Department of Tourism and Hotel Management

The Institute of Catering Science and Hotel Management has been offering B.Sc., (Catering Science and Hotel Management) a three year degree programme from the academic year 2016-2017. The course is designed to equip students with the knowledge and skills needed for a successful career in the hospitality industry, as well as providing an essential understanding of elements relating to life and work in the hospitality industry. In addition to being introduced to the wider world of the hospitality industry, the students will be studying specialist operational elements such as culinary arts, customer services, keeping clean environment, effective communication, modern information technology skills etc.

OUR MISSION: To create hospitality leaders through academics, experiential learning, applied research and with strong industry partnership. To develop accomplished professionals with a qualification that is recognized internationally.

OUR VISION: Institute of Catering Science and Hotel Management will be an exceptional experience based on exposure to real industry and pedagogy. It will provide distinction in education and industry worldwide.

VALUES: High professionalism, strong, leadership, global innovation and services.

SLOGAN: Serve with a Smile.

  • The latest revision of the curriculum was made during the year 2016 incorporating new courses.
  • The Institute is offering highest number of Elective courses per semester of all University in the University.
  • Also it offers French as one of the Languages to learn in First semester.
Chettinadu Cuisine Food Preparation Training Programme
Sl.No Items
1 Five Rice Pongal
2 Coconut Halwa
3 Corn Bonda
4 Onion kos
5 Red chilli & Coconut chutney
6 Jackfruit Kootu
7 Brokoli Podimas
8 Pakkoda Kari
9 Rosapo Rasam
10 Kavuni Rice
11 Adai
12 White Paniyaram
13 Aviyal
14 Tomato Chutney
15 Thinai Payasam
16 Curd, Kumbakonam Pickles
17 Mutton Kari
18 Chicken Pepper Masala
19 Sweet Siyam
20 Vegetable Rava Bath
21 Masala Siyam
22 Sambar
23 Coconut Thuvayal
24 Mutton Chops
25 Baby Potato Masala
26 Chilli, Mavadu Ginger Mandi
27 Tomato Kari
28 Jeera Rasam
29 Mutton Salt Kari
30 Mutton Briyani
31 Ukkarai
32 Ven Pongal
33 Javvarisi Vadai
34 Brinjal Potato Aviyal
35 Red Dry Chilli Thuvayal
36 Nattu Koli Kari
37 Curd Pachadi
38 Curd, Pickle
Sl.No Items
39 Wheat Vegetable Uppuma
40 Mysore Bonda
41 Vatha Kulambu
42 Coconut Chutney
43 Valaithandu Kottu
44 Valaipoo Kulambu
45 Tender Coconut Rasam
46 Wheat Rava Payasam
47 Fish Kari
48 Fish Fry
49 Quail Roast
50 Mushroom Briyani
51 Curd Pachadi
52 Curd Mango Pickle
53 Vegetable Milk Kottu
54 Sprout Moong dal
55 Cabbage Podimas
56 Valaipoo Kola
57 Pepper Corn Kulambu
58 Drumstick Sambar
59 Pineapple Rasam
60 Prawn Masala
61 Muton Kulambu
62 Rangoon Puttu
63 Thayir Pickle
64 Snake guard kottu
65 Peas Paneer Thennam Palai Podimas
66 Mushroom Masala
67 Masala Thick kulambu
68 Broad Beans Sambar
69 Orange Rasam
70 Chicken Salt Kari Dry
71 Chicken Masala
72 Curd,  Pickle
73 Kavuni Rice Payasam
74 Raw Jackfruit Masala
75 Spinach – Curd Pachadi
76 Adaiprathaman Payasam
Contact Details:

Dr.V. Sivakumar,
Associate Professor and Head i/c,
Institute of Catering Science and Hotel Management,
Mobile: 9443850805
e-mail: sivakumar18@gmail.com

Mr. K. P. Karthilingam,
Assistant Professor,
Institute of Catering Science and Hotel Management
Mobile: 9943196078
e-mail: karthik.periannan@gmail.com

S.No Photo Name Designation Profile
1 Dr.V. Sivakumar Associate Professor and Head i/c
2 K.P.Karthilingam Assistant Professor
Programmes Offered

B.Sc., (Catering Science and Hotel Management – English Medium)

Fee Structure
PROGRAMME B.Sc. (Catering Science and Hotel Management)
Tuition fee including Guest Lecture fee  RS 6000
Computer LAB FEE  RS 500
SPL FEE  RS. 2000
Other fees Rs. 1000
Special Lecture & Industrial  Visit/Camp  Rs. 2000
Practical Lab Fees 15000
Uniform Fees 5500
First year Total fee Rs. 32000
Second year Total fee Rs. 32000
Third year
Total fee Rs.
  • BTK (Basic Training Kitchen): A basic training kitchen is fully equipped with modern kitchen appliances, this kitchen is used primarily to introduce the art of cookery to the students & it is launching pad for the new comers. Familiarity with the arts and science of cooking is indeed is a essential part of hospitality operations.
  • ADK (Advanced Training Kitchen): An advanced training kitchen is to train the students to meet the current demands. International cooking is taught in this lab. Modern techniques of cooking and presentation of food coupled with knowledge in hygiene, nutrition, cost control etc., are imparted here. Demonstrations and practical are carried out with the help of advanced and sophisticated equipments.
  • Modern Restaurant & Mock Bar: Our Modern Restaurant is equipped with modern equipments and the ambience of the restaurants book as it is in a star hotel. The modern restaurant enables the students to learn various aspects of food and beverage services.
  • Cooking with wine, flaming with brandy and rum are no more an incident but a regular happening here. Getting ready for various occasions from presidential gathering to marriage and fast food services to spirits, champagne and cocktails are part of the daily routine to make the student perfect and smoothen out the rough edge to make them perfect professionals.
  • House Keeping: The basic of house keeping is taught to the students with practical sessions. Training is also given to prepare guest rooms according to International standards; skill development in interior decoration, flower arrangements and cleaning exercises is the part of study.
  • Front Office Lab: Front office management procedure such as reservations, registration, check-in and check-out procedures, bell desk procedures, bell desk services, telephone operations, cash handling, fax billing, role-plays, situation handling and case study etc., are taught to the students with practical sessions at the front office to make them familiarize with the situation.
  • Bakery and Confectionary Lab: Basics of Bakery and Confectionary is taught along with blending methods of dough, pastries and custard. Students learn to make different types of bread, cakes, pastries, cookies, ice-cream, mousses, sugar and chocolate works.
  • Computer Lab: The computer lab is equipped with latest technologies and the students are trained by adopting innovative teaching tools. Exposure is given to the students on various applications related to the industry using multiple systems of reputed brands.
  • Seminar Hall: The institute has a well-equipped, air conditioned seminal hall.
  • Library & Reading Room: A well stocked library and reading room where various vernacular and foreign language dailies, periodicals and journals are available. The library is fully air-conditioned to provide maximum comfort for its users.
Rs. in Lakhs
1 Dr. R. GANAPATHI Economic Empowerment of Rural Women with special reference to Self Help Groups in the Southern Districts of Tamil Nadu - An Empirical Study 2010 - 2012 UGC, New Delhi Rs.3,69,200/-
2 Dr. R. GANAPATHI Green Purchase Behaviour of Consumers in Tamil Nadu State 2013 - 2015 ICSSR, New Delhi Rs.5,00,000/-

Rs. in Lakhs
1 Dr. R. GANAPATHI A Study on Consumers Awareness with Reference to Food Adulteration in Tamil Nadu State 2016 – 2017 ICSSR, New Delhi Rs.2,00,000/-
Projects Applied
Sl. No. Name of the Funding Agency Title of the Research Project
1. NCERT,  New Delhi Impact and Scope of E-Learning in Distance Educational Sector with Reference to – An Empirical Study
2. DEB,  New Deli Attitudes, Perceptions and Problems of the Learners Towards the Distance Education with Reference to
3. Ministry of Labour and Employment, New Delhi A Study on the Socio Economic and Working Conditions of the Employees of the Departmental Stores in Tamil Nadu
4. MHRD,  New Delhi A Study on the Socio Economic Status of the Migrant Workers of Tirupur District, Tamil Nadu
5. Ministry of Social Justice & Empowerment, New Delhi Empowerment of Gypsy Tribes Through Economic and Social Transformation in the Southern Districts of – An Empirical Study
6. Ministry of Environment and Forests (MoEF), New Delhi Socio-Economic Issues in Dyeing and Bleaching Industry in  Tirupur
7. Department of Health Research (DHR), New Delhi A Study on Impact of Primary Health Centres on Public Health in Rural Tamil Nadu
8. Indian Council of Medical Research,  New Delhi A Study on Consumer Behaviour Towards Health Insurance in Tamil Nadu
Research papers published in national / international journals by faculty
Sl. No. National / International Journals Number of Research Papers
1. National 31
2. International 7
Research papers presented in seminars / conferences by faculty
Sl. No. National / International Papers Presented Number  of Presentations
1. National 14
2. International 10

List of Ph.D. Awardees
Sl. No. Name of the Candidate Research Supervisor Month and Year of Award
1 Mr. E. Muthukumar Dr. R. GANAPATHI October 2008
2 Mrs. R. Geetharamani Dr. R. GANAPATHI May 2011
3 Mrs. D. Jayanthi Dr. R. GANAPATHI April 2012
4 Mrs. B. Vidya Dr. R. GANAPATHI June 2012
5 Mr. R. Murugesan Dr. R. GANAPATHI March 2012
6 Mrs. C. Anuradha Dr. R. GANAPATHI March  2012
7 Mr. S. Gopalsamy Dr. R. GANAPATHI March  2012
8 Mrs. K. Revathi Dr. R. GANAPATHI February 2012
9 Mrs. G. Vimala Dr. R. GANAPATHI June 2012
10 Mrs. B. Menaka Dr. R. GANAPATHI July 2013
11 Mr. K. V. Sriram Dr. R. GANAPATHI July 2015
12 Mrs. R. Sree Devi Dr. R. GANAPATHI May 2016
Photos / Videos