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Hospitality & Tourism Management

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Hospitality & Tourism Management

Credential: Bachelors Degree
Duration: 4 Years
Credit Hours: 120
Tuition Fee: AED 825 per credit hour (see detailed fee structure here)
Class Timings: Morning and Evening
Medium of Instruction: English

HTM Program Mission

The mission of the Hospitality and Tourism Management (HTM) program is to provide students with the knowledge, skills and abilities required to serve as effective, responsible, and ethical leaders and managers in the modern hospitality and tourism industry of today–anywhere in the world. It prepares graduates for a diverse assortment of careers in the hospitality and tourism sectors and for graduate studies. The program focuses on decision-making, problem-solving, developing strong ethical values, social responsibility, and working to achieve success in culturally-diverse settings.

Program Goals

The BBA program prepares its graduates to:

  • Possess a solid background in business theory and practice.
  • Succeed in entry-level business careers, progress in current positions, or pursue advanced learning.
  • Develop the necessary skills to function effectively in a global economy.
  • Communicate effectively in any setting.
  • Make ethical and professional decisions, and practice social responsibility.
  • Adopt information technology to develop business solutions.

Program Learning Outcomes

Students who successfully complete the HTM program should:

Students after graduation students will be able to:

  • Apply appropriate business theories and practices to solve routine and unpredictable problems.
  • Adapt to professional and responsible roles, independently and collectively, to achieve intended outcomes.
  • Practice professional integrity and ethical standards in a socially responsible manner.
  • Communicate effectively, using a variety of tools and methods, as individuals and in teams in professional work-related contexts. 
  • Exhibit responsibility and autonomy in managing events.
  • Create hospitality and tourism related programs individually and in collaboration with qualified practitioners.
  • Solve scientific solutions to enterprise challenges

Degree Requirements

Degree Requirements – BBA- Hospitality and Tourism Management
Component Courses Credit Hours
General Education 11 33
Core Courses 17 51
Specialization 11 33
Elective Courses 1 3
Total Required 40 120

Study Plan

Download Study Plan
Course Number Course Name Credit Hour Prerequisite
BUS 101 Introduction to Business 3  
ENG 101 English I 3  
MTH 101 College Mathematics 3  
SOC 101 Introduction to Sociology 3  
SSS 101 Study Skills 3  
ACC 101 Accounting I 3  
BUS 102 Business Statistics 3 MTH 101
CIS 101 Computer Fundamentals 3  
ENG 102 English II 3 ENG 101
HUM 101 Critical Thinking 3  
ACC 202 Managerial Accounting 3 ACC 101
BUS 201 Business Communication 3  
BUS 202 Business Ethics 3  
ECO 201 Microeconomics 3  
RELA 201 Islamic Studies 3  
REL 201 Islamic Studies (in English) 3  
ECO 202 Macroeconomics 3  
FIN 301 Financial Management 3 ACC 101
UAE 201 UAE Studies (in English) 3  
UAE/A 201 UAE Studies 3  
HTM 201 Introduction to the Hospitality and Tourism Industry 3  
BUS 204 Innovation and Entrepreneurship 3 BUS 101,ECO 201
BUS 301 Business Research Methods 3 CIS 101,BUS 102
BUS 302 Business Law 3 ECO 201
MGT 302 Management and Organizational Behavior 3 ECO 201
MGT 303 Management Information Systems 3 CIS 101,ECO 201
MGT 304 International Management 3 ECO 201
ENV 201 Environmental Science 3  
MKT 302 Principles of Marketing 3 ECO 201
BUS 401 Business Policy and Strategy 3  
MGT 402 Operations Management 3 BUS 102
HTM 301 Introduction to Food Production 3 HTM 201
HTM 302 Financial Accounting for the
Hospitality Industry (Elective)
3 ACC 202
HTM 303 Hospitality Facilities Management (Elective) 3 MGT 402
HTM 310 Tourism Management and Development 3 HTM 201
HTM 351 Introduction to Event Management 3 MGT 302
HTM 311 Food and Beverage Management (Elective) 3  
HTM 353 Meeting and Event Management 3 MGT 302
HTM 401 Lodging Management (Elective) 3 MGT 302
HTM 410 Tour Guide Principles 3 HTM 310
HTM 350 Hospitality and Tourism Law and Ethics 3 BUS 302
HTM 352 Hospitality Human Resource Management 3 HTM 201
HTM 354 Hospitality and Tourism Marketing 3 HTM 310
HTM 495 Internship (HTM) 3  
HTM 499 Strategic Management for HTM (Capstone) 3 HTM 310,HTM 350,HTM 352

Note: The student shall select one elective subject.

Courses Description

General Courses
Computer Fundamentals • CIS 101  Prerequisite: None
This course provides students with exposure to basic personal computer operating skills and commonly used software. It includes introducing a word processor and its practical use, worksheets, databases, presentations, network and Internet programs.
English 1 • ENG 101 Prerequisite: None
This course is designed to teach undergraduate students how to read academic texts with understanding, and how to use them in a variety of disciplines. The prescribed literary rhetoric classes teach students critical reading, re-expression, summarizing and quoting, writing, synthesis, analysis and research, and the course volume includes a clear balance between articles published in periodicals and works written by well-known scholars in the fields of science, social sciences and humanities.
English 2 • ENG 102  Prerequisite :ENG 101
This course provides a basic introduction to fiction, non-fiction literature, poetry, as well as theater, which helps the student to develop his creative skills in these areas. Each literary style is independent and includes integrated works as examples with helpful advice on how to benefit from the range of technologies used. The method used here is simple and not rigid, but it is practical and positive.
Environmental science • ENV 201 Prerequisite: None
A multidisciplinary course that emphasizes the importance of the history of interest in the environment, the interaction of species (whether with each other or with their environment), air, water, soil, biological resources, population dynamics, toxicology, energy sources, land use management, and other related topics. The basic principles of science are also incorporated into the subject classes.
Critical Thinking • HUM 101 Prerequisite: None
This course examines the process of critical thinking and helps students to think more clearly, insightfully, and effectively. Relevant examples drawn from students’ experiences and contemporary situations help students develop their ability to solve problems, analyze issues, and make informed decisions in their academic, professional, and personal lives. This course includes objective readings, codified writing assignments, and ongoing discussions aimed at helping students develop language skills while at the same time enhancing complex thinking skills.
College Mathematics • MTH 101 Prerequisite: None
This course provides a sound and intuitive understanding of the basic concepts students need while pursuing their careers in business, economics, as well as the social and life sciences. It also includes a brief review of functions, graphs, algebra, equations and inequalities, exponential and logarithmic functions, linear and nonlinear equations, diagrams of conic sections, in addition to calculating the calculus with one variable, which includes: limits, derivatives, applications of derivatives as well as finite and non-integrals Some applications are limited.
Islamic Studies • REL 201 Prerequisite: None
The Islamic Studies course introduces Islam in a way that enables students to relate it to their lives and to society at large. The pillars of faith and Islam are taught to explain what Islam represents as a code of life. Explaining the culture of Islam in detail in a comparative manner with other cultures. The course begins with the fundamentals of Islam and its main teachings through a modern view that connects it to the contemporary world and its challenges. It also shows the great role of Islamic civilization on humanity. The teaching of this course aims to provide solutions to existing problems in the light of Islam.
Introduction to Sociology • SOC101 Prerequisite: None
This course is an introduction to the study of people and their interactions with each other and with their environment as well as with various social groups. The course allows students to develop their awareness of the relationships between individuals’ beliefs, attitudes, and behaviors, as well as their society and culture. Students also learn how to apply social concepts to current issues affecting individuals, modern society, and the international community.
Study Skills • SSS 101 Prerequisite: None
This course provides the student with the learning skills necessary to succeed in university studies, and it also gives the student skills that he can use in his personal and professional life. Students also learn many techniques that can be used in the areas of communication, research practices, teamwork, computers, creativity, critical thinking, presentation skills, and knowledge in general.
UAE Studies • UAE 201     Prerequisite: None
This course presents how the UAE society was founded with a focus on historical, social, economic, political, and cultural aspects.
Innovation and Entrepreneurship • BUS 204 Prerequisite: BUS 101, ECO 201
In this course, students are exposed to the main theories and research on entrepreneurship and innovation, and then experiment with applying them to a broader and contemporary context. This includes public and corporate services, emerging technologies and economies, sustainability and development, value creation and leveraging entrepreneurship and innovation. Readings, case studies, and discussions help organize the course material with a clear and fundamental link between entrepreneurship and innovation. At the end of the course, students develop a comprehensive work project.


BBA Core Courses
Accounting 1 • ACC 101  Prerequisite: None
The significance of accounting and the challenges it presents. Extensive coverage and review of major concepts followed by practical exercises.
Managerial Accounting • ACC 202 Prerequisite: ACC 101
The course will provide a study of the role of the management accountant in the preparation, analysis, and interpretation of accounting and financial data for business management purposes.
Introduction to Business • BUS 101 Prerequisite: None
This course provides first-year students with an understanding of business systems and guides them to the field of business organizations. It intends to familiarize students with the basic concepts of business and introduce them to the terms used in business processes, operations, and organizations. The course emphasizes the importance of today’s dynamic business environment, globalization, social responsibility, and forms of ownership, human dimension, essentials of marketing and financial management.
Business Statistics • BUS 102 Prerequisite: MTH 101
This course introduces students to statistical analysis and how it relates to business decision making. Students will learn how to apply statistical tools for the collection, presentation, description, analysis and interpretation of data in business contexts. Topics covered include variables, levels of measurements, basic survey design, descriptive measures, probability analysis, sampling and hypothesis testing, correlation, regression analysis, and time-series forecasting. The course includes theoretical and practical lectures.
Business Communication • BUS 201  Prerequisite: None
The primary forms of communication used in business organizations today. A variety of strategies along with some of the technologies, which support effective business communication.
Business Ethics• BUS 202 Prerequisite: None
Traditional ethical theories and how they apply to business. The course provides an understanding of how ethical issues in business arise and some strategies to control or resolve them.
Business Research Methods • BUS 301 Prerequisite: CIS 101, BUS 102
The course is designed to introduce the business research process where students learn to understand the managerial problems and formulate research questions and hypotheses. Students gain insight into choosing the right research design, construction of research instruments, sampling, both qualitative and quantitative data collection, data analysis and report presentation.
Business Law • BUS 302 Prerequisite: ECO 201
This course introduces the legal framework of business and application of laws in business world. Emphasis is placed on contracts, negotiable instruments, and how court systems operate. Students learn ways to apply ethical issues and laws covered to selected business decision-making situations.
Business Policy and Strategy • BUS 401 Prerequisite: None
The course offers the most recent theories and current practices in strategic management. The development and implementation of corporate strategies as well as functional strategies in various areas of business activity such as finance, sourcing, production, human resource management, marketing, and international business.
Microeconomics • ECO 201 Prerequisite: None
An introduction to the analysis of the principles and problems at the microeconomic level. This course elaborates on the theories of demand and supply along with the various types of elasticity. It discusses the costs of production and the profit maximization for an individual firm under varying degrees of competition, pricing, and the deployment of resources.
Macroeconomics • ECO 202 Prerequisite: None
Students will gain an understanding of the analysis of principles and problems at the macroeconomic level. The course examines the public and private sectors, national income, unemployment, inflation, income distribution, and fiscal and monetary policies as they relate to the economy.
Financial Management •FIN 301  Prerequisite: ACC 101
The course gives an understanding and perspective on the financial management functions in an organization. It provides the ability to use tools like financial statement analysis, financial planning and working capital management. It enhances long-term investment decisions through the use of valuation principles and equips students with the ability and confidence to tackle common financial problems in practice.
Principles of Marketing • MKT 302 Prerequisite: ECO 201
This course describes the relationship between the firm and its customers, market opportunities and customer value. It analyzes the marketing environment and ways to manage marketing information. It helps the students to explain product, product life cycle, and customer-driven marketing strategy, product decisions, pricing strategies, distribution channels and promotion mix.
Management and Organizational Behavior • MGT 302 Prerequisite: ECO 201
This course provides an overview of the major functions of management like planning, organizing, staffing, leading, and controlling. It also provides a balanced coverage of all the key elements comprising the discipline of Organizational Behavior in a style that students will find both informative and interesting. Students will learn about the relation between structure and culture; leadership, motivation, teamwork, and communication.
Management Information Systems • MGT 303 Prerequisite: CIS 101, ECO 201
The course provides an overview of Management Information Systems (MIS) in business. It provides students with the concepts and importance of MIS in creating and managing successful, competitive firms in today’s environment. In addition, this course  exlpains the key concepts related to software, database systems, and systems development and  e-Business systems and discusses business problems using information systems and information technology, along with enterprise business systems. Finally, this course compares how organizations, management, and technology are brought together to form networked enterprises and decision support systems.
International Management • MGT 304 Prerequisite: ECO 201
The activities of globalizing companies, including resource development, overseas operations and management, international management styles, and global strategies.  There is strong emphasis on theoretical analysis, with particular focus given to in-depth case study analyses of international strategies.
Operations Management •MGT 402 Prerequisite: BUS 102
This course Introduces students to the dynamic field of Operations Management: converting inputs into outputs through established processes. This course focuses on the strategic decisions that operations managers have to make along with concepts of distribution, project management, quality assurance, and lean manufacturing. Students engage in several practical exercises to enhance skills related to operational planning and execution.


Specialization Courses
Introduction to the Hospitality and Tourism Industry • HTM 201 Prerequisite: none
This course focuses on hospitality operations while offering a broad, comprehensive foundation of current knowledge about the world’s largest industry. Topics include; the hospitality industry and tourism; lodging; restaurants, managed services, and beverages; recreation, theme parks, clubs, and gaming entertainment and assemblies and event management.
Introduction to Food Production (with Lab) • HTM 301 Prerequisite: HTM 201
This course introduces the contemporary introduction to cooking and food preparation. This course explores the preparation of fresh ingredients and provides information on other relevant topics, such as food history and food science, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish, and vegetable cookery. Students will learn through laboratory-related activities.
Financial Accounting for the Hospitality Industry • HTM 302 (Elective) Prerequisite: ACC 202
This course focuses on financial accounting in the hospitality industry. Students will learn how to apply financial accounting concepts to hospitality businesses. Topics will include; branches of accounting, the accounting cycle, financial statements, merchandising, cash control, payroll, receivables, assets, and forms of business organization. Computer software is used to illustrate concepts and provide hands-on experience.
Hospitality Facilities Management • HTM 303 (Elective) Prerequisite: MGT 402
This course focuses on operations of hospitality facilities, including operating costs, characteristics of major building systems, and the role and responsibilities of staff and managers and how to work effectively with maintenance department. Topics include: hospitality facilities, specific facility systems, and lodging design.
Tourism Management and Development • HTM 310 Prerequisite: HTM 201
This course explores the major concepts in tourism, what makes tourism possible, and how tourism can become an important factor in the wealth of any nation. Students will learn the evolution and future development of tourism, in addition to the challenges facing tourism managers in this changing environment. Topics will include; tourism today, future of tourism, demand for tourism, transporting the tourism, accommodation and hospitality services, governments and tourism and managing tourism industry.
Food and Beverage Management • HTM 311  (Elective) Prerequisite: None
This course focuses on the functions of food and beverage management and managing quality. Students will learn the role of food and beverage management in the context of overall catering operations. Topics include: fast food and popular catering, hotels and quality restaurants, and functional, industrial, welfare catering and contemporary environmental concerns, such as sourcing, sustainability, and responsible farming. Students will use industry standard software solutions for foodservice operations in this course.
Hospitality and Tourism Law and Ethics • HTM 350  Prerequisite: BUS 302
This course introduces students to the laws, ethics and regulations that govern businesses and management decisions in the hospitality industry.  Students will understand how contracts are made and how hospitality businesses can be effectively managed, taking into consideration the guest’s legal rights. Topics covered in this course include; contracts, operations, property management, employee management, insurance, product liability, safety and security.
Introduction to Event Management • HTM 351 Prerequisite: MGT 302
This course provides students with an introductory perspective on the nature of events management. Students will learn the necessary skills and professional knowledge needed to succeed in the event industry. Topics will include sports, music, the arts, corporate events, tourism, and other activities found in the public and private sectors.
Hospitality Human Resource Management • HTM 352 Prerequisite: HTM 201
This course provides students with the systematic approach to human resource management in the hospitality industry. Students will discuss and analyze contemporary issues related to human resources in the field of hospitality businesses, in addition to related laws, regulations and policies affecting the workforce in the hospitality industry.
Meeting and Event Management • HTM 353 Prerequisite: MGT 302
This course presents the elements of business event management and the tools needed to plan, develop, organize, and implement planning meetings and events. Students will develop the skills needed for effective event management. Topics will include: organizers and sponsors of meetings, events, expositions, and conventions, Destination Marketing Organizations, Destination Management Companies, service contractors and international events.
Hospitality and Tourism Marketing • HTM 354 Prerequisite: HTM 310
This course will introduce to some fundamental principles of marketing and it reviews some of the definitions, which clarifies precisely what we mean by ‘marketing’. It also describes the macro- and micro- environments in which hospitality and tourism companies operate, the special attributes of services and ‘hospitality marketing mix’.
Lodging Management • HTM 401  (Elective)  Prerequisite: MGT 302
This course explores how the lodging industry and hotels within the industry operate. It covers both small and large hotels and addresses each department, including the front office, sales and marketing, housekeeping, maintenance, and revenue optimization. Students will learn how to manage a hotel front office and better understand the complexity of the entire property.
Tour Guide Principles • HTM 410 Prerequisite: HTM 310
This course aims to equip students in hospitality and tourism management with the necessary knowledge and skills to make the experiences of their guests a memorable one. Students will learn the economy, religion, culture and the geography of the UAE. In addition, students will learn how to develop their interpersonal skills as well as the guiding techniques to get their license of tourism and hospitality.
Internship • HTM 495 Prerequisite: None
This course offers students the chance to gain first-hand experience in an actual hospitality workplace. The internship work experience will normally be conducted in one of the R Hotel properties as listed in the Internship Agreement. It also provides students with the opportunity to apply their academic knowledge to practical work situations. It introduces and exposes students to the differences between obligations and responsibilities in their personal lives and those found in the working world.
Strategic Management for Hospitality and Tourism • HTM 499 Prerequisite: HTM 310, HTM 350, HTM 352
This is a capstone course. Students will be equipped with the skills needed to analyze, develop, implement and evaluate hospitality and tourism strategic activities to senior management. Students will explore concepts, approaches, tools, models, and techniques used to develop effective strategic plans. Topics include: understanding strategy, strategic management in the hospitality and tourism sector, internal and external analysis, strategy context and content, strategy formulation, implementation and evaluation.


Program Outcome

After completing the program, the student is expected to be able to:

  • Communicate effectively through writing, speaking and using technology.
  • Apply hospitality and tourism theories and practices appropriate to the business environment.
  • practice ethical behavior in the field of hospitality and tourism management
  • Successfully uses hospitality and tourism management skills in a business environment
  • Think critically of solving problems of hospitality and tourism management

Career Opportunities

Hospitality and Tourism Management graduates can expect to find employment in many of the occupations listed below:

  • Catering Director
  • Communications Director
  • Concierge
  • Cruise Director
  • Events Manager
  • Facility Manager
  • Food and Beverage Manager
  • Front Desk Manager
  • Guest Relations Manager
  • Hotel Auditor
  • Hotel General Manager
  • Housekeeping Supervisor
  • Maintenance Manager
  • Public Relations Manager
  • Purchasing Manager
  • Reservations Specialist
  • Resort Manager
  • Rooms Executive
  • Sales Director
  • Tourism Director
  • Travel Agency Manager
  • Travel Agency Manager
  • Travel Guide

Program Tuition Fee

Application⬧Admission⬧Registration Fees ( Undergraduate Programs )
Admission Fee  AED 1,500 One-time fee submitted with application, non-refundable
Admission Fee 

(International Students) 

AED 3,000 One-time fee submitted with application, non-refundable
Registration Fee (Regular Semester) AED 500 Per Semester, non-refundable
Registration Fee  (Summer) AED 300 Per Session, non-refundable
Tuition Fees
Dental Surgery AED 2,000 Per credit hour
Pharmacy AED 1,500 Per credit hour
BBA (FIN, HRM, MIS, MKT) AED 908 Per credit hour
Hospitality and Tourism Management AED 825 Per credit hour
B.Law and HRM (Arabic) AED 935 Per credit hour
Public Relations and Advertising AED 908 Per credit hour
Other Fees
Student Activity Fee (Regular Semester) AED 250 Per Semester
Student Activity Fee (Summer) AED 100 Per Session
Credit Transfer Fee AED 300  
Late Registration Fee AED 200 Per Course
Add and drop processing fee AED 30  
Re-test Fee (test1 , test2, midterm exam)(Undergraduate) AED 300  
Supplementary Exam Fee (final exam)(Undergraduate) AED 1000  
Computer Lab and Internet Fee (Pharmacy and Dental Surgery) AED 650 When registering in the Computer Course
Laboratory and Clinic Fee (Dental Surgery) AED 4,000

AED 6,000

1st – 3rd years 

Every Semester

4th – 5th years

Productive Lab Fee (Dental Surgery) AED 3,000 4th – 5th years
Training Fee AED 4,000 Year 5

Summer I and Summer II

Laboratory and Clinic Fee (Pharmacy) AED 2,600 Every Semester
Tutorial Fees (Pharmacy) AED 550 Student per Course (3rd and 4th Year). There are 3 courses in 3rd year and 1 course in 4th year
Training Fees (Pharmacy) for Community Pharmacy Training AED 500 Student per Course (4th Year) There are 2 courses in 4th year
Training Fees (Pharmacy) for Training in Hospital AED 500 Student per Course (4th Year) There are 2 courses in 4th year
Training Fees (Pharmacy) for Pharmaceutical Technology (Julphar) AED 1,500 Student per Course (4th Year) There is 1 courses in 4th year
Visa Deposit AED 5,000 Refundable at the time of visa cancellation and after completing one year of study at CUCA
Visa Processing Fee AED 2,000  
Add/Drop Processing Fee AED 30 For each request form
Re-Test Fee  AED 300  
Incomplete Exam Fee  AED 1,000  
Graduation Fee AED 1,250  
Transcript Fee AED 75  
ID Replacement Fee AED 50  
Diploma Replacement Fee AED 500  
Change of Major Fee AED 500  
Grade Appeal Fee AED 200  
Intensive English Program ⬧ Consists of 3 Levels
Level 1 AED 5,500 Duration is one semester (180 study hours)
Level 2 AED 4,400 Duration is one semester (135 study hours)
Level 3 AED 3,850 Duration is one semester (90 study hours)


* CUCA may charge fees for additional services and facilities as required and may increase fees at any time without prior notice.

** The mentioned fees do not include (5% VAT)

Faculty Profiles

Name: Dr Syed Ahmad Rizwan

Academic Position: Assistant Professor



College of Business / HTM


PhD title “Islamic Culture as a Tourism Product a Case Study of Lucknow”

Professional Experience:

18 years 07 months teaching Post Graduate and Graduate courses in Tourism, Hospitality, Events and General Management along with corporate training.

Industry experience with Airlines, Holiday Company, Travel Agency, CRS GDS and a long stint with CTRD a world renowned Research Centre --- The Initial Production House of Tourism Recreation Research now a Taylor and Francis Journal in Tourism.

As a trainer trained new and veteran professionals in the field of guiding, customer services, cab drivers, heritage walkers, airport handling staff and MAAS staff. Trained the India’s first international tourist helpline staff who kick started the helpline. Trained Sharjah Airport Staff for the start of Air Arabia operation in customer services and airport operations. Designed the first ever Sharjah Tourist Guide License training programme.

Teaching Areas:

Tourism Management, Event Management, Hospitality Management , General Management alongwith CRS/ GDS  courses in Galileo and Amadeus .

Research Areas:

Green Tourism, Aviation, Digital Experience, Corporate Social Responsibility in Hospitality and Tourism, Culture and Heritage, Pilgrimages.



Conference Presentation:

Name: Dr. Varinder Singh Rana

Academic Position: Department Chair & Professor

Contact Details:




Hospitality and Tourism Management


  • PhD in Hospitality from Amity University, Noida, Uttar Pradesh (India)
  • M.Sc. Hotel Management & Catering Technology from St. Peters University, Chennai (India)
  • Bachelor of Hotel Management from Bangalore University, Bangalore (India)

Professional Experience:

  • August 10, 2020 to August 10, 2021: Dean & Professor, School of Hotel Management, Airlines and Tourism, CT University, Ludhiana, Punjab, India
  • March 18th 2015 to August 8th, 2020: Deputy Dean & Associate Professor, Faculty of Hospitality, GNA University, Punjab, India
  • July 21, 2008 to March 3, 2015: Assistant Professor and HOD, School of Hotel Management, Lovely Professional University, Punjab India
  • November 2, 2005 to June 30, 2008: General Manager, Hotel Platinum, Phagwara, Punjab, India
  • December 17, 2003 to October 6, 2005: Sous Chef and Assistant Manager, MR Consultants, India
  • April 21, 2001 to December 2003: Chef de Partie, Hotel Unite, Punjab, India

Teaching Areas:

  • Food Production
  • Food and Beverage Management
  • Hospitality and Tourism Management
  • Event Management
  • Hospitality and Tourism Ethics
  • Hospitality and Tourism Marketing
  • Hospitality Human Resource Management
  • Hospitality Facilities Management
  • Lodging Management

Research Areas:

  • Hospitality Marketing
  • Food Tourism
  • Hospitality Education
  • Food and Beverage Management
  • Rural Tourism
  • Kitchen Operations and Management
  • Hospitality Human Resources Management


Indian Tourism and Hospitality Congress

Lifetime member reference ID No. ITC/LFM/222

Indian Culinary Forum, Membership   No. 354

Chefs Association of Five Rivers,

Lifetime Member No 007 and General Secretary

Chefs Association of Garhwal (Honorary Membership)

Young Chefs Association of India (Executive Member)

Allied Member of Indian Food tourism Organisation

Editorial Board Member of Universe International Journal of Interdisciplinary Research 

Editor Board Member in the International Journal of Transformation in Tourism & Hospitality Management and Cultural Heritage

Conference Presentations:

  • “Perspectives of Educators and Industry Managers with Regards to Employability of Hotel Management graduates of Punjab (India)” at 5th International Conference on Advanced Technologies & Innovations in Tourism & Hospitality Industry (ATITHI 2019) at Subharti University, Meerut on December 7th and 8th, 2019
  • “A Study of Gap Assessment Between Hotel Industry and Academia Interface with reference to Punjab” presented at International Conference on Sustainable Goals and Management Practices in Tourism and Hospitality at Lovely Professional University, Phagwara on November 1st and 2nd 2019
  • “The Difference between the Perception and Expectations of the Hotel Management Students with reference to benefits and challenges during Internship” presented at International Conference on Sustainable Goals and Management Practices in Tourism and Hospitality at Lovely Professional University, Phagwara on November 1st and 2nd 2019
  • “Assessing the Important Employability Competencies needed by Hotel Management Graduates: Industry Managers Perspectives” by International Association of Research and Developments in Engineering and Technology held at Chennai on August 18th, 2019
  • “Culinary Tourism: Issues  &  Prospects  in  Doaba  Region  of  Punjab”  at  National  Conference  on Emerging Trends in Hospitality, Tourism and Event Sectors at Auro University, Gujarat on December 28-29, 2018
  • “Challenges and Prospects of Food Tourism” at National Seminar on Gastronomia Culinaria at SOHTM, University of Jammu on September 13th to September 15th 2017
  • “Variety Seeking Tendency & Food Tourism: A study of Amritsar City (Punjab)” at 4th International Hospitality and Tourism Conference on Innovative Trends in Hospitality & Tourism at PCTE on March 10th, 2017
  • “Problems and Competitive Challenges of Food Tourism in Patiala (Punjab)” at 6th HOSTOCON, National Conference on Tourism for All: Augmenting Curricular aspects of Tourism and Hospitality Education at UIHTM, Panjab University on Feb 27th and 28th 2016
  • “Challenges and Prospects of Food Tourism in Punjab- A case of Jalandhar City” at 6th HOSTOCON, National Conference on Tourism for All: Augmenting Curricular aspects of Tourism and Hospitality Education at UIHTM, Panjab University on Feb 27th and 28th 2016
  • ” Challenges and Prospects of Food Tourism: A study of Doaba Region of Punjab” at ICOHOST 2016, GNA University, Phagwara on November 12th, 2016
  • “Food as a component for Tourist  Attraction: A Study of Patiala City, Punjab at  International Conference on Advances in Tourism, Hospitality & Aviation: Globalviz-a-viz  Indian Perspective: vision: 2020 at Amity University, Noida on September 2nd & 3rd September 2016
  • “Food as Tourist Attraction: A study of Amritsar” at International Conference on Hospitality and Tourism IHOST 2016 at GD Goenka University, Gurgaon on 13th April, 2016
  • “Food as Destination Attraction- A study of Jalandhar City (Punjab)” at International Conference on Prospects and Competitive Challenges in Global Hospitality & Tourism Industry at Lovely Professional University on April 1st and 2nd, 2016
  • “Socio-Economic benefits of Tourism: A study of Aurangabad City, Maharashtra” at 4th Hostocon 2014 at Panjab University, Chandigarh on 8th and 9th February 2014
  • “The Talent Management Practices in Hospitality Industry: Operational implications and strategic actions: A study of Hotels in Chandigarh” in Tourism and Hospitality: Modern State, Problems and Perspectives at Graphic Era University, Dehradun on 11th & 12th May 2013


  • “Food as component for tourist attraction”, International Journal of Research, Vol 5, No 4 (2018) Impact Factor541
  • “Potential of Food Tourism in Punjab: A study of Amritsar, Jalandhar and Patiala”, Eurasian Journal of Analytical Chemistry, 1306-3057 impact factor 0.87 SJR
  • “The Difference between the perception and Expectations of the Hotel Management Students with reference to Benefits and Challenges during Internship”, International Journal of Psychosocial Rehabilitation 1475-7192 impact factor12
  • “Food as an Element in promoting Punjab as a Tourist Destination”, TEST Engineering and Management, 0193-4120 Jan- Feb 2020 Q4 0.1 SJR
  • “Potential of Food Tourism in three major cities of Punjab, International Journal of Research and Analytical Reviews, 2348-6269 Vol-5 issue 4 December 2018 impact factor215
  • “Variety seeking tendency and food tourism: A study of Amritsar City (Punjab)”, PCTE Journal of Hospitality Management, 2394-5052 impact factor: 2.13
  • “Food preferences of the students in GNA University”, International Journal of research and analytical reviews, 2348-1269 impact factor215
  • “Assessing the skills required by hospitality management graduates from the viewpoints of educators in Punjab”, International Journal of recent technology and engineering, 2277-3878 Q4 0.11 SJR
  • “Punjabi food regional dishes and its scope in promotion of culinary tourism”, our heritage, 0474- 9030 impact factor 2.16
  • “Popularity of online food ordering and delivery services-a comparative study between Zomato, Swiggy and Uber eats in Ludhiana”, International Journal of management, technology and engineering, 2249-7455 impact factor 6.3
  • “A study on considerations in hospitality industry”, International Journal of research, 2231-6124 impact factor 3.451
  • “Consumption pattern for ready to eat food items in Phagwara city of Punjab”, International journal of innovative technology and exploring engineering, 2278-3075 pg 483-486 Q4 0.102 SJR
  • “Evaluating the  Importance  of  Industrial  training  as  a  part  of  hotel  management  curricula: Perceptions by educators of Punjab”, Think India, 0971-1260,pg: 3018-3023 impact factor 5.9
  • “Food image of Jammu & Kashmir UT:Viewpoint of inbound tourists”, International journal of advanced science and technology, 2005-4238 pg 1019-1026 Q4 0.41 SJR
  • “Career perception of hotel management students before and after internship”, Studies place in Indian names, Vol. 40 issue 60/page no 890-900 impact factor 5.30
  • “Local food and destination attraction: A case study of commercial food establishments in Jammu & Kashmir UT”, International journal of tourism anthropology SJR108
  • “Major attributes affecting guest satisfaction in eating out places in India”, Studies place in Indian names, Vol. 40 Issue 50/page no, 1757-1765 impact factor 5.30
  • “Gap assessment of hotel industry and academia interface with reference to the state of Punjab”, International journal of advanced science and technology Vol. 29 No. 9s (2020), pg 741-647 SJR 0.41

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