Food and Beverage Service department in hotels is essential for providing high-quality dining experiences, maintaining guest satisfaction, managing operational efficiency, and ensuring that the hotel remains profitable and compliant with industry standards. This department is responsible for serving food and beverages to guests in various dining settings like coffee shops, fine dining restaurants, banquets etc. and ensuring their satisfaction throughout their dining experience. More than 50% of the revenue is generated through the sale of food and beverage services.
At FHMCT, training students in Food and Beverage (F&B) service is essential as it prepares them for one of the most critical and customer-facing departments in the hospitality industry. To ensure that students gain comprehensive skills, the training covers theoretical knowledge, practical experience, and soft skills development. Students are provided theoretical knowledge on F&B service principles, menu knowledge, and service etiquette. They gain entrepreneurial skills by participating in running a restaurant at the premises.
The Food and Beverage (F&B) Production Department in a hotel plays a critical role in ensuring the quality, efficiency, and consistency of food and beverage offerings to guests. There are various sections of Food and Beverage Production like- Main Kitchen, Banquet kitchen, Bakery and Confectionary, Garde Manger. From the quality and presentation of the food to efficient operations and cost control, the department plays a pivotal role in the hotel’s success.
At FHMCT, Ramaiah University, we train the students to attain practical skills and theoretical knowledge necessary for successful career as a chef. This training starts from introduction to basics- Knife skills, basic cooking techniques, food safety to Advanced Skills- Menu planning, managing time and multiple orders, plating techniques. Students gain hands on experience through training in leading five-star hotels and Michelin star restaurants worldwide.
The Front Office department in a hotel plays a critical role in ensuring smooth operations and a positive guest experience. It is the first point of contact for guests and serves as the central hub for communication and coordination throughout the hotel. It is the face of the hotel, ensuring guests receive high-quality service, a smooth check-in/check-out experience, and a memorable stay.
By combining theoretical knowledge with hands-on practice and soft skills training, FHMCT prepares students to excel in the front office. Real-world exposure, along with a solid foundation of industry practices, ensures they are ready to provide excellent guest service in their future careers. Practical training focuses on improving communication skills, personality and uplift overall confidence of the students to face real life challenges in their career.
The housekeeping department in hotels plays a critical role in ensuring a comfortable, clean, and safe environment for guests. It is one of the most important operational areas in the hospitality industry. Their work directly impacts guest satisfaction and, therefore, the hotel’s reputation. Apart from this, housekeeping department is responsible for the overall aesthetics of the property.
The curriculum at FHMCT incorporates various elements- starting from introducing the basics of housekeeping operations, inventory management, sustainable practices to interior decoration and designing. Students gain both – technical and interpersonal skills necessary to thrive in the housekeeping department of hotels. It’s important to mix theoretical knowledge with practical training to help students understand both the fundamentals and nuances of the industry.
The Department of Management Studies- Hospitality at the Faculty of Hospitality Management and Catering Technology (FHMCT) trains students to connect to all the core areas of the hospitality industry. The department emphasizes the concept of ‘Effectively and Efficiently Managing the 5 M’s – Men, Machine, Methods, Material and Money of an organization’.
The students develop an aptitude for fact-finding and systematic investigation of a problem through research methodology and hospitality projects. Case-study, business games pedagogy is adopted by the management faculty members to make the students analyze and solve the given cases. The department ensures that the students gain adequate soft skills, critical thinking skills, and problem-solving skills through the management courses, projects, and reports to shape them into a “Well well-rounded hospitality Professional.”
