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. |