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Infrastructure
Carrying on with the trend of providing world-class education, Pioneer Institute of Hotel Management campus is completely a state of the art in terms of academic infrastructure & latest technology. The students learn the various skills in areas of hotel operations and allied fields in the time that they spend on campus, which is undoubtedly one of the most technologically advanced hotel management campuses of the country. It has a complete range of learning & teaching facilities. The Basic Training Kitchen The students build their foundations of Food Production in the Basic Training Kitchen, where they are introduced to the “Principles and basic methods of cooking”. Cooking apart, they are taught the significance of hygiene & sanitation, usage of various kitchen equipments& tools, along with the various cuts of meats, fish and vegetables. The training in this kitchen culminates in the students being able to dish out simple menus. The Quantity Training Kitchen Preparing students for catering to a large number of people is the primary purpose of getting them to train in the Quantity Training Kitchen. Here they learn the concepts of bulk cookery within a stipulated time frame, emphasizing on the pre-preparation of various items, but at the same time ensuring that the food is palatable and looks appealing to the eyes. The kitchen is well equipped with steamers, boilers, bratt pans, pulverizer, large drum tandoors and a separate wet wash area. The Advanced Training Kitchen Enabling aspiring culinary professionals to turn their ambitions into reality, the Advanced Training Kitchen is fully equipped to handle production of various international cuisines. The focus is on mastering technical-skills giving students the confidence and knowledge to apply what they have learnt to any style of cuisine with finesse. Training Bar & Restaurant An air-conditioned luxury restaurant, with a seating capacity of 40, attached with a mock bar is located adjacent to our kitchens, allowing students to learn the concepts taking restaurant reservations, greeting & seating guests, order taking and food pick-up and ofcourse finally serving them. They are given inputs on classical wine service along with various styles of food service. The emphasis here is on style, presentation & sophistication in service. Bakery & Confectionery A dedicated bakery with large industrial ovens has adjoining preparation, proving and cooling area, with separate granite top work stations. There is an adjoining preparation area for chocolates & confectionaries. Students learn the fine art of patisserie here. They develop finer entrepreneur acumen while costing & selling their baked products. House Keeping A set of four luxurious guest rooms with an attached housekeeping department is located on the campus, ensuring the students get the feel of a luxury hotel while training. To make these housekeeping practical’s as realistic as possible, these rooms are occupied by visiting faculty and other guests of the institute. The department is well equipped with various cleaning agents and equipments. A mini launderette gives the students a peek into hotel laundry operations. Front office Providing students with inputs on the Front of the house operations, there is a state of art fully functional reception area, with a dedicated front desk, lobby desk and guest seating area. Equipped with omputer terminals and hotel management software it gives students hands-on-training. The role plays conducted during class hours equips students to deal with real life situations at work.
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