2 Years
Diploma
Hotel Management and Hospitality
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 |
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