Hotel Industry, being the world’s largest service sector activity and
with rich Indian heritage. The continued growth of this industry is
poised to create many new jobs, requiring appropriate education
and training at all levels in this specialized field. Therefore, the
need of the hour is teaching in the specialized area of Hotel
Management & Catering Technology that gives both education and
training which will facilitate to create an appropriate skills through
industrial training.
In the Front Office Laboratory, practicals are held, where the students are trained
to take Guest check-ins, check-out and face various mock-situations put forth by
the trained lecturers (as in practical cases), thereby training them to suitably
deal with all kinds of guest request.
The first year students are introduced to the world of
culinary art in the basic training kitchen. They get familiar
with various kitchen equipments and are shown the
intricate cutting methods to begin with. They learn basic
Regional, National & International cuisines.
The Quantity Training Kitchen is mainly the training
ground for the 2nd year students for making various
Regional
& National Delicacies along with a few
International Cuisines. They cater to an average of 500
students on a daily basis. Heavy-duty equipment
facilitate bulk cooking including a tandoor to enable
barbecue menu items.
Here the 3rd year students prepare different
international Cuisines. It is mainly for
speciality cooking.
The air-conditioned House Keeping Laboratory consists of a guest
room with well-designed interiors. Moreover, the mock House
keeping Laboratory and the Laundry equipped with washing
machines, driers and a wash area enable students to get the right feel
of the department. It reflects a standard house keeping department
as a 5 star hotel.
Training restaurant helps to enhance serving styles & techniques. It also has
a training bar to facilitate practical experience to the students. It is well equipped
for quality service.
This is an outlet to help and develop the students
in their skill of making confectionery, which
supplements any meal to raise its value.
We have libraries which provides up to date information about the Hospitality Food
and Service Industry. It has books in various hospitality related subjects covering
all facts of Hotel Management ranging from Regional, National and International
Cuisines, Beverages, Bakery, Catering to Management related and value Development
books. The library subscribes to numerous periodical magazines, Journals on the
Hospitality Industry and all major newspapers.
The students have access to this hi-tech facility
complemented by twenty-four hour broadband
internetconnectivity.