PROFESSIONAL DIPLOMA IN HOTEL MANAGEMENT &...

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


. 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’


. 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.


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.


(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.


THEORY SESSION FOOD & BEVERAGES PRODUCTION

This module describes art of cooking and its

technical terms equipment methods basic idea about

professional kitchen management.


(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


PRACTICAL SESSION FOOD & BEVERAGES PRODUCTION

This module describes deep knowledge in kitchen

management different type of food production


( 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.


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


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



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.


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



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.


MODULE 4 SELF EMPLOYMENT & MICRO ENTERPRISES

This module describe scope & opportunity of enter partnership in hospitality sector


(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.

PROFESSIONAL DIPLOMA IN HOTEL MANAGEMENT &...

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