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 .

Program Outcome

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
  • Students shall be able to have operational knowledge of food & beverage outlets.
  • Students will attain knowledge to be able to identify and contribute positively towards any bar operation and beverage control system.
CO2 Food Production
  • Students are able to work in any sector as they have gained practical and theoretical knowledge to apply as per industry standards.
  • Students are made aware of the cuisines of different regions and gain practical exposure .
CO3 Housekeeping
  • To be able to plan and evaluate budgets for the department .
  • Gain the ability to evaluate the aspects of Interior Designing of Guest Room Layout.
  • To develop Managerial skills to set up the housekeeping department of a new property and create a timeline for the countdown to the opening.
  • Knowledge about safety hazards and implement preventive and remedial measures.
CO4 Front Office
  • Forecast and evaluating front office performance with the help of formulas and formats.
  • Understand foreign exchange procedure.
  • Guest handling.
  • Able to take decision on basis of statistical data.
CO5 Principles Of Management
  • Students will understand managerial skill, how to organize & plan event .
  • To train the student as future managers and make them understand the working of an organization.
CO6 Management Information System
  • To equip the student with the required knowledge to understand the theory and practical aspects of the functioning of the systems department of a hotel with focus on skills development in handling Property Management Systems software.
CO7 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
CO8 Accounts
  • Students will be able to calculate the cost of food and beverage so as to derive the selling price.
CO9 Hospitality Law
  • Students will be able to know law governing the running of hotel organization.
CO10 Human Resource Management
  • Students will be able to control the staff attrition levels in hotels if they opt for Human Resources.
CO11 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.
CO12 Organizational Behavior
  • The objective of Organizational Behavior is to provide students with the opportunity to diagnose Individual and Group Behavior.
  • 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.
CO13 Service 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.
CO14 Environmental & Sustainable Tourism
  • The student will be able to understand and explain the importance of Environmental and Sustainable Tourism.
  • The student will be able to identify and explain Environmental changes due to Tourism.
  • The student will comprehend Sustainability of Tourism for future generations.
  • The student will be able to understand about the World’s fastest growing Travel & Tourism industry.
CO15 Co-operate English
  • To enable the student to enhance their communication skills (verbal & written)
  • To adapt to the challenges in the global scenario.
  • To practice the dynamics of business etiquettes.