| 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: 3
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
| 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: 5
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