B.Sc Catering & Hotel Management

The Department of Catering Science and Hotel Management was established in 1993 and is one of the leading Hotel Management College in India, offering Undergraduate degree. Food Production, Food & Beverage Service, Front Office Operations, and Housekeeping Management are the four major departments in hotel management. A student who attends this college will be professionally equipped in all of these major subjects and will be able to choose one as a career in the hotel industry. The department’s goal is to encourage students to focus on all-around development and to instill in them the value of acquiring multi-skills, which are in high demand in the hospitality industry in the new millennium.

The Department has fully qualified and eminent professors with extensive experience in Food Production, Bakery, Hospitality, and Supervising to shape students to meet the needs of the Hotel Industry. The Department has well-equipped lab facilities to help students improve their practical knowledge. To meet the growing demand for student skills, the department frequently organizes food festivals, Guest Lectures, workshops, seminars, and many other similar features.

Vision

The department of catering science and Hotel management is committed to excel in the field of Hotel and Hospitality education, by providing quality education, knowledge and experience to take up managerial responsibilities in the dynamically growing Hotel & Hospitality sector.

Mission

The department of catering science and hotel management strives to achieve excellence in education through Quality Education in the field of Hospitality Education and research and be the most preferred recruitment destination.

Duration

3 Years

Commencement

July – Every Year

Intake

50

Eligibility

HSC Pass

Mr.S.BERNARD EDWARD

Vice Principal

Mr.S.BERNARD EDWARD

BHM., MTM, M.Phil., (Ph.D).,

Email : viceprincipalarts@sankara.ac.in

Exp: Teaching: 17 Years

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Mr.P.ANANDARAJ

Assistant Professor & HOD

Mr.P.ANANDARAJ

B.Sc., M.Sc.,

Email : anandarajp@sankara.ac.in

Exp: Teaching: 13 Years

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Mr.T.MARUTHASALA PRABU

Assistant Professor

Mr.T.MARUTHASALA PRABU

B.Sc., MBA.,

Email : maruthasalaprabut@sankara.ac.in

Exp: Teaching: 13 Years

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Mr.C.RAJASEKAR

Assistant Professor

Mr.C.RAJASEKAR

B.Sc., MBA.,

Email : rajasekarc@sankara.ac.in

Exp: Teaching: 08 Years

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Ms.E.RABNA

Assistant Professor

Ms.E.RABNA

B.Sc., MBA.,

Email : rabnae@sankara.ac.in

Exp: Teaching: 03 Years

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Mr.M.JEYARAJ

Assistant Professor

Mr.M.JEYARAJ

B.Sc., (M.Sc).,

Email : jeyarajm@sankara.ac.in

Exp: Teaching: 03 Years

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Mr. E.MOHANRAJ

Adhoc Faculty

Mr. E.MOHANRAJ

B.Sc.,(MBA).,

Email : mohanraje@sankara.ac.in

Exp: Teaching: 02 Years

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Outcome Based Education Curriculum

Programme Educational Objectives

  • PEO1 : To demonstrate high standards with regard to performance in theb hotel industry adopting value-based and ethical practices
  • PEO2 : To gain exposure and expertise in the diversified fields of hospitality and catering industries
  • PEO3 :To inculcate holistic implementation of knowledge and gain experience and competence in the operations of hospitality sector
  • PEO4 : To perform with competence and confidence in the hospitality industry at the global level
  • PEO5 : To work effectively as an individual, and as a member of a team or leader in diverse teams, and in multidisciplinary settings
  • PEO6 : To hone individual creativity and innovation skills
  • PEO7 : To develop entrepreneurial and leadership skills
  • PEO8 : To demonstrate the ability to develop, examine, question and explore perspectives or alternatives to problems in hospitality operations
  • PEO9 : To demonstrate community involvement
  • PEO10 : To conduct researches concerning hotel and restaurant development programme

Programme Outcomes

  • PO1 : Performs work activities effectively and efficiently to the standards expected in the operation required in the hospitality sectors
  • PO2 : Respond to issues and dilemmas arising in the delivery of hospitality services, by using and promoting ethical behavior and best practices of corporate social
    responsibility and environmental sustainability
  • PO3 : To formulate and integrate contemporary solutions and techniques of culinary science and management practices
  • PO4 : Plan, develop, market and manage hospitality establishments in the international marketplace using contemporary hospitality management concepts
  • PO5 : Employ technological tools and strategies including relevant hospitality and business systems to support business functions and decisions
  • PO6 : Demonstrate the ability to use professional written and oral communication skills and technology to successfully communicate and report
  • PO7 : To support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and
    contributing as a team member
  • PO8 : Develop professional ethics, provide leadership, demonstrate personal and global responsibility and work effectively
  • PO9 : Develop critical thinking skills and apply them to solve complex Problems
  • PO10 : Elevate leadership, teamwork, and relationship management skills, organizational behavior, employment standards, and human rights to contribute to a
    positive work environment.

Why Study B.Sc CSHM at SANKARA ?

Highlights of B.Sc CSHM

  • Excellent State of the Art Infrastructure
  • Exclusive Value Added Programme to boost the curriculum
  • Practical Exposure Learning to become an Entrepreneur
  • Experienced and Distinguished Faculty
  • Strong Industry Connects and Expert Sessions
  • Associations with Top Hotel Industries

Highlights of B.Sc CSHM

  • Strong Alumni Connect all over the World
  • Frequent Workshops, Hands on Training and Academic Activities
  • Frequent Industrial Visits
  • Extensive Placement Orientation Programme
  • Internships in leading Five Star Category Hotels in India
  • Extension Activities Beyond the Curriculum with the help of Clubs and Cells

BUDDING Hotelier Association Newsletter

The Association was founded with the primary goal of exposing aspiring hoteliers and young hotel management students to the challenges of the industry. The association is active in the planning and integration of student technical and practical activities, as well as promoting students’ culinary skills and to provide awareness on the current trends of the Industry. The association organizes a variety of activities and events in order to shed light on the current state of the hospitality industry. The association provides numerous opportunities for students to strengthen their presentation abilities, practical skills, and leadership traits, allowing students to develop their whole personalities. The News letter of the association is presented below.

Copyright © 2020 Sankara. All rights reserved.

Copyright © 2020 Sankara.
All rights reserved.
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