Vision & Mission
“Atharva college of hotel management aims to constantly strive & provide comprehensive hospitality education in a healthy learning environment, nurturing the hotel management professionals for the competitive world.”
“To provide the best educational opportunities in most conducive work culture with highest level of professionalism & dedication in progressively enhanced manner.”
Program Specific Outcomes
PS O1 : To Learn and apply Hospitality studies theory and employ appropriate methodologies to help an individual or organization achieve its goals and objectives.
PS O2 : Acquire the necessary departmental skills to be able to perform on the shop floor.
PS O3 : Keeping the students updated with the latest trends of the hospitality industry.
PS O4 : Specialization in the 4 core departments such as Food Production & Pâtés sire , Food & Beverage Service, Hotel Front Office and Hotel Housekeeping .
The expected outcome of the HMCT program is keeping in view the basic and objectives stated above. The outcome of this model program structure is foreseen that on completion of this program the students will be able to :-
PO1: Hotel and Hospitality Knowledge : How to Apply the knowledge of hotel, hospitality and tourism, and core area specialization to the solution of complex hotel management problems faced on a day to day base in the industry .
PO 2: Problem analysis: To be able to Identify, formulate, research, and analyze complex hospitality problems reaching conclusions using principles of management.
PO 3: Modern Tool Usage : Create, select, and apply appropriate techniques, resources, modern management and IT tools with an understanding of the limitations that the industry may face.
PO 4: Designing /developing solutions: To have the ability to design solutions for complex hospitality related problems and design system components or processes that meet the standards of the industry with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
PO 5: Hospitality and Society : To have the ability to reason with situations informed by the contextual knowledge to assess societal, health, safety, legal, and cultural issues and the consequent responsibilities relevant to the professional practices.
PO 6: Environment and Sustainability: To be able to understand the impact of the hotel, hospitality and tourism in societal and environmental contexts, and demonstrate the knowledge for sustainable development keeping the goals of the organization in site.
PO 7: Ethics : To understand and apply the ethical principles and commit to professional ethics and responsibilities and norms of the industries practices.
PO 8 : Individual and Team Work : As an individual and as a member or leader in diverse teams, and in multidisciplinary settings to be able to function effectively.
PO 9: Communication: Communicate effectively on hospitality activities with the professional community and with the society at large. Being able to comprehend and write effective reports and design documentation, make effective presentations, and to be able give and receive clear instructions.
PO 10: Project Management and Finance : Attain knowledge and understanding of the hospitality and the management principles. Application of these to one’s own work, as a member and leader in a team, to manage projects in multidisciplinary environments.
PO 11: Lifelong learning : Recognize the need for , and to be prepared and have the ability to engage in independent and lifelong learning in the broadest context of technological change. To be able to adapt to the changing trends of the industry while applying the same to the organizations growth .
|CO1||Food & Beverage Service||
|CO5||Principles Of Management||
|CO6||Management Information System||
|CO7||Food Safety & Nutrition||
|CO10||Human Resource Management||
|CO14||Environmental & Sustainable Tourism||