CO1: To familiarize students with marketing fundamentals
CO2: To explain the importance of services marketing to a culinary student & to fit the subject into his or her understanding of Hospitality.
CO3: To define the conception of consumer behaviour and reveal its importance in the context of marketing and identify factors that influence consumer behaviour.
CO4: To examine the consumer decision-making process and to describe the target market and determine the positioning strategy according to consumer characteristics and behaviour.
CO2: To explain the importance of services marketing to a culinary student & to fit the subject into his or her understanding of Hospitality.
CO3: To define the conception of consumer behaviour and reveal its importance in the context of marketing and identify factors that influence consumer behaviour.
CO4: To examine the consumer decision-making process and to describe the target market and determine the positioning strategy according to consumer characteristics and behaviour.
Catalogue Code: T2143
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: 406210605
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: National