learning outcomes of bachelor of hotel management

SIKSHA ‘O’ ANUSANDHAN

(DEEMED TO BE UNIVERSITY)

(Declared U/S 3 of UGC Act, 1956; Accredited by NAAC with ‘A’ Grade)

FACULTY OF HOSPITALITY & TOURISM MANAGEMENT (SCHOOL OF HOTEL MANAGEMENT)

Jagamara, Bhubaneswar – 751030, Odisha, India; Contact: 0674-2350448

Website: www.soa.ac.in/shm/; Email: [email protected]

Learning Outcomes of

Bachelor of Hotel Management & Catering Technology (BHMCT)

School of Hotel Management







Institute Name: School of Hotel Management Name of the Programme: Bachelor of Hotel management & Catering Technology (BHMCT) Programme Outcomes of BHMCT (POs) At the end of the Programme the students should be able to 1. Acquire, understand, and utilize the basic, intermediate, and advanced concepts in the core areas

of Professional Cookery, F&B Service, Front office, and Housekeeping services.

2. Ability to understand, analyse, and solve the existing & emerging issues pertaining in the hotel

Industry by establishing a close link between theoretical knowledge and practical operations.

3. Become well versed with the strategic management issues involved in the operations of hotels

and should be able to apply the concepts, tools, & techniques to generate practical solutions for

the industry.

4. Understand and utilize the current and emerging concepts in the ever changing business

environment in order to sharpen their leadership and entrepreneurial skills.

5. Business Knowledge: Appreciate and demonstrate the knowledge and skills desired at the local,

national, and international business management activities and to produce creative business

solutions to attract, maintain and grow the customer base.

6. Communication Skills: Accumulate, synthesize, and disseminate the key information through the

effective use of various professional communication channels and technologies in written, verbal,

and visual modes.

7. Quantitative Skills- Collect, analyze, understand, and effectively use the data and information

regarding the market through various statistical, forecasting, and estimation techniques in order

to arrive upon various business decisions.

8. Critical Thinking Skills – Appreciate, evaluate, and demonstrate proficiency in critical thinking

and apply the same in solving the cultural, social, professional, and legal issues and to make

effective business decisions in both structured and unstructured situations.

9. Technology - Realize and utilize the current and emerging technologies in order to operate

varieties of machines, equipment, and applications towards enhancing their productivity and

efficiencies.

10. Ethics – To be able to interpret, demonstrate, and utilize professionalism and ethical practices in

order to manage both domestic and international business issues.

11. Multicultural and Diversity- To develop awareness, understandings, respect, and responsiveness

towards the multi-cultural work environment comprising of people belonging to contrasting

regions, age, genders, caste, colors, religions, & political affinities that impact business operations

at a global level.

12. Demonstrate Learning – Acquire and demonstrate the traits of curiosity, self-motivation,

reflectiveness, perseverance, positiveness, tireless attitude, devotion, honesty, integrity, hard work, and flexibility and become self-regulated lifelong learners.







Detailed Course Wise Outcomes of BHMCT (COs)

Semester I, Paper 1 Course Name : Basics of Hospitality &Tourism Sectors (Theory) Course Code : HM1BHTSI Course Outcomes: The student will be able to understand the basics of hospitality and tourism Industry and exhibit the skills towards its management processes. After the completion of the course, students will be able to: CO1: Understand & exhibit necessary skills towards describing the basics of hotel industry, its origins, growth over the years, current status& trends, future prospects & emerging issues as well as the detailed classifications. CO2: Understand and demonstrate appropriate skills towards defining phenomena of tourism, global trends, typology, existing & emerging concepts. CO3: Appreciate themselves with various tourism organizations that forms the core of the global tourism industry. CO4: Acknowledge the concepts of various hospitality & tourism sector products, their nature, classifications, as well as the display competencies towards the process of designing and showcasing them to global audience.

Name of the Course Employability Entrepreneurship Skill Development Basics of Hospitality &Tourism Sectors (HM1BHTSI)

Y

Semester I, Paper 2 Course Name : Gateway to Gastronomy Studies (Theory) Course Code : HM1GGSI Course Outcomes: The student will be able to understand the basics of food production processes including its origins, evolutions, and methodologies and showcase their skills in preparations of various basic items usually produced through commercial kitchen operations. After the completion of the course, students will be able to: CO1: Understand & explain the basics of professional cookery, aims, objectives, and evolution over the years. CO2: Apprehend and illustrate the desired skills towards for explaining & preparing the detailed kitchen organizational structures, different operational, executive & managerial positions, and their work roles & responsibilities. CO3: Appreciate & familiarize themselves with the kitchen layouts, design, proper usages of various tools, equipment, safety measures to be ensured. CO4: Understand and should be able to recognize the various commodities commonly used in the kitchen, their functions, storage techniques, proper usages, techniques of preparations, classifications, and cookery. CO5: Appreciate and apply different methods used in professional cookery.

Name of the Course Employability Entrepreneurship Skill Development Gateway to Gastronomy Studies (HM1GGSI)

Y Y Y







Semester I, Paper 3 Course Name : Gateway to Gastronomy Studies (Practical) Course Code : HM1GGSII Course Outcomes: The student will be able to understand the basics of commercial kitchen operations and demonstrate necessary skills towards its management. After the completion of the course, students will be able to: CO1: Gain professional knowledge towards bulk food preparations and demonstrate adequate skills towards preparation of basic items in cookery. CO2: Acknowledge & recognize the varieties of tools & equipment, raw materials & ingredients used in the used in commercial kitchens operations and demonstrate their suitable usages. CO3: Appreciate the basic principles of bakery & confectionary along with exhibition of basic skills towards preparation of basic bakery products.

Name of the Course Employability Entrepreneurship Skill Development Gateway to Gastronomy Studies (HM1GGSII)

Y Y Y

Semester I, Paper 4 Course Name : Food Service Operations for Beginners (Theory) Course Code : HM1FSOBI Course Outcomes: The student will be able to understand the basics of food &beverage service operations and demonstrate adequate skills desired for their management. After the completion of the course, students will be able to: CO1: Understand the role of catering establishments in the travel & tourism industry contributing towards the national economy along with demonstrating their skills towards explaining the detailed classification of them. CO2: Appreciate the detailed organizational structure of food & beverage service department along with exhibiting skills towards explaining the characteristics of various staffs involved, and their relations with other departments of the hotels as well as job descriptions. CO3: Gain knowledge towards the varieties of services commonly used in hotels and their characteristics while showcasing appropriate skills towards handling them. CO4: Apprehend, recognize and learn to use the various types of tools &equipment commonly used in restaurant operations along with their classifications, correct usages, and care to be taken while handling etc.

Name of the Course Employability Entrepreneurship Skill Development Food Service Operations for Beginners (HM1FSOBI)

Y Y







Semester I, Paper 5 Course Name : Food Service Operations for Beginners (Practical) Course Code : HM1FSOBII Course Outcomes: The student will be able to understand the basics of food & beverage service operations and exhibit the desired level of skills towards managing them. After the completion of the course, students will be able to: CO1: Understand and demonstrate the basic skills and techniques required for food & beverage service operations. CO2: Gain technical knowledge and detailed comprehensions towards identification, classifications, and proper usage of various tools & equipment used in restaurants. CO3: Acknowledge and demonstrate skills towards setting up various types of table layouts and covers as per the occasion and demand. CO4: Appreciate and demonstrate skills towards guest receiving procedures and order taking along with serving.

Name of the Course Employability Entrepreneurship Skill Development Food Service Operations for Beginners Practical (HM1FSOBII)

Y Y

Semester I, Paper 6

Course Name : Foundations of Front Office Operations (Theory) Course Code : HM1FFOOI Course Outcomes: The student will be able to understand the basics of front office management and demonstrate adequate skills towards its operations. After the completion of the course, students will be able to: CO1: Understand the evolution & growth of hotel industry along with realization of interrelationships between travel, tourism and hospitality sectors. CO2: Appreciate and exhibit skills towards the detailed classification format for hotel industry. CO3: Gain knowledge & demonstrate skills towards the organizational structures in varieties of hotels along with special focus on hierarchy of the front office department, coordination with other departments along with job descriptions & specifications of key staffs. CO4: Understand& indentify the accommodation sector as a product and learn the various techniques towards projecting, promoting & selling them as commodities. CO5: Understand the details of guest cycle along with exhibiting appropriate skills towards the standard operating procedures to serve the customers.

Name of the Course Employability Entrepreneurship Skill Development Foundations of Front Office Operations (HM1FFOOI)

Y Y







Semester I, Paper 7 Course Name : Foundations of front office operations (Practical) Course Code : HM1FFOOII

Course Outcomes: The students will be able to understand the basics of front office operations along with showcasing their skills towards managing the same. After the completion of the course, students will be able to: CO1: Understand and demonstrate the basicskills, mannerism, and techniques required for front office operations. CO2: Gain technical knowledge and demonstrate skills towards identifying and handling different tools, equipment and technologies used in the front office departments. CO3: Acknowledge, identify, and use the essential forms and formats used in front office operations. CO4: Appreciate and exhibiting skills towards the communication and grooming standards desired for the front office operations.

Name of the Course Employability Entrepreneurship Skill Development Foundations of Front Office operations Practical (HM1FFOOII)

Y Y

Semester I, Paper 8 Course Name : Introduction to Housekeeping Division (Theory) Course Code : HM1IHDI Course Outcomes: The student will be able to understand the basics of housekeeping services operations and exhibit adequate skills towards their management. After the completion of the course, students will be able to: CO1: Understand the role and importance of housekeeping department in various industry sectors like hotels, airlines, hospitals, corporate officers etc. and exhibit appropriate skills towards handling them. CO2: Appreciate and demonstrate the skills towards defining the details of housekeeping department along with its organizational structure along with the job descriptions and specifications of key personnel. CO3: Gain knowledge the housekeeping control desk along with understanding the various files & registers and exhibit skill towards operating them. CO4: Understand & identify the accommodation sector from housekeeping point of view along with types and layout of various areas covered under its operations. CO5: Understand, identify, and demonstrate the proper use the various housekeeping tools, equipment, and cleaning agents and know their care and maintenance procedures.

Name of the Course Employability Entrepreneurship Skill Development Introduction to Housekeeping Division (HM1IHDI)

Y Y







Semester I, Paper 9 Course Name : Introduction to housekeeping division (Practical) Course Code : HM1IHDII Course Outcomes: The student will be able to understand the basics of housekeeping operations& exhibit skills towards managing them.

After the completion of the course, students will be able to:

CO1: Understand and demonstrate the basicskills, and techniques required for housekeeping operations. CO2: Gain technical knowledge and exhibit skills towards identifying and handling different cleaning tools, equipment and cleaning agents properly. CO3: Acknowledge and identify the essential supplies & amenities provided in the guest rooms. CO4: Appreciate and demonstrate skills towards mannerism and operational procedures required in housekeeping department.

Name of the Course Employability Entrepreneurship Skill Development Introduction to Housekeeping Division Practical (HM1IHDII)

Y Y

Semester I, Paper 10 Course Outcomes: The students will be able to understand the basics of computer applications and exhibit their skills towards the effective operations towards achieving competitiveness. After the completion of the course, students will be able to: CO1: Understand the importance of information and appreciate the role of data in running the modern day businesses. CO2: Understand, identify, and use various types of technological gadgets commonly used in hotel industry. CO3: Gain knowledge towards the computers, their operating systems, and functioning and explain their functional aspects. CO4: Understand and demonstrate proper skills to use various commonly used applications for operating modern day businesses. CO5: Identify, understand, and demonstrate the proper use of the internet along with understanding their functions, ethical usages and usefulness in hotel industry.

Name of the Course Employability Entrepreneurship Skill Development Technology in Hospitality Sector (HM1THSI)

Y Y







Semester I, Paper 11 Course Name : Technology in Hospitality Sector (Practical) Course Code : HM1THSII Course Outcomes: The student will be able to understand the basics of computers operations and exhibit the desired skill sets to handle them effectively. After the completion of the course, students will be able to: CO1: Understand and exhibit skills towards identifying and operating various types of computers and familiarize with the modern day software applications & technologies. CO2: Gain technical knowledge and demonstrate skills towards the use various computer based applications. CO3: Acknowledge and demonstrate skills towards web browsing as well as ethical use of web based information resources. CO4: Appreciate and demonstrate skills in using the technologies for creation & operation of their own virtual place on web like food blogs, face book pages related to hospitality operations.

Name of the Course Employability Entrepreneurship Skill Development Technology in Hospitality Sector Practical (HM1THSII)

Y Y

Semester II, Paper 1 Course Name : Common Culinary Practices (Theory) Course Code : HM2CCPI Course Outcomes: The student will be able to understand the basic skills in Food Production operations and demonstrate affinities towards their usages in commercial kitchen operations.


CO1: Understand the core components of professional cookery, i.e. Stocks, Sauce, Soups, & Salads and demonstrate their skills towards using them in culinary operations. CO2: Apprehend the details of bakery & confectionary section in a commercial kitchen and become familiar with various tools, equipment, and ingredients used there. CO3: Gain knowledge and familiarize themselves with the various types of bakery products like pastry dough, cakes, and bread. CO4: Have thorough knowledge regarding the fish, meat, pork, poultry & games products and exhibit skills towards their cookery processes. CO5: To appreciate and demonstrate skills towards planning and implementing menu for cooking operations as well as familiarize themselves with the various culinary terms used in the commercial operations.

Name of the Course Employability Entrepreneurship Skill Development Common Culinary Practices (HM2CCPI)

Y Y Y







Semester II, Paper 2 Course Name : Common Culinary Practices (Practical) Course Code : HM2CCPII Course Outcomes: The student will be able to understand the basics of food production techniques and demonstrate appropriate skills towards their effective operations. After the completion of the course, students will be able to: CO1: Understand& demonstrate their skills in preparing the basics items of professional cookery like stocks, sauces, soups and salads etc. CO2: Gain professional knowledge & exhibit skills towards the preparation of international menu comprising of three to four courses of cuisines. CO3: Acknowledge, identify, classify, and demonstrate skills regarding preparation of varieties of cuts & folds of vegetables, fish, meat items etc. CO4: Appreciate and demonstrate the skills towards preparation of various bakery products like bread, pastry, cakes, hot/cold and Indian desserts etc.

Name of the Course Employability Entrepreneurship Skill Development Common Culinary Practices Practical (HM2CCPII)

Y Y Y

Semester II, Paper 3 Course Name : Restaurant Service Management (Theory) Course Code : HM2RSMI Course Outcomes: The student will be able to understand the basics of Food & beverage service processes& exhibit skills towards their successful operations. After the completion of the course, students will be able to: CO1: Understand the core components of professional menu planning process along with its key considerations and constraints and exhibit skill towards managing their functions. CO2: Apprehend the details of various commonly used F&B service formats like breakfast, brunch, lunch, dinner, afternoon tea, high tea, supper, snacks etc. and demonstrate the required skills for serving them. CO3: Familiarize themselves with the layout of F&B service areas and understand the types of F&B service required at various places. CO4: Have thorough knowledge and demonstrate appropriate skills towards controlling mechanism used in F&B service operations by realizing the details of F&B control cycle, cash handing mechanisms, KOT & BOT procedures, as well as computerized F&B accounting.

Name of the Course Employability Entrepreneurship Skill Development Restaurant Service Management (HM2RSMI)

Y Y







Semester II, Paper 4 Course Name : Restaurant Service Management (Practical) Course Code : HM2RSMII Course Outcomes: The student will be able to understand the basics of Food & Beverage Service Techniques and demonstrate proficiencies in their effective operations in commercial food & beverage service avenues. After the completion of the course, students will be able to: CO1: Understand& demonstrate their skills in preparing 4, 5 & 6 courses Indian and international menus. CO2: Gain professional knowledge & demonstrate skills towards order taking and processing techniques. CO3: Acknowledge and demonstrate skills regarding serving different types of foods & beverages and the process of clearing them. CO4: Appreciate and demonstrate the skills towards crumbling down procedures and presentation of bills to the customers.

Name of the Course Employability Entrepreneurship Skill Development Restaurant Service Management Practical (HM2RSMII)

Y Y

Semester II, Paper 5 Course Name : Operations in Front Office Division (Theory) Course Code : HM2OFODI Course Outcomes: The student will be able to understand the basics of front office operations and demonstrate the desired skills towards handling their management aspects within commercial hospitality avenues. After the completion of the course, students will be able to:

CO1: Understand the core components of front office department like the basic layouts as well as varieties of tools, equipment & applications used and show proficiencies in using them. CO2: Apprehend the details of reservation process, its system, sources and modes and exhibit skills towards practically handle them. CO3: Familiarize themselves with the detailed procedures regarding handling the guest registration and departure processes. CO4: Have thorough knowledge & demonstrate skills towards the front office cash handling mechanisms, along with handling the foreign currencies.

Name of the Course Employability Entrepreneurship Skill Development Operations in Front Office Division (HM2OFODI)

Y Y







Semester II, Paper 6 Course Name : Operations in front office division (Practical) Course Code : HM2OFODII Course Outcomes: The student will be able to understand the basics of front office operations and show the desired skill sets towards managing it. After the completion of the course, students will be able to: CO1: Understand& exhibit their skills in handing guest enquiries and converting them into sales along with the proper usage of various front office tools, equipment, & application including answering over phones and emails. CO2: Gain professional knowledge & show skills towards receiving, registration and departure procedures employed in international business properties. CO3: Acknowledge and demonstrate skills regarding the detailed documentation aspects of a guest folios. CO4: Appreciate and illustrate skills towards handling situations in case of emergencies like death, fire, natural & manmade disasters etc.

Name of the Course Employability Entrepreneurship Skill Development Operations in Front Office Division Practical (HM1BHTSI)

Y Y

Semester II, Paper 7 Course Name : Housekeeping Operations (Theory) Course Code : HM2HKOI Course Outcomes: The student will be able to understand the basics of housekeeping operations and demonstrate the desired skill sets towards managing them. After the completion of the course, students will be able to: CO1: Understand the core components of housekeeping operations and exhibit skills towards like proper care and cleaning of guest rooms and its amenities. CO2: Apprehend and illustrate skills regarding the care and maintenance of the public areas on a regular basis. CO3: Familiarize themselves with the detailed procedures regarding floor operations along with details of handling keys, as well as lost & found procedures. CO4: Have thorough knowledge and demonstrate the required skills regarding the care and maintenance of different types of surfaces like metals, glass, wood, rexine, plastic, ceramics etc.

Name of the Course Employability Entrepreneurship Skill Development Housekeeping Operations (HM2HKOI)

Y Y







Semester II, Paper 8 Course Name : Housekeeping Operations (Practical) Course Code : HM2HKOII Course Outcomes: The student will be able to understand the basics of housekeeping operations and exhibit the required skills towards managing them. After the completion of the course, students will be able to: CO1: Understand& demonstrate their skills in basic care & cleaning procedures of the guest rooms along with bed making techniques, towel folding and taking care of the supplies, linen, and amenities there. CO2: Gain professional knowledge & exhibit skills towards care & cleaning procedures at the public areas of a hotel property along with proper skills to proficiently use the maid’s trolley. CO3: Acknowledge and illustrate skills regarding the handling of keys along with familiarize with the lost & found procedures. CO4: Appreciate and demonstrate the skills towards care and cleaning of different surfaces like wood, metal, plastics, ceramics, rexine, granite etc.

Name of the Course Employability Entrepreneurship Skill Development Housekeeping Operations Practical (HM2HKOII)

Y Y

Semester II, Paper 9 Course Name : Communication skills for hospitality sector (Theory) Course Code : HM2CSHSI Course Outcomes: The students will be able to comprehend the details of communication processes and exhibit appropriate skills towards their effective and efficient usages in managing business data and information. After the completion of the course, students will be able to: CO1: Understand the importance and exhibit proper communication skills in managing the modern day businesses. CO2: Apprehend& make use of correct vocabularies and avoid commonly made errors in communication processes. CO3: Familiarize & practice both verbal and non-verbal communication modes along with correct use of words, interviews, debating skills, group discussions and telephonic conversations. CO4: Have thorough knowledge & demonstrate skills towards the official secretarial writing skills like note making, Précis writing, letter & memo drafting, preparation of curriculum vitae etc.

Name of the Course Employability Entrepreneurship Skill Development Communication Skills for Hospitality Sector (HM2CSHSI)

Y







Semester II, Paper 10 Course Name : Communication skills for hospitality sector (Practical) Course Code : HM2CSHSII Course Outcomes: The student will be able to understand the basics of communication processes and exhibit desired skills towards their appropriate uses. After the completion of the course, students will be able to: CO1: Understand& demonstrate their skills in managing & improving corporate communication processes. CO2: Gain adequate knowledge & demonstrate professional skills in presentations, letter / memo / report writing procedures, and preparation of curriculum vitae. CO3: Acknowledge the importance and demonstrate skills regarding the correct uses of words and accents while communicating. CO4: Apprehend the importance of both inters and intra departmental communication and exhibit appropriate uses of various communication modes.

Name of the Course Employability Entrepreneurship Skill Development Communication Skills for Hospitality Sector Practical (HM2CSHSII)

Y Y

Semester II, Paper 11 Course Name : Food & Nutrition (Theory) Course Code : HM2FNI Course Outcomes: The student will be able to understand the basics of food & nutrition concepts and exhibit skills towards their implementations in day to day operational practices of hospitality avenues. After the completion of the course, students will be able to: CO1: Understand the importance of food & show affiliation towards the nutritional aspects of it for leading a healthier life along with the functions, benefits, groups, and products. CO2: Apprehend and exhibit skills towards preparing various types of nutritional menu as per the occasions and demands. CO3: Familiarize about the vitamins along with their functions, sources, and discuss the results arising upon their deficiencies. CO4: Have thorough knowledge regarding the existing trends and emerging concepts in terms of nutrition in commercial catering businesses as well as disruptive and alternative ideas regarding contemporary menu and

ingredients.

Name of the Course Employability Entrepreneurship Skill Development Food & Nutrition (HM2FNI) Y Y







Semester III, Paper 1 Course Name : Quantity Food Production Techniques (Theory) Course Code : HM3QFPTI Course Outcomes: The student will be able to understand the techniques of quantity food production operations and exhibit necessary skills towards their management processes within commercial kitchen establishments.


CO1: Understand the core concepts of quantity food production along with exhibit abilities towards identification of all tools &equipment used, installation, usages, care, & maintenance processes. CO2: Apprehend the details of menu planning for various volume feeding operations and exhibit necessary skills towards their mechanisms. CO3: Familiarize with the indenting procedures, along with details of portioning, modifications of recipes etc. for volume feeding activities. CO4: Have thorough knowledge regarding the industrial, institutional, and mobile catering operations. CO5: To appreciate different regional Indian cuisine along with their history, heritage, geographical affinities, key ingredients, equipment & utensils used, and special delicacies and demonstrate their preparations.

Name of the Course Employability Entrepreneurship Skill Development Quantity Food Production Techniques (HM3QFPTI)

Y Y Y

Semester III, Paper 2 Course Name : Quantity food production techniques (Practical) Course Code : HM3QFPTII Course Outcomes: The student will be able to understand the regional Indian food production operations and demonstrate appropriate skills towards preparing & presenting them.


CO1: Understand& demonstrate their skills in preparing the menu and indenting for quantity food production operations in industrial, institutional, and mobile catering activities. CO2: Gain professional knowledge & prepare regional Indian cuisines from different regions like Kashmir, Goa, Kerala, Punjab, West Bengal, Gujarat, Odisha, Rajasthan, and Andhra Pradesh etc. in bulk quantities while appreciating their history, heritage, geographical affinities, cultural effects as well as special delicacies. CO3: Appreciate and demonstrate the skills towards identifying, using, and taking proper care & maintenance of different tools, equipment and utensils involved in quantity food production operations.

Name of the Course Employability Entrepreneurship Skill Development Quantity Food Production Techniques Practical (HM3QFPTII)

Y Y Y







Semester III, Paper 3 Course Name : Wine & brewed beverages (Theory) Course Code : HM3WBBI Course Outcomes: The student will be able to understand about the various alcoholic & non-alcoholic beverages and demonstrate appropriate skills towards their appropriate operations in commercial hospitality establishments. After the completion of the course, students will be able to: CO1: Understand and appreciate the core concepts regarding beverages along with their detailed classifications, origins, manufacturing processes, storage, brands and art of serving. CO2: Apprehend the details of beer, its key ingredients, manufacturing process, and demonstrate skills towards presenting their types, brands, storage and art of serving etc. CO3: Familiarize with other brewed and fermented beverages like cider, perry, sake along with their manufacturing process, and demonstrate appropriate skills towards presenting their brands, storage techniques, and serving processes etc. CO4: Have thorough knowledge & skills regarding the wines, their typology, manufacturing process, storage, brands and art of serving.

Name of the Course Employability Entrepreneurship Skill Development Wine & Brewed Beverages (HM3WBBI)

Y Y

Semester III, Paper 4 Course Name : Wine & brewed beverages (Practical) Course Code : HM3WBBII Course Outcomes: The student will be able to understand different types of beverage handling procedures and show appropriate skills towards managing their operations. After the completion of the course, students will be able to: CO1: Understand & demonstrate their skills in indentifying, using, taking care of and maintenance of different kinds of glassware for different beverage types and occasions. CO2: Gain professional knowledge & exhibit their skills in laying different types of covers and serving of various types of meals. CO3: Appreciate and showcase the skills towards identifying, storing, serving, and taking proper care & maintenance of different types of alcoholic and non-alcoholic beverages as per the needs of the guests. CO4: Apprehend the pairing of wines with food and demonstrate skills towards menu planning using them.

Name of the Course Employability Entrepreneurship Skill Development Wine & Brewed Beverages Practical (HM3WBBII)

Y Y







Semester III, Paper 5 Course Name : Management of Guest Relations (Theory) Course Code : HM3MGRI Course Outcomes: The student will be able to understand about the various front office operations and exhibit the necessary skills in managing them. After the completion of the course, students will be able to: CO1: Understand the core operational concepts & exhibit the desired skills regarding the front office operations along with the responsibilities during the pre-arrival, guest encounter, and post checkout phases. CO2: Apprehend the details of security functions performed by the front office department and demonstrate necessary skills in handling of guest baggage, key control operations, lost & found procedures, protection of cash & other valuables etc. CO3: Familiarize with the bell desk operations check-in, check-out and luggage handling procedures. CO4: Have thorough knowledge and skills towards the lobby operations and guest relationship management activities.

Name of the Course Employability Entrepreneurship Skill Development Management of Guest Relations (HM3MGRI)

Y Y

Semester III, Paper 6 Course Name : Management of Guest Relations (Practical) Course Code : HM3MGRII Course Outcomes: The students will be able to understand different operations of front office department and exhibit necessary skills in managing them. After the completion of the course, students will be able to: CO1: Understand& demonstrate their skills in identifying and using different equipment and applications used in the front office department for serving the guests’ needs. CO2: Gain professional knowledge & exhibit their skills in performing various roles desired from the personnel working at the front office department. CO3: Appreciate and illustrate the skills towards handling different types of emergency situations and guest complaints. CO4: Apprehend and demonstrate skills towards building, managing, and maintaining guest relation activities.

Name of the Course Employability Entrepreneurship Skill Development Management of Guest Relations Practical (HM3MGRII)

Y Y







Semester III, Paper 7 Course Name : Laundry operations in Housekeeping (Theory) Course Code : HM3LOHKI Course Outcomes: The student will be able to understand about the various housekeeping operations and showcase their skills in managing them. After the completion of the course, students will be able to: CO1: Understand the core operational concepts involved in the housekeeping department and exhibit adequate skills towards the functions of layout planning, components, storage facilities, par stock procedures, discard & linen management, uniform designing etc. CO2: Apprehend the details & demonstrate skills towards the laundry operations like layout planning, handling of tools & equipment, staffing, processes, stages as well as stain removal mechanisms etc. CO3: Familiarize with the details of textiles including the origins, classifications, and characteristics. CO4: Have thorough knowledge regarding the yarns and finishes used in hotel operations covered under the housekeeping domain.

Name of the Course Employability Entrepreneurship Skill Development Laundry Operations in Housekeeping (HM3LOHKI)

Y Y

Semester III, Paper 8 Course Name : Laundry operations in Housekeeping (Practical) Course Code : HMLOHKII Course Outcomes: The student will be able to understand different operations of housekeeping department and exhibit adequate skills towards their management. After the completion of the course, students will be able to: CO1: Understand& demonstrate their skills in operating laundry operations in commercial hotels to the best of their abilities. CO2: Gain professional knowledge &exhibit their skills in performing various activities of administration in housekeeping operations like maintenance and use of forms, formats, & registers, storage and stock taking activities. CO3: Appreciate and showcase the skills towards using various tools & equipment used in the housekeeping operations including that of laundry and sewing rooms. CO4: Apprehend and illustrate skills towards effective use of various cleaning agents towards stain removal from various surfaces and fabrics.

Name of the Course Employability Entrepreneurship Skill Development Laundry Operations in Housekeeping Practical (HM3LOHKII)

Y Y







Semester III, Paper 9 Course Name : Accounting & Finance for Hospitality Sector (Theory) Course Code : HM3AFHSI Course Outcomes: The student will be able to comprehend the various accounting & financial concepts and exhibit the necessary skills towards their proper implementations in business decision making process. After the completion of the course, students will be able to: CO1: Understand the accepted accounting principles, define them appropriately, and use them proficiently towards taking various business decisions etc. CO2: Apprehend the concept of financial statements and show affinities towards preparation of various financial statements like balance sheet, income statement, cash flow statement, etc. which would help towards business decision making processes.

CO3:Familiarize and develop skills towards the inventory management techniques. CO4: Have thorough knowledge regarding the strategic decision making process from financial perspectives like financing, investment and dividend decisions, cost of capital, working capital, short term and long term sources of finance for hotels and restaurants etc.

Name of the Course Employability Entrepreneurship Skill Development Accounting & Finance for Hospitality Sector (HM3AHFSI)

Y

Semester III, Paper 10 Course Name : Management Concepts (Theory) Course Code : HM3MCI Course Outcomes: The students will be well versed with thecore concepts in management and show affinities towards appropriately use them while running the modern day businesses. After the completion of the course, students will be able to: CO1: Understand the well established management concepts, principles, as well as their evolution scenarios over the years, and demonstrate adequate skills to use them ethically while taking business decisions. CO2: Apprehend and exhibit skills towards managing the business environment by utilizing the managerial functions of planning, organizing, staffing, coordination, and controlling in effective and efficient manners. CO3: Familiarize and develop skills towards the management techniques in an ethical manner. CO4: Have thorough knowledge regarding the dynamics of global business environment and develop abilities towards identifying the strengths & weaknesses of the individual businesses as well as the opportunities & threats prevailing in markets.

Name of the Course Employability Entrepreneurship Skill Development Management Concepts (HM3MCI)

Y Y







Semester IV, Paper 1 Course Name : Indian Culinary Delights (Theory) Course Code : HM4ICDI Course Outcomes: The student will be able to become well versed with the tools, equipment, &ingredients used, and demonstrate their skills in preparation and presentation methods of the Indian cuisines. After the completion of the course, students will be able to: CO1: To appreciate different regional Indian cuisine along with their history, heritage, geographical affinities, key ingredients, equipment & utensils used, along with the special delicacies. CO 2: To understand the core concepts of community based cuisines in India like Hyderabadi, Avadhi, Parseem Malabari / Syrian, Christian, Bohri etc. along with their history, heritage, geographical affinities, key ingredients, equipment & utensils used, along with the special delicacies CO3: Apprehend the details of menu planning and indenting for bulk cooking operations. CO4: Familiarize themselves with the concept of the tandoor, its origins, evolutions, constructions & components, tools required to operate, specialty dishes produced in tandoor etc. CO5: To appreciate different Indian bread, snacks items and sweets.

Name of the Course Employability Entrepreneurship Skill Development Indian Culinary Delights (HM4ICDI)

Y Y Y

Semester IV, Paper 2 Course Name : Indian Culinary Delights (Practical) Course Code : HM4ICDII Course Outcomes: The student will be able to understand the regional Indian food production operations and demonstrate appropriate skills towards their preparations and presentations. After the completion of the course, students will be able to: CO1: Gain professional knowledge & prepare regional Indian cuisines from different regions like Andhra Pradesh, West Bengal, Gujarat, Odisha, Rajasthan, Karnataka, Madhya Pradesh, Maharashtra, Tamil Nadu & northeastern states etc. in bulk quantities while appreciating their history, heritage, geographical affinities, cultural effects as well as special delicacies. CO2: Understand & demonstrate their skills in planning, preparing. & presenting various community based cuisines like Hyderabadi, Avadhi, Parsee, Malabari / Syrian, Christian, Bohri etc. along with their history, heritage, geographical affinities, cultural effects as well as special delicacies. CO3: Appreciate and demonstrate the skills towards identifying, using, and taking proper care & maintenance of tandoors along with possession of detailed understanding towards Indian bread, snacks, and sweets.

Name of the Course Employability Entrepreneurship Skill Development Indian Culinary Delights Practical (HM4ICDII)

Y Y Y







Semester IV, Paper 3 Course Name : Distilled Beverages with Tobacco (Theory) Course Code : HM4DBTI

Course Outcomes: The student will be able to become well versed with the spirits based beverages, tobacco, mixed drinks, bar operations, key terminology, processes, tools & equipment used and showcase the desired levels of skills towards their management. After the completion of the course, students will be able to: CO1: Appreciate different types of spirits based beverages like Whisky, Rum, Brandy, Gin, Vodka, Tequila etc. and demonstrate skills towards their classification, distillation and production processes along with brands details. CO 2: To understand the concepts of liqueurs, bitters, and mixed drinks, and exhibit skills towards their typology, preparation methods, and brands. CO3: Apprehend the details and demonstrate skills towards the bar operations along with their classifications, layout planning & designing, staffing, costing, forms, formats, registers, and the control methods. CO4: Familiarize themselves with the concept of tobacco along with its production process, brands, storage, and service procedures.

Name of the Course Employability Entrepreneurship Skill Development Distilled Beverages with Tobacco (HM4DBTI)

Y Y

Semester IV, Paper 4 Course Name : Distilled Beverages with Tobacco (Practical) Course Code : HM4DBTII Course Outcomes: The student will be well versed with various spirit based beverages, mixed drinks, tobacco products, & the detailed operations performed at bars and demonstrate adequate skills towards their identifications, classifications, appropriate service mechanisms and management of the activities. After the completion of the course, students will be able to: CO1: Gain professional knowledge & demonstrate appropriate skills regarding the operations in a professional bar set up within the hotel industry like layout planning, designing, staffing, preparation of menu, costing, control mechanism, stock maintenance etc. CO2: Understand & exhibit their skills in planning, preparing, serving, & presenting various types of beverages like whiskey, rum, brandy, gin, vodka, tequila, cocktails and mock-tails etc. CO3: Appreciate and showcase the skills towards various activities involved in the beverage & tobacco serving operations including.

Name of the Course Employability Entrepreneurship Skill Development Distilled Beverages with Tobacco Practical (HM4DBTII)

Y Y







Semester IV, Paper 5 Course Name : Front Office Guest Services(Theory) Course Code : HM4FOGSI

Course Outcomes: The student will be able to become well versed with the front office operations, key terminology, processes, and equipment and manage them proficiently.


CO1: To appreciate and showcase the desired levels of skills towards the cash handling operations in the front office department along with the detailed processes of guest registration. CO2: To understand and showcase proficiency towards the concepts of managing guest accounts including credit management, transaction tracking, and updation of records. CO3: Apprehend the details importance and exhibit detailed procedural approaches towards night audits operations. CO4: Familiarize themselves with the concept of credit control mechanisms and controlling measures in front office department.

Name of the Course Employability Entrepreneurship Skill Development Front Office Guest Services (HM4FOGSI)

Y Y

Semester IV, Paper 6 Course Name : Front Office Guest Services (Practical) Course Code : HM4FOGSII Course Outcomes: The student will be well versed with the front office operations along with their various components and processes and exhibit necessary skills towards their management. After the completion of the course, students will be able to: CO1: Gain professional knowledge & demonstrate appropriate skills regarding the operations in a front office department like preparation, maintenance of guest accounts. CO2: Understand & exhibit their skills in operating the PMS system. CO3: Appreciate and illustrate the skills towards various activities involved in the night auditing. CO4: Apprehend and showcase their skills in preparation of various forms, formats, and registers used in the front office department.

Name of the Course Employability Entrepreneurship Skill Development Front Office Guest Services Practical (HM4FOGSII)

Y Y







Semester IV, Paper 7 Course Name : Housekeeping Services (Theory) Course Code : HM4HKSI Course Outcomes: The student will be able to become well versed with the housekeeping operations, key terminology, processes, equipment, safety and security problems, evaluate problem-solving strategies and develop knowledge about different concepts of interior decoration as well as exhibit skills towards their management. After the completion of the course, students will be able to: CO1: To appreciate and showcase skills towards the emergency situation handling procedures in hotel industry in general and housekeeping department in particular. CO 2: To understand and appropriately apply the concepts of interior decoration its classifications and design elements. CO3: Apprehend the importance and exhibit skills towards detailed mechanism of lightings, window treatment along with the care & maintenance of furniture and fittings. CO4: Familiarize themselves with the concepts of wall and floor coverings, their selection process, care, and usages.

Name of the Course Employability Entrepreneurship Skill Development Housekeeping Services (HM4HKSI)

Y Y

Semester IV, Paper 8 Course Name : Housekeeping Services (Practical) Course Code : HM4HKSII Course Outcomes: The student will be well versed with the housekeeping operations along with their various components and processes and exhibit necessary skills towards managing them. After the completion of the course, students will be able to: CO1: Gain professional knowledge &demonstrate appropriate skills regarding preparation, application, care and maintenance first aid kits etc. CO2: Understand &exhibit their skills in handling emergency situations caused both by natural or man-made means like fires, fumes, gas leakage, sickness, riots, deaths etc. CO3: Appreciate and showcase the skills towards various activities involved in interior decorations, including lightings, window decorations and wall and floor coverings etc.

Name of the Course Employability Entrepreneurship Skill Development Housekeeping Services Practical (HM4HKSII)

Y Y







Semester IV, Paper 9 Course Name : Principles of Marketing (Theory) Course Code : HM4POMI

Course Outcomes: The student will be able to become well versed with the concepts & processes of marketing and exhibit the desired skills in managing the marketing functions towards achieving the business goals.


CO1: To appreciate & demonstrate conceptual knowledge towards the marketing function by understanding the business environment and various factors affecting the functions of a business. CO 2: To understand and exhibit the desired level of intellect towards applying the various tools of marketing towards creating and satisfying the demand in the market place. CO 3: Recognize the social & ethical implications of consumer behavior and apply the appropriate techniques towards generating market solutions. CO 4: Apprehend the importance of strategies and showcase the skills to apply them in the marketing function in order to attract, manage, satisfy, & retain the customers to achieve customer lifetime values. CO 5: Familiarize themselves with the concepts of services marketing in general and tourism products in particular and be able to apply contemporary & innovative strategies to achieve sustainable competitive advantages for the business.

Name of the Course Employability Entrepreneurship Skill Development Principles of Marketing (HM4POMI)

Y Y Y

Semester IV, Paper 10 Course Name : Food Science and Dietetics (Theory) Course Code : HM4FSDI Course Outcomes: The student will be able to become well versed with the concepts of microbiological aspects foods, HACCP, food preservation, diet therapy etc. and exhibit skills towards managing them in modern day hospitality business operations. After the completion of the course, students will be able to: CO1: To appreciate & demonstrate conceptual knowledge towards the chemistry of food items along with food microbiology, classifications, and their effects along with the use of disinfectants. CO 2: To understand and exhibit the desired level of intellect towards food processing mechanisms along with food safety precautions to be adopted in commercial food processing units. CO3: Apprehendand demonstrate the skills towards the concept offood preservations along with its principles, methods and reasons for spoilages. CO4: Familiarizethemselves and demonstrate the desired skills towards the concepts of therapeutic nutrition, food allergies, and diet counseling.

Name of the Course Employability Entrepreneurship Skill Development Food Science and Dietetics (HM4FSDI)

Y







Semester V, Paper 1 Course Name : 22 Weeks Industrial Training (Practical) Course Code : HM5ITII Course Outcomes: The student will be able to understand the real work situations and establish career development goals. After the completion of the industrial training, students will be able to: CO1: Harmonize between theoretical concepts and practical implications in a better manner. CO2: Gain professional knowledge & exhibit appropriate skills in handling various hospitality operations. CO3: Understand the importance & demonstrate the essential industry traits like devotion, honesty, integrity, curiosity, hard-work, and tireless attitude etc. CO4: Apprehend and exhibit the critical thinking and problem solving skills towards real world situations. CO5: Appreciate their own core competencies that will guide them towards possessing impactful leadership and professional skills. CO6: Develop awareness and respectful attitudes towards working in a multi-dimensional and multi-cultural environment.

Name of the Course Employability Entrepreneurship Skill Development 22 Weeks Industrial Training (HM5ITII)

Y Y Y

Semester VI, Paper 1 Course Name : Larder, Bakery,& International Cuisines(Theory) Course Code : HM6LBICI

Course Outcomes: The student will be well versed with the concepts of larder kitchens, garde manger, bakery sections, and International cuisines along with demonstrating appropriate skill sets towards their efficient operations and management in commercial hospitality establishments.


CO1: Appreciate about the larder kitchen along with its importance, layout, hierarchy, duties & responsibilities of personnel, common ingredients used etc. and exhibit skills towards the management aspects. CO 2: Understand and produce various products at the larder kitchen including the marinated products, force meat products, gelatin products, cold meat platters, centre pieces etc. along with understanding the menu responsibilities there. CO3: Apprehend& exhibit skills towards the concept of food presentations in commercial operations including the roles of garnishes & accompaniments, edible & non-edible displays, principles of presentations etc. CO4: Gain knowledge and exhibit skills towards advanced preparations in bakery sections including glazes, Meringue, cold sweets, sandwiches, chocolates, and sugar arts etc. CO5: Acknowledge and use varieties of herbs, wines, & spirits in cookery along with detailed understandings of different Internationalcuisines like British, French, Italian, Mexican, Spain & Portugal, Oriental –Chinese , Thai etc.

Name of the Course Employability Entrepreneurship Skill Development Larder, Bakery, & International Cuisines (HM6LBICI)

Y Y Y







Semester VI, Paper 2

Course Name : Larder, Bakery,& International Cuisines Practical (Practical) Course Code : HM6LBICII Course Outcomes: The student will be able to understand and demonstrate skills towards preparing & presenting various international cuisines along with larder and bakery products. After the completion of the course, students will be able to: CO1: Gain professional knowledge & exhibit towards preparing & presenting various International cuisines from different regions like British, French, Italian, Mexican, Spain, Portugal, Chinese, & Thai etc. in bulk quantities while appreciating their history, heritage, geographical affinities, cultural effects as well as special delicacies. CO2: Understand & demonstrate their skills in planning, preparing. & presenting various larder kitchen products

like marinated items, forcemeat products, Chaud-froid Products, Salads, Canapés & Sandwiches, cold meat platters, centerpieces etc. CO3: Appreciate and demonstrate the skills towards planning, preparing. & presenting various bakery & confectionary products like meringue, chocolate based products, still frozen desserts, ice-creams, edible & non-edible displays, gelatin products etc. CO4: Apprehend and display skills towards carving arts along with icing techniques.

Name of the Course Employability Entrepreneurship Skill Development Larder, Bakery, & International Cuisines Practical (HM6LBICII)

Y Y Y

Semester VI, Paper 3 Course Name : Management of Food & Beverage Service Operations (Theory) Course Code : HM6MFBSOI

Course Outcomes: The student will be able to become well versed with the concepts of food & beverage operational management and controlling techniques and exhibit skills towards practically managing them in commercial business operations. After the completion of the course, students will be able to: CO1: To appreciate details about the food & beverage operations in commercial establishments and exhibit skills towards management of the functions, people, by allocation & supervision of responsibilities and constraints. CO 2: To understand and apply the inventory control mechanisms in business operations. CO3: Apprehend the details of food & beverage management control techniques with detailed outlooks towards food & beverage control cycle, personnel management, problems along with the understanding towards the concept of costs & sales and demonstrate appropriate skills towards managing them. CO4: Gain advanced knowledge and showcase skills towards budgetary control process in food & beverage management department along with revenue control procedures.

Name of the Course Employability Entrepreneurship Skill Development Management of Food & Beverage Service Operations (HM6MFBSOI)

Y Y







Semester VI, Paper 4 Course Name : Management of Food & Beverage Service Operations (Practical) Course Code : HM6MFBSOII Course Outcomes: The student will be able to understand and demonstrate skills towards various food & beverage management & control mechanisms. After the completion of the course, students will be able to:

CO1: Gain professional knowledge & exhibit skills towards inventory control mechanisms. CO2: Appreciate and demonstrate the skills towards preparation of budgetary control procedures. CO3: Apprehend and display skills towards use of various tools, equipment, and applications used for food & beverage management and control processes.

Name of the Course Employability Entrepreneurship Skill Development Management of Food & Beverage Service Operations Practical (HM6MFBSOII)

Y Y

Semester VI, Paper 5 Course Name : Front office Management (Theory) Course Code : HM6FOMI

Course Outcomes: The student will be able to become well versed with the advanced concepts of front office operations and controlling techniques and manage them proficiently. After the completion of the course, students will be able to: CO1: To appreciate the concept of yield management, its principles, components, & processes as applicable in hospitality avenues and demonstrate skills towards handling them for effectiveness in the business operations. CO 2: To understand the selling concept and exhibit skills towards its planning, process, and various means to reach the customer base in hospitality business operations. CO3: Apprehend the details of property management system interfaces and showcase their skills in operating them. CO4: Gain advanced knowledge towards hotel information systems, guest accounting, along with operational aspects and display the desired levels of skill sets.

Name of the Course Employability Entrepreneurship Skill Development Front Office Management (HM6FOMI)

Y Y







Semester VI, Paper 6 Course Name : Front office Management (Practical) Course Code : HM6FOMII Course Outcomes: The student will be able to understand and demonstrate advanced skills towards various front office management & control mechanisms. After the completion of the course, students will be able to: CO1: Gain professional knowledge & exhibit skills towards using the PMS software proficiently. CO2: Appreciate and demonstrate the skills operating various equipment and computer based application used in front office department. CO3: Apprehend and display skills towards various front office functions like handling guest enquiries, grievance handling procedures, situation handling, suggestive selling, telecommunication, & email etiquettes etc.

Name of the Course Employability Entrepreneurship Skill Development Front Office Management Practical (HM6FOMII)

Y Y

Semester VI, Paper 7 Course Name : Art of Housekeeping Management (Theory) Course Code : HM6AHKMI

Course Outcomes: The student will be able to become well versed with the advanced concepts of housekeeping management and controlling techniques and exhibit the necessary skills to handle them proficiently.


CO1: To appreciate and demonstrate skills towards the planning, & organization of housekeeping operations applicable in the hospitality business along with staffing, allocation of works, scheduling, maintenance of various registers, work analysis, & appraisals etc. CO 2: Understand and exhibit skills in purchasing function of hospitality operations along with budgetary controls. CO3: Apprehend and practically utilize the functions of requisition, acquisition, inventorying, and storing operations in hospitality businesses. CO4: Gain advanced knowledge and practice supervision, including self as well as others and the various checklists to be maintained as per the needs. CO5: Recognize and utilize the renovation aspects including classifications and latest trends.

Name of the Course Employability Entrepreneurship Skill Development Art of Housekeeping Management (HM6AHKMI)

Y Y







Semester VI, Paper 8 Course Name : Art of Housekeeping Management (Practical) Course Code : HM6AHKMII Course Outcomes: The student will be able to understand and demonstrate advanced skills towards various housekeeping management & control mechanisms. After the completion of the course, students will be able to: CO1: Gain professional knowledge & exhibit skills towards various housekeeping operations like staffing, scheduling, briefing etc. proficiently. CO2: Appreciate and demonstrate the skills towards essential operations of housekeeping department like preparation of requisition, acquisition of materials, inventorying & storing them as well as issuance and replenishments. CO3: Apprehend and display skills towards grievance handling mechanisms as applicable in housekeeping operations along with maintenance of guests’ privacy. CO4: Understand and showcase skills towards renovation and decoration operations as desired in the hospitality business operations.

Name of the Course Employability Entrepreneurship Skill Development Art of Housekeeping Management (HM6AHKMII)

Y Y

Semester VI, Paper 9 Course Name : Organizational Behavior & Human Resource Management (Theory) Course Code : HM6OBHRMI Course Outcomes: The student will be able to become well versed with the concepts of individual behaviors, group dynamism, functions & processes of human resource management, issues as well as exhibit skills towards applying various strategies to handle the human resources for achieving success in business operations. After the completion of the course, students will be able to: CO1: To appreciate the details & exhibit skills towards understanding & responding towards the behaviors of individual and groups of people associated with the business operations. CO 2: Understand and demonstrate skills towards applying various motivational theories, leadership styles as well as the grievance handling mechanisms that come across the day to day business operations. CO3: Apprehend and use the various human resource management functions like human resource planning, recruitment, selection, training & development, performance appraisal, promotion, transfer, exit etc. in order to manage the workforce and ensure best performance from them towards achieving the business goals. CO4: Gain advanced knowledge towards organizational cultures, changes and demonstrate appropriate skills towards application of various strategies to manage them effectively.

Name of the Course Employability Entrepreneurship Skill Development Organizational Behavior & Human Resource Management (HM6OBHRMI)

Y Y Y







Semester VI, Paper 10 Course Name : Hotel Engineering & Maintenance (Theory) Course Code : HM6HEMI

Course Outcomes: The student will be able to become well versed with theconcepts of planning, designing, maintenance & energy management systems & operations adopted in the hospitality businesses and exhibit skills towards managing them proficiently. After the completion of the course, students will be able to: CO1: To appreciate the details& exhibit skills towards maintenance operations in the hotel industry including understating of the organizational chart, duties & responsibilities, work flow chart, classifications of maintenance operations, equipment handling, economics as well as detailed mechanisms. CO 2: Understand and demonstrate skills towards the hotel planning & designing operations including sight selection, planning mechanisms, budgeting, evaluation of alternatives, thumb rules, scheduling & allocation functions. CO3: Apprehend and appropriately use the concepts of facilitates management operations including the maintenance of lighting, heating, ventilation, & air conditioning systems, drain water evacuation, & safety & security systems. CO4: Gain advanced knowledge and display skills towards energy management system along with the details about their costing, maintenance and emergency procedures.

Name of the Course Employability Entrepreneurship Skill Development Hotel Engineering & Maintenance (HM6HEMI)

Y

Semester VII, Paper 1 Course Name : Legal Aspects in Hospitality Sector (Theory) Course Code : HM7LAHSI Course Outcomes: The student will be well versed with the legal concepts in hospitality operations like the relationships between host & guests, business operations, food & beverage functions, as well as laws regarding effective management of the workforce and exhibit appropriate skills towards their implementations in day to day business operations. After the completion of the course, students will be able to: CO1: To appreciate and show appropriate skills towards the basic contract act applicable on the host & guest relationships which forms the foundation of the hospitality operations including receiving the guests, obligations to protect them as well as the liability in case of loss of their valuables etc. CO 2: To understand the core concepts and exhibit skills towards the formation and operation of hospitality businesses that will help them in extending their legal reasoning capabilities towards both legal & ethical practices. CO3: Apprehend the details of risk assessment & management in hospitality business operations and demonstrate skills towards handling the unfavorable situations. CO4: Gain knowledge towards the rights & liabilities of food & beverage operators and skills towards operating the related businesses successfully while coping with the legal requirements. CO5: To appreciate the contemporary & emerging issues of quality control, and be able in managing the multicultural workforce as well as dealing with various licenses and permits required for the business operations.

Name of the Course Employability Entrepreneurship Skill Development Legal Aspects in Hospitality Sector (HM7LAHSI)

Y Y







Semester VII, Paper 2 Course Name : Environmental Science (Theory) Course Code : HM7ESI Course Outcomes: The student will be well versed with the understandings towards various environmental factors affecting the business operations both in short & long runs and demonstrate proficiencies towards comprehending the key aspects and applying them in day to day operational management practices.


CO1: Appreciate details about the natural environment as a system and exhibit skills towards analyzing its effects on business operations. CO2: Understand and demonstrate skills to synthesize and manage the natural and man-made environment in order to ensure harmony and achieve eco friendliness in operations. CO3: Apprehend and exhibit skills towards understanding and preparation of the environmental management systems employed in modern day hospitality businesses. CO4: Gain knowledge towards the best and innovative practices involved in hotel businesses and demonstrate skills towards environment management, energy management, water conservation, waste management, pollution control, and safe guarding the premises etc. CO5: Appreciate the use of alternative energy sources used for hotel operations and know the traits for applying them in businesses. CO6: Recognize the various effects of environment pollution on business operations and be able to work towards mitigating them.

Name of the Course Employability Entrepreneurship Skill Development Environmental Science (HM7ESII)

Y Y

Semester VII, Paper 3 Course Name : Entrepreneurship in Hospitality Industry (Theory) Course Code : HM7EHI

Course Outcomes: The student will be able to become well versed with the core concepts of entrepreneurship and appreciate its contribution to the economy & society, process, barriers / challenges, benefits, strategic management for employees, customers, other stakeholders, managing finances, & forms of ownerships, etc. and demonstrate the desired motivation and skills towards getting involved in a viable, lucrative, yet alternative career path.


CO1: Appreciate details about the concept of entrepreneurship, its effects on economy & society, benefits, challenges involved and should be able to analyze the business environment in order to identify the micro & macro factors affecting its operations. CO2:Apprehend and exhibit the essential and desired entrepreneurship traits like patience, hard-work, perseverance, critical thinking, honesty, integrity & ethical behavior etc. CO3: Gain knowledge towards the strategic management issues for handling human resources, innovation, production, finance, distribution, sales & marketing, after sales services, customer relationship management and demonstrate skills towards their practical implications. CO4: Appreciate the use of networking and information handling in the business operations and exhibit skills towards their proper utilizations. CO5: Comprehend the operational details regarding starting of a new food & beverage avenue of their own and demonstrate appropriate skills to prepare viable business plans.

Name of the Course Employability Entrepreneurship Skill Development Entrepreneurship in Hospitality Industry (HM7EHI)

Y







Semester VII, Paper 4 Course Name : Management of Allied Hospitality Services(Theory) Course Code : HM7MAHSI Course Outcomes: The student will be able to become well versed with the alternative career options available in service sector in general and hospitality sector in particular and demonstrate appropriate skills towards successful working in them. After the completion of the course, students will be able to: CO1: Appreciate the role of services sector in the modern day economy along with its characteristics, operational details, unique features, challenges associated with them, factors affecting the operations, and thereby exhibit appropriate skills towards working in a multicultural and multidimensional service sector avenue successfully. CO2: Understand and demonstrate pertinent skills towards the concept of MICE management in order to organize and manage various types of events including meeting, incentive tours, conventions / conferences and expositions / exhibitions etc. CO3:Apprehendand exhibit the essential & desired traits towards interpreting and successfully managing the contemporary and emerging issues in services sector in order to achieve sustainable competitive advantage.

Name of the Course Employability Entrepreneurship Skill Development Management of Allied Hospitality Services (HM7MAHSI)

Y Y

Semester VII, Paper 5 Course Name : Advanced Food Production Management (Theory) Course Code : HM7AFPMI Course Outcomes: The student will be able to become well versed with and demonstrate adequate skills towards the advanced kitchen operations such as designing, production management, store management, new product development, food journalism, photography, ODC & banqueting, handling of centralized food production systems, promotional events etc.


CO1: Appreciate the importance of kitchen layout and designing along with principles, factors to be considered, challenges, store management, supplier relationships, production scheduling, quality & quantity control in advanced kitchen operations. CO2: Understand and demonstrate appropriate skills towards the concepts of centralized food production, transportation, & distribution systems, concepts & operations of finishing kitchens, etc. CO3:Apprehend and exhibit the essential and desired traits towards new food product development processes, their trials, testing, evaluation activities, kitchen stewarding etc. CO4: Gain knowledge and exhibit deliberations towards the food promotional activities such as arrangements of occasion based special events including outdoor caterings, banqueting operations, arrangement of food festivals, trade shows, exhibitions, etc. CO5: Recognize and demonstrate affinities towards food literary activities such as writing of food blogs, books, articles, compilation of recipes, reviews, comparisons, along with food photography.

Name of the Course Employability Entrepreneurship Skill Development Advanced Food Production Management (HM7AFPMI)

Y Y Y







Semester VII, Paper 6 Course Name : Advanced Food Production Management (Practical) Course Code : HM7AFPMII Course Outcomes: The student will be able to understand and demonstrate advanced levels of skills towards preparing & presenting various international cuisines along with larder and bakery products. After the completion of the course, students will be able to: CO1: Gain professional knowledge &exhibit skills towards preparing &presenting variousadvanced International cuisines from different regions like British, French, Italian, Mexican, Spain, Portugal, Chinese, & Thai etc. in bulk quantities while appreciating their history, heritage, geographical affinities, cultural effects as well as special delicacies. CO2: Recognize the growing demands for fast food items and be able to produce high quality items in both Indian and International contexts like Pizza, Burgers, Hot dogs, pastas, noodles etc. along with their accompaniments. CO3: Understand & demonstrate their skills in planning, preparing. & presenting various nutritious and low calorie as well as therapeutic food items in bulk quantities which has become the need of the time. CO4: Appreciate and demonstrate the skills towards planning, preparing,& presenting various advanced bakery & confectionary products like fancy cakes, puddings, savoury items, chocolate based products, international desserts, ice-creams, etc. CO5: Apprehend and display skills towards carving arts along with icing techniques, edible & non-edible displays, chocolate garnishes, bread baskets, sugar arts etc.

Name of the Course Employability Entrepreneurship Skill Development Advanced Food Production Management Practical (HM7LAHSI)

Y Y Y

Semester VII, Paper 7 Course Name : Advanced Food & Beverage Management (Theory) Course Code : HM7AFBMI

Course Outcomes: The student will be able to become well versed with and demonstrate adequate skills towards the advanced concepts in food & beverage management & operations such as menu management, planning, & organizing ODCs & banqueting functions, handling various avenues such as hotels, restaurants, fast food & take away centers, institutional & industrial catering, supervising & controlling the food & beverage operations, as well as customer relationship management etc.


CO1: Appreciate the importance of menu management and show affinities towards classifying and designing them as per the occasions and budgets along with menu merchandizing and engineering activities. CO2: Understand and demonstrate appropriate skills towards handling the entire food & beverage management operations across different avenues like hotels, restaurants, fast food & take away centers, institutional & industrial catering activities, food festivals, exhibitions, special events, banqueting etc. CO3:Apprehend and exhibit the essential and desired traits towards supervisory control mechanisms to streamline the food & beverage operations on large scale basis and commercial purposes. CO4: Gain knowledge and exhibit deliberations towards the customer relationship management in order to gain, maintain and retain the customers with the businesses in order to gain sustainable competitive advantage.

Name of the Course Employability Entrepreneurship Skill Development Advanced Food & Beverage Management (HM7AFBMI)

Y Y







Semester VII, Paper 8 Course Name : Advanced Food & Beverage Management (Practical) Course Code : HM7AFBMII Course Outcomes: The student will be able to understand and demonstrate advanced levels of skills towards managing the food & beverage operations across various avenues and scales. After the completion of the course, students will be able to: CO1: Gain professional knowledge & exhibit skills towards preparing, presenting & managing the menu related activities for various food & beverage operations across different settings. CO2: Recognize the importance of food & beverage control and exhibit skills towards practical implications of it in various operations across different settings like hotels, restaurants, ODCs, special events, banqueting etc. CO3: Understand & demonstrate their skills in planning, preparing. & presenting various function prospectus to the clients in order to obtain business. CO4: Appreciate and demonstrate the skills towards planning, preparing, organizing & executing various types of functions and events. CO5: Apprehend and display skills towards customer relationship management activities in order to gain and sustain a long term bond with them.

Name of the Course Employability Entrepreneurship Skill Development Advanced Food & Beverage Management Practical (HM7AFBMII)

Y Y

Semester VII, Paper 9 Course Name : Advanced Front Office Management (Theory) Course Code : HM7AFOMI Course Outcomes: The student will be able to become well versed with and demonstrate adequate skills towards the advanced front office management concepts &operations such as forecasting and projection skills, sales & service of the customers, planning, evaluating & supervising the front office operations, handling various types of emergency and disaster situations, issues related to facility planning of the front office section etc. After the completion of the course, students will be able to: CO1: Appreciate the importance of estimating, planning, & preparing activities in front office operations and show affinities towards activities of forecasting, costing, profiling, segmenting, promoting, selling, customer care etc. CO2: Understand and demonstrate appropriate skills towards ensuring the safety & security of the guests and staffs operating in a dynamic yet uncertain business environment etc. CO3:Apprehend and exhibit the essential and desired traits towards supervisory control mechanisms to streamline the front office operations. CO4: Gain knowledge and exhibit deliberations towards the customer relationship management in order to gain, maintain and retain the customers with the businesses in order to gain sustainable competitive advantage. CO5: Familiarize themselves with the layout and designing aspects and show skills towards planning, operating, maintaining, securing as well as repairing the place of operation.

Name of the Course Employability Entrepreneurship Skill Development Advanced Front Office Management (HM7AFOMI)

Y Y







Semester VII, Paper 10 Course Name : Advanced Front Office Management (Practical) Course Code : HM7AFOMII Course Outcomes: The student will be able to understand and demonstrate advanced levels of knowledge &skills towards managing the front office operations. After the completion of the course, students will be able to: CO1: Recognize the importance of customer relationship management for businesses and be able to exhibit adequate skills towards serving them to the best of their abilities during service encounter phase. CO1: Gain professional knowledge & exhibit skills towards acquiring, serving, managing, and maintaining customers for the business house. CO3: Understand the various types of emergency situations & demonstrate their skills in planning, preparing, & confronting them successfully. CO4: Appreciate and demonstrate the skills towards facility planning & management operations in order to ensure a safe, secure, clean, energy efficient, and environment friendly premise for the customers.

Name of the Course Employability Entrepreneurship Skill Development Advanced Front Office Management (HM7AFOMII)

Y Y

Semester VII, Paper 11 Course Name : Advanced Housekeeping Management (Theory) Course Code : HM7AHKMI

Course Outcomes: The student will be able to become well versed with and demonstrate adequate skills towards the advanced housekeeping management concepts &operations such as outsourcing & contracting services functions, issues regarding the ergonomics management for achieving guest comfort & efficiency in operations, eco-friendly practices, horticulture practices, as well as the contemporary & emerging issues in global housekeeping operations etc.


CO1: Appreciate the importance& procedures of the outsourcing & contracting out practices of the housekeeping services and show affinities towards managing them effectively including process of tenders, guidelines, controlling measures and detailed mechanisms. CO2: Show a specialty approach towards the PEST Control activities involved in the commercial operations. CO2: Understand the principles of ergonomics and demonstrate appropriate skills towards ensuring them in the business operations and facilities in order to derive efficiencies in service deliveries and achieving optimum levels of comfort for the guests. CO3:Apprehend and exhibit the essential and desired traits towards the eco-friendly practices in commercial operations such as energy & water conservation techniques, use of eco-friendly products in housekeeping operations, ensuring efficiency in all housekeeping activities to minimize wastages etc. CO4: Gain knowledge towards horticulture activities and exhibit deliberations towards the gardening & flower arrangements activities etc. involved in hotel operations. CO5: Familiarize themselves with the global housekeeping practices and show adequate skills towards planning, executing and managing the housekeeping operations for commercial ventures profitably.

Name of the Course Employability Entrepreneurship Skill Development Advanced Housekeeping Management (HM7AHKMI)

Y Y







Semester VII, Paper 12 Course Name : Advanced Housekeeping Management (Practical) Course Code : HM7AHKMII Course Outcomes: The student will be able to understand and demonstrate advanced levels of knowledge &skills towards managing the housekeeping operations across different commercial hospitality avenues. After the completion of the course, students will be able to: CO1: Gain professional knowledge towards the operations of the housekeeping control desk & exhibit skills towards managing them professionally. CO2: Understand the various types of emergency situations & demonstrate their skills in planning, preparing, & confronting them successfully. CO3: Appreciate the and demonstrate the skills towards facility planning & management operations in order to ensure a safe, secure, clean, energy efficient, and environment friendly premise for the customers. CO4: Recognize the importance of horticulture and be able to exhibit adequate skills towards gardening, flower arrangement operations, & special decorations, in commercial hospitality establishments.

Name of the Course Employability Entrepreneurship Skill Development Advanced Housekeeping Management (HM7AHKMII)

Y Y

Semester VIII, Paper 1 Course Name : 22 Weeks On the Job Training (Practical) Course Code : HM8OJTII Course Outcomes: The student will be able to understand the real work situations and establish career development goals. After the completion of the industrial training, students will be able to: CO1: Gain hands-on exposure in the core hospitality business operations and demonstrate skills towards a balanced approach between theoretical concepts read and practical implications of them while dealing with the customers. CO2: Gain professional knowledge &exhibit appropriate skills in handling various hospitality operations. CO3: Understand the importance & demonstrate the essential industry traits like customer service, devotion, honesty, integrity, curiosity, hard-work, and tireless attitude etc. CO4: Apprehend and demonstrate the critical thinking and problem solving skills towards real world situations. CO5: Appreciate their own core competencies that will guide them towards possessing impactful leadership and professional skills. CO6: Develop awareness and respectful attitudes towards working in a multi-dimensional and multi-cultural environment.

Name of the Course Employability Entrepreneurship Skill Development 22 Weeks On the Job Training (HM8OJTII)

Y Y Y







Mapping Course Outcomes (COs) to Program Outcomes (POs)

Name of the Course Course

Outcomes PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12

Basics of Hospitality & Tourism Sectors - Theory (HM1BHTSI) CO1 ✓ ✓ ✓


Basics of Hospitality & Tourism Sectors - Theory (HM1BHTSI) CO3 ✓ ✓ ✓ ✓


Gateway to Gastronomy Studies - Theory (HM1GGSI) CO1 ✓

✓ ✓

✓

✓

Gateway to Gastronomy Studies - Theory (HM1GGSI) CO2 ✓

✓

✓

✓

Gateway to Gastronomy Studies - Theory (HM1GGSI) CO3 ✓ ✓ ✓ ✓

✓

Gateway to Gastronomy Studies - Theory (HM1GGSI) CO4 ✓ ✓

✓

Gateway to Gastronomy Studies - Theory (HM1GGSI) CO5 ✓ ✓ ✓

Gateway to Gastronomy Studies - Practical (HM1GGSII) CO1 ✓ ✓

✓ ✓

✓


✓

✓


✓ ✓

✓

Food Service Operations for Beginners - Theory (HM1FSOBI) CO1 ✓ ✓ ✓ ✓ ✓

✓

Food Service Operations for Beginners - Theory (HM1FSOBI) CO2 ✓ ✓ ✓

Food Service Operations for Beginners - Theory (HM1FSOBI) CO3 ✓

✓

Food Service Operations for Beginners - Theory (HM1FSOBI) CO4 ✓ ✓ ✓

Food Service Operations for Beginners - Practical (HM1FSOBII) CO1 ✓ ✓ ✓ ✓ ✓

✓

✓

Food Service Operations for Beginners - Practical (HM1FSOBII) CO2 ✓ ✓ ✓ ✓

✓

Food Service Operations for Beginners - Practical (HM1FSOBII) CO3 ✓ ✓

✓ ✓

Food Service Operations for Beginners - Practical (HM1FSOBII) CO4 ✓ ✓ ✓ ✓ ✓

Foundations of Front Office Operations - Theory (HM1FFOOI) CO1 ✓ ✓ ✓ ✓

Foundations of Front Office Operations - Theory (HM1FFOOI) CO2 ✓ ✓ ✓

Foundations of Front Office Operations - Theory (HM1FFOOI) CO3 ✓ ✓ ✓ ✓ ✓ ✓

✓

Foundations of Front Office Operations - Theory (HM1FFOOI) CO4 ✓ ✓ ✓ ✓ ✓

✓ ✓

✓

Foundations of Front Office Operations - Theory (HM1FFOOI) CO5 ✓ ✓ ✓ ✓

Foundations of Front Office CO1 ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓ ✓ ✓







Operations - Practical (HM1FFOOII)

Foundations of Front Office Operations - Practical (HM1FFOOII) CO2 ✓ ✓ ✓ ✓ ✓

✓ ✓

Foundations of Front Office Operations - Practical (HM1FFOOII) CO3 ✓ ✓ ✓ ✓ ✓

✓

✓

Foundations of Front Office Operations - Practical (HM1FFOOII) CO4 ✓ ✓ ✓ ✓ ✓ ✓

✓

Introduction to Housekeeping Division - Theory (HM1IHDI) CO1 ✓ ✓ ✓ ✓ ✓

✓ ✓


✓

✓




✓ ✓ ✓

Introduction to Housekeeping Division - Practical (HM1IHDII) CO1 ✓ ✓ ✓ ✓ ✓ ✓

Introduction to Housekeeping Division - Practical (HM1IHDII) CO2 ✓ ✓ ✓

✓

✓

Introduction to Housekeeping Division - Practical (HM1IHDII) CO3 ✓

✓

Introduction to Housekeeping Division - Practical (HM1IHDII) CO4 ✓ ✓ ✓ ✓

✓

✓

✓

Technology in Hospitality Sector - Theory (HM1THSI) CO1

✓ ✓ ✓ ✓

✓


✓ ✓ ✓ ✓

✓


✓ ✓

✓

Technology in Hospitality Sector - Theory (HM1THSI) CO4 ✓ ✓ ✓ ✓ ✓

✓

Technology in Hospitality Sector - Theory (HM1THSI) CO5 ✓ ✓ ✓ ✓ ✓ ✓

✓

Technology in Hospitality Sector - Practical (HM1THSII) CO1 ✓ ✓ ✓ ✓ ✓

✓


✓


✓

Technology in Hospitality Sector - Practical (HM1THSII) CO4 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Common Culinary Practices Theory - Theory (HM2CCPI) CO1 ✓ ✓ ✓ ✓ ✓

✓

✓


✓


✓

✓

Common Culinary Practices Theory - Theory (HM2CCPI) CO4 ✓

✓

✓

✓


✓

✓

Common Culinary Practices Theory - Practical (HM2CCPII) CO1 ✓ ✓ ✓ ✓ ✓

✓

✓

Common Culinary Practices Theory - CO2 ✓ ✓ ✓ ✓ ✓

✓

✓







Practical (HM2CCPII)


✓

✓


✓

✓

Restaurant Service Management - Theory (HM2RSMI) CO1 ✓ ✓ ✓ ✓ ✓

Restaurant Service Management - Theory (HM2RSMI) CO2 ✓ ✓ ✓ ✓

Restaurant Service Management - Theory (HM2RSMI) CO3 ✓ ✓ ✓ ✓ ✓ ✓

✓

✓

Restaurant Service Management - Theory (HM2RSMI) CO4 ✓ ✓ ✓ ✓

✓

✓

✓

Restaurant Service Management - Practical (HM2RSMII) CO1 ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓

✓


✓


✓


✓

Operations in Front Office Division - Theory (HM2OFODI) CO1 ✓ ✓ ✓ ✓ ✓

✓


✓


✓


✓ ✓ ✓ ✓ ✓

Operations in Front Office Division - Practical (HM2OFODII) CO1 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Operations in Front Office Division - Practical (HM2OFODII) CO2 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Operations in Front Office Division - Practical (HM2OFODII) CO3 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

✓

Operations in Front Office Division - Practical (HM2OFODII) CO4 ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓ ✓

Housekeeping Operations - Theory (HM2HKOI) CO1 ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓ ✓

Housekeeping Operations - Theory (HM2HKOI) CO2 ✓ ✓ ✓ ✓ ✓

Housekeeping Operations - Theory (HM2HKOI) CO3 ✓ ✓ ✓ ✓ ✓ ✓

✓

✓

Housekeeping Operations - Theory (HM2HKOI) CO4 ✓ ✓ ✓ ✓ ✓

Housekeeping Operations - Practical (HM2HKOII) CO1 ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓ ✓ ✓


✓ ✓ ✓ ✓


✓


✓ ✓ ✓ ✓

Communication Skills for Hospitality Sector - Theory (HM2CSHSI) CO1

✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

✓

Communication Skills for Hospitality CO2

✓ ✓ ✓ ✓ ✓ ✓

✓

✓







Sector - Theory (HM2CSHSI)


✓ ✓ ✓ ✓ ✓

✓ ✓


✓ ✓ ✓ ✓ ✓

✓ ✓ ✓ ✓

Communication Skills for Hospitality Sector - Practical (HM2CSHSII) CO1

✓ ✓ ✓ ✓ ✓

✓ ✓

✓

Communication Skills for Hospitality Sector - Practical (HM2CSHSII) CO2

✓ ✓ ✓ ✓ ✓

✓ ✓

✓

Communication Skills for Hospitality Sector - Practical (HM2CSHSII) CO3 ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓

✓

Communication Skills for Hospitality Sector - Practical (HM2CSHSII) CO4 ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓

✓

Food & Nutrition - Theory (HM2FNI) CO1

✓ ✓ ✓ ✓

✓

✓ ✓

Food & Nutrition - Theory (HM2FNI) CO2 ✓ ✓ ✓ ✓ ✓

✓

✓ ✓

Food & Nutrition - Theory (HM2FNI) CO3

✓ ✓ ✓ ✓

✓ ✓

Food & Nutrition - Theory (HM2FNI) CO4 ✓ ✓ ✓ ✓ ✓

✓

Quantity Food Production Techniques – Theory (HM3QFPTI) CO1 ✓ ✓ ✓ ✓ ✓

✓

✓


✓

✓

Quantity Food Production Techniques – Theory (HM3QFPTI) CO3 ✓ ✓

✓ ✓ ✓

✓

Quantity Food Production Techniques – Theory (HM3QFPTI) CO4 ✓

✓ ✓ ✓

✓


✓

✓

Quantity Food Production Techniques – Practical (HM3QFPTII) CO1 ✓ ✓ ✓ ✓ ✓

✓

✓


✓

✓


✓

✓

Wine & brewed beverages - Theory (HM3WBBI) CO1 ✓ ✓ ✓ ✓ ✓

✓

Wine & brewed beverages - Theory (HM3WBBI) CO2 ✓ ✓

✓ ✓

✓


✓ ✓

✓


✓ ✓

✓

Wine & brewed beverages - Practical (HM3WBBII) CO1

✓

✓

✓


✓

✓

✓


✓

✓


✓

✓

✓

Management of Guest Relations - Theory (HM3MGRI) CO1 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

✓

Management of Guest Relations - Theory (HM3MGRI) CO2

✓ ✓

✓ ✓

✓

Management of Guest Relations - Theory (HM3MGRI) CO3 ✓ ✓

✓ ✓

✓

✓







Management of Guest Relations - Theory (HM3MGRI) CO4 ✓ ✓ ✓ ✓ ✓ ✓

✓

✓

Management of Guest Relations - Practical (HM3MGRII) CO1 ✓ ✓ ✓

✓ ✓

✓

✓

Management of Guest Relations - Practical (HM3MGRII) CO2 ✓ ✓

✓ ✓

✓

✓

Management of Guest Relations - Practical (HM3MGRII) CO3

✓

✓ ✓

✓

Management of Guest Relations - Practical (HM3MGRII) CO4 ✓ ✓ ✓ ✓ ✓ ✓

✓

✓

Laundry Operations in Housekeeping - Theory (HM2LOHKI) CO1 ✓ ✓ ✓ ✓ ✓

✓

✓

Laundry Operations in Housekeeping - Theory (HM2LOHKI) CO2 ✓ ✓

✓

✓

Laundry Operations in Housekeeping - Theory (HM2LOHKI) CO3 ✓

✓

✓

Laundry Operations in Housekeeping - Theory (HM2LOHKI) CO4 ✓

✓

✓

Laundry Operations in Housekeeping - Practical (HM2LOHKII) CO1 ✓ ✓ ✓

✓

✓

Laundry Operations in Housekeeping - Practical (HM2LOHKII) CO2 ✓ ✓

✓

✓

Laundry Operations in Housekeeping - Practical (HM2LOHKII) CO3 ✓ ✓

✓

✓

Laundry Operations in Housekeeping - Practical (HM2LOHKII) CO4 ✓ ✓ ✓ ✓ ✓

✓

Accounting & Finance for Hospitality Sector - Theory (HM3AFHSI) CO1 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Accounting & Finance for Hospitality Sector - Theory (HM3AFHSI) CO2 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Accounting & Finance for Hospitality Sector - Theory (HM3AFHSI) CO3 ✓ ✓ ✓ ✓ ✓

✓ ✓ ✓

Accounting & Finance for Hospitality Sector - Theory (HM3AFHSI) CO4 ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓

Management Concepts - Theory (HM3MCI) CO1 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Management Concepts - Theory (HM3MCI) CO2 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Management Concepts - Theory (HM3MCI) CO3

✓

✓

✓

Management Concepts - Theory (HM3MCI) CO4

✓ ✓ ✓ ✓

✓ ✓

Indian Culinary Delights – Theory (HM4ICDI) CO1 ✓ ✓ ✓ ✓ ✓

✓

✓

✓


✓

✓

✓


✓

✓

✓

Indian Culinary Delights – Theory (HM4ICDI) CO4 ✓ ✓

✓ ✓

✓


✓

✓

✓

Indian Culinary Delights – Practical (HM4ICDII) CO1 ✓ ✓ ✓

✓

✓

✓


✓

✓

✓








✓

✓

✓

Distilled Beverages with Tobacco - Theory (HM4DBTI) CO1 ✓ ✓ ✓ ✓ ✓

✓

Y


✓


✓

Distilled Beverages with Tobacco - Theory (HM4DBTI) CO4

✓ ✓ ✓ ✓

✓

Distilled Beverages with Tobacco - Practical (HM4DBTII) CO1 ✓ ✓ ✓ ✓ ✓

✓

✓


✓

✓


✓

✓

Front Office Guest Services - Theory (HM4FOGSI) CO1 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Front Office Guest Services - Theory (HM4FOGSI) CO2 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Front Office Guest Services - Theory (HM4FOGSI) CO3 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Front Office Guest Services - Theory (HM4FOGSI) CO4 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Front Office Guest Services - Practical (HM4FOGSII) CO1 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Front Office Guest Services - Practical (HM4FOGSII) CO2

✓

✓ ✓

✓

Front Office Guest Services - Practical (HM4FOGSII) CO3

✓

✓ ✓ ✓ ✓ ✓ ✓

Front Office Guest Services - Practical (HM4FOGSII) CO4 ✓ ✓ ✓

✓ ✓

✓

Housekeeping Services - Theory (HM4HKSI) CO1 ✓ ✓ ✓ ✓ ✓

✓


✓


✓


✓

Housekeeping Services - Practical (HM4HKSII) CO1

✓ ✓ ✓ ✓ ✓

✓

Housekeeping Services - Practical (HM4HKSII) CO2 ✓ ✓ ✓ ✓ ✓ ✓ ✓

✓

Housekeeping Services - Practical (HM4HKSII) CO3 ✓ ✓ ✓ ✓ ✓

✓

Principles of Marketing - Theory (HM4POMI) CO1 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Principles of Marketing - Theory (HM4POMI) CO2 ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓ ✓

Principles of Marketing - Theory (HM4POMI) CO3 ✓ ✓ ✓ ✓ ✓

✓ ✓ ✓ ✓

Principles of Marketing - Theory (HM4POMI) CO4 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

✓

Principles of Marketing - Theory (HM4POMI) CO5 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓ ✓







Food Science and Dietetics - Theory (HM4FSDI) CO1

✓ ✓ ✓ ✓

✓ ✓ ✓

Food Science and Dietetics - Theory (HM4FSDI) CO2 ✓ ✓

✓ ✓

✓

Food Science and Dietetics - Theory (HM4FSDI) CO3 ✓

✓

✓

Food Science and Dietetics - Theory (HM4FSDI) CO4 ✓ ✓

✓

✓

22 Weeks Industrial Training (HM5ITII) CO1 ✓ ✓ ✓

✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

22 Weeks Industrial Training (HM5ITII) CO2 ✓ ✓

✓ ✓ ✓ ✓ ✓

22 Weeks Industrial Training (HM5ITII) CO3

✓

✓

✓ ✓ ✓

22 Weeks Industrial Training (HM5ITII) CO4 ✓ ✓ ✓ ✓ ✓

✓

22 Weeks Industrial Training (HM5ITII) CO5 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

22 Weeks Industrial Training (HM5ITII) CO6

✓ ✓ ✓

Larder, Bakery & International Cuisines - Theory (HM6LBICI) CO1 ✓ ✓ ✓ ✓ ✓

✓

Larder, Bakery & International Cuisines - Theory (HM6LBICI) CO2 ✓

✓ ✓

✓


✓

✓ ✓

✓ ✓


✓

✓


✓

✓

✓

Larder, Bakery & International Cuisines - Practical (HM6LBICII) CO1 ✓ ✓ ✓ ✓ ✓

✓

✓


✓


✓


✓

Management of F&B Service Operations - Theory (HM6MFBSOI) CO1 ✓ ✓ ✓ ✓ ✓ ✓

✓

Management of F&B Service Operations - Theory (HM6MFBSOI) CO2 ✓

✓ ✓

✓

Management of F&B Service Operations - Theory (HM6MFBSOI) CO3

✓

✓

✓ ✓

Management of F&B Service Operations - Theory (HM6MFBSOI) CO4

✓

✓ ✓

✓ ✓

Management of F&B Service Operations - Practical (HM6MFBSOII) CO1 ✓

✓ ✓ ✓ ✓ ✓ ✓


✓ ✓

✓ ✓ ✓


✓ ✓

✓

Front Office Management - Theory (HM6FOMI) CO1 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Front Office Management - Theory (HM6FOMI) CO2 ✓

✓

✓ ✓ ✓







Front Office Management - Theory (HM6FOMI) CO3 ✓ ✓

✓ ✓

✓

Front Office Management - Theory (HM6FOMI) CO4 ✓

✓ ✓

✓

Front Office Management - Practical (HM6FOMII) CO1 ✓ ✓

✓ ✓

✓

Front Office Management - Practical (HM6FOMII) CO2 ✓

✓

✓

Front Office Management - Practical (HM6FOMII) CO3 ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓

Art of Housekeeping Management - Theory (HM6AHKMI) CO1 ✓

✓

✓

Art of Housekeeping Management - Theory (HM6AHKMI) CO2 ✓ ✓

✓ ✓ ✓ ✓ ✓ ✓

Art of Housekeeping Management - Theory (HM6AHKMI) CO3 ✓

✓ ✓ ✓ ✓ ✓

Art of Housekeeping Management - Theory (HM6AHKMI) CO4 ✓ ✓

✓

✓

Art of Housekeeping Management - Theory (HM6AHKMI) CO5 ✓ ✓ ✓

✓ ✓

Art of Housekeeping Management - Practical (HM6AHKMII) CO1 ✓ ✓

✓ ✓ ✓

✓

Art of Housekeeping Management - Practical (HM6AHKMII) CO2 ✓

✓ ✓ ✓


✓ ✓

✓ ✓


✓

✓ ✓

Organization Behaviour & Human Resource Management – Theory (HM6OBHRMI) CO1

✓ ✓ ✓ ✓

✓

✓ ✓


✓ ✓ ✓

✓ ✓


✓ ✓ ✓

✓


✓

✓

✓

Hotel Engineering & Maintenance - Theory (HM6HEMI) CO1 ✓ ✓ ✓

✓

✓

Hotel Engineering & Maintenance - Theory (HM6HEMI) CO2 ✓

✓

✓ ✓ ✓

Hotel Engineering & Maintenance - Theory (HM6HEMI) CO3 ✓ ✓

✓

✓

Hotel Engineering & Maintenance - Theory (HM6HEMI) CO4 ✓

✓

✓ ✓

Legal Aspects in Hospitality Sector - Theory (HM7LAHSI) CO1 ✓ ✓

✓ ✓

✓

✓


✓

✓

Legal Aspects in Hospitality Sector - Theory (HM7LAHSI) CO3 ✓ ✓ ✓

✓ ✓

✓


✓

✓








✓ ✓

✓

Environmental Science- Theory (HM7ESI) CO1

✓ ✓

✓


✓

✓

✓

Environmental Science- Theory (HM7ESI) CO3 ✓

✓

✓


✓

✓

✓

✓


✓

✓ ✓

✓

Environmental Science- Theory (HM7ESI) CO6 ✓

✓

✓

Entrepreneurship in Hospitality Industry – Theory (HM7EHI) CO1 ✓ ✓ ✓ ✓ ✓

✓

✓ ✓ ✓

Entrepreneurship in Hospitality Industry – Theory (HM7EHI) CO2

✓ ✓

✓ ✓

Entrepreneurship in Hospitality Industry – Theory (HM7EHI) CO3 ✓

✓ ✓ ✓

Entrepreneurship in Hospitality Industry – Theory (HM7EHI) CO4

✓

✓

✓

✓

Entrepreneurship in Hospitality Industry – Theory (HM7EHI) CO5 ✓

✓ ✓

Management of Allied Hospitality Services- Theory (HM7MAHSI) CO1 ✓ ✓ ✓ ✓ ✓

Management of Allied Hospitality Services- Theory (HM7MAHSI) CO2 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Management of Allied Hospitality Services- Theory (HM7MAHSI) CO3 ✓ ✓

✓

✓

✓

Advanced Food Production Management - Theory (HM7AFPMI) CO1 ✓ ✓ ✓ ✓ ✓ ✓

✓ ✓

Advanced Food Production Management - Theory (HM7AFPMI) CO2 ✓ ✓ ✓ ✓ ✓

✓

Advanced Food Production Management - Theory (HM7AFPMI) CO3 ✓ ✓ ✓ ✓ ✓ ✓

✓

Advanced Food Production Management - Theory (HM7AFPMI) CO4 ✓

✓ ✓

✓ ✓

Advanced Food Production Management - Theory (HM7AFPMI) CO5

✓ ✓ ✓ ✓

Advanced Food Production Management - Practical (HM7AFPMII) CO1 ✓ ✓ ✓ ✓ ✓

✓

Advanced Food Production Management - Practical (HM7AFPMII) CO2

✓ ✓

Advanced Food Production Management - Practical (HM7AFPMII) CO3 ✓

✓

✓ ✓ ✓

Advanced Food Production Management - Practical (HM7AFPMII) CO4 ✓

✓

✓

✓

Advanced Food Production Management - Practical (HM7AFPMII) CO5

✓

✓

Advance Food & Beverage Management - Theory (HM7AFBMI) CO1 ✓ ✓

✓ ✓

✓

Advance Food & Beverage Management - Theory (HM7AFBMI) CO2 ✓

✓

✓ ✓


✓

✓








✓ ✓ ✓

✓

Advance Food & Beverage Management - Practical (HM7AFBMII) CO1 ✓ ✓

✓

Advance Food & Beverage Management - Practical (HM7AFBMII) CO2

✓

✓

Advance Food & Beverage Management - Practical (HM7AFBMII) CO3

✓

✓ ✓

✓

Advance Food & Beverage Management - Practical (HM7AFBMII) CO4 ✓ ✓

✓ ✓

✓

Advance Food & Beverage Management - Practical (HM7AFBMII) CO5 ✓ ✓ ✓ ✓ ✓

✓

Advanced Front Office Management - Theory (HM7AFOMI) CO1 ✓

✓

✓

✓

Advanced Front Office Management - Theory (HM7AFOMI) CO2 ✓

✓

✓

✓

Advanced Front Office Management - Theory (HM7AFOMI) CO3 ✓ ✓ ✓

✓

Advanced Front Office Management - Theory (HM7AFOMI) CO4 ✓ ✓ ✓ ✓ ✓

✓

Advanced Front Office Management - Theory (HM7AFOMI) CO5 ✓ ✓ ✓ ✓ ✓

✓ ✓ ✓

Advanced Front Office Management - Practical (HM7AFOMII) CO1 ✓ ✓ ✓ ✓ ✓

✓

Advanced Front Office Management - Practical (HM7AFOMII) CO2 ✓ ✓ ✓ ✓ ✓ ✓

✓

Advanced Front Office Management - Practical (HM7AFOMII) CO3 ✓ ✓

✓ ✓

✓ ✓

Advanced Front Office Management - Practical (HM7AFOMII) CO4 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Advanced Housekeeping Management - Theory (HM7AHKMI) CO1 ✓ ✓ ✓ ✓ ✓ ✓

✓

Advanced Housekeeping Management - Theory (HM7AHKMI) CO2 ✓

✓ ✓

✓

Advanced Housekeeping Management - Theory (HM7AHKMI) CO3 ✓ ✓ ✓ ✓ ✓

✓


✓

✓


✓ ✓

✓

Advanced Housekeeping Management - Practical (HM7AHKMII) CO1 ✓ ✓ ✓ ✓ ✓

✓ ✓

Advanced Housekeeping Management - Practical (HM7AHKMII) CO2 ✓

✓ ✓

✓


✓ ✓ ✓

✓


✓

✓

22 Weeks On the Job Training (HM8OJTII) CO1 ✓ ✓ ✓

✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

22 Weeks On the Job Training (HM8OJTII) CO2 ✓ ✓

✓ ✓ ✓ ✓ ✓

22 Weeks On the Job Training (HM8OJTII) CO3

✓

✓

✓ ✓ ✓

22 Weeks On the Job Training (HM8OJTII) CO4 ✓ ✓ ✓ ✓ ✓

✓







22 Weeks On the Job Training (HM8OJTII) CO5 ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

22 Weeks On the Job Training (HM8OJTII) CO6

✓ ✓ ✓

learning outcomes of bachelor of hotel management

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