CO1: To equip students with basic knife skills.
CO2: To understand the operational procedures of various culinary equipment
CO 3: To understand the fundamental of European & Indian cookery with reference to
stocks,sauces, meats , seafood and snacks
CO2: To understand the operational procedures of various culinary equipment
CO 3: To understand the fundamental of European & Indian cookery with reference to
stocks,sauces, meats , seafood and snacks
Catalogue Code: TH4136
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 3
No. of Hours: 90
Internal Marks: 45
External Marks : 30
Total Marks: 75
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406240102
Floating Credit: No
Audit Course: No
Course Needs: Global
CO 1 : This course will reinforce and expand students " knowledge and concern for the
environment along with the understanding of contexts and concepts in sustainable
development.
The course will have multi-disciplinary dimensions drawing from anthropology,
geography, development studies, law and the sciences among others
CO 2 : It will generate environmental awareness and civic responsibility among the students
and promote understanding for the need to protect and conserve the environment.
CO 3 : The course will contribute towards making students globally and locally responsible
citizens.
environment along with the understanding of contexts and concepts in sustainable
development.
The course will have multi-disciplinary dimensions drawing from anthropology,
geography, development studies, law and the sciences among others
CO 2 : It will generate environmental awareness and civic responsibility among the students
and promote understanding for the need to protect and conserve the environment.
CO 3 : The course will contribute towards making students globally and locally responsible
citizens.
Catalogue Code: T2883
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 50
External Marks : 40
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Other
Course Code: 406240110
Floating Credit: No
Audit Course: No
Course Needs: Global
CO 1 : Identify common technology systems used in hospitality operations
CO 2 : Describe the various ways in which hospitality businesses use technology to gain and process reservations
CO 3 : Develop an understanding of functions of common PMS interfaces, which include point-of-sale systems, call accounting systems, energy management systems, electronic locking systems and guest-operated devices.
CO 4 :Identify the essentials and make use of internet, social media, digital marketing.
CO 2 : Describe the various ways in which hospitality businesses use technology to gain and process reservations
CO 3 : Develop an understanding of functions of common PMS interfaces, which include point-of-sale systems, call accounting systems, energy management systems, electronic locking systems and guest-operated devices.
CO 4 :Identify the essentials and make use of internet, social media, digital marketing.
Catalogue Code: TH4459
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 30
Internal Marks: 50
External Marks : 40
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Other
Course Code: 406240109
Floating Credit: No
Audit Course: No
Course Needs: National
CO 1 : To make the student competent enough to use excel applications for data analysis and
interpretation. CO 2 : To help the student to understand excel applications with respect to
financial functions.
interpretation. CO 2 : To help the student to understand excel applications with respect to
financial functions.
Catalogue Code: TH4335
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 50
External Marks : 40
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Other
Course Code: 406240108
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: To learn the importance of effective communication in Hospitality Management
CO2: To understand the relevance of effective speaking and listening to manage
customer expectations
CO 3: To understand the barriers in communication and how to overcome them.
CO 4: To understand the different forms of Communication.
CO2: To understand the relevance of effective speaking and listening to manage
customer expectations
CO 3: To understand the barriers in communication and how to overcome them.
CO 4: To understand the different forms of Communication.
Catalogue Code: TH4143
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 50
External Marks : 40
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Other
Course Code: 406240107
Floating Credit: No
Audit Course: No
Course Needs: Global
CO 1: Gain a management perspective of current laws and regulations that affect the
hospitality industry.
CO 2: Gain knowledge of how to protect your guests safety.
CO 3: Gain practical knowledge of law situations that occur within the industry and
methods for correction
CO 4: Gain knowledge of hospitality law and how it specifically applies to the
hospitality industry.
CO 5: To gain knowledge about various licenses and permits that are required for
operating hospitality businesses.
hospitality industry.
CO 2: Gain knowledge of how to protect your guests safety.
CO 3: Gain practical knowledge of law situations that occur within the industry and
methods for correction
CO 4: Gain knowledge of hospitality law and how it specifically applies to the
hospitality industry.
CO 5: To gain knowledge about various licenses and permits that are required for
operating hospitality businesses.
Catalogue Code: TH4140
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 30
External Marks : 20
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Other
Course Code: 406240106
Floating Credit: No
Audit Course: No
Course Needs: Global
CO 1: To learn about the nature and core components of the Hospitality sector.
CO 2: To learn about the use of technology in hospitality.
CO 3 : To understand the various career options available in the Hospitality sector
CO 4 : To learn about the emerging M.I.C.E. sector.
CO 5 : To understand the emerging trends in hospitality and their impact on the Hospitality
business.
CO 2: To learn about the use of technology in hospitality.
CO 3 : To understand the various career options available in the Hospitality sector
CO 4 : To learn about the emerging M.I.C.E. sector.
CO 5 : To understand the emerging trends in hospitality and their impact on the Hospitality
business.
Catalogue Code: TH4204
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 30
External Marks : 20
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Other
Primary Orientation of the Course: Human Values
Course Code: 406240105
Floating Credit: No
Audit Course: No
Course Needs: Global
CO 1: Use the right equipment and glassware for preparation and service of alcoholic
beverages.
CO 2: Understand the service of wine, spirits, aperitifs, liqueurs and beers.
CO 3: Understand Bar Operations
beverages.
CO 2: Understand the service of wine, spirits, aperitifs, liqueurs and beers.
CO 3: Understand Bar Operations
Catalogue Code: TH4327
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 30
External Marks : 20
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406240104
Floating Credit: No
Audit Course: No
Course Needs: Global
CO 1: To understand the concepts related to menu, its planning, design and
engineering.
CO 2: To understand the classification of beverages into various categories.
CO 3: To gain knowledge of Alcoholic beverages, their styles and service.
CO 4: To understand the operations of bar and its statutory requirements
engineering.
CO 2: To understand the classification of beverages into various categories.
CO 3: To gain knowledge of Alcoholic beverages, their styles and service.
CO 4: To understand the operations of bar and its statutory requirements
Catalogue Code: TH4337
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 30
External Marks : 20
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406240103
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To learn the importance kitchen organization and hierarchy.
CO2: To understand about the components of breakfast, lunch and dinner in Indian and
European cuisine.
CO3: To learn about the regional specialties of Indian & European cuisine.
CO4: To learn about menu planning in both Indian & European cuisines.
CO2: To understand about the components of breakfast, lunch and dinner in Indian and
European cuisine.
CO3: To learn about the regional specialties of Indian & European cuisine.
CO4: To learn about menu planning in both Indian & European cuisines.
Catalogue Code: TH4328
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 45
External Marks : 30
Total Marks: 75
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406240101
Floating Credit: No
Audit Course: No
Course Needs: Global