Diploma in Hotel Management

Module 1: Concepts and Foundations of management 

Topic Must Cover 

  1. Management definition 
  2. Functions of management  

(planning, organising, staffing, directing & controlling)

  1. Levels of management 

(Top Level, Middle Level &  lower Level)

  1. Principles of management 

(Henry fayol principles, Taylors five principles) 

Module 2: Human Resource Management

Topic Must Cover

  1. Staffing 
  2. Steps of staffing 
  3. Types of employment 
  4. Manpower planning 
  5. Recruitment 
  6. Stages of recruitment 
  7. Source of recruitment (internal & external)
  8. Selection (shortlisting & interviewing 
  9. Training and development 
  10. Training methods (Induction training, On the job training ,Off the job training )
  11. Training in health and safety 
  12. Benefits of training 
  13. Limitations of training 
  14.   Motivation in the work place and its importance 
  15. Herzberg two factor theory  of motivation
  16. Maslow’s Need Hierarchy Theory
  17. Taylor’s theory of scientific management 
  18. Methods of motivation at work
  19. Remuneration (time rates, piece rates, PRP/performance related pay, Bonus payment, commission)
  20. Promotion  
  21. Fringe benefits 
  22.   Job rotation and job enrichment 
  23. autonomy
  24. Communication and organizational structure 
  25. Internal and External communication 
  26. Formal and Informal Communication 
  27. Importance of good communication in business 
  28. methods of communication (face to face, written, electronic communications) 
  29.   employee roles and responsibilities ( directors, managers, supervisors, operatives, general staff, professional staff)
  30. features of organizational structure ( chain of command, span of control)
  31. structure of organization ( functional structure and divisional structure)
  32.   Delegation of authority 
  33.   Centralisation and decentralisation 
  34.    departments and departmental functions (human resource department, Marketing department, finance department, production department)
  35. relationships and interdependence between departments 

 

Module 3: Marketing Management 

Topic Must Cover 

  1. Markets and Marketing 
  2. Difference between marketing and selling 
  3. Market Research 
  4. Purpose of market research 
  5. Methods of Market Research (Primary, Secondary )
  6. Satisfying customer needs 
  7. Building customer relationships
  8. Keeping customer loyality 
  9. Market orientation and product orientation
  10. Market share and market analysis 
  11. Niche marketing and mass marketing 
  12.  Market Segmentation
  13. Different methods of market segmentation
  14. product life cycle  and its extension strategies from decline stage
  15. product portfolio under Boston Metrix 
  16. Marketing Mix (7 Ps) 

 

Module 4: Hospitality English

Topic Must Cover

  1. Speaking
  2. Listening 

 

Module 5:  Computer Applications

 Topic Must Cover        

      1) Microsoft applications (Microsoft word, Microsoft Power Point, Microsoft excel, Microsoft outlook) 

      2) Formal communications through computer and internet networks (email sending, zoom usage, Microsoft teams usage for meeting purpose, Linkdin usage, twitter and other social media usage for formal communications)

 

 Module 6: Food and Beverage Management 

Topic Must Cover 

  1. Introduction to food and beverage service
  • food service indusrtey
  • food and beverage staff of hotel
  • food service equipment
  • ancillary secions
  • styles off food service
  1. Menu knowledge and planning 
  • Menu
  • Menu Knowledge 
  • Cover and accompaniments for selected dishes 
  • French and Culinary terms
  • Menu Planning 
  1. Food Service 
  • preparing the restaurant- before and after the service 
  • service procedure 
  • breakfast 
  • brunch and afternoon tea
  • room service 
  • Gueridon service 
  • Order taking and billing methods
  • Handling situations
  1. Beverages and tobacco
  • Non – alcoholic Beverages
  • Alcoholic Beverages
  • Wine
  • Winemaking
  • Fortified Wines
  • Vermouth and bitters
  • Wines of france 
  • Wines of Italy 
  • Wines of Germany 
  • Wines of Spain and Portugal 
  • Wines of the USA, Australia and other countries 
  • Food and Wine 
  • Beer 
  • Cider and Perry 
  • Whisky 
  • Brandy 
  • Gin 
  • Rum
  • Vodka
  • Tequila and Mezcal
  • Other spirits 
  • Liqueurs and Eaux-de-vie
  • Service of Alcoholic Beverages
  • Cocktails and Mocktails
  • Tobacco
  1. Bar operations and control 
  • Cellar 
  • Bar Oprations
  1. Ancillary Functions 
  • function catering 
  • supervisory function
  • Costs, Sales and profit
  • Food Cost Control 
  • Customer relationship management 
  • Food safety and environmental concerns 

Module 7 : Housekeeping 

 

Topic Must Cover 

  1. The Hotel Industry – An Overview
  2. The house keeping department
  3. Managing Housekeeping personnel
  4. Contracts and Outsourcing 
  5. Planning housekeeping operations
  6. Daily routines and systems
  7. Housekeeping inventories
  8. Composition, care, and cleaning of different surfaces
  9. Hotel guestrooms
  10. Standard contents of a guestroom 
  11. Cleaning guestrooms
  12. Cleaning public areas
  13. Supervision in housekeeping
  14. House keeping control desk
  15. Budgeting for house keeping expenses
  16. Textiles
  17. Linen and laundry operations
  18. Uniforms
  19. Sewing room
  20. Safety and security
  21. Ergonomics in house keeping
  22. Pest control and waste management 
  23. Internal environment 
  24. Interior designing 
  25. Facilities planning and facilities management 
  26. Hotel renovation
  27. Flower arrangement 
  28. Horticulture
  29. Ecotels
  30. New Property Operations
  31. Changing trends in housekeeping

 

Module 8: Front  Office 

  1. Hospitality Industry 
  • Introduction to the hospitality industry 
  • Classification of hotels 
  • Hotel organization
  1. Front Office Operations
  • front office organization
  • front office communication
  • room tariff
  • guest cycle and room reservations
  • registration
  • Guest services
  • Check-out and settlement 
  • Front office accounting 
  • Night auditing 
  • Safety and security
  1. Front office management 
  • computer application in front office 
  • evaluating hotel performance
  • Yield Management and forecasting 
  • Hospitality marketing
  • Human resource management 
  • Environmental management 
  • Total quality management 

Module 9: Basic Cookery  

Module 10: Innovation and Entrepreneurship 

Objective: Inspire creativity and entrepreneurial skills to foster growth in the hospitality sector.

 

Topics Covered:

  1. Understanding Innovation
    • Definition and Types of Innovation
    • The Role of Technology in Hospitality
  2. Basics of Entrepreneurship
    • Characteristics of Entrepreneurs
    • Steps to Start a Hospitality Business
  3. Business Models in Hospitality
    • Franchise vs. Independent Models
    • Creating a Unique Value Proposition
  4. Design Thinking for Hospitality
    • Customer-Centric Innovations
    • Prototyping and Feedback
  5. Marketing and Branding Strategies
    • Digital Marketing for Hotels
    • Building and Promoting a Brand Identity
  6. Sustainability in Entrepreneurship
    • Sustainable Practices in Hotels
    • Innovations for Green Hospitality
  7. Entrepreneurial Case Studies
    • Success Stories from the Hotel Industry

 

Module 11: Hospitality Customer Service

Module 12: Hotel Operation Management 

Module 13: Supervision in The Hospitality Industry 

Module 14: Introduction to Law

Objective: Equip students with fundamental legal principles relevant to the hospitality industry.

Topics Covered:

  1. Basics of Law
    • Definition and Importance of Law in Hospitality
    • Legal Terminology Basics
  2. Contract Law
    • Essentials of a Valid Contract
    • Contracts in Hotel Operations (guest registration, service agreements)
  3. Hotel Licensing and Regulations
    • Types of Licenses Required
    • Regulations for Food and Beverage, Alcohol, and Fire Safety
  4. Employment Law
    • Rights and Obligations of Employers and Employees
    • Anti-discrimination Laws
  5. Consumer Protection
    • Guest Rights
    • Liability for Guest Property
  6. Dispute Resolution
    • Mediation, Arbitration, and Litigation Processes

 

Module 15: Introduction to Accounting

Objective: Provide foundational knowledge of accounting principles and practices for the hospitality industry.

 

Topics Covered:

  1. Basics of Accounting
    • Importance of Accounting in Hospitality
    • Key Terms: Assets, Liabilities, Revenue, Expenses
  2. Accounting Cycles
    • Recording Transactions
    • Journal Entries and Ledgers
  3. Financial Statements
    • Profit and Loss Statements
    • Balance Sheets
  4. Cost Management
    • Understanding Fixed vs. Variable Costs
    • Budgeting and Forecasting
  5. Revenue Management in Hospitality
    • Daily Revenue Tracking
    • Analyzing Profit Margins
  6. Taxation for Hotels
    • Types of Taxes (Service Tax, GST, etc.)
    • Compliance and Filing Procedures

 

Assessment method

3 HOUR WRITTEN EXAM FOR 60%

40% INTERNAL MARK FROM TRAINERS

Guided learning hours (GLH)

180 HOURS

Qualification number

7001/2000/73

PASSING GRADE

50% PASS, 60 % MERIT, 80% DISTINCTION

 

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