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Code-099 Diploma in Hotel Management

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Category: Hospitality Retail and Aviation Subcategory: N/A

Course Description
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SUBJECTS

COURSE SUBJECTS

Master Your Learning with These Core Subjects

Housekeeping Management

Theory Marks: 100
Practical Marks: 50
Max Marks: 150

This subject focuses on the maintenance and cleanliness of guest rooms and public areas. It includes managing housekeeping staff, inventory control, and ensuring guest satisfaction.

Food & Beverage Production

Theory Marks: 100
Practical Marks: 50
Max Marks: 150

This subject explores the preparation and presentation of food in professional kitchens. It includes culinary techniques, kitchen operations, and maintaining food safety standards.

Food & Beverage Service

Theory Marks: 100
Practical Marks: 50
Max Marks: 150

This subject covers the art of serving food and beverages in various settings such as restaurants, banquets, and bars. It highlights customer service, menu knowledge, and service techniques.

Front Office Operations

Theory Marks: 100
Practical Marks: 50
Max Marks: 150

This subject focuses on the management of reception and guest services, including reservations, check-ins, check-outs, and handling guest queries. It emphasizes communication skills and professionalism.