Dr. M.G.R. Educational And Research Institute Logo
Dr. M.G.R.
Educational And Research Institute
(Deemed to be University with Graded Autonomy Status)
Accredited by NAAC with 'A' Grade (CGPA 3.31 for 4 point scale)
(An ISO Certified Institution)
Maduravoyal Chennai - 600095. Tamilnadu, India.
NAAC

FACULTY OF HOTEL MANAGEMENT, CULINARY ARTS AND De-Novo COURSES

About Us

DR. M.G.R EDUCATIONAL &
RESEARCH INSTITUTE UNIVERSITY

Dr. M.G.R Educational & Research Institute is a renowned ‘Deemed to be University’ with 30 institutes under its purview, located at Chennai.

The University is spread over 250 acres of land, with a built –up area of over 2.52 million square meters, ably led by the President – Er. A.C.S. Arun Kumar. The University offers Diplomas, Degrees, PG Degrees and Doctorates in Engineering & Technology, Dentistry, Humanities and Sciences. The University has been granted Special Autonomy Status and it holds the proud recognition of National Assessment and Accreditation Council (NAAC). The Council had awarded the University third rank in India with an ‘A’ credit rating to it.

With a focus on all- round development of the students, the University tailors a unique learning path for each student based on the interests and talents. Personality development and Public speaking lessons are a part of the curriculum, employing which the University churns out informed human beings in the society apart from providing professionalism required in the industry.

FACULTY OF HOTEL MANAGEMENT & CATERING TECHNOLOGY

Dr. M.G.R Educational & Research Institute has been a pioneer in teaching Hotel Management and Catering technology in India, 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 recognised by employers across the globe for the contemporaneous skill and content. The department has an impeccable track record of achieving more than 100% placements every year. Faculty of Hotel Management & Catering Technology was established in the year 1999 with All India Council of Technical Education (AICTE) & Directorate of Technical Education (DOTE) approval, and ever since its inception the institution trained more than 700 students, turning out on an average 60 students a year. The Institution has the best and on-demand support of the two renowned 4-star hotels belonging to the institutional group. The students who joined in the course get exposed to real time work environment and industry demands which help the students to get hard core job training from the day they join the industry.

  1. One of the largest and fast growing industries in the world
  2. People travel great distances in search of jobs, projects, business, medical treatment and leisure. This in turn facilitates growth in number of hotels resorts and short stay accommodations
  3. Hospitality Business has become more refined and service oriented than ever before
  4. Sophistication and service standards in the Hospitality industry are growing at rapid pace
  5. Entry of International Chains like Hyatt, Hilton, and Marriott confirms growth potential in India
  6. There is growing need for well trained and job ready work force
  7. Industry witnesses rapid growth and advancement faster than ever before

Hotel industry occupies a larger space in the Hospitality Service business, and the industry grew bigger and better over the years. The industry evolved from being a place of “sleep-overnight-and-eat” to a “business-transaction-enabling-place-of-convenience-and-comfort”. It took on itself greater responsibilities and opportunities to delight people, enabling it to constantly evolve.

Advancements in the travel industry has made travelling long distances easier, shorter and more comfortable, opening up more opportunities for the hotel industry. Hotel Industry thus has enormous opportunities to offer to the students who would like to opt for enchanting careers

Academic

Creating dynamic learning conditions that allow students to progressively acquire theoretical knowledge and put it into practice – to be capable of building their own professional projects.

Conveying the know-how that puts students in the very heart of professional reality allowing them to experience all the details of tasks they’ll be doing or managing when they graduate.

Etiquette

Introducing them to hospitality related specific skills and values through dress code, language, a warm and welcoming attitude, good linguistic skills, and cross-cultural communication.

Stewardship

Supporting close relationships with hospitality and tourism specialists, later adopting an anticipatory approach to become a part of the dynamic hospitality network.

Continuous Learning and Development

Fostering a creative and innovative spirit to sustain and contribute to the industry apart from self growth.

Social Commitment

To instil the idea that the spirit of service is the spirit that animates the daily life of one who belongs to the hospitality industry

Mentoring and Support to Students

We have a structured process for assessing student’s knowledge / academic needs and practical skills before the commencement of our teaching programs.

We use psychometric testing to identify the differential requirements of our students and impart need-specific training based on individual students:

  • Learning capacity (Bhatia’s Battery / Learning disability screening test / Raven’s progressive matrices)
  • Career Focus (Interest schedule)
  • Talents (Differential aptitude test)
  • Personality traits (Eysensk’s Personality questionnaire)
  • Social consciousness

Differential requirements of the student community are thoroughly analyzed to pick out the key issues and then we tweak our teaching methods to ensure that our students get

  • Remedial coaching
  • Tutorial sessions
  • Peer teaching from advanced learners
  • Bridge courses

In pursuance of its Action Plan for performance evaluation, assessment and accreditation and quality up-gradation of curriculum, the University has established an Internal Quality Assurance Cell (IQAC) as a post-accreditation quality sustenance measure. Since quality enhancement is a continuous process, the IQAC will become a part of the institution’s system and work towards realization of the goals of quality enhancement and sustenance. The prime task of the IQAC is to develop a system for conscious, consistent and catalytic improvement in the overall performance of institution

The primary aim of IQAC is

To develop a system for conscious, consistent and catalytic action to improve the academic and administrative performance of the institution to promote measures for institutional functioning towards quality enhancement through internalization of quality culture and institutionalization of best practices.

The curriculum has been designed keeping in mind the need of the ever growing and expanding industry. Therefore the syllabus is designed taking into consideration a number of quality aspects. The curriculum is always kept under the focus for scrutiny since important & changing aspects in the industry are made a part of the curriculum. Professional approach is adopted for the purpose.

  • Inputs from industry
  • Advice from experts
  • Experiences of the past
  • Latest trends in the industry

The syllabus has been circulated to various leading training and HR managers, F&B managers and Chefs who have revised and supported the change. The syllabus is drafted by faculty members combined with experts in the industry and benchmarking the best institutions across the world.

Training in theory and practical methods of professional cooking, combining innovation and creativity. We recognize the aspirations of young adults and focus on bringing out the best in them.

We offer our students different roles so that they can start developing leadership skills and managerial attributes as soon as they join the course.

We have a team of dedicated faculty members carrying vast experience from the industry who are passionate about sharing their experience with the students.

Internationally acclaimed professionals and chefs frequently visit our campus for delivering lectures, motivating our students and performing live demonstrations for them.

Our training methodology is state-of-the-art.

Students are made tech-savvy by way of imparting training for the latest technological trends in the hospitality industry, and by providing them a hands-on approach on computer operations, using the latest licensed version of IDS and PMS software. These softwares provide the students to use them to gain professional advantage as they address the needs of the Hotel and hospitality industry

  • 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

Apart from classroom and laboratory learning the students are exposed to other experiences to learn. Visits to the hotels & industrial kitchens and making them participate in the workshops, enable them to strengthen their learning.

Extensive use of expertise of guest lecturers and culinary demonstrations – Vibrant industry-institute interface – The department has tie-up with star hotels for training, outdoor programs and functions The department has done several outreach programs through International Chefs Day from the year 2004 to 2012 using the concept themes such as Go Green, Training and development, Hygiene, Food Safety, Pass it On etc.,

HMCT organized Chennai Sangamam, Chef Amudhupaddai programs and hosted Charity Lunch for more than 10,000 underprivileged children, which made a huge impact.

The Institution is attached to a luxury deluxe hotel,’ Hotel Benzz Park’ for imparting real time task oriented skills for students. Students are exposed to real time work environment and know the professional demands.