an avenue to move into range of international organizations in service sector.

s     Possess technical competence in the three specialized domains of the course-Food & Beverage Production, Food & Beverage Service, Accommodation Operations.

s     To prepare graduates for management careers in industry sectors such as Hotels, Resorts, Cruise Liners, Restaurants and Catering Organisations.