Diploma in Hotel Management and Catering Technology
- Duration : 12 Months
- Days : M T W T F S
- Eligibility : 10th Pass
- Duration : 12 Months
- Days : M T W T F S
- Eligibility : 10th Pass
- Course Fee : ₹50,000 including GST
The 12 months certification program, diploma in hotel management and catering technology is spread across 12 months, and includes various modules. The detailed program structure is as follows :
Module I
Module II
Module III
Module IV
Module V
Module I
- Introduction to the Hospitality Industry
- Classification of Hotels
- Hotel Organization
- Front Office Organization
- Front Office Communication
- Room Tariff
- Guest Cycle & Room Reservation
- Guest Services
- Checkout and Settlement
- Front Office Accounting
- Night Auditing
- Safety and Security
Module II
- Introduction to Housekeeping
- Importance and Functions of Housekeeping
- Layout of Housekeeping Department
- The Role of Housekeeping in Hospitality Operation
- Role of Housekeeping in Guest Satisfaction and Repeat Business
- Coordination with Other Departments of the Hotel – Front Office, Maintenance, F&B Service, Kitchen, Security, Stores & Purchase, HRD, Accounts, Sales and Marketing, and Laundry
- Organization Chart of the Housekeeping Department
- Hierarchy in Small, Medium, Large, and Chain Hotels
- Identifying Housekeeping Responsibilities
- Personality Traits of Housekeeping Management Personnel
- Duties and Responsibilities of Housekeeping Staff
- The Professional Housekeeper
- Cleaning Organization
- Cleaning Agents
- Housekeeping Equipment and Inventories
Module III
- Personality Development
- The Art of Conversation
- Body Language
- Telephone Etiquette
- Public Speaking
- Time Management
- Customer Service
- Courtesy Phrases
- Resume Building
- How to Excel at Interviews
Module IV
- Introduction to Food and Beverage Service
- Importance and Functions of the Food and Beverage Department
- Classification and Use of F&B Equipment
- Menu and Courses
- Preparation for Service
- Forms of Service
- Breakfast Service
- Familiarization with F&B Equipment
- Importance of Sanitation and Hygiene
- Care, Cleaning, and Polishing of F&B Equipment
- Laying and Relaying of Tablecloth
- Napkin Folding
- Handling of Service Spoon and Service Fork
- Water Service
- Service Using Trays and Salvers
- Silver Service
- Laying and Service of Special Table d’Hôte Menu
- Service Sequence – Greeting, Seating, Order Taking, Serving, and Bill Presenting
- Briefing and Debriefing
- Banquet Seating Plan Practice
Module V
- Introduction to Cookery
- Hierarchy of Kitchen Department
- Layout of Kitchen Department
- Equipment and Fuels Used in the Kitchen
- Basic Menu Planning
- Hygiene, Health, and Safety
- Food Cost
- Soups, Sauces, Salad, Stocks
- Introduction to Meats, Fish, and Shellfish
- Methods of Cooking
- Identification of Kitchen Equipment
- Food Production Operations – Indian Cuisine Practical
- Food Production Operations – Chinese Cuisine Practical
- Food Production Operations – International Cuisine Practical
- Food Production Operations – Local Cuisine Practical
- Bakery and Patisserie
Fill in your details to enroll for Diploma in Hotel Management and Catering Technology
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- 9970952200
- 8322710358
- fr.agnelinstitute@yahoo.com
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