Hilton Institute Of Fashion, Airlines, & Academics (HIFAA)

Hilton Institute Of Fashion, Airlines, & Academics (HIFAA) Hilton Institute Of Fashion, Airlines, & Academics (HIFAA)

Duration

Eligibility criteria

Age

1 Year

10+2

17-25

Diploma in Hotel Management :-

Semester-1 :-

Front Office :-

Introduction to Hospitality Industry, hotel industry and tourism industry.

Classification of hotels.

Organizational chart of hotels (Large, Medium, Small)

Front Office Department

Room Types

Role of Front Office

Job Desription & Job Specification of Front Office Personnel

House Keeping :-

Introduction to House Keeping

Role of House Keeping in Hospitality Operation

Cleaning organization

Organization of Housekeeping Departmental

Inter-departmental Relationship

Cleaning Agents & Pest Control

Room Layouts & Guest Supplies

Routine Systems & records of House Keeping Department

Food Production :-

Introduction to cookery

Culinary history

Hierarchy Areas of Department and Kitchen

Kitchen Organizations and layout

Equipments and fuel

Aims & Objects of Cooking food

Basic Principles of food Production

Methods of Cooking food

Culinary Terms

Semester-2 :-

Food & Beverage Services :-

The Hotel & Catering Industry

Departmental Organization

Food Service Areas & Ancillary Departments

Food & Beverage Service Equipments

Meals & Menu Planning

Types & Methods Of Services

Banquets

3 Months Industrial Training :-

Diploma in Front Office Operations :-

Semester-1 :-

Introduction To Hospitality Industry, hotel industry and tourism industry.

Classification of hotels.

Organizational chart of hotels (Large, Medium, Small)

Front Office Department

Room Types

Tariff Structure

Role of Front Office

Reservation

Job Desription & Job Specification of Front Office Personnel

Glossary of Terms

Practicals :-

Telephone Etiquettes and telephone handling.

Handling room keys(issuing, receiving, missing keys.

computerized key cards)

Handling guest mail(of guests who have checked out, in-house and expected)

Handling messages and paging for guests.

Luggage handling.(along with left luggage procedure)

Handling guest enquiries.

Handling guests who are blacklisted.

Situations on basis of charging.

Bell desk activities

Semester-2 :-

Front office & Guest Handling . Reservations

Room Selling Techniques

Guest cycle

Pre-Arrival Procedures

Guest Arrival

Guest Stay

Guest Departure

Methods & Modes of Payment

Guest accounting

Check out procedures

Control of cash and credit

Night Auditing

Safety & Security

Practicals :-

Welcoming and rooming a guest

Handling check-ins (FIT, VIP, Group & Foreigners)

Handling of different situations at the reception counter

Handling guest at GRE desk.

Handling check-outs

Handling payment of bills through (Cash, Credit Cards, Traveller Vouchers, Bill to Company and Foreign Currency

Handling Express check outs and late charges

Diploma in House Keeping :-

Semester-1 :-

Introduction to House Keeping

Chapter 2 Role of House Keeping in Hospitality Operation

Cleaning organization

Organization of Housekeeping DepartmentI

Interdepartmental Relationship

Cleaning Agents & Pest Control

Room Layouts & Guest Supplies

Routine Systems & records of House Keeping Department

Glossary of Terms

Practicals :-

Introduction to the Housekeeping department

Introduction to Cleaning Equipments

Introduction to Cleaning Agents

Introduction to Guest Room and supplies & placement

Polishing of Laminated surfaces.

Polishing of Brass Articles.

Polishing of EPNS articles.

Polishing of Copper articles.

Cleaning of Glass surfaces.

Cleaning of oil painted surfaces.

Cleaning of plastic painted surfaces.

Mansion polishing

Vacuum Cleaning

Bed making

Cleaning of different floor finishes, & use of floor scrubbing machine

Semester-1 :-

Linen Room

Sewing Room

Uniforms

Laundry

Flower Arrangements

Safety and Security

Interior Decoration

Layout of Guest Rooms

Planning And Organizing the House Keeping Department

Practicals :-

Bed Making – Day / Evening

Daily Cleaning of Guest rooms – Departure, occupied and vacant

Weekly / Spring Cleaning

Daily cleaning of Public Areas (Corridors)

Weekly Cleaning of Public Areas

Cleaning routine Restaurants / Admin. Offices / Staircases & Elevators / Exterior areas.

Inspection records – Checklist

Linen Inventory – Stock Taking

Diploma in Food & Beverage Service :-

Semester-1 :-

The Hotel & Catering Industry

Departmental Organization

Food Service Areas & Ancillary Departments

Food & Beverage Service Equipments

Meals & Menu Planning

Types & Methods Of Services

Banquets

Glossary of Terms

Practicals :-

Restaurant Etiquettes

Restaurant Hygiene practices

Identification of Equipments

Laying & Relaying of Table cloth

Napkin Folds

Rules for laying a table

Handling the Service Gear

Carrying Plates, Glasses & other Equipments

Setting of Table d’hôte & A La Carte covers.

Semester-2 :-

Introduction Of Alcoholic & Non Alcoholic Beverages

Food & Beverage Staff Organization

Planning & Operating various Food & Beverage Outlets

Function Catering

Bar Operation . Cocktails

Hilton Institute Of Fashion, Airlines, & Academics (HIFAA)