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

INSPECTION REPORT

Name of the Institute City: Jabalpur

M.P. State Food Craft Institute .

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) 3) 4) Inspection committee member(s) will not write his/ her/ their observations/ comments/ recommendations in the report or otherwise. 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. ii.

Name of the Institute Location of the Institute

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

M.P. State Food Craft Institute 2nd Floor, Paryatan Bhawan Paryatan Tiraha, Opp. Railway Stadium, Civil Lines Jabalpur (M.P)-482001 Phone No: 0761-2677691 E.mail: fcijabalpur@gmail.com 28th December,2012

iii.

Date of establishment of Institute

iv.

Institute is run by
(Please appropriate box)

Society

Trust

v.

Name of Society/Trust

M.P. State Food Craft Institute Society Regn No: 01/01/01/22672/10 Dated: 22nd November,2010

vi.

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

(attach attested copy)

vii.

Authority of Registration Society/Trust

(attach attested copy)

of

Asst. registrar Societies of Registrar, Bhopal Shri. Vijendra Singh Tourism minister Govt. of Madhy Pradesh
Yes No

viii.

Name of President/Chairma of the Society/Trust All the building plans/layout plans are approved by competent authority

ix.

2.

Details of Land: Land available (in Acres) Ownership of Land

Details to be checked and certified by committee
--

(Society / Trust / Institute / Individual)

Rented ( Total area= 5905 sq.ft)

Land registration documents to be verified

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page2 of Page 16

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

1.

Hunar Se Rozgar tak 08 weeks Cooks

MOT, Govt of India

2. Hunar Se Rozgar tak 06 week MOT, Govt of India

Waiter

400 per year

Programme is being carried out, till date 150 students are on roll

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

01 02

1 Year diploma in Food production

1 Year

1 Years Diploma in F&B Services

1 Year

National Council For Hotel Management & catering technology, Noida National Council For Hotel Management & catering technology, Noida

40

40

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page 3 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.

01 Krishna Gopal Dubey

02

Kuntal Kushwaha Ashok Kumar Shukla

03

Principal BSc, 12-3-2012 Food 18 Yrs. DHM,CFN, production, MBA (HM) F&B services, Food Science and Nutrition, Food safety & Quality Lecturer BSc (HM), 13-8-2012 Food 6 Year production, MATM F&B services, 5 Years Asst. BSc (HM) 15-11- Food 2012 production lecturer

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:

S.No.

Laboratory

Carpet Area (in Sq.Ft.)

648 sq ft --------------------------------------------------------72 sq ft 1240 sq.ft --------------------------------72 Sq. ft -------------------------------------------------

Inspection Committee to check approved layout plans/drawings and indicate deficiency, if any

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 House Keeping Lab Linen Room Laundry Mock Guestrooms

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page5 of Page 16

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

312 Sq. ft

420 Sq. ft 729 Sq. ft

24 25 26 27 28

Multipurpose Hall Microbiology Maintenance Room Conference Room Support Area Total Area: 370 Sq. ft 1889 Sq. ft

2.

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

S.No.

1. 2. 3.

Boys Hostel Girls Hostel

N/A

Financial Status of last two financial years:

Particulars F.Y. 2013-2013 _____________ Year _____________

S.No.

1 2 3

Income Expenditure Net Surplus

3228653.00
2235503.00 993150.00

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page6 of Page 16

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

08 Commercial gas cylinder attachment With a well caged gas bank

ii)

Water storage facility in Ltrs.

180 liters r RO Water cooler

------------------

a) Campus without Hostels without dwelling

b) Campus without Hostels with dwelling

-------------------

iii)

Sanctioned Electricity Load in KW from Electricity Authority

Separate electric meter

iv)

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

NR

v)

Fire Safety measures (give details)

03 five liters fire extinguisher and one four bucket sand stand

Page7 of Page 16
Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

C)

EQUIPMENT

1. BASIC TRAINING KITCHEN-1

S.No. Item Qty. (Nos.) 09 09 01 02 01 01 01 01 Size/ Capacity 5 x 2 ft 04 burner Domestic range 4 x 4 ft 5 x 2 ft 30 liters 5 x 2 ft 36 liter 05 kg
Remarks of Inspection

Committee

1 S.S. Work Table 2 S.S. Cooking Range with low pressure 2/4 burners 3 Stock Pot stove 4 Stainless Steel Sink with Drain Board 5 Demonstration S.S. Table 6 S.S Salamander 7 Griller with Hotplate 8 Two deck oven OTG 9 Commercial Mixer 2 Kg 10 Refrigerators 2. BASIC TRAINING KITCHEN-2
S.No. Item

01

280 liters

Qty. (Nos.)

Size/ Capacity

Remarks of Inspection

Committee

1 S.S. Work Table 2 S.S. Cooking Range with low pressure 2/4 burners 3 Stock Pot stove 4 Stainless Steel Sink with Drain Board 5 Demonstration S.S. Table 6 S.S Salamander 7 Griller with Hotplate 8 Two deck oven 9 Commercial Mixer 2 Kg 10 Refrigerators

N.A

3. QUANTITY FOOD KITCHEN-1

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

Committee

N.A

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

N.A

01 01 01

5 x 2 ft 5 x 2 ft 5 x 2 ft

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

N.A

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 S.S. Work table 2 Cooking range 2/4 burners (Gas operated) 3 Stock Pot stove 4 S.S. Potable Tandoor 5 Stainless Steel Sink with Drain Board 6 S.S Salamander 7 8 9 10 11 12 13 14 15 16 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

N.A

17 SS 3 Sink Unit 18 SS Soil Table with Garbage chute 19 Work Table 6. ADVANCE TRAINING KITCHEN-2
S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection

Committee

1 S.S. Work table 2 Cooking range 2/4 burners (Gas operated) 3 4 5 6 7 8 9 10 11 12 13 14 15 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

N.A

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page10 of Page 16

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 SS Work table 2 Oven SS Body (18 KW) 3 Planetary mixture 25 kg 4 5 6 7 8 9 10 11 12 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

N.A

13 SS Sink with Drain Board

8. BAKERY CUM CONFECTIONERY

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

Committee

1 SS Work table 2 Oven SS Body 3 Planetary mixture 25 Lit. 4 Planetary mixture Table top model 5 Lit 5 Proofing cabinet matching Refrigerator SS Cooling Racks Cooking range 4 burners LP Stools for students (stackable) Demonstration table with granite/marble top 11 SS Sink with Drain Board with hot and cold water 12 Weighing Scale (0-5 KG) 13 Sugar grinding machine 14 Decoration spray gun 6 7 8 9 10

N.A

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page11 of Page 16

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 Table 2 Chairs (dining) wooden upholstered 3 Side Boards 4 White Boards 5 Linen 6 Cutlery (SS) 7 Crockery 8 Hollowware and Flatware (SS) 9 Glassware 10. BASIC TRAINING RESTAURANT- 2
S.No. Item

09
36 02 01

3 x 3 ft
As per noms 5 x 2 x 4 ft 6 x 4 ft

Adequate no.

Qty. (Nos.)

Size/ Capacity

Remarks of Inspection

Committee

1 Table 2 Chairs (dining) wooden upholstered 3 Side Boards 4 White Boards 5 Linen 6 Cutlery (SS) 7 Crockery 8 Hollowware and Flatware (SS) 9 Glassware

N.A

11. ADVANCE TRAINING RESTAURANT WITH BAR-1

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

Committee

1 Table 2 Dining Chairs (wooden) 3 Side Boards (depending on dcor and layout) 4 Hostess Desk 5 Podium/Lectern 6 Bar Stools 7 8 9 10 11 12 Bar Counter Back Bar with Display Linen Cutlery (SS) Crockery Glassware

N.A

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page12 of Page 16

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 Table 2 Dining Chairs (wooden) 3 Side Boards (depending on dcor and layout) 4 Hostess Desk 5 Podium/Lectern 6 Bar Stools 7 Bar Counter 8 Back Bar with Display 9 Linen 10 Cutlery (SS) 11 Crockery 12 Glassware 13. STUDENTS DINING HALL
S.No. Item Qty. (Nos.) Size/ Capacity
Remarks of Inspection

N.A

Committee

1 Dining Tables 2 Dining Chairs 3 Service Counter SS 4 Water Cooler with Aqua Guard 5 Dish Landing Table 6 Dish Washing Machine with 3 Sink Unit 7 Trolleys 8 Waste Bins 14. COLD & DRY FOOD STORE
S.No. Item Qty. (Nos.) ----04 15 06 01 01 -------4*6 multiple Size/ Capacity
Remarks of Inspection

N.A

Committee

1 Refrigerator 2 Deep Freezer 3 Storage Racks 4 Storage Container (Bins) 5 Onion Potato Rack (SS) 6 Platforms scale 0-500 Kg. 7 Electronic scale 5 Kg 8 SS Sink with DB 9 SS/ MS Trolley platform type

Sunsui Sunsui -----

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page13 of Page 16

Crates

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

15. HOUSE KEEPING LAB

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

Committee

1 Vacuum Cleaner (straight suction dry pickup

industrial model)

2 Portable vacuum cleaner 3 Vacuum Cleaner (wet & Dries pickup indl. Model) 4 Compact floor Polishing machine 5 Floor Scrubber Dryer/Polishing Machine 6 Geyser/ Storage boiler 7 Spot cleaning accessories equipment with

N.A.

8 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

N.A.

17. LINEN ROOAM

Committee

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

N.A.

Principal IHM

Member(1)

Member(2)

Member(3)

Member(4)

Page14 of Page 16

S.No.

Item

Qty. (Nos.)

Size/ Capacity

Remarks of Inspection

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

N.A.

19. FRONT OFFICE LAB

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

Committee

1 Front Office Counter 2 Lobby Desk 3 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

01 06 W-7 06 01 -

21. AUDIO VISUAL EQUIPMENT

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

Committee

1 OHP 2 LCD

01

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 Books 2 Periodicals & Journals (International/National) 3 Video Cassettes /Video / CD ROMS 4 Furniture for sitting of 60 scholars at a time 5 Store-wells / Book Racks Library Equipment 6 Computer 7 Printer 8 Cutter 9 Catalogue System 10 Librarian Chair & Table 11 Asstt. Librarian Chair & Table

156
04

04
26

04 +1 06 01 01 -

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

N.A.

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

10 01 02 01 01 -