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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)




IHM CHENNAI
HLACK IHM CHENNAI IHM CHENNAI
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 28TH PLACE IN THE CEO WORLD MAGAZINE GLOBAL RANKINGS - THE BEST HOSPITALITY AND HOTEL MANAGEMENT SCHOOLS, 2018

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

Date Sheet - Craftsmanship course in Food
Production course

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MHA TEE December 2018
Tentative Exam Date Sheet

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BHM TEE December 2018
Tentative Exam Date Sheet

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NCHM ODD SEM
ETE Date Sheet

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Revised Mid Term
Examination Rules NCHM

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IGNOU Notification

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IGNOU TEE December 2018
Exam form

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Specialisation Sem V
Regular & Reappear
Exam form

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NCHM ODD SEMESTER
REAPPEAR
EXAM FORMS 2018-19

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Exam Results - 2017-18

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Recruitment of Teaching
Associates

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Annual Alumni and Pensioners Meet
on 17th February, 2018

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MHRD, National Institutional
Ranking Framework (NIRF)

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Special Dispensation
2011-12 & 2012-13 Batch

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Tender

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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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Swachh Bharat Abhiyan
(Campaign Clean India)

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Recruitment Rules,
MOA, Etc.


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