National Institute of Tourism and Hospitality Management (NITHM)

SERP Refresher Training in Canteen Management (Bulk Cooking)

The three-day Refresher Training in Canteen Management (Bulk Cooking) concluded successfully at the National Institute of Tourism and Hospitality Management (NITHM) campus. Organized for the Society for Elimination of Rural Poverty (SERP), the program focused on enhancing the culinary and management skills of participants through intensive hands-on sessions.

Program Overview

Duration: April 27th to April 29th, 2026.
Location: NITHM Campus, Hyderabad.
Objective: To provide comprehensive training in bulk cooking techniques, menu planning, and canteen operations.

Daily Training Schedule & Menu

The training was structured with a diverse menu designed to cover various regional dishes and cooking styles:

Day	Focus Areas & Menu Highlights	Lead Trainer
Day1	Registration, Induction, and Dinner preparation (Jeera Rice, Dal Fry, Cabbage Fry, Semiya Kheer).	Chef Dilip
Day2	Breakfast (Tomato Bath, Wada), Lunch (Veg/Chicken Biryani, Double ka Meeta), and Dinner (Veg Pulav, Rajma, Paruppu Payasam).	Chef Dilip
Day3	Breakfast (Dosa Varieties), Lunch (Palakura Pappu, Korra Annam Payasam), and Dinner (Tomato Rice, Beerakaya Pappu, Sooji Kheer).	Chef Ganesh & Chef Dilip

Valedictory Ceremony

The program concluded with a formal valedictory session to recognize the efforts of the participants and the training team. Key dignitaries in attendance included:

From SERP: Director PW Johnson, JDM Hameed, and APM Swetha J.
From NITHM: Principal i/c MK Ganesh and Training Officer Michelle J. Francis. Chef Dilip