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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY
AND APPLIED NUTRITION, CHENNAI
(An ISO 9001:2015 Certified Institute)
(An Autonomous Body under Ministry of Tourism, Government of India)
(Affiliated to NCHMCT, Noida and IGNOU, New Delhi)




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OUR MISSION: STRIVING FOR EXCELLENCE TODAY TO PREPARE STUDENTS TO SUCCEED IN THE CHALLENGING WORLD TOMORROW

Our Vision: Train students at International Standards of Hospitality Education imparting Knowledge, Skill and Attitude for providing suitable manpower in hospitality and service industry. Provide opportunities for Research and field work in Hospitality and Tourism.
IHM CHENNAI HAS BEEN RATED BEST AND FIRST IN INDIA AND RANKED 34TH PLACE IN THE CEO WORLD MAGAZINE GLOBAL RANKINGS - THE BEST HOSPITALITY AND HOTEL MANAGEMENT SCHOOLS, 2017

Training Restaurants

 

 A survey conducted among people visiting bars and restaurants had only one question: “would you like your barman to use an automatic peg-measure and pour the exact quantity to give you the right value for money? Or would you like him to measure and pour manually, and probably give you less than what you have paid for?” Surprisingly, 98% opted for a manual pouring! This definitely goes to show that consumers are equally, if not more, interested in being ‘served’ as they are looking for the right quantity and quality of food. The Food & Beverage Service department trains the students in the technique and art of serving and selling food and beverage.

 

Waiting skills, Supervisory skills and Managerial skills are taught in 1st, 2nd and 3rd year respectively. Menu and the maxims of menu-planning, matching different foods with the right wines, usage of various tools and equipment’s, layout of the restaurant, on-table arrangements for foods from various cuisines, buffets and banquet service – students acquire mastery in these skills with the inputs in both theory and practical classes.

 

Origin and manufacturing of various types of alcoholic beverage (beers, wines, spirits, liqueurs, cocktails, etc.) form a large part of the syllabus. The students are also imparted with the skills of serving the drinks and making the cocktails.

 

This department also deals with the intricate techniques of Food & Beverage Control and Management so that the students develop the capacity to successfully operate and manage a food outlet and also earn a profit for the organization. Cost control, budgetary implications, inventory management, purchase systems, etc. are integral components of the syllabi. The department manages a bar-cum-restaurant of more than 2000 sq. ft. which is well-equipped with a large inventory of various tools and equipment.

LATEST NEWS

Amended Diploma Date Sheet -
Fresh End Term Examinations

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Craftsmanship course in
Food Production Special Exam -
2011-12 batch onwards

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BHM & MHA TEE
June 2018 Exam date

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IGNOU Term End Examination form - June 2018
Last date for submission of form
without fine is 27.02.2018.

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1st Year B.Sc Sem
2017-18 Regular Result

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3rd Sem Reappear Result

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2nd Year 3rd Sem Results

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NCHM EVEN SEM ETE
2017-18 Exam Date

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Annual Alumni and Pensioners Meet
on 17th February, 2018

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NCHM JEE 2018

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NCHM ETE Exam form 2017-18

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MHRD, National Institutional
Ranking Framework (NIRF)

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Special dispensation for
3 year B.Sc in H&HA 2010-11 &
2011-12 batch students

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IGNOU Exam form

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Tender

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Academic Calendar
2017-18

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Amendment of Recruitment &
Promotion Rules, 2003

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Anti Ragging

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Information on incentives
available to Micro, Small and Medium Enterprises
in Tamilnadu

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Recent Events

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IGNOU CIRCULAR

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Swachh Bharat Abhiyan
(Campaign Clean India)

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Recruitment Rules,
MOA, Etc.


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