Admissions open for the Batch 2020-2021.

Welcome to The Department of Hotel Management - KL

The department of hotel management is a feather in the cap of KLEF, which boasts of more than three decades of educational expertise. Started in the year 2011 with a motto to impart high quality training in the field of hospitality.

Students at KLEF School of Hotel Management are trained extensively in practical’s after going through a solid foundation in theory. The pedagogy is tuned to create an all round development of the student.

DEPARTMENT VISION

To train students as per the industry requirements and standards, and empower them to fulfill their dreams

DEPARTMENT MISSION

To create a congenial atmosphere for the faculty & staff members and enable them to make learning a fun & enjoyable experience for the student community. And help students transform in to formidable workforce in the hospitality industry.

DEPARTMENT PSO`S

1. To train and develop students to be leaders in hotel and food and beverage management through industry immersion and national and international linkages.
2. To intensify students skills in understanding the tasks, functions, duties and activities in the operation of the hotels, restaurants, travel, government and non-government agencies in accordance with the competency standards.
3. To produce quality graduates with balanced knowledge, skills based on international standards to have industry exposure in catering, hotel and management areas.

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.