Rules & Tariff

Rules for AJNIFM Hostel

• Visitors will not be permitted to stay beyond 09.00 P.M. in the hostels.  AJNIFM reserves the right of admission of a visitor to the hostel.
• The security personnel/Reception Desk are under instructions to keep the entrance doors of the Hostel locked from 11.00 PM till 5.00 A.M. Entrance or Exit during the said period shall have to be duly explained to the appropriate authority.
• Cooking of any food item in the hostel room is not permitted.
• The participant will maintain cleanliness in their rooms and surrounding area.
• The participants are not allowed to assign any personal work to the persons engaged in the Hostels.
•  In order to conserve energy & water and avoid its wastage, participants are expected to switch off the lights, fans etc. and turn off the taps after use or while leaving the rooms or whenever not required.
• Any music system etc. which causes disturbance and inconvenience to others will not be allowed to be used in the Hostel premises.
• Electrical appliances such as TV, Fridge, AC etc. cannot be installed in the allotted rooms.
• Intimation about the motor vehicles brought in by participants in the hostel shall be intimated to the Hostel In-charge.
• Consumption of alcoholic drinks, narcotics or any kind of intoxicants is strictly prohibited in the Hostel premises. Those found violating this rule will be liable for disciplinary action.
• Smoking is not permitted during lectures, practical classes, tests etc.
• The Hostel Administration reserves the right to inspect the Hostel rooms at any time.
• Food is not served in hostel rooms except in case of declared sickness followed by a sick diet or any emergency situation.
•  Damage to Institute property caused through negligence will have to be made good by the concerned participants.

Mess Timings

Mess Committee

There will be a Mess Committee comprising of representatives of MBA(FM), MBA(Finance), PTC, Mess contractor & MDP Cell, who will decide the menu for normal and special occasions and for arranging hygienic and healthy food. It will also be responsible for the quality check of the food during preparation stage.