Diploma in Hospitality Management is a 12 months short-term professional program designed to prepare students for careers in the hotel and service industry. The course focuses on developing practical skills and basic managerial knowledge in areas such as Front Office operations, Housekeeping, Food & Beverage service, Culinary basics, Customer service, and Hotel administration. It emphasizes hands-on training, industry exposure, and communication skills, making students job-ready for roles in hotels, resorts, restaurants, and related hospitality sectors. This diploma is ideal for students seeking quick entry into the hospitality industry with strong career growth opportunities.
Curriculum
- 10 Sections
- 9 Lessons
- 52 Weeks
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- Module 1: Introduction to the Hospitality & Hotel Industry• Overview of the Hospitality Industry • History & Evolution of Hotels • Types of Hotels & Resorts • Key Departments & Their Functions • Career Opportunities in Hospitality • Case Study: Growth of a Small Hotel into a Global Brand • Assessment: Multiple Choice & Short Answer Questions1
- Module 2: Front Office Operations• Importance of Front Office in Guest Experience • Reservation Process & Software • Check-in & Check-out Procedures • Handling Guest Complaints & Requests • Communication & Telephone Etiquette • SOPs: Check-in, Check-out, Complaint Handling • Case Study: A Luxury Hotel’s Front Office Handling VIP Guests • Assessment: Role-Playing Scenarios & Quiz2
- Module 3: Housekeeping Management• Role of Housekeeping in Hotel Operations • Cleaning Standards & Procedures • Room Setup & Linen Management • Lost & Found Policy • Pest Control & Hygiene Protocols • SOPs: Room Cleaning, Linen Handling, Pest Control • Case Study: Maintaining Hygiene Standards in a 5-Star Hotel • Assessment: Practical Demonstration & Written Test2
- Module 4: Food & Beverage (F&B) Management• Introduction to F&B Services • Restaurant & Bar Operations • Menu Planning & Cost Control • Table Setup & Service Styles • Guest Handling & Order Taking • SOPs: Table Setup, Order Taking, F&B Hygiene • Case Study: How a Fine-Dining Restaurant Achieved Excellence in Service • Assessment: Service Role-Play & Objective Test2
- Module 5: Soft Skills & Professional Etiquette• Communication Skills for Hospitality Professionals • Grooming & Professional Appearance • Time Management & Work Ethics • Teamwork & Leadership in Hospitality • Cultural Sensitivity & International Guests • SOPs: Grooming Standards, Professional Conduct, Team Management • Case Study: How Soft Skills Impacted a Hotel’s Reputation & Guest Loyalty • Assessment: Soft Skills Workshop & Role-Playing Exercises2
- Module 6: Kitchen & Culinary Operations• Introduction to Culinary Management • Kitchen Hierarchy & Roles • Food Safety & Hygiene Standards • Inventory & Waste Management • Basic Cooking Techniques & Equipment • SOPs: Food Handling, Kitchen Safety, Hygiene • Case Study: Managing a Large-Scale Banquet Kitchen • Assessment: Practical Cooking Task & Written Quiz2
- Module 7: Event & Banquet Management• Types of Events & Banquets • Event Planning & Execution • Banquet Seating Arrangements • Vendor & Supplier Coordination • Guest Handling & Crisis Management • SOPs: Event Setup, Banquet Service, Vendor Coordination • Case Study: Successful Execution of a Grand Wedding at a Resort • Assessment: Event Planning Exercise & Scenario-Based Questions2
- Module 8: Revenue & Sales Management• Basics of Hotel Revenue Management • Room Pricing & Dynamic Pricing Strategies • Online Travel Agencies (OTAs) & Direct Bookings • Upselling & Cross-Selling Techniques • Marketing & Promotions in Hospitality • SOPs: Room Pricing, OTA Management, Sales Techniques • Case Study: How a Resort Increased Revenue by 30% Using Digital Marketing • Assessment: Revenue Calculation Exercise & Marketing Plan Presentation2
- Module 9: Guest Relations & Customer Service• Importance of Guest Satisfaction • Handling Guest Feedback & Online Reviews • Dealing with Difficult Customers • Personalizing Guest Experiences • Loyalty Programs & Guest Retention Strategies • SOPs: Complaint Handling, Guest Feedback Collection, VIP Guest Management • Case Study: How a Hotel Won Back an Upset Customer & Built Brand Loyalty • Assessment: Customer Service Role-Play & Written Questions2
- Industrial Training (3-6 Months)Students will be posted in our partner properties for an intensive Industrial Training under professional supervision and Leaders.0
Instructor
Firasat
Firasat has over 22 years of Experience in Hospitality Industry and has trained multiple batches.
