• Food Production Basics: Introduction to kitchen equipment, cooking methods, and food hygiene
• Food & Beverage Service: Table setting, service etiquette, and handling of different service styles.
• Front Office Operations: Basic reception procedures, reservations, and guest interactions.
• Housekeeping Fundamentals: Room cleaning, bed-making, laundry operations, and maintenance.
• Customer Service Skills: Communication, guest relations, and complaint handling.
• Introduction to Hospitality Industry: Overview of hotel operations and organizational structures.
• Basic Hygiene and Safety: Sanitation practices and workplace safety guidelines.
• Practical Training: In-campus training labs simulating real hotel environments to develop practical competencies.

• Commis Chef/Assistant Cook: Entry-level kitchen positions in hotels and restaurants.
• Food & Beverage Service Staff: Waitstaff, stewards, and banquet assistants.
• Front Office Assistant: Receptionist, reservation clerk, or guest service associate.
• Housekeeping Attendant: Room boy, laundry staff, or housekeeping assistant.
• Catering Assistant: Support roles in catering services, event management, and banquet operations.
• Entrepreneurial Ventures: Small catering businesses, home bakeries, or tiffin services.

With this structured progression, RMJ ensures that every student gains the skills, knowledge, and confidence needed to excel in the vibrant world of hospitality.