Bachelor of Science (HCM)/Batch 2023-26/semester 5/Generic Core Courses

23-26_Planning and Control of Food and Beverage Operations

    CO 1: Understand basic concepts, characteristics and functions of entrepreneurship and the
    need of Hospitality entrepreneurship.CO 2: Know about various types of entrepreneurship, various factors that affect growth of
    entrepreneurship and theories of entrepreneurship:CO 3: Understand various governmental and non-governmental organisations working for
    entrepreneurship.CO 3: Understand various governmental and non-governmental organisations working for
    entrepreneurship.
    Catalogue Code: TH4153
    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: 406230506
    Floating Credit: No
    Audit Course: No
    Course Needs: National

    23-26_Hospitality Facilities Management and Design

      CO 1: Identify a number of important roles played by hospitality facilities, the two primary categories of facility operating costs, the components of each category, and various factors that affect those costs. CO 2: Describe several types of maintenance, state the goals of maintenance management systems, and describe computerized and Internet-based facilities management.CO 3: Outline economic, regulatory, market, and social responsibility factors that have led hospitality businesses to take action on environmental issues.
      CO 4: Familiarize with HVAC, lighting, fire and security systems in facilities.
      Catalogue Code: TH4142
      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 Purpose of Course: Entrepreneurship
      Primary Orientation of the Course: Professional Ethics
      Course Code: 406230504
      Floating Credit: No
      Audit Course: No
      Course Needs: National

      23-26_Entrepreneurship in Service Industry

        CO 1: Understand basic concepts, characteristics and functions of entrepreneurship and the
        need of Hospitality entrepreneurship.CO 2: Know about various types of entrepreneurship, various factors that affect growth of
        entrepreneurship and theories of entrepreneurship:CO 3: Understand various governmental and non-governmental organisations working for
        entrepreneurship.CO 4: Introduce start-ups, venture promoting, idea generation for prosperous business.
        Catalogue Code: TH4131
        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 Purpose of Course: Entrepreneurship
        Primary Orientation of the Course: Professional Ethics
        Course Code: 406230503
        Floating Credit: No
        Audit Course: No
        Course Needs: Global

        23-26_Contemporary Hospitality & Service Industry

          CO 1: To learn about the nature of modern components of the Hospitality & service sector.CO 2: To understand the emerging trends in the services sector and their impact on the
          economy.CO 3: To assimilate information on the new age facets of tourism.CO 4: To understand the various career options available in these emerging areas.
          Catalogue Code: TH4332
          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: 406230502
          Floating Credit: No
          Audit Course: No
          Course Needs: Global