Institute of Hotel Management Catering Technology & Applied Nutrition Lucknow Answered Questions

Minimum qualification for admission is a pass certificate in the final examination of 10+2 system or its equivalent. The candidate must have passed at least one public (Board or Pre-University) examination. Those appearing in 10+2 final or equivalent examination can also appear in JEE 2005 for being considered on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted to the concerned Institute by a stipulated time. If an applicant is found ineligible at a later date even after admission to an Institute, his/her admission will be cancelled. Admission will be subject to verification of facts from the original certificates/documents to be produced by the candidate. Decision of National Council regarding eligibility shall be final.Physical FitnessAll qualified candidates will have to submit a certificate of physical fitness from a Registered Medical Practitioner in the prescribed format given in the Information Brochure. Admission at the allotted Institute will be granted only if the candidate is declared physically fit for pursuing the course of study.

The IHM Lucknow fees for B.Sc in Hospitality and Hotel Administration are INR 1,21,310 for the first year, INR 1,13,380 for the second year, and INR 1,27,180 for the third year. Admission is open to Diploma and PG Diploma programs for the academic year 2023. Interested candidates can apply by visiting the official college website.  

Some helpful tips for students starting their first year at Institute of Hotel Management Lucknow are:>Attend classes regularly>Maintain good behaviour with faculty>Study as per syllabus>Use all facilities provided by college>active in other activities also

Yes, the ollowing syllabus is followedTHEORY :Unit-1 : Brief knowledge of: a) Development of catering industry, job prospects and careers in the catering industry. b) Different types of catering establishments. c) Relationship of the waiter with – i) Customer, ii) Kitchen, and iii) Management.Unit-2 : Brief description and correct uses of : a) Different types of cutlery, crockery, silverware, flatware, hollowware and glassware used in a standard catering establishment. b) Different types of equipment – Baine Marie, plate warmer, hot plates, microwave oven, ice cream machine, coffee machine, ice cube machine, side boards, dish washing machine, glass washing machine. c) Special equipment – Nut cracker, grape scissors, Oyster service, caviar, lobsters, snails, cheese. Cigar cutters, wine bottle openers, gueridon equipment. d) Different types of restaurant linen, exchange and requisition systems.Unit-3 : Preparation of the restaurant – Mis-en-place & mis-en-scene, rules for laying of table and waiting. Useful tips for Food/Beverage service. Restaurant vocabulary – English and French.Unit-4 : Various forms of a meal courses: Hors d’ oeuvres, Potege, Poisson, Entrée, Releve (main), Sorbet, Roti, Legumen, Entrement, Savoury, Desserts and Cafe.Unit-5 : Table Sauces – accompliments/garnishes. Unit-6 : Meals and Menu planning – Different types of Menus (a) Table d’hote, (b) A’la carte, (c) State Banquets, (d) Buffet – cold/hot spreads, for various types of function.Unit-7 : Different forms of service – Russian, American, French, Indian and English.Unit-8 : Staff organisation of F&B Deptt., and inter & intra departmental coordination.Unit-9:Silver polishing methods – (a) Polivit method (b) Plate powder (c) Burnishing method.Unit-10 : Significance of pantry & still room in F&B operation, Functions of pantry and sections of pantry.Unit-11 : Kitchen stewarding. Broad specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment.Unit-12 : Modern trends in the Hotel and Catering industry: – Ecotels – Fast Food outlets – Adventure Tourism – Theme Restaurants – Welfare Catering