Diploma in Hotel Management

Fee Type	Amount
Programme Fees (per Semester)	₹65000
Examination Fees	₹3000

Fee Type

Amount

Programme Fees (per Semester)

₹65000

Examination Fees

₹3000

Slab	>=60% - 74.99%	>=75% - 89.99%	>=90% & Above
Fee	₹60000	₹55000	₹50000

Slab

>=60% - 74.99%

>=75% - 89.99%

>=90% & Above

Fee

₹60000

₹55000

₹50000

Course Curriculum

1ST SEMESTER SUBJECTS

Introduces students to the basic principles, organization, equipment, tools, and operations of a professional kitchen.

Provides practical exposure to basic kitchen operations, tools, equipment, mise en place, and fundamental cooking techniques.

Introduces the principles, organization, functions, and operations of food and beverage service departments.

Develops practical skills in basic food and beverage service operations and table preparation.

Introduces the fundamental functions and operations of front office and accommodation departments.

Provides practical training in front office and accommodation operations through demonstrations and simulations.

Develops knowledge and skills related to safe food handling, personal hygiene, sanitation, and food safety practices.

Develops students' basic English language and communication skills required for academic and professional environments.

Introduces the fundamental concepts of entrepreneurship, innovation, creativity, and opportunity recognition.

Introduces the principles of physical fitness, healthy lifestyles, wellness, and sports nutrition.

Introduces fundamental human values, ethical principles, self-awareness, and responsible behaviour in personal and professional life.

2ND SEMESTER SUBJECTS

Builds upon fundamental kitchen knowledge by introducing advanced cooking methods, food preparation techniques, menu planning, and kitchen operations.

Provides practical training in advanced food preparation, cooking techniques, presentation, and kitchen production procedures.

Extends knowledge of food and beverage service through advanced service methods, menu knowledge, meal types, and beverage operations. .

Develops practical competence in advanced food and beverage service techniques through hands-on training and simulated service situations.

Builds on basic front office and accommodation operations by covering advanced reservations, guest services, billing, check-out, room management, and interdepartmental coordination.

Provides practical exposure to front office and accommodation procedures through role plays, simulations, and operational exercises.

Enhances students' communication skills through advanced practice in speaking, listening, reading, and writing.

Introduces students to environmental concepts, natural resources, ecosystems, biodiversity, pollution, and sustainable development.

Develops essential employability and workplace skills required for successful professional performance.

Introduces the concepts, importance, and legal framework of intellectual property rights, including patents, trademarks, copyrights, and designs.

Builds upon entrepreneurial concepts by focusing on opportunity development, business planning, innovation, and entrepreneurial decision-making.

3RD SEMESTER SUBJECTS

Introduces the diverse culinary traditions, ingredients, cooking methods, and food cultures of major regions of India.

Provides hands-on training in the preparation, presentation, and service of traditional dishes from different regions of India.

Develops comprehensive knowledge of food and beverage service operations, including restaurant organization, menu planning, service procedures, cost control, and guest relations.

Provides practical training in professional food and beverage service operations through simulated and real-service activities.

Introduces the integrated operations of front office and housekeeping departments and their role in effective hotel management.

Provides practical exposure to front office and housekeeping procedures through demonstrations, simulations, and operational exercises.

Introduces the principles and procedures of first aid for managing common injuries, accidents, and medical emergencies.

Introduces basic French language skills and hospitality-specific vocabulary for professional communication.

Develops advanced entrepreneurial competencies through business ideation, opportunity evaluation, business planning, innovation, and venture development.

Provides opportunities for students to pursue online courses and certifications in specialized or emerging areas of hospitality, tourism, and related disciplines.

Introduces students to an additional Indian or foreign language to enhance their linguistic and intercultural communication abilities.

Modern Indian Languages
Basic Korean
Basic Spanish
Basic Hindi
Basic Punjabi
Basic Urdu

4TH SEMESTER SUBJECTS

Provides students with hands-on industry experience by exposing them to real-world operations in hotels, restaurants, resorts, airlines, and tourism organizations.

Program Outcomes & Features

Program Outcomes

Exhibit the basic operational knowledge regarding the front office, housekeeping, Food& Beverage Service and Food Production.
Manage the professional preparation, presentation and service of quality food.
Exhibit the ability to use professional written and oral communication skills.
Develop superior knowledge and implement ethical standards and professionalism.
Function effectively as an individual, and as member or leader in diverse teams in multidisciplinary settings.
Creation and Application of Hospitality Knowledge to serve the society.
Understand the impact of the hotel, hospitality and tourism in societal and environmental
Contexts ,and demonstrate the knowledge of need for sustainable development.

Program Specific Outcomes

Develop basic concepts and technical skills that are needed to be successful within the hospitality industry
Demonstrate ability to apply strategies for managing diverse, multicultural hospitality.
Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations
Comprehend and articulate written and oral communication as appropriate for hospitality environments

Salient Features

To impart students practical skills in all the core areas of hospitality industry
To orient and equip students with Hospitality Management skills of the age.
To develop hospitality culture and behaviors to enhance student competencies.
To develop entrepreneurial skills among students.
To strengthen the decision-making skills of students