1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
Welcome to our Department, where we take pride in offering an accredited Bachelor of Hotel Management (BHM) degree. This programme is meticulously designed to provide students with a well-rounded education that combines a solid foundation in business studies with specialized hospitality management courses. What sets our programme apart is the flexibility it offers through a choice of interdisciplinary elective emphases, allowing students to tailor their education to their unique interests and career goals.At our Department, we believe in preparing our students for the challenges of the modern world. Our curriculum introduces innovative concepts and contemporary practices that are vital for success in the dynamic and multicultural hospitality and tourism industry. Our goal is to provide you with the knowledge and skills necessary to excel in this diverse and ever-evolving field.
One of the key strengths of our programme is its commitment to aligning students' learning experiences with regional, national, and global competencies. We have established strong partnerships with international academic institutions, enabling credit transfer systems that offer you the opportunity to gain a global perspective. Additionally, our programme emphasizes community outreach activities, ensuring that you don't just learn in the classroom but also have the chance to apply your knowledge in real-world settings. The programme has fostered strong connections with employers across all sectors of the hospitality industry.
This network translates into a wide array of employment opportunities for our graduates. We maintain close relationships with industry leaders, which is supported by our in-house training and placement cell. This means that, upon graduation, you'll be well-prepared to step into rewarding careers. Many of our alumni have already reached mid and upper management positions in the industry, a testament to the quality of education we provide.
With over 30 years of academic excellence, our programme continues to lead the way as the pioneering institution for hotel education in the region. A key factor in our enduring success is our sustainable partnerships with international universities. These collaborations not only enhance your academic journey but also provide a platform for the exchange of knowledge and collaborative research. This contributes to the ongoing development and innovation in the hotel and hospitality industries.
Our Bachelor of Hotel Management (BHM) programme is a testament to our unwavering commitment to excellence in hospitality education. Our comprehensive curriculum, industry connections, and global perspective make it a valuable stepping stone for students pursuing careers in this dynamic field. With our rich history and commitment to innovation, our programme continues to lead in shaping the future of hotel and hospitality communities, both regionally and globally. Join us to embark on a rewarding educational journey and a successful career in the world of hospitality.
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
Selection process results will be available on https://espro.christuniversity.in/Application/ according to the important dates section. Selected candidates will receive an E-Offer of admission that will be valid up to the date mentioned in the Offer of admission.
All selected candidates must note that admission is provisional and subject to University rules.
Selected candidates must download the offer of admission on the ‘Application Status’ link on the University website.
To process admission
All original marks cards and one set of photocopies must be submitted for verification at the time of admission as mentioned below
All mandatory documents must be submitted for verification during the admission process.
An undertaking for pending original documents unavailable currently [applicable only for candidates writing/passing their exam in March – June - 2024], must be submitted to the Office of Admissions. These documents must be submitted on or before 30 August 2024.
The date of commencement of the academic Year 2024 will be intimated during the admission process.
Please Note:
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
Applicants may apply for the programme from 8th December 2023. Applications will be available online on the University website www.christuniversity.in till the date applications officially close.
Applications for each programme will close approximately a week before the scheduled selection process.
All applicants must visit the page: https://appstat.christuniversity.in and register by entering NAME (as printed on Class 10 Marks Card), EMAIL-ID and set a password. (The email id and mobile number provided will be used for sending confirmation and application status-update messages). An applicant can apply for as many programmes using the same ID as long as the prescribed eligibility criteria for the specific programme is fulfilled.
Applicants must have the following documents before filling the application online:
Important
Candidates falling under any of these categories (PIO / OCI / SAARC / AFRICA / ASEAN / OTHER FOREIGN NATIONALS) must send the required supporting documents (Copy of Passport, Copy of PIO / OCI card whichever is applicable and Copy of Class 10 & Class 11/12 Marks card) in an A4 size Envelope ONLY through Registered Post / Courier to The Co-ordinator, Office of International Affairs, CHRIST (Deemed to be University), Hosur Road, Bengaluru - 560 029, Karnataka, India, Phone: +91 80 4012 9439.
Office of Admissions will communicate with the applicant only through university website www.christuniversity.in under the link “Application Status” or click the link: https://app.christuniversity.in
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
Candidates falling under any of the below mentioned categories must apply under the International Student Category:
International students coming from Non-English speaking countries should:
Candidates without the above pre-qualifications will have to enroll either for
Note: The International Student category fee structure is binding for the full duration of the programme and cannot be transferred /changed in between.
Candidates from the above listed categories having pursued Indian Educational qualification and who may have applied under the Indian States Category will have to pay the International Student Category Fee. The decision of the Admission committee is final.
Candidates seeking admission through International Student category (Foreign Nationals/PIO/OCI) will have a separate application process, with the following options to apply for any programme at Christ University.
Email ID for any clarifications: isc.admission@christuniversity.in
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
Students are welcome to apply under the Non Resident Indian category for the programmes offered by the University
Students who fall under any of the following classifications can apply under NRI Student category and be liable to pay the fees applicable to the category for the entire duration of the programme
1. NRI defined under the Indian Income Tax Law
2. Either of the parents is outside India (except Nepal) on Work Permit / Resident Permit.
3. Indian citizen financed by any Institution / agency outside India, even if parents are Residents of India.
4. Indian Citizen who has pursued studies for qualifying examination in any foreign / Indian syllabus outside India..
5. NRI fee is applicable for the full duration of the programme for candidates who;
5.1. Have pursued and completed their last qualifying exam from outside India.
5.2. Are NRI and candidates who have applied under NRI category
Admission to all programmes is based on academic achievement and CHRIST (Deemed to be University) Selection Process. Candidates should submit the final results of class 12 on or before August 30th of the admission year.
Applicants must read through the Selection process, Fee Structure and other details under the preferred programme given on our website before proceeding with the application process.
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
Bangalore Central Campus
The Office of Admissions,
CHRIST (Deemed to be University), Hosur Road,
Bengaluru - 560 029, Karnataka, INDIA
Ph. No: +91 92430 80800
Ph. No: +91 80 4012 9400
Email IDs
Indian candidates: admissions@christuniversity.in
NRI candidates: nri.admission@christuniversity.in
International: isc.admission@christuniversity.in
|
Bangalore Bannerghatta Road Campus
CHRIST (Deemed to be University) Hulimavu, Bannerghatta Road, Bengaluru - 560 076, Karnataka, INDIA Ph. No: 080 4655 1306
Email: admissions.bgr@christuniversity.in |
Bangalore Kengeri Campus
CHRIST (Deemed to be University)
Kanmanike, Kumbalgodu, Mysore Road, Bengaluru - 560 074, Karnataka, INDIA
|
Bangalore Yeshwanthpur Campus
CHRIST (Deemed to be University)
Nagasandra, Near Tumkur Road,
Bengaluru 560 073, Karnataka, INDIA |
Delhi NCR Campus
CHRIST (Deemed to be University),
Mariam Nagar, Meerut Road,
Delhi NCR Ghaziabad - 201003
Ph. No: 1800-123-3212
|
Pune Lavasa Campus
CHRIST (Deemed to be University),
Christ University Road, 30 Valor Court,
PO Dasve Lavasa, Mulshi, Pune - 412112, Maharashtra
Ph. No : 1800-123-2009,
Email: admission.lavasa@christuniversity.in |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
Students pursuing International curriculum must note that eligibility is according to AIU stipulations:
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
BCOM (H)/BCOM (SF) /BBA F&A/BCOM P/BCOM IF/BCOM FA/BHM | |
Fundamental Accounting | 20 |
Mathematics | 20 |
Data Analysis & Interpretation | 20 |
Reasoning | 20 |
General Knowledge | 20 |
English | 20 |
TOTAL MARKS 120 |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
Year
|
# Karnataka
|
Other Indian States
|
NRI
|
SAARC / AFRICA / PIO / OCI / ASEAN
|
Other Foreign Nationals
|
Time of Payment
|
1
|
177,000 INR
|
197,000 INR
|
307,000 INR
|
4,400 USD
|
5,000 USD
|
Within seven days of declaration of the Selection Process Result
|
2
|
177,000 INR
|
197,000 INR
|
307,000 INR
|
4,400 USD
|
5,000 USD
|
On or before March 15, 2025
|
3 | 187,000 INR | 207,000 INR | 317,000 INR | 4,500 USD | 5,100 USD | On or before March 15, 2026 |
4 | 230,000 INR | 250,000 INR | 390,000 INR | 6,000 USD | 7,000 USD | On or before March 15, 2027 |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
PO1 | Social Responsibility and Ethical Sensitivity. |
PO2 | Functional Knowledge and Application |
PO3 | Communication |
PO4 | Lifelong learning |
PO5 | Design Thinking |
PEO1 | Graduates possessing subject knowledge, analytical ability and skills to manage business. |
PEO2 | Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment. |
PEO3 | Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. |
1.PLG1 -Social Responsibility and Ethical Sensitivity (UG)
Our students will be aware of and sensitive to social and ethical issues in the world |
|
PLO 1.1 | Evaluate initiatives to address social issues |
PLO 1.2 |
Assess business actions from ethical perspectives |
2. PLG2 -Functional Knowledge and Application (UG)
Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective |
|
PLO 2.1 | Analyse concepts/theories of management |
PLO 2.2 | Interpret business decisions with cross functional lens |
3. PLG3 - Communication (UG)
Our students will be able to communicate in a professional manner |
|
PLO 3.1 | Develop professional presentation |
PLO 3.2 |
Develop business documents demonstrating effective written skills |
4. PLG 4 -Lifelong-learning (UG – Bachelor of Hotel Management) |
|
PLO4.1 | Discuss sustainable industry practices |
PLO4.2 | Explore entrepreneurial opportunities in the hospitality industry |
5. PLG 5 - Design Thinking (UG - Bachelor of Hotel Management) |
|
PLO5.1 | Discuss customization opportunities |
PLO5.2 | Discuss standard operating procedures to meet customer requirements |
Process |
Particulars |
Date |
Mode |
Entrance Test (ET) |
CHRIST (Deemed to be University) Entrance Test Refer Entrance Test Details page for more information |
As per E Admit Card |
Online |
Micro Presentation (MP) & Personal Interview (PI) |
MP – Candidate should be able to talk for 90seconds on a topic given by the panel. Duration: 10 minutes |
As per E Admit Card |
Online |
Academic Performance |
Scanned copies of the class 10, class 11/12 marks card should be uploaded while filling the application. * If class 12 marks are not available at the time of applying, then marks of any test conducted during class 11 can be uploaded. The office of admissions will verify the scorecards. *Applications with no scorecards or not clear scanned copies will be rejected and termed as Not Eligible |
||
E-Admit card will be generated as per the important dates mentioned in the website |
Important Instructions
|
Dharmaram College Post, Hosur Road, Bengaluru - 560029,
Karnataka, India
Tel: +91 804012 9100 / 9600
Fax: 40129000
Email: mail@christuniversity.in
Web: http://www. christuniversity.in
EXCELLENCE AND SERVICE
CHRIST (Deemed to be University) is a nurturing ground for an individual's holistic development to make effective contribution to the society in a dynamic environment.