Diploma in Hotel Management and Catering Technology Course at London American City College - [LACC], Bengaluru Syllabus & Subjects Semester Wise

The Diploma in Hotel Management and Catering Technology syllabus at London American City College - [LACC], Bengaluru is designed to provide overall knowledge to the students with a strong foundation. Diploma in Hotel Management and Catering Technology faculty at London American City College - [LACC] specially focus on in-depth learning to relevant subjects. At first semester syllabus of Diploma in Hotel Management and Catering Technology at London American City College - [LACC], students learn the basics of programme. A strong foundation is very important for comprehensive learning. Diploma in Hotel Management and Catering Technology syllabus at London American City College - [LACC], Bengaluru maintains a balance between theoretical knowledge and practical knowledge.

Diploma in Hotel Management and Catering Technology first year students at London American City College - [LACC] are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. London American City College - [LACC], Bengaluru also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Diploma in Hotel Management and Catering Technology syllabus at London American City College - [LACC], Bengaluru is also frequently updated to give industry relevant training and knowledge to students. London American City College - [LACC] strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at London American City College - [LACC] enable Diploma in Hotel Management and Catering Technology students to apply knowledge and skills in a controlled environment and get required experience.

According to syllabus of Diploma in Hotel Management and Catering Technology progress, students learn advanced topics and complex concepts. The Diploma in Hotel Management and Catering Technology curriculum at London American City College - [LACC], Bengaluru mainly focuses on analytical and critical thinking. As the Diploma in Hotel Management and Catering Technology course unfolds, students develop several important skills that increases their employability. As per syllabus of Diploma in Hotel Management and Catering Technology at London American City College - [LACC] also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.

Diploma in Hotel Management and Catering Technology curriculum at London American City College - [LACC] includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Diploma in Hotel Management and Catering Technology syllabus at London American City College - [LACC] aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.

Additional curriculum at London American City College - [LACC]

Workshops and Seminars - Regular sessions with industry experts help Diploma in Hotel Management and Catering Technology students at London American City College - [LACC] to stay updated with current trends.
Group Projects - Collaborative projects according to London American City College - [LACC] syllabus develop teamwork and problem-solving skills.
Case Studies - Diploma in Hotel Management and Catering Technology syllabus offers analysis of real-world scenarios to apply theoretical knowledge.
Extracurricular Activities - London American City College - [LACC] 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 London American City College - [LACC], Bengaluru for latest Diploma in Hotel Management and Catering Technology curriculum.

Syllabus for Diploma in Hotel Management and Catering Technology Course

The Diploma in Hotel Management and Catering Technology program is designed to provide students with comprehensive knowledge and practical skills in the field of hospitality management and catering. This program equips individuals with the expertise required to excel in various roles within the hospitality industry, including hotel management, food production, and catering services. The curriculum combines theoretical knowledge with hands-on training to prepare graduates for successful careers in the dynamic world of hospitality and catering.

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 and Catering Technology:

Semesters	Subjects
Semester I	Basic Front Office Operations
	Basic House Keeping Operations
	Basic Food and Beverage Service
	Basic Food Production, Bakery, and Confectionery
	Food Science
	General English
	Business Communication Skills
	Catering Science 1
Semester II	Accommodation Operations
	Basics of Computer
	English and Communication
	Front Office Operations
	Food Production-I
	Food and Beverage Service-II
	Kitchen Operation
	Housekeeping Operations
Semester III	Accommodation Operations-II
	Food Production-II
	Food and Beverage Service-II
	Food and Beverage Management
	Tourism
	English and French Viva-Voce
Semesters IV	Accommodation Operations-III
	Front Office Operations-III
	Food and Beverage Service-III
	Hotel Law
	Principles of Accounting
Practicals	Accommodation Operations Lab
	Front Office Operations Lab
	Food and Beverage Service Lab
	Food Production and Patisserie Lab

Projects

Projects gain a significant amount of focus in the 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 projects Diploma in Hotel Management and Catering Technology:

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 and Catering Technology :

Name of Author	Name of Book
Michael J. O'Fallon and Denney G. Rutherford	Hotel Management and Operations
Bernard Davis and Andrew Lockwood	Food and Beverage Management
James A. Bardi	Hotel Front Office Management
Matt A. Casado and Ahmed Ismail	Housekeeping Management
Parvinder S. Bali	Food Production Operations
Dennis R. Lillicrap and John A. Cousins	Food and Beverage Service
S. K. Bhatnagar	Principles of Hotel Management
Philip Kotler, John T. Bowen, and James Makens	Marketing for Hospitality and Tourism
A. K. Bhatia	Principles of Tourism: A Complete Guide
T. Chandrasekaran	Hotel Engineering and Maintenance