School of Hospitality Management

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School of Hospitality Management

School of Hospitality Management is a premium School focused on creating through value education, a generation of high achieving leaders for the most dynamic and sought-after hospitality industry.
The School accomplishes its mission through engagement of students and scholars in excellent holistic learning environment, topical research and enriching continuously through industry interface. The curriculum is dynamic, practical and is constantly revised to keep up with industry requirements.
The faculties at School disseminate the most current knowledge and skills through education and training to its learners while also continuously raising the bar higher to acquire and generate new knowledge through research. Aspiring leaders in the hospitality sector are keen to take advantage of School that also has the solid backing of AURO Hotels group – a notable presence in the hospitality sector across the globe and with Courtyard Marriott on the University Campus for hands on experience.

Vision:
To be a premier School of Integral Hospitality Management for future leaders

USPs:
  • BEST UNIVERSITY IN HOSPITALITY MANAGEMENT” of the year 2013, 2014 and 2017 at EPICURUS Indian Hospitality Award Ceremony at HITEX, India.
  • TORCHBEARER INSTITUTION OF INDIAN TOURISM” award given to School of Hospitality Management at Re: Think India (World Tourism Day) programme on 27/09/2017
  • Courtyard Marriott, a 5-star hotel on the University campus provides opportunities to students to apply their knowledge and go through learning and training.
  • Opportunity for 1-year Paid Internship in third year of the program with various reputed 5 star hotels in USA, New Zealand, France and Malaysia. The hotels include AURO Hotels, Renaissance, Hyatt, Courtyard by Marriott, Taj, Hilton, Oceania and Fairfield Inn by Marriott.
  • CESIM Simulated Application Software used in Year IV B.Sc. Hospitality Management Programme
  • Event Management: Self Sustainable and Self-Managed dinner events conducted by students in Year IV B.Sc. Hospitality Management Programme
  • OPERA and MICROS – Contemporary technology software used to impart training to students
  • Provides opportunity to participate in national level competitions organized by different Institutes pan India.
  • Organizes field trip, study tours and hotel visits on regular basis.
  • Experts from the Hospitality Industry are invited to conduct guest lectures, seminars and workshops
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Programmes Offered

Undergraduate

Bachelor of Science – Hospitality Management (4 Years)

Integrated MSc Hospitality Management (5 Years)

Postgraduate

M.Sc. in Hospitality and Tourism Management

P.G Diploma & Certificate

Post Graduate Diploma in Event Management (1 Year)

Post Graduate Diploma in Contemporary Bakery & Patisserie (1.5 Years)

Program Activities

Opportunity for 1-year Paid Internship in third year of the program with various reputed 5 star hotels in USA, New Zealand, France and Malaysia. The hotels include AURO Hotels, Renaissance, Hyatt, Courtyard by Marriott, Taj, Hilton, Oceania and Fairfield Inn by Marriott.

Organizes National Budding Chef Competition every year that attracts around 20 teams from different Institutes across India. The learning curve throughout the event was enhanced with the presence of chef guest speakers and judges such as Chef Davide Cananzi (F&B Wizard), Chef Parvinder Singh Bali, Chef Sudev Sharma, Chef Veena Picardo, Mr. Reju S., Mr. Abhijeet and others. Some of the interesting competitions of N.B.C.C. held on Day one included Kitchens of India, which was a regional cuisine cooking competition with a focus on authenticity of recipes, a Dessert competition and lastly Liquid Flavours, which was a mocktail making competition. Day two of N.B.C.C. featured a Vedic Cuisine competition involving use of primitive cooking methods and a focus on retaining wholesome nutrition of food, a Thematic Cake Decoration competition which involved all the participants to dress the cake based on a jewelry design given to them on the spot, European Cooking Competition – an international cooking competition and lastly a Carving competition for the new age chefs.

Organized National Conference in association with Indian Tourism and Hospitality Congress on ‘Emerging Trends in Hospitality, Tourism and Event Sectors’ on 28th -29th December, 2019. The aim of the conference was to provide an opportunity for presenting, exchanging information, discussing research outcomes and sharing experiences related to hospitality, tourism and event industry, among academicians, researchers and practitioners, consultants, industry experts, PhD students and any other categories interested in hospitality and tourism development all over the world. The conference witnessed more than 25 scholars and academicians from different parts of India.

School of Hospitality Management organized a one-day seminar on “Food, Health and Vedic Diet” on 22nd January 2019. Over 160 delegates coming from various college and institutions in the city attended it. Eminent speakers practicing in the field of Ayurveda were invited to deliver lectures on different topics to the audience.

Hotel Visit – Taj Gateway, Surat and Courtyard by Marriott, Surat

The students of B.Sc. Hospitality Management Year I program were taken to Sula Vineyards on educational field trip for better exposure to wine making and wine storage. Students were introduced to various stages and complex facets pertaining to wine-making process. Students at the same time were exhilarated to see different types of wines and also the delicate bottling process of wine.

School organizes theme dinners on a regular basis to give the students hands on learning experience in event management, guest handling and F&B operational skills. These dinners are exclusive sit down meals for professionals from the hospitality industry and a few other selected guests.

In its endeavor to train students in all the practical aspects of hospitality operations, School of Hospitality organizes Food festivals. The aim of the food festival is to train the students in the art of Sales and Marketing in addition to the practical operational skills and function catering.

As a part of Charity drive, School of Hospitality Management, AURO University organized a gratifying event – ‘Kritagyata’ for the students of “Bhatpore Prathmik Shala” (Government School) on 7th December’18. On this occasion, students of Hospitality School organized different indoor-games, dance and fun activities for small kids. At the end of the event, kids were served lunch in the restaurant.

  • “Train the Trainer” – Three Day Workshop organized for Industry professionals in 2014
  • “Gold Service Standards” service training at Corinthians Resort, Pune in 2014

For AURO Family

  • World Tourism Day Celebrations: Every Year on 27th September
  • Cheese and Pasta workshops- Every year
  • Cake Decoration workshop- 2016

For Hospitality Students

  • Flower arrangement 2014; 2015; 2016
  • Personal Grooming 2015;2016
  • Mr. Joseph McInerney – A.H.L.A. President and Chief Executive Officer 2014
  • George Vizer (V.P. Hyatt Hotels, U.S.A.) 14-10-14
  • Mr. Rakesh Sarna – M.D. Taj Hotels, India 2015
  • Chef Firdosh Daruwalla – 24-03-2016
  • Mr. Terry Porter (MD-Best Western Management Team) – 11-10-2016
  • Mr. Abbas Hajjoori – SOSYO Beverages 2016
  • Vijay Thacker’s (Crowe Howarth) 16-01-2017
  • Mr. Carl Winston – Director- School of Hospitality and Tourism Management, San Diego State University 11-01-2017
  • Mr Suresh Kumar (Ex MD Fortune Park Hotels, India) on 23rd November, 2018
  • Dr. Sudhir Andrews – Skill Maker Training, Dubai
  • Ms. Preeti Ahuja Duggal- Image Consultant
  • Mr. Sanath Reliya – Surat Restaurant Association
  • Mr. Gaurav Singhvi – C.A. and Financial Analyst
  • Ms. Roshni Pithawala – Nutritionist

** In addition to the above people, top management and G.M. of Courtyard by Marriott and Taj Gateway frequently interact with students.

  • Chef Manjit Singh Gill – Corporate Chef (ITC Hotels) 2015
  • Chef Shantanu Gupte – T.V. Celebrity 2015, 16
  • Chef Saransh Goila – T.V. Celebrity 2015
  • Chef Aditya Bal – TV Celebrity Chef 2017
  • Chef Davidde Cannazi – Italian Celebrity Chef 2015, 16, 17
  • Chef Vikas Tamhane – Celebrity Chef 2017
  • Chef Stanley – Bakery Expert from Mumbai 2017
  • Chef Suprabhat Banerjee – Thai and Japanese Expert from Delhi 2017
  • Chef Fateh Singh Grehwal – Italian Expert (Sheraton Grand, Pune) 2017


**Chefs from Gateway Surat and Courtyard Marriott are regularly addressing the students and conducting workshops

The students of Year I B.Sc. Hospitality Management Program displayed “Innovative Health Food Ideas” on 30th Nov, 2018. The students in groups showcased their innovative products / concepts (idea) generated by them, which has the potential to be groomed into full scale business propositions later on. The aim of the event was to encourage and nurture the minds of young entrepreneurs.

On the occasion of World Food Day, 16th October, School of Hospitality Management, organized two COMPETITIONS – Blind Tasting Competition and No Flame Masterchef competition.

World Tourism Day Celebrations on 27th September, 2018.

School of Hospitality Management organized Workshop on “Art of Flower Arrangement” on 19th April, 2019.The session trained the students on various exquisite flower arrangements which are currently in vogue in luxury hotels globally. The workshop enlightened the students of various types of flower arrangement right from the basics to the advanced ones.

School of Hospitality organized a Workshop on Mixology to demonstrate the skill of mixology (art of mixing two or more drinks) on 25th April, 2019. Mr Gaurav was the resource person for the workshop, who is a Brand Ambassador cum Bartender of Monin. At the end of the session, the students were given an opportunity to raise questions and clear their doubts which were superbly addressed by Mr Gaurav.

School of Hospitality Management organized a , a leading textile enterprise based in Surat, on 27th April, 2019 to give an exposure to the students of B.Sc. in Hospitality Management about different stages of textile manufacturing. Students got an opportunity to acquaint themselves with the various stages of operation – texturizing, twisting, sizing, yarn dyeing, weaving, finish fabrics and industrial infrastructure. They were also given a chance to visit different units for an exposure to the state-of-the-art manufacturing facility – texturizing machine, TFO machine, crepe machine, het set machine, winding machine and various yarn-dyeing machines.

Students of B.ScHM 1st Year of AURO School of Hospitality organised one day “Cheese and Pasta Exhibition” on 2nd May 2019 at Table 101 under the leadership of  where famous Cheeses and Pastas were displayed with their accompaniments and offered for tasting to exhibition visitors. Students showcased an absolute amalgamation of creativity and knowledge.

Publications

  • Prof. Kamal Manaktola, Professor and Head of School - 10
  • Mr. Vimal A Shukla, Assistant Professor - 11
  • Mr. Sumant Sharma, Assistant Professor – 03
  • Mr Dilip Kumar, Assistant Professor - 03
  • Mr Rajeev R Mishra, Assistant Professor – 02
  • Anjana Singh and Kamal Manaktola (2015), “Driving value through pricing: Strategies adopted by managers in price sensitive and fierce competitive markets” in Jauhari, V. (2015) for the book, “Creating Memorable Customer Experiences-Insights from Hospitality Sector”, Apple Academic Press, Inc., U.S.A.

Achievements

  • Bronze Medal at National level Chef Competition, New Delhi (2014)
  • Four Bronze Medals at Banarsidas Chandiwala Chef Competition, New Delhi (2015)
  • One Gold, One Silver and Three Bronze at ‘Hospitality Ensemble’ Competition, New Delhi (2016)
  • Two Gold, One Silver, and Three Bronze medals at ‘Hospitality Ensemble’ Competition, New Delhi (2017)
  • Overall Winner Trophy @ ‘Hospitality Ensemble’ Competition, New Delhi (2017)
  • One Gold and One Bronze at Athitya Chef Competition, Pune (2015)
  • Two Gold and One Bronze at Athitya Chef Competition, Pune (2018)
  • One Bronze and Runners-Up Trophy (culinary competitions) from Christ University, Bengaluru (2017)
  • Two Gold, Two Silver, Three Bronze medals at ‘Hospitality Ensemble’ Competition, New Delhi (2018)
  • Overall Winner Trophy @ ‘Hospitality Ensemble’ Competition, New Delhi (2018)
  • Christ University, Bengaluru (2018)
  • Athitya Chef Competition, Pune (2019)

Testimonials

Faculty @ AURO

Prof. Kamal Manaktola

Professor and Head - School of Hospitality

Mr. Sumant Sharma

Assistant Professor

Ms Amita Singh

Teaching Associate

Keyur Patel

Food Technologist

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