• ASK IHM Diploma Hotel Management

Carving Workshop at ASK IHMCA

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Carving Workshop was conducted for all Culinary Students at ASK IHMCA

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Christmas Cake – Fruits & Nuts Mixing Ceremony

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Fruits and Nuts were mixed with Liquor by the students of ASKIHMCA for the production of christmas – Rich Plum cake

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Get Together Lunch

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All senior and Junior students of ASK IHMCA were served Multi Cuisine Lunch by culinary students of ASK IHMCA during get together

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Industrial Visit to Taj Flight Kitchen Bangalore

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Culinary Students of ASK Institute of Hospitality Management and Culinary Bangalore Visited Taj Sats Flight kitchen as part of industrial visit.

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Guest Lecture by Ms.Aishwarya, L&D Manager Sarovar Park Plaza, Bangalore

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Ms.Aishwarya, Learning and Development Manager of Sarvor Park Plaza hotel , Bangalore conducted a Guest Lecture and interacted with the students of ASK IHMCA about prevailing new trends in hospitality industry

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Independence Day Celebration

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ASK Institute Students celebrated Independence day by remembering the patriotic leaders of India.A tri colour two tier cake was prepared by culinary students and was enjoyed by all.

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Fresher’s Party at ASK IHMCA

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Fresher’s Party was conducted at ASK IHMCA. Senior students of Degree in hotel management greeted all the freshers

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Onam Celebration at ASK IHMCA

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Students of ASK Institute of Hotel Management and Culinary Arts celebrated Onam on 12th of Sep 2015. Wide spread of  kerala dishes  were prepared by the students and Onam Sadya was served. Pookolam and kerala music were part of the celebration

Students of ASK Institute of Hotel Management and Culinary Arts celebrated Onam on 12th of Sep 2015. Wide spread of kerala dishes were prepared by the students and Onam Sadya was served. Pookolam and kerala music were part of the celebration

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Executive Chef.V.Bharathan’s Guest Lecture at ASK IHMCA,Bangalore

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Executive Chef of Sarovar  Radha Hometel Hotel Bangalore visited ASK Institute of Hospitality  Management and Culinary Arts,Bangalore on 12th March 2016 and delivered a guest lecture on "Qualities essential to become a top chef"

Executive Chef of Sarovar Radha Hometel Hotel Bangalore visited ASK Institute of Hospitality Management and Culinary Arts,Bangalore on 12th March 2016 and delivered a guest lecture on “Qualities essential to become a top chef”

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Eco Friendly Practices in Hotels

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Many hotel and restaurant properties have renewed interest in building materials, interior decorating schemes, and waste management strategies, but have not given much thought to the area of information technology. The recent focus on implementing green IT in other industries is causing hospitality organizations to research energy reductions, cost containments and sensible recycling with respect to hardware, software and netware.

The present study illustrates that the eco-friendly hotels have many benefits by implementing sustainable methods of operation. The benefits include a satisfactory decrease in the level of operating costs and a significant increase in the volume of reservations (up to30%), as well as in the satisfaction rate of the guests. Moreover, green initiatives ameliorate the environment and society, as well. The study also identified various effective sustainable practices that can be considered to be a best practice model to encourage and assist more hoteliers to implement green initiatives in their lodgings.

The integration of the eco-label in the hotel marketing. the establishment of feasible and measurable targets for energy consumption and waste creation, the use of renewable energy resources, recycling, the electricity and water saving; and, finally, the offering of healthy, fresh and local food. Quality and sustainability in tourism are inseparably linked.

No sustainability program makes sense if it does not have a favorable cost benefit ratio. An efficient design not only does it conserve resources, but it can make a hotel more viable (and profitable). Energy management should be integrated into hospitality operations so that it responds to actual building use.

For a hotel to change its traditional ways of operating takes time and the ability to look past the expectation that if something is sustainable is will be more costly and will have a slow payback rate. A hotel can begin its green hotel process by something as simple as setting out recycling bins or asking guests to turn off the lights in their rooms when they leave. The staff may ask guests if they would like their room to be cleaned daily if their stay is longer than one day. At the same time these steps are simple, and are less costly than many other green approaches, and they do make a difference in developing a green hotel. A very important factor in becoming green is to realize that, while some steps may be small, none are insignificant. Another suggestion and important step that green hotels are taking across the globe is to set up monitoring systems and standards for each area of the hotel. This system may be used for monitoring water, energy, or solid waste areas. This can be very useful if, for example, a hotel wanted to see where the most energy was being used in the facility and as the green hotel movement continues to grow, the list of environmentally friendly attributes will continuously evolve and need to be updated.

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