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HOTEL MANAGEMANT COURSES\nBar man\n•\tIntroduction of Hotel Restaurant & Bar\n•\tDefinition of hotel \n•\tType of Hotel.\n•\tKnowledge of other department\n- Kitchen department \t\n- Front office department\n- House keeping department \n- Food & beverage department\n- bar department \n- Engineering department \n- Store department\n- Cashier department \n- Personal department \n\nDefinition of Barman\nClassification of barman\nDefine and explain alcoholic and non-alcoholic beverage\nDefine and classify wine and its manufacturing process.\nExplain the following alcoholic beverage and their service of:\n Fermented, distillate/spirit and compound (liqueurs) \nUnderstand and explain various type of cold and hot beverage and their services.\nDefined and understand about cocktail (mixed drink)\nDefine tobacco and explain its production and curing method.\nUnderstand and explain cigar and cigarette, and their service technique.\nTheory and practical\t2 months\nField word experience \t 2 months\nTotal Duration \t\t4 Month\nRate\t\t\tRs. 6500/-\n\nCOOK TRAINING\n1. Introduction of hotel \n-Definition of hotel \n- Type of hotel \n2. Knowledge of other department \n- kitchen department \t\n- front office department\n- house keeping department \n- food & beverage department\n- bar department \n- engineering department \n- store department\n- cashier department \n- personal department \n\t Kitchen department\n- Type of kitchen \n\t- Planning of kitchen \n 4. Organization chart of kitchen \n 4. Kitchen Equipment \n 5. Cutting Method\n 6. Cooking Method \n 7. Menu & Menu Planning\n 8. Rising Agent\n 9. Beverage\n10.Food Production Practical Duration 5 Month\nINDIAN DISHES\nDal Makhani\nJeera Plow\nTomato Plow\nWhite Gravy\nYellow Gravy\nPaneer Butter\nMotor Paneer\nChicken Kadhi\nVeg. Kopta\nAlu Matter\nNaan\nRice Pudding\nChicken Biryani\nPapad Masal\nDal Fry\nTomato Gravy\nMasala Kadhai\nMixed Veg\nMalai Kofta\nKeema Mator\nButter Chicken\nChicken Tandoori \nPlain Parotha\nAlu Dum\nPeanut Masala\nVeg Pakoda\nJeera Alu\nVeg Clear Soup\nCHINESE DISHES\nVeg Hot And Sour Soup\nLang Fang Soup\nVeg Sweet & Sour\nVeg Fry Rice\nVeg Chowmen\nEgg Chowmen\nChicken Chilly\nVeg Chopcy\nVeg Manchurian\nChicken Hangkang\nChicken Shanghai\nChicken Capsicum\nChicken Spring\nChicken Spring Roll\nChicken Drum Stick\nLemon Coriander Soup\nDice Chicken\nWhite Casheunut\nChicken Wanton Fry\nChicken Wanton Soup\nGarlic Sarfice\nChicken Famine Soup\nVeg Momo\nChicken Momo\nChicken Roast\nMix Veg\nVeg Fried Rice\nChicken Noodles Soup\n\nCONTINENTAL DISHES\nGreen Salad\nRussian Salad\nCream Of Vegetable Soup\nCheese Ball\nVeg Cutlet\nFresh Onion Soup\nCream Of Tomato Soup\nVeg Roll\nVeg Hot Dog\nVeg Barger\nVeg Saslic\nChicken Sandwich\nMacroni Cheese\nDice Chicken With Casheunut\nFish And Chops\nFruit Castered\nGreen Fish\nChampino Chicken\nJelly Fruit\nScramble Egg\nFried Egg\nMasal Omelets\nDoch Egg\nMajino Souce\nTima Souce\nPizza\nFrench Fry\nFiyar Chips\nTheory and practical 3 months \nField work experience 2 months \nTotal Duration \t\t5 Month\nCourse Fee\t\tRs. 9500/-\n\nTheory and practical \t2 months\nTotal Duration \t\t2 Month\nCourses Fee\t\t\tRs. 3500/-\n\n\nTheory and practical \t1 month\nCourses Fee\t\t\tRs 2000/-\nFRONT OFFICE\n1. Introduction and Definition. \n2. Section With In Front Office\n- Front Desk or Reception Area\n- Mail Keys and Information \n- Cashier \n- Reservation \n- Telephone Department \n- Lobby\n- Business Center \n- Uniform Service\n3. Layout of the Front Office Department\n4. Organization Chart and Staffing \n- Front Office Manager \n- Assistant Front Office Manager \n- Cashier \n- Duties and Responsibilities of Front Office Assistant \n- Reservationists\n- Information’s\n 4.5. Qualities of a Front Office Staff\n5. Type of Room \n- Room Status Terminology \n6. Room Symbol \n7. Tariff/Room Rate \n- Establishing\n- Basic of Charging Room Rate \n8. Registration \n- Introduction \n- Log Book \n- Greeting the Arriving Guests \n- Registration\n- A Registration Card \n9. Check In and Check Out Procedure\n- 1check in Procedure \n- Chicks out Procedure \n10 Modes of Payment \n- Cash \n- Personal Cheques \n- Traveler’s Cheques \n- Credit Card\n- Voucher (Special Programs)\n11 Sundry Services \n- Handling Mail \n- Massage \n- Paging \n- Provide Information to Guest About \n- Hotel and Facilities \n12. Dealing with Unusual Events \n- Medical Emergencies \n- Robberies \n- Skippers\n- Fires \n- Drunken Guests \n- Vandalism \n13. Front Office Coordination with Department \n14. Safety Security and First-Aid Measures\n15. Reservations \n16. Telephone Handling and Etiquette \n17. Visitors Tabular Ledger\n18. Billing\nTheory and practical \t = 3 months \nField work \t = 2 months \nTotal duration\t = 5 months \nCourse fee \t = Rs 65000\n\nHouse keeping \n1.\t Introduction and definition\n2.\t Section with in house keeping \n\t- Housekeeping’s office\n\t -Housekeeping control desk \n\t -Linen room\n\t -Uniform room\n\t -Linen uniform store \n\t- Tailor room\n\t -Lost and found section\n\t -Flower room \n\t- Floor pantries\n\t-Heavy equipment store \n\t-Green house \n\t-Horticulture equipment store \n\t -Laundry \n3.\t Layout of housekeeping department \n4.\t Organization chart and staffing\n\t- Duties and responsibilities\n\t -personal attributes \n5.\t Room, contents, supplies, and layout \n\t -Type of bed \n\t -Supplies \n\t -Guest room layout \n6.\t Linen \n\t -Linen room\n\t -Type of linen\n\t -Selection criteria\n\t -Equipment accessories of linen and uniform room \n\t- Park store \n\t -Stock taking \n\t- Room linen inventory form \n7.\t Keys \n8.\t Handling situation \n\t -Lost and found \n\t- Complaints \n\t -Sick guest \n\t- Guest found dead on bed \n9.\tIdentification of cleaning equipment \n\t- Selection of equipment \n\t -Equipment\n10.\tCleaning \n\t-Floor clean\n\t-Floor cleaning method \n\t-Wooden floor \n11.\t Furniture \n\t-Wooden furniture \n\t-Clean can furniture\n\t-Metal leather and plastic furniture\n\t-Upholstered furniture\n12.\t Carpet \n\t-Carpet problems \n\t-Cleaning o carpet \n\t-Metal surfaces \n\t-Glass surface \n13.\t Guest bedroom cleaning \n\t-Sequence of guest bedroom cleaning \n\t-Preparation of bed \n\t-Vacuuming \n\t-Bath room clean \n\t-Cleaning of an occupied room \n\t-Cleaning of departure room\n-Cleaning of vacant room \n-Spring clean or annual clean \n-Evening service or turn down service \n-Flower arrangement\nTheory and practical \t= 1 months \nField work \t= 2 months\nTotal duration \t= 3 months\nCourse fee \t= Rs 6500\n\nTheory and practical \t= 1 months \nCourse fee \t\t= Rs 2500\n\nHOUSE WIRING\n????? ?????, ??????, ????? \n???????? ???????? ????? \n?????? ??? ???? ????? \n??????? ????? ????, \n??-??????? ???????\n???????? ????? ????? ?????\n??????? ???????\n???????? \n????? ??????, ?????, ???????\n?????????\n????? ?????\n??????????? ????????\n??????, ???????, ?????, ????? ? ???? ??????, ?????????\n??????? ?????, ????, ?????\n???????? ??? ????? ?????\n????????? ????????\nFuse, MCCB, MCCBN ???\n????? ?????? ? ??? ??????\n???????????? \n?????, ??????, ????? ?????\n?????????????? ????, ?????????, ?????????, ????????????, ?????????? ?????? ???\n\nTheory and practical = 2 months \nField work \t\t = 1 month\nCourse fee \t\t = Rs. 6500\n\nTheory and practical \t= 1 month\nCourse fee \t\t= Rs. 6500\n\nMobile Software and Hardware\n1st semester\n-Basic of Electronics\n-Information about Network & Its Services\n-Information about GSM\n-Information about various Mobile Handsets.\n-Working of Mobile.\n-How to Use Mobile? How to Operate Mobile?\n-Various Features of Different Models\n-What Is Sim card?\n-Information about all Spare Parts of Mobile.\n-Information about Mobile Accessories.\n-Information about Mobile Batteries.\n-Assemble Of Mobile.\n-Tools and Equipment of Mobile Repairing.\n-Motherboard Repairing and Maintenance.\n-Voltage Measurement of each and every diode Resistance and Center \n-Soldering and Disordering.\n-Downloading/Adding Tunes.\n-Internet Sites for Mobile Software.\n-Business Oriented Information about Mobiles.\n-Commercial Information about Mobiles.\n-Unlocking and Flashing of Mobiles\n2nd semester\n-Listening sound Problem\n-Sound Transmitting Problem\n-No Ring \n-Charging problem\n-Vibration problem\n-Low Battery Problem/Invalid Battery\n-Display problem\n-Back light problem\n-Insert Sim problem\n-Keypad problem\n-Dead or totally of problem\n-Water image problem\n-Network problem\n-Set heating problem\n-Insert money card problem\n-Camera problem\n-F.M problem\n-Ring tone downloading\n-Application installing\n-Downloading Video and MP3\n-Mobile unlocking\n-Mobile Flashing\n-Use of UFS\nWAITERER\nIntroduction of Hotel Restaurant & Bar\nDefinition of hotel \nType of Hotel\t\t \nKnowledge of other department\n- Kitchen department \t\n- Front office department\n- House keeping department \n- Food & beverage department\n- bar department \n- Engineering department \n- Store department\n- cashier department \n- Personal department \nDefinition of restaurant\nType of restaurant \nDefinition of waiter\nCategory of waiter\nDay to day duty and responsibility of waiter\nQuality of good waiter\nDefinition of menu\nType of menu \nFunction of menu\nRestaurant equipment\nFurniture shape and sizes\nDefinition of side board \nSide board equipment\nService definition\nStyle of food service\nRoom service\nBeverage service\nType of beverage\nTaking on order\nKOT & BOT\nBilling\nPractical\nTray carry\nEmpty water glass carry\nGlass carry with water\nDinner plate and side plate carry\nTea with jug carry\nCoffee glass carry\nBeer bottle carry\nBeer bottle with beer glass carry\nWhisky rum glass carryineral water bottle with glass carries\n-Theory and practical = 2 months \n-Field work \t= 2 months \n-Course fee = Rs6500\n\nTheory and practical = 45 days \nCourse fee = Rs 2500\n\nTheory and practical = 15 days \nCourse fee = Rs 1500\n\n\n\n\n\n\n
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