Unique Features

• Transform young students into successful hoteliers by a perfect blend of theoretical instruction with maximum practical and on-the-job training.
• Prepare students as future administrators based on the present day needs and demands of hotel, restaurants and hospitality management.
• Emphasis is laid on duty and discipline which is a key of success in hospitality industry.
• Idea behind the academic exercise is not only making the students Examination Oriented but also Business Oriented. The ability to ask questions and challenge the establishment norms can only come through such an endeavour.
• Transform young individuals into successful hoteliers capable for accepting the most challenging and rigorous situation.

Professionalism with training

Theoretical and Practical Training forms an integral part of the Hotel Management curriculum which is specially designed for the future hotelier. The students are required to undergo six months practical on the job training in the leading hotel chains of the country during their course.

Bakery and Confectionary

Cakes, Pudding, Pastries etc make your life sweet, and here in IIMT training is given to make you as future Baker, baking all desserts & many more things. The lab is well equipped at par with the professional bakeries.

Basic Training Kitchen (BTK)

No one can be a chef without burning his finger on ranges. The faculty of IIMT take care to develop students into a dynamics chef to compete in the Industry. The lab is equipped with Modern Ranges, Mixer, Workstation etc.

Quantity Training Kitchen (QTK)

Emphasizing Indian cuisine, bulk cooking and catering forms the main part of Quantity Training Kitchen. The kitchen is also used to impart knowledge regarding menu planning and costing of the product.

Advance Training Kitchen (ATK)

Having mastered the basic cooking specialization in the art of cooking is essentials, which is done at this level. The kitchen boasts the advanced and sophisticated equipments which help in effective carry out of demonstration and practical. Cuisine practical hand on Continental, Indian and Chinese along with the Thai, Spanish, Arabic, Mexican and Scandinavian are performed.