Inspection Report Format_new

8/12/2019 Inspection Report Format_new

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NATIONAL COUNCIL FOR HOTEL MANAGEMENT ANDCATERING TECHNOLOGY

A-34, SECTOR 62, NOIDA-201 309

INSPECTION REPORT

Name of the Institute M.P. State Food Craft Institute.

City: Jabalpur 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) Inspection committee member(s) will not write his/ her/ their observations/

comments/ recommendations in the report or otherwise.

3) Inspection report is a secret document and will be kept in absolute confidence.

4) 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.


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NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA

A) GENERAL INFORMATION

1. Details of Institute:for use by inspection team

(please if correct)

i. Name of the Institute M.P. State Food Craft Institute

ii. Location of the Institute2n Floor, Paryatan Bhawan

Paryatan Tiraha, Opp. Railway

Stadium, Civil Lines

Jabalpur (M.P)-482001

Phone No: 0761-2677691

E.mail: [email protected]

(give full postal address alongwithtelephone/fax nos. and e-mail id ofinstitute)

iii. Date of establishment of 28thDecember,2012Institute

iv. Institute is run by Society Trust(Please appropriate box)

v. Name of Society/Trust M.P. State Food Craft Institute

Society

vi. Regn. No. and Date of Regn No: 01/01/01/22672/10

Dated: 22nd

November,2010Establishment of

Society/Trust(attach attested copy)

vii. Authority of Registration ofAsst. registrar

Societies of Registrar, BhopalSociety/Trust(attach attested copy)

viii. Name of President/ChairmaShri. Vijendra Singh

Tourism minister

Govt. of Madhy Pradeshof the Society/Trust

ix. All the building plans/layoutYes Noplans are approved by

competent authority

2. Details of Land:

Land available(in Acres)

--

Details to be checked

1and certified by

committee

Rented ( Total area= 5905 sq.ft)

Land registration

2Ownership of Land(Society / Trust / Institute / Individual)

documents to beverified

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3. Details of Programs offered by the Institute in the campus:

DurationAffiliation with Sanctioned Students on For use by Insp.

No. Program of the Intake Roll(University/Board) Team

ProgramHunar Se Rozgar tak

Cooks

Programme

is being

carried out,

till date 150

students are

on roll

All record to be checked by

1. 08 weeks MOT, Govt of India the inspection team andindicate deficiencies, if any400 peryear

2. Hunar Se Rozgar takWaiter

06 week MOT, Govt of India

4. Details of Programs proposed to be offered by the Institute in thecampus for 2013-14 academic session:

No. Program Duration of the Affiliation with Proposed IntakeProgram (University/Board)

01

02

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1 Year diploma in

Food roduction

1 Years Diploma in

F&B Services1 Year

1 Year National Council For HotelManagement & catering

technology, Noida

National Council For Hotel

Management & catering

technology, Noida

40

40


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5. Details of Principal & Faculty: (Faculty Student Ratio 1:25)

No. Name Design Qualificatio Appoint- Subjects Totalation n ment taught Experien

Date ce

01 Krishna GopalDubey

Principal BSc,DHM,CFN,MBA (HM)

12-3-2012Foodproduction,F&Bservices,Food Scienceand Nutrition,Food safety& Quality

18 Yrs.

02 Kuntal

Kushwaha

Lecturer BSc (HM),

MATM

13-8-2012Foodproduction,F&Bservices,

6 Year

03 Ashok KumarShukla

Asst.lecturer

BSc (HM) 15-11-2012

Foodproduction

5 Years

For use by Insp.Team

All the records of

appointment and

their qualificationsetc. to be

crosschecked.

Latest monthlysalary statementto be obtainedduly attested bythe authorities ofthe Institute.

Deficiencies, if anyto be indicated.

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B) PHYSICAL INFRASTRUCTURE

1. Details/Area of Laboratories:

S.No. Laboratory Carpet Area(in Sq.Ft.)

1 Basic Training Kitchen - I 648 sq ft

2 Basic Training Kitchen - II ---------

3 Quantity Food Kitchen - I ---------

4 Quantity Food Kitchen - II ---------

5 Advance Training Kitchen - I ---------

6 Advance Training Kitchen - II ---------

7 Bakery ---------

8 Bakery & Confectionery ---------

9 Cold & Dry Food Store 72 sq ft

10 Basic Training Restaurant - I 1240 sq.ft

11 Basic Training Restaurant - II ---------

12 Advance Training Restaurant - I ---------

13 Advance Training Restaurant - II ---------

14 Students Dining Hall + Pantry ---------

15 F&B Stores & Stewarding 72 Sq. ft

16 Front Office Lab ---------

17 Computer Lab ---------

18 House Keeping Lab ---------19 Linen Room ---------

20 Laundry ---------

21 Mock Guestrooms ---------

Inspection Committee tocheck approved layout

plans/drawings and indicatedeficiency, if any

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22 Library & Resource Centre

23 Classrooms

Classroom - 1

Classroom - 2

Classroom - 3

Classroom - 4

Classroom - 5

Classroom - 6

Classroom - 7

Classroom - 8

Classroom - 9Classroom - 10

24 Multipurpose Hall

25 Microbiology

26 Maintenance Room

27 Conference Room

28 Support Area

Total Area:

2. Hostels:

S.No. Hostel No. of Rooms No. of BedsAvailable Available

1. Boys Hostel

2. Girls Hostel

Details to be checkedand certified by

committee

3. Financial Status of last two financial years:

S.No. ParticularsF.Y. 2013-2013 Year_____________ _____________

1 Income 3228653.00

2 Expenditure 2235503.00

3 Net Surplus 993150.00

Details to be checked andcertified by committee

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312 Sq. ft

420 Sq. ft

729 Sq. ft

370 Sq. ft

1889 Sq. ft

N/A


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4. Other Details:Remarks of

Inspection Committee

i) Configuration of Gas Bank

ii) Water storage facilityin Ltrs.

a) Campus without Hostelswithout dwelling

b) Campus without Hostelswith dwelling

iii) Sanctioned Electricity Loadin KW from ElectricityAuthority

iv) Stand-by Generators, ifany.

Indicate capacity ofGen sets in KVAs

v) Fire Safety measures(give details)

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08 Commercial gascylinder attachment

With a well caged gas

bank

180 liters r RO

Water cooler

Separate electric meter

NR

03 five liters fire

extinguisher and one four

bucket sand stand

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

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


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C) EQUIPMENT

1. BASIC TRAINING KITCHEN-1

S.No. ItemQty. Size/

(Nos.) Capacity

1 S.S. Work Table 09 5 x 2 ft2 S.S. Cooking Range with low pressure 09 04 burner

2/4 burners Domestic range3 Stock Pot stove 01 4 x 4 ft4 Stainless Steel Sink with Drain Board - -

5 Demonstration S.S. Table 02 5 x 2 ft6 S.S Salamander 01 30 liters7 Griller with Hotplate 01 5 x 2 ft8 Two deck oven OTG 01 36 liter9 Commercial Mixer 2 Kg 01 05 kg

10 Refrigerators 01 280 liters

2. BASIC TRAINING KITCHEN-2


(Nos.) Capacity

1 S.S. Work Table

2 S.S. Cooking Range with low pressure2/4 burners

3 Stock Pot stove

4 Stainless Steel Sink with Drain Board N.A5 Demonstration S.S. Table

6 S.S Salamander

7 Griller with Hotplate8 Two deck oven

9 Commercial Mixer 2 Kg

10 Refrigerators

3. QUANTITY FOOD KITCHEN-1


(Nos.) Capacity

1 High pressure cooking range

2 Low pressure cooking range3 Deep fat fryer

4 Bratt pan (Tilting pan) N.A5 Wet pulverizer

6 Wet Masala grinder

7 Dough Kneader

8 Potato Peeler9 Food Processor

Remarks of InspectionCommittee



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10 2 Deck SS Oven

11 Sink with Drain Board

12 Work table (steel top)

13 Refrigerator

14 Masala Rack

15 Weighing machine 0-10 Kg. N.A16 Tandoor (Gas)

17 Food Pick up trolley S.S Platform

18 S.S angle racks

19 Pot Racks

20 Three sink unit with drain board with jetspray

21 Shemawan Grill

Wash up22 SS 3 Sink Unit 01 5 x 2 ft23 SS Soil Table with Garbage chute 01 5 x 2 ft

24 Work Table 01 5 x 2 ft

4. QUANTITY FOOD KITCHEN-2


(Nos.) Capacity

1 High pressure cooking range

2 Low pressure cooking range

3 Deep fat fryer

4 Bratt pan (Tilting pan)

5 Wet pulverizer

6 Wet Masala grinder7 Dough Kneader

8 Potato Peeler

9 Food Processor

10 2 Deck SS Oven

11 Sink with Drain Board

12 Work table (steel top)

13 Refrigerator N.A

14 Masala Rack

15 Weighing machine 0-10 Kg.

16 Tandoor (Gas)

17 Food Pick up trolley S.S Platform18 S.S angle racks

19 Pot Racks

20 Three sink unit with drain board with jetspray

21 Shemawan Grill

Wash up

22 SS 3 Sink Unit23 SS Soil Table with Garbage chute

24 Work Table


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5. ADVANCE TRAINING KITCHEN-1


(Nos.) Capacity

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 Griller with Hotplate

8 Two deck oven S.S. Body

9 Heavy Duty Mixer N.A

10 Refrigerator 500 Lts.

11 Chinese range withhigh pressure blower

12 Deep fat fryer table top

13 Wet pulverizer

14 Food Processor

15 Microwave oven

16 SS Demonstration table

Wash up

17 SS 3 Sink Unit

18 SS Soil Table with Garbage chute

19 Work Table

6. ADVANCE TRAINING KITCHEN-2


(Nos.) Capacity

1 S.S. Work table

2 Cooking range 2/4 burners (Gas

operated)

3 Stock Pot stove

4 S.S. Potable Tandoor5 Stainless Steel Sink with Drain Board

6 S.S Salamander N.A

7 Griller with Hotplate

8 Two deck oven S.S. Body

9 Heavy Duty Mixer

10 Refrigerator 500 Lts.

11 Chinese range withhigh pressure blower

12 Deep fat fryer table top

13 Wet pulverizer

14 Food Processor15 Microwave oven



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16 SS Demonstration table

Wash up

17 SS 3 Sink Unit

18 SS Soil Table with Garbage chute

19 Work Table

7. BAKERY


(Nos.) Capacity

1 SS Work table

2 Oven SS Body (18 KW)

3 Planetary mixture 25 kg

4 Planetary mixture Table top model (5 Lit)

5 Proofing Cabinet matching with size of oven

6 Bread Slicing Machine (Table Top)7 Dough Sheeter (Table Top)

8 Refrigerator

9 Cooking range 4 burners LP

10 S.S. Cooling racks

11 Stools for students (stackable)

12 Demonstration table with granite/ marble

top

13 SS Sink with Drain Board


8. BAKERY CUM CONFECTIONERY

S.No. Item Qty. Size/(Nos.) Capacity

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

6 Refrigerator

7 SS Cooling Racks

8 Cooking range 4 burners LP9 Stools for students (stackable)

10 Demonstration table with granite/marbletop

11 SS Sink with Drain Board with hot andcold water

12 Weighing Scale (0-5 KG)

13 Sugar grinding machine

14 Decoration spray gun


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N.A

N.A


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9. BASIC TRAINING RESTAURANT- I


1 Table 09 3 x 3 ft

2 Chairs (dining) wooden upholstered 36 As per noms

3 Side Boards 02 5 x 2 x 4 ft

4 White Boards 01 6 x 4 ft

5 Linen

6 Cutlery (SS)

7 Crockery Adequate no.

8 Hollowware and Flatware (SS)

9 Glassware

10. BASIC TRAINING RESTAURANT- 2


1 Table

2 Chairs (dining) wooden upholstered

3 Side Boards

4 White Boards

5 Linen N.A

6 Cutlery (SS)

7 Crockery

8 Hollowware and Flatware (SS)

9 Glassware

11. ADVANCE TRAINING RESTAURANT WITH BAR-1


1 Table

2 Dining Chairs (wooden)

3 Side Boards (depending on dcor andlayout)

4 Hostess Desk

5 Podium/Lectern N.A

6 Bar Stools

7 Bar Counter

8 Back Bar with Display

9 Linen

10 Cutlery (SS)

11 Crockery

12 Glassware




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12. ADVANCE TRAINING RESTAURANT WITH BAR-2


1 Table

2 Dining Chairs (wooden)

3 Side Boards (depending on dcor andlayout)

4 Hostess Desk

5 Podium/Lectern

6 Bar Stools

7 Bar Counter N.A

8 Back Bar with Display

9 Linen

10 Cutlery (SS)

11 Crockery12 Glassware


13. STUDENTS DINING HALL


1 Dining Tables

2 Dining Chairs

3 Service Counter SS

4 Water Cooler with Aqua Guard N.A

5 Dish Landing Table

6 Dish Washing Machine with 3 Sink Unit

7 Trolleys

8 Waste Bins

14. COLD & DRY FOOD STORE


(Nos.) Capacity

1 Refrigerator --- ---

2 Deep Freezer --- ---

3 Storage Racks 04 4*6

4 Storage Container (Bins) 15 multiple

5 Onion Potato Rack (SS) 06 Crates

6 Platforms scale 0-500 Kg. 01 Sunsui

7 Electronic scale 5 Kg 01 Sunsui

8 SS Sink with DB -- ---

9 SS/ MS Trolley platform type --- ---



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15. HOUSE KEEPING LAB


(Nos.) Capacity

1 Vacuum Cleaner (straight suction dry pickupindustrial model)

2 Portable vacuum cleaner

3 Vacuum Cleaner (wet & Dries pickup indl.

Model) N.A.

4 Compact floor Polishing machine

5 Floor Scrubber Dryer/Polishing Machine

6 Geyser/ Storage boiler

7 Spot cleaning equipment with

accessories8 Wringer trolley Janitorial trolley

16. LAUNDRY


1 Washer extractor2 Laundry washer3 Spin Dryer4 Tumble dryer5 Calendaring machine standard (with 1

roller 100W)6 Steam press (with cuff & collar press

hand operated) N.A.7 Iron (light weight & heavy duty)8 Ironing Table9 Sinks (stainless steel with drain board)

10 Deep SS Sink (mobile)11 Weighing scale12 Linen basket trolley13 Ladder (Aluminum)14 Inspection Table15 2 Burner Gas Range with Gas Cylinder16 Water Boiler/Geyser

17. LINEN ROOAM


1 Linen room in-charge table

2 Chairs

3 Linen storage trolleys N.A.4 Linen storage shelves

5 Mobile hanger

6 Soil linen bins

7 Linen trolleys8 Sewing machine




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9 Linen exchange counter --

18. GUEST ROOMS / MOCK-UP ROOM


1 Bed with side tables

2 Single sofa chair with upholstery or smallsize 2 seat sofa

3 Glass top tea table/coffee table

4 Study table N.A.

5 Study chairs

6 Mirror with dressing table & drawers

7 Luggage rack

8 Wardrobe

9 Shelf over fridge for glasses & thermos

19. FRONT OFFICE LAB


1 Front Office Counter

2 Lobby Desk N.A.3 Bell Desk



20. COMPUTER LAB


1 File Server (+1 standby) 01

2 Nodes 06

3 Operating System W-7

4 Laser Printers - -

5 LCD Projector - -

6 LCD Screen - -

7 UPS 5 KVA 06

8 Whiteboard 01

9 Furniture - -

21. AUDIO VISUAL EQUIPMENT


1 OHP - -

2 LCD 01



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