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

 
Diploma IN HOSPITALITY MANAGEMENT(2ND YEAR) ( M-DHM02 )

BASIC INFORMATION

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

Eligibility for 2nd Year – Hospitality Management

Academic Requirement:

  • Successful completion of 1st Year in Hospitality Management from a recognized institution.

  • Must have passed all core practical and theoretical subjects from Year 1.


Syllabus


Semester 3: Operational Excellence and Hospitality Functions

  1. Advanced Food Production – I

    • International cuisines (Chinese, Continental, Mediterranean)

    • Meat, poultry, and seafood preparation

    • Garnishing and plating techniques

  2. Advanced Food & Beverage Service – I

    • Bar operations and cocktail preparation

    • Beverage knowledge: wines, spirits, coffee/tea service

    • Banquet and event service planning

  3. Front Office Management

    • Yield management and room revenue strategies

    • Reservation forecasting and overbooking handling

    • Complaint resolution and guest satisfaction

  4. Housekeeping Management

    • Budgeting and cost control

    • Interior design and décor in hotels

    • Supervision and staff scheduling

  5. Hospitality Marketing

    • Service marketing concepts

    • Online reputation management

    • Guest loyalty programs and promotions

  6. Hospitality Law and Ethics

    • Licenses and hotel regulations

    • Contracts and liability

    • Consumer rights and workplace ethics

  7. Practical Labs – III

    • Live kitchen and bar exercises

    • Housekeeping inspection roleplay

    • Reservation and PMS software usage


Semester 4: Hospitality Strategy and Industry Exposure

  1. Advanced Food Production – II

    • Bakery and confectionery

    • Regional Indian cuisines

    • Fusion cuisine and innovation

  2. Advanced Food & Beverage Service – II

    • Event catering and outdoor service

    • Beverage control systems

    • Thematic restaurant management

  3. Hospitality Human Resource Management

    • Recruitment and training

    • Performance appraisal

    • Labor relations in hospitality

  4. Hotel Costing and Financial Management

    • Budgeting and forecasting

    • Cost-volume-profit analysis

    • Departmental accounting

  5. Travel & Tourism Management

    • Tour operations and travel agencies

    • Travel documentation and ticketing

    • Hospitality in transport (airlines, cruises)

  6. Mini Project / Case Study

    • Analysis of a hospitality business or hotel

    • Fieldwork and primary research

    • Report writing and presentation

  7. Industrial Training / Internship

    • 4–6 weeks in a star hotel or resort

    • Training in all departments (rotation)

    • Evaluation by training manager and report submission