The Training Hotel consist of the lobby, the bell desk, the reception area, the back office area, the travel desk, four fully furnished 5 star facility guest rooms, i.e.: two double room and two twin room on the ground floor, four structured guest rooms along with one suite on the first floor. The students have hands on experience and train in the department of Front office and Accommodation Operations. Besides, there is also a laundry and a linen room where the students train in Housekeeping.
The Training Kitchen “Masci” is of 185 sq. mtrs with 24 individual cooking ranges with attached oven, worktable and shared sink for two. It supports high pressure cooking ranges for bulk kitchen training, steam kettle and tilting pan for bulk kitchen training, combi-convection oven, Deep fryer and griddle plates, High quality equipment and working tools, pans and pots as well as sufficient cooling and freezing capacity for all the classes, Pick up counter for live service practices with Bain-Marie, cooling and heating units along with good exhaust- and ventilation system and lighting The Demo kitchen has a capacity of seating 60 students and is 96.5 sq. mtrs with a big screen with two cameras and projector to follow the Chef’s presentation. It has a cooking range with all facilities for a demonstration course and most of our Guest Lecturers present their work here. The Bakery is of 104 sq. mtrs and has a capacity for 15-20 students. It has an oven room with big bread oven, a chocolate room with A/C and bakery room with equipment like dough mixer, dough sheeting machine, planetary mixers. It also has stone surface on work tables, refrigerating under counters, separate Walk in fridge and tools and special equipment like air brush pistols, sugar lamps, chocolate temperer. The students learn and train in kitchens in the area of Food Production.
Training Restaurant and Bar
The Bar and Restaurant “Creams” situated in the training hotel has a capacity to accommodate 100 people with centralised AC, Creams is equipped with facilities to teach and train students in the international standards of food and beverage service. The training schedule is for 12 weeks. Banquets and theme events are organised by the students. The restaurant also has a wine bottle corking machine to enable the students to practice opening of wine bottles The Bar is equipped with speed pourer, glass washing machine, espresso machine, blenders’ station, ice machine, jiggers etc. Demo sessions are conducted for mixology and students are encouraged create their own cocktails.
The Computer Lab has a seating capacity of 30 students. With a overhead projector, we teach students the Basics of Computers including Working in MS Excel, MS PowerPoint, MS Word, as well as designing & running of macros, using mail merge, etc. Opera for Reservation/Front office/Housekeeping /Cashiering/Night Audit, Database and Industry Software including creating tables, using validations, designing queries/forms/reports and normalisation of tables.
The library has collection of hospitality and non-hospitality books, magazines, newspapers, Cd’s and DVD’s. The reference section of the library contains subject encyclopaedia, dictionaries, handbooks, and reference copies of all lending section books. The library also holds magazines related to hospitality and non-hospitality subjects and has separate study/ reading room for students. The Library is equipped with a number of services:
- Book Lending Service: The books available in the library can be borrowed/referred by the faculty members and students of their interest. Depending on the privileges, certain number of books will be issued to students and faculty members.
- Periodical and Reference Book Lending Service: Periodicals will be arranged on the periodical rack in the library. Students need to refer the periodicals in the library.
- New arrival List: As and when the library purchases new titles an email will be sent to faculty and students.
- Reprographic services: Students can avail the printing / photocopying facility for a nominal price that may be decided by the Institute from time to time.