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Academic Course Details

 Offered Courses: 

Certificate Courses:
  • Food & Beverage Service (Duration: 04/06 months)
  • Food & Beverage Production (Duration: 04/06 months)
  • Front Office & Secretarial Operation Course (Duration: 03 months)
  • House Keeping & Laundry Service (Duration: 03 months)
  • Bakery & Pastry Production (Duration: 01/3 months)
  • Travel Agency, E-Ticketing & Tour Operations (Duration: 04 months)
  • Professional English Language (Duration: 02 months)
  • Basic Computer Training (Duration: 02 months)
Diploma Courses:
  • Higher Diploma in Hotel, Tourism & Hospitality Administration (Duration: 03 years)  
  • Diploma in Tourism& Hospitality Management (Duration: 02 years) 
  • Diploma in Hotel Management (Duration: 01 year) 
  • Diploma in Professional Chef Course (Duration: 01 year)  
Course Details :
 
Higher Diploma in Hotel, Tourism & Hospitality Administration(3 Years) 
  • Introduction to Hotel & Tourism
  • English for Hotel & Tourism Industry 
  • Food & Beverage Service and it’s operation
  • Basic of Food & Beverage Production
  • Basic Computer Operations
  • Front Office operations
  • Housekeeping Operations
  • Basic sanitation, Hygiene and Safety
  • Restaurant & Bar Management
  • Food & Beverage Production Advanced
  • Computerized Reservation System (CRS)
  • Practice of Fares & Ticketing/ GDS 
  • Human Resource in Hotel Management& Tourism
  • Front Office Management
  • Housekeeping management
  • Kitchen Management
  • Travel Agency Management
  • Final Accounting
  • Business Communication
  • Tourism & Hospitality Marketing
  • MICE (Meetings Incentives Conferences Exhibition) Managements
  • Team work, Leadership and Managerial skills
Diploma in Tourism& Hospitality Management(2 Years)
  • Introduction of Hospitality Industry(i.e. Hotel, Tourism and others)
  • Food & Beverage Service and its operations
  • Basic in Food & Beverage Production
  • Front Office Operations
  • Accounts and Cash operations
  • Housekeeping Operations
  • Basic Sanitation, Hygiene and Safety Hazard
  • Restaurant and Bar Management
  • Food and Beverage Production advanced
  • Bakery & Pastry Production
  • English related in Hotel & Tourism Industry
  • Travel Agency Management
  • Basic Computer operations
  • Business Communication
  • MICE Management
  • Computer Reservation System (CRS)
  • Accountability, Team work, Leadership and Managerial Skills
Diploma in Hotel Management (1 Year)
  • Food & Beverage Service and operations
  • Team work, Leadership and Managerial skills
  • Basic Sanitation, Hygiene and Safety Hazard
  • Restaurant and Bar Management
  • Food and Beverage Production and Method of cooking
  • Bakery & Pastry Production
  • Kitchen Management
  • Front Office
  • Housekeeping
  • Spoken English and Basic Computer operations
  • Industrial Attachment(Int. Standard Hotel)
Diploma in Professional Chef Course (1Year) 
  • Professional English –
             (Dialogues & Culinary Terms including periodical and Final Tests)
  • Food Preparation & Cooking –
             ( Bangladeshi , Indian & Chinese )
 
             a) Bangladeshi Cuisine (Theory & Practical )—
             b) Indian Cuisine (Theory & Practical)
             c) Chinese Cuisine(Theory & Practical )
             d) European Cuisine (Theory & Practical ) 
  • Methods of Cooking : Boiling, Poaching , Stewing , Steaming, Braising , Pot Roasting , Oven Roasting , Grilling , Frying (Deep Frying & Shallow Frying),Microwave.
             General Units –
              a) Maintain a safe secure working environment
              b) Carry out procedures in the event of fire hazards 
              c) Create and maintain effective working relations 
  • Food Hygiene and Sanitation –
             ( Theory & Demonstration including Periodical & Final Tests )
 
              a) Personal Cleanliness
              b) Clean food production areas , equipments and utensils
              c) Maintain and Promote hygiene in food storage , preparation and cooking 
        Review & Debriefing –
  • Test & Evaluation (Food preparation & cooking )
  •  Menu Planning
  •  Budgeting, Costin
  • Kitchen maintenance and Design 
Front Office & Secretarial Operation Course(3 Months) 
  • knowledge regarding preparation for guests arrival and reception 
  •  The method of the legal requirements of guest registration 
  •  Check-in Procedure 
  •  Important Telephone Directory 
  •  Wake up calls 
  •  Selling company’s other facilities 
  •  Maintaining guest data for future clarification 
  • Accommodation Facilities 
  •  Discount 
  • How to deal with the tasks during guests stay 
  • Understanding the application of computers and other IT system in front office activities The procedures involved in dealing with Tour groups and others 
  •  Check out procedure 
  •  Policy for Influence of intoxication 
  • Emphasizing on appropriately accomplish the duties, practical demonstration including security and safety, selling ability, cash operations, social skills, communication method, supervisory skills.
Travel Agency, E-Ticketing & Tour Operations (6 Months)
  • Tourism world and Airline Business
  • History of Civil Aviation & 5-freedom of Air
  • Role of Travel Agents and Tour operators
  • IATA Functions & TC Areas
  • Introduction to Airline Manuals
  • Use and Practice with Individual Airline Timetables
  • OAG /ABC world Airways Guide: Contents and Us
  • Introduction to PAT/ APT
  • Contents and Use of PAT/ APT
  • Types of Fare and Baggage Allowance
  • How to use the Fares in AT
  • Application of Tariff--
             -One Way Fare
 
             - Round Trip Fare
 
            - Circle Trip Fare
 
            - Add-on fare
 
            - Discounts
 
            - Mileage Rule
 
            - EMA
 
            - EMS
 
            - HIP/ HIF
 
           - Back-haul Fare Rule/ CTM Check
 
          - Mixed Class Fares
 
          - Discounts
 
            Steps of Fare Calculation
 
           Currency Regulations and Payments
 
           GDS/ CRS: E-Ticketing and BSP
 
           Travel Geography
 
           Communicative English
 
Food & Beverage Production(4/6 Months)
  • Food Preparation & Cooking –
            ( Bangladeshi , Indian & Chinese )
 
            a) Bangladeshi Cuisine (Theory & Practical )—
            b) Indian Cuisine (Theory & Practical)
            c) Chinese Cuisine(Theory & Practical )
            d) European Cuisine (Theory & Practical ) 
  • Methods of Cooking : Boiling, Poaching , Stewing , Steaming, Braising , Pot Roasting , Oven Roasting , Grilling , Frying (Deep Frying & Shallow Frying),Microwave.
             General Units –
 
             a) Maintain a safe secure working environment
             b) Carry out procedures in the event of fire hazards 
             c) Create and maintain effective working relations 
  • Food Hygiene and Sanitation –
            ( Theory & Demonstration including Periodical & Final Tests )
 
            a) Personal Cleanliness
            b) Clean food production areas , equipments and utensils
            c) Maintain and Promote hygiene in food storage , preparation and cooking 
  • Review & Debriefing –
  • Test & Evaluation (Food preparation & cooking )
  • Industrial attachment
Food & Bevarage Service(4/6 Months)
  • Introduction of the Hospitality Industry
  • Outlets of Hotel
  • Functions of the F & B Dept
  • Restaurant (F& B) Equipments
  • Restaurant preparation or MISE-EN-PLACE
  • Position of the Service (Service technique)
  • Banquet
  • Room Service
  • Drinks / Beverage
  • Attribute / Qualities to be a Good Waiter
  • Menu
  • Menu Structure
  • Menu Planning
  • Guest Handling / Dealings
  • Order Taking Procedure
  • K.O.T
  • Sales & Marketing
  • Social Skills
  • Food Hygiene
  • Table Lay-Out
House Keeping & Laundry Course(3 Months)
  • The role of Accommodation department and its relationship with other departments 
  • Classify Hotels and the necessity of acquiring consumer knowledge 
  • Check list for performing the job accurately 
  • Preparing reports/lists used in the housekeeping department
  • Uses of Comments Book for guest feedback 
  • Providing support during Emergency situations 
  • Availability of utility personnel i.e, electrician, plumber 
  • Standard uniform and ID cards 
  • Routine checkup for avoiding any unwanted situation 
  • Standard bed making procedure
  • Guest supplies/ Item placement
  • Using of tent cards in room mentioning other facilities of Organization
  • Properly performs the tasks including cleaning, Identification of various cleaning agents, equipments, Hygienic practices,
    work specifications, quality control and facilities, Linen, soft Furnishings, Florists, Housekeeping control and supervision, practical uses of Electrical and non electrical equipments, Supervisory techniques etc.
 
Bakery & Pastry Production(1/3 Months)
 
Professional English Language 
 
 Basic Computer Training 

 

 
 

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