Department of Hotel & Catering Management has been started in the year 2005 with the strength of 18 students. Gradually the student’s strength has been increased.
Every year department is organizing Department Food fest, Theme lunch, Christmas cake preparation for our college students and participated in various academic and extra-curricular activities.
Resource persons from various Hotels were called and students were given knowledge about current trends and opportunities apart from the curriculum.
The student’s results were also gradually increasing. The department is producing many University ranks every year.
Our students got placed in various Five star Hotels and many of our students are pursuing higher education in Universities and reputed colleges.
Students are motivated to participate actively in the events and functions conducted by reputed Five Star Hotels.
Last year we conducted Theme Lunch in the name of “Vetela 2018” on Halloween theme. Various food has been prepared by the students, Various Hotel executives invited as chief guest.
OBJECTIVES:
At the end of the respective courses Dept of H&CM will be able to –
To impart quality education that fosters the overall development of students as skilled service professionals and responsible citizens, preparing them to meet the challenges of globalization while upholding strong hospitality values.
Will be updated soon..!
| PO1 | Disciplinary knowledge: Capable of demonstrating comprehensive knowledge and understanding of one or more disciplines that form a part of an undergraduate Programme of study. |
| PO2 | Communication Skills: Ability to express thoughts and ideas effectively in writing and orally; Communicate with others using appropriate media; confidently share ones views and express herself/himself; |
| PO3 | Critical thinking: Capability to apply analytic thought to a body of knowledge; analyse and evaluate evidence, arguments, claims, beliefs on the basis of empirical evidence; identify relevant assumptions or implications; |
| PO4 | Problem solving: Capacity to extrapolate from what one has learned and apply their competencies to solve different kinds of non-familiar problems, rather than replicate curriculum content knowledge; |
| PO5 | Analytical reasoning: Ability to evaluate the reliability and relevance of evidence; identify logical flaws and holes in the arguments of others; analyze and synthesize data from a variety of sources; draw valid conclusions and support them with evidence and examples, and addressing opposing viewpoints. |
| PO6 | Leadership readiness/qualities: Capability for mapping out the tasks of a team or an organization, and setting direction, formulating an inspiring vision, building a team who can help achieve the vision, motivating |
| PO7 | Ability to work effectively and respectfully with diverse teams; facilitate cooperative or coordinated effort on the part of a group, and act together as a group or a team in the interests of a common cause and work efficiently as a member of a team. |
| PO8 | Ability to analyse, interpret and draw conclusions from quantitative/qualitative data; and critically evaluate ideas, evidence and experiences from an open-minded and reasoned perspective. |
| PO9 | Critical sensibility to lived experiences, with self awareness and reflexivity of both self and society. |
| PO10 | Capability to use ICT in a variety of learning situations, demonstrate ability to access, evaluate, and use a variety of relevant information sources; and use appropriate software for analysis of data. |
| PO11 | Ability to work independently, identify appropriate resources required for a project, and manage a project through to completion. |
| PO12 | Possess knowledge of the values and beliefs of multiple cultures and a global perspective; and capability to effectively engage in a multicultural society and interact respectfully with diverse groups. |
| PROGRAMME SPECIFIC OUTCOMES: | |
| PSO1 | Introduction to the basic of the hospitality and catering industry |
| PSO2 | To introduce professional food service management used in hospitality |
| PSO3 | On completion of this semester the Student will get awareness of the hotel industry To hone the skills and innovate and create new dishes and in new cuisines |
| SI. No | NAME | DESIGNATION |
|---|---|---|
| 1 | MR.AFSAR ALI | HOD & ASSISTANT PROFESSOR |
| 2 | MS.S.BINUJA | ASSISTANT PROFESSOR |
| 3 | MR.V.DEEPAK RAJ | ASSISTANT PROFESSOR |
| 4 | MS.GRACELIN CHRISTIANA H | ASSISTANT PROFESSOR |
| SI.NO. | NAME OF THE STUDENT | University Rank |
|---|---|---|
| 1. | DHAVEEN KUMAR.T | 3RD RANK |
| 2. | NITHIYALAKSHMI.B | 6TH RANK |
| 3. | JAGADEESWARI.V | 7TH RANK |
| 4. | SARANYA.A | 8TH RANK |
| 5. | PAVITHRA.R | 12TH RANK |
| 6. | SRIDEVI.A | 13TH RANK |
| 1. | SUDHA.S | 4TH RANK |
| 2. | DEVI.P | 6TH RANK |
| 3. | KARTHICK.R | 8TH RANK |
| 4. | VIDYA.G | 19TH RANK |
| 5. | RAHUL.R | 30TH RANK |
| 6. | ISREAL.J | 33RD RANK |
| 7. | LOKESHWARI.U | 34TH RANK |
| 8. | DIVAKAR.R | 42ND RANK |
| 9. | BHARANIDHARAN.G | 48TH RANK |
| 1. | MALINI.A | 10TH RANK |
| 2. | JOHN DAVID.M | 11TH RANK |
| 3. | SOWMIYA.R | 12TH RANK |
| 4. | JOE JERALD.A | 16TH RANK |
| 5. | ASWIN KUMAR.Y.L | 19TH RANK |
| 6. | MARIA ELWIN THOMAS.R | 31ST RANK |
