Objective

• Guest-Centric Focus: Instilling customer service excellence to exceed guest expectations and anticipate their needs.
• Industry Insight: Imparting a comprehensive understanding of the hospitality sector and the role of hotels within it.
• Operational Proficiency: Teaching practical skills for hotel operations like front desk, housekeeping, F&B, and event management.
• Technology Integration: Familiarizing students with modern hospitality technologies for competitiveness.
• Ethics and Professionalism: Instilling ethical behavior, integrity, and industry professionalism.
• Practical Experience: Providing internships for real-world application of classroom learning.
• Adaptability: Addressing emerging trends like sustainability and wellness in the curriculum.
• Industry Networking: Connecting students with professionals and industry events for enhanced career opportunities

Curriculum: Diploma in Hotel and Customer Service Management

(Two-Year Curriculum Structure)

Semester I: Foundational Training

1. Food and Beverages

• Non-Alcoholic Beverages, Introduction to Food Service Industry, Food & Beverage Staff, Food Service Equipment, Ancillary Sections, Styles of Food Service, Introduction to Menus

2. Food Production

•  Introduction to Cookery, Kitchen Hierarchy, Kitchen Equipment and Fuels, Basic Menu Planning, Vegetable Cooking, Stocks, Soups, Sauces, Salads

3. Front Office Operations

• Introduction to Hospitality Industry, Classification of Hotels, Hotel Organization Structure

4. Housekeeping Operations

• Overview of Housekeeping Department, Housekeeping Inventories

Skill Lab

• Practical Training and Evaluation for Semester I Subjects

Semester II: Intermediate Concepts

1. Food and Beverages

• Wines and Wine Making, Fortified Wines, Vermouth, Bitters, Food and Wine Pairing, Menu Planning, Cover and Accompaniments

2. Food Production

• Eggs and Methods of Cooking, Seeds, Nuts, Cereals, Pulses, Fish, Shellfish, Meats, Indian Spices and Condiments

3. Front Office Operations

• Room Tariff Structure, Guest Cycle, Reservation Process, Registration, Guest Services, Checkout

4. Housekeeping Operations

• Guestroom Cleaning, Public Area Maintenance, Housekeeping Control Desk

Skill Lab

• Practical Training and Evaluation for Semester II Subjects

Semester III: Industry Internship (6 Months)

Internship Program

• Real-time exposure to Front Office, Housekeeping, F&B Production, and Service Operations; Industry Report Submission; Internship Evaluation

Semester IV: Advanced Theory & Final Assessment

1. Food and Beverages

• Beer, Cider, Perry, Whisky, Brandy, Gin, Rum, Vodka, Tequila, Mezcal, Cocktails, Mocktails, Function Catering, Bar Operations, Customer Relationship Management

2. Food Production

• Masalas and Pastes, Indian Gravies, Commodities in Indian Kitchen, Cheese

3. Front Office Operations

• Front Office Accounting, Night Auditing, Hospitality Marketing, Yield Management, Hotel Performance Evaluation

4. Housekeeping Operations

• Linen and Laundry, Pest Control, Waste Management, Interior Designing, Flower Arrangement, Horticulture, New Property Operations

Final Assessment

• Diploma Examination, Assignments, Viva Voce, Practical Demonstrations