DEPARTMENT OF BScHS

Name of Department
  • Bachelor of Science in Hospitality Studies
Year of Establishment
  • 2005
Sr. No. University name Courses
1 Annamalai University Three years Degree (B.Sc. HMT)
Two Years Diploma (HMCT)
Two Years M.B.A. (HMT)
2 Vocational Board MSBTE Certificate Course in Bakery & Confectionary ( 6 Months)
Certificate Course in Travel & Tourism (6 Months)
Certificate Course in Food & Beverage service ( 6 Months)
Hotel Management & Catering Technology (1 year)
3 IATA Authorization affiliated to Canada Foundation in Travel & Tourism
Sr. No. University Name Program Name Reason For Discontinued
1 Vocational Board MSBTE  CC. in Bakery & Confectionary ( 6 Months)
 CC. in Travel & Tourism (6 Months)
 CC. in Food & Beverage service ( 6 Months)
 Hotel Management & Catering Technology (1 year)
Students are interested in degree & diploma.
Sanctioned Filled
Professors -- --
Associate Professors -- --
Asst. professors -- 09
Sr No Name Of The Faculty Qualification Designation Subject Years of Exp.
1 Mr. Devashish Vakil H.M.C.T. M.T.M. Co-Ordinator Tourism Devt.Mngt. 23 Years
2 Mr. Akhilesh Subramanian B.H.O.C.O. Degree , M.Sc (H.S), M.B.A.(H.S) Assistant Professor Food Production 17 Years
3 Mr.Jay Shetty B.H.S. Degree , M.B.A. (H.S) Assistant Professor Food & Beverage Service 8 Years
4 Mrs. Hetal Adjania B.Sc. In Hotel Management Studies Assistant Professor House-keeping 4 Years
5 Mr. Ruben Gonsalves Bachelor Of Hotel Management Catering Operation Assistant Professor Food & Beverage Service 14 Years
6 Mrs. Kirti Hande B.Sc. Hotel & Tourism Management Diploma In Hotel Management & Catering Technology Assistant Professor Room Divisional Management 8 Years
7 Miss. Namrata Kharkandi B.Sc. (Hospitality Studies) Assistant Professor Food Production 1.5 year
8 Mr. Pratik Beloshe B.Sc. (Hospitality Studies) Assistant Professor Front Office 1.5 years
9 Miss. Stalina Almedia M.A., B.Ed., (English Literature) Assistant Professor Communication Skills 2 years
Sr No Name Of The Visiting Faculty Subject Name Department
1 Mrs. Nileshwari Ghumre H.R.M. & Strategic Management Commerce
2 Mrs. Payal Cholera Law Commerce
3 Mr. Sanjeev Prabhudesai French Commerce
4 Mrs. Pallavi Naik Business communication Commerce
5 Mr. Pritesh Dhimar Environmental & Sustainable Tourism Commerce
6 Mrs. Meghna Chafekar Principle of Management Commerce
7 Mrs. Vasanthi Shenoy H.R.M. Commerce
8 Mrs. Prajakta Paranjpe Business communication Commerce
9 Mrs. Rakhi Oza Principle of Management Commerce
Sr. No. Program Student- Teacher Ratio
1 B.Sc. Hospitality Studies 20:1
1. Administrative Staff 10
Clerk 02
Lab assistance 03
Peon 05
Sr. No. Qualifications No. of Staff
1 Ph.D. Nil
2 M.Phil Nil
3 Post Graduation 04
4 Management Nil
5 Graduates 05
a) National committees 1. Mr. Devashish Vakil, Member of AICP (Association of Indian College Principal)
b) International Committees:- NA
c) Editorial Boards:- NA
Nil
Percentage of students placed for projects in organizations outside the institution i.e. in Research laboratories/ Industry / other agencies: All Second Year students have Project Report on Industrial Training
Sr. No. Name of Faculty / Student Award
1 Prof. Devashish Vakil Best Employee Award
2 Mr. Rakesh Kasar Best Training Award
1. Mr. Rajesh Tope (Education Minister of Maharashtra)
2. Dr. Rajan M. Welinkar (Vice Chancellor. of University of Mumbai)
3. Mrs. Lebana Penkar (Director of Human resource Training Development, Ashia Specific)
4. Chef. Mathiv Cropp (Executive Chef of the Oberoi)
5. Mr. Nitin Bahl (ITC Maratha)
Name of the course/ programme Applications received Selected Enrolled M/F Pass percentage
-- -- -- -- --
*M= male *F=Female
Name of the course % of students from Same State % of students from other State % of students from abroad
B.Sc. 97 3 0
*M= male *F=Female
Name of the course % of students from the same % of students from states % of students from abroad
2012-13 98 % 2 % Nil
2013-14 97% 3 % Nil
2014-15 95 % 5% Nil
Student progression Against % enrolled
UG to PG NO DATA AVAILABLE
PG to M. Phil. NA
PG to Ph.D. NA
Ph.D. to Post-Doctoral NA
Employed
Campus selection
Other than campus recruitment
90%
Nil
Entrepreneurship/ Self-Employment 10%
Library: 640 Books.
Internet Facilities for staff & Students:- Internet surfing available with Wi-Fi enable
Class rooms with ICT facility available
Laboratories:-6
1. Workshop on Sandwich and Cold Kitchen by Amol Naik
2. Demo for Sushi by Chef. James
3. Workshop on icing by Mr. Sunil John and by Chef. Rohan of Rich Cream
4. Workshop on Grooming by Sachin’s Saloon and Spa.
5. Workshop on Cocktail by Mr. Kishor [Bar tender] of Cocktail and Dreams.
6. Photography workshop by Miss. Namrata .
Chalk and Board Method
Seminar Method
Celebration of theme days
Power-point Presentation
Multimedia Method
Latest technology
Organize hospitality for Marathon from last Three years.
Provide hospitality services for VIP guest of all the departments of the college.
Provide hospitality services for participants for the function of Marathi Sahitya Samelan
Strengths:
Dedicated staff to overcome all challenges.
100% placement opportunities provided to students & alumina.
Well Qualified & national & international experience faculties.
We also provide advance teaching facilities in the class to improve the teaching qualities.
Our library is equipped with national & international titles to groom the students of all types
Students follow a proper code of conduct and discipline in college campus

Weakness:
Since the students are from vernacular medium the time limit of three years is not enough to groom them according to five star cultures.
The college setup is distance from Mumbai which makes us difficult to provide a raw material for practical.
Lack of independent campus doesn’t help students to get the feel of hospitality course which is missing in co campus.

Opportunity:
The young staff gets an opportunities of self up-gradation.
They also get to learn from the experience members.

Challenges:
Grooming students of vernacular medium to the five star cultures.

Future plan:
Improving teaching skills and developing chefs so that they get placements in better properties.
Creating campus with E-learning facilities.
Adding courses related to the Hospitality sector.
Tying up with other professional institute to sharpen the skills and talents of our students.
Starting a consultancy with regards to Food & Beverage Service.
Creating a studio kitchen which will develop future celebrity chef in the market.