Department of Hospitality Science
The Department of Hospitality Science offers a four-year undergraduate and a two-year postgraduate program in Hospitality Management. These programs are designed to equip students with essential skills in customer service, culinary arts, hotel and tourism management, event planning, housekeeping, sales, front office operations, food and beverage operations, revenue management, and digital marketing. The curriculum prepares students not only for traditional roles in hotels, resorts, and restaurants but also for careers as entrepreneurs, consultants, or for higher studies. With a strong emphasis on practical training and internships, the department ensures graduates are industry-ready, while also promoting innovation, leadership, and ethical practices. Students benefit from excellent infrastructure and simulated environments that enhance their learning experience.
MSc. Hospitality and Tourism Management
| Sl. No | Course | Offered by |
|---|---|---|
| 1 | Diploma course in Flairing and Mixology | Martiny Mangalore |
| 2 | Diploma in Food Preparation and Culinary Arts - Patisserie | City & Guilds London |
| 3 | Diploma in Food & Beverage Service | City & Guilds London |
| 4 | - | TCS |
| 5 | - | Coursera |
- Undergraduate Programs
Candidates must have completed 12th grade (or equivalent) with a minimum of 50% aggregate marks. All undergraduate programs are offered in full-time mode.
- Postgraduate Programs
Applicants must hold a bachelor’s degree in any discipline such as BBA, B.Sc., B.Com., BHM, BTTM, etc., with a minimum of 55% aggregate marks from a recognized university.
- Diploma & Certificate Programs
Candidates must be above 16 years of age and must have basic fluency in English, as the medium of instruction is English. Candidate must be at least SSLC / 10th standard pass.
Undergraduate Programs
- Hotel/Resort Manager
- Front Office Manager
- Food and Beverage Manager
- Restaurant Manager
- Housekeeping Manager
- Event Planner/Coordinator
- Sales and Marketing Executive
- Revenue Manager
- Customer Service Manager
- Hospitality Consultant
- Cruise Line Staff
- Travel Consultant/Agent
- Tour Manager
- Airport Operations Manager
- Aviation Customer Service Manager
- Airline Sales and Marketing Executive
- Destination Manager
- Food Stylist
- Catering Manager
- Culinary Instructor
- Executive Chef / Sous Chef / Pastry Chef
Postgraduate Program
- Hotel/Resort General Manager
- Corporate Hospitality Manager
- Revenue and Operations Manager
- Brand Manager
- Event and Conference Manager
- Food and Beverage Director
- Tourism Development Officer
- Quality Assurance Manager
- Hospitality Consultant
- Sustainability Manager
- Academic Researcher or Professor
UG Programmes
- BSc. (Honors) Hospitality Management with minor in Aviation.
- BSc. (Honors) Hospitality Management with Minor in Travel and Tourism
- BSc. (Honors) Culinary Arts.
Apprenticeship Embedded Degree program (AEDP)
- BBA. (Honors) Hospitality Management with minor in Aviation
- BBA. (Honors) Hospitality Management with minor in Travel and Tourism
International Graduate Program – University College of Birmingham, United Kingdom
PG Programmes
Diploma and Certificates Courses – City and Guilds, United Kingdom (6 months study + 6 months (optional) internship)
Diploma and Certificates Courses – Martini
BSc. Hospitality Management (Aviation) / BSc. Hospitality Management (Travel & Tourism)
PO1 Hospitality Knowledge
Develop students' comprehensive grasp of the operational elements and foundational principles of the hotel industry.
PO2 Practical Competency
Acquaint students with the practical aspects of the hospitality industry.
PO3 Project Management and Finance
Be able to select and apply multi-disciplinary management techniques to business dilemmas, analyse results, draw appropriate conclusions and present the results in an appropriate format.
PO4 Communication Skill
Synthesize and summarize information and effectively communicate their analyses, arguments, and recommendations to various audiences. They will develop proficiency in written, oral, and visual communication.
PO5 Business and Management Knowledge
Have a broad body of knowledge in business management concepts, current practices in a global business environment and emerging technologies to support, sustain and innovate business.
PO6 Critical Thinking
Evaluate, analyse, and interpret information to solve problems and make business decisions. Interpret and assess unstructured situations, define problems, apply theories to ambiguous scenarios, and draw conclusions to implement solutions.
PO7 Technological Skills
Apply information technology proficiency by selecting, handling, and processing data effectively for business decision-making, and employing software tools to address accounting, financial, and quantitative problems.
PO8 Ethics
Evaluate ethical dilemmas in domestic and international business contexts, analyze alternatives, and apply ethical decision-making strategies.
PO9 Multicultural and Diversity
Analyze multiculturalism and diversity within the hospitality industry, demonstrating effective interaction and management skills with diverse workforce and clientele. They will evaluate cultural differences, apply strategies to create inclusive environments, and implement diversity initiatives to improve guest experiences and foster workplace harmony.
PO10 Lifelong Learning
Exhibit self-directed learning skills, reflective practice, and information literacy essential for lifelong learning.
BSc. Culinary Arts:
PO1 Culinary Arts Knowledge
Develop students' comprehensive grasp of culinary techniques, ingredient sourcing, menu planning, and kitchen management principles.
PO2 Practical Culinary Competency
Acquire hands-on experience in food preparation, culinary techniques, and kitchen operations through labs, internships, and industry placements.
PO3 Project Management
Apply culinary project management techniques to design menus, manage food costs, and evaluate profitability in culinary operations. Be proficient in selecting and applying multi-disciplinary culinary management techniques to address operational challenges, analyze outcomes, and draw informed conclusions, and present findings effectively in appropriate culinary formats.
PO4 Communication Skills
Synthesize and summarize information and effectively communicate their analyses, arguments, and recommendations to various audiences. They will develop proficiency in written, oral, and visual communication.
PO5 Business and Entrepreneurship Skills
Gain knowledge of culinary business models, financial management, marketing strategies, and entrepreneurship specific to the culinary industry.
PO6 Critical Thinking
Evaluate, analyse, and interpret information to solve problems and make business decisions. Interpret and assess unstructured situations, define problems, apply theories to ambiguous scenarios, and draw conclusions to implement solutions.
PO7 Technological Skills
Apply information technology proficiency by selecting, handling, and processing data effectively for business decision-making, and employing software tools to address accounting, financial, and quantitative problems. Utilize culinary software for recipe development, inventory management, and kitchen operations, demonstrating proficiency in culinary technology.
PO8 Ethics
Evaluate ethical dilemmas in domestic and international business contexts, analyze alternatives, and apply ethical decision-making strategies.
PO9 Multicultural and Diversity
Analyze multiculturalism and diversity within the hospitality industry, demonstrating effective interaction and management skills with diverse workforce and clientele. They will evaluate cultural differences, apply strategies to create inclusive environments, and implement diversity initiatives to improve guest experiences and foster workplace harmony.
PO10 Lifelong Learning
Exhibit self-directed learning skills, reflective practice, and information literacy essential for lifelong learning.
BBA Hospitality Management (Aviation) / BBA Hospitality Management (Travel & Tourism)
PO1 Hospitality Knowledge
Develop students' comprehensive grasp of the operational elements and foundational principles of the hotel industry.
PO2 Practical Competency
Acquaint students with the practical aspects of the hospitality industry.
PO3 Project Management and Finance
Be able to select and apply multi-disciplinary management techniques to business dilemmas, analyse results, draw appropriate conclusions and present the results in an appropriate format.
PO4 Communication Skill
Synthesize and summarize information and effectively communicate their analyses, arguments, and recommendations to various audiences. They will develop proficiency in written, oral, and visual communication.
PO5 Business and Management Knowledge
Have a broad body of knowledge in business management concepts, current practices in a global business environment and emerging technologies to support, sustain and innovate business.
PO6 Critical Thinking
Evaluate, analyse, and interpret information to solve problems and make business decisions. Interpret and assess unstructured situations, define problems, apply theories to ambiguous scenarios, and draw conclusions to implement solutions.
PO7 Technological Skills
Apply information technology proficiency by selecting, handling, and processing data effectively for business decision-making, and employing software tools to address accounting, financial, and quantitative problems.
PO8 Ethics
Evaluate ethical dilemmas in domestic and international business contexts, analyze alternatives, and apply ethical decision-making strategies.
PO9 Multicultural and Diversity
Analyze multiculturalism and diversity within the hospitality industry, demonstrating effective interaction and management skills with diverse workforce and clientele. They will evaluate cultural differences, apply strategies to create inclusive environments, and implement diversity initiatives to improve guest experiences and foster workplace harmony.
PO10 Lifelong Learning
Exhibit self-directed learning skills, reflective practice, and information literacy essential for lifelong learning.
Meet our Experts
Mr. Mervin Jaison Vas
- DesignationIncharge HOD Assistant Professor Stage I
- Email mervinvas@yenepoya.edu.in
Mr. Nidhin Yohannan
- DesignationAssistant Professor Stage- 1 and Assistant Controller of Examination
- Email nidhinyohannan@yenepoya.edu.in
Ms. Lakshmi B M
- DesignationAssistant Professor stage-1
Mr. Rohith Kumar
- DesignationAssistant Professor stage-1
Ms. Jenifer Suman Roberts
- DesignationAssistant Professor Stage- 3
Ms. Safeena Banu M S
- DesignationLecturer
Mr. Nitesh Dinesh Someshwar
- DesignationLecturer
Mr. Mukul Sahu
- DesignationAssistant Professor Stage- 1
Ms. Jessica Teresa Cutinho
- DesignationFrench Faculty
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