Sri Devi College of Hotel Management, Maina Towers, Ballal Bagh, Mangalore-575003

Established under the aegis of the Sri Devi Education Trust, Sri Devi College of Hotel Management (SDCHM) is a premier institution located in the heart of Mangalore at Ballal Bagh. For the academic year 2026, the college continues to be a focal point for hospitality education in the Dakshina Kannada region.

• Affiliation: Permanently affiliated with Mangalore University and recognized by the Government of Karnataka.
• Location: Maina Towers, Ballal Bagh, Mangalore - a central hub with excellent connectivity to the railway station and bus stands.
• Industry Focus: Strong emphasis on the 'Coastal Silk Route' hospitality standards, catering to both domestic and international tourism trends.
• Campus: Urban campus with specialized state-of-the-art laboratories for culinary and service training.
• Accreditation: Consistently maintaining standards set by the University and industry regulatory bodies.

The college is renowned for its intensive focus on professional hospitality training. In 2026, the following programmes remain the most sought-after:

• Bachelor of Hotel Management (BHM): A comprehensive 4-year undergraduate degree program. It covers core areas like Food Production, Front Office, Housekeeping, and Food & Beverage Service.
• Certificate Courses: Short-term vocational courses in Culinary Arts and Bakery & Confectionery designed for quick entry into the industry.

The BHM program is particularly popular due to its 100% internship placement record in leading 5-star hotel chains across India and abroad.

Admission for the 2026 academic session is primarily merit-based. The process is designed to identify candidates with the right aptitude for the service industry.

Eligibility: Candidates must have passed 10+2 (PUC/HSC) from a recognized board with a minimum of 45% marks (40% for reserved categories). Fluency in English and a pleasing personality are considered added advantages during the interview phase.

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.

As a specialized professional college affiliated with Mangalore University, Sri Devi College of Hotel Management does not usually require a national-level entrance exam like NCHMCT JEE. Instead, cutoffs are determined by:

• Qualifying Examination: A minimum of 45-50% in 10+2 is typically the threshold for the general category.
• Interview Performance: Since hospitality is a soft-skill driven industry, the internal assessment/interview plays a crucial role in final selection.
• Seat Availability: With limited seats per batch to ensure individual attention, early application is recommended to meet the merit list requirements.

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 rise in international offers and cruise line recruitments. The college maintains strong ties with the hospitality ecosystem in Dubai, Qatar, and Singapore.

• Average Package: INR 3.5 LPA - 4.5 LPA (Domestic).
• Highest Package: INR 12 LPA (International/Cruise Lines).
• Top Recruiters: Taj Hotels, The Oberoi Group, Marriott International, Hyatt, Radisson, and Costa Cruises.
• Internships: 100% of the 2025 batch secured 6-month industrial training in luxury properties across India.

The Sri Devi Education Trust offers several financial aid options to deserving students for the 2026 session:

• Merit Scholarship: Awarded to students who have secured more than 85% in their 10+2 examinations.
• Social Welfare Scholarships: Facilitation of SC/ST/OBC scholarships provided by the Government of Karnataka (SSP and NSP portals).
• Trust-Based Aid: Financial assistance for students from economically weaker sections (EWS) of the Dakshina Kannada region.
• Ex-Servicemen Quota: Special concessions for children of Indian Armed Forces personnel.

The core focus remains the Bachelor of Hotel Management (BHM). This degree is popular because it integrates management principles with technical skills. Key modules include:

• Food Production: From basic stocks to international cuisines.
• Food & Beverage Service: Restaurant management and banqueting.
• Front Office Operations: Guest relations and reservation systems.
• Accommodation Operations: Housekeeping and interior decoration.

Additionally, the college offers value-added courses in Personality Development and French Language to enhance global employability.

The fee structure for 2026 is designed to be competitive while covering all practical and laboratory requirements.

Note: Fees include tuition, lab charges, and library fees. Uniform and kitchen kit costs are usually additional.

The application process for 2026 is straightforward:

1. Inquiry: Visit the campus at Maina Towers or fill out the inquiry form on the official website.
2. Form Submission: Purchase the prospectus and application form from the college office.
3. Documentation: Submit attested copies of 10th and 12th marks cards, Transfer Certificate, and Migration Certificate (for non-Karnataka students).
4. Interview: Attend the counseling/interview session with the Principal.
5. Confirmation: Pay the admission fee to secure the seat.

Despite its urban setting in Maina Towers, the college boasts comprehensive infrastructure tailored for hospitality training:

• Training Kitchens: Separate Basic, Quantity, and Advanced kitchens to simulate various catering scales.
• Training Restaurant: A mock restaurant and bar where students practice silver service and mixology.
• Front Office Lab: Equipped with computerized reservation systems and a mock reception desk.
• Housekeeping Lab: Includes a model guest room to train in room styling and maintenance.
• Library: A rich collection of culinary books, journals, and digital resources.
• Hostel: Separate hostel facilities for boys and girls with safe environments.

The academic structure is divided into four primary departments, each led by industry veterans:

• Department of Food Production: Focuses on culinary skills, nutrition, and food safety.
• Department of F&B Service: Covers restaurant operations, wine studies, and banquet management.
• Department of Rooms Division: Combines Front Office and Housekeeping management.
• Department of Management Studies: Handles subjects like Hospitality Marketing, HR, and Financial Management.