Industrial Training · Taj Palace, New Delhi (Best Trainee Award)
Full exposure to hotel operations at Taj Palace, New Delhi. Sound operational judgement, real service standards and the ability to adapt, recognised with the overall Best Trainee award.
Food Production Operations (Theory & Practical)
Planning and running a kitchen so it stays efficient, consistent and on budget even at high volume.
Food & Beverage Operations (Theory & Practical)
Running food and beverage service from start to finish: standards, the guest experience, stock and the revenue that comes with it, across restaurants and banqueting.
Accommodation Operations (Theory & Practical)
Housekeeping and rooms: standards, stock and resources, all aimed at a guest experience that feels the same every time.
Front Office Operations (Theory & Practical)
The front desk in full: reservations, guest relations, revenue and putting things right when they go wrong, to keep occupancy and satisfaction up.
Hotel Accountancy (Theory)
The numbers side of a hotel: accounting, cost analysis and reporting that feed real operational and profit decisions.
Food & Beverage Controls (Theory)
Keeping food and beverage costs honest through costing, portion control, stock tracking and variance analysis, so margins hold.
Food Safety, Quality & Nutrition (Theory)
Food safety, hygiene, quality (HACCP included) and nutrition, the things that keep guests safe and the operation compliant.
Advanced Food Production Operations
The kitchen at a higher level: menu engineering, production planning, cost control and quality systems in demanding environments.
Advanced Food & Beverage Operations
Food and beverage as a strategy, focused on service design, revenue, the guest experience and leading the floor.
Front Office Management
Front office and revenue at a management level: guest strategy, the right technology and squeezing out better performance.
Accommodation Management
Running accommodation and housekeeping at scale, from resource planning and quality systems to sustainability and efficiency.
Financial Management
Budgets, investment analysis and the metrics behind smart decisions in a service business.
Strategic Management
Reading the competitive landscape, setting a strategy and driving change in a fast moving service industry.
Facility Planning
Designing hospitality spaces around how they actually flow, how guests feel, and what keeps them efficient and compliant for years.
Food & Beverage Management
Running food and beverage as a business, tying together operations, cost, marketing and service to grow revenue and keep guests happy.
Research Project
An independent research project on a hospitality question, worked through with proper method and ending in evidence based recommendations.
Tourism Marketing (IGNOU)
Marketing for tourism and hospitality: reading the market, segmenting it, and getting positioning and promotion right in a crowded field.
Food Science, Nutrition & Hygiene
The science behind safe, healthy food: nutrients and balanced diets, menu nutrition, microbiology, preservation and FSSAI aligned quality, all feeding safe and compliant operations.