Catalogue Code: TH4789
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Experiential Learning: No
Primary Purpose of Course: Other
Course Code: 406230310
CO1 Compare and contrast the major theories of management, and leadership styles as they relate to hospitality employees.
CO2 Discuss the essential points of current theories and practices for motivating employees on the job.
CO3 List and briefly describe laws related to equal employment opportunities and fair employment practices.
CO4 Identify the essential elements in a successful training program and major steps in developing such a program.
CO2 Discuss the essential points of current theories and practices for motivating employees on the job.
CO3 List and briefly describe laws related to equal employment opportunities and fair employment practices.
CO4 Identify the essential elements in a successful training program and major steps in developing such a program.
Catalogue Code: TH4159
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: 406230309
Floating Credit: No
Audit Course: No
Course Needs: National
CO1 Explain the importance of a comprehensive approach to risk management and outline the business case for managing risk.
CO2 Understand the security and safety responsibilities of hotels. Explain the key issues in developing and setting up a hotel security program.
CO3 Discuss losses that affect all hotel departments, including employee and guest theft.
CO4 Describe how hotels can appropriately respond to threats of all kinds.
CO2 Understand the security and safety responsibilities of hotels. Explain the key issues in developing and setting up a hotel security program.
CO3 Discuss losses that affect all hotel departments, including employee and guest theft.
CO4 Describe how hotels can appropriately respond to threats of all kinds.
Catalogue Code: TH4157
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: 406230308
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: To learn the process of communication
CO2: To comprehend the basic principles of writing
CO3: To understand how communication occurs in an organization
CO4: To learn the skills required to compose reports, memos, emails
CO5: To learn the skills required for making and delivering effective presentations
CO2: To comprehend the basic principles of writing
CO3: To understand how communication occurs in an organization
CO4: To learn the skills required to compose reports, memos, emails
CO5: To learn the skills required for making and delivering effective presentations
Catalogue Code: TH4139
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 50
External Marks : 40
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Human Values
Course Code: 406230307
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: To understand the food culture of France & Italy
CO2: To understand the food culture of Spain and Mexico
CO3: To understand the cuisine of Asia and America
CO2: To understand the food culture of Spain and Mexico
CO3: To understand the cuisine of Asia and America
Catalogue Code: TH4125
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: Professional Ethics
Course Code: 406230306
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: To understand the food culture of France & Italy
CO2: To understand the food culture of Spain and Mexico
CO3: To understand the cuisine of Asia and America
CO2: To understand the food culture of Spain and Mexico
CO3: To understand the cuisine of Asia and America
Catalogue Code: TH4124
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: 406230305
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: Use the right equipment and glassware for preparation and service of alcoholic beverages.
CO2: Describe the service of wine, spirits, aperitifs, liqueurs and beers.
CO3: Evaluate the relationship of food and beverages.
CO4: Suggest wines to accompany foods.
CO2: Describe the service of wine, spirits, aperitifs, liqueurs and beers.
CO3: Evaluate the relationship of food and beverages.
CO4: Suggest wines to accompany foods.
Catalogue Code: TH4133
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 0
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: 406230304
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: To introduce students to the role of law in the food industry
CO2: To familiarize students with different food laws
CO2: To familiarize students with different food laws
Catalogue Code: TH4334
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: Human Values
Course Code: 406230303
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: To understand the concepts related to the menu, its planning, design and engineering
CO2: To understand the classification of beverages into various categories.
CO3: To gain knowledge of Alcoholic beverages, their styles and service.
CO4: To understand the operations of the bar and its statutory requirements
CO2: To understand the classification of beverages into various categories.
CO3: To gain knowledge of Alcoholic beverages, their styles and service.
CO4: To understand the operations of the bar and its statutory requirements
Catalogue Code: TH4333
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: 406230302
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: To identify the system of double entry book-keeping
CO2: To relate to the knowledge about the USHA
CO3: To examine the concepts of Revenue, Expenditure & Profit
CO4: To outline the importance of departmental accounting
CO2: To relate to the knowledge about the USHA
CO3: To examine the concepts of Revenue, Expenditure & Profit
CO4: To outline the importance of departmental accounting
Catalogue Code: TH4129
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: Human Values
Course Code: 406230301
Floating Credit: No
Audit Course: No
Course Needs: National