The beauty of a hotel never goes unnoticed by the guest

who walks in. This momentary beauty is converted into an ‘experience’ through the services rendered by an interwoven matrix of departments, which is evident in the effortless skills, professional attitude and warmth exhibited by the service personnel. This is the culmination of training along with years of experience.

EcoleHoteliereLavasa prepares students to be a part of the world of hospitality. The intermingling of theory and practice sessions in Accommodations and Food & Beverage will introduce them to the finer aspects of hospitality services. The experiential learning approach in courses like Communications, Computer Applications, Service Protocol, Human resources, Direct Sales will introduce them to technology in hospitality, critical thinking, relationship management and people skills.

The on-campus training will provide skills to prepare them for their business internship. Students will also be trained on business and dining etiquettes, grooming and cross cultural training. This is their first step in discovering the exciting world of hospitality, and will prepare them to be the leaders of the industry.

Semesters at a glance:

• The insider view
• Team work
• Communication
• On-campus training

Semester I

• Food production theory
• Food production application
• Food & beverage service theory
• Food & beverage service application
• Beverage knowledge
• Accommodation theory
• Communication
• Applied communication
• Computer application
• Co-curricular activities

Semester II

• Food production application
• Food & beverage service application
• Beverage knowledge
• Accommodation theory
• Service protocol
• Sales & Marketing
• Human resource management
• Communication
• Applied communication
• Computer application
• Co-curricular activities

This year, the focus would be on mastering the core business skills and the knowledge required to manage revenues and costs, as well as applying acquired people skills to successfully implement policies.

The 20-week business internship will give students an opportunity to put to test all the skills that were acquired during their on-campus training in the core areas of Food & Beverage and Accommodations.

The core courses in Food Production, Food & Beverage Management & Accommodations theory will provide in-depth knowledge. In addition, they would get an insight to the other management courses like Sales & Marketing, Human Resource Management and Management Accounting. They will also be introduced to a foreign language course. By the end of this year, students will have acquired the knowledge required to deal with everyday management issues efficiently, allowing them to become an effective decision maker. 

Semesters at a glance:

• Business Internship
• Core business skills and knowledge
• Human resource management

Semester III

Business Internship – I

• In the 3rd semester, the internship is at the rank-and-file level and allows the student to experience and learn the
  dynamics of hotel operations
• The student interns in all the relevant departments of a hotel and in doing so is able to apply theory to practice

Semester IV

• Food production application
• Food & beverage service application
• Food & beverage management
• Accommodation theory
• Service protocol
• Sales & Marketing
• Human resource management
• Management accounting
• Foreign language
• Co-curricular activitie

In addition to Food & Beverage management, students will be exposed to the workings of the other operating departments. Insights into the workings of facilities, crisis & security management will come through the courses taught during this year. Students will also build on the existing knowledge of Sales & Marketing, Human Resource Management, Management Accounting, MIS, Statistics and Foreign languages.

Semesters at a glance: 

• Adding value
• Critique and evaluation
• Anticipating customer needs
• Marketing
• Business internship

Semester V

• Food & beverage management
• Other operating departments
• Facilities management
• Crisis & security management
• Tourism
• Sales & Marketing
• Human resource management
• Management accounting
• Management information system
• Statistics
• Foreign language
• Co-curricular activities

Semester VI

Business Internship - II

• In the 6th semester, the Internship is at the supervisory level and thus provides the groundwork for the final job placement
• There is an ongoing appraisal by the hotel of the students’ performance throughout the internship and most often the
  hotel offers the student a job position during the internship itself

Semester VII & VIII

Now is the time to select an area of specialisation based on the knowledge, experience and expertise gained through the three years of extensive learning and business internships. Specializing will give students an edge and increase their personal value proposition.
As a part of a small project team, the business project writing will prepare students for real-life business scenarios and decision making.

Semesters at a glance:

• Strategic management
• Trends and innovation
• Final year business project

Semester VII

• Meetings, Incentives, Conferences & Exhibitions (MICE)
• Tourism
• Sales & Marketing
• Human resource management
• Finance
• Economics
• Foreign language
• Methods of research
• Co-curricular activities
• Feasibility study – business plan
• Dissertation
• Specialization module
• Specialization module

Semester VIII

• Resort management
• Strategic management
• Finance
• Economics
• Law & Ethics
• Co-curricular activities
• Hospitality business project
• Dissertation
• Specialization module
• Specialization module

Practical session

EcoleHoteliereLavasa has a state-of-the-art lab, designed as per the standards of EcoleHoteliere de Lausanne, Switzerland. It is an air-conditioned space, allocated to educate the future connoisseurs of the Hospitality industry. Students are guided through a range of drinks in structured sessions and taught the finer nuances of cocktails.