Description
Course Name: Diploma in Hotel Accounting and Finance
Course Id: DHAF/Q0001.
Education Qualification: 12th Pass.
Duration: 370 Hrs (Equivalent to One Year).
Total Credits: 18.
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- 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) |
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 Hotel Management: Introduction, the hotel development process, the art and science of opening a hotel, spas and the lodging industry, organization design, a day in the life of the front office manager, the engineering department and financial information, contemporary hotel catering.
Food Production: Culinary history, evolution in cooking, importance of cooking, layout of kitchen, section of kitchen, kitchen brigade, duties of kitchen staff, personal hygiene of kitchen staff, co-ordination of kitchen with other departments, sanitation and safety precautions in kitchen, care and maintenance of equipment.
Financial Accounting: Basics, accounting concepts and conventions, capital revenue transactions, consigment accounting, preparation of financial statements, computerised accounting system.
Front Office Management: Introduction, reservation stage, pre- registration stage, post-registration stage, during the stay activities, post-departure stage, importance of registration, room selling techniques, function of bell desk, equipments and aids, bell desk procedures.
Record Management: meaning of records management, significance of records management, functions of filing, accounting and book keeping machines, currency note sorting and counting machine.
Income Statement: Introduction: definition and purpose, formats of the income statements, profit or loss from continuing operations, profit or loss from discontinued operations.
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