Restaurant Organization and Service

Understanding the structure of food service areas and ancillary departments, including room service, still room, stores, linen room, kitchen stewarding, and hot sections. Learning mise-en-place, table setting, and different methods of service. Exploring guest reception, table service, tobacco and cigar offerings, and the preparation of flambé dishes and silver service. Gaining hands-on experience in preparing and serving Table d’hôte, buffet, and à la carte menus, maintaining a balanced proportion of 40% continental dishes, 40% Indian regional dishes, and 20% Chinese dishes.

Variety of Menus

Exploring different types of meals and menu structures, including fixed menus and à la carte options. Learning classical French menu terminology, Indian food accompaniments, and principles of simple menu planning. Understanding breakfast menus and gaining historical insights into non-alcoholic and alcoholic beverages. Studying beer, spirits, liqueurs, bitters, cocktails, and mixed drinks.

Hotel Ecosystem

Exploring the classification and history of hotels, organizational structure (organogram), and directory services. Understanding traditional and contemporary practices, new innovations in hospitality, and the importance of service quality. Examining service marketing, room types, reservations, customer relationship management, guest profiling, security, safety, and modern enabling technologies in hotel operations.

Records and Reporting

Learning the fundamentals of record-keeping, computer-aided documentation, and control. Understanding data privacy and security, revenue planning, and basic statistical methods for business analysis. Exploring incidence reporting, Front Office MIS reports, and decision support systems for efficient hotel management.

Audit

Studying night audits and end-of-day (EOD) routines in detail, understanding the role of business date rollovers, and implementing yield and revenue management strategies. Learning energy audit procedures, action-taking based on guest feedback and grievances, and optimizing operational efficiency.

Classification of Raw Materials into Food Groups

Understanding different food groups, including cereals, pulses, milk, and milk products. Learning about pasteurization and its role in food safety and preservation.

Factors Influencing Food Intake & Food Habits

Exploring the relationship between food and health, the impact of nutrition, and physiological factors that determine food intake. Analyzing environmental and behavioral influences on food acceptance and food processing techniques.

Balanced Diet & Menu Planning

Defining the concept of a balanced diet and its importance in maintaining health. Understanding the Recommended Dietary Allowances (RDA) for various nutrients and how to incorporate them into meal planning.

Services and Facilities

Exploring various types of accommodation services, housekeeping, and guest facilities. Understanding the organizational hierarchy, duties, and responsibilities in hotel operations. Emphasizing guest satisfaction, different hotel categories, eco-friendly practices, hygiene, safety, and cleanliness. Studying maintenance aspects such as floor and wall finishes, aesthetics, and unique selling propositions. Learning about occupancy ratios, automated energy controls, artistic flower arrangements, artifacts, showcasing techniques, color schemes, mood lighting, and interior design principles.

Room Management

Understanding room layout, security measures, and handling room emergencies. Learning about the selection, classification, and types of equipment used in hotel rooms. Exploring methods of use, mechanisms, care, and maintenance of various room amenities. Studying storage, distribution, and control of housekeeping supplies, along with selection criteria, usage, and application of essential room management tools.</p

IT Management

Understanding IT interfaces in hotel operations, including Hotel ITeS, Enterprise Resource Management (ERM), and application software for seamless operations and guest management.

HR Management

Exploring Human Resource Development (HRD) and Human Resource Management (HRM) in the hospitality sector. Studying organizational behavior, organization development, goal setting, performance appraisal, and standard HR policies in the hotel industry.

Facility Planning Management

Learning about the systematic layout planning pattern (SLP) and key planning considerations for hotel infrastructure, space utilization, and workflow efficiency.

Business Law

Understanding food legislation, MRTP Act, industrial laws, necessary licenses and permits, Indian Contract Act, and the business regulatory framework. Studying key aspects of start-ups and entrepreneurship in the hospitality sector.

Financial Management

Managing hotel finances, including daily sales, accounting, transaction analysis, bookkeeping, revenue reporting, budgeting, and financial control strategies.

Communication

Developing verbal, non-verbal, and written communication skills. Enhancing personality development, grooming, professional presence, listening and speaking skills, behavioral skills, public relations, web and social media presence, and business interfacing (B2B & B2C).

Foreign Language

Basic communicative proficiency in languages such as French, Spanish, and German to cater to international guests and enhance global hospitality services.