5rd Month: Housekeeping Operations

Topics Covered:

• Role and structure of housekeeping.
• Room preparation and guest room standards.
• Linen and laundry management.
• Inventory control and maintenance.
• Hygiene and sanitization procedures.

Practical Sessions:

• Room cleaning simulations.
• Bed making, room inspections, and turndown services.
• Hands-on linen and laundry management.

6th Month: Food Production - Basics of Culinary Skills

Topics Covered:

• Kitchen hierarchy (Executive Chef, Sous Chef, CDP, Commis).
• Basic cooking techniques (knife skills, vegetable cuts, etc.).
• Understanding kitchen safety, sanitation, and hygiene practices.
• Introduction to menu planning and costing.

Practical Sessions:

• Basic food preparation (salads, soups, and appetizers).
• Safety and hygiene practices during cooking.
• Introduction to bakery and patisserie.

7th-8th Month: Advanced Culinary Skills & Kitchen Operations

Topics Covered:

• Understanding cuisines (Indian, Continental, Oriental, etc.).
• Menu design and plating techniques.
• Food production planning and waste management.
• Stock control, storage, and inventory management.

Practical Sessions:

• Preparation of main course dishes and desserts.
• Food presentation and plating techniques.
• Stock control exercises and kitchen inventory.

9th Month: Food & Beverage Service

Topics Covered:

• Types of food and beverage service (buffet, a la carte, banqueting).
• Table setting and dining etiquette.
• Beverage service (alcoholic and non-alcoholic).
• Menu knowledge, upselling, and customer interaction.

Practical Sessions:

• Table setting and service simulations.
• Mock restaurant and banquet service.
• Upselling techniques and beverage service.

10th Month: Hospitality Sales & Marketing

Topics Covered:

• Introduction to hotel sales and marketing strategies.
• Role of digital marketing and social media in the hotel industry.
• Revenue management and pricing techniques.
• Customer relationship management (CRM) and loyalty programs.

Practical Sessions:

• Sales strategies, marketing campaign planning.
• Real-time digital marketing projects for hotels.
• Implementing CRM systems.

11th Month: Hotel Financial Management

Topics Covered:

• Basics of financial accounting and budgeting for hotels.
• Understanding revenue generation and cost control.
• Financial reporting, audits, and financial decision-making.
• Understanding the hotel balance sheet and profit and loss statements.

Practical Sessions:

• Hotel budgeting exercises and profit calculation.
• Understanding daily hotel audits and financial reporting.
• Simulations of cost control in operations.

12th Month: Hospitality Leadership & Internship

Topics Covered:

• Leadership skills in hospitality management.
• Team management and staff training.
• Conflict resolution and problem-solving.
• Internship preparation and guidance.

Internship

• 2-3 month internship in a hotel to apply the skills learned in real-life settings.
• Roles in front office, housekeeping, kitchen, and F&B service.
• Weekly reporting and evaluation by hotel supervisors and faculty.

Evaluation & Certification

Assessments

• Written exams, practical assessments, and project work.
• Internship performance reviews.
• Final diploma certification after completion of all modules and assessments.

This 12-month diploma curriculum provides a deeper focus on practical learning, with a mandatory internship to ensure students are industry-ready. I can also compile this into a Word file if needed. Would you like me to do that?