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Objective :   To train beginners with basic knowledge & skills to take up employment in the Hospitality Industry at entry level jobs
Duration :   03 Months (12 weeks)
Total Hours :   360 hours
Course Fee :  
   
Course Fee per Month
Local (in Rs) Foreign (in US $)
Cookery 3500 + NBT 70
Food & Beverage 3000 + NBT 60
Hotel Housekeeping 3000 + NBT 60
Hotel Reception 3000 + NBT 60
 
 
 

01. Course : Cookery

Course Content   :
Subject Duration (in hours)
Food & Hygiene 06
Cookery Theory 72
Cookery skills demonstration 24
Cookery – Sri Lankan & International Practical 138
Hospitality English 90
Revision and Examination 30
Total 360
 
Cookery Syllabus  
Lesson No: Topic Duration in Hours
01 Hygiene 06
Cookery Theory
02 Introduction to utensils equipment 01
03 Purchasing & Storage of Food 02
04 Preparation of Curry Powders 01
05 Rice Cookery 02
06 Introduction of Ingredients into Curries 02
07 Introduction 01
08 Kitchen Organization 01
09 Kitchen Equipment 02
10 Methods of Cooking 08
11 Culinary Terms 01
12 Oven Temperature Chart 01
13 Kitchen Safety 04
14 Menu Planning 06
15 Stocks 04
16 Thickening Agents 02
17 Sauces 03
18 Soups 03
19 Types of Breakfast 02
20 Types of Fruits, Vegetables, potatoes, & its Dishes 06
21 Cuts of Vegitables 02
22 Types of Fish & Shellfish 02
23 Cuts of Fish 02
24 Cuts of Chicken, Beef, Lamb and Pork etc. 03
25 Salads 04
26 Flour 01
27 Yeast Goods 02
28 Pastry Dough 04
Total Number of Hours 78
 
 
 

02. Course : Food & Beverage

Course Content   :
Subject Duration (in hours)
Introduction to Food and Service Department 14
Personal Attributes & Hygiene 06
Restaurant Equipment 10
Menu & Type of Service 10
Food Product Knowledge 20
Type of Beverage & its Services 20
Restaurant Skill Demonstration 30
Practical 100
Introduction to Tourism 10
Personal and Professional Development 10
Introduction to Service Quality 10
Hospitality English 90
Revision and Examination 30
Total 360
 
Food and Beverage Syllabus  
Lesson No: Topic Duration in Hours
01 Introduction to Food & Beverages Service Department:
The Role of the Food & Beverage department; Organizational structure of a F & B Department; Ancillary Sections of the F & B Department; Types of Restaurant
14
02 Personal Attributes & Hygiene
Attributes of a waiter; Manners and Etiquette; Personal and Environmental Hygiene
06
03 Restaurant Equipment
Purchasing points; Tableware; Chinaware; Glassware; Restaurant Linen; Heavy/ Mechanical Equipment & Equipment Demonstration
10
04 Menu & Type of Service
Menu; Breakfast & Service; Room Service Procedure Type of Services
10
05 Food Product Knowledge
Methods of Cooking; Stocks and Thickening Agents; Types of Sauces; Soups; Cuts of Vegetable; Cuts of Fish; Cuts of Meat
20
06 Types of Beverages and its Service
Introduction to Beverages; Non Alcoholic Beverages; Stimulants (Tea/Coffee); Beer; Spirits; Liqueurs; Wine; Cocktail & Mock tail
20
Total Number of Hours 80
 
 
 

03. Course : Hotel Housekeeping

Course Content   :
Subject Duration (in hours)
Housekeeping Theory 60
Practical Demonstration 30
Housekeeping Practical 150
Hospitality English 90
Revision and Examination 30
Total 360
 
Hotel Housekeeping Syllabus  
Lesson No: Topic Duration in Hours
Hotel Housekeeping – Theory 60
01 Organizational structure of a Housekeeping Department;
Sub Divisions of Housekeeping Department;
Importance of Housekeeping Department
04
02 General Duties of Housekeeping Personal ;
Personal Hygiene
04
03 Types of rooms; Status of rooms; Room status Report 04
04 Types of soiling material; Reasons for Cleaning; Terms in Cleaning 04
05 Importance of Cleaning Agents; Non Cleaning Agents 04
06 Cleaning Equipment; Storing Equipment & Machines; Safety Rules 04
07 Cleaning Procedures; Cleaning Public areas – Front of the House; Cleaning Public areas – Back of the House 12
08 Beds, Mattresses and Pillows; Guest room Supplies; Stacking and Arranging Room attendants trolley 08
09 Bed marking & Guest Room Cleaning ; Evening bed turn down Service; Guest room Checking 12
10 Dealing with guest special requests, Reportable Matters and Emergencies; Servicing and marinating of floor service rooms; Waste Disposal 04
Hotel Housekeeping - Practical 180
11 Identifying guest room types; Marking room status reports; Work assignments 04
12 Identifying soiling material; Introduction to Cleaning 06
13 Importance of Cleaning Agents and identification; Non Cleaning Agents 10
14 Introduction to Cleaning Equipment; Storing Equipment & Machines 10
15 Demonstration of Cleaning Procedures; Cleaning Public areas – Front of the House; Cleaning Public areas – Back of the House 70
16 Introduction to beds, Mattresses, and Pillow & Guest room Supplies; Stacking and Arranging Room attendants' trolley 10
17 Bed marking & Guest Room Cleaning; Evening bed turn down Service; Guest room Checking 60
18 Dealing with guest special requests, Reportable Matters and Emergencies; Servicing and marinating of floor service rooms, Waste Disposal 10
Total Number of Hours 240
 
 
 

04. Course : Hotel Reception

Course Content   :
Subject Duration (in hours)
Front Office Theory 150
Introduction to Tourism 20
Personal and Professional Development 20
Introduction to Service Quality 20
Field Trips/Role Play 30
Hospitality English 90
Revision and Examination 30
Total 360
 
Hotel Reception Syllabus  
Lesson No: Topic Duration in Hours
01 Introduction to Hospitality
What is Hospitality; What is a Hotel; Types of Hotels; Types of Rooms; Organization Structure of Hotel
10
02 Importance of Front Office
Inter-Department Relations; Communication within the Department
04
03 Introduction to Front Office
Nerve Center; Organization Structure of Front Office; Layout of Front Office Department; Duties & Responsibilities of a Receptionist
08
04 Communication
Types of Communication & Messages; Role Play;
Game
06
05 Using the Telephone
Art of using a Telephone; Role Play
08
06 Product Characteristic
What is a Menu; Types of Menus/Types of Breakfast; Tariffs
06
07 Arrivals
Preparing for arrivals; Handling arrivals; Allocating rooms/Registering guest; Role Play
10
08 Introduction to Front Office equipment
Reception Board; Alphabetical Guest Index; Key & Mail Rack; Computer
06
09 Introduction to Record Keeping & Importance of it;
Types of Record
04
10 Bell Desk Operation
Introduction to bell desk operation; Organization Chart of Bell Desk Dept.; Dealing with guest arrival; Rooming Guest; Handling Guest Mail; Wake-up call procedure; Dealing with Departures; Role Play of accompanying a Guest to room
18
11 Handling Room Changes
Reasons for Room Charge/Room; Change procedure; Upgrading Reception Records; Specimen Room Change notification; Role Play
06
12 Handling of Room Keys
Types of Keys
04
13 Dealing with Emergencies
Common Emergencies; How to handle an Emergency; Role Play
08
14 Tourist Attractions specific to the region 30
15 Departure
Commencement & Conclusion of a shift; Departure procedure; Check-out & Account Settlement; Procedure of conveying Luggage; Observing C/O time & presenting bill; Role Play
22
Total Number of Hours 150
 
 

 

 
 
 
 
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