Condensed Diploma in Hotel Management
Condensed Diploma in Hotel Management
Condensed Diploma in Hotel Management
Islamabad Sukkur
nd
Office No. 12, 2 Floor, RS Heights – II, Sukkur Institute of Health Sciences,
Zaraj Housing Society Opposite Giga Mall Islamabad High Court Road Sukkur
Land Line No. 071 5805101, 0300 0654925, Email: [email protected], www.educareerm.com, www.sihs.net.pk
English I
Course description
This course is designed to provide knowledge to the students on the use of English grammar in
English language so as to have better competency in writing, understanding a text and correct use of
English in everyday life. It also imparts knowledge and skills about reading, comprehending,
communication and creative writing to meet the current and future language needs of the students.
Course objectives
After the completion of this course, the student will be able to:
1. Get familiar with the basic of writing through the correct form of tense and other aspects of
English grammar.
2. Get more exposure to the language in practical life
3. Exploit the potential of learning language through literature and developing creativity.
4. Write independently and communicate accurately.
Course contents
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2.4 Essay writing: descriptive and narrative
Unit 3: Joys of reading 20 hrs
Reading of story and writing related to human being, nature and other aspects of life
Reference books
1. The Magic of words, S.P. Lohani and R. Adhikari, M.K. Publishers, 1997.
2. Academic Encounter, Bernard Seal, Foundation Books Pvt, New Delhi, 2006.
3. Academic Encounter, Kristine Brown and Sushan Hood , Cambridge University Press,
Foundation Books, 2005.
4. Chinar I/II An anthology of Prose and poems, Neena Kaul and Renu Anand; Foundation
Books, New Delhi, 2005/2006.
5. New Headway (Intermediate and Upper Intermediate), Liz and John Soars, Oxford University
Press, the new edition: the third edition.
6. Model Business Letters, L Gartside, Pitman Publishing 1981.
7. Meaning into the Words (Upper Intermediate) Adrian Doff, Christopher Jones and Keith
Mitchell Cambridge University Press, 1997.
8. New generation English- Awasthi J.R., Bhattarai G. R.Khaniya T.R. (Eds.), Vidyarthi
Prakashan Pvt. Ltd., 2009.
9. Academic vocabulary in use, Michael Mc Carthy, Felicity O' Dell, CUP, 1994.
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Fundamentals of Travel and Tourism
Year: 1 Total: 8 hrs/w
Part: I Theory:5 hrs/w
Semester: I Tutorial: hrs/w
Practical: 3 hrs/w
Course description
The course explores major concepts in travel and tourism. It deals with tourism concept, tourism
evolution, tourism and tourist typology, travel behaviour, tourism planning and development and
impacts of tourism. It also imparts knowledge on tourism planning and development.
Course objectives
After the completion of this course, the student will be able to:
1. State the concept of travel and tourism.
2. Understanding the evolution of tourism and component of tourism.
3. Explain economic, socio-cultural, & environmental impact brought by tourism.
4. Discuss the functions and role of tourism related organizations and know about tourism
Product.
5. Know about career possibilities in tourism & hospitality industries.
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3.1.3 Third phage
3.2 Describe the evolution of tourism in the SAARC region.
3.3 Explain the evolution of tourism in Nepal.
UNIT 13: Brief description of the law related to travel and tourism 8 hour
13.1 Tourism Acts 2035
13.2 Travel and Trekking Agency Regulation 2062
13.3 Hotel, Lodge, Restaurant, Bar and Tourist Guide Regulation, 2038
13.4 Tourism Policy, 2052
13.5 Nepal Tourism Board Act 2053
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PRACTICAL
Practical 1 15 hour
Study and submit report of any given destination in the relation with component of tourism.
Practical 2 15 hour
Identify potential benefits and negative impacts that tourism has contributed in a given
destination.
Practical 3 15 hour
Visit a destination (nearby) within the travel packages offered by tour operator and prepare a
report.
Reference books
1. Walker. John (1999), Introduction to Hospitality (2nd Edition), USA; Prentice- Hall, Inc.
2. Goeldner, R. Charles, Ritchie, Brent J.R & McIntosh, W. Robert (2000).Tourism; Principles,
Practices and Philosophies. (8th Edition), USA; John Wiley and Sons.
3. Sunetra Roday, Archana Biwal, Vandana Joshi (2012), Tourism Operations and Management,
Oxford University Press.
4. Gopal Singh Oli& B BChhetri (Revised Edition 2013), Travel and Tourism Principles and
Practices; Buddha Publications, Kathmandu.
5. Andrew Sudhir, Introduction to Tourism and Hospitality Industry, Tata McGraw Hill.
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Introduction to Hospitality Industries
Course description
The course is designed to provide basic and comprehensive knowledge of common hospitality
business. It imparts knowledge on different departments along with their function and personnel
activities
Course objectives
After the completion of this course, the student will be able to:
1. Explain historical background of hospitality and hotel industry.
2. Understand hospitality industry and its sectors.
3. Classify the hotel industries.
4. Explain the importance of hospitality industry and customer service.
5. Know about different hospitality business and theirs segments.
6. Familiarize with the law related to hospitality industry.
Course contents
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Unit 4: Hotel organization 8hrs
4.1 Describe hotel organization.
4.2 Explain organization chart of big and small hotel.
4.3 Explain operational and functional departments.
4.4 Explain front and back of the house.
4.5 Explain Importance of organization chart.
4.6 Explain various departments within the hotel.
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9.11 State about misconduct done by workers/employees towards Hotel and describe about the
punishment for such misconduct.
9.12 State about trade union.
9.13 State about basic concept of food law.
9.14 Describe about law relating to alcoholic business in Nepal.
Practical
Unit 1: Hotel visit 15 hrs
After the completion of the course students are encouraged to visit the nearby star or tourist class
hotel to see the basic operational department and their functioning within the hotel, in order to know
the exact practical idea about the hotel functioning.
Reference books
1. Walker. John, Introduction to Hospitality Management; Pearson Education
2. Principle of Hotel Management B.B Chhetri and Gopal Singh Oli.
3. Shrestha S.K. & Ghimire A., An Introduction to Hotel Management; Ekta Publishers.
4. Andrew. Sudhir, Introduction to Tourism and Hospitality Industry; Tata McGraw Hill.
5. Kye sung and Raymond, Welcome to Hospitality an Introduction; Delmar Publication.
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Hotel Accounting
Course description
The course deals with the concepts related to financial reporting and accounting principles in the
hospitality industry and the tools required in these activities. This course introduces cost and
financial aspects of accounting in a hotel, the management of financial data and analysis for the
hotel operation that results in the production of basic account keeping.
Course objectives
After the completion of this course, the student will be able to:
1. Differentiate between financial accounting and cost accounting.
2. Perform the financial analysis.
3. Review the major contents of the balance sheet of the hospitality industry.
4. Understand the concept of cash flow statement and its preparation.
5. Explain the various hotel cost concepts.
6. Understand the concept of ratio analysis and its uses to assess financial performance.
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1.3.3 Issue of debentures at par, at a premium and at a discount
1.3.4 Issue of debentures for consideration other than cash
1.3.5 Issue of debentures with terms of redemption
Unit 2: Final accounts of a company 8hrs
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Unit 5: Financial statement analysis of hotel 18 hrs
5.1 Give the meaning of ratio analysis and its definition, importance and limitation.
5.2 Types of ratio
5.2.1 Calculate liquidity ratio: current ratio, quick ratio.
5.2.2 Calculate leverage ratio: debt equity ratio, debt to total capital ratio.
5.2.3 Calculate turnover ratio: inventory turnover ratio, debtors turnover ratio, average
collection period, fixed assets turnover ratio, total assets turnover ratio, capital
employed ratio.
5.2.4 Calculate profitability ratio: gross profit ratio, net profit ratio, return on assets,
return on shareholder’s equity, return on capital employed, dividend per share,
earning per share.
5.2.5 Calculate operating ratios: food sales ratio, beverage sales ratio, average food spent
per cover, average beverage spent per cover, food cost ratio, beverage cost ratio,
labour cost ratio, average achieved room sales, room occupancy ratio, double
occupancy ratio, yield management ratio, revenue per available room(annual), cost
per available room(annual), cost per room.
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Unit 8: Hospitality costing / service costing 8 hrs
8.1. Cost sheet –concept, objectives and advantages
8.2. Objectives of food costing or material costing
• Material cost (food and beverage cost)
• food cost sheet/ingredient cost sheet
8.3. Food cost percentage
8.4. Labour cost, time keeping and time booking
8.5. Methods of time keeping
8.6. Labour turnover and causes of labour turnover
8.7. Effects of labour turnover and measurement of labour turnover
8.8. After wage profit, overheads and net profit
8.9. Guest register, guest folio, register of coupons issued, guest ledger, arrival departure
record
8.10. Room rates and determining the room rate using Hubbart formula
Reference books
1. Moncarz, E.S., & Portocarrero, N.J. 2003, Accounting for the hospitality industry, Upper
Saddle River, NJ: Prentice Hall.
2. Michael M. Coltman, 1998, Hospitality Management Accounting, John Wiley & Sons Edit.
Canada.
3. Robert Christie Mill. 2006, Managing the Lodging Operation, Pearson Education.
4. Uniform System of Accounts for the Lodging Industry, Tenth Edition. Educational Institute
of American Hotel & Lodging Association (AH&LA).
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Front Office Operations
Year: 1 Total: 10 hrs/w
Part: II Theory: 4 hrs/w
Semester: II Practical:6 hrs/w
Course description
This course is designed for the students of diploma in hotel management under CTEVT. This
course is design in practical approach to develop the basic comprehensive knowledge and skills on
the operation of hotel front office.
Course objectives
After the completion of this course, the student will be able to:
Course contents
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1.6 Duties and responsibilities of front office personnel
1.6.1 Front office manager
1.6.2 Lobby manager/GRE
1.6.3 Reservation assistant
1.6.4 Receptionist
1.6.5 Information assistant
1.6.6 Cashier
1.6.7 Telephone operator
1.6.8 Bell boy
1.6.9 Guest relation officer
1.6.10 Airport representatives
1.6.11 Travel desk attendants
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Unit 9: Switch board operations 3 Hrs.
9.1 Telephone operating system
9.1.1 Job description of the telecommunication department
9.1.2 Different telephone exchange system used in hotel
9.1.3 Basic telephone etiquettes
9.1.4 Skills and competencies essential for telephone operators
Unit 10: Hotel safety and security 6 Hrs.
10.1. Hotel security staff and systems
10.2. Security through key handling
10.3. Security through information
10.4. Dealing with unusual event, in case of accident, fire in hotels, death in hotel, theft,
earthquake, bomb threats
10.5. Crisis communication management
10.6. Fire safety
10.7. Classification of fire
Practical 60 hrs
1. Identification of tools and equipment used in front office.
2. Prepare a hotel brochure and information sheets.
3. Handling telephone switch board.
4. Develop various forms and formats used in front office.
5. Bell desk services:
5.1.Handling guest baggage while guest arrive and departure
5.2.Escorting guest to the room
5.3.Explaining facilities inside the room
5.4.Handling left luggage
6. Handle reservation inquiries and receive reservation request.
7. Confirm reservation request.
8. Amendment of reservation request.
9. Reservation Cancellation
10. Write reservation correspondence (conformation, cancellation, if not accommodating with
alternative option, amendment).
11. Receive guest and providing information.
12. Prepare VIP, VVIP, CIP, amenities.
13. Make a registration for VIP, VVIP, CIP, FIT, scanty baggage guest.
14. Handle key.
15. Create and maintain guest account.
16. Provide guest locker services.
17. Provide the room change services.
18. Handling paging service
19. Handling guest mails and messages
20. Perform guest check-in and check-out.
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21. Prepare and maintain various voucher and ledger.
22. Handle fax, photocopy, and credit card machine.
23. Prepare night audit report.
Reference books
• Hotel Management Principles and Practices; Gopal Singh Oli and B.B Chhetri, Buddha
Publication, Kathmandu.
• Tiwari, Jatashankar. (2009), Hotel Front Office Operations and Management (2nd Ed), Oxford
University Press, India.
• Andrews, Sudhir. (2007). Front Office Management and Operations. Tata Mac. India
• Hotel Management “Surya Kiran Shrestha and Anand Ghimire”.
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Housekeeping Operations
Course description
This course provides knowledge and skills on housekeeping operation and management. It provides
knowledge on co-ordination, laying out, department organization, cleaning agent, materials,
supplies and equipment, and different services. It imparts skills on cleaning, polishing, Room
setting and laying including equipment handling.
Course objectives
After the completion of this course, the student will be able to:
1. Classify the hotels based on different criteria.
2. Appreciate the placement of house- keeping as an important support department in the
organization of hotel.
3. Assess the scope of house-keeping in establishments other than hotels.
4. Identify the various kinds of beds, mattresses and bedding and discuss their maintenance
and cleaning.
5. Understand working procedure of linen & uniform room.
6. Know public area management & service.
7. Perform cleaning and arrangement activities.
8. Provide laundry service.
9. Describe, key controls and different form and formats use in the department.
Course contents
THEORY
Unit 1: Introduction to housekeeping 12 Hrs
1.1. Describe housekeeping department, its importance & function.
1.2. Describe the primary role of housekeeping in hotel.
1.3. Explain the sections of the housekeeping department, their functions and layout.
1.4. Discuss the hierarchy of housekeeping in large medium and small hotel.
1.5. Explain the attributes of housekeeping staff.
1.6. Describe job description of housekeeping personnel.
1.7. Describe the co-ordination with other departments like front office, engineering, F& B,
security, purchase, HRD, accounts.
Unit 2: Guest rooms 6 Hrs
2.1 Describe guest room.
2.2 Describe the types of guest rooms.
2.3 Enlist supplies and contents guest bed room and bathroom.
2.3.1 Its importance
2.3.2 Proper place
2.4 Describe the amenities & facilities for VIP guest rooms.
2.5 Describe different types of bed with size.
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Unit 3: Cleaning equipment and cleaning agents 12 Hrs
3.1.Describe the classification, use, care, storage& maintenance of cleaning agents and
equipment.
3.1.1. Explain the selection & purchase criteria of cleaning agents and equipment.
3.1.2. Explain the distribution & control of cleaning agents and equipment.
3.1.3. Explain the safety measure while using cleaning agents and equipment.
3.1.4. Cleaning agents
• Solvents
• Detergents & soaps
• Abrasives
• Liquid cleaning agents
• Washing soda
• Bars, powders and flakes
• Window cleansers
• Acids and alkali
• Absorbents
• Paraffin oil
• Polishes
• Disinfectants, antiseptics & deodorants
3.2. Cleaning equipment
3.2.1. Manual cleaning equipment
• Brushes
• Mops
• Broom
• Melamine foam
• Squeegees
• Cloths (dusters)
• Carpet sweeper
• Spray bottle
3.2.2 Mechanical cleaning equipment
• Vacuum cleaners
• Scrubbing / polishing machines
• Hot water extraction
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Unit 4: Cleaning organisation 8Hrs
4.1 Frequency of cleaning
4.2 Guest room cleaning
4.2.1. Procedure for entering in a guest room
4.2.2. Occupied rooms cleaning procedures
4.2.3. Departure room cleaning procedure
4.2.4. Bathroom cleaning procedure
4.2.5. Daily dusting in vacant room
4.2.6. Special care for dirty dozen
4.3. Turndown service
4.4. Spring Cleaning
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Unit 8: Safety and securities 4 hrs.
8.1. Potential hazards in housekeeping
8.2. Safety awareness and accident prevention
8.3. Fire prevention and fire fighting
8.4. First aid
8.5. Crime prevention
8.6. Dealing with emergencies
8.7. Guest and employee thefts
8.8. Sickness and death
PRACTICAL 90 hrs
3. Guest room
3.1 Layout/set guest room /supplies/placement.
3.2 Perform bed making.
3.3 Guest room cleaning
3.4 Bathroom cleaning
4. Maid cart
4.1 Set the maid cart.
4.2 Prepare room supplies.
4.3 Prepare fresh linen.
4.4 Prepare cleaning supplies.
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5. Public areas cleaning
5.1 Clean lobbies.
5.2. Clean banquet hall.
5.3. Clean elevators.
5.4. Clean lounges.
5.5. Clean restrooms.
5.6. Clean stairways.
5.7. Clean locker rooms.
5.8. Clean Garden.
6. Floor cleaning
6.1. State all types of floor cleaning methods.
6.2. Mop the floor.
6.3. Scrub the floor using powered scrubbing machine.
6.4. Sweep floor.
6.5. Wax floor using waxing machine.
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13. Desk control
13.1. Keep the record of requests.
13.2. Supply the guest’s request.
13.3. Maintain the logbook.
Reference books
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