At ANU International Institute of Hotel Management (AIIHM), we believe that "food is the way to a person’s heart," and we aim to create an environment where the art of food service is perfected. Our Food & Beverage Service Lab mirrors the ambiance and professionalism found in top-tier hotels, offering students a real-time learning experience. Here, students are not only trained but also actively participate as part of the service team, enhancing their practical skills and knowledge.
The Food & Beverage Department is a crucial revenue-generating sector in hotels and resorts. The field spans a wide range of operations, including:
In a star-rated hotel or resort, students are exposed to a variety of Food & Beverage operations, including Coffee Shops, Fine-Dine Restaurants, Specialty Restaurants, In-Room Dining, Banqueting, Bars, and Pubs. This diverse training prepares students for a variety of roles in the hospitality industry, ensuring they are well-equipped for post-course employment.
The Front Office is the face of any hotel, responsible for delivering exceptional guest experiences right from the moment of check-in. This department plays a pivotal role in hotel operations, handling:
Moreover, the Front Office is responsible for managing business lounges and driving revenue through guest room sales. As one of the most critical departments in a hotel, it provides students with the opportunity to hone their customer service skills and gain real-world insight into the dynamic field of hotel management.
The Housekeeping Department is the backbone of any hotel, ensuring that cleanliness and aesthetic appeal are maintained throughout the property. Our Housekeeping Lab provides students with the expertise needed to maintain the highest standards of cleanliness and care, preparing them for a variety of roles within this essential department.
This department covers:
The Food Production Lab consists of various training kitchens designed to give students hands-on experience in the culinary arts. Our program offers practical training in the following areas:
The Basic Training Kitchen introduces students to the fundamentals of cooking. Equipped with beginner-friendly tools and appliances, students learn essential kitchen operations and basic cooking techniques. It serves as the first step in the journey to becoming a professional chef.
The Quantity Training Kitchen is designed for learning bulk cooking, an essential skill for chefs working in large-scale operations. This kitchen simulates real-world environments where students prepare meals for large groups, including cuisines such as Chinese, Tandoori, and bulk meal production for up to 500 people at once. Students receive expert guidance from experienced chefs.
The Advanced Training Kitchen allows students to refine their culinary skills by preparing sophisticated dishes in a professional kitchen environment. Here, students have access to state-of-the-art kitchen technology and are introduced to global cuisines such as Japanese, Thai, Chinese, Spanish, Italian, and Mexican. This kitchen is where students develop mastery in advanced cooking techniques and presentation.
At ANU International Institute of Hotel Management (AIIHM), we are dedicated to providing students with practical training, industry exposure, and a deep understanding of operational excellence in every aspect of hotel and restaurant management. By emphasizing hands-on learning, we ensure that our graduates are well-prepared to excel in the hospitality industry.
