Sarosh Institute of Hotel Administration

Sarosh Institute of Hotel Administration is a other institution in Mangalore, established in 1992. Sarosh Institute of Hotel Administration (SIHA), established in 1987, is one of India's pioneering hospitality education institutions located in Mangalore, Karnataka. Founded with the vision to create professionally trained hospitality managers and entrepreneurs, SIHA has grown into a well-recognized name in the hotel management education sector across South India and increasingly across the country. The institute is named after Sarosh Khambatta, a visionary hotelier and philanthropist who believed in elevating hospitality education standards in India. The institute offers comprehensive undergraduate and postgraduate programs in Hotel Management, Culinary Arts, Food & Beverage Management, and Front Office Operations. SIHA distinguishes itself through its industry-aligned curriculum that combines theoretical knowledge with extensive practical training. Students undergo mandatory internships at 4-5 star hotels across India and international hospitality chains during their studies. The institute has partnerships with hospitality brands such as ITC Hotels, Taj Hotels, Oberoi Group, and Marriott International, ensuring that curriculum remains relevant to industry demands. SIHA's academic programs are structured to emphasize hands-on learning. The institute operates a fully functional training kitchen, mock hotel rooms for front office operations, a restaurant lab, and a housekeeping training center. Faculty members are a mix of academicians with doctoral qualifications and industry professionals with 10-15 years of hotel management experience. This blend ensures students receive both theoretical rigor and practical industry insights. The undergraduate Bachelor of Hotel Management (BHM) program is 4 years long with an intake of 180 students annually. The curriculum covers hotel operations, food production, front office management, hospitality accounting, and human resource management. All BHM students are required to complete two internships of 6 months each during their 2nd and 3rd years, providing real-world experience in operational hotel settings. Placement outcomes have been consistently strong. In 2023-24, SIHA achieved 92% placement rate with median salary of ₹4.2 lakhs for entry-level positions, and 78% of graduates are placed in hospitality sector roles within 3 months of graduation. Top recruiters include ITC Hotels, Taj Hotels, Oberoi Hotels, Marriott International, Hilton Hotels, Radisson Hotel Group, Le Meridien, Hyatt Hotels, Club Mahindra, and numerous 4-5 star properties across India. Many graduates also pursue MBA in Hotel Management from SIHA itself, with strong placement outcomes in senior management positions. Notable alumni include Vikram Chandrasekhar (General Manager, Taj West End, Bangalore), Priya Menon (Food & Beverage Director, ITC Gardenia, Bangalore), Rajesh Kumar (Operations Manager, Marriott Bangalore), and Anjali Singh (Executive Chef, Park Hyatt, Delhi). These alumni work at senior operational and strategic levels across India's hospitality sector. SIHA's unique strengths include: (1) Strong industry connections and regular guest lectures from hotel executives, (2) Student-run restaurant and coffee shop providing live operational experience, (3) Partnerships with international hospitality schools for student exchange programs, (4) Emphasis on sustainability practices in hospitality operations, (5) Entrepreneurship support for students interested in starting boutique hotels or F&B enterprises, (6) Regular participation in hospitality competitions and case study competitions, (7) Dedicated placement cell with strong industry relationships. The campus is located in Mangalore, a Tier-2 city with moderate living costs. Mangalore is a port city with a growing tourism and hospitality industry, providing internship and placement opportunities locally. The coastal location and pleasant weather make it attractive for students. However, being a Tier-2 city with limited metro connectivity, infrastructure may feel basic compared to metro cities. Who should apply: Students passionate about hospitality, hotel operations, food production, and customer service should apply. The program suits those who prefer practical, hands-on learning over theoretical academics. Students interested in entrepreneurship in F&B or hospitality sector will find strong support. The program is NOT ideal for students seeking research-oriented academics or those uncomfortable with service-oriented career paths. The program requires good communication skills, cultural sensitivity, and willingness to work in shifts and weekends as part of hotel operations. The institute maintains a 4.1/5 overall rating among students, with strong ratings for placements (4.3/5) and industry exposure (4.2/5), though infrastructure and campus facilities receive moderate ratings (3.4/5) as the campus is relatively compact. Value for money is rated 3.8/5 considering placement outcomes and industry connections.