The Hotel Management industry continues to witness a great demand for executives who can handle customer requests and keep abreast with emerging trends in the industry. Being a service industry, it is highly competitive. During the first year, students are taught to develop a foundational understanding of the workings of the hotel administration, its environment, and management with essential skills and tools necessary for running a hotel successfully. The course aims to prepare candidates for more challenging and advanced modules in the second and the third year of the degree program. With an expected demand of more than 2 lakh professionals annually, students trained at the Hotel Management and Catering Technology always occupy the most prestigious positions.
All of our academic staff are involved in research and teaching, which means that our students get to learn from the experts.
About the Department
Dr. M.G.R Educational and Research Institute has been a pioneer in teaching Hotel Management subjects and has built up a reputation of over more than 20 years as one of the leading institutions in this area of study. Our teaching and research are consistently rated at the highest level, and our courses are recognized by employers across the globe for their rigour and content.
A destination for talented students from across the country, the Hotel Management and Catering Technology department at Dr. M.G.R. Educational and Research Institute is a sanctum of quality. With a belief that the sky is the limit for those who wish to nurture their wings of talent through constant learning, the Department opens up a plethora of options to pursue a career in leading hotels in India, Europe, USA, Canada and the Middle East. Founded in 1999, the Hotel Management and Catering Technology department has trained over 700 leading Hotel Management Professionals, restaurant managers and entrepreneurs. Our alumni are working in leading brands across the Globe such as The Desert Hotel, Spice jet, Four Seasons Singapore, Palm Dubai, Celebrity Cruise lines, etc.
To evolve into a globally renowned institution par excellence through invigorating curriculum, innovative teaching methods and practical training with a focus on developing future leaders of hospitality/tourism industry with distinctive academic, professional, entrepreneurial and social engagement skills.
Our vision and mission are drawn based on the evolving hospitality
The department aims to prepare students for a successful career in the hospitality and service industries. It does this by providing them with an education that is academically rigorous and has hospitality operations at its core.
The education program balance theory with practice, independent learning with strong faculty support and mentorship, providing a solid foundation for lifelong learning.
The department ensures that students acquire personal, professional and
generic skills for immediate employment and progression into leadership
positions in the industry.
WHY? Hotel Management at Dr. M.G.R
Students get paid internship for 150 days in leading 5 star hotels in India and abroad
Best Hospitality Institute 2018, by the Times of India
Experienced professors and strong industry connects
Expert sessions for future chefs and patisseries
Strong alumni connect
Excellent Library Facilities
Dedicated Research Wing
Frequent Seminar and Academic Activities
Regular Industrial Visits
Devoted Placement Coordination Cell
Soft Skill Development
General Business Awareness
Placement Orientation Programme
Benefits of Studying Hotel Management
Education provided for energetic, enthusiastic students who have a passion for people and service
Leadership skills make excellent Hotel Managers
A career without limits
Travel to see the world
Be part of an ever evolving industry
Skills Required for a Hotel Management Professional
Commitment, Interpersonal skills, Listening skills, Technical skills, Communication skills,
Hospitality skills, Flexibility, Teamwork, Leadership, Attention to details, excellent social skills, Discipline
Proficiency Enhancement Courses
Garde Manger Class of Carving
Master Patisserie - Hands on classes on Pastry and Bakery finger skills
Plate presentation skills
Language (Tamil, English, Hindi, Spanish, German, French, Russian, Japanese, Chinese & Arabic)
Communication (Written, Presentation and Oral)
Learning from Leaders
Soft Skill Training
Airlines, Railway and Military catering services
Food and hygiene inspectors, quality assurance and managers, FSSAI
Food journalist and critic, Tourism Development Officers
Star Hotels, Resorts, Airlines, Cruise lines, Heritage and Tourism sites
Research & Science
Nutritionist, Research Chef, Biotech research
Media & Journalism
Food reviewer, food journalist, culinary television promoter
Culinary travel guide, food and cuisine promoters
Restaurants and hotels, food distribution, tourism related business
Food processing units, canning and preservation
Food marketing, event management
Under Graduate Courses
B.Sc. - Hotel Management and Catering Technology [Curriculum & Syllabus]
Basic Training Kitchen (BTK)
Quantity Training Kitchen (QTK)
Advanced Training Kitchen (ATK)
Gardemanger / Butcher Lab
Bakery and Confectionery
Model Suite Room
Front Office Lab
Computer Lab with Hotel Management Software
Model Training Restaurant
Food Science Lab
Mr.Karthick J, 2004- 2007 batch, Assistant food and Beverage Manager at Sails in The fdESERT Hotel, Australia
Mr. Devendran. D, 2007- 2010, Food and Beverage Executive at Grand Hotel Savoia, Genoa, Italy
Mr. Balaji.G ,2014-2017, Gaylord Opryland Resort and Convention Centre – USA
Mr. Aravind.S ,2003-2006 batch, Vice President at RSi,New Delhi
Mr.Diwakar M, 2004-2007 batch , Revenue Manager ,The Rain Tree, Anna Salai, Chennai
Mr. M Rajagopalan, 2008-2011, Courtyard By Marriot Chennai
Mr. Michal Martien Huffton, 2013-2016, CDP,Taj Bangalore
Mr. Rajan .S, 2012- 2015 batch, Food Production Hilton Chennai
Ms. Lakshmi Sruthi, 2013- 2016 batch, Food Production ,Leela Palace
Mr. Manikantan D, 2014-2017 batch, Food Production, Le Meridien
Mr. Thirunavukkarasu .S, 2011 – 2014, Owner at Sapadilam Vanga Restaurant
Mr. Sivapriyan .S, 2007 – 2010, Friends Cake Castle Bakery Shop, Chennai
Mr. Sankaran .M, 2005 – 2008, La Chocolaterie Cake Shop, Chennai
Mr. Calwyn Roberts .K, 2006 – 2009, Owner - Arul Packing Industries
Mr. Manohar Murali, 2006 – 2009, Super Market
Ms. Toniya Elsa Thampan, 2012 – 2015, Front office Marriott Executive Apartments Dubai Creek
Mr. Balaji .G, 2014 – 2017, Gaylord Opryland Resort & Convention Centre – USA
Mr. Aravind Kumar, 2012 – 2015, Bakery Chef, Carnival Cruise lines
Mr. John Fridhelis, 2010 – 2013, Team Leader Atlantis, The Palm
Mr. Ramesh Kumar Mishra, 2009 – 2012, Front Desk, Grand Millennium Al Wahda Hotel, Abu Dhabi, United Arab Emirates
Organize World Chefs Conference once in two years and Young Chefs Conventions
Best hospitality institute 2018,By the Times of India
Won Silver medal for Pro- Millet display challenge,Bangalore,2017
Participation in World heritage cuisine in Amritsar,2018
Organized the grand event of SICA food competition,2014
Faculty of Hotel Management and Catering Technology has been closely working with Indian Federation of Culinary Association (IFCA), a National Association of Culinary Professionals of India and coordinated and organized several chefs conferences / workshops / charity events / culinary competitions since its inception in 2004.
HMCT organized and played a major part in Asia's largest, IFCA International Chefs Conference 2015 held at ITC Grand Chola, Chennai, where chefs from 12+ countries assembled to share their culinary expertise. The event was attended by 650+ chefs from across the country.
HMCT organized and played a major role in IFCA’s International Chefs Conference 2017 held at Hotel Pullman Delhi.
The Workshop titled – International Desserts & Breads Workshop – was organized by the Faculty of Hotel Management & Catering Technology on the 15th of August 2015.
Two day workshop and culinary competition titled Punjabi Khana was held at university campus, on the 3rd and the 4th of August, 2015. Live Executive Sous Chef Shabaz Singh from Mahindra Holidays & Resorts, Binsar Valley, Uttarkakhand, conducted the workshop.
Visited Central Food Research and Technological Institute (CFTRI) in Mysuru on 5th December 2014 as part of an industrial visit.Participated in International Vegetarian Union Congress – 2014
Mr. Prabu.M, Head of the department, was presented a "CERTIFICATE OF APPLICATION AND CITATION” FOR HIS EFFORTS IN COORDINATING ALL THE ACTIVITIES IN CONNECTION WITH :The Second Edition of the International Sushi Training Workshop 2016”Organised by IFCA, Japan External Trade Organization (JETRO) & All Japan Sushi Association at ITC Gardenia, Bengaluru on the 13th February, 2016. Chief Secretary, Government of Karnataka, Shri Arvind Jadhav, IAS: Consulate of Japan, Bengaluru, Mr.Junichi Kawaue, were present at the venue of the prestigious workshop.
Mr. Prabu.M, Head of the Department, received "Certificate of appreciation” for coordinating all the activities in connection with " The Second Edition of the International Sushi Training Workshop 2016” organised by IFCA, Japan External Trade Organization (JETRO) & All Japan Sushi Association at Club Mahindra Holidays & Resorts, Virajpet, Coorg, on the 17th February, 2016. Mr. Hidehiro Ishiura, Director General, JETRO & Ms. Chaaya Nanappa, Managing Partner, Nectar Fresh were present on the occasion at the venue of the prestigious workshop.
Chef Thomas A Gugler, Continental Director, Africa and Middle East accorded the "Prestigious Honorary Membership" of "Saudi Arabian Chefs Association"Mr. Prabu. M, Head of the Department. One among the 7 Indians who received this covetous award.
Mr. Prabu .M, Head of the Department, received the certification of appreciation in recognition for generous support in organising Worldchefs Board Meeting in New Delhi - India 2015 - IFCA Global Culinary Exchange
Dr. Chef Soundararajan .P awarded "World Chefs Honorary life Member" in the year 2016
Mr. Prabu .M, Head of the Department being given the "Honorary Membership" of "Canadian Chefs Association" by Chef Cornelia Elizabeth Volino, National President of CCFCC and Committee Member of World Chefs Without Borders.Only 5 other Indians were bestowed with this prestigious membership in recognition for their outstanding contribution to the culinary industry.
Mr. Prabu .M, Head of the Department, received Certificate of Appreciation and Recognition for his key role in staging the event "Shoulder to Shoulder” with Chefs – a Conference held in Chennai, on the 9th February 2015, totally focused on the development of Young Indian Chefs - for organizing & Coordinating various event related tasks to make the conference a grand success with benefits reaching the Chef-participants.
Mr. Prabu .M, Head of the Department, had been awarded the title "MASTER of EVENTS”, in appreciation and recognition of his stupendous efforts in organizing, coordinating and involving in all the proceedings concerning the IFCA’s 6 th International Culinary Conference 2015, from 20th March to 22nd March, 2015, the event which hosted more than 650 Chefs who converged from across all parts of the country and also overseas locations and had 25 International speakers who addressed the chefs
Chef Mark Crocker has been awarded "Culinary Greatness Award 2015" by Indian Federation of Culinary Associations.
Mr. Prabu .M - Head of the Department received outstanding contribution momento from Hidehiro Ishiura San, Director General, JETRO and Mr. Masanori Nakano San, Consulate General of Japan during the World Sushi Skills Training Program on March 2014 at Hotel Leela Palace, Chennai
Mr. Prabu .M - Head of the Department received the Certificate of Appreciation from Chef Gissur Gudmundson, President of World Association of Chefs Societies for his outstanding support in organising the 5th IFCA National Culinary Congress 2012 held at Bangalore.
Prabu M, Dean Hotel Management received the award by Mr Alec Booth, Director Operations, Mr. Ajay Singh, Director Customer Management – Metro Cash & Carry for successfully organising the 4th IFCA Chefs Congress at Hyderabad in the year 2009.
Dr. Chef Soundararajan .P received a "SICA Golden Star Chef Award"
Appreciation to Mr. Prabu .M Head of the Department by Mr. Alec Booth, Director Operations & Mr. Ajay Singh, Director Customer Management – Metro Cash & Carry for successfully organising the 4th IFCA Chefs Congress at Hyderabad in the year 2009.
Dr. Chef Soundararajan .P "Best chef of India for the Year 2007" (National Tourism Award 2006 - 2007)
Dr. Chef Soundararajan .P received a "Golden Hat Award"
Mr. Prabu .M – HOD – Faculty of Hotel Management and Catering Technology awarded "Master of Events” - received from IFCA in appreciation of organizing and coordinating to hold 6th IFCA International Culinary Conference 2015
South India Culinary Association presented the plaque in appreciation of the involvement and efforts of Mr. Prabu .M, HOD, HMCT for the SICA Culinary Competition and Exhibition 2012, for the success of the event.
Cancer Institute (WIA) CI and the other social organizations of "Youth Health Mela - Celebrate life 2013” presented a certificate of appreciation for organizing traditional organic little millet food court and delivering lessons in Food Safety and Hygiene for Street Vendors to Mrs. Prathiba .P.S, Associate Professor , HMCT.
South Indian Culinary Association presented certificate of appreciation to Mr. Prabu .M, HOD, for their team’s efforts in serving wholesome meals for the "Chef Amudhupadai”.
World Chefs Without Border (WCWB) and IFCA presented a certificate of appreciation to Mr. Prabu .M, HOD, HMCT for his outstanding involvement in making IFCA’s "Chefs & Child, Happy Children & Healthy Future” 2012 and making a significant contribution to the under-privileged. The Passion, the Commitment and the Presence of the recipient of the award were lauded.
Indian Federation of Culinary Associations
National Restaurants Association of India
South India Hotels and Restaurants
Professional Housekeepers Associations
Hospitality Educators and Recruiters Associations (HERA)(Being a member of a professional body not only helps to boost the overall learning experience, but also helps in familiarizing with the cutting edge knowledge about of the industry).
On the job training
Participating in competitions organized by professional bodies
Industrial and factory visits
Grade Manager class of vegetable and fruit carving
Entrepreneurship development program funded by Wadhvani Foundation
Strong Alumni connect
Plate Presentation skills
Fruits and Vegetables carving sessions