🏨 CHM – Certificate in Hotel Management

6-Month Syllabus

Shikshagarh Institute of Management (SIM)

The CHM syllabus is designed as a practical, career-oriented hospitality program covering the major operational departments of a hotel along with communication, customer service, digital skills, and career readiness.

Subject 1: Introduction to Hospitality & Hotel Management

Units:

1. Introduction to Hospitality Industry
2. History & Development of Hotels
3. Types and Classification of Hotels
4. Hotel Organization Structure
5. Major Hotel Departments
6. Roles & Responsibilities of Hotel Staff
7. Hotel Terminology
8. Guest Expectations & Service Standards
9. Professional Ethics in Hospitality
10. Career Opportunities in Hotel Management

Practical: Identify hotel departments and prepare a basic hotel organizational chart.

Subject 2: Front Office Operations

Units:

1. Introduction to Front Office
2. Front Office Organization
3. Reservation Systems
4. Sources of Reservation
5. Guest Registration
6. Check-in Procedures
7. Room Allocation
8. Guest Check-out Procedures
9. Telephone & Reception Etiquette
10. Guest Requests & Complaint Handling
11. Front Office Records
12. Basic Hotel Billing

Practical: Reservation, guest registration, check-in/check-out and complaint-handling simulations.

Subject 3: Food Production & Culinary Basics

Units:

1. Introduction to Food Production
2. Kitchen Organization
3. Kitchen Hierarchy
4. Kitchen Equipment & Utensils
5. Personal & Kitchen Hygiene
6. Basic Cooking Methods
7. Food Preparation Techniques
8. Indian Cuisine Basics
9. Continental Cuisine Basics
10. Menu Planning
11. Food Presentation & Garnishing
12. Kitchen Safety

Practical: Basic food preparation, cooking-method demonstrations, kitchen organization and food presentation.

Subject 4: Food & Beverage Service

Units:

1. Introduction to F&B Service
2. Restaurant Organization
3. Types of Food Service
4. Restaurant Equipment
5. Table Setting & Mise-en-Place
6. Menu Knowledge
7. Taking Guest Orders
8. Food Serving Techniques
9. Beverage Service
10. Restaurant Etiquette
11. Guest Service Standards
12. Banquet & Event Service Basics

Practical: Table setup, order-taking, serving techniques and restaurant-service role play.

Subject 5: Housekeeping Operations

Units:

1. Introduction to Housekeeping
2. Housekeeping Organization
3. Hotel Room Types
4. Cleaning Equipment & Supplies
5. Guest Room Cleaning
6. Bed Making Procedures
7. Bathroom Cleaning
8. Public Area Cleaning
9. Linen Management
10. Laundry Basics
11. Lost & Found Procedures
12. Guest Room Standards

Practical: Bed making, room cleaning procedures, linen handling and housekeeping inspection.