Infrastructure:

The department has the following labs.

Each of these is well equipped and each one is different from one other regarding the set up and the requirements.

Basic training kitchen lab or BTK

It trains the students about basic continental and Indian dishes. It has high pressure burners each one with an adjacent work table. This department gives exposure to the students about International and Regional Cuisines. It gives wide exposure to students' practical where they are trained in International and Indian regional cuisines. Apart from regular it has Pots & Pans, Handis, Degchis, Potato Peeler, Grinders, Tandoori Pots, Dosa Tawas and Idli Steamers. Here also the lab is equipped with a blender and a 365 litres double deck refrigerators.

Bakery Lab

The students are trained in making various types of bakery and confectionery products. The first Bakery lab is primarily used for making bulk orders of Bakery products. The products made in this lab are: Bread rolls, Burger buns, Hot dogs, Pizza bases, Sponge cakes, Breads, Puffs and Breakfast rolls This lab is equipped with work tables, double deck connection oven, bread slicing machine, dough mixer and sponge making machine. It also has a four range high pressure burner. The first year students are taught basic bakery products whereas the final year students are taught international bakery products and desserts. All the Kitchen labs have safety measures in terms of fire extinguisher and pesto flashes. All labs are well lit and ventilated. A common walk- in cooler is also there. A common microwave oven is also there to be used and all the labs have double deck refrigerators.

F&B Service Lab – Training Restaurant

Waiting skills, Supervisory skills and Managerial skills are taught in 1st, 2nd and 3rd year respectively. Menu and the maxims of menu-planning, matching different foods with the right wines, usage of various tools and equipment’s, layout of the restaurant, on-table arrangements for foods from various cuisines, buffets and banquet service – students acquire mastery in these skills with the inputs in both theory and practical classes. Origin and manufacturing of various types of alcoholic beverage (beers, wines, spirits, liqueurs, cocktails, etc.) form a large part of the syllabus. The students are also imparted with the skills of serving the drinks and making the cocktails. This department also deals with the intricate techniques of Food & Beverage Control and Management so that the students develop the capacity to successfully operate and manage a food outlet and also earn a profit for the organization. Cost control, budgetary implications, inventory management, purchase systems, etc. are integral components of the syllabi. The department manages a bar-cum-restaurant of more than 120 sq. ft. which is well-equipped with a large inventory of various tools and equipment.

Front Office Lab

As the name suggests, this is the face of a hotel as the guest enters. The facade is no less important than any other department -– it can make or mar the impression at the first opportunity. Prim and proper, and yet warm and friendly, the staff of the department makes a guest feel at home immediately upon his arrival. This department deals with selling of the rooms with reservations, advance bookings, walk-in guests, etc. Ensuring a steady and smooth turnover. This department also gives the organization its largest share of revenue. Students are given hands-on training on all aspects of Accommodation management. Fidelio, the latest Property Management System that is followed almost all over the world has been installed to enable the students to keep pace with the changing patterns of property management. Spacious lecture halls with facilities for simulation have been created to ensure effective training. The department is proud of its massive computer lab with individual work stations which facilitates individual attention while the students acquire the mastery in operating the Fidelio system.

Housekeeping Lab

Housekeeping is the department that deals essentially with cleanliness and all ancillary service attached to that. The standard plays an important role in the reputation of the hotels. One feels comfortable only in the environment which is clean and well ordered, so cleanliness is important for health foremost also for wellbeing. Accommodation in hotels tend to be the largest part of the hotel, it is the most revenue generating department, the housekeeping department takes care of all rooms is often largest department in hotels. The rooms in hotels are offered as accommodation to travelers/ guest as individual units of bedroom. Hotel aims to make environment comfortable and offer specialized service to the guest. Housekeeping is the department determines to a large extent whether guests are happy during stay and in turn mankind they return to the hotel. The complex management of guest’s laundry, uniform of all members of staff and the multitude of linen and guest-room supplies are integral part of the syllabus. The students are trained in the science and aesthetics of horticultural development and flower arrangements to create a scenically attractive environment all around. Interior Decoration, with both ancient and modern concepts, is another area where student’s skills are developed by classroom training and a series of field visits These facilities are utilized by students to impart knowledge and skill to become an effective housekeeper of any modern hotel.