Overview
The Department of Hotel & Catering Management was started in the year 1994. The department has well qualified and experienced faculty Members with specializations in various branches of Hotel & Catering Management, such as Food Production & Patisserie, Food & Beverage Services, Front Office Operation, Accommodation operation and other Management subjects etc., The Department produces academic rank holders every year with University of Madras. The Department is maintaining its superior position with respect to the pass percentage of University of Madras. The Department has several laboratories as per the curriculum of University of Madras. The labs are fully equipped with latest equipment. The labs are: Food Production lab, Advance Training Restaurant, Front office lab, Accommodation operation Lab.
At the end of the 3-year programme, the students acquire hands on experience in Food Production, Food and Beverage service, Front office and Accommodation operation. students undergo training and taking practice in the Four Major Departments. The Department of Hotel & Catering management organizes Seminar/Workshop on latest topics of Hotel Management. The faculty members are sponsored to attend FDPs to enhance their knowledge. The department has been producing Hotelier’s from 1997 onwards and so the Alumni are well placed across the nation / world and hence outgoing students are very much benefitted in all aspects for guidance and placement.
Job opportunities in India and Abroad. ( Both Public & Private Sectors)
Programme
Vision
To train students in the International hospitality level.
To equip with latest knowledge of subject both theoretically and practically.
To pave way to acquire knowledge in the field of research and development in their interested subjects.
To guide students to obtain job in various catering sectors.
Mission
To coach the students to acquire efficiency, knowledge and experience to work in Star hotels & Similar Institutions.
To coach the students to excel in the Field of Hospitality Industry.
To groom our students to the Industrial standard.
PEOs / PSOs / PO
Programme Educational Objectives (PEOs)
| PEO1. | Graduates will be prepared for analysing, designing, developing and testing the software solutions and products with creativity and sustainability |
| PEO2. | Graduates will be skilled in the use of modern tools for critical problem solving and analyzing industrial and societal requirements |
| PEO3. | Graduates will be prepared with managerial and leadership skills for career and starting up own firms |
Program Specific Outcomes (PSOs)
| PSO1. | Develop students with an in depth understanding of the operational aspects and knowledge of the underlying principles of the hotel industry. |
| PSO2. | Equipping students with hands-on experience in the operational aspects of the hospitality industry. |
| PSO3. | Develop professional skills of strategic management issues involved in operating hotels and train students for operational, supervisory and management positions. |
| PSO4. | Enhance the techniques of advanced technological uses in hotel industry. |
| PSO5. | Demonstrate learning- Enhancing skills in hospitality core areas at various position of specialization. |
Programme Outcomes (PO)
| PO1. | Disciplinary Knowledge: Acquire detailed knowledge and expertise in all the disciplines of the subject |
| PO2. | Communication skills: Able to communicate scientific information, concepts, experiments and significance |
| PO3. | Ethical value: Apply knowledge on ethical and legal based issues |
| PO4. | Analytical reasoning: Familiarize to collect, analyze and interpret scientific data. |
| PO5. | Contribution to society: Solve public issues concerned with public health and safety for the welfare of the society |
| PO6. | Scientific reasoning: Solve problems understanding the issues, and find solutions, in day to day life. |
| PO7. | Employability skill: Equip with skills, based on current trends and future expectations for career development and placements |
| PO8. | Entrepreneurial skill: Equip with skills and competency to become a successful entrepreneur. |
| PO9. | Research related skill: Proficient skills and competence to make a prospective career in Research & Development |
| PO10. | Lifelong learning: Identify the need for skills necessary to be successful in future. |
| PO11. | Instrumentation skill: Handle laboratory experiments following safety precautions and standards. |
Programme
Faculty
| S.No. | Name | Designation | Qualification | Profile |
| 1 | Mr. Logesh. N |
HOD | B.Sc., M.Sc. (HM), M.Phil., MBA | View |
| 2 | Mrs.Alsharon. F |
Assistant Professor | CFP, BBA., M.Sc.,(HM) | View |
| 3 | Mr.Bhuvanesh. VR |
Assistant Professor | B.Sc., M.Sc. (HM), | View |
| S.No. | Name | Designation |
| 1 | Mr.Manoharan |
Demonstrator |
| 2 | Mr. Manickam. S |
Bakery Demonstrator |
| 3 | Mr.Rajendran. E |
Lab Attender |
FACILITIES
Basic Training Kitchen Lab
Quantity Training Kitchen Lab
Advanced Training Kitchen Lab
Accommodation Operation Lab
Front office Operations Lab
Rank Holders
Department Of Hotel and Catering Management
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Academic Year Student Name Rank 2021-2022 Deepak .T 4 2020-2021 Jegadev.S 3 2018-2019 Kishorkannan.S 3 2018-2019 Sourotu Santosh Kumar 5 2017-2018 Kunduru Sanjay Reddy 20 2016-2017 Syed Mohamed Fayaz.MAK 17 2016-2017 Zamsith Ahamed.S.T 66 2015-2016 Srinath.M 6
NEWS & EVENTS
infrastructures
Major Recruiters
