Food Production department comprises of Advance kitchen, Indian , continental Kitchen , Chinese Kitchen , banquet kitchen, soup section, Lader , pantry section, Pastry section, baking & confectionary section, and vegetable section. Practical oriented session are available to the students with all the advanced kitchen equipment’s. A real chef is made with gradual embellishment.


It can be a part of large hotel or tourism business and it can also be run as an independent business. “Food and Beverage Department is responsible for maintaining the high quality of food and service, food costing, managing restaurant, bar, etc. The students are trained to the fullest in the real restaurant environment.

FRONT OFFICE DEPARTMENT in other words called as the face of the house is one of the many departments of the hotel business which directly interacts with the customers when they first arrive at the hotel. The staff of this department is very visible to the guests. In this replica the students are groomed to the same to give the same exposure before stepping into the industry.

ACOMMODATION OPERATION also known as the back bone of the industry, operational department in a hotel, which is responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public area, back area and surroundings. Here the students are geared up to the core to shine in the respective industry.

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