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.

The Professional Certification in Restaurant Management is designed to provide specialized knowledge and practical skills required for efficient restaurant operations and food service management. The programme equips participants with competencies in restaurant planning, food production management, service excellence, hygiene and safety compliance, customer relationship management, and business profitability strategies.

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 operational exposure. The programme prepares learners for managerial roles in restaurants, hospitality chains, catering services, and food service enterprises.

The programme focuses on building expertise in food service operations, restaurant administration, menu planning, service standards, regulatory compliance, and financial management to enhance customer satisfaction and business sustainability. 

Certified Study Resources

International Affiliation with

Module 1: Introduction to Restaurant and Food Service Industry

• Overview and Types of Restaurants and Food Service Establishments
• Evolution and Trends in Restaurant Industry
• Roles and Responsibilities of Restaurant Managers 

Module 2: Restaurant Planning

• Location Selection and Market Analysis
• Restaurant Design and Ambience Planning
• Kitchen Layout and Workflow Optimization

Module 3: Food Production and Kitchen Management

• Fundamentals of Food Production
• Standard Operating Procedures in Food Preparation
• Quality Control and Portion Standardization

Module 4: Menu Planning and Cost Control

• Principles of Menu Planning
• Nutritional Considerations in Menu Development
• Food Costing and Profit Margin Analysis

Module 5: Food and Beverage Service Management

• Service Styles and Techniques
• Beverage Service Management
• Banquet and Catering Operations
• Service Quality Assurance 

Module 6: Food Safety, Hygiene, and Regulatory Compliance

• Principles of Food Safety and Hygiene
• Hazard Analysis and Critical Control Point (HACCP)
• FSSAI Guidelines and Food Regulations
• Waste Management and Sustainability Practices 

Module 7: Customer Relationship and Service Excellence

• Customer Behaviour and Expectations
• Communication and Interpersonal Skills
• Complaint Handling and Conflict Resolution 

Module 8: Restaurant Marketing and Branding

• Marketing Concepts in Food Service Industry
• Branding and Positioning Strategies
• Digital Marketing and Social Media Promotions

Module 9: Financial and Business Management in Restaurants

• Budgeting and Financial Planning
• Revenue Management and Profit Optimization
• Payroll and Labour Cost Control 

Module 10: Human Resource Management in Restaurant Operations

• Recruitment and Staff Training
• Workforce Scheduling and Performance Evaluation
• Leadership and Team Management
• Workplace Ethics and Professional Conduct 

Module 11: Case study

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 & Certification

All the participants are expected to appear for online assessment. After successfully qualifying the examination, the participants will be awarded Professional Certification in Restaurant Management 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 & 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 & conducting mock interviews etc.

In recent Months the Institute has witnessed more and more participation from professionals working Graduates of Hospitality & Hotel Administration can work in various roles such as front office executives, chefs, food & beverage supervisors, housekeeping executives, and sales managers in reputed hotel chains like Taj, Marriott, Hyatt, Hilton, ITC, Oberoi, and Radisson.

Future career prospects

The Professional Certificate in Restaurant Management offered by Centre for Hospitality and Hotel Management (CHHM), IGMPI prepares participants for a variety of industry roles. Graduates can work as restaurant 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.