The School has a well designed front office lab updated with the latest technologies and software. Students are taught here about the various ways in which guests are welcomed and providing information about the hotel, rooms, the check in and the check out procedures.
This kitchen is used primarily to introduce the art of cooking to the students. It deals with basic preparation of ingredients, commodities and handling of equipments. It acts as a base for students leading towards advanced training kitchen.
After having learned the basics, the students are then provided with the advanced knowledge of particular cuisines and their respective presentation of it. There are cuisines from different regions and cultures which are taught here.
This area deals with equipments installed to provide training of basic confectionary and bakery products .It is well equipped with all modern techniques of baking.
It helps the students in providing the knowledge about the commercial food setup of banquets and catering, used for bulk cooking and familiarising students about the various principles of quantity cooking.
The Larder kitchen is to train in the area of for force meat and cold cut preparations. This section imparts training for the same.
The techniques of serving food, wines, cocktails, mocktails and spirits in restaurant helps the students to learn the various standards of service as per the requirement of the industry and even taught about the specific style of services done in different cuisines and beverages.
The basic techniques of the food service are taught in this area with all the modern amenities and equipments which help students to know students restaurant service and the standards.
The housekeeping department has a well-equipped lab and help students in learning the standards of five star and luxury hotel rooms through the practical exposure in housekeeping lab.
The school has a laundry with modern laundry equipment to train the students in the operations of Laundry in a hotel.