IHCTM

IHCTM is authorized training centre for IATA/UFTAA Foundation, Consultant, Management and Senior Management courses as well as IATA/FIATA Introductory, Air Cargo Rating and Dangerous Goods Courses from IATA, Canada. In fact, IHCTM has the unique distinction of being the FIRST in the world to be authorised for the 4  IATA / UFTAA along with the 3  IATA / FIATA training programmes (a total of 7 qualifications).

Diploma in Hotel & Catering Management


One of the most glamorous and exciting careers can be found in the hospitality industry . A very fast rate of increase in commercial activity and tourism has made a career in the hotel industry very lucrative and attractive. This section trains you in all departments that are essential for the hotel industry. You become aware of the intricate principles involved in managing a hotel. The training also includes topics like In-flight service, Airline Catering activities as well as Bartending thus creating additional employment opportunities for Air Hostess/Flight Purser jobs , in Flight Kitchen as well as on Cruise Ships. 


Management Functions

This section is included only on enrolling for the Diploma in Hotel & Catering Management . It includes full fledged training in Hotel Administration and Management Functions, Principles of Management, Manpower Recruitment, Selection, Training and Development of Staff, Sales and Marketing Management, Food and Beverage Management, Hotel Laws, Health and Safety Regulations.


A. Restaurant & Catering Management 

Also known as Food and Beverage Service Management, this certificate course forms the backbone of the hospitality industry . The course is divided into three sections v.i.z. Food & Beverage, In-flight Service and Airline Catering Activities. Hence, this section would not only enable you to work for a restaurant but also make you eligible to apply for Flight Attendant job and/or work in a Flight Kitchen . The training includes important table services such as French, Russian, English as well as banquet set-up service with emphasis on marketing techniques for food and service. On successful completion of course, you are also eligible to directly appear for the Certification in Food and Beverage Service examination from CITY & GUILDS, U.K.


Section I - Food & Beverage Service

Theory
Food and Beverage Sales Areas, Menu Planning, Service Techniques, How to organize regular supply of F & B to different outlets, Study of Costing and Purchase Department Operations, Bar Operations , Study of Wines, Inventory Control, Kitchen Operations and Organization, Layout of Kitchen Equipment and Food Service Planning, Kitchen Administration, Staffing, Safety and Security at Work, General Billing Procedures, Pre-service Procedure, Providing a Table and a Beverage Service

Practical
Different types of service, Table Setting, Napkin Folds, Food Service & Planning, Bar Service

Section II:- IN-Flight Service
Bar operations, Order taking, Emergencies, First Aid & Hygiene, Speaking over the Intercom, Etiquette & Service, Upgraded Meal Procedure for Executive Class, Galley Preparation, Sequence of Service, Passenger Handling, Rules to be observed in flight, Appearance of Cabins, Flight Safety Measures, Handling Abnormal Situations.


Section III:-Airline Catering Activities
Airline Catering Process, Various Stages of Food Production, Inventory and Billing Control, Importance of Hygiene and Precautions, Feedback from Passengers, Meal Code Sharing, Recycling Process 


Also included - Food and Beverage Service syllabus of CITY & GUILDS given on page no 25 of this brochure.


B. Hotel Reception & Front Office Management

In this section you learn the organization and functioning of the front office i.e. the reception or lobby of the hotel . You will be capable of handling guest information registration and reservation system, room status, etc.


Theory
Covers all aspects from guest relations to departures and control procedures for hotels of all types and sizes, techniques used in selling accommodation and allied counter services. Study of objectives and organization of reception and front office department, reservations and registration systems, duties and responsibilities of the staff, art of reception, rate of calculations, guest billing, credit management, etc.


Practical
Talking over the telephone and telephone courtesies, taking reservations, registration of guests, guest billing. Use of EPABX Telephone Operating system is taught practically.


C. Cookery & Bakery 

Participants will get a basic knowledge of kitchen organization and operation from the practical point of view. The course includes preparation of a variety of dishes and pre-preparation strategies as well as functions of the kitchen . Importance of hygiene and sanitation is also included. 

Practical Assignments
Students learn to operate the kitchen under full supervision. They will be involved in all stages of Cookery from vegetable preparation and butchery to preparing the meal. Preparation of 16 dishes (vegetarian , non- vegetarian and bakery items) keeping in mind the basic methods of cooking. List of dishes can be made available on request from Course Coordinator.


D. Bartending

Ideal for those who want to know the art of preparing cocktails, mocktails and punches. You learn to make 10 mocktails and punches and formulation of over 50 cocktails are given . You are also guided on reading of labels as well as champagne/wine opening techniques.


Theory
Bar Setup, Descriptions of Hard Liquor , Service and Glasses, Temperature accompaniments with drinks, Champagne and Champagne Service, Liqueurs and Liqueur Service, Aperitifs and Service, Detailed Cocktail Formulations, Garnishes and Bitters, Mocktails, Punches and Beer.


Practical
Bar Tools, Glasses , Reading a label, Opening of Wine And Champagne bottles, Service of Wine and Champagne, Service of other spirits, garnishes and making of mocktails and non-alcoholic punches


E. Hotel Housekeeping

In this section you are trained to clean and service the rooms and also understand room design and layout. Practical knowledge of cleaning, laundry, polishing and flower arrangement is imparted to make you an effective housekeeping person. 

Theory
Cleaning and Servicing of hotel facilities and accommodation, cleaning of room and public areas, laundry and linen, room planning, various cleaning equipment and agents. Study of room design, furnishing, interior decoration and layout, flower arrangement

Practical
Cleaning, laundry, polishing , flower arrangement


F. IN-Flight Food Safety from HIGHFIELD PUBLICATIONS, U.K.

Food Safety is an essential prerequisite to the profitable and successful operation of all flight operators. This training provides essential basic information. You will need to ensure safe food is provided to passengers. The In-flight Food Safety course along with a Diploma in Hotel Management from IHCTM will give you an edge in job selection for a career as a Cabin Crew.

This computer-based interactive food safety awareness system training for cabin crew comprises of 8 short modules with video, animation, photography, exercises and simulations. 

Topics include : 3 sessions (hands-on training)


Syllabus: 
Crew responsibilities - Food hazards - Reasons for food poisoning - Personal hygiene - Temperature control Contamination - Cleaning


Optional Add-on - Learn a Foreign Language


Conversational French for Beginners’

Knowing French is extremely essential for the hospitality industry and is highly recommended to know along with your Diploma in Hotel & Catering Management. For further details on course contents you can refer to the FOREIGN LANGUAGE LEARNING section.