Professional Diploma in Hospitality Management (PDHM) to prepare participants who wish to work and excel in the hospitality industry locally and globally. It is developed to meet the needs of employers and employees in this fast-growing industry. This course provide students with an understanding of the fundamentals and the professional aspects of the international hospitality industry and the knowledge of the underlying principles involved.
Food Nutrition & Product Knowledge
The syllabus coverage allows the students to explain the principles and characteristics of the various cooking methods and to describe the characteristics of different food and beverage products.
Bar Service & Knowledge
The syllabus coverage allows the students to describe the various types of alcoholic and non-alcoholic beverages; country and areas of origin, methods of production, base ingredients, characteristics, alcoholic content, quality ratings, and the deliverance of service.
Food & Beverage Operations
The syllabus coverage allows the students to identify and describe the different services and operational styles to serve different types of food; plated service, platter service, gueridon service, buffet service, family service, counter service, silver service, carvery service, fast food service, and other services.
Principles of Front Office Operations
The syllabus coverage allows the students to explain the phases of the guest cycle and the various transactions and services within each phase. It covers the various sections in the Front Office and the job titles and duties of staff involved in the operations of Front Office.
Conference & Events Operations
The syllabus coverage allows the students to describe the types of international conference and events, the characteristics and operations. It covers the various sections in the Banquet department and the duties and staff in the planning and operations of International conference and events.