Training Kitchen and Labs

The JLU School of Hospitality and Tourism (SOHT) has 3 fully equipped kitchens, 1 restaurant, one front office, one bakery, one housekeeping & laundry lab, and two demo (Hotel) rooms for training. No aspect of the industry is left out in which the students are not trained practically. These labs are housed in JLU’s Mugaliachaap Campus which is spread across 200 acres and provides the ideal environment for practicing. These labs are the testimony of JLU’s aim to provide the best hands learn by doing opportunities to student

Brief Description About the labs:

The JLU School of Hospitality and Tourism (SOHT) has 3 fully equipped kitchens, 1 restaurant, one front office, one bakery, one housekeeping & laundry lab, and two demo (Hotel) rooms for training. No aspect of the industry is left out in which the students are not trained practically. These labs are housed in JLU’s Mugaliachaap Campus which is spread across 200 acres and provides the ideal environment for practicing. These labs are the testimony of JLU’s aim to provide the best hands learn by doing opportunities to student

Basic Training Kitchen (BTK):

The Basic Training Kitchen is a well-equipped lab to provide basic training in culinary art for laying down the foundation stone for young and fresh hospitality students to become chefs in the industry.

Quantity Training Kitchen (QTK):

The lab having all those facilities and equipment required for bulk cooking. The lab primarily used for second year students for learning to cater the masses.

Advanced Training Kitchen (ATK):

A lab with state-of-art equipment and facilities where the students go for specialization in culinary art. Advanced Training Kitchen is used to provide skill enhancement and learning in modern and world cuisines for final year students.

Bakery:

The lab is equipped with all the modern bakery equipment, molds, tools and facilities etc. where the students get to learn about making various bakery products.

Confectionary:

This is the lab where the budding chefs hone their skill in confectionary art with the most advanced tools, technology and facilities.

Eattitude- The Training Restaurant:

40 covers fine dining training restaurant which facilitates the students to learna various methods of service of food. Students learn restaurant operations with hands on practice.

Mock Bar:

Students’ bartending skills are sharpened here; they learn serving various alcoholic and non-alcoholicbeverages with special focus on cocktail, mocktail making and wine service.

Front Office Lab:

The replica of hotel Front Office department where the students learn to greet the guest, handtingtelephones, taking room reservations and various other front office procedures. The lab is fitted with the most advancetechnology, tools and equipment. The Hotel Front Office module of IDS software is available for students for live practice.

Housekeeping Lab:

Housekeeping lab also called dry lab, the place where all the care is taken care for making surethe guest doesn’t get a space to complain. The students learn here how to maintain the aesthetic upkeep of the property.All Modern equipment of housekeeping department are present in the lab.The lab is having all those materials too which can be used for decoration in any kind of events.

Laundry:

The laundry is equipped the industrial dry-cleaning machine and dryers where the students learn to launderthe delicate clothes, linen, uniforms etc.

Model Rooms:

These are 2 model rooms; one is double and one is twin room- the replica of any five-star hotel roomwhere the training of making bed, upkeep of room, bathroom etc. is given to the students.

Computer Lab:

Equipped with 30 latest technology computer systems installed with IDS software for the training of the
students for the hand on practice.