Courses Details Certificate Hotel Management

This course provides a foundational understanding of hotel and catering management, preparing students for entry-level positions in the hospitality industry or for further studies in the field. It combines theoretical knowledge with practical skills to ensure that students are well-equipped for the challenges of the industry.

Course Overview:

Introduction to Hospitality Industry:

• Overview of the hospitality sector
• Historical development and current trends
• Types of accommodation and catering establishment

Hotel Management:

• Hotel organization and structure
• Front office operations
• Housekeeping management
• Food and beverage department
• Sales and marketing in the hotel industry

Catering Services:

• Introduction to catering services
• Types of catering (on-premise, off-premise, corporate, social)
• Catering equipment and facilities
• Food and Beverage Operations:
• Menu planning and design
• Food production and kitchen management
• Beverage management and bar operations
• Restaurant service and management

Customer Service in Hospitality:

• Importance of customer service in the hospitality industry
• Communication skills and customer relations
• Handling guest complaints and feedback

Event Management:

• Planning and organizing events
• Conference and banquet management
• Specialized catering for events
• Quality and Hygiene Standards:
• Food safety and hygiene practices
• Quality assurance in hospitality
• Compliance with industry standards and regulations

Technology in Hospitality:

• Introduction to hospitality management software
• Online reservation systems
• Use of technology in guest services and operations
• Ethics and Sustainability in Hospitality:
• Ethical considerations in hospitality management
• Sustainable practices in the hotel and catering industry
• Corporate social responsibility

Internship/Practical Training:

• Hands-on experience in a hotel or catering establishment
• Application of theoretical knowledge in real-world scenarios

Assessment:

• Assignments and projects
• Examinations
• Practical assessments (e.g., kitchen practicals, service simulations)
• Internship evaluation

X to XII Passed / Appeared from any Recognized Central or State Board.

18 Months