Rights to Information

Chapter 1Introduction
Chapter 2 THE PARTICULARS OF ORGANIZATION, FUNCTIONS AND DUTIES and DUTIES AND RESPONSIBILITIES OF OFFICERS
Chapter 3Powers and Duties of Officers
Chapter 4RULES, REGULATIONS, INSTRUCTIONS, MANUAL AND RECORDS, FOR DISCHARGING FUNCTIONS
Chapter 5Particulars of Arrangement for Consultation with or Representation by the
Chapter 6Statements of the Categories of documents held by the Institute under its control.
Chapter 7ORGANISATION CHART OF INSTITUTE OF HOTEL MANAGEMENT, CATERING TECHNOLOGY & APPLIED NUTRITION, BHOPAL
Chapter 8STATEMENT OF BOARDS, COUNCIL, COMMITTEES AND OTHER BODIES CONSTITUTED AS PART STATEMENT OF BOARDS, COUNCIL, COMMITTEES AND OTHER BODIES CONSTITUTED AS PART
Chapter 9NAMES, DESIGNATIONS AND OTHER PARTICULARS OF THE 1ST APPELLATE AUTHORITY AND THE PUBLIC INFORMATION OFFICERSASSISTANT PUBLIC INFORMAITON OFFICERS
Chapter 10 PROCEDURE FOLLOWED IN DECISION MAKING PROCESS
Chapter 11DIRECTORY OF OFFICERS AND EMPLOYEES
Chapter 12Monthly Remuneration received by each of the Institute of Hotel Management Catering Technology & Applied Nutrition, Bhopal
Chapter 13 Budget allocated to each agency (particulars of all plans, proposed expenditures and reports on disbursement made)
Chapter 14Particulars of recipients of concessions, permits or authorizations granted by the Institute
Chapter 15NORMS FOR THE DISCHARGE OF FUNCTIONS
Chapter 16 INFORMATION AVAILABLE IN AN ELECTRONIC FORM
Chapter 17PARTICULARS OF THE FACILITIES AVAILABLE TO CITIZENS FOR OBTAINING INFORMATION
Chapter 18SENIORITY LIST OF OFFICERS
Chapter 19Application form
Chapter 20 How to apply
Chapter 21APPELLATE AUTHORITY
Chapter 22RTI CELL