Learn & Earn Program in Singapore

Sopan Institute of Science, Technology & Management
B-256, Malviya Nagar, Alwar-301001 (Raj)
09116498949, 08824099024 – Call
09314556707 – Whatsapp Only


Tourism & Hospitality The Government of India has set itself the mission of making India the skill capital of the world. Ministry of Skill Development has been tasked with the vision of creating a skilled India. It is aided in these initiatives by its functional arms – National Skill Development Agency (NSDA), National Skill Development Corporation (NSDC), National Skill Development Fund (NSDF) and 33 Sector Skill Councils (SSCs) as well as 187 training partners registered with NSDC.Tourism and Hospitality Sector Skill Council (THSC) is part of the same structure assigned with the task of skilling India in the Tourism and Hospitality sector. Tourism and Hospitality has been identified as one of the important sectors, which is going to generate significant employment opportunities for the skilled population of India. Making the job seekers employable in this sector in order to bridge the skill gap is the key objective of THSC.

Join Indian Army as JCO – Catering after 1 Year Hotel Management

ADMISSIONS OPEN Junior Commissioned Officer Catering (Army Service Corps): RECRUITMENT OF JUNIOR COMMISSION OFFICER (CATERING) 1. General. The recruitment of Junior Commissioned Officer (Catering) is done once in a year. Look for information in leading National News Paper or in “Employment News”. 2. Eligibility. (a) Age – Must not be below 21years or over 27 years. (b) Educational Qualification. 10+2 with Diploma / Certificate Course of a duration of one year or more in Cookery / Hotel Management and Catering Technology from a recognized university / AICTE recognition is not mandatory. 3 Physical Standards. (a) Height – Minimum 166 Cms and above (b) Weight – Minimum 50 Kgs (c) Chest – Minimum 77 cm (Expansion minimum 5 Cms). 4. Recruitment Procedure. (a) Application. Application as per the proforma given in the advertisement should reach the concerned HQ Recruiting Zone/Regt Centre by post before the last date. HQ Recruiting Zone will issue call letter to candidates found eligible. Candidates should report to the respective HQ Recruiting Zone on the given date for initial screening. (b) Screening & Checking of Documents. This include checking of original education certificates, physical examination and medical examination. The successful candidates are put through a written examination. (c) Physical Fitness Test. Physical fitness test for recruitment of Junior Commission Officers (Catering) will be as applicable to Soldier General Duty Category. (d) Medical. All candidates passing physical fitness tests and physical Measurement will be put through medical examination. Only those candidates who are found fit will be issued with an admit card for appearing in written examination. (e) Written Examination. Written examination of selected candidates will be conducted at Headquarter Recruiting Zone. The following subjects will cover technical aspects of catering for testing the knowledge of candidates for recruits. Paper may be answered either in Hindi or in English :- (i) Cooking method. (ii) Food Preparation. (iii) Selection and storage of food. (iv) Hygiene and Sanitation of Cook House. (v) Personal hygiene. (vi) Safety measure of Liquified Petroleum Gas (LPG). (vii) Menu planning. (viii) Balanced diet for adult. (ix) Food colours, (x) Ingredients. (xi) Recipes of Indian, Chinese and Continental Dishes, (xii) Kitchen equipment and types of chullhas. (xiii) Flies and anti fly measures. (xiv) Tinned and dehydrated food stuffs. (xv) Bread making. The written exam will be two hours. The exam will comprise of one composite question paper of 100 marks. Minimum pass marks will be 40. 5. Interview. The candidates declared successful in above written exam and placed in the merit list will appear for interview at nominated regimental centre. Those who qualify in written exam and interview and finding place in the overall merit list will be selected for the post. 6. Final Selection. Final Selection will be done by a Board of Officers and selected candidates will be sent to Training Centre for Basic Military Training. For more details, Click here: http://www.joinindianarmy.nic.in Contact: Sopan Institute of Science, Technology & Management B-256, Malviya Nagar, Alwar-301001 (Raj) 08834099024, 09214056707 info@sistm.in


Hospitality School (www.hospitality-school.com) is one of the most popular hotel management training blog. The site is offering 200+ hospitality management training tutorials for hotel management students, teachers and readers. Most amazing part is that all these articles are FREE. Yes you read right. You can read all these articles as Free.

The site is like a giant zoo in the field of hotel & restaurant management training. They cover almost everything you would need to learn as a hospitality management student or if you would want to persue a great career in the field of hotel, motel or restaurant industry.

They have free tutorials on different topics like:
  1. Basic Tutorials
  2. Career Advice
  3. Chef-Cooking-Culinary Arts
  4. Dialogue
  5. English for Hotel
  6. Event Planning
  7. F & B Service
  8. Front Office
  9. Handling Guest Complaints
  10. Hospitality Industry
  11. Hospitality School & Course
  12. Hotel Management Terminology
  13. Hotel Training Manuals
  14. Hotel Video Training
  15. Housekeeping
  16. Hygiene & Sanitation
  17. Online Hospitality Management Degree
  18. Restaurant Management
  19. Safety & Security
  20. Travel & Tourism

If you need to learn basic tips then you should visit the site and read these tutorials. Besides sharing free tutorials every week, the site also produces few top class training manuals. If you are looking for some easy to follow SOP Collection then you may go ahead and buy these training guides:

  1. 200 Hotel Management Training Tutorials Collection
  2. Food & Beverage Service Training Manual (SOP Collection)
  3. Hotel Front Office Training Manual (Sop Collection)
  4. Hotel Housekeeping Training Manual (SOP Collection)
  5. Get Job in Hotel & Restaurant – Hospitality Career Guide
  6. Professional Spoken English for Hotel & Restaurant Workers
  7. Encyclopedia of Hotel Management Terminology : 6230 Hotel Management Terms & Glossary Collection
  8. 120+ Hotel Forms, Checklists & Documents Collection
  9. 150 Hotel Housekeeping Power Point Collection
All these training Manuals are available here: http://www.hospitality-school.com/training-manuals/


    351 Valeric Ferguson Ed. Sensational Starters
    352 The Kitchen Collection Sensational Summer Food
    353 Anu Shetrpal Serveshrest Chiken Pakvan
    354 Murdick, Robert G. Service Operations Management
    355 Satya Narayan Shakahari : Quick & Easy Veg. Cooking
    356 The Kitchen Collection Simple & Speedy Microwave Cooking
    357 Valeric Ferguson Ed. Simple Salads
    358 Valeric Ferguson Ed. Simple salads and Dips
    359 The Kitchen Collection Simply Salads
    360 Nita Mehta Snacks
    361 Tarla Dalal Snacks & Mocktails
    362 The Kitchen Collection Snacks & Suppers
    363 The Kitchen Collection Soups & Starters
    364 Schwimmer, Sigmund Source Book of Food Enzymology
    365 Nita Mehta South Indian : Favourites
    366 Valeric Ferguson Ed. Spectacular Soups
    367 Dave Broom Spirits & Cocktails
    368 Stuart Walton Spirits & Liqueurs
    369 Manisha Kanani Step by step 50 classic curries
    370 Rosemary Wadey Step-by-Step Picnics
    371 Carol Bowen Step-by-Step The Cooking
    372 Janet Illsley Ed. Step-by-Step Vegetarian Cook Book
    373 Stephen Binder Strategic Corporate Facilities Management
    374 Valeric Ferguson Ed. Stunning Garnishes
    375 Michael Colleer Success in Principles of Catering
    376 John Murray Sucess in Principles of Catering
    377 Lynn Van Der Wagen Supervision and Leadership in Tourism
    378 Nita Mehta’s Taste of Gujarat
    379 Madhur Jaffrey Taste of India
    380 Madhur Jaffrey Taste of India
    381 Nita Mehta Taste of Punjab
    382 Winto ,Andrewl Techniques of Food Analysis
    383 E.B. Bennion Technology of Cake Making
    384 The Kitchen Collection Tempting cakes & Bakes
    385 N.C. Goyal Text Book of Hotel Maintenance
    386 Judith Ferguson The All American Cook Book
    387 Nita Mehta The Art of Baking
    388 George Ellis The Australian Bar Attendants
    389 Russell Steabben The Bartender’s Guide to Cocktails
    390 Madge Rosenberg The Best Bread Machine Cook Book Ever
    391 Collister, Linda The Bread Book
    392 Sand Ingramh Medlic The Business of Hotel
    393 Maria Costantino The Cocktail : Handbook
    394 Cadbury The Complete Cadbury’s Cook Book
    395 B. Verhoef The Complete Encyclopedia of Beer
    396 Koneman The Complete Food Guide
    397 Alan Titchmarsh The Complete Gardener
    398 Robert T Gorden The Complete Restaurant Management
    399 Karan Davis Cutler The Complete Vegetable & Herb Gardner
    400 Larousse The Concise Larousse Gastronomique
    401 Robert J Cortine The Concise Lorousse Gastronomique
    402 Alex, Maceormick The Dried Flower Arranger
    403 Paul Cullen The Food & beverage Manager
    404 Geoff Tansey The Food System : A Guide
    405 Rhodri Thomas The Hospitality Industry Tourism in Europe
    406 Master Chef The Indian Menu Planner
    407 J.O. wahn The lore of Spices
    408 J.O.Swahn The Lore of Spices: Their History
    409 Andrew Maclauchlan The making of a Pastry
    410 Rhodri Thomas The Management Of Small Tourism
    411 Schneider, Madelin The Professional Housekeeper
    412 Helen Arthur The Single Malt Whisky Companion
    413 Kinton, Ronald and C The Theory of Catering
    414 Mitchell Beazley The World Atlas of Wine
    415 Ronald Kinton Theory of Catering
    416 Krishna Arora Theory of Cookery
    417 Nirmal Kumar Tourism & Economic Development
    418 V.K. Gupta Tourism In India
    419 A.K. Singh Tourism Management & Marketing
    420 Kim Inglis Ed. Tropical Herbs & Spices of India & Sri Lanka
    421 Good Housekeeping Ultimate book of Fresh & Dried Flower arrangements
    422 Janice Murfitt Ultimate Cake Decorator
    423 Hamlyn Ultimate Cocktail Book
    424 Rosemary Wilkinson Ed. Ultimate Desserts Cook book
    425 Watton , Stuart Ultimate Encyclopedia Wine & Beer
    426 Juliano Uncook Book : New Vegetable
    427 Valeric Ferguson Ed. Vegetarian Classics
    428 Valeric Ferguson Ed. Vegetarian Italian Cookbook
    429 Myru Shackley Visitor Management
    430 Graham Brown Waiters Hand book
    431 Grahm Brown Waiter’s Handbook
    432 Steven Labensky Webster’s New World Dictionary of Culinary Arts
    433 June Payne-Palacio West & Woods Introduction to Food Service
    434 Tennaut, Carol What’s Cooking Fish & Sea food
    435 Dave Bruom Whisky
    436 Zoeeklein, Bruce Wine Analysis & Production
    437 Stuart Walton Wine Guide
    438 Brain Glover World Encyclopedia of Beer
    439 Ingram, Christine World Encyclopedia of Bread
    440 Juliet Harbutt World Encyclopedia of Cheese
    441 Christine Ingram World Encyclopedia of Vegetables
    442 Stuart Walton World Encyclopedia of Wine