|
NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND
CATERING TECHNOLOGY
(Set up by Ministry of
Tourism, Govt. of India)
HQ: A-34, Sector 62, NOIDA – 201 301 (U.P.)
Regd.
Off: 3rd Floor, Annexe Bldg., IHM Campus, Pusa, New Delhi -
110012
***
NORMS FOR SETTING UP INSTITUTE OF HOTEL MANAGEMENT
AS AN AFFILIATED INSTITUTE WITH NCHMCT
LAND
NORMS
A) Land : 5 Acres
B) Ownership : IHM Society (Regd.)
C) Sponsored by : State Government or Education
Society/Trust (Regd.)
D) Building :
|
Academic Area
30 students/batch
20 students/batch |
61992 Sq.Ft.
48930 Sq.Ft. |
5761 Sq.Mt.
4547 Sq.Mt. |
|
Administrative Area |
4207 Sq.Ft. |
391 Sq.Mt. |
|
Students Residential Area |
66316 Sq.Ft. |
6163 Sq.Mt. |
|
Support Services Area |
3900 sq.Ft. |
362 Sq.Mt. |
|
Staff Residential Area |
17550 Sq.Ft. |
1631 Sq.Mt. |
COURSES
TO BE OFFERED & INTAKE
Based on infrastructure, 150/100 intake
in the first year of the 3 year B.Sc. in Hospitality and Hotel
Administration program and intake of 20/30 each for any four of the
following programs:
|
S.No. |
Course |
Qualification |
Upper Age
Limit |
|
1) |
PG Diploma in
Accommodation Operations and Management |
Graduation in any stream
with English
as compulsory subject |
25 years |
|
2) |
PG Diploma in Dietetics & Hospital Food Service |
Graduate with Science or Bachelor in
Home Science
with English
as compulsory subject |
25 years |
|
3) |
Diploma in
Food Production |
12th of 10+2 system of
equivalent
with English
as compulsory subject |
22 years |
|
4) |
Diploma in
Food & Beverage Service |
12th of 10+2 system of
equivalent
with English
as compulsory subject |
22 years |
|
5) |
Diploma in
Front Office Operation |
12th of 10+2 system of
equivalent
with English
as compulsory subject |
22 years |
|
6) |
Diploma in
House Keeping Operation |
12th of 10+2 system of
equivalent
with English
as compulsory subject |
22 years |
|
7) |
Diploma in
Bakery & Confectionery |
12th of 10+2 system of
equivalent
with English
as compulsory subject |
22 years |
|
8) |
Craftsmanship Course in
Food & Beverage Service |
10th class pass of 10+2
with
English as compulsory subject |
22 years |
|
9) |
Craftsmanship Course in
Food Production |
10th class pass of 10+2
with
English as compulsory subject |
22 years |
|
|
Other innovative short-duration
programs or CBSP programmes |
FEE
STRUCTURE & RESERVATION OF SEATS
·
Fee as
applicable from the date of commencement of the course(s) shall be
provided by the NCHMCT for B.Sc. Programme. Reservations as per
Central Government norms.
·
Fee for
other PG Diploma / Diploma / Craft courses can be decided by each
individual Institute. Reservations as applicable in State Government
Institutes.
BUILDING
NORMS
A) OVER VIEW OF AREA (CARPET AREA) – TEACHING (ACADEMIC)
AREA
Teaching Area – Laboratories (For minimum 30 students in a Group)
I) FOOD PRODUCTION
Purpose:
To demonstrate and conduct hands-on training in processing raw
material into ready to serve finished dishes, evaluating
pre-processing and testing finished dishes.
|
S.No. |
Laboratory |
Area Reqd. per Student |
No. of Labs |
Area for batch size of 30 students
(in Sq.Ft.) |
Area for batch size of 20 students
(in Sq.Ft.) |
|
1 |
Basic Training Kitchen |
40 Sq.Ft. |
01 No. |
1200 |
800 |
|
2 |
Quantity Food Kitchen + Tandoor |
40 Sq.Ft. |
01 No. |
1200 |
800 |
|
3. |
Advance Training Kitchen |
40 Sq.Ft. |
01 No. |
1200 |
800 |
|
4. |
Bakery |
40 Sq.Ft. |
01 No. |
1200 |
800 |
|
5. |
Confectionery* |
30 Sq.Ft. |
01 No. |
900 |
600 |
|
6. |
Larder Kitchen* |
30 Sq.Ft. |
01 No. |
900 |
600 |
|
7. |
Demonstration Kitchen |
25 Sq.Ft. |
01 No. |
750 |
500 |
|
8. |
Cold and Dry Food Stores/General
Stores |
- |
01 No. |
1000 |
1000 |
|
9. |
Craft Kitchen |
40 Sq.Ft. |
01 No. |
1200 |
800 |
|
10. |
R&D and Microbiology Lab |
25 Sq.Ft. |
01 No. |
750 |
500 |
|
Total Area |
10300 |
7200 |
Note : HOD’s office space and teachers
lounge space has already been included in the administrative area.
II) FOOD & BEVERAGE
Purpose:
To demonstrate and conduct hands-on training in Foods & Beverage
Service skills.
|
S.No. |
Laboratory |
Area per Cover |
Covers
(Nos.) |
Area
(in Sq.Ft.) |
Covers |
Area
(in Sq.Ft.) |
|
1 |
Basic Training Restaurant
30 students on waiting
Rota |
25 Sq.Ft. |
60 |
1500 |
30 |
750 |
|
2 |
Pantry (Attached) |
- |
- |
500 |
- |
300 |
|
3 |
Advance Training Restau-rant with Bar
Area of 200 Sq.Ft. |
25 Sq.Ft. |
60 |
1700 |
30 |
950 |
|
4 |
Area required for 60 covers and
Pantry – 1/4 of Dining Area |
- |
60 |
500 |
30 |
250 |
|
5 |
Fast Food Restaurant-cum-Canteen
(also
operational at lunch time – 50 covers as extension of students
dining area) |
14 Sq.Ft. |
50 |
700 |
30 |
420 |
|
6 |
Dining |
- |
30 |
500 |
20 |
300 |
|
7. |
Students Dining Hall + Pantry |
12 Sq.Ft. |
200 |
2400 |
100 |
1200 |
|
Total Area |
7800 |
|
4170 |
III) ACCOMMODATION OPERATIONS (HOUSE
KEEPING)
|
S.No. |
Laboratory |
Area
(in
Sq.Ft.)
for batch
size of 30 students |
Area
(in
Sq.Ft.)
for batch
size of 20 students |
|
1 |
Laundry (30 sq.ft. per student) |
900 |
600 |
|
2. |
Linen Room |
450 |
300 |
|
3. |
House Keeping Practical Lab |
900 |
600 |
|
4. |
Guesthouse/Mockup (3 Nos.) |
1500 |
1000 |
|
Total Area |
3750 |
2500 |
|
Sl.No. |
Laboratory |
Area (in Sq.Ft.)
| | 
