LABORATORIES
Food Production Laboratory
Students in Food Production and culinary art programs usually spend most
of their time in learning to prepare food through actual practice. They
learn the skill & techniques, the application of theory into practice
, the use and maintenance of the kitchen equipments. Training programs
often include courses in menu planning, determination of portion size
,food cost control, storage of food and use of leftovers to minimize
waste. Students also learn hotel and restaurant sanitation and public
health rules governing to environment for handling food & training in
supervisory and management skills
Food and Beverage
Laboratory
The Food and Beverage Service offers hotel management majors with basic background in Food and Beverage operations, Course instructions include hands on experience and extensive interaction between food and beverage industry as well as traditional classroom Lectures and demonstrations. Elective provides opportunities for students specialize in multiple areas of the food and beverage industry such as fine dining, silver service restaurants, outdoor catering recreational food services, noncommercial food service, and the ongoing trend in event management.
The house keeping concerns itself with the ways to create an ambience inside the hotel that will speak of its class .It includes cleanliness and décor of rooms, lobby, restaurants, banquet hall in a professional manner using most sophisticated and modern equipment.
The Front Office is all about the manners, dealing with guests and dignitaries, Tourism and travel Information, guest relation and Telephone Etiquettes