Diploma In Hotel Administration
(8 months classes 4 months industry internships)
Best Hotel Management College in Bangalore
A. FOOD AND BEVERAGE SERVICE
UNIT- I
Classification of f & b operations
Commercial‐hotels , motels ,restaurant , private hospitals ,resorts, pubs, sank bars ,discotheques ,fast food restaurants ,parlours ,airlines, rail, sea catering ,mobile catering
• Welfare (industrial‐factories, offshore, project site: Institutional‐ student, hostel, armed forces catering hospitals, noon meal scheme)
• Career opportunities
Classification of f & b operations
Commercial‐hotels , motels ,restaurant , private hospitals ,resorts, pubs, sank bars ,discotheques ,fast food restaurants ,parlours ,airlines, rail, sea catering ,mobile catering
• Welfare (industrial‐factories, offshore, project site: Institutional‐ student, hostel, armed forces catering hospitals, noon meal scheme)
• Career opportunities
UNIT- II
Different f & b service outlets
Stand alone restaurants, coffee shop, room service, banquets, bar, bar‐b‐que, discotheque, off premises catering, take away, home delivery, chain of restaurants and tea boutiques.
Different f & b service outlets
Stand alone restaurants, coffee shop, room service, banquets, bar, bar‐b‐que, discotheque, off premises catering, take away, home delivery, chain of restaurants and tea boutiques.
UNIT- III
Staff hierarchy of the various F&B service
Their duties and responsibilities.
• Attributes of food and beverage service personnel
• Departmental relationship (within F&B and with other departments)
• Co‐operation, co‐ordination, communication
• Basic principles of psychology to understand Guests behavior and immediate requirements Management’s expectations
Staff hierarchy of the various F&B service
Their duties and responsibilities.
• Attributes of food and beverage service personnel
• Departmental relationship (within F&B and with other departments)
• Co‐operation, co‐ordination, communication
• Basic principles of psychology to understand Guests behavior and immediate requirements Management’s expectations
UNIT- IV
Classification and enumerating of service equipment with brand names
Furniture, Linen, Crockery, Flatware, Cutlery, Hollow ware, Glassware, Disposables, Chaffing dishes, Side board
Classification and enumerating of service equipment with brand names
Furniture, Linen, Crockery, Flatware, Cutlery, Hollow ware, Glassware, Disposables, Chaffing dishes, Side board
B. CULINARY MANAGEMENT
UNIT- I
Culinary History Origin of Modern Cookery Equipment Knowledge and development Hygiene in Kitchen Personal Hygiene
Culinary History Origin of Modern Cookery Equipment Knowledge and development Hygiene in Kitchen Personal Hygiene
UNIT- II
Kitchen Brigade and Staffing Co‐operation with other departments Aims & Objectives of cooking Attitudes and behavior inside a kitchen Levels and Skills Perishables and non‐perishables Storage temperatures
Kitchen Brigade and Staffing Co‐operation with other departments Aims & Objectives of cooking Attitudes and behavior inside a kitchen Levels and Skills Perishables and non‐perishables Storage temperatures
UNIT- III
Various fuels, advantages & disadvantages Energy conservations Textures
Various fuels, advantages & disadvantages Energy conservations Textures
UNIT- IV
Classification of raw materials
| 1. Salt, Liquid, Sweetening | 2. Salts & oils |
| 3. Thickening agents | 4.Eggs |
| 5.Herbs | 6.Spices |
| 7.Condiments | 8. Various textures, stock, sauces, soups, derivatives of sauces |
UNIT- V
Methods of Cooking (Radiation, Convection, Conduction)
Methods of Cooking (Radiation, Convection, Conduction)
C. HOUSKEEPING
UNIT- I
Introduction to Hospitality – Classification of Hotels – Hotel divisions & departments
Introduction to Hospitality – Classification of Hotels – Hotel divisions & departments
UNIT- II
Role of Housekeeping in Hospitality – Housekeeping Organizational structure(small, medium & large) – Duties & responsibilities of housekeeping staff – Housekeeping personnel – Personal Qualities of Housekeeping staff – Layout of Housekeeping Department – Co‐ordination of Housekeeping with other departments
Role of Housekeeping in Hospitality – Housekeeping Organizational structure(small, medium & large) – Duties & responsibilities of housekeeping staff – Housekeeping personnel – Personal Qualities of Housekeeping staff – Layout of Housekeeping Department – Co‐ordination of Housekeeping with other departments
UNIT- III
Rooms – Types of rooms – Knowledge of rooms – Types of Services offered –
a) Morning service
b)Evening or Turndown service
c)Second service
d)Freshen –up‐service
e)Baby sitting
f)Valet Service
g)Supplies on request h)Minibar Service
Rooms – Types of rooms – Knowledge of rooms – Types of Services offered –
a) Morning service
b)Evening or Turndown service
c)Second service
d)Freshen –up‐service
e)Baby sitting
f)Valet Service
g)Supplies on request h)Minibar Service
UNIT- IV
Floor Pantry – Layout of Floor Pantry, Functions, Maid’s cart
Floor Pantry – Layout of Floor Pantry, Functions, Maid’s cart
UNIT- V
Guest Floor Operations’ – Rules on guest floor – Entering the guest room – Step‐by‐step room cleaning procedure
Guest Floor Operations’ – Rules on guest floor – Entering the guest room – Step‐by‐step room cleaning procedure
D. FRONT OFFICE OPERATIONS
UNIT- I
Introduction to Hospitality & Hotel Industry Historical background of hospitality industry American Inns & English Inns International and Domestic hotel chains Introduction and growth of hotel industry in India
Introduction to Hospitality & Hotel Industry Historical background of hospitality industry American Inns & English Inns International and Domestic hotel chains Introduction and growth of hotel industry in India
UNIT- II
Classification of hotels 1. Size, Location 2.Length of Stay 3. Facilities offered 4. Types of Plan – European plan, American plan, modified American plan, continental plan & Bermuda plan
Classification of hotels 1. Size, Location 2.Length of Stay 3. Facilities offered 4. Types of Plan – European plan, American plan, modified American plan, continental plan & Bermuda plan
UNIT- III
Levels of service 1. world class service 2. mid‐range service 3. Economy/limited service Ownership and affiliation 1.independent hotels 2. chain hotels 3. franchise and referral groups
Levels of service 1. world class service 2. mid‐range service 3. Economy/limited service Ownership and affiliation 1.independent hotels 2. chain hotels 3. franchise and referral groups
UNIT- IV
Types of room – single, double, twin, suites, penthouse, cabana, studio, duplex, cottage, interconnecting, adjacent, efficiency
Types of room – single, double, twin, suites, penthouse, cabana, studio, duplex, cottage, interconnecting, adjacent, efficiency
UNIT- V
Importance of front office Layout of front office Hierarchy of Front Office staff for medium and large size hotels Duties and responsibilities of front office staff
Importance of front office Layout of front office Hierarchy of Front Office staff for medium and large size hotels Duties and responsibilities of front office staff
E. BASIC FRENCH
UNIT- I
Introduction to the language, alphabets and pronunciation of the word.
UNIT- II
Accents used in French, Greetings
Accents used in French, Greetings
UNIT- III
Numbers 1 to 50
Numbers 1 to 50
UNIT- IV
Self introduction, presenting and introducing other person.
UNIT- V
Name of vegetables, fruits and meats, Name of the sea foods. Name of kitchen professionals,
utensils, and Family members.
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