|Course||Specialization||Duration||Eligibility||Intake||First Year Fee||Subs. Year Fee|
|MTTH||Travel, Tourism and Hospitality||2 Years||Graduate in any stream||30||65,000/-||65,000/-|
|Post Graduate Diploma||Hotel Management||1 Year||Graduate in any stream||30||60,000/-||–|
|Course||Specialization||Duration||Eligibility||Intake||First Year Fee||Second Year Fee||Third Year Fee||Fourth Year Fee|
|BTTH||Travel, Tourism and Hospitality||4 Years||10+2 in any stream||60||50,000/-||50,000/-||50,000/-||50,000/-|
|BHMCT||Hotel Management & Catering Technology||4 Years||10+2 in any stream||60||50,000/-||50,000/-||50,000/-||50,000/-|
|BHM||Hotel Management||3 Years||10+2 in any stream||60||50,000/-||50,000/-||50,000/-||–|
|BTTM||Travel and Tourism Management||4 Years||10+2 in any stream||60||30,000/-||30,000/-||30,000/-||30,000/-|
|Diploma||Hotel Management||2 Years||10+2 in any stream||60||60,000/-||60,000/-||–||–|
|Diploma||Hospitality and Tourism Management||1 Year||10+2 in any stream||60||75,000/-||–||–||–|
AUDIO VISUAL ROOM
For an effective and efficient use of the latest AV tools. Students are encouraged to develop analytical presentation skills and confidence.
FRONT OFFICE LAB
It helps to train students in guest reservation reception and billing. There is focus on building a face to face interaction with guests.
Telephonic and electronic system (Fidelio, Fax, EPABX etc.) also allows in effective and efficient guest service guest –service provide interface.
HOUSEKEEPING PANTRY LAB
It is for training students with the latest cleaning equipment believes in the motto, cleanliness and hygiene at all times, everywhere, above everything else.
LAUNDRY WITH LINEN ROOM
For training students in five star hotels’s laundry services with modern equipment maintaining a high standards of cleanliness and hygiene at the workplace with regard to guest linen, restaurant linen and uniforms. It has provision for hot/cold wash, tumble/ spin drying and ironing.
BAKERY AND CONFECTIONERY
To impart training in baking and confectionery with latest types of ovens and confectionery equipments. A hot kitchen aids in the grooming of students into skilled bakery, confectionery artists and pastry chefs.
BASIC TRAINING KITCHEN
For imparting individual cooking practice to first year students. It is equipped with the state of art kitchen appliances. The training includes the basic understanding of the fundamental cooking concepts.
QUANTITY TRAINING KITCHEN
For second year students this kitchen is well equipped for bulk cooking practicals. It is basically used for bulk cooking catering to banquet functions which are held on a large scale.
ADVANCE TRAINING KITCHENFor third years students in a La’Carte Preparations which are served in the multi-cuisine restaurant during the practical session. It is equipped with combo cooking ranges, ovens, grillers, tandoors. International cuisine covers Continental, Chinese, Japanese (Oriental), Indian (Muglai-Chettinad) cuisine.
It is cold kitchen for butchery and preparation of salads, equipped with deep freezer and a walk-in cold room. Here provisions of perishable nature are hygienically stored preserving original taste and texture of the food items etc.
To impart training to second year students for large scale service, there is a large dining hall which has the appropriate furniture and fixtures, a pantry and wash-up area.
ADVANCE THEMATIC TRAINING RESTAURANT WITH MOCK BAR
For third year students learning silver/trolley (Gueridon) service where the motto is “Guest service start with a smile”. It is equipped with quality crockery, cutlery. Glasses, bar appliances, good quality furniture and fixtures. Special emphasis is laid on teaching bartending and mixology which is a science as well an art.
MODEL GUEST SUITE
There is a model guest suite, created for housekeeping training. It has a hotel guest room furnished with furniture and fixtures, Guest linen and other amenities. The room is well laid out simulating the actual of a star hotel room environment.