M.Sc. Hotel and Catering Management – Best Deemed University in Chennai

Program Outcomes

PROGRAMME OUTCOMES (PO)

PO1: Demonstrate a global outlook with the ability to identify aspects of the global hospitality business and cross cultural understanding.

PO2: Demonstrate how the organizational behavior and organizational practices can aid in improving the performances and wellbeing of people at work in hotel Industry.

PO3: Familiarize in Managerial viewpoints to understand consumer behavior and the use of appropriate pricing strategies to increase profitability.

PO4: Assess the impact of latest hospitality researches and marketing tools on the hospitality industry.

PO5: Apply ethical principles and commit to professional ethics and responsibilities and norms of the Hospitality industry.

Curriculum & Syllabus

Total Credits: 90

SEMESTER I					Hours/Week		Maximum Marks
Sem	Category	Sub Code	Title of the Course	Lecture	Tutorial	Practical	Credits	CA	SEE	Total
I	DSC	21MHM001	Management of Food Production Operations	4	0	0	4	40	60	100
I	DSC	21MHM002	Food and Beverage Service	4	0	0	4	40	60	100
I	DSE	21MHM101	Organizational Behavior	4	0	0	4	40	60	100
I	DSE	21MHM102	Communication and Reports	4	0	0	4	40	60	100
I	GE	21MHM151	Facility Management	4	0	0	4	40	60	100
I	DSC	21MHM003	Advanced Food Production Lab	0	0	4	2	40	60	100
I	DSC	21MHM004	Advanced Food & Beverage Service Lab	0	0	4	2	40	60	100
			Total	18	0	8	24

View course curriculum

Eligibility Criteria

Program	Program Duration (Year)	Eligibility	Criteria for Merit
M.Sc Hotel & Catering Management	2 Years (4 Semesters)	B.Sc Hotel Management/ B.Sc Food Science/ B.Sc Culinary Arts/ BA. Travel and Tourism Management	Merit based on the percentage of marks secured in the qualifying examination

Career Prospects

CAREER PROSPECTS

Marketing/ Sales Executive in Hotel and other Service Sectors.
In State Tourism Development Corporations.
In Resort Management.
Self-employment through entrepreneurship.
In multinational companies for their hospitality services.

Commissioned job in Indian Navy.
Managers in Big shopping malls, Mobile catering.
Managers in Indian railway catering services.
As Chef’s & Managers in Industrial Canteens in big industries.
Facility managers in Multinational Establishments.

Housekeeping executives in Companies.
Manager in Outdoor Catering Services.
Food Mangers in International School.
Managers in Multiplexes, Managers in Tour Operating.
As Chef’s & Managers in Cine Catering Services.

Alumni Testimonials

Vels University gave me some of the best years of my life. From making new friends, learning everything I know about food and cooking, to spending time in the biggest and best library (on food books), it taught me so much about the industry in which I am today. It taught me the basics, gave me opportunities, pushed me, challenged me, and yet nurtured me with the guidance. I always do thank Vels University and all my professors for everything I am today. It is an integral part of my learning and I cherish everyday spent there.

Nandini, B.Sc., & M.Sc. HCM (2014-2019)

Customer Care Executive Indigo Airlines

Fee Structure

Tuition Fee 2024 - 2025 (Per Sem)	Other Fee (Per Sem)	Total Fee 2024 - 2025 (Per Sem)
16,000	12,000	28,000