B.Sc Catering & Hotel Administration


Alagappa University


The B.Sc in Catering Science and Hotel Management is an interesting program intended to prepare and creates future pioneers of the Hospitality Industry. This program is offered by Alagappa University is located at Karaikudi, Tamil Nadu, which is an UGC perceived and NAAC `A+ Grade(CGPA:3.6’I) in the third cycle accredited university and is among the best ten colleges in India. Alagappa gives certificate of registration ISO 9001:2015. Alagappa university has world clean and green Campus Award, NICER, New Delhi, World Environment and livelihood(Weal) Award, NICER, New Delhi. The course term is spread more than three years, which incorporates industrial training in five star or lavish hotels. The course encourages the students to understand Hotel and Catering Operations from top to bottom. It additionally gives students hands-on work experience and monitored training, through practical classes.

For Assitance

The aim of this course is to provide education to students who aspire to get management positions in hospitality organizations in both, private as well as public sectors of the industry. Students are introduced, through this course, to the wide choice of career opportunities available within the hospitality/ tourism industry. On successful completion of the degree, the graduates gain knowledge on the following aspects:

  • The capacity and desire to read analytically, on a range of appropriate materials, to think logically and to communicate clearly.
  • The technical and managerial skills and product knowledge necessary for a career in the hospitality/ tourism industry
  • An interdisciplinary approach to problem-solving and decision making.
  • The personal competence necessary for careers at managerial and operational levels.
  • The minimum qualification for admission is 10+2 system of Senior Secondary Education with a 3-year diploma or degree in catering and hotel management with English as one of the compulsory subjects
  • The maximum age limit is 25 years for candidates as on 1st July.
  • The applicant should be medically fit and the same should be certified by a registered medical officer

The course duration is spread across three years with Theory, Practical and On-the-Job exposure

Year 1 - Subjects

  • Language – English
  • Language – French
  • Food Production and Patisserie (Theory & Practical)
  • Food and Beverage Service (Theory & Practical)
  • Front Office (Theory & Practical)
  • Accommodation Operations (Theory & Practical)
  • Personality Skills
  • Business Communication (AHA)

Year 2 - Subjects

  • Food Production and Patisserie (Theory & Practical)
  • Food and Beverage Service (Theory & Practical)
  • Front Office (Theory & Practical)
  • Accommodation Operations (Theory & Practical)
  • Food Safety & Microbiology
  • Computer Applications (Theory & Practical)
  • Group Discussions
  • Hospitality Professional (AHA)

Year 3 - Subjects

  • Food and Beverage Management
  • Hotel Law
  • Food Service Facilities Planning
  • Hotel Accounting
  • Human Resource Management
  • Industrial Training Report / Project
  • Interview Techniques
  • Hospitality Supervisory Skills (AHA)
  • 10th and 12th Mark sheets (attested photocopies)
    • 1 Original
    • 1 Attested copy
    • 1 Photocopy
  • Birth Certificate
  • Transfer or Leaving Certificate
  • Proof of identity
  • 4 passport size photographs

We are proud to boast about the 100% placement records of the past years

Global growth and development of tourism has opened up innumerable openings. As a result, graduates can look forward to the following career opportunities:

  • Management Trainee in Hotels and allied industry
  • Guest / Customer Relation Executives in Hotels and other service sectors
  • Kitchen Management / Housekeeping Management Trainee in Hotels
  • Flight Kitchens also offer opportunities for career building
  • Executive (multi-skilled) in Fast Food chains
  • Hospital and Institutional Catering Executives
  • Faculty in Hotel Management / Food Craft Institutes (after gaining industry work experience)
  • Cabin Crew in National and International Airlines

The Training & Placement cell provides excellent infrastructure to support every stage of the placement process. Arrangement of pre-training and placements discussions, written test, interviews and group discussions are made as per the requirements of the organization as well as the students. A regular corporate interaction weaves the thread to create a mosaic for 100% placements.