Atharva College of Hotel Management and Catering Technology Faculty Details 2026-27

The Atharva College of Hotel Management and Catering Technology (ACHMCT), located in Malad West, Mumbai, is a premier institution under the umbrella of the Atharva Educational Trust (AET). Established in 2005 under the visionary leadership of Shri Sunil Rane, the college is designed to provide world-class, resort-style infrastructure and career-oriented hospitality education.

At the center of its institutional success is a dedicated pool of faculty members who balance rigorous academic instruction with extensive multi-domain hospitality operations.

1. Teaching Staff Overview & Qualifications

The faculty at ACHMCT comprises seasoned academicians and technical experts across core hospitality verticals: Food Production (Culinary Arts), Food & Beverage Service, Housekeeping, Front Office Management, and Allied Business Subjects (such as Accounts and Hospitality Law).

• Academic Background: Most faculty members hold specialized degrees in Hotel Management (B.HM / M.HM / B.Sc. in Hospitality Studies), complemented by advanced postgraduate degrees in business administration, tourism, or specialized culinary arts.

• Core Subject Specialization: Instructors are specifically assigned based on their mastery over distinct operational departments, ensuring that students receive deep, hands-on domain training from day one.

2. Industry Experience & Corporate Connections

Because hospitality education relies heavily on practical execution, ACHMCT prioritizes hiring faculty with deep corporate roots:

• Global Exposure: Key instructional leaders and professors boast years of hands-on management experience with prestigious legacy hotel brands, luxury international chains (such as The Oberoi Group, Taj Hotels, JW Marriott, and Hyatt), and global cruise lines.

• Practical Mentorship: Faculty members utilize their personal industry connections to organize high-profile guest lectures, masterclasses by celebrity chefs, and intensive industrial training placements.

• Operational Readiness: Professors train students inside on-campus simulation facilities—such as the 75-seat training dining room (Mirage), the O-Zone Resto Bar, specialized test kitchens, and a cheese & wine cellar—to mirror true commercial workflows.

3. Student–Faculty Ratio

To ensure effective personalized instruction—especially in high-interaction practical environments like commercial kitchens, bakeries, and model restaurants—ACHMCT maintains an optimal student-to-faculty ratio:

• The institute averages a healthy ratio of roughly 15:1.

• This small class sizing allows faculty members to closely monitor individual student skill progression, knife skills, plate presentation, and guest-handling etiquette.

4. Teaching and Learning Methods

The pedagogical approach at ACHMCT blends traditional theory with rigorous experiential learning:

• Hands-on Practical Training: Extensive hours spent inside advanced training kitchens and mock front-office setups.

• Audio-Visual & ICT Integration: Use of smart classrooms equipped with advanced multimedia tools to study international cuisine trends, hospitality software, and property management systems (PMS).

• Case Studies & Role-Plays: Interactive simulations focusing on real-time hotel crisis management, guest grievance handling, and event conceptualization.

• Industry Visits & Live Events: Organizing large-scale banquets, college fests, and catering assignments managed directly by students under direct faculty supervision.

5. Faculty Structure & Core Members

Frequently Asked Questions (FAQs)

Q1: What qualifications do the faculty members at Atharva College of Hotel Management possess?

A: The teaching faculty holds specialized degrees in hospitality and hotel management (such as B.Sc. / B.HM / M.HM) alongside postgraduate qualifications, with extensive backgrounds working in top-tier international hotel chains and luxury brands.

Q2: Who leads the academic administration at ACHMCT?

A: The institution is headed by Principal Mr. Joseph Furtado, who brings over two decades of core hospitality industry experience with elite groups like The Oberoi Group, alongside extensive academic leadership.

Q3: How does the faculty ensure students are ready for the hotel industry?

A: Faculty members combine textbook theories with rigorous practical exposure inside on-campus facility hubs—including four test kitchens, a training restaurant (Mirage), a training bar (O-Zone), and managed training properties. They also oversee mandatory industrial internships at luxury hotels.

Q4: What is the student-faculty ratio maintained at the college?

A: ACHMCT maintains an average student-faculty ratio of around 15:1. This ensures that instructors can offer individualized attention during intensive kitchen practicals and service labs.

Q5: Are visiting experts and industry professionals involved in teaching?

A: Yes. Alongside the core faculty team, the college frequently invites general managers, executive chefs, F&B directors, and corporate HR heads from five-star properties to deliver masterclasses and workshops.