Sets a high standard of knowledge and practice so that the status of the Industry may be raised and catering popularized by offering attractive and progressive careers.

Develops a scientific attitude to management techniques and skills.

Trains craftsmen for the Hotel & Catering Industry with a view to develop high standards of skills and to raise crafts to levels of technology.

Inculcates habits of courtesy, discipline and hard work in the trainees and pride in the efficient accomplishment of tasks entrusted to them.

Imparts by example and education devotion to Duty, Honesty, Integrity, Dignity of Labor and a willingness to serve others happily and cheerfully.

Undergraduate Courses are as follows:

1. B.Sc. in Hospitality and Hotel Administration

Post-Graduate Courses are as follows:

1. M.Sc. in Hospitality and Hotel Administration
2. Post Graduate Diploma in Accommodation Operations Management
3. Post Graduate Diploma Course in Dietetics and Hospital Food Service

Other Courses:

1. International Chef Diploma - Niagara-on-the Lake, Canada
2. International Chef Diploma - George Brown College, Toronto
3. Certificate Course in Institutional Hospitality Management
4. Craftsmanship Course in Food Production and Patisserie
5. Craftsmanship Course in Food & Beverage Service
6. Certificate Course in Hotel Catering Management
7. Certificate Course for Airlines Cabin Crew positions
8. Certificate Course in Bartending

On Premises Training Restaurant, Housekeeping Laboratory, Front Office Laboratory that allow the students to hone various skills.

Round the clock Internet access in the Lobby allows students to interact with various sources of information.

The institute provides a computer Lab with over 25 computers with Internet facilities and a well-equipped library with a wide collection of books for the students.

Locker Rooms, Basketball Court, Badminton/Tennis Court, Games Room, Auditorium and many more facilities are provided to the students.

The students are provided with breakfast, lunch and dinner in the mess. The 2nd year students prepare the lunch provided as part of the curriculum. Other students in groups prepare other meals. This serves another platform for learning and innovation.