A dedicated placement team with years of industry placement experience will be guiding the students in their recruitment period. Job-ready graduates will have the ability and knack to gain a start in the rapidly evolving Hospitality & service industry and graduality realize their dreams and ambition.
International Internship and Placement Opportunities
Multiple Career Choices
Futuristic Curriculum and Experimental Learning
Pathway to World Class NMIMS MBA
State-of-the-art Infrastructure
Strong Industry Representation
BBA - Hospitality Operations and Management
| No. of seats | Important Dates | Instruction Sheet | Brochure | Frequently Asked Questions |
|---|---|---|---|---|
| 60 Seats | Important Dates | Instruction Sheets | Download | Download |
The school will infuse the vibrant minds with a rare combination of Hospitality Operations & Managerial skills and will make them uber competitive.
The school is a new age education system which understands the ever-evolving the Hospitality sector and offers innovative tools to students, so they can carve a niche place for themselves. What sets the school apart is the assimilation of minutest details pertaining to Hospitality and Management and making it available for students in an effective way.
| Year - 1 Semester - I | Year - 2 Semester - III | Year - 3 Semester - V |
|---|---|---|
| Principles of Culinary Arts & Nutrition | Culinary Operations & Regional Cuisines of India | Culinary Operations & International Cuisines |
| Principles of Food and Beverage Service - I | Food & Beverage Operations - I | Food & Beverage Operations - II |
| Principles of Front Office - I | Front Office Operations - I | Front Office Operations - II |
| Principles of Accommodation Operations - I | Accommodation Operations - I | Accommodation Operations - II |
| Introduction to Computer Technology | Introduction to Tourism | Environmental Science and Impacts of Tourism |
| Effective Communication | Human Resource Management | Services Marketing Management |
| Management Practices - I | Introduction to Marketing | Meetings Incentives Conferences and Exhibitions |
| Principles of Accounting | Socio - Cultural Resources of India | Principles of Operations Management |
| Year - 1 Semester - II | Year - 2 Semester - IV | Year - 3 Semester - VI |
| Principles of Culinary Arts & Food Safety | Internship- 6 months | Food Styling and Entreprenureship |
| Principles of Food & Beverage Service - II | Food & Beverage Management | |
| Principles of Front Office - II | Rooms Division Management | |
| Principles of Accommodation Operations - II | Human centric approach to Business | |
| Uses of Computer Technology in Hospitality | Travel Management | |
| Business Communication | Revenue Management | |
| Management Practices - II | Retail Operations & Management | |
| Managerial Economics | Financial Management |
Students must pass with minimum 50% marks in 10+2 or equivalent, across all streams.
The candidates will have to appear for an Entrance test and a personal interview, to test their communication and interest in the service industry.
Basic Training Kitchen
Basic Training Restaurant
Bakery & Confectionary
Front Office Lab
Accommodation Lab
Library
Modern Cafeteria
Music Room
Games Room
Basic Training Kitchen
Basic Training Restaurant
Bakery & Confectionary
Front Office Lab
Accommodation Lab
Library
With the legacy of 40 years, NMIMS has grown to be not only one of the top-10 B-schools in India but also emerged as a multi-disciplinary, multi-campus university at Mumbai, Navi Mumbai, Indore, Shirpur, Bengaluru, Hyderabad, Dhule (upcoming) and Chandigarh (upcoming). It has 16 constituent schools that include Management, Family Business, Engineering, Pharmacy, Architecture, Commerce, Economics, Law, Science, Liberal Arts, Design, Performing Arts, Mathematical Science, Hospitality, Agriculture and Distance Learning. In addition, we have nine Centres of Excellence as well at the University.
Today, more than 17000+ students and 750+ full time faculty members are part of India's most sought after academic community.
