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Annual Reports of Institute of Hotel Management, Catering Technology & Applied Nutrition (Calcutta) Society for 2015-2016

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Annual Reports of Institute of Hotel Management, Catering Technology & Applied Nutrition (Calcutta) Society for 2015-2016 ANNUAL REPORTS OF INSTITUTE OF HOTEL MANAGEMENT, CATERING TECHNOLOGY & APPLIED NUTRITION (CALCUTTA) SOCIETY FOR 2015-2016: (i) Introduction Institute of Hotel Management, Catering Technology & Applied Nutrition (Calcutta) Society, one of the premier hotel schools in the country, was established in April 1963 with the regular classes starting from November, in the same year. The Institute was shifted to its own and present location at P-16, Taratala Road, Kolkata - 700 088 in June 1980. Originally affiliated to the State Council for Engineering & Technical Education, Govt. of West Bengal, the Institute subsequently got affiliated to the National Council for Hotel Management & Catering Technology, Noida. The Degree is being offered in (B.Sc) Hospitality and Hotel Administration jointly by National Council for Hotel Management & Catering Technology, Noida and Indira Gandhi Open University, New Delhi. (ii) Aims and Objectives The Institute and its curricula have been designed to train promising and talented young boys and girls in hospitality management. The whole gamut of hospitality and hotel operations is covered in specific fields like Food Production, Patisserie, Food & Beverage Service, Accommodation Operation, Front Office etc. Under the able guidance of a trained and experienced team of faculty, the institute aims to professionally equip the students to take up positions of responsibility in various branches of the hospitality industry. (iii) Facilities The main building of the Institute covers an area of 45,068 sq. ft and the annex building 20,738 sq. ft. The institute possesses following practical labs with proper infrastructure and facilities. Basic Training Kitchen One 1660.75 sq.ft Advance Training Kitchen One 1760.00 sq.ft Larder One 864.56 sq.ft Quantity Training Kitchen One 1944.62 sq.ft Bakery One 1069.50 sq.ft Bakery cum Confectionery Lab One 973.50 sq.ft Well equipped Training Restaurant (with Bar) One 687.81 sq.ft Housekeeping Lab with Laundries One 1099.32 sq.ft Students’ Dining Hall One 1959.20 sq.ft Front Office Reception and Lobby One 1658.00 sq.ft Fidelio Computer Lab One 412.00 sq.ft Computer Lab One 769.00 sq.ft Restaurant cum Banequet Hall (60 seating One 2373.00 sq.ft Capacity) Banquet Kitchen One 1460.00 sq.ft Class rooms Fifteen 40 to 88 capacity Multi- purpose Hall One 250 seating capacity The Institute can also boast for possessing a library with collection and new edition of books on Hotel Management and other allied subjects. Various types of Business Magazines, Competition Success etc. are available in the library. The library has a seating arrangement for 60 students at a time. There is provision of photocopy machine, and computers with internet facilities, in the library for the students. There are two separate boys’ hostels, one girls’ hostel and staff quarters (Type I, II and III), Principal’s bungalow in the campus of the institute. iv) Management The institute is an autonomous society under the Society’s Registration Act 1860 – S/5538 of 1963. It has its own Memorandum of Association, Rules & Regulation, By-Laws etc. as per guidance of Ministry of Tourism, Government of India from time to time. The IHMCTAN, Kolkata Society comprises of the representative of the Ministries/Department of Tourism, Education and Finance; National Council for Hotel Management & Catering Technology; experts of the field of Hotel Industry as Board of Governors with the Principal Secretary, Tourism, Govt. of West Bengal as Hon’ble Chairman of the Society. The composition of the Board of Governors was as follows as on 31.03.2016: Rule No. Name & Designation/Occupation & Address Appointing Authority 3(i) (a) Chairman Ministry of Tourism, Govt. of Mr. A. R. Bardhan, IAS India Principle Secretary Department of P&AR and Tourism Government of West Bengal Writers’ Building, Kolkata. 3(i)(b) Representative of State Government – 03 Members : Mr. V. Kumar, IAS Government of West Bengal Secretary, Department of Higher Education & Science & Technology, Government of West Bengal, Kolkata Mr. S. K. Ram, WBCS (Exe) Joint Secretary Government of West Bengal Department of Finance, Government of West Bengal, Audit Branch, Nabanna 325, Sarat Chandra Chatterjee Road, P.O Shibpur, Howrah – 711 102. The Director Technical Education & Training, Vocational Training Institute, Govt. of Government of West Bengal West Bengal, Plot – B/7, Action Area – III, New Town, Kolkata – 700 156. 3(i)(c) Representative of Central Government – 04 Members Dr. Preeti Srivastava Government of India, Ministry of Joint Secretary & Additional Director Tourism, General Ministry of Tourism, Government of India Transport Bhavan, 1, Parliament Street, New Delhi – 110 001. Mr. Sanjeev Ranjan, IAS Government of India, Ministry of Financial Adviser Tourism, Ministry of Tourism, Government of India Transport Bhavan 1, Parliament Street, New Delhi – 110 001. Mr. J.P. Shaw, Government of India, Ministry of Regional Director (East) Tourism, Indiatourism, Government of India 4, Shakespeare Sarani Kolkata – 700 071. Mr. L. K. Ganguli, Government of India, Ministry of Director (A&F) Tourism. National Council for Hotel Management & Catering Technology, Plot No. A-34, Sector – 62, Institutional Area Noida (UP) – 201 301. 3(i) (d) Catering Expert – 01 Member Mr. Sekhar Mukherjee Government of India, Ministry of General Manager Tourism, HRD Division TajSats Air Catering, NSCBIAirport Dum Dum, Kolkata. 3(i) (e) Representative of Hotel Industries – 02 Members Government of India, Ministry of Remained vacant as Mr. Kuruvilla Tourism, HRD Division 3(ii) Co-opted Member Mr. AnjanmoyChatterjee, C&MD, By Board of Governors Speciality Restaurant Ltd. 7A, Gurusaday Road, KesarVatika, 1st Floor, Kolkata – 700 019. 3(i) (f) Principal/Ex-Officio Secretary Mr. RanjitChaudhury Principal Institute of Hotel Management, Catering Technology & Applied Nutrition, Kolkata The Constitution of the Executive Committee and incumbents are as follows : The Director of Technical Education & Training - Chairman Directorate of Technical Education & Training Government of West Bengal, Kolkata The Additional Director General - Member Ministry of Tourism, Government of India, New Delhi The Regional Director (East) - Member Indiatourism, Government of India, Kolkata Mr. Shekhar Mukherjee - Member General Manager TajSats Air Catering, NSCBI Airport, Dum Dum, Kolkata. Mr. RanjitChaudhury, Principal - Secretary Institute of Hotel Management, Catering Technology & Applied Nutrition, Kolkata v) Meeting of the Board and Executive Committee th th 1. 104 Board of Governors Meeting of the Institute washeld on13 May, 2015. 2. 105thboard of governors meeting of the institute was held on Thursday, 18th June, 2015. 3. Annual General Meeting of the Society and 106thBoard of Governors Meeting of the Institute held onTuesday the13th October, 2015. 4. 107th Board of Governors Meeting of the institute held on Monday the 28thDecember, 2015. vi) Courses Offered Sl Name of the Course Duration Capacity Intake Actualp osition 01 B.Sc (Degree) in Hospitality 3 Year 323 and Hotel Administration 1st Year 314 276 2nd Year 288 273 3rd Year 248+12 235+12 (generic (generic + + specializa specializat tion) ion 02 Short Courses : i) Post Graduate Diploma in 1½ 69 17 07 Accommodation &Management Years ii) Craftsmanship Course in 1½ 45 44 42 Food Production & Patisserie Years iii) Craftsmanship Course in 24 - - - Food & Beverage Service weeks vii) Admission Procedure Sl Name of the Course Admission Qualification Age Procedure 01 3-Year (B.Sc) Bachelor of Through merit of All 10+2 Exam Maximum Science in Hospitality & India Joint Entrance Pass 22 Years Hotel Administration Exam & Counseling 02 Post Graduate Diploma in Personal Interview Graduate Maximum Accommodation Operation (any stream ) 25 Years & Management 03 Craftsmanship course in Personal Interview 10th Exam Maximum Food Production & Pass 22 Years Patisserie 04 Craftsmanship course in Personal Interview 10th Exam Maximum Food & Beverage Service Pass 22 Years Maximum age limit is relaxed three years for SC/ST and sponsored candidates. viii) Degree/Diploma/Certificate awarded Sl Name of the Course Degree/Diploma/Certificates Awarded 01 Bachelor of Science (B.Sc) in Degree under National Council for Hotel Hospitality and Hotel Administration Management & Catering Technology and Indira Gandhi National Open University 02 Short Courses : a) Post Graduate Diploma in Diploma under National Council for Accommodation Operation & Hotel Management & Catering Management Technology. b) Craftsmanship Course in Food Production & Patisserie c) Craftsmanship Course in Food & Beverage Service ix) Performance Analysis: 2014-2015 Sl Name of the Course Appeared Passed Reappear Pass % 01 3-Year B.Sc (Degree) in Hospitality & Hotel Administration i) 1st Year 276 190 80 97.8 ii) 2nd Year 276 245 31 100% iii) 3rd Year 235(G) 201 33 99.5% 12 (S) 12 12 100% 02 Craftsmanship Course in Food 42 36 06 100% Production & Patisserie 03 Post Graduate Diploma in Result not yet published Accommodation Operation & Mgmt. (G) – Generic and (S) – Specialization x) Reservations Sl Name of the Course SC ST OBC 01 3-Year B.Sc (Degree) in Hospitality & Hotel Administration i) 1st Year 50 17 86 ii) 2nd Year 53 17 87 iii) 3rd Year 50 11 85 02 Post Graduate Diploma in Accommodation 03 01 03 Operation & Management 03 Craftsmanship course in Food Production & 05 01 03 Patisserie 04 Craftsmanship course in Food & Beverage Service Not conducted for insufficient candidates xi) Degree Course – the pass outs NAME ROLL NO IGNOU NO ABHIJIT
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