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info@gku.ac.in
99142-83400
Diploma in Front Office
Diploma
1 Years
B.Tech in Civil Engineering deals with the Development, Design,
Construction, and Management of Infrastructure.
About the Programme
A Diploma in Front Office at Guru Kashi University (GKU) is designed to meet the growing demand for core skills of front office management and guest relations within the hospitality industry. The program focuses on reception operations, reservations, check-in and check-out procedures, customer service, communication skills, and hotel software management.
Students gain practical experience in handling guests, managing bookings, and ensuring smooth operations at hotel reception desks.
Eligibility Criteria
Candidates must have passed 10+2 (any stream) with at least 45% aggregate marks.
Students with an interest in management, commerce, and operations are ideal candidates.
Program Outcomes
Global Trade Knowledge
Learn about customs, international trade laws, and global logistics systems.
Analytical Problem-Solving
Solve challenges in supply chain disruptions with innovative solutions.
Sustainability in Logistics
Understand eco-friendly and sustainable supply chain practices.
Career Preparedness
Gain practical exposure through industry collaborations and internships.
Logistics Operations Expertise
Gain knowledge of supply chain, warehousing, and distribution systems.
Inventory and Procurement Management
Learn techniques for efficient procurement and stock management.
Transportation Systems
Understand domestic and international freight and shipping operations.
Digital Supply Chains
Utilize technology and software for logistics planning and execution.
Cost and Efficiency Optimization
Apply strategies to reduce costs and improve efficiency.
Risk and Safety Management
Address risks in transportation and ensure safe handling of goods.
Programme Educational Objectives (PEO)
01
Culinary Professionals – Train graduates to excel as chefs, bakers, and culinary experts.
02
Hospitality Leaders – Prepare students for supervisory and managerial roles in hospitality organizations.
03
Entrepreneurship Development – Inspire innovation in food and hospitality ventures.
04
Global Competence – Build adaptability to work in international hospitality and culinary environments.
05
Sustainability in Food Practices – Promote sustainable and ethical approaches to culinary arts.
ON THIS PAGE
Career Paths
- Chef
- Pastry Chef
- Restaurant Manager
- Catering Manager
- Food & Beverage Consultant
- Culinary Entrepreneur
- Hospitality Executive
- Food Stylist
- Cruise Line Chef
Students of this programme are placed in companies with an
average annual
package of 3.51 LPA to 12.00 LPA
