Description
Course Name: International Diploma in Hotel Management
Course Id: IDHM/Q1001.
Education Qualification: 12th Pass.
Course and Exam Fee: 5000.
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
Syllabus
International Diploma in Hotel Management
| Name of Paper | M. Marks | Pass Marks |
| Fundamentals of Hotel Management | 100 | 40 |
| Food Science | 100 | 40 |
| Food Production Foundation | 100 | 40 |
| Hotel Engineering | 100 | 40 |
| Hotel Accounting | 100 | 40 |
| Research Methodology & Quantitative Analysis | 100 | 40 |
| Practical | 100 | 40 |
Fundamentals of Hotel Management
Conference/Convention Management, Club/Resort Management, Trade Show Management, QSR/Fast Food Chain Management, Time Share/Condominium Management, Indian Classical Cuisine, Butter sculpture & ice-carving, Sugar craft & icing decorations, Food Photography, Food Journalism, Strategic Management, Service Management, Quantitative Analysis/Techniques, Applied Research in Hospitality, Conflict Resolution Management, Business Ethics, Sales management in Hospitality, Internet marketing in Hospitality.
Food Science
Business Communication, Food Microbiology & Nutrition, Basics of Computer, Foundation Course in Food Production, Foundation Course in Food & Beverage Service, Foundation Course in Accommodation Operations, Foundation Course in Front Office, Foundation Course in Food Production Lab, Foundation Course in Food & Beverage Service Lab, Foundation Course in Front Office Lab, Basics of Computer Lab, Environmental Sciences, Hygiene & Sanitation, Accounting for Managers, Foundation Course in Food Production, Foundation Course in Food & Beverage Service.
Food Production Foundation
Food Production Operations, Food & Beverage Operations, Human Values and Professional Ethics, Accommodation Operations, Food & Beverage Control, Front Office Operations, Food Production Operations Lab, Food & Beverage Operations Lab, Accommodation Operations Lab, Advanced Food Production Operations, Advanced Food & Beverage Operations, Front Office Management, Accommodation Management, Food & Beverage Control.
Hotel Engineering
Levels of skills and experiences, Attitudes and behaviour in the kitchen, Personal hygiene, Uniforms & protective clothing, Safety procedure in handling equipment, Origin of modern cookery, hierarchy area of department and kitchen, Classical Brigade, Modern staffing in various category hotels, Roles of executive chef, Duties and responsibilities of various chefs, Co‐operation with other departments, kitchen organization and layout.
Hotel Accounting
Business Transaction and Basic Terminology, Need to Study Accounting, Accounting functions, Purpose of Accounting Records, Accounting Principles – Concepts and Conventions, Principles of Double Entry System, Journal Entries, Ledger, Subsidiary Books – Cash, Sales & Purchase books, Bank Reconciliation statement, Basic Financial Statements, Trial Balance, Preparation of Final Accounts, Basic Adjustments to final Accounts, Methods of Presenting Final Accounts Practical Problem.
Research Methodology & Quantitative Analysis
Science or art, process & functions; management levels, managerial skills & managerial roles. Management and Society, Management as a profession, Professional Manager & his tasks, Managerial Skills – Roles & Levels, Managerial ethics & organizations culture, Management process, External & internal , Factors that affect Management, Nature, Purpose, types and process, Management by Objectives, Strategies and policies, Decision making, concept of organizing and organization.
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