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Harpo's School of Hospitality &
Tourism Management

Course Details | Diploma - Hotel Operation Management

  • Course type : Diploma
  • Course available : Hotel operation
  • Duration : 16 months
  • On completion of 4 basic courses your eligible to follow the Diploma
  • Course type : Advance Certificate
  • Course available : Hotel operation
  • Duration : 04 Month (03 Days a Weeks)
  • No of days : 48 Days
  • Total Hours : 254 Hrs International Cookery (84 hrs) Food and Beverage (60 hrs) House Keeping (60 hrs) Front Office Operations (50 hrs)
  • No of Students : 10 – 20 Students for 01 group
  • Time : 9am to 4pm
  • Course content : Bellow given
  • Medium : English and Sinhala
  • Extra Subjects : Personal and professional development Sri Lankan Studies Basic Principals of management
  • Common Topics : Introduction to travel and tourism industry Classification of hotels Types of Hotels – Size, Location, Standard of services
    • Size- Small, Medium, Large
    • Transient hotels [city, Air port] Semi transient hotels, Resorts, Motels
    • Star classification of hotels.
     Function of main departments.- Front office, house keeping, Food and beverage. Maintenance, accounts, sales, Security. Facilities offered by a hotel

01. Syllabus Food & Beverage - Hotel Operation

  • Classical /modern restaurant & bar brigade.
  • Dos & Don’ts of a waiter /waitress.
  • Personnel hygiene of a waiter-
  • Restaurant equipments-Mechanical, Heavy, Side station, all the types of trolleys.
  • Furniture used in restaurant.
  • Types of restaurants.(outlets)
  • Cutleries, Crockery, Silver ware, Glass wear.
  • Classification of Soups.
  • Tea / coffee /juices
  • Types of Menus.- A la cate , Set, Banquet, Buffet.
  • Types of western break fasts.-Continental, English, American, Sri Lankan.
  • Hotel tariff structure.
  • Types of services - American/Platted Service Silver /French service - English /Guaridon service
  • Room service procedures.
  • Bar equipments and Utensils.
  • Glass wears.
  • Beer and Its production.
  • Spirits.-Whisky, Brabdy, Gin, Rum, Vodka, Tequila Arrack.
  • Wine –Still or Table (Red,White,Rose)
  • Sparkling – Champagne, Sekt
  • Cocktails.

Food and Beverage. Practicals

  • Receiving and greeting the guests.
  • First Immersion, Greeting, Seating, Where to sit, How to sit the guests.
  • Service of Tea coffee.
  • Room service procedures.
  • Serving of soup and clearing.
  • Serving of starters and clearing.
  • Serving of main course and clearing.
  • Serving of desserts and clearing.
  • Table set-up (A`la cate / Set menu)
  • Clearing Plates, Bottles, Glass ware.
  • Pouring beverage.( Beer , Wine , Water , Soft drinks.)
  • Laying table cloth.
  • Necking folding.
  • Deferent types of services.(Plated, Silver, Guaridon,)
  • White wine, Red wine and Champagne services.

02. Syllabus House Keeping – Hotel operation

  • Job description of a room attendant.
  • Reasons for cleaning and servicing.
  • Types of guest rooms.
  • Cleaning agents –Water, Abrasive, detergent, Acid cleaning.
  • Non cleaning agents –Germicides, Antiseptics, Deodorizers.
  • Cleaning equipments.
  • Terms in cleaning.-Sweeping Dusting (High/Low, Dry/Damp), Mopping, Scrubbing.
  • Cleaning procedures.
  • Types of cleaning materials, Cleaning mirrors and glass surfaces.
  • Cleaning walls and ceilings, Curtains, soft furniture, cleaning mettle surfaces.
  • Cleaning ceramic surfaces, Floors
  • Bed/Linen and Uniforms and their care.
  • Cleaning check-out room.
  • Cleaning public area and back of the house.
  • Handling room changing and transferring the guests.
  • Lost and found property.
  • Linen and Uniform room operation.
  • Laundry operation.
  • Guests room checking.
  • Mini bar operation.
  • Pest control.

House Keeping. Practicals

  • Introducing all the H/K heavy machinery and equipments
  • Basic cleaning procedures
  • Dusting and Sweeping
  • Mopping
  • Scrubbing
  • Polishing
  • Bed making
  • Evening turn down service
  • Cleaning guests toilets
  • Cleaning mirrors, Floors, Walls, Upholstery, Furniture.

03. Course contents (International cookery) - Hotel operation

  • Introduction
  • Kitchen brigade
  • Basic hygiene- Food, Personnel ,Kitchen
  • Cuts of Vegetable, Fish , Chicken.
  • Stocks and Thickening agents
  • Sauces-Basic
  • Soups , salads & entrees
  • Cooking methods – Boiling, Poaching, Grilling, Stewing, Seaming, Baking, Frying, Braising, Roasting, Pot roasting, Microwave
  • Meat (Beef ,Pork ,Poultry , Lamb , Veal )
  • Breakfast
  • Kitchen utensils & equipments
  • Short eats, sandwiches & canapés
  • Sri Lankan / Italian / Thai & Chinese cooking
  • Desserts
  • Bakery & Pastry

International Culinary Arts /Cookery Practicals

  • Cuts of Vegetable/Fish /Chicken.
  • Stocks.
  • Thickening agents-Roux.
  • Basic soups- Broth/ cream/ Volute/ bisque/ National.
  • Starters/ Salads/cold dishes.
  • Main courses- chicken/ beef/pork/fish.
  • Sauces/ gravies /Dressings.

Accredited with NVQ level 3

  • Sri Lankan/ Chinese/ Italian dishes.
  • Sandwiches & canapé.
  • Rice/ Pasta/Pizza.
  • Bread/ pastries/pan cakes.
  • Break fast - western.
  • Desserts.

04. Course contents (Front Office Operation) - Hotel operation

  • Welcoming and Receiving the guests.
  • Types of guest rooms.
  • Hotel Tariff structure.
  • Customer care.
  • Personal Presentation.
  • Safety practices.
  • Advance reservation procedures.
  • Guests accounting procedures- Cashiering.
  • Telephone techniques.
  • Selling and Marketing techniques.
  • Basic records and documents used in front office department.
  • Guest check-in and Check-out.
  • Safety lockers.
  • Bell desk operation – Luggage handling.
  • Foreign currency encashment.

Contact details

Damitha Nalin Eshwara Arachchi
Principal/Center Manager
Hotel School- Galle
384, Matara Road
Magalla, Galle
Tel: 077 6621 592 / 09122 35092
Harpo Gooneratne: MD

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