Name of Department
-
Bachelor of Science in Hospitality Studies
Year of Establishment
- 2005
| B.Sc. H.S. |
| Semester pattern. |
| 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 |
| Nil |
| a) National committees
1. Mr. Devashish Vakil, Member of AICP (Association of Indian College Principal) b) International Committees:- NA c) Editorial Boards:- NA |
| Nil |
| 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) |
| National: Nil |
| International: Nil |
| Name of the course/ programme | Applications received | Selected | Enrolled M/F | Pass percentage |
|---|---|---|---|---|
| -- | -- | -- | -- | -- |
| Name of the course | % of students from Same State | % of students from other State | % of students from abroad |
|---|---|---|---|
| B.Sc. | 97 | 3 | 0 |
| 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 |
Scholarship:
| 2011-12 | 2012-13 | 2013-14 |
|---|---|---|
| 06 | 06 | 13 |
| 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:
Weakness:
Opportunity:
Challenges:
Future plan:
| 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. |