Catalogue Code: T
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
CO 1: Gain a managements 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 our 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
CO 2: Gain knowledge of how to protect your guests safety.
CO 3: Gain practical knowledge of law situations that occur within our 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: TH4144
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: Entrepreneurship
Primary Orientation of the Course: Gender Issues
Course Code: 406220508
Course Needs: National
CO1 : Understand the operational logistics of various hospitality operations.
CO2 : Gain Hospitality & culinary skills in a professional Environment.
CO3 : Observe day to day operations & understand the procedure for the same.
CO2 : Gain Hospitality & culinary skills in a professional Environment.
CO3 : Observe day to day operations & understand the procedure for the same.
Catalogue Code: T4901
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: Skill Development
Primary Orientation of the Course: Professional Ethics
Course Code: 406220507
Course Needs: Global
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
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: 4
Credits (Theory): 2
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: 406220506
Course Needs: National
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.
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: 4
Credits (Theory): 2
No. of Hours: 45
Internal Marks: 30
External Marks : 45
Total Marks: 75
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Environment and Sustainability
Course Code: 406220505
Course Needs: National
CO 1: Understand how control procedures help managers assess operational results.
CO 2: Explain how a system of food service control points helps managers carry out critical
functions on a daily basis.
CO 3: Understand the importance and function of an operating budget as a planning and
control tool.
CO 4: Describe the factors that influence menu planning strategies
Calculate standard portion costs and standard dinner costs for food items on the basis of
standard recipes and standard portion sizes.
CO 5: Identify and describe automated technology applications designed for inventory
management.
CO 2: Explain how a system of food service control points helps managers carry out critical
functions on a daily basis.
CO 3: Understand the importance and function of an operating budget as a planning and
control tool.
CO 4: Describe the factors that influence menu planning strategies
Calculate standard portion costs and standard dinner costs for food items on the basis of
standard recipes and standard portion sizes.
CO 5: Identify and describe automated technology applications designed for inventory
management.
Catalogue Code: TH4153
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 2
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: 406220503
Course Needs: Global
CO 1: Identify the key functions of the Rooms Division department
CO 2: Associate the role of the Rooms Division Manager with the management function of a hospitality provider in an effective manner.
CO 3: Explain the rooms division managers role as leader and decision maker.
CO 4: Discuss the importance of the Rooms Division department in the service provision within the hospitality context.
CO 5: Explain the role of Rooms Division managers in managing human resources
CO 2: Associate the role of the Rooms Division Manager with the management function of a hospitality provider in an effective manner.
CO 3: Explain the rooms division managers role as leader and decision maker.
CO 4: Discuss the importance of the Rooms Division department in the service provision within the hospitality context.
CO 5: Explain the role of Rooms Division managers in managing human resources
Catalogue Code: TH4155
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 2
No. of Hours: 90
Internal Marks: 30
External Marks : 45
Total Marks: 75
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Professional Ethics
Course Code: 406220502
Course Needs: Global
CO1: Explain how managers establish room rates and identify special room rate categories.
CO2: Explain the important elements of recruiting, selecting, orienting, and training front office employees.
CO3: Control expenses in the rooms division by using the operating budget as a control tool, tracking expenses on the basis of a budgeted cost-per-occupied-room, and implementing efficient purchasing practices.
CO4: Explain the safety and security needs of hospitality operations,
CO2: Explain the important elements of recruiting, selecting, orienting, and training front office employees.
CO3: Control expenses in the rooms division by using the operating budget as a control tool, tracking expenses on the basis of a budgeted cost-per-occupied-room, and implementing efficient purchasing practices.
CO4: Explain the safety and security needs of hospitality operations,
Catalogue Code: TH4156
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 2
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: 406220501
Course Needs: Global