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INTERNATIONAL HOSPITALITY MANAGEMENT AND CATERING OPERATION
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| Introduction to the Hospitality Industry -Travel & Truism - Restaurant Industry - Club Organization & Operation - Meeting Industry -Casino Hotel - Hospitality Careers - Restaurant Organisation - Hotel Organisation - The Cruse Industry |
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| 2.Tourism & Hospitality Industry Dimensions of Tourism : Historical - Social and Cultural - Economic - Services for the Traveler - Tourism Planning & Development - Understanding the Hospitality Industry - Market Segmentation and the Hospitality Industry. |
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| 3. Principles of Hospitality & Management - General management and science management - Behavior system of organization and strategic management. |
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| 4. Personality Development and communication Skills - all aspects of grooming - Personality development, - communication skills |
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| 5. Marketing in the Hospitality industry - Marketing Role in Hospitality Management - Hospitality Marketing Strategies - Marketing Planning |
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| 6. Introduction to Catering Science. - Category of Food & Food Products, - Nutritive values of values of food - Handling and preservation of food. |
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| 1. Food Production -1 - Cookery art art & Science - A brief History of Culinary preparation - Characteristics of raw materials - Preparation of Ingredients - Cooking methods - Costing - Essential knowledge for understanding culinary preparation. |
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| 2. Food & Beverage Service Dimensions of Tourism : Foreword : An Introduction to the F & B Industry -Type of Food & Beverage operation - Sector of the Food & Beverage service Industry - Food & Beverage service areas and equipment. |
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| 3. Housekeeping - I Organisation of the Housekeeping dept : - Job description of the Housekeeping personnel - Rooms and floors - Housekeeping control desk - Floor linen room - Public area |
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| 4. Front Office - I - The Lodging Industry - Front Office Operation - Front Office Operation - Reservations |
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| 5. Business Law and Practice - Act - License - Labour Act |
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| 6. Catering Service - Introduction to catering - Functional Catering |
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| 1. Food Production - II - Principal of the food production - International and regional cuisine - Forms of presentation - Stores Menu - Costing - Bakery - Menu Planning |
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| 2. Food & Beverage Operations
Food and beverage controls - F&b (Non Alcoholic & Alcoholic) - Scheduling &A Planning |
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| 3. Housekeeping operation- II Familiarization with equipment's - Staff supervision - Linen Selection - Inventory & Stock Planning |
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| 4. Front Office Operations - II - Front Office system - Front Office Equipment - Departure Procedures |
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| 5. Accommodation - Planning and Organising the work of the Housekeeping department |
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| 6. Computer Application - I - Study of computer systems -Software packages applicable to Hotel Industry |
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| 7. Catering Operations Effective planning of outdoor and indoor catering - Client service and costing - Scheduling and deployment of staff. |
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| 1. Food Production Management - Kitchen management - Menu analysis and Profitability - Quality and Hygiene -Supervision of Staff |
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| 2. Food & Beverage Management Quality and Sanitation Management - Bar and Beverage Management - Supervision of Staff |
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| 3. Housekeeping operation Management Inhouse Maintenance - Supervision of furnising and decor - Floral arrangement - Supervision of Staff |
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| 4. Front Office Management - Registration - Front Office Responsibilities - Front Office Accounting - Check-out and Settlement |
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| 5. Accommodation Management - Effective Management of Housekeeping department |
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| 6. Human Resources Management - The Impt. of human reservation development - Manpower planning - Recruitment and selection - Training and development. |
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| 7. Catering Management Effective Management of catering - Budgeting Control |
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| 1. Financial Management - Basic cost concepts - Cost - Volume Profit Analysis - Ratio Analysis - Operations budgeting and Control |
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| 2. Sale and Marketing - Role of marketing in business management - Definition of Marketing and marketing plan - Sales and Management Techniques - Personal Telephone Sales - Marketing to special segments |
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| 3. Advertising and Promotions - A Guide to effective Advertising - Public Relation and publicity - Print and Broadcast Advertising |
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| 4. Facilities and quality Management - Maintenance and quality controls - Supervision |
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| 5. International Hospitality Industry Overview - Effective Management of Housekeeping department |
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| 6. Study of Case Studies & International Management
Practices. - The Impt. of human reservation development - Manpower planning - Recruitment and selection - Training and development. |
