Professional Certification in Cafeteria Incharge (PCCI)

The Professional Certification in Cafeteria Incharge is designed to provide specialized knowledge and practical skills required for the smooth day-to-day functioning of cafeterias and institutional food service units. The programme equips participants with competencies in cafeteria planning and operations, food production supervision, service coordination, hygiene and food safety compliance, inventory and staff management, customer handling, and cost control practices.

The Centre for Hospitality and Hotel Management (CHHM), IGMPI has developed this programme with a strong industry-oriented approach, integrating theoretical concepts with practical case studies and real-world operational insights. The programme prepares learners to effectively manage cafeterias in corporate offices, educational institutions, hospitals, industrial units, and other large food service establishments.

The programme focuses on building expertise in cafeteria administration, menu planning for mass catering, quality control, service efficiency, regulatory compliance, vendor coordination, and basic financial management to ensure safe food service, customer satisfaction, and sustainable cafeteria operations. 

Certified Study Resources

International Affiliation with

Module 1: Introduction to Cafeteria Operations

• Role and responsibilities of a cafeteria incharge
• Organizational structure and workflow
• Basics of food service operations 

Module 2: Food Safety, Hygiene and Sanitation

• Personal hygiene and grooming standards
• Safe food handling practices
• Cleaning, sanitation, and pest control
• Waste disposal and hygiene monitoring 

Module 3: FSSAI and Regulatory Compliance

• Overview of food laws and regulations
• FSSAI licensing and documentation
• Food safety audits and inspections 

Module 4: Menu Planning for Cafeterias

• Principles of balanced menu planning
• Cost-effective and seasonal menus
• Menu planning for mass catering
• Special and therapeutic diets 

Module 5: Food Production and Quality Control

• Standard recipes and portion control
• Food quality standards and consistency
• Safe cooking and holding temperatures
• Presentation and service readiness 

Module 6: Procurement, Stores and Inventory Management

• Vendor selection and purchasing methods
• Receiving and storage procedures
• Inventory control techniques
• Minimizing wastage and pilferage 

Module 7: Kitchen Layout and Equipment Management

• Cafeteria kitchen layout planning
• Selection and use of equipment
• Preventive maintenance and safety
• Energy-efficient practices

Module 8: Service Operations and Customer Handling

• Cafeteria service styles and flow
• Queue and crowd management
• Communication and service etiquette
• Handling customer feedback and complaints 

Module 9: Staff Supervision and Team Management

• Staffing patterns and duty rosters
• Training and skill development
• Motivation and discipline management 

Module 10: Cost Control and Financial Basics

• Food cost and portion control
• Budgeting and expense tracking
• Pricing and cost reduction strategies 

Module 11: Nutrition and Institutional Meal Planning

• Nutrition fundamentals
• Special dietary requirements
• Healthy Recipes formulation 

Module 12: Project work

Eligibility

Graduates in any discipline are eligible for our Post Graduate Diploma, Executive Diploma and Professional Certification Programmes.

Programme Duration

The minimum duration to complete the Professional Certification programme is 6 months and maximum is 12 months.

Programme Mode

Registration is currently open for Part-time (Online Live Classes) mode.

Programme Deliverables

A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.

• Interactive or online live sessions on all key areas of the programme giving all flexibility to the participants.
• Online Live Classes/Part-time for all the modules will be conducted on the weekends. Moreover, a doubt clearing session will also be scheduled before the examination.
• All the efforts are made by IGMPI faculty members to make the entire programme modules easily understandable.
• Assessment and evaluation for all the programme modules in order to enhance the levels of competencies and skills of the participants leading towards the objective of application in the job.
• At the end of each programme modules, the trainers shall obtain feedback from the participants using specially designed questionnaires.
• All learning and training delivery initiatives shall be conducted in English.

Assessment and Certification

All the participants are expected to appear for online assessment. After successfully qualifying the examination, the participants will be awarded Professional Certification in Cafeteria Incharge by Centre for Hospitality and Hotel Management (CHHM), IGMPI. For all the above mentioned elaborate study resources, assessment test papers and case studies would be provided by the Institute from time to time. Details get updated on the website as well. The certification will be awarded after the required levels of knowledge, skills, professionalism and attitude are assessed through the IGMPI assessment process.

Discipline in Classes and Examination

Every student is required to observe a disciplined behaviour during her/his classes, assessments & examinations and to follow instructions from the Professors. Any act of indiscipline may result into discredit & it will be mentioned in her/his academic report.

Placement Assistance and Corporate Relations

The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relations with the HR cell and recruiting managers of leading hotel and hospitality companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills and conducting mock interviews etc.

In recent months, the Institute has seen increasing participation from professionals employed at prominent (companies)

Future career prospects

The Professional Certificate in Cafeteria Incharge offered by Centre for Hospitality and Hotel Management (CHHM), IGMPI prepares participants for a variety of industry roles. Graduates can work as cafeteria managers, supervisors, floor managers, or operations executives in hotels, cafés, fine-dining restaurants, and food chains. The program also builds a strong foundation for entrepreneurship, enabling learners to start or manage their own restaurant, café, cloud kitchen, or food venture.

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Programme Fee Details

Last date for submitting completed Application Form: 17^th Feb 2026.

For further enquiries, call or write to us on:
18001031071 (Toll Free -9:00 am to 5:30 pm IST-except on Central Government holidays)/ info@igmpi.ac.in