Basic training kitchen is for the beginners, students spend most of their time learning to prepare food through actual practice. They learn the skill &techniques of use & maintenance of kitchen equipment. First year students get trained in basic training kitchen.
Quantity Training Kitchen+
Quantity training kitchen is for preparing bulk food or quantity food for parties & functions. Training programme often include courses in menuplanning, determination of portion sizes, food cost control, storage of food & use of leftovers o minimize wastage. Second year students get trained in quantity training kitchen.
Advance Training Kitchen+
Advance training kitchen is for preparing international dishes of the world. Dishing a dish to garnishing &presentation is of prime focus inthis department. All 3rd year students gets hands on experience in this kitchen.
Larder is cold kitchen. Here all the cold cuts for buffet & salad preparations are taken care of. All the students are trained in this laboratory.
Bakery & Confectionery+
Bakery & confectionery is mostly used for preparing breads, biscuits, cookies, muffins, cake decorations etc. All the students are trained in bakery & confectionery department & show their culinary artistic works.
Food & Beverage Service+
Food & beverage service this department mainly trains the students about food & beverage service to guests, banqueting & preparation of various cocktails as well as mocktails. A basic training restaurant, a bar-cum-training restaurant and an indian restaurant make up this important department. The students are trained to excel in fine dining & related etiquettes and service standards that is one of the most important components of this industry. Unique mock bar for practical learning is also a part of this department. The training includes table service,preparation & service of various cocktails & mocktails.
Accomodation Operation/ Housekeeping+
The department of housekeeping consists of the laundry, florist,guest rooms etc. Here the students get an intensive training on the laundry process, importance of cleanliness, transforming the beautiful flowers into exotic bouquets & arrangements, and the delicate business of makinga guest feel at home.
As the name suggests, it is the very first place from where a guest can create an impression of a hotel. Hence this department deals with guest handling procedures like reception, registration, information & cash.The Students can take advantage of the fully equipped back office, where the ids package, shawman, a hotel related software, has been installed whose knowledge gives an added advantage to the students.
Rihc library provides the best collections of books related to hotel management. Besides, it is holding a huge varieties of over (17,500) text books and reference books as well. Along with the fully automated activities and software is access to provide the popular magazines, selective journals, reports and videos which is relevant to hotel management and humanities.
Audio Visual Class Room+
Well Equipped Audio Visual Lab is set for improving Students soft skills and grooming them towards future Hoteliers
Well equipped computer Labs with Modern Technology and Internet Facilities.