Institute Agenda :-
Study Materials ,Bag , ID Card Provide & course Non - Semester Pattern. Exam Scheduled July/August Month, Before 2 Months informed to Exam Appear students for their Hall Ticket Register.
(Note: Anytime agenda can change on the Management Basis.)
Learning Mode:- (Selection Type)
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Type
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Learning Mode
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Classes Schedule & Timing
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1
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For Regular Learning
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Timing 10 AM to 3PM
(Sunday/Govt & Local Holiday – Holiday)
[All Health Courses Applicable for Regular]
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2
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For Part-time Learning
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Saturday Only (Timing 10AM to 4PM)
[Note: Health Dept Course only ]
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3
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For Distance Learning
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Sequencely 7 days classes – only
(Timing 10AM to 4 PM)
[Note: Except Health Dept Course]
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4
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For Online Learning
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Zoom Class (Monday to Friday)
& Meeting Discuss ( Timing 11 AM to 1PM)
[Note: Except Health Dept Course]
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Course Overview:
Courses often include hands-on training in areas like service styles, banquet management, and billing, along with knowledge of food safety, customer service, and marketing. This diploma prepares graduates for roles in restaurants, hotels, and catering, and its duration can range from six months to two years, depending on the institution.
Course responsibilities:-
Staff and operations management
- Recruitment and training: Hiring, training, and evaluating staff, including supervisors, servers, and hosts.
- Scheduling: Creating staff shift schedules.
- Performance management: Monitoring staff performance and providing feedback.
- Service oversight: Organizing, directing, and evaluating all food and beverage service to ensure quality and consistency.
- Problem resolution: Handling guest and staff complaints and grievances.
Financial and inventory management
- Budgeting and cost control: Managing budgets for labor and related costs, and controlling food and beverage expenses to ensure profitability.
- Inventory control: Managing stock levels, ordering supplies, and reducing waste.
- Supplier relations: Negotiating with vendors and building relationships with suppliers for food, beverages, and other products.
Quality and customer service
- Menu design: Collaborating with chefs to create menus that are both appealing to customers and profitable.
- Quality control: Monitoring and maintaining high standards of food quality, service, and cleanliness.
- Customer satisfaction: Ensuring a positive guest experience by addressing issues, handling complaints, and building customer loyalty.
- Health and safety: Ensuring all operations comply with food and health safety regulations, such as HACCP standards.
Strategic and administrative duties
- Menu and strategy: Developing and implementing innovative menus and strategies that align with the brand and customer preferences.
- Coordination: Liaising with other departments like marketing, sales, housekeeping, and maintenance for smooth operations.
- Financial reporting: Managing billing and cash recovery, and ensuring profitability
Course Curriculum Components:
- Food and Beverage Service: Covers different service styles (e.g., table, buffet, room service), guest handling, service etiquette, and coordination with other departments like the kitchen.
- Food Production Operations: Focuses on cooking methods, the use of kitchen equipment, the kitchen brigade system, and the use of standard recipes.
- Beverage Management: Includes classification of alcoholic and non-alcoholic beverages, bar setup, service techniques, and inventory control.
- Food and Beverage Cost Control: Teaches purchasing, receiving, and storing inventory, portion control, waste reduction, and profitability analysis.
- Hygiene and Safety: Covers food safety principles, HACCP, personal hygiene, sanitation, pest control, and waste management.
- Menu Planning and Design: Includes understanding menu types, nutritional considerations, dietary restrictions, and menu engineering and pricing.
Supporting subjects
- Hospitality Marketing: Focuses on strategies for restaurants and hotels, branding, and digital marketing.
- Human Resource Management: Covers topics like training staff, managing performance, and job descriptions.
- Business Communication: Develops professional communication, conflict resolution, and teamwork skills.
- Front Office Management: Provides an overview of front-of-house operations, including reservations, seating arrangements, and guest flow.
- Computer Awareness: Includes basic computer skills relevant to the hospitality industry.
Practical and hands-on components
- Internship: Six-month internships are common in top hospitality establishments to gain real-world experience.
- Case Studies: In-depth analysis of real-world scenarios to apply learned concepts.
- Practical Training: Hands-on sessions in areas like table setting, bar operations, and banquet management.
- Job opportunities: Entry-level roles like waiter, bartender, or barista to managerial positions such as restaurant manager, banquet manager, or F&B manager.
Features of the Course :
During Training Period, OJT at Hospitals/Industrial/Companies (If applicable courses only)
Placement Guidance:
Those who are Regular and Part time candidate Assurance the Placement 100% throughout India based on the candidates and other online and distance Candidates. We will guide to the Placement and based on the Candidate’s willing.
- Further Clarification Contact: 88701 91125 , 96299 01300 , 73582 18375
