www.rajadhanigroup.com

The Traditional Hospitalityin God's Own Country

ULLOOR STATUE - G.H.ROAD

KOWDIAR

WINDSORVANROSS JN.

RAJADHANI INSTITUTE OF

HOTEL MANAGEMENTModel School Jn., Thampanoor, Trivandrum, Phone : 2324499, Web : www.rihm.in

Approved by : BHARATHIAR UNIVERSITY, SIHRA & AHLEI

P R O S P E C T U S

RAJADHANI INSTITUTE OF

HOTEL MANAGEMENT

www.rihm.in

Approved by : ALAGAPPA UNIVERSITYHoly Trinity Institutions Campus, Melpalai, Edaicode Post

Kanyakumari, Tamil Nadu, Pin : 629152HO: Model School - Music College Road, Thycaud

Thiruvananthapuram, KeralaPhone: 0471-2324499 / 2327799

We teach the Essence of Hospitality

BSc CATERING & HOTEL ADMINISTRATION

CRAFT CERTIFICATE COURSE IN FOOD PRODUCTION

ACCOMODATION MANAGEMENT

FRONT OFFICE MANAGEMENT

FOOD & BEVERAGE SERVICES MANAGEMENT

PROFESSIONAL COOKERY

DIPLOMA IN HOTEL OPERATIONS

Course Structure

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Educa�on Loan Shall be Arranged from Na�onalised BanksThe Tradi�onal Hospitality in God's Own Country

Rules and Regula�ons

1. Classes are held on all working days(Monday to Friday)

2. Students should be in the uniform as prescribed by the management.

3. Students being absent regularly will have to produce le. er or reason

for absence or a medical cer�fic ate (if required) with parent's authoriza�on.

4. Casual wear like jeans, T-shirt and any form of fancy wear is strictly

prohibited in the campus.

5. Girls are not allowed to use heavy jewellery or unacceptable dress inn campus.

Light facial make up is preferable.

6. Students should be well groomed and presentable.

7. Smoking and any form of intoxica�on is s trictly prohibited in the campus.

8. No visitors nor phone calls are encouraged during class hours other

than urgency arises. Message can be le� a t the office.

9. Students with less than 90% a� endance will not be permi� ed to appear

for final examina�on.

10. Fees once remi� ed will not be refunded under any circumstances.

11. Industrial training is part of the course, which will have to be undergone

in the hotel recognized by the ins�tut e.

12. As part of the curriculum, students have to take part in all indoor and

outdoor catering func�ons dir ected by the management.

13. Students are responsible to uphold the name and goodwill of the

ins�tut e at hostel, training place or any other social and public func�ons.

14. Assignments, records are to be submi� ed on �me by s tudents in the

format prescribed by the faculty.

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Welcome to R.I.H.M!The Rajadhani Ins�tut e of Hotel Management is a sister concern of the Rajadhani Group of Hotels.

Hence well versed in the art and cra ̀ of hoteliering, the Ins�tute offers accurately focused short and long dura. on courses designed to provide employment and entrepreneurial opportuni�es in India and Abroad. The challenge is relevant, exci�ng and rewarding.

Our AimWe consider hoteliering an art and a science and groom raw talents to competent professional in the field of catering and hotel management by impar�ng value educa�on and technical excellence of the highest standard.We realize the relevance and significance of the hospitality industry in the present world, especially with regard to Kerala; a tourist dream-des�na �on. The hotel industry is ever in need of fresh talent with competence, vision and vitality.It has become a favoured profession as well, because of high salary and emoluments, excep�onal growth poten�al, excellent work environment, opportuni�es to work abroad, not to men�on glamour!The Rajadhani Ins�tut e of Hotel Management aspires to train and transform young people to thorough professionals who are capable of rendering valuable service. Students, even from low-income groups are groomed and trained to be turned out as sophis�c ated service personnel.

ApprovalThe BSc. course in Catering & Hotel Administra�on and Cra� Cer�fic ate Course in Foodproduc�on is approved by Alagappa University .

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Part-�me Job The Rajadhani Advantage

Apart from the added advantage of ge�ng regular training at full fledged commercial hotels the students at R.I.H.M have the excep�onal benefit of obtaining paid part-�me jobs at the Rajadhani chain of hotels, so that they can help support their study which would increase the dignity and self-esteem levels considerably as well as help financially

Age Limit : 17 to 25 years on the date of Applica�onMedium of Instruc�on : The medium of instruc�on is EnglishClass Timings : Usual class �ming will be fr om 9 am to 4 pm.

Uniforms

Chef CoatScarfHalf Apron / Full ApronChef CapBlazerWaist CoatBow Tie TieShirt (Full Sleeve)Shirt Chef Pants ShoesSocks

WhiteRed/GreenWhiteWhiteBlackBlackBlackBlackBlue StripesGreyWhiteCheck PantBlackBlack

Items Colour

In conclusion the R.I.H.M believes in learning “Beyond Curriculum” and convenes seminars, training sessions for voca�onal high schools etc. which are planned, monitored and managed by our students.

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Alagappa University is a public university located in Karaikudi, Tamil Nadu, India was founded by Padma Bhusan Vallal Dr.RM. Alagappa Che�ar Alagappa Che�ar . Alagappa University was brought into existence by a special Act of the Tamil Nadu State Government in May 1985.Alagappa University is recognized by the UGC, Government of India. It was converted from a unitary type to an affilia�ng type by the Tamil Nadu Universi�es Act, 2002, with a view to widen the horizon of its academic ac�vi�es b y bringing into its jurisdic�on the Arts and Science c olleges in the districts of Ramanathapuram district and Sivaganga district. Further, as per men�oned Act, the government colleges in the above districts have become the cons�tuen t colleges of Alagappa University.

ALAGAPPA UNIVERSITY(Accredited with A+ Grade by NAAC (CGPA:3.64) in the Third Cycle &

Graded as Category – I University by MHRD-UGC.)

Achieving excellence in all spheres of educa�on, with par�cular emphasis on 'PEARL'. Pedagogy, Extension, Administra�on, Research & Learning.

VISION

Stress ManagementThe Ins�tut e recognize the importance of this aspect in an industry with mul�dimensional chores to see to at t h e s a m e � m e . We l l k n o w n counsellors give classes in this field and their classes are eagerly awaited for the fund and emo� onal – connect elements! The Stress of learning is managed as well by yoga & Medita�on

Library and Audio Visual RoomThe Ins�tut e has an excellent library which has a valuable collec� on of books in Hotel Management, Hotel Laws, Cookery Books etc. The library also subscribes to all the advanced publica�ons on the subject.

Industrial Training & Placement6 months industrial training is part of the curriculum. Besides, training at all Rajadhani Hotels is an ongoing process happening on a fortnightly basis. The periodic evalua�on and assessment of hands-on applica�on is done a� er each outdoor training session.

The placement cell of the ins�tut e is one of the most effec� ve and a compara� vely higher percentage of placement achievements has been a� ained.

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Affording a higher quality educa�on to the learners so that they are transformed into intellectually competent human resources that will help in the upli� of the na� on to Educa� onal, Social,Tehnological,Environmental Economic Magnificence (ESTEEM).

MISSION

Course Details & SyllabusBsc. Catering & Hotel Administra�on

st1 year papers

2ⁿ� year papers

3�� year papers

Subjects to be covered

French English Basic Food Produc�on & P a�sserie Basic Food & Beverage Service Basic Front office Opera�onBasic Accommoda�on oper a�on

Environmental StudiesBasic System Opera�on P rac�c al Basic Food Produc�on & P a�sserie P rac�c al Basic Food & Beverage Service Prac�c al Basic Room Division Opera�on pr ac�c al

Eligibility : A pass in Higher Secondary Examina�on (HSC)/Plus Two.

Dura�on : Three years

French English Advanced Food Produc�on Front Office Opera�on Accommoda�on Oper a�on Value Educa�on Advanced Food Produc�on P rac�c al Rooms Division Opera�on P rac�c al Internship

Func�onal Fr ench / Hindi / Tamil 2Food and Beverage Service 3Front Office Opera�on 3Computer Applica�onSales and marke�ng

Food and Beverage Produc�on 3Accommoda�on Oper a�on 3Computer Applica�on

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Guest RoomA fully furnished mock guest room and adjacent bathroom is provided where the students learn the art of bed making, bathroom linen management, impeccable cleaning and innova� ve interior decora�on. The students are encouraged to plan and execute 'dream guest rooms.’

Linen and Laundry TrainingThe Ins�tut e has a linen room where students are acquainted with all pieces of hotel linen and varied aspects of laundry and maintenance of all types of textures from woolens to chiffons.

Maintenance LearningThe students are imparted on the job training by the electrician, carpenter and plumber for repairing and fixing things which is a very important skill when it comes to the real running of a hotel and maintenance of equipments and fixings.

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French English Advanced Food Produc�on Front Office Opera�on Accommoda�on Oper a�on Value Educa�on Advanced Food Produc�on P rac�c al Rooms Division Opera�on P rac�c al Internship

Advanced Diploma in Hospitality Management

Lateral Entry

The Students having the required entry qualifica�on of any One Year Diploma or cra� programme in Hotel Management & Catering Technology

ndTrades Under any University / Board can also apply for lateral entry to 2 year ADHM.

Dura�on: T wo YearsEligibility for admission: +2/PUC/or any other equivalent to be passed

st1 year papers 2nd year papers

Func�onal English Food and Beverage Produc�on Food and Beverage Service 1Accommoda�on Oper a�on 1Front Office 1Hotel AccountancyFundamentals of Travel & TourismBasics of Computer Science

Food and Beverage Produc�on 1Food and Beverage Service 1Accommoda�on Oper a�on 1Front Office 1Basics of Computer Science

st1 year Theory papers

Theory

Prac�cal Prac�cal

Theory

Industrial Exposure Training and its Report

Func�onal English 2Food and Beverage Produc�on & P a�sserieFood and Beverage Service 2Accommoda�on Oper a�on 2Front Office 2

Food and Beverage Produc�on 1Food and Beverage Service 1Accommoda�on Oper a�on 1Front Office 1

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Bsc in Hospitality and Hotel Management

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stAdvanced Diploma in Hospitality Management 1 Year

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FacultyOur faculty consists of qualified and commi� ed teachers capable of impar�ng value educa� on and training and have modern and progressive outlook in tune with this ever evolving field. We also invite dynamic guest lecturers who inspire and mo� vate besides giving our students valuable �p s.

Facilies ̀ for Learning and TrainingEach Student is provided with an individual cooking table space with a cooking range, a full set of advanced cooking utensils and tradi�onal ware, where students learn all relevant aspects of cooking, hygiene and management of food and utens i ls . Individual a� en�on is given to students who are gently and pa� ently mo� vated to become expert and confident cooks �ll they can easily dish out an invi�ng spr ead within t h e p r e s c r i b e d � m e l i m i t . T i m e management is given importance since it is of prime importance in the hospitality industry.

Front OfficeHands on training is given for welcoming guests, accommoda� ng them, seeing to their umpteen needs as well as cashiering, computerized booking, billing and arranging tour packages etc. Un�l the guests are seen off in the best hospitality tradi�on making the guests feel well cared for and contented. Crea�ng and maintaining the comfort Zone for guests is an important aspect of our hospitality training

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