Diploma in Hospitality Management is a monthly/ yearly professional course depending on the institute offering the course. The minimum eligibility for the pursuance of the course is the successful completion of the 10+2 level of education, or a Bachelor’s degree, depending on the type of the course.
Some of the top institutes offering this course in India are:
The average tuition fee charged for the course in India ranges between INR 15,000 and 2 Lacs, for a span of 3 months to 3 years.
Admission to the course is based on the round of counseling conducted after the candidate’s qualification of a relevant entrance test.
Such professionals are hired in capacities such as Front Office Staff, Hotel manager, Resort manager, Customer Service Officer, Accounts Manager, HR Manager, Housekeeping Staff and Travel/Tour Manager, etc.
Popular industries that hire such professionals include HR Management, Food Production, Supervision and Quality Assurance, Housekeeping Operations, Front Office Operations, Facilities and Amenities Management, Customer service operations, Sales and marketing, Accounting and Business Management, etc.
Major recruiters for such professionals include the Leela Group of Hotels, Hyatt Group, Imperial, New Delhi, etc. The average annual salary offered to successful professionals of the discipline in India ranges between INR 3 and 20 lacs, increasing with the candidate’s experience and skillset.
Listed below are some of the major highlights of the course
|Duration||3 months to 3 years|
|Examination Type||Unit System|
|Eligibility||10+2 with minimum 50% marks in aggregate/ Bachelor’s degree|
|Admission Process||based on entrance exam/ lateral entry|
|Course Fee||INR 15,000 to 2 Lacs for 3 months to 3 years|
|Average Starting Salary||INR 2 to 6 lacs per annum|
|Top Recruiting Areas||HR Management, Food Production, Supervision and Quality Assurance, Housekeeping Operations, Front Office Operations, Facilities and Amenities Management, Customer Service Operations, Sales and Marketing, Accounting, Business Management, and such.|
|Job Positions||Front Office Staff, Hotel Manager, Resort Manager, Customer Service Officer, Accounts Manager, HR Manager, Housekeeping Staff, Travel/Tour Manager, among others.|
Managers in the hospitality industry are trained in business, human resources, and customer service. They are required to coordinate staff members and give guests an excellent experience. Enrolled students of the course are imparted advanced lessons in the food handling process, such as food safety and food contamination, and the importance of personal hygiene for catering practitioners.
The course also discusses kitchen accidents and how to respond to them, and the procedures that must be in place to ensure staff safety when working with different types of equipment or in cases of fire.
Hotels are one of the important aspects of a country’s infrastructure, and also connected with the tourism industry. With an increase in corporate activity, greater number of business trips, and growing interest in travel expeditions, the hotel industry is becoming a competitive and lucrative one.
The program has been designed to impart to eligible candidates advanced lessons in:
Listed below are some of the top institutes in India that offer the course:
|Name of Institute||City||Average Fees|
|Asian Academy of Film and Television||Noida||INR 1 Lac|
|SUN International Institute for Technology and Management, Hyderabad||Hyderabad||INR 1 Lac|
|Lovely Professional University||Noida||INR 1 Lac|
|Indian School of Business Management and Administration, Chennai||Chennai||INR 15,000|
|Jindal School of Hotel Management||Vadodara||INR 1.20 Lacs|
|Indian School of Business Management and Administration, Hyderabad||Hyderabad||INR 15,000|
|Indian School of Business Management and Administration, Kochi||Kochi||INR 20,000|
|BFIT Group of Institutions||Dehradun||INR 70,000|
|Garden City University||Bangalore||INR 1.12 Lacs|
|Dr. MPS Group College of Hotel Management||Delhi||INR 60,800|
Listed below are the minimum criteria which candidates interested in pursuing the course are required to fulfill, in order to be eligible to apply for the course:
|Top Hospitality Management Colleges in Uttar Pradesh||Top Hospitality Management Colleges in Karnataka||Top Hospitality Management Colleges in Rajasthan||Top Hospitality Management Colleges in Haryana|
Most institutes offering the course admit students based on performance in a relevant entrance test, often followed by a round of personal interview, wherein their general aptitude for the course is tested. Admission process generally varies across colleges.
A few institutes also provide direct admission based on the candidate’s performance at the 10+2 level.
A breakup of the course’s syllabus is tabulated here:
|Food and beverage service||Accommodation Operation|
|Food Production and Patisserie||Food and Beverage service|
|Accommodation Operation||Food Production and Patisserie|
Ideal candidates for the course would possess:
Career opportunities for such Hospitality professionals abound in Flight Kitchens and onboard flight services, Indian Navy Hospitality services, Management Trainee/ Executive in international and national fast-food chains, Hospital and Institutional Catering, Faculty in Hotel Management/ Food Craft Institutes, Shipping and Cruise lines, State Tourism Development Corporations, Resort Management, Lodging and casino management, Concierge Travel management, and Event planning facilities Management.
Some of the popular professional avenues open to such professionals are listed below along with their corresponding job description and salary offered for each post:
|Job Position||Job Description||Average Annual Pay Scale in INR|
A GM's duties and responsibilities cover a lot of ground, but typically, they oversee daily operations for the business unit or organization and ensure an efficient development of programs to pursue targeted goals and objectives.
Also, they engage in key or targeted customer activities.
|3– 5 lacs|
|Executive Chef||Executive Chefs modify menus, or create new ones that meet quality standards and estimate food requirements and food/ labor costs.||2.6– 20 lacs|
Duty Managers are responsible for ensuring that employees offering exceptional customer service and that customers are happy with the service and products provided.
Also, they route sales productivity reports to the staff, motivate employees, and manage store cleanliness and order. They also deal with customer complaints and issues.
|1.8– 4.5 lacs|
Restaurant Managers are responsible for ensuring efficient restaurant operation, as well as maintaining high production, productivity, quality, and customer-service standards.
They regularly review product quality and research new vendors and organize and supervise shifts. Also, they ensure compliance with sanitation and safety regulations.
|1.75– 6 lacs|
Account Managers are responsible for managing an array of accounts, achieving high sales targets, and sometimes even overseeing the work of Account Executives. Account Managers are also responsible for building relationships with new clients and leading team productivity.
They manage and oversee the daily operations of the accounting department
|4- 5 lacs|
HR Managers perform a variety of tasks in fulfilling their main responsibility, which is leading an organization's HR programs and policies, as applicable to employee relations, compensation, benefits, safety, performance, and staffing levels.
They recruit staff, oversee organizational departmental planning, performance management, and improvement systems. Also, such managers oversee organizational development, compliance with regulatory concerns regarding employees.
|2- 3 lacs|
Housekeeping Staff organize, supervise, and coordinate the work of housekeeping on the day- to day basis. They are responsible for ensuring excellence in housekeeping, sanitation, safety, comfort and aesthetics for hotel guests.
They recruit new employees and train them for the housekeeping jobs, maintain overall cleanliness and aesthetic upkeep of the hotel. Also, they prepare duty rosters and supervise the discipline and conduct of the staff, and ensure proper communication within the department by conducting regular meetings with the staff.
|2- 3 lacs|