Shobha Ramswamy

Backed by the Taj Group, the Institute of Hotel Management in Aurangabad is nurturing a bright new breed of hospitality professionals

The winter air is crispy cool and the otherwise quiet campus of the Institute of Hotel Management, Aurangabad, (IHM-A) is abuzz with activity. It's convocation day and freshly minted hospitality managers in monogrammed black blazers are zipping around shooting instructions, confirming arrangements and welcoming guests. A band in the corner attempts to capture the pulsating vibe. Meanwhile, the graduating class of 2004, in traditional black coats and clutching their degrees, succumbs to the moment — caps are tossed high and whoops of delight ring out in sweet cacophony.

For IHM-A, this picture of triumph and elation has become an annual ritual. The brainchild of the Maulana Azad Educational Trust (MAET) and the Taj Group of Hotels, the Institute was conceived with the vision of creating quality hospitality professionals. In the decade since it was established IHM-A has acquired premier status among the world's hotel management institutes. "The original motivation of the Institute was to give back to the industry," says Praveen Roy, its principal. "Hospitality education in India was too static, not mirroring the sea change the industry was experiencing worldwide. Our idea was to provide international level learnings in India."

From celebrity chefs to general managers, the alumni of the Institute, now spread all across the globe, are busy chasing dreams not just in the hospitality industry but also in the services sector. Apart from hospitality bigwigs such as Indian Hotels, Oberoi, Marriot and Hyatt, the Institute has also become a rich source of fresh talent for companies in the financial services, business outsourcing and even healthcare segments.

The MAET-Taj collaboration fostering the Institute has been a key factor in its success. "It has been a great partnership and we have a wonderful team," says Fatma Zakaria, secretary general of IHM-A's board of governors. Ms Zakaria, who has been closely involved in every aspect of the Institute right from the start, is lavish in her praise for the Taj Group. "We have received phenomenal support from the Taj. We can benchmark our facilities with the best in the world." There are state-of-the-art training kitchens where budding chefs can learn the culinary arts of frying, baking, high-flame cooking and sautéing.

The Institute receives some 1,700 applications for the 85 seats on offer every year. A significant number of these are women (1,500 have come through IHM-A thus far) and their strength is increasing all the time. Incidentally, more women are breaking the glass ceiling and entering what has traditionally been a male bastion, the kitchen. Jui Achar, now a management trainee with the Taj Palace, Delhi, is an example. Coming from a conservative background, a career in the hotel industry was not an easy option for Ms Achar. But she proved a winner, topping her class and making her parents proud.

Ms Achar and others like her are filling a niche requirement that is expanding as the Indian hospitality industry, riding on the boom created by the country's ever-growing tourism segment, blossoms. With the industry clocking double-digit growth rates, the need for quality hospitality professionals has never been higher. Trying to cope with this increasing demand is a variety of hotel management institutes. IHM-A stands out among this lot thanks to its outstanding programmes and facilities.

It has recently been granted a certificate of approval by the Indian Council for Technical Education (AICTE) and was invited to be a member of the Leading Hotel Schools of the World (LHSW). The LHSW membership opens opportunities across the world to IHM-A students, providing training and recruitment in member hotels abroad as well as assisting the faculty in the upgrading of curriculum.

Having the Taj Residency close by makes IHM-A unlike any hotel management institute in the country. "This is the first instance where an institute has as its ancillary a fully equipped five-star hotel," says Mr Roy. "This is similar to the model followed by international hotel management institutes, which have hotels close to their campuses. Cornell University has the Statler Hotel and Ecole hôtelière de Lausanne has a series of restaurants that its students manage."

This link between the Institute and the Taj Residency enables students to transfer their classroom learning to the real work environment of a hotel. The aim is to transform young students into successful hoteliers by blending theoretical instructions with on-the-job training. "The students encounter challenges that are typical to any hotel," says Satish Jayaram, vice principal of the institute. "It's the real thing, not a textbook chapter. Nothing can prepare you better."

Typically, students spend one half of the day in the classroom and the other half carrying out all functions involved in the management of a hotel. This real-world exposure is regularly monitored and modified to provide maximum value to the students.

IHM-A offers a four-year degree in hotel management in affiliation with the University of Huddersfield, UK, one of the leading universities in the world. It is the only Institute in the country to offer a foreign degree that's recognised by the Indian government. The programme comprises modules developed to enhance skill levels, operational exposure and managerial competence, while providing a strategic outlook.

Huddersfield University supports IHM-A with processes, systems and academic administration. It has helped the institute consolidate and streamline its academic activities. The association also allows IHM-A to access Huddersfield's huge database of journals and research papers.

IHM-A's comprehensive syllabus is one reason why it is superior to other institutions of its kind in the country. Besides the four-year hotel management course, it also offers a three-year diploma in culinary arts and kitchen administration, specially designed by the Taj Group to understand the basic principles of cookery and food processing. The Institute trains students to examine culinary practices and relate them to modern trends. The syllabus is critically scrutinised and frequently modified to reflect the latest trends in the industry.

The stress is on learning rather being taught. "I firmly believe the faculty are facilitators in the learning process," emphasises Ms Zakaria. "They must augment traditional teaching methods with a unique mentoring programme." Every member of this faculty has logged in some years at a Taj property. This makes their interaction with students richer and more authentic.

Besides, senior executives from the Taj also come in for guest lectures. "These lectures are extremely popular with the students as they get to talk shop with achievers," says Ms Zakaria. "Recently, we had a session with celebrity chef Ananda Solomon and it was much appreciated." Also on the IHM-A menu are regularly arranged seminars and workshops.

Among the add-ons at the institute this year are air-conditioned classrooms with multimedia teaching aids, a tuck shop with a show kitchen, and a new microbiology laboratory where raw ingredients such as milk, water, vegetables and fruit are tested. Since IT is a major component of a luxury hotel, strong emphasis is given to computer training at IHM-A. The Institute has a 27-seater Internet café, a 45-seater computer room and a 14-seater front office 'laboratory'. Community development is yet another strong initiative here, with the thrust being on giving back to the local community.

The Institute's future plans include crafting greater synergies with the Taj Residency next door. IHM-A is also exploring the idea of starting a masters' course (with special focus on tourism and management) and adding an MBA programme in hospitality management. Then there's the plan to develop a training centre where corporate houses can conduct learning courses on different subjects.

These and other initiatives are keeping the forward momentum going for IHM-A, and that's tasty news for everyone from aspiring hospitality professionals to the industry as a whole.

Uploaded in March 2005