Post on 13-Jul-2020
SYLLABUS
FOR
PROFESSIONAL DIPLOMA IN HOTEL MANAGEMENT & CATERING
(PDHC)
NSDC SKILL DEVELOPMENT TRAINING PROGRAM
Professional Diploma in Hotel Management & Catering (PDHC) SRC– NSDC course
package covers the following Qualification Packs and leads to the following NSDC
certifications. The students who successfully completed the course programs are entitled to
get NSDC certification after undergoing the assessment process of NSDC as per the rules
and regulations stipulated by NSDC from time to time.
Sl. No
Qualifications Pack Qualification Pack Code
1 HOUSEKEEPING EXECUTIVE
Brief Job Description: The individual at work prepares for housekeeping service, performs
housekeeping work, monitors the work of attendants and maintains
the equipment and materials used in housekeeping. The individual
may also play a role of Housekeeping Supervisor in their absence.
THC/Q0208
2
FOOD & BEVERAGE SERVICE - TRAINEE
Brief Job Description: The individual at work presents the menu,
takes down the order, serves the ordered food and beverage, presents
the bill, and sends off the guest.
THC/Q0307
3
ASSISTANT CATERING MANAGER
Brief Job Description: The individual at work keeps the canteen
or kiosk or any other specialised food outlet unit in operation.
THC/Q5901
PROFESSIONAL DIPLOMA IN HOTEL
. MANAGEMENT & CATERING
OBJECTIVE AND SCOPE OF THE COURSE
We, proudly introduce our PDHC (Professional Diploma in
Hotel Management & Catering) course package, for people
aspiring to have careers as hotel manager who want an
objective assessment of their skills who would like certification
of their accomplishments.
Do luxury hotels, resorts and extravagant suites fascinate you?
Ever wondered what goes behind the day to day maintenance of
the posh infrastructure, a lavish spread, and a hospitable stay at
a star hotel? If yes, then probably you should take up hotel
management. Hotel management refers to the study of
professional management techniques with regards to hotel
administration and catering. With an increase in the number of
tourists, the hotel management is an industry that has witnessed
a steep rise, and is expected to show steady growth and progress
in the years to come. A hotel or suite is usually managed and
administered by a team of professionals who have a background
(more specifically, a degree or diploma) in Hotel management.
On the contrary to the popular belief, the scope of hotel management is vast. Hotel management is an
industry that requires immense manpower. Confident, disciplined, skilled, and well trained hotel
management graduates can find ample opportunity in the industry. As there are several departments that
constitute to the upkeep and the maintenance of a hotel or a chain of hotels, ranging from Food and
beverage, housekeeping, accounting, marketing, recreation, computer applications, security, public
relations to a lot more.
TYPICAL DUTIES INCLUDED
Planning and organising accommodation, catering and other hotel
services
Promoting and marketing the business
Recruiting, training and monitoring staff
Planning work schedules for individuals and teams
Meeting and greeting customers
Dealing with customer complaints and comments
Supervising maintenance, supplies, renovations and furnishings
Dealing with contractors and suppliers
Ensuring security is effective
Carrying out inspections of property and services
A diploma/degree in hotel management can fetch you a
job in either of the sectors as an accounts manager, restaurant
and food/beverage service managers, executive housekeepers,
and department heads, marketing and general managers. With
the explosion of the tourism industry, there has been a drastic
increase in the number of hotels and resorts in India, hotel
management courses are gaining increasing importance.
Interesting and rewarding, a career in hotel management
is definitely an intelligent choice, taking the present day context
into consideration. Being a service oriented industry, having the
right attitude and an approachable behaviour is imperative in
order to pursue a career in Hotel management.
Opportunities … come capitalize on the growth!
Whether you're thinking of getting into General Managers:
Such professionals are responsible for all operations in a
hotel. Resident Managers: Bestowed with the job to be
available at just a call away. Executive Housekeepers: These
professionals are expected to ensure cleanliness in the hotel.
Front Office Managers: Most of the hotels own front desk,
Front Office Managers manage the same. Convention Services
Managers: These professionals work in close coordination
with client and the conferencing facilities offered by the hotel
for various conventions, meetings, seminars, etc.
A cardinal part of hospitality industry, hotel management has
wide employment opportunities. Moreover, with globalization
gaining acceptance with more and more countries, the hotel
management industry is truly becoming global. As hotel chain
owners are opening new hotels in various big and small cities,
requirement for trained hotel management professionals is
huge. Although considered one of the most glamorous careers,
hotel management requires professionals who can keep their
cool even in the most challenging situations
Career Path
Hotel management can include Hotel & Restaurant
management, Cruise Ship Hotel management, Hospital
Administration and Catering, Hotel and Tourism Associations,
Airline Catering and Cabin Services, Club management, Forest
Lodges, Guest Houses amongst others. Expansion of global
travel industry and aviation industry is expected to boost hotel
industry in next couple of years.
Hotel management like any other sector is subject to the
state of national economy and global economy. When the
economy is doing well jobs come a lot in the sector. Currently
there are more than 2.40 million people working in hotel,
catering and allied industry in India and the number is going to
increase in next couple of years as new hotels are coming up in
large numbers in urban and semi-urban areas. Trained hotel
management professionals would have privilege over untrained
graduates as hotels are not willing invest in training of recruits
rather prefer trained ones.
SCHEME OF EXAMINATION
PROFESSIONAL DIPLOMA IN HOTEL
. MANAGEMENT & CATERING (PDHC)
SL. NO.
EXAM EXAM CODE
MAX. MARK
INTERNAL TOTAL MARK
THEORY PAPERS
1 Hotel Management & Catering
Service (PDHC) .
PDHC T001
100
50
150
PRACTICAL PAPERS
3 Food & Beverages service.
PDHC L001
100 50 150
4 Food & Beverages Production PDHC L002
100 50 150
TOTAL MARKS
1
Total Examination Marks ( Theory Online + Practical Examination )
300
2
Total Internal Marks
150
3
Total Marks( Total Internal Marks + Total Examination Marks ) 450
COURSE NAME
COURSE
CODE ELIGIBILITY FEES DURATION
Professional Diploma in Hotel Management &
PDHC
SSLC and above
28000/- + Service tax
400 Hours
COURSE DETAILS
ONLINE EXAMINATION NAME : Professional Diploma in Hotel Management & Catering: PDHC . (Theory Online Examination)T001
SL SUBJECT SUB. COD
E
NO. OF QUESTIONS
MARKS FOR EACH
QUESTION
MAXIMUM MARK
INTERNAL MARK
TOTAL MARK
1
Hotel Management &
Catering Service.
T001
50
2
100
50
150
TOTAL 50 NIL 100 50 150
ONLINE EXAMINATION NAME : Professional Diploma in Hotel Management & Catering: PDHC . (Practical Examination)T001
SL SUBJECT SUB. COD
E
NO. OF QUESTIONS
MARKS FOR EACH
QUESTION
MAXIMUM MARK
INTERNAL MARK
TOTAL MARK
1
F & B service.
L002
4
25
100
25
125
2 F & B Production L003 4 25 100 25 125
TOTAL
50 NIL 200 50 250
SUBJECT WISE EXAMINATION DETAILS
EXAMINATION MARK CRITERIA FOR PRACTICAL EXAMINATION
PROCEDURE RESULT/OUTPUT VIVA VOCE TOTAL MARKS
40
30 30 100
INTERNAL MARK CRITERIA FOR EACH SUBJECT
ATTENDANCE GENERAL
PERFORMANCE PROJECTS/ASSIGNMENTS TOTAL MARKS
5
5 40 50
INTERNAL MARK CRITERIA FOR PRACTICAL EXAMINATION
ATTENDANCE GENERAL
PERFORMANCE LAB
RECORDS/ASSIGNMENTS TOTAL MARKS
5
5 40 50
1. Application form
Application form and Prospectus can be had from the office of the respective Sub-
centres of SRC KERALA.
2. How to apply
Completed application along with pass port size photograph and two attested copies of
SSLC certificate should reach the SRC KERALA Sub-centre on or before the last date
prescribed.
3. Basis of Selection
Selection will be done on the basis of first come first serve basis. In the case of reservation
the selection will be based on the aggregate percentage of marks secured in the SSLC
Examination. (Each training centre will be treated as separate unit for selection of
candidates).
4. Medium of Instruction
The medium of instruction in all the theory and practical subjects shall be English &
Malayalam.
5. Expected Intake
Minimum 25 students per Institute (There will not be any maximum limit provided the
Implementing Agency should ensure that sufficient infrastructure is made available for
the effective conduct of the training to the students)
6. Examination Fee
There is no separate examination fee. It is included in the course fee.
PROGRAM DETAILS
7. Examination
The final Examination will be conducted by SRC KERALA, immediately after the
completion of the course. There will be examination for theory and practical subjects as
per the notification of the Director, SRC KERALA.
8. The mode of Examination
There will be theory online and practical examination. The Theory Online examination
will be multiple choice on-line examination. Before doing the Theory Online
Examination, the marks of practical and internal marks should be entered to on-line
portal. Then only the exam is available to conduct. After the submission of on-line
examination, the result will be automatically appeared.
9. Rules And Regulations For Examination And Promotion
a) Duration of the course is 12 month
b) The minimum qualification prescribed for admission is SSLC.
c) The examinations will be conducted by SRC KERALA.
d) Minimum attendance required for a candidate to register for the examination is 70%.
e) Shortage of attendance up to 15% can be condoned in deserving cases on payment of
prescribed condensation fee of Rs.200/- on the recommendation of the course
coordinator of the respective centre. Condensation fee from the students will be
collected by the sub-centre concerned and forwarded to the Director, SRC KERALA by
DD payable at Thiruvananthapuram in lump sum with the details of the candidates
registered for the examination.
f) A minimum of 35% marks in theory and practical is required to pass in each subject
g) There will be 5 classifications of passed candidates in the following grading system.
Total Mark >= 35 and <51% C
Total Mark >= 51 and <66% B
Total Mark >= 66 and < 81% B+
Total Mark >= 81 and <91% A
Total Mark >= 91% A+
h) The total marks obtained in theory and practical examinations and internal marks shall
be counted for the grading system.
i) There will be no revaluation for theory or practical examinations.
j) Any other details not specifically mentioned herein will be decided by The Director, SRC
KERALA and decision will be final.
10. CERTIFICATIONS.
The certificate will be issued to successful students within 45 days after the examination.
After declaring the result, the candidate can download transcript page from SRC
KERALA Web portal.
COURSE SYLLABUS
FOR
PROFESSIONAL DIPLOMA IN HOTEL MANAGEMENT & CATERING (PDHC)
SUBJECT – ‘HOTEL MANAGEMENT & CATERING SERVICE’
PROFESSIONAL DIPLOMA IN HOTEL
. MANAGEMENT & CATERING (PDHC)
The Hospitality Industry is divided into sectors according to the skill-sets
required for the work involved. Sectors include accommodation, food and
beverage, meeting and events, gaming, entertainment and recreation, Tourism
Services, and visitor information. Usage rate is an important variable for the
Hospitality Industry. Just as a factory owner would wish to have his or her
productive asset in use as much as possible (as opposed to having to pay fixed
costs while the factory isn't producing), so do restaurants, hotels, and theme
parks seek to maximize the number of customers they "process" in all sectors.
This led to formation of services with the aim to increase usage rate provided
by hotel consolidators. Information about required or offered products are
brokered on business networks used by vendors as well as purchasers.
The Hospitality Industry consists of broad category of fields within the
service industry that includes lodging, restaurants, event planning, theme
parks, transportation, cruise line, and additional fields within the
Tourism Industry. The Hospitality Industry is a several billion dollar
industry that mostly depends on the availability of leisure time and
disposable income. A hospitality unit such as a restaurant, hotel, or even
an amusement park consists of multiple groups such as facility
maintenance, direct operations (servers, housekeepers, porters, kitchen
workers, bartenders, etc.), management, marketing, and human
resources. The Hospitality Industry covers a wide range of organizations
offering food service and accommodation.
Planning and organising accommodation,
catering and other hotel services
Promoting and marketing the business
Recruiting, training and monitoring staff
Planning work schedules for individuals and
teams
Meeting and greeting customers
Dealing with customer complaints and comments
After Completing This Subject The Candidate Will Able To:
SUBJECT TITLE
HOTEL MANAGEMENT & CATERING SERVICE.
TOTAL MARKS
Subject Mark : 100
Internal Mark : 50
TOTAL HOURS
400 hours ( Theory Session + Practical Session)
SL
MODULE NAME
1
Module 1 : F & B Service.
2 Module 2 : F & B Production.
3 Module 3 : House Keeping.
4 Module 4 : Front Office Management.
5
Module 5 : Self-Employment & Micro Enterprises.
MODULES INCLUDED IN THIS SUBJECT
Estimated Hours: 400 hrs
Theoretical knowledge in arrange a restaurant and
food services
Theoretical knowledge in different type of food
service arrangements
Theoretical knowledge in serve different type of
food & beverages
Theoretical knowledge in organising the food
service at banquets
Practical knowledge in arrange a restaurant and food
services
Practical knowledge in different type of food service
arrangements
Practical knowledge in serve different type of food &
beverages
Practical knowledge in organising the food service at
banquets
SL
MODULE 1
1
FOOD & BEVERAGES SERVICE.
After Completing This Subject The Candidate Will Able To:
This module describes the knowledge in food service
management basic restaurants, banquets, room service
and type of services offered different levels, management
roles & responsibility’s , food services technique.
Estimated Hours: 90 hrs
(Theory Session + Lab Session)
INTRODUCTION
Various outlets of the departments
Various sectors of the department
QUALITY
Attributes of F & B service personnel
Equipment
Equipment in a restaurant
GLASSES
Types and capacity of glasses
Dining table
Laying the dining table
ORGANIZATIONAL CHART
Drawing
Duties and responsibilities of waiter – F&B manager
KITCHEN STEWARDING
Hierarchy & responsibility
RESTAURANT BRIGADE
Hierarchy
MENU PLANNING
Types of service
Billing system and cost control
Breakfast service
Non Alchaholic beverages
Theoretical knowledge in methods of cooking
Theoretical knowledge in preparation of ingredients
Theoretical knowledge in food safety roles
Theoretical knowledge in preparation of soups and
salads
Theoretical knowledge in organisation of kitchen
SL
MODULE 2
1
FOOD & BEVERAGES PRODUCTION.
After Completing This Subject The Candidate Will Able To:
THEORY SESSION FOOD & BEVERAGES PRODUCTION
This module describes art of cooking and its
technical terms equipment methods basic idea about
professional kitchen management.
Estimated Hours: 50 hrs
(Theory Session )
INTRODUCTION History of cooking
Aims and objectives
Cooking- art or science
EQUIPMENT KNOWLEDGE Heavy and light equipment
Utensils and knives
Care and maintenance
Use
KNOWLEDGE OF CULINARY TERMS, LEVEL OF SKILLS, ATTITUDE TOWARDS WORK ETC.
Western and culinary terms
Personal grooming , hygiene and uniforms
Do’s and don’ts while working in the kitchen
FUNCTIONING OF FOOD PRODUCTION DEPARTMENT Organizational structure
Layout
Duties and responsibilities
Interdepartmental relations
UNDERSTANDING THE METHOD OF STORAGE
Refrigeration
Principles of storage
Correct temperature
Time storage
ELEMENT OF PRESENTATION Classical and modern garnish
Proper accompaniment
BASIC PRINCIPLES OF FOOD PRODUCTION
VEGETABLE AND FRUIT COOKERY
Introduction – classification of vegetables
Pigments and colour changes
Effects of heat on vegetables
Cuts of vegetables
Classification of fruits
Uses of fruit in cookery
Salads and salad dressings
SOUPS
Classification with examples
Basic recipes
Consommés
Garnishes and accompaniments
SAUCES
Classification of sauces
Recipes for mother sauces
Derivatives
MEAT COOKERY
Introduction to meat cookery
Cuts of beef/veal
Cuts of lamb/muttons
Cuts of pork
Variety meats
EGG COOKERY
Introduction to egg cookery
Structure of an egg
Selection of egg
Uses of egg in cookery
Methods of cooking egg
FISH COOKERY
Introduction to fish cookery
Classification of fish with examples
Cuts of fish
Selection of fish and shell fish
Cooking of fish (effects of heat)
RICE, CEREALS & PULSES
Introduction
Classification and identification
Cooking of rice, cereals and pulses
Varieties of rice and other cereals
Practical knowledge in preparation of ingredients
Practical knowledge in food preparation
Practical knowledge in accompaniments
Practical knowledge in garnishes
Practical knowledge in standard portions
Practical knowledge in handling kitchen equipment
Practical knowledge in cold room management
Practical knowledge in butchery operation
After Completing This Subject The Candidate Will Able To:
PRACTICAL SESSION FOOD & BEVERAGES PRODUCTION
This module describes deep knowledge in kitchen
management different type of food production
Estimated Hours: 100 hrs
( Lab Session)
METHODS OF COOKING FOOD
Roasting
Grilling
Frying
Baking
Broiling
Poaching
Boiling
Principles of each of the above
Care and precautions to be taken
Selection of food for each type of cooking
BASIC INDIAN COOKERY
CONDIMENTS & SPICES
Introduction to Indian food
Spices used in Indian cookery
Role of spices in Indian cookery
Indian equivalent of spices (names)
MASALAS
Blending of spices and concept of masalas
Different masalas used in Indian cookery
Wet masalas
Dry masalas
Composition of different masalas
Varieties of masalas available in regional areas
Special masala blends
THICKENING AGENTS
Role of thickening agents in Indian cuisine
Types of thickening agents
BASIC WESTERN CUISINE
VEGETABLES
Varieties of Vegetables
Classification
Cuts of Vegetables:
Julienne
Jardinière
Mignonette
Dices
Cubes
Macédoine
Paysanne
Shred
Concasse
Mirepoix
Blanching of Tomatoes & Capsicum
Methods of Cooking Vegetables
Boiling (Potatoes, Beans, Cauliflower)
Frying (Aubergine, Potatoes)
Steaming (cabbage)
Baking (potatoes, turnip)
Braising (onion, leaks, cabbage)
STOCKS
Demonstration and preparation of:
White stock
Brown stock
Fish stock
SAUCES
Demonstration & preparation of basic mother sauces and 2-3 derivatives of each
Béchamel (+ cheese sauce, Mornay, mustard sauce, parsley sauce)
Espagnole (+ lyonnaise Madeira, charcutière)
Tomato (+ Créole, Italienne, piquante)
Veloute (+ suprême, allemande, normande)
Hollandaise (+ paloise, béarnaise)
Mayonnaise (tartare, cocktail)
SOUPS
CLASSIFICATION OF SOUPS
Preparation of basic soups
Consommé, ( royale, Carmen, Clermont, ambassadrice, julienne)
Cream (tomato, spinach, vegetables)
Puree (lentil, peas, carrot)
Cut vegetables (Scotch Broth, Minestrone)
Veloute (crème de volaille princesse, veloute dame blanche/marie-louise)
National soup (mulligatawny, French onion, oxtail)
Bisque (Prawn, Shrimp)
EGG COOKERY
Preparation of varieties of egg dishes
Boiled (soft & hard)
Fried (sunny side up, double fried)
Poaches
Scrambled
Omlette ( plain, stuffed)
En cocotte (eggs benedict)
Starch (rice, pasta, potato)
FISH COOKERY
Identification & classification of fish e.g. flat fish (Pomfret, Black Pomfret and Sole)
Round fish (Surmai, Rawas, Mackerel)
Shellfish (Clams, Mussels, Shrimps, Crabs, Lobsters)
Cephalopods (Squid, Cuttle, Fish)
Cuts of Fish e.g., Fillet, Darne, Troncon, Paupiette, Goujons
PREPARATION OF SIMPLE FISH DISHES SUCH AS
Saumon grille
Pomfret Meunière
Sole Mornay
Fish Orly
Fish Colbert
Fish a l’anglaise
POULTRY Cuts of Poultry
Preparation and jointing of Chicken
Preparation of Simple Dishes such as
Poulet grille diable
Poulet saute chasseur
Poulet saute Maryland
MEAT
Identification of various cuts
Carcass demonstration of Lamb and Pork
Preparation of Basic Cuts such as
1. Lamb and Pork Chops
2. Tornado, Fillet, Steak and Escalope
3. Roast leg of Lamb
4. Stew
Theoretical knowledge in Manage public area
cleaning
Theoretical knowledge in Gust room arguments &
cleaning
Theoretical knowledge in Housekeeping dusk
operation
Theoretical knowledge in Laundry management
SL
MODULE 3
1
HOUSE KEEPING.
After Completing This Subject The Candidate Will Able To:
MODULE 2 HOUSE KEEPING
This module describe basic arguments about how to
keep hotel hygiene and comfortable for gust its include
public area. Gust area management, room cleanly
produces, bed making different types of cleaning
agents & materials, laundry management
Theoretical knowledge in Manage public area
cleaning
Theoretical knowledge in Gust room arguments &
cleaning
Theoretical knowledge in Housekeeping dusk
operation
Theoretical knowledge in Laundry management
After Completing This Subject The Candidate Will Able To:
HOUSEKEEPING AND LAUNDRY OPERATIONS
An overview of house keeping in the hospitality industry
Functions of house keeping department
Organization of the hotel
Staff hierarchy and responsibilities
Areas of responsibility
Vertical and horizontal coordination within and outside the department
Essential qualities of housekeeping staff
Effective communication skills, interpersonal and good grooming standards
Duties of the staff at the managerial level
Duties of the staff at the operational level
Duties of the staff at the supervisory level
Glossary of the housekeeping terms
Abbreviations commonly used in house keeping
Types of rooms and suites
Various status of rooms
Amenities provided in standard, superior and deluxe rooms
Estimated Hours: 85 hrs
(Theory Session + Lab Session)
VIP amenities
Items provided on request
Placement of supplies in a room
Morning and evening service
Second service
Daily cleaning in department room
Planning a weekly cleaning schedule
Public area cleaning methods and schedule
IDENTIFYING CLEANING EQUIPMENT’S
classification of cleaning equipment’s
functioning and care of mechanical and manual cleaning equipment’s
groups of cleaning agents
use of detergents
use of water, organic solvents, acids and dry cleaning agents
lost and found procedures or records maintained for lost and found
personal and environment hygiene
disposal of garbage
protective clothing
WATER AND AIR
sources of water and hazards of water pollution
sources of air pollution
health effects of air pollution
pollution control
PROTECTIVE CLOTHING
protective clothing in different department
selection of materials care and use
care maintenance of protective clothing
HANDLING OF FOOD
personal hygiene of the food handlers
program of good health for food handlers
food borne diseases- roots of contamination
habits and abuse
Theoretical knowledge in about international gust
Theoretical knowledge in check in check out of guest
rooms
Theoretical knowledge in presenting different tariffs
Theoretical knowledge in telephonic events for gust
SL
MODULE 4
1
FRONT OFFICE MANAGEMENT.
After Completing This Subject The Candidate Will Able To:
MODULE 4 FRONT OFFICE MANAGEMENT
This module about knowledge about front office
management of a hotel basic idea about hotel tariffs check
in check out procedgare reweaving international gust and
make comfortable stay for gust
Estimated Hours: 65 hrs
(Theory Session + Lab Session)
OFFICE MAINTENANCE
co-ordination between housekeeping and front office staff
guest telephone service, voice mail, PBX, PABX, EPBAX and other systems
role of software packages in telephone system
handling guest complaints
message handling
registration
information functions and importance of information section in mail handling
room shifting
C/out process and records of settlement
Night auditing
Role of night auditor
FRONT OFFICE PRACTICAL
REGISTRATION
Pre arrival procedure
On arrival procedure
Post arrival procedures
MAIL AND MESSAGE HANDLING
Guest- VIP’s / CIP’s / FIT’s /FFIT’s
Staff (general)
Executive
Voucher oriented during mail / message handling
BELL DESK PROCEDURE
Voucher
Pre arrival duties
On arrival duties
Post arrival duties
Left language handling
Ancillary duties of bell desk staff
Theoretical knowledge in self-employment
opportunity
SL
MODULE 5
1
SELF EMPLOYMENT & MICRO ENTERPRISES.
After Completing This Subject The Candidate Will Able To:
MODULE 4 SELF EMPLOYMENT & MICRO ENTERPRISES
This module describe scope & opportunity of enter partnership in hospitality sector
Estimated Hours: 10 hrs
(Theory Session)
AWARENESS ABOUT DIFFERENT OPPORTUNITIES
Self-employment
Micro enterprises
Online business opportunities
Service providers
FINANCIAL AND TECHNICAL SUPPORT
Different schemes of government and tourism department.
Financial supports and subsidies
Training and technical support from different organizations (Govt and non Govt)
Micro and small scale business support from local government (Panchayath,
municipalities etc.)
Preparation of project
Interaction with successful entrepreneurs.