Servo Hospitality School Dehradun

Servo Hospitality School is accredited by CTH, United Kingdom; OTHM, United Kingdom & THSC, India. Come and be a part of Servo Hospitality School, where we shape the future, redefine possibilities and settle you in International Hospitality for life.

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CTH Affiliated Course in Hospitality Management

Level 4 Diploma In Hospitality Management, accredited by CTH (Confederation of Tourism and Hospitality) United Kingdom. Join our Course, enriched with CTH accreditation, ensuring international recognition for your qualifications that meet global standards.

CTH affiliated Hospitality Management

Program Overview

CTH Level 4 courses combine practical career-based elements with several essential management disciplines that will be invaluable as the individual’s career progresses. The course therefore provides the practicality needed for the workplace with the theory needed to advance in management roles and in education.

Eligibility : Class 12 or equivalent qualification from a recognized National or State Board.

CTH-affiliated Course Program
CTH Program offer jobs in Abroad
CTH Program Chart

International Internship

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Personality Development

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Abroad Dreams

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Other CTH Programs

Diploma in Culinary Skills

Syllabus Overview

Core Modules

Understanding of main sources of Finance, understanding the relationships between cost volume and profit, making recommendations on Prices, and interpreting Business Performance using recognized tools.

Management of customer service operations, managing the resolution of customers queries, complaints and understanding the use of quality systems in the tourism and hospitality industry

Understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors, the issues and influences affecting it, and the growth of global tourism and hospitality brands.

Understanding rooms division operations (front office and housekeeping departments), front office processes, and housekeeping operations.

Evaluating the effectiveness of rooms division operations (front office and housekeeping departments), supervising housekeeping operations, supervising housekeeping operations, and managing the performance of staff.

Understanding the principles of food production operations, and food and beverage service. Restaurant concepts & trends, kitchen layouts, catering requirements, hygiene, food storage, table layout, timetables, bills and presentation

Evaluating the effectiveness of food and beverage operations, understanding how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages, and the management of staff performance.

Know about your Career outcome after Level 4 CTH Program