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KL deemed to be University KL School of Hotel Management & Catering Technology

School ofHotel Management & Catering Technology

School of Hotel Management & Catering Technology

One of the finest Hotel Management Institutions in Andhra Pradesh offering degree programs in Hotel Management, Bsc.HM in K L E F, officially called as Koneru Lakshmaiah Education Foundation KLEF Hotel management is Ranked 2nd most influencing Hotel management Institute in India by Review Magazine 2019.

K L University Department of Hotel Management operates 4 Star hotel with 40 Room. The students are given hands on training in guest room for handling interior designing, flower arrangement and placing guest amenities. They also learn guest check-in and check-out procedures in the front office. A well-established bakery with the advanced equipment’s, gives an opportunity to become professional in baker. Basic training kitchen is well equipped to mould the beginners in kitchen. Advance training kitchen is equipped with advance equipment for learning advance Culinary skills. Quantity training kitchen is equipment to train bulk cooking which is a part of academic. The restaurant has state of the Art infrastructure with 36 covers seating every day students are trained in serving the food and beverages. The bar which is attached to the restaurant resembles a live counter in any Upscale hotel. It is well equipped with various liquor and wines glasses and equipment’s required for liquor service and for mixing various cocktail and mocktail. We also have a housekeeping lab equipped with all the standard cleaning equipment’s and chemicals required for housekeeping department students learn advance level of laundry practices and standard room operation. The K L University gives live hotel environment with practical based learning system for creating great hospitality professionals.

 

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.

PEO1 A. 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.
PEO2 B. 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.
PEO3 C. 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.
PO1 Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
PO2 Knowledge of raw materials, production processes, quality control, costs, hygiene and sanitation and other techniques for maximizing the effective manufacture and distribution of goods.
PO3 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.
PO4 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.
PO5 Knowledge of economic and accounting principles and practices, the financial markets, banking, analysis and reporting of financial data involved in industrial sectors.
PO6 Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labour relations and negotiation, and personnel information systems.
PO7 Knowledge of the structure and content of different language including the meaning and spelling of words, rules of composition, and grammar.
PO8 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.
PO9 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.
PO10 Knowledge on Tourism, hospitality industry history, sales, promotions, Audit, general knowledge, share market, excellent skill to communicate and computer knowledge.
PSO1 To train and develop students to be leaders in hotel and food and beverage management through industry immersion and national and international linkages.
PSO2 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.
PSO3 To produce quality graduates with balanced knowledge, skills based on international standards to have industry exposure in catering, hotel and management areas.

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