CO1: To gain an understanding of linen management and control
CO2: To gain knowledge of the sections of the Front Office and their roles.
CO3: To understand the equipment used at the laundry.
CO4: To get in-depth knowledge about the tasks performed on the PMS
CO2: To gain knowledge of the sections of the Front Office and their roles.
CO3: To understand the equipment used at the laundry.
CO4: To get in-depth knowledge about the tasks performed on the PMS
Catalogue Code: TH4339
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Course Code: 406230210
Audit Course: No
Course Needs: National
CO1: Physical Identification and introduction to basic ingredients, cooking methods and pre preparation techniques essential for Indian cuisine foundation.
CO2: Apply demo and theory knowledge in replicating different courses of Indian cuisine by hands on training in smaller proportions.
CO3: Learn and relate to the regional Indian recipes and make them in larger proportions in a bulk kitchen setup by hands on training
CO2: Apply demo and theory knowledge in replicating different courses of Indian cuisine by hands on training in smaller proportions.
CO3: Learn and relate to the regional Indian recipes and make them in larger proportions in a bulk kitchen setup by hands on training
Catalogue Code: TH4329
Course Type: Generic Core Course
Total Credit: 3
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: 406230209
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: Identify common technology systems used in hospitality operations
CO2: Describe the various ways in which hospitality businesses use technology to gain and process reservations
CO3: Develop an understanding of functions of common PMS interfaces, which include point-of-sale systems, call accounting systems, energy management systems, electronic locking systems and guest-operated devices.
CO4: Identify the essentials and make use of internet, social media, digital marketing.
CO2: Describe the various ways in which hospitality businesses use technology to gain and process reservations
CO3: Develop an understanding of functions of common PMS interfaces, which include point-of-sale systems, call accounting systems, energy management systems, electronic locking systems and guest-operated devices.
CO4: Identify the essentials and make use of internet, social media, digital marketing.
Catalogue Code: TH4184
Course Type: Generic Core Course
Total Credit: 3
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: 406230208
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Understand various types of catering operations
CO2: Discuss and evaluate industry trends that relate to career opportunities and the future of the industry.
CO3: To understand the workings of the events industry
CO2: Discuss and evaluate industry trends that relate to career opportunities and the future of the industry.
CO3: To understand the workings of the events industry
Catalogue Code: TH4331
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406230207
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To learn the hierarchy of the bakery and pastry operations.
CO2: To understand the basics of safety and sanitization in the pastry section
CO3: To learn the fundamentals in preparation of pastries, chocolates, glazes and icings, breads and cakes
CO2: To understand the basics of safety and sanitization in the pastry section
CO3: To learn the fundamentals in preparation of pastries, chocolates, glazes and icings, breads and cakes
Catalogue Code: TH4122
Course Type: Generic Core Course
Total Credit: 3
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: 406230206
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To develop an understanding of hygiene and sanitation practices in bakery operations
CO2: To gain knowledge of large and small equipment used in bakery operations
CO3: To gain skills in preparing various types of baked goods, pastries and entremets
CO2: To gain knowledge of large and small equipment used in bakery operations
CO3: To gain skills in preparing various types of baked goods, pastries and entremets
Catalogue Code: TH4121
Course Type: Generic Core Course
Total Credit: 3
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: 406230205
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To learn and understand the concept of human nutrition.
CO2: To study the importance of various nutrients for body wellness.
CO3: To define the principles of nutrition.
CO2: To study the importance of various nutrients for body wellness.
CO3: To define the principles of nutrition.
Catalogue Code: TH4120
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: Yes
Primary Orientation of the Course: Human Values
Course Code: 406230204
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To understand the importance of communication in rooms division
CO2: To comprehend the fundamentals of inventory management in rooms division
CO3: To gain insight into the selection of bathroom fixtures & floorings
CO4: Develop an understanding selection criteria for beds, linens, and uniforms.
CO2: To comprehend the fundamentals of inventory management in rooms division
CO3: To gain insight into the selection of bathroom fixtures & floorings
CO4: Develop an understanding selection criteria for beds, linens, and uniforms.
Catalogue Code: TH4338
Course Type: Generic Core Course
Total Credit: 4
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: 406230203
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Knowledge and understanding about evolution and eras of Indian cuisine.
CO2: Learn various factors that affect the eating habits in various parts of India
CO3: Awareness of regional traditional serving style of Indian cuisine
CO4: Reflect on prerequisites of volume catering in different sectors.
CO2: Learn various factors that affect the eating habits in various parts of India
CO3: Awareness of regional traditional serving style of Indian cuisine
CO4: Reflect on prerequisites of volume catering in different sectors.
Catalogue Code: TH4330
Course Type: Generic Core Course
Total Credit: 4
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: 406230202
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: Distinguish marketing from sales and identify trends that affect marketing and sales in the hospitality industry
CO2: Identify and describe the key steps of a marketing plan.
CO3: Understand internal marketing and sales.
CO4: The role of advertising, public relations, and publicity in reaching prospective guests.
CO5: Explain how hospitality properties are meeting the needs of various domains & understand the role advertising and publicity in marketing.
CO2: Identify and describe the key steps of a marketing plan.
CO3: Understand internal marketing and sales.
CO4: The role of advertising, public relations, and publicity in reaching prospective guests.
CO5: Explain how hospitality properties are meeting the needs of various domains & understand the role advertising and publicity in marketing.
Catalogue Code: TH4146
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 30
External Marks : 45
Total Marks: 75
Experiential Learning: No
Primary Purpose of Course: Entrepreneurship
Primary Orientation of the Course: Professional Ethics
Course Code: 406230201
Floating Credit: No
Audit Course: No
Course Needs: National