BBA in Travel and Tourism 

at SIITAM, Rushikonda, Visakhapatnam

Generally, BSc Food Science and Nutrition include subjects like Human Physiology, Principles of Nutrition, Fundamentals of Food Preparation Practical, Food Microbiology, Dairy Technology etc. The syllabus might include practical / research work as well  as require students to do an apprenticeship/ internship in the last semester.

Sun International Institute of Tourism and Management, Rushikonda is a reputed institute for BHM, PG Diploma, MBA/PGDM, After 10th Diploma, B.Sc, BBA Courses. Students can opt for these programs to pursue their career in Hospitality & Travel, Business & Management Studies, Science. The Institute has trained and experienced faculty members who deliver these programs. Sun International Institute of Tourism and Management, Rushikonda has a review rating of 4.02 on the basis of Shiksha reviews by students. In addition to this, it has been rated 4.58 on Campus Life, 3.75 on Placements, 4.17 on Faculty and 4.17 on Infrastructure.

Sun International Institute of Tourism and Management, Rushikonda have rating of 4.17 for the faculty by students. It represents that Institute has decent, qualified and experienced faculty members.

Yes, definitely have a good future if you take Bachelor Degree in Business Management. 

Business Management program makes you learn the essential skills and knowledge of business functions to better understand how organizations operate. Also, helps you to broaden your business acumen through subjects in Finance, Law, Economics, Operations, and Marketing/Communications, among other areas.

Hope this helps!!!

The Food and Beverage Director and General Manager of a premier international hotel chain hold the highest earning position in the Tourism industry. The Travel and Tourism sector is a growing one that has produced several employment prospects for both job seekers and business owners.

The Food & Beverage Director is responsible for managing all facets of the organization's food and beverage planning and service, including menu planning, costing, preparing and presenting food and beverages, and adhering to quality and safety requirements.

A hotel's general manager is in charge of planning all aspects of operations, including the front desk, dining, bar, room service, reservations, budgeting, marketing, and employees.

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