School of Hotel Management

B.H.M. (Bachelor of Hotel Management) is a 3-4 year undergraduate degree program designed to prepare students for professions in the hotel industry. The program includes a wide range of hotel operations, including food and beverage management, front office operations, housekeeping, marketing, and financial management. Internships and hands-on training provide students with valuable practical experience. This degree prepares graduates for a variety of careers in hotels, resorts, restaurants, and other hospitality industries, providing them with important skills in customer service, leadership, and business management.

Bachelor of Science (B.Sc.) in Hotel Management is normally a 3-4 year undergraduate curriculum designed to educate students for professions in the hotel industry. The program includes several facets of hotel operations, such as front office management, housekeeping, food and beverage service, hospitality marketing, and financial management. Students also study customer service, human resource management, and hospitality law. Practical training is frequently provided through internships or industry placements, allowing students to obtain firsthand experience in real-world hospitality environments. This degree helps students to manage hotels, resorts, restaurants, and other hospitality enterprises, allowing them to pursue a variety of employment prospects in this dynamic and worldwide industry.

M.Sc. in Hotel Management is normally a 2-year postgraduate degree designed for individuals looking to expand their knowledge and skills in the hospitality business. The program covers topics like hotel operations, food and beverage management, revenue management, hospitality marketing, and strategic planning. Students frequently participate in practical training, case studies, and research projects. Internships at top hotels or resorts may be included in the program, providing valuable hands-on experience. Graduates are prepared to hold leadership positions in hotels, resorts, restaurants, and other hospitality-related organizations. This degree provide opportunities to work as a hotel general manager, hospitality consultant, or corporate executive in the tourism industry, providing prospects for professional development and worldwide work experience.

 Master of Tourism and Travel Management (MTTM) is a specialized postgraduate program designed to develop advanced skills and knowledge in the tourism and travel industry. Typically spanning 1-2 years, the course equips students with expertise in tourism planning, hospitality management, marketing strategies, and sustainable tourism development. It combines theoretical learning with practical experiences, including internships, case studies, and fieldwork, to prepare graduates for leadership roles in the global tourism sector. The curriculum often includes subjects like tourism economics, destination management, travel agency operations, and cultural tourism. Graduates of the MTTM program are well-suited for careers in travel agencies, airlines, hotels, event management, and governmental tourism boards, with a focus on innovation and sustainable practices.

 B.Sc. in Bakery and Pastry Arts is a 3-year undergraduate program designed for students interested in the culinary arts, specifically baking and pastry-making. The course focuses on both the technical and creative aspects of bakery and pastry production, including bread making, cake decoration, chocolate work, and the preparation of various pastries. Students learn about food science, nutrition, kitchen management, and the art of designing visually appealing and delicious baked goods. Practical training is emphasized, with hands-on experience in professional kitchens and bakeries. The program also covers business management aspects, such as entrepreneurship and marketing for the bakery industry. Graduates can pursue careers as pastry chefs, bakery managers, food stylists, or open their bakeries or patisseries.

BBA in Airlines and Airport Management is a 3-year undergraduate program designed to prepare students for managerial roles in the aviation and airport industry. The course focuses on key areas such as aviation operations, airport planning, airline management, passenger handling, cargo logistics, and safety regulations. Students gain insights into the functioning of airlines and airports, including customer service, air traffic control, and international aviation law. The program combines theoretical knowledge with practical training, internships, and industry exposure to build essential skills in leadership, problem-solving, and decision-making. Graduates can explore careers in airline operations, airport management, ground services, cargo handling, and aviation consultancy, with opportunities to work for leading airlines, airports, and aviation organizations worldwide.

 BHMCT (Bachelor of Hotel Management and Catering Technology) Lateral Entry program is a 3-year undergraduate course designed for students who have already completed a diploma in hotel management or a related field. The course enables students to directly enter the second year of the BHMCT program. It focuses on advanced hotel management skills, including food production, front office operations, housekeeping, hospitality marketing, and human resource management. Students also gain practical experience through internships and industry exposure. The program equips graduates with the skills required for managerial roles in the hospitality industry, such as hotel management, event planning, and tourism operations. Graduates can work in hotels, resorts, airlines, cruise lines, and other hospitality sectors.

Bachelor of Science (B.Sc.) in Culinary Arts is a comprehensive program designed for those passionate about the culinary arts and looking to build a career in the food industry. Typically lasting 3-4 years, this course combines both theoretical learning and hands-on training in culinary techniques, food science, nutrition, and hospitality management. Students will learn advanced cooking methods, food plating, international cuisines, and kitchen management. The program also covers food safety, sustainability, and business skills required to run a successful restaurant or catering business. Internships and practical experiences are often included, providing students with valuable real-world exposure. Graduates are prepared for roles such as chefs, food stylists, food critics, and culinary instructors, with opportunities for advancement in various sectors of the culinary world.