Vision of College - MIHM

VISION To accomplish and propagate significant practical research to aid privileged hospitality and best placement in an energetic environment. MISSION To offer excellent hospitality professionals with energetic management and leadership skills grounded in modern industry knowledge. QUALITY POLICY The quality policy of Mailam Institute of Hotel Management is to offer Value Based Education to the students in Catering and Hotel Management both theoretically and practically. Facilities •Basic & Advanced Training Kitchen .Designed for the students to be practiced and trained to cook from basic to advanced level. Here the students are taught to prepare food in portion as well as in bulk quantities. .Basic level of the cuisine is commonly Indian & French; yet it does concentrate on other global cuisines as well. .The advanced level of cookery like Mexican, Chinese, Thai, and continental is taught and practiced. Skills like Ice carving, Vegetable carving etc. are taught to the students. .Front Office Operation .In this department,the students are trained to handle the Front Office Operations, Guest Interactions & Etiquettes etc, •Accommodation Operations .Our institute has a model guest double room with the standard of five star hotels, here we teach the laundry, various level of maintaining cleanliness and hygienic procedure, flower arrangements and decorations etc. •Library .The Institute has a well stocked library which contains additional materials not only pertaining to the subject;but also on different subjects.The books are frequently updated and several magazines and journals are provided to offer the students an insight into the latest trends in the industry. The students are encouraged to utilize the facility to the maximum. •Bakery & Confectionary .The students in this kitchen are trained to make different varieties of dough, breads, cakes and wedding cake decorations, sugar works, chocolates and a host of cold dessert preparations in their practical hours.