DIPLOMA IN HOTEL MANAGEMENT

Category: HOSPITALITY

 YEAR 1 — FOUNDATION & CORE TRAINING

 Semester 1 – Introduction to Hospitality

 Hospitality Fundamentals

• Introduction to Hospitality & Tourism Industry
• Overview of Hotel & Catering Operations
• Departments of Hotels
• Roles of Catering Staff

 Front Office Operations – I

• Guest Reservation
• Check-in & Checkout Procedures
• Handling Guest Queries & Complaints

 Housekeeping Operations – I

• Cleaning Tools & Agents
• Room Cleaning Procedures
• Housekeeping Safety & Hygiene

 Food & Beverage Service – I

• Basics of Restaurant & Catering Services
• Types of Catering (On-Premise & Off-Premise)
• Table Setting, Crockery & Cutlery
• Service Etiquettes

 Basics of Catering Services – I (Added)

• Introduction to Catering Industry
• Outdoor Catering (ODC) vs Indoor Catering
• Catering Setup & Layout
• Basic Catering Equipment
• Catering Staff Roles & Grooming

 Communication & English Skills

• Basic Spoken English
• Hospitality Vocabulary
• Guest Interaction Skills

 Semester 2 – Practical Skills Development

 Food Production – I

• Kitchen Layout & Equipment
• Cooking Methods
• Knife Skills
• Basic Indian & Continental Dishes

 Housekeeping Operations – II

• Bed Making & Turndown
• Laundry & Linen Management
• Public Area Cleaning

 Food & Beverage Service – II

• Buffet & Banquet Service
• Room Service Procedures
• Menu Types & Planning

 Basics of Catering Services – II (Added)

• Catering Menu Planning
• Portion Control & Estimation
• Catering Costing Basics
• Outdoor Catering Event Planning
• Hygiene & Sanitation in Catering

 Basic Computer Skills

• MS Office
• Hotel Software (PMS)
• Email & Digital Communication

 Soft Skills & Personality Development

• Grooming Standards
• Confidence & Communication
• Teamwork & Time Management

 YEAR 2 — MANAGEMENT TRAINING

 Semester 3 – Hotel Operations Mastery

 Front Office Operations – II

• Guest Cycle
• Cashiering & Billing
• Reservation Software

 Food Production – II

• Soups, Sauces & Main Courses
• Chinese & Continental Cuisine
• Bakery & Confectionery Basics

 Food & Beverage Service – III

• Fine Dining & Specialty Service
• Banquet Operations
• Service of Non-Alcoholic Beverages

 Basics of Catering Services – III (Added)

• Catering for Corporate Events
• Catering for Weddings & Social Functions
• Catering Logistics & Vendor Coordination
• Catering Food Display & Presentation
• Safety Standards in Large-Scale Catering

 Housekeeping Management

• Floor Supervision
• Inventory Control
• Interior Decoration Basics

 Principles of Management

• Leadership in Hospitality
• Team Coordination
• Customer Relationship Management

 Semester 4 – Specialization + Internship

 Hospitality Management & Administration

• HR & Hotel Accounting
• Sales & Marketing in Hospitality
• Tourism Management

 Travel, Tourism & Cruise Operations

• Airport & Airline Hospitality
• International Tourism Trends
• Cruise Line Services

 Hotel Engineering & Maintenance

• Maintenance of Rooms & Facilities
• Safety & Security Protocols

Food Safety & Hygiene

• HACCP Standards
• Nutrition Basics
• Kitchen & Catering Safety

 Basics of Catering Services – IV (Added)

• Catering Contracts & Proposal Writing
• Budgeting & Cost Control in Catering
• Managing Catering Teams
• Setting Up a Catering Business
• Internship in Catering / Banquet Departments

 6-Month Industrial Internship

Placement opportunities:

• 3–5 Star Hotels
• Catering Companies
• Resorts & Restaurants
• Banquets & Event Management Firms
• Cruise Lines (Eligibility Based)

 Why Choose The Skilled Future?

·         Comprehensive 2-Year Professional Program

·          Catering Training Included in Every Semester

·          Industry-Experienced Faculty

·          Hands-On Practicals & Real Simulations

·          Grooming + Communication Training Daily

·          Industrial Visits & Live Event Exposure

·          Placement Support for Hotels, Catering, Cruise, & Tourism

·          Flexible Learning Options (Online/Offline/Hybrid)