Description
Course Name: Diploma in Hospitality Management
Course Id: DHPM/Q1001.
Eligibility: 10+2 (Higher Secondary) or equivalent.
Objective: The Diploma in Hospitality Management develops practical and managerial skills required to coordinate hospitality operations and deliver quality guest services across accommodation, food service, events and tourism-related establishments. The course covers hospitality principles, front office operations, housekeeping, food and beverage services, guest relations, event coordination, staff supervision, purchasing, operational cost control, safety and sustainable practices. It prepares learners to coordinate service teams, manage guest requests, maintain service standards and support efficient hospitality operations.
Duration: Six Months.
How to Enroll and Get Certified in Your Chosen Course:
Step 1: Choose the course you wish to get certified in.
Step 2: Click on the “Enroll Now” button.
Step 3: Proceed with the enrollment process.
Step 4: Enter your billing details and continue to course fee payment.
Step 5: You will be redirected to the payment gateway. Pay the course and examination fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.
Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.
Step 7: Once you complete the course, take the online examination.
Step 8: Upon passing the examination, you will receive:
- A soft copy (scanned) of your certificate via email within 7 days of the examination.
- A hard copy (original with official seal and signature) sent to your address within 45 days of the declaration of the result.
Step 9: After certification, you will be offered job assistance aligned with your area of interest.
Online Examination Detail:
Duration- 120 minutes.
No. of Questions- 60. (Multiple Choice Questions).
10 Questions from each module, each carry 10 marks.
Maximum Marks- 600, Passing Marks- 40%.
There is no negative marking in this module.
| 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 | 41-50 | P (Pass) |
| 7 | 0-40 | F (Fail) |
Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:
Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.
Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.
Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.
Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.
Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.
Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.
Syllabus
Module 1: Hospitality Industry Fundamentals and Professional Practices: Introduction to Hospitality Management, Hospitality Industry Sectors, Types of Hospitality Establishments, Hospitality Organizational Structures, Departmental Roles and Responsibilities, Guest Expectations and Service Principles, Professional Grooming and Etiquette, Hospitality Communication Skills, Cultural Awareness and Inclusive Service, Interdepartmental Coordination.
Module 2: Front Office and Accommodation Operations: Front Office Functions, Reservation Handling and Booking Channels, Accommodation Types and Rate Plans, Pre-Arrival Guest Preparation, Guest Registration and Check-In, Room Allocation and Status Coordination, Concierge and Guest Information Services, Guest Accounts and Check-Out, Housekeeping Procedures and Room Readiness, Property Management System Awareness.
Module 3: Food and Beverage Service Management: Food and Beverage Outlet Types, Menu Knowledge and Meal Planning Awareness, Restaurant Setup and Service Preparation, Table Service Styles and Procedures, Order Taking and Kitchen Coordination, Beverage Service Fundamentals, Room Service Coordination, Food Hygiene and Allergen Communication Awareness, Billing and Payment Procedures, Food and Beverage Cost and Waste Control.
Module 4: Guest Relations, Events and Experience Management: Guest Relationship Management, Handling Special Requests, Complaint Resolution and Service Recovery, Guest Feedback Collection, Banquet and Conference Planning, Event Booking and Requirement Documentation, Venue Setup and Seating Arrangements, Catering and Vendor Coordination, Event Service Scheduling, Post-Event Evaluation.
Module 5: Hospitality Administration and Business Operations: Staff Scheduling and Duty Allocation, Employee Induction and Training Coordination, Team Supervision and Performance Feedback, Purchasing and Supplier Management, Receiving and Inventory Control, Hospitality Budgeting Fundamentals, Revenue and Occupancy Monitoring, Hospitality Sales and Promotional Activities, Customer Relationship Management Systems Awareness, Operational Reporting and Recordkeeping.
Module 6: Safety, Sustainability and Service Improvement: Workplace Hazard Identification, Safe Handling of Equipment and Materials, Fire Safety and Evacuation Procedures, Guest Security and Privacy Practices, Incident Reporting and Emergency Coordination, Energy and Water Conservation, Waste Segregation and Recycling, Responsible Sourcing and Sustainable Tourism Awareness, Service-Quality Audits and Performance Indicators, Hospitality Process Improvement.
Job Opportunities after Diploma in Hospitality Management
Graduates can pursue entry-level opportunities in guest services, accommodation operations, food and beverage services, event support and hospitality administration. Supervisory positions generally require relevant work experience.
Top Roles: Guest Relations Executive, Front Office Associate, Reservation Executive, Hospitality Operations Trainee, Food and Beverage Service Associate, Housekeeping Coordinator, Banquet Operations Assistant, Event Services Coordinator, Hospitality Administration Assistant, Concierge Associate, Customer Experience Executive and Hospitality Sales Support Executive.
Key Skills: Guest service, hospitality communication, reservation handling, accommodation coordination, food and beverage service, housekeeping coordination, event support, complaint resolution, team coordination, inventory control, service-quality monitoring and operational reporting.
Salary Range (India):
Indicative earnings vary by establishment, location, role and experience. Senior-level earnings generally relate to experienced supervisory and management positions.
- Entry-level: ₹2.5–6 LPA.
- Mid-level: ₹6–12 LPA.
- Senior-level: ₹12–25+ LPA.
Scope: Learners can explore opportunities in hotels, resorts, restaurants, serviced apartments, guesthouses, banquet venues, convention centres, catering companies, holiday properties, clubs, tourism businesses and hospitality service providers.
With practical experience, learners can progress toward guest relations supervision, front office management, food and beverage supervision, event operations, accommodation management and broader hospitality operations responsibilities.
