Brief Info?
The Diploma in Institutional Catering & Hotel Management provides students with comprehensive training in hospitality management, catering, and event planning. The program covers various aspects of hotel operations, food service, and guest relations, equipping students with the skills needed for a successful career in the hospitality industry.
Our E-Curriculum:
1. Introduction to Hospitality Management
- Principles of Hospitality: Study of the core principles of hospitality, including guest satisfaction, service excellence, and cultural awareness.
- Customer Service: Techniques for providing exceptional customer service, handling complaints, and building customer loyalty.
2. Catering Operations
- Menu Planning: Techniques for designing and planning menus for various events and dining experiences, including dietary considerations and cost control.
- Food Preparation and Presentation: Training in food preparation techniques, presentation skills, and kitchen management.
3. Hotel Operations
- Front Office Management: Study of hotel front office operations, including check-in/check-out procedures, reservations, and guest services.
- Housekeeping and Facilities Management: Overview of housekeeping practices, including cleaning standards, room setup, and maintenance of hotel facilities.
4. Event Management
- Planning and Coordination: Techniques for planning and coordinating events, including weddings, conferences, and corporate events.
- Event Logistics: Study of logistics involved in event management, including venue selection, vendor coordination, and event setup.
5. Financial Management
- Budgeting and Accounting: Techniques for managing finances in hospitality businesses, including budgeting, cost control, and financial reporting.
- Revenue Management: Strategies for optimizing revenue in hotels and catering services, including pricing strategies and yield management.
6. Marketing and Sales
- Hospitality Marketing Strategies: Study of marketing techniques specific to the hospitality industry, including digital marketing, social media, and public relations
- Sales Techniques: Training in sales strategies, including upselling, cross-selling, and building customer relationships.
7. Human Resource Management
- Staff Recruitment and Training: Techniques for recruiting, training, and retaining staff in the hospitality industry.
- Employee Relations: Study of employee relations, including labor laws, conflict resolution, and team building.
8. Other Modules
- Advanced Catering Techniques: Training in advanced culinary techniques, including molecular gastronomy, sous-vide cooking, and modernist cuisine.
- Sustainable Hospitality Practices: Study of sustainable practices in hospitality, including eco-friendly operations, waste management, and sustainable sourcing.
Our Unique Teaching Techniques
1. Internships: Students complete internships at leading hotels, restaurants, and event management companies, gaining practical experience in the hospitality industry.
2. Guest Lectures: Industry experts deliver guest lectures on current trends, challenges, and innovations in hospitality and catering.
3. Culinary Workshops: Hands-on workshops in advanced culinary techniques, including pastry making, international cuisines, and food styling.
4. Event Planning Simulations: Simulations of real-world event planning scenarios, allowing students to practice coordination, problem-solving, and decision-making skills.
Disclaimer : This is just a sample overview and curriculum of the course, you'll receive detailed information after a successful admission into the institute. Thank you
