Course Name: Advance Diploma in Housekeeping Management
Course Id: ADHM/Q1001.
Education Qualification: 10th Pass.
Course and Exam Fee: 4000.
How You will Get Diploma Certificate:
Step 1- Select your Course for Certification.
Step 2- Click on Enroll Now.
Step 3- Proceed to Enroll Now.
Step 4- Fill Your Billing Details and Proceed to Pay.
Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.
Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.
Step 6- After Payment You will receive Study Material and Online Examination link on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination within 7 days you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign) within 30 days.
Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.
Online Examination Detail:
Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 600, Passing Marks- 40%.
There is No Negative marking in this module.
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Or You Can Fill below Enquiry form For Regular Course Training from our Training Centers located in India.
Student Course Enquiry Form
Advance diploma in Housekeeping Management
|Name of Paper||M. Marks||Pass Marks|
|Industrial Relations in Housekeeping||100||40|
|Identify the housekeeping equipment||100||40|
|Managing expenses and budgeting||100||40|
|Human Relations in Housekeeping||100||40|
|Understanding inventory control||100||40|
Industrial Relations in Housekeeping
The Marketing Communications Mix, The Changing Face of Marketing Communications, Integrated Marketing Communications, Socially Responsible Marketing Communication, Advertising, Sales Promotion, Public Relations, The Public Relation Process, Personnel Selling, Direct Marketing Guest relations and managing of drunk guests, Discuss relationship of housekeeping with other departments, General relationship of each department and how it functions, brief insight into trade unions & industrial relations, History and development of lodging Industry – International History and development of lodging industry – India, Defining the term – Hotel Reasons for travel
Identify the housekeeping equipment
Equipment, Characteristics of Good equipment (Mechanical/Manual), Storage, Upkeep, and Maintenance of equipment, Care and Cleaning of Different Surfaces: Metal, Glass, Leather, Rexene, Ceramic, Wood, Wall and floor covering, Stain Removal, Selection of equipment, brooms and brushes, protective equipment, cloths used in cleaning, box sweeper, electric equipment, vacuum cleaner, floor scrubbing and polishing machine, floor shampooing machine, containers trolley, chamber maid’s trolley, etc. Use and care of equipment and material required by the House Keeping Department, Maintain all cleaning equipment and materials in a safe and sanitary working condition.
Managing expenses and budgeting
Control expenses in the housekeeping department by using the operating budget as a control tool, tracking expenses on the basis of a budget cost-per-occupied-room, and implementing efficient purchasing practices, Planning a campaign, budget approaches, measuring effectiveness, Agency relations, Budget estimates of revised budgets, Basic knowledge on preparation of budgets based on a mock data of housekeeping department, factors to be considered by establishing room rates, forecasting room availability, preparing room division budget, Types of budget Housekeeping expenses Budget planning process Income statement of room division, Controlling operating expenses Cost control in specific area Linen room Inventory control and stock taking Principles of purchasing Stages of purchasing Types of purchasing.
Human Relations in Housekeeping
Understand the Value of Communication for better human relations in day to day life, Staffing and training employees, Motivating employees, Apply techniques to develop and improve human resource skills in areas of training, scheduling, motivating, and disciplining. Techniques addressed include implementing the four-step training method, developing a staffing guide, adopting alternative scheduling methods, motivating the housekeeping staff, and administering a formal disciplinary action program, Techniques addressed include identifying sources of labor from non-traditional labor markets, implementing internal and external recruiting methods, minimizing employee turnover, enchasing interviewing skills, and orienting new employees to the housekeeping department, Evolution, Role and Status of Human Resource Management in India – Structure and Function of Human Resource Management, Career Planning and Development – Promotion and Transfers – Retirement and other Separation Process.
Introduction: Meaning and definition. Importance of Housekeeping, Responsibility of the Housekeeping department, a career in the Housekeeping department.. Housekeeping Department: Organizational framework of the Department (Large/Medium/Small Hotel), Role’ of Key Personnel in Housekeeping, Job Description and Job Specification of staff in the department, Attributes and Qualities of the Housekeeping staff – skills of a good Housekeeper, Inter departmental Co- ordination with more emphasis on Front office and the Maintenance department, Housekeeping Procedures: Briefing, Debriefing, Gate pass, indenting from store, Inventory of Housekeeping Items, House keeping control desk, Importance, Role, Co- ordination, check list, key control. Handling Lost and Found, Forms, Formats and registers used in the Control Desk, Paging systems and methods, Handling of Guest queries, problem, request, General operations of control desk.
Understanding inventory control
Basic concept about Tools and equipment used, Basic knowledge about the safety equipment and their uses, , plan and organize work processes, identify necessary materials and tools, Usage, Upkeep and Storage, Kitchen Tools, Knives, Their Usage, Care & Maintenance, Workstations, Safety Procedures, : Food Service Equipments, Classification, Description, Usage, Upkeep and Storage, Food Service Tools, Their Usage, Care & Maintenance, Side Stations, Safety Procedures Table Crockery, Cutlery, Glassware (Bar Glassware not included) care and maintenance of equipments, disposables Condiments, Sweeteners, Introduction, identification, uses and care of hand tools, cleaning Equipments and cleaning agents (Paste chart / drawing as applicable).