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PIHM

Overview

The importance of competent hoteliers is increasing with each passing day as five star hotels and resorts spring up around the country and chefs are feted at international events. Poornima Institute of Hotel Management (PIHM) is set to offer quality hospitality education and training. Poornima Insituteu of Hotel Management has easy access to industrial areas and tourist sights. The institute has a capacity to educatemore than 500 students per year, exposing them to valuable hands on practical experience.

  1. Only private institute in Rajasthan with world class infrastructure as per NCHMCT norms.
  2. Biggest institute in Jaipur with more than 80000 Sq Ft built up area exclusive to Hotel Management.
  3. All kitchen equipment imported from Europe & USA.
  4. Qualified and Experienced Faculty as per NCHMCT norms.
  5. Chance to earn while you learn by doing part time jobs in 5 star hotel properties across Jaipur.
  6. Option to take internship abroad in 7 star hotel properties of Italy, Spain, France, Malaysia & similar countries
Branches
Name of the Course Duration
UG
B.Sc. (Hospitality and Hotel Administration) 3 Years
Diploma
Food Production 1 ½ years
Bakery & confectionary 1 ½ years
Food & Beverages 1 ½ years
Front Office operations 1 ½ years
Placement

The Hospitality Industry

Accomodation

  • Hotels
  • Motels
  • Time Share
  • Resort
  • Holiday Village
  • Dak Bungalow
  • Dormitory
  • Casino
  • Condominium
  • Resident Hotel

Food & Beverage Service

  • Restaurants
  • Banquets
  • Bars/ Pubs
  • Vendors
  • Take Away
  • Snack Bars
  • Coffee House
  • Retails Shop
  • Kiosk
  • Discotheques
  • ODC - Outdoor Caterings

Mice

  • Festivals
  • Carnivals
  • Road Show
  • Institutional Events
  • Wedding Planner
  • Sports Events
  • Study Trip
  • Cultural Events
  • Light Show
  • Fashion Show
  • Conference

The Tourism Industry

Tourism

  • Tour/ Travel Agent
  • Medical Tourism
  • Pilgrimage Tourism
  • Adventure Tourism
  • Leisure Tourism
  • Ticket Agents
  • Travel Guides
  • Tour Operators

Transportation

  • Railways
  • In Flight Catering
  • Cruise Liners
  • Motorways Outlets

Latest Trends

  • Food Blogger
  • Youtube Blogger
  • Content Writer (Hotel & Restaurants)
  • Nutrition & Diet Planner
  • Entrepreneur
  • Food Critique
  • Wine & Beverage Taster
  • Sommelier
  • Celebrity Chef
  • Zomato/ Swiggy/ Food Panda
Foreign Tie ups

Proposed Activities

Apart from regular academic activities, experts from the industry will be invited to give guest lecturers to update the students regarding current trends in the hospitality industry. Students will be sent for mandatory industrial training for a period of 16 weeks, which will helps them gain hands on experience in all major departments. Teachers will be exposed to "train the trainer" program every year to evaluate and upgrade their knowledge

Extra-Curricular Activities

The students of Poornima Institute of Hotel Management will actively take part in CII, Yi and FICCI events as well as blood donation camps, environmental awareness programs like tree plantation, social activities and inter college cultural activities. They will also participated in various district, state and national level sports events.

PHIM Labs

PIHM boasts of extraordinary infrastructure. Apart from smart class rooms and audio video rooms PIHM also has well equipped kitchen s. The institute has the following food production s.

  •  Advanced Training Kitchen
  •  Basic Training Kitchen
  •  Confectionery
  •  Quantity Training Kitchen
  •  Bakery
 

Each of these is well equipped and each one is different from one other regarding the set up and the requirements

Advanced training kitchen or ATK

It has about 20, 2 - range high pressure burners each one with an adjacent work table with an attached sink to it.Apart from that it has single deck convection oven, a heat miner, a salamander and a blender. This department gives exposure to the final year students about International and Regional Cuisines.

Quantity Training Kitchen or QTK

It has a host of kitchen equipment.1st QTK is used primarily for cooking food for staff and bulk cooking for festivals and functions.2nd QTK is used exclusively for second year students' practical where they are trained in Indian regional cuisines.Apart from regular it has

  •  Pots & Fans
  •  Potato Peeler
  •  Dosa Tawas
  •  Handis
  •  Grinders
  •  Degchis
  •  Tandoori Pots
  •  Idli Steamers

It also has four high pressure burners with team work tables.

Basic Training Kitchen or BTK

It trains the first year students about basic continental and Indian dishes. Here also the is equipped with a blender and a 365 litres double deck refrigerators. BTK has 12 tables, each one with two range domestic burner with an adjacent work table.

Bakery

The first and the third year students are trained in making various types of bakery and confectionery products. The first Bakery is primarily used for making bulk orders of Bakery products. The products made in this are:

  •  Bread rolls
  •  Pizza bases
  •  Puffs and Burger buns
  •  Sponge cakes
  •  Breakfast roll
  •  Hot dogs
  •  Breads
 

This is equipped with large marble top work tables, triple deck connection oven, bread slicing machine, dough mixer and sponge making machine. It also has a four range high pressure burner and two refrigerators. A part from that it has a list of minor equipment composing of

  •   Basin
  •   Palette Knives
  •   Aluminum Trays
  •   Ladles
  •   Piping Begs
  •   Baking Trays
  •   Whisks
  •   Cutters
  •   Nozzles

The bakery is exclusively used for training the students for their practicals. The first year students are taught basic bakery products whereas the final year students are taught international bakery products and desserts.

Confectionery

Here the students are trained in making:

  • Cakes
  • Canapes
  • Small Decorative Sweet & Savory Snacks
  • Gateaux
  • Birthday Cakes
  • Marzipan
  • Wedding Cakes

This is well ventilated and it has two large washable working tables and a refrigerator. In the s, the students are taught ice carving, butter sculpture and vegetable fruit carvings. All the Kitchen s have safety measures in terms of fire microwave oven is also there to be used and all the s have double deck refrigerators.

Fees
Course Name Fees (INR) IGNOU Fee (Annual) (INR)
B.Sc. Hospitality & Hotel Administration 115000 12700
Diploma (Food Production) 50000
Diploma (Bakery & confectionary) 50000
Diploma   (Food & Beverages) 40000
Diploma (Front Office operations) 40000
Eligibility

As per NCHMCT Norms

Important Dates

1st March 2019

Admission Announcement

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