These aren’t demo kitchens — they’re fully functional, industrial-grade setups where students train like professional chefs. Here, they don’t just learn recipes; they master kitchen coordination, food hygiene, inventory control, and how to plate with precision. It’s this kind of training that makes them job-ready for any hotel or restaurant on Day One.

Set up exactly like a fine-dining space, this lab teaches the subtle art of hospitality — from crafting beverages to managing table service. Students practice bar etiquette, drink mixing, taking orders, and handling guests, giving them a taste of real-world F&B roles — whether it’s in cruise ships, resorts, or Michelin-starred hotels.

This is the face of the hotel — and students learn how to run it like pros. Through this simulated reception area, students get hands-on training in check-in processes, reservation software, handling complaints, upselling rooms, and delivering 5-star first impressions. It builds both confidence and communication skills.

Cleanliness is not just about tidying up — it’s about experience. This space replicates a hotel suite, complete with linen standards, guest room layouts, and decor guidelines. Students learn attention to detail, speed, and guest comfort — crucial skills that often go unnoticed but define luxury service.

Hospitality is about experiences — and this space teaches students how to create them. Whether it’s planning a themed dinner, a banquet, or a college fest, this studio allows students to plan, promote, and execute events. They learn budgeting, vendor coordination, menu planning, and leadership in high-pressure situations.

This is where strategy meets service. Students access international case studies, hospitality trends, management books, and journals that help them understand how theory applies to global hotel chains, sustainability models, and emerging guest trends. It sharpens their strategic thinking alongside practical skills.