hotel management college facilities Udaipur
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Where Real Training Happens
IHMC-U, Balicha is equipped with industry-standard training facilities across 9 departments — giving every student the hands-on skills that five-star hotels actually require.
9 Professional Training Facilities at IHMC-U
Every lab and classroom at IHMC-U is designed to replicate actual hotel and restaurant operations — so students are ready for the industry from day one of employment.
Advanced Training Kitchen
Continental, Indian, Chinese, Arabic, Italian & more
Bakery & Confectionery Lab
Breads, pastries, desserts and chocolaterie
Basic Training Kitchen
Foundation cookery for first-year students
Smart Classrooms
LCD-equipped learning halls for professional training
Front Office Lab
Latest hotel technology and reservation systems
Housekeeping Lab
Guest room, laundry, linen & cleaning equipment
Library & Resource Centre
Hospitality journals, books & research material
Mock Bar
Cocktails, mocktails & beverage service training
Training Restaurant
Buffet, banquet, gueridon & fine dining service
Advanced Training Kitchen
Once students have built a strong foundation in cookery, they progress to the Advanced Training Kitchen — a fully equipped, industry-standard facility where elaborate multi-cuisine dishes are prepared and refined.
This kitchen is designed to mirror the environment of a professional hotel kitchen, giving students the confidence and competence to perform from day one of their career.
- Continental, Indian, Chinese and Mexican cuisines
- Arabic, Italian, Scandinavian and Spanish cuisines
- Industry-standard equipment and workstations
- Live cooking sessions under expert faculty supervision
- Preparation for industrial training and campus placements
Bakery & Confectionery Lab
The Bakery and Confectionery Lab covers all bakery and pastry requirements of the hospitality curriculum. Students learn to prepare exquisite artisan breads, pastries, cakes, and desserts from scratch using professional-grade equipment.
This lab has produced several IHMC-U alumni who have gone on to work in bakery departments at international properties — including Hurawali Maldives.
- Artisan breads and yeasted doughs
- Pastries, tarts and fine desserts
- Chocolaterie and sugar work
- Professional ovens, proofers and mixers
- Plating and presentation training
Basic Training Kitchen
The Basic Training Kitchen is the starting point for all IHMC-U food production students. This is where the fundamentals of cookery are introduced — knife skills, stocks, soups, sauces, and basic preparations that form the backbone of professional cooking.
Every student spends their foundational semesters in this kitchen before progressing to the Advanced Training Kitchen. The discipline, precision, and hygiene standards taught here stay with graduates throughout their careers.
- Knife skills and mise en place
- Stocks, soups and mother sauces
- Egg cookery and basic preparations
- Hygiene and food safety protocols
- Individual workstation for every student
Smart Classrooms
IHMC-U's classrooms are designed as professional learning halls rather than conventional school rooms. Each classroom is equipped with LCD projectors and structured to facilitate effective presentation, discussion, and conceptual learning.
The professional atmosphere of the classroom itself contributes to the discipline and attitude IHMC-U students are known for when they enter employment.
- LCD projectors in every classroom
- Professional learning hall layout
- Seating designed for management training
- Air-conditioned environment
- Faculty with real industry experience
Front Office Lab
The Front Office Lab at IHMC-U is designed to impart the latest hotel front desk technology and guest relations techniques in a realistic working environment. Students learn check-in, check-out, reservations, concierge, and guest complaint handling in a setup that mirrors an actual hotel lobby.
- Hotel PMS (Property Management System) simulation
- Check-in, check-out and reservation procedures
- Guest relations and complaint handling
- Telephone etiquette and communication skills
- Night audit and end-of-day procedures
Housekeeping Lab
The Housekeeping Lab is a fully furnished, operational training environment that includes a guest room, laundry area, and a complete range of electrical and non-electrical cleaning equipment. Students receive specialised training in every aspect of accommodation management.
- Fully furnished guest room for practical training
- Linen management and bed-making to five-star standards
- Use of cleaning chemicals and safety procedures
- Laundry operations and equipment handling
- Accommodation upkeep and turndown service
Library & Resource Centre
The IHMC-U Library is a continuously updated resource centre holding an extensive collection of hospitality management books, culinary references, international journals, and research material. It is one of the most comprehensive hospitality libraries in the region.
- Extensive hospitality management book collection
- International hospitality and culinary journals
- Research material for project and dissertation work
- Quiet reading and study environment
- Continuously upgraded with new titles and publications
Mock Bar
The IHMC-U Mock Bar is a fully operational bar training facility equipped to teach students the professional service of alcoholic and non-alcoholic beverages — including cocktail and mocktail preparation to industry standards.
Students competing in our annual Bartending Competition train in this facility, and several have gone on to work in prestigious F&B roles at international properties.
- Alcoholic and non-alcoholic beverage service
- Classic and contemporary cocktail preparation
- Mocktail creation and presentation
- Bar setup, hygiene and legal compliance
- Wine service and sommelier basics
Training Restaurant
The IHMC-U Training Restaurant is the institute's flagship practical facility — a fully operational restaurant and bar equipped to the standards of a professional hospitality establishment. Students train in the latest national and international service techniques, preparing them for the real demands of five-star dining operations.
From formal cover layouts to live service sessions, every aspect of professional restaurant operations is taught and practised here.
- Formal and informal dining service techniques
- Buffet and banquet service operations
- Gueridon service and tableside cooking
- International food and wine service protocols
- Live restaurant sessions with real guest covers
- Event and function management training
Train in Facilities Built for the Industry
Admissions for the 2026-27 batch are open now. Come visit the campus and see our training facilities for yourself.
Apply Online Now Book a Campus Visit