HAINDAVI COLLEGE OF HOTEL MANAGEMENT

Haindavi College of Hotel Management, located in the heart of Hyderabad, Telangana, continues to be a premier destination for hospitality education in 2026. The college is known for its industry-aligned curriculum and strong placement track record.

For the 2026 academic session, the college offers a variety of professional courses designed to meet the demands of the global hospitality industry. The most sought-after programs include:

• BHMCT (Bachelor of Hotel Management and Catering Technology): A 3-year comprehensive degree affiliated with Osmania University focusing on core hotel operations.
• B.Sc. in Hospitality and Hotel Administration: A rigorous academic program emphasizing management and leadership.
• Diploma in Food Production: A specialized 1.5-year course for aspiring chefs and culinary experts.
• Post Graduate Diploma in Hotel Management (PGDHM): Targeted at graduates looking for a career shift into the hospitality sector.

Admission for the 2026 session is primarily based on merit and entrance examination performance. Haindavi College participates in the DOST (Degree Online Services, Telangana) portal for undergraduate admissions.

• Application Commencement: May 2026
• DOST Phase 1 Registration: June 2026
• Internal Entrance Test/Interview: July 2026
• Commencement of Classes: August 2026

Candidates must have passed 10+2 (Intermediate) from a recognized board with a minimum of 50% marks to be eligible for the degree programs.

Note: Check exact dates on the official exam and college websites.

Note: These are approximate figures based on past trends, not official cutoffs. Check the latest official counselling cutoff before applying.

The 2026 cutoff for Haindavi College varies by course. For the BHMCT program through the DOST portal, the expected closing ranks/percentages are:

Note: Direct admissions under the Management Quota do not strictly follow these cutoffs but require a minimum pass percentage.

Note: Placement figures are indicative and not taken from the official placement report of the college. Please confirm with the college.

The 2025 placement season saw a significant surge in international and domestic offers. Hyderabad's booming tourism sector has played a crucial role.

• Highest Package: INR 6.5 LPA (International Placement)
• Average Package: INR 3.2 LPA
• Top Recruiters: Taj Group, Marriott International, Novotel (HICC), ITC Hotels, Radisson, and The Park.
• Sectors: 70% in Core Hotels, 15% in Cruise Lines, 10% in Quick Service Restaurants (QSRs), and 5% in Airlines.

The college supports students through various financial aid programs:

• Telangana State Post-Matric Scholarship: Available for SC/ST/BC students through the ePass portal.
• Merit Scholarship: Up to 20% tuition fee waiver for students scoring above 90% in their Intermediate exams.
• Economic Weaker Section (EWS) Support: Special fee concessions for students from low-income families.

The most popular courses at Haindavi are chosen for their high employability in the Hyderabad market:

• Bachelor of Culinary Arts (BCTCA): Focuses on professional cooking and kitchen management.
• BHMCT: The all-rounder degree covering Front Office, Housekeeping, F&B Service, and Production.
• Certificate Course in Food & Beverage Service: A short-term 6-month course for quick entry into the job market.

The following table outlines the estimated fee structure for the 2026 academic year:

Follow these steps to apply for the 2026 session:

1. Online Registration: Visit the official Haindavi website or the DOST Telangana portal.
2. Form Submission: Fill in personal and academic details and upload required documents (SSC, Inter marks, TC).
3. Application Fee: Pay the prescribed application fee online.
4. Counseling/Interview: Attend the counseling session or the personal interview at the campus.
5. Admission Confirmation: Pay the first semester fee to secure the seat.

The college boasts specialized infrastructure to provide hands-on training:

• Basic & Advanced Training Kitchens: Separate units for beginners and advanced culinary students.
• Mock Bar & Restaurant: A simulated environment for students to practice F&B service and mixology.
• Front Office Lab: Equipped with IDS/Opera software training modules.
• Model Guest Room: A fully furnished hotel room for housekeeping training.
• Library: A vast collection of hospitality journals, cookbooks, and management textbooks.

The academic structure is divided into four main departments:

• Department of Food Production: Covering Indian, Continental, and Oriental cuisines.
• Department of F&B Service: Focusing on restaurant management and beverage knowledge.
• Department of Accommodation Operations: Training in housekeeping and laundry management.
• Department of Front Office: Dealing with guest relations and reservation systems.