Catalogue Code: T2883
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406230110
Floating Credit: No
Audit Course: Yes
Course Needs: Global
CO1: To develop an understanding of communication procedures in rooms division
CO2: To imbibe the skills to handle routine tasks of both the departments
CO3: To understand the equipment used at the Front Office.
CO4: To develop an understanding of the cleaning procedures for specific areas and materials
CO2: To imbibe the skills to handle routine tasks of both the departments
CO3: To understand the equipment used at the Front Office.
CO4: To develop an understanding of the cleaning procedures for specific areas and materials
Catalogue Code: TH4459
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Professional Ethics
Course Code: 406230109
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To learn about the nature and core components of the Hospitality sector.
CO2: To understand the emerging trends in hospitality and their impact on the Hospitality business.
CO3: To learn about the use of technology in hospitality.
CO4: To understand the various career options available in the Hospitality sector.
CO5: To learn about the emerging M.I.C.E. sector.
CO2: To understand the emerging trends in hospitality and their impact on the Hospitality business.
CO3: To learn about the use of technology in hospitality.
CO4: To understand the various career options available in the Hospitality sector.
CO5: To learn about the emerging M.I.C.E. sector.
Catalogue Code: TH4335
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: Human Values
Course Code: 406230108
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To create awareness about the importance of French in the hotel operations and to acquire the correct pronunciation of French terminology.
CO2: To use standard phrases in French in hospitality operations
CO3: To understand basic grammar usage
CO2: To use standard phrases in French in hospitality operations
CO3: To understand basic grammar usage
Catalogue Code: TH4143
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: Human Values
Course Code: 406230107
Floating Credit: No
Audit Course: No
Course Needs: Global
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.
CO3: To understand the barriers in communication and how to overcome them
CO4: To understand the different forms of Communication
CO2: To understand the relevance of effective speaking and listening to manage customer expectations.
CO3: To understand the barriers in communication and how to overcome them
CO4: To understand the different forms of Communication
Catalogue Code: TH4140
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: 406230106
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To Infer the basic etiquettes to be observed by the service staff.
CO2: To classify the restaurant equipment and their use.
CO3: To demonstrate basic service setup and execution of basic tasks.
CO4: To understand the technology used in food service outlets
CO2: To classify the restaurant equipment and their use.
CO3: To demonstrate basic service setup and execution of basic tasks.
CO4: To understand the technology used in food service outlets
Catalogue Code: TH4204
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Professional Ethics
Course Code: 406230105
Floating Credit: No
Audit Course: No
Course Needs: Global
CO 1: To learn the hierarchy of the bakery and pastry operations.
CO 2: To understand the basics of safety and sanitization in the pastry section.
CO 3: To learn the fundamentals in preparation of pastries, chocolates, glazes and icings, breads and cakes
CO 2: To understand the basics of safety and sanitization in the pastry section.
CO 3: To learn the fundamentals in preparation of pastries, chocolates, glazes and icings, breads and cakes
Catalogue Code: TH4327
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Professional Ethics
Course Code: 406230104
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To give students an overview of the accommodation sector and its operations
CO2: Enable students to comprehend the role of Front Office & Housekeeping operations in the accommodation sector.
CO3: To understand the organisation structure and duties & responsibilities of the Rooms division personnel
CO4: To comprehend the standard operating procedures for both front office and housekeeping departments
CO2: Enable students to comprehend the role of Front Office & Housekeeping operations in the accommodation sector.
CO3: To understand the organisation structure and duties & responsibilities of the Rooms division personnel
CO4: To comprehend the standard operating procedures for both front office and housekeeping departments
Catalogue Code: TH4337
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: 406230103
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To outline the current developments and trends in the food and beverage industry.
CO2: Summarize typical restaurant staff duties.
CO3: Identify the procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food and beverage operation supplies and equipment.
CO4: To outline the in-room dining issues and summarize procedures for delivering in-room dining.
CO5: To interpret the role of banquets and catering operations.
CO2: Summarize typical restaurant staff duties.
CO3: Identify the procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food and beverage operation supplies and equipment.
CO4: To outline the in-room dining issues and summarize procedures for delivering in-room dining.
CO5: To interpret the role of banquets and catering operations.
Catalogue Code: TH4136
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: 406230102
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Knowledge and understanding about evolution of culinary foundation.
CO2: Learn various factors that affect the cooking methods in European culinary.
CO3: Awareness of various cooking techniques and proper utilization of ingredients.
CO4: Reflect on prerequisites of creating European menus from different sectors of Europe.
CO2: Learn various factors that affect the cooking methods in European culinary.
CO3: Awareness of various cooking techniques and proper utilization of ingredients.
CO4: Reflect on prerequisites of creating European menus from different sectors of Europe.
Catalogue Code: TH4328
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: 406230101
Floating Credit: No
Audit Course: No
Course Needs: Global