About Diploma in Hotel Management & Catering Technology

Diploma in Hotel Management and catering technology is a three year program which seeks to provide students with the fundamental understanding of hospitality and management. This is an entry level program into the field of Hotel management, thus it encompasses a comprehensive understanding of the foundational concepts and subjects which are related to the hospitality industry. Hotel Management & Catering Technology is a multidisciplinary field, which develops and nurtures the students in four specific areas of food production, food and front office management, and hospitality service management. The program seeks to shape the student’s mannerisms and hospitality etiquette. As a way of promoting and developing the practical understanding of the students, the faculty is equipped with state of art facilities such as workshops and training kitchen, training bar and housekeeping lab, amongst others. The students are actively engaged in cooking sessions and service practices under the guidance of expert faculties and academic persons. To ensure the professional competencies of the students, the faculty of hotel management and catering technology goes on to conduct various field training and internship opportunities with various renowned brands across the catering industry. This diploma program endeavours to inculcate management, analytical and technical skills within our students. In addition to this, the faculty provides hands on training which offers students an added exposure to this industry. Beyond the scope of the curriculum, the faculty goes on to shape within students the relevant interpersonal and professional competencies to enhance their employability.


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Diploma in Hotel Management & Catering TechnologyProgram Outcomes

Why Study Diploma in Hotel Management & Catering Technology

The Diploma in Hotel Management & catering technology is an entry-level program which seeks to provide students with the most essential understanding of the hospitality industry. As the tourism industry is growing at an unmatched pace, the scope for hospitality provides for the students a pool of lucrative career prospects. With the increasing scope of the tourism industry, several hotels and restaurants are being set up around the globe, the demand for competent hotel managers is also increasing. The field of hospitality is touching new horizons of creativity and diversity at an escalating rate thus the program seeks to develop and shape students towards this direction.
Hotel Manager

Hotel Manager

An ability to develop hospitable qualities which will allow you to professionally serve the people.

Food & Beverage Manager

An ability to demonstrate leadership, professional ethics, and responsibility to handle customers.

Food & Beverage Manager
Restaurant & Food Service Manager

Restaurant & Food Service Manager

An ability to be adaptable, and flexible in dynamic surroundings, along with an ability to deal with associates at various levels.

Chef and Sous Chef

An ability to master and understand the various blends of unique ingredients, and to utilise these for making several meals.

Chef and Sous Chef
Housekeeping Manager

Housekeeping Manager

An ability to develop management skills which are effective and efficient towards establishing the day to day affairs.

Duration: 3 years (Semester System)



Constituent College of Parul University


Eligibility Criteria

A minimum of pass in 10th standard examination conducted by Gujarat Secondary Education Board or any equivalent Board


Mode of Admission

For admissions please visit our portal to register/login yourself and proceed ahead with your admission application.

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Diploma in Hotel Management & Catering Technology feesFees


Diploma in Hotel Management & Catering Technology

₹ 42,000/- Annually*

* Tuition Fees may vary depending on the Country/ State in which the candidate has passed their qualifying examination.

Diploma in Hotel Management & Catering Technology CurriculumCurriculum

Principles of Food Production –I

Principles of Food Production –II

Principles of Food &Beverage Service –I

Principles of Food & Beverage Service –II

Principles of Front Office

Front office operations-I

Principles of Housekeeping

Housekeeping operations –I

Basics of Computers Skills

Hotel Accounts


Business Communication


Food Production Operations

Industrial Exposure (Training): Report , Log Book, Attendance, General Proficiency, Presentation & Viva –Voce

Food &Beverage Operations


Front Office Operation-II


Housekeeping Operations-II


Sales & Marketing


Basic Principle of Food Science


Environmental Studies



Advanced Food Production  Project: Report, Log Book, Attendance, General Proficiency, Presentation & Viva –Voce

Advanced Food & Beverage Service and controls


Room Divisions Management

Researching for Hospitality Management


Hotel Engineering

Personality Development  


Diploma in Hotel Management & Catering Technology Curriculum Culinary Excellence


Practical Training

The faculty of hotel management and catering technology focuses in the development of the students’ practical abilities, thus several laboratory and workstations


Training Kitchen

A specifically designated teaching and training kitchen allows students to work and navigate the various elements within the kitchen. The students are taught to prepare specific dishes and


Computer Lab

The computer lab provides students hands-on experience in various software with high-speed internet access. Students get aware of the basics of computer which plays an important role in

https://www.paruluniversity.ac.in/Bakery and Confectionery

Bakery and Confectionery

https://www.paruluniversity.ac.in/Front Office Lab

Front Office Lab

https://www.paruluniversity.ac.in/Housekeeping Lab

Housekeeping Lab

https://www.paruluniversity.ac.in/Training Bar

Training Bar

https://www.paruluniversity.ac.in/Training Guest Room

Training Guest Room

https://www.paruluniversity.ac.in/Training Restaurant

Training Restaurant

Diploma in Hotel Management & Catering Technology CurriculumActivities


Curate is an Annual Technical Festival of Faculty of Hotel Management & Catering Technology which acts as a platform where students get to showcase and exhibit their culinary skills and abilities. Curate'19 was under the mentorship of Celebrity Chef Sanjay Thumma, who guided the students regarding the ins and out of specific dishes along with various cuisines. The Fest hosted various competitions such as Vegetable Carving, The Lost Chef, The Secret Garden, Chef-Pedia, etc.

Internal Chef Competition

Parul Institute of Hotel Management and Catering Technology conducted its first International Chef Competition wherein the winner of the competition was to be awarded the Chef Cap. The students who participated in the said competition were provided many ingredients using which they had to prepare different cuisines. The students were not only judged on the basis of their culinary skills but also were judged on the basis of initiatives they took in order to prepare the various food items such as choice of ingredients, cooking methods etc.

Dhoom 2020

Parul University's annual festival is a celebration of cultural diversity and presents a platform for a student's creative expression. For hotel management and catering technology students, the platform developed and shaped their interpersonal skills and personal confidence to match the needs of the industry and enhance their employability.

Celebration of 'World Food Day'

World Food Day is celebrated annually on 16 October across the globe to honour the establishment of the Food and Agriculture Organization. The theme of World Food Day 2019 was 'Our Actions Are Our Future. Healthy Diets for A #ZeroHunger World'. This focused on handling the global hunger. The students of Hotel management celebrated world food day as a way of relating and cooperating with the world towards promoting health and wellness.