There are 2 boy's hostel and 2 girl's hostels and 2 staff quarters. Good quality labs, one library, one large dining hall is there. Lunch is prepared in the college and the food quality is quite good.
The Institute has a well-equipped state-of-the-art Computer Lab which can accommodate at least thirty-five students at a time. Individual PC stations help enable the faculty to focus on the learning outcomes of each student separately and to provide corrective coaching for the desired level of practice and perfection.LCD Projectors, Multimedia, Overhead Projectors, CDs on each subject area – these are some of the audio-visual aids used extensively by the faculty to ensure a more effective learning environment for the students. The members of faculty undergo training courses and programmes like Direct Training Skills, Design of Training, Training Needs Analysis, Computer courses offered by NIIT, etc to ensure a need-based training which can translate into meaningful and effective performance.
The Institute has a well-equipped state-of-the-art Fidelio Lab which can accommodate at least twenty students at a time. Individual PC stations help enable the faculty to focus on the learning outcomes of each student separately and to provide corrective coaching for the desired level of practice and perfection.
LCD Projectors, Multimedia, Overhead Projectors, CDs on each subject area – these are some of the audio-visual aids used extensively by the faculty to ensure a more effective learning environment for the students.
The members of faculty undergo training courses and programmes like Direct Training Skills, Design of Training, Training Needs Analysis, Computer courses offered by NIIT, etc to ensure a need-based training which can translate into meaningful and effective performance.
Moving from one’s home, a traveller probably first looks for the peace and security which he is already used to while at home. Just getting a roof on his head may not suffice to give him that sense of tranquil rest. The Housekeeping department is considered as the nerve-centre of any hotel and, naturally, becomes the CNS at the Institute-level also. The cleanliness and maintenance of all public areas in both back and front of the house, the rooms and the cloak rooms, 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, 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. The Institute boasts of an intricately decorated Master Suite, one spacious Twin Room, one luxurious Single Room and an ultramodern Conference Room. A laundry with all modern equipment matches the best standards in the industry. These facilities are utilized to the hilt to impart knowledge and skill to become an effective housekeeper of any modern hotel.
A survey conducted among people visiting bars and restaurants had only one question: “would you like your barman to use an automatic peg-measure and pour the exact quantity to give you the right value for money? Or would you like him to measure and pour manually, and probably give you less than what you have paid for?” Surprisingly, 98% opted for a manual pouring! This definitely goes to show that consumers are equally, if not more, interested in being ‘served’ as they are looking for the right quantity and quality of food. 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’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 2000 sq. ft. which is well-equipped with a large inventory of various tools and equipment.