Course Name:	Diploma in Hotel Management
Course Short Name:	DHM
Course Code::	ARJ0170
Course Type:	Diploma
Duration:	1 Year
Eligibility:	10th/12th
Total Subjects:	5

Core Modules (The Four Pillars of Hospitality)

 

The majority of the course time is dedicated to the practical and theoretical knowledge of these four key departments:

 

1.  Food and Beverage Production (F&B Production / Culinary Arts)

 

Theory & Knowledge	Practical Skills (Hands-on Training)
Introduction to Cookery: Kitchen hierarchy (Brigade System), kitchen safety, hygiene, and fire safety.	Basic Culinary Skills: Knife skills, mise en place (preparation), cooking methods (boiling, frying, baking, roasting, grilling).
Food Commodities: Classification and storage of vegetables, fruits, cereals, pulses, eggs, dairy, and meat.	Basic Preparations: Stocks, soups (Mother Sauces and Derivatives), basic Indian and Continental recipes.
Catering Science & Hygiene: Microorganisms, food spoilage, contamination, food preservation techniques, and safety standards (HACCP introduction).	Basic Bakery & Patisserie: Preparing basic doughs, simple cakes, pastries, and bread.

 

2. Food and Beverage Service (F&B Service)

 

Theory & Knowledge	Practical Skills (Hands-on Training)
Restaurant Operations: Types of F&B operations (restaurants, banquets, bars), restaurant layout, and furniture.	Service Techniques: Carrying plates, tray service, napkin folding, professional grooming, and guest interaction.
Service Styles & Equipment: Classification and use of crockery, cutlery, glassware, and specialized equipment. Types of service (French, English, American, Russian).	Table Setting: Laying covers for various meals (breakfast, lunch, dinner) and banquet setups.
Beverages: Classification of non-alcoholic beverages (tea, coffee, mocktails) and introduction to alcoholic beverages (wine, beer, spirits).	Bar & Banquet Service: Basic knowledge of bar setup, cocktail tools, and handling group service.

 

3.  Front Office Operations

 

Theory & Knowledge	Practical Skills (Hands-on Training)
Introduction to Hospitality: Hotel organization, classification of hotels, and departmental hierarchy.	Guest Cycle: Practical roles in the guest cycle (Reservation, Check-in, Stay, Check-out).
Reservations & Reception: Reservation modes, room types, tariff structures, and handling bookings (manual and computerized).	Computerised Front Office: Introduction to Property Management Systems (PMS) like Fidelio/Opera (theory or basic simulation).
Guest Services: Handling guest queries, mail, key control, managing VIP/VVIP arrivals, and resolving guest complaints.	Check-in/Check-out: Completing registration cards, processing payments, and performing express check-out.

 

4.  Housekeeping and Accommodation Operations

 

Theory & Knowledge	Practical Skills (Hands-on Training)
Housekeeping Role: Department organization, inter-departmental coordination, and the importance of cleanliness.	Room Preparation: Step-by-step procedure for cleaning a guest room, bed making, and daily cleaning schedules.
Cleaning Equipment & Agents: Classification of cleaning chemicals, detergents, and the use of various cleaning machinery.	Laundry & Linen: Handling guest laundry, linen inventory, and maintenance of uniforms and house linen.
Desk Control & Inventory: Managing keys, the lost-and-found system, and inventory control for cleaning supplies and guest room amenities.	Public Area Cleaning: Cleaning procedures for lobbies, corridors, and restrooms.

---

 

General Management & Foundation Subjects

 

These subjects provide the necessary background knowledge for professional growth.

Hospitality Communication / English: Focusing on industry-specific vocabulary, telephone etiquette, business correspondence, and developing effective soft skills for guest interaction.

Basic Computer Applications: Introduction to MS Office (Word, Excel) for creating reports, billing, and using basic hotel software.

Hotel Accountancy / Financial Basics: Principles of accounting, basics of Profit & Loss statements, budgeting, and cost control for F&B items.

Nutrition and Food Science: Understanding macro/micro-nutrients, balanced diets, and the effects of cooking on food quality.

Principles of Management: Introduction to basic management concepts like planning, organizing, staffing, and directing in a hospitality context.

---

 

 Program Conclusion

 

Industrial Exposure Training (IET) / Internship: A mandatory practical component, typically lasting 4 to 6 months, where students work in a hotel setting to apply their skills in a real-world environment.

Project Work: A practical report or presentation based on the industrial training or a specific area of hotel operations.

This syllabus ensures that a student is immediately deployable in an operational role upon graduation.