Institute of Hotel Management, Catering Technology & Applied Nutrition, Bhubaneswar

Institute of Hotel Management, Catering Technology & Applied Nutrition
V.S.S. Nagar, Bhubaneswar-751007
Orissa, India,Telephone: +91-674-2589241
Fax: +91-674-2589963

The Institute was started as “Food Craft Institute” in September 1973. Initially only three food craft trades were introduced and subsequently other trades were added. With the growing need of manpower in hotel industry, the State Government of Orissa introduced 3-years diploma course in Hotel Management & Catering Technology and the Institute was renamed as “State Institute of Hotel Management” in 1981. The Insitute was further upgraded to the national level by the Government of India and was named as “Institute of Hotel Management Catering Technology & Applied Nutrition” in the year 1984. After upgradation of the Institute to the status of Institute of Hotel Management, the Institute has been receiving grant-in-aid from government of India with effect from 1st January 1984.
The Institute has become self sufficient from financial year 1997-98 in its revenue expenditure. However, the institute still depends for its capital expenditure on Government of India in the form of grant-in-aid.

The aims and the objects of this Institute is to assist for the development of the country in the following ways.
To provide instructions and training in all the crafts and skills, all the branches of knowledge both theoretical and applied, and all the organizational and management techniques which are required for the efficient functioning of the hotel and catering establishment of all kinds, as well as institutional feeding programmes in industrial establishment and similar organization.
To impart instructions and training in modern and scientific techniques of management of hotels and hostels.
To undertake and associate itself with nutritional expensing and development work.
To propose economy in the handling and utilisation of food stuffs.
To assist in and associate itself with the efforts of the Central and State Government to popularise wholesome non-cereal foods particularly protective food, with a view to the diversification of the regional Indian diet and the enrichment of its nutritional content.
To assist in and associate itself with the food research Institutes, food scientists and technologists, their nutritional ideas through the development of suitable recipes and planning of menus.
To ensure more nutritious and balance food to the common man thus raising the level of nutrition in the country thereby raising the standard of he h and reduce the disease due to malnutrition and unhygienic handling of food.
To ensure minimum wastage of valuable food stuff through scientific and proper handling at the appropriate time in accordance with the latest techniques.

Course Offered:
Bachelor of Science in Hospitality and Hotel Administration:
The Bachelor of Science programme in Hospitality and Hotel Administration is offered by the National Council and the Indra Gandhi National Open University. The Three Year programme equips trainees with the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the hospitality sector. The Bachelor of science programme comprise in-depth laboratory work for students to acquire the required knowledge and skill standards in the operational areas of Food and Beverage service, Front office operation and house Keeping. It also imparts substantial managerial inputs in subjects such as sales and Marketing, Financial Management, Human Resource Management, Property Management, Entrepreneurship Development and other related subjects.

P.G. Diploma in Accommodation Operation Management:
ccommodation operation and management is a responsible hob with an attractive image. It is especially suitable for people who enjoy meeting and dealing with people. The job involves the sale of rooms so as to maximize office and the entire hotel. It has two departments, the front office and Housekeeping. The front office is involved in the sale of rooms through highly coordinated sales and marketing efforts and Housing keeping is in charge o the guest accommodation, matters related to guest comfort, knowledge of maintenance of premises, good organizing ability, have a creative bent of mind and good communication skills, This course has a well structured syllabus which provides a unique balance between theoretical and practical inputs. Advancement teaching aids and six months industrial exposure training equip the students to learn the intricacies of the jobs thoroughly.

Craftsmanship Course in Food and Beverage services.:
Here is no mundane nine to five hob. It is a very active one, The essential qualities of food and beverage service personnel is neatness in appearance, physical fitness, a pleasant personality, alertness and good memory. Social skills also play a prominent part in food service because one will be working with meeting and getting to know people of all kinds and from all walks of life. To students Food service offers special advantages. These are rewarding careers in which even a steward has good prospects for promotion leading to Restaurant Manager or Manageress. This course is intended for entrants who wish to make food and beverage service a long term carrier. The course module includes Training in the knowledge and necessary for the development o proper attributes, through input in the basics of food service. The skill and knowledge required to sell and service all kinds of food and beverage, and an introduction to certain aspects o supervision. With a four weeks block release into the industry, the students are ready for a rewarding career in food and beverage service.

Certificate Course in food production.:
There was a time when cooking was purely an art but now it is descried as both an art and a technology. Kitchen work is very daunting. There is always the next meal to prepare and work goes on. It may also entail working under pressure in hot and noisy kitchens and being on ones feet all the time. However, this is appropriately compensated with high salaries and a immensely creative work environment. Food production is essentially a skilled and creative work of practical nature. Good chefs throughout their carriers can always command status, respect and a high salary. This is why there are many excellent opportunities in this Job. The basic craft course in professional cookery is designed to meet the needs o commix in hotels and restaurant, industrial catering, offices and factories etc. This intensive practical oriented course which includes six months of industrial exposure training, lays emphasis on the preparation o basic sauces, soups, stocks and gravies, meat and poultry preparation, egg and sandwiches etc, from French classical dishes to ethnic Indian Cookery, the course directs the training in very simplified practical way.
Advance Training Kitchen:
Equipped with the ultra modern kitchen gadgets and equipment for 3rd Year Students:
Basic Training Kitchen:
Equipped with the ultra modern kitchen gadgets and equipment for 3rd Year Students
Bakery Labs:
3 Bakery laboratories to cater students of 1st Year, 3rd Year of B.Sc., Diploma & Craft Course
Quantity Food Kitchen:
Used for 2nd Year Students
Basic Training Kitchen:
Equipped with the ultra modern kitchen gadgets and equipment for 3rd Year Students
Larder Kitchen:
Larder caters to 3rd year of B.Sc. & Craft Course in Food Production
Training Restaurant:
Institute has a training restaurant christened as “The Scholar”. The restaurant has a total capacity of 48 covers. It caters a la’ carte meal supplied by 4 kitchen labs. and Bakery & Confectionery on regular basis
Mock Bar:
“The Scholar has Mock Bar Set-up attached with various bar equipment where students practice Mocktails
There are two housekeeping laboratories
in the Institute. One Laboratory is for learning
room-cleaning procedures and the other is for
preparation of area cleaning activities, theme
decorations, stain removal demonstrations etc.
Institute has a well-equipped & functional laundry that not only acts a training laboratory but is also used for washing of restaurant linen.
Computer Laboratory:
Institute has a computer laboratory with LAN network.
Front Office Laboratory:
Front Office Laboratory caters to students of Post Graduate Diploma in Accommodation Operation & Management, 1st and 2nd years of Degree programme.
Conference Room:
There is a well-equipped Conference Room
with a capacity of 80.
Institute has separate hostels for boys & girls with a capacity of 150 & 60 respectively. Additional hostel space is created through the use of vacant staff flats for girls lodging.
Hostel GYM:

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