Certificate in Hospitality and Food Management

Description

Course Name: Certificate in Hospitality and Food Management

Course Id: CHFM/Q1001.

Eligibility: 10th Grade (High School) or Equivalent.

Objective: A Certificate in Hospitality and Food Management is a specialized program aimed at equipping individuals with the practical skills and knowledge needed to manage and operate foodservice and hospitality establishments such as restaurants, hotels, catering companies, and event venues.

Duration: 90 Hrs (Equivalent to 3 Months).

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 get Study Material Login id and Password on your email id.

Step 7- After Completion of  Course Study give Online Examination.

Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).

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- 100, Passing Marks- 40%.
There is no negative marking in this module.

Marking System:
S.No.	No. of Questions			Marks Each Question		Total Marks
1	10			5		50
2	5			4		20
3	5			3		15
4	5			2		10
5	5			1		5
	30					100
How Students will be Graded:
S.No.		Marks	Grade
1		91-100	O (Outstanding)
2		81-90	A+ (Excellent)
3		71-80	A (Very Good)
4		61-70	B (Good)
5		51-60	C (Average)
6		40-50	P (Pass)
7		0-40	F (Fail)

Benefits of Certification:

• Government Authorized Assessment Agency Certification.
• Certificate Valid for Lifetime.
• Lifetime Verification of Certificate.
• Free Job Assistance as per your Interest Area.

Syllabus

Introduction to Hospitality Management: Overview of the hospitality industry, Types of hospitality businesses (hotels, restaurants, catering, etc.), Key roles in hospitality management, Customer service principles.

Food and Beverage Management:  Types of food service operations, Menu planning and development, Food safety and sanitation, Purchasing and inventory control, Cost control in food and beverage operations.

Culinary Arts Basics: Introduction to culinary techniques, Food preparation and cooking methods, Plating and presentation techniques, Kitchen equipment and tools.

Food Safety and Hygiene: Food safety regulations, Sanitation procedures in food preparation, Personal hygiene for food handlers, preventing food borne illnesses.

Hospitality Marketing and Sales: Marketing principles in hospitality, Customer relationship management, Sales techniques in food and beverage operations, Promotions and public relations for hospitality businesses.

Financial Management in Hospitality: Basic accounting for hospitality businesses, Budgeting and financial planning, pricing strategies for food and beverage operations, Managing profits and losses.