University established through Act no. 47 of 2013 in Karnataka State and is approved by UGC, Govt. of India
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DIPLOMA IN HOTEL MANAGEMENT

Overview

Diploma in Hospitality Management

PROGRAMME ACCREDITATION

This Programme is approved by University Grants Commission.

Diploma in Hotel Management (DHM) is a professional skill oriented program offered by Garden City University. This contemporary diploma program emphasizes on practical oriented learning and precise theoretical components, which is essential for global hospitality and hotel industry operations. Candidates pursuing diploma program have an option of enrolling for “Earn while you Learn”, to polish their industry skills and to support their education. A plethora of career opportunities are available for the in hotels, restaurants and several other allied hospitality sectors.


Key Benefit

  • Reputation of quality teaching in a student friendly environment.
  • This programme is in Professional Association with– FHRAI, South India Hotels and Restaurants Association and South India Culinary Association. This certifies that our programme is competent to strengthen the foundations of the students with the foundations enabling a career in hospitality sector.
  • Develops an understanding of the blend between business and customer satisfaction.
  • Joy of Learning is the principle guiding strategy for all courses at GCU.
  • GCU employs ARM pedagogy method which fuels ambition in the student, provides ample resources to excel and continuous mentoring for the students to achieve their goal.
  • We train you to Professionally Do and Scientifically Know.
  • Most recent technologies included in Syllabus.
  • Embedded grooming of professionals aimed at better placement.
  • Successful graduates are highly placed in varied organizations including hotel industry, restaurants, front office management, airlines etc.

Our Hotel Management programme will provide you with a thorough understanding of the domain of the hospitality sector so as to make you industry ready. The course covers contemporary aspects of the hospitality industry. In the first year, you will gain insights in areas such as Food and Beverages, Front office operations, Housekeeping operations, Hospitality Communication, Food Science, Safety and Nutrition. The second and third year syllabus is mainly focused on developing students’ talents in the areas including managing service in food and beverage operations, accommodation operations, hospitality law and accounting skills for hospitality. Internships and industry visits to major brands in the Hospitality and Catering sector supplement the demand to bridge the gap between the academics and the industry.

The School of Professional Studies consists of faculty members who are experts in Food and Beverages, Front Office Management, Housekeeping, Marketing, Baking, Travel and Tourism Management and several other specializations. The School encourages research activities amongst students. All years of our programme are kept under constant review to impart the best and updated education to the students.


Course Structure

Semester I

  • Food Production Foundation I (Theory & Practical)
  • Food & Beverage Service Foundation I (Theory & Practical)
  • Front Office Operations Foundations I (Theory & Practical)
  • House Keeping Operations Foundations I (Theory & Practical)
  • Environmental Studies
  • Hospitality Communication

Click here for detailed syllabus

Semester II

  • Food Production Foundation II (Theory & Practical)
  • Food & Beverage Service Foundation II (Theory & Practical)
  • Front Office Operations Foundations II (Theory & Practical)
  • House Keeping Operations Foundations II (Theory & Practical)
  • Modern Indian Language
  • Speaking Kannada

Click here for detailed syllabus

Semester III

  • Introduction to Indian Cookery (Theory & Practical)
  • Food & Beverage Service Operations I (Theory & Practical)
  • Front Office Operations I (Theory & Practical)
  • Housekeeping Operations I (Theory & Practical)
  • Foreign Language Skills I

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Semester IV

  • Food Production Operations, Industry Exposure I
  • Food & Beverage Service Operations, Industry Exposure I
  • Front Office Operations, Industry Exposure I
  • Housekeeping Operations, Industry Exposure I
  • Personality Skills for Hospitality - Learning from Industry

Click here for detailed syllabus

Semester V

  • Introduction to Italian and Mexican Cuisine (Theory & Practical)
  • F&B Service Management-I (Theory & Practical)
  • Bakery, Confectionery & Patisserie (Theory & Practical)
  • Accommodation Management-I
  • Researching for Hospitality & Tourism Management
  • Hospitality Law
  • Accounting Skills for Hospitality

Click here for detailed syllabus

Semester VI

  • Introduction to Chinese & Thai Cuisine (Theory & Practical)
  • F&B Service Management-II (Theory & Practical)
  • Accommodation Management-II (Theory)
  • Computers in Hospitality Services (Theory & Practical)
  • Project Work
  • Hospitality Marketing
  • Foreign language Skills-II

Click here for detailed syllabus


Note

The detailed syllabi of this program is further being reviewed for modification in connection with the recent developments within India and the globe. Since it is a dynamic approach to syllabi making the same shall be updated shortly.


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Our students have been placed into position such as:

  • Accommodation manager
  • Catering manager
  • Event organiser
  • Fast food restaurant manager
  • Hotel manager
  • Public house manager
  • Restaurant manager
  • Air Hostess

Community activities

The students are expected to participate in various academic and also in community-based programs, making the most of the opportunities available to you.

General

You are encouraged to be active in varied extra-curricular activities and enjoy participation in areas such as sport, traveling, outdoor activities and community work

Paid or voluntary work

Although we do not require applicants to have been in paid or voluntary employment, we welcome applications from those who can manifest diligence and ability to prioritise by being employed in work alongside their studies.


Fee structure for the Academic year 2020-21

DOMESTIC FEE STRUCTURE
Programmes Course Duration 1st Instalment 5 Subsequent Instalments
DHM 3 years 25000 56000

INTERNATIONAL / NRI FEE STRUCTURE
1st Instalment 5 Subsequent Instalments
$ 500 $ 900
HOSTEL CHARGES - 2020
CAMPUS A & B
(Girls)
VENUS A
(Girls)
VENUS B
(Girls)
RAINBOW
(Boys)
GALAXY
(Boys)
DOUBLE SHARING 95000 110000 120000 95000 95000
SINGLE SHARING 135000 155000 165000 135000 135000
SINGLE WITH AC & REFRIDGERATOR - 180000 190000 - 180000

For further information mail to admissions@gardencity.university


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Application status : Open

Duration : Three years

Study mode : Full-time

Entry Requirements : Pass at 10th Standard Examination/ Equivalent from a recognized board

Fee structure 2020-21

DOMESTIC FEE STRUCTURE
1st Instalment 5 Subsequent Instalments
25000 56000
INTERNATIONAL / NRI FEE STRUCTURE
1st Instalment 5 Subsequent Instalments
$ 500 $ 900

Click here to see the Accommodation Charges

Entry Requirements

Pass at 10th Standard Examination/ Equivalent from a recognized board.

About Admissions

"Our graduates belive in Professionally Doing and Scientifically Knowing." Garden City University established under sub section (3) of Section 1 of Garden City University Act, 2013 (Karnataka Act No. 47 of 2013).


The admissions desk here at Garden City University, maintains a pragmatic approach towards prospective students. Our focus is not on quantity of students rather; it’s their willingness to align themselves with our values and belief systems, while maintaining very clear-cut academic standards. The process of applying to the best programmes offered at GCU, is facilitated in an organized and effortless manner by our admissions team, who are always willing to assist you with your queries.


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