406230409
Catalogue Code: TH4159
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Primary Orientation of the Course: Professional Ethics
Course Code: CO1 Compare and contrast the major theories of management, and leadership styles as they relate to hospitality employeesCO2 Discuss the essential points of current theories and practices for motivating employees on the jobCO3 List and briefly describe laws related to equal employment opportunities and fair employment practicesCO4 Identify the essential elements in a successful training program and major steps in developing such a program
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
406230408
Catalogue Code: TH4157
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Primary Orientation of the Course: Professional Ethics
Course Code: CO1 Explain the importance of a comprehensive approach to risk management and outline the business case for managing risk.CO2 Understand the security and safety responsibilities of hotels. Explain the key issues in developing and setting up a hotel security program.CO3 Discuss losses that affect all hotel departments, including employee and guest theft.CO4 Describe how hotels can appropriately respond to threats of all kinds.
Floating Credit: Yes
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
406230407
Catalogue Code: TH4139
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Primary Orientation of the Course: Professional Ethics
Course Code: CO1: To learn the process of communicationCO2: To comprehend the basic principles of writingCO3: To understand how communication occurs in an organizationCO4: To learn the skills required to compose reports, memos, emailsCO5: To learn the skills required for making and delivering effective presentations
Floating Credit: Yes
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
406230406
Catalogue Code: TH4125
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Primary Orientation of the Course: Professional Ethics
Course Code: CO1: To understand the food culture of France & ItalyCO2: To understand the food culture of Spain and MexicoCO3: To understand the cuisine of Asia and America
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
406230405
Catalogue Code: TH4124
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
Primary Orientation of the Course: Professional Ethics
Course Code: CO1: To understand the food culture of France& ItalyCO2: To understand the food culture of Spain and MexicoCO3: To understand the cuisine of Asia and America
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
406230404
Catalogue Code: TH4133
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
Primary Orientation of the Course: Professional Ethics
Course Code: CO1: Use the right equipment and glassware for preparation and service of alcoholic beverages.CO2: Describe the service of wine, spirits, aperitifs, liqueurs and beers.CO3: Evaluate the relationship of food and beverages.CO4: Suggest wines to accompany foods.
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
406230403
Catalogue Code: TH4334
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 30
External Marks : 45
Total Marks: 75
Primary Orientation of the Course: Human Values
Course Code: CO1: To introduce students to the role of law in the food industryCO2: To familiarize students with different food laws
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: National
406230402
Catalogue Code: TH4333
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 30
External Marks : 45
Total Marks: 75
Primary Orientation of the Course: Professional Ethics
Course Code: CO1: To understand the concepts related to the menu, its planning, design and engineeringCO2: To understand the classification of beverages into various categories.CO3: To gain knowledge of Alcoholic beverages, their styles and service.CO4: To understand the operations of the bar and its statutory requirements
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
406230401
Catalogue Code: TH4129
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 30
External Marks : 45
Total Marks: 75
Primary Purpose of Course: Entrepreneurship
Primary Orientation of the Course: Professional Ethics
Course Code: CO1: To identify the system of double entry book-keepingCO2: To relate to the knowledge about the USHACO3: To examine the concepts of Revenue, Expenditure & ProfitCO4: To outline the importance of departmental accounting
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: National