ALAGAPPA UNIVERSITY, KARAIKUDI
(Accredited with “A” Grade by NAAC)
in Collaboration with
SHEVAROYS COLLEGE OF CATERING AND HOTEL ADMINISTRATION
has established an
“ INSTITUTE OF CATERING SCEICNE AND TECHNOLOGY”
(Under Public-Private-Partnership mode at the Alagappa University Campus)
Admission Notification 2008-09
Admission Notification Catering Science Courses 2008- 09
Click Here to Download Admission Notification Catering Science Courses - 2008-09
Click Here to Download Catering Science Courses Application Form
1. B.Sc.(Catering and Hotel Administration)
Duration: 3 Years +2 or Equivalent /
Eligibility: Any Degree
2. Diploma in Catering and Hotel Administration
Duration: 3 Years
Eligibility: 10 th Pass
3. Craft Certificate courses:
Food Production
Food & Beverage Service
Bakery & Confectionary
Front office
Housekeeping
Duration: 1 Year
Eligibility: 10 th Pass
The Application forms can be obtained on payment of Rs.300/- inclusive of Rs.20/- for postage. For SC/ST Rs.150/- inclusive of Rs.20/- for postage and attested copy of the Community certificate is to be enclosed. Payment is to be made by means of Demand Draft drawn on any Nationalised Bank in favour of The Registrar, Alagappa University payable at Karaikudi. Applicants can also download the application form and Prospectus from www.alagappauniversity.ac.in Ph:04565229114.
Last date for Receipt of filled in Application 28-08-2008.
Karaikudi.
10-07-2008
Dr.E.ILAMATHIAN
REGISTRAR
Alagappa University is located on a sprawling and ideally suited and expanse of about 420 acres in the business town of Karaikudi in Sivagangai District in Tamilnadu. The Campus is accessible from Tiruchirapalli and Madurai in about 2 hours by road or rail.
This seat of Higher Education has emerged from the galaxy of institutions initially founded at Karaikudi by the munificent and multifaceted personality,(late)Dr.RM. Alagappa Chettiar and is groomed to prominence as yet another constellation in Tamilnadu. As a member of the Association of Indian Universities, it has rewarding relations with other academic institutions, research laboratories and industrial establishments that promise a spectacular future. The University’s motto is “Excellence in Action” and it is determined to keep before it the vision of Excellence in all spheres of education.
Alagappa University in collaboration with Shevaroys College of Catering and Hotel Administration has established an Institute of Catering Science and Technology under PublicPrivatePartnership mode, is pleased to offer various academic programmes in the field of Hotel Management and Catering Administration at the University Campus.
OTHER FEATURES
A Judicious mix of both practical and theoretical instructions. Out basic principle is that of learning by doing.
A well equipped library with good collection of books, cassettes, CDs on professional hoteliering. Extensive hotel operation oriented computer training.
Comfortable hostel accommodation available for boys and girls.
Plenty of extra curricular activities for all round development
Discipline, grooming, personality development and right attitude development will be strictly emphasized.
JOB PLACEMENT
Job opportunities for the successful students of the Shevaroys College of Catering & Hotel Administration is plentiful in hotels (Chain and single), Restaurants, clubs, Food service for airlines, hospitals, the armed forces, institutional catering, consultancy firms, ship catering etc. At the end of the third year our placement cell arranges for campus recruitments. Students will be absorbed for the middle management and the supervisory levels in the multifarious areas of the Hotel operations, including front office, food and Beverage service, food production, House Keeping and Sales and Marketing.
COURSES OFFERED
3 YEAR B.Sc. CATERING AND HOTEL ADMINISTRATION
DURATION : Three Years
QUALIFICATION REQUIRED : A Pass in + 2 (HSC or its Equivalent),
Graduates are also eligible
AGE : Not More than 22 years, Relaxable upto 25 years for Graduates and SC/ST
CURRICULUM
The course content is at par with Hotel Management Colleges abroad and includes subjects such as Food and Beverage Service, Food Production and Patisserie, Front Office Operation, Accommodation Operation, Hotel Accounting, Principles of Management, Computer Applications, Sales and Marketing Practices, Hotel Engineering, Human Resource Management and Travel & Tourism Management.
3 YEAR DIPLOMA IN CATERING AND HOTEL ADMINISTRATION
DURATION : Three Years
QUALIFICATION REQUIRED : A Pass in 10 th (SSLC or its Equivalent), Graduates are also eligible
AGE : Not More than 22 years, Relaxable upto
25 years for Graduates and SC/ST
CURRICULUM
The course content is at par with Hotel Management Colleges abroad and includes subjects such as Food and Beverage Service, Food Production and Patisserie, Front Office Operation, Accommodation Operation, Computer Application, Communication, French Hospitality law, and Principles of Management.
1 YEAR CRAFT CERTIFICATE COURESES IN FOOD PRODUCTION FOOD AND BEVERAGE SERVICE, BAKERY AND CONFECTIONARY, FRONT OFFICE AND HOUSE KEEPING.
DURATION : One Year
QUALIFICATION REQUIRED : A Pass in 10 th (SSLC or its Equivalent), Graduates are also eligible
AGE : Not More than 22 years, Relaxable upto 25 years for Graduates and SC/ST
CURRICULUM
The course content is at par with Hotel Management Colleges abroad and includes subjects such as Food Production, Food and Beverage Service, Bakery and Confectionary, Front Office, House Keeping, & Communication.
APPLICATION FORM
Application for admission is made in the prescribed form which can be had from the Registrar, Alagappa University, Karaikudi-630003 on payment of a fee of Rs.300/(for SC\ST Rs.150/with production of attested community certificate) through a Demand Draft payable at Karaikudi, drawn in favour of the Registrar, Alagappa University. Requisition not accompanied by the prescribed fee will not be attended to. Money once paid will not be refunded at any circumstances.
The Application form can be had from the Registrar, Alagappa University, Karaikudi on requisition accompanied by a self address and Rs.15 stamped envelope (35cm x 15cm). Only the prescribed form issued by the University should be used.
APPLICATION SHOULD BE FILLED BY THE CANDIDATES IN THEIR OWN HANDWRITING, APPLICATION, DEFECTIVE IN ANY RESPECT, WILL BE REJECTED
The duly filled in application form with the following enclosures should be sent to the Registrar, Alagappa University, Karaikudi 630003
so as to reach on or before the last date i.e. 28-08-2008.
Attested copies of
1. Mark statement
2. Community certificate
3. Reservation certificate.
4. Sports certificate.
Candidates provisionally selected will be intimated by post.
The candidate should pay the tuition fees immediately to the University in person for the whole year and such other special fees as prescribed by the University. Candidates who do not pay their tuition fees on the day specified will forefeit their seats.
COURSE CONTENT IN BRIEF FOR
3 – Year B.Sc.(Catering and Hotel Administration) Degree
3 – Year Diploma in Catering and Hotel Administration
1 – Year Craft Certificate course in Food Production, Food & Beverage Service, Bakery and Confectionary, Front Office and Housekeeping
FOOD PRODUCTION : Food Production and its requirements, culinary history and its recipes; hot and cold foods; confectionery and bakery; equipments and tools; menu planning and mise en place; cost control and larder work ; establishing and evaluating standard recipe cards; Indian, Chinese, Italian, Greek, French German, American, Mexican and advanced Continental Cookery.
FOOD AND BEVERAGE SERVICE : Preparation and the techniques of services, Restaurant and special event service; Consumer interest and styles; Restaurant equipments; Types of beverages and bars; Planning and merchandising; conventions; table plan; Protocol; Gueridon service; restaurant lay out and etiquette; formal and informal gatherings; seating arrangements.
FRONT OFFICE OPERATION: Guests relations and the counter operations, Guest accounting procedures and profitability; Terminology and tariffs; reservations procedures; Booking and departure, VIP courtesy; Luggage handling; information service, Telephone, Fax and electronic exchange operation cash box.
ACCOMMODATION OPERATION : Room types and the grades of the hotels; Check lists and the reports; Lost and found procedures; fabric pests controls; special decorations; emergencies and safety, training and hiring of the staffs; induction; contract cleaning; decor and room lay out; opening a new hotel.
ACCOUNTANCY : Hotel account principles; financial statements; Cash, budgeting; financial analysis and forecasting; income and expenditure; audit; operating statements and inter firm comparisons; operating costs; sales record; daily reports.
COMMUNICATIONS: Writing of the reports; English compositions; Communications in work environments; Business letters; Inter personal skills; Customer service; comprehension; debates and speeches; interviews.
FRENCH : Operational use of French language in hotel and restaurant; Vocabulary and conversation; to write and translate the menus; expression; pronunciation and fluency.
HOTEL ENGINEERING : Utility management, Energy conservation; Equipment; Renovation and construction; Refrigeration and electricity; Waste disposals and pollution control safety and alarm system; repair and replacement; contract maintenance
FOOD SCIENCE & NUTRITION : Food microbiology & its importance in food handling & preparation, Microbes (bacteria, Yeast, mould); Types, factors effecting their growth and their effect in food industry (beneficial & harmful), Food poisoning, food adultration and food infection, cause, food preservation, nutrition, nutritive components of food, nutritive deficiency symptoms, effect of cooking on nutritive value of food, balancing a diet, safe food handling, food flavours and food colours, browning in foods, colloids and emulsions.
PRINCIPLES OF MANAGEMENT : Working environment and motivation; concept and the functions of management; organization and authority; Leadership and control, communications; Productivity; situations analysis.
SALES AND MARKETING : Marketing environment; Marketing strategy infrastructure and super structure; Timing and pricing; Advertising and public relations; Marketing segmentation l Product analysis; Target settings; Human Factor; Marketing and sales method. Budgeting; innovative and accurate marketing.
ADVANCED FOOD AND BEVERAGE CONTROLS: Operation of the food and beverage establishments; Control procedures; costing. Menu planning and pricing, Merchandising, Preparations and service Purchasing and storing, Budgeting and wastage; variance analysis; Liquor control; Customs and excise; Future of the industry; management principles; Trends; Computer technology
LAW: Business law; Judicial system; Employer and employee; Partner and legal problems; insurance; Hospitality law; License and permits; Mercantile law; tenant; by – laws; Food and liquor legislation.
TRAVEL & TOURISM: Microeconomics; Statistical techniques; Production and supply; Projection; Planning and forecasting; banking stock markets; Public economy and finance.
APPLICATIONS OF COMPUTER: Introduction to the computer , MS – DOS ; Word processing; spreadsheet; Keyboard exercises, MS Word, MS – Power Point, MS Excel, MS Access, Data base Management system; P.M.S and its Applications, Management information system and working with internet.
HUMAN RESOURCES MANAGEMENT: Definition and role of HRD, job design, job analysis, job specification, recruitment, meaning & advantages, purpose, types and methods of training, Promotion policy, merit vs. seniority, culture, motivation, job satisfaction, industrial relations, trade union, labour welfare, disciplinary procedures, public relations, attributes of a PRO, manning ratio, personnel record, manpower audit, ESI, Medical PF, etc.
ALAGAPPA UNIVERSITY, KARAIKUDI
(Accredited with ‘A’ Grade by NAAC)
in Collaboration with SHEVAROYS COLLEGE OF CATERING AND HOTEL ADMINISTRATION
has established an “INSTITUTE OF CATERING SCIENCE AND TECHNOLOGY”
(Under Public–PrivatePartnership mode at the University Campus)
www.alagappauniversity.ac.in
www.shevaroys.com
Ph: 04565229114
Mobile: 9865477032
UMAYAL HOSTEL BUILDING (IST FLOOR),
ALAGAPPA UNIVERSITY, ALAGAPPAPURAM
KARAIKUDI630003.
SIVAGANGAI DISTRICT - TAMIL NADU
1. B.Sc.(Catering and Hotel Administration)
Duration: 3 Years +2 or Equivalent /
Eligibility: Any Degree
2. Diploma in Catering and Hotel Administration
Duration: 3 Years
Eligibility: 10 th Pass
3. Craft Certificate courses:
Food Production
Food & Beverage Service
Bakery & Confectionary
Front office
Housekeeping
Duration: 1 Year
Eligibility: 10 th Pass
The Application forms can be obtained on payment of Rs.300/- inclusive of Rs.20/- for postage. For SC/ST Rs.150/- inclusive of Rs.20/- for postage and attested copy of the Community certificate is to be enclosed. Payment is to be made by means of Demand Draft drawn on any Nationalised Bank in favour of The Registrar, Alagappa University payable at Karaikudi. Applicants can also download the application form and Prospectus from www.alagappauniversity.ac.in Ph:04565229114.
Last date for Receipt of filled in Application 28-08-2008.
Karaikudi.
10-07-2008
Dr.E.ILAMATHIAN
REGISTRAR
Alagappa University is located on a sprawling and ideally suited and expanse of about 420 acres in the business town of Karaikudi in Sivagangai District in Tamilnadu. The Campus is accessible from Tiruchirapalli and Madurai in about 2 hours by road or rail.
This seat of Higher Education has emerged from the galaxy of institutions initially founded at Karaikudi by the munificent and multifaceted personality,(late)Dr.RM. Alagappa Chettiar and is groomed to prominence as yet another constellation in Tamilnadu. As a member of the Association of Indian Universities, it has rewarding relations with other academic institutions, research laboratories and industrial establishments that promise a spectacular future. The University’s motto is “Excellence in Action” and it is determined to keep before it the vision of Excellence in all spheres of education.
Alagappa University in collaboration with Shevaroys College of Catering and Hotel Administration has established an Institute of Catering Science and Technology under PublicPrivatePartnership mode, is pleased to offer various academic programmes in the field of Hotel Management and Catering Administration at the University Campus.
OTHER FEATURES
A Judicious mix of both practical and theoretical instructions. Out basic principle is that of learning by doing.
A well equipped library with good collection of books, cassettes, CDs on professional hoteliering. Extensive hotel operation oriented computer training.
Comfortable hostel accommodation available for boys and girls.
Plenty of extra curricular activities for all round development
Discipline, grooming, personality development and right attitude development will be strictly emphasized.
JOB PLACEMENT
Job opportunities for the successful students of the Shevaroys College of Catering & Hotel Administration is plentiful in hotels (Chain and single), Restaurants, clubs, Food service for airlines, hospitals, the armed forces, institutional catering, consultancy firms, ship catering etc. At the end of the third year our placement cell arranges for campus recruitments. Students will be absorbed for the middle management and the supervisory levels in the multifarious areas of the Hotel operations, including front office, food and Beverage service, food production, House Keeping and Sales and Marketing.
COURSES OFFERED
3 YEAR B.Sc. CATERING AND HOTEL ADMINISTRATION
DURATION : Three Years
QUALIFICATION REQUIRED : A Pass in + 2 (HSC or its Equivalent),
Graduates are also eligible
AGE : Not More than 22 years, Relaxable upto 25 years for Graduates and SC/ST
CURRICULUM
The course content is at par with Hotel Management Colleges abroad and includes subjects such as Food and Beverage Service, Food Production and Patisserie, Front Office Operation, Accommodation Operation, Hotel Accounting, Principles of Management, Computer Applications, Sales and Marketing Practices, Hotel Engineering, Human Resource Management and Travel & Tourism Management.
3 YEAR DIPLOMA IN CATERING AND HOTEL ADMINISTRATION
DURATION : Three Years
QUALIFICATION REQUIRED : A Pass in 10 th (SSLC or its Equivalent), Graduates are also eligible
AGE : Not More than 22 years, Relaxable upto
25 years for Graduates and SC/ST
CURRICULUM
The course content is at par with Hotel Management Colleges abroad and includes subjects such as Food and Beverage Service, Food Production and Patisserie, Front Office Operation, Accommodation Operation, Computer Application, Communication, French Hospitality law, and Principles of Management.
1 YEAR CRAFT CERTIFICATE COURESES IN FOOD PRODUCTION FOOD AND BEVERAGE SERVICE, BAKERY AND CONFECTIONARY, FRONT OFFICE AND HOUSE KEEPING.
DURATION : One Year
QUALIFICATION REQUIRED : A Pass in 10 th (SSLC or its Equivalent), Graduates are also eligible
AGE : Not More than 22 years, Relaxable upto 25 years for Graduates and SC/ST
CURRICULUM
The course content is at par with Hotel Management Colleges abroad and includes subjects such as Food Production, Food and Beverage Service, Bakery and Confectionary, Front Office, House Keeping, & Communication.
APPLICATION FORM
Application for admission is made in the prescribed form which can be had from the Registrar, Alagappa University, Karaikudi-630003 on payment of a fee of Rs.300/(for SC\ST Rs.150/with production of attested community certificate) through a Demand Draft payable at Karaikudi, drawn in favour of the Registrar, Alagappa University. Requisition not accompanied by the prescribed fee will not be attended to. Money once paid will not be refunded at any circumstances.
The Application form can be had from the Registrar, Alagappa University, Karaikudi on requisition accompanied by a self address and Rs.15 stamped envelope (35cm x 15cm). Only the prescribed form issued by the University should be used.
APPLICATION SHOULD BE FILLED BY THE CANDIDATES IN THEIR OWN HANDWRITING, APPLICATION, DEFECTIVE IN ANY RESPECT, WILL BE REJECTED
The duly filled in application form with the following enclosures should be sent to the Registrar, Alagappa University, Karaikudi 630003
so as to reach on or before the last date i.e. 28-08-2008.
Attested copies of
1. Mark statement
2. Community certificate
3. Reservation certificate.
4. Sports certificate.
Candidates provisionally selected will be intimated by post.
The candidate should pay the tuition fees immediately to the University in person for the whole year and such other special fees as prescribed by the University. Candidates who do not pay their tuition fees on the day specified will forefeit their seats.
COURSE CONTENT IN BRIEF FOR
3 – Year B.Sc.(Catering and Hotel Administration) Degree
3 – Year Diploma in Catering and Hotel Administration
1 – Year Craft Certificate course in Food Production, Food & Beverage Service, Bakery and Confectionary, Front Office and Housekeeping
FOOD PRODUCTION : Food Production and its requirements, culinary history and its recipes; hot and cold foods; confectionery and bakery; equipments and tools; menu planning and mise en place; cost control and larder work ; establishing and evaluating standard recipe cards; Indian, Chinese, Italian, Greek, French German, American, Mexican and advanced Continental Cookery.
FOOD AND BEVERAGE SERVICE : Preparation and the techniques of services, Restaurant and special event service; Consumer interest and styles; Restaurant equipments; Types of beverages and bars; Planning and merchandising; conventions; table plan; Protocol; Gueridon service; restaurant lay out and etiquette; formal and informal gatherings; seating arrangements.
FRONT OFFICE OPERATION: Guests relations and the counter operations, Guest accounting procedures and profitability; Terminology and tariffs; reservations procedures; Booking and departure, VIP courtesy; Luggage handling; information service, Telephone, Fax and electronic exchange operation cash box.
ACCOMMODATION OPERATION : Room types and the grades of the hotels; Check lists and the reports; Lost and found procedures; fabric pests controls; special decorations; emergencies and safety, training and hiring of the staffs; induction; contract cleaning; decor and room lay out; opening a new hotel.
ACCOUNTANCY : Hotel account principles; financial statements; Cash, budgeting; financial analysis and forecasting; income and expenditure; audit; operating statements and inter firm comparisons; operating costs; sales record; daily reports.
COMMUNICATIONS: Writing of the reports; English compositions; Communications in work environments; Business letters; Inter personal skills; Customer service; comprehension; debates and speeches; interviews.
FRENCH : Operational use of French language in hotel and restaurant; Vocabulary and conversation; to write and translate the menus; expression; pronunciation and fluency.
HOTEL ENGINEERING : Utility management, Energy conservation; Equipment; Renovation and construction; Refrigeration and electricity; Waste disposals and pollution control safety and alarm system; repair and replacement; contract maintenance
FOOD SCIENCE & NUTRITION : Food microbiology & its importance in food handling & preparation, Microbes (bacteria, Yeast, mould); Types, factors effecting their growth and their effect in food industry (beneficial & harmful), Food poisoning, food adultration and food infection, cause, food preservation, nutrition, nutritive components of food, nutritive deficiency symptoms, effect of cooking on nutritive value of food, balancing a diet, safe food handling, food flavours and food colours, browning in foods, colloids and emulsions.
PRINCIPLES OF MANAGEMENT : Working environment and motivation; concept and the functions of management; organization and authority; Leadership and control, communications; Productivity; situations analysis.
SALES AND MARKETING : Marketing environment; Marketing strategy infrastructure and super structure; Timing and pricing; Advertising and public relations; Marketing segmentation l Product analysis; Target settings; Human Factor; Marketing and sales method. Budgeting; innovative and accurate marketing.
ADVANCED FOOD AND BEVERAGE CONTROLS: Operation of the food and beverage establishments; Control procedures; costing. Menu planning and pricing, Merchandising, Preparations and service Purchasing and storing, Budgeting and wastage; variance analysis; Liquor control; Customs and excise; Future of the industry; management principles; Trends; Computer technology
LAW: Business law; Judicial system; Employer and employee; Partner and legal problems; insurance; Hospitality law; License and permits; Mercantile law; tenant; by – laws; Food and liquor legislation.
TRAVEL & TOURISM: Microeconomics; Statistical techniques; Production and supply; Projection; Planning and forecasting; banking stock markets; Public economy and finance.
APPLICATIONS OF COMPUTER: Introduction to the computer , MS – DOS ; Word processing; spreadsheet; Keyboard exercises, MS Word, MS – Power Point, MS Excel, MS Access, Data base Management system; P.M.S and its Applications, Management information system and working with internet.
HUMAN RESOURCES MANAGEMENT: Definition and role of HRD, job design, job analysis, job specification, recruitment, meaning & advantages, purpose, types and methods of training, Promotion policy, merit vs. seniority, culture, motivation, job satisfaction, industrial relations, trade union, labour welfare, disciplinary procedures, public relations, attributes of a PRO, manning ratio, personnel record, manpower audit, ESI, Medical PF, etc.
ALAGAPPA UNIVERSITY, KARAIKUDI
(Accredited with ‘A’ Grade by NAAC)
in Collaboration with SHEVAROYS COLLEGE OF CATERING AND HOTEL ADMINISTRATION
has established an “INSTITUTE OF CATERING SCIENCE AND TECHNOLOGY”
(Under Public–PrivatePartnership mode at the University Campus)
www.alagappauniversity.ac.in
www.shevaroys.com
Ph: 04565229114
Mobile: 9865477032
UMAYAL HOSTEL BUILDING (IST FLOOR),
ALAGAPPA UNIVERSITY, ALAGAPPAPURAM
KARAIKUDI630003.
SIVAGANGAI DISTRICT - TAMIL NADU
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