Post Graduate Diploma in Hotel Management (PGDHM)

Description

Course Name: Post Graduate Diploma in Hotel Management (PGDHM)

Course Id: PGDHM/Q1001.
Education Qualification: Graduate

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- 60 minutes in each Module.
No. of Questions- 30. (Multiple Choice Questions) in each Module.
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.

Syllabus

 Post Graduate Diploma in Hotel Management

Fundamental of Tourism and Tourism Products

Definitions and historical development of tourism, Types of tourist-Visitor-Excursionist Types and Forms of Tourism Tourism system: Nature, characteristic Tourism: Components and Characteristics, Domestic and International Tourism Domestic Tourism: features, pattern of growth and profile International tourism: Tourist generating and destination regions Tourism motivation and tourism demand, Tourism products: meaning, characteristics, classification Heritage: meaning, types, heritage sites of India Historic monuments of tourist significance: forts, palaces, museums, art galleries, Architectural Heritage of India Popular religious centers of India: Hindu, Buddhist, Jain, Muslim and Christian, Islands and beaches Deserts and Hill stations Protected areas: Wildlife sanctuaries, national parks, Performing art of India: classical dances, folk dances and folk culture Handicrafts and textiles of eastern India Fairs and Festivals of India.

Hotel Housekeeping and Front Office Operation

Introduction to Hospitality, Classification of Hotels – Hotel, divisions & departments, Role of Housekeeping in Hospitality, Housekeeping Organizational structure(small, medium & large), Duties & responsibilities of housekeeping staff, Housekeeping personnel, Personal Qualities of Housekeeping staff, Layout of Housekeeping Department, Co‐ordination of Housekeeping with other departments, Types of rooms, Knowledge of room, Types of Services offered, Layout of Floor Pantry, Functions, Maid’s cart, Guest Floor Operations’, Rules on guest floor, Entering the guest room, Step‐by‐step room cleaning procedure, Bed making procedure, Bed sizes, Standard supplies in guestrooms & VIP rooms, Introduction to Hospitality & Hotel Industry, Historical background of hospitality industry, International and Domestic hotel chains, Introduction and growth of hotel industry in India, Classification of hotels: Types of Plan – European plan, American plan, modified American plan, continental plan & Bermuda plan.

Basic Food and Beverage Service

CLASSIFICATION OF F & B OPERATIONS: Commercial‐hotels , motels ,restaurant , private hospitals ,resorts, pubs, sank bars ,discotheques ,fast food restaurants ,parlors ,airlines, rail, sea catering ,mobile catering, Welfare (industrial‐factories, offshore, project site: Institutional‐ student, hostel, armed forces catering hospitals, noon meal scheme), Career opportunities, Stand alone restaurants, coffee shop, room service, banquets, bar, bar‐b‐ que, discotheque, off premises catering, take away, home delivery, chain of restaurants and tea boutiques, Staff hierarchy of the various F&B service, their duties and responsibilities, Classification and enumerating of service equipment with brand names, Furniture, Linen, Crockery, Flatware, Cutlery, Hollow ware, Glassware, Disposables, Chaffing dishes, Side board, Restaurant pantry or still room‐layout and equipment & use Silver room or plate room‐layout & equipment & use, Hot section‐layout & equipment & use.

Food Microbiology and Nutrition

Introduction to Microbiology, Classification of Microbes (fungi, bacteria, yeast, mold, Effect of Heating- growth curve of microbial cells, thermal death time-pasteurization, sterilization and disaffection and heat resistance, Food production based on microbiology-small scale fermentation- idli, dhokla, naan, bhaturas, yogurt, pickles, Industrial Preparation- cheese, vinegar, bread, alcoholic beverages. Preservation and spoilageasepsis, removal, anaerobic, high temp., low temp. , drying, preservatives, radiation, Contamination of cereal and cereal products, Preservation of vegetables and fruits, Food spoilage- meat, fish, egg, milk, milk products, Kinds of food products and canned food, Food, nutrition, nutrients, Food groups, Food production and consumption trends of India, Food constituents and carbohydrates, proteins, fat, vitamin and minerals. Sources and Requirements, Post harvest technology: Perishable and Semi-Perishable Food Products, Food adulteration, Food laws.

Communication and Soft Skills

Reading Skills: Reading Tactics and strategies; Reading purposes–kinds of purposes and associated comprehension; Reading for direct meanings; Reading for understanding concepts, details, coherence, logical progression and meanings of phrases/ expressions, Active reading of passages on general topics, Comprehension questions in multiple choice format, Short comprehension questions based on content and development of ideas, Writing Skills: Guidelines for effective writing; writing styles for application, resume, personal letter, official/ business letter, memo, notices etc.; outline and revision, Formatting personal and business letters, Organizing the details in a sequential order, Converting a biographical note into a sequenced resume or vice-versa, Ordering and sub-dividing the contents while making notes, Writing notices for circulation/ boards, Components of a meaningful and easy conversation; understanding the cue and making appropriate responses; forms of polite speech; asking and providing information on general topics, The study of sounds of English, stress Situation based Conversation in English Essentials of Spoken English, Barriers to listening; effective listening skills; feedback skills, Attending telephone calls; note Taking.

Accounting and Computer Skills

Introduction to Computers Components, Classification, Organization, Capabilities, Characteristics and Limitations, Operating System, Application of Computer in Business, Introduction to MS- Windows and MS-Office : Introduction, Knowing object of Windows, Impotent Functions of windows, starting an application (Programmed), knowing your windows, how to switch between the various applications, Managing files thorough windows explorer, starting DOS Application from windows, how to shut down your computer, introduction to MS-Office. MS- World, MS- Excel, MS- PowerPoint, MS- Access, Introduction to internet and WWW: Introduction evolution benefits, applications, working, Hardware and Software requirements. Internets service providers, Nature of internet accounts, Transmission Control Protocol /Internet Protocol (TCP/IP) common Protocol used in internet, World Wide Web, Web Browser, Internet Protocol Addresses, Search Engines.