Arome is the annual, Hotel Management Department activity relating t,o creating a food court, marketing, and selling food of various cuisines. The concept has been practiced for over a three decades and aimed at giving students a hands on experience of:

 1. Planning a food court
 2. Menu Conceptualization
 3. Space and Spacing Management
 4. Marketing the product
 5. Understanding the operation of a food line from preparation to delivery to the consumer

The Fest is conducted during the University annual Inter-Collegiate competition and the department deals with a consumer of around 2000-2500 per day. The Arome is the Hotel Management Department's great initiative to empower students to handle real world situations.