_dice-hospitality-brochure

School of Hospitality With the academic
& Culinary Arts certification of EHL

SHAPING THE FUTURE OF HOSPITALITY

LOCATED IN THE CULINARY CAPITAL OF INDIA - MUMBAI.
BEING IN MUMBAI’S CENTRAL CULINARY DISTRICT, STUDENTS

HAVE ACCESS TO A PLETHORA OF RESTAURANTS, HOTELS
& OTHER LIVE LEARNING ENVIRONMENTS

ADMISSIONS OPEN | APPLY NOW
+91 77770 23064

THE DICE HOSPITALITY EXPERIENCE

DICE School of Hospitality & Culinary Arts is proud to collaborate with the global leader in
Hospitality education, Ecole hôtelière de Lausanne (EHL), to bring world class learning to India.
This collaboration represents and recognizes the DICE School of Hospitality & Culinary Arts’
dedication to providing educational excellence to its students, it’s commitment to Swiss
Hospitality education standards and its strong connect to the industry.

This collaboration involves constant curricular development, faculty training modules and
international opportunities for students. The EHL certification also gives DICE School of
Hospitality & Culinary Arts students the opportunity to study at other EHL certified schools
across the globe, and even complete their studies at a partner school or at an EHL group school.

UNIQUE FEATURES

Certified by Ecole hôtelière de Lausanne (EHL) Placements & Internships
State-of-the-Art Infrastructure EHL Qualified Learning Facilitators
Located in the heart of Mumbai, Lower Parel Opportunity to Study Abroad

EHL CONNECT

Ecole hôtelière de Lausanne (EHL) is an ambassador for traditional Swiss hospitality and has been a pioneer
in hospitality education since 1893. It has created and inspired a unique professional community of over
25,000 hospitality managers, united by the values and the legacy of EHL.

#1 OUTSIDE US #2 GLOBALLY

IN HOSPITALITY & LEISURE MANAGEMENT

On successful completion, all
students receive a joint
certification from DICE &
EHL. The Ecole hôtelière de
Lausanne academic
certification recognises
best-in-class hospitality
talent. Students are also
encouraged to register and
complete a Bachelor’s degree
in Tourism Studies from
IGNOU.

HOSPITALITY MANAGEMENT

4 YEAR IMMERSIVE UNDERGRADUATE PROGRAM

The Hospitality Management program provides a firm foundation in culinary techniques and
management studies with a global perspective of the food industry and the ability to assess
the evolving needs of the marketplace which has evolved to a wide range of endless
opportunities for innovation in food businesses. The focus of the program is to address key
concepts together with project management and development skills required of managers in
food businesses in the 21st century.

Through the unique curricula, students focus on areas of concentration over the eight
semesters that also includes two business internships.

In focusing on the arts and science of hospitality, graduates will be adept at day-to-day
operations while also prepared to assist in the preparation and execution of the
organisational strategic vision. The first two years of the programme focus on the art of
hospitality while the last two years allow the student to engage with the science of it.

COMBINE BUSINESS AND CULINARY EXPERTISE TO ACCELERATE SUCCESS

OVERVIEW OF 4 YEAR UNDERGRADUATE PROGRAM
IN HOSPITALITY MANAGEMENT

S.No SEMESTER I

1 Fine Dining Cuisine
2 Fine Dining Service
3 Preparation and Main Kitchen
4 Bakery, Dessert & Pastry
5 Bar and Co ee Shop
6 Stewarding
7 Introduction to Rooms Division
8 Front O ce
9 Introduction to Hospitality Business
10 Hospitality & Tourism Economics
11 Business Communication and Protocol
12 Communication I - Intra & Interpersonal
13 French-I
14 Computer Application-I (Word & PPT)

S.No SEMESTER II

1 International Cuisine (Food Court)
2 International Cuisine Service
3 Preparation and Main Kitchen
4 Events & Catering Service
5 Bar and Co ee Shop
6 Nutrition, Hygiene & Safety
7 Beverage Knowledge & Oneology
8 Housekeeping & Laundry
9 Principles of Marketing
10 Microeconomics
11 Service Protocol
12 Communication-II Teamwork & Diversity
13 French-II
14 Computer Application-II (Spreadsheets)

S.No SEMESTER III

1 Business Internship I – 24 Weeks

S.No SEMESTER IV

1 Concept Restaurant Cuisine Themes
2 Concept Restaurant Service Themes
3 F&B Concept & Management
4 F&B Purchasing and Cost Control
5 Hospitality Marketing
6 Statistics
7 Service Quality and Design
8 Macroeconomics
9 Accounting-I Uniform System of Accounts
10 HRM - I Organizational Behaviour
11 French-III

S.No SEMESTER V

1 Revenue Management
2 Sustainable Tourism Development
3 Services Marketing
4 Customer Information & Data Science
5 Service Operations Management
6 Digital Marketing & Distribution
7 Managerial Accounting
8 HRM - II Human Resource Management
9 Law & Ethics

S.No SEMESTER VI

1 Business Internship II – 24 Weeks

S.No SEMESTER VII

1 Crisis Management
2 Facilities Management
3 Negotiation in Global Business
4 Contemporary Issues in Entrepreneurship
5 Hotel Product & Service Design
6 Hospitality Business Dev. & Investment
7 Financial Management
8 Corporate Social Responsibility
9 Project Management
10 Driving Innovation in Organizations

S.No SEMESTER VIII

1 Small Business Management
2 Strategic Management
3 Entrepreneurial Finance
4 Corporate Finance
5 Influence and Leadership
6 Hospitality Business Project
7 Special Module (by EHL)

EXPLORE CULINARY EDUCATION FOR THE REAL WORLD

INDUSTRY CONNECT

Students gain rich expertise and specialized skills through
an exceptional pedagogy and are positioned at various
roles of responsibilities at leading hotels and organizations
globally & locally.

ADMISSIONS OPEN
APPLY NOW

DICE School of Hospitality & Culinary Arts

6th Floor, Tower 2A, One Indiabulls Centre, Lower Parel, Mumbai 400013
+91 77770 23064 | [email protected]

www.dicehospitality.in /DICEhospitality /DICEhospitality /DICEhospitality