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DIPLOMA IN HOTEL
MANAGEMENT
AIM
-
To provide the graduates with
an education and training which will ensure that the
have knowledge and technical skills necessary to follow
a career in a supervisory capacity (catering and accommodation)
industry, in Bangladesh or overseas.
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To provide the supervisory and
social skills necessary to supervise staff and deal
with all customer situations.
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To provide the product and operational
knowledge that is essential to a supervisor within
the catering and accommodation industries.
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To equip the students in identifying
specific problem and always provide solutions.
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To encourage initiative and self
reliance in student development.
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To appreciate the financial implications
of any operation undertaken.
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To provide the basic framework
and knowledge which will enable the graduate to cope
with changes as occur within the industry in the future.
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To equip the students with the
skills necessary for planning, organising and controlling
within the catering and accommodation industry.
OBJECTIVES
OF THE COURSE (DIPLOMA)
- On completion of the National Diploma Course the graduates
will :
- Be capable of performing effectively in supervisory
roles within hotel and catering industry.
- Have the supervisory and social skills to supervise
staff and deal with all customer relations.
- Have product and operational knowledge necessary
- to establish and maintain standards of quality
- to optimised the use or resources within the
constraints/policies of quality and costs.
- Have skills to attend to all business aspects of the
enterprise/organisation.
- Have the skills and confidence to become self employed
entrepreneurs after suitable job experience, if so wished.
- Have initiative, self reliance and an adaptable approach
to new problems or ideas.
- Have ability to understand the financial operation
of an organisation.
RULES AND REGULATIONS
FOR DIPLOMA COURSE
| Educational Requirements |
: |
H.S.C or equivalent |
| Selection |
: |
Based on written examination and personal
interview. |
| Examination Result |
: |
Grading: |
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Excellent |
90 - 100% |
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Very Good |
80 - 89% |
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Good |
70 - 79% |
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Pass |
50 - 69% |
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Fail |
Bellow 50% |
| Admission Fee |
: |
Tk 1, 25,000/- (To be paid in four instalments,
before the commencement |
| Duration |
: |
Two year full time Diploma. |
OUTLINE SYLLABUS
FOR EACH SEMESTER
| Semester-1 |
01 |
Front Office Operations |
| (Duration 6-month) |
02 |
Reservation Operations |
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03 |
Housekeeping & Laundry Operations |
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04 |
English & Communication Skills |
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05 |
Computer Operations |
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06 |
Travel & Tourism |
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07 |
Hygiene & First Aid |
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08 |
Culture & Heritage of Bangladesh |
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| Semester-2 |
01 |
Cookery Theory & Demonstration |
| (Duration 6-month) |
02 |
Cookery Practical |
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03 |
Food & Beverage Service Theory |
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04 |
Food & Beverage Service Practical |
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05 |
Bar & Beverages |
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06 |
Pastry Theory & Demonstration |
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07 |
Culinary French |
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08 |
Commodities & Menu Planning |
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09 |
Computer Operations |
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10 |
English & Communications Skills |
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| Semester- 3 |
01 |
Applied F & B Supervisory Management Studies |
| (Duration 6-month) |
02 |
Food Costing & Book Keeping |
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03 |
Hotel & Catering Accounting |
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04 |
Applied Accommodation Service Supervisory Studies |
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05 |
General Principles of Supervisory Studies |
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06 |
Maintenance Studies |
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07 |
Tourism Studies |
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08 |
Marketing & Sales |
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09 |
Computer Operations |
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10 |
English & Communication Skill |
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| Semester- 4 |
01 |
Industrial attachment |
| (Duration 6-month) |
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INDUSTRIAL
ATTACHMENT COMPONENT
Duration: 6 months
The objective of this
essential course components are:
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To provide an appreciation of
applied skills and knowledge in the five main disciplines
of Food & Beverage Production, Food & Beverage
Service, Reception/ Front Office and Housekeeping
operations, Bakery and Pastry preparation.
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To develop craft skill in a working
environment, this blends quality production with quality
output.
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To understand supervisory management
seasoning, operating in a working environment, often
under pressure.
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