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Diploma In Hotel Management

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  • Batch Name

    DHM

  • Course Start

    1-June-2025

  • Course duration

    365 Hours

  • Eligibility

    12th

Diploma in Hotel Management

Introduction

The diploma in hotel management is a 1-year industry-oriented program designed to equip learners with the essential knowledge and skills needed to succeed in the hospitality sector. This hotel management course blends classroom theory with practical exposure, making it ideal for individuals who want to start or grow their careers in hotel operations, food and beverage services, or hospitality leadership. It is available in both online and offline formats for flexible learning.

Recognized as one of the best options for those looking for a hotel management course near me, this course is suited for students who have just completed their 10th or 12th grade. With a balanced approach to theoretical instruction and hands-on training, the program ensures learners are fully prepared for real-world hospitality roles. The diploma is an excellent foundation for further study in a hotel management degree, certificate, or diploma program.

Modules

Module 1

Course Papers

  • Hotel Front Office Operations

Course Syllabus

  • Definition and importance of hospitality in tourism and service industries
  • Historical background of the hotel industry and global hospitality evolution
  • Classification of hotels: Size, service level, clientele, location, ownership
  • Overview of front office roles and their importance in guest experience
  • Coordination between front office and other departments
  • Key characteristics of budget, business, and luxury hotels
  • Hotel organizational chart and key departmental interactions
  • Front Office structure: Lobby, reception, bell desk, cashier, concierge
  • Interdepartmental coordination: Housekeeping, Security, F&B, Maintenance
  • Job roles and responsibilities of front office staff
  • Professional qualities: Appearance, grooming, communication, and teamwork
  • Four stages of the guest cycle: Pre-arrival, arrival, occupancy, departure
  • Reservation confirmation, check-in protocols, and room allocation
  • Stay management: Wake-up calls, in-house guest services
  • Departure formalities: Bill settlement, checkout, and feedback
  • Post-departure activities: CRM, loyalty program enrollment
  • Types of reservations: Individual, group, corporate, travel agent
  • Reservation sources and channels: CRS, GDS, OTA, direct bookings
  • Procedures: Reservation forms, confirmation emails, overbooking tactics
  • Guest profile creation and maintaining guest history
  • Yield management and dynamic pricing strategies
  • Pre-registration activities and room readiness check
  • Reception and welcoming techniques: Etiquette and cultural awareness
  • Registration process: Manual and computerized methods
  • Escorting guests: Rooming techniques, do's and don’ts
  • Handling special cases: VIPs, foreign guests, early arrivals
  • Concierge desk functions: Tour information, transport, ticketing
  • Handling guest complaints and providing resolutions
  • Wake-up call procedures, message handling, parcel/courier systems
  • Guest service directory and special requests management
  • Coordinating with F&B and housekeeping for seamless service
  • Room categories: Standard, deluxe, suite, twin, connecting, etc.
  • Rate types: Rack, corporate, seasonal, promotional packages
  • Meal plans: EP, CP, MAP, AP – benefits and inclusions
  • Room status codes and updates: OCC, VC, OOO, DND, etc.
  • Up-selling techniques and guest upgrades
  • Basics of guest folio and financial documentation
  • Billing types: Individual, company account, group billing
  • Payment methods: Cash, card, UPI, mobile wallets, foreign exchange
  • Allowances, corrections, and refunds
  • Split billing, advance deposit, and late checkout handling
  • Purpose of night audit and reconciliation process
  • Verifying guest charges and room revenue
  • Generating reports: Occupancy, daily revenue, payment summary
  • Shift handover procedures and data security
  • Discrepancy resolution and audit checklist
  • Introduction to hotel management software: Opera, IDS Next, eZee
  • Practical training: Room booking, check-in, checkout via PMS
  • Report generation and data handling
  • Front office automation: Digital check-ins, smart keys
  • Data security, guest information confidentiality, and GDPR compliance

Module 2

Course Papers

  • Management and Organizational Behavior in Hospitality

Course Syllabus

  • Definition and importance of management in the hotel industry
  • Evolution of management thought: Classical to modern approaches
  • Key management functions: Planning, organizing, staffing, directing, controlling
  • Hospitality-specific challenges in hotel management
  • Real-world applications of management theory in hotel settings
  • Types of organizational structures in hotels: Functional, matrix, flat
  • Hotel departments and their interrelationships
  • Role of front office within the overall management system
  • Levels of management: Top, middle, operational
  • Span of control and delegation in hospitality teams
  • Definition and importance of Organizational Behavior (OB)
  • Human behavior in hotel work environments
  • Personality types and guest interaction (MBTI, Big Five)
  • Attitudes, values, and perception in the hospitality workplace
  • Role of learning, motivation, and emotional intelligence in service delivery
  • Maslow’s Hierarchy of Needs in hospitality staff roles
  • Herzberg’s Two-Factor Theory in employee satisfaction
  • McGregor’s Theory X and Y in departmental leadership
  • Modern motivation techniques: Bonuses, recognition, growth paths
  • Linking motivation with performance and service quality
  • Characteristics of effective hospitality teams
  • Group behavior: Formal vs. informal groups
  • Belbin's team roles and group development stages
  • Managing conflict within hotel departments
  • Cross-department teamwork in guest service excellence
  • Forms of communication: Verbal, non-verbal, written, visual
  • Communication flow: Upward, downward, lateral
  • Barriers to communication and strategies to overcome them
  • Guest communication etiquette: In-person, phone, email
  • Internal communication tools: Briefings, reports, notices
  • Difference between leadership and management in hotels
  • Traits and behaviors of effective hotel leaders
  • Leadership styles: Autocratic, democratic, laissez-faire
  • Contingency and situational leadership theories
  • Transformational leadership in guest-centric service environments
  • Steps in rational decision-making process
  • Common decision-making models in hospitality
  • Problem-solving in guest complaint scenarios
  • Role of intuition and experience in leadership decisions
  • Case studies: Real hotel decision-making failures and successes
  • Sources of stress in hospitality jobs
  • Recognizing burnout and emotional exhaustion
  • Stress management techniques: Time management, delegation, wellness programs
  • Conflict types: Interpersonal, organizational, customer-based
  • Conflict resolution: Negotiation, mediation, compromise strategies
  • Need for change in dynamic hotel environments
  • Resistance to change and how to manage it
  • Change implementation models (Lewin’s 3-step, Kotter’s 8-step)
  • Role of leaders in managing organizational change
  • Organizational development strategies in hospitality

Module 3

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 4

Course Papers

  • Hospitality Marketing, Tourism & Strategic Management

Course Syllabus

  • Definition and scope of marketing in the hotel industry
  • Unique characteristics of hospitality services: Intangibility, perishability, variability
  • Core marketing concepts: Needs, wants, demand, and value creation
  • Role of marketing in guest acquisition and retention
  • Overview of marketing functions: Market research, segmentation, branding
  • Product: Types of hotel products and service offerings
  • Price: Dynamic pricing, rate parity, seasonal packages, rate fencing
  • Place: Direct bookings, travel agents, OTAs, mobile apps
  • Promotion: Advertising, social media, influencer marketing, PR
  • People, Process, Physical Evidence in service delivery
  • Understanding the hospitality customer journey
  • Influences on consumer decision-making: cultural, social, psychological
  • Booking patterns and travel behavior trends
  • Customer expectations and satisfaction measurement
  • Post-purchase behavior and guest loyalty
  • Definition and classification of tourism
  • Tourism's contribution to local, national, and global economy
  • Types of tourism: leisure, business, medical, cultural, adventure
  • Tourism stakeholders: government, industry, community
  • Tourism policy and development in India
  • Concept of destination branding and image building
  • Role of DMOs (Destination Management Organizations)
  • Developing value propositions for tourism destinations
  • Strategic partnerships and collaborations
  • Digital tourism marketing techniques
  • Introduction to revenue management in hotels
  • Demand forecasting and pricing strategies
  • Yield management tools and metrics (RevPAR, ADR)
  • Overbooking and inventory control
  • Technology tools for revenue optimization
  • Importance of long-term strategic thinking
  • SWOT analysis and goal setting
  • Strategy formulation and implementation
  • Business model design in hospitality ventures
  • Monitoring and evaluating strategic outcomes
  • Role of digital channels in hospitality promotion
  • SEO, SEM, and PPC advertising for hotel websites
  • Social media strategy and content creation
  • Managing online reputation and reviews
  • Influencer and affiliate marketing in travel/hospitality
  • Principles of sustainable tourism
  • Eco-certifications and green marketing strategies
  • Community-based tourism initiatives
  • Carbon footprint reduction in hotels and resorts
  • Balancing tourism development and environmental preservation
  • Real-world marketing strategies from top hospitality brands
  • Tourism case studies: successes and challenges
  • Innovative campaigns and market disruption
  • Guest-centric service design and experience economy
  • Discussion: future trends in hospitality marketing and strategy

    Click here to download the complete syllabus for the Diploma in Hotel Management.

Why Choose This Course?

This hotel management diploma offers practical training, expert mentorship, and software-based learning. It is designed for those looking for a hotel management course after 10th or 12th, and for individuals aiming to build foundational and advanced skills in one program. The course includes PMS training, F&B operations, marketing strategies, and hotel guest services, ensuring you get industry-relevant knowledge from day one. It also helps you understand hotel management course fees, structure, and duration at a professional level.

What sets this diploma apart is its flexibility — being available both online and offline — and its affordability compared to other hotel management colleges. It's not just a learning opportunity, but a gateway into one of the fastest-growing service industries in India.

What Will You Learn?

  • Guest cycle operations, check-in/out procedures, and concierge services
  • Food production, restaurant service, event catering, and bar management
  • Communication, conflict resolution, and team leadership in hospitality
  • Hotel marketing mix, tourism planning, and customer relationship management
  • Property Management Systems and revenue control techniques
  • Comprehensive insights into hotel management course duration and career prospects

Opportunities After This Course

Graduates of this diploma can confidently explore a variety of job opportunities across the hospitality industry. The course prepares learners for frontline and supervisory roles in both domestic and international hospitality setups.

  • Front Office Executive or Receptionist
  • F&B Supervisor or Catering Coordinator
  • Guest Relations Manager
  • Tourism Executive or Travel Consultant
  • Hospitality Sales Executive
  • Hotel Operations Manager (Entry Level)
  • Further study in hotel management degree, certificate, or diploma programs

Who Can Enroll?

This diploma is suitable for anyone eager to build a career in hospitality. No prior experience is required—just a passion for service and learning.

  • Students who have completed 10th or 12th grade
  • Freshers exploring hotel management qualification options
  • Career switchers seeking a professional course
  • Individuals seeking a hotel management course near them with offline support
  • Hospitality enthusiasts interested in diploma in hospitality management

Enroll Now

If you're wondering what is hotel management course and how many years it takes, this 1-year diploma is your perfect start. This course offers the ideal combination of theory, practice, and certification. Apply today to explore the world of hotel management colleges, course fees, and career-ready training in one comprehensive package.

Call us, visit your nearest center, or apply online to get started with your diploma in hotel management after 12th today.

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