Build your career in hospitality and tourism with India's premier creative institution

33+ Years

in Creative
Education

12 LPA

Highest CTC
Offered

37K+

Global Alumni
Network

2800+

Top
Recruiters

Program Details

2026

Batch

1/3/4-year

Duration

10+2 / UG / PG / Diploma

Eligibility Criteria

5 days/week

Course Mode

Why Choose AAFT School of Hospitality & Tourism?

Master the art and science of hospitality within an ecosystem designed for future hoteliers and global tourism professionals. Gain hands-on experience with industry tools and learn to balance service, experience, and innovation with confidence. Develop the cultural awareness and empathy essential to today’s service landscape. Every assignment, project, and practical session is crafted to prepare you as a skilled, industry-ready hospitality and tourism professional.

    Key Highlights

  • NEP Aligned Curriculum.
  • Learn reservation handling, guest relations, and room management protocols.
  • Train in culinary techniques, table setups, service styles, and international dining etiquette.
  • Understand destination profiling, tour package creation, and sustainable tourism practices.
  • Build strong interpersonal, guest-handling, and professional communication abilities.
  • Learn workflow coordination, inventory control, and service management.
  • Benefit from hotel labs, internships, industrial visits, and real-time service simulations.

    Additional Features

  • 70:30 Industry-Centric Curriculum
  • 100+ Industry Workshops and Masterclasses
  • Career-focused Training
  • 100% Placement Assistance
  • Dedicated Career Resource Cell

Our Alumni Work at

Dedicated Career Resource Cell to help find your dream company with our partner recruiters across the globe.

Our Alumni Work at

Dedicated Career Resource Cell to help find your dream company with our partner recruiters across the globe.

Which Course Fits You Best?

BA in Hospitality & Tourism Management (3 Years)

Perfect for students with strong cultural acumen, strategic leadership aptitude, and creative problem-solving skills, equipping them for dynamic roles such as Hotel Manager, Event Managers, Tour Operators, Tour Leaders, or Destination Tourism Executive. The program stresses experiential learning through industry immersion, fostering competencies essential for competitive advancement in global hospitality sectors.

BA (Hons./Hons. with Research) in Hospitality & Tourism Management (4 Years)

Perfect for students with strong cultural awareness, strategic leadership potential, and analytical thinking, preparing them for advanced roles across the global hospitality and tourism ecosystem. This program integrates hands-on industry training with research-led learning, enabling students to study tourism trends, consumer behavior, sustainability, and destination management.

Diploma in Hospitality & Tourism Management (1 Year)

Ideal for beginners seeking quick, practical, and industry-relevant learning in hospitality and tourism essentials, this program provides a strong foundation to confidently enter the field. It focuses on developing hands-on skills, professional communication, and customer service excellence that are highly valued by employers. Learners gain real-world insights into hotel operations, guest relations, travel services, and service standards, preparing them to perform effectively from day one.

Explore our expertly crafted curriculum.

Program Syllabus

Semester 1
  • Basic Food Production & Patisserie (4-Credits)
  • Basic Food & Beverage Service (4-Credits)
  • Basic of Front Office (4-Credits)
  • Basic of Housekeeping (2-Credits)
  • General Elective-I(A) (4-Credits)
  • Communicative English (2-Credits)
  • Introduction to Culinary Creation & Service Excellence (4-Credits)
  • Fundamentals of Hospitality Operations (4-Credits)
  • Introduction to Tourism and Cultural Heritage (4-Credits)
  • General Elective I(B) (4-Credits)
  • Academic Writing (2-Credits)li>
  • Computer Applications (2-Credits)
  • Advanced Food Production Operations (4-Credits)
  • Advanced Food & Beverage Operations (4-Credits)
  • Advanced Front Office (4-Credits)
  • Food Safety Management / Kitchen Hygiene/ Accommodation Operations (4-Credits)
  • Professional Communication (2-Credits)
  • Environmental Studies (2-Credits)
  • Principles of Hospitality Management (4-Credits)
  • Hotel Financial Management (4-Credits)
  • Travel and Tourism Management (4-Credits)
  • Advanced Culinary Arts / Advanced Food and Beverage Service/ Accommodation Operations Management (4-Credits)
  • Soft Skills Training (2-Credits)
  • Annexure-III (2-Credits)
  • Basic of Hospitality Technology (4-Credits)
  • Basic concepts of Modern Hospitality (4-Credits)
  • Modern Cookery Concepts (4-Credits)
  • Tourism Operation Management/Banquet Management/ Front Office Yield Management (4-Credits)
  • EDGE-2 (2-Credits)
  • Annexure-III (2-Credits)
  • Customer Relationship Management/Event Planning and Execution/Hotel Human Resource Management (4-Credits)
  • Revenue Management of Events/ Advanced Room allocation and occupancy Management (4-Credits)
  • Catering Operations/ Laundry Operations / Advanced Baking Arts (4-Credits)
  • EDGE-3 (2-Credits)
  • Annexure-III (2-Credits)
  • Internship (4-Credits)
Semester 1
  • Basic Food Production & Patisserie (4-Credits)
  • Basic Food & Beverage Service (4-Credits)
  • Basic of Front Office (4-Credits)
  • Basic of Housekeeping (2-Credits)
  • General Elective-I(A) (4-Credits)
  • Communicative English (2-Credits)
  • Introduction to Culinary Creation & Service Excellence (4-Credits)
  • Fundamentals of Hospitality Operations (4-Credits)
  • Introduction to Tourism and Cultural Heritage (4-Credits)
  • General Elective I(B) (4-Credits)
  • Academic Writing (2-Credits)li>
  • Computer Applications (2-Credits)
  • Advanced Food Production Operations (4-Credits)
  • Advanced Food & Beverage Operations (4-Credits)
  • Advanced Front Office (4-Credits)
  • Food Safety Management / Kitchen Hygiene/ Accommodation Operations (4-Credits)
  • Professional Communication (2-Credits)
  • Environmental Studies (2-Credits)
  • Principles of Hospitality Management (4-Credits)
  • Hotel Financial Management (4-Credits)
  • Travel and Tourism Management (4-Credits)
  • Advanced Culinary Arts / Advanced Food and Beverage Service/ Accommodation Operations Management (4-Credits)
  • Soft Skills Training (2-Credits)
  • Annexure-III (2-Credits)
  • Basic of Hospitality Technology (4-Credits)
  • Basic concepts of Modern Hospitality (4-Credits)
  • Modern Cookery Concepts (4-Credits)
  • Tourism Operation Management/Banquet Management/ Front Office Yield Management (4-Credits)
  • EDGE-2 (2-Credits)
  • Annexure-III (2-Credits)
  • Customer Relationship Management/Event Planning and Execution/Hotel Human Resource Management (4-Credits)
  • Revenue Management of Events/ Advanced Room allocation and occupancy Management (4-Credits)
  • Catering Operations/ Laundry Operations / Advanced Baking Arts (4-Credits)
  • EDGE-3 (2-Credits)
  • Annexure-III (2-Credits)
  • Internship (4-Credits)
  • Consumer Behaviour in Hospitality and Tourism (4-Credits)li>
  • Environmental Impact on Hospitality and Tourism (4-Credits)
  • Work Place Ethics and Compliances (4-Credits)
  • Food Production and Innovation/ Food and Beverage Entrepreneurship/ Front Office Management System (4-Credits)
  • Advanced Regional Indian Cuisine/ Luxury Dining and Gastronomy/ Space Optimization and Design Trends (4-Credits)

(Honors)

  • Advanced Marketing in Hospitality and Tourism (4-Credits)
  • Hospitality Management Research (4-Credits)
  • Leadership and Organisational Behaviour in Hospitality (4-Credits)
  • Luxury and Boutiques Tourism (4-Credits)
  • Crises Management in Tourism and Hospitality (4-Credits)

(Honors with Research)

  • Crises Management in Hospitality and Tourism (4-Credits)li>
  • Hospitality Management Research (4-Credits)
  • Dissertation (12-Credits)
Semester 1
  • Fundamental of Food & Beverage Service
  • Fundamental of Front Office Operation
  • Hospitality Management Concepts
  • Nutrition
  • Hospitality Skills
  • Food Production and Patisserie
  • Food & Beverage Service Operation
  • Accomodation operation
  • Basic of Tourism Management
  • Hotel Information System
B.A. in Hospitality and Tourism Management
Semester 1
  • Basic Food Production & Patisserie (4-Credits)
  • Basic Food & Beverage Service (4-Credits)
  • Basic of Front Office (4-Credits)
  • Basic of Housekeeping (2-Credits)
  • General Elective-I(A) (4-Credits)
  • Communicative English (2-Credits)
  • Introduction to Culinary Creation & Service Excellence (4-Credits)
  • Fundamentals of Hospitality Operations (4-Credits)
  • Introduction to Tourism and Cultural Heritage (4-Credits)
  • General Elective I(B) (4-Credits)
  • Academic Writing (2-Credits)
  • Computer Applications (2-Credits)
  • Advanced Food Production Operations (4-Credits)
  • Advanced Food & Beverage Operations (4-Credits)
  • Advanced Front Office (4-Credits)
  • Food Safety Management / Kitchen Hygiene/ Accommodation Operations (4-Credits)
  • Professional Communication (2-Credits)
  • Environmental Studies (2-Credits)
  • Principles of Hospitality Management (4-Credits)
  • Hotel Financial Management (4-Credits)
  • Travel and Tourism Management (4-Credits)
  • Advanced Culinary Arts / Advanced Food and Beverage Service/ Accommodation Operations Management (4-Credits)
  • Soft Skills Training (2-Credits)
  • Annexure-III (2-Credits)
  • Basic of Hospitality Technology (4-Credits)
  • Basic concepts of Modern Hospitality (4-Credits)
  • Modern Cookery Concepts (4-Credits)
  • Tourism Operation Management/Banquet Management/ Front Office Yield Management (4-Credits)
  • EDGE-2 (2-Credits)
  • Annexure-III (2-Credits)
  • Customer Relationship Management/Event Planning and Execution/Hotel Human Resource Management (4-Credits)
  • Revenue Management of Events/ Advanced Room allocation and occupancy Management (4-Credits)
  • Catering Operations/ Laundry Operations / Advanced Baking Arts (4-Credits)
  • EDGE-3 (2-Credits)
  • Annexure-III (2-Credits)
  • Internship (4-Credits)
Semester 1
  • Basic Food Production & Patisserie (4-Credits)
  • Basic Food & Beverage Service (4-Credits)
  • Basic of Front Office (4-Credits)
  • Basic of Housekeeping (2-Credits)
  • General Elective-I(A) (4-Credits)
  • Communicative English (2-Credits)
  • Introduction to Culinary Creation & Service Excellence (4-Credits)
  • Fundamentals of Hospitality Operations (4-Credits)
  • Introduction to Tourism and Cultural Heritage (4-Credits)
  • General Elective I(B) (4-Credits)
  • Academic Writing (2-Credits)
  • Computer Applications (2-Credits)
  • Advanced Food Production Operations (4-Credits)
  • Advanced Food & Beverage Operations (4-Credits)
  • Advanced Front Office (4-Credits)
  • Food Safety Management / Kitchen Hygiene/ Accommodation Operations (4-Credits)
  • Professional Communication (2-Credits)
  • Environmental Studies (2-Credits)
  • Principles of Hospitality Management (4-Credits)
  • Hotel Financial Management (4-Credits)
  • Travel and Tourism Management (4-Credits)
  • Advanced Culinary Arts / Advanced Food and Beverage Service/ Accommodation Operations Management (4-Credits)
  • Soft Skills Training (2-Credits)
  • Annexure-III (2-Credits)
  • Basic of Hospitality Technology (4-Credits)
  • Basic concepts of Modern Hospitality (4-Credits)
  • Modern Cookery Concepts (4-Credits)
  • Tourism Operation Management/Banquet Management/ Front Office Yield Management (4-Credits)
  • EDGE-2 (2-Credits)
  • Annexure-III (2-Credits)
  • Customer Relationship Management/Event Planning and Execution/Hotel Human Resource Management (4-Credits)
  • Revenue Management of Events/ Advanced Room allocation and occupancy Management (4-Credits)
  • Catering Operations/ Laundry Operations / Advanced Baking Arts (4-Credits)
  • EDGE-3 (2-Credits)
  • Annexure-III (2-Credits)
  • Internship (4-Credits)
  • Consumer Behaviour in Hospitality and Tourism (4-Credits)
  • Environmental Impact on Hospitality and Tourism (4-Credits)
  • Work Place Ethics and Compliances (4-Credits)
  • Food Production and Innovation/ Food and Beverage Entrepreneurship/ Front Office Management System (4-Credits)
  • Advanced Regional Indian Cuisine/ Luxury Dining and Gastronomy/ Space Optimization and Design Trends (4-Credits)

(Honors)

  • Advanced Marketing in Hospitality and Tourism (4-Credits)
  • Hospitality Management Research (4-Credits)
  • Leadership and Organisational Behaviour in Hospitality (4-Credits)
  • Luxury and Boutiques Tourism (4-Credits)
  • Crises Management in Tourism and Hospitality (4-Credits)

(Honors with Research)

  • Crises Management in Hospitality and Tourism (4-Credits)li>
  • Hospitality Management Research (4-Credits)
  • Dissertation (12-Credits)
Semester 1
  • Fundamental of Food & Beverage Service
  • Fundamental of Front Office Operation
  • Hospitality Management Concepts
  • Nutrition
  • Hospitality Skills
  • Food Production and Patisserie
  • Food & Beverage Service Operation
  • Accomodation operation
  • Basic of Tourism Management
  • Hotel Information System

Tools That You Will Master

Tools That You Will Master


Top Placements

Vidyanshu Rawat

Radisson Blu Resort Dhramshala

Akash Saroha

Radisson Blu Resort Dhramshala

Deepakshi

Anandam C.I Suites & Resorts

Harsh sharma

Taj Sats

Palak Sharma

Shangrila-Eros-Delhi

Rahul

Expoinn Suites & Convention

Rishabh

Imperial

Siddharth Prajapati

Expoinn Suites & Convention


Industry Dean

Varun Inamdar

Renowned Indian Chef, Television host, Food Stylist

Varun Inamdar, ‘The Prince of Chocolates,’ is a celebrated Indian chef, chocolatier, and Guinness World Record holder. With two national awards, 47 cookbooks, including five bestsellers, he is a prominent force in the culinary world. Known for his TV shows and commercial styling, Varun embodies unparalleled expertise, inspiring future chefs to pursue creativity and excellence in culinary arts.

What this means for you

●︎ Access to 60+ hours of in-person learning

●︎ 12 Masterclasses to expand your creative horizon

●︎ Exclusive internship and placement opportunities

●︎ Portfolio review from Varun Inamdar and team

Veteran Teaching Faculty

AAFT boasts of a highly qualified and experienced team of professors who hold impeccable industrial acumen after having led successful careers in their respective fields.

Dr. Pankaj Singh Chandel

Dr. Pankaj Singh Chandel

HOD

Dr. Pankaj Singh Chandel, Head of Department - Dr. Chandel is a seasoned professor with over a decade of experience in higher education. He holds a PhD .... in Tourism Management and an MBA from the Indian Institute of Tourism and Travel Management. His scholarly expertise centres on sustainable tourism and homestay development, evidenced by extensive publications in Scopus-indexed journals and prestigious international outlets, including IGI Global, Taylor & Francis, Springer Nature, and Emerald.

Read More

Dr. Kumar Bhaskar

Dr. Kumar Bhaskar

Associate Professor

Chef Dr. Kumar Bhaskar is a distinguished academician and culinary professional. With a Ph.D. in Hospitality Management and international .... experience on luxury cruise lines, his expertise spans food production, international cuisine, and culinary innovation.

Read More

Dr. Gulam Ali Rahmani

Dr. Gulam Ali Rahmani

Assistant Professor

Dr. Gulam Ali Rahmani holds a PhD from the Central University of Jammu and a Master’s from Banaras Hindu University. With over three ....years of teaching experience, he brings expertise in English Literature, Language Studies, Soft Skills, Hospitality Communication, and Research Methodology. His thoughtful, research-driven approach reflects a strong commitment to clarity, communication, and interdisciplinary learning.

Read More

Confused about where to start?

How to Apply?

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-------------------------
-------------------
-----------------

Registration

Fill out the form mentioned above.

Personal Interaction

Our experts will help find the perfect program for you.

Application

Submit the application form to initiate your enrollment.

Reservation

Submit the course fee to reserve your seat.

Enrollment

Finalize your enrollment to begin your creative journey.

-----

Registration

Fill out the form mentioned above.

-----

Personal Interaction

Our experts will help find the perfect program for you.

-----

Application

Submit the application form to initiate your enrollment.

-----

Reservation

Submit the course fee to reserve your seat.

Enrollment

Finalize your enrollment to begin your creative journey.

Frequently Asked Questions

What is the eligibility for the B.A. in Hospitality and Tourism Management program?

AAFT now offers a 3-year UG degree + 1 additional year that allows students to earn an Honors with Research degree. This additional year includes advanced research, specializations, project work, and a research dissertation worth 40 credits, preparing students for higher studies and specialized media careers. To apply for the BA in Hospitality & Tourism Management, students must have completed 10+2 from a recognized board in any stream.

At AAFT School of Hospitality and Tourism Management, you will learn the fundamentals of hotel operations, front office management, housekeeping, food & beverage service, tourism planning, destination management, customer service, communication skills, and hospitality etiquette.

The Diploma in Tourism & Hospitality Management requires completion of the 10+2 level. This diploma program is ideal for learners looking for skill-based training and early entry into the hospitality and travel sector.

BA graduates can pursue roles such as:

  • Hotel Supervisor / Guest Relations Executive
  • Front Office Manager / F&B Coordinator
  • Travel Consultant / Tour Manager
  • Airline Service Professional
  • Event Manager / Wedding Planner
  • Resort Operations Executive
  • Hospitality Sales & Marketing Executive

Diploma graduates can begin with entry-level roles in:

  • Front Office Operations
  • Food & Beverage Service
  • Travel Agency Support & Tour Operations
  • Guest Services & Concierge Roles
  • Airline Ground Staff
  • Cruise Line Support Roles

Yes, both programs include internships, industry training, and placement assistance. Students secure experiential training through strategic MoUs with leading hospitality chains, including Marriott Hotels and other premier brands in India and abroad. These partnerships facilitate placements in top-tier properties, ensuring practical exposure, industry networking, and enhanced employability aligned with global standards.

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