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 |
The professional BHM course at CHRIST (Deemed to be University) aims at developing young talent for the hotel industry and build in them other strengths such that they are able to venture into allied fields too. The training programme focuses on imbibing technical knowledge and skills in hotel operations. The aim of this course is to provide “a cut above the rest” man-power to the ever growing demands of the hotel and tourism industry. The interactive method of teaching at CHRIST (Deemed to be University) is to bring about attitudinal changes to future professionals of the industry. The Department of Hotel Management, CHRIST (Deemed to be University) is to bring about attitudinal changes to future professionals of the industry. The Department of Hotel Management, CHRIST (Deemed to be University) has always been committed to its academic excellence, professional competency and has been providing quality manpower to the hospitality and service industry since 1991.
The infrastructural capabilities of the department can support 4-year programme with class strength of 60 students. Equal importance is given both to practical and theoretical methods of learning. While theory is taught through classroom lectures, discussions, presentations and demonstration, the vestibule laboratories help in teaching core subjects like Front Office, Food and Beverage Production, Food and Beverage Service and Housekeeping to provide first hand practical training. Apart from the syllabus, the college emphasises on Value Addition Programmes like Current Affairs, Holistic Education, certificate courses, Placement Training Programmes, which include training students in group discussions, facing interviews and so on.
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://app.christuniversity.in 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 - 2023], must be submitted to the Office of Admissions. These documents must be submitted on or before 30 August 2023.
The date of commencement of the academic Year 2023 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 January 2023 when applications will be available online on the University website 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
|
140,000 INR
|
170,000 INR
|
220,000 INR
|
3,500 USD
|
4,000 USD
|
Within seven days of declaration of the Selection Process Result
|
2
|
140,000 INR
|
170,000 INR
|
220,000 INR
|
3,500 USD
|
4,000 USD
|
On or before March 15, 2024
|
3 | 150,000 INR | 185,000 INR | 240,000 INR | 4,000 USD | 4,500 USD | On or before March 15, 2025 |
4 | 150,000 INR | 185,000 INR | 240,000 INR | 4,000 USD | 4,500 USD | On or before March 15, 2026 |
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.