Maharishi Markandeshwar University
Diploma in Hotel Management (Food Production) at Maharishi Markandeshwar University
This one and a half year (1.5 years) diploma program combines theoretical learning with practical skills development. Students will acquire expertise in various aspects of food production, including cooking techniques, menu planning, food safety, and production management. In addition, they will also gain insights into the general management functions within a hotel environment. The course ensures that students receive hands-on training in well-equipped kitchens, preparing them to handle the dynamic challenges of the hospitality industry.
Diploma in Hotel Management (Food Production) Course Details
| Aspect | Details |
|---|---|
| University Name | Maharishi Markandeshwar University |
| Course Name | Diploma in Hotel Management - Food Production |
| Duration | 1.5 Years (18 months) |
| Course Fee | 30,000 per year |
| Eligibility | 10+2 or equivalent from a recognized board |
| Mode of Study | Full-time |
| Course Type | Diploma |
Diploma in Hotel Management (Food Production) Course Outline
The Diploma in Hotel Management - Food Production program is divided into various modules, ensuring a balanced mix of theory, practical training, and industry exposure. Below is a detailed breakdown of the course structure:
Year 1
| Subject | Description |
|---|---|
| Introduction to Food Production | Overview of food production, basic ingredients, and equipment used in the industry. |
| Cooking Techniques | Hands-on training in cooking various types of food, including appetizers, mains, and desserts. |
| Menu Planning and Design | Learning the art of designing menus, considering nutrition, cost, and guest preferences. |
| Food Safety and Hygiene | Emphasis on food safety standards, cleanliness, and sanitation practices in the food production industry. |
| Hospitality Management Fundamentals | Introduction to hotel operations, service standards, and customer relations in the hospitality sector. |
| Basic Kitchen Management | An understanding of kitchen workflow, time management, and equipment handling. |
Year 2
| Subject | Description |
|---|---|
| Advanced Food Production | Specialized techniques in preparing gourmet dishes, international cuisines, and food trends. |
| Beverage Management | In-depth training on the preparation and management of beverages, including alcohol and non-alcoholic drinks. |
| Food and Beverage Management | Insight into managing food and beverage operations within a hotel or restaurant, including menu planning, costing, and service. |
| Entrepreneurship in Food Production | Concepts related to starting and managing a food production or catering business. Focus on budgeting, marketing, and financial management. |
| Hotel Front Office Operations | Detailed understanding of the hotel front desk operations, guest interaction, and reservation systems. |
| Industrial Training | Exposure to real-world industry practices through internships in top hotels, restaurants, and catering companies. |
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