Institute of Hotel Management & Catering

2011-11-12T01:03:00.000-08:00

CRICKET Match!!!!!!!!!!!!!!!!!!

Congratulations !!!!!!!!!!!!!

IHMC-U Team -A Won the 1st Cricket Match against Visvesraya College by 8 wickets. Semifinal Tomorrow at 11: 00 AM at RCA Ground.

Taj Management Training Programme

2011-11-08T03:45:00.000-08:00

Congrats!!!!!!!!!!!!

Mr. Vivekanand and Mr. Shahil Khan has been selected for Taj Hospitality Training Programme. The interview been conducted today dated November 8, 2011 by Taj group of Hotel Officials at IHMC-U campus.

New Session

2011-10-13T22:35:00.000-07:00

New session of Semester 3 (Three) & 5 (Five) will commence from November 1, 2011.

Internal Examination

2011-07-05T21:42:00.000-07:00

Internal Examination of Institute has been scheduled from July 19, 2011. Details will be displayed shortly.

Campus Interview

2011-07-05T21:40:00.000-07:00

Campus Interview of Taj Lake Palace Udaipur, Oberoi's Raj Vilas Jaipur, Oberoi's Vanya Vilas Sawaimadhopur Ranthombore, Oberoi's Banglore, and Fairmont New Delhi Has been scheduled in the month of July 2011. Interested candidates may apply immediately with soft copy of resume. Resume may be sent to principle.ihmcu@gmail.com. Details may be taken from the college.

Summer Vacation

2011-06-01T04:25:00.000-07:00

Summer Vacation is starting from June 5, 2011. Classes will resume on July 1, 2011.

Coverage by Rajasthan Patrika

2011-05-31T00:57:00.000-07:00

Champagne Let's Cheer.....................

2011-05-30T23:59:00.000-07:00

Champagne

Let`s Cheers!!!

No matters what kind of celebrations do you celebrate?

No celebration is complete without champagne .So knows about the champagne and how to serve it.

Champagne is one of the finest sparkling wine obtained by the double fermentation of freshly gathered grapes juice. It is produced within the champagne region of France from which it takes its name .The first and most complex process, la me`thode champenoise is used for making finest champagne in the world. It is traditionally method by which champagne is produced by second fermentation occurs in the wine bottle .Dom pe`rignon, cellar master at the Abbey at hautivillers from 1670 to 1715 is credited with inventing la me`thode champenoise.

The grapes used for the production of champagne must be Pinot Noir (black grape), Pinot Meunier (black grape) and Chardonnay (white grape).

Champagne has available in different taste and colours.The amount of sugar present determines the type of champagne:

Brut, nature or Zero : Bone dry, less than 1 percent sugar

Extra Sec or tre`s sec : Literally, extra dry but actually a bit sweeter than brut with 1 to 2 percent sugar.

Sec : Literally, dry but actually slightly sweet with about 3 percent sugar

Demi –sec : Half dry but actually medium sweet with about 5 percent sugar

Doux or rich : quite sweet

The cheaper champagne is the sweeter ones, as sugar is often used to hide a lack of quality. So brut champagne is better quality as doux champagne.

Serving Champagne:

Champagne may be served at anytime, anywhere, and with any food, but Demi-Sec is best served with dessert .These are some few points must be kept in mind while serving champagne:

§ Champagne should be served between 4degrees and 7degrees Celsius. The lower temperature for the sweeter ones and the higher for the drier ones. A dry champagne will lose its aroma when it chills too much.

§ The bottle should be held from the body & never by the neck.

§ The foil should be removed firstly and the wire loop is twisted and the wire removed. Holding the bottle at 45 degree angle from the glass in the right hand with the thumb on the cork, the cork is grabbed with the left hand, twisted off and the wine poured into the glass.

§ Champagne glasses should always be slim and tall such as champagne flute or tulip. The most beautiful thing about champagne is the bubbles, which rise continually. The narrower and taller the glass, the less bubbles will be lost.

§ The glass shouldn’t be filled more than two third.

§ Never use swizzle sticks in champagne. After taking so many years to create those beautiful bubbles in a bottle, it is a sin to destroy them in a few minutes.

Tips for selecting good Champagne:

§ Decide the budget

§ Decide about the level of sweetness

§ Select the real one i.e. Champagne from Champagne region

§ Know the basic about Champagne

§ Check the shippers name with country

§ Check the brands name of bottle

By
Abhishek Kumar

Coverage by Dainik Bhaskar

2011-05-30T22:55:00.000-07:00

Campus Interview

2011-05-27T04:37:00.000-07:00

Grand Haritage Fatehgarh is coming for Campus Interview in the Month of June For Management Training Programme & IT. Intreseted Candidates May Apply to Mr. Abhishek til 10th June 2011.

Training Restaurant centerpiece of May 25, 2011

2011-05-25T04:18:00.000-07:00

Campus Interview

2011-05-23T02:56:00.000-07:00

Campus Interview of Raas Jodhpur & Radisson Ahmedabad Has been Scheduled in the Month of June. Intrested Candidates may apply to Mr. Abhishek till May 30, 2011.

2011-05-23T01:45:00.000-07:00

Seminar on Emerging Trends in Hospitality Industry

2011-05-21T03:21:00.000-07:00

Seminar on Emerging Trends in Hospitality Industry has been conducted at INSTITUTE OF HOTEL MANAGEMENT & CATERING, Udaipur by Starwood Group of Hotel. Chef AJAY PANT & Astt. Training Manager Mr. SNIGDHYABAD DUTTA was the Chief Guest. They shared their experiences & emerging trends in the hospitality industry. they also gave informations of the upcoming hotels of the Starwood in India. The More focus was given on HACCP.

Training & Placement

2011-04-15T23:13:00.000-07:00

Training & Placement Process have been started for Industrial Training as well as Jobs. Many campus interviews have been scheduled in the month of May 2011. Students can submit their resume by Tuesday. Detailed information in this regard can be obtained from the Institute during 9:00 AM - 4:00 PM at any working days.

Theory Examination Date Sheet

2011-03-04T04:11:00.000-08:00

Theory Examination Date sheet is available on college notice board as well as on PTU web site i.e. www.ptudep.org

Practical Examination Date sheet

2011-02-23T02:59:00.000-08:00

DATE	SESSION	COURSE	SEM	GROUP	SUBJECT
3-Mar-11	MOR	BSCHMCTT	3	A	HOTEL HOUSEKEEPING
3-Mar-11	MOR	BSCHMCTT	5	A	FRONT OFFICE OPERATIONS
3-Mar-11	EVE	BSCHMCTT	3	B	HOTEL HOUSEKEEPING
3-Mar-11	EVE	BSCHMCTT	5	B	FRONT OFFICE OPERATIONS

4-Mar-11	MOR	BSCHMCTT	3	A	FRONT OFFICE OPERATIONS
4-Mar-11	EVE	BSCHMCTT	3	B	FRONT OFFICE OPERATIONS
4-Mar-11	EVE	DHMCTT	1		FOOD PRODUCTION
4-Mar-11	MOR	BSCHMCTT	1	A	F&B SERVICE
4-Mar-11	EVE	BSCHMCTT	1	B	F&B SERVICE
4-Mar-11	EVE	MBA - HM	1		F&B MANAGEMENT

5-Mar-11	MOR	BSCHMCTT	1	A	FOOD PRODUCTION
5-Mar-11	MOR	DHMCTT	1		F&B SERVICE
5-Mar-11	EVE	BSCHMCTT	1	B	FOOD PRODUCTION
5-Mar-11	MOR	BSCHMCTT	6		FOOD PRODUCTION
5-Mar-11	EVE	BSCHMCTT	6		F&B SERVICE
5-Mar-11	MOR	BSCHMCTT	5	A	HOTEL HOUSE KEEPING
5-Mar-11	MOR	MBA - HM	1		ACCOMMODATION OPERATION
5-Mar-11	EVE	BSCHMCTT	5	B	HOTEL HOUSE KEEPING

7-Mar-11	MOR	BSCHMCTT	1	A	COMMUNICATION
7-Mar-11	EVE	BSCHMCTT	1	B	COMMUNICATION
7-Mar-11	MOR	DHMCTT	1		COMMUNICATION
7-Mar-11	EVE	MBA-HM	3		PROJECT

Timing :
Morning Session		9: 30 AM - 12:30 PM
Evening Session:		1:30 PM - 4:30 PM

Chef's Creations

2011-02-12T01:32:00.000-08:00

Tips for selecting good Champagne

2011-02-01T03:45:00.000-08:00

The choice of champagne depends upon taste of the person but the buyer should know how to select the right champagne for right time. It must be purchased according to the event and the choice of the guest but the buyer should know more about selecting good champagne .These are some useful tips on how to choose champagne.

 Decide the budget
 Decide about the level of sweetness
 Select the real one i.e. Champagne from Champagne region
 Know the basic about Champagne
 Check the shippers name with country
 Check the brands name of bottle

Food Festival at IHMC-U Udaipur, Rajasthan

2011-01-28T22:36:00.000-08:00

Successful journey of 7 years of excellence

2011-01-28T00:35:00.000-08:00

The Journey started on November 7, 2003 in a small premises with a big vision. It started with a strength of seven students. Under the proficient guidance of Mr. M. R. Sehgal (Director) and dedicated effort of every member, the IHMC-U family grown up to 300 + Students in every academic sessions. Whether it is the field of quality education or it is field of placement IHMC-U has excelled in every aspect. The institute has 100% placement record, every year 12+ renowned hotels are coming for campus selection.