Highlights
- The institute offers two professional courses at the UG level - BBA in Hospitality Studies and BBA in Culinary Management.
- The institute is equipped with state-of-the-art infrastructure, including spacious classrooms, seminar halls, advanced training kitchens, bakery, training restaurants and bar, front office, and housekeeping labs to support comprehensive hospitality education.
- Additional facilities such as a central store, student dining hall, guest rooms with amenities, administrative block, board room, sports ground, and dedicated spaces for various institutional cells ensure a well-rounded learning and operational environment for all stakeholders.
- The institute has a team of dedicated, experienced, and highly competent faculty members who bring valuable industry exposure from both international and national hospitality organizations.
- Strong emphasis is placed on learner-centric, ICT-enabled teaching and learning practices, incorporating innovative pedagogical approaches such as simulations, narrative-based teaching, and need-based instructional methods.
- All the batches have received 100 % Internship and Placement assistance for the National and International leading hotel industries.
- Yearly renewed syllabus with support of industry for Choice Based Credit System and Multidisciplinary Education. The program aims to provide Know How of Hotel Management, Hospitality Industry.
- Practical training, R & D Workshops, projects in Operations and Administration in leading hotels, hospitality, and industry.
- Student-centric curricular, co-curricular, and extracurricular activities.
- The institute focuses on practical-oriented skill development and on-the-job training through activities such as theme lunches, food festivals, hospitality luncheons, outdoor catering (ODC), hospitality services to sister concerns, and duty rotations in the training restaurant.
- The institute regularly organizes Faculty Development Programs (FDPs), workshops, and seminars on topics such as Indian sweets, mixology, chocolate making, floral art, international placements, communication skills, and soft skills.
- NSS under the Ministry of Youth Affairs & Sports and NCC wings under the Ministry of Defense, Govt of India, for student development.
- 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.
- The institute offers a fully residential campus, providing comfortable accommodation facilities along with essential amenities that create a safe, convenient, and conducive living and learning environment for students.
Faculty Achievements
- Dr. Girish Deore has published a patent on an AI-enabled deep-fat fryer, contributing to innovation in culinary technology and smart kitchen equipment.
- Dr. Girish Deore served as the IQAC Coordinator (2017–2025) at Dr. D. Y. Patil IHMCT, playing a key role in quality assurance and academic accreditation processes.
- Dr. Girish Deore received the Research Paper Presentation Award at Tilak Maharashtra Vidyapeeth (TMV), Pune, for his academic research contributions.
- Dr. Girish Deore has also conducted workshops on NAAC documentation and accreditation processes, guiding institutions and faculty in quality compliance.
- Dr. Girish Deore has been invited as a judge for several prestigious culinary competitions, recognizing his expertise in the field of hospitality and culinary arts.
- Mr. Anup Dumbre has published three international research papers, contributing to academic scholarship in hospitality education.
- Mr. Anup Dumbre has been appointed as the Head of Hospitality for Dr. D. Y. Patil Dynan Prasad University, Tathawade, Pune, from 2020 to 2025.
- Mr. Anup Dumbre is a certified FoSTaC Food Safety Supervisor in Advanced Catering, accredited by FSSAI.
- Mr. Anup Dumbre has completed the Train the Trainer program by Trump Luxury Collection, enhancing professional training and hospitality leadership competencies.
- Mr. Anup Dumbre is also Barsmart certified by Pernod Ricard, USA, a globally recognized certification in beverage and bar management.
- Mr. Anup Dumbre served as the Event Manager for the PMO event at the National IG and DIG Conference (2019), demonstrating strong event management and hospitality coordination skills.
- Mr. Anup Dumbre has also served as IQAC Coordinator (2020–2021) and NAAC Criteria VI In-charge, contributing to institutional accreditation and academic quality initiatives.
- Mr. Pravin Rathod has published six international research papers, contributing significantly to academic research in the field of hospitality and management.
- Mr. Pravin Rathod was honored with the Best Assistant Professor Award in the Pune Region by Aahar for his excellence in teaching and academic contributions.
- Mr. Pravin Rathod is an active member of MaTPO (Maharashtra Association of Training and Placement Officers), Pune, contributing to student placement and industry engagement initiatives.
- Mr. Jeeten Adole secured 3rd rank in the merit list of the BHMCT 2016 batch at Rajasthan Technical University, Kota, reflecting strong academic achievement.
- Mr. Jeeten Adole has received multiple professional recognitions, including Best Floor Manager at Dunkin’ Donuts (Jubilant Food Works).
- He was also awarded Best Catering Operations at Larsen & Toubro, Switchgear Unit, Mhape, Navi Mumbai, for excellence in operational management.
- Additionally, he was recognized as Best Employee at SABORO (Food Retail Division), Mahindra & Mahindra, Kandivali, Mumbai.
- Mr. Jeeten Adole is also a FoSTaC–FSSAI Certified Food Safety Officer and has served as an IQAC Coordinator.
- Chef Ajim Shaikh was honored with the “MasterChef IBIS Maharashtra” award by Chef Ranveer Brar, recognizing his excellence in culinary arts.
- Chef Ajim Shaikh is also a certified FoSTaC Food Safety Supervisor in Advanced General Manufacturing.
- Chef Sachin Desai served as a Resource Person for the NCERT (National Council of Educational Research and Training) State-Level Bakery and Confectionery Teachers’ Training Program in 2005, contributing to professional training in culinary education.
- Mr. Vikas Auti is a Gold Medalist in his Master’s (Postgraduate) program, demonstrating exceptional academic performance.
- Mr. Vikas Auti is the author of more than 15 psychology books, published on platforms such as Amazon and Kindle.
- Mr. Vikas Auti has completed training at the Officers Training Academy (OTA) for NCC ANO and holds the rank of Lieutenant.
STUDENT ACHIEVEMENTS
- Winners of Sweet truth competition | DPU- KAUSHALYA 2024
- Participated in EVREST MASALA Culinary Challenge- 2024