Description
Course Name: International Diploma in Hotel Management
Course Id: IDHM/Q1001.
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
Fundamentals of Hotel Management- The History, Hotel as an Institution, Emergence of the Hotel, Definitions, Categories of Accommodation, International Hotels, Commercial Hotels, Residential Hotels, Resort Hotels, Floating Hotels, Capsule Hotels, Airport Hotels, Hotels at world level, Resort hotels, Commercial Hotels.
Food Science- Introduction to Food Science and Technology, Scope and Opportunities, Basic Food Groups, Macro and Micro Nutrients, Food Values, Methods of Food Cooking, Food Spoilage, Techniques in Food Processing and Preservation, Fruits and Vegetables, Cereals, Pulses and Oilseeds, Spices and Condiments, Tea, Coffee and Cocoa Processing.
Food Production Foundation- Quantity food Production, Definition, Categorization of Bulk Food Production, Commercial Catering, Social Catering, Menus used, Types of Meals Served, Salient Features, Man Power Requirement, vil. Equipments Required, Light equipments, Heavy equipments, Factors Affecting quality and quantity control.
Hotel Engineering- Purpose, Scope of the project, Definitions, Acronyms and abbreviations, References, overview, Overall Description, Product Perspective, Product Functions, User Characteristics, Constraints, Assumption and Dependencies, Specific Requirements, External Interface Requirements, User Interfaces, Software Interfaces, Hardware Interfaces.
Hotel Accounting- Uniform System of Accounting, Income Statement, Rooms Schedule, Food and beverage Schedule, Balance Sheet, Departmental Accounting, Uniformity in Accounting Records, High degree of standardization, Uniformity of accounting, Detailed Study of Income Statement.
Research Methodology & Quantitative Analysis- Research Process, Quantitative Methods, Designs, Validity and Research Designs, A Definition of Research, Problems With Research Today, The Process of Research, Ethical Considerations in Research, Characteristics of Quantitative, Quantitative Methods, Method, Research, Approach and Design.
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