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01
Course
Description
This program delivers focused training across essential hospitality domains. It covers key subjects like tourism management, food safety, and computer applications, all aimed at enhancing operational efficiency in hospitality settings. Designed for beginners, the course prepares students for fundamental roles such as Apprentice Chef, Kitchen Assistant, and Commis III, as well as other entry-level positions in food service and kitchen operations.
Mode: Full-time
Affiliation: Alagappa University (A+ Grade, NAAC Accredited)
Industrial Training: 100 days internship in a 3★ or 5★ hotel during the 6th semester
Semester I
• Communicative English – I
• Soft Skills & Personality Development
• Basic Food Production & Patisserie – I (Theory & Practical)
• Basic Food & Beverage Service – I (Theory & Practical)
• Application of Computers in Hospitality Management (Practical)
• Library / Yoga
Semester II
• Communicative English – II
• Room Division Operations – I (Theory & Practical)
• Basic Food Production & Patisserie – II (Theory & Practical)
• Basic Food & Beverage Service – II (Theory & Practical)
• Basics of Hotel Administration
• Library / Yoga
Semester III
• Advanced Food Production – I (Theory & Practical)
• Advanced Food & Beverage Service – I (Theory & Practical)
• Room Division Operations – II (Theory & Practical)
• Tourism Management
Semester IV
• Room Division Management – I (Theory & Practical)
• Advanced Food Production – II (Theory & Practical)
• Advanced Food & Beverage Service – II (Theory & Practical)
• Visual Foods
• Industrial Project (During Summer Vacation)
Semester V
• Food Sanitation and Hygiene
• Room Division Management – II (Theory & Practical)
• Advanced Food Production – III (Practical)
• Electives:
– Cruiseline Catering / Hotel Facility Management
– Food Safety & Quality Control / Food Preservation
Semester VI
• Internship / Industrial Practicum (100 Days)
Opportunity
Diploma holders have direct opportunities for operational careers in key departments of hotels, restaurants, cruise ships, airlines, railways, and tourism,
Eligibility
Pass in SSLC / 10th Standard or equivalent examination
Opportunity | The program opens career pathways in star hotels, restaurants, cruise operations, airlines, railway catering, tourism, resorts, and beverage management. |
Eligibility | Pass in 10+2 (any stream) or equivalent examination |
02
Course
Description
Sri Maniya Institute admission offers a clear pathway from foundational operational skills to advanced management concepts. Students receive training starting from Commis II level and progress to supervisory and managerial roles, gaining expertise in culinary arts, front office, food and beverage, and hotel administration. The course underscores discipline, professionalism, and dedication—equipping graduates to excel in the global hospitality industry.
Mode: Full-time / Regular
Affiliation: Alagappa University (A+ Grade, NAAC Accredited)
Semester I
• Communicative English – I
• Food Production – I (Theory & Practical)
• Food & Beverage Service – I (Theory & Practical)
• Front Office Operations – I (Theory & Practical)
• Basics of Computers in Hospitality
Semester II
• Communicative English – II
• Food Production – II (Theory & Practical)
• Food & Beverage Service – II (Theory & Practical)
• Housekeeping Operations – I (Theory & Practical)
• Nutrition & Food Science
Semester III
• Food Production – III (Theory & Practical)
• Food & Beverage Service – III (Theory & Practical)
• Housekeeping Operations – II (Theory & Practical)
• Front Office Operations – II (Theory & Practical)
• Hotel Accounting
Semester IV
• Food Production – IV (Theory & Practical)
• Food & Beverage Service – IV (Theory & Practical)
• Hotel Maintenance & Facility Planning
• Hospitality Law
• Tourism Management
Semester V
• Food & Beverage Control
• Advanced Front Office Management
• Research Methodology in Hospitality
• Food Safety & Sanitation
• Human Resource Management in Hotels
Semester VI
• Event Management
• Hospitality Marketing
• Entrepreneurship Development
• Industrial Training (Internship in 3★ to 5★ Hotels)
• Project Report & Viva Voce
Opportunity
The program opens career pathways in star hotels, restaurants, cruise operations, airlines, railway catering, tourism, resorts, and beverage management.
Eligibility
Pass in 10+2 (any stream) or equivalent examination
Opportunity | The program opens career pathways in star hotels, restaurants, cruise operations, airlines, railway catering, tourism, resorts, and beverage management. |
Eligibility | Bachelor’s degree with 55% aggregate marks (any discipline) |
03
Course
Description
The MBA in Hospitality Management equips students for leadership positions within the global hospitality and service sectors. This program integrates advanced business strategies with specialized hospitality education, emphasizing management, marketing, finance, and operational skills.
Graduates emerge ready to succeed as Executive Managers, General Managers, Event Managers, and Revenue Managers, motivated by a commitment to excellence, innovation, and guest satisfaction. Combining theoretical knowledge with real-world industry experience, the course develops high-caliber professionals primed to lead and make a significant impact in the hospitality industry.
Mode: Collaborative / Regular
Medium: English
Semester I
Management Concepts
Food & Beverage Management (Theory & Practical)
Financial & Management Accounting
Electives:
Oral Communication & Interpersonal Skills / Hotel Facility Management
Food Safety & Quality Control / Cruise Line Management
Event Management
Semester II
Human Resource Management in Hospitality Industry
Advanced Food Production & Patisserie (Theory & Practical)
Electives:
Customer Relationship Management / Entrepreneurship
Bar Management / Garde Manger
Internship / Project Training
Semester III
Room Division Operations (Theory & Practical)
Hotel Information Technology (Practical)
Indian Hospitality Law
Research Methodology
Hospitality Marketing
Electives: Disaster Management / Waste Management in Hospitality Industry
Electives: Wellness Tourism / Recent Trends in Health Foods
Semester IV
Revenue Management
Tourism in Hospitality Industry
Hospitality Training & Development
Electives: International Tourism Management / Digital Marketing & SEO
Industrial Project / Viva Voce
Practical Exposure
Industrial Internship in leading 3★ to 5★ hotels
Food Production & Service Practicals
Research Projects & Seminars
Workshops on Hotel IT Software & Front Office Systems
Opportunity
The program opens career pathways in star hotels, restaurants, cruise operations, airlines, railway catering, tourism, resorts, and beverage management.
Eligibility
Bachelor’s degree with 55% aggregate marks (any discipline)
Opportunity | Successful candidates can pursue careers in star hotels, restaurants, cruise ships, airlines, railways, tourism, resorts, and beverages, taking up operational and supervisory roles within the hospitality sector |
Eligibility | Pass in 10th Standard or equivalent examination |
04
Course
Description
This comprehensive course imparts essential and practical knowledge of core hospitality functions. Through specialized modules in food production, food and beverage service, housekeeping, and front office procedures, students are groomed for Commis Assistant roles. Additionally, they are introduced to supervisory responsibilities like coordinating staff, maintaining service standards, and managing daily hotel operations. This structured program is an integral part of the Sri Maniya Institute diploma courses aimed at preparing skilled professionals for the hospitality industry.
Mode: Full-time / Regular
Affiliation: Manonmaniam Sundaranar University (Directorate of Vocational Education – Community Colleges & Skill Development Centres)
Internship: Mandatory in the third semester with industry project in the final semester
Semester I
• Food Production
• Food & Beverage Service
• Housekeeping Operation
• Communicative English
• Practical I – Food Production
Semester II
• Housekeeping Management
• Front Office Management
• Life Skill
• Food & Beverage Production
• Practical II – Food & Beverage Service
Semester III
• Fundamentals of Management
• Services Marketing
• Fundamentals of Financial Accounting
• Practical III – Housekeeping & Room Service
• Internship
Semester IV
• Fundamentals of Human Resource Management
• Customer Relationship Management
• Inventory Management
• Practical IV – Front Office Management
• Project Work
Program Objectives
• To raise the standards of hospitality education and align training with industry needs.
• To train students in all key operational areas of the hotel and catering industry.
• To provide exposure to research, fieldwork, and practical learning in hospitality management.
Opportunity
Successful candidates can pursue careers in star hotels, restaurants, cruise ships, airlines, railways, tourism, resorts, and beverages, taking up operational and supervisory roles within the hospitality sector
Eligibility
Pass in 10th Standard or equivalent examination
Opportunity | Graduates of this program can work in star hotels, restaurants, cruise ships, airlines, railway catering services, tourism, resorts, food costing and control, menu planning and food and beverage outlets, specializing in kitchen and production operations. |
Eligibility | Pass in 10th Standard or equivalent examination |
05
Course
Description
Sri Maniya Institute diploma courses are designed to equip students with essential skills and knowledge required to start a career in the culinary and hospitality industry. The Diploma in Food Production focuses on fundamental cooking techniques, kitchen management, and an overview of the food and beverage department, making it ideal for beginners passionate about food and hospitality.
Mode: Full-time / Regular
Affiliation: Manonmaniam Sundaranar University
Evaluation: Internal (25 Marks) + External (75 Marks) = 100 Marks per paper
Medium of Instruction: English
Semester I
• Food Production
• Production Management
• Hygiene and Sanitation
• Communicative English
• Practical I – Food Production
Semester II
• Beverage Production
• Hygiene and Maintenance
• Life Skill
• Practical II – Baking & Confectionery
• Project Work
Program Objectives
• Train students to produce high-quality food using industry-standard techniques.
• Develop practical skills in large-scale food production, bakery, and confectionery.
• Teach students good manufacturing practices (GMP) and food safety standards (FSSAI compliance).
• Build knowledge of hygiene, sanitation, and personal safety in kitchen environments.
• Prepare learners for entry-level positions in hotels, restaurants, and catering operations.
Core Learning Areas
• Food Production Techniques – Cooking principles, ingredients, and preparation methods.
• Production Management – Kitchen hierarchy, cost control, menu planning, budgeting.
• Hygiene & Sanitation – Food safety, microbiology, and sanitation procedures.
• Beverage Production – Preparation of hot and cold beverages, including coffee, tea, and mocktails.
• Baking & Confectionery – Cakes, breads, pastries, candies, and desserts.
• Life Skills – Communication, problem solving, and time management.
Opportunity
Graduates of this program can work in star hotels, restaurants, cruise ships, airlines, railway catering services, tourism, resorts, food costing and control, menu planning and food and beverage outlets, specializing in kitchen and production operations.
Eligibility
Pass in 10th Standard or equivalent examination
Opportunity | The program opens diverse career pathways in star hotels, restaurants, cruise operations, airlines, railway catering, tourism, resorts, and beverage management. Diploma holders gain direct opportunities for operational roles across key departments in hotels, restaurants, cruise ships, airlines, railways, tourism, resorts, and beverage services. |
Eligibility | Pass in SSLC / 10th Standard or 10+2 (any stream) or equivalent examination. |
06
Course
Description
This program offers systematic training in key hospitality disciplines, including tourism management, food safety, and computer skills to ensure efficient hospitality operations. It is tailored for beginners aiming to launch their careers in hospitality and culinary sectors, preparing them for entry-level positions such as Apprentice Chef, Kitchen Assistant, or Commis III in food service and kitchen operations. The course is an excellent option for those interested in the hotel management degree course fees and quality education in Tamil Nadu.
Semester I
Communicative English – I
Soft Skills & Personality Development
Basic Food Production & Patisserie – I (Theory & Practical)
Basic Food & Beverage Service – I (Theory & Practical)
Application of Computers in Hospitality Management (Practical)
Library / Yoga
Semester II
Communicative English – II
Room Division Operations – I (Theory & Practical)
Basic Food Production & Patisserie – II (Theory & Practical)
Basic Food & Beverage Service – II (Theory & Practical)
Basics of Hotel Administration
Library / Yoga
Semester III
Advanced Food Production – I (Theory & Practical)
Advanced Food & Beverage Service – I (Theory & Practical)
Room Division Operations – II (Theory & Practical)
Tourism Management
Semester IV
Room Division Management – I (Theory & Practical)
Advanced Food Production – II (Theory & Practical)
Advanced Food & Beverage Service – II (Theory & Practical)
Visual Foods
Industrial Project (During Summer Vacation)
Semester V
Food Sanitation and Hygiene
Room Division Management – II (Theory & Practical)
Advanced Food Production – III (Practical)
Electives:
1.Cruiseline Catering / Hotel Facility Management
2.Food Safety & Quality Control / Food Preservation
Semester VI
Internship / Industrial Practicum (100 Days)
B.Sc. in Catering and Hotel Administration
This program lays out a clear progression from basic operational skills to advanced management concepts. Students begin at the Commis II level and advance to supervisory and managerial positions, developing expertise in culinary arts, front office operations, food and beverage services, and hotel administration. The course highlights the importance of discipline, professionalism, and dedication, equipping graduates to thrive in the competitive global hospitality industry.
Mode: Full-time / Regular
Affiliation: Alagappa University (A+ Grade, NAAC Accredited)
Internship: Mandatory industrial training in star hotels during the final year
Semester I
Communicative English – I
Food Production – I (Theory & Practical)
Food & Beverage Service – I (Theory & Practical)
Front Office Operations – I (Theory & Practical)
Basics of Computers in Hospitality
Semester II
Communicative English – II
Food Production – II (Theory & Practical)
Food & Beverage Service – II (Theory & Practical)
Housekeeping Operations – I (Theory & Practical)
Nutrition & Food Science
Semester III
Food Production – III (Theory & Practical)
Food & Beverage Service – III (Theory & Practical)
Housekeeping Operations – II (Theory & Practical)
Front Office Operations – II (Theory & Practical)
Hotel Accounting
Semester IV
Food Production – IV (Theory & Practical)
Food & Beverage Service – IV (Theory & Practical)
Hotel Maintenance & Facility Planning
Hospitality Law
Tourism Management
Semester V
Food & Beverage Control
Advanced Front Office Management
Research Methodology in Hospitality
Food Safety & Sanitation
Human Resource Management in Hotels
Semester VI
Event Management
Hospitality Marketing
Entrepreneurship Development
Industrial Training (Internship in 3★ to 5★ Hotels)
Project Report & Viva Voce
Opportunity
The program opens diverse career pathways in star hotels, restaurants, cruise operations, airlines, railway catering, tourism, resorts, and beverage management. Diploma holders gain direct opportunities for operational roles across key departments in hotels, restaurants, cruise ships, airlines, railways, tourism, resorts, and beverage services.
Eligibility
Pass in SSLC / 10th Standard or 10+2 (any stream) or equivalent examination.