Catalogue Code: T2883
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Experiential Learning: No
Primary Purpose of Course: Other
Course Code: 406230110
Audit Course: Yes
Course Needs: National
CO1: To develop an understanding of communication procedures in rooms division.CO2: To imbibe the skills to handle routine tasks of both the departments.CO3: To understand the equipment used at the Front Office.CO4: To develop an understanding of the cleaning procedures for specific areas and materials.
Catalogue Code: TH4459
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406230109
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: To learn about the nature and core components of the Hospitality sector.CO2: To understand the emerging trends in hospitality and their impact on the Hospitality
business.CO3: To learn about the use of technology in hospitality.CO4: To understand the various career options available in the Hospitality sector.CO5: To learn about the emerging M.I.C.E. sector.
business.CO3: To learn about the use of technology in hospitality.CO4: To understand the various career options available in the Hospitality sector.CO5: To learn about the emerging M.I.C.E. sector.
Catalogue Code: TH4335
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Human Values
Course Code: 406230108
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To create awareness about the importance of French in the hotel operations and to acquire the correct pronunciation of French terminology.CO2: To use standard phrases in French in hospitality operations CO3: To understand basic grammar usage
Catalogue Code: TH4143
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Human Values
Course Code: 406230107
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To learn the importance of effective communication in Hospitality Management
CO2: To understand the relevance of effective speaking and listening to manage customer
expectations.CO3: To understand the barriers in communication and how to overcome them.CO4: To understand the different forms of Communication.
CO2: To understand the relevance of effective speaking and listening to manage customer
expectations.CO3: To understand the barriers in communication and how to overcome them.CO4: To understand the different forms of Communication.
Catalogue Code: TH4140
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Human Values
Course Code: 406230106
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To Infer the basic etiquettes to be observed by the service staff.CO2: To classify the restaurant equipment and their use.CO3: To demonstrate basic service setup and execution of basic tasks.CO4: To understand the technology used in food service outlets.
Catalogue Code: TH4204
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: Yes
Primary Orientation of the Course: Professional Ethics
Course Code: 406230105
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Introduction to basic ingredients, cooking methods and pre preparation techniques
essential for European cuisine foundation.CO2: Apply demo and theory knowledge in replicating different courses of European cuisine
by hands on training in smaller proportions.CO3: Relate to the different European cuisines recipes and also identify certain co-relations
in various European cuisines.
essential for European cuisine foundation.CO2: Apply demo and theory knowledge in replicating different courses of European cuisine
by hands on training in smaller proportions.CO3: Relate to the different European cuisines recipes and also identify certain co-relations
in various European cuisines.
Catalogue Code: TH4327
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: Yes
Primary Orientation of the Course: Professional Ethics
Course Code: 406230104
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To give students an overview of the accommodation sector and its operations.CO2: Enable students to comprehend the role of Front Office & Housekeeping operations in
the accommodation sector.CO3: To understand the organisation structure and duties & responsibilities of the Rooms
division personnel. CO4: To comprehend the standard operating procedures for both front office and
housekeeping departments
the accommodation sector.CO3: To understand the organisation structure and duties & responsibilities of the Rooms
division personnel. CO4: To comprehend the standard operating procedures for both front office and
housekeeping departments
Catalogue Code: TH4337
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 30
External Marks : 45
Total Marks: 75
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406230103
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To outline the current developments and trends in the food and beverage industry.CO2: Summarize typical restaurant staff duties.CO3: Identify the procedures and issues involved with purchasing, receiving, storing, issuing,
and controlling food and beverage operation supplies and equipment.CO4: To outline the in-room dining issues and summarize procedures for delivering in-room
dining.CO5: To interpret the role of banquets and catering operations.
and controlling food and beverage operation supplies and equipment.CO4: To outline the in-room dining issues and summarize procedures for delivering in-room
dining.CO5: To interpret the role of banquets and catering operations.
Catalogue Code: TH4136
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 30
External Marks : 45
Total Marks: 75
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406230102
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: Knowledge and understanding about evolution of culinary foundation.CO2: Learn various factors that affect the cooking methods in European culinary.CO3: Awareness of various cooking techniques and proper utilization of ingredients.CO4: Reflect on prerequisites of creating European menus from different sectors of Europe.
Catalogue Code: TH4328
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 30
External Marks : 45
Total Marks: 75
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406230101
Floating Credit: No
Audit Course: No
Course Needs: National