Basics of practical cookery with special emphasis on multi-cuisine is taught here to the students.With an emphasis on Indian cuisine, bulk cooking and catering is taught here. Students are given exposure in planning, organizing, leading and controlling of institutional, industrial and function catering.

The training restaurant enables the students to learn various aspects of food and beverage service, including table-setting styles, order taking & serving. A practical session at the restaurant located in the premises provides experience in food and beverage services.

Front office management procedure such as reservations, registration, check-in and check-out procedures, bell desk procedures, bell desk services, telephone operations, cash handling, fax billing, role-plays, situation handling and case study etc., are taught to the students during practical sessions.

The basics of house keeping is taught to the students with practical sessions. Training is also given to prepare guest rooms according to international standards; skill development in interior decoration, flower arrangement and cleaning exercise is the part of study. Moreover training in upkeep and decoration of corporate houses and hotels is given.

The Library proactively supports and enhances the learning, teaching, and research activities of the Institute. The Library acts as a catalyst for the success of a student and is a hub for scholarly information discovery, sharing, and publication.
The library has an excellent collection of books, journals and non-book materials in various segments. Besides standard textbooks, the library contains books of literature and general interest. Books are classified and arranged as per Dewey Decimal Classification (DDC), so that members can locate books easily. Apart from the conventional library, there exists a digital library which contains sufficient digital documents such as E-books and E-Journals.