One-year diploma course in Food and Beverage Service provides students with the in-depth knowledge and hands-on skills related to the food and beverage operational area in hospitality sector.
There are the issues of food and beverage production, food and beverage service, accommodation operations, hospitality accountancy, hospitality communication skills, hospitality health and safety, hospitality information technology applications, nutrition and dietetics that are among others included in the curriculum of the course.
Different topics in hospitality industry are covered in this course like menu types, menu planning principles , food pairing principles, inventory management related to reservations, greeting and serving guests, the billing and payments part and so on. Practical training in famous hotels and restaurants is a key part of the course.
Detail | Description |
---|---|
Level | Undergraduate |
Duration | Typically 1-2 years (may vary depending on institution) |
Eligibility | Usually requires passing Class 12 (or equivalent) with a minimum percentage (often around 50%) |
Admission Process | Generally based on Class 12 scores, some institutions might have entrance exams or interviews |
Coursework | Focuses on the operational aspects of food and beverage service in hospitality establishments |
1. Matriculation in any stream from a board recognized by the government with at least 12th pass. High school students who passed grade 12 in any subject can apply for an appointment.
2. Furthermore, for those who have completed hotel management certificate/diploma course, the advanced diploma program is also open to their application.
3. Students are eligible for higher studies immediately after 10+2 exams, no matter the percentage of marks they have secured. Students from any discipline, arts, commerce or science, can register for the marathon.
4. Students can appear for grade 12 examination will also be eligible for residence on a provisional basis. They are advised to submit their marksheet so that officials can confirm their admission.
5. There is not age ceiling or maximum number of attempts passing 10th + 2 exams is not applicable.
6. The English language skills are a more needed advantage as students have to create and implement communication skills. Besides, a person should have the basic computer knowledge.
1. General knowledge, English communication, quantitative aptitude exam questions plus reasoning skills are some of the written exam topics. The topics of the questions range from the simplest math, reading comprehension, and grammar to analytical thinking and reasoning.
2. Group discussion covering all sorts of communication skills and personality traits together with the signs of leadership. These themes can be targeted at the hospitality industry.
3. Personal assessment through interpersonal interview about beliefs, vocation, targets, social skills such as working as a team, customer service orientation. The interviewer may ask questions about why you did choose a certain field or how you would manage in particular circumstances.
4. An actual test of your skills, e.g. setting the table, folding the napkins, taking orders, clearing the table, billing and receiving payments, etc. Trainers make sure you follow the procedures as required.
5. The process of medical check-up making sure the physical fitness, stamina, eye-sight, hearing ability etc. Must be in a good quality as the hospitality sector is demanding.
6. Document verification which concerns academic documents, IDs, and recommendation letters to make sure that candidates have not drawn any false picture of their qualifications.
Syllabus | Syllabus Details |
---|---|
Introduction to Advanced F&B Service | Explore the global hospitality industry, career opportunities, and advanced service principles. Delve into trends, sustainability, and technology in F&B operations. |
Advanced Guest Interaction & Communication | Master advanced communication skills to build rapport, handle diverse guest needs, and resolve challenges professionally. Hone presentation and persuasion techniques for exceptional guest experiences. |
Restaurant & Bar Management | Understand restaurant and bar operations, budget and inventory control, staff scheduling, and effective guest flow management. Analyze various service styles and restaurant concepts. |
Advanced Food & Beverage Knowledge | Deepen your culinary knowledge with advanced food preparation methods, menu analysis, wine pairing, and international cuisine trends. Discover beverage service nuances, mixology, and cocktail crafting. |
Specialized Service Techniques | Master advanced service skills like flambéing, carving, tableside cooking, and specialized beverage service methods. Learn to curate memorable dining experiences through personalized attention and storytelling. |
Event Management & Catering | Plan and execute flawless events like banquets, conferences, and cocktail receptions. Manage catering logistics, food preparation, service execution, and cost control for various event types. |
Leadership & Supervision | Develop leadership skills to motivate and train staff, delegate tasks effectively, and manage team dynamics. Navigate ethical dilemmas and prioritize guest satisfaction in challenging situations. |
Hygiene & Sanitation Management | Enhance your understanding of advanced hygiene and sanitation practices in food handling, storage, and equipment maintenance. Implement HACCP principles and ensure guest safety throughout the service process. |
Financial Management & Cost Control | Learn financial analysis skills for F&B operations. Apply inventory control techniques, pricing strategies, and cost-reduction measures to optimize profitability and resource allocation. |
Marketing & Sales for F&B | Understand restaurant marketing principles, online branding, and social media strategies to attract and retain clientele. Create compelling value propositions and implement effective sales techniques. |
1. the eligibility guidelines for schools offering this course, which is commonly conducted for 10+2 students in any stream with 50% aggregate marks.
2. Solicit admission applying online or offline with the submission of mark sheet copies of the 10th and 12th standard, school -leaving certificate, and other documents.
3. If relevant, attend institute's entrance exam. Other institutes are administering the own entrance tests to evaluate academic skills of a prospective student.
4. If accepted, check admission and semester fees payment. In addition to this, turn in all the pending papers or any other documents inquired about by the college.
5. Get the sign-up and sign-in done as a course participant once after the confirmation of admission.
6. Attend the orientation program that is scheduled during the beginning of the session to gain familiarity with the rules and syllabus of the institute, its facilities, the teaching methods and evaluate the appropriateness of the hostel options.
S.No. | College Name | Location | Fee |
---|---|---|---|
1 | Hotel Management College, Tirupati | Andhra Pradesh | INR 50,000 |
2 | Institute of Hotel Management, Catering Technology and Applied Nutrition, Chennai | Tamil Nadu | INR 50,000 |
3 | National Institute of Hotel Management, Catering Technology and Applied Nutrition, Bangalore | Karnataka | INR 45,000 |
4 | Institute of Hotel Management, Catering Technology and Applied Nutrition, Hyderabad | Telangana | INR 40,000 |
5 | Institute of Hotel Management, Catering Technology and Applied Nutrition, Gwalior | Madhya Pradesh | INR 30,000 |
6 | Government College of Hotel Management, Pusa | Bihar | INR 25,000 |
7 | Government Polytechnic Institute for Hotel Management and Catering Technology, Jammu | Jammu and Kashmir | INR 20,000 |
8 | Institute of Hotel Management, Catering Technology and Applied Nutrition, Bhopal | Madhya Pradesh | INR 15,000 |
9 | Institute of Hotel Management, Catering Technology and Applied Nutrition, Faridabad | Haryana | INR 10,000 |
10 | Government Polytechnic College for Hotel Management and Catering Technology, Jalandhar | Punjab | INR 5000 |
S.No. | College Name | Location | Fee |
---|---|---|---|
1 | Welingkar Institute of Hotel Management | Mumbai | INR 5,00,000 |
2 | Academy of Hotel Management, Catering Technology and Education (The Oberoi Centre of Learning) | Mumbai | INR 4,82,000 |
3 | Institute of Hotel Management, Nirula's Hospitality Education Trust | New Delhi | INR 4,10,000 |
4 | Oberoi School of Hotel Management and Culinary Arts | Goa | INR 3,81,000 |
5 | K. J. Somaiya Institute of Hotel Management and Catering Technology | Mumbai | INR 3,75,000 |
6 | Institute of Hotel Management, Training and Research | Chennai | INR 3,60,000 |
7 | INIFD National Academy of Hotel Management and Catering Technology | Bangalore | INR 3,50,000 |
8 | S. P. Jain Institute of Management and Research (SPJIMR) – School of Hotel Management and Food Technology | Mumbai | INR 3,45,000 |
9 | Institute of Hotel Management, Ahmedabad | Ahmedabad | INR 3,30,000 |
10 | International Institute of Hotel Management (IIHM) | New Delhi, Pune, Ahmedabad, Bangalore, Jaipur, Hyderabad, Chandigarh, Kochi, Chennai, Goa, Mumbai | INR 3,20,000-3,30,000 (depending on location) |
College Name | Average CTC |
---|---|
Welingkar Institute of Hotel Management | INR 3.5 LPA |
Academy of Hotel Management, Catering Technology and Education (The Oberoi Centre of Learning) | INR 3.2 LPA |
Institute of Hotel Management, Nirula's Hospitality Education Trust | INR 3.1 LPA |
Oberoi School of Hotel Management and Culinary Arts | INR 3.0 LPA |
K. J. Somaiya Institute of Hotel Management and Catering Technology | INR 2.9 LPA |
Institute of Hotel Management, Training and Research | INR 2.8 LPA |
INIFD National Academy of Hotel Management and Catering Technology | INR 2.7 LPA |
S. P. Jain Institute of Management and Research (SPJIMR) – School of Hotel Management and Food Technology | INR 2.6 LPA |
Institute of Hotel Management, Ahmedabad | INR 2.5 LPA |
International Institute of Hotel Management (IIHM) | INR 2.4 LPA |
Job Title | Average Salary |
---|---|
F&B Manager | INR 45,000-55,000 |
F&B Supervisor | INR 30,000-40,000 |
Bartender | INR 25,000-35,000 |
Restaurant Server/Waiter | INR 20,000-30,000 |
Banquet Manager | INR 35,000-45,000 |
Catering Manager | INR 40,000-50,000 |
Wine Steward | INR 30,000-40,000 |
Food & Beverage Consultant | INR 45,000-60,000 |
Food & Beverage Trainer | INR 25,000-35,000 |
F&B Executive | INR 40,000-50,000 |