The Department of Catering Science Hotel Management at SMS College of Arts and Science offers B.Sc Catering Science and Hotel Management course with an annual intake of 40 students.
The department is committed in providing an array of academic and student development services that support student’s success in attaining their academic, cultural and civic achievements, through teaching, research, creative activity and service. The department has committed to produce best quality graduates by imparting quality teaching through resources build on teaching environment.
Our department prepares our students for lifelong personal and professional development which enable them to exercise the leadership and make everlasting contributions in their disciplines. The department provides the educational resources to keep pace with developments in the field. It magnifies positive impact in serving regional, state, national and global needs by building mutually beneficial linkages with industry, institutions, community and constituencies which aims to create professionals accomplished with successful academic enrichments. Students who practiced their learning in a hands-on environment are most likely to have a greater retention of the program material.
| PO1 | To demonstrate high standards with regard to performance in the hotel industry adopting value-based and ethical practices. |
| PO2 | To gain exposure and expertise in the diversified fields of hospitality and catering industries. |
| PO3 | To inculcate holistic implementation of knowledge and gain experience and competence in the operations of hospitality sector. |
| PO4 | To perform with competence and confidence in the hospitality industry at the global level. |
| PO5 | To work effectively as an individual, and as a member of a team or leader in diverse teams, and in multidisciplinary settings. |
| PO6 | To hone individual creativity and innovation skills. |
| PO7 | To develop entrepreneurial and leadership skills |
| PO8 | To demonstrate the ability to develop, examine, question and explore perspectives or alternatives to problems in hospitality operations. |
| 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. |
| PSO1 | To acquire technical skills in the core areas of the hotel and other hospitality sectors. |
| PSO2 | To adopt professional techniques and use tools competently in the preparation, presentation and service of quality foods. |
| PSO3 | To work in a sustainable manner as per trends and issues in the interdependent hospitality sectors. |
| PSO4 | To understand the functions of non-core departments like accounts, human resource, marketing, etc. |
| PSO5 | To pertain the acquired knowledge to manage and evaluate functional systems in hospitality industry. |
| PSO6 | To endorse sustainable environment and corporate social responsibility initiatives as well as ethical practices in the hospitality business. |
| PSO7 | To induce appropriate technologies to enhance the quality and delivery of hospitality services and to measure the effectiveness of hospitality operations. |
| 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. |
The following are a few of the BSc Catering Science and Hotel Management jobs held by graduates:
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