24-27_Human Resource Management

    CO1: To learn the role of Human Resources in culinary operations.
    CO2: To study the significance of culture and diversity towards company goals.
    CO3: To understand various approaches of all HR processes involved from recruitment to retirement.
    Catalogue Code: T2584
    Course Type: Generic Core Course
    Total Credit: 2
    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: 406210604
    Floating Credit: No
    Audit Course: No
    Course Skill Type: Others
    Course Needs: National