Department of Catering Science and Hotel Management
The Department of Hotel Management was established in the year 2005. The department has the objectives to instils confidence amongst the students to make themselves experts in the field of culinary arts, to impart the international standard education in hospitality management with business internship, to strive towards imparting sound knowledge, nurturing talent and making dynamic leaders for the industryand imbibing the functional skills in students to cater to the requirements of the hospitality industry.
The Department of Catering Science Hotel Management at SMS college of arts and science aims to constantly strive and provide comprehensive hospitality education in a healthy learning environment, nurturing the hotel management professionals for the competitive world.
To provide the best educational opportunities in most conductive work culture with highest level of professionalism and dedication in progressively enhanced manner.
| Level | Under Graduate |
| Course Duration & Exam | 3 years / Semester Wise Exam |
| Eligibility | Candidates should Passed in +2 with minimum 50% marks or equivalent, and candidates should be at least 17 years of age at the time of admission and the upper age limit is 25 years in most of the educational institutions |
| COURSE | NO. OF COURSES | TOTAL CREDIT |
| Part I Language | 2 | 8 |
| Part II English | 2 | 8 |
| Part III Core Course | 14 | 42 |
| Part III Core Practical Courses | 7 | 26 |
| Part III Allied Course | 8 | 21 |
| Part III Elective Courses | 3 | 12 |
| Part IV Skill Based Subject | 3 | 9 |
| Part IV Non-Major Elective | 2 | 4 |
| Part V Extension Activities | 1 | 2 |
| Part VI Project Training | 1 | 4 |
| Environment studies & Value Education | 2 | 4 |
| Total | 45 | 140 |
| COURSE | NO. OF COURSES | TOTAL CREDIT |
| Part I Language | 2 | 8 |
| Part II English | 2 | 8 |
| Part III Core Course | 14 | 42 |
| Part III Core Practical Courses | 7 | 26 |
| Part III Allied Course | 8 | 21 |
| Part III Elective Courses | 3 | 12 |
| Part IV Skill Based Subject | 3 | 9 |
| Part IV Non-Major Elective | 2 | 4 |
| Part V Extension Activities | 1 | 2 |
| Part VI Project Training | 1 | 4 |
| Environment studies & Value Education | 2 | 4 |
| Total | 45 | 140 |
| PEO1 | To demonstrate high standards with regard to performance in the 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 programe. |
| 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. |
Department of Catering Science and Hotel Management
S.M.S College of Arts and Science
(Affiliated to Bharathiar University)
Perur Main Road, Coimbatore – 641010
Tamil Nadu, India
Email id: hotelmanagement.smscas@gmail.com
Phone No: 0422-2982266, 2983366, 2984466
| 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. |
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