Department of Hospitality Science

Programme Introduction

The Department of Hospitality Science offers a four years of UG programme and a two years of PG programme. This course aims at providing comprehensive education and training in Hospitality Management, preparing students for a successful career in the global hospitality industry. It focuses on developing Key skills such as Customer service, Culinary arts, Hotel Management, Event Planning, Tourism Management, Housekeeping Management, Sales and Marketing executive, Front office Manager, Food and Beverage Manager, Revenue Manager, Entrepreneur, Management Consultant, Digital Marketing Specialist and further higher studies. The department also emphasises practical experience, often through internships to ensure that students are well prepared to meet the demands of the industry and excel in various roles within the hotels, resorts, restaurants and other hospitality- related business.

Additionally it seeks to foster innovotion, leadership and ethical practices within the feild. The students enrolling for the course in the YIASCM can take advantage of various infrastructure facilities all of which enhances their educational experience. Admission is based on entry-requirements 55% in 12th grade. Students can enroll in any of the degree courses in full time mode.

Programme Objectives

BSc. Hospitality Management (Aviation)

Industry-Relevant Skill Development: Equip students with the necessary skills and knowledge required to excel in the hospitality, aviation, and Travel and Tourism industries, including customer service, communication, problem-solving, and cultural sensitivity.
Professional Certification: Provide opportunities for students to obtain industry recognized certifications, enhancing their employability and credibility in the field.
Internship and Industry Experience: Facilitate internships, apprenticeships, or practical experiences within relevant businesses or organizations to give students real-world exposure and enhance their understanding of industry operations and expectations.
Global Perspective: Foster a global mindset by offering courses that explore international hospitality, aviation, and tourism trends, cultures, and practices, preparing students to work in diverse and multicultural environments. marketing tools, enabling them to adapt to technological advancements in the field.
Technology Integration: Integrate technology training into the curriculum to ensure students are familiar with industry specific software, booking systems, and digital
Sustainability and Responsible Tourism: Educate students to sustainable practices and responsible tourism initiatives, emphasizing the importance of minimizing environmental impact, supporting local communities, and promoting ethical business conduct within the industry.
Career Development and Placement Support: Offer career counselling, networking opportunities, and job placement assistance to help students transition smoothly from academia to employment in hospitality, aviation, and Travel and Tourism roles, guiding them towards fulfilling and rewarding careers.

BSc. Hospitality Management (Travel & Tourism)

The objectives of the BSc. Culinary Arts program are designed to equip students with the necessary skills, knowledge, and experiences to excel in the culinary arts industry. The program focuses on industry-relevant skills, professional certification, practical experience, global perspectives, technology integration, sustainability, and career development.

Industry-Relevant Skills Development: Equip students with the necessary skills and knowledge required to excel in the culinary arts industry, including culinary techniques, kitchen management, food safety, customer service, communication, problem-solving, and cultural sensitivity.
Professional Certification: Provide opportunities for students to obtain industryrecognized certifications, enhancing their employability and credibility in the field.
Internship and Industry Experience: Facilitate internships, apprenticeships, or practical experiences within relevant businesses or organizations to give students real world exposure and enhance their understanding of industry operations and expectations.
Global Perspective: Foster a global mindset by offering courses that explore international culinary trends, cultures, and practices, preparing students to work in diverse and multicultural environments.
Technology Integration: Integrate technology training into the curriculum to ensure students are familiar with industry-specific software, kitchen management systems, and digital marketing tools, enabling them to adapt to technological advancements in the field.
Sustainability and Responsible Practices: Educate students about sustainable practices and responsible culinary initiatives, emphasizing the importance of minimizing environmental impact, supporting local communities, and promoting ethical business conduct within the industry.
Career Development and Placement Support: Provide career counseling, networking opportunities, and job placement assistance to help students transition smoothly from academia to employment in culinary arts roles, guiding them towards fulfilling and rewarding careers.

BBA Hospitality Management (Aviation)

Programme Objectives for BBA Hospitality Management with Minor in Travel & Tourism

Hands-On Experience: The internship embedded within the program provides students with practical, real-world experience in hospitality ind. This hands-on experience is invaluable as it allows students to apply theoretical knowledge gained in the classroom to actual industry practices.
Application of Theoretical Knowledge: Enable students to apply theoretical concepts learned in the classroom to real-world hospitality scenarios, reinforcing their understanding and skills.
Enhance Employability: Enhance your employability by providing you with a competitive edge through practical experience, industry certifications, and a robust understanding of industry trends.
Professional Certification: Provide opportunities for students to obtain industry recognized certifications, enhancing their employability and credibility in the field.
Internship and Industry Experience: Facilitate internships, apprenticeships, or practical experiences within relevant businesses or organizations to give students real world exposure and enhance their understanding of industry operations and expectations.
Technology Integration: Integrate technology training into the curriculum to ensure students are familiar with industry-specific software, booking systems, and digital marketing tools, enabling them to adapt to technological advancements in the field.
Career Development and Placement Support: Provide career counselling, networking opportunities, and job placement assistance to help students transition smoothly from academia to employment in hospitality, aviation, and travel & tourism roles, guiding them towards fulfilling and rewarding careers.

Certification Inclusions

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

Career Outcomes and Eligibility

BSc Culinary Arts

After completing a BSc in Culinary Arts, graduates are well-prepared to embark on diverse and rewarding career paths within the culinary industry. Equipped with a solid foundation in culinary techniques, kitchen management, food safety, and nutrition, they can pursue roles such as executive chefs, sous chefs, pastry chefs, and culinary instructors in restaurants, hotels, resorts, and catering companies worldwide. The program's emphasis on specialization allows graduates to excel in specific culinary disciplines, such as bakery and pastry arts, international cuisine, or culinary entrepreneurship, catering to their unique interests and strengths. Additionally, graduates may explore opportunities in food styling, menu development, food writing, culinary consulting, and food product development. With their comprehensive skills in leadership, customer service, and business acumen, BSc Culinary Arts graduates are well positioned to meet the industry's high standards for quality, innovation, and sustainability, contributing effectively to the dynamic and evolving culinary landscape.

BSc HM

Graduates of this program can pursue diverse career paths such as hotel and resort management, food and beverage management, event and conference management, aviation management, 10 travel and tourism management, cruise line management, and sustainability and environmental management. These roles involve a mix of operational, managerial, and customer service responsibilities, reflecting the comprehensive training provided by the program.

BBA HM

Graduates of this program can pursue diverse career paths in hotel and resort management, food and beverage management, event and conference management, aviation management, travel and tourism management, cruise line management, and sustainability and environmental management. These roles involve a mix of operational, managerial, and customer service responsibilities, reflecting the comprehensive training provided by the program.

Programmes

Programme Outcomes (PO)

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

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

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

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

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

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

PO7 Technological Skills

PO8 Ethics

Evaluate ethical dilemmas in domestic and international business contexts, analyze alternatives, and apply ethical decision-making strategies.

PO9 Multicultural and Diversity

PO10 Lifelong Learning

Exhibit self-directed learning skills, reflective practice, and information literacy essential for lifelong learning.

Career Prospects