Our Approach Programme Details Scholarships Campus Life

Our Approach

Global Education, Global Acceptance

The curriculum includes Industrial Training as well as On the Job training besides the regular theoretical and practical classes
Well-equipped Modern Labs comprising Training Bar and Restaurant, Training Kitchen, Bakery and Confectionary, House Keeping lab, Front Office Lab, etc.
Experienced faculties communicate and share their passion and worldwide expertise by delivering courses enriched by their own real-life experiences in the industry.
Attempted National and International records in its relevant fields.
Added Exclusive Personality Development program for moulding the students industry ready

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Programme Details

4 Years
Programme

Upto 100% Scholarship

100% Placement Assistance

Eligibility
Minimum 45% in

Best
Faculties

Programme Overview

If you are looking for a hotel management programmes after the 12th then a Bachelor of Hotel Management & Catering Technology from Assam down town University is a good option. It's a 4 years Fulltime Degree programme, moulding and making the students ready to become employable in hotels, cruise lines, resorts, airlines and various catering establishments. The curriculum focuses on hotel administration and hospitality but could be expanded to culinary arts, cruise ship operations and casino operations to name a few.

Programme Educational Outcomes

Hospitality graduates will be familiarized with the various domain of Hospitality Management.
Hospitality graduates will be able to apply knowledge to keep pace with global demand in the hospitality sector.
Hospitality graduates will be able to apply critical thinking and innovation which is required for the hospitality industry.
Hotel and Hospitality graduates will gain entrepreneurial knowledge and skills in hospitality to create employment opportunities.
Enable students to identify the challenges and opportunities in the hospitality industry through Industrial exposure.

Programme Outcomes

Apply basic principles of the hospitality sector such as Food Production, Food & Beverage, Front Office and Housekeeping.
Equip students with field-specific knowledge related to Hospitality Management to become efficient in their relative field.
Develop Interpersonal Practice, soft skills, Grooming, Skills and personality to become a hospitality professional.
Apply the usage of advanced equipment and software for appropriate practical knowledge and techniques used in the hospitality industry.
Equip students with the ability to work productively as an individual and in groups and to have leadership qualities in different settings.

Programme Specific Outcomes

Develop entrepreneurial flair, commercial insight and a service–minded approach.
Apply in-depth knowledge of the operational aspects and knowledge of the underlying principles of the Hospitality Industry.
Demonstrate professional behaviour and competencies in customer service.
Implement effective sales techniques and procedures including marketing, public relations, and Entrepreneurship within the hospitality industry.
Evaluate the organization and function of the hospitality industry.

Curriculum Details

Odd Semester

This is the programme's first semester.

Courses for this semester

FOUNDATION IN FOOD PRODUCTION -I

Course Overview

Students will have a wide variety of culinary skills after completing this course. They will also be familiar with the history of cooking, as well as current advancements, and will have a fundamental concept of Professional Cooking. Students will also comprehend the professional standards that must be met by kitchen staff and recognize the need of maintaining good hygiene in a culinary environment. Furthermore, students will gain a grasp of kitchen structure as well as the duties and responsibilities of kitchen staff, workflow, and kitchen equipment. They will be well-versed in cooking techniques and methodologies, as well as in raw ingredients. Last but not least, after studying Indian food in-depth for the duration of the course, students would be fully knowledgeable about it.

Course Outcomes

Learn and understand the origin of culinary history.
Gain knowledge about the kitchen with all the basic requirements to work in a professional kitchen.
Learn and understand the duties, responsibilities, and professional standards of the kitchen staff.

FOUNDATION IN FOOD & BEVERAGE SERVICE -I

Course Overview

This course will help our students in gaining basic knowledge about Food and Beverage Service. Students will learn various personnel of the Department as well as different methods of service and different tools or equipments used in this Department

Course Outcomes

This course gives an over view of Food & beverage Service industry and the history behind it.
It familiarize with Food and Beverage service areas in the Hotel.
Familiarize with Food service equipment and services as well as differentiate between various catering establishments.

FOUNDATION IN FRONT OFFICE OPERATIONS - I

Course Overview

This course will help our students to know about the Front Office Department. It will enhance their knowledge about different guest services as well as basic attributes of Front Office personnel.

Course Outcomes

The course familiarizes students with different governing body of hospitality industry.
Understand the classification of hotels based on various categories.
The students will get to know the knowledge about the daily operations of the Front Office department, ownership and organization structure of hotels.

ACCOMMODATION OPERATION - I

Course Overview

This course will help our students to know about the Housekeeping Department and the importance of the department in day to day hotel Operation. This course is basic introduction to the different methods, cleaning agent and equipments used in Housekeeping Department.

Course Outcomes

The course familiarizes students with operations of Housekeeping department.
Its various controls and personnel along with its relationship with other departments.
Classify the cleaning equipments and cleaning agents used in housekeeping.

FOREIGN LANGUAGE FRENCH

Course Overview

This course is designed to acquaint the students with the basic concept of French language which will finally provide support to their knowledge about French Terms of Food & Beverage.

Course Outcomes

Understand the basic knowledge of French language such as Alphabet, conjugations of verb, Grammar and basic conversation skills in personal as well as professional life.
Learn to translate from English to French and French to English .
Develop basic French speaking and reading skills .

INTRODUCTORY ENGLISH

Course Overview

This course brings the students an opportunity to learn basic grammar to be integrated into their writing and speaking skills. All the modules are meant for enhancing their professional success. Each topic of grammar would be followed by practice and exercises that they would find interesting. Students will also be taught the theories and other nuances of communication.

Course Outcomes

It enables learners to recognize the structure of a sentence and its variations as they learn to understand, speak and write.
Introduction to Phonetics and its importance will improve the learners’ pronunciation.
Students will be able to identify to pick and form different kinds of sentences.

Even Semester

This is the programme's second semester.

Courses for this semester

FOUNDATION IN FOOD PRODUCTION II

Course Overview

The course will give the students comprehensive knowledge about the basics of food production such as mother sauces, and stocks as well as an introduction to egg cookery. It will also give basic knowledge about food contamination and how to prevent it.

Course Outcomes

Learn the basics of Stocks, Soups & Sauces, and their types.
Learn basic knowledge of egg cookery.
Learn about fuels and Cooking Methods.

FOUNDATION IN FOOD PRODUCTION II(PRACTICAL)

Course Overview

The course will give the students knowledge about the preparation of mother sauces, and stocks as well as an introduction to egg cookery and different types of egg cooking methods as well as Basic Continental menus consisting of Appetizer/soup, Meat preparation with starch & veg accompaniments.

Course Outcomes

Learn basic preparation of Stocks, Soups & Sauces.
Learn about fuels and Cooking Methods.
Learn about fuels and Cooking Methods.

FOUNDATION IN FOOD & BEVERAGE SERVICE II

Course Overview

This course aims to provide intrinsic knowledge of Food and Beverage menus with purpose and necessity in various types of meals. The course in food & beverage service will give the students comprehensive knowledge and develop technical skills in the basic aspects of non-alcoholic beverage service operations in the Hotel Industry.

Course Outcomes

Learn different types of meals such as breakfast, brunch, and hi-tea.
Gain an understanding of types of KOTs, BOTs, Billing methods, and feedback mechanisms.
Learn about the classification of non-alcoholic beverages.

FOUNDATION IN FOOD & BEVERAGE SERVICE II (PRACTICAL)

Course Overview

This course introduces student to various catering institutions and the equipment and tools frequently used & other operational menu along with their implementation in food and beverage industry keeping in mind various styles of service & techniques in trend.

Course Outcomes

Learn mise-en place & mise-en scene procedure in restaurant
Learn various types of breakfast & their service
Learn to take orders and service procedure

FOUNDATION IN FRONT OFFICE OPERATION II

Course Overview

This course helps students analyze the various forms and formats used at the time of Departure & methods of payment. It also enables students to learn about hospitality behavior.

Course Outcomes

Learn about the guest cycle, and fill up front office forms and formats.
Learn and understand various procedures carried out at the front desk like room change procedures.
Learn about Handling Guest Complaints.

FOUNDATION IN FRONT OFFICE OPERATION II (PRACTICAL)

Course Overview

The course familiarizes students with various forms and formats required for Front Office operations along with telephone handling.

Course Outcomes

Acquire skills to know the check-in procedures for different types of guests.
Learn Skills to handle guest arrivals.
Gain knowledge about handling foreign currency.

FOUNDATION IN ACCOMMODATION OPERATION II

Course Overview

This course gives an idea of the overall functioning of the housekeeping department. It also prepares the student to acquire the basic knowledge and skills necessary for different tasks and aspects of housekeeping department.

Course Outcomes

Learn and understand the importance of Co-ordination of Housekeeping with other Departments.
Learn about the daily Routine of the Housekeeping Department.
Learn to identify various functions of the control desk.

FOUNDATION IN ACCOMMODATION OPERATION II (PRACTICAL)

Course Overview

The course aims to provide practical experience on how to prepare various records and trains the student for First Aid and Fire Safety procedures.

Course Outcomes

Acquire skills to know the use of various registers and formats at the control desk.
Learn about Bed making procedures.
Learn about Handling guest supplies.

FOOD SCIENCE AND NUTRITION

Course Overview

This course aims to develop knowledge and awareness about hygiene, nutrition & balanced diet in Hotel Industry. It also helps to understand the relationship between food and human health.

Course Outcomes

Learn the basics of Food Nutrition and different Nutrients.
Learn and understand various aspects of Food Adulteration & Food Standards in India.
Gain an understanding of types of Food Additives.

APPLICATION OF COMPUTERS IN HOSPITALITY AND TOURISM

Course Overview

The subject aims to give basic knowledge about Computers and their application in the hospitality sector. It also enables students to operate Computers and their allied Hardware and Software.

Course Outcomes

Learn and understand the fundamentals of computers.
Learn Windows, Ms. Word, Ms. Excel & Ms. PowerPoint.
Learn and understand the E–Commerce and ERP concept.

Odd Semester

This is the programme's third semester.

Courses for this semester

BAKERY & CONFECTIONARY

Course Overview

This course provides a theoretical foundation for Baking practices. It enables one to learn different ingredients, proper mixing, and Baking techniques involved in the preparation of Breads, Cakes, Flour pastries, Cookies, and Icing.

Course Outcomes

Learn the basics of bakery and confectionery.
Learn and understand the Characteristics & Functions of Ingredients used in the bakery.
Learn the Methods of Bread Making.

BAR OPERATION-I

Course Overview

The course will give comprehensive knowledge of various fermented alcoholic beverages used in the Hospitality Industry. It will also help in understanding the classification, manufacturing process, and the various styles, along with technical and specialized skills in the service of the same.

Course Outcomes

Learn and understand the different layouts of Bars and their considerations.
Learn the Bar control procedures & concerned statutory requirements.
Learn and understand the classification of wines.

BAKERY & CONFECTIONARY (PRACTICAL)

Course Overview

This course provides a practical foundation for Baking practices. It includes the Selection of ingredients, proper mixing, and Baking techniques involved in the preparation of Breads, Cakes, Flour pastries, Cookies, and Icing.

Course Outcomes

Learn the preparation of Breads.
Learn the preparation of Cakes.
Learn the preparation of Icings and Decorations techniques.

BAR OPERATION-I (PRACTICAL)

Course Overview

The objective of the course is to provide practical knowledge of serving different fermented alcoholic beverages to the guest.

Course Outcomes

Learn to prepare innovative cocktails & mocktails.
Learn to enhance the skills required for the service of spirits & cocktails.
Learn about Menu Planning with wines and Service of Food and wine.

FRONT OFFICE OPERATION- I

Course Overview

The course familiarizes students with the checkout procedure and application of computers in the Front office. It also signifies different payment methods in the front office.

Course Outcomes

Learn various Checkout procedures in Front Office.
Learn to enhance the knowledge of cash and credit handling through front office cashiering.
Learn various types of room rates and methods used to establish room rate.

FRONT OFFICE OPERATION- I (PRACTICAL)

Course Overview

The course familiarizes students with various skills and attributes required at the time of checkout in Front Office operations of the hospitality industry.

Course Outcomes

Learn practical knowledge about Checkouts using various methods of Payment.
Learn the formats of the Departure Register.
Learn and understand the Preparation of guest folio.

ACCOMMODATION OPERATION - I (NEW)

Course Overview

The course familiarizes students with housekeeping supervision as well as gives a comprehensive knowledge of linens and laundry operations. It also provides horticulture knowledge.

Course Outcomes

Learn and understand the importance of supervision and a Checklist for inspection.
Learn about Contract Cleaning.
Learn about laundry operation in housekeeping.

ACCOMMODATION OPERATION - I (PRACTICAL)

Course Overview

This course helps students to understand the process of cleaning different linen and stain removal techniques. The students also learn to maintain inventory.

Course Outcomes

Learn about the Supervision of Guest rooms using checklists.
Learn the Latest techniques of stain removal.
Learn and understand Stock taking of Linen.

HOTEL ACCOUNTING

Course Overview

This course will help equip students with the knowledge of Accounting as practiced in Hotels and help them to utilize this knowledge in day-to-day operations undertaken in the various departments of hotels.

Course Outcomes

Acquire basic knowledge of Accounting-Double entry system.
Learn Visitor Tabular Ledger & Guest weekly bill.
Learn the Uniform System of Accounting.

ENVIRONMENTAL SCIENCE

Course Overview

The course aims to establish the importance of environmental issues. It provides insight into Environment Management in Hospitality Industry.

Course Outcomes

Learn about the importance of Environmental studies and their application.
Learn and understand the Water Management system.
Gain knowledge about pollution and pollution control.

INDUSTRY ORIENTED VIVA(HM)

Course Overview

This course is intended to provide practical in-hand experience in corporate interviews.

Course Outcomes

Learn to understand the basics of corporate interviews.
Learn the skills required in appearing in corporate interviews.
Learn To understand the type of interrogation in corporate interviews.

Even Semester

This is the programme's fourth semester.

Courses for this semester

FOOD PRODUCTION (INDUSTRY EXPOSURE)

Course Overview

The main objective of doing the Industrial Training is to learn various core departmental knowledge of the hospitality industry and learn how to cope with the industry work environment.

Course Outcomes

Gain a practical understanding of the daily operations of the hospitality industry.
Learn and understand the interdepartmental functions of the organization.
Acquire knowledge, and hands-on experience and improve skills for effective performance in different areas.

FOOD & BEVERAGE SERVICE (INDUSTRY EXPOSURE)

Course Overview

The basic ideology of doing Industrial Training in the food and beverage service area is to learn and observe various sections and types of food and beverage areas.

Course Outcomes

Learn about F & B staff and basic knowledge about the department.
Gain practical knowledge about different services of food and beverage.
Gain practical knowledge of KOT and BOT procedures.

FRONT OFFICE (INDUSTRY EXPOSURE)

Course Overview

The concept of doing the Industrial Training in room division is to learn and observe various types of rooms and sections in room division.

Course Outcomes

Learn about Greeting, meeting & escorting the guest.
Learn the process of reservation and types.
Learn about different tariffs of hotels.

HOUSEKEEPING (INDUSTRY EXPOSURE)

Course Overview

The concept of doing the Industrial Training in room division is to learn and observe various types of rooms & sections in room division.

Course Outcomes

Acquire knowledge about cleaning equipment and detergents and any other cleaning supplies used in Housekeeping.
Learn the systematic approach to cleaning a room and bathroom.
Learn the methods of stain removal.

LOG BOOK & PRESENTATION

Course Overview

The concept of maintaining the Log Book & Presentation is to prepare presentation skills for the students who have undergone industrial exposure.

Course Outcomes

Learn about how to present a topic.
Learn the concept of maintaining a Log Book.
Learn to make report presentations.

Odd Semester

This is the programme's fifth semester.

Courses for this semester

REGIONAL CUISINE OF INDIA

Course Overview

The course aims to provide knowledge of different cuisines prevailing in India and also provide knowledge about other foods like jain food, Parsi food, etc.

Course Outcomes

Learn and understand the religious food ethos followed in India.
Learn and understand the role of spices & masalas used in Indian cooking.
Learn the various regional cooking styles of India concerning geographical locations, historical influence, availability of ingredients, and staple diet.

REGIONAL CUISINE OF INDIA (PRACTICAL)

Course Overview

This course enables students to familiarize themselves with the kitchen and prepare very basic items used in different cuisines.

Course Outcomes

Acquire specialized skills and techniques required for preparations of various regional Indian cuisines.
Learn to prepare popular regional Indian dishes.
Learn how to make a 3-course menu of various Indian regions.

BAR OPERATION-II

Course Overview

The course will give comprehensive knowledge of various distilled alcoholic beverages used in the Hospitality Industry. It will also help in understanding the classification, manufacturing process, and the various styles along with technical and specialized skills in the service of the same.

Course Outcomes

Learn and understand the Classification, types, and brands of spirits.
Learn about different spirits.
Learn and understand the manufacture of spirits.

BAR OPERATION-II (PRACTICAL)

Course Overview

This course introduces the students to various styles of service & techniques used while serving and making cocktails and distilled beverages.

Course Outcomes

Learn to identify types of glassware used in a bar.
Acquire the skills for the service of spirits and cocktails.
Develop the ability to compile a beverage list.

FRONT OFFICE OPERATION- II

Course Overview

The course familiarizes students with different sales techniques; room tariffs used in the front office. It also aims to teach the basic of night auditing.

Course Outcomes

Learn and understand the process of a Night Audit.
Learn and understand Sales Techniques for Front Office Department.
Learn about Room Tariffs.

FRONT OFFICE OPERATION- II (PRACTICAL)

Course Overview

The course familiarizes students with various documents prepared while night auditing. It also aims to develop up-selling and suggestive selling techniques.

Course Outcomes

Learn the Preparation of reports during Night Audits.
Learn about Situation handling.
Learn to make different reports.

ACCOMMODATION OPERATION-II

Course Overview

The course familiarizes students with complaint handling in the housekeeping department. It also provides basic knowledge about safety and first aid facilities provided to the guests.

Course Outcomes

Learn and understand the elements of Interior designing, Refurbishing, and Restoration.
Learn the calculation of Par stock & Inventory.
Learn about pest control and its procedures.

ACCOMMODATION OPERATION - II (PRACTICAL)

Course Overview

This course enables students to know about room inspection through an inspection checklist.

Course Outcomes

Learn and understand the use of snag lists.
Gain knowledge about various aspects of Interior Decoration.
Learn some basic principles of housekeeping.

FACILITY PLANNING

Course Overview

The course aims to impart to the student the basic knowledge and practices of Facility Planning.

Course Outcomes

Learn the principles and fundamentals of planning and designing different areas in hotels.
Learn how to plan the guest floors and guest rooms, food service areas, and other operational areas like lobby and parking areas in hotels.
Gain knowledge about designing various back of the house areas like kitchens, stores, employees locker rooms, recreational and dining facility for employees etc

MARKETING OF SERVICES

Course Overview

This course will enable the students to enhance their ability to understand the concepts of Service Marketing with a special focus on hospitality marketing and can apply it in the service business. This course deals with the intricacies of services mix and the importance of customer satisfaction through service quality.

Course Outcomes

Learn about management strategies for service businesses.
Gain knowledge about service marketing Mix -7 Ps.
Learn about relationship marketing and the stages of relationship marketing.

INDUSTRY ORIENTED VIVA(HM)

Course Overview

This course is intended to provide practical in-hand experience in corporate interviews.

Course Outcomes

Learn to understand the basics of corporate interviews.
Learn the skills required in appearing in corporate interviews.
Learn To understand the type of interrogation in corporate interviews.

Even Semester

This is the programme's sixth semester.

Courses for this semester

FOOD PRODUCTION MANAGEMENT- I

Course Overview

This course aims to gain knowledge of Continental cuisine and Appetizers of different Western cuisines. It also provides knowledge of Fish Mongery and Meat cookery.

Course Outcomes

Gain an understanding of the functions, layout, equipment, and measures of larder control.
Learn to enhance understanding of Hors d’oeuvres & sandwiches.
Acquire knowledge of Charcutière and the process of curing and smoking.

FRONT OFFICE MANAGEMENT- I

Course Overview

The course will establish the importance of Front Office Management within the Hospitality industry. It will equip the student to acquire knowledge & skills concerning Management aspects.

Course Outcomes

Learn about Social Skills Required for Front Office.
Learn the concept of Concierge.
Learn the planning of a Lobby & Front Desk.

FOOD & BEVERAGE SERVICE MANAGEMENT-I

Course Overview

This course inculcates a comprehensive understanding of management aspects of food and beverage operations and controlling characteristics of service outlets.

Course Outcomes

Learn and understand what is Buffet and the Types of buffets.
Learn the basic concept of Function Catering.
Learn about Personal Management in F&B service.

ACCOMMODATION MANAGEMENT- I

Course Overview

This course equips the student to acquire knowledge and skills concerning the various aspects of Housekeeping Operations and to establish the importance of Housekeeping Management within the Hospitality Industry.

Course Outcomes

Learn about Purchasing linen.
Learn about Textile fibers.
Acquire knowledge of Bed and Bedding in the hotels.

FOOD PRODUCTION MANAGEMENT- I (PRACTICAL)

Course Overview

This course enables students to familiarize themselves with different international cuisines. Also, it aims to provide meat knowledge.

Course Outcomes

Learn different cuts of meat.
Learn different cuts of fish.
Learn to cook various types of meat along with appropriate methods.

FRONT OFFICE MANAGEMENT- I (PRACTICAL)

Course Overview

This course will inculcate a comprehensive understanding of management aspects of food and beverage operations and controlling characteristics of service outlets.

Course Outcomes

Learn Back Office operations during Guest Cycle.
Learn how to make a mock sales call using a brochure for guests.
Learn about various reports.

FOOD & BEVERAGE SERVICE MANAGEMENT-I (PRACTICAL)

Course Overview

The course familiarizes students with various skills and attributes required to excel in the Food and Beverage Service operations of the hospitality industry.

Course Outcomes

Learn about Banquet Function Prospectus with menu, space specification, equipment, and staffing.
Learn different dinner styles.
Learn about Banquet seating styles.

ACCOMMODATION MANAGEMENT- I (PRACTICAL)

Course Overview

This course will provide knowledge of housekeeping linen arrangements and flower arrangements for the guest in a hotel.

Course Outcomes

Learn about Flower arrangement-Traditional Styles of arrangement.
Learn to prepare Operating Budget for Housekeeping Department.
Learn Towel Art.

HUMAN RESOURCE MANAGEMENT

Course Overview

This course aims to study Human Resource Management which will help students to understand the HR implications in the service industry, the challenges faced, and the various competencies required by today’s HR professionals.

Course Outcomes

Learn and understand the role, importance & Characteristics of Human Resource Management in modern Hospitality.
Learn the concept of Performance Appraisal and Job Evaluation.
Learn about the Grievance mechanism and the importance of Discipline.

PRINCIPLES OF MANAGEMENT

Course Overview

This course will facilitate students to understand and describe specific theories related to perception, motivation, leadership, job design, and organizational change. Also, this will help the student to demonstrate effective teamwork behavior by learning the concept of group dynamics and conflict management.

Course Outcomes

Learn about managers, the nature of their work, leadership, entrepreneurship, strategy, meaning and characteristics, and scope of management.
Learn and understand the importance of leadership, its styles, and patterns.
Learn and understand the concept of Human skills.

Odd Semester

Even Semester

This is the programme's eighth semester.

Courses for this semester

FOOD PRODUCTION MANAGEMENT- II

Course Overview

The course gives an overview of International cuisine and intends to develop specialized culinary skills among the students to prepare them for the industry.

Course Outcomes

Learn various International Cuisine-Geographical location, Historical background, and influence on food, staple diet, and ingredients.
Learn about Garde Manger.
Learn Advanced bakery skills- Meringues, Chocolate decorations, Sugar work, Icings and toppings, Pastries & Recipe balancing.

FRONT OFFICE MANAGEMENT- II

Course Overview

This course prepares the students of specialization with in-depth knowledge of the same, it is important to introduce them to more detailed and varied topics.

Course Outcomes

Learn the Planning process for Front Office Operations.
Learn to Calculate Staff Requirements.
Acquire knowledge of Budgeting for the Front Office.

FOOD & BEVERAGE SERVICE MANAGEMENT-II

Course Overview

This course aims to inculcate a widespread understanding of management aspects of food and beverage operations and controlling characteristics of service outlets.

Course Outcomes

Learn the Principles of Restaurant Planning.
Learn Bar Planning with Operations.
Learn the Principles of Menu Merchandising.

ACCOMMODATION MANAGEMENT- II

Course Overview

This course will enable students to understand the concepts of interior design and decoration, which is an integral part of modern-day housekeeping.

Course Outcomes

Learn about Interior Decoration.
Learn about different types of Lighting.
Learn about Floor Coverings and Finishes.

FOOD PRODUCTION MANAGEMENT- II (PRACTICAL)

Course Overview

This course enables students to familiarize themselves with the preparation of international dishes and cold preparations.

Course Outcomes

Acquire professional skills and techniques required for various International cuisines.
Learn the International A la carte / TDH menu.
Learn various Cold cuts of Meat.

FRONT OFFICE MANAGEMENT- II (PRACTICAL)

Course Overview

This course aims to revise the entire previous practical so that the student specializes his/ her skills in the Front Office and learn all the S.O.P.

Course Outcomes

Learn to make task lists for various designations of Front Office Personnel.
Learn to make SOPs for different areas.
Learn to Calculate staff requirements.

FOOD & BEVERAGE SERVICE MANAGEMENT-II (PRACTICAL)

Course Overview

The course familiarizes students with various skills and attributes required to excel in the Food and beverage operations of the hospitality industry.

Course Outcomes

Learn International Cuisine service with wines.
Learn Menu planning of Indian Cuisine and service procedures.
Learn different Formats and records maintained in restaurants and bars.

ACCOMMODATION MANAGEMENT- II (PRACTICAL)

Course Overview

This course helps students to understand the basics of interior decorations also the student gets aware of the layout of a room with the placement of furniture.

Course Outcomes

Learn about theme decorations for various areas in the hotel with detailed planning.
Learn to plan a hotel suite and other areas.
Learn handling the complaints of guests.

DISASTER MANAGEMENT

Course Overview

This course will enable students to know about different Approaches to Disaster Management, the relationship between Disasters and Development, and also get an insight into Disaster Risk Management in India.

Course Outcomes

Learn about Concepts and definitions of Disaster.
Learn the concepts of Climate change and its impacts.
Learn about the Hazard and Vulnerability profile of India.

ENTREPRENEURS-HIP DEVELOPMENT

Course Overview

This course aims at enhancing the entrepreneurial qualities of students through effective learning practices.

Course Outcomes

Learn the attributes required to become a successful entrepreneur.
Learn about Modern trends in Entrepreneurship.
Learn to prepare a project report.

Scholarships

Apply Scholarship through CST

CST- Common scholarship test is a national and international level online MCQ based examination funded for intellectual empowerment by Assam down town University.

CST- Maximum enrolment each year is 120 seats and any 10+2 students can apply.
Adtu is northeast India’s first placement driven university to provide 100% scholarship benefits worth 10 cr.

CST aims to inspire brilliant and competent students to pursue further education.
Accredited with a prestigious grade by NAAC, UGC and AICTE.

How to Apply? Apply Now

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95% & above	100% Scholarship on all semester
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State Level	50% Scholarship on all semester
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National & International Level	100% Scholarship on all semester
State Level	50% Scholarship on all semester
District Level & NCC Certificate Holder	25% Scholarship on all semester

A 50% scholarship on total semester fees is provided to all specially abled students.

A 100% scholarship on the last semester fee is provided to all the alumni of Assam down town University

A 100% scholarship on total semester fee for Economically Backward Classes

Campus Life

A few glimpse from AdtU's Campus

TheApp

A-CONNECT is an inhouse social media and a “know your university better” kind of platform. This app provides you all the data regarding your course handout, lesson plans, question banks, e- journals, recorded videos of classes with the YouTube links and necessary external links. This platform is a user-friendly application where one can access the details of admission and examination procedures, results, deadlines and in fact one’s own graph with the reference of E-grade sheet.

A-connect also allows you to a better exploration, find friends, join clubs and communities. Be popular by your own post and articles and also to amazing memories by sharing photographs.