Placement Service

The Institute endeavours to assist placement to every successful student at the entry level rank of Assistant Manager with a suitable remuneration package plus liberal perks in the Royal Southern chain of Hotels, run by the SRM group. Apart from this the students are also absorbed in other star-class hotels as well as in the airlines and tourism industry.

Training Methodology

The entire course is based on the American system as followed by Cornell University, the premiere institute of hotel management in the world. The T-GROUP Therapy concept has been adopted. Students participate and interact with the faculty for complete comprehension and understanding of the subjects.

Foreign Students

Time was when Indian students went abroad to study. It is a matter of great pride that students from advanced Western countries of opt to pursue their professional training at the SRM Institute of Hotel Management. This speaks of the international class and character of the SRM Institute.

Front office executive training

Theory ( Core 1-8 ) English – I, English - II, Food Production & Patisserie – I, Front Office Operation – I, Accommodation Operation – I, Hotel Engineering & Maintenance, Principles of Accounting - I, Food Science & Nutrition

Practical ( Core 9-11 ) Food Production – I, Front Office, Hotel Engineering & Maintenance

Internal view of Hotel Royal Southern

Theory ( Core 1-14 ) Food Production & Patisserie – II, Food & Beverage Service – II , Front Office Operation – II, Accommodation Operations – II, Communication, Principles of Accounting – II, Nutrition & Food Science – II, Hotel Maintenance – II, Principles of Management, Food & Beverage Management – I, Economics, Law – I, Application of Computer – I, Hotel French

Practical ( Core 15-16 ) Food & Beverage Service – II (Practical), Front Office Operation – II (Practical)

Theory ( Core 1-19 ) Food & Production & Patisserie, Food & Beverage Service – III, Front Office Operation – III (Theory), Accommodation Operation – III, Hotel Management– III, Marketing & Sales Management – III, Food & Beverage Management – III, Application of Computer – III, Law – II, Hotel French, Diploma in Hotel Management & Catering Technology Syllabus, Basic Food Production, Basic Food & Beverage Service, Basic House Keeping Operation, Basic Front Office Operation, Principles of Accounting & Food Costing, Food Science & Nutrition, Basic of computers, Hotel Maintenance

Practical ( Core 20-27 ) Food & Production & Patisserie, Food & Beverage Service – III, Front Office Operation – III, Basic Food Production, Basic Food & Beverage Service, Basic House Keeping Operation, Basic Front Office Operation, Languages Practical (English & French)