Admissions for eligible Students "first come first serve basis".

Welcome to The Department of Hotel Management - K L University

K L University is situated amidst quiet, lush green surroundings with a picturesque view of the Green Fields. it is at just the right distance from the hustle and bustle of Vijayawada and is easily accessible by road. The tranquillity of the location is ideal for providing an academic ambience for the serious learner.

K L University's Department of Hotel Management has established itself as the only University in Andhra Pradesh in the whole of this region which has a 40 Guest Room- 4 Star Property on its campus. The K L U -Hotel Corporate Training Centre is for hands-on practical experience during the academic learning of the students on the campus.

As a part of Hotel Management K L University has established international standards for regular labs such as Food & Beverage Service [Restaurant & Bar] Labs, Food Production [Basic Training Kitchen, Advance Training Kitchen, Quantity Training Kitchen, Bakery and Confectionery] Labs, Housekeeping [Linen room, Laundry, guest room] Labs and a Front Office Lab.

The University's Department of Hotel Management is well equipped with the necessary infrastructure for imparting comprehensive training to the students. We have well qualified faculty with serveral years of hotel industry experience, whow can transform their valuable experience to knowledge for our students.

The well-stocked Library caters to the thirst of knowledge of the students in the field of hospitality Industry. In addition to the curriculum, the students gain experience during the session by organizing theme parties, outdoor catering and functions in local hotels and events such as World Tourism Day, New Year, Chef Competitions and other occasions.

An attractive, newly built cafeterias caters to the needs of the students and visitors alike.

DEPARTMENT VISION

To create a platform to sculpture the learner’s too professional by binding innovative, international standardized education with leadership, entrepreneur skills and applied research.

DEPARTMENT MISSION

1. To simplify the hospitality education.
2. To provide effective learning through goal orientation in promoting innovative skills.
3. To create entrepreneurs with international industrial standards.
4. To collaborate with national & international hospitality organizations.

PROGRAM EDUCATION OBJECTIVES (PEO’s)


1. Make students to be leaders in hospitality industry through industry immersion and national and international linkages in order to support business in the field of relevance.
2. To intensify student`s knowledge and skills with instruction based on international standards, to produce quality graduates with balanced knowledge, skills and industry exposure in catering, hotel and management.
3. Inculcate leadership skills needed for integration of hotel and restaurant development, to demonstrate community involvement in travel and tour operation, airlines and other related industries to strengthen their knowledge and skills.

PROGRAM OUTCOMES


a) Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
b) Knowledge of raw materials, production processes, quality control, costs, hygiene and sanitation and other techniques for maximizing the effective manufacture and distribution of goods.
c) Knowledge of business and management principles involved effectively in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources.
d) Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
e) Knowledge of economic and accounting principles and practices, the financial markets, banking, analysis and reporting of financial data involved in industrial sectors.
f) Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labour relations and negotiation, and personnel information systems.
g) Knowledge of the structure and content of different language including the meaning and spelling of words, rules of composition, and grammar.
h) Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
i) Knowledge of principal methods of cleaning, controlling, recycling process, maintenance of equipment’s, latest technology and its usage, safety measures to taken in hotel industry.
j) Knowledge on Tourism, hospitality industry history, sales, promotions, Audit, general knowledge, share market, excellent skill to communicate and computer knowledge.