SOUTH DELHI
POLYTECHNIC FOR WOMEN

Established in 1963
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We Complete 49 Years

 

Department of Hotel Catering & Hospitality

 

   

Course Programmes

  • One Year Diploma
  • Two Years Diploma
  • Three Years Diploma
  • Three Years Degree

 

JOB OPPORTUNITIES

• Front Office Executives
• Customer Relation Manager
• House Keeping Supervisor
• Faculty-Institute
• Self-Employed Entrepreneurs
• Marketing / Sales Executive
• Catering Manager
• Chef / Confectioner
• Banquet Sales Coordinator
• Cabin Crew (Airline/Cruise)

 

  • A professional industry that has come into it’s own, in the new millennium.
  • Our department teaching is to instill skills in all aspects of the profession.
  • All subjects directly relate to employment options in the various facets of the Hotel Industry.
  • A specialised focus on catering, shall give you enough talent to branch out on your own, as well.
  • This is a field that rewards enterprise or hard work with options for earnest growth.

 

CURRICULUM  MODULES

ONE YEAR
FIRST YEAR
SECOND YEAR
THIRD YEAR

FRONT OFFICE
OPERATIONS

 


FRONT OFFICE
OPERATIONS

Reservation, registration & other hospitality skills, are taught.

FINANCE & ACCOUNTING

We teach how to process guest billing, provide value-added service and other financial affairs.


SALES
& MARKETING

Methods used for selling the hotel property using various strategies, are taught.

HOUSEKEEPING

HOUSEKEEPING

This stresses upon aesthetics and upkeep, for maximum guest satisfaction.

ADVANCE HOUSEKEEPING

The correct selection and usage of materials & man-power, for hotel interiors.

HUMAN RESOURCE
MANAGEMENT

The role & importance of the same, in terms of training & recruitment.

RESTAURANT
& CATERING STUDIES

RESTAURANT
& CATERING STUDIES
-I

Basic knowledge of handling indoor / outdoor catering.

RESTAURANT & CATERING STUDIES-II

Advanced knowledge on food selection, with beverages. How to organise banquets, etc.

COMPUTER
APPLICATION
S

The relevance of computers in a hotel and digital systems used, for various activities.

FOOD PRODUCTION

FOOD PRODUCTION

Basic cookery followed by advanced modules, which include cuts of vegetable, preparation of sauces, soups, etc.

CULINARY ART

The cooking of International Cuisine. Includes food preparation, as per guest preference.


ACCOSTING
& TARIFF MANAGEMENT

Processes & methods followed, for fixation of tariff.

OFFICIAL
CORRESPONDENCE

Awareness about the art of letter writing, drafting of resumes, etc.

BUSINESS
COMMUNICATION

Awareness about both, official and business written communication.


HOTEL MANAGEMENT

Intiricacies of accomodation, transport and hospitality are taught alongwith managerial
inputs.


BOULANGERIE
& PATISSERIE MANAGEMENT

Preparation of Bakery and confectionary products, in a specialised professional manner.

RESEARCH AND SURVEY

RESEARCH AND SURVEY

Industry-related topics are dealt with analytical and statistical skills.

RESEARCH AND ANALYSIS

FOREIGN LANGUAGE

Introduction to the language, as per the needs of the Industry.

INDUSTRIAL TRAINING

Practical training, in hotels of repute.

FIRST AID AND HYGIENE

Handling hotel emergencies, maintaining hygiene and other pest-control procedures.

INDUSTRIAL TRAINING

Focused and specialised training imparted on the field, to gain a 'hands on' knowhow.

INDUSTRIAL TRAINING