Department of Tourism and Hotel Management

One of the significant outcomes of the globalization process in India is the tremendous growth in the Tourism and Hospitality sector. The sector has contributed significantly towards the economic growth of the country in terms of foreign exchange earnings and employment generation. As per various studies, the industry is expected to create over 45 million jobs in India by 2025. Since India is one of the most popular tourist destinations, the Government is supporting and investing in the development of the sector.

The hotel industry is a crucial segment of the hospitality sector with a lot of growth potentials. The demand for hotel professionals has been surging since the introduction of economic reforms as increasing number of hotels are being setup in India and across the globe . Apart from its glamour, a career in hotel management attracts more and more young talents due to lucrative and exciting career prospects.

In this backdrop, Institute of Catering Science and Hotel Management was set up as an off-shoot of Alagappa University in 2016. Being located in Chettinad known for its hospitality, cultural heritage and mouth watering cuisines, such an initiative was mainly meant for grooming the youngsters hailing from the rural pockets of the locality as well trained professionals in the field of hospitality and hotel management. Initially the Institute offered B.Sc (Catering Science & Hotel Management) targeting those who had completed +2 in order to enable them to get gainful employment. In 2019, the Institute was rechristened as the Department of Tourism and Hotel management and MBA (Tourism management) programme was launched. At present the Department offers two programmes viz., B.Sc (Catering Science & Hotel Management), MBA (Tourism Management).

Unique features of the Department.

  • Hands on experience to the learners through internships in reputed hotels and hospitality units.
  • Practical exposure through interaction with industry experts in the form of guest lectures.
  • Broad based Board of studies with eminent academicians and industry experts from India and aboard for finetuning the curriculum.
  • Excellent infrastructure for practical classes which include a contemporary front office, spacious kitchen, well equipped bakery lab and an ultra modern model restaurant.
  • Eco friendly campus with Wi-fi connectivity.

OUR MISSION: To develop a world class teaching pedagogy with a judicious mix of theory and practical courses. To provide a student centric learning ambience with thrust on developing their professional skills. To meet the HR needs of the industry through placement and internship.

OUR VISION: To create skillful and knowledgeable caterers, hoteliers and hospitality service providers with sound conceptual and practical exposure and further research on issues of topical interest in Tourism and Hotel Management.

Contact Details:

Dr. SP. Mathiraj,
Professor and Head i/c,
Department of Tourism and Hotel Management ,

Mr. K. P. Karthilingam,
Assistant Professor,
Department of Tourism and Hotel Management
Mobile: 9943196078

S.No Photo Name Designation Profile
1 Dr. SP. Mathiraj Professor and Head i/c
2 K.P.Karthilingam Assistant Professor
Programmes Offered

M.B.A., (Tourism Management)

B.Sc., (Catering Science and Hotel Management – English Medium)

    Sl. No. Name of the Programmes Action
    1 B.Sc., Catering Science & Hotel Management
    2 M.B.A., Tourism Management
Fee Structure
PROGRAMME B.Sc. (Catering Science and Hotel Management)
Tuition fee including Guest Lecture fee  RS 6000
Computer LAB FEE  RS 500
SPL FEE  RS. 2200
Other fees Rs. 1300
Special Lecture & Industrial  Visit/Camp  Rs. 2000
Practical Lab Fees 15000
First year Total fee Rs. 27000
Second year Total fee Rs. 25700
Third year
Total fee Rs.

PROGRAMME M.B.A (Tourism Management)
Tuition fee including Guest Lecture fee  RS 8000
Computer LAB FEE  RS 1000
SPL FEE  RS. 2200
Other fees Rs. 1300
Special Lecture & Industrial  Visit/Camp  Rs. 2000
Practical Lab Fees 15000
First year Total fee Rs. 13500
Second year Total fee Rs. 12200
  • BTK (Basic Training Kitchen): A basic training kitchen is fully equipped with modern kitchen appliances, this kitchen is used primarily to introduce the art of cookery to the students & it is launching pad for the new comers. Familiarity with the arts and science of cooking is indeed is a essential part of hospitality operations.
  • ADK (Advanced Training Kitchen): An advanced training kitchen is to train the students to meet the current demands. International cooking is taught in this lab. Modern techniques of cooking and presentation of food coupled with knowledge in hygiene, nutrition, cost control etc., are imparted here. Demonstrations and practical are carried out with the help of advanced and sophisticated equipments.
  • Modern Restaurant & Mock Bar: Our Modern Restaurant is equipped with modern equipments and the ambience of the restaurants book as it is in a star hotel. The modern restaurant enables the students to learn various aspects of food and beverage services.
  • Cooking with wine, flaming with brandy and rum are no more an incident but a regular happening here. Getting ready for various occasions from presidential gathering to marriage and fast food services to spirits, champagne and cocktails are part of the daily routine to make the student perfect and smoothen out the rough edge to make them perfect professionals.
  • House Keeping: The basic of house keeping is taught to the students with practical sessions. Training is also given to prepare guest rooms according to International standards; skill development in interior decoration, flower arrangements and cleaning exercises is the part of study.
  • Front Office Lab: Front office management procedure such as reservations, registration, check-in and check-out procedures, bell desk procedures, bell desk services, telephone operations, cash handling, fax billing, role-plays, situation handling and case study etc., are taught to the students with practical sessions at the front office to make them familiarize with the situation.
  • Bakery and Confectionary Lab: Basics of Bakery and Confectionary is taught along with blending methods of dough, pastries and custard. Students learn to make different types of bread, cakes, pastries, cookies, ice-cream, mousses, sugar and chocolate works.
  • Computer Lab: The computer lab is equipped with latest technologies and the students are trained by adopting innovative teaching tools. Exposure is given to the students on various applications related to the industry using multiple systems of reputed brands.
  • Seminar Hall: The institute has a well-equipped, air conditioned seminal hall.
  • Library & Reading Room: A well stocked library and reading room where various vernacular and foreign language dailies, periodicals and journals are available. The library is fully air-conditioned to provide maximum comfort for its users.
RUSA 2.0
Theme Based Research Project
Theme: Sustainable Tourism and Hospitality Research
Title: Market Potential of Marine Tourism in Tamilnadu with special Reference to International Tourist Potential.

Tourism has emerged as an instrument for employment generation, poverty alleviation and sustainable human development. Tourism promotes international understanding and gives support to local handicrafts and cultural activities. It is an important segment of the country’s economy, especially in terms of its contribution towards foreign exchange earnings, generation of additional income and creation of employment opportunities

Tourism based research studies in Tamil Nadu focuses on different forms of tourism, marketing of tourism products and sustainable practices followed in the destination etc.

This research focuses on how to improve the international tourist arrival in Tamilnadu, entrepreneurial opportunities and suggestions to policymaking.

A Tamil saying ‘வந்தாரை வாழவைக்கும் தமிழ்நாடு' (Vandharai vaazhavaikkum Tamilnadu) roughly translates to Aditi Devo Bhava, people tend to give importance towards hospitality in everything. From receiving the guest, serving them with good food and till sending off hospitality is utmost importance. It provides possible suggestions for developing the status of Coastal and Marine tourism with the perspective of all its stakeholders.


Mr. K.P. Karthilingam incharge of Placement cell

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