Department of Tourism and Hotel Management

School of Management

Department of Tourism and Hotel Management has been offering B.Sc., (Catering Science and Hotel Management) a three year degree programme from the academic year 2016-2017. The course is designed to equip students with the knowledge and skills needed for a successful career in the hospitality industry, as well as providing an essential understanding of elements relating to life and work in the hospitality industry. In addition to being introduced to the wider world of the hospitality industry, the students will be studying specialist operational elements such as culinary arts, customer services, keeping clean environment, effective communication, modern information technology skills etc.

The Department was started MBA Tourism Management from 2019 to 2020, Two years full time PG degree program, comprising a four semesters, the course is designed to provide profession man power to the travel and tourism industry.

OUR MISSION: To create hospitality leaders through academics, experiential learning, applied research and with strong industry partnership. To develop accomplished professionals with a qualification that is recognized internationally.

OUR VISION: Department of Tourism and Hotel Management will be an exceptional experience based on exposure to real industry and pedagogy. It will provide distinction in education and industry worldwide.

VALUES: High professionalism, strong, leadership, global innovation and services.

SLOGAN: Serve with a Smile.

HIGHLIGHTS:
  • The latest revision of the curriculum was made during the year 2019 incorporating new courses.
  • Department is offering highest number of Elective courses per semester.
  • Also it offers French as one of the Languages to learn in First semester to both UG and PG.
Contact Details:

Dr.K.Alamelu,
Professor and Head i/c,
Department of Tourism and Hotel Management ,
Mobile: 9787328309
e-mail:alakkn@gmail.com

Mr. K. P. Karthilingam,
Assistant Professor,
Department of Tourism and Hotel Management
Mobile: 9943196078
e-mail: karthik.periannan@gmail.com

Faculty
S.No Photo Name Designation Profile
1 Dr.K.Alamelu 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)

Syllabus
    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.		 25700

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
Facilities
  • 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.
Research
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.
Abstract:

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.

Alumni
Association
Placement

Mr. K.P. Karthilingam incharge of Placement cell

Photos / Videos