Department of Hospitality and Catering Management

The department of Hospitality and Catering Management was established in the 2015. (B.Sc. HCM) is a 3-year (6-semester) undergraduate degree program focused on the operational and managerial aspects of the hospitality industry. It prepares students for careers in hotels, restaurants, catering, and related service sectors by combining theoretical knowledge with practical skills.

Vision

The B.Sc. Hotel and Catering Management (HCM) program generally aims to be a leading centre for training and developing future professionals for the hospitality and tourism industry.

Mission

The mission of hospitality and catering management is to provide high – quality, industry – focused education and hands – on training, fostering professionalism. Creativity and customer centric service programs aim to develop competent, skilled leaders to meet global industry demands, empathizing practical skills ethical work practices and innovation.

Eligibility for Admission

Pass in Higher Secondary Examination.

Objectives

Skill Development & Specialization: To provide comprehensive training in the four core areas of hospitality: Food Production, Food & Beverage Service, Front Office, and Accommodation Operations.
Industry Preparedness: To equip students with the technical, managerial, and operational skills required to take on leadership and supervisory roles in hotels, resorts, cruise lines, and restaurants.
Professional Competence: To develop essential soft skills, including customer service excellence, communication, team leadership, and problem-solving in a fast paced environment.
All-Round Development: To focus on the holistic development of the student, ensuring they acquire a mix of theoretical knowledge and hands-on practical skills.
Entrepreneurship & Ethics: To encourage an entrepreneurial mindset, enabling graduates to start their own hospitality ventures, while upholding high ethical standards in professional practice.

Department of Hospitality and Catering Management