Course Name: Diploma in Hotel Management
Course Id: DHM/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
Diploma in Hotel Management
|Name of Paper||M. Marks||Pass Marks|
|Front Office Operation||100||40|
|Basic Food Operation||100||40|
|Quality Food Production||100||40|
|Principle of Management||100||40|
|Marketing Sales Management||100||40|
|Hotel Financial Management||100||40|
Front Office Operation
Introduction to Front Office Department: The term ‘Hotel‘, Introduction To Hospitality Industry evolution & development of hospitality industry and tourism, famous hotels worldwide, Classification of hotels. (Based On various categories like size) location, clientele, length of stay, facilities, Organizational chart of hotels (Large, Medium, Small ), I Front Office Department: Sections and layout of Front Office, Organizational chart of front office department (small, medium and large hotels), Duties and responsibilities of various staff, Attributes of front office personnel, Role of Front Office: Key control and key handling procedures Mail and message handling, Mail and message handling, Paging and luggage handling, Black list Bell Desk and Concierge, Reservation: Importance of guest cycle (Various stages, sectional staff in contact during each stage), Procedure for taking reservations (Reservation form, conventional chart, density chart, booking diary with their detailed working and formats), computerized system (CRS, Instant reservations), Types of reservation ( guaranteed, confirmed, groups, FIT ), Modes and sources of reservation.
Basic Food Operation
Introduction To Professional Cookery : History of Cookery, Origins of Modern Cookery, hygiene and safe practices in handling food, Attitude & Behavior in the Kitchen, Kitchen uniforms, Safety Procedure for Handling Equipments, Kitchen Staffing, Classical kitchen Brigade for a 5 stars and 3 stars hotels, Kitchen Staffing in Various Category Hotels, Duties & Responsibilities of Executive Chef and Various Chefs, Inter-departmental Co-ordination, Kitchen Hand Tools, Tools & utensils used in the Kitchen, Different Types of Fuel used in Kitchen, Precaution and care in handling and maintenance of equipments, Aims & Objectives of Cooking Food, Aims and objective of Cooking Food, Classification of Raw Materials according to their Functions, Various Textures, Spices, Herbs & Condiments, Role of Spices / Herbs in India, Local names of spices, knowledge and develop technical skills in the basic aspects of food and non-alcoholic beverage service operations in the Hotel Industry, Necessity and functions of a control system, Billing Methods – Duplicate & Triplicate System.
Quality Food Production
Introduction to large scale / quantity food production.-Industrial, Commercial and Institutional (Hospitals / Schools), Functions of larder department and Duties & responsibilities of larder chef, Common terms used in larder department, Specific essential tools & equipment in the larder, Introduction to fish monger, Classification of fish with examples( local names also ), Selection & storage of fish & shell fish, Preserved & processed fish, Understanding meats – Composition, structure & basic quality factors, Aging, Factors affecting tenderness, Definition & terms, Production, classification, processing, Knowledge of cold meat platter, Types & uses of chaud froid, Preparing aspic & gelee, Role of ingredients, Recipe balancing, Method of cake making, Faults & remedies, Introduction, Classification & Method of Cleaning, Sorting, Grading, Cutting, Seeding, Chilling and freezing, Objectives and functions of food packaging, Requirements for effective food packaging, Types of packaging Materials, General properties of packaging material, Safety and quality evaluation of food additives and contaminants, International numbering system for food additives.
Principle of Management
Illustrative Case Study: A typical day in life of a Manager at Hotel, Orientation to management thought process, Evolution- Development- School of Management, Management defined, Role of Manager, Professional Manager and his tasks, Managerial skills- Roles – Levels, Managerial Ethics and Organization Culture, Management Processes, ; Planning and Management Process, Mission- Objective- Goals, Urgent and Important Paradigms, Planning process in Detail, Types and Levels of Plans, Problems solving and decision making, Time Management, ORGANISING: Organizing and Organizing Structure, Organization Chart, Principles of Organization; Scalar Principle, Departmentation; Unity and Command, Span of Control, Centralization and Decentralization, Authority and Responsibility, Delegation, Basic concepts of control- Definition, Process and Techniques, The management process in foreign countries, Generalization about foreign managements: customs, social values, and education.
Marketing Sales Management
Sales Management Function: Introduction to Sales Management, Personal Selling, Sales Process, Computer Applications in Sales Management, Communication Skills, Sales Presentation, Negotiation Skills, Retail Communication: Sales Displays, Job Analysis, Recruitment and Selection, Training the Sales Force, Compensation and Motivation of Sales Force, Monitoring and Performance Evaluation, Sales Planning, Sales Organization, Sales Forecasting and Sales Quotas, Marketing of Services – Conceptual Frame Work, Services Marketing : Basic Issues, Designing Service Strategy, Marketing of Hospitality and Tourism Services, Management and Marketing of Tourism in India, Hospitality Marketing – A special case in Services Marketing, Marketing of Educational Services Professional Education – Marketing of Services, Marketing of Professional Support Services : Implications for Advertising, Agencies In mark – The Trade Mark Research Group (A).
Hotel Financial Management
Corporate Objectives, Profit Maximization Objective, Wealth Maximization Objective, Goals of Financial Management, Social Objective, Nature of Financial Management, Concept of Financial Management, Function of Financial Management, Scope of Financial Management, Concept of Financial Management in Public Sectors, Role of Finance Manager in a changing Economics Scenario in India, Goals of Project Planning, Require Rate of returns standards & costs of Capital, Tradition Techniques for testing Viability, Cash Flow discipline in Project Analysis, Computational Resources, Data Sensitivity Analysis, Probability Analysis, Risk, Reappraisal: Ex-post Evaluation & Capital Expenditure, Working capital ratios, Decisions making, examples of working Capital Flows, timing of Flows, Flow of Funds, Product Cash cycle, Managing debtors, Managing Stocks, Managing Creditors, Real Interest rates & Real Price Changes, Nominal Price Changes, Constant Prices & Constant Price Levels, Relative Price Changes, Forecasting Relative Price Changes.