Courses Of Studies And Placements

We are providing funding to educational institution those having infrastructure to run training programs,
all course are free of cost.

The Institute takes pride in sharing that it has a tie-up with many hotels for training & placements. The best of our students are sent for Industrial Training in hotel where the standard of training is extensive with exposure in all departments with personal monitoring of the students progress.

Course we offered

Certificate course in hotel management

Duration – 13 months

One month in training institute
Rest one year in hotels.

Facilities in hotel during training period : free food, accommodation, with inr 1000/ stipend for IT training and INR 2000/ for JT training.Total a sum of INR 18000/ stipend will be given to the Student .

After completion of training job in hand with a minimum of inr 8000/ as a salary with food, accommodation & extra income with other facilities. Looking into their caliver they can get absorb in India and abroad.

Front Office

  • INTRODUCTION TO HOTEL INDUSTRY .
  • TYPES OF HOTEL .
  • INTRODUCTION OF FRONT OFFICE .
  • DIFFERENT SECTION OF F.O DEPARTMENT & THEIR RESPONSIBILITIES.
  • QUALITIES OF FRONT OFFICE STAFF.
  • ORGANISATIONAL HIERARCHY OF A LARGE / MEDIUM /SMALL HOTEL .
  • JOB DESCRIPTION OF FRONT OFFICE ASSISTANT .
  • RECEPTION
  • RESERVATION.
  • INFORMATIONCASH
  • TELEPHONE
  • LOBBY
  • BELL DESK & BELL BOY .
  • SCANTY BAGGAGE / NO LUGGAGE V I P & GROUP HANDLING. CHECK OUT
  • HANDLING LEFT LUGGAGE ,SAFE DEPOSITE LOCKER,GUEST MESSAGE HANDLINE , KEY RACK,TELEPHONE ETIQUETTES, KNOWLEDGE OF FOREIGN CURRENCY EXCHANGE.

House Keeping

  • ORGANISING THE HOUSE KEEPING DEPARTMENT.
  • INTRODUCTION TO HOUSE KEEPING .
  • ORGANISATION OF A HOUSE KEEPING DEPARTMENT.
  • ROOMS & FLOORS .
    • BRIEFING.
    • KNOWLEDGE OF ROOMS.
    • RULES ON A GUEST FLOOR .
    • THE MAIDS CART.
    • CLEARING A ROOM .
  • HOUSE KEEPING CONTROL DESK.
  • FLOOR LIVING ROOM.
  • PUBLIC AREA CLEANING.
  • PRACTICAL ,BED MAKING.
  • LOST & FOUND SECTION.
  • FIRE PREVENTION
  • CLEANING AGENTS.
  • CLEAN EQUIPMENT & STANDARDS.

Food Production

  • Introduction to Cookery.
  • Aims & Objectives of cooking.
  • (Various textures, characteristics of raw materials)
  • Methods of cooking food
  • (Boiling, Poaching, Steaming, Stewing, Braising, Roasting, Grilling, Baking, Frying, Broiling)
  • Basic Preparations.
  • (Stocks, Sauces, Cold sauces, Soups, Salads, appetizers)
  • Principles of Menu Planning.
  • Kitchen Management.
  • (Kitchen organization & layout, Kitchen equipment and maintenance, cost control)
  • Culinary Terms in English and Hindi.
  • Practical and menus. (Selected)

Food & Beverage Service

  • The Waiter
  • The Restaurant, Organizational Hierarchy of a Restaurant.
  • Basic Etiquette for Restaurant Staff.
  • Knowledge of other Departments
  • The Menu
  • Grooming
  • Service Equipments and Sizes
  • Briefing
  • Safety
  • Sanitation and Hygiene.
  • The Cover
  • Beverage
  • Cocktails