Introduction to Hotel Industry-Classification of hotels-Attributes of a good receptionist-Basic of charging & food plans-Front-office functions-Functional organization-Guest cycle (reservation, arrival, occupancy, departure)Reservation, Whitney system-Cooperation of Front-Office with housekeeping-Message handling-Telephone
Food & Beverage Service
Introduction to Hotel Industry-Introduction to catering - types of cateringRestaurant - types of restaurants, staff organization of various restaurants,Restaurant service, arrangements of sideboards, loading / carrying of traysTypes of menu, accompaniment & garnishes, beverages systems, banquets & buffetsPractical hands-on trainings: order taking, napkin folding, arrangement of the side boards, types of service, loading and carrying of light and heavy trays, set up of breakfast cover, lunch and dinner. Beverage practical (limited): alcoholic / non alcoholic
Introduction to professional kitchensIntroduction to CookeryHierarchy and layout of Kitchen DepartmentEquipment and Fuels Used in the KitchenBasic Menu PlanningBasic Principles of Vegetable CookeryClassification of Fruits and Their Uses in CookingStocksSoups, Sauces, SaladsIntroduction to MeatsIntroduction to Fish and ShellfishIntroduction to EggsSeeds, Nuts, and SpicesIntroduction to Rice, Cereals, and PulsesMethods of CookingBasics of Bakery and ConfectionaryBasic Commodities Used in Bakery and PastryBread FabricationBasic Sponges and Cakes, Pastes, Creams, Fillings, and SaucesLaminated PastriesBasics of Indian Cooking - Condiments, Herbs, and Spices used in Indian Cuisine, Masalas and Pastes. Understanding Commodities and Their Usage in Indian Kitchen. Basic Indian Cravies
Outlines of duties & function of staff, organizational chart. Importance of housekeeping department, principles of cleaning, types of rooms / beds, areas of responsibility, lost & found, room status. Daily cleaning of guestrooms & bathrooms, evening services, cleaning of vacant room, daily cleaning of public areas, cleaning agents & equipment. Interdepartmental co-operation, maids trolley, housekeeping report, interior decoration & flower arrangement. Interdepartmental co-operation, maids trolley, housekeeping report, interior decoration & flower arrangement.
Cookery & Bakery
An ideal career course in which housewife, hotelier, caterer and student; all can utilize their creative talents. This course provides a stimulus to candidates to work independently and earn a good income. Soup: types of soups, important points to remember when making soups Gravies: different types of gravies and their preparations Rice: points to note when making rice dishes Cakes: different types of cakes and icing, different methods of making cakes Breads: methods of making bread Salads: types of salads, parts of salads Sandwich: types of sandwiches, methods of making sandwiches. Practicals: Soups, chicken, biryani, vegetable dishes, cakes and icing bread and sandwich.
Principals of Management
Basics of management: definitions, planning, hierarchy of objectives, management by objectives, management by exceptions. Organizing: nature of organizing, formal and informal organizational structure and process of organizing, authority and responsibility, decision making. Staffing & Directing: purpose of staffing, recruitment and selection, training and development, performance appraisal, principals of direction, leadership, motivation, communication. Controlling: concept of management control, nature of control, needs for control, significance and limitations of control, types of control, process of control, control techniques.