FHRAI-IHM conducts training for Food Production, Room Division
and F&B Service Staff
The training programmes are being conducted to strengthen the skill sets of
the entry-level or junior staff working in the Food Production and the Room
Division and F & B Service departments at hotels
The FHRAI Institute of Hospitality Management (FHRAI-IHM) in association with the regional Associations of the Federation of
Hotel & Restaurant Associations of India (FHRAI) organises a series of capacity building training programs for Food Production
and Room Division and F &B Service staff of hotels and restaurants. The objective of the training programmes was to reinforce
knowledge and update skills of the workforce employed in existing hospitality establishments in the country. The programme
was rolled out in seven batches starting June 3, 2021 and concluded on June 30, 2021. Mr. Venkatesan Dhattareyan, Regional
Director - West & Central Region, India Tourism, Mumbai inaugurated the first batch which trained 640 hospitality professionals
under the stated programmes.
“The training programmes have been developed to strengthen the skill sets of the entry-level or junior staff working in the Food Production
and the Room Division & F & B Service departments at hotels. We were anticipating somewhere around 100 to 120 participants for the first
batch but were pleasantly surprised to receive an overwhelming response. Over 640 hospitality professionals from across the country
registered and participated in the training programmes. The trained participants were awarded certificates upon successful completion of all
four sessions of about an hour across the selected modules,” says Arun Kumar Singh, Director, FHRAI-IHM.
Regional hotel and restaurant Associations of the FHRAI – HRAWI, HRANI, HRAEI and SIHRA extended support and urged its
members to nominate staff for the trainings. The training sessions were held under the direct supervision of Shri Arun Kumar
Singh, Director, FHRAI-IHM. Dr. Himanshu Talwar, Addional Director of FHRAI-IHM and Assistant Secretary General of FHRAI
coordinated and facilitated the programmes.
The programmes covered several different aspects of Hospitality management including Hospitality and Chef as Professionals,
Food Safety – Understanding Contaminants; Safety, Hygiene, Preservation & Good Practices, General Concerns & Spirit of
Hospitality under the training module for Food Production Department. In the training for Room Division & Food Service
Department, the module covered topics on Interpersonal skills, Body language, Listening skills, Empathizing & mindfulness.