The Food & Beverage Service department trains the students in the technique and art of serving and selling food and beverage. 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, 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.
This department deals with the preparation, production, and presentation of foods from different cuisines from all over the world. Knowledge of many ingredients used to prepare items from different cuisines, their nutritional values, effects of different cooking methods of each ingredient – all are discussed in details in the classes.
Each student is given ample opportunity to apply the knowledge and transfer it to multi-dimensional skill in preparing and presenting a large cross-section of Indian and internal cuisines in the practical sessions. The layout of kitchens and the allied sections, the vast range of tools and equipment, costing and budgeting of the food and overheads, etc. are also taught in details with the students handling real-life case studies. Creativity takes a front seat in the working of this department.
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. IDS/OPERA, 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 Housekeeping department is considered as the nerve-centre of any hotel. The cleanliness and maintenance of all public areas in both back and front of the house, the rooms and the cloakrooms, the health clubs and the cabanas – none of this looks appealing without the constant care and vigil of this department.
The students are given hands-on training in cleaning different areas with a vast range of surfaces on floors, walls and furniture and fixtures. The complex management of guest’s laundry, the uniform of all members of staff and the multitude of linen and guest-room supplies are an integral part of the syllabus.
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