Institute of Hotel Management Catering Technology & Applied Nutrition, Lucknow

Most students at IHM Lucknow find the mess cuisine to be typically nice and sufficient.

At IHM Lucknow, meals from the mess are served three times a day, at breakfast, lunch, and dinner. The cuisine is good, healthy, and hygienic. Both vegetarian and non-vegetarian options are available on the menu, which is diverse. In the evening, the mess also provides snacks, tea, coffee, and milk.

The native cuisine and culture of Lucknow have an impact on the mess meals at IHM Lucknow as well. The mess offers kebabs, biryanis, chaats, kulchas, and other well-known Lucknow delicacies. The mess also serves special meals and desserts to mark other holidays and occasions.

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 Fitness

All 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.

About 80% of the graduates are employed by Hospitality and other service sectors through on-campus and off-campus recruitment processes.

Eligibility for Admission

Qualifying Examinations:

A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.

Those appearing in 10+2 or equivalent examination can also appear in JEE 2013 on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted at the time of counselling or at the time of admission.

The offer of admission is subject to verification of original certificates/documents at the time of admission.

Yes, the ollowing syllabus is followed

THEORY :

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

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.