FRONT OFFICE
The front office or the reception is the foremost area where the guest meets the host. Students are trained here to handle various guests and their requests. An area which works 24 hours only to give maximum comfort to the guests. Students are taught to handle the important aspects like receiving, communicating and cashiering when dealing with the guest.
RESTAURANT
Training the students to handle food presentation and its service is a flair by itself. Food and wine service is an integral part of the hotel and students are well trained as a part oftheir everyday activity and curriculum to do the same with elegance.
ACCOMMODATION OPERATIONS
A guest room designed according to the hotel rooms help the student learn the operations of the same and practice helps them to be a quick and smart student. Both with the labs and the rooms , the various operations are taught to maintain the aesthetics of the hotel along with practicing concepts like cleaning, upkeep of the hotel rooms, flower arrangements etc., as designed in the curriculum.
BASIC TRAINING KITCHEN
A beginner’s kitchen, exposing the students to the art of cooking and understand the various concepts of culinary and food presentation. The chef here concentrates on ensuring that the student learns the importance of food handling, equipment operations, hygiene and sanitation and providing a pleasing and acceptable appetite.
QUANTITY TRAINING KITCHEN
Catering for a large number is always an extra effort and an area which needs more attention with complete concentration and experience. At, GAHM students are trained to cook in large number and the same food is served to everyone daily as a part of everyday lunch. Students are supervised by chefs of the department who are responsible for everyday food preparations.
ADVANCED TRAINING KITCHEN:
Learning Food art, food styling and platter presentations of various cuisines of the world is taught here. Students study the various cuisines and practice the same to gain hands on experience. They are exposed to exotic fruits, vegetables and meat and the different ways to process it.
LIBRARY
Books, magazines, newspapers and newsletters benefits students to improve and acquire knowledge. The library is equipped with sufficient books, journals and magazines that are related to tourism, hotel, hospitality and other catering sectors.
CLASSROOMS:
A learning place, where training sessions are conducted without interruptions. The classrooms are equipped with basic comforts for students along with projectors to make it more of an interactive session.
COMPUTER LAB
Computers have become a part of human life today. Every individual needs to know the basic operations of the system where he or she works. The students learn all the required programmes as per the need in the various departments of the hotel.