Prospectus

The Centre for Hospitality and Hotel Management (CHHM) has been established under the aegis of IGMPI, registered as a non-profit society (under The Societies Registration Act, 1860) with the Government of India. The Centre is dedicated to promoting professionalism, innovation, and service excellence in the hospitality and hotel management sectors fields essential to the growth and cultural representation of society. 

CHHM imparts quality education and training to aspiring hospitality professionals through classroom sessions, research projects, field training, and online learning programmes.  The Centre offers both comprehensive hospitality management programmes and specialized courses covering key areas such as hotel operations, food and beverage management, culinary arts, front office management, housekeeping, facility management, catering services, tourism management, and restaurant manager. Each course is meticulously designed to meet the current demands of the hospitality industry and to build dynamic, career-ready professionals. 

Students at CHHM benefit from the insights and mentorship of highly experienced faculties specializing in hospitality, tourism, culinary science, customer service, and business management. The Centre ensures an experiential and industry-relevant education.  CHHM is committed to empowering learners by providing interactive lectures, live demonstrations, and industry exposure. Students gain real-world experience through internships and project-based learning at reputed hotels, resorts, airlines, event companies, and catering establishments. 

Upon successful completion of the courses, CHHM extends comprehensive job and internship placement assistance, helping graduates launch their professional journeys smoothly and successfully in the global hospitality landscape.

The Post Graduate and Executive Diploma programmes of IGMPI in Good Manufacturing Practices, Regulatory Affairs, Intellectual Property Rights, Quality Assurance and Quality Control, Public Health, Nanotechnology, Hospital Management, Product Management, Sales and Marketing Management, Clinical Research, Medical Writing, Drug Discovery and Development, Pharmacovigilance, Medical Coding have been duly assessed and approved by Quality Council of India, Government of India based on fulfillment of QCI's following criteria:

    1. Course Content
    2. Course Design
    3. Course Material
    4. Instructors
    5. Class size & Attendance
    6. Facilities
    7. Evaluation of Students
    8. Written Examination
    9. Certificate

IGMPI is also approved by Food Safety and Standards Authority of India (FSSAI) (FSSAI ID: TPINS18). IGMPI® is licensed by Department of Food Safety & Drug Administration under the Drugs and Cosmetics Act, 1940 and registered under Food Safety and Standards Act 2006.

IGMPI is also approved by Sector Skills Council under National Skill Development Corporation (NSDC) setup by Ministry of Skill Development & Entrepreneurship, Govt of India (TC ID:TC342267).

IGMPI has been conferred with the prestigious "BUREAU OF INDIAN STANDARDS (BIS) AWARD OF HONOUR 2023". QUALITY COUNCIL OF INDIA (QCI) has also conferred IGMPI with D.L. SHAH NATIONAL QUALITY AWARD, Certificate of Merit & ASSOCHAM has conferred IGMPI with the Services Excellence Award based on excellence of its services to the students and training participants.

Bureau of Indian Standards (BIS) is a member of International Organization for Standardization (ISO) and through the Indian National Committee (INC) which is a member of International Electrotechnical Commission (IEC). BIS is also a member of regional standards bodies like Pacific Area Standards Congress (PASC) and South Asian Regional Standards Organization (SARSO). India started taking part in IEC from 1911 and subsequently the then Indian Standards Institution (now BIS) took over the responsibility of Indian National Committee of IEC(INC-IEC) in 1949. Since then the INC-IEC is actively participating in the activities of the IEC both at the policy level and technical work and carrying out the responsibilities as member body of IEC Council. India is a member in Standards Management Board (SMB) of IEC since 2015.BIS has also signed Bilateral Cooperation Agreements (BCA)/Mutual Recognition Agreements (MRA) with the National Standards Bodies of several countries like Afghanistan, Bangladesh, Belarus, Egypt, European Union , Germany, Ghana, Greece, Indonesia, Iran, Japan, Jordon, Kenya, Kyrgyzstan, Mali, Mauritius, Nigeria, Russia, Saudi Arabia , Slovakia, Slovenia, Suriname, USA, UAE, Uzbekistan, Viet Nam, Bhutan, Brazil, Israel, Nepal, Pakistan and Sri Lanka.

National Accreditation Board for Certification Bodies (NABCB), Quality Council of India is a member of International Accreditation Forum (IAF) & Pacific Accreditation Cooperation (PAC) as well as signatory to its MLAs for Quality Management Systems, Environmental Management Systems and Product Certification. NABCB is also a Full Member of International Laboratory Accreditation Cooperation (ILAC) & Asia Pacific Laboratory Accreditation Cooperation (APLAC) as well as signatory to its MRAs for Inspection.

Dietetics and Food Service Management is a specialized postgraduate program designed to prepare students for professional roles in nutrition, dietetics, and institutional food service operations. The program integrates scientific knowledge of nutrition, therapeutic diets, food safety, and quality control with practical training in hospital, hotel, and large-scale food service management.

The course aims to develop skilled professionals capable of planning balanced diets, managing food services efficiently, and promoting health and wellness in hospitals, hotels, schools, industries, and community organizations. With increasing awareness of nutrition and health, this program offers strong career opportunities in clinical dietetics, food service administration, public health nutrition, and corporate wellness sectors.

Programme Structure

International Affiliation with

Module 1: Introduction to Nutrition & Dietetics

• Scope of Nutrition & Dietetics
• Role of Dietitian & Food Service Manager
• Relationship between Food, Nutrition & Health
• Public Health Nutrition Overview

Module 2: Basics of Human Nutrition

• Macronutrients: Carbohydrates, Proteins, Fats
• Micronutrients: Vitamins & Minerals
• Water & Electrolyte Balance
• Digestion, Absorption & Metabolism

Module 3: Food Science & Food Composition

• Food Groups & Nutrient Content
• Physical & Chemical Properties of Food
• Effect of Cooking on Nutrients
• Food Fortification & Enrichment

Module 4: Food Hygiene, Safety & Sanitation

• Food Safety Principles
• Foodborne Diseases
• Personal Hygiene & Kitchen Sanitation
• HACCP & FSSAI Overview
• Food Safety Laws & Regulations

Module 5: Meal Planning & Menu Development

• Principles of Balanced Diet
• Meal Planning for Different Age Groups
• Menu Planning Techniques
• Portion Control & Standardization

Module 6: Communication & Counseling Skills (CNSD)

• Nutrition Counseling Techniques
• Patient Communication Skills
• Behavior Change Communication
• Professional Ethics in Dietetics

Module 7: Therapeutic Nutrition – I

• Diet Therapy Principles
• Diets for Fever & Infections
• Gastrointestinal Disorders
• Liver & Gallbladder Disorders

Module 8: Therapeutic Nutrition – II

• Diabetes Mellitus
• Cardiovascular Diseases
• Renal Disorders
• Obesity & Weight Management

Module 9: Clinical Nutrition & Hospital Dietetics

• Hospital Food Service System
• Diet Planning for Patients
• Enteral & Parenteral Nutrition (Intro)
• Patient Diet Records & Monitoring

Module 10: Community & Public Health Nutrition

• Nutrition Programs in India
• Maternal & Child Nutrition
• School & Community Feeding Programs
• Nutrition Education Strategies

Module 11: Food Service Management

• Quantity Food Production
• Kitchen Layout & Workflow
• Purchasing, Receiving & Storage
• Standard Recipes & Yield Control

Module 12: Cost Control & Quality Management

• Food Costing & Budgeting
• Inventory Control
• Quality Assurance in Food Service
• Waste Management

Module 13: Nutrition for Special Groups

• Infant & Child Nutrition
• Adolescent Nutrition
• Geriatric Nutrition
• Sports & Fitness Nutrition

Module 14: Lifestyle, Wellness & Functional Foods

• Lifestyle Disorders
• Functional & Therapeutic Foods
• Nutraceuticals & Supplements
• Holistic Nutrition Trends

Module 15: Research Methods & Nutrition Assessment

• Nutrition Assessment Methods
• Anthropometry & Dietary Surveys
• Basic Research Methodology
• Data Interpretation

Module 16: Digital Tools in Dietetics

• Diet Planning Software
• Online Counseling Platforms
• Digital Health Records
• Ethics & Cyber Safety 

Module 17: Entrepreneurship & Professional Practice

• Private Practice Setup
• Food Consultancy
• Nutrition Start-Ups
• Legal & Ethical Aspects of Practice

Module 18: Capstone Project

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 PG diploma programme is 12 months and maximum is 24 months. The minimum duration to complete the executive diploma programme is 6 months and maximum is 12 months.

Programme Mode

Registrations are currently open for regular and Part-time (Online Live Classes) both modes.

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.

• Assignments for all the programme modules for continuous evaluation and guidance.
• 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.

Examination & Certification

All the participants are obliged to timely submit completed assessment assignments (during the programmes, usually after every module) and appear for an online exam at the end of the programmes. After successful completion, the participants will be awarded Post Graduate Diploma/Executive Diploma in Dietetics and Food Service Management by Centre for Hospitality and Hotel Management (CHHM), IGMPI. For all the above mentioned modules elaborate programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

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 & Corporate Relations

The Institute has partnered with many organizations for providing with placement assistance to in its participants. The robust placement cell comprises of 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 relation with HR cell and recruiting managers of leading Food and Agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

Graduates can secure roles as clinical dietitians, nutritionists, food service managers, menu planners, wellness consultants, and research assistants in organizations such as Apollo Hospitals, Fortis Healthcare, Max Healthcare, Taj Hotels, ITC Hotels, Marriott International, Nestlé, Britannia, and corporate wellness companies. The cell also offers career guidance, resume building, and interview preparation, ensuring students are ready for diverse professional opportunities in nutrition and food service management.

Future career prospects

Centre for Hospitality and Hotel Management (CHHM), IGMPI's online programme is a professional programme targeted to cater the health industry needs trained health professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities in the industry. They can work as clinical dietitians and nutritionists in hospitals, clinics, and wellness centers,