Institute of Hotel Management, Catering Technology and Applied Nutrition

History

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.

Advantages of studying here

The Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai,Offers following advantages to its students:

-Each year of the hotel management course as well the food production craft course have their separate kitchen facilities as well as bakery facilities.

-Our on premises training restaurant provides a platform for the students to hone their food and beverage skills.

-The students are provided with breakfast, lunch and dinner in the restaurant. The 2nd year students prepare the lunch provided as part of the curriculum. Other meals are prepared by other students in groups. A team of senior assisted by junior students manage Food & Beverage Service Operations during the lunch hour. This helps to hone practical skills as well as interpersonal skills of the students at work while also providing the ambience of a fine dining restaurant for the diners.

-Many of the faculty reside in the quarters provided by the college, thus students get their continuous support and guidance.

Description

IHMTC has following Aims & Objectives:



-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.


-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.


-To develop a scientific attitude to management techniques and skills.


-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.


-To inculcate habits of courtesy, discipline and hard work in the trainees and pride in the efficient accomplishment of tasks entrusted to them.


-To impart an understanding of human nature so that the manpower can be directed to the best advantage for the Industry.



-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.


-To impart by example and education devotion to Duty, Honesty, Integrity, Dignity of Labor and a willingness to serve others happily and cheerfully.


- To act as clearing house for exchanging ideas and information, to help the students establish habits of see