Welcome to SARASWATI VOCATIONAL AND EDUCATIONAL COLLEGE

SARASWATI VOCATIONAL & EDUCATIONAL COLLEGE          "Here Skills Meet Success."       "Craft Your Future with Confidence."

 
Diploma IN HOSPITALITY MANAGEMENT(1ST YEAR) ( M-DHM01 )

BASIC INFORMATION

  • Course Fees : 0.00 0.00/-
  • Course Duration : 1 YEAR
  • Minimum Amount To Pay : Rs.0.00

 

Eligibility Criteria for Hospitality Management (1st Year)

Academic Requirements:

  • Passed 10+2 (Higher Secondary) or equivalent from a recognized board.

  • Students from any stream (Arts, Commerce, Science) are eligible.

Age Limit:

  • Minimum age: 17 years

  • Maximum age: 25 years 


Syllabus


Semester 1: Introduction to Hospitality Industry

  1. Introduction to Hospitality and Tourism

    • History and scope of the hospitality industry

    • Classification of hotels and tourism types

    • Role of hospitality in global economy

  2. Front Office Operations – I

    • Reservation systems

    • Check-in/check-out procedures

    • Guest cycle and handling complaints

  3. Housekeeping Operations – I

    • Cleaning methods and schedules

    • Room setup and turndown service

    • Linen, laundry, and floral arrangements

  4. Food & Beverage Service – I

    • Types of service (silver, buffet, etc.)

    • Table setting and order taking

    • Restaurant organization and etiquette

  5. Food Production – I (Kitchen Basics)

    • Kitchen hierarchy and layout

    • Basic cooking methods

    • Introduction to ingredients and equipment

  6. Communication Skills / English for Hospitality

    • Customer interaction

    • Telephonic and written communication

    • Grooming and etiquette

  7. Practical Training – I

    • Front office simulation

    • Bed-making, table laying

    • Basic food prep and service


Semester 2: Operations & Customer Experience

  1. Hotel Accounting and Basic Finance

    • Cashiering process

    • Guest billing and night auditing

    • Basics of cost control

  2. Front Office Operations – II

    • Guest relations

    • Role of concierge

    • Use of property management systems (PMS)

  3. Housekeeping Operations – II

    • Inventory and stock control

    • Pest control and waste management

    • Public area cleaning

  4. Food & Beverage Service – II

    • Menu planning and beverage service

    • Room service and bar operations

    • Buffet setup and banqueting

  5. Food Production – II

    • Continental and Indian cuisine

    • Soups, sauces, salads

    • Kitchen safety and hygiene

  6. Environmental & Hygiene Studies

    • Sanitation practices

    • Waste disposal in hospitality

    • Health and food safety standards

  7. Practical Training – II

    • Industrial visit or training in a hotel

    • Weekly lab sessions in kitchen/service/front office