Address

September 2017

Description

FOUR YEAR HOSPITALITY MANAGEMENT PROGRAMME

YEAR – I
The first step is discovering the exciting world of hospitality.

YEAR – II
Focuses on mastering the core business skills and the knowledge required to manage revenues and costs.

YEAR – III
Students will be exposed to the workings of the other operating departments of a hotel.

YEAR – IV
Time to select an area of specialisation based on the knowledge, experience and expertise gained through the three years of extensive learning and business internships. The Final Year allows students to consolidate their learning through a business project which will serve as a blueprint for their own entrepreneurial vision. Two business internships ensure that students are exposed to the real world while cementing the information and knowledge already assimilated by them. Unique to any institute across the globe, students at Ecole Hoteliere at Lavasa have access to a wide range of different hospitality formats from budget to deluxe hotels, with best of brands in each category right at their doorstep.

Semester 1

S.No Hospitality Programme Credits
1 Food Production theory 2
2 Food Production Application I 3
3 Food & Beverage Service theory 3
4 Food & Beverage Service Application I 3
5 Beverage Knowledge I 2
6 Accommodation theory I – Front Office & Housekeeping Operations 3
7 Communication I – Intra & Interpersonal Communication 2
8 Applied Communication I – Written Communication 3
9 Computer Application I – Advanced Word & PowerPoint 2
10 Co-Curricular Activities I 1
TOTAL 23

Semester 2

S.No Hospitality Programme Credits
1 Food Production Application II 2
2 Food Production Application I 3
3 Food & Beverage Service theory 3
4 Food & Beverage Service Application I 3
5 Beverage Knowledge I 2
6 Accommodation theory I – Front Office & Housekeeping Operations 3
7 Communication I – Intra & Interpersonal Communication 2
8 Applied Communication I – Written Communication 3
9 Computer Application I – Advanced Word & PowerPoint 2
10 Co-Curricular Activities I 1
TOTAL 23

Semester 3

S.No Hospitality Programme Credits
1 Business Internship I – 24 Weeks 6
TOTAL 6

Semester 4

S.No Hospitality Programme Credits
1 Food Production Application III 2
2 Food & Beverage Service Application III 3
3 Food & Beverage Management I – Cost Control 3
4 Accommodation Theory III – Revenue Management 3
5 Service Protocol II – Business Protocol 1
6 Sales & Marketing II – Marketing Mix 3
7 Human Resource Management II – Staffing & Compensation 3
8 Management Accounting I – Uniform System of Accounting 3
9 Foreign Language I 2
10 Co-curricular Activities III 1
TOTAL 23

Semester 5

S.No Hospitality Programme Credits
1 Food & Beverage Management II – Menu Engineering 2
2 Other Operation Departments 2
3 Facilities Management 1
4 Crisis & Security Management 1
5 Tourism I – Sustainability 1
6 Sales & Marketing III – CRM 3
7 Human Resource Management III – Compensation & Relations 3
8 Management Accounting III – Budgeting 3
9 MIS 2
10 Statisitics 2
11 Foreign Language II 2
12 Co-Curricular Activities IV 1
TOTAL 23

Semester 6

S.No Hospitality Programme Credits
1 Business Internship II – 24 Weeks 6
TOTAL 6

Semester 7

S.No Hospitality Programme Credits
1 MICE 2
2 Tourism II – Destination Management 1
3 Sales & Marketing IV – eMarketing & Strategy 3
4 Human Resource Management IV – Development 3
5 Finance I – Corporate Finance 3
6 Economics I – Microeconomics 3
7 Foreign Language III 2
8 Methods of Research 1
9 Co-Curricular Activities V 1
10 Feasibility Study – Business Plan 2
11 Dissertation I
12 Specialization Module I 1
13 Specialization Module II 1
TOTAL 23

Semester 8

S.No Hospitality Programme Credits
1 Resort Management 2
2 Strategic Management 3
3 Finance II – Real Estate Management 3
4 Economics II – Macroeconomics 3
5 Law & Ethics 1
6 Co-Curricular Activities VI 1
7 Hospitality Business Project 3
8 Dissertation II 5
9 Specialization Module III 1
10 Specialization Module IV 1
TOTAL 23

ACADEMIC YEAR 2017-2018

ACADEMIC FEES

Term Fees INR 88,000/- (payable bi-annually in June and December)
Tuition Fees INR 2,20,000/- (payable quarterly in June, September, December and March)
Kitchen Lab Fees INR 66,000/- (payable at the start of each year)
Library Fees INR 13,200/- (payable at the start of each year)
Total (per annum) INR 3,87,200/-

OPTIONAL FEES

Hostel Fees INR 11,550/- per month
Meals Students can select from a variety of meal plans, on a monthly basis, starting at INR 8,000 per month

CERTIFICATION FEES

CHF 600 is payable annually to Lausanne Hospitality Consultancy, a division of École hôtelière de Lausanne

REGISTRATION FEES

Upon acceptance at Ecole Hoteliere at Lavasa, a registration fee (non-refundable) of INR 50,000/- is to be paid to confirm the student’s enrolment. This will be adjusted from the Term Fee of the first semester of the academic year.

REFUNDABLE DEPOSIT

INR 50,000 Security & Caution Deposit is a one-time refundable deposit. The deposit or its remaining amount will be refunded without interest upon completion of studies or withdrawal of the Student from Ecole Hoteliere at Lavasa.

MODES OF PAYMENT

Online / NEFT / Cheque / DD paid in favour of Expat Educational Institute. NEFT / RTGS – Details are as follows:
Account Name Expat Educational Institute
Bank Name Axis Bank
Account Number 915020056449407
IFSC Code UTIB0000009
Branch MG ROAD, BENGALURU
Branch Code(MICR) 560211002
Swift Code AXISINBB009

Selection Process

Phase 1 : File Application, Aptitude Test – First Evaluation

Phase 2 : Personal Interview – Second Evaluation

Phase 3 : Selection Day: Interview, Team Building Activity – Final Decision

Selection Criteria

“Our core aim is to hand pick passionate young talent and educate them to become future leaders of the hospitality industry.”

    • Academic Potential

 

    • Leadership Potential

 

    • Interpersonal Skills

 

    • Motivation for Hospitality

 

    • Motivation for Ecole Hoteliere at Lavasa

In order to be eligible for admission, the candidate should have successfully completed his/her class 12 examination or junior college, as applicable. The acceptable qualifications include: Indian School Certificate, Intermediate Certificate, Higher School Certificate, Higher Secondary Certificate, All India Senior School Certificate, International Baccalaureate Programme or its equivalent.

HMP