B.Sc in Hospitality Studies

Highlights of the HAFT Hospitality Management Course Goals of the HAFT Hospitality Management Course Food Production Food & Beverage Service Rooms Division Management Hotel Accounts Hotel Services & Facility Planning Information Technology Human Resource Management Food & Beverage Management Legal Aspects of Hotel Business Tourism Development Management I THE CAKE DECORATION & COOKERY COMPETITION ORGANISED BY THE DADAR CATERING INSTITUTE Congratulations to the following students who won the Gold Medal for Cake Decoration: Kavita N. Patel Ferzin H. Shroff Veronica D'Souza - won the Silver Medal for Cookery Institute Diplomas and Certificates are awarded three months after completion of the course on payment of a fee. On no account will supplementary examinations be held for any Institute test or examination. Examinations are held at the end of each term. Student achievement is further judged through a system of internal assessment. Mr. Satish Arora Director - Food Production Taj SATS Air Catering " In India, unfortunately the hospitality industry is starved of good professionals, be it chefs or those in service areas. In this scenario Sophia Polytechnic is one such dependable hope which churns out world class professionals. I experienced this first hand whilst I was the Executive Chef at The Taj from 1976 onwards - when I started interviewing students from Sophia, who are today sheet Mr. K. C. Meon Human Resources Manager ITC Grand Central " It is always a delightful experience to visit your institution and conduct campus interviews. The personal interest taken by you in the training of your students in every sphere - be it communication, technical knowledge, grooming, warmth, discipline is It is apparent that you are living up to the ideal of your great institution. Please continue Mr. Kainaz Photographer Chef Oberoi Hilton " The 2 years of my HAFT training have been some of the best years of my life. This course has given me all the skills that I need, to be successful at my place of work and has made me the person that I am today. The teachers' created an environment that was not only very conducive to learning, but also filled with Mr. Nelson Cabral Executive Chef Caribbean Cuisine - Cruise Liner " While working at the Taj Intercontinental Hotel, I joined the HAFT course. This was a brilliant decision as it helped me in my career on the Cruise Ship and also helped Mr. Rayomand Eranee Sr. Manager - Learning Service Inox Leisure India Ltd " The learnings at HAFT have provided me with a definitive career option. This has enabled me to have a broader perspective and flexibility to perform multi-faceted Mr. Puneet Arora Executive Chef & Production Manager Bombay Foods (Based in London) " For any professional the most important thing besides good experience is to have an extremely strong educational foundation. As far as hotel management is concerned, HAFT has over the years churned out professionals, who are decision makers within the hospitality industry - globally. I would always be indebted for the guidance, encouragement and friendly atmosphere that I received from the staff at HAFT, as a student. " Over the years most of our ex-students have made remarkable strides in their careers in the hospitality industry. The course also equips students to work as consultants and food critics or to start their On completion of this hotel management course students can look forward to a rewarding career in Hotels, Restaurants, Airlines, Hospitals, Cruise Liners and Industrial Canteens. Campus recruitment is organized by the department which results in 100% job placements with leading 5 star hotels. Exposure to actual working conditions by means of practical training through internship and outdoor catering functions is provided to students. This helps the students in their professional careers in the Hospitality Industry. Subjects Human Resources and Interview Technique for Ms. Vinita Doshi Subjects French Subjects Food Costing Financial Management Subjects Accountancy & Book Keeping Law Management Economics Subjects Food Science Hygiene and Sanitation Ms. Charmaine D'Souza Mr. Hoshang Velati, Senior Lecturer 3rd year Excellent hostel facilities for girls. Canteen, individual lockers, basketball court, audio visual room, auditorium and conference room. An extensive and well equipped air-conditioned library. The latest hotel industry software: Swiss CALC menu programme and FIDELIO A fully equipped air-conditioned training restaurant 'Piccolo' - with equipment for specialty and gueridon service. At the Annual Dinner the students exhibit their culinary skills for VIP's, hotel professional and special invitees. To provide students with modern and state-of- the-art equipment along with a well To give them a value based approach to hotel management. Admission Procedures Events & Activities Visiting Faculty Permanent Faculty Course Structure (3rd year) Top Top Top Top Top Top Top DOWNLOAD ADMISSION FORM Assesment Norms and Certification 2 photographs of the candidate ( 4cms. x 5 cms.) The application form must be accompanied by a Demand Draft of Rs. 700 drawn in the name of 'Sophia Polytechnic' Photocopy of School Leaving Certificate, or any other official certificate showing date of birth Photocopy of the H.S.C. mark sheet The students must submit the following documents with their admission form. These will not be returned. Students are expected to pay their fees within 48 hours of the selection. Failing this, the seat will be given to another student. The results of the final selection will be displayed on the notice board. An entrance test and a personal interview are scheduled to be held in June. Details can be had from the Administrative Office. Outstation students (India only) will be informed of the date of interview by post. Students residing in Mumbai should look at the Polytechnic notice board. A separate admission form should be submitted for each course that is selected. Forms are issued and accepted by the Polytechnic only after May 2nd till the 1st week of June approximately. Please Note: Students are required to read the prospectus thoroughly. General Rules TRAINING IN KOLKATA Red Kitchen and Lounge became a classroom of sorts. There were 53 students from the Hotel Administration & Food Technology department taking their 'exposure training' at the eatery in the presence of five faculty members. Chef Bharat Dhamala took them through a cookery demonstration teaching them the finer points of Chinese cuisine. The menu included soup, starter, main course, rice, noodles and dessert. The students were on an educational tour in Kolkota. HAFT STUDENT WINS NATIONAL COMPETITION Raviraj Chenna and Gaurav Mehra were the two students selected from the HAFT Hospitality Management Course and who were among the 8 finalists from India to participate in the Norwegian Salmon Challenge National Chef Competition (Student Level) and we are proud to announce that GAURAV MEHRA won the 2nd Place in the Competition and was awarded a prize of Rs.15,000/-. ANNUAL DINNER Every year during the Annual Exhibition of the Sophia Polytechnic the HAFT students showcase their culinary and event management skills at a gala theme dinner for VIP's The HAFT Hospitality Management Course at the Sophia Polytechnic is more than 2 decades old and enjoys very high credibility within the hospitality industry in Mumbai. Students of this course are coveted by all 5 star hotels. The Department of HAFT Hospitality Management at the Sophia Polytechnic has the most experienced faculty, committed to the all round development of their students. Through the year value education classes in ethics are conducted for all students who are also encouraged to participate in annual essay and book review competitions. Personal Interviews Aptitude Test HSC with minimum 50% Eligibility 2nd Year Advanced computer lab with individual work stations and internet accessibility. Well ventilated classrooms with O.H.P. and LCD projection facilities. Spacious bakery with air-conditioned chocolate room. 3 state-of-the-art training kitchens with the latest equipment. This hotel management course provides: This hotel management course includes 9 months of industrial training with some of the leading 5 star hotels. For the first time - students can specialize in the following specific areas of hotel management in their third and final year : FOOD PRODUCTION, FOOD & BEVERAGE SERVICE or ROOMS DIVISION MANAGEMENT. It is the only hotel management course which offers computer learning with the Swiss CALC menu programme