NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY A-34, SECTOR 62, NOIDA-201 309

INSPECTION REPORT

Name of the Institute: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . City: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Date of Inspection: . . . . . . . . . . . . . . . . . . . . . . . . . . . .

S.No

COMMITTEE MEMBER

SIGNATURE

1 2 3 4 5
NOTE: 1) Inspection committee member(s) to fill up the report objectively. When there is any gross deficiency, write the same in a separate sheet as annexure to the report. 2) Inspection committee member(s) will not write his/ her/ their observations/ comments/ recommendations in the report or otherwise. 3) 4) Inspection report is a secret document and will be kept in absolute confidence. Each member of the inspection committee will put his/ her signature on each and every page of the report and annexure after ensuring it is signed by the Principal/Authority of the concerned Institute.

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

A)
1.

GENERAL INFORMATION
Details of Institute:
for use by inspection team (please if correct)

i.

Name of the Institute

ii.

Location of the Institute

(give full postal address alongwith telephone/fax nos. and e-mail id of institute)

iii.

Date of establishment of Institute

iv.

Institute is run by
(Please appropriate box)

Society

Trust

v.

Name of Society/Trust

vi.

Regn. No. and Date of Establishment of Society/Trust

(attach attested copy)

vii.

Authority of Registration of Society/Trust

(attach attested copy)

viii.

Name of President/Chairman of the Society/Trust

ix.

All the building plans/layout plans are approved by competent authority

Yes

No

Page2 of Page 16

2.

Details of Land:
Details to be checked and certified by committee Land registration documents to be verified

Land available (in Acres) Ownership of Land

(Society / Trust / Institute / Individual)

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

3.
No.

Details of Programs offered by the Institute in the campus:

Program
Duration of the Program

Affiliation with
(University/Board)

Sanctioned Students on Intake Roll

For use by Insp. Team

All record to be checked by the inspection team and indicate deficiencies, if any

4.

Details of Programs proposed to be offered by the Institute in the campus for 2013-14 academic session:
Program
Duration of the Program

No.

Affiliation with
(University/Board)

Proposed Intake

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page3 of Page 16

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

5.
No.

Details of Principal & Faculty: (Faculty Student Ratio 1:25)

Name Design ation Qualificatio n Appointment Date Subjects taught Total Experien ce
For use by Insp. Team All the records of appointment and their qualifications etc. to be crosschecked. Latest monthly salary statement to be obtained duly attested by the authorities of the Institute. Deficiencies, if any to be indicated.

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page4 of Page 16

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

B)

PHYSICAL INFRASTRUCTURE

1.

Details/Area of Laboratories:
Inspection Committee to check approved layout plans/drawings and indicate deficiency, if any

S.No.

Laboratory

Carpet Area (in Sq.Ft.)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21

Basic Training Kitchen - I Basic Training Kitchen - II Quantity Food Kitchen - I Quantity Food Kitchen - II Advance Training Kitchen - I Advance Training Kitchen - II Bakery Bakery & Confectionery Cold & Dry Food Store Basic Training Restaurant - I Basic Training Restaurant - II Advance Training Restaurant - I Advance Training Restaurant - II Students Dining Hall + Pantry F&B Stores & Stewarding Front Office Lab Computer Lab

Linen Room Laundry Mock Guestrooms

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page5 of Page 16

House Keeping Lab

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

22 23

Library & Resource Centre Classrooms Classroom - 1 Classroom - 2 Classroom - 3 Classroom - 4 Classroom - 5 Classroom - 6 Classroom - 7 Classroom - 8 Classroom - 9 Classroom - 10

24 25 26 27 28

Multipurpose Hall Microbiology Maintenance Room Conference Room Support Area Total Area:

2.

Hostels:
Hostel
No. of Rooms Available No. of Beds Available
Details to be checked and certified by committee

S.No.

1. 2.

Boys Hostel Girls Hostel

3.

Financial Status of last two financial years:

Year _____________ Year _____________

1 2 3

Income Expenditure Net Surplus/Deficit

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page6 of Page 16

S.No.

Particulars

Details to be checked and certified by committee

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

4.

Other Details:
Remarks of Inspection Committee

i)

Configuration of Gas Bank

ii)

Water storage facility in Ltrs.

a) Campus without Hostels without dwelling

b) Campus without Hostels with dwelling

iii)

Sanctioned Electricity Load in KW from Electricity Authority

iv)

Stand-by Generators, if any. Indicate capacity of Gen sets in KVAs

v)

Fire Safety measures (give details)

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page7 of Page 16

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

C)

EQUIPMENT

1. BASIC TRAINING KITCHEN-1

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9 10

S.S. Work Table S.S. Cooking Range with low pressure 2/4 burners Stock Pot stove Stainless Steel Sink with Drain Board Demonstration S.S. Table S.S Salamander Griller with Hotplate Two deck oven Commercial Mixer 2 Kg Refrigerators

2. BASIC TRAINING KITCHEN-2

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9 10

S.S. Work Table S.S. Cooking Range with low pressure 2/4 burners Stock Pot stove Stainless Steel Sink with Drain Board Demonstration S.S. Table S.S Salamander Griller with Hotplate Two deck oven Commercial Mixer 2 Kg Refrigerators

3. QUANTITY FOOD KITCHEN-1

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page8 of Page 16

1 2 3 4 5 6 7 8 9

High pressure cooking range Low pressure cooking range Deep fat fryer Bratt pan (Tilting pan) Wet pulverizer Wet Masala grinder Dough Kneader Potato Peeler Food Processor

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

10 11 12 13 14 15 16 17 18 19 20 21 22 23 24

2 Deck SS Oven Sink with Drain Board Work table (steel top) Refrigerator Masala Rack Weighing machine 0-10 Kg. Tandoor (Gas) Food Pick up trolley S.S Platform S.S angle racks Pot Racks Three sink unit with drain board with jet spray Shemawan Grill Wash up SS 3 Sink Unit SS Soil Table with Garbage chute Work Table

4. QUANTITY FOOD KITCHEN-2

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page9 of Page 16

High pressure cooking range Low pressure cooking range Deep fat fryer Bratt pan (Tilting pan) Wet pulverizer Wet Masala grinder Dough Kneader Potato Peeler Food Processor 2 Deck SS Oven Sink with Drain Board Work table (steel top) Refrigerator Masala Rack Weighing machine 0-10 Kg. Tandoor (Gas) Food Pick up trolley S.S Platform S.S angle racks Pot Racks Three sink unit with drain board with jet spray Shemawan Grill Wash up SS 3 Sink Unit SS Soil Table with Garbage chute Work Table

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

5. ADVANCE TRAINING KITCHEN-1

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

S.S. Work table Cooking range 2/4 burners (Gas operated) Stock Pot stove S.S. Potable Tandoor Stainless Steel Sink with Drain Board S.S Salamander Griller with Hotplate Two deck oven S.S. Body Heavy Duty Mixer Refrigerator 500 Lts. Chinese range withhigh pressure blower Deep fat fryer table top Wet pulverizer Food Processor Microwave oven SS Demonstration table Wash up SS 3 Sink Unit SS Soil Table with Garbage chute Work Table

6. ADVANCE TRAINING KITCHEN-2

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page10 of Page 16

S.S. Work table Cooking range 2/4 burners (Gas operated) Stock Pot stove S.S. Potable Tandoor Stainless Steel Sink with Drain Board S.S Salamander Griller with Hotplate Two deck oven S.S. Body Heavy Duty Mixer Refrigerator 500 Lts. Chinese range withhigh pressure blower Deep fat fryer table top Wet pulverizer Food Processor Microwave oven

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

16 17 18 19

SS Demonstration table Wash up SS 3 Sink Unit SS Soil Table with Garbage chute Work Table

7. BAKERY
S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9 10 11 12 13

SS Work table Oven SS Body (18 KW) Planetary mixture 25 kg Planetary mixture Table top model (5 Lit) Proofing Cabinet matching with size of oven Bread Slicing Machine (Table Top) Dough Sheeter (Table Top) Refrigerator Cooking range 4 burners LP S.S. Cooling racks Stools for students (stackable) Demonstration table with granite/ marble top SS Sink with Drain Board

8. BAKERY CUM CONFECTIONERY

S.No. Item
Qty. (Nos.) Size/ Capacity Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9 10 11 12 13 14

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page11 of Page 16

SS Work table Oven SS Body Planetary mixture 25 Lit. Planetary mixture Table top model 5 Lit Proofing cabinet matching Refrigerator SS Cooling Racks Cooking range 4 burners LP Stools for students (stackable) Demonstration table with granite/marble top SS Sink with Drain Board with hot and cold water Weighing Scale (0-5 KG) Sugar grinding machine Decoration spray gun

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

9. BASIC TRAINING RESTAURANT- I

S.No. Item
Qty. (Nos.) Size/ Capacity Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9

Table Chairs (dining) wooden upholstered Side Boards White Boards Linen Cutlery (SS) Crockery Hollowware and Flatware (SS) Glassware

10. BASIC TRAINING RESTAURANT- 2

S.No. Item
Qty. (Nos.) Size/ Capacity Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9

Table Chairs (dining) wooden upholstered Side Boards White Boards Linen Cutlery (SS) Crockery Hollowware and Flatware (SS) Glassware

11. ADVANCE TRAINING RESTAURANT WITH BAR-1

S.No. Item
Qty. (Nos.) Size/ Capacity Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9 10 11 12

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page12 of Page 16

Table Dining Chairs (wooden) Side Boards (depending on dcor and layout) Hostess Desk Podium/Lectern Bar Stools Bar Counter Back Bar with Display Linen Cutlery (SS) Crockery Glassware

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

12. ADVANCE TRAINING RESTAURANT WITH BAR-2

S.No. Item
Qty. (Nos.) Size/ Capacity Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9 10 11 12

Table Dining Chairs (wooden) Side Boards (depending on dcor and layout) Hostess Desk Podium/Lectern Bar Stools Bar Counter Back Bar with Display Linen Cutlery (SS) Crockery Glassware

13. STUDENTS DINING HALL

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8

Dining Tables Dining Chairs Service Counter SS Water Cooler with Aqua Guard Dish Landing Table Dish Washing Machine with 3 Sink Unit Trolleys Waste Bins

14. COLD & DRY FOOD STORE

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9

Refrigerator Deep Freezer Storage Racks Storage Container (Bins) Platforms scale 0-500 Kg. Electronic scale 5 Kg SS Sink with DB SS/ MS Trolley platform type

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page13 of Page 16

Onion Potato Rack (SS)

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

15. HOUSE KEEPING LAB

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8

Vacuum Cleaner (straight suction dry pickup

industrial model)

Portable vacuum cleaner Vacuum Cleaner (wet & Dries pickup indl. Model) Compact floor Polishing machine Floor Scrubber Dryer/Polishing Machine Geyser/ Storage boiler Spot cleaning accessories equipment with

Wringer trolley Janitorial trolley

16. LAUNDRY
S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

Washer extractor Laundry washer Spin Dryer Tumble dryer Calendaring machine standard (with 1 roller 100W) Steam press (with cuff & collar press hand operated) Iron (light weight & heavy duty) Ironing Table Sinks (stainless steel with drain board) Deep SS Sink (mobile) Weighing scale Linen basket trolley Ladder (Aluminum) Inspection Table 2 Burner Gas Range with Gas Cylinder Water Boiler/Geyser

17. LINEN ROOAM

S.No. Item

1 2 3 4 5 6 7 8

Linen room in-charge table Chairs Linen storage trolleys Linen storage shelves Mobile hanger Soil linen bins Linen trolleys Sewing machine

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page14 of Page 16

Qty. (Nos.)

Size/ Capacity

Remarks of Inspection Committee

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

9 Linen exchange counter 18. GUEST ROOMS / MOCK-UP ROOM

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9

Bed with side tables Single sofa chair with upholstery or small
size 2 seat sofa

Glass top tea table/coffee table Study table Study chairs Mirror with dressing table & drawers Luggage rack Wardrobe Shelf over fridge for glasses & thermos

19. FRONT OFFICE LAB

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3

Front Office Counter Lobby Desk Bell Desk

20. COMPUTER LAB

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9

File Server (+1 standby) Nodes Operating System Laser Printers LCD Projector LCD Screen UPS 5 KVA Whiteboard Furniture

21. AUDIO VISUAL EQUIPMENT

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6

OHP LCD

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page15 of Page 16

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

22. LIBRARY
S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6 7 8 9 10 11

Books Periodicals & Journals (International/National) Video Cassettes /Video / CD ROMS Furniture for sitting of 60 scholars at a time Store-wells / Book Racks Library Equipment Computer Printer Cutter Catalogue System Librarian Chair & Table Asstt. Librarian Chair & Table

23. HOTEL ENGINEERING/MAINTENANCE DEPARTMENT

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

1 2 3 4 5 6

Multimeter Tong-tester Hydrometer Test lamp Hydraulic pump Meager insulation & Earth meager

24. OFFICE AUTOMATION EQUIPMENT

S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection Committee

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page16 of Page 16

1 2 3 4 5 6 7 8 9

E-Mail facility and Internet connection Fax Photocopier Public address system Scanner / Printer Computers System through LAN EPABX Fast Printer (with 120 copies/minute) Software : a) Accounting & Management Software b) Inventory & Stores Management Software c) Library Software d) Teaching software