Begin Your Career in the world of Luxury Hospitality

Courses in Hotel Management

Degree

This is a professional study program which equips the students with skills and in depth knowledge and practice in various aspects of hotel management.

On completion of this program, the student achieves competence to manage functional operations at the level of junior managers and assignment managers.

Successful candidates are provided placements on completion of the programmer.

Diploma

Diploma In Hotel Operations & Mngt helps in organising and operating a facility of providing boarding, lodging, food and services to its guests.

Counselors and faculty provide necessary guidance and to assist outstanding candidates. Boarding and lodging facilities are provided.

Successful candidates are provided placements on completion of the programmer.

Certificate

Certificate Course is a six month Practical Oriented Course to cater the needs of thriving hospitality sector.

The courses are offered in Front Office, House Keeping, Culinary, Food & Beverage.

Counselors and faculty provide necessary guidance and to assist outstanding candidates. Boarding and lodging facilities are provided.

 

In-house Training Labs

Front Office Lab

Kitchen Training (Adv)

Restaurant Lab

Restaurant Lab

Kitchen Training (Quality)

House Keeping Lab

5
Years
500
Passed Students
5
Employees

Gallery

Job Opportunities @

Practical Facilities

Lecture Rooms where you discover the theory and application of culinary science and other topics such as fine wine appreciation and the creative uses of fresh herbs.

A Computer Lab to learn applications of high technology in the workplace for efficiency in accounting, purchasing, inventory and recipe management. Using the internet research to find out and learn about topics related to Food and Service Industry.

To understand the role of a front office personnel in a hotel and to perform basic front office task and telephone Etiquette, Conversation and Manners. Taking a reservation on telephone. Guest check in procedure. Providing information.

Students will be introduced to classical restaurant service styles, table laying, menu planning and the restaurant operations. To develop the knowledge of various alcoholic beverages, their history, manufacture, classification, storage, mixing and service. To impart menu knowledge in French and service of beverages such as Service of Wines, Beer, Spirits, Liqueurs, Aperitifs and mixed drinks.

The students are imparted with practical training in the Model Guest Room. The students are taught the bed making, cleaning and maintenance of the Guest room and cleanliness of public areas. They also learn the art of Flower Arrangement and interior decoration which plays an integral part in the Hotel Industry.

To give the students a broad practical knowledge of the work carried out by the House- Keeping department including maintenance of difference areas.

Kitchen Training

To acquaint the students with fundamentals of Food Production, enabling the student to learn the basic process of cooking, mastering the subject of the ingredients used and their importance – Methods of cooking and related terminology.

To provide hands on practical training in quantity cooking emphasizing on the mixing & combining of ingredients in right proportions for large quantities, rectification of errors during cooking to avoid wastage and to introduce the students to Indian Regional Cuisines with special emphasis on authenticity, ethnicity and cultural linkages.

To have professional approach for making international breads. To have knowledge on raising agents, proving time, baking temperatures and glacing of end products. Error & rectification in dough making and after baking. To professionally plate desserts, compound desserts, cakes, gateaux, tarts etc. To further the skills of baking methods and bake various breads with variety of ingredients and also to understand patisserie techniques in relation to cake making.

To emphasize the importance of appearance, garnish, presentation and eye appeal in order to make the food look presentable. Also to acquaint the students to the latest trends in cold kitchen and its importance in gastronomy. Advance cold food presentations with emphasis mainly on presentation and the techniques of making intricate cold presentations.

To make elaborate pastry and confectionery show pieces. Students will develop the artistic approach towards pastry and confectionery products and due importance is given to the finishing and eye appeal for presenting plated and whole desserts for both a la carte and buffets.

Career Guidance

Group Discussions are intended to provide a forum for the extended exchange of ideas among participants on topics of broad interest and national relevance in management education

Decision makers want to hire a management professional with the following soft skills :
Critical Thinking: Ability to conceptualize, analyze, and evaluate situations in order to make sound business decisions. Credibility: Ability to gain the trust of staff members, business associates, and colleagues to ensure corporate buy-in. Commitment to Excellence: Demonstrate you never settle for second best.

“We were given two ears but only one mouth. This is because God knew that listening was twice as hard as talking”

People need to practice and acquire skills to be good listeners, because a speaker cannot throw you information in the same manner that a dart player tosses a dart at a passive dartboard. Information is an intangible substance that must be sent by the speaker and received by an active listener.
Writing skills

You will spend a lot of time and effort communicating your ideas in writing during your course. Many people are intimidated by writing. Even so, there are times when writing is the best way to communicate, and often the only way to get your message across.

An interview is an important opportunity for candidates to meet to be evaluated for selection, whatever the reason for the selection may be. Organizations approach this task in different ways, with specific purposes and objectives. It is important for you to be able to ascertain quickly as to what type of interview you are facing, to be able to take a stance that fulfils the purpose of the interview.

Etiquette, one aspect of decorum, is a code that governs the expectations of social behavior, according to the conventional norm within a society, social class, or group. Usually unwritten, it may be codified in written form. Etiquette usually reflects formulas of conduct in which society or tradition have invested.

Area where demonstrations, guest lectures, classes with OHP, students seminars and workshop are conducted. Students are also given coaching on communicational skills by using latest Audio aided techniques. The conference room is equipped with modern audio-video technological facilities. The conference room witnesses the young talent indulge in group discussions, presentations, mock sessions, online seminars etc.
Cafeteria