Bachelor of Science (HCM)/Batch 2024-27/semester V/Generic Core Course

24-27_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

    24-27_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: 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: 406230505
      Floating Credit: No
      Audit Course: No
      Course Needs: National

      24-27_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

        24-27_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

          24-27_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

            24-27_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: 5
              Credits (Theory): 2
              No. of Hours: 30
              Internal Marks: 30
              External Marks : 45
              Total Marks: 75
              Experiential Learning: Yes
              Primary Orientation of the Course: Professional Ethics
              Course Code: 406230501
              Floating Credit: No
              Audit Course: No
              Course Needs: Global