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  • NAAC
    • Criteria
      • Criteria 1
        • 1.1.1
        • 1.1.2
        • 1.1.3
        • 1.2.1
        • 1.2.2
        • 1.3.1
        • 1.3.2
        • 1.3.3
        • 1.3.4
        • 1.4.1
        • 1.4.2
      • Criteria 2
        • 2.1.2
        • 2.2.2
        • 2.4.2
        • 2.4.4
        • 2.5.1
        • 2.5.2
        • 2.5.3
        • 2.5.4
        • 2.6.1
        • 2.6.2
        • 2.6.3
      • Criteria 3
        • 3.1.1
        • 3.1.2
        • 3.1.3
        • 3.1.4
        • 3.1.5
        • 3.1.6
        • 3.2.1
        • 3.2.2
        • 3.2.3
        • 3.3.2
        • 3.3.3
        • 3.4.1
        • 3.4.2
        • 3.4.6
        • 3.4.7
        • 3.4.8
        • 3.5.1
        • 3.5.2
        • 3.6.2
        • 3.6.3
      • Criteria 4
        • 4.1.1
        • 4.1.2
        • 4.1.3
        • 4.1.4
        • 4.2.1
        • 4.2.2
        • 4.2.3
        • 4.3.1
        • 4.3.3
        • 4.3.4
        • 4.3.5
        • 4.4.1
      • Criteria 5
        • 5.1.1
        • 5.1.2
        • 5.1.3
        • 5.1.4
        • 5.2.1
        • 5.2.2
        • 5.2.3
        • 5.3.1
        • 5.3.3
      • Criteria 6
        • 6.2.2
        • 6.2.3
        • 6.3.1
        • 6.3.2
        • 6.3.3
        • 6.3.4
        • 6.4.2
        • 6.4.3
        • 6.5.2
      • Criteria 7
        • 7.1.1
        • 7.1.2
        • 7.1.3
        • 7.1.4
        • 7.1.5
        • 7.1.6
        • 7.1.7
        • 7.1.8
        • 7.1.9
        • 7.1.10
        • 7.1.11
        • 7.2.1
        • 7.3.1
    • DVV
      • Extended Profile
        • 1.1
        • 1.2
        • 2.1
        • 2.2
        • 2.3
        • 2.4
        • 3.1
        • 3.2
        • 3.3
        • 4.1
        • 4.2
        • 4.3
        • 4.4
        • 4.5
      • Criteria 1
        • 1.1.2
        • 1.1.3
        • 1.2.1
        • 1.2.2
        • 1.3.2
        • 1.3.3
        • 1.3.4
        • 1.4.1
        • 1.4.2
      • Criteria 2
        • 2.1.1
        • 2.1.2
        • 2.2.2
        • 2.3.3
        • 2.4.1
        • 2.4.2
        • 2.4.3
        • 2.4.4
        • 2.5.1
        • 2.5.2
        • 2.5.4
        • 2.6.3
      • Criteria 3
        • 3.1.2
        • 3.1.3
        • 3.1.4
        • 3.1.5
        • 3.1.6
        • 3.2.1
        • 3.2.2
        • 3.2.3
        • 3.3.2
        • 3.3.3
        • 3.4.1
        • 3.4.2
        • 3.4.3
        • 3.4.4
        • 3.4.5
        • 3.4.6
        • 3.5.2
        • 3.6.2
        • 3.6.3
        • 3.6.4
        • 3.7.1
        • 3.7.2
      • Criteria 4
        • 4.1.4
        • 4.2.2
        • 4.2.3
        • 4.2.4
        • 4.3.1
        • 4.3.3
        • 4.3.4
        • 4.3.5
        • 4.4.1
      • Criteria 5
        • 5.1.1
        • 5.1.2
        • 5.1.3
        • 5.1.4
        • 5.2.1
        • 5.2.2
        • 5.2.3
        • 5.3.1
        • 5.3.3
        • 5.4.2
      • Criteria 6
        • 6.2.3
        • 6.3.2
        • 6.3.3
        • 6.3.4
        • 6.4.2
        • 6.4.3
        • 6.5.2
      • Criteria 7
        • 7.1.2
        • 7.1.4
        • 7.1.5
        • 7.1.6
        • 7.1.7
        • 7.1.10
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  • About
    • About PES Institutions
      • About PES
      • Vision, Mission, Quality Policy
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      • Vision Document
    • Dr. M R Doreswamy
      Dr. M. R. Doreswamy
      Chancellor, PES University
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    • Criteria
      • Criteria 1
        • 1.1.1
        • 1.1.2
        • 1.1.3
        • 1.2.1
        • 1.2.2
        • 1.3.1
        • 1.3.2
        • 1.3.3
        • 1.3.4
        • 1.4.1
        • 1.4.2
      • Criteria 2
        • 2.1.2
        • 2.2.2
        • 2.4.2
        • 2.4.4
        • 2.5.1
        • 2.5.2
        • 2.5.3
        • 2.5.4
        • 2.6.1
        • 2.6.2
        • 2.6.3
      • Criteria 3
        • 3.1.1
        • 3.1.2
        • 3.1.3
        • 3.1.4
        • 3.1.5
        • 3.1.6
        • 3.2.1
        • 3.2.2
        • 3.2.3
        • 3.3.2
        • 3.3.3
        • 3.4.1
        • 3.4.2
        • 3.4.6
        • 3.4.7
        • 3.4.8
        • 3.5.1
        • 3.5.2
        • 3.6.2
        • 3.6.3
        • 3.6.4
      • Criteria 4
        • 4.1.1
        • 4.1.2
        • 4.1.3
        • 4.1.4
        • 4.2.1
        • 4.2.2
        • 4.2.3
        • 4.3.1
        • 4.3.3
        • 4.3.4
        • 4.3.5
        • 4.4.1
      • Criteria 5
        • 5.1.1
        • 5.1.2
        • 5.1.3
        • 5.1.4
        • 5.2.1
        • 5.2.2
        • 5.2.3
        • 5.3.1
        • 5.3.3
      • Criteria 6
        • 6.2.2
        • 6.2.3
        • 6.3.1
        • 6.3.2
        • 6.3.3
        • 6.3.4
        • 6.4.2
        • 6.4.3
        • 6.5.2
      • Criteria 7
        • 7.1.1
        • 7.1.2
        • 7.1.3
        • 7.1.4
        • 7.1.5
        • 7.1.6
        • 7.1.7
        • 7.1.8
        • 7.1.9
        • 7.1.10
        • 7.1.11
        • 7.2.1
        • 7.3.1
    • DVV
      • Extended Profile
        • 1.1
        • 1.2
        • 2.1
        • 2.2
        • 2.3
        • 2.4
        • 3.1
        • 3.2
        • 3.3
        • 4.1
        • 4.2
        • 4.3
        • 4.4
        • 4.5
      • Criteria 1
        • 1.1.2
        • 1.1.3
        • 1.2.1
        • 1.2.2
        • 1.3.2
        • 1.3.3
        • 1.3.4
        • 1.4.1
        • 1.4.2
      • Criteria 2
        • 2.1.1
        • 2.1.2
        • 2.2.2
        • 2.3.3
        • 2.4.1
        • 2.4.2
        • 2.4.3
        • 2.4.4
        • 2.5.1
        • 2.5.2
        • 2.5.4
        • 2.6.3
      • Criteria 3
        • 3.1.2
        • 3.1.3
        • 3.1.4
        • 3.1.5
        • 3.1.6
        • 3.2.1
        • 3.2.2
        • 3.2.3
        • 3.3.2
        • 3.3.3
        • 3.4.1
        • 3.4.2
        • 3.4.3
        • 3.4.4
        • 3.4.5
        • 3.4.6
        • 3.5.2
        • 3.6.2
        • 3.6.3
        • 3.6.4
        • 3.7.1
        • 3.7.2
      • Criteria 4
        • 4.1.4
        • 4.2.2
        • 4.2.3
        • 4.2.4
        • 4.3.1
        • 4.3.3
        • 4.3.4
        • 4.3.5
        • 4.4.1
      • Criteria 5
        • 5.1.1
        • 5.1.2
        • 5.1.3
        • 5.1.4
        • 5.2.1
        • 5.2.2
        • 5.2.3
        • 5.3.1
        • 5.3.3
        • 5.4.2
      • Criteria 6
        • 6.2.3
        • 6.3.2
        • 6.3.3
        • 6.3.4
        • 6.4.2
        • 6.4.3
        • 6.5.2
      • Criteria 7
        • 7.1.2
        • 7.1.4
        • 7.1.5
        • 7.1.6
        • 7.1.7
        • 7.1.10
    • IQAC
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Undergraduate Program

BBA Hospitality & Event Management

The Bachelor of Business Administration in Hospitality & Event Management at PES University, started in the Year 1994 is a unique undergraduate program that offers students dual specialization opportunity: in Hospitality, an area of unbounded growth and Event Management, an area of immense career opportunities for the young students.

Our tie-ups with reputed foreign Universities give the programme an added global exposure to our students. With a very strong industry network (both Hospitality and Event), the course prepares students for the strong work-ethic culture of both the disciplines which is so essential for the students to succeed.

The program is designed with an equal emphasis on practical training, national and international internships, as well as imparting academic knowledge and provides ample opportunities for the entrepreneurial activities. It also helps in developing the latent talents of the students. Extensive interaction with the industry ensures that the students have the knowledge of current trends in the industry and would therefore become immediately employable.

With keen focus on developing transferrable skills, and empowering students to become managers in the Hospitality and Event Domain, the BBA-Hospitality and Event Management course offers cotemporary and dynamic curriculum to prepare young minds to face the real world.

Program Outline

BBA - Hospitality & Event Management
BBA-HEM

Duration: 3 Years for General Degree/ 4 Years for Hons Degree
Affiliation: PES University
Admission Test: PESSAT

Department Contact Info

  • Management Studies

Social Info

Admission & Eligibility
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EVENT MANAGEMENT

The dynamic nature of event industry is encapsulated across the semesters. Live projects, real time learning and activity based pedagogy helps students to learn creative presentations, vendor management, sponsorship negotiations and media narratives.

FOOD & BEVERAGE SERVICE

Food and beverage services sector contributes a great deal to the profits in hospitality industry with new trends and new concepts. The syllabus covers the entire gamut of the trade in relation to operating and managing outlets to wine & beverage education and dining etiquettes.

CULINARY ARTS & MANAGEMENT

A critical arm of the hospitality industry, the course comprises of food culture & sustainability, cuisines of the world, patisserie and confectionery in addition to cost management and kitchen planning.

ACCOMMODATION MANAGEMENT

The syllabus entails students to learn about cleanliness and hygiene practices in modern workspaces along with understanding the aesthetics of floristry and infrastructural design elements.

FRONT OFFICE

A core subject in the hospitality curriculum and offered across all six semesters. The course deals with personality development, guest engagement, customer satisfaction, up selling techniques and room aggregation. The subject also focuses on case studies, role plays and critical operational aspects of the domain. Revenue management is the backbone of the specialization offering.

WHY PURSUE HOSPITALITY AND EVENT MANAGEMENT AT PES UNIVERSITY?

The only undergraduate program in India, that offers dual specialization degree in Hospitality and Event management which equips the students with the requisite skills, knowledge and attitude essential to efficiently perform supervisory and managerial responsibilities in these lucrative industries.

Consistently ranked among the best hotel management institute and College in Karnataka, Department of Hospitality and Event management focuses on the process, delivery and management of wide-ranging perspectives of global Hospitality Services and Event operations.
The program is 60% hands-on in nature with in-depth practical and global exposure, embedded block chain and data driven concepts and through consistent internship and placements to help our students acquire the specialized skills desired by allied departments of the industry.

An MOU with the French Accor Hotels (4th largest hotel chain in the world) Heritage Foods (a 3000 cr Organization) and various top notch event and sporting firms provides our students unique opportunities for real time learning international hospitality and event trends. Similarly, the internship opportunities provided to our students every year to participate in a three-month cultural exchange program at Walt Disney World® Resort. Florida gives them international event exposure while studying.

Our program offers the foundational courses in theory, history, practical and methods, yet allows for flexibility of individual interest areas. As a result, the program prepares students for a variety of careers.

We try to facilitate our students to find the opportunity to live abroad and gain the international internship experience you need to get hired in today’s increasingly globalized economy. The program exposes students to gain work experience in a new environment and enhances those professional skills with attributes of adaptability and self-reliance.

CLUBS AND ACTIVITIES, YOU CAN GET INVOLVED

CHEF CLUB

For those students who are passionate about food and everything related to it, the chef club offers an opportunity to learn new skills, hone existing skills and display their talents through entrepreneurial activities, food festivals and events.

ENTREPRENEURSHIP CLUB

Conceptualized to encourage entrepreneurship among students, this club organizes weekly entrepreneurial activities wherein the students plan the activity, organize the funds and conduct the activity which earns them profits

EVENTS CLUB

The Event Club ‘Catalyst” is a student driven endeavour to nurture and promote talent in the young minds and an opportunity for the students to organise and execute events of all nature in and outside the campus and to learn all the facets of the trade.

CSR CLUB

In keeping with the University’s ideology of giving back to the society, the department of Hospitality & Event Management has a College Social responsibility club which undertakes activities beneficial to the society. All activities are completely philanthropic in nature and are aimed at developing altruistic attributes in the students

BARISTA CLUB

Mixology, flaring, gueridon, these are the skills that are developed in the students who are part of the barista club. Bartending has now become a performance art and is a skill that is much desired by the industry today. Bartending courses with certification are taught to members of the club. The club members are also encouraged to put these skills to use at events and functions organized by the department and also for clients outside.

THE BBA-HEM DEPARTMENT STARTED IN THE YEAR 1994 IN PES. THE DEPARTMENT RUNS ITS OWN 16 – ROOM HOTEL AND HAS A WELL EQUIPPED KITCHEN, BAR AND RESTAURANT FOR THE STUDENTS TO LEARN AND PERFECT THEIR SKILLS. THE DEPARTMENT HAS MAINTAINED A RECORD OF 100% PLACEMENTS SINCE 2006.

OPPORTUNITIES ON GRADUATING WITH BBA-HEM DEGREE?

With the growth of hotel industry propelled by foreign and domestic tourism and business travel, the demand for well trained quality personnel has grown impressively. The diversity of experience in hotel management is greater than in any other profession. Career opportunities in this field are not only limited within the country but also provides scope of a career abroad.

Hospitality and tourism represents a broad range of career opportunities in industries that include

  • Hotels and resorts
  • Restaurants and commercial food service
  • Retail
  • Facilities management
  • Meeting and event planning
  • Tourism destinations and attractions
  • Leisure, recreation and sports management
  • Airlines, cruises and other transportation
  • Environmentally sustainable and cultural tourism development
  • Spa and wellness management

Some of our previous recruiters are as below

  • ITC Welcomgroup
  • Oberoi
  • Taj Hotels & Resorts
  • Infor
  • IDS Next
  • Metro Cash & Carry
  • Al Shaya Group
  • Landmark Goup
  • Yum Foods
  • Jubilant Foodworks
  • Cerner Healthcare
  • Ikya Facilities
  • Jones Lang Lasalle
  • Kingfisher Airlines
  • BGS Hospital
  • Infosys
  • DNA Networks
  • Cab Experiences
  • EventURox
  • Wizcraft Entertainment
  • Shubharambh Productions

Success Stories

  • Supriya – 2004 batch, Entrepreneur
  • Sathya Bhargav – 2006 batch, Store Manager, Metro Cash & Carry
  • Aruneeta Das – 2006 batch, Manager, Client Relations, Infor
  • Vivek Jothimani – 2007 batch, Area Manager, Spencers Retail
  • Reeves Mathew – 2007 batch, Country Manager, Customer Service, IDS Next
  • Anirudh – 2010, Entrepreneur, Hyderabad Spice Restaurant
  • Rakesh Pathi – 2010, entrepreneur, Food Springs Restaurant & Food Truck
  • “

    From Honourable Chairman to down the level lecturers and admin staff at PESIHM are co-operative and felt very interesting as it has lot of courses. My PES College has wonderful and big library with books of ocean which made us easy to learn through books. The Practical trading with original mock set up was great and made us easy when we went to Hotels. The co curricular activities were awesome conducting every year. Overall we learnt grown up with the pleasant environment. But we still miss the college environment and Our GURUS.

    Rajeev Nadella
    Manager - Operations, Goutham Grand Hotel, AP (3 Star)
  • “

    More memorable time in PESIHM being the first batch students, where PES gave us lot of inputs for our carrear during our college days, thanks to PESIHM for the support and encouragement gives to us.

    Giribabu V
    Principal, SIHM - Tirupathi, AP
  • “

    I am proud to say that I was a student of the first batch of BHM at PES Institute of Hotel Management in 1994 – 97. I must thank PES College Teachers and it’s Management & Directors for providing enough resources in the very year of its inception, that laid a solid foundation for the students to start their careers in hotels and other service industries. Happy to hear that PES today is a university in itself. I congratulate the Directors & Faculty for having a clear substantial vision for this achievement. I wish PES University and the students, much success in year to come.

    Amit Midha
    General Manager, Conrad Hilton Hotels, Pune
  • “

    PESIHM was my first experience outside “home sweet home” and I have some unforgettable memories of my stay in Bangalore. I got an opportunity to make friends from different parts of the country and I got groomed professionally as well as personally under the guidance of the best faculty we had in our college. Being the pioneers, we had great responsibility to set an example to our juniors.

    Subhodh Goel
    Dy.Head - Flight Satety and Co - Pilot, Zoom Air, Delhi
  • “

    Words are just an expression of my strong love towards my Alma Mater PESIHM, yet they only give a snapshot of my feelings.It is a fact that life takes a upward turn when encountered with the best of the best and in my case it’s been PESIHM, the best experience that elevated my life. Right from the peadagogy to mentoring to personality development, my Principal, the Faculty and the Support Staff were perfect in their roles to ensure that we get the best experience.

    Sapthagiri R D
    Head - MBA & PG Diploma, Jain University
Infrastructure Support
Digital Classrooms
Separate International Standard Hostel for boys & girls
Well equipped Seminar Halls
Indoor and Outdoor Sports facility
Multi Cuisine Food Courts
Basic Training Kitchen
Advanced Training Kitchen
Bakery
Training Restaurant & Hotel
Wi-Fi enabled campus
Well Stocked Library / Online Database
Gymnasium
Experiential Restaurant and Live Kitchen
Weekend Immersion Opportunities

Curriculum Structure

Semester 1

Course Name Credit
FRONT OFFICE 4
HOUSEKEEPING 4
EVENTS 4
FOOD AND BEVERAGE SERVICE 4
CULINARY ARTS 4
COMMUNICATION FOR HOSPITALITY & EVENT PROFESSIONALS – 1 2
CONSTITUTION OF INDIA & PROFESSIONAL ETHICS 1
TOTAL 23
FSSAI FOSTAC CERTIFICATION
ECOLAB SERVE SAFE CERTIFICATION

Semester 2

Course Name Credit
EVENT OPERATIONS 4
F & B OPERATIONS

 4
HOUSEKEEPING OPERATIONS 4
FRONT OFFICE OPERATIONS 4
PATISSERIE AND CONFECTIONERY

 4
DIGITAL TRENDS IN HOSPITALITY & EVENT INDUSTRY

 2
ENVIRONMENT STUDIES & LIFE SCIENCES 1
TOTAL 23
ECOLAB LAUNDERCARE CERTIFICATION
ADOBE PHOTOSHOP / ILLUSTRATOR CERTIFICATION

Semester 3

Course Name Credit
ACCOUNTING PRACTICES

 4
COMMUNICATION FOR HOSPITALITY & EVENT PROFESSIONALS – 2
(English – T & MS Office – P)

 4
EVENT LOGISTICS & VENDOR MANAGEMENT

 4
MANAGING SERVICES

 4
CREATIVES AND COLLATERALS FOR EVENTS

 4
FOREIGN LANGUAGE

 2
TOTAL 22
ADVANCED EXCEL CERTIFICATION
FOREIGN LANGUAGE CERTIFICATION

Semester 4

Course Name Credit
DISTILLED BEVERAGES 3
REVENUE MANAGEMENT 3
EVENT MANAGEMENT 3
RESEARCH METHODOLOGY 2
FOOD CULTURE & SUSTAINABILITY 4
SPECIAL TOPIC (ANY ONE)
NUTRITION & DIETETICS 2
GUEST PSYCHOLOGY 2
PROFESSIONAL SKILL DEVELOPMENT 2
TOTAL 22

Summer term

Course Name Credit
ELECTIVE I – SUMMER INTERNSHIP (8 WEEKS) (ANY ONE)
EVENT INTERNSHIP 4
HOTEL INTERNSHIP 4
TOTAL 4

Student has the option to choose any one of the above industries to complete 8 weeks of internship in the summer term to earn 4 credits. Students interning in India will be paid a stipend of Rs. 40/- per hour subject to 40 hours of work per week

Semester 5

Course Name Credit
HUMAN RESOURCE MANAGEMENT FOR HOSPITALITY & EVENTS 4
HOTEL & EVENT FINANCIAL MANAGEMENT 4
DIGITAL MARKETING FOR EVENTS 4
ELECTIVE II – SPECIALIZATION – (ANY ONE GROUP – A1 / A2 / A3)
A1. EVENTS
DIGITAL INTERFACES FOR EVENTS 3
CLIENT SERVICING 3
MANAGING SPORTS & CELEBRITY EVENTS 2
A2. FOOD AND BEVERAGE
WINE STUDIES 3
CULINARY & BEVERAGE MANAGEMENT 3
BARISTA & COFFEE STUDIES 2
A3. HOSPITALITY
SUSTAINABILITY IN THE HOSPITALITY INDUSTRY 3
DESTINATION MARKETING 3
DIGITAL ETHICS & GUEST DATA PRIVACY 2
ELECTIVE III – SPECIALIZATION PRACTICAL (ANY ONE)
GLOBAL CUISINE PRACTICAL

 2
F & B MANAGEMENT PRACTICAL 2
FRONT OFFICE MANAGEMENT PRACTICAL 2
ACCOMMODATION MANAGEMENT PRACTICAL 2
EVENT MANAGEMENT PRACTICAL 2
TOTAL 22
WSET LEVEL 1 CERTIFICATION
WSET LEVEL 1 CERTIFICATION

Semester 6

Course Name Credit
ELECTIVE VI – SPECIALIZATION INTERNSHIP (16 WEEKS) (ANY ONE)
HOTEL INDUSTRY 8
EVENTS INDUSTRY 8
TOTAL 8
EBS CERTIFICATION

Student has to choose any one industry to specialize in and complete four months of internship in the area of specialization. In cases where the student wants to pursue an extended internship outside India (subject to the student having no back log courses from any of the previous semesters to complete), the internship assessment may be conducted through online mode and project reports may be submitted by the student in electronic format. Students interning in India will be paid a stipend of Rs. 50/- per hour subject to 40 hours of work per week

Semester 7

Course Name Credit
DATA ANALYTICS FOR HOSPITALITY & EVENTS 4
START UP AND ENTREPRENEURSHIP 4
BRAND MANAGEMENT 4
MANAGERIAL ECONOMICS 4
LEADERSHIP & DECISION MAKING 4
CRISIS AND DISASTER MANAGEMENT 2
ELECTIVE – V – PRACTICAL (ANY ONE)
EVENT CURATION & DESIGN 3
MANAGING FOOD & BEVERAGE 3
MANAGING HOSPITALITY 3
TOTAL 25
CICERONE CERTIFICATION

Semester 8

Course Name Credit
ELECTIVE VI (ANY ONE)
1. PROJECT WORK 10
BUSINESS INCUBATION 10
EXTERNSHIP 10
2. STRATEGIC MANAGEMENT 4
3. ETHICS & CSR FOR EVENTS & HOSPITALITY 4
TOTAL 18
WSET LEVEL 2 CERTIFICATION
STR CHIA CERTIFICATION
Program Highlights
Dual Programme Specialisation
Balanced Theory and Practical components
Contemporary, Industry Relevant
Experiential learning focussed curricula
Academic Partnerships
Taylor’s University of Malaysia
IIMBX-MOOC
Aberdeen University-Project based Specific Offering
Industry Partnerships
Accor IBIS-Novotel
Red Bull
Travel Earth (BEATROUTE), Singapore
Career Enhancement Certifications
Skill development and Certification courses
Foreign language
ECOLAB, USA (Safe Steps, Serve Safe, Launder Care)
Skill certification under the NSDC
WSET, London (Wine Certification)
Students engagement activities
World Food Day
World Tourism Day
Professional Housekeepers Association
Students internships – International
Walt-Disney Resorts, Florida
USA, Malaysia and UAE/ Mauritius & Thailand (Riu, La Palmiste)

RECRUITERS

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100 Feet Ring Road,
BSK III Stage,
Bangalore-560085

+91 80 26721983,
+91 80 26722108


For Admissions
080-10-297297
admissions@pes.edu

 

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