DY Patil School of Hospitality & Tourism Studies, Pune, Ambi


About School

School of Hospitality and Tourism Studies is established to offers exclusive programmes in the field of Hospitality and Culinary Studies. Programmes are designed as per industry requirements, technical knowledge and management inputs with major focus in hospitality and culinary subjects.

Our journey has been both exciting and gratifying, emerging as an institution offering Hospitality studies and Culinary management education to create future Hospitality leaders, Innovators, Chefs, and Professionals in the National and International levels hotel and tourism industry, to establishing independent universities to train students to become industry ready professionals.

School offers programs with professional specialization in Hospitality and Culinary. Three year undergraduate programs offered B.Sc. in Hospitality Studies and B.Sc. in Culinary Management. The Department carefully scrutinizes the trends of the industry and trains students in a manner that they are ready to take on the industry.

Vision

Our aim is to run education programme in hospitality, culinary and tourism studies to develop students as professionals to work at national and international hospitality industry

Mission

  • Understand the fundamental principles and functions of essential hospitality and tourism industry
  • Acquire leadership skills, attitude and abilities to work in teams
  • Develop and practice professional behavior and competencies in customer service
  • Identify, analyze and develop solutions using technology
  • Understand social responsibility and sustainability goals for hospitality industry
  • Understand social responsibility and sustainability goals for hospitality industry.
  • Prepare student to work in national and international hospitality industry.

Achivements

University Campus has received “Vanashree Award” as Green Campus by Government of Maharashtra and Ministry of Environment. D Y Patil University is awarded as University for Innovation in Global Collaborative Learning in 2021 at 19th World Education Summit.

Our Academic Leader

Prof. Sachin Desai

HOD, School of Hotel Management, Pune

Chef. Sachin Desai held a position of head of department for several years and associated in the field of education with D Y Patil University, Pune over a decade. DYPU School of Hospitality & Tourism Studies hotel management graduated are guide by academicians and industry professional to explore the world of job opportunity and for entrepreneurship. Hospitality industry needs professionals for many department like operations, Food Production, Food and Beverage Service, Front Office, Housekeeping, and many more. Careers are in the hotel and tourism associations, Professional clubs, cruise ship, Airline Catering, Cabin Service, Kitchen Management, Resort and various Hospitality service in all the sectors.

HOI And HODS

Prof. Sachin Desai -HOD, School of Hospitality Studies

Highlight

  • Certifications are explored with EdX, Course Era, NASSCOM, MOOCs, NPTEL and Swayam

  • Yearly renewed syllabus with support of industry for Choice Based Credit System and Multidisciplinary Education.

  • Program aims to provide Know How of hospitality industry

  • Practical training, R & D Workshops, projects in Operations and Administration in leading hotel, hospitality, and industry.

  • Freshman Orientation Programme, Finishing School, Competency Mapping - Behavioral Labs, Boot Camp, Outreach, and Immersion Programmes for professional development.

  • Blended Teaching mode of Online and Offline.

  • CIAP for providing career services, internship, live projects and final placement

  • Centre for Entrepreneurship, Innovation, and Incubation (CEII) to support Start-Up India

  • MOU and partnership with leading universities and industry for academic, imparting technology joint research and techno-managerial development through guest lectures, seminars, conferences, on the job training, projects, and internships.

  • Finishing School : 9 Student Clubs Readers' Club, Sport Club, Cultural Club, Photography Club, Film & Theater Club, Expressions Club, Social Media Club, Environmental Club and Outreach Club

  • Residential Campus*

Programmes

B.sc.in Hotel Management

Duration: 3 Years Full Time Programme (6 Semesters) Choice Based Credit System (cbcs) Credits 137

    Programme Objective

  • Provide best professional education with latest and relevant knowledge to develop skills, innovation and attitude essential in hospitality industry.

  • Train students with the specific practical knowledge of hospitality to serve the community

  • Develop professional skills to make successful career in hospitality industry and it includes hospitality marketing, guest services, HR and revenue management.

    Programme Structure

  • Programme structure is designed in Industry Academia Advisory Board (IAB) to deliver the programme contents as per the expectation of industry. B Sc in Hospitality programs develop students in contemporary skills in food production and culinary arts presentation, food & beverage Service, Bakery and accommodation operation; and ability enhancement through hands-on training and classroom learning.

B.sc. In Culinary Management

Duration: 3 Years Full Time Programme (6 Semesters) Choice Based Credit System (cbcs) Credits 141

    Programme Objective

  • In-depth professional skills for food product knowledge and preparation

  • Develop innovation and attitude

  • Practical knowledge and skills in the areas of event management computer applications for food and beverage operations

  • Understand the community approach, environment and social awareness

  • Knowledge of nutrition and food safety

    Programme Structure

  • Programme structure is designed in Industry Academia Advisory Board (IAB) to deliver the programme contents as per the expectation of industry. B Sc in Hospitality programs develop students in contemporary skills in food production and culinary arts presentation, food & beverage Service, Bakery and accommodation operation; and ability enhancement through hands-on training and classroom learning.

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