Infrastructure & Facilities

The Amity School of Hospitality has state-of-the-art infrastructure and highly equipped labs to provide hands-on training to students. Students are being trained in all operational areas of the hotel industry, such as Front Office, Food and Beverage Production, Food and Beverage Service and Housekeeping through conducting regular practical activities in respective labs of the Institution.

In addition to lab activities, at least two industrial visits and theme-based events are conducted each semester, two workshops/guest lectures are conducted each month by industry experts to update students with recent developments, trends, and best practices.

Moreover, students are also being sent to five star deluxe category hotels located in Lucknow at regular intervals, specifically during weekends, to get an opportunity to handle and manage VIP events. This exposure boosts students’ confidence and enhances their skills and experience in handling various responsibilities for managing events. In addition to that, the University Guest House, which has seven twin rooms and four suites, is being managed by students from the Hospitality Department. The Following labs provide experiential learning by conducting regular practical classes as a part of the course curriculum of the BHM program.

 

Food Production Lab

To demonstrate and conduct hands-on training in processing raw materials into ready-to-serve dishes, evaluating pre-processing and testing cooked dishes, the Institute has the below-mentioned Food Production Labs furnished with essential equipments as required in the hospitality industry -

Basic Training Kitchen

It familiarises students in the first year of the BHM programme with the basics of food production and training in the kitchen area. The lab is equipped with modern catering equipments and appliances that help first-year students learn basic preparation of various cuisines.

It equips students with basic skills in menu planning, principles of continental cookery, basic food costing, and kitchen management.

Quantity Training kitchen

This kitchen is primarily used for students of BHM-2nd year to equip them with training in preparing food in bulk for banquets/parties, specifically to cater to people in a large group coming from different culinary zones of India. The Quantity Kitchen is designed to prepare food in bulk with the objective of training students for institutional and industrial catering services.

Advance Training kitchen

This kitchen is equipped with various ultramodern kitchen gadgets and equipments for students of BHM 3rd and 4th year. This modern kitchen imparts training to students to prepare international cuisines like French, Oriental, Chinese, Thai, Italian, Germany, Spain, Greece, Mexican, Mediterranean, and so on as well as to excel in the art of advanced cooking, garnishing, and presentation.

Bakery & Confectionery

The Bakery & Confectionary Lab is equipped with the latest tools and equipments required in the bakery and confectionary industries to train students in the art of making yeast products, flour confectionary products, chocolates, cold and hot puddings, etc. The practical training helps students brace themselves for challenges in the baking and confectionary business.

Larder

The Larder and Cold Room section is equipped with instruments to train students in the area of force meat and cold cut preparations. This section imparts training to them in mastering the art of sausage preparation, cold salads, galantine, pate, and terrines. The cold room section is an indispensable part of the kitchen in the chains of various international hotels.

 

Food & Beverage Service Lab

To demonstrate and conduct hands-on training in Food and Beverage service, the Institute has the following labs:

Basic Training Restaurant

This lab is fully equipped with restaurant equipments, specifically to provide hands-on training to first year students of the BHM program. The restaurant has a total capacity of 40 covers. It caters a la’ carte meals supplied by kitchen labs and bakery and confectionery labs on a regular basis.

Advance Training Restaurant with Mock Bar

This lab is equipped with all specialised training equipments such as gueridon, buffet, and bar sections where a team of senior students is assisted by junior students to manage food and beverage service operations during lunch hour. This helps to enhance the practical skills as well as interpersonal skills of participating students while providing the ambience of a fine dining restaurant. The attached mock bar is equipped to train students about various alcoholic and non-alcoholic beverages and the preparation of various cocktails and mocktails to international standards.

Students are trained to understand and practise the fundamentals of food and beverage services, to pay attention to the needs of guests and to learn to deal with various situations through simulations and real-life experiences during academic programs.

Housekeeping

This lab is equipped with the most modern equipments, inventories, supplies, chemicals, abrasives, and linen required for accommodation upkeep and other related jobs. Students of all batches are instructed and trained in preparing rooms, maintaining the aesthetic appeal of public areas, providing clean and stain-free linen, flower arrangements, and learning managerial aspects to facilitate smooth, efficient, and effective services to the recipients of these services.

The Housekeeping Training is also provided in the University Guest House. This space is being managed exclusively by students of Hospitality programmes.

Students receive hands-on training in cleaning and maintenance of rooms, the art of bed-making, placement of supplies, handling maintenance in rooms, and mastering the overall management of guest rooms.

Front Office Lab

This well-equipped lab is used to acquaint students with all operational aspects of the front office section, such as room reservation, registration, guest relations, telephone communication, cash handling, guest accounting, revenue management, among others. The institute has installed Property Management System software called IDS Next to train students in computerised front office operations to enable them to work in the front office of any hospitality organization. The students are trained to get familiar with modern systems or software for accounting, arrival and departure, role-playing, effective communication, other front office related exercises and property management systems.

Library

Institution has a well-stocked library to facilitate teaching-learning. Students and faculty members have access to textbooks and reference books related to BHM programmes and BBA (Tourism Management). The institute has various national and international journals of repute and various hospitality and tourism magazines magazines to update students and faculty members with recent developments, trends, and best practises endorsed by the hospitality and tourism industry.