Management Courses for potential managers lay stress on practical work and managerial skills. Those who are looking for lucrative employment may take a 3 year diploma course in hotel management and catering technology, with provision for postgraduate course in dietetics and a one-year course in specialised hotel management. The three-year diploma course, which is a blend of management techniques and practical skills in the various crafts connected with the hotel and catering industry; opens up vast vistas of gainful employment.
Cookery Cookery is at the very heart of hoteliering and catering. The work is of a practical and creative nature. While small hotels employ apprentice cooks, assistant cooks and cooks, larger establishments provide for chefs de cuisine. A head chef controls an important department with a large complement of staff, and is required to be both a skilled practitioner and an able organiser. Good chefs command high salaries and are among the highest paid professionals in the industry.
Bakery and Confectionery There is a great potential for development of the bread and biscuit industry in the country and knowledge of bakery is an important aspect of hoteliering. Courses in bakery and confectionery are for people seeking careers in bakeries and hotels, or those wishing to set up their own establishments. Canning & Food Preservation Students are equipped with both practical and theoretical knowledge in the principles of canning and food preservation. There are both full-time and part-time courses to become skilled craftsmen in this technical area, with employment opportunities in the hotel and catering industry as also the canning and food preservation industry.
Reception & Book-keeping Reception work calls for public relations with skill in dealing with people of all kinds. It is there that a client makes his first personal contact with the establishment and forms his first impressions. It is also here that he gets all the information and advice required for his stay. It means work in the Front Office where speech, deportment and personality are essential prerequisites, and a knowledge of foreign languages, an asset. The work also entials book-keeping, handling of cash and dealing with correspondence. The one-year craft course takes all these aspects into account.
Housekeeping Hotel and institutional housekeeping is of primary importance. The work entails taking charge of domestic services, dealing with guest comfort matters, staff supervision, organising work routines, supervising linen supply, knowledge of maintenance of premises, furnishing and decor, textiles and flower arrangements. Courses in this craft aim at specialised training. PLACEMENT AND PROSPECTS Leading Hotels, Restaurants, Catering Companies etc. in the Country conduct on-campus interviews every year and many bright students have several offers to choose from.
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