Sanskriti Institute of Hotel Management [SIHM], Meerut Infrastructure: Library, Hostel, Labs, Gym, Auditorium & Other Facilities

Ayesha Taneem

Facilities we Offer :

Basic Training Kitchen

Enhancing knowledge of fresh student's productivity and to improve product quality standards, the SIHM Basic Training Kitchen provides the fundamental technique, required to succeed in the professional kitchen while gaining a thorough understanding of ingredients and flavors. As the foodservice & hospitality industry continues to grow, the needs within the industry from expanding organizations and competitive positions to evolving trends, global cuisines and advanced techniques, the changing world of foodservice & hospitality will undoubtedly affect the career and operation. The Basic Training Kitchen acknowledges these challenges and continues to provide new and innovative foodservice training solutions.

Quantity Training Kitchen 

Quantity Training Kitchen, shortly known as Q.T.K is the largest kitchen of this institute, which is meant for the second year degree student's practical. No doubts this kitchen can produce meals for a few hundreds to thousand at one go due to its state of the art infrastructure. It is equipped with all the modern kitchen gadgets. This kitchen deals with all the Indian, Regional dishes as per curriculum of UPTU. Every day a set of Regional dishes are prepared by the students under the supervision and guidance of the senior faculty and technically qualified assistant. A day’s menu consists of appetizer, rice preparation, Indian bread, Main dishes along with accompaniments and sweet meats.

Emphasis is given to the all round development of trainee students including leadership grooming, team management, physical fitness, hygiene, food presentation, portioning & Garnishing, etc. Theme food preparation, as well as the various festival food presentations is the soul aim in this kitchen.

Training Restaurants with Bar

At, rendezvous, (the training restaurant) students get the exposure to take on responsibilities, getting trained under expert professionals. Here we create professionals to be a part of the global team of food & beverage focused on making a difference in the hospitality industry.

Before every practical session in the restaurant, students and the lecturers meet for a briefing session where the students are assigned different duties which alternate regularly to give students the best possible exposure. Faculties here are central to students’ growth. a large in house pool of intellectual capital are in the driving force behind the food & beverage department’s growth. World class exposure, growth opportunities & competitiveness in induced as a part of training to the students.

After the practical session in either the restaurant or the kitchen the students and the lecturers meet again for an interactive feedback & discussions.

Bakery

A dedicated bakery with large industrial ovens has adjoining preparation, proving and cooling area, with separate granite top work stations. There is an adjoining preparation area for chocolates & confectionaries.

Students learn the fine art of patisserie here. They develop finer entrepreneur acumen while costing & selling their baked products.

Confectionery

This is an air-conditioned facility devoted to training students to make wedding cake decorations, sugar work, chocolates and a host of cold dessert preparations.

Front Office Lab

The Institutes’ Front Office Lab is located in a well decorated lobby of international standard with centralized air-conditioning system. This is considered as the first point of contact where guests are welcomed and honored. Students are imparted knowledge on providing information, room booking, guest registration, billing etc. in the lab. This training is very important for the students to develop their communicational, social operational skills and situation handling. The lab uses the latest IDS Fortune Hotel Operation Software for the Front Office Training.

Accomodation Operation /House Keeping Labs

The Institutes’ state-of-the-art Housekeeping laboratory and the Imperial Suite with centralized air-conditioning system have been designed to simulate the modern luxury hotels.

Students are trained to reproduce the same look everyday which calls for patience and eye for detail.

Advanced Training Kitchen

Enabling aspiring culinary professionals to turn their ambitions into reality, the Advanced Training Kitchen is fully equipped to handle production of various international cuisines. The focus is on mastering technical-skills giving students the confidence and knowledge to apply what they have learnt to any style of cuisine with fines. ATK deals with International Cuisine such as French, Oriental Chinese, Thai, Italy, Germany, Spain, Greece, Mexican, Mediterranean etc, Here they have facilities for on hand practice, By which our students will have an edge on others.