Cheese and Pasta Exhibition

Students of B.ScHM 1st Year of AURO School of Hospitality organised one day “Cheese and Pasta Exhibition” on 2nd May 2019 at Table 101 under the leadership of  where famous Cheeses and Pastas were displayed with their accompaniments and offered for tasting to exhibition visitors. Students showcased an absolute amalgamation of creativity and knowledge.

Visit to the Textile Industry

School of Hospitality Management organized a , a leading textile enterprise based in Surat, on 27th April, 2019 to give an exposure to the students of B.Sc. in Hospitality Management about different stages of textile manufacturing. Students got an opportunity to acquaint themselves with the various stages of operation – texturizing, twisting, sizing, yarn dyeing, weaving, finish fabrics and industrial infrastructure. They were also given a chance to visit different units for an exposure to the state-of-the-art manufacturing facility – texturizing machine, TFO machine, crepe machine, het set machine, winding machine and various yarn-dyeing machines.

Workshop on Mixology

School of Hospitality organized a Workshop on Mixology to demonstrate the skill of mixology (art of mixing two or more drinks) on 25th April, 2019. Mr Gaurav was the resource person for the workshop, who is a Brand Ambassador cum Bartender of Monin. At the end of the session, the students were given an opportunity to raise questions and clear their doubts which were superbly addressed by Mr Gaurav.

World Food Day

On the occasion of World Food Day, 16th October, School of Hospitality Management, organized two COMPETITIONS – Blind Tasting Competition and No Flame Masterchef competition.

Innovative Health Food Ideas

The students of Year I B.Sc. Hospitality Management Program displayed “Innovative Health Food Ideas” on 30th Nov, 2018. The students in groups showcased their innovative products / concepts (idea) generated by them, which has the potential to be groomed into full scale business propositions later on. The aim of the event was to encourage and nurture the minds of young entrepreneurs.

Distinguished Visitors and Sessions

  • Mr. Joseph McInerney – A.H.L.A. President and Chief Executive Officer 2014
  • George Vizer (V.P. Hyatt Hotels, U.S.A.) 14-10-14
  • Mr. Rakesh Sarna – M.D. Taj Hotels, India 2015
  • Chef Firdosh Daruwalla – 24-03-2016
  • Mr. Terry Porter (MD-Best Western Management Team) – 11-10-2016
  • Mr. Abbas Hajjoori – SOSYO Beverages 2016
  • Vijay Thacker’s (Crowe Howarth) 16-01-2017
  • Mr. Carl Winston – Director- School of Hospitality and Tourism Management, San Diego State University 11-01-2017
  • Mr Suresh Kumar (Ex MD Fortune Park Hotels, India) on 23rd November, 2018


As a part of Charity drive, School of Hospitality Management, AURO University organized a gratifying event – ‘Kritagyata’ for the students of “Bhatpore Prathmik Shala” (Government School) on 7th December’18. On this occasion, students of Hospitality School organized different indoor-games, dance and fun activities for small kids. At the end of the event, kids were served lunch in the restaurant.

Theme Dinners

School organizes theme dinners on a regular basis to give the students hands on learning experience in event management, guest handling and F&B operational skills. These dinners are exclusive sit down meals for professionals from the hospitality industry and a few other selected guests.

In its endeavor to train students in all the practical aspects of hospitality operations, School of Hospitality organizes Food festivals. The aim of the food festival is to train the students in the art of Sales and Marketing in addition to the practical operational skills and function catering.

Sula Vineyards

The students of B.Sc. Hospitality Management Year I program were taken to Sula Vineyards on educational field trip for better exposure to wine making and wine storage. Students were introduced to various stages and complex facets pertaining to wine-making process. Students at the same time were exhilarated to see different types of wines and also the delicate bottling process of wine.