DEPARTMENT OF HOTEL MANAGEMENT AND CATERING SCIENCE

1. Course Offered
  • Three year degree in B.Sc Hotel Management and Catering Science.
  • One year Craft course in Food Production.
2. History of the department:


The B.Sc. (H.M.C.S) course was started in the year 2000-2001 in Sourashtra College, Madurai. Since then, the Department has successfully been offering the B.Sc. (H.M.C.S) programme to Cater to the needs of the industries and business.The Department has adequate number of rooms to accommodate 150 students and 6 faculty members.The Department has been producing good results in these years.

3. Objectives:


The objectives of the B.Sc Degree programme of instruction is to prepare the higher secondary students of above average attainments for a course that will equip them with specific knowledge for junior and middle position of responsibilities in hospitality industry and commercial organizations, after an initial spell of practical experience in their career. Hospitality is a people oriented industry which offers world wide scope. Along with Hotels, Restaurants, Bars and Fast food operations, the developing hospitality segment encompasses Event management, Theme parks, Conference centers, Hospitals and Train, Sea and Airline catering. An increasing number of jobs are being created in travel and leisure sectors as well as in conference trade.

To provide highly competent professional managers to fulfill the requirements of the Hospitality industry, and to explore the new avenues for highly qualified manpower by value added education so as to enable the students to apply their skills in the industry.
4. Eligibility For Admission:


Candidates seeking admission to the B.Sc. (H.M.C.S) Degree course must have passed the Higher secondary exam(Any group I/II/III/IV) of the Government of Tamil Nadu or any other examination recognized by the syndicate of the Madurai Kamaraj University as its equivalent.

5. Duration Of The Course:


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

6. Medium Of Instruction:

English
7. Course Content:

The course consists of 24 papers. The following are the important subjects.

  • Food Production and Patisserie
  • Food and Beverage service
Accommodation and Front Office Management
8. Special Features:
  • Well Experienced Teaching Staff.
  • Factory Visit.
  • Project Work.

 

 

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