Diploma in
Hotel Management and Catering Technology

The curriculum of the Diploma in Hotel and Catering Technology program covers a diverse range of subjects related to hospitality management, culinary arts, food service operations, event management, and business management. Here’s a detailed breakdown of the key components typically covered:

• Introduction to Hospitality Industry:
  Students are introduced to the hospitality industry, including its history, scope, and significance in the global economy. They learn about different sectors of the industry, career opportunities, and the importance of hospitality service standards.

   

• Food and Beverage Operations:
  This segment focuses on food and beverage service principles, including menu planning, food production, service techniques, beverage management, restaurant layout, and dining room management.

   

• Accommodation Management:
  Students study hotel accommodation management, including front office operations, housekeeping management, reservations systems, guest relations, and hotel facilities management.

   

• Culinary Arts: Students gain practical culinary skills and knowledge in food preparation, cooking techniques, culinary hygiene, kitchen safety, menu development, and recipe costing. They learn about different cuisines, cooking methods, and presentation styles.
  
  
• Event Management:
  This segment covers event planning and management principles, including event coordination, banquet operations, catering services, venue selection, event marketing, and client relations.

   

• Hospitality Marketing and Sales:
  Students learn about hospitality marketing and sales strategies, including market analysis, branding, advertising, promotions, sales techniques, customer relationship management (CRM), and revenue management.

   

• Hospitality Law and Regulations: Students study legal and regulatory issues relevant to the hospitality industry, including hospitality contracts, liability issues, food safety regulations, liquor laws, and labor laws.

• Business Management Fundamentals:
  Students are introduced to basic business management principles, including financial management, human resource management, operations management, and strategic planning concepts relevant to the hospitality industry.

   

• Practical Training and Internships:
  Many diploma programs include practical training components, such as internships or industry placements, where students have the opportunity to gain hands-on experience working in hotels, restaurants, catering companies, event management firms, or hospitality establishments. These experiences provide students with valuable industry exposure, networking opportunities, and real-world experience.

Graduates of the Diploma in Hotel and Catering Technology program can pursue a variety of career opportunities in the hospitality industry. Some potential roles include:

• Hotel Manager
• Restaurant Manager
• Catering Manager
• Food and Beverage Manager
• Event Coordinator/Planner
• Banquet Manager
• Front Office Manager
• Housekeeping Manager
• Culinary Chef
• Hospitality Sales Executive