Advance Diploma in Hotel Management » ARJ GENIUX FOUNDATION

Course Name:	Advance Diploma in Hotel Management
Course Short Name:	ADHM
Course Code::	ARJ0176
Course Type:	Diploma
Duration:	2 Year
Eligibility:	10th/12th
Total Subjects:	3

Foundational Operations (Similar to 1-Year Diploma)

The first year is typically dedicated to mastering the core operational skills through both theory and extensive practical lab work.

Module	Core Topics Covered	Practical Focus
Food & Beverage Production (F&B)	Basic Cookery (Stocks, Soups, Sauces), Kitchen Organization (Brigade System), Food Commodities, Safety & Hygiene (HACCP).	Knife Skills, Basic Continental, Indian, and Regional Preparations; Introduction to Bakery & Confectionery.
Food & Beverage Service (F&B)	Service Styles (A la carte, Table d'hôte), Equipment, Menu Knowledge, Bar Operations (Beverage Classification, Mixology Basics).	Tray Handling, Silver Service Techniques, Table Setting, Non-alcoholic and Alcoholic Service.
Front Office Operations	Guest Cycle (Reservation, Check-in, Stay, Check-out), Room Types & Tariff, Communication, Basic Accounting (Guest Folios).	PMS Software Simulation, Role-Playing for Check-in/out, Handling Telephones and Messages.
Housekeeping & Laundry	Room Cleaning Procedures, Public Area Cleaning, Chemical Knowledge, Linen & Laundry Operations, Inventory Control.	Bed Making, Use of Cleaning Equipment, Stain Removal Techniques.

Advanced Management and Specialization

The second year shifts the focus to supervisory, administrative, and strategic knowledge.

1. Advanced Financial & Control Management

F&B Control: Detailed calculation of Food Cost Percentage and Beverage Cost Percentage. Cost reduction techniques, waste management, and inventory control (FIFO).

Hotel Accounting: Understanding the Uniform System of Accounts for the Lodging Industry (USALI), preparing departmental operating statements, budgeting, and capital expenditure basics.

Purchasing & Stores: Supplier management, establishing purchasing specifications, and effective storage procedures.

2. Strategic and Organizational Management

Human Resource Management (HRM): Manpower planning, recruitment, selection, training and development, performance appraisal, and addressing employee relations issues in a hotel setting.

Sales and Marketing: Market segmentation, creating marketing strategies (4 Ps), basic digital marketing for hotels, and pricing strategies (Revenue Management basics).

Facilities Planning: Introduction to hotel design, layout, energy conservation, maintenance planning, and fire safety systems.

3. Specialization (Advanced Operational Skills)

Advanced F&B Service: Understanding Gueridon Service, Wine & Food pairing, Cigar and Coffee service, and detailed knowledge of banquet and outdoor catering operations.

Advanced Front Office: Credit control, handling high-profile guests (VIP/VVIP), managing guest history, and advanced Yield/Revenue Management techniques.

Industrial Training and Projects

A major component that distinguishes the two-year program is the depth and duration of practical exposure:

Industrial Exposure Training (IET): Typically a mandatory 6-month internship (often split between the two years or done entirely after Year 1) in various departments of a star-rated hotel. This is designed to give the student practical, real-world experience under professional supervision.

Project Work/Dissertation: Students are usually required to undertake a detailed research project or case study on a specific area of hotel operations or management (e.g., "A study of F&B cost control effectiveness").

General Subjects

Communication Skills & Business Writing: Focus on formal reports, proposals, and professional correspondence.

Computer Applications & IT: Advanced use of Property Management Systems (PMS), and data analysis using specialized software.

Law: Introduction to contract law, labor laws, and licensing required for hotel operations.