Course Title: Hotel Management
( Skill Development )
Course Duration: 6 Months (Part-Time)
Course Objectives:
To provide students with a comprehensive understanding of the hotel industry.
To develop practical skills in various aspects of hotel operations, including cookery, service, and rooms division management.
To equip students with knowledge of food production, beverage service, and catering science.
To introduce students to business practices relevant to the hospitality industry.
To prepare students for self-employment opportunities in the hotel and catering sector.
To enhance career prospects in the hospitality and tourism industry.
Course Overview:
Semester 1:Module 1: Language (English)
Communication skills
Business English
Customer service language
Module 2: Cookery
Introduction to culinary arts
Cooking techniques and methods
Practical cooking sessions
Menu planning and presentation
Module 3: Service for Food and Beverage Establishments
Principles of food and beverage service
Table setup and etiquette
Handling guest orders and complaints
Practical service sessions
Module 4: Computer Applications-Practical
Basic computer skills
Reservation and billing systems
Front desk management software
Module 5: Rooms Division Management
Front office operations
Housekeeping and cleanliness standards
Reservation systems
Guest relations and problem-solving
Semester 2:Module 6: Food Production-Indian Regional and International
Indian regional cuisine
International cuisine
Menu development
Kitchen safety and hygiene
Module 7: Alcoholic Beverages and Service
Types of alcoholic beverages
Bar setup and management
Responsible alcohol service
Practical bartending sessions
Module 8: Catering Science
Catering principles and practices
Event planning and management
Catering for special occasions
Catering business models
Module 9: Business Practice
Financial management for hospitality
Marketing strategies for hotels and restaurants
Food and beverage cost control
Business plan development
Module 10: Bakery and Confectionery
Baking techniques
Pastry and confectionery
Bread and cake production
Bakery management
Course Teaching Methodology:
Classroom lectures and discussions.
Practical cooking and service sessions.
Role-playing for service and guest interactions.
Computer lab sessions for reservation and billing.
Industry visits to hotels and catering establishments.
Group projects and assignments related to hotel management.
Assessments, quizzes, and practical exams.
Guest lectures from industry professionals.
Importance for Learners in Career Growth and Self-Employment:
This 6-month course provides students with a well-rounded understanding of hotel management, including culinary skills, service expertise, and business management. Graduates can pursue self-employment opportunities by starting their own catering or restaurant businesses. Additionally, they can seek employment in various roles within the hospitality and tourism industry, enhancing their career prospects.
Note: The course contents can be modified based on specific learner requirements or location preferences. Additional topics or modules can be added to cater to specialized areas within hotel management.
Course Title: Hotel Management
( Skill Development )
Course Duration: 6 Months (Part-Time)
Course Objectives:
To provide students with a comprehensive understanding of the hotel industry.
To develop practical skills in various aspects of hotel operations, including cookery, service, and rooms division management.
To equip students with knowledge of food production, beverage service, and catering science.
To introduce students to business practices relevant to the hospitality industry.
To prepare students for self-employment opportunities in the hotel and catering sector.
To enhance career prospects in the hospitality and tourism industry.
Course Overview:
Semester 1:Module 1: Language (English)
Communication skills
Business English
Customer service language
Module 2: Cookery
Introduction to culinary arts
Cooking techniques and methods
Practical cooking sessions
Menu planning and presentation
Module 3: Service for Food and Beverage Establishments
Principles of food and beverage service
Table setup and etiquette
Handling guest orders and complaints
Practical service sessions
Module 4: Computer Applications-Practical
Basic computer skills
Reservation and billing systems
Front desk management software
Module 5: Rooms Division Management
Front office operations
Housekeeping and cleanliness standards
Reservation systems
Guest relations and problem-solving
Semester 2:Module 6: Food Production-Indian Regional and International
Indian regional cuisine
International cuisine
Menu development
Kitchen safety and hygiene
Module 7: Alcoholic Beverages and Service
Types of alcoholic beverages
Bar setup and management
Responsible alcohol service
Practical bartending sessions
Module 8: Catering Science
Catering principles and practices
Event planning and management
Catering for special occasions
Catering business models
Module 9: Business Practice
Financial management for hospitality
Marketing strategies for hotels and restaurants
Food and beverage cost control
Business plan development
Module 10: Bakery and Confectionery
Baking techniques
Pastry and confectionery
Bread and cake production
Bakery management
Course Teaching Methodology:
Classroom lectures and discussions.
Practical cooking and service sessions.
Role-playing for service and guest interactions.
Computer lab sessions for reservation and billing.
Industry visits to hotels and catering establishments.
Group projects and assignments related to hotel management.
Assessments, quizzes, and practical exams.
Guest lectures from industry professionals.
Importance for Learners in Career Growth and Self-Employment:
This 6-month course provides students with a well-rounded understanding of hotel management, including culinary skills, service expertise, and business management. Graduates can pursue self-employment opportunities by starting their own catering or restaurant businesses. Additionally, they can seek employment in various roles within the hospitality and tourism industry, enhancing their career prospects.
Note: The course contents can be modified based on specific learner requirements or location preferences. Additional topics or modules can be added to cater to specialized areas within hotel management.
