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About Laboratories (H.M.)

About Laboratories

 Food Production:-

  • Develop and uphold the project’s high standards for food safety and sanitation.
  • Improve the success rate in the fundamental terms and methods of the culinary, baking, and pastry arts, including the preparation, serving, and presentation of food.
  • Describe the traits, purposes, and dietary sources of the major nutrients, as well as the nutritious cooking techniques, such as how to enhance nutrient retention.
  • Communicate clearly and professionally, both verbally and in writing.
  • Create business improvement methods based on operational theory and practices that combine creativity and problem-solving abilities.
  • Recognize and illustrate the principles of the methods used in food service operations for buying, receiving, and issuing recipes.
  • Create and implement ethical and environmentally friendly policies for the hospitality sector.
  • Describe the organisation and style guidelines for menus and food service facilities.
  • Recognize the sources of food, the variations in growing techniques, and how to construct a seasonal cuisine.
  • Show and talk about the different ingredients and cooking styles used all over the world.
  • Establish the abilities necessary for success in the field, such as the capacity to collaborate with others, supervise people, and manage several projects at once.
  • Make meals from regional, global, and traditional cuisines and show that you know how to use them in the modern food service industry.
  • Acquire the rhythm, accuracy, quickness, and other abilities necessary for success in the culinary industry.

Front Office Services:- 

  • Analyze the management, accounting, finance, marketing, and other functional systems used in the hospitality and travel sectors.
  • Implement resource strategies for the food service, accommodation, and travel industries.
  • Provide students with the information and abilities needed to join a hotel front desk staff.
  • Understanding different service levels and market groups in the hospitality industry as they apply to the hotel’s front desk area.
  • Recognizing the value of property management systems (PMS) and the function they play in the hotel sector.
  • Use your communication skills to involve a variety of people in the hospitality and travel sectors.
  • Acquiring the knowledge and abilities needed to manage guest departures and arrivals.
  • Carry out hotel accounting functions, such as publishing accounts and processing cash and credit activities at the desk.
  • Utilizing knowledge and abilities in various contexts in the hotel and tourism industries will show that you can think critically and solve problems.
  • Recognizing the need to utilise appropriate language when communicating with visitors.
  • Recognizing the role that ethnicity, culture, and demographics have in communicating with visitors and delivering a more individualised service.
  • Gain confidence in handling demands from visitors and overcoming obstacles that frequently appear when they are staying or leaving.
  • Describe the duties of the front desk, the accounting processes, the revenue management techniques, the checkout and settlement techniques, and the functions and verification of the night audit.
  • Develop an understanding on the night audit process.


  • Explain the function of the housekeeping division of a hotel and the significance of excellent communication between housekeeping and other divisions.
  • Use strategies to develop and enhance human resource skills in recruiting, orienting, and recruiting.
  • Apply strategies to strengthen your training, planning, encouraging, and punishing human resources skills.
  • Maintain both reused and non-recycled inventory lists. Techniques covered involve conducting a physical inventory, determining par levels for various types of stocks, and implementing efficient inventory control systems.
  • Describe the normal cleaning duties that the housekeeping department performs and how the department is planned and organized using area inventory lists, frequency schedules, performance requirements, and productivity standards.
  • Utilizing the operational budget as a tool for cost management, tracking expenditures based on budget cost per occupied room, and adopting cost-effective purchasing strategies will help the housekeeping department keep costs under control.
  • Recognize the needs for safety and security in hospitality industry and how concerns with security and safety impact H/K staff.

Food and Beverage Service:-

  • Describe the functions of the various food and beverage positions and show the various forms of food and beverage organisational charts.
  • Describe and provide examples of your best qualities with respect to F&B service.
  • Describe the numerous tools and equipment used in the F&B service and shows how to use each one properly.
  • Know how to use and remember common terms used in the food and beverage sector.
  • Examine menus and their effect on the food and drink served to customers.
  • The students learn about the hospitality and catering industry and how it relates to their specific occupations within the sector.
  • Understanding of various services.
  • Understanding of menu items, including ingredients and preparation methods, accoutrements and garnishes, and service preparation.
  • Understanding of alcoholic and nonalcoholic beverages, as well as their serving methods.
  • Students learn different types of meeting setups.
  • Presentation and preparation of cocktails and mocktails

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Admission 2024-2025