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Since its inception in 2008, our department is widely regarded as one of the premier institutes in this region to equip aspirants for the hospitality industry. It has been crafted with well-equipped laboratories and state-of-the-art teaching facilities to impart skill-focused education to the students. Our department imparts high-quality education in an affordable fee structure. During the academic year 2020-21, our department was elevated to the status of research department with the approval of Bharathidasan University.
Our institution is recognized as the first and only institution in the Bharathidasan University to offer the Ph.D. research programme in Hotel Management and Tourism. It also offers two different highly professional and job-oriented undergraduate programmes namely B.Sc. Hotel Management & Catering Science (2 Sections), and B.Voc. Tourism and Hospitality Management (from 2020-21 onwards). With the commitment to delivering quality education and training to our students, our department produces university rank holders every year. In the academic year 2016-17, 2017-18, 2018-2019 & 2020-2021 our students secured First Rank at University Level. Our alumni are placed in coveted positions in the hospitality industry in India and abroad. During its 14 years of educational service, the department has organized 3 State Level Seminars, 7 National Conferences, 3 International Conferences, and 9 Webinars. Every year Food Mela is organized to display the talents of students in producing the star hotel's delicious dishes. "NUTRITIA" snack stall is an initiative taken by our department to provide highly nutritious and traditional healthy foods at affordable prices to the students and staff of our college.
Vision of the Department
To achieve excellence in the field of Hospitality and Tourism education and research by providing extensive and value-based high-quality education to the students.
Mission of the Department
To provide an inspiring experience for personality development by
► Educating students with a thorough competency in hospitality management and to encourage potential students to become entrepreneurs.
► Offering skill-based modules to produce outstanding community-focused hospitality and tourism professionals with dynamic management and leadership skills.
► Producing eminent hospitality graduates by inculcating sense of duty, discipline, responsibility and service to the nation and society.
UG Programme | Number of Sections | Syllabus | Commencement of the Programme |
---|---|---|---|
B.Sc. Hotel Management & Catering Science | 2 | 2011 2014 2017 2020 | 2008 |
B.Voc. Tourism & Hospitality Management | 1 | 2020 | 2020 |
Ph.D. Hotel Management & Tourism | -- | -- | 2019 |
S.No | Name & Address | Contact Details | Category |
---|---|---|---|
1 | Dr. R. Kannan Professor Centre for Tourism & Hotel Management Madurai Kamaraj University Madurai.625021 |
Mobile: 9361107700 |
Academician & Well wisher |
2 | Dr. K. Vijayanambi Principal Pondicherry Institute Hotel Management & Catering Technology Opp To Mahalakshmi Nagar Murungpakkam Pondicherry - 605004 |
Mobile: 9443258389 E.Mail: pihmct.pon@nic.in |
Academician & Well wisher |
3 | Mr. E. Irfan Senior Graphic Designer Visual Markrting Strategist Infobrandz Wilmington DE United States of America |
Mobile: 9688988228 E.Mail: irfaneskkak@gmail.com |
Alumnus & Entrepreneur |
4 | Mr. A. Mohamed Ibrahim Proprietor Ibu Catering Service 142, Seethakathi Middle Street Sivakasi-626123 |
Mobile: 8220235622 E.Mail:kpsibu24@gmail.com |
Alumnus & Entrepreneur |
5 | Mr. S. Sadham Hussain Housekeeping Supervisor Flora Inn Hotel Dubai Airport 24 Airport Rd Garhoud Dubai, United Arab Emirates |
Mobile: 7708361521 E.Mail: sadhamhussain1998@gmail.com |
Alumnus |
# | Title | Author | View/Download |
---|---|---|---|
1 | FRONT OFFICE OPERATIONS | DR.ALAN VIJAY | View/Download |
2 | HOSPITALITY IN TOURISM | DR.ALAN VIJAY | View/Download |
3 | FRONT OFFICE OPERATIONS | Dr.A.Alan Vijay | View/Download |
4 | FRONT OFFICE OPERATIONS | Dr. A. Alan Vijay | View/Download |
5 | HOTEL RESERVATION-FRONT OFFICE OPERATIONS | Dr. A.Alan Vijay | View/Download |
6 | EVOLUTION OF TOURISM | Dr.M.P.SENTHIL KUMAR | View/Download |
7 | EMERGING TRENDS OF TOURISM | Dr. M. P. SENTHILKUMAR | View/Download |
8 | Development of Air Transportation | Dr. M. P. SENTHILKUMAR | View/Download |
9 | Tourism Products | Dr. M. P. SENTHILKUMAR | View/Download |
10 | Impact of Tourism | Dr. M. P. SENTHILKUMAR | View/Download |
11 | Introduction to Tourism | Dr. M. P. SENTHILKUMAR | View/Download |
12 | Milestones of Travel | Dr. M. P. SENTHILKUMAR | View/Download |
13 | Milestones of Travel | Dr. M. P. SENTHILKUMAR | View/Download |
14 | MILESTONES OF TRAVEL - III | Dr. M. P. SENTHILKUMAR | View/Download |
15 | MILESTONES OF TRAVEL - IV | Dr. M. P. SENTHILKUMAR | View/Download |
16 | ORIGIN OF AIR TRANSPORT | Dr. M. P. SENTHILKUMAR | View/Download |
17 | TOURIST TRANSPORT | Dr. M. P. SENTHILKUMAR | View/Download |
18 | TRAVEL MOTIVATORS | Dr. M. P. SENTHILKUMAR | View/Download |
19 | Entrepreneurship Essential in Hospitality and Tourism Industry | Mr. S . YOGANAND | View/Download |
20 | TYPES OF TOURISTS | Dr. M. P. SENTHILKUMAR | View/Download |
21 | Travel and Tourism | Dr. M. P. SENTHILKUMAR | View/Download |
22 | ROOM DIVISION MANAGEMENT | Mr. S . YOGANAND | View/Download |
23 | TOUR COSTING | Mr. S . YOGANAND | View/Download |
24 | TYPES OF VEGETABLES | Mr. S . YOGANAND | View/Download |
25 | Asian Cookery | Mr. S . YOGANAND | View/Download |
26 | Travel Geography | Mr. S . YOGANAND | View/Download |
27 | TOUR PACKAGING | Mr. S . YOGANAND | View/Download |
28 | FOOD ADDITIVES | Mr. S . YOGANAND | View/Download |
29 | Travel and tour service | Mr. S . YOGANAND | View/Download |
30 | Tour Packaging | Mr. S . YOGANAND | View/Download |
31 | COOKING MATERIALS | K.KARTHIKEYAN | View/Download |
32 | EGG | K.KARTHIKEYAN | View/Download |
33 | Attractions Water based tourism Products | C.THIYAGARAJAN | View/Download |
34 | Attributes of Food and Beverage Service Personnel | S.SAMUEL ANAND KUMAR | View/Download |
35 | Career Opportunities in Hotel Management Course | S.SAMUEL ANAND KUMAR | View/Download |
36 | Food and Beverage Service Equipments | S.SAMUEL ANAND KUMAR | View/Download |
37 | Food and Beverage Service Methods | S.SAMUEL ANAND KUMAR | View/Download |
38 | Introduction to Food Service Industry | S.SAMUEL ANAND KUMAR | View/Download |
39 | Non Alcoholic Beverages | S.SAMUEL ANAND KUMAR | View/Download |
40 | Types of Food Service Operations | S.SAMUEL ANAND KUMAR | View/Download |
41 | Types of Menu | S.SAMUEL ANAND KUMAR | View/Download |
42 | Types of Rooms | S.SAMUEL ANAND KUMAR | View/Download |
43 | HOSPITALITY AND TOURISM | Dr. A. ALAN VIJAY | View/Download |
44 | BASIC FRONT OFFICE | Dr. A. ALAN VIJAY | View/Download |
45 | TOUR GUIDING AND ESCORTING | Dr. A. ALAN VIJAY | View/Download |
46 | food preservation | Mr. K.KARTHIKEYAN | View/Download |
47 | FATS AND OILS | K.KARTHIKEYAN | View/Download |
48 | combining and mixing | K.KARTHIKEYAN | View/Download |
49 | FUNCTIONS OF HOUSEKEEPING | K.KARTHIKEYAN | View/Download |
50 | INDIAN TOURISM PRODUCTS | K.KARTHIKEYAN | View/Download |
51 | TYPES OF ROOMS | K.KARTHIKEYAN | View/Download |
52 | DAILY CLEANING OF OCCUPIED ROOMS | K.KARTHIKEYAN | View/Download |
53 | FOOD PRESERVATION | K.KARTHIKEYAN | View/Download |
54 | PESTO SAUCE | Mr. K.G.Rajan | View/Download |
55 | CREAMY GARLIC ALFREDO SAUCE | Mr. K.G.Rajan | View/Download |
56 | ARRABIATTA SAUCE | Mr. K.G.Rajan | View/Download |
57 | SEA TRANSPORT | Mr. C.THIYAGARAJAN | View/Download |
58 | HOLLANDAISE SAUCE | Mr. K.G.Rajan | View/Download |
59 | FRENCH MOTHER SAUCE ESPAGNOLE | Mr. K.G.Rajan | View/Download |
60 | Hospitality Marketing | Dr.A.Alan Vijay | View/Download |
61 | HOSPITALITY MARKETING | Dr. A. ALAN VIJAY | View/Download |
62 | Travel Tourism | Mr. C.Thiyagarajan | View/Download |
63 | COOKING HERBS | Mr. K.KARTHIKEYAN | View/Download |
64 | CHEESE AND SALADS | Mr. C.THIYAGARAJAN | View/Download |
65 | Basic Mother Sauce | Mr. K.G. RAJAN | View/Download |
66 | Responsibilities of Housekeeping Department | Mr. C. Thiyagarajan | View/Download |
67 | Advantages of Alternate Current (AC) | C. THIYAGARAJAN | View/Download |
68 | Facilities Under the scope of civil engieenring | C.THIYAGARAJAN | View/Download |
69 | BASIC BAKING | C.THIYAGARAJAN | View/Download |
70 | TRAVEL AND TOURISM | C.THIYAGARAJAN | View/Download |
71 | Responsibilities of food and beverage manager | C.THIYAGARAJAN | View/Download |
72 | Introduction to Hospitality Management | S. Samuel Anand Kumar | View/Download |
73 | Hospitality Marketing | Dr. D. Gunaseelan | View/Download |
74 | Basics of Cookery | Dr.D.Gunaseelan | View/Download |
75 | TIME MANAGEMENT | Dr. D. Gunaseelan | View/Download |
76 | New Normal Strategy | Dr. D. Gunaseelan | View/Download |
77 | Quality Work life | Dr. D. Gunaseelan | View/Download |
Particulars | Numbers |
---|---|
Class Rooms | 9 |
Front Office Lab | 1 |
Training Restaurant | 1 |
Training Kitchen | 1 |
Bakery and Confectionery Lab | 1 |
Housekeeping Lab | 1 |
Computer Lab | 1 |
Classroom with ICT Facility | 3 |
Department Library | 1 |
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