1) To learn the role of Human Resources in culinary operations.
2) To study the significance of culture and diversity towards company goals.
3) To understand various approaches of all HR processes involved from recruitment to retirement.
2) To study the significance of culture and diversity towards company goals.
3) To understand various approaches of all HR processes involved from recruitment to retirement.
Catalogue Code: T2584
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: 406210603
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: National