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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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NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA
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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NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA
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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NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, NOIDA
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
S.No. ItemQty. Size/
(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
S.No. ItemQty. Size/
(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
Remarks of InspectionCommittee
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
S.No. ItemQty. Size/
(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
Remarks of InspectionCommittee
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5. ADVANCE TRAINING KITCHEN-1
S.No. ItemQty. Size/
(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
S.No. ItemQty. Size/
(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
Remarks of InspectionCommittee
Remarks of InspectionCommittee
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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
S.No. ItemQty. Size/
(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
Remarks of InspectionCommittee
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
Remarks of InspectionCommittee
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N.A
N.A
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9. BASIC TRAINING RESTAURANT- I
S.No. Item Qty. Size/(Nos.) Capacity
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
S.No. Item Qty. Size/(Nos.) Capacity
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
S.No. Item Qty. Size/(Nos.) Capacity
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
Remarks of InspectionCommittee
Remarks of InspectionCommittee
Remarks of InspectionCommittee
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12. ADVANCE TRAINING RESTAURANT WITH BAR-2
S.No. Item Qty. Size/(Nos.) Capacity
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
Remarks of InspectionCommittee
13. STUDENTS DINING HALL
S.No. Item Qty. Size/(Nos.) Capacity
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
S.No. ItemQty. Size/
(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 --- ---
Remarks of InspectionCommittee
Remarks of InspectionCommittee
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15. HOUSE KEEPING LAB
S.No. ItemQty. Size/
(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
S.No. Item Qty. Size/(Nos.) Capacity
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
S.No. Item Qty. Size/(Nos.) Capacity
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
Remarks of InspectionCommittee
Remarks of InspectionCommittee
Remarks of InspectionCommittee
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9 Linen exchange counter --
18. GUEST ROOMS / MOCK-UP ROOM
S.No. Item Qty. Size/(Nos.) Capacity
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
S.No. Item Qty. Size/(Nos.) Capacity
1 Front Office Counter
2 Lobby Desk N.A.3 Bell Desk
Remarks of InspectionCommittee
Remarks of InspectionCommittee
20. COMPUTER LAB
S.No. Item Qty. Size/(Nos.) Capacity
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
S.No. Item Qty. Size/(Nos.) Capacity
1 OHP - -
2 LCD 01
Remarks of InspectionCommittee
Remarks of InspectionCommittee
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