The IHRAI institute of Hospitality management (FHRAI-IHM) in
association with the regional associations of
the FHRAI organised a series of capacity building training programmes 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 roled out in seven batches starting from June 3,
2021 and concluded on June 30, 2021 Venkatesan Dhattareyan,
Regional Director - West & Central Region, India Tourism,
Mumbai inaugurated the first batch which trained 640 hospitality professionals
under the stated programmes.
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-HRAWL HRANI,
HRAEl and SHRA extended support and urged its members to nominate staff for the trainings.
The training sessions were held under the direct supervision of Arun Kumar Singh.
Dr Himanshu Talwar, Addl. Director of FHRAI-IHM and Asst. Secretary General of FHRA
coordinated and facilitated the programmes
"We thank Venkatesan Dhattareyan for his valuable time to motivate
the participants before the commencement of the programme He emphasised on the need
of conducting such knowledge imparting programmes on a regular basis for keeping
professionals up to date on the developments and best practices in the industry.
On the back of such tremendous response, we plan to organise more training programmes
that wil help hospitality professionals gain insights on international best practices &
developments in the field" says Singh
640+ professionals participated in the programmes
The programmes covered different aspects of hospitality management including Hospitality and Chef as Professionals, Food Safety - Understanding Contaminants Safety Hygiene. Preservation & Good Practices, General Concerns & Spirit of Hospitaity 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 soils, Empathising & mindfulness