Overview of the curriculum

. Guest Service Management - GSM

FOUNDATION STAGE
1 week for Orientation
10 weeks for teaching and learning
  • Business environment
  • F&B service operations
  • Food production operations
  • Health, hygiene and safety
  • Information technology
  • International beverages
  • Kitchen stewarding
  • Languages elective
  • Purchasing, costing and accounting
2 weeks for assessment
18 weeks in Oberoi Hotels and Resorts
  • Kitchen stewarding
  • Kitchen: butchery
  • Kitchen: bakery and confectionery
  • Kitchen: Western production and garde manger
  • Kitchen: all-day dining kitchen
  • Kitchen: Indian production
  • F&B service: all-day dining
  • F&B service: bar

 

INTERMEDIATE STAGE
1 week for Orientation
10 weeks for teaching and learning
  • Front office operations
  • Housekeeping operations
  • IT applications
  • International F&B operations
  • Recipe costing and control
  • Languages elective
  • Management accounting
  • Planning, maintenance and engineering
  • Principles of management
  • Wines and spirits
2 weeks for assessment
20 weeks in Oberoi Hotels and Resorts
  • Accounting cycle
  • Housekeeping: rooms
  • Housekeeping: public areas
  • Engineering
  • Laundry operations
  • Front office
  • In-room dining and specialty operations

 

EXECUTIVE STAGE
1 week for Orientation
10 weeks for teaching and learning
  • Financial management
  • F&B management
  • Front of house management
  • HR and training procedures
  • Languages elective
  • Hotel management
  • Management skills development
  • Management operations (simulations)
  • Rooms division management
  • Sales and marketing for managers
2 weeks for assessment
12 weeks in Oberoi Hotels and Resorts
  • F&B service operations
  • Controls cycle
  • Understudy to F&B outlet manager
  • Understudy to lobby manager
2 weeks for final review and graduation

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