Home »CERTIFICATE IN HOTEL & HOSPITALITY MANAGEMENT (CHHM)
Course Overview
Certificate in Hotel & Hospitality Management Consist of 4 Core Competency in Hospitality Industry in detailed training, with Institutional Practical's in Food & Beverage Service; Hotel Housekeeping; and Front Office Operations.
Training Program Details
| Training Duration | - 72 Hours (Flexible Schedules)
- Regular Sessions - 3 to 6 Months
- Fast Track - 12 to 15 days
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| Training Schedules | - Regular Sessions:3-4 Hours per Session for 6-8 days. Classes are offered on Weekdays or Weekends (Friday / Saturday). Weekdays Schedules are from 10.00 am to 2.00 pm or 2.00 to 6.00 or 9. 00 pm.
- Fast Track Sessions: 6-8 Hours per day for 4-5 Days with Lunch / Coffee breaks.
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| Certifications: | - Certificate in Hotel & Hospitality Management from American Institute of Professional Studies (AIPS), Washington D.C - USA.
- Certificate in Hotel & Hospitality Management from Knowledge and Human Development Authority (KHDA) government of Dubai, UAE.
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| Examinations | - American Institute of Professional Studies (AIPS) 2 to 6 hours Pen Paper Exam.
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| Learning Aids | |
| Course Material | - Hard Copies of Study Material
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| Language of Instruction | |
| Instructor Helpline | |
| Registration Requirements | - Passport Copy
- Curriculum Vitae to assess eligibility
- 2 passport size photographs
- Course Fee
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| Mode of Payment: | - Cash / Cheque / Credit Card / Bank Transfer.
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Eligibility Criteria
- Participant must have 2-3 Years Work Experience in Hospitality industry in a Managerial Level or Certificate in Hotel & Hospitality Management from Laurels Training Institute.
Course Contents
FRONT OFFICE OPERATIONS
- Introduction to Front Office Operations
- Hotel Classification
- Pricing Plan and Room Plans
- The Front Desk
- Front Office Hierarchy
- Coordination of front Office with other departments
- Attributes of F.O Personnel
- Reservation and its types
- Registration
- The Guest Cycle
- Check In Procedures
- Hotel Safety and Security
- Lost and Found Procedure
- The Night Audit
- Check Out Procedures
HOTEL HOUSEKEEPING MANAGEMENT
- Introduction to Housekeeping Management
- Function of Housekeeping Department
- Room and Floor practices
- Types of Cleaning Agents
- Types of the Guestrooms & Room Categories
- Guestroom & Bathroom Cleaning
- Making Up the Bed, Second Service & Turndown Services
- Cleaning Agents and Equipment
- Cleaning Routes of Housekeeping Desk Control
- Types of Cleaning Process
FOOD & BEVERAGE SERVICE
- The Catering Industry and its types
- Classification of Restaurant
- Coordination of F&B to other Department
- Attributes of a F&B staff
- Restaurant Operating Equipment’s
- Linens- Napkin Folding
- Table Setting- Breakfast, Lunch & Dinner
- Menu Planning- French Classical Menu
- Forms & Techniques of Service
Styles of Service:
- a. French
- b. American
- c. Russian
- d. English
- e. Buffet
Types of Breakfast - a. Continental
- b. American
- c. English
FOOD PRODUCTION
- Aims & Objective of cooking
- Culinary Arts and Cuisines
- Methods of Cooking with its Advantages & Dis-Advantages
- Flavorings & Seasonings with its importance
- Kitchen Brigade
- Kitchen Tools & Equipment
- Stocks, Soups & Sauces, Types , & Classification
- Vegetable Cuts
- Meat Cookery
- Fish Cuts
- Salads, Plating of food
- Sandwiches & its Types
