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
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.
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
UNIT- IV
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
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
UNIT- III
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)

C. HOUSKEEPING

UNIT- I
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
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
UNIT- IV
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

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
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
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
UNIT- IV
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

E. BASIC FRENCH

UNIT- I
Introduction to the language, alphabets and pronunciation of the word.

UNIT- II
Accents used in French, Greetings
UNIT- III
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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Diploma In Hotel Management Course in Bangalore

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