Post Graduate/ Executive Diploma in Housekeeping Operations (PHO/EHO)

This programme is designed to help Hospitality professionals equipped with technical, managerial, and leadership skills to manage complex facilities across sectors such as corporate offices, manufacturing units, hospitals, hotels, residential complexes, and public infrastructure.

Programme Structure

International Affiliation with

Module 1 Foundations of Service in Hospitality

Foundations of service in hospitality revolve around delivering warmth, comfort, and, at times, luxury to guests by focusing on key pillars: personalized guest experiences, consistent, high-quality service, and proactive anticipation of needs. Core principles include being welcoming, knowledgeable, efficient, and professional to build guest trust and loyalty. 

Module 2 Overview of Housekeeping Operations

Definition and extent of housekeeping, Significance and function in the hospitality sector, Structure of the housekeeping department, Main duties of housekeeping personnel, Collaboration with other hotel departments, Varieties of housekeeping services (daily, deep cleaning, turndown), Standards for personal hygiene and appearance, Code of behavior and workplace ethics, Interaction with guests and communication, Overview of housekeeping SOPs. 

Module 3  Cleaning Sciences and Methods

Surface types and suitable cleaning techniques, Cleaning products and their uses, Maintenance and use of cleaning tools, Procedures for making beds and handling linens, Methods for cleaning bathrooms, Techniques for dusting, sweeping, mopping, and vacuuming, Waste management and disposal practices, Application of disinfectants and sanitizers, Schedules for cleaning frequency, Environmentally friendly and sustainable cleaning methods. 

Module 4 Guest Room Management

Terminology for room status (occupied, vacant, out of order), Standard layout and features of guest rooms, Procedures for preparing and inspecting rooms, Turn down service protocol, Process for inventory and restocking, Lost and found guidelines, Managing guest complaints and feedback, Importance of promptness and precision in service, Cycle for room linen and laundry, Checklist for room attendants.

Module 5 Public Area and Specialized Cleaning

 Topics include cleaning public spaces, maintaining lobby and reception areas, cleaning corridors, staircases, and elevators, poolside, gym, spa, and restrooms, cleaning banquet halls and meeting rooms, implementing pest control measures, high-rise and glass surface cleaning, utilization of mechanized cleaning equipment, seasonal deep-cleaning practices, and safety regulations for public area cleaning. 

Module 6 Linen and Laundry Operations

Varieties of linen utilized in hotels, Organization and storage of the linen room, Workflow and machinery for laundry, Processes for washing, drying, ironing, and folding, Management of uniforms for hotel personnel, Stain removal and care for fabrics, Management of linen inventory, Comparison of outsourced and in-house laundry, Guest laundry handling, Quality assurance in laundry operations. 

Module 7 Oversight, Safety, and Professional Competencies

Oversight, safety, and professional competencies are the pillars of effective housekeeping operations in the hospitality industry, ensuring guest satisfaction, health, and operational efficiency. The department functions as the backbone of a hotel, with responsibility for cleaning, sanitizing, and maintaining guest rooms, public areas, and back-of-house areas. Supervisory duties and obligations, Management of housekeeping shifts, Inventory control and orders, Time.

Module 8  Food and Beverage Service Operations

Food and beverage (F&B) service operations encompass the end-to-end process of planning, procuring, preparing, and serving food and drinks to customers, vital for both revenue generation and guest satisfaction in hospitality. These operations include menu engineering, inventory management, high-quality service, and cost control, ranging from restaurants and bars to room service. Restaurant Etiquette, Table Setting, Food & Beverage Knowledge, Upselling Techniques.

Module 9   Event and Banquet Service

Event & Banquet Services include comprehensive planning, coordination, and execution of large-scale gatherings, featuring customized, multi-course meal services (plated, buffet, or stations), professional staff, venue setup, and audio/visual equipment. These services, often used for weddings, conferences, and social events, ensure a seamless experience from food preparation to event conclusion. Event Planning, Banquet Procedures, Buffet & Plated Service, Crowd Management

Module 10   Service Management & Leadership

Service Management & Leadership involves the strategic planning, design, delivery, and continuous improvement of services—particularly IT (ITSM) and Enterprise (ESM) services—to provide maximum value to stakeholders. It combines technical expertise with leadership skills to optimize processes, manage relationships, and align technology with business goals.

Module 11: Capstone Project

Eligibility

Graduates in any discipline are eligible for our Post Graduate Diploma, Executive Diploma and Professional Certification Programmes.

Programme Duration

The minimum duration to complete the PG diploma programme is 12 months and maximum is 24 months. The minimum duration to complete the executive diploma programme is 6 months and maximum is 12 months.

Programme Mode

Registrations are currently open for regular and Part-time (Online Live Classes) both modes.

Examination & Certification

All the participants are obliged to timely submit completed assessment assignments (during the programme, usually after every module) and appear for an online exam at the end of the programme. After successful completion, the participants will be awarded Post Graduate Diploma/Executive Diploma in Food Science and Technology by Faculty of Food Safety and Quality, IGMPI. For all the above-mentioned modules elaborate programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

Discipline in Classes and Examination

Every student is required to observe a disciplined behaviour during her/his classes, assessments & examinations and to follow instructions from the Professors. Any act of indiscipline may result into discredit & it will be mentioned in her/his academic report.

Placement Assistance & Corporate Relations

The Institute provides dedicated placement assistance to participants enrolled in the Professional Certification / Executive Programme in Facility Management (FM Manager), offered under the Department of Hotel and Hospitality Management. The programme is supported by a robust placement and corporate relations cell comprising senior Human Resources professionals, talent acquisition specialists, and industry advisors from the facility management, real estate, infrastructure, and services sectors.

The placement cell actively works to enhance the employability of participants by maintaining strong relationships with HR teams, operations heads, and recruiting managers across leading organizations. Support services include professional resume building, interview preparation, career counselling, and mock interview sessions tailored specifically to facility management roles.

In recent months, the Institute has witnessed growing participation from working professionals associated with leading organizations in facility management, infrastructure, real estate, healthcare, hospitality, IT parks, and industrial services. These include global and national organizations across hotel management, hospitality, and facility management sectors such as Star hotels and resorts (Taj, Marriott, Oberoi, etc.), Budget hotels and hostels, Cruise liners and international hospitality setups, Hospitals and healthcare facilities, and Corporate facilities and malls.

Housekeeping agencies and staffing companies

The Institute’s strong industry connections enable participants to explore career opportunities across corporate offices, manufacturing facilities, hospitals, airports, educational institutions, residential townships, and commercial complexes, both in India and overseas.

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Programme Fee Details

Last date for submitting completed Application Form: 17^th Feb 2026.

For further enquiries, call or write to us on:
18001031071 (Toll Free -9:00 am to 5:30 pm IST-except on Central Government holidays)/ info@igmpi.ac.in