NK Tower, Banjarawala Rd, opp. Saipuram Colony, Banjarawala, Dehradun, Uttarakhand 248001
NK Tower, Banjarawala Rd, opp. Saipuram Colony, Banjarawala, Dehradun, Uttarakhand 248001
The Certificate/Diploma in Hotel Management at SAAKYA Institute is a one-year industry-aligned training program that provides comprehensive practical and theoretical knowledge in the core areas of the hotel industry including Front Office, Housekeeping, Food Production, and Food & Beverage Service. The course aims to groom individuals for immediate employment in the hospitality industry or for further advanced studies.
| S.No | Subject Code | Subject Name | L | T | P | Internal Marks | External Marks | Total |
|---|---|---|---|---|---|---|---|---|
| 1 | CHM-FOT-101 | Front Office (Theory) | 4 | 3 | 3 | 30 | 70 | 100 |
| 2 | CHM-FOP-101 | Front Office (Practical) | 2 | 2 | 3 | 30 | 70 | 100 |
| 3 | CHM-HKT-102 | Housekeeping (Theory) | 4 | 3 | 3 | 30 | 70 | 100 |
| 4 | CHM-HKP-102 | Housekeeping (Practical) | 2 | 2 | 3 | 30 | 70 | 100 |
| 5 | CHM-FPT-103 | Food Production (Theory) | 4 | 3 | 3 | 30 | 70 | 100 |
| 6 | CHM-FPP-103 | Food Production (Practical) | 2 | 2 | 3 | 30 | 70 | 100 |
| 7 | CHM-F&BT-104 | Food & Beverage Service (Theory) | 4 | 3 | 3 | 30 | 70 | 100 |
| 8 | CHM-F&BP-104 | Food & Beverage Service (Practical) | 2 | 2 | 3 | 30 | 70 | 100 |
| Total | 240 | 560 | 800 |
| S.No | Subject Code | Subject Name | Internal Marks | External Marks | Total |
| 1 | CHM-IT-201 | Industrial Exposure – Major Dept | 50 | 100 | 150 |
| 2 | CHM-202 | Log Book | 50 | 100 | 150 |
| 3 | CHM-203 | Industrial Training Report | 100 | 100 | 200 |
| Total | 200 | 300 | 500 |
FRONT OFFICE THEORY
Objective: To familiarize students with the front office operations; to provide a grasp on guest handling; hotel systems and accounting.
Units: Components of the Hotel, Guest Cycle, Check-in & Check out, Types of Tariff, Guest Registration, Check out procedure, Night audit, Communication skill, Telephonic activity, Reservation and different typesSources of Business.
Books: Front Office Operation Management (S.K. Bhatnagar), Front Office Training Manual (Sudhir Andrews)
FRONT OFFICE PRACTICAL
Skills: Check in; out; forms; greet guests; allocate rooms; concierge; telephone; complete chart; non-verbal communication; complaints.
HOUSEKEEPING THEORY
Objective: Explains accommodation operation, Types of Room, People Organization, Source of Cleaning Science, Methods of Room Servicing, Laundry, SOPs.
Doors: Accomodation plans, safety, departmental system, equipment, cleaning, control board, inventory.
Books: Sudhir Andrews, Malini Singh, G. Raghubalan Other courses you can do after 12th: 1) BA Economics 2) BA Political Science 3) B.Com 4) BA History If you have in mind other course beside the three options you mentioned, do get back for more advice.
HOUSEKEEPING PRACTICAL
Qualifications:Performs cleaning functions in all guest areas.Understand how to read a room assignment.Cleans rooms at a minimum of 16 credits per day.Meets standards for first room in 60 minutes and averages 40 minutes per room.Meets productivity and other standards set by the hotel on a daily basis.recognize when self-inspection is necessary in each room type.Demonstrates a working knowledge of cleaning equipment.Can identify the location of facilities on a floor.Handles linen inventory appropriately.Cleaning of balcony, mirror, lamps, and bathroom completes.Clean bathroom in specified time.Handles bed removing with adequate care for handling.Personally removes linen from carts and provides cleaning of balcony and door when required.Can remove linen from beds with ease.Grandmother the bed with adequate care for drapery and pillows.Reads and completes assignment area.Meets the hotels established productivity standards.Acknowledges presence of master keys on person at all times.Does not fail to remove stained doilies and runner.Removes bedspread and all linen from bed.Can fold blanket, sheets, and pillowcase properly.Requirements High school Diploma or equivalent required.Must be able to work weekendsABOUT WOODSPRING SUITESWoodSpring Suites offers an affordable, extended stay lodging solution for business and travel…
FOOD PRODUCTION THEORY
Objective: To impart professional kicthchen training, indian & continental cooking, techniques.
Units: Vana System (kitchen organisation), kitchen equipment, food commodities, culinary terms, type of cooking, sauces, soups, preparation for egg poultry meat fish, tandoor, salads, Indian cuisine, regional cuisine.
Books – Theory of Cookery (Krishna Arora), Food production Operations (Parvinder S. Bali)
FOOD PRODUCTION PRACTICAL
Skills include: Hygiene, ingredient handling, knife skills, blanching, boiling & frying, sauce & soup prep, breakfast, meat and fish basics, poultry basics, chapati & rice making, Indian meal.
F&B SERVICE THEORY
Objective: To provide the knowledge of F & B services, equipments, types of beverages, menus, room service.
Lessons: Food category, types of service, mocktail, cocktail, French menu, guest dealing.
Text books: Dennis Lillicrap, R. Singravalam, Sudhir Andrews
F&B SERVICE PRACTICAL
Skills: Table set, napkin fold, soup & wine serving, mocktail preparations, restaurant etiquette, food pairings, set up a wine cellar, greet guests, clear food, presentation of the menu.
🧑🎓 Eligibility Criteria
Minimum: 10th/ 12th from a govt. recognized board.
Open to all who have an interest in hospitality and hotel careers.
🧰 Facilities at SAAKYA
Food Production Lab
Housekeeping Lab & Guest Rooms
Front Office Simulation Desk
Training Restaurant
Library & Computer Lab
Hostel & Cafeteria
Graduates can find placements in:
Hotels & Resorts
Cruise Lines
Airlines
Institutional Catering
Restaurants & QSRs
Event Management
Tourism Sector