Param College
Your Path to Job Oriented Courses
The Diploma in Hotel Management & Catering Technology (DHMCT) at Param College is an advanced level course that has been structured to equip students with theoretical concepts as well as practical skills of hotel operations and catering services. The course curriculum includes basic courses of front office management, housekeeping, food production, food & beverage service, catering technology, and customer service, making the students ready for various roles in the hospitality sector.
At Param College, students are provided with practical training through contemporary labs, live kitchen classes, and industry-specific internships. The course gives the students the skills required to become proficient in hotels, restaurants, resorts, banquet services, and catering management, making them industry-apt and employable after graduation.
Param College has a well-organized Diploma in Hotel Management & Catering Technology (DHMCT) program that consists of class room teaching as well as practical training. The students are exposed to latest hotel operations, kitchen supervision, food preparation, and catering technology by experienced faculty. The program focuses on live kitchen sessions, internships with hotels, as well as event management training. Selecting Param College guarantees students receive professional skills, industry expertise, and career-ready skills, equipping them for successful careers in hotels, resorts, restaurants, banquet services, and catering management.
The DHMCT program integrates theory with practical training to equip students for professional careers in the hospitality and catering sector. The common course framework consists of:
Introduction to Hospitality & Hotel Industry
Overview of hospitality sector, hotel types, and global trends in hospitality.
Front Office Management
Guest handling, reception operations, reservation procedures, and communication skills.
Housekeeping Operations
Cleaning operations, room preparation, hygiene standards, and inventory management.
Food Production & Culinary Techniques
Cooking methods, kitchen management, food preparation, and menu planning.
Food & Beverage Service
Restaurant service, table setup, banquet management, and beverage handling.
Catering Technology & Management
Modern catering techniques, buffet setups, large-scale event catering, and food safety.
Hospitality Accounting & Cost Control
Basic accounting, budgeting, inventory control, and financial management in hospitality.
Event & Banquet Management
Planning and managing events, staff coordination, and guest service during functions.
Practical Training & Internship
Hands-on experience in hotels, restaurants, and catering setups to develop professional skills.
Upon graduation from the DHMCT program, graduates may pursue a variety of careers in hotels, resorts, restaurants, and catering establishments. The following is a table of important job posts and their departments:
| Job Role | Department / Sector | Key Responsibilities |
|---|---|---|
| Front Office Executive | Hotels, Resorts | Guest check-in/check-out, reservations, and customer service |
| Housekeeping Supervisor | Hotels, Resorts, Hospitals | Supervising housekeeping staff, room maintenance, and hygiene management |
| Food & Beverage Assistant | Restaurants, Hotels, Banquet Halls | Serving food and beverages, assisting in restaurant operations |
| Catering Assistant / Coordinator | Catering Companies, Event Management | Assisting in catering operations, food preparation, and event setup |
| Banquet / Event Assistant | Hotels, Event Management Firms | Helping in event planning, guest service, and banquet setup |
Graduates have the opportunity to advance to supervisory or management careers in hotel operations, catering, and hospitality, or to advance their studies in hotel management for further career development.
The DHMCT program provides career prospects in hotels, resorts, restaurants, and catering businesses. Salaries differ according to role, experience, and location.
| Job Role | Average Starting Salary (per month) | Career Growth / Scope |
|---|---|---|
| Front Office Executive | ₹12,000 – ₹20,000 | Advance to Front Office Supervisor or Manager roles. |
| Housekeeping Supervisor | ₹12,000 – ₹18,000 | Progress to Senior Housekeeping or Operations roles. |
| Food & Beverage Assistant | ₹12,000 – ₹22,000 | Grow into F&B Supervisor, Restaurant Manager, or Catering Manager positions. |
| Catering Coordinator / Assistant | ₹13,000 – ₹22,000 | Advance to Catering Manager or Event Manager roles. |
| Banquet / Event Assistant | ₹14,000 – ₹25,000 | Scope to senior Event Manager or Hospitality Consultant roles. |
Note: Salaries differ from city to city, employer to employer, and with individual skills. With certifications and experience, people can shift to higher managerial and specialist roles in hospitality, catering, and hotel management.
The Diploma in Hotel Management & Catering Technology (DHMCT) at Param College is a job-oriented degree program that provides students with practical experience and theoretical knowledge necessary to succeed in the hospitality and catering sector. Students develop expertise in front office functioning, housekeeping, food production, food & beverage service, and catering management through classroom studies, state-of-the-art lab work, and industry internships. The graduates are suitably qualified for jobs in hotels, resorts, restaurants, banquet operations, and catering firms, and also with a basis to go for higher studies or specialized managerial positions in the international hospitality industry.