Diploma in Hospitality Management

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COURSE OVERVIEW

The Program “Diploma in Hospitality Management” is a Hospitality Qualification developed by Skill Campus which is Approved, Regulated & Certified by the Itahari Sub-Metropolitan City Office of Municipal Executive, Government of Nepal.

The diploma program focuses on the personal and professional development of learners’ thinking skills, communications skills, and interpersonal skills with extensive practical knowledge and on-the-job work experience with breadth and depth of required skills, knowledge, and attributes to prepare learners for a career in the hospitality business.

Successful completion of this qualification will provide a pathway to work in the tourism and hospitality industry as a departmental manager or small business manager and/ or to access higher education. This qualification allows for multi-skilling and specialization in accommodation services, cookery, food and beverage, and tourism. The diversity of employers includes hotels, motels, airlines, cruise ships, catering operations, clubs, pubs, restaurants, and cafes.

AIMS OF THE QUALIFICATION

The Diploma focuses on the supervisory aspects of the hospitality industry.

To provide learners with a challenging qualification covering the core disciplines of management at a supervisory level within the hospitality industry.
To enable learners to apply current knowledge of hospitality management concepts and theories.
To provide learners with the tools and terminology necessary to understand how to Supervise teams in a hospitality environment.
To enable learners to make informed and confident decisions regarding the areas that they may supervise.
To give learners the ability to enable them to manage their personal and professional development.
To understand the customer’s needs and expectations and provide them with delightful service.
To develop a positive attitude towards service and build self-confidence to handle different situations.
To have an orientation on the international standard of customer service
To provide opportunities for learners to develop the necessary skills and competencies to move on to further study or employment.

ADMISSION REQUIREMENTS

SLC/SEE passed with a minimum D grade in each subject
+2 appeared or passed
Must have functional English language proficiency
Must be willing to study and work hard

ADMISSION GUIDELINES

The prospective students have to go through the following steps for admission:

Visit the college/ call the admission office
Get detailed information about the college and course
Duly fill out and submit the application form.
Pass the Skill Campus entrance test and interview.

QUALIFICATION STRUCTURE

Core Units

Communication for Hospitality
The competency in Hospitality
Use of information in hospitality Industry
Leading & Managing people for Hospitality
Manage Conflict
Manage & Enhance quality customer service
Workplace health and safety
Hygienic & Grooming practices for hospitality Industry
Work effectively in hospitality
Report on financial activity

Specialist Units

Culinary Arts

Kitchen Operation Management
Design and cost menus
Store Management
Health, Safety and Food safety Practices
International Gastronomy
Diet and Nutrition
Prepare dishes using methods of cooking
Prepare stocks, sauces and soups
Prepare appetisers and salads
Prepare vegetable, fruit, eggs and farinaceous dishes
Techniques Meat, Poultry and sea foods
Prepare Hot & Cold Dessert
Creative Patisserie and Artisan Bakery
Prepare food to meet special dietary requirements

Food & Beverage Service

Managing Food & Beverage Operations
Menu Development, Planning and Design
Provide Breakfast service, Table service and In-room Dining Service
Managing Bar & Barista Operations
Prepare and service Espresso based coffee
Provide responsible service of alcohol
Service of Alcoholic & non-alcoholic beverages
Advise and serve wine
Planning & Managing Events

Accommodation Service -Front office & Housekeeping

Guest Service
Computerized booking system
Revenue Management
Managing Housekeeping services
Providing Uniformed service

Salesmanship & Reporting

Digital Marketing
Hospitality Marketing Essentials
Consumer Behaviour and Insight
Preparing Reports and presentation

Internship

Internship, Research & Project

Qualification Outline

Term – I
Code	Subject	Credit Hour
EH 11	English for Hospitality I	4
IH 11	Introduction of Hospitality	4
FB 11	Food and Beverage Service I	4
FP 11	Food Production and Patisseries I	4
SS 11	Sales and Salesmanship	3
Term – II
EH 22	English for Hospitality II	4
FB 22	Food and Beverage Service II	4
FP 22	Food Production and Patisseries II	4
FO 11	Front Office Operations	6
HK 11	Housekeeping Services	6
AH 11	Accounting for Hospitality	3
Term – III
IET 11	Internship & Project Work	14
Total Credit Hours		60