Diploma in Hotel management (Food science)

Apply Now s

Diploma in Hotel management (Food science)

 Diploma in Hotel Management and Food Science (2 Years)

 First Year

1. Introduction to Hotel Industry

  • History and growth of the hospitality industry
  • Types of hotels and accommodation
  • Organizational structure of hotels
  • Departments and their roles

2. Food Production & Culinary Arts – I

  • Introduction to cooking
  • Kitchen hierarchy and roles
  • Basic cooking methods (boiling, roasting, frying, etc.)
  • Equipment and utensils
  • Food commodities (vegetables, cereals, pulses, etc.)

3. Food & Beverage Service – I

  • Introduction to F&B industry
  • Types of food service outlets
  • Table layouts and types of service
  • Restaurant etiquettes
  • Types of menus and meal courses

4. Front Office Operations – I

  • Introduction to front office
  • Reservation systems
  • Guest check-in/check-out procedures
  • Telephone handling
  • Role in guest satisfaction

5. Housekeeping Operations – I

  • Role of housekeeping in hospitality
  • Cleaning equipment and agents
  • Room layout and cleaning procedures
  • Bed-making and linen management
  • Pest control and safety measures

6. Food Science and Nutrition – I

  • Basics of food science
  • Nutrients and their functions
  • Balanced diet
  • Food groups and food pyramid
  • Cooking and nutrient loss

7. Communication Skills

  • Basics of spoken and written English
  • Hospitality communication
  • Guest interaction
  • Professional grooming and body language

8. Computer Fundamentals

  • Introduction to MS Office (Word, Excel, PowerPoint)
  • Hotel reservation systems (basic)
  • Email and internet usage
  • Introduction to PMS (Property Management Software)

 Second Year

1. Food Production & Culinary Arts – II

  • Continental and Indian cuisine
  • Bakery and confectionery basics
  • Quantity food production
  • Kitchen planning and costing
  • Food presentation and plating

2. Food & Beverage Service – II

  • Alcoholic and non-alcoholic beverages
  • Bar setup and equipment
  • Beverage service techniques
  • Wine types and service
  • Billing and order taking

3. Front Office Operations – II

  • Guest handling techniques
  • Complaint handling
  • Night auditing
  • Role of technology in front office
  • Yield management

4. Housekeeping Operations – II

  • Interior decoration and flower arrangement
  • Laundry operations
  • Lost & found procedures
  • Housekeeping control desk
  • Budgeting and inventory control

5. Food Science and Nutrition – II

  • Food preservation techniques
  • Food adulteration and detection
  • Food laws and hygiene
  • Diet planning for special needs
  • Role of functional foods

6. Hotel Accountancy

  • Basics of accounting
  • Cash and credit handling
  • Ledger maintenance
  • Profit & loss accounts
  • Budgeting in hotels

7. Hospitality Marketing & Sales

  • Basics of marketing
  • Customer relationship management (CRM)
  • Marketing mix in hospitality
  • Advertising and promotion strategies
  • Online and digital marketing

8. Industrial Training / Internship (4–6 Months)

  • On-the-job training in hotel departments:
    • Front Office
    • Housekeeping
    • Food Production
    • F&B Service
  • Daily log maintenance and report submission

 

Information

<