Welcome to SARASWATI VOCATIONAL AND EDUCATIONAL COLLEGE

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

 
Diploma IN HOTEL MANAGEMENT(1ST YEAR) ( M-HM01 )

BASIC INFORMATION

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

Eligibility Criteria 

Academic Requirement:

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

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

Age Limit:

  • Minimum: 17 years

  • Maximum: 25 years


Syllabus


Semester 1: Introduction to Hotel Operations

  1. Introduction to Hotel Industry

    • History and development of hotels

    • Classification and types of hotels

    • Organization chart and departments

  2. Front Office Operations – I

    • Guest handling and reservation systems

    • Check-in/check-out procedures

    • Reception and telephone etiquette

  3. Housekeeping Operations – I

    • Cleaning procedures and tools

    • Bed-making and room preparation

    • Linen management and flower arrangement

  4. Food Production – I (Basic Culinary Skills)

    • Introduction to kitchen equipment

    • Cooking methods and food commodities

    • Knife skills and hygiene in the kitchen

  5. Food & Beverage Service – I

    • Table setting and types of service

    • Restaurant organization

    • Order taking and billing process

  6. Communication Skills / English for Hospitality

    • Basic English grammar and vocabulary

    • Writing memos, emails, and reports

    • Verbal communication and body language

  7. Practical Training – I

    • Front office roleplays

    • Basic food production and service

    • Housekeeping lab (bed-making, cleaning)


Semester 2: Hospitality Operations & Customer Service

  1. Food Production – II

    • Soups, sauces, salads, and egg cookery

    • Indian cuisine basics

    • Introduction to bakery and confectionery

  2. Food & Beverage Service – II

    • Beverage service (tea, coffee, soft drinks)

    • Tray and trolley service

    • Room service operations

  3. Front Office Operations – II

    • Guest complaints and feedback handling

    • Night auditing and guest accounting

    • Role of concierge and travel desk

  4. Housekeeping Operations – II

    • Public area cleaning

    • Pest control and waste management

    • Inventory and maintenance control

  5. Hotel Engineering (Introduction)

    • Basic electricity and plumbing

    • Safety systems (fire, gas, elevators)

    • Preventive maintenance in hotels

  6. Environmental Hygiene and Sanitation

    • Personal and food hygiene

    • Hotel sanitation practices

    • Waste disposal and sustainability

  7. Practical Training – II

    • Kitchen and restaurant simulations

    • Advanced front office and housekeeping roleplays

    • Hotel property management software basics