Welcome to SARASWATI VOCATIONAL AND EDUCATIONAL COLLEGE

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

 
Diploma IN HOTEL MANAGEMENT(2ND YEAR) ( M-HM02 )

BASIC INFORMATION

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

Eligibility 

Academic Requirement:

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

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


Syllabus


Semester 3: Operational Excellence in Core Departments

  1. Advanced Food Production – I

    • International cuisines (French, Chinese, Italian)

    • Stocks, sauces, and accompaniments

    • Meat, poultry, and fish cookery

    • Kitchen layout and equipment

  2. Advanced Food & Beverage Service – I

    • Alcoholic beverages: wines, spirits, beer

    • Bar operations and cocktail making

    • Banqueting and event service

    • Room service techniques

  3. Front Office Management

    • Revenue/yield management

    • Guest relations and concierge services

    • Reservation forecasting

    • PMS (Property Management System) training

  4. Housekeeping Management

    • Floor supervision and coordination

    • Interior design and décor basics

    • Maintenance and flower arrangement

    • Linen and inventory control

  5. Hotel Accounting & Cost Control

    • Departmental accounting

    • Costing for F&B and housekeeping

    • Budget preparation

    • Night auditing process

  6. Practical Training – III

    • Kitchen and restaurant mock service

    • Bar setup and beverage service

    • Reservation and front desk simulation


Semester 4: Hotel Administration & Industry Exposure

 

  1. Advanced Food Production – II

    • Bakery and confectionery (breads, pastries)

    • Regional Indian cuisine

    • Menu planning and food presentation

  2. Advanced Food & Beverage Service – II

    • Beverage control and licensing

    • Event catering and buffet service

    • Theme-based restaurant planning

  3. Hospitality Marketing

    • Service marketing principles

    • Customer satisfaction and loyalty

    • Digital marketing in hospitality

    • Branding and promotional strategies

  4. Human Resource Management in Hospitality

    • Recruitment and selection

    • Training and development

    • Performance appraisal

    • Labor laws in hotels

  5. Hotel Law and Ethics

    • Legal licenses and permits

    • Consumer rights and hotel liabilities

    • Workplace ethics and professional conduct

  6. Mini Project / Industrial Training

    • Short-term internship (4–6 weeks) in a hotel

    • Departmental rotation (kitchen, F&B, front office, housekeeping)

    • Training report submission and viva