Certificate In Hotel & Catering Management

Communicative English and FOC- Introduction to Communication, Professional Communication, Non- Verbal Communication, Definition of Communication, Process of Communication, features of Successful Professional Communication, FOC- Fundamental of Computer, Introduction –Computer, Evolution of Computers, Classification of Computers, Applications of Computers.

Food Science- Food and Nutrition, Definition of Food, Nutrition, Nutrients and Diet, Functions of Food, Nutritional Information, Food Safety, Allergen Information, Chicken Dishes, Beef Dishes, Lamb Dishes, Pork Dishes, Fish Dishes, Non-Meat Dishes, Soups, Wraps, Sweet Treats, Smoothies.

Basic Food Production, Bakery and Confectionery- Historical Background of Baking, Introduction to Large, Small Equipments and Tools, Wheat, Structure of Wheat, Types of Flour, Composition Of Flour, WAP of Flour, Milling of Wheat, Differences Between Semolina, Whole Wheat Flour And Refined Flour, Flour Testing.

Food and Beverage Services- Non Alcoholic Beverages and Mocktails, Introduction, Objectives, Classification of Non- alcoholic Beverages, Tea, Coffee, Cocoa and Chocolate, Aerated Drinks, other Fizzy Drinks, Juices, Squashes, Cordials, Mocktails, References and Bibliography.

Front Office Operation- Front Office and Its Role, Room Types and Tariffs, Types of Rooms, Different Room Tariffs, Reservation, Sources of Reservation, Types of Reservation, Reservation Procedure, Sections of Front Office, Role of Reception at Front Office, Communication/ Telephone, Bell Desk, Cash and Bills, Handling Procedures.

House Keeping Operation- Front Office Basics, Guest cycle in a Hotel, Relations between reservations and registration, Pre Arrival, Departure, Relations between reservations and registration, Inter departmental cooperation, Glossary of terms, Formats used in Front Office Hotel.