Skill-Based Program in Event Catering & Buffet Management

Description

Course Name: Skill-Based Program in Event Catering & Buffet Management

Course Id: SBPECBM/Q1001.

Eligibility: Candidates generally need to have completed their 10th (High School) education or its equivalent.

Objective: The primary goal of the program is to equip students with a thorough understanding of the hospitality and catering industry. It helps them develop essential management skills, such as customer service, team coordination, and financial management, while emphasizing practical experience in handling day-to-day operations in hotels and catering businesses.

Duration: Three Months.

 How to Enroll and Get Certified in Your Chosen Course:

 Step 1: Choose the course you wish to get certified in.

 Step 2: Click on the “Enroll Now” button.

 Step 3: Proceed with the enrollment process.

 Step 4: Enter your billing details and continue to course fee payment.

 Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.

 Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.

 Step 7: Once you complete the course, take the online examination.

 Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.

 Step 9: After certification, you will be offered job opportunities aligned with your area of interest.

Online Examination Detail:

Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.

Marking System:
S.No.	No. of Questions			Marks Each Question		Total Marks
1	10			5		50
2	5			4		20
3	5			3		15
4	5			2		10
5	5			1		5
	30					100
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		40-50	P (Pass)
7		0-40	F (Fail)

 Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:

 Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.

 Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.

 Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.

 Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.

 Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.

 Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.

Syllabus

Introduction to Hotel and Catering Industry: History and evolution of the hospitality industry, Types of hotels and catering establishments, Organizational structure of hotels and restaurants, Key departments in a hotel, Role of catering in the hospitality sector, Importance of customer service in hospitality, Current trends in the hotel and catering industry, Career opportunities in hotel and catering management.

Food and Beverage Management: Types of food and beverage service, Restaurant and bar operations, Menu planning and cost control, Food and beverage pairing basics, Hygiene and sanitation in F&B service, Customer service etiquette in restaurants, Handling guest complaints and feedback, Role of technology in food and beverage management.

Front Office Operations: Functions and responsibilities of the front office, Reservation and booking systems, Check-in and check-out procedures, Guest communication and customer service, Handling guest requests and complaints, Role of concierge services, Cash handling and billing procedures, Use of property management systems (PMS) in front office.

Housekeeping Management: Role and importance of housekeeping in hotels, Cleaning procedures and sanitation standards, Guest room setup and maintenance, Laundry and linen management, Housekeeping inventory and supply management, Safety and security in housekeeping, Waste management and sustainability in housekeeping, Staff training and supervision in housekeeping.

Catering and Banquet Management: Types of catering services (on-premise, off-premise, event catering), Planning and organizing banquets and events, Catering menu design and pricing, Food presentation and plating techniques, Hygiene and safety in catering operations, Managing catering staff and service quality, Special dietary requirements and food allergies, Logistics and inventory management in catering.

Hospitality Marketing and Customer Relations: Importance of marketing in hospitality, Branding and positioning strategies, Digital marketing and social media in hotels, Customer relationship management (CRM) in hospitality, Importance of guest feedback and reputation management, Loyalty programs and guest retention strategies, Sales techniques for hotel and catering businesses, Role of PR and advertising in hospitality.

Job Opportunities after completion of Skill-Based Program in Event Catering & Buffet Management Course:

Graduates of the Skill-Based Program in Event Catering & Buffet Management program are equipped with essential skills for working in the hospitality industry. This field offers a wide range of career opportunities in hotels, restaurants, catering companies, resorts, and other sectors related to food and accommodation services. Below are some of the most common and promising career options available to graduates:

Career Options:

1. Hotel Manager
   (Responsible for overseeing the day-to-day operations of a hotel, including staff management, customer service, budgeting, and ensuring the smooth running of hotel facilities.)
2. Restaurant Manager
   (Manages the overall operations of a restaurant, including overseeing staff, ensuring food quality, managing customer relations, and maintaining profitability.)
3. Catering Manager
   (Plans and coordinates catering services for events like weddings, corporate functions, and banquets. Responsibilities include menu planning, event coordination, budgeting, and staff management.)
4. Front Office Manager
   (In charge of managing the front desk operations, handling reservations, guest services, check-ins, check-outs, and ensuring an excellent customer experience.)
5. Housekeeping Manager
   (Responsible for managing housekeeping operations in hotels, ensuring cleanliness and maintenance of rooms, public areas, and ensuring guests’ satisfaction.)
6. Food and Beverage Manager
   (Oversees food and beverage operations in hotels, restaurants, or catering services, ensuring quality, cost control, menu design, and managing a team of servers and kitchen staff.)
7. Banquet Manager
   (Specializes in managing events and banquets, including coordinating with clients, organizing catering, overseeing staff, and ensuring smooth execution of events.)
8. Event Coordinator
   (Handles the planning, organizing, and management of events within the hotel or catering service, such as corporate meetings, weddings, and conferences.)
9. Reservation Manager
   (Manages hotel reservations, ensuring room availability, handling bookings, and maintaining accurate records of guest bookings.)
10. Restaurant Operations Supervisor
    (Supervises the daily operations of a restaurant, ensuring high standards in food quality, customer service, and smooth operation of the restaurant.)
11. Kitchen Manager/Head Chef
    (Manages kitchen operations, oversees menu preparation, ensures food quality, manages inventory, and supervises kitchen staff.)
12. Food & Beverage Supervisor
    (Supervises food and beverage staff, ensures quality service, and handles customer complaints, providing support in maintaining a high standard of dining experience.)
13. Spa & Wellness Manager
    (Oversees the operation of the spa or wellness center in hotels or resorts, ensuring smooth operations, guest satisfaction, and managing staff.)
14. Tourism and Travel Coordinator
    (Works within hotels or resorts to organize tours, activities, and guest excursions. They may also liaise with travel agencies to provide packages for visitors.)
15. Sales & Marketing Manager
    (Focuses on promoting the hotel or restaurant, attracting new clients, negotiating with event planners, and ensuring that marketing strategies meet business objectives.)
16. Guest Relations Manager
    (Ensures that guests have an exceptional experience during their stay at a hotel, resolving complaints, providing information, and ensuring guest satisfaction.)
17. Hospitality Trainer
    (Trains new employees in hotels, resorts, or catering services, focusing on customer service, safety protocols, and the overall operational procedures in the hospitality industry.)
18. Travel Concierge
    (Works in luxury hotels, providing guests with personalized services, including arranging tours, transportation, and special requests during their stay.)
19. Resort Manager
    (Manages the operations of resorts, including guest services, staff management, entertainment, and maintaining the overall resort environment.)
20. Food Safety Manager
    (Ensures that all food safety and hygiene standards are met in hotel kitchens and restaurants, handling audits, staff training, and regulatory compliance.)
21. Cruise Ship Hospitality Manager
    (Works on cruise ships, overseeing all aspects of hospitality services such as food and beverage, entertainment, guest services, and accommodation management.)
22. Luxury Hotel Manager
    (Manages operations within high-end, luxury hotels, ensuring top-notch service, handling VIP guests, and maintaining exclusive service standards.)
23. Restaurant Owner/Entrepreneur
    (Graduates may choose to open their own restaurant, café, catering business, or event management company, leveraging their knowledge of the hospitality industry.)
24. Food Stylist/Consultant
    (Works with chefs or restaurants to create visually appealing food presentations, and may also provide consulting services to businesses looking to enhance their food offerings.)

Potential Employers:

• Hotels and Resorts (Local, national, and international chains)
• Catering and Event Management Companies
• Restaurants and Food Chains (Fast food, fine dining, etc.)
• Tourism and Travel Agencies
• Cruise Lines
• Airlines (in-flight catering and services)
• Corporate Offices and Universities (Managing cafeterias and dining facilities)
• Health and Wellness Centers/Spas
• Luxury Properties and Private Villas

Career Advancement:

As graduates gain experience, they can progress to higher management positions such as Director of Operations, General Manager, or Regional Manager, overseeing multiple properties or large-scale operations. They may also specialize in specific areas, like food and beverage, event management, or marketing, and move into strategic roles.

Entrepreneurship is also a common career path, where graduates may open their own restaurants, cafés, event management companies, or catering businesses.

The salary range for graduates of the Skill-Based Program in Event Catering & Buffet Management program can vary based on factors such as experience, job role, location, and the type of establishment. Below is an approximate salary breakdown for different roles in the hospitality and catering industry:

1. Entry-Level (0–2 years): ₹2.5 – ₹4.5 LPA

(Roles like Hotel Front Desk Staff, Catering Assistant, Waiter/Waitress, Kitchen Assistant, or Trainee Manager in smaller hotels, restaurants, or catering services.)

2. Mid-Level (3–5 years): ₹4.5 – ₹8 LPA

(Roles such as Restaurant Manager, Catering Manager, Front Office Manager, Housekeeping Manager, or Event Coordinator in mid-range to large hotels and restaurants.)

3. Senior-Level (5+ years): ₹8 – ₹15 LPA

(Positions like Hotel Manager, Food & Beverage Manager, Banquet Manager, Kitchen Manager/Head Chef, or General Manager overseeing operations at large hotels, resorts, or prestigious catering businesses.)

4. Freelancers/Consultants: ₹5 – ₹12 LPA

(Freelance roles such as Event Planners, Catering Consultants, or Food Styling Experts who may charge on a project or hourly basis depending on their expertise and client base.)

5. Executive and Leadership Roles: ₹15 – ₹30 LPA or more

(Leadership positions such as General Manager, Regional Manager, or Director of Operations in large hotel chains or luxury resorts. These roles involve overseeing multiple properties and large teams.)

6. Luxury or International Hotels/Resorts: ₹20 – ₹50 LPA

(Top-tier positions at luxury hotels, 5-star resorts, or international hotel chains such as Luxury Hotel Manager, Executive Chef, Director of Sales & Marketing, where salaries can be higher due to the premium nature of the establishment.)

7. Cruise Lines or International Employment: ₹30 – ₹70 LPA

(Roles on luxury cruise ships or international hotels/resorts, such as Cruise Hospitality Manager, Food & Beverage Director, or Hotel Operations Manager. These positions can offer higher salaries, especially for experienced professionals with expertise in managing large-scale hospitality operations.)

Location Impact:

• Metropolitan Areas: Salaries tend to be higher in cities like Mumbai, Delhi, Bangalore, Chennai, or Goa, where there are larger hotels, high-end restaurants, and resort destinations.
• International Locations: Working in high-demand international destinations like Dubai, London, New York, or Singapore can offer salaries that are significantly higher, especially in luxury establishments.

Additional Benefits:

• Many hotels, resorts, and restaurants offer additional benefits like housing allowances, meal provisions, health insurance, tips and bonuses, and opportunities for international travel or relocation.

The hospitality industry offers opportunities for career advancement, especially as professionals gain experience or specialize in areas like event management, food & beverage, luxury hotel management, or catering services. As a result, salaries can continue to rise with increased responsibilities and expertise.