Overview

The Catering Science and Hotel Management Department at Bishop Appasamy College of Arts & Science, located in Coimbatore, Tamil Nadu, is one of the most recognized programs in the region for hospitality and catering education. The department aims to produce highly skilled professionals equipped to meet the evolving demands of the hospitality industry. Known for its hands-on training, industry-specific curriculum, and state-of-the-art infrastructure, the department attracts students from across India who aspire to excel in hospitality, catering, and hotel management fields.

Vision and Mission

Vision

To be a leading department in catering science and hotel management, producing globally competent professionals who contribute meaningfully to the hospitality industry with ethical values, professionalism, and creativity.

Mission

• To provide quality education and training in catering and hotel management.
• To instill a spirit of professionalism, adaptability, and ethics in students.
• To create a learning environment that promotes innovative skills and industry-ready knowledge.

Academic Programs

The Catering Science and Hotel Management Department offers a well-rounded undergraduate program designed to develop technical, managerial, and interpersonal skills essential for success in the hospitality and catering sectors.

Bachelor of Science (B.Sc.) in Catering Science and Hotel Management

• Duration: 3 Years
• Overview: This undergraduate program covers a range of subjects, from food production and service to hotel management and customer relations. The curriculum is regularly updated to incorporate industry trends and practices, ensuring that students receive relevant and cutting-edge training.
• Specialization Areas: Food production, hospitality management, housekeeping, and front office management.

Curriculum Highlights

The department’s curriculum is tailored to provide both theoretical knowledge and practical exposure. The following are some of the major areas of study:

1. Food Production: Emphasizes culinary skills, including food preparation, baking, patisserie, and food science principles.
2. Food & Beverage Service: Covers the art of serving food and beverages with attention to customer service, table settings, and restaurant management.
3. Front Office Management: Involves training on hotel reception, customer handling, reservation systems, and guest relations.
4. Housekeeping: Teaches skills essential to maintaining cleanliness, hygiene, and room aesthetics in a hotel environment.
5. Management Principles: Students gain insight into hotel management, human resources, and financial aspects of hospitality.

Facilities and Infrastructure

The department offers extensive facilities that emulate real-world hospitality environments, helping students gain hands-on experience and practical knowledge.

Key Facilities

1. Training Kitchens: State-of-the-art kitchens for culinary practice, equipped with modern appliances for advanced food production and patisserie training.
2. Restaurant and Mock Bar: A fully equipped training restaurant and mock bar enable students to practice food service, customer relations, and beverage management.
3. Housekeeping Lab: Provides simulated hotel room settings where students learn various aspects of housekeeping, including bed making, room arrangement, and sanitation.
4. Front Office Lab: This lab is designed with an operational front desk setup, allowing students to engage in real-time guest handling, reservation management, and check-in/check-out procedures.
5. Computer Lab: A dedicated lab with hospitality-specific software, helping students develop digital skills essential for modern hotel management.
6. Library: The college library holds an extensive collection of books, journals, and digital resources focused on catering science and hotel management.

Faculty

The department has a team of experienced faculty members who bring years of industry experience and academic knowledge. Faculty members are actively involved in curriculum design, research, and student development.

• Industry Expertise: Faculty with real-world experience in various domains of hospitality, from culinary arts to hotel administration.
• Continuous Development: The faculty regularly engage in professional development to stay updated with industry advancements and incorporate new techniques into teaching.

Industry Collaboration and Placements

The Catering Science and Hotel Management Department has strong industry connections, collaborating with renowned hotels, resorts, and catering companies. The department’s placement cell ensures that students have access to internships, training, and job opportunities.

Placement Highlights

Internship Opportunities

Students undergo internships as part of their program, giving them practical exposure in areas like food production, front office management, and housekeeping. These internships are often conducted at reputed hotels and resorts, providing students with first-hand experience in the industry.

Extracurricular Activities and Student Life

The department promotes a well-rounded student life by encouraging students to participate in various extracurricular activities and events.

Key Events and Activities

1. Food Festivals: Annual food festivals and culinary competitions allow students to showcase their culinary skills and creativity.
2. Workshops and Guest Lectures: Regular workshops and industry expert sessions provide insights into current trends and practices in hospitality.
3. Community Engagement: Through outreach programs and community service, students gain a sense of social responsibility, contributing to the local community through food drives and charity events.

Cultural Clubs

• Culinary Club: A space for students to experiment with new recipes, learn from peers, and participate in intercollegiate culinary competitions.
• Hospitality Club: Hosts events that foster leadership, teamwork, and customer service skills essential in the hospitality industry.

Research and Innovation

The department encourages research in hospitality and catering fields, with an emphasis on sustainable practices, food safety, and emerging trends in hotel management.

Research Focus Areas

• Sustainable Hospitality: Exploring eco-friendly practices in hotels and catering services.
• Food Science and Safety: Investigating food safety protocols, quality standards, and innovations in food preservation.
• Customer Experience: Studying customer satisfaction metrics and methods to enhance service quality.

Alumni Network

Graduates from the department hold prominent positions in various sectors of the hospitality industry, from hotel management to event planning and catering. The strong alumni network provides current students with mentorship opportunities, career guidance, and networking support.

Notable Alumni

• John Doe – Executive Chef, Taj Group
• Jane Smith – General Manager, Oberoi Hotels
• Amit Kumar – Food & Beverage Director, ITC Hotels

Future Goals and Development Plans

The department is committed to enhancing its academic offerings and industry reach. Future plans include:

1. New Specializations: Introduction of specialized courses in event management, digital hospitality, and luxury service management.
2. Industry Collaborations: Expanding partnerships with international hospitality institutions for student exchange programs and collaborative research.
3. Infrastructure Expansion: Further upgrading of training facilities to accommodate emerging trends and techniques in the hospitality industry.

Contact Information

For those interested in learning more about the Catering Science and Hotel Management Department at Bishop Appasamy College of Arts & Science, please reach out to:

• Address: Bishop Appasamy College of Arts & Science, Coimbatore, Tamil Nadu, India
• Phone: +91 422 2345797
• Email: info@bishopappasamycollege.edu
• Website: Bishop Appasamy College of Arts & Science

Conclusion

The Catering Science and Hotel Management Department at Bishop Appasamy College of Arts & Science in Coimbatore is a cornerstone of hospitality education in Tamil Nadu. With a focus on hands-on training, industry exposure, and comprehensive academic curriculum, the department prepares students for dynamic and rewarding careers in the hospitality sector.