The Diploma in Hotel and Restaurant Management is a robust two-year program designed to provide students with foundational and advanced knowledge in the hospitality sector, particularly focusing on hotel and restaurant operations. Spanning four semesters, the curriculum is carefully structured to balance theoretical concepts with hands-on practical training, covering essential aspects of management, customer service, food and beverage operations, and hospitality business principles.

Each semester includes a diverse range of course units that gradually develop competencies in areas such as front office operations, housekeeping, culinary arts, food and beverage management, event planning, and hospitality law. The program is structured with lecture hours (LT), practical hours (PH), contact hours (CH), and credit units (CU) allocated to each course unit, with a total credit unit load typical of diploma-level studies. This format allows students to monitor their progress and ensures an immersive learning experience with substantial practical exposure through labs, workshops, and industry-based internships.

By the end of the program, graduates will possess the skills and knowledge required to excel in various hospitality roles, including positions as hotel supervisors, restaurant managers, front office executives, and catering coordinators. This diploma also serves as a stepping stone for students aiming to pursue further studies or specialized certifications in hospitality and hotel management