Diploma in Hotel Management Food & Beverage Service Course at Hope Institute of Hospitality Management (HIHM), New Delhi Syllabus & Subjects Semester Wise

The Diploma in Hotel Management Food & Beverage Service syllabus at Hope Institute of Hospitality Management (HIHM), New Delhi is designed to provide overall knowledge to the students with a strong foundation. Diploma in Hotel Management Food & Beverage Service faculty at Hope Institute of Hospitality Management (HIHM) specially focus on in-depth learning to relevant subjects. At first semester syllabus of Diploma in Hotel Management Food & Beverage Service at Hope Institute of Hospitality Management (HIHM), students learn the basics of programme. A strong foundation is very important for comprehensive learning. Diploma in Hotel Management Food & Beverage Service syllabus at Hope Institute of Hospitality Management (HIHM), New Delhi maintains a balance between theoretical knowledge and practical knowledge.

Diploma in Hotel Management Food & Beverage Service first year students at Hope Institute of Hospitality Management (HIHM) are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. Hope Institute of Hospitality Management (HIHM), New Delhi also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Diploma in Hotel Management Food & Beverage Service syllabus at Hope Institute of Hospitality Management (HIHM), New Delhi is also frequently updated to give industry relevant training and knowledge to students. Hope Institute of Hospitality Management (HIHM) strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at Hope Institute of Hospitality Management (HIHM) enable Diploma in Hotel Management Food & Beverage Service students to apply knowledge and skills in a controlled environment and get required experience.

According to syllabus of Diploma in Hotel Management Food & Beverage Service progress, students learn advanced topics and complex concepts. The Diploma in Hotel Management Food & Beverage Service curriculum at Hope Institute of Hospitality Management (HIHM), New Delhi mainly focuses on analytical and critical thinking. As the Diploma in Hotel Management Food & Beverage Service course unfolds, students develop several important skills that increases their employability. As per syllabus of Diploma in Hotel Management Food & Beverage Service at Hope Institute of Hospitality Management (HIHM) also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.

Diploma in Hotel Management Food & Beverage Service curriculum at Hope Institute of Hospitality Management (HIHM) includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Diploma in Hotel Management Food & Beverage Service syllabus at Hope Institute of Hospitality Management (HIHM) aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.

Additional curriculum at Hope Institute of Hospitality Management (HIHM)

Workshops and Seminars - Regular sessions with industry experts help Diploma in Hotel Management Food & Beverage Service students at Hope Institute of Hospitality Management (HIHM) to stay updated with current trends.
Group Projects - Collaborative projects according to Hope Institute of Hospitality Management (HIHM) syllabus develop teamwork and problem-solving skills.
Case Studies - Diploma in Hotel Management Food & Beverage Service syllabus offers analysis of real-world scenarios to apply theoretical knowledge.
Extracurricular Activities - Hope Institute of Hospitality Management (HIHM) offers several activities like sports, clubs, societies, etc. to encourage overall development.

Note: Given below syllabus is based on the available web sources. Please verify with the Hope Institute of Hospitality Management (HIHM), New Delhi for latest Diploma in Hotel Management Food & Beverage Service curriculum.

Syllabus for Diploma in Hotel Management Food & Beverage Service Course

The Diploma in Hotel Management - Food & Beverage Service program is designed to provide students with specialized knowledge and practical skills in the art of food and beverage service within the hospitality industry. This program equips individuals with the expertise required to excel in various food and beverage service roles, including restaurant management, bar operations, and guest service. The curriculum combines theoretical knowledge with hands-on experiences to prepare graduates for careers in the food and beverage service sector.

The purpose of the syllabus is to teach the student according to the level, of course, they are pursuing. In the case of a Diploma in Hotel Management Food & Beverage:

S.NO	Subjects
1	Business Communication
2	Computer Awareness
3	Hierarchy in Food and Beverage Department
4	Carrying the Food Service Tray
5	F & B Service
6	Hygiene and Sanitation
7	Attributes of Food and Beverage Service Personnel
8	Handling Cutlery, Crockery, and Glassware
9	Hygiene procedures for handling food
10	Wines, Spirits, Liqueurs, Cocktails, Beers, Bars
11	Kitchen service, functional catering, and specialized F&B catering
12	Beverage outlets
13	Food contamination and spoilage
14	Concept of cost and sale
15	Food Safety Standards in India (FSSAI)

Projects

Projects gain a significant amount of focus in the Diploma in Hotel Management Food & Beverage course since they give teachers the chance to assess students' performance and subject understanding. The following is a list of some of the most popular Diploma in Hotel Management Food & Beverage:

Here are some design ideas for a hotel management course with a focus on

(i). Menu Development and Design: Create a complete menu for a specific type of restaurant or cuisine. Consider factors such as target audience, prices, seasonality, and dietary restrictions.

(ii). Cost Control: Develop strategies to minimize food and beverage costs while maintaining quality and customer satisfaction

(iii). Restaurant Concept Development: Designing a unique restaurant concept including theme, ambiance, and menu offering.

(iv). Beverage Program Design: Development of a beverage program for a hotel or restaurant. Create a varied and attractive drinks menu with alcoholic and non-alcoholic drinks.

(v). Consider mixology techniques, drink pairing options, and a business case. Food and Wine

(vi). Catering and Banqueting Management: Develop a comprehensive management plan for catering and banqueting operations. Include things like menu planning, event coordination, budget, staffing, and customer service.

(vii). Restaurant Marketing Campaign: Design an integrated marketing campaign for a restaurant or hotel.

Reference Books

Here are some of the reference books for the Diploma in Hotel Management Food & Beverage:

Name of Author	Name of Book
Sudhir Andrews	Food and Beverage Service
JohnCousins, Dennis Lillicrap, and Suzanne Weekes	Food and Beverage Service
Bernard Davis and Andrew Lockwood	Food and Beverage Management
Lea R. Dopson and David K. Hayes	Food and Beverage Cost Control
Paul R. Dittmer and J. Desmond Keefe III	Principles of Food, Beverage, and Labor Cost Controls
Gaurav Dalmia	Food and Beverage Service: Training Manual
Paul R. Dittmer and J. Desmond Keefe III	Principles of Food, Beverage, and Labor Cost Controls
JatashankarR. Tewari	Hotel Front Office: Operations and Management
Pam Bradley and Neil Gossling	Food and Beverage Management and Service