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

Module 11: Hospitality Customer Service

Module 12: Hotel Operation Management

Module 13: Supervision in The Hospitality Industry

Module 14: Introduction to Law

Module 15: Introduction to Accounting

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

 

More Courses