Syllabus

Paper I

Section A:-

Front Office:-
Operations origin and definition of Hotel Industry, Dept. in Hotel Industry Types of Rooms & Plans.
Organizations and Staffing, Organization of Hotel Front Office Dept. and Functions of the staff



Personality Traits:-
Sections of Front Office: - Layout of different areas, equipments required, Documentation, Reservations,
Billing Reception and its function.



Section B:-

Housekeeping:-
Organization of House Keeping Dept. Routine cleaning of House Keeping Dept.

Interior Decoration: - In-depth study of different styles of Interior Decoration such as Guest Room Lobby,
Corridor, Staircase, Flower Arrangements, etc. Maintenance of Furnishing, Wall-Paper, Wood, Carpet, etc.
Interdepartmental Co-ordination.


Section C:-

Management of Stores:-
Management in Hotel Industry: -
Need for Store Management inventory control systems just-in-time-system.
Contract for Maintenance, Contracts for Construction.


Paper II OPERATIONAL WINGS OF THE HOTEL.

A. RESTAURANT.
B. FOOD & BEVERAGE CONTROL.
C. COOKERY.


Aims and Objectives:-

• Methods.
• Classification.
• Storage.
• Culinary Terms.
• Food Adulteration and Food Hygienes.
• Book Keeping and Hotel Accounting.
• Accounting process leading to preparation of final accounts receipts and payments in come and expenditure accounts,
• Books of accounts required to be maintained by hotels.
• Concept of Cost Accounting.
• Effective Management of Funds.
• Financial Planning.

The whole course contents will cover the following:

Theory:

• Cookery and Bakery.
• House Keeping.
• Front Office.
• Food and Beverage Services.
• Principles of Management.
• Book Keeping and Hotel Accounts.
• English Communication and French Language.
• Computer Application.
• Hygiene and First Aid.

Practical:

• Cookery and Bakery.
• House Keeping.
• Front Office.
• Food and Beverage Services.

Fee:

Installment System:

(INR 33,000 × 2),
(INR 22,000 × 3),
(INR 17,000 × 4)

Discount INR 5,000/- (One Time Pay)