Syllabus

*Module 1: Introduction to Hospitality Industry* 

- Overview of the global hospitality sector (hotels, resorts, cruise lines, etc.). 

- Career pathways in hospitality (front office, F&B, housekeeping, events). 

- Trends in hospitality: Sustainable tourism, technology integration, post-pandemic changes. 

- Service excellence and the guest experience cycle. 

 

*Module 2: Front Office Operations* 

- Reservation systems (manual and digital). 

- Check-in/check-out procedures (individuals, groups, VIPs). 

- Night auditing and billing processes. 

- Software training: *Opera PMS*, Amadeus, or Protel. 

- Handling guest complaints and service recovery. 

 

*Module 3: Housekeeping Management* 

- Room cleaning protocols and schedules. 

- Linen and laundry management. 

- Inventory control for cleaning supplies. 

- Safety and hygiene standards (COVID-19 protocols, chemical handling). 

- Eco-friendly practices (waste reduction, green certifications). 

 

*Module 4: Food & Beverage (F&B) Service* 

- Types of F&B outlets (restaurants, bars, room service, banquets). 

- Table setup and service styles (à la carte, buffet, silver service). 

- Menu planning and wine pairing basics. 

- Bar operations: Mixology, non-alcoholic beverages, inventory management. 

 

*Module 5: Food Production & Culinary Arts* 

- Kitchen hierarchy (brigade de cuisine). 

- Basic cooking techniques (grilling, baking, sautéing). 

- Food safety and HACCP standards. 

- Menu engineering and cost control. 

- Introduction to global cuisines (Indian, Continental, Asian). 

 

*Module 6: Hospitality Sales & Marketing* 

- Marketing mix for hotels (digital marketing, loyalty programs). 

- Revenue management (dynamic pricing, occupancy optimization). 

- Online travel agencies (OTAs): Booking.com, Expedia. 

- Social media management for hotels (Instagram, TripAdvisor). 

 

*Module 7: Human Resource Management in Hospitality* 

- Recruitment and training of staff. 

- Shift scheduling and labor laws for hospitality workers. 

- Employee motivation and conflict resolution. 

- Workplace diversity and inclusion. 

 

*Module 8: Hospitality Accounting* 

- Basics of hotel accounting (daily revenue reports, POS systems). 

- Cost control in F&B and housekeeping. 

- Budgeting and financial forecasting. 

- Software: *QuickBooks*, Excel for hospitality. 

 

*Module 9: Event & Banquet Management* 

- Planning weddings, conferences, and corporate events. 

- Venue setup (seating, décor, AV equipment). 

- Coordination with vendors (caterers, florists). 

- Post-event evaluation and feedback. 

 

*Module 10: Hospitality Law & Safety* 

- Legal responsibilities (guest safety, contract agreements). 

- Licensing for F&B outlets (alcohol, health permits). 

- Fire safety and emergency evacuation procedures. 

- Compliance with local tourism regulations. 

 

*Practical Training & Skill Development* 

- *Industrial Training: 4–6 months of internships in hotels/resorts

- *Simulation Labs*: Mock check-ins, table service, and kitchen drills. 

- *Guest Interaction Workshops*: Role-playing scenarios (handling complaints, special requests). 

- *Capstone Project*: Designing a hotel business plan or event proposal.