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
Lesson 2: Front Office Operation.
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