October 24th, 2011
|
|
|
1 Year Professional Diploma / Courses
|
|
HOTEL & CATERING INDUSTRY
|
|
|
| HOTEL MANAGEMENT & TOURISM (DHMT) |
| Module 1 |
|
Module 2 |
| 1. Significant of Hotel Industry2. Various Definitions of Hotel Management
3. Role of Tourism in Hotel Industry
4. Classification of Tourists
5. Concierge
6. Tourism Development
7. Front Office System
8. House-keeping
9. Food & Beverage
10. Procedures of Check Out |
1. Self Inspection Rating System2. Catering Event Order
3. Room Service/in-Room Dining
4. Services Manager Responsibility
5. Restaurant Business Development
6. Foods & Beverage Operations
7. Food Hygiene
8. Sanitation
9. Telephone Courtesy
10. Courtesy & Etiquettes |
| TRAVEL TOURISM & HOSPITALITY MANAGEMENT (DTHM) |
| Module 1 |
|
Module 2 |
1. Travel & Tourism
2. Hotel Development and classification
3. Hotel and Rooms Division Operation
4. Food and Beverage Division
5. Hospitality Industry Technology.
6. Conventions and Expositions
7. Marketing Evaluation
8. Importance of HR Department & Culture
9. Marketing Goals and Objectives
10. Role of Leadership & Management |
1. Importance of Managed Services
2. Beverages
3. Location Analysis
4. Capacity Forecasting
5. Hotel as Entertainment Industry
6. Planning, Organizing
7. Terms for Employees
8. Communication and Decision Making
9. Employee Motivation
10. Role of Leadership |
| HOSPITALITY & HOTEL MANAGEMENT (DHHM) |
| Module 1 |
|
Module 2 |
1. Tourism and You
2. Food and Beverage Service
3. Principles of Cleaning
4. Personal Hygiene
5. Carrying and Cleaning
6. Cleaning the Restaurant
7. Setting up and preparing for Service
8. Using a Tray
9. Caring for Customer
10. Courtesy & Etiquettes |
1. Cutlery and Ashtrays
2. Basic Hygiene
3. Pest Control
4. Health and Safety
5. Effective Communication
6. Service Food
7. Placing Orders to the Kitchen
8. Serving Non-Alcoholic
9. Preparing & Serving Buffet
10. First Aid and Emergencies |
| RECREATION & LEISURE MANAGEMENT (DRLM) |
| Module 1 |
|
Module 2 |
1. The nature of Leisure
2. Recreation
3. The evolution of Leisure
4. Leisure
5. Recreation & life course
6. Children
7. Recreation & individual |
1. Leisure & life course
2. Leisure for adults & seniors
3. Leisure and society
4. The international sense Recreation and leisure
5. Diversity and inclusiveness
6. Providers and resources
7. Leisure as Profession
8. Planning & management in Recreation and leisure |
| TOURISM MANAGEMENT (DTMT) |
| Module 1 |
|
Module 2 |
1. Introduction to Tourism Management
2. Definition of Tourism
3. Role of Tourism
4. The Tourism System
5. The Tourist Resorts
6. The Tourism as Industry
7. Food & Beverage Planning
8. Tourism Markets
9. Tourism as Pleasure
10. Tourism Marketing |
1. Definitions of Data Problems
2. Evolution & Growth of Tourism
3. Early Modern Tourism
4. The Tourism Product
5. Sustainable Tourism
6. The Nature of Marketing
7. Managing Supply Chain
8. Economic Impacts of Tourism
9. Destination Development
10. Tourism Research |
| ADVANCED HOSPITALITY & HOTEL MANAGEMENT (DAHM) |
| Module 1 |
|
Module 2 |
1. Principles of marketing
2. Organizational communications
3. Principle of management
4. Marketing research
5. Advanced marketing Management
6. Marketing communications
7. Importance of Hotel Management
8. Hotel operations
9. Travel and tourism Management
10. Front office management |
1. Food & beverage management
2. Hotel catering management
3. Hotels chain management
4. International hospitality Development
5. Recreation & leisure management
6. Philosophy of catering management
7. Principles of procurement
8. Store keeping & purchasing
9. First aid emergencies
10. Customer relationship management |
| FAST FOOD MANAGEMENT (DFFM) |
| Module 1 |
|
Module 2 |
1. Importance of Fast Food Management
2. Time-Based Distribution
3. Customers Care Relationship
4. Food & Beverage Management
5. The Meal Experience
6. Managing Quality in Food
7. The Marketing of Food & Beverages
8. Advertising, Public Relations, Merchandising
9. Significance of Sales Promotion
10. Food Menus & Beverage Lists
11. Food & Beverage Control
12. Financial Aspects
13. Purchasing |
1. Receiving, Storing & Issuing
2. F&B Production Methods
3. F&B Service Methods
4. F7B Production Control
5. Food Controlling
6. Beverage Controlling
7. Revenue Control-Control Systems-Operation Ratios
8. F&B Management in Fast Food & Popular Catering
9. F&B Management in Hotels & Quality Restaurants
10. F&B Management in Function Catering
11. F&B in Industrial Catering
12. F&B in School Catering
13. F&B in Hospital Catering |
| HOTEL CATERING MANAGEMENT (DHCM) |
| Module 1 |
|
Module 2 |
1. Hotel Development
2. Franchising.
3. Partnership Leasing
4. Syndicates
5. Management contracts
6. Freeway Hotels and Motels
7. Budget/ economy
8. Hotel integration
9. Hotel Marketing
10. The best Hotel Chains
11. Tourism, front office systems, F& b,
12. House keeping |
1. Communication
2. Telephone Courtesy
3. Courtesy Etiquettes
4. First aid
5. Caring of Guests
6. Customer Related language
7. Taking order serving food
8. Serving Buffets
9. Aid & Emergencies
10. Handling with Customer Complaints
11. Good knowledge of English |
| FOOD & BEVERAGES MANAGEMENT (DFBM) |
| Module 1 |
|
Module 2 |
1. Introducing Food & Beverage Management
2. The Meal Experience
3. Managing Quality in F&B Operations
4. The Marketing of F&B
5. Advertising, P.Rs, Merchandising & Sales Promotion
6. Food Menus & Beverage Lists
7. An overall view of F&B Control
8. Financial Aspects
9. Purchasing
10. Receiving, Storing & Issuing
11. F&B Production Methods |
1. F&B Service Methods
2. F&B Production Control
3. Food Controlling
4. Beverage Controlling
5. Revenue Control-Control Systems-Operating Ratios
6. F&B Management in Fast-Food & Popular Catering
7. F&B Management in Hotels & Quality Restaurants
8. F&B Management in Function Catering
9. F&B Management in Industrial Catering
10. F&B Management in School Catering
11. F&B in Hospital Catering |
| GUEST HOUSE MANAGEMENT (DGHM) |
| Module 1 |
|
Module 2 |
1. What is a Guest House?
2. Location
3. The Basic Principles of
4. Management
5. Guest House Marketing
6. Guest House Finances
7. Legal Aspects of Guest Houses |
1. Guest House Decor & Equipment
2. Customer Services
3. Guest House Equipment
4. Guest House Aspects of Waiting at Tables
5. Food Purchasing
6. Guest House Records
7. Financial Management |
| HOTEL MANAGEMENT (DHMT) |
| Module 1 |
|
Module 2 |
1. Accounting
2. The Hotel & Catering Industry
3. Personnel Management
4. Job Analysis, Description & Specification
5. Recruitment
6. Worker/Employee Rights
7. Workers Representation |
1. Organization
2. Sources & Storage of Information
3. Types of Control
4. The Hotel Industry
5. Equipment
6. Buildings
7. Classification of Accommodation |
| RESTAURANT MANAGEMENT (DREM) |
| Module 1 |
|
Module 2 |
1. Basic Principles of Management
2. Types of Ownership
3. The Location of the Business
4. Restaurant Layout
5. Restaurant Equipment
6. Inventory & Stock Control |
1. Financial Analysis
2. Personnel, Food & Customer Service
3. Financial Management
4. Regulations
5. Advertising & Marketing
6. The Aim of Purchasing |
| SNACK BAR & CAFE MANAGEMENT (DSBM) |
| Module 1 |
|
Module 2 |
1. Menus
2. Recipes
3. Purchasing
4. Specifications
5. Food Preparations
6. Service
7. Marketing |
1. Controls
2. Standards
3. Training
4. Physical Plant
5. General Layout & Design Principles
6. Safety
7. Hygiene |
| HOSPITALITY, SALES AND MARKETING (DHSM) |
| Module 1 |
|
Module 2 |
1. What is hospitality,
2. Characteristics and information systems in hospitality industry,
3. Different types of information system,
4. Difference between information technology being in hotel and restaurant,
5. Importance of information systems in hospitality,
6. Relations of hospital industry technology to management,
7. Property management system,
8. Sales perspective,
9. Nature and role of sales management,
10. The marketing concept, Sales channels, |
1. Selling public relations,
2. International selling,
3. Sale management job descriptions and specification,
4. Importance of budget determination,
5. Measures of performance in sale,
6. The role of marketing,
7. The functions and importance of marketing,
8. Market in process and marketing,
9. Planning, |
| MARKETING (DMKT) |
| Module 1 |
|
Module 2 |
| 1. W Marketing programs |
2. Marketing decision
3. Marketing Research |
| HOTEL MANAGEMENT, MARKETING AND HUMAN RESOURCES (DHMR) |
| Module 1 |
|
Module 2 |
1. What is hotel management and its Characteristics
2. Philosophy
3. Hotel business
4. Food and beverage planning
5. Kitchen
6. Hotel, Restaurant
7. Stewarding department
8. Catering department
9. Catering event order
10. Catering service manager
11. Catering coordination
12. The role of marketing
13. The functions and importance of marketing
14. Market in Process & marketing Planning |
1. Marketing programs
2. Marketing Decisions
3. Marketing Research
4. Environmental analysis
5. Economic impacts
6. Social analysis
7. Political analysis
8. Technologic al analysis
9. Marketing assessment and marketing demand
10. Productivity Standards
11. Recruitment & Selections
12. Orientation
13. Training
14. Performance appraisal
15. Employee development |
| WAITERING (DWAT) |
| Module 1 |
|
Module 2 |
1. People & The Food Service Industry
2. Grooming & Personal Hygiene
3. Sanitary Food Handling
4. Tools of the Trade
5. Setting up for service |
1. Preparing Beverages
2. Duties of the Host & Cashier
3. Working in Safety
4. Interpreting a Menu
5. Serving Guest
6. Beverages |
| HOTEL BUSINESS DEVELOPMENT (DHBD) |
| Module 1 |
|
Module 2 |
1. Hotel development and ownership
2. Franchising
3. Partnership
4. Leasing Syndicates
5. Management contracts
6. Financial management and profit,
7. Creative financing
8. Real estate investment
9. Franchising package
10. Vocations ownership
11. Economy budget hotel |
1. Extended stay hotels
2. All-suite
3. Extended stay hotel
4. Bed and breakfast in, Hotel Integration
5. Vertical integration
6. Marketing Consortium
7. Budget and best hotel chains
8. The most unusual hotels
9. Trend in hotel development
10. Career information
11. Knowledge & Concepts Regarding Hotel Business Development |
| BED AND BREAKFAST MANAGEMENT (DBBM) |
| Module 1 |
|
Module 2 |
1. Introduction to Management / Marketing
2. Facilities and Decor
3. Customer Service
4. Equipment |
1. Supplying Meals
2. Food Purchasing
3. Records and Financial
4. Management |
| HOTEL & MOTEL MANAGEMENT & OPERATIONS (DHMO) |
| Module 1 |
|
Module 2 |
1. Hotel & Motel Development
2. The History of Hospitality Industry
3. Types of Hotels
4. Hotel Management
5. Hotel Structure & Staff
6. Human Resources Department
7. Reservation: Systems & Operations
8. Sales & Marketing
9. Hotel Operations
10. The Front Office |
1. F&B Preparation & Service
2. Telecommunications
3. Engineering
4. House Keeping
5. Hotel Accounting & Control
6. The Organization of Accounting & the Uniform System
7. Account Receivable & Ledgers
8. Income Control
9. Food & Beverage Cost Control
10. Pay Roll
11. Accounts Payable |
|
|
|
|
|
|
|
|
|
The MIIM Islamabad- info@miim.edu.pk
MODERN INSTITUTE OF INFORMATICS & MANAGEMENT [MIIM]
Telephone: +92-51-2601632-33 Fax: +92-51-2278148
P.O. Box No. 3336 Islamabad – Pakistan |
|
|
|
|
|
|
|
|
This entry was posted
on Monday, October 24th, 2011 at 6:30 pm and is filed under Hotel Jobs.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
