PGP in Hospitality Management
- Certification Courses, Hospitality and Tourism Courses
- 572 (Registered)
Hospitality industry in India is on the cusp of substantial growth, encouraged by inherent domestic demand, tourism that is expanding and a booming events sector. Large hotel groups are anticipating 30-40% growth in their new business operations, while the sector is likely to grow at 7-9% per annum in FY 2025. In response to the sector’s growth, demand for trained professionals to run operations and provide world-class service is greater than ever. A post graduate program in hospitality management is an essential study program that refines strategic management skills, operational efficiency and customer-centric solutions, positioning individuals for management positions. This program prepares individuals for excellence in hospitality management, equipping them with requisite skills to prosper in different facets of hospitality, such as F&B, front office operations, culinary arts, event management.
Course Duration: 1 Year
6 Months Study + 6 Months Internship – Your Path to a Hospitality Career.
3 Months Online Training
3 Months Campus Training at British Columbia College of Management
6 Months Internship Training in Reputed five star hotel chain and restaurant & QSR
Industry-experienced trainers: Experts with years of experience in hospitality industry as mentors
Industry-Based Curriculum: We focus on bridging the gap between real-world experiences and academic knowledge. This is why we have designed our curriculum so that students can excel in real life once they get a Certification in the hospitality sector.
Job Preparation Support: Resume writing activities and Mock Interviews.
Eligibility Criteria:-
Education: Graduation
Minimum Marks: Good academic records with a minimum of 50% Marks in 12th Grade and Graduation.
English Proficiency: Mandatory
Program Overview
Post-Graduate Program in Hospitality Management, offered by SkillSchool in association with BCCM, is a great platform for budding professionals to establish a successful career in the hospitality sector. The program gives a solid grounding by combining knowledge with practical training in major areas like Food and Beverage (F&B), Front Office Operations, Culinary Arts and Housekeeping. With a mix of online courses, on-campus training at BCCM and internships at top hotels, restaurants and quick-service restaurants (QSRs), students become industry ready to succeed in this vibrant industry.
PGP in hospitality management is not only about fundamental hospitality competencies but also about preparing students to fit into the changing needs of the industry. Students are taught to be socially conscious, flexible professionals who can succeed in leadership positions. By selecting one of the four specializations, students are able to personalize their learning process to suit their career aspirations. Graduates are ready to embark on their careers as capable professionals who can face the challenges of progressively growing hospitality sector.
Course Specialization
The curriculum aims to groom professionals with the right skill sets and qualities that will help sustain professional growth and long-term career enhancement. The course content is thoughtfully engineered and co-developed with industry experts to ensure students gain access to top-tier training.
Candidates can choose from any of the following four specializations: Diploma in Food & Beverage (F&B), Diploma in Front Office Operations, Diploma in Food Production (Culinary Arts), and Diploma in Housekeeping Operations.
Food Production for Hotel Management
Course Overview:
This intensive 6-month diploma course delves into the dynamic world of food production in hotel management. Through a blend of theoretical knowledge, practical kitchen training, and industry internships, students gain the skills and expertise to thrive in professional kitchens. They will master culinary techniques, kitchen operations, menu planning, hygiene standards, and team leadership, paving the way for rewarding careers in the exciting hospitality industry.
Course Structure:
Module 1: Introduction to Food Production
- Importance of Food Production in Hotel Operations
- Kitchen Types and Layouts
- Culinary Terminology and Equipment Identification
- Knife Skills and Safe Food Handling Practices
- Introduction to Cooking Methods and Flavour Profiles
Module 2: Culinary Foundations and Techniques
- Stocks, Soups, and Sauces: The Building Blocks of Cuisine
- Meat Butchery and Seafood Preparation
- Vegetable Cookery and Garnishing Techniques
- Baking and Pastry Production
- Fundamentals International Cuisines and Cultural Influences
Module 3: Menu Planning and Cost Control
- Understanding Guest Preferences and Dietary Needs
- Menu Design and Recipe Development
- Purchasing and Inventory Management
- Portion Control and Food Costing Techniques
- Nutritional Analysis and Dietary Laws
Module 4: Kitchen Operations and Management
- Kitchen Hygiene and Sanitation Protocols
- HACCP Principles and Food Safety Regulations
- Equipment Maintenance and Troubleshooting
- Brigade System and Teamwork in the Kitchen
- Communication and Coordination with other Departments
Module 5: Advanced Culinary Skills and Specialization
- Fine Dining Service and Presentation Techniques
- Plated Dessert Construction and Artistic Decoration
- Ethnic and Regional Cuisines in Depth
- Sustainable Cooking Practices and Food Waste Reduction
- Molecular Gastronomy and Modern Culinary Trends
Module 6: Industry Internship
- Hands-on experience in a professional hotel kitchen
- Applying theoretical knowledge and skills in real-world scenarios
- Developing communication, teamwork, and problem-solving abilities
- Building professional network and references
Assessment:
- Continuous evaluation through practical demonstrations, assignments, and written exams
- Mid-term and final exams to assess theoretical knowledge
- Internship evaluation by hotel chef or supervisor
Career Opportunities:
Graduates of this diploma program can pursue diverse and exciting careers in the fast-paced world of hotel kitchens. Some potential job titles include:
- Commis Chef
- Line Cook
- Garde Manger
- Pastry Chef
- Sous Chef
- Kitchen Supervisor
- Banquet Chef
- Restaurant Chef
The course curriculum can be tailored to specific regional cuisines or culinary trends. Guest lectures by renowned chefs and industry professionals can enhance student learning. Field visits to food markets, suppliers, and farms can provide valuable insights. Building strong communication, teamwork, and time management skills is crucial for success in the kitchen.
Front Office Operations
Objective: To equip students with the theoretical knowledge and practical skills necessary to succeed in a career in hotel front office operations.
Course Modules:
Module 1: Introduction to Hospitality Industry (4 weeks)
Overview of the Hospitality Industry
Hotel classifications and types
Global trends and future of hospitality
Introduction to Front Office and its role in hotel operations
Customer service excellence in hospitality
Module 2: Front Office Operations I (4 weeks)
Reservation procedures and systems
Guest arrival and registration
Room assignment and inventory management
Guest account management and billing
Departure procedures and settlement of accounts
Module 3: Communication and Guest Relations (4 weeks)
Effective communication skills for hospitality professionals
Written and verbal communication techniques
Handling guest complaints and resolving conflicts
Intercultural communication and diversity awareness
CRM systems and technology for guest relations
Module 4: Revenue Management and Sales (4 weeks)
Revenue management principles and strategies
Rates and packages pricing
Distribution channels and online travel agents
Revenue forecasting and budgeting
Upselling and cross-selling techniques
Module 5: Technology and Automation in Front Office (4 weeks)
Property Management Systems (PMS) and their functions
Reservation systems and online booking platforms
Self-service kiosks and mobile technology
Cybersecurity and data protection in hotels
Hotel website and social media marketing
Module 6: Operations Management and Leadership (4 weeks)
Team management and leadership skills
Front office operational procedures and policies
Safety and security procedures in hotels
Emergency preparedness and disaster management
Ethics and professionalism in the hospitality industry
Module 7: Industry Immersion and Internship (4 weeks)
Practical training in a hotel front office department
Hands-on experience with all aspects of front office operations
Real-world application of theoretical knowledge
Industry insights and networking opportunities
Assessment:
Continuous assessment through assignments, quizzes, and presentations
Mid-term and final examinations
Practical skill assessment during internship
Additional Training:
Language skills development (optional)
Soft skills training (e.g., communication, teamwork, problem-solving)
Industry relevant workshops and seminars
Note: This syllabus is a guide and may be adapted depending on the specific
requirements of the institute and industry practices.
Software:
Hotel property management system (PMS)
Reservation system
Customer relationship management (CRM) system
Microsoft Office Suite
Job Opportunities after Course Completion
Front Office Associate
Guest Relations Executive
Hotel Receptionist
Reservation Agent
Revenue Manager
Night Auditor
Concierge Specialists
This syllabus provides a comprehensive framework for a 6-month diploma course in Front Office Operations. By covering all the essential topics and offering practical training through an internship, this program can equip students with the skills and knowledge needed to launch a successful career in the dynamic world of hotel front office management.
Housekeeping for Hotel Management
Course Overview:
This intensive 6-month diploma course equips students with the theoretical knowledge and practical skills necessary to excel in the housekeeping department of a hotel. Through a blend of classroom learning, practical workshops, and industry internships, students gain a comprehensive understanding of housekeeping operations, hygiene standards, guest satisfaction techniques, and effective team management.
Course Structure:
Module 1: Introduction to Hotel Housekeeping
Importance of Housekeeping in Hotel Operations
Housekeeping Departments and their Functions
Types of Accommodation and Guest Profiles
Health and Safety Regulations in Hospitality Industry
Guest Communication and Complaint Handling
Module 2: Guestroom Cleaning and Maintenance
Room Cleaning Procedures and Standards
Linen and Laundry Management
Bathroom Cleaning and Sanitation Techniques
Floor Care and Carpet Maintenance
Guestroom Amenities and Replenishment
Module 3: Public Area Cleaning and Upkeep
Lobby, Corridors, and Restroom Cleaning Protocols
Restaurant and Banquet Hall Maintenance
Conference Room and Meeting Room Preparation
Pool and Spa Area Housekeeping Procedures
Waste Management and Environmental Sustainability
Module 4: Laundry Operations and Textile Care
Laundry Equipment and Operation Basics
Fabric Identification and Sorting Techniques
Washing, Drying, and Ironing Procedures
Stain Removal and Garment Care Techniques
Inventory Management and Linen Control
Module 5: Hygiene and Sanitation
Importance of Hygiene in Housekeeping Operations
Chemical Usage and Safety Protocols
Disinfecting and Sanitizing Procedures
Pest Control and Prevention Methods
Food Safety and HACCP Principles
Module 6: Housekeeping Management and Supervision
Scheduling and Budgeting for Housekeeping Operations
Inventory Control and Procurement Procedures
Performance Management and Team Leadership Skills
Quality Control and Guest Satisfaction Audits
Communication and Coordination with other Departments
Module 7: Industry Internship
Practical work experience in a hotel housekeeping department
Application of theoretical knowledge in real-world scenarios
Development of communication, teamwork, and problem-solving skills
Building professional network and references
Assessment:
Continuous evaluation through assignments, quizzes, and practical demonstrations
Mid-term and final exams to assess theoretical knowledge
Internship evaluation by hotel supervisor
Career Opportunities:
Graduates of this diploma program can pursue a variety of exciting careers in the housekeeping department of hotels, resorts, motels, cruise lines, and other hospitality establishments. Some potential job titles include:
Housekeeping Supervisor
Room Attendant
Linen Attendant
Public Area Attendant
Laundry Attendant
Housekeeping Inspector
Assistant Housekeeping Manager
Additional Points:
The course curriculum can be customized to meet the specific requirements of the hospitality industry in your region.
Guest lectures by industry professionals can be incorporated to provide students with insights into real-world practices.
Field visits to hotels and housekeeping suppliers can enhance the learning experience.
Building strong communication and interpersonal skills is essential for success in the housekeeping department.
Service for Hotel Management
Course Overview:
This intensive 6-month diploma course delves into the art and science of service within the hotel industry. Through a blend of theoretical knowledge, practical workshops, and industry internships, students develop the skills and finesse needed to deliver exceptional guest experiences across various hotel service departments. From mastering interpersonal communication and etiquette to understanding diverse guest needs and navigating operational scenarios, the program equips individuals for a flourishing career in the heart of hospitality.
Course Structure:
Module 1: Foundations of Service in Hospitality
Introduction to Hotel Service Philosophy and Standards
Understanding Guest Psychology and Diverse Needs
Communication Excellence: Verbal and Non-Verbal Skills
Interpersonal Skills and Building Rapport with Guests
Cultural awareness and Sensitivity in Service Delivery
Module 2: Food and Beverage Service Operations
Restaurant Service Etiquette and Procedures
Table Setting and Service Techniques
Food and Beverage Knowledge
Wine and Spirits Introduction (Optional)
Menu Presentation and Upselling Techniques
Handling Guest Complaints and Difficult Situations
Module 3: Front Office and Guest Services
Check-In/Check-Out Procedures and Guest Registration
Concierge Services and Local Information Resources
Reservation Management and Room Assignment Strategies
Handling Guest Inquiries and Requests Effectively
Communication with Housekeeping and other Departments
Module 4: Room Service and Housekeeping Support
Room Service Procedures and Protocols
In-Room Dining Set-Up and Presentation
Guestroom Amenities and Replenishment Techniques
Communication with Housekeeping Staff and Guest Preferences
Handling Special Requests and Room Service Complaints
Module 5: Event and Banquet Service
Event Planning and Coordination with Clients
Banquet Service Procedures and Set-Up
Buffet and Plated Service Styles
Handling Large Groups and Ensuring Smooth Operations
Event Safety and Crowd Management Techniques
Module 6: Service Management and Leadership
Performance Management and Team Motivation in Service Teams
Service Quality Control and Guest Satisfaction Measurement
Conflict Resolution and De-escalation Techniques
Continuous Improvement and Innovation in Service Delivery
Professional Development and Career Opportunities in Hospitality
Module 7: Industry Internship
Practical application of learned skills in a professional hotel environment
Observation and participation in various service departments
Building customer relationships and developing problem-solving skills
Receiving feedback and mentorship from experienced service professionals
Assessment:
Continuous evaluation through role-playing exercises, simulations, and practical assessments
Written assignments and presentations to gauge theoretical understanding
Mid-term and final exams to test overall knowledge and application
Internship evaluation by hotel supervisor or mentor
Career Opportunities:
Graduates of this diploma program can pursue a wide range of exciting careers in
various hotel service departments. Some potential job titles include:
Restaurant Server
Food and Beverage Supervisor
Room Service Attendant
Concierge
Front Desk Agent
Guest Services Representative
Banquet Server
Event Coordinator
Assistant Service Manager
Additional Points:
The course curriculum can be tailored to specific hotel segments or service specializations.
Guest lectures by industry professionals and service experts can provide valuable insights.
Simulations and role-playing exercises can offer realistic practice in diverse service scenarios.
Building strong communication, teamwork, and adaptability skills is crucial for success in hospitality service.
Career Path and Job Prospects
Once a student completes the 1-Year hotel management course at BCCM, it opens the doors to start their career in the hospitality industry. Upon completion of this course, students will gain the required skills, which are a must for getting a job at hotels, restaurants, etc.
Course Delivery Partner
British Columbia College of Management
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Program FAQs
It is an integrated course conducted by SkillSchool in association with BCCM that comprises online learning, on-campus training, and internships to train students for a career in hospitality.
Students have the option of choosing from four specializations: Food and Beverage (F&B), Front Office Operations, Culinary Arts (Food Production), and Housekeeping Operations.
PGP in Hospitality Management is a 1 year program that includes 3 month online training, 3 month on-campus learning and 6 months of internship.
As you complete your PGP in Hospitality Management, you will be able to access various career opportunities including
- Tourism Company Manager
- Travel Manager
- Hotel Manager
- Resort Manager
- Travel Agent
- Convention Planner
- Travel and Tour Guide
- Hotel Concierge
- Human Resource Manager
- Food and Beverage Manager
- Event Planner
- Restaurant Manager
- Cruise Ship Manager
- Housekeeping Supervisor
- Executive Chef
- Sales Manager
- Operations Manager
- Chef
Professionals in Managerial roles in the Hospitality Industry are expected to have a great package of qualities including:
- Communication skills
- Teamwork and collaborative skills
- Flexibility and agility
- Stress Tolerance
- Strong leadership skills
- Excellent Customer service skills
- Attention to detail
Pursuing a PGP in Hospitality Management will quantify your interests and steer them towards the right career path. The Hospitality industry is ripe with opportunities. Upon the course completion, you will be ready to enter the job market with cutting-edge skills. The most compelling reason for you to pursue a PGP in Hospitality Management is the career opportunities with lucrative income you will have access to.
The program involves internships at leading hotels, restaurants, and QSRs to offer actual industry experience.
You will acquire skills such as guest service management, food production skills, leadership skills, operational effectiveness, and hospitality manners.
Candidates must possess a bachelor’s degree from a recognized university, to be eligible to apply for this program at SkillSchool.
Yes, placement support is provided by BCCM to get students placed in top hospitality brands.
This program provides a combination of concepts and practical experience to match industry requirements, making you job-ready after graduation.
Graduates can serve as hotel managers, restaurant supervisors, front office executives, catering managers, or housekeeping professionals in high-end hospitality organizations.
Yes, it is meant for those who wish to start a career in hospitality from the ground up or advance their current skills.
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