| Programs of Study>Regular Programs>Diploma in Hotel Management |
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Diploma in Hotel Management |
| CRITERIA |
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FA, FSc, ICom, BA, B.Com, BSc, BCS, MA, MSc, MBA and Equivalent |
| CLASS TIMINGS |
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Morning: 9:00 AM to 2:00 PM |
| ADMISSION INTAKES |
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Admissions open in: - January - May - September |
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YEAR 1 |
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Certificate in Hospitality Management |
| Semesters 1 and 2 develop the skills required to work effectively in food & beverage operations as well as providing the introduction to the hospitality and tourism business environment. |
| Semester 1 |
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HOT 349 Food and Beverage Service This course teaches students how to deliver guest-driven service by finding out what guests want and expect, then exceeding their expectations by correctly handling moments of truth. Students gain in-depth management know-how, planning skills, and hands-on techniques for consistently delivering quality service in every type of operation. HOT 100 The Lodging & Food Service Industry Students learn how the hospitality industry has evolved, how lodging and food departments operate to create a hospitality experience for guests, and what careers await them in the hospitality industry. HOT 345 Food Production Principles Explores relationship between art and science in culinary preparation, the importance of proper presentation of food, and how knowledge of kitchen terminology and basic skill affects food preparation. COM 102 Computer Fundamentals Introduces the key skills required for using IT for information and communication purpose FRE 121 French (Beginners) Enables students to reach a sufficient level to effectively communicate with French–Speaking customers in Hospitality Operations ENG 121 The Technique of Writing and Language Studies Enables students to reach a sufficient level of effective business communication PER 101 Personality Development The course prepares the students to understand the basis of their own and other’s personalities. The students learn about human believes values attitudes and enables them to form a balanced point of view about life. |
| Semester 2 |
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HOT 241 Managing food and
Beverage Operations Management The students learn how to satisfy the food-quality and nutritional demands of today’s guest and to meet legal, safety and sanitation requirements. Enables to build business through effective marketing strategies, Explores how to increase profits by maximizing service, efficiency, productivity and technology. HOT 245 Food safety: Managing the HACCP process Prepares students to keep guest satisfaction high through effective quality and cost-control management. To ensure compliance with the FDA food code and reduce risks through a Hazard Analysis Critical Control point HACCP) approach. ACC 262 Basic Hotel & Restaurant Accounting Introduces students to the computerized accounting used in real-world hospitality accounting situations. Computerized Accounting Cycle, Restaurant, Accounting, Hotel Accounting, Internal Control of Cash, usage of credit and debit cards and how to read the analyze financial statements. FRE 122 French (intermediate) Continues to build on the knowledge of FRE 121. It aims at the acquisition of practical vocabulary and knowledge of structure through oral usage. ENG 122 Advance writing and Language Studies Enables the students to use the foreign language effectively in various forms of writing and improve their reading ability, comprehension and speaking. PRO 102 Research Project Develops a superior level of understanding through a comparative analysis about the Hospitality and Tourism industry worldwide. |
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YEAR 2 |
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Diploma in Hospitality Management |
| Semesters 3 and 4 develop the skills required for working effectively in accommodation services as well as providing a profound understanding of management function within hospitality and tourism business. |
| Semester 3 |
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HOT 333 Managing Front Office Operations Explains the role of each staff member in maintaining high-quality service, secrets to keeping the front office profitable, the impact of the latest technology, and the relationship of the front office to other departments. HOT 338 Managing Housekeeping Operations Students learn the Role of Housekeeping in Hospitality Operations; Planning and Organizing the Housekeeping Department; Housekeeping Human Resources; Managing Inventories; Controlling Expenses; Safety and Security; Managing an On- Premises Laundry; Guestroom Cleaning; Public Area and Other Types of Cleaning; Ceilings, Walls, Furniture, and Fixtures; Beds, Linens, and Uniforms; Carpets and Floors. COM 468 Managing Technology in the Hospitality Industry Automation in the hospitality Industry; Essentials of Computer Systems; Generic Applications Software; Computer-Based Reservation Systems; Rooms Management and Guest Accounting Application; Property Management System Interfaces; Food and Beverage Application—Service; Food and Beverage Management Application; Hotel Sales and Food Service Catering Applications; Accounting Applications; Selecting and Implementing Computer Systems; Managing Information Systems. ENG 222 Effective Business Communication Skills The course equips the students with oral and written communication skills to enable them to present themselves in the best possible manners. , HOT 211 Industrial Placement Enables students to gain hands-on hospitality experience whilst working in industry. |
| Semester 4 |
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HUM 250 Human Relations/ Supervision In the Hospitality Industry Provides students as aspiring supervisors the information to recruit, select, and train; increase productivity; control labor costs; effectively communicate; manage conflict and change; and use time management techniques. TOU 321 Dimensions of Tourism Enables students to visualize tourism from a social science perspective and helps to understand the factors that influence tourism. Students learn the tools that help industry professionals manage tourism activity as well as how business people , government officials, and travelers shape global tourism. MAR 473 Hospitality Sales & Marketing Introduces how to build a top flight sales team with creative, successful sales and marketing programs that really work. Features new ways to sell rooms and food & beverage services to business and leisure travelers, travel agents, and meeting planners. PRO 103 Senior Research Project The students are exposed to practical situations to conduct research on various hospitality related topics. |
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5-C Main Gulberg II, Near EFU House, Lahore |
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