SAI SHIVA EDUCATIONAL TRUST'S

Arun Muchhala International College Of Hotel Management

SAI SHIVA EDUCATIONAL TRUST'S

Arun Muchhala International College Of Hotel Management



Course

B.Sc. In Hospitality Studies

Duration: Three years full time Degree Course affiliated to Mumbai University.

Eligibility: HSC or Equivalent with minimum 45% marks (40% for SC/ST) in any Stream.

Rules For Admission:-
Qualified candidates seeking admission to the Degree Course shall submit their Application Form complete in all respects, along with attested copies of the documents, to the Principal. Applications must reach the Principal before 5.00 p.m. on the last date as declared by University of Mumbai. Merit list of all applicants registered will be prepared after due verification of admission forms and put up on the notice board. A specific date will be mentioned for the shortlisted candidates to report for detailed scrutiny of their applications. lf the candidate fails to report, his/her candidature will be considered as null and void and admission will be offered to the next candidate on the waiting list. The candidate called for detailed scrutiny of the application must produce the following certificates in original along with true copies at the time of scrutiny. In case all the required relevant original documents are not produced, the candidate will lose his/her claim for admission and his/her request for extension of the date will not be entertained under any circumstances.

Documents Required :-
1)Statement of marks and passing certificate of S.S.C. Examination / or equivalent.
2)Statement of marks and Passing certificate of H.S.C. Examination or its equivalent.
3)Caste Certificate (in case of Reserved Categories) 12th Leaving Certificate of the college last attended.
4)Medical Fitness certificate in the given format.
5)Gap certificate, in case of educational gap period.
6)Migration Certificate and Verification report from par ent University / Board for student other than Maharashtra State Board of Secondary and Higher Secondary Examination.

Payment of fees :
All fees are payable in advance and should be paid at the time of admission. All fees are to be paid in cash or by cheque/demand draft in favour of Arun Muchhala Inter national College of Hotel Management.

REFUND OF FEES WILL BE AS PER THE RULES OF UNIVERSITY OF MUMBAI AS APPENDED BELOW:
1) During admission period : Administrative charges Rs 5000/-.
2) Beginning of academic session : no Refund.
3) Non Fulfillment of eligibility : No Refund.

Take Admission Now

Second year admission form New

INSTRUCTIONS:
1) Completed Form should be submitted to Administration Office along with Marksheet xerox copy of Semester-I & II.
2) Anti-ragging form duly completed.
3) Admission Processing Fees of Rs. 500/- (Rupees Five Hundred Only) by Cash / DD drawn in favour of Arun Muchhala International College of Hotel Management payable at Mumbai.

Click here to download the admission form

Third year admission form New

INSTRUCTIONS:
1) Completed Form should be submitted to Administration Office along with Marksheet xerox copy of Semester-I, II, III & IV.
2) Anti-ragging form duly completed.
3) Admission Processing Fees of Rs. 500/- (Rupees Five Hundred Only) by Cash / DD drawn in favour of Arun Muchhala International College of Hotel Management payable at Mumbai.

Click here to download the admission form

SYLLABUS - AS PRESCRIBED BY UNIVERSITY OF MUMBAI:

First Semester

First Semester:
1. Food Production & Patisserie - I
2. Food & Beverage Service - I
3. Front Office - I
4. Housekeeping - I
5. Rooms Division Management- I
6. Communication Skill - I (English & French)
7. Information Technology
8. Food Safety & Nutrition

Program and Course Outcomes


Category Outcomes
Program Outcome
  • Interpret the fundamental principles of essential hospitality & hotel management functions.
  • Recognize the importance & scope of skilled, friendly guest service for stakeholders.
Program Specific Outcome
  • Employment in hospitality sectors such as hotels, restaurants, cruise ships, airlines, and catering.
Food Production & Patisserie-I
  • Inculcate the right attitude, basic knowledge, and technical skills in culinary arts.
  • Introduce various kitchen equipment and utensils.
Food and Beverage Service - I
  • Identify the role of the Food and Beverage Service department and its organization structure.
  • Understand "moments of truth" in guest interactions.
  • Describe responsibilities of beverage service staff and summarize techniques for serving beverages.
  • Identify the operational and Auxiliary areas as well as equipments used in the Food and Beverage department.
  • Understand the various service methods and procedures followed in the department.
Front Office Semester – I
  • Introduce the students to the Hotel & Tourism Industry.
  • Understand the appropriate organization structures and duties in the Front Office and related departments.
  • Develop, prepare guest relations and evaluate practical aspect with guests.
  • Understand the role of public relations with hotel industry.
  • Develop skills required as an efficient and effective receptionist in any hotel (large or Small) and to handle situations and types of guest in the job.
  • Understanding the functioning of the Telecommunication department.
Housekeeping Semester - I
  • The student will be able to identify the role of the housekeeping department and explain its organization structure and importance.
  • The student will be able to list the basic cleaning equipments,cleaning agents and explain their use.
  • Will be able to perform basic cleaning procedures of various surfaces
Communication Skills (English & French)
  • Developing and adapting speaking and achieve listening skills and strategies.
  • Generating, planning and drafting ideas.
  • Improving vocabulary for precision and impact.
  • Using grammar (French & English) accurately and appropriately.
  • Structuring, organising and presenting texts in variety of formats.
  • To be able to understand and speak basic French.
Information Technology
  • To equip the student with the theory inputs with respect to understanding the fundamentals of computers and necessary skills to operate the generic applications and standard operating system
Food Safety & Nutrition
  • To learn about the importance of hygiene & sanitation in the catering industry.
  • To get acquainted with the food standards.
  • To learn about ways to minimize food poisoning and infections.
  • To understand function, sources & deficiency of nutrients.
  • To gain basic knowledge of nutrition.
  • To gain knowledge about maintenance of good health.
  • To understand the changes brought about in food nutrients during processing.
Organizational Behaviour
  • The objective of Organizational Behaviour is to provide students with the opportunity to diagnose Individual and Group Behaviour.
  • The study of Structure, Motivation & Change helps to develop skills in improving individual and group performance in entrepreneurial and established ventures.
  • To develop the overall personality and sustain in the dynamic environment.
Strategic Management
  • The students will identify the operating strategy of the organization.
  • Develop skills in decision making.
  • Students will be able to strategize and participate in policy making.
Event Planning, Marketing & Management
  • Apply Management Theories & Principles for Event management.
  • Develop an ability to plan for conventions, seminars & events.
  • Develop an ability to plan for conventions, seminars & events.
  • Plan events creatively and think strategically.
  • Understand the financial, marketing, operational and strategic issues in setting up an event.
  • Integrate approaches of time, money (capital), people and other resources.
  • Understand the concept of Event Management.
Advanced Food Production
  • The objective is to get students to attain expertise in their culinary skills.
  • To familiarize students on various aspects of kitchen management.
  • To encourage and develop students to become independent entrepreneurs.
Advanced Food & Beverage Operations Management
  • Identify factors to create impulse buying; prepare, fillet, carve, flambé & finish food items from a Gueridon trolley.
  • Plan & operate a Bar operation, Manage inventory and maintain records pertaining to beverage control.
  • Understand and apply cost dynamics as related to the Food & Beverage industry.
  • Demonstrate a detailed understanding of the various facets of the Food & Beverage cycle of control in the operational & post operational phase.
Advanced Housekeeping
  • To plan and evaluate budgets.
  • Create and evaluate the aspects of Interior Design in a Guest Room Layout
  • Plan and draw the layout of Guest Rooms to scale.
  • Set up the housekeeping department of a new property and create a timeline for the countdown to the opening
  • Identify safety hazards and implement preventive and remedial measures.
Advanced Front Office
  • Yield management and its application in the Hotel Industry.
  • Measurement of Yield for Management Decision Making.
  • Passport & Visa regulation.
Advanced Bakery & Confectionary
  • To familiarize students on various aspects of bakery and confectionery management.
  • To develop skilled professionals in bakery and confectionery for the hospitality industry.
  • To develop students to become independent entrepreneurs.
Services Marketing
  • To familiarize students with marketing fundamentals.
  • To explain the importance of services marketing to a Hospitality Management student & to fit the subject into his or her understanding of Hospitality.
Strategic Human Resource Management
  • To make the students aware of human resource functions in coordination with the strategic objectives of the organizations so as to enhance performance & service quality.