CO1 To prepare themselves for placements by maintaining a working atmosphere and professional environment
CO2 To demonstrate planning, timing, and preparation of a complete Asian cuisine meal, including a soup, appetizer, and entre while emphasizing their commitment to quality and excellence
CO3 To define and use common kitchen terminology and vocabulary in the Asian kitchen
CO2 To demonstrate planning, timing, and preparation of a complete Asian cuisine meal, including a soup, appetizer, and entre while emphasizing their commitment to quality and excellence
CO3 To define and use common kitchen terminology and vocabulary in the Asian kitchen
Catalogue Code: T4789
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 3
Credits (Practical): 3
No. of Hours: 90
Internal Marks: 60
External Marks : 75
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Human Values
Course Code: 406230611
Floating Credit: No
Audit Course: No
Course Needs: National
CO1 Define the basic concepts related to event management in sports
CO2 Analyse financial management in events
CO3 Evaluate the event management process
CO2 Analyse financial management in events
CO3 Evaluate the event management process
Catalogue Code: TH4132
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 50
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406230606
Floating Credit: No
Audit Course: No
Course Needs: National
CO1 Reflect on their abilities to effectively undertake individual work.
CO2 Gain expertise for the conduct of hospitality research
CO3 Know the different types of research
CO4 Develop tools for data collection in hospitality research
CO2 Gain expertise for the conduct of hospitality research
CO3 Know the different types of research
CO4 Develop tools for data collection in hospitality research
Catalogue Code: T2225
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 Purpose of Course: Other
Primary Orientation of the Course: Professional Ethics
Course Code: 406230605
Floating Credit: No
Audit Course: No
Course Needs: National
CO1 Understand the strategic challenges of HR management in Hospitality and tourism
CO2 Analyze the foundational principles of their chosen research topic in culinary research with primary and secondary materials, and evaluate available information.
CO3 Apply the culinary principles to complex issues, and critique the operation of the culinary outlets from a policy perspective, individually.
CO4 Structure and prepare concise and cohesive report on the research topic.
CO2 Analyze the foundational principles of their chosen research topic in culinary research with primary and secondary materials, and evaluate available information.
CO3 Apply the culinary principles to complex issues, and critique the operation of the culinary outlets from a policy perspective, individually.
CO4 Structure and prepare concise and cohesive report on the research topic.
Catalogue Code: T4701
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: 406230603
Floating Credit: No
Audit Course: No
Course Needs: National
CO1 Describe forces of change that have made team-building a high priority for many hospitality organizations, and describe the stages a work team goes through during its development
CO2 Understand the unique role of Human Resource Management in the Hospitality industry
CO3 Recognise the distinctive nature of HR development in Hospitality firms in a multicultural context
CO2 Understand the unique role of Human Resource Management in the Hospitality industry
CO3 Recognise the distinctive nature of HR development in Hospitality firms in a multicultural context
Catalogue Code: TH4152
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: Human Values
Course Code: 406230602
Floating Credit: No
Audit Course: No
Course Needs: National
CO1 Identify and describe automated technology applications designed for inventory management
CO2 Understand the traditional functions of management and explain why a gap exists between them and the actual behaviour of managers
CO3 Study the contemporary views of leadership
CO4 Describe the types and sources of organizational and personal power
CO5: Explain the importance and nature of goal-setting in an organization
CO2 Understand the traditional functions of management and explain why a gap exists between them and the actual behaviour of managers
CO3 Study the contemporary views of leadership
CO4 Describe the types and sources of organizational and personal power
CO5: Explain the importance and nature of goal-setting in an organization
Catalogue Code: TH4150
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: 406230601
Floating Credit: No
Audit Course: No
Course Needs: National