Bachelor of Science (HCM)/Batch 2023-26/semester 5
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23-26_Hospitality Revenue Management

    CO1: Assess customer-perceived value based on the principles of revenue management.CO2: Construct revenue management techniques for the hotel industry, based on industry
    reports.CO 3: Recommend revenue management strategy for the foodservice industry.CO 4: Evaluate the quality of revenue management decision making as applied to the
    hospitality industry.CO 5: Construct revenue management strategies to assemble a customer-centric plan to
    improve profits, despite varying economic conditions

    Catalogue Code: TH4145
    Course Type: Generic Core Course
    Total Credit: 2
    Credits (Theory): 2
    No. of Hours: 45
    Internal Marks: 30
    External Marks : 45
    Total Marks: 75
    Primary Purpose of Course: Employablity
    Primary Orientation of the Course: Professional Ethics
    Course Code: 0406230505
    Floating Credit: Yes
    Audit Course: Yes
    Course Skill Type: Others
    Course Needs: National

    23-26_Summer Internship

      CO1:  Acquire basic and advanced cooking skills, housekeeping and F&B skills pertaining to each department of the hotel.
      CO2: Understand the operational logistics of various hospitality operations.
      CO3:  Gain Hospitality and culinary skills in a professional environment.

      Catalogue Code: T4905
      Course Type: Generic Core Course
      Total Credit: 2
      Credits (Theory): 2
      No. of Hours: 30
      Internal Marks: 30
      External Marks : 45
      Total Marks: 75
      Primary Purpose of Course: Skill Development
      Primary Orientation of the Course: Professional Ethics
      Course Code: 406230501
      Audit Course: Yes
      Course Skill Type: Others
      Course Needs: Global