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 industry needs.


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

  • Distinguished Faculty

  • Excellent Library Facilities

  • Dedicated Research Wing

  • Frequent Seminar and Academic Activities

  • Regular Industrial Visits

  • Devoted Placement Coordination Cell

  • Soft Skill Development

  • Presentation Skill

  • Group Discussion

  • Corporate Grooming

  • 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

  • Mocktail creativity

  • Language (Tamil, English, Hindi, Spanish, German, French, Russian, Japanese, Chinese & Arabic)

  • Communication (Written, Presentation and Oral)

  • Learning from Leaders

  • Soft Skill Training

  • Personality Development

Program Educational Objectives:
  • To provide a high standard of knowledge and practice to students in order to obtain attractive and progressive careers.
  • To develop a scientific attitude to management techniques and skills
  • To train craftsmen for the Hotel & Catering Industry with a view to develop high standards of skills and to raise crafts to levels of technology.
  • To inculcate habits of courtesy, discipline and hard work in the trainees and pride in the efficient accomplishment of tasks entrusted to them.
  • Program specific outcomes:
  • To stimulate and inspire the students, so that they develop an all round personality and treat learning as a ‘growth process’.
  • To impart, by example and education, devotion to Duty, Honesty, Integrity, Dignity of Labor and a willingness to serve others happily and cheerfully.
  • To provide a platform for exchanging ideas and information, to help the students establish habits of seeking knowledge as well as keeping abreast with the latest development in the field by extensive use resources available.
Program Outcomes
  • Students will demonstrate broad knowledge of and proficiency in the core functional and support areas of hospitality business.
  • Students will demonstrate specific competence in a variety of operational aspects within the hospitality industry.
  • Students will demonstrate effective written and oral communication skills.
  • Students will incorporate an understanding of ethical, social, and legal issues in reaching business-related decisions.
  • Students will creatively and critically apply their knowledge and technological skills in identifying and solving problems.
  • Students will have acquired the desire to engage in life-long learning, as demonstrated by ongoing personal and professional development.
Course For Professional Skills
Today the Hotel Industry in India is one of the fastest growing industries and there is huge demand for qualified & trained personnel with professional skills for positions at different levels and thus the Courses to pursue Hotel Management & Catering Technology education became a high demand choice. The demand for Under-graduate and Post-graduate Courses has been therefore very high. The employable knowledge and skills help those completing the courses to get lucrative jobs and also satisfy those who have their eyes on entrepreneurial possibilities.
The industry connect that the University has been able to establish make the students benefit in a great way to hone their skills and for the halo factor that make them preferred choice.
Highlights of Hotel Management & Catering Technology Courses
The students undergoing the Course acquire basic Knowledge in terms of Science involved in each of Hospitality segments - Food Production, Food and Beverage Service, Front Office & Housekeeping
The Degree/ PG Holders will be able to required knowledge and skills to fit in the entry level job positions in the Star Hotels. They will fit in the job positions with a very short Orientation program, unlike those candidates who do not have any basic qualification to carry knowledge and skills.
The Degree/PG Holders - those of you who do well among them will grow to the next level faster and it will not be possible for candidates without any basic qualification and defined knowledge and skills.
Key Strengths of the Department:
The department has been able to bring out the best of results due to:
  • The dedicated and qualified Teaching faculty who have the industry experience with the updated knowledge in the industry.
  • Enriched Curriculum and Syllabus
  • The Facilities, Labs and the Equipments - are the best available matching with the 5-star Hotel standards. The facilities - the Kitchens (Culinary and the Bakery and Pastry), Banquet Hall, Lobby and others are of the standard seen in the Star Hotels. Students therefore get hands-on training in the said facilities that they would be working in future in the field.

Programs Offered

Public Sector

  • Airlines, Railway and Military catering services

  • Food and hygiene inspectors, quality assurance and managers, FSSAI

  • Food journalist and critic, Tourism Development Officers

 Hospitality Sector

  • 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

Corporate sector

  • 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

Programs Offered

Under Graduate Courses

B.Sc -  Hotel Management and Catering Technology


Curriculum and Syllabus with CO-PO Mapping

BoS Minutes

Entrepreneurship/Skill Development

Elective / CBCS


Full Time


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  • A minimum percentage of marks required in 12th standard (Intermediate / CBSE/Board examination)
  • 10th and 12th pass for Certificate Courses



  • Basic Training Kitchen (BTK)

  • Quantity Training Kitchen (QTK)

  • Advanced Training Kitchen (ATK)

  • Gardemanger / Butcher Lab

  • Bakery and Confectionery

  • Haute Kitchen

  • Model Suite Room

  • Front Office Lab

  • Computer Lab with Hotel Management Software

  • Model Training Restaurant

  • Communication Lab

  • 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

Awards & Achievements


  • Citation for "Recognition of the high standard of quality Culinary Education offered to their constituents and for contributing to the continued growth of the global hospitality and food service industries” by World Association of Chefs Societies (WorldChefs) with Board of Directors & Education Committee, August 2022 [For more details]

  • 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.


Associations & Activities
  • World Chefs

  • 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

  • Corporate Grooming

  • Plate Presentation skills

  • Mocktail Creativity

  • Seminar

  • Fruits and Vegetables carving sessions

Faculty Details

S. No.

Staff Name



Mr. M. Prabu

Joint Registrar (H&S) Phase - II

Dean & Head


Mrs. P.S. Prathibha

Deputy Dean & Program Head


Chef Mark Crocker

Assistant Professor


Mr. Sathish .K

Associate Professor


Mrs. Vijayalakshmi .C

Assistant Professor


Mr. Mahesh .M

Assistant Professor


Mr. Kasthurirangan. B

Assistant Professor


Mr. Gowthaman .P.A

Assistant Professor


Mr. Senthil Kumar .N

Assistant Professor


Mr. M. Sathish Kumar

Culinary Manager


Mr. Saravana Kumar

Assistant Professor


Mr. Sekhar A.V

Senior HOD


Ms. D. Kavitha



Mr. K. Selva Kumar

Assistant Professor


Ms. Gopika K.S

Assistant Professor


Mrs. Manjabika Nair K.B

Head - Hospitality Skills


Ms. T. Haripriya

Assistant Professor


Mr. Melroy Dougherty

F&B Mentor


Mr. Venkatesh Kumar

Teaching Assistant