for – 18 Months Program Tourism and Hospitality

Enroll now for the best 18 Months Program Tourism and Hospitality course by #BNG

• Duration : 18 Months [1½ Years]

• Eligibility : 10th

*installment facility available for 18 Months Program Tourism and Hospitality.

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Course Contents of Hotel Management Diploma in Hotel Operation -18 Months

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Year 1 – 1st Year of 18 Months Program Tourism and Hospitality

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Subjects to Study

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1 – Food Production & Pattisserie – D11 – Full Marks – 400

Art & Science, History Of Cooking, Aims And Objects Of Cooking , Safety And Hygiene , Principles Of Storage , Dry Food Storage , Foods Temp. Range , Personal Hygiene , Safety , The Safe Workplace , Building Safety Into The Kitchen , Building Safety , Preventing Cuts , Preventing Burns , Preventing Fires , Kitchen Organizational Structure , Layout , Kitchen Equipment’s , Utensils & Knives , Care & Maintenance , Spices & Herbs – Characteristics , Pre Preparation , Solution , Goal , Set Meal Service , Extended Meal Service. , Cleaning And Cutting The Raw Materials , Stocks , Sauce , Classification , Preparation Of Sauces And Derivatives , Soups , Preparation Of Soups , Effect Of Heat On Food , Effect Of Heat On Foods , Fruits And Vegetable Fiber , Minerals, Vitamins, Pigments, And Flavour Components , Methods Of Cooking , Vegetables , Sandwiches And Burger , Culinary Terms , Regional Cookery , Salad , Poultry And Game , Maturity And Tenderness , Classification And Market Forms , Fresh Poultry , Frozen Poultry , Trussing Method , Meat , Pork , Mutton And Lamb , Beef And Veal , Fish , Practicals , Assignments. To study for 18 Months Program Tourism and Hospitality

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2 – Food and Beverage Service – D12 – Full Marks – 400

History of Catering , Sectors of F&B Service Industry , Types of Food & Beverage Service Operations , Types of F&B Service Outlets , Hierarchy in Food & Beverage Service Department , Food And Beverage Service Personnel , F&B Service Areas and Equipments , Crockery , Glassware , Types of Glasses , Linens , Tableware , Types of Menus , The Meal Experience , Meals , Breakfast , Food & Beverage service Methods , Types of Service , Course of French Classical Menu , Menu / Accompaniments/ Table Setup , Cheese – Types, Cover, Accompaniments, Service , Terminology , Beverages – Non Alcoholic , Tea and Coffee , Water , Other Still Room Beverages , Cigars and Cigarettes , Some symbols seen on cigars , Food And Beverage Practicals , Assignments. To study for 18 Months Program Tourism and Hospitality

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3 – Front Office – D13 – Full Marks – 400

Hotel – Definition, Classification , Introduction to Front Office , Job Descriptions of Front Office Personnel , Sections of Front Office Department , Guest Rooms , The Guest Cycle , Reservations , Registration and Handling Check Ins , Departure Procedure , Concierge – Handling Mails and Messages , Handling Guest Complaints , Telecommunications in Hotel Industry , Safe Deposit Lockers , Uniformed Service , Left Luggage Procedure , Transport Service , Scanty Baggage Guest Check-in Procedure , Interdepartmental Communication , Special Requests , GLOSSARY , Practicals , Assignments. To study for 18 Months Program Tourism and Hospitality

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4 – Housekeeping, Hygiene & Sanitation – D14 – Full Marks – 400

Position of House-Keeping in Hospitality Industry , List of functions of the House-Keeping Dept. , Layout of Housekeeping Department , Competencies of a house-keeping professionals , Coordination within & outside the Housekeeping Dept. , Duties & responsibilities of house-keeping staff , Supplies and Amenities , VIP Amenities and Items provided on request , Various cleaning equipments , Guest Room Cleaning , Daily, weekly & Spring Cleaning , Morning & evening service , Various cleaning agents. , Types of keys maintained in hotel , Various files & registers , Pest control , Lost and found procedures , Desk control operations / Importance of Desk control , Public area cleaning , Glossary of H/K terms , Abbreviations commonly used in H/K , Practicals , Assignments. To study for 18 Months Program Tourism and Hospitality

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5 – Computer Applications – D15 – Full Marks – 200

The Technology , What is Computer? , Applications of computer , The Hardware , Internal Devices of computer , External Devices of computer , Input devices , Keyboard , Computer security & Virus , The Applications , Business applications , Office Automation Applications , Communication And Networking , Automation In The Hospitality Industry , Hospitality Accounting Applications , Computerized Restaurant Management Systems , Reservations through the Internet. , Central Reservation Systems (CRS) , Global Distribution Systems (GDS) , Hotel Property Management Systems (PMS) , THE TOTAL HOTEL MANAGEMENT SOLUTION SYSTEM , Application & the uses of information technology in the hospitality industry. To study for 18 Months Program Tourism and Hospitality

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6 – Food Science & Nutrition – D16 – Full Marks – 200

Introduction , Carbohydrates, Lipids, Proteins , Energy value of foods and energy requirements , Vitamins, Minerals. To study for 18 Months Program Tourism and Hospitality

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7 – French for Hospitality – D17 – Full Marks – 200

Pronunciation Guide – French Alphabet , French Cardinal and Ordinal Number Chart , Months – Days – Times – Colours , French Greetings , French Cooking terms , Other French Terms , Wine , Wine Name (Region) , Grape Varieties , Bordeaux , Loire , Alsace , Champagne , Practice Conversation , À l’hôtel – At the Hotel . To study for 18 Months Program Tourism and Hospitality

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8 – Personality & Communication Development – D18 – Full Marks – 200

 

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Year 2 – 2nd Year of 18 Months Diploma in Hotel Operation

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Subjects to Study for 18 months diploma in hotel operation

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1 – Food Production & Pattisserie – D21 – Full Marks – 400

Bakery theory , Fundamentals of Bakery , Equipment , Bakery Terms , Principles, Bread making, Faults & remedies , Qualities a professional must have include , Pastries , Basic pasta and sauce , Milk & milk products. , Processing Milk: , Indian Gravy , Menu Planning , Food Cost And Food Cost Control , Standardization of Recipes , Practicals , ASSIGNMENTS. To study for 18 Months Program Tourism and Hospitality

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2 – Food & Beverage Service – D22 – Full Marks – 400

Beer: Ingredients, Manufacturing, Processing, Types & Brand Names. , Spirits: Distillation – Pot Still and Patent Still , DISTILLATION , Whisky: Ingredients, types and brand names. , Gin: Ingredients, types and brand names. , Vodka: Ingredients, types and brand names. , Brandy: Ingredients, types and brand names. , Rum: Ingredients, types and brand names. , Cocktails , Liquers , Bitters , Food and Beverage Practicals , Assignments. To study for 18 Months Program Tourism and Hospitality

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3 – Front Office – D23 – Full Marks – 400

Establishing the room rates , Forecasting Room Availability , Budgeting for Front Office Operations , Yield Management , Elements of Yield Management , Potential High and Low Demand Tactics , Safety and Security of Guests, Employees and Assets , Front Office Selling Techniques , Brainstorm Areas for Promotion , Front Office Accounting System , Night Audit Process , Property Management System , Practicals , Assignments. To study for 18 Months Program Tourism and Hospitality

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4 – House Keeping Management – D24 – Full Marks – 400

Linen & uniform , Laundry& laundry operation , Stains & stain removing agents , Contracts & outsourcing , Fiber & Fabrics , Flower arrangement , Color , Practicals , Assignments. To study for 18 Months Program Tourism and Hospitality

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5 – Sales & Marketing – D25 – Full Marks – 200

Introduction to Marketing , Market Segmentation , Marketing Mix , Internet Marketing , Sales & Marketing Manager. To study for 18 Months Program Tourism and Hospitality

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6 – Accounts – D26 – Full Marks – 200

Basic Accounting Terms, Journal And Ledger. –To study for 18 months Hotel Man agement Diploma in hotel operation

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7 – Industrial Training Project – D27 – Full Marks – 100

 

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6 months Industrial Training in Luxury hotels is compulsory for 18 Months Program Tourism and Hospitality.