12 months ( 3 Months Industrial Exposure Training (IET) included )

Total Course Fee – Rs.45,000/-

• Ist Instalment at the time of Admission: Rs.20,000/-
• 2nd Instalment : 1st Oct 2022 : Rs.15,000/-
• 3rd Instalment : 1st Jan 2023 : Rs.10,000/-

1. University Application Fee: Rs.500/-
2. University Examination Fee: Rs.1000/-

10+2 from any Stream (from a recognised board)

• Hotels,
• Cruise lines,
• Airlines,
• Retails,
• Industrial Caterings,
• Hospital PR Activities,
• Restaurants,
• customer care, etc

Good Scope to become Entrepreneur –

(We encourage Start-ups and give assistance accordingly)

1. Lodging (Dormitory) Rs. 1600/- or
2. Lodging ( Spl. Room ) Rs. 2600/-

• Fooding : (Optional) Rs. 2600/-
• Security Deposit (Refundable) Rs. 6000/-

Secured Environment –

• 36 CCTV cameras under 24/7 surveillance,
• 24/7 Security guards, Hostel Wardens,
• 24 hrs Hostel helpline number available,
• Doctor on call, clean aqua guard water,
• Canteen for recreation, Carom room,
• badminton and terrace cricket available,
• sanitization on regular basis, 24 hrs power backup,
• Piping Hot and hygienic food is served in the canteen,
• Smart TV available in canteen for recreation.

MODULE NUMBER 1 – HOSPITALITY & ITS SECTORS (40 Hours) [** To be filled for all Modules]

THEORY (28 Hours)

1. Introduction to the Hospitality Industry 2 Hrs
2. Sectors of Hospitality Industry 8 Hrs
3. Travel & Tourism Industry – Cruise lines, Airlines, Luxury Trains, Rotels (Road Hotels) 10 Hrs
4. Ancillary Sectors of Hospitality Industry – Entertainment & Recreation 8 Hrs

PRACTICAL (12 Hours)

1. Power Point Presentations on Hospitality and its Sectors 4 Hrs
2. Videos on Travel & Tourism Industry – Cruise lines, Airlines, Luxury Trains, Rotels (Road Hotels) 8 Hrs

MODULE NUMBER 2 – CULINARY ARTS (54 Hours) [** To be filled for all Modules]

THEORY (18 Hours)

1. History of Cooking 1 Hr
2. Kitchen Organization/Hierarchy 1 Hr
3. Kitchen Equipment’s 2 Hrs
4. Aims & Objectives of Cooking 1 Hr
5. Methods of Cooking 3 Hrs
6. Stocks, Sauces & Soups 6 Hrs
7. Hygiene , Cleanliness and Covid Protocols 4 Hrs

PRACTICAL (36 Hours)

1. Identification of small, medium and heavy Equipment’s with the uses 6 Hrs
2. Identification of Raw Materials and Ingredients 6 Hrs
3. Cuts of Vegetables 3 Hrs
4. Egg Preparations 3 Hrs
5. Five Courses menu – Continental, Indian 4 sets each covering various methods of cooking -Poaching, Simmering, Boiling, Steaming, Blanching, Roasting, Baking, Broiling, Frying (deep fry, shallow fry & sauté), Braising, Stewing, etc) and dishes six mother sauces and Basic Indian Gravies. 18 Hrs

MODULE NUMBER 3 – FOOD and BEVERAGE SERVICE ( 50 Hours) [** To be filled for all Modules]

THEORY ( 18 Hours)

1. History of Catering 1Hr
2. Introduction to the Hotel Industry 1Hr
3. Food & Beverage Ancillary Departments 1Hr
4. Restaurant Equipment 2Hrs
5. Food Handlers – Hygiene , Cleanliness and Covid Protocols 2Hrs
6. Meals & Menus 2Hrs
7. French Classical Menu 6Hrs
8. Types of Service 1Hr
9. Rules to be observed while laying a table 1Hr
10. Sequence of Service of a Meal 1Hr

PRACTICAL (32 Hours)

1. Identification of Restaurant Equipment 2Hrs
2. Tea/ Coffee Setup 2Hrs
3. Napkin Folding 2Hrs
4. Restaurant Mise en Place and Mise en Scene 2Hrs
5. A’la Carte Set-up 2Hrs
6. TDS TABLE SETUP 10Hrs
7. SEQUENCE OF SERVICES 12Hrs

MODULE NUMBER 4 – FRONT OFFICE ( 46 Hours) [** To be filled for all Modules]

THEORY (22 Hours)

1. Introduction and Importance of Front Office Department 1 Hrs
2. Sections of Front Office Department 2 Hrs
3. Front Office Organization / Hierarchy 2 Hrs
4. Attributes of Front Office Personnel 2 Hrs
5. Rooms, Rates and Plans in Hotels 2 Hrs
6. The Guest Cycle 2 Hrs
7. Reservations 3 Hrs
8. Check – in (Registration) Procedure 3 Hrs
9. Check – out (Departure) Procedure 3 Hrs
10. Uniformed Services 2 Hrs

PRACTICAL (24 Hours)

1. Forms used in the Front Office Department – Hotel Reservation Form, GRC (Guest Registration Card), C – Form, Guest Folio, Bell Boy Errand Card, Room Change Slip, Guest History Card etc. 6 Hrs
2. Role Play / Situation Handling – Reservations, Walk-ins, Check-ins, Check-outs, Guest Complaints, Special Requests, Emergencies etc. 12 Hrs
3. Case Studies 4 Hrs
4. In Basket Activity 2 Hrs

MODULE NUMBER 5 – HOTEL HOUSEKEEPING (48 Hours) [** To be filled for all Modules]

THEORY (22 Hours)

1. Introduction and Importance of Housekeeping Department 2 Hrs
2. Housekeeping Department Organization / Hierarchy 2 Hrs
3. Keys and Key Controls 2 Hrs
4. Cleaning Equipment and Cleaning Agents 2 Hrs
5. Cleaning of Rooms and Bathrooms 4 Hrs
6. Cleaning of Public Areas 2 Hrs
7. Chambermaid’s Service in Rooms 2 Hrs
8. Wall Finishes and Wall Coverings 2 Hrs
9. Floor Finishes 2 Hrs
10. Hotel Linen 2 Hrs

PRACTICAL (26 Hours)

1. Cleaning of Rooms and Bathrooms 16 Hrs
2. Bed Making & Towel Folding 10 Hrs

MODULE NUMBER 6 – PERSONALITY DEVELOPMENT & INTERNSHIP (INDUSTRIAL EXPOSURE TRAINING) (60 Hours) [** To be filled for all Modules]

THEORY (10 Hours)

1. Communication Skills 1 Hrs
2. Presentation Skills 1 Hrs
3. Interpersonal Skills 1 Hrs
4. Gestures, Postures, Attitude and Etiquette in Work Place 1 Hrs
5. Interview Preparation 6 Hrs

PRACTICAL (50 Hours)

1. The Students will be given 3 months Internship -IET which will covers all major operational departments. Training will be provided by Hotels, Restaurants or similar organizations where they will get an opportunity to have real time experience.

12 months 

Total Course Fee – Rs.45,000/-

• Ist Instalment at the time of Admission: Rs.20,000/-
• 2nd Instalment : 1st Oct 2022 : Rs.15,000/-
• 3rd Instalment : 1st Jan 2023 : Rs.10,000/-

1. University Application Fee: Rs.500/-
2. University Examination Fee: Rs.1000/-

10+2 from any Stream (from a recognised board)

• Hotels,
• Cruise lines,
• Airlines,
• Retails,
• Industrial Caterings,
• Hospital F&B,
• Restaurants

Good Scope to become Entrepreneur –

(We encourage Start-ups and give assistance accordingly)

1. 1. Lodging (Dormitory) Rs. 1600/- or
   2. Lodging ( Spl. Room ) Rs. 2600/-

• Fooding : (Optional) Rs. 2600/-
• Security Deposit (Refundable) Rs. 6000/-

MODULE NUMBER 1. INTRODUCTION TO FOOD & BEVERAGE (HOSPITALITY)INDUSTRY

THEORY: ( 50 Hours)

1. Definition of Hospitality Industry 4 hrs
2. Interrelated nature of hospitality & tourism 5 hrs
3. Focus on Service 4
4. Evolution of Hospitality Industry 3 hrs
5. Food & Beverage Operations (Types of F&B Outlets in Hotels) . 2hrs
6. Changes in the Hospitality Industry 2hrs
7. Growth of tourism industry 2hrs
8. Countries around the World, capitals, landmarks 3 hrs
9. Domestic Hotel chains & Hoteliers 5 hr
10. Introduction to food and beverage department and is role in the hotels 8 hrs
11. Classification of Catering Establishments (Commercial & Non- Commercial) 12 hrs

PRACTICAL (30 Hours)

1. Introduction to Food & Beverages 10 hrs
2. Introduction to House Keeping 10 hrs
3. Introduction to Front Office 10 hrs

MODULE NO. 2 : FOOD AND BEVERAGE SERVICE PERSONNEL & FOOD AND BEVERAGE SERVICE EQUIPMENT

THEORY: 34 (Hours)

• Hierarchical Structure of Food and Beverage Service Staff withjob Profile in various F&Boutlets. 6Hrs
• Attitudes & Attributes of Food & Beverage personnel,competencies. 3Hrs
• Importance of hygiene in Food & BeverageService 3 Hrs
• BasicEtiquettes 3Hrs
• Maintaining Standards of Service 3 Hrs
• Types & Usage of Equipment – Furniture, Chinaware, Silverware. Glassware, Linen
• Disposables,SpecialEquipment 3 Hrs
• Role of Kitchen stewardingdepartment 4 Hrs
• Dishwashing -I. ManualII.Machine. 5Hrs
• Care & maintenance of equipment (Polishing methods ofsilverware and stainlesssteel.) 4Hrs

PRACTICAL (60 Hours)

1. Equipment – Identification, Description, Uses & handling 15 hrs
2. Hygiene – Service etiquettes, Practices &equipment handling 2 hrs
3. Safety and security in kitchen 1 hr
4. Cleaning of Equipments(brasso and silvo polishing) 5hrs
5. Cleaning of glasswares 4 hrs
6. Understanding various phraseologies
7. Roleplay of various personnel required in restaurant service 13hrs
8. Napkin folding 10 hrs

MODULE NUMBER 3. MENU KNOWLEDGE AND TYPES OF FOOD AND BEVERAGE SERVICE

THEORY: 60 (Hours)

1. Introduction, Types of menu (ALA CARTE & TABLE’D HOTE) 6Hrs
2. Menu planning, menu terms, considerations and constraints 6Hrs
3. French classical menu 12 Hrs
4. Classical foods, its accompaniments and covers 10Hrs
5. Table setting and laying of covers, rules of waiting at a table 3Hrs
6. Table Service –English / Silver, American, French, Russian SelfService-– Buffet & Cafeteria 10 Hrs
7. Specialized Service – Gueridon, Tray, Trolley, Lounge,Room service, Buffet service and Banquet proceduresetc. 5 Hrs
8. Single Point Service – Take Away, Vending Kiosks, Food Courts& Bars,Automats 6Hrs
9. Mis-en-place &Mis-en-scene 2 Hrs

PRACTICAL 102 (Hours)

1. Basic table lay out 4 hrs
2. Seating and greeting of guests 4 hrs
3. Pouring of water and placing of plates 8 hrs
4. Clearance of plates 12 hrs
5. French classical set up 30 hrs
6. Service with service Gears 8 hrs
7. Buffet set up 8 hrs
8. Sequence of service 12 hrs
9. Taking orders from guests and hosting of guest 12 hrs
10. How to present bills and KOT writing 4hrs

MODULE 4: BEVERAGES

THEORY: (33 Hours)

1. Introduction, Understanding concepts and definition 1hrs
2. Chart preparation 5 hrs
3. Classification into Non Alcoholic & Alcoholic Beverages:- Tea; Coffee; milk based drinks; juices, soft drinks ,Preparation & service of tea &coffee. 4 hrs
4. Beer.:- History, manufacture, types, storage, service, BrandName- 5 hrs
5. Wines.:- Definition of wines — Wine categories— table, fortified, &sparkling, Wine colour— red, white, rose, characteristic of wines—-still, natural, sweet, vintage & non—vintage. 7 hrs
6. Spirits-Different types of whisky, Gin, Brandy, Rum, Vodka, Tequila, manufactured other spirit 11 hrs

PRACTICAL (60 Hours)

1. Bar Equipment Identification, service of tea and coffee 5 hrs
2. How to take beverage order and presentation of menu 15 hrs
3. Service of alcoholic spirits, beers 10 hrs
4. Service of wines 10 hrs
5. Clearance of ashtray. Application of spirits in gueridon service 20 HRS

MODULE NUMBER – 5. Bar Tending

THEORY 24 (Hours)

1. Basic principles of bartending 4Hrs
2. The operations of bar 2 Hrs.
3. Bar preparation procedures 2Hrs
4. Art of mixology 2 Hrs
5. Roles and tasks of bartender 2 Hrs
6. Art of cocktail 2 Hrs
7. Preparation of cocktails 4Hrs
8. Classical mocktail recipe/ Social skills, bar appearance, customer welcoming, and personal hygiene/ alcohol recognition and branding 6 Hrs

PRACTICAL (60 Hours)

1. Opening and closing duties of bar 10 hrs
2. Preparation of various Mocktails and cocktails 15 hrs
3. Live session of cock tail/ mocktail preparation with guests 12 hrs
4. How to take prepare BOT 3 HRS
5. Learning of phraseologies 5 hrs
6. Application of bar principles 15 hrs

MODULE NUMBER 6. Communication & Soft Skills

THEORY: 40 (Hours)

1. Why English communication is important in Hotel Industry? 2Hrs
2. Introduction to business communication 4 Hrs
3. Types – Verbal & Non-verbal Communication 4 Hrs
4. Cross-culture communication 4 Hrs
5. Language Skills (Writing skill, reading skill, speaking skill, listening skill & Hospitality English 4 Hrs
6. Personality Development Hrs
   Debate, Group discussion, role-playing, situation handling 4 Hrs
7. Presentation Skills 4 Hrs
8. Etiquette and interview etiquette 4 Hrs
9. Introduction to academic writings and application writing, cover letter writing, CV format. 4 Hrs

PRACTICAL: 60 (Hours)

1. Situation Handling 6hrs
2. Debate 6hrs
3. Group Discussion 5hrs
4. Role-playing 6hrs
5. Storytelling 6hrs
6. Picture Description 8hrs
7. PowerPoint presentation 8hrs
8. Public speaking 5 hrs
9. Mock interview 10 hrs