Hotel management Professionals have exciting job opportunities with the increasing competition in the hotel industry in the following sectors. • Air line catering (Flight Kitchen), Cabin crew, Air Hostess, Stewards • Cruise liners • Hospital Administration & Catering • Hotel …

• Chef Coat • Waist Coat • Scarf • Bow • Half Apron • Tie • Chef Cap • Shirt (Full sleeve) • Blazer • Shirt • Chef pants • Shoes • Socks

The campus is having an indoor stadium

The institute has a linen room where students are acquainted with pieces of hotel linen and varied aspects of laundry and maintenance of all types of textures from woolens to chiffons.

Students in a professional education institution hail from different educational, social and financial backgrounds. Hence the institutional atmosphere often raises for them a lot of emotional problems that in a way affect their interpersonal relations, academic pursuits and career development. …

Separate Hostel for boys and girls (AC & Non AC rooms) are available at RIHMCT. The hostel facilities are of highest standards. • Most modern Facilities • Multi Gym for boys & girls hostel • Television with satellite connection • …

The canteen is situated in 5th floor and consists of a massive and hygienic kitchen and a dining area which can accommodate up to 500 persons at a time, serves north Indian, south Indian and Chinese cuisines. The food served …

The college shuttles an exclusive fleet of air-conditioned luxury buses for its students, taking into account the convenience of students who depend on it. Routes can be realigned on request if such alignments are viable and / or convenient to …

The campus is nestled among the pristine hillocks of Nagaroor, about 30 Kms from the capital city of Thiruvananthapuram. The serene and natural habitat is one of the most suited locations, setting the right tone and mood for learning. The …

Information and knowledge is the lifeline for learning be it the student or the faculty. RIET has one of the best Resource Centres designed to provide support to all engineering departments. The Central Technical library has over 25000 books, journals, …

The college has awell equipped seminar hall with a seating capacity of 500 pax.

The basic of house keeping is taught to the students with practical sessions. Training is also given to prepare guest rooms according to international standards; skill development in interior decoration, flower arrangement and cleaning exercise is the part of study. …

Hands on training is given for welcoming guests, accommodating them, seeing to their umpteen needs as well as cashiering, computerized booking, billing & arranging tour packages etc. Until the guests are seen off in the best hospitality tradition making the …

The training restaurant enables the students to learn various aspects of food and beverage service, including table-setting styles, order taking & serving. A practical session at the restaurant located in the premises provides experience in food and beverage services.

Basics of bakery & confectionery is taught along with blending methods of dough, pastries and custard. Students learn to make different types of bread, cakes, pastries, cookies, ice cream, mousses, sugar and chocolate works.

International cooking is taught in this lab. Modern techniques of cooking and presentation of food coupled with knowledge in hygiene, nutrition, cost control etc., are imparted here. Demonstrations and practical’s are carried out with the help of advanced and sophisticated …

With an emphasis on Indian cuisine, bulk cooking and catering is taught here. Students are given exposure in planning, organizing, leading and controlling of institutional, industrial and function catering.

Basics of practical cookery with special emphasis on multi-cuisine is taught here to the students. Students are required to practice individual cooking and to familiarize with it to master the art. It equips the students with the basic skill of …

Each student is provided with an individual cooking range, a full set of advanced cooking utensils and traditional ware, where students learn all relevant aspects of cooking hygiene & management of food & utensils. Individual attention is given to students …