CO 1: Perform all the departmental jobs by practicing safe and sanitary work habits.
CO 2: Learn the operations of a commercial hotel operation
CO 3: Read, interpret and prepare recipes as per standard manufacturing practices.
CO4 Learn processes followed in the hotels and how to use tools and machinery.
CO 5: Learn how to interact with customers, colleagues and superiors in a real world situation
CO 6: Acquire basic and advanced cooking, housekeeping and F&B skills pertaining to each department of the hotel.
CO 2: Learn the operations of a commercial hotel operation
CO 3: Read, interpret and prepare recipes as per standard manufacturing practices.
CO4 Learn processes followed in the hotels and how to use tools and machinery.
CO 5: Learn how to interact with customers, colleagues and superiors in a real world situation
CO 6: Acquire basic and advanced cooking, housekeeping and F&B skills pertaining to each department of the hotel.
Catalogue Code: TH4095
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 20
No. of Hours: 30
Internal Marks: 200
External Marks : 300
Total Marks: 500
Experiential Learning: Yes
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Professional Ethics
Course Code: 406230301
Floating Credit: No
Audit Course: No
Course Needs: Global