Partner Login Student Login Verify Certificate



Diploma In Hospitality Management

Access CITC all Computer Courses, Learn online through E-books & Video Tutorials. In Case of FREE Courses, Your account will be activated without paying Course Fee. Certification charges may be applicable.
Disclaimer: We are the training provider in the IT Sector. CITC - The Hub of IT does not guarantee for any Job just with the certification. Follow & qualify the required tests or eligibility as per the concerned Job. Kindly correlate with advertisement of concerned job or recruitment rules of concerned state/center.

Click Here for CITC All Courses FEES for Online Courses Live Interaction with Teachers.


  • Batch Name

    DIHM

  • Course Start

    1-June-2025

  • Course duration

    365 Hours

  • Eligibility

    10th

Diploma in Hospitality Management

Introduction

The hospitality sector is one of the fastest-growing industries globally, offering dynamic career opportunities across hotels, resorts, tourism, and food services. This comprehensive diploma in hospitality management is designed for individuals aspiring to build a successful career in the hospitality industry. Whether you want to work in leading hotels, manage restaurants, or become a skilled hotelier, this hospitality management course provides practical knowledge and hands-on training for all core areas.

Our program balances academic depth with real-world industry exposure. You will gain expertise in front office operations, food and beverage management, managerial accounting, and housekeeping—all essential pillars of modern hospitality and tourism. With flexible hospitality management online course options as well as offline classroom training, learners can choose the best mode for their learning style. This diploma is ideal for students, career-changers, and professionals who want to upskill and secure top roles in hotels, resorts, and the wider hospitality and tourism sector.

Modules

Module 1

Course Papers

  • Front Office Management

Course Syllabus

  • Importance of Front Office in hotel operations
  • Functions and responsibilities of the Front Office
  • Organizational structure and hierarchy
  • Interdepartmental coordination
  • Guest satisfaction and service quality metrics

  • Types of reservations: FIT, group, corporate, OTA
  • Central Reservation System (CRS)
  • Global Distribution System (GDS)
  • Internet Distribution System (IDS)
  • Channel managers and integration tools
  • Dynamic pricing and inventory management

  • Guest arrival procedures and protocol
  • Handling multicultural and special-needs guests
  • Managing VIPs, celebrities, and diplomats
  • Guest complaint resolution and escalation matrix
  • Emotional intelligence in service

  • Self check-in kiosks and digital ID verification
  • Mobile room keys and NFC-enabled doors
  • Online check-out and billing
  • Mobile concierge and service apps
  • Technology vs. personalization in guest service

  • Guest folio and ledger management
  • Preauthorization and credit card hold
  • Night audit: procedures and reports
  • Revenue and payment reconciliation
  • Cash, credit, and digital payment handling

  • In-depth training on PMS: Opera, IDS Next, Cloudbeds
  • Dashboard and room status management
  • Guest profile creation and CRM linkage
  • POS and housekeeping module integration
  • Reporting and analytics via PMS

  • Professional appearance and grooming standards
  • Verbal and non-verbal communication
  • Guest interaction and body language
  • Crisis and conflict management at the front desk
  • Report writing and formal communication

  • Case study: Handling overbooking situations
  • Role play: Check-in/out simulation with guest scenarios
  • Audit report creation project
  • Front office shift plan and duty allocation
  • Guest recovery strategy design

  • Front office technology updates
  • Data protection and privacy compliance
  • Guest data management and cyber security basics
  • Contactless technology and innovation
  • Emerging trends in front office management

  • Project: Simulate a complete guest cycle
  • Simulation: Night audit and billing process
  • Case study: Guest experience improvement
  • Assignment: SOP creation for guest handling
  • Presentation: Best practices in front office

Module 2

Course Papers

  • Food & Beverage Management

Course Syllabus

  • Functions and scope of F&B in hospitality
  • Organizational structure of F&B department
  • Job roles: F&B Manager, Chef, Steward, Sommelier, Banquet Manager
  • Department coordination: kitchen, front office, housekeeping, purchase
  • Types of service outlets: fine dining, cafes, bars, banquets, room service

  • Menu types: À la carte, Table d’hôte, Buffet, Cyclical, Special menus
  • Factors influencing menu planning: cost, trends, seasonality, guest profile
  • Menu layout, design, and pricing strategies
  • Menu engineering matrix: popularity vs. profitability
  • Nutritional balance and dietary accommodations

  • Kitchen brigade system and staff hierarchy
  • Kitchen layout and workstations (hot, cold, pastry, butchery)
  • Food production workflow and mise en place
  • Cooking methods: dry, moist, combination
  • Modern kitchen equipment and tools
  • Kitchen hygiene, fire safety, and waste disposal

  • Styles of service: French, American, Russian, English, buffet
  • Table settings: formal, casual, thematic layouts
  • Service sequence: greeting, order taking, serving, clearing
  • Beverage types: alcoholic, non-alcoholic
  • Bar equipment and glassware
  • Basic mixology and cocktail preparation
  • Wine service: selection, storage, pairing

  • HACCP standards and procedures
  • Personal hygiene standards for F&B staff
  • Safe food handling and storage
  • Temperature control and danger zones
  • Cleaning schedules for kitchen and dining areas
  • Pest control techniques and sanitization tools

  • Purchasing procedures and vendor management
  • Receiving, storing, and issuing food and beverage items
  • Inventory methods: FIFO, LIFO, perpetual inventory
  • Food costing, portion control, and yield testing
  • Loss prevention and tracking pilferage
  • Waste management and sustainability in operations

  • Banquet event order (BEO) and planning
  • Types of banquets: seated, buffet, cocktail, weddings, conferences
  • Layouts and arrangements: U-shape, round, theatre-style
  • Coordination with kitchen, housekeeping, and AV team
  • Outdoor catering challenges and checklist
  • Live counters and interactive stations

  • Handling guest complaints and special requests
  • Personalizing dining experience
  • Service recovery techniques and SOPs
  • Gathering guest feedback: comment cards, online reviews
  • Role of technology in guest service (table tablets, ordering apps)
  • Loyalty programs and CRM in F&B

  • POS (Point of Sale) system overview and functions
  • Table reservation software and billing integration
  • Inventory and recipe costing software
  • Guest management and analytics dashboards
  • Mobile apps for menu, ordering, and payment

  • Project: Plan and cost a themed restaurant menu
  • Role-play: Handling guest complaints during peak hours
  • Case study: Managing food cost during a wedding event
  • Simulation: Setting up a buffet and serving protocol
  • Presentation: F&B trends and sustainable practices

Module 3

Course Papers

  • Hospitality Managerial Accounting

Course Syllabus

  • Importance and scope of accounting in the hotel industry
  • Characteristics of hospitality financial operations
  • Accounting principles: matching, consistency, accrual, going concern
  • Types of accounts: real, personal, nominal
  • Accounting cycle and double-entry system

  • Profit & Loss Statement (Income Statement)
  • Balance Sheet: assets, liabilities, equity
  • Cash Flow Statement: operating, investing, financing activities
  • Understanding departmental P&L (Rooms, F&B, Spa, Banquets)
  • Interpreting financial ratios (liquidity, solvency, profitability)

  • Types of costs: fixed, variable, direct, indirect
  • Department-wise cost allocation
  • Zero-based and flexible budgeting techniques
  • Steps in budget preparation
  • Forecasting income and expenses
  • Variance analysis and corrective actions

  • Introduction to yield and revenue management
  • Pricing strategies: dynamic pricing, discounting, rate fences
  • Key performance indicators: ADR, RevPAR, GOPPAR, TRevPAR
  • Demand forecasting and overbooking strategy

  • Importance of internal controls in hotels
  • Fraud prevention and control techniques
  • Cash control and reconciliation processes
  • Night audit procedures and audit checklist
  • Role of internal and external audits
  • Compliance tracking and reporting

  • Payroll structure: gross vs net pay
  • Employee benefit accounting: gratuity, PF, bonuses
  • Labor cost calculation per department
  • Attendance, timekeeping, and shift management
  • Staff productivity analysis and cost-to-sales ratio
  • Use of payroll software and attendance tools

  • GST structure for hotels and restaurants
  • Room tariff slabs and applicable GST rates
  • TDS provisions for salaries, contractors, commissions
  • Service tax (legacy) and VAT (state-specific)
  • Statutory compliance: income tax, EPF, ESI, labor laws
  • Filing returns and audit readiness

  • MIS reports: daily sales report (DSR), weekly and monthly summaries
  • Dashboard analytics for occupancy, expenses, profitability
  • Break-even analysis and decision-making tools
  • Feasibility studies and ROI calculations for new projects
  • Real-time data interpretation using software
  • Integration of MIS with PMS and POS systems

  • Tally ERP and its application in hospitality
  • QuickBooks and cloud accounting platforms
  • Payroll software (e.g., GreytHR, Keka, Spine)
  • POS-to-accounting integration
  • Using Excel for hotel accounting models and projections

  • Project: Create a 12-month departmental budget for a hotel
  • Simulation: Perform a night audit using sample data
  • Case Study: Cost control analysis in a luxury banquet
  • Assignment: KPI analysis of a hotel’s financial performance
  • Presentation: Impact of GST on hotel revenue planning

Module 4

Course Papers

  • Hotel Housekeeping Management

Course Syllabus

  • Scope and objectives of the housekeeping department
  • Updated organizational structure and roles
  • Daily, weekly, and spring cleaning procedures
  • Guest room standard checklist and SOPs
  • Linen management and inventory cycles
  • Coordination with front office, maintenance, and F&B

  • Classification of cleaning agents: chemical, organic, eco-friendly
  • Types of equipment: manual, mechanical, robotic
  • Usage, maintenance, and safety of machinery (vacuum cleaners, scrubbers)
  • Standard dilution ratios and chemical safety sheets (MSDS)
  • Green housekeeping techniques and biodegradable products

  • Room types and layout configurations
  • Amenities based on guest type (VIPs, business, family)
  • Turndown services and luxury guest expectations
  • Room inspections and quality control procedures
  • Lost and found procedures and record-keeping
  • Special arrangement for honeymooners, celebrities, etc.

  • Zones: lobby, elevators, corridors, banquet halls, restrooms
  • Cleaning frequency schedules: daily, deep clean, event-based
  • Handling high-traffic areas and event setups
  • Back-of-house zones: employee lockers, stores, offices
  • Pest control and disinfection protocols
  • Window cleaning, marble polishing, and carpet shampooing

  • Linen lifecycle: usage, rotation, discard
  • In-house vs outsourced laundry operations
  • Washing, drying, ironing, folding processes
  • Laundry chemicals and fabric care labels
  • Uniform management and guest laundry services
  • Energy-efficient laundry practices

  • Color theory and space optimization in guest rooms
  • Use of lighting, textures, and furniture for ambiance
  • Seasonal decor: festive, corporate, wedding themes
  • Floral arrangements: fresh vs artificial
  • Scent management and ambient branding
  • Wall art, curtains, upholstery, and curtain care

  • Handling hazardous materials safely
  • Fire safety and evacuation procedures
  • First aid training and kit usage
  • Guest and employee safety policies
  • Housekeeping's role in hotel emergencies
  • Coordination with security and medical staff

  • Water conservation: low-flow fixtures, reuse programs
  • Energy-saving lighting and smart sensors
  • Eco-friendly guest amenities and refill stations
  • Waste segregation and composting
  • Green certifications (LEED, EarthCheck, Green Key)
  • Case examples of sustainable hotels

  • Property Management System (PMS) integration
  • Room status dashboard and digital housekeeping boards
  • Inventory management systems for linen, amenities
  • Work order tracking and maintenance logs
  • Guest feedback tracking and service optimization

  • Project: Design a complete SOP manual for a hotel housekeeping department
  • Simulation: Room inspection with quality scoring
  • Role-play: Handling a guest complaint about cleanliness
  • Case Study: Transitioning to eco-friendly housekeeping
  • Assignment: Preparing linen inventory control sheet
  • Presentation: Smart housekeeping trends in luxury hotels
    Click here to download the complete syllabus for the Diploma in Hospitality Management.

Why Choose This Course?

This diploma in hospitality management is carefully curated to prepare you for the challenges and opportunities of today’s hospitality and tourism industry. Unlike generic hospitality courses, this program focuses on modern operational strategies, customer experience, and technology integration. You will benefit from a blend of theoretical learning, practical assignments, and real-world case studies. Our teaching methods ensure you master the latest in food and beverage service, guest management, accounting, and leadership, all crucial for successful hotel management.

The course is designed for students who want to pursue hospitality management courses after 12th, working professionals seeking to advance their careers, and those aiming to switch industries. The curriculum also suits those looking for a hospitality management online course, thanks to our digital learning platform. On completion, you’ll hold a prestigious hospitality diploma course that employers recognize across hotels, restaurants, resorts, and hospitality chains worldwide.

What Will You Learn?

By enrolling in this hospitality management course, you will:

  • Understand the structure and responsibilities of front office management and guest relations
  • Gain expertise in food and beverage management, menu planning, and restaurant service
  • Learn the essentials of hospitality managerial accounting, financial statements, and revenue management
  • Master the principles of effective housekeeping and sustainable hotel operations
  • Develop soft skills such as communication, leadership, team management, and guest handling
  • Get hands-on training with hotel industry software including PMS, POS, and accounting tools
  • Participate in projects, role-plays, and real-life case studies for practical learning
  • Prepare for industry certifications, internships, and campus placements with leading hotels

This course provides a complete hotel management course syllabus and the skills necessary for roles such as hotel receptionist, restaurant service staff, guest relations executive, and food production supervisor.

Opportunities After This Course

A diploma in hotel management opens doors to a wide range of career paths within hospitality, tourism, and allied sectors. After completing this program, you can apply for roles in:

  • Hotels, resorts, and boutique properties
  • Restaurant and F&B outlets
  • Event management companies
  • Hospitality consulting firms
  • Cruise lines and airlines (hospitality roles)
  • Hospitality technology companies (PMS, POS support)
  • Food production and catering services

You’ll be equipped for positions like front office executive, F&B supervisor, banquet manager, housekeeping supervisor, and junior accountant. The hospitality management diploma also boosts your eligibility for management trainee programs at top hotel brands and offers a pathway to advanced degrees such as a hotel management degree. Graduates of this course often find placement assistance and access to hospitality jobs through our strong industry network.

Who Can Enroll?

This hospitality management course is open to:

  • Students who have completed 10th or 12th grade and want a rewarding career in hospitality
  • Graduates and diploma holders from other streams seeking to enter the hospitality industry
  • Working professionals looking for hospitality industry training or career advancement
  • Anyone interested in hospitality and tourism management courses or restaurant service roles

Diploma in hotel management eligibility typically requires a minimum of 10th pass (some institutes require 12th). No prior hotel experience is required. The course is available in both online and offline modes to fit your needs.

Enroll Now

Ready to start your journey in the world of hospitality? Join the best diploma in hospitality management program designed for modern learners. Get access to a structured hotel management course, hands-on training, and placement support.

Limited seats available. To learn more about fees, batch start dates, and the application process, connect with our admissions team today. Whether you prefer classroom study or a hospitality management online course, this is your gateway to an exciting, global career in hospitality.

Apply now in World class Institute to make the better career.