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Diploma in Hotel and Catering Management (DHCM)

Rs.6,000.00 Rs.3,000.00

Diploma in Hotel and Catering Management (DHCM) is a Diploma level Hotel Management course.

Catering and hotel management are key facets of the hospitality industry. For a hotel to run smoothly, catering and hotel managers must supervise employees and monitor the services that guests expect and enjoy.


Course Name: Diploma in Hotel and Catering Management (DHCM)

Course Id: DHCM/Q1001.
Education Qualification: 10th Pass.

Duration: 370 Hrs.

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 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:
191-100O (Outstanding)
281-90A+ (Excellent)
371-80A (Very Good)
461-70B (Good)
551-60C (Average)
641-50P (Pass)
70-40F (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.


Communicative English and FOC- Introduction to Communication, Professional Communication, Non- Verbal Communication, Definition of Communication, Process of Communication, features of Successful Professional Communication, FOC- Fundamental of Computer, Introduction –Computer, Evolution of Computers, Classification of Computers, Applications of Computers.

Food Science- Food and Nutrition, Definition of Food, Nutrition, Nutrients and Diet, Functions of Food, Nutritional Information, Food Safety, Allergen Information, Chicken Dishes, Beef Dishes, Lamb Dishes, Pork Dishes, Fish Dishes, Non-Meat Dishes, Soups, Wraps, Sweet Treats, Smoothies.

Basic Food Production, Bakery and Confectionery- Historical Background of Baking, Introduction to Large, Small Equipments and Tools, Wheat, Structure of Wheat, Types of Flour, Composition Of Flour, WAP of Flour, Milling of Wheat, Differences Between Semolina, Whole Wheat Flour And Refined Flour, Flour Testing.

Food and Beverage Services- Non Alcoholic Beverages and Mocktails, Introduction, Objectives, Classification of Non- alcoholic Beverages, Tea, Coffee, Cocoa and Chocolate, Aerated Drinks, other Fizzy Drinks, Juices, Squashes, Cordials, Mocktails, References and Bibliography.

Front Office Operation- Front Office and Its Role, Room Types and Tariffs, Types of Rooms, Different Room Tariffs, Reservation, Sources of Reservation, Types of Reservation, Reservation Procedure, Sections of Front Office, Role of Reception at Front Office, Communication/ Telephone, Bell Desk, Cash and Bills, Handling Procedures.

House Keeping Operation- Front Office Basics, Guest cycle in a Hotel, Relations between reservations and registration, Pre Arrival, Departure, Relations between reservations and registration, Inter departmental cooperation, Glossary of terms, Formats used in Front Office Hotel.



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