ABOUT
At the School of Hospitality &
Tourism Studies, DY Patil University, Pune, our Hospitality Studies and
Culinary Arts programs are designed to shape the next generation of global
hospitality professionals. Each program is meticulously developed to meet
international academic standards and evolving industry requirements,
providing students with a strong foundation in both theoretical knowledge
and hands-on practical training in hospitality and tourism management.
Our curriculum emphasizes sustainable hospitality practices,
customer-centric service excellence, and technological innovation, ensuring
students are equipped to succeed in a rapidly evolving global hospitality
industry. Through experiential learning, industry exposure, and skill-based
training, we prepare students for diverse and dynamic career pathways across
hotels, resorts, culinary enterprises, tourism organizations, and allied
sectors.
Driven by an unwavering commitment to academic excellence and personalized
learning, the School fosters critical thinking, leadership skills, and a
global perspective. Graduates emerge as confident, industry-ready
professionals, empowered to excel in multicultural environments and
contribute meaningfully to the future of hospitality and tourism.
VISION
To be a globally recognized centre of excellence in hospitality education, committed to shaping future leaders through innovation, experiential learning, and a deep-rooted passion for service and sustainability in the hospitality industry.
MISSION
- 1. Industry-Aligned Curriculum: To deliver a dynamic, industry-need-based curriculum that integrates technical mastery in culinary arts and hospitality operations with contemporary business trends.
- 2. Managerial & Entrepreneurial Excellence: To cultivate managerial rigor and an entrepreneurial mindset, empowering students to navigate financial complexities, lead diverse teams, and launch innovative ventures.
- 3. Experiential Leadership: To provide a high-impact learning environment where students bridge theory and practice, developing the leadership resilience necessary for a volatile global service economy.
- 4. Service Artistry: To instill a sophisticated "culture of service" that balances the creative artistry of culinary management with the operational precision of international hospitality standards.
- 5. Global Stewardship: To champion social responsibility and sustainability, ensuring graduates are equipped to implement ethical, eco-conscious solutions within the global tourism and food-service landscape.
Programs Offered
In an era of rapid global change, the demand for sophisticated leadership in the service economy has never been higher. At the School of Hospitality & Tourism Studies, our Bachelor of Business Administration (BBA) programs are designed to transform students into strategic thinkers and industry-shapers. Whether your passion lies in Hospitality Studies or Culinary Management, our curriculum bridges the gap between technical excellence and entrepreneurial business acumen.
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BBA
- Hospitality Studies
The Path to Global Leadership
Our BBA in Hospitality Studies is engineered for those who aspire to lead at the highest levels of the global service sector. Moving beyond traditional guest relations, this program focuses on strategic operations, financial management, and brand innovation. We prepare students to navigate the complexities of international hospitality markets, offering a curriculum that evolves with industry needs. Graduates do not just join the workforce; they climb the professional ladder as versatile managers capable of leading diverse teams and executing world-class events in the most prestigious hospitality brands worldwide.- Duration: 4 Years
- Intake: 60
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BBA
- Culinary Management
The Business of Gastronomy
The BBA in Culinary Management at our Pune campus redefines culinary education by blending gastronomic artistry with managerial discipline. This is not just a cooking course; it is a four-year strategic program designed for the future culinary entrepreneur and executive chef. Students master a complete range of culinary skills while gaining deep insights into kitchen economics, supply chain management, and food-service innovation. Our goal is to ensure graduates leave as inspirational leaders who can adapt to any environment where food matters—from Michelin-starred kitchens to launching their own innovative food ventures.- Duration: 4 Years
- Intake: 60
Our Faculty
Our faculty members are the cornerstone of our institution, combining years of industry experience with a passion for teaching to foster a nurturing learning environment for our students. They are chosen for their expertise and ability to translate their knowledge into practical insights. With diverse specializations and accolades, they embody the school's commitment to excellence in hospitality education.
Dr. Girish Deore
Dr. Girish Deore
Dean
Ediucation Qualification: Phd, MHMCT, Bsc HTM
Academic Experience in years: 17 Years
Industrial Experience in Years: 3 Years
Official Email ID:
[email protected]
Google Google Scholar: Link
Linkdin: Link
Dean
Prof. Anup Dumbre
Prof. Anup Dumbre
Head of Academics
Ediucation Qualification: MHM, BHMCT, Post Grad
GBM (Toronto Canada)
Academic Experience in years: 8 Years
Industrial Experience in Years: 12 Years
Official Email ID:
[email protected]
Google Google Scholar: Link
Linkdin: Link
Head of Academics
Prof. Sachin Desai
Prof. Sachin Desai
Assistant Professor
Qualification: DHMCT, B.Sc. HTM, M.Sc. HTM
Specialization-
Food Production, Bakery & Confectionery
Department-
B.Sc. in Hospitality Studies
B.Sc. in Culinary Management
HTM
He has worked as resources persons to NCERT (National
Council of Educational Research & Training) state level
bakery & Confectionery, Teachers training program in
2005. Also set NCERTs Eggless bakery & Confectionery
syllabus. He has developed master level curriculum at
the university of Pune. He is instrumental in setting
the standards for food production operations at various
level has offered consultancy to professional catering
establishments and hospitality units. He has rich
experience I designing and executing standard operating
procedures for kitchen. He has interests in innovation
in the field of hospitality.
Experience
Total Experience- 25
Industrial Experience- 03
Academic Experience- 21
Subjects- Food Production, Bakery & Confectionery
Assistant Professor
Prof. Pravin Rathod
Prof. Pravin Rathod*
Assistant Professor | Examination Officer
Qualification: Pursuing MBA, Master in Hotel
Management & Catering Technology, Diploma in
International Nutrition
Expertise in hotel operation and management Subject.
Handling the Placement department under the University
CRCS (Corporate Relation & Career Service). Recognition
as Best Assistant Professor Award by Aahar way,
Certified from American Hotel and Lodging Education.
Member of Maha. Association of Training & Placement
officers (MaTPO), Certified with Institution Innovation
council of MHRD’s , Certified as Instructor of FOSTAC &
FASSAI, Appreciation letter as Best Teacher from Lokmat
Times.
Experience-
Total Experience- 15
Industrial Experience- 01
Academic Experience- 14
Subjects- Food & Beverage Service/ Hotel Operational
Subject, Research Methodology, Tourism Management,
Environmental Science.
Achievements/ recognitions/ Awards-
Winner- Best Assistant Professor from AAHAR WAY, Best
Teacher from Lokmat Times, Instructor form FOSTAC &
FASSAI, Member of Maha. TPO. Publishing 5 International
Research Paper and 01 Article.
Assistant Professor
Prof. Ajim Shaikh
Prof. Ajim Shaikh
Assistant Professor | Placement Officer
Qualification: PGDM-Hospitality Management,
BHMCT
An Assistant Professor and industry-acknowledged
MasterChef, Prof. Shaikh imparts knowledge in a vast
array of cuisines and food production techniques. With
24 years of combined experience, he has a wealth of
practical and educational insights, particularly in
bakery and menu planning.
Specialization:- Indian | Continental | Oriental |
Tandoor | Dum-Pukht | Bakery | Regional Cuisine &
Quantity Food Production
Department:-
B.Sc. in Hospitality Studies
B.Sc. in Culinary Management
Brief-Industrial as well as educational experience
conducting teachers training programs setup of bakery &
planning of Menus.
Experience-
Total Experience- 18
Industrial Experience- 14
Academic Experience- 04
Subjects- Food Production, Bakery & Confectionery.
Achievements/ recognitions/ Awards-
Winner- MasterChef IBIS Maharashtra awarded by Chef.
Ranvir Brar.
Assistant Professor
Prof. Vikas Auti
Prof. Vikas Auti
Lieutenant / Assistant Professor
Qualification:Master in Hotel Management &
Catering Technology
Specialization-
Accommodation Operations
Department-
B.Sc. in Hospitality Studies
B.Sc. in Culinary Management
Technology
Lead Anchor in multiple events at
University Level, Social Media Head of University,
Associate NCC Officer for DYPU University, Writer &
Author of over 15 Books.
Subjects- Front Office, Housekeeping, Personality
Development & Grooming Standards.
Experience-
Total Experience- 10
Industrial Experience- 06
Academic Experience- 04
Subjects- Front Office, Housekeeping, Personality
Development & Grooming Standards.
Achievements/ recognitions/ Awards-
Gold Medallist in Masters (PG), Writer & Author of 15+
Psychology Books published on Amazon.in, Amazon.com, &
Kindle.
Completed officers training academy (OTA) training for
ANO in NCC & achieved ranked as Lieutenant.
Lieutenant / Assistant Professor
Prof. Jeeten Adole
Prof. Jeeten Adole
Assistant Professor
Qualification:PGDM-Hospitality Management,
BHMCT
Specialization-
Front Office, Housekeeping, Tourism Operation &
Management
Department-
B.Sc. in Hospitality Studies
B.Sc. in Culinary Management
Postgraduate in Hospitality Management and Tourism
Management. served as Faculty at the TS Rahaman College
for the maritime hospitality service maritime catering
and culinary arts programme of the Mumbai University. I
have 8 years of work experience with an optimal blend of
industry and teaching. I am passionate about teaching
and derives immense satisfaction from being able to
mould and motivate a new breed of Hospitality
students.
Experience-
Total Experience- 09
Industrial Experience- 04
Academic Experience- 05
Subjects- Front Office, Housekeeping, Food Science &
Safety, Event Management, Tourism Operation &
Management, Entrepreneurship Management
Achievements/ recognitions/ Awards-
BHMCT-3rd Position in merit list of Rajasthan Technical
University, Batch-2012-16.
Rajasthan Technical University's BHMCT batch of 2012-16.
Assistant Professor
Prof. Deepak Jaiswar
Prof. Deepak Jaiswar
Assistant Professor
Ediucation Qualification: MTTM, BHMCT
Academic Experience in years: 4 and a half year
Industrial Experience in Years: 3 Years
Official Email ID:
[email protected]
Google Google Scholar: Link
Linkdin: Link
Assistant Professor
Life @ School
Life at our school is an eclectic blend of rigorous academic sessions and vibrant extracurricular activities. It’s where passion meets profession, enabling students to craft their future in the hospitality industry. Our campus thrums with the energy of student-led clubs, from the Culinary Arts to the Environmental Awareness, fostering leadership and teamwork. With state-of-the-art facilities, students have the luxury of practical learning in real-world settings, equipping them with invaluable hands-on experience.
