Duration 2 Years |
Level Diploma After 10th |
Type Diploma |
Eligibility 10th |
Diploma in Hotel Management and Catering Technology is a Diploma level Hotel Management course. The curriculum prepares students to fulfill the industry's demand for skilled hospitality workers. The Hotel Management and Catering Technology study program provides students with the opportunity to strengthen their technical and managerial abilities, acquire greater professional pride, and lay the groundwork for future job options. The Hotel Management and Catering Technology degree offers specialties in four primary departments: food production, food and beverage services, front office management, and accommodation operation.
Diploma in Hotel Management and Catering Technology Eligibility
Diploma in Hotel Management and Catering Technology Syllabus
Syllabus of Hotel Management and Catering Technology course as prescribed by various Universities and Colleges.
Diploma in Hotel Management and Catering Technology Semester-I |
|
Sr. No. |
Subjects of Study |
1 |
Basic Front Office Operations |
2 |
Basic House Keeping Operations |
3 |
Basic Food and Beverage Service |
4 |
Basic Food Production, Bakery, and Confectionery |
5 |
Food Science |
6 |
General English |
7 |
Principles of Accounting |
8 |
Practical French Viva |
Diploma in Hotel Management and Catering Technology Semester-II |
|
1 |
Accommodation Operations |
2 |
Basics of Computer |
3 |
English and Communication |
4 |
Front Office Operations |
5 |
Food and Beverage Service |
6 |
Food Production and Patisserie |
7 |
Hotel Engineering and Maintenance |
8 |
Nutrition |
9 |
Practicals
|
Diploma in Hotel Management and Catering Technology Semester-III |
|
1 |
Accommodation Operations-II |
2 |
Economics |
3 |
Front Office Operations-II |
4 |
Food and Beverage Service-II |
5 |
Food and Beverage Management |
6 |
Food Production and Patisserie-II |
7 |
Tourism |
8 |
English and French Viva-Voce |
Diploma in Hotel Management and Catering Technology Semester-IV |
|
1 |
Accommodation Operations-III |
2 |
Front Office Operations‐III |
3 |
Food and Beverage Service‐III |
4 |
Food Production and Patisserie‐III |
5 |
Hotel Law |
6 |
Principles of Accounting |
7 |
Practicals
|
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