This course is designed to provide an introduction to the hospitality industry and an appreciation of the scale and importance of the five main sectors, travel/accommodation, meeting/event planning etc.

To develop a complete knowledge of professional cuisine in hotel and catering industries. To Induize in the professional competence of students as a kitchen clerk in any type of food production operation with a common grounding to the types of Indian cuisine and 0 Culinary Artinary Art treats food preparation, the art of cooking and food. Culinary Arts train students to settle, food and food / food / food and good and beautiful. These courses are useful for those who want to pursue a career in the field of kitchen management, food and beverage management, as well as hospitality and other hotel related job profiles.

At the end of the module, students will be able to understand the different types of hotels and their characteristics, explain the structure of the Front Office department, develop a clear concept on accommodation facilities, manage booking activities, deal effectively with guests and colleagues, maintain personal care and safety.

This course outlines bookkeeping essential for anyone in the hospitality industry, which includes hotels, restaurants, spas and similar businesses. It familiarizes the accountant with the basic concepts and discusses the various types of financial and accounting matters necessary for their construction. Detailed accounting topics include payroll, fixed assets, and accounts payable. There are also many accounting management topics, such as building budgets, pricing systems, cost analysis, and financial management. In short, the system prepares the accountant for all accounting issues that may arise in the hospitality industry.

In this module, you will learn about List of functions of the H/K Dept, working towards ‘Customer delight’, Organisation of the Hotel, Staff Hierarchy, lines of Authority & areas of responsibility, Vertical & horizontal coordination within & outside the Dept, Effective communications skills, interpersonal skills & good grooming standards, Duties of staff at the managerial level, Duties of staff at the Operational level, duties of staff at the supervisory level, Types of Rooms & suites, Various status of Rooms, Amenities provided in standard, superior & deluxe rooms, VIP amenities, Items provided on request, Placement of Supplies in a room etc.

This module provides opportunities to students to develop specialist event management knowledge and understanding, Gain an appreciation of the essential information and skills students need to be successful working in organisations operating in the conference, events and banqueting sectors.

The student can develop a tourism business idea using different business areas. The student can create new brands that provide different experiences for tourism customers. The student recognizes the potential for success based on market and customer research