DEPARTMENT OF HOTEL MANAGEMENT AND CATERING SCIENCE

Profile of the Department

      One of the star attractions of G.T.N Arts College is its department of Hotel Management and Catering Science. The department was started with the objective of training young talents as per growing demands of the Hotel and Tourism industry and to join in the allied industries. The programme B.Sc Hotel Management and Catering Science is a prestigious degree awarded by the Madurai Kamaraj University.

       A team of highly committed and well experienced faculty members handle both practical and theory classes. The academic course in Hotel Management and Catering Science focuses on core aspects of hospitality with a mixture of management studies that is required for the overall growth of a student, leading him / her to good level of employability. A student is provided convenience to learn in a star hotel ambience in the college which includes Aagharam (a training restaurant), Guru (a training kitchen) and other necessary infrastructure that suits for quality education. Interactive sessions and holistic teaching methods are implemented to bring about changes in attitudes in future professionals of the Industry.

      Hospitality is a people-oriented –Industry that offers world wide scope. Therefore, course curriculum has undergone several revisions over period as per the demands of the industry and the trends in catering technology. Apart from the syllabus, the college supports and engages its students in project work, student development programme, Industry Interface, Event Management activities, Factory visits, Cruise Ship studies, Value education etc., are also part of studies here.

The department is associated with following professional bodies,

SICA – South India Chef’s Association

IFCA – Indian Federation of Culinary Associations

MHEIA – Madurai Hoteliers and Educational Institutions Association

Vission

  • Preparing each incumbent student to be a promoter in hospitality industry.
  • Empowering entrepreneurship.
  • Creating research scholars, leading to new inventions in culinary delights and hospitality concepts.
  • Raising confidence levels to be best in the field of hospitality.
  • Building highly envisioned and creative personalities, as assets to the society.

Mission

  • Imparting quality education and innovative concepts through hands-on- training.
  • To inculcate leadership skills, high profile manners and etiquettes.
  • Equipping young generation to the demands of jobs in the market.
  • To develop thinking and creativity in individual students.
  • To guide in R&D initiatives.
  • Inspire holistic development to facilitate effective contribution to the society.
  • To provide quality trained manpower to Industry needs.
  • To be recognize as a centre of excellence for Hotel Management and Catering studies.

Academic Programme

      Three Year Degree – B.Sc Hotel Management and Catering Science (B.Sc HM&CS)

Course Duration

      The duration of the course shall be three academic years comprising six semesters with two semesters in each academic year.

Course Content

      The course consists of 24 papers and six months of Industry Exposure Training at leading star hotels of India. The following are the important subjects.

  • Food Production and Patisserie
  • Food and Beverage Service
  • Accommodation and Front Office Management
  • Financial Management, Human Resources Management, Sales & Marketing and Entrepreneurship Development
  • Tourism & Travel Management and Aviation & Cruise line Management
  • Food Processing and Business Law
  • Special coaching in English and French languages

Eligibility

  • Admission for the B.Sc HM&CS degree course shall be offered to candidates who have passed in higher secondary school examination in any group of the Government of Tamil Nadu who have passed or any other examination recognized by the syndicate of the Madurai Kamaraj University as its equivalent.
  • Age will have to be not less than 17 years and not more than 25 years.

Career Options for B.Sc HM&CS

  • In hotels and restaurants as operational trainees that can lead incumbents to be department managers in future.
  • Start as Entrepreneurs
  • In Industrial canteens as canteen managers
  • As dietary managers in large multi-specialty hospitals
  • In cruise ships as stewards, cooks to section heads
  • In Airlines as hostess / stewardess
  • As Event Management Organizers
  • In colleges as Lecturers
  • Can pursue M.B.A or any other higher studies after the completion of B.Sc HM&CS

Faculty

DR.M.S.RAJMOHAN
B.Sc.,(HM&CS).,M.B.A.,(PM).,M.Sc.,(T&HM).,
Assistant Professor - HEAD

 

Self Appraisal

 

Curriculam Vitae

J.SUMATHI
B.Sc.,(T&T).,M.Sc.,(TM).,PGDHM.,
Assistant Professor

 

Self Appraisal

 

Curriculam Vitae

GALLERY