Normsfor IHMs

National Council for Hotel Management and
Catering Technology,
Norms for Hospitality Institutes with 120 intake

(Updated in March 2012)
A-34, Sector 62, NOIDA
SALIENT REQUIREMENT FOR AN INSTITUTE OF HOTEL MANAGEMENT WITH

AN INTAKE OF 120 STUDENTS IN 3 YEAR DEGREE AND 120 & 60 STUDENTS
IN DIFFERENT CRAFTS COURSES
Intake
120 in each year of the 3 year Degree in Hospitality and

Hotel Administration Program and intake of 30 each for
any four short courses i.e. Food Production, Food &
Beverage Services, Accommodation Operations,
Bakery & Confectionery, Front Office Operation, House
Keeping Operation etc offered by NCHMCT.
Total Strength of
Students
360 students in 3-Year Degree in Hospitality and Hotel

Administration Program with 120 students in Craft level.
Batch Sizes
Theory: 60-65
Total Strength of
Faculty
18 excluding Principal and part-time faculty for student

strength of 420. (2nd year only half strength counted)
Faculty
Ratio
to
Student :
Total Land Area
Practical: 20-22
Up to 1:25 (maximum)
Minimum land for Metro Cities - 0.5 acres

Minimum land for Other Cities - 2.5 acres
Minimum land for Rural areas - 5.0 acres
Note- Metro city classification will be as the existing classification providing by

Ministry of Urban Development, GOI. The Institute located in metros shall largely rely
on vertical structures to offset space constraints.


CLASSIFICATION OF CAMPUS BUILDING (AREA WISE AT A GLANCE)

S.No.
Area Requirement in Sq.Ft.

Carpet Area
Plinth Area
Area
1.
ACADEMIC AREA
24900
32370
2.
ADMINISTRATIVE AREA
3200
4160
3.
SUPPORT AREA
4200
5460
32300
41990
TOTAL AREA
Plinth area = Carpet area + 30%
1)
ACADEMIC AREA AT A GLANCE:
S.No.
AREA / LAB
Area
in Sq. Ft.
1.
FOOD PRODUCTION
5900
2.
FOOD & BEVERAGE
4200
3.
HOUSEKEEPING OPERATION
2200
4.
OTHER AREAS
12600
TOTAL ACADEMIC AREA
24900
Add 30% to Carpet Area = Plinth area of 1,2,3 & 4
32370


ACADEMIC AREA DEPARTMENT WISE
1.1) FOOD PRODUCTION
NUMBER
Area
Requirement
(in Sq Ft)
S.No.
AREA NAME
BASIC TRAINING KITCHEN
1000
QUANTITY TRAINING KITCHEN
1000
ADVANCE TRAINING KITCHEN
1200
LARDER
300
BAKERY
600
BAKERY & CONFECTIONARY
900
RECEIVING, PRE-WASH & STORAGE AREA
700
MICROBILOGY LAB (OPTIONAL)
200
GRAND TOTAL
5900
1.2) FOOD & BEVERAGE SERVICE

Area
Requirement
(in Sq Ft)
S.No.
AREA NAME
BASIC TRAINING RESTAURANT

60 COVERS x 24Sq.Fts.
ADVANCE TRAINING RESTAURANT
60 COVERS+ BAR
PANTRY
300
STUDENT DINING HALL
2500
F & B STORES/STEWARDING
NUMBER
GRAND TOTAL
1200
200
4200
BTR & ATR should have collapsible partition


1.3) HOUSE KEEPING OPERATION
S.No.
1
2
3
AREA NAME
H.K.PRACTICAL LAB
INCLUDING STORE & AC FLOWER ROOM
GUEST ROOMS / MOCKUP ROOMS
1 Single + 1 Double
LAUNDRY / LINEN ROOM
NUMBER
Area
Requirement
(in Sq.Ft.)
800
600
800
GRAND TOTAL
2200
1.4) OTHER LABS AND CLASS ROOM
NUMBER
Area
Requirement
(in Sq.Ft.)
FRONT OFFICE LAB
600
COMPUTER LAB (2 No. x 600 sft)
1200
LIBRARY & RESOURCE CENTRE
1600
3600
2000
3000
600
S.No.
AREA NAME
CLASS ROOM-LARGE
5 classrooms x 720 sq.ft. for 60 intake
CLASS ROOMS-MEDIUM
4 classrooms x 500 sq.ft. for 40 intake
MULTI PURPOSE HALL
COMMITTEE ROOM
4
5
GRAND TOTAL
12600


2)
ADMINISTRATIVE AREA
Area of requirement
in Sq. Ft.
S.No.
AREA NAME
PRINCIPAL OFFICE
300
P.A. OFFICE
150
ADM.OFFICER OFFICE
150
GUEST / VISITORS LOUNGE & LOBBY
200
5
6
TEACHER'S LOUNGE
(1 X 1000sft or 2 X 500 sft)
HOD 'S CABIN (2X100 sft)
ADM. OFFICE
600
RECORD / EXAMINATION ROOM
600
1000
200
3200
TOTAL ADMINISTRATIVE AREA
3.
SUPPORT AREAS
Area of requirement
in Sq. Ft.
S.No.
AREA NAME
1.
LOCKER ROOM -BOY'S (70% OF STRENGTH)
1000
2.
LOCKER ROOM -GIRL'S( 30% OF STRENGTH)
300
3.
STAFF LOCKER ROOM
600
4.
DOCTOR'S / FIRST-AID ROOM
200
5.
MAINTENANCE ROOM
900
6.
CANTEEN + KITCHEN (1000 sft + 200 sft)
GRAND TOTAL
1200
4200
Electric Sub-Station/Generator Room; STP/Garbage Decomposer and Pump

Room area should be as per site requirements.


BASIC TRAINING KITCHEN
Batch size:
Total desired area required
No. of Kitchen
Area required per student
Total No. of Work Station
Students per station
No. of faculty per lab
No. of Lab. Attendant
Duration of Practical
Sl.No.
:
:
:
:
:
:
:
:
:
24
1500 Sq. Ft
01
60 Sq. Ft.
12
2 students per station
01
01
04 Hours
Name of the Item
Quantity
HEAVY EQUIPMENTS
1. S.S.Work table 4 ft x2 ft x 34 inches + 18 with
Overhead shelves with drawer 1 under shelf at 15 cm ground clearance
2. S.S.Cooking range with low pressure 4 burners (Gas operated)
3. Stock Pot stove
4. S.S. Potable Tandoor
5. Stainless Steel Sink with Drain Board
6. Demonstration S.S. Table (6 ft x3 ft.)
7. S.S Salamander 24 x 14
8. Griller with Hotplate
24 x 24
9. Two deck oven (12 KW)
10. Commercial Mixer
up to 2 Kg
11. S.S two Door Vertical refrigerators 500 Lts.
Light equipments per station
(as per requirement)
1. S.S.Grater
2. SS.Round spoon
3. SSFlat spoon
4. S.S.Fish Slicer
5. S.S.Perforated round spoon (frying spoon)
6. SoupStrainer S.S.
7. Rolling pin (wooden)
8. S.S.Tongs
9. Chopping board ( Fiber with color codes)
10. Steak hammer
11. S.S.Measuring jug (1/2 Ltr)
12. Egg Slicer
6
12
12
01
01
12
01
02
01
01
02
02


13. Piping bag/nozzle

14. S.S. Lime squeezer
15. Potato masher SS
16. S.S. Mixing Bowl(10 dia)
17. S.S.Basin ( 15 dia )
18. Weighing machine (Electro-mechanical) 2 Kg.
19. Stock pot (20 Ltrs.) SS with handle and lid
20. Baking trays
Pots and Pans per station
1. S.S degchi with lid (sandwich bottom) 12 dia
2. S.S.degchi with lid (sandwich bottom) 10 dia
4. SS Kadhai (sandwich bottom)
5. S.S Tray/ thal 16 dia
6. Non stick Frying pans 10 dia
7. S.S small Braising pan
8. Tava with handle
9. Collander SS 08 base
10. Pie dish Aluminum
Students should be advised to ensure kitchen tool kit consists of the following items:
(as per no. of students at a time in the lab)
i.
Chef knife - 01No,
ii.
Vegetable knife 1 No.
iii.
Vegetable and fruit carving knife _1 No.
iv.
Peeler- 1 NO
v.
Palate knife 1 No
vi.
Wooden spoon-1 No
vii.
Egg beater/ whisker -1 No
viii. Rubber/ plastic spatula- 1 No
Note:
1. Basic Training Kitchen should be properly well ventilated either by natural or
mechanical as per requirement.
2. Kitchen should be well illuminated preferably by using CFL Tubes.
3. All the walls should be tiled up to minimum 7 feet from the floor level.
4. Kitchen Flooring should be non slippery tiles/ kota.
5. Adequate number of portable fire extinguishers DPC should be provided.
6. First aid kit should be accessible.
7. Separate provision for hand wash for disinfectant and hand dryer to maintain highest
level of hygienic standards.
8. Adequate Insects-cutter should be provided at the door.
9. Air curtains should be provided at the door.
10. Stainless equipment should be of 304 SS (Food grade


QUANTITY FOOD KITCHEN

Batch size :
Total desired area required :
No. of Kitchen
:
:
Total No.of Work Station:
STUDENTS PER STATION:
No. of faculty per lab :
No. of Lab. Attendant:
Duration of Practical:
S.No.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
24
1500 Sq. Ft
01
60 Sq. Ft.
12
01
01
04 Hours
Name of the Item
Quantity
High pressure/ cooking range 2 burners (Low Height 26 )

Low pressure canteen 3 burner cooking range (Low Height 26)
Single burner cooking range high pressure (Low height 26)
Deep fat fryer (2 compartments.) (15 Ltrs.) Gas operated
Bratt pan (Tilting pan) 80 Ltrs.
Bulk fryer
Wet pulverize r
Wet Masala grinder 5 Liters.
Dough Kneader (25 Kg)
Potato peeler (heavy duty 10-15 Kg)
Food Processor (with 6 attachments)
Meat mince (heavy duty)
Hot plate with Chapatti puffer (Gas operated )
2 deck S.S. Oven
Sink with drain board
Work table 8 ft x 3ft (steel top)
Four door vertical refrigerator 1000 Liters./ 500 Liters
Four door vertical deep freezer 1000 Liters/500 Liters
Masala Rack 2 ft x1.0 ft x 5 ft
Weighing machine 0-10 Kg.
Tandoor (large) Gas
Storage boiler (35 liters)
Bussing trolley
Food Pick up trolley S.S Platform
S.S angle racks
Pot Racks
Three sink unit with drain board with jet spray
Shemawan Grill
03
03
02
01
02
02
01
02
01
01
02
01
01
01
06
03
01
01
01
01
02
02
02
02
04
04
01
01


2. LIGHT EQUIPMENT:
1. Perforated spoon (wire mesh type)
2. Barbeque Sigri
3. Mortar and Pestle
4. Potato masher
5. Egg slicer
6. Idly Steamer
7. Small Moulds (Assorted)
8. Lemon Squeezer
9. Non Stick Pan
10. Wooden Spatula
11. S.S Bhagona/ degchi copper/ sandwich bottom 24 dia
12. S.S Bhagona/degchi 30 dia
13. S.S degchi (thick bottom) 18 dia
17. Kadai 18 dia MS
18. Kadai 24 dia MS
19. Kadai 26 dia MS
20. Khurpi 24 length including handle MS
21. Khurpi 42 length MS
22. Laddles (small) Brass
23. Laddles (medium) Brass
24. Laddles (large) Brass
25. Perforated spoons 5 dia SS
26. Perforated spoons 7 dia MS
27. Perforated spoons 9 dia MS
28. Collander (large SS)
29. Collender (small SS)
30. SS Trays 20x12x4
31. Stock pot (medium) S.S 14 dia
32. Stock pot (large) S.S. 20 dia
33. Knives all purpose
34. Cleavers SS
35. Grater SS
36. Chopping Board wooden
37. SS Masala Containers
38. Tongs S.S
39. Tandoor skewers SS
(Pot iron)
40. Baloon whisk SS
41. S.S Bhagona/ degchi copper/ sandwich bottom 24 dia
42. Parats Brass 24 dia
43. Parats Brass 20 dia
44. Plastic storage trays (L)
45. Racks (slotted angle) SS
46. Butchers block
9


i.
Chef knife - 01No,
ii.
Vegetable knife 1 No.
iii.
Vegetable and fruit carving knife _1 No.
iv.
Peeler- 1 NO
v.
Palate knife 1 No
vi.
Wooden spoon-1 No
vii.
Egg beater/ whisker -1 No
viii. Rubber / plastic spatula- 1 No
Note:
1. Quantity Training Kitchen should be provided with adequate exhaust hood and fresh air
supply system.
5. Adequate number of portable fire extinguishers (DPC ) should be provided.
10. Stainless steel equipment should be of 304 SS (Food grade).
11. Quality food kitchen should be directly linked to students dining hall.
10


ADVANCE TRAINING KITCHEN

Batch size
No. of Kitchen
Students per work station
Sl.No.
:
:
:
:
:
:
:
:
:
24
1500 Sq. Ft
01
60 Sq. Ft.
12
01
01
04 Hours
Name of the Item
Quantity
1. S.S. Work table 4 ft x2 ft x 34 inches + 18

with overhead shelves with
2. S.S. drawer 1 under shelf at 15 cm ground clearance
3. Cooking range 4 burners (Gas operated)
4. Stock Pot stove
5. S.S. Potable Tandoor
6. Stainless Steel Sink with Drain Board
7. S.S Salamander
8. Griller with Hotplate
9. Two deck oven S.S.Body
10. Heavy Duty Mixer
11. S.S two Door Vertical refrigerator 500 Lts.
12. Chinese range withhigh pressure blower
13. Deep fat fryer table top
14. Wet pulverizer
15. Food Processor (with 6 attachments)
16. Meat mincer (heavy duty)
17. Microwave oven
18. Gyser
19. Multi Temperature combi oven
20. SS Demonstration table 6ft x 3 ft fitted with camera and screen
21. Combi cooking range
22. Sushi counter with refrigerator
23. Induction Hot plate
24. Toaster with conveyer belt
25. Drop in induction range
11
24
24
01
01
24
02
01
01
02
02
01
01
01
01
01
01
01
01
01
01
01
01
01
01


Light Equipments
(As per requirement)
1. S.S.Grater
2. SS.Round spoon
3. SSFlat spoon
4. S.S.Fish Slicer
5. S.S.Perforated round spoon (frying spoon)
6. SoupStrainer S.S.
7. Rolling pin (wooden)
8. S.S.Tongs
9. Chopping board ( Fiber with color codes)
10. Steak hammer
11. S.S.Measuring jug (1/2 Ltr)
12. Egg Slicer
13. Piping bag/nozzle
14. S.S. Lime squeezer
15. Potato masher SS
16. S.S. Mixing Bowl(10 dia)
17. S.S.Basin ( 15 dia )
18. Weighing machine (Electro-mechanical) 2 Kg.
19. Stock pot (20 Ltrs.) SS with handle and lid
20. Baking trays
Pots and Pans per work table:
1. S.S degchi with lid (sandwich bottom) 12 dia

4. SS Kadhai (sandwich bottom)
5. Pressure Cooker (15 lts)
6. S.S Tray/ thal 16 dia
7. Non stick Frying pans 10 dia
8. S.S small Braising pan
9. Tava with handle
10. Collander SS 08 base
11. Pie dish oven proof
Wash up:
1.
2.
3.
4.
5.
Dish washer (60 plates per cycle)

Storage cupboards
SS Three sink unit
SS Soil table with Garbage chute
Work table 4 ft x 2 ft
01
02
01
01
02
12


Larder Section
300 Sq Ft
Sl.No.
Name of the Item
Quantity
Equipment : - Instructors S.S. table with accessories.

- S.S. Table- 4 large for group activity.
1.
2.
3.
4.
5.
6.
7.
8.
9.
Electric blender
Meat mince/cutter
Vegetable slicer
Refrigerated counter
Gas range with overhead hoods 2 burner LP
Water storage boiler (35 ltrs)
SS sink with Drain Board with hot & cold water spout
Weighing scale electronic
(0-1 kg)
Butchers block
Equipment:
01
01
01
01
01
01
04
01
01
1. Boning knife
2. French knife
3. Fillet knife
4. Paring knife
5. Garnishing knife
6. Carving knife
7. Fruit knife
8. Citrous fruit knife
9. Sharpening grinds hollow, rol, flat, concave
10. Butter curler
11. Metal cutter
12. Can and wine opener
13. Aspic cutters
14. Mandoline
15. Mould various shapes & sizes
16. Parisienne scoops 4 sizes
17. Piping bag with nozzle
18. Patty pan
19. Pastry brush
20. Spatula SS
21. Tweezer
22. Peeler
23. Grater SS
24. Vegetable scorer
25. Ice pick
26. Ice crusher
13


27. Concentric circle cutter

28. Chinese flower cutter
29. Chinese cleaver
30. Chinese sculpting tools
31. Bamboo skewers
32. Grape scissors
33. Scissors
34. Needle nose pliers
35. Pate mould
36. Terrine mould
37. Food mirror (various sizes)
38. Rolling pin wooden
39. SS degchi 12 dia
40. SS degchi 10 dia
41. Fish poacher
i. Chef knife - 01No,
ii. vegetable knife 1 No.
iii. Vegetable and fruit carving knife _1 No.
iv. Peeler- 1 No
v. Palate knife 1 No
vi. Wooden spoon-1 No
vii. Egg beater/ whisker -1 No
Note:
1. Larder Training Kitchen should be air-conditioned.
5. Adequate number of portable fire extinguishers (DCP dry powder) should be provided.
12. Quantity Training Kitchen should be provided with adequate exhaust hood and fresh air
supply system.
13. Exhaust (as other kitchen)
14


BAKERY
Batch size
No. of Kitchen
Total No.of Work Station
STUDENTS PER STATION
Sl.No.
:
:
:
:
:
:
:
:
:
24
1200 Sq. Ft
01
60 Sq. Ft.
12
01
01
04 Hours
Name of the Item
Quantity
Heavy Equipment:
1. SS Work table 3 x 3 ft
2. (With granite / marble top with drawer and cabinet)
3. Three deck oven SS Body (18 KW)
4. Convection oven (10 KW)
5. Planetary mixture 25 kg
6. Planetary mixture Table top model (5 Lit)
7. Proffing cabinet with humidity control size to match with oven
8. Bread slicing machine table top
9. Dough sheeter table top
10. Refrigerator four door vertical 1000 Ltrs
11. Refrigerator 300 Ltrs
12. Cooking range 4 burners LP
13. S.S.Cooling racks 4ft x 2 ft x5 ft with castors
14. Stools for students (stackable)
15. Demonstration table with granite/ marble top 4 ft x 2 ft x 34
16. SS Sink with Drain Board with hot and cold water supply
Light equipment:
1.
2.
3.
4.
5.
6.
12
01
01
01
01
01
01
01
01
01
02
02
30
01
06
Baking trays large 22x14 MS

Baking trays small 11x6 MS
Bread tins (400 gms)
Cake tins round various sizes:
7 dia
9 dia
11 dia
Underlining tray
Cake tin Rectangular:
5x5 / 7x7
9x9 / 11x11
14x 14
Barquette mould 3 length
15


7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
48.
49.
50.
51.
52.
53.
Small whisk SS
Tartlet mould oven proof
Savarin mould oven proof
Muffin trays oven proof
Brioche mould oven proof
Fancy mould assorted oven proof
Doughnut cutter SS
Vol-au-vent cutter
Quiche mould
Chocolate mould assorted
Egg Slicer
Lemon squeezer
Can opener Heavy duty
Small brass kadai 6 dia
Precision scale electronic
Round laddle SS
Grater
Saute pan (small) Brass
Saute pan (medium) Brass
SS Measuring jug
Knives all purpose
Croquenmouche cone
Large cast iron halwai kadai
Jellebi thawa
Large frying spoon
Long handled wooden spoon
Large low level cooking stove
SS bowl (small) 8 dia
SS bowl (large) 12 dia
SS Parats 18 dia
SS Mug
Rolling pin wooden
Egg beater
Wooden spoon
Plastic scraper
Table spoon SS
Fork SS
Measuring Jug Steel
SS Tea Spoon
Measuring spoon set
SS Sink with drain board
SS degchi with flat bottom 12 dia
Wire Whisk
Comb for decoration
SS strainer
SS sieve (full set)
Piping bag with nozzle
16


ii. Vegetable knife 1 No.
iv. Peeler- 1 NO
Note:
1. Bakery should be provided with adequate exhaust hood and fresh air supply system.
4. Kitchen Flooring should be PVC or equivalent.
8. Adequate Insectocuter should be provided at the door.
17


BAKERY CUM AIRCONDITIONED CONFECTIONERY

Batch size
No. of Kitchen
Students per work station
:
:
:
:
:
:
:
:
:
24
1200 Sq. Ft
01
50 Sq. Ft.
12
01
01
04 Hours
Sl.No.
Name of the Item
Heavy Equipment:
Quantity
1. SS Work table 3 x 3 ft
2. (With granite / marble top and cabinet with drawer)
3. Three deck oven SS Body
4. Planetary mixture 25 Lit.
5. Planetary mixture Table top model 5 Lit
6. Proofing cabinet matching with size of oven
7. Refrigerator four door vertical 1000 Ltrs
8. Refrigerator 300 Ltrs
9. Cooking range 4 burners LP
10. S.S.Cooling racks with castors 4ft x 2 ft x5 ft
Stools for students (stackable)
11. Demonstration table with granite/ marble top 4 ft x 2 ft x 34
12. SS Sink with Drain Board with hot and cold water
13. Ice cream cum sorbet machine (top loading)
14. Marble top refrigerated under counter machine
15. Weighing Scale (0-5 KG)
16. Sugar grinding machine
17. Decoration spray gun
Light equipment:
1.
2.
3.
4.
5.
6.
7.
8.
12
01
01
01
01
01
01
02
02
30
01
06
01
01
02
01
01
Baking trays large 22x14 MS

Baking trays small 11x6 MS
Bread tins (400 gm)
Cake tins round various sizes: (7 dia /9 dia /11 dia)
Underlining tray
Cake tin Rectangular :( 5x5/ 7x7/9x9/11x11/ 14x 14
Barquette mould 3 length
Small whisk SS
18


9. Tartlet mould
10. Savarin mould
11. Muffin trays
12. Brioche mould
13. Fancy mould assorted
14. Doughnut cutter SS
15. Vol-au-vent cutter
16. Quiche mould
17. Chocolate mould assorted
18. Egg Slicer
19. Lemon squeezer
20. Can opener Heavy duty
21. Small brass kadai 6 dia
22. Precision scale electronic
23. Round laddle SS
24. Grater
25. Saute pan (small) Brass
26. Saute pan (medium) Brass
27. SS Measuring jug
28. Knives all purpose
29. Croquenmouche cone
30. Large cast iron halwai kadai
31. Jellebi thawa
32. Large frying spoon
33. Long handled wooden spoon
34. Large low level cooking stove
35. SS bowl (small) 8 dia
36. SS bowl (large) 12 dia
37. SS Parats 18 dia
38. SS Mug
39. Rolling pin wooden
40. Egg beater
41. Wooden spoon
42. Plastic scraper
43. Table spoon SS
44. Fork SS
45. Measuring Jug Enamel
46. SS Tea Spoon
47. Measuring spoon set
48. SS Sink with drain board
49. SS degchi with flat bottom 12 dia
50. Wire Whisk
51. Comb for decoration
52. SS strainer
53. SS sieve (full set)
54. Piping bag with nozzle
55. Electrical egg beater
19


56. Mixer
57. Decoration table
58. Silpat
59. Sugar thermometer
ii. Vegetable knife 1 No.
iv. Peeler- 1 NO
Note:
1. Bakery and confectionary should be provided with adequate exhaust hood and fresh air
supply system.
20


COLD & DRY FOOD STORE

OVERALL SIZE
1000 Sq.Ft.
Sl.No.
Name of the Item
Cold Storage equipment:
Four door vertical refrigerator 1000 ltrs
Vertical two door deep freezer 500 ltrs
SS Storage Rack 3 ft x 1.5 ft x 6 ft (to be used from both side)
SS Storage container (Bins)5 Kg/10 Kg/ 15 Kg
SS Masala rack with 36 SS containers
SS Onion potato rack
Platforms scale 0-500 Kg.
Electronic scale 5 Kg
SS Sink with DB
SS/ MS Trolley platform type
Steel cup board
Filing cabinet 4 drawer
Store keeper table
Chair
Issue counter with under shelves
File rack
Pallet platform PVC 5 ft / 6 ft length
Computer table
PC with printer
Printer table
Ladder with 4 steps
Quantity
2 No.
2 No
15 No
The receiving area should be separated from facilitates washing and wiping before
storage (approx. 200 sq ft.)
21


EQUIPMENT FOR MICROBIOLOGY LABROTARY REQUIREMENTS FOR 24

STUDENTS IN A GROUP
Microbiology Lab should be of 600 square feet in case of 120 with most modern equipments.
WORK STATIONS REQUIRED FOR 24 STUDENTS:
6 work stations for a group of 4 students for 120 intake and 4 work stations for a group of 4
students for 60 intakes.
EQUIPMENT
NO. OF UNITS
1. Centrifuge Machine
2. Binocular Research microscope
3. Digital Balance (Metler)
4. Cubic colony counter (Digital)
5. pH meter (Digital)
6. Research Microscope
7. Micropipettes
8. Laminar Air Flow
9. Refrigerator
10. Auto clave
11. Wortex Mixture
12. Spectrophotometer
13. Incubator
14. Water Bath
15. Camera Lucida
16. Photo micrographic Camera
17. Membrane Filter Assembly
18. Chemicals
19. Glassware
02
05
01
03
03
10
10
01
01
02
02
02
02
02
01
01
01
List of glassware:
Conical flask (Big and Small)

Pipettes
Petridish
Beakers
Droppers
Indicator bottles
Glass bottles
Glass rods
Measuring flasks (big and small)
22


TRAINING RESTAURANT - I
Sl.No.
Dining area
1920 (1440 + 480 Sq Ft for pantry)
No. of Covers
48
No. of Students
24
Faculty required
01
Name of the Item
Quantity
Heavy equipment
FURNITURE:
Table (wooden 3 ft x3 ft x 2 ft H)
Instructors Table
Chairs (dining) wooden upholstered 18x 18 x36
Side Boards 4x1.5x 42 H
White Boards 5x3
Tripod stand
12
01
48+5 extra
6
1
1
LINEN:
Table cloth
Baize cloth
Napkins
Runners for sideboard (optional)
Naprons
Salver cloth
Tray cloth
Cold towels
T Cozy
Buffet cloth
Frills
As per requirement
CUTLERY (STAINLESS STEEL) :

Side knives
Large knives
Service forks
Service spoons
Dessert spoons
Dessert forks
Dessert knives
Fish knives
Fish forks
Soup spoons
As per requirement
23


Butter knife
Tea spoons
Coffee spoons
Ice cream spoons
Fruit knives
Fruit forks
Pastry forks
Steak knives
Jam spoo
Crockery:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
Large plates (full plates) 10

Half plates 9
B&B plates
Soup cups with saucers
Cereal bowl 5 dia
Breakfast cups/saucers 8 floz
Tea cups/saucers 6 floz
Demitasse/saucers 3 floz
Consomme cups/saucers 8 floz
Egg cups
Ash trays
Budvases
Cruet sets
As per requirement
Hollowware and Flatware (Stainless Steel) :

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
Wager jugs
Tea pot (2 portions)
Milk pot
Hot water jugs
Coffee pots (2 portions)
Coffee pots (4 portions)
Creamer
Sugar bowls
Butter dishes
Ice creams cups
Finger bowls
Menu stands
Sauce boats with ladles
Tea strainer/slop basin
Ash trays
Straw holder
Toothpick holder
Candle holder
Entre dishes single compt. (2 portions)
24


22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.

Entre dishes double compt. (4 portions)
Platter 2 portions (oval)
Platter 4 portions (oval)
Platter small (round)
Platter medium (round)
Restaurant trays (small)
Restaurant trays (medium)
Sugar tongs
Ice bucket
Ice tongs
Toast racks
Chill cups with stands
Restaurant salvers
Mustard spoons
Food covers
Glassware:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
Water tumbler (high ball)

Water goblets
Juice glasses / pony tumblers
Tom collins
Jam & mustard pots / chutney bowls
Glass bowls
Beer goblets
Draught beer glass
White wine glass
Red wine glass
Parisian goblets
Claret glass
Sherry elgin
Sherry copita
Port wine glass
Hock glasses
Moselle glass
Champagne tulip
Champagne flute
Champagne saucer
Cocktail glass
Brandy balloon
Liqueur glass (straight)
Liqueur glass (standard)
Old fashioned
On the rocks glass
Roly poly
Parfait glass
Decanter
25


30.
31.
32.
Coffee carafe
Martini glass
Sour glass
Special Equipments:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
Soup tureens (single portion)

Horsdoeuvre tray
Wine bucket stand
Pastry tongs
Nut cracker
Gateaux slicer
Pepper mill
Nutmeg grater
Cigar cutter
Cocktail shaker
Hawthorne strainer
Bar spoon
Ice picks
Peg measure
Optic measure
Check-flow pourer
Push up measure pourer
Ice cream scoop
Bottle stand
Wine rack
Hydrometer
Avocado dish
Asparagus plate
Asparagus tongs
Egg dish (round ear)
Fish dish (oval eared)
Oyster dish/plate
Oyster fork
Snail dish
Snail fork
Snail tong
Parfait spoon
Salad dish
Cheese knife
Grape fruit knife
Grape fruit spoon
Lobster cracker
Lobster pick
Corn on the cob holder
Grape scissors
Caviar knife
Fondue fork/dish
Carving set
26


44.
45.
46.
47.
48.
49.
50.
51.
52.
53.
54.
55.
56.
57.
58.
59.
60.
61.
62.
63.
64.
65.
66.
Cheese board
Skewers (stainless steel with wooden handle)
Oil & vinegar cruet
Sugar dredger EPNS
Rechauffe battery
Fruit basket
Gateaux stand
Chopping board
Table numbers
Waiters friend SS
Angelss wings
Crown cap opener
Can opener
Wine craddle
Ice shaver
Broken cork extractor
Corking machine
Citrus squeezer SS
Funnel SS
Bar mixing glass SS
Swizzle stick
Muddler
Cocktail sticks
27


TRAINING RESTAURANT WITH BAR

Dining area (1440 + 200 Sq.Ft. for Bar + 540 Sq.Ft. for Pantry)
No. of Covers
No. of Students
Faculty required
:
:
:
:
2180
48
24
01
-----------------------------------------------------------------------------------------------------------Sl.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------FURNITURE :
1.
2.
3.
4.
5.
6.
7.
8.
Table wooden-
Square 4 seater
3 ft
Square 2 seater
2.5 ft
Rectangular 6 seater 6 ft x 3 ft
Round 6 seater 5 ft dia
(Selection to based on dcor & lay out)
Dining Chair wooden upholstered (as per dcor)
Side boards 4x1.5x4 (depending on dcor and layout)
Tripod stand
White boards on stand
Hostess desk
Podium/lectern
Bar stools
LINEN:
1. Table cloth
2. Baize cloth
3. Napkins
4. Runners for sideboard (optional)
5. Naprons
6. Salver cloth
7. Tray cloth
8. Cold towels
9. T Cozy
10. Buffet cloth
11. Frills
48 +5 Nos.
6 Nos.
01
01
01
08
As per requirement
Cutlery :
1.
2.
3.
4.
5.
6.
7.
8.
9.
10
04
02
02
Small knife/fork
Large knife
Fish knife/fork
Large fork
Service spoon/fork
Dessert spoon
Dessert fork
Soup spoons
Small fork
28


10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
Butter knife
Tea spoons
Coffee spoons
Ice cream spoons
Fruit knife
Fruit fork
Pastry fork
Steak knife
Pastry tongs
Gateaux slicer
B&B knife
As per requirement
Crockery
1.
Large plate (full plates) 10
2.
Half plate 9
3.
Quarter plate 7
4.
Soup cups with saucer
5.
Show plates
6.
Tea cups/saucers
7.
Demitasse/saucers
8.
Ash trays
9.
Budvases
10.
Cruet sets
11.
Chutney bowls
12.
Salad dishes
As per requirement
Hollowware & Flatware

1.
Water jugs
2.
3.
4.
Milk pot (2 portions)
5.
Coffee pot (2 portions)
6.
Coffee pot (4 portions)
7.
Creamer
8.
Sugar bowls with tongs
9.
Butter dishes
10.
Ice cream cups
11.
Finger bowls
12.
Menu stands
13.
Tent card holder
14.
Table numbers (brass)
15.
Sauce boat with ladles (small)
16.
Sauce boat with ladles (large)
17.
Tea strainer slop basin
18.
Candle holder
19.
Ash trays
20.
Straw holder
21.
Toothpick holder
22.
Entre dishes with lid (2 portions) single compartment
29
As per requirement


23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
Entre dishes with lid (4 portions)

-doEntre dishes with lid (6 portions)
-doEntre dishes with lid (4 portions) double compartment
Platter oval (2 portions)
Platter round (small)
Platter round (medium)
Ice bucket with tongs
Chill cups
Finger bowls
Supreme bowls with inserts
Napkin rings
GLASSWARE:
1.
High Ball
2.
Water Goblets
3.
Pony tumbler
4.
Glass bowls
5.
Decanter
6.
Coffee caraffe
7.
Fancy glasses
8.
Parfait glass
As per requirement
Heavy Equipment:
As per requirement
1.
Soup dispenser different sizes
2.
Coffee making machine (cona)
3.
Flamb trolly
4.
Flamb pan (oval & round)
5.
Rechauffe battery
6.
Juice chiller/dispenser
7.
Juice extractor
8.
Water cooler 80 ltrs.
9.
Plate warmer & dispenser (Glass case50 plates capacity)
10.
Wine /liqueur trolley
11.
Dessert trolley
12.
Horsdoeuvre trolley
13.
Carving trolley
14.
Cheese Trolley
15.
Salad trolley
16.
Large restaurant trays (SS)
17.
Restaurant trays (SS) medium
18.
Restaurant trays (SS) small
19.
Beverage round (SS) medium
20.
Beverage round (SS) small
21.
Bread baskets
22.
Plate covers
23.
Mirrors buffet displays
30


BAR COUNTER WITH 8 BAR STOOLS

-----------------------------------------------------------------------------------------------------------Sl.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------FURNITURE:
1.
2.
3.
4.
Bar counter (size, shape etc. as per requirement)

Back bar with display
(-do-)
Bar stools
Dry storage area
01
01
08
As per requirement
EQUIPMENT:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
Ice cube machine

Bottle cooler
Ice chest (crushed ice)
Cocktail blender
High speed mixer blender
Juice extractor
Cocktail shaker
Hawthorn strainer
Ice bucket with tongs
Bottle stands
Peg measure
SS Sink with drain board
Citrus squeezer
Cigar cutter
Chopping board
Knife
Paring knife
Zester
Wine cooler
Wine craddle
Cigar box
Ice flake machine
Glass chilling cabinet
01
01
01
01
01
01
02
02
06
02
02
01
06
02
04
01
01
02
02
02
02
01
01
GLASSWARE:
1.
2.
3.
4.
5.
6.
7.
Brandy balloons 23-28 CL

Champagne flute 18-23 CL
Champagne Saucer 18-23 CL
Tom collins 25 CL
Beer mugs & tankard 25, 50 CL
White wine glasses 14 CL
Red wine glass 14-18 CL
31


8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
Cocktail glass 14-18 CL

Liqueur glass 4,7 CL
Old fashioned glass
On the rocks flass
Martini glass
Wine caraffe
Soda carafe
Water caraffe
Rolly polly
Sherry glass 4,7 cl
Port glass
Hock glass
Mosselle glass
Pool gloves
As per requirement
32


FAST FOOD RESTAURANT

Overall size
No. of students expected at a time
:
:
500 Sq Ft.
60-65
-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------Tables (wooden/steel)
Chairs (wooden/steel)
Hot case
Cash register
Service counter
Tea/coffee dispenser
Assorted water dispenser
Juice dispenser
Cooking range heavy duty with 4 burners
Deep fat dryer
Grinding plate
Work table with under shelves (SS 3 sides covered)
Deep fat dryer
Sink with DB
Refrigerator
Deep freezer
Assembly table SS large
Ice cream display counter
Salamander
Microwave oven
Menu display board
12
65
02
as per requirement
--------------------------------------------------------------------------------------------------------
33


STUDENTS DINING HALL

Total Area
Dining area
Pantry area
Duration of meal time
Maximum seating capacity
:
:
:
:
:
Max. 2300 Sq Ft.

2160 sq ft
540 sq ft
1 Hour
200
-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------1.
2.
3.
4.
5.
6.
7.
8.
9.
Dining Tables 6x3 built in bench

OR
Dining chairs
SS Service Counter 8 ft x 3 ft with 6 compartments
a) Hot case
b) Display counter
c) Dispenser counter for plates & cutlery
d) Tray slide for the entire length
25
Compartmental trays (Thalis 304 SS Salem Steel 16SWG)

Dessert spoons
SS water tumbler
SS water jugs
Water cooler with Aqua Guard (large industrial model)
Large round service spoons SS 16 SWG
225
225
225
15
02
24
200
02
02
02
02
SCULLERY AREA:
1.
2.
3.
4.
Cupboards for storage of cutlery/trays etc.

As per requirement
Dish landing table
Pulverize
Conveyor type large dish washing machine
With drying zone with trays
5.
Trolleys (for carrying food from QFK to Dining Hall)
6.
Trolleys for stacking dirty plates for washing
7.
Waste bins
8.
Music system (Optional)
--------------------------------------------------------------------------------------------------------------
34


HOUSEKEEPING LAB
Laundry
:
1200 Sq.Ft.
Linen Room
:
400 Sq.Ft.
Housekeeping display and Lab (including Florist Room) :
1200 Sq.Ft
Guest Room / Mockup Room
:
1500 Sq. Ft
No. of students per session
:
24
No. of guest rooms
:
01
Uniformed staff : All teaching + Practical + Admn. Staff should be uniformed.
HEAVY CLEANING EQUIPMENT:
-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------Vacuum Cleaner (straight suction dry pickup industrial model)
Vacuum cleaner (upright cleaner)
Portable vacuum cleaner
Vacuum Cleaner (wet & Dries pickup indl. Model)
Compact floor Polishing machine
Floor Scrubber dryer
Foam Generator for carpet shampooing
Spray extraction machine
Geyser/ Storage boiler
Telescope poles for glass cleaning system
Spot cleaning equipment with accessories
Wringer trolley Janitorial trolley
Mechanical sweepers
Vacuum table stain removal machine
Machine for cleaning and iron
Hot and cold water Jets
CLEANING EQUIPMENT:
1.
Brooms :
a) Soft
b) Hard
c) Yard broom
2.
}
}
}
01
01
01
01
01
01
01
01
01
01
01
03
01
01
01
01
As per requirement
Brushes : (all are to be made of nylon bristles)

a) Carpet brush
}
b) Hand scrubber
}
c) T-scrubber
}
d) WC brush
}
e) Upholstery brush
}
f) Ceiling broom
}
g) Washbasin brush
}
35
As per requirement


3.
4.
5.
6.
Mops :
With detachable/fixed heads
Squeegees
Box sweeper
Containers :
a) Buckets 25 Ltr. Capacity
b) Mugs
c) Bowls
d) Dust bins
e) Polish trays
f) Chamber maids box
g) Maids trolley
-
As per requirement
As per requirement
01
}
}
}
}
}
}
01
01
Dimensions in mm 1540 x575 x1385

Light weight frame
Average load capacity
Adjustable shelves
With compartmentalized top section
Linen hamper canvas
Garbage hamper
Castor size 250 mm / 2 fixed and 2 swivel with breaks
Bumpers wheel type (horizontal)
g) Mop wringer trolley

h) Cleaning trolley
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
As per requirement
---
Floor signs
-- 24 Ht. Caution-Wet Floor
- Caution-Work Area
- Yellow colored board with black lettering
Drying rack
Demonstration table WITH CABINETS 8ftx 3 ft 33
Ceramic Sink
Storage trolley 3 ft x2 ft x 33
Perforated display board to hang equipment (large size)
Cleaning agents
Step ladder long size 7 ft
Step ladder medium size 4 ft
Teachers table
Teachers chairs
Computer table
PC with printer
Cupboards
Rack
Side table
Stools (stackable)
First aid kit
Screw driver multipurpose
36
As per requirement
-do-do-
02
01
02
04
02
As per requirement
02
02
01
02
01
01
01
01
01
24
01
02


25.
26.
27.
Plier
Khurpa
Hammer
02
04
02
Display sample section / Models / Material Boards

1. Floorings different types and finishes 1 ft x 1 ft
(Various types of stones: kota, dholpuri,marble, granite)
(Tiles: vitrified, ceramic, anti-slippery,texturized, )
(Cement based surfaces: terrazzo, mosaic, granolithic)
(Wood: block, strip, mosaic)
(Linoleum, cork, rubber)
2. Floor coverings : matting, carpets
Types of weaving and construction
Types of materials
3. Wall coverings : types of wall papers, tiles, upholstery
4. Fabrics :
a. types of linen,
b. upholstery fabrics
c. furnishings
d. draperies materials
e. uniform materials
5. Window treatment
a. pelmets
b. balances
c. blinds
d. shutters and shades
6. Types of windows
a. French
b. Casement
c. Revolving and others
7. Curtains
a. Hanging system
b. Stitching styles
8. Furniture
a. Materials
b. Finishes
c. Construction (joints and finishes)
9. Lighting
a. Types of lighting system
b. Types of lighting fixtures
10. Paints (types and finishes)
11. False-ceilings
12. Glass and mirror surfaces
13. Bed room displays (furniture and furnishing/supplies Beds linen and bedding for
demonstration)
14. Bathroom fittings, finishes and supplies.
15. cleaning agents and chemicals
37


Requirement for Florist room

16. Work table 4ft x 2.5 ft
17. Flower vases assorted
18. Plastic Containers for holding flowers and foliage
19. Racks
20. Pin point holders
21. Scissors
22. Clippers
23. Spray bottle
24. Water mugs
38
01
25
08
02
12
06
02
06
06


LAUNDRY EQUIPMENT
Area
1000 Sq Ft
-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------1.
Washer extractor (10 kg.)
02
(5 kg. Cap one, top loading-fully automatic agitator type with temp. control)
(10kg. Cap one, front loading with thermostat. Control)
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
Laundry washer (25 kg)

Spin Dryer
(25 kg)
Tumble dryer (25 kg)
Calendaring machine standard (with one roller width 100)
Steam press (with cuff & collar press hand operated)
Iron (light weight one & heavy duty- one)
Ironing Table
Sinks (stainless steel with drain board)
Deep SS Sink mobile
Weighing scale (with a holding basket to weigh upto 25 kg)
Linen basket trolley (stainless steel with draining facility
820mm Ht.x 65mm W x 740 mm L - 4 swivel castors)
Shelf (for storing chemicals with lockable doors, Particle
Board laminate finish dimensions 1200mm H x 900 mm L
x 600 mm D - 3 shelves adjustable)
Exhaust Fan (one above dryer and one above steam press) Shelves (for storing linen & uniforms, wood laminated with
Sliding lockable ventilated doors)
-
01
01
01
01
01
02
02
02
02
01
03
01
As per requirement
-do-
a) Dimensions 2100mm H x 600mm D x 2100mm W

adjustable shelves 4 Nos.
b) Dimensions 2100mm x 600mm x 2100mm
Shelves 2 with rods for hanging uniforms
02
Ladder (aluminum A type 1200 mm height)

Inspection table (2100mm x 1200mm wood laminate with
storage facility underneath with 2 shelves on either side of 600 mm depth)
Water boiler/ geyser 35 ltrs
Two burner gas range with Gas cylinder
Laundry cleaning agents
01
01
39
01
01
01


LINEN ROOM
(adjacent to Laundry).
Area
400 Sq Ft
-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------1.
2.
3.
4.
5.
6.
7.
8.
9.
Linen room in-charge table

Chairs
Linen storage trolleys
Linen storage shelves
Mobile hanger
Soil linen bins
Linen trolleys
Sewing machine
Linen exchange counter
01
02
02
03
02
02
02
01
01
40


GUESTROOMS / MOCK-UP ROOM

Area :
1500 Sq Ft. (set of 1 suite + 2 standard rooms)
-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
--------------------------------------------------------------------------------------------------------------FURNITURE PER ROOM:
Bed with side tables
Single sofa chair with upholstery or small size two seat sofa
Glass top tea table/coffee table
Study table
Study chairs
Mirror with dressing table & drawers
}
Luggage rack
}
Wardrobe
}
Shelf over fridge for glasses & thermos
}
2 Nos.
1 No.
1 No.
1 No.
2 Nos.
1 No.
LIGHT ELECTRICAL EQUIPMENT & PAINTING :

1.
2.
3.
4.
5.
6.
7.
8.
Geyser (20 ltrs.)

Table lamp
Pedestal lamp
Color TV with remote
Music system
Mini fridge
2x1 painting/wall hangings
Thermos flask
1 No.
3 Nos.
1 No.
1 No.
1 No.
1 No.
3 Nos.
1 No.
FURNISHING & LINEN:

1.
2.
3.
4.
5.
6.
7.
8.
9.
Shear curtain
Heavy curtain
Cushions for sofa chair
Double bed sheet
Pillow covers
Bed cover
Bath towel
Hand towel
Bath mat
1 No.
1 No.
4 Nos.
2 Nos.
4 Nos.
1 No.
2 Nos.
2 Nos.
1 Nos.
OTHER ITEMS:
1.
2.
3.
4.
5.
6.
Shower curtain
Towel rack with pull up type cloth lining
Energy saving device system
Electronic locking device on main door
Telephone (electronic & light weight)
Door bell & Indicator for DND
41
}
}
}
}
}
}
1 No.


FRONT OFFICE REQUIREMENT

Area
Batch size
:
:
600 Sq Ft
24
-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------FURNITURE:
1.
Front Office Counter
01
6L x 1B x 3H with drawer 3 Nos.

Cabinets 3 Nos., Top & Sides - laminated
Reception, Cash & Information sigh boards
Registration card holder recessed with 28 slots with
Facility for recessed monitors & sliding key board
recessed message & key rack at the centre teak wood.
2.
a) Lobby Desk (3L x 2B x 2H with drawer 1 no., cabinet 1 no.
01
on right side, top & sides laminated teak wood)
3.
b) Chair (upholstered teak wood)
03
Bell Desk (4 H semi circular, with drawers 2 nos. cabinets 2 nos. teak wood)
02
EQUIPMENT:
Computer linked by LAN with multimedia facility And latest PMS Software
Bulletin Board (3L x 2.5B with baize cover)
Public Address System (standard specification)
Printer (80 column)
Exchange Rates Board (2L x 2B Presto sign type)
Safe Deposit locker (standard specification)
Board (1L x B with handle & bells attached,
01
01
01
01
01
01
01
RESERVATION OFFICE:
1.
Table
3L x 2B x 26H with drawer-1 No., Cabinet 1 No. on
Right side Top & Sides laminated, with facility for
Recessed monitors and sliding key board, teak wood.
01
2.
Chair Swivel type
01
3.
01
4.
Space Availability Board (3L x 2.5 with pegs for

Indicating availability - Particle board)
Luggage Trolley (standard )
Note:
Lab should be air-conditioned.

42
02


Equipment of computer lab with specification

Hardware
description
Configuration /specification
Server
Processor
Processor
Family
Intel R Xeon R 5500 series

Intel R Xeon R 5600 series
No. of
Processors
02
Processor
Core available
6 or 4 or 2
Memory
Maximum
Memory
192 GB
Memory slots
18 DIMM slots
Memory type
DDR3 RDIMM or UDIMM
I/O
Expansion
Slots
Network
Controller
(1) 1GbE NC326i 2 Ports
Storage
Maximum
Drive bays
(16) SFF SAS/SATA or

LFF SAS/SATA
Supported
Drives
Hot plug 2.5-inch SAS

Hot plug 2.5-inch SATA
Hot plug 3.5-inch SAS
Hot plug 3.5-inch SATA
Storage
controller
(1) Smart Array P4 10i

integrated
(1) Smart Array P4 10i/256 MBBBWC
(1) Smart Array P4 10i/512MB BBWC
43


Workstation
Intel Pentium 42.8 GHz

Cache memory L2cache
Cache per processor 512 KB
Main board
Chipset type Intel 865 G
Data bus speed 533.0 MHz
RAM
Installed Size 256.0 MB/2.0 GB (max)
Technology DDR SDRAM
Memory speed 333.0 MHz
Memory specification Compliance PC2700
Hard drive 1.0 x 40.0 GB-Standard-ATA-100-7200rpm
Optical storage
Type CD-ROM-IDE
CD/DVD read speed 24x
Graphic controller
Type AGP-Integrated
Graphic processor /vendor Intel Extreme graphic 2 shared video
(UMA)
Video Memory 64.0 MB/64.0 MB (max)
Audio output
Sound card Integrated
Max sample rate 48.0 KHz
Audio output compliant standard AC97, Sound Blaster
Operating system/Software
OS Provider Microsoft window XP Professional SP1
Software Altiris eXpress (Trial), Drivers & Utilities, Altiris PC
Transplant Pro (Trial)
Microsoft Internet Explore
Keyboard and Mouse
Monitor
19 LCD Monitor
Network
Standard make
Laser
Printer
Standard make
Scanner
1
44


LCD Projector
Optical
Projection System 3LCD panels, 1 lens projection system
Panel 0.63 (1.6 cm) X GA pane
2,359,296(1024 x 768 x 3) pixels
Projection lens 1.2 times zoom lens,
F=18.63 to 22.36 mm, F 1.65 to 1.80
Lamp 200W Ultra High Pressure Lamp
Signal
Colour System NTSC3.58, PAL, SECAM, NTSC4.43, PAL-M,
PAL-N, PAL60
Resolution RGB 1024 x 768 pixels
Acceptable Input Signals Computer fH: 19 to 80 kHz, fV: 48 to 92
Hz (Up to SXGA + (fV 60 Hz)
Acceptable Input Signals Video 15 kHz RGB/Component 50/60
Hz, DTV(480/60i, 480/60p, 575/50i, 575/50p, 720/60p, 720/50p,
1080/60i, 1080/50i)
General
Dimensions ( WxHxD) 295 x 74 x204 mm
Input/Outputs
Input a( analog RGB) Analog
RGB/Component, HD D-Sub 15-pin
Video Input composite Video, RCA phono jack x 1
Audio Input Stereo mini jack (Share) x 1
USB Type A connector x 1
Network RJ-45,IEEE 802.11a/b/g
45


LCD Projector Screen Coverage 40(101.6 cm) to 300(762 cm)

(Viewable area measured diagonally)
screen
UPS
0.5 kVA
24
Online UPS
As per load
Whiteboard
Furniture
As per work station
26
AC
2 Tons x2
Electric work
As per requirement
LCD display
1 No.
5 KVA UPS with battery backup of minimum 30 minutes
2 Nos.
Local Area Network areas: Cat-5 / Wi Fi, structured / Non-structured as desired for full
institute.
----------------------------------------------------------------------------------------------------------GENERAL COMPUTER SOFTWARE SPECIFICATION:
Microsoft office latest version for server and office.
Window NT Server with Clint for 30 users (CD).
MS Windows 95 or higher & Micro Software Office (CD) professional version.
Note :
1-Main server shall be located in the Computer Lab and computers in Stores, Labs,
Administration, etc. shall be linked by LAN.
2-Language software for example words worth should be loaded in place of language lab and
same can be utilized after regular teaching hours.
3-Property management software for practice to the students of front office.
4-Campus preferably should have Wi Fi connectivity.
46


AUDIO-VISUAL AND REPRODUCTION EQUIPMENT

-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------Overhead Projector
01
LCD projector
04 (for use)
Laptop
04
Projection Screen
01+ (04)
Colour TV / Monitor 48
01
Printer with photocopier
01
Flip Board Portable - for slip charts
02
Flannel Board Portable
01
47


LIBRARY
Area
1600 Sq Ft
-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------Books with 250 titles
1000 Nos.
Periodicals & Journals (International/National)
10
Video Cassettes /Video / CD ROMS

Furniture for sitting of 60 scholars at a time
Store-wells / Book Racks
Library Equipment:
- Computer (with Library Management System)
- TV
- Printer
- Cutter
- Catalogue Systems
- Librarian Chair & Table
- Asst. Librarian Chair / Table
-----------------------------------------------------------------------------------------------------------Note : 1- Every year min. 200 books with minimum 50 new titles should be added to Library
and International/National Journals should be subscribed.
2- Desirable 5 cabins fitted with computer terminal and Multimedia with head phones
for reading / viewing books available in CD forms.
48


HOTEL ENGINEERING MAINTENANCE DEPARTMENT

Area
900 Sq Ft
-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------1.
Multimeter
1 No.
2.
Tong-tester
2 Nos.
3.
Hydrometer
1 No.
4.
Test lamp
2 Nos.
5.
Hydraulic pump
1 No.
6.
Meager insulation & Earth meager
1 Each
TOOLS:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
Screw driver (flat type)

As required
Screw driver (Star)
Screw driver
Spanner (double and open)
Ring spanner
Box spanner
Hack saw
Wood saw
Pipe wrench
Adjustable spanner
Combination pliers
Nose pliers
Wire cutter
Skipper or insulation
Files (flat, Rough, Round , Smooth, Triangular )
Hammer
Chisel (cold)
Carpenter chisel
Carpenter plainer
Poker
Punch
Drilling machine electric with drill bit set
Drilling machine (hand drill)
Bench vice
Thread making machine with full set with Different size of die
Bearing puller small
Lubricating oil can
Oil pump (manual)
49


OFFICE AUTOMATION/COMMUNICATION EQUIPMENT

-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------1.
2.
3.
4.
5.
6.
7.
8.
9.
E-Mail facility and Internet connection

Fax
Photocopier
Public address system
Scanner / Printer
Computers System through LAN
EPABX
Fast Printers (with 120 copies/minute)
Software :
a) Accounting & Management Software
b) Inventory & Stores Management Software
c) Library Software
d) Teaching software
------------------------------------------------------------------------------------------------------------
50


EQUIPMENT FOR EACH CLASS / TUTORIAL ROOM

-----------------------------------------------------------------------------------------------------------S.No.
Name of the Item
Quantity
-----------------------------------------------------------------------------------------------------------1.
White Board
01
2.
Lecterns stand
01
3.
Teachers table and chair
01
4.
Students chairs with writing pad
5.
Over head Led project or in each class room (Fixed)
60/30
01
-------------------------------------------------------------------------------------------------------------
51


Gas Bank:
Well laid out distribution lines from gas bank as per the conditions laid down by local
Chief Fire Officer and supplying agency or natural gas line as per the specifications of
supplying agency. (Canopied cover and wire meshed sides to households)
Fire Fighting and security equipments
It is desirable that Institute should have proper fire fighting equipments and produce
no objection certificate from the department of Fire safety.(Displayed in the main
building/Hostel)
Electricity connection
Stand by heavy duty Generator:
= 125 KVA (for campus with hostel only for 120 intakes)
6
In areas where electricity is in short supply, the appropriate heavy duty Gen set of
minimum 625 KVA is recommended for installation.
OTHER REQUIREMENTS:
S.T.P.
Sewage Treatment Plant
Water Harvesting
As per standard Norms
Vermipost
for garbage disposal
Alternate energy resources
Biogas / or solar panels
Green campus
Lots of green and energy saving devices.
Security pills
as per Architect master plan
Water storage
60,000 Galan for 120 Intakes

(Underground with over head tank)
Air curtain
for entry at every Lab area
Portable water
Through reserve 05 mosis System

As per requirement fitted in labs, and
Other designed areas, with water cooler
52


PREFERRED AREA ALLOCATION AND LINKAGE OF DIFFERENT

LABS/ AREAS
At Ground floor it is advisable to have following academic and administrative areas:
Principal s office
Administrative office
Accommodation operations Laboratories
Multipurpose hall/ auditorium
Gas bank
Store
Generator room
Computer room
Front office lab.
Engineering and Maintenance department
Security
Advance training kitchen should be along with the training restaurant.

Students dining room and cafeteria should be along with Quantity food kitchen.
Basic training kitchen should be near the basic bakery and bakery and confectionary.
All kitchens can be connected with the store by food lift.
Every floor should have students toilet separately for boys and girls.
Separate toilets for academic and administrative staff.
Provision of water cooler should be on every floor.
Provision of CCTV in common area or as per requirement of the Institute and monitoring
system of the same should be located in the Principal/ Administration office.
Adequate fire protection in every lab and the general area as per the norms of local authority.
Recreational facilities should be provided to the students.
Front office and training rest ants should have flooring of designer tiles/ wooden/ verified
tiles.
Computers labs should have flooring of PVC/tiles.
53


FACULTY&
STAFFNORMS
54


STAFF NORMS
The staff salaries account for about 60% of the recurring expenditure of an Institute of Hotel
Management. The effective and efficient deployment of faculty and staff will improve the quality of
instruction and ensure quality output, growth and development of the Institutions.
Depending on the nature of the work, the members of the staff are grouped as follows:
Principal and Teaching Staff
Supporting Staff (skilled & non-skilled)
Administrative and Ministerial Staff
ACADEMIC NORMS FOR STAFF REQUIREMENTS
While developing the norms for staff requirements, the factors like students intake, program
offered, use of teaching methods, contact hours, (practical and theory inputs) as per curriculum
extracurricular activities involved have been considered. The semester system, continuous assessment
scheme, exams evaluation project work has increased the work load of the teachers and this fact has
also been taken into consideration.
STRENGTH OF TEACHING STAFF:
The strength of the teaching staff may be worked out on the following basis:
1.
i)
The number of contact hours are taken as 35 clock hours per week.
ii)
Strength of students is taken as 50-60 lecture/theory classes and 24 in

tutorial/laboratory/workshop.
iii)
The average teaching load of 16-22 Contact hours per week is used as basis for
calculating the staff strength with corresponding changes.
iv)
The strength of the teaching staff so worked out would come to a staff students ratio
for practical classes is 1:24 for 120 intake.
55


2.
WORKLOAD DISTRIBUTION:
Teachers will be required to spend 35 clock hours per week in Institutional activities. Total
contact hours (teaching load) are worked out considering the curriculum requirements. The work load
distribution for all Institutional activities is suggested below:
S.No.
Activity
Hours per Week

For HODs
For
Sr. Lecturers
For Lecturers /
Asst. Lecturers
1.
Contact Hours (Teaching Load)
16
22
22
2.
05
07
08
3.
Preparation, Assessment and

Evaluation Work
Administrative Work
05
02
01
4.
Counseling & Guidance
04
02
02
5.
Development Activities and

Community Services/R&D
05
02
02
35
35
35
Total
4.
STAFF POSITION
S.No.
Category of Staff
Pay Scale
1.
Principal
Rs.37400 - 67000 (grade pay Rs. 8700)
2.
HOD
Rs.15600 39,100 (grade pay Rs. 6600)
3.
Sr. Lecturer cum Sr. Instructor
Rs. 15600-- 39,100 (grade pay Rs.5400)
4.
Lecturer cum Instructor
Rs. 930034800 (grade pay Rs. 4600)
5.
Asst. Lecturer cum Asst. Instructor
Rs. 930034800 (grade pay Rs. 4200)
NOTE
Grade pay and allowances should be not less than the provisions respective State government where
affiliated Institute is located.
56


ACADEMIC STAFF ORGANIZATIONAL STRUCTURE FOR 460 INTAKE :
PRINCIPAL
|
|
|
|
HODs
|
|
--------------------------------------------------------------------------------------|
|
|
Sr. Lecturers
Lecturers
Asst .Lecturers
Cum Sr. Instructor
cum Instructor
cum Asst. Instructor
However, wherever in any specialization, the teaching hours work out less than 20 teaching hours per
week, no regular faculty should be employed and efforts should be made to utilize the services of part
time faculty on hourly basis except in the case of engineering subjects where the concerned faculty
could also be responsible for the maintenance work of the building and all equipments. Any faculty
member who conducts only theory classes should not in any case have a work load of less than 15
teaching hours per week. Not more than 20% of the faculty resources should be faculty appointed on
regular basis.
Principal and faculty should eventually be qualified as given in the staff norms.
57


ACADEMIC STAFF STRENGTH

Student Strength:
Program
120 Intake
3-Year B.Sc. HHA Program (half strength of 2nd year)
300
Craft/Diploma Courses (4 Courses)
120
Total Student Strength
420
Academic Staff Strength other than Principal:

Faculty Strength
Post
120 Intake +
Craft/Diploma Intake
Head of the Department (HOD)
02
Senior Lecturer-cum-Senor Instructor
03
Lecturer-cum-Instructor
05
Assistant Lecturer-cum-Assistant Instructor

Regular
Contract
Total
06
02
18
Base of Calculation:
Faculty Ratio:
LIBRARIAN
Faculty : Student =
HOD
Sr. Lecturer
2
01
58
1 : 25
: Lecturer
Asstt. Lecturer


PRINCIPAL
SCALE OF PAY:
Rs. 37400-67000 (grade pay 8700)
AGE
Not exceeding 52 years (appreciable to Central & State

IHMs)
(Relaxable upto upper age limit by a period not exceeding 5
years for SCs and STs, departmental candidates and other
categories as specified by Govt. of India from time to time.
Under no circumstances the age should exceed 57 years.)
(Appreciable to Central & State IHMs)
QUALIFICATIONS:
(i) Graduation from a recognized University.

(ii) Degree / 3 year Diploma in Hotel Management awarded
by State Board of Technical Education / National Council
for Hotel Management and Catering Technology /
Recognized University. The candidate must have secured at
least 50% marks in degree / diploma in Hotel Management.
For Graduates in Hotel Management, item No. (i) is not
necessary.
EXPERIENCE
At out of 20 years of the total teaching/ experience least 3 years experience in hotel related
subject(s)* as Head of Department in an Institute of Hotel Management affiliated to National Council
for Hotel Management and Catering Technology.
OR
At least 20 years of experience in teaching and / or hotel industry including minimum 3 years in
Hotel Operations related subject(s)* as Head of Department in an Institute of Hotel Management
affiliated to State Board of Technical Education / Recognized University.
OR
At least 20 years of experience in teaching and / or hotel industry including minimum 3 years as
Principal in a Food Craft Institute affiliated to National Council for Hotel Management and Catering
Technology.
OR
Minimum 20 years Hotel industry experience including minimum 5 years in Managerial capacity in 4
star/Heritage or above category approved hotel.
59


HEAD OF DEPARTMENT
SCALE OF PAY
Rs.15600 39,100 (grade pay Rs. 6600)
AGE
not exceeding 45 years

(Relax able upto upper age limit by a period not exceeding 5 years
for SCs and STs, departmental candidates and other categories as
specified by Govt. of India from time to time.)
QUALIFICATION
(i) Graduation from a recognized University.

(ii) Degree / 3 year Diploma in Hotel Management awarded by
State Board of Technical Education / National Council for Hotel
Management and Catering Technology / Recognized University.
The candidate must have secured at least 55% marks in degree /
diploma in Hotel Management. For Graduates in Hotel
Management, item No. (i) is not necessary.
EXPERIENCE :
At least 5 years experience as Sr. Lecturer- cum- Sr. Instructor in an Institute of Hotel Management
affiliated to National Council for Hotel Management and Catering Technology.
OR
At least 17 years of experience in teaching and / or hotel industry including minimum 5 years as Sr.
Lecturer cum Sr. Instructor in an Institute of Hotel Management affiliated to State Board of Technical
Education / National Council Recognized University.
OR
At least 17 years of experience in teaching and / or hotel industry including 5 years as teaching
experience as Sr. Lecturer cum Sr. Instructor in a Food Craft Institute affiliated to National Council
for Hotel Management and Catering Technology.
OR
Minimum 17 years Hotel industry experience including minimum 5 years in Managerial capacity in 4
60


SENIOR LECTURER CUM SENIOR INSTRUCTOR

SCALE OF PAY
Rs. 15600-- 39,100 (grade pay Rs.5400)
AGE

QUALIFICATION
Degree / 3 year Diploma in Hotel Management awarded by State

Board of Technical Education / National Council for Hotel
Management and Catering Technology / Recognized University. The
candidate must have secured at least 55% marks in degree / diploma
in Hotel Management.
EXPERIENCE :
At least 5 years experience as Lecturer- cum- Instructor in an Institute of Hotel Management affiliated
to National Council for Hotel Management and Catering Technology.
OR
Lecturer cum Instructor in an Institute of Hotel Management affiliated to State Board of Technical
Education National Council for Hotel Management / Recognized University.
OR
experience as Lecturer cum. Instructor in a Food Craft Institute affiliated to National Council for
Hotel Management and Catering Technology.
OR
Minimum 12 years Hotel industry experience including minimum 5 years in Supervisory capacity in 3
61


LECTURER CUM INSTRUCTOR
SCALE OF PAY
Rs. 930034800 (grade pay Rs. 4600)
AGE
Not exceeding 35 years

QUALIFICATION

The candidate must have secured at least 55% marks in degree /
diploma in Hotel Management.
EXPERIENCE :
At least 5 years experience as Assistant Lecturer- cum- Assistant Instructor in an Institute of Hotel
Management affiliated to National Council for Hotel Management and Catering Technology.
OR
Assistant Lecturer cum Assistant Instructor in an Institute of Hotel Management affiliated to State
Board of Technical Education National Council for Hotel Management / Recognized University.
OR
experience as Assistant Lecturer cum. Assistant Instructor in a Food Craft Institute affiliated to
National Council for Hotel Management and Catering Technology.
OR
Minimum 7 years Hotel industry experience including minimum 3 years in Supervisory capacity in 3
62


ASSISTANT LECTURER cum ASSISTANT INSTRUCTOR

SCALE OF PAY
Rs. 930034800 (grade pay Rs. 4200)
AGE

QUALIFICATION

The candidate must have secured at least 60 % marks in degree /
diploma in Hotel Management.
EXPERIENCE
At least 3 years practical experience in Hotel industry

OR
At least 2 years of experience in teaching in an Institute affiliated to
State Board of Technical Education National Council for Hotel
Management / Recognized University.
ADMINSTRATIVE & SUPPORT STAFF

Administrative and Support staff members are to be engaged as per the requirement of the Institute.
The position could be administrative officer, accountant, office subordinate, cashier and Assistant in
office, store keeper.
There should be a placement cell, with placement officer and an Assistant.
63


SCHEME FOR
AFFILIATION
(Old Scheme is placed, which is under revision)
64


TEACHING &
EXAMINATION SCHEME
FOR
B.Sc. DEGREE PROGRAM
65


1ST, 2ND, 3RD, 4TH, 5TH & 6TH SEMESTER

UNDER FINALIZATION
66


TEACHING &
EXAMINATION SCHEME
FOR
DIPLOMA COURSES
67


TEACHING AND EXAMINATION SCHEME FOR DIPLOMA IN

FOOD PRODUCTION
Eligibility
Senior Secondary (10+2) or equivalent with

Knowledge of English.
Title
Diploma
Duration
One Year + six months in industry
Teaching hours per week
35
No. of weeks of effective teaching :
36
Industrial training
24 weeks after the annual examinations.
Sl.
No.
Subject
1.
Cookery
Distribution of Time
Hours per Week
Th
Pr
Total
3
16
19
Distribution of Marks
Councils Exam
Th
Hrs
Pr
100
3
125
Hrs
6
Th
20
Pr
20
2.
Larder
10
50
125
10
20
3.
Hygiene and Nutrition
100
10
4.
Commodities and
Costing
Computer Awareness
100
20
01
01
10
25
35
350
250
60
40
5.
Total
Pass (Theory)
Pass (Practical)
Aggregate
35%
40%
40
Grand Total :
Councils Examination:
TH
:
PR
:
MTS :
Marks for Council Exam, for theory marks

Marks for external Practical
Midterm sessionals.
68
700
MTS



FOOD & BEVERAGE SERVICE
Eligibility

knowledge of English.
Title
Diploma
Duration
One Year + six months industrial release
35
No. of weeks of effective teaching
36
Industrial training
24 weeks
Sl.
No.
Subject
Hours per Week
T
P
Total
Councils Exam
Th
Hrs
Pr
Hrs
MTS
Th
Pr
1.
F & B Service I
10
16
100
150
20
20
2.
F&B Service II
14
100
150
20
20
3.
Business Communication
50
10
4.
Hygiene & Sanitation
50
10
5.
Computer Awareness
01
01
16
19
35
300
300
60
40
Total
Pass (Theory)
Pass (Practical)
Aggregate
35%
40%
40%
Grand Total
Councils Examination :
TH :
PR :
MTS :
Marks for Council Exam, for

theory marks
Mid term sessionals
69
700



DIPLOMA IN HOUSE KEEPING
Eligibility
10+2 (H.S.C) / S.S.C. or equivalent
Title
Diploma
Duration
One Year + six months in industry
35
36
Industrial Training
24 weeks
Sl.
No.
Teaching Scheme
Subject
Th.
Pr.
EXAMINATION SCHEME
THEORY
PRACTICAL
Total Pr.
Total
TTh.
MTS
Th.
Pr.
o
t
a
l
1.
2.
3.
House
Oper.
Keeping
Interior
Decoration
Hygiene and
Hotel Maint.
06
10
16
1 (3 Hrs)
100
06
200
20
40
05
05
1 (3 Hrs)
100
10
05
04
09
1 (3 Hrs)
100
02
50
10
10
10
250
50
4.
Communication
03
03
2 Hrs
50
5.
Computer
Awareness
02
02
19
16
35
350
Total
Total Hours per Week : 35 Hours

Pass (Theory)
Pass (Practical)
35%
40%
Aggregate
40%
50
Grand Total : 700 Marks
Councils Examination :
TH :
PR :
MTS :

Mid term sessionals
70



FRONT OFFICE OPERATIONS
Eligibility

knowledge of English.
Title
Diploma
Duration
One Year and six months industrial training
35
36
Industrial Training
24 weeks
Sl.
No.
1.
2.
3.
4.
5.
Subject
Hours per Week
T
P
Total
Councils Exam
Th
Hrs
Pr
Hrs
Th
Pr
05
10
15
100
03
100
03
20
04
04
100
03
20
Hotel Accounts
Business
Communication
& Office Orgn.
03
03
100
03
20
03
02
05
50
02
50
02
10
10
Application of
Computers
02
06
08
50
02
50
01
20
17
18
35
400
13
200
06
90
10
Front
Office
Operation
Principles
of
Accounts
MTS
Total
Pass (Theory)
Pass (Practical)
Aggregate
35%
40%
40%
Grand Total
TH :
PR : Marks for external Practical
MTS : Mid term sessionals
71
700



BAKERY & CONFECTIONARY
Eligibility
10+2 (H.S.C.) / S.S.C or equivalent
Title
Diploma
Duration
One Year + six months industrial release
35
36
Industrial training
24 weeks
Sl.
No.
Subject
1.
2.
3.
Bakery
Confectionery
Hygiene and
Sanitation
Commodities and
Costing
Computer
Awareness
4.
5.
Total
Pass (Theory)
Pass (Practical)
Aggregate
Hours per Week
Th
Pr
Total
04
12
16
04
12
16
01
01
Councils Exam
Th
Hrs
Pr
Hrs
100
3
150
6
100
3
150
6
50
2
-
Th.
20
20
10
Pr.
20
20
-
01
01
50
10
10
01
25
01
35
300
300
60
40
35%
40%
40%
Grand Total
TH :
PR :
MTS :
Marks for Council Exam, for

theory marks
Mid term sessionals
72
MTS
700


TEACHING &
EXAMINATION SCHEME
FOR
CRAFT COURSES
(TO BE ADDED)
73


Draft
- Norm & standards for Hospitality Institute for affiliation
with NCHMCT.
- Committee
Director (A&F) - NCHMCT
Principal IHM Pusa (New Delhi)
Principal IHM Lucknow (U.P.)
Principal IHM Kurushetra (Haryana)
Principal IHM Srinagar (J & K)
Other inputs for:
Faculty teaching, facility planning in
IHMs Mumbai, Lucknow & Pusa also
contributed.
11.10.2011
74

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National Council for Hotel Management and

Norms for Hospitality Institutes with 120 intake

A-34, Sector 62, NOIDA

SALIENT REQUIREMENT FOR AN INSTITUTE OF HOTEL MANAGEMENT WITH

120 in each year of the 3 year Degree in Hospitality and

360 students in 3-Year Degree in Hospitality and Hotel

18 excluding Principal and part-time faculty for student

Total Land Area

Minimum land for Metro Cities - 0.5 acres

Note- Metro city classification will be as the existing classification providing by

National Council for Hotel Management and

Norms for Hospitality Institutes with 120 intake

A-34, Sector 62, NOIDA

CLASSIFICATION OF CAMPUS BUILDING (AREA WISE AT A GLANCE)

Area Requirement in Sq.Ft.

ACADEMIC AREA AT A GLANCE:

FOOD & BEVERAGE

TOTAL ACADEMIC AREA

Add 30% to Carpet Area = Plinth area of 1,2,3 & 4

National Council for Hotel Management and

Norms for Hospitality Institutes with 120 intake

A-34, Sector 62, NOIDA

ACADEMIC AREA DEPARTMENT WISE

1.1) FOOD PRODUCTION

BASIC TRAINING KITCHEN

QUANTITY TRAINING KITCHEN

ADVANCE TRAINING KITCHEN

BAKERY & CONFECTIONARY

RECEIVING, PRE-WASH & STORAGE AREA

MICROBILOGY LAB (OPTIONAL)

1.2) FOOD & BEVERAGE SERVICE

BASIC TRAINING RESTAURANT

STUDENT DINING HALL

BTR & ATR should have collapsible partition

National Council for Hotel Management and

Norms for Hospitality Institutes with 120 intake

A-34, Sector 62, NOIDA

1.3) HOUSE KEEPING OPERATION

1.4) OTHER LABS AND CLASS ROOM

FRONT OFFICE LAB

COMPUTER LAB (2 No. x 600 sft)

LIBRARY & RESOURCE CENTRE

National Council for Hotel Management and

Norms for Hospitality Institutes with 120 intake

A-34, Sector 62, NOIDA

GUEST / VISITORS LOUNGE & LOBBY

RECORD / EXAMINATION ROOM

LOCKER ROOM -BOY'S (70% OF STRENGTH)

LOCKER ROOM -GIRL'S( 30% OF STRENGTH)

STAFF LOCKER ROOM

DOCTOR'S / FIRST-AID ROOM

CANTEEN + KITCHEN (1000 sft + 200 sft)

Electric Sub-Station/Generator Room; STP/Garbage Decomposer and Pump

National Council for Hotel Management and

Norms for Hospitality Institutes with 120 intake

A-34, Sector 62, NOIDA

BASIC TRAINING KITCHEN

Name of the Item

Light equipments per station

(as per requirement)

National Council for Hotel Management and

Norms for Hospitality Institutes with 120 intake

A-34, Sector 62, NOIDA