Hospitality & Hotel Management

Transforming Knowledge to Innovation through Acquired Skills

Hospitality is one of the largest and fastest-growing industries in the world. This has created a need for talented and qualified managers in every stream of hospitality and hotel management such as multi-star hotels, food & beverages, restaurants, event planning, tourism, entrepreneurship & more.Globally, hospitality is a booming profession. According to the World Travel & Tourism Council, India's Travel & Tourism sector is expected to be the second-largest employer in the world, employing more than 40lakh professionals directly or indirectly by 2019.

Hospitality & Hotel Management Course

Course Name	Duration	Eligibility
B Sc Hospitality & Hotel Administration	3 years	10 +2 (Any stream) with at least 50% marks

Why Enroll for Hospitality & Hotel Management Course at Shoolini

Faculty Members

For the Hospitality & Hotel Management courses, our faculty comprises academicians and professionals from Oberoi Hotels, Carlson Rezidor, ITC Welcomgroup, Leela Group & Hyatt Group. Subject matter experts are equipped with theoretical knowledge as well as corporate exposure.

The aim is to groom students and prepare them for hands-on working and employability.

Faculty Member Profiles

Student Testimonials

"My internship from ITCWelcome Hotel Dwarka, New Delhi has provided me experience in different departments as I started my internship working with Food Production."

Lakshbeer Thakur, ITC Welcome Hotel Dwarka

"During my training period, I got to deal with skilled and experienced staff members who are very supportive. I learnedtime management and organizing things well."

Priya Verma, ITC Welcom Hotel Dwarka

Research in Hospitality and Hotel Management

School of Hospitality & Hotel Management (SHHM) is committed to creating an ideal environment for imparting holistic education in the field of Hospitality & Tourism. Faculty of SHHM has published research papers in renowned international journals pertaining to hospitality &tourism in the field of Gastronomy, Travel and Food Service Operations. Students are also exposed to various industrial visits, exhibitions &trade fairs to enhance their learnings & become future leaders & innovators. Chef Karan Berry, a senior instructor in SHHM, has written a textbook on Food Production & Culinary Operations which is around the corner of getting published by a renowned book publisher.