Advanced Diploma in Aviation and Hospitality Management

Semester One

Aviation Management

Module 1: Introduction to Aviation Industry

Module 2: Grooming

Module 3: Personality Development and Behavioral Skills

Module 4: Safety and Security

Module 5: First Aid

Food and beverage service

Module 1: Introduction to the Hotel Industry and growth of the hotel Industry in India.

Module 2: Operating equipments, Restaurant linen and furniture.

Module 3: Types of service

Module 4: Menu: Origin of menu,Objectives of Menu Planning, Types of menu

Module 5: Personal hygiene and grooming: importance- Personal sanitary habits and HACCP (Basic Principle and implementation)

Food and beverage service -I(practical)

Module I: Food and Beverage service areas

Module II: Basic technical skill

Module III: Menu

Module IV: Food and Beverage service

Module V:  Breakfast service: Breakfast

Front office Operation –I

Module 1: Introduction to Hospitality industry:

Module 2: Front office organization

Module 3: Types of Room and Room Tariff

Module 4: Guest services

Module 5: Reservation, Registration and Check out

Module 6: Personal hygiene and grooming: importance- Personal sanitary habits

Front office operations (practical’s)

1 Reservation Demo

2 Registration Demo

3 Guest history Demo

4 Telephones Demo & Practical Session

6 Daily transactions Demo

7 Front office accounting procedures Demo/Practice

(a)Manual accounting Demo/Practice

(b)Machine accounting Demo /Practice

8 Payable, Accounts receivable, Guest history. Demo

9 Role play Demo/Practice

10 Situation handling Demo/Practice

Accommodation Operation- I

Module 1: Introduction Housekeeping

Module 2: Organizational Framework of the department

Module 3: Cleaning Procedures & Types of cleaning

Module 4: Housekeeping Procedures

Module 5: Public Area Cleaning

Module 6: Personal hygiene and grooming: importance- Personal sanitary habits

Accommodation operations (practical)

1 Cleaning Equipment’s Demo

2 Cleaning Agents Demo

3 Demo & Practice Cleaning of Different Surface

4 Bed Making Demo & Practical Session

5 Daily Cleaning of Guest Rooms Demo /Practice

6 Standard Supplies Demo

7 Periodical Cleaning & Special Cleaning

8 Public area cleaning Demo/Practice

9 Guest Room inspections Demo /Practice

10 Maids cart, different types of trolleys Demo

11 Turn down service, second service Demo/Practice

12 Folding of Linen Demo/Practice

Semester II

Internship in the Hospitality Sector

Semester III

Aviation Management

Module 1: Crew Resource Management

Module 2: In- Flight Dining and Sales

Module 3:  Airport Customer handling

Module 4: Aviation Security Awareness

Module 5: Cargo handling

Module 6: Employability Skill Training

Food and Beverage Service II

Module 1: Classification of beverages

Module 2: Bar Operation and Management

Module 3: Wines

Module 4: Beer, and Liqueurs

Module 5: Spirits – cash handling – Menu Engineering

Food and beverage service-II practical)

Module 1: Dispense Bar–Organizing Mise-en-place

Module 2: Planning and Operating Food & Beverage Outlets

Module 3: Cocktails and Mixed drinks

Module 4: Alcoholic Beverages Service of Wines, Service of Spirits ,Service of Liqueurs

Module 5: Matching Wines with Food

Front office Operation –II

Module 1: Planning and Evaluating the Front office operation:

Module 2: Yield Management and Forecasting

Module 3: Managing Human Resources:

Module 4: Night Auditing

Module 5: Total Quality management

Accommodation management-II

Module 1: Linen and Uniform room management

Module 2: Laundry Operations

Module 3: Interior design & flower arrangements

Module 4: Housekeeping supervision

Module 5: Contract services in housekeeping

Semester IV

Second Internship and Final Placements.