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B-SC in Hotel And Catering Management at SRM Institute of Science and Technology
Chengalpattu, Tamil Nadu
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About the Specialization
What is Hotel and Catering Management at SRM Institute of Science and Technology Chengalpattu?
This B.Sc. Hotel Management program at SRM Institute of Science and Technology focuses on equipping students with comprehensive skills and knowledge essential for the dynamic hospitality and catering industry. With a strong emphasis on practical training and theoretical foundations, the program prepares graduates for diverse roles in hotels, restaurants, event management, and institutional catering, addressing the growing demand for skilled professionals in India''''s booming tourism and hospitality sector.
Who Should Apply?
This program is ideal for fresh graduates from any stream (10+2) who possess a passion for service, a flair for culinary arts, and strong communication skills, aspiring to build a career in hospitality. It also caters to individuals seeking a structured educational path to enter the hotel and catering management field, including those with some prior experience looking to formalize their qualifications or career changers transitioning into the vibrant hospitality industry.
Why Choose This Course?
Graduates of this program can expect to pursue promising career paths in India as hotel managers, F&B executives, front office managers, catering managers, and event coordinators. Entry-level salaries typically range from INR 2.5 Lakhs to 4.5 Lakhs annually, with significant growth potential up to INR 10-15 Lakhs for experienced professionals in leading hotels and chains like Taj, Oberoi, Marriott, and ITC. The curriculum also aligns with international hospitality standards, aiding in global career prospects.
Student Success Practices
Foundation Stage
Immersive Practical Skill Development- (Semester 1-2)
Actively participate in all practical lab sessions for Food Production, F&B Service, and Accommodation Operations. Focus on mastering fundamental techniques and procedures. Seek additional practice hours in the labs or campus kitchens if available.
Tools & Resources
On-campus training kitchens, demonstration videos, culinary textbooks, peer practice groups
Career Connection
Strong foundational practical skills are non-negotiable for entry-level roles and set the stage for rapid career advancement in operational departments.
Cultivate Communication & Professional Etiquette- (Semester 1-2)
Prioritize developing impeccable English language and soft skills, as they are crucial for client-facing roles. Engage in group discussions, presentations, and mock interviews. Observe and emulate professional etiquette in all campus interactions.
Tools & Resources
English Language Lab, communication workshops, Toastmasters International (if available), online courses on business etiquette
Career Connection
Exceptional communication and polished behavior are key differentiators for placements and upward mobility in the service industry.
Holistic Departmental Understanding- (Semester 1-2)
While specializing in Hotel Management, gain a broad understanding of all core departments – Front Office, Housekeeping, F&B Production, and F&B Service. Visit operational hotels (if permitted by the department) to observe live operations.
Tools & Resources
Departmental visits, industry guest lectures, online hotel tours, hospitality encyclopedias
Career Connection
A holistic view helps in making informed career choices and equips managers to handle inter-departmental coordination effectively, which is vital in Indian hotels.
Intermediate Stage
Targeted Industrial Training & Networking- (Semester 4 (Primary), Semester 3 & 5 (Preparation & Follow-up))
Maximize the learning from the Semester 4 Industrial Training. Proactively seek diverse departmental rotations and interact with industry professionals. Build a network by connecting with mentors and peers from the training. Maintain a detailed logbook and project report.
Tools & Resources
LinkedIn, industry events, alumni network, internship coordinators
Career Connection
Industrial training is often the gateway to pre-placement offers and provides invaluable real-world experience, making you highly employable.
Specialized Skill Enhancement & Certifications- (Semester 3-5)
Identify a preferred area (e.g., F&B, Front Office, Housekeeping) and pursue additional certifications or workshops. For instance, WSET for wines, or specific culinary courses. Participate in college competitions like cooking or bartending challenges.
Tools & Resources
NPTEL courses, specific industry certifications, college clubs (culinary, debate), online learning platforms
Career Connection
Specialised skills and certifications enhance your resume, making you a preferred candidate for specific departmental roles in competitive Indian hospitality market.
Financial Acumen & Business Plan Development- (Semester 3 & 5)
Focus on understanding Hotel Accounting & Finance, and Entrepreneurship. Develop a basic business plan for a hospitality venture, even if it''''s a theoretical exercise. Analyze case studies of successful and failed hospitality businesses in India.
Tools & Resources
Financial news, business magazines (e.g., Forbes India), entrepreneurship cells, local startup incubators
Career Connection
Understanding the financial aspects and developing entrepreneurial thinking is crucial for leadership roles and for those aspiring to start their own ventures in India.
Advanced Stage
Strategic Project-Based Learning & Research- (Semester 5-6)
Undertake a challenging and industry-relevant final year project (HM1605). Apply research methodologies to solve a real-world problem or analyze a current trend in the Indian hospitality sector. Present findings with confidence and clarity during the Viva Voce.
Tools & Resources
Academic databases, industry reports, faculty mentors, statistical software
Career Connection
A well-executed project demonstrates analytical, problem-solving, and research skills, highly valued by employers for management trainee programs.
Placement-Focused Skill Refinement- (Semester 5-6)
Actively engage with the placement cell for mock interviews, resume building workshops, and group discussion practice. Tailor your resume and interview responses to specific job descriptions from leading hospitality brands. Focus on showcasing your industrial training experience.
Tools & Resources
College placement cell, career counseling services, professional resume templates, online interview practice platforms
Career Connection
This direct preparation significantly increases the chances of securing desirable placements in top Indian and international hospitality companies.
Leadership Development & Industry Engagement- (Semester 5-6)
Take on leadership roles in college events, student organizations, or departmental initiatives. Attend hospitality conferences, webinars, and trade shows. Engage with alumni to understand career trajectories and industry shifts, especially in India.
Tools & Resources
College event committees, industry journals, professional associations (e.g., FHRAI, HAI), alumni meetups
Career Connection
Leadership experience and current industry awareness are critical for long-term career growth, enabling transitions into managerial and strategic roles within the Indian hospitality landscape.
Program Structure and Curriculum
Eligibility:
- Passed 10+2 with English as one of the subjects and a minimum of 50% aggregate marks. Age limit of 21 years.
Duration: 3 years / 6 semesters
Credits: 150 Credits
Assessment: Internal: 50% (Theory), 60% (Practical), External: 50% (Theory), 40% (Practical)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HS1101 | English Language & Communication I | Core | 3 | Communication Process, Listening Skills, Speaking Skills, Reading Skills, Writing Skills, Grammar |
| HM1101 | Food Production Foundation | Core | 4 | Kitchen Organization, Basic Cooking Methods, Commodities, Soups, Sauces, Stocks, Basic Food Safety, Menu Terminology |
| HM1102 | Food & Beverage Service Foundation | Core | 4 | Restaurant Types, Table Setting, Menu Knowledge, Bar Operations Basics, Beverage Service, Guest Relations |
| HM1103 | Front Office Foundation | Core | 4 | Hotel Classification, Front Office Operations, Reservation Systems, Guest Cycle, Telecommunication, Bell Desk Services |
| HM1104 | Accommodation Operations Foundation | Core | 4 | Housekeeping Organization, Cleaning Procedures, Room Maintenance, Linen and Laundry, Guest Room Supplies, Pest Control |
| HM1105 | Hotel Engineering & Facilities Management | Core | 3 | Building Services, Water Management, Electrical Systems, HVAC, Waste Management, Fire Safety |
| HM1106 | Practical – Food Production Foundation | Lab | 3 | Basic Cuts, Vegetable Preparations, Soups and Stocks, Main Course Dishes, Dessert Basics, Sanitation Practices |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HS1201 | English Language & Communication II | Core | 3 | Advanced Communication, Report Writing, Public Speaking, Email Etiquette, Presentation Skills, Group Discussions |
| HM1201 | Food Production Operations | Core | 4 | Regional Cuisines, International Cuisines, Bakery and Confectionery, Indian Breads, Meat Cookery, Quantity Cooking |
| HM1202 | Food & Beverage Service Operations | Core | 4 | Banquet Operations, Special Occasion Service, Bar Tending, Coffee & Tea Service, Wine Service, Guest Feedback |
| HM1203 | Front Office Operations | Core | 4 | Check-in/Check-out, Room Allocation, Cashiering, Night Audit, Guest Complaints Handling, Communication Skills |
| HM1204 | Accommodation Operations | Core | 4 | Room Status, Inventory Control, Lost & Found, Laundry Management, Interior Decoration, Safety & Security |
| HM1205 | Hotel Accounting & Finance | Core | 3 | Basic Accounting Principles, Financial Statements, Budgeting, Cost Control, Revenue Management, Taxation Basics |
| HM1206 | Practical – Food Production Operations | Lab | 3 | Advanced Cooking, Indian Dishes, International Dishes, Baking Techniques, Dessert Preparation, Menu Planning |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM1301 | Quantity Food Production | Core | 4 | Menu Engineering, Volume Cooking Techniques, Industrial Catering, Food Safety Management, Portion Control, Equipment Handling |
| HM1302 | Bar & Beverage Management | Core | 4 | Alcoholic Beverages, Non-Alcoholic Beverages, Mixology, Bar Layout, Inventory Control, Licensing and Laws |
| HM1303 | Front Office Management | Core | 4 | Yield Management, Property Management Systems, Crisis Management, Customer Relationship Management, Forecasting and Planning, Staffing and Scheduling |
| HM1304 | Accommodation Management | Core | 4 | Quality Management, Environmental Practices, Energy Conservation, Security Procedures, Renovation and Maintenance, Staff Training |
| HM1305 | Food Science, Nutrition & Dietetics | Core | 3 | Macronutrients and Micronutrients, Balanced Diet, Food Spoilage, Food Additives, Therapeutic Diets, Foodborne Illnesses |
| HM1306 | Practical – Quantity Food Production | Lab | 3 | Bulk Cooking Techniques, Institutional Recipes, Buffet Production, Event Catering Management, Costing and Pricing, Recipe Standardization |
| HM1307 | Practical – Bar & Beverage Management | Lab | 3 | Cocktail Preparation, Mocktail Creation, Spirit Knowledge, Wine Tasting, Beer Service, Bar Etiquette |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM1401 | Industrial Training (Industrial Exposure) | Core | 20 | On-the-job Training, Departmental Rotations, Skill Application, Industry Best Practices, Professional Development, Report Writing |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM1501 | Hotel Law & Ethics | Core | 4 | Legal Framework, Consumer Protection Act, Labor Laws, Environmental Regulations, Property Rights, Ethical Practices |
| HM1502 | Human Resource Management | Core | 4 | HR Planning, Recruitment & Selection, Training & Development, Performance Appraisal, Compensation & Benefits, Employee Relations |
| HM1503 | Entrepreneurship & Business Environment | Core | 4 | Business Idea Generation, Business Plan Development, Market Research, Funding Sources, Legal Formalities, Small Business Management |
| HM1504 | Strategic Management | Core | 4 | Strategic Planning, SWOT Analysis, Competitive Advantage, Organizational Structure, Change Management, Strategy Implementation |
| HM1505 | Research Methodology | Core | 3 | Research Design, Data Collection Methods, Sampling Techniques, Statistical Analysis, Report Writing, Ethics in Research |
| HM15L1 | Food & Beverage Entrepreneurship | Elective | 3 | Restaurant Concept Development, Menu Design and Engineering, Marketing Strategies for F&B, Operational Planning, Financial Projections, Legal Aspects of F&B Business |
| HM1506 | Practical – Research Project | Project | 3 | Topic Selection, Literature Review, Methodology Design, Data Analysis and Interpretation, Report Writing, Project Presentation |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM1601 | Marketing & Sales Management | Core | 4 | Marketing Mix, Market Segmentation, Digital Marketing, Branding Strategies, Sales Techniques, Customer Loyalty Programs |
| HM1602 | Event Management | Core | 4 | Event Planning Process, Budgeting and Finance, Vendor Management, Venue Selection, Marketing & Promotion, Risk Management |
| HM1603 | Total Quality Management | Core | 4 | Quality Principles, ISO Standards, Quality Assurance, Continuous Improvement, Customer Satisfaction, Quality Audits |
| HM1604 | Facilities Planning & Design | Core | 3 | Layout Planning, Interior Design, Space Management, Ergonomics, Sustainable Design, Project Management |
| HM1605 | Project Work | Project | 4 | Problem Identification, Objective Setting, Research Methods, Data Analysis, Solution Development, Report Presentation |
| HM16L1 | Culinary Arts | Elective | 3 | Advanced Cooking Techniques, Patisserie and Confectionery, Plating & Presentation, International Gastronomy, Fusion Cuisine, Food Trends |
| HM1606 | Practical – Viva Voce | Lab | 3 | Project Discussion, Oral Presentation, Subject Knowledge Defense, Communication Skills, Problem-Solving Abilities, Industry Relevance |
