Eligibility: Diploma or Degree in Hotel management
Fees(inclusive of Course fee, Exam fee) INR-19,990/- (Nineteen thousand Nine hundred and ninety rupees only)
Course Duration : Min 12 months or completion of 40 modules whichever is early
Examination : December / April
Results & Issue of Certificate: February / June
Pay by Paytm
Number: 9447037177
In case of Demand Draft, DD has to
be taken in favor of Indian Group
of Institutes, Payable at Nagercoil
Please send us the scanned copy of
payment slip / NEFT No. to enable
us to send you the course material
( E-notes) at the earliest.
Personality Assessment-Communication skills-Attitude- Confidence- Self Esteem- Time Management- Goal Setting- Leadership skills- Self grooming- Body language- Interview skills- Grammar- Vowels & consonants- Intonation and modulation- Words- Sentences- Tenses- Management skills- Leadership qualities- Leadership Styles- Motivation- Interactive- Manners- Conversation skills- Speech skills- Soft skills- Attires & professionalism- Group discussion- Presentation and seminars Computer Fundamentals- Introduction to Windows- OS- My Computer- Recycle Bin- My Documents- Find-Run- Shut down command- MS Word- Start-Quit- Editing- Merging files- Folders- creation & use- Dialogue box- Page Set up- Print set up- MS Excel- start-quit- Values- selecting range- Tool Bar- Short cut items- Inserting and deleting cells- Character style-fonts- Alignment- Column-Row width- Sheet name-Formating- MS Office- MS Office Outlook- MS Office Power Point.
SS005-02: ACCOMMODATION OPERATIONIntroduction to Hotel Industry- Definition & concept of Hotel- Departments- Organization chart of Front Office Department- Types of Hotel- Classification of Hotel- Regulatory bodies- Hotel Terminology- Hotel Reservation- Types of reservation- Modes of reservation- Meal plans- Group reservation- Up selling and cross selling- Reservation procedure- Room inventory- Over booking- Types of rooms- Front Office Terminology- Shift handover- coordination with other departments- Check in procedures- Room Allocation- Escorting- Rooming- Loyalty programs- Complaint handling- Cashiering- Check out procedure- Duties and responsibilities of Front office staff- Special Function of Bell Desk- GRE- Relationship building- Concierge services- Business centre-Introduction to Housekeeping- Hierarchy of Housekeeping department- Duties and Responsibilities of housekeeping staff- Importance of Housekeeping- Housekeeping desk- Responsibilities of Housekeeping Desk- Different types of registers- Duty Schedule- Public Area management- Cleaning Schedule- Cleaning methodology- Types of Floors-Uniform room- Importance of uniforms- Laundry- Laundry Desk- Types of Li en- Horticulture- Types of landscapes- Flower arrangements
SS005-03: FOOD & BEVERAGE SERVICE MANAGEMENTIntroduction to hotel and Food Service- Specialized dining- Food and Beverage Service department- Outlet in Food & Beverage service department- Banquets- Coffee Shop- Speciality restaurants- Job description of Restaurant Manager- Room Service Manager- Senior Capatin- Waiters- Trainee waiter- Attributes of F & B Service personnel- Physical Attributes- Duties of a waiter- Service available in Food and Beverage Service Department- Cover- Service Equipment- Trolleys- Linen- Crockery- Siverware- glassware-cutlery- Alcoholic and Non Alcoholic beverages-Cold and hot beverages- Preparation for Service- Preparation before service- Preparation during service- Preparation after service- Mise-en scene- Mise-en- plce- Menu- Types of Menu- French Classical Menu- Forms & techniques of service- Styles of service- French Service- American Service- English Service- Russian Service- General rules to be observed while serving- Breakfast- Types of Breakfast- Winew- History of Wine making
SSOO5-04: FOOD PRODUCTION MANAGEMENTIntroduction- Definition of Cookery- Professional Cookery- Different Cuisines of the world- French- Chinese cooking-Middle Eastern Cuisine- Australian and New Zealand Cuisine- Indonesian- Indian Cuisine- Aims and Objectives of Cooking-Effects of Cooking- Raw Materials- Salt- Liquids- Sweetening- Fats & Oils- Raising Agents- Thickening- Flavorings and Seasonings- Eggs-Spices & Herbs-Preparation of ingredients- Combining & mixing methods- Texture- Cooking Methods- Boiling-poaching- Steaming- Stewing- Braising- Roasting- Grilling- Baking- Frying- Griddling or broiling- Microwave cooking-Stocks- types and preparations-Sauces- Sauces and Derivatives-Salads- Salads and dressings-Soups- Types of Soups and Garnishes-Fish- Classification- Preparation-Meat cookery- Dissection of joints-Vegetable cookery- Selection and preparation-Continental vegetables-Bakery- Types of Pastry-Menu Planning- Duties & Responsibilities of Kitchen Staff- Large Equipments & Small Equipments
SS005-05: SHIPPING SCIENCE & CATERING MANAGEMENTShipping Industry-Introduction- History- Types of shipping-Shipping terminologies- regulatory bodies- layout and architectural design of ship- major structural parts of ship-passenger- Hull- Propulsion system- Steering System- Holds-compartments & Superstructures- ship familiarization- cruise ship- working standards of crew- catering standards-Hygiene- Safe food practices- Food poisoning & Contamination- Hand Washing method- Reasons of Food Contamination- Food Delivery and storage principles- Temperature check list- Personal Hygiene- HACCP-Vessel Sanitation program- USPH guidelines- Sanitation-VSP definitions-Food Safety-Sanitation procedures as per USPH guidelines-crew Safety guidelines-Ship’s emergency and crew responsibility.
