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To plan on a National basis a progressive education training scheme and to impart through training both practical and theoretical a thorough knowledge of every phase of Hotel, Catering and Institutional Management.
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To set 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.
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To develop a scientific attitude to management techniques and skills.
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To train craftsmen for the Hotel & Catering Industry with a view to develop high standards of skills and to raise crafts to levels of technology.
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To inculcate habits of courtesy, discipline and hard work in the trainees and pride in the efficient accomplishment of tasks entrusted to them.
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To impart an understanding of human nature so that the manpower can be directed to the best advantage for the Industry.
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To stimulate and inspire the trainee managers so that they develop an all round personality and treat learning as a ‘growth process’, see industry in a wider perspective and accept opportunities of jobs in the field as a thrilling experience calling for resourcefulness, initiative and creative work.
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To impart by example and education devotion to Duty, Honesty, Integrity, Dignity of Labor and a willingness to serve others happily and cheerfully.
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To act as clearing house for exchanging ideas and information, to help the students establish habits of seeking knowledge as well as keeping abreast with the latest development in the field by extensive use of the library, attending seminars, discussion groups, etc.
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To maintain a close liaison between teachers and students so that each student is given a full chance for development and growth.
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To inculcate a team spirit in work and play and to understand the benefits that accrue.
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To develop an appreciation of foods and of their significant role in the Hotel & Catering Industry; to formulate new recipes and to standardize accepted ones and bring about a gastronomic integration.
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To develop an understanding that food is the means by which good nutrition can be achieved.
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To develop a sense of responsibility for the improvement of Nutrition on a National level.
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To help change food habits to correct the deficiency in diets in India by Nutrition education and introduction of nutritious and tasty dishes.
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To lift high the standards of Hygiene and Sanitation in the Industry so that the smallest to the biggest hotel or food service can provide clean surroundings and clean food to all customers.
The
Institute of Hotel Management, Catering Technology and Applied Nutrition,
Mumbai, the first of its kind in South East Asia was founded in the year
1954 by the All India Women’s Central Food Council under the leadership
of Late Smt. Lilavati Munshi.
Late Smt. Lilavati Munshi with a band of courageous women which included Smt.
Homi J H Taleyarkhan and Smt. Leela N Jog under the name of All India
Women’s Central Food Council established a chain of Annapoornas
(restaurants) throughout the country, but primarily in the metropolitan
cities to prepare and sell economic but nutritionally sound snacks and
foods.
The purpose was to improve the nutritional status of the average from a
high cereal diet to a more balanced diet. The critical factor however was
to find trained personnel to run these Annapoornas on a self-financing
basis. Hence the birth of the training Institute - IHM Mumbai.
Hotel Management and Catering Technology was still a young discipline in
those days even in the West, in fact, the school of Hotel
Administration of Cornell University bifurcated from the Department of
Home Economics as a separate faculty only in 1954.
The Late Shri P C Rajpal deputed from Tea Board of India, after undergoing
a study tour of Europe and U.K. under the sponsorship of FAO was the first
Principal of the Institute.
Later at the request of Smt. Lilavati Munshi through the Ministry of Food
and Agriculture, Department of food, the Late. Mr. Belfield Smith of
U.K.,one of the founder members of Hotel Catering and Institutional
Management Association, U.K. was assigned as an expert to India by Food
and Agricultural Organization of the United Nations. In March 1956,
Mr. C. Belfield Smith took over as the Principal of the Institute. Since
then there has been no looking back.
There were six students when classes commenced in 1954 at Bhavan’s
College Campus, Andheri. In 1958 the Three Year Diploma Programme in Hotel
Management & Catering Technology was started, recognized by the
Directorate of Technical Education, Maharashtra State. Keeping pace with
the continuing growth, the Institute shifted to its own separate campus in
Dadar built on the land leased by the State Government. With Miss. Thangam
E. Philip as its Principal, the growth of the Institute was spectacular
with funds coming from the State Government and the Central Government. In
1979 the Central Government took over the total financial responsibility
of the Institute.
Being the parent Institute, IHM Mumbai became the Father and Mother of
hospitality education in India, causing other such Institutes to spring up
in other parts of the country. In 1963 three more Regional Institutes were
established in New Delhi, Calcutta and Chennai. The first Food Craft
Institute was opened in Kalamassery. Later eight more Institutes and Food
Craft Institutes were opened in eight states. Most Food Craft Institutes
were upgraded in 1982-83. Today there are 21 Institute of Hotel Management
affiliated to the National Council for the Hotel Management & Catering
Technology, New Delhi. Since the demand went on increasing and the supply
fell short there has been a mushrooming of several private colleges
offering Diplomas/Degrees in hospitality education in several parts of the
country. This has led to unplanned growth and a lack of infrastructure.
Such unregulated growth could have a negative impact with poorly trained
students flooding the job market. From meager number of 6 students in 1954
the number of graduates emerging from the Institutes today amount to about
2000 from 25000 applicants representing four decades of Catering Education
in India.
The course curriculum has undergone revision over the years keeping pace
with the ever-changing industry. In fact, today’s student is trained to
keep pace with the ever changing field of Information Technology. In order
to compete on an international stage in the field of Hospitality Education
- modern equipment, up-to-date curriculum and dedicated faculty is
essential and imperative to attain and maintain global standards.
Click
here for glimpses of the past
Hospitality
is a key segment of the total travel and tourism industry. Several factors
such as the development of travel and transportation system, increasing
industrialization, the tempo at which business is transacted, the need to
maintain a personal touch, rising levels of discretionary income has led
to the growth of the hospitality industry. Today tourism is recognized as
the largest economic activity in the world. This means a need to have
professionally trained manpower to operate hospitality enterprise. This
Institute is a pioneering body in the country to meet this pressing
need.
OPERATIONAL AREAS
The Hospitality operations consist of :
1. Accommodation Services: This is made up of Front Office
and Housekeeping.
2. Food & Beverage Services: This includes Food
Production and Food & Beverage Services.
In addition to extensive theoretical and practical training in the
hospitality operational areas, management subjects such as Principles of
Management, Sales and Marketing, Human Resources Management, MIS, Finance
as well as related technical subjects such as Food Science, Nutrition and
Hygiene form part of the syllabus of the management course.
Since the hospitality industry calls for hard work, odd hours and
sometimes even unpleasant experiences, there is great emphasis on the
development of right attitude, values, discipline and a personality
appropriate to prepare a person for a service oriented career In the
hospitality industry. The course prepares students for job opening
positions such as supervisors, junior managers and skilled Craftsmen in
Hotels, Restaurants, Airline/ Mobile Catering units, Industrial Canteens,
Schools, Hospitals and also teaching positions in Training Institutions.