Diploma Program in Hotel Operations

Institute of Hotel Management

Program Outline

  • The program aims to build competent business acumen through advanced study of general course such as Food & Beverage Service, Housekeeping Management, Front Office Management, Kitchen Operations Management, later allowing them to specialize in a chosen area
  • One of the principle objectives of the program is to prepare students for successfully handling the operation of the chosen area. The course’s curriculum integrates theoretical and practical components of study
  • These programs enable students to develop their professional and personal skills to ensure that they are equipped for both the study and work environment
  • A minimum weight-age of 40 percent is given to internal continuous and sessional assessment, consisting of tasks like classroom exercises, tests, seminars, presentations, quizzes, group tasks, term papers etc; the external semester-end University examination has a maximum weight-age of 60 percent


  • HSC or equivalent examination passed in any stream.
  • The candidate must have secured minimum 40%.

Fees Structure

50,000/- Per Year + University Fees As Listed Below 

Sr. No.

Details of Fees





Application form & CET Rs. 1,500/- One Time For UG/PG


Caution Money Deposit Rs. 5,000/- One Time For UG/PG


Examination Fees for Diploma Rs. 2,500/- Semester Wise


Student Activities Fees Rs. 1,000/- Yearly


UMIS & Student Insurance Rs. 3,000/- One Time


Supplementary Examination Fees upto 3 subjects Rs. 1,500/- Yearly


Supplementary Examination Fees more than 3 subjects Rs. 2,500/- Yearly


Alumni Association Membership Fees for UG/PG (To be paid in the final year) Rs. 1,000/- One Time

Key Features

The program structure of Diploma program in Hotel Operation is designed keeping in view the basic objective stated above. Consequently certain essential features of such model program structures would be:

  • To impart to the students latest and relevant knowledge from the field of management theory and practice
  • This program gives students an understanding of the concepts and principles of modern operations management with a view to increase productivity and profitability in hotel operations
  • Theories and techniques associated with services management, productivity management, and problem solving and decision-making will be examined

Program Structure

  • Duration: One Year Full Time Program
  • Pattern: Semester System
  • Credit System: Choice Based Credit System
  • Industrial Training Program
  • National Study Tours which include visits to Industries, Industrial Exhibitions, Practical Laboratories

Program outcome

The range of learning outcomes achieved by students in the program will vary according to their Award. As students progress towards the completion of program, they will be expected to demonstrate an increasingly sophisticated level of understanding, analysis and evidence of the synthesis of theory and practice and are expected to here –

  • An in depth understanding of the operational aspects and knowledge of the underlying principles of the International Hospitality Industry
  • Ready with basic skill sets for the industry/ placement
  • Understand and evaluate theoretical frameworks involved in operating international hospitality industry
  • Identify appropriate practical strategies
  • Develop capabilities in working with and managing others