Programmes Structure

Learning Objectives:

• CO 1: Explain how managers establish room rates and identify special room rate categories.
• CO 2: Explain the important elements of recruiting, selecting, orienting, and training rooms division employees.
• CO 3: Control expenses in the rooms division using operating budgets, cost-per-occupied-room tracking, and efficient purchasing practices.
• CO 4: Explain the safety and security needs of hospitality operations.

Learning Objectives:

• CO 1: Identify the key functions of the Rooms Division department.
• CO 2: Associate the role of the Rooms Division Manager with hospitality management functions.
• CO 3: Understand how reports are generated and rooms division operations are managed using PMS.

Learning Objectives:

• Understand marketing elements and processes and their importance in business functioning.
• Understand basic marketing concepts.
• Develop understanding of Marketing Mix elements and related concepts.
• Understand the importance of market-oriented business practices in today’s volatile environment.

Learning Objectives:

• CO1: Understand the system of double-entry bookkeeping.
• CO2: Gain knowledge about the USHA.
• CO3: Understand the concepts of Revenue, Expenditure, and Profit.
• CO4: Understand the importance of departmental accounting.

Learning Objectives:

• Use simple sentences and everyday expressions in daily-life situations.
• Introduce oneself and others, discuss hobbies and personal details.
• Read and understand medium-difficulty texts and answer related questions.
• Communicate in a simple and uncomplicated manner.
• Develop intercultural and communicative skills.

Learning Objectives:

• Use simple sentences and everyday expressions in daily-life situations.
• Introduce oneself and others, discuss hobbies and personal details.
• Read and understand medium-difficulty texts.
• Communicate simply and respond to uncomplicated speech.
• Develop intercultural and communicative skills.

Learning Objectives:

• Use simple sentences and expressions in everyday situations.
• Introduce oneself and discuss likes, dislikes, and routine activities.
• Read and understand medium-difficulty texts.
• Communicate simply and respond to uncomplicated speech.
• Develop intercultural and communicative skills.

Learning Objectives:

• Build confidence in students.
• Introduce presentation techniques such as signposting.
• Understand body language, visuals, audience engagement, and time management.
• Learn tips for creating effective PowerPoint presentations.

Learning Objectives:

• Raise awareness about sustainable development.
• Understand technological, economic, socio-political, and ecological dimensions.
• Analyze developmental challenges faced by societies and humanity.

Learning Objectives:

• Understand concepts and importance of food safety and sanitation.
• Identify food hazards and contamination sources.
• Understand the basics of microbiology.

Learning Objectives:

• CO 1: Define basic concepts related to event management.
• CO 2: Analyze financial management in events.
• CO 3: Evaluate the event management process.

Learning Objectives:

• Understand the multiple facets of the catering industry.
• Gain knowledge about transport catering and its applications.
• Develop insights into operational aspects of business-enabled services.
• Understand the role of new-age catering operations.

Learning Objectives:

• State and explain basic concepts of Human Resource Management.
• Discuss and apply concepts of human resource planning, recruitment, and selection.
• Define and explain job evaluation, performance appraisal, and training development.
• Explain the role of employee relations in Human Resource Management.
• Discuss contemporary trends in Human Resource Management.

Learning Objectives:

• Analyze and apply service marketing concepts and understand the growing importance of the service industry.
• Compare, discuss, and effectively use tools and techniques of services marketing.
• Apply services marketing concepts to real-world business situations.

Learning Objectives:

• Develop insights into consumer buying behaviour.
• Analyze the impact of various factors on the consumer decision-making process.
• Explain how consumer behaviour affects marketing strategies.

Learning Objectives:

• Use simple sentences and everyday expressions in daily-life situations.
• Introduce oneself and others, discussing hobbies and personal details.
• Read and understand medium-difficulty texts and answer related questions.
• Communicate simply and respond to uncomplicated speech.
• Develop intercultural and communicative skills.

Learning Objectives:

• Use simple sentences and everyday expressions in daily-life situations.
• Introduce oneself and others, discussing hobbies and personal details.
• Read and understand medium-difficulty texts and solve related questions.
• Communicate simply and respond to uncomplicated speech.
• Develop intercultural and communicative skills.

Learning Objectives:

• Use simple sentences and everyday expressions in common situations.
• Introduce oneself and others, discussing hobbies and personal details.
• Read and understand medium-difficulty texts.
• Communicate simply and respond to uncomplicated speech.
• Develop intercultural and communicative skills.

Learning Objectives:

• Understand the importance of verbal and non-verbal communication.
• Enhance job readiness among students.
• Interpret and analyze the job-hunting process.
• Apply professional skills effectively in the workplace.

Learning Objectives:

• Comprehend the timeless and universal nature of Indian ethos and values.
• Explain the art of living enriched by wisdom and values.
• Understand business concepts through ethics and values.
• Understand the Indian perspective on management functions.
• Emphasize personal growth through self-management as per Indian philosophy.

Learning Objectives:

• CO 1: Assess customer-perceived value based on revenue management principles.
• CO 2: Construct revenue management techniques for the hotel industry using industry reports.
• CO 3: Recommend revenue management strategies for the foodservice industry based on statistical reports.
• CO 4: Evaluate the quality of revenue management decision-making in the hospitality industry.

Learning Objectives:

• Understand the nature of emerging components in the hospitality and service sector.
• Analyze emerging trends in the services sector and their impact on the economy.
• Assimilate knowledge on new-age facets of tourism.
• Explore career opportunities in emerging hospitality and service areas.

Learning Objectives:

• CO1: Explain the importance of a comprehensive risk management approach.
• CO2: Understand hotel security responsibilities and key issues in developing security programs.
• CO3: Discuss losses affecting hotel departments, including employee and guest theft.
• CO4: Describe appropriate responses to security threats in hospitality operations.

Learning Objectives:

• CO 1: Compare management theories and leadership styles in hospitality supervision.
• CO 2: Discuss theories and practices for motivating hospitality employees.
• CO 4: Understand laws related to equal employment opportunity and fair practices.
• CO 5: Identify essential elements of successful training programs and development steps.

Learning Objectives:

• CO 1: Understand basic concepts, characteristics, and functions of entrepreneurship with reference to hospitality.
• CO 2: Explain types of entrepreneurship, growth factors, and theories of entrepreneurship.
• CO 3: Understand the role of governmental and non-governmental organizations supporting entrepreneurship.
• CO 4: Introduce start-ups, venture promotion, and idea generation for successful businesses.

Learning Objectives:

• CO 1: Identify roles of hospitality facilities, operating cost categories, and factors affecting costs.
• CO 2: Describe maintenance types, goals of maintenance systems, and computerized facilities management.
• CO 3: Outline economic, regulatory, market, and environmental responsibility factors affecting facilities.
• CO 4: Gain familiarity with HVAC, lighting, fire safety, and security systems.

Learning Objectives:

• Identify bakery and patisserie raw materials and their appropriate usage.
• Operate professional bakery and kitchen equipment safely.
• Write standard recipes and apply culinary mathematics.
• Understand formulation, measurement, and production techniques.

Learning Objectives:

• CO 1: Understand the traditional functions of management.
• CO 2: Study the dominant contemporary views of leadership.
• CO 3: Explain organizational and personal power, responses to power, and alliance building.
• CO 4: Explain the importance of goal-setting and coaching in hospitality organizations.
• CO 5: Describe forces of change and stages of team development in hospitality organizations.

Learning Objectives:

• CO 1: Define basic concepts related to event management.
• CO 2: Analyze financial management in events.
• CO 3: Evaluate the event management process.

Learning Objectives:

• CO 1: Analyze service processes and identify ML-driven improvement opportunities.
• CO 2: Differentiate ML models and AI tools for service value chain problems.
• CO 3: Examine AI failures or ethical dilemmas and relate them to bias or compliance issues.
• CO 4: Design a responsible AI implementation strategy aligned with business objectives.

Learning Objectives:

• CO 1: Understand the unique role of HRM in the hospitality industry.
• CO 2: Recognize HR development challenges in a multicultural hospitality context.
• CO 3: Understand strategic challenges of HR management in hospitality.

Learning Objectives:

• Appreciate the legal implications of retail business.
• Understand laws regulating retail sector operations.
• Analyze emerging retail sector issues related to investment policies.

Learning Objectives:

• CO 1: Understand how control procedures help managers assess operational results.
• CO 2: Explain how a system of food service control points helps managers carry out critical functions daily.
• CO 3: Understand the importance and function of an operating budget as a planning and control tool.
• CO 4: Describe the factors that influence menu planning strategies.
• CO 5: Identify and describe automated technology applications designed for inventory management.

Learning Objectives:

• Define and explain the various dimensions of Entrepreneurship.
• Develop an integrated approach to analyzing and understanding businesses and industries in their competitive environments.

Learning Objectives:

• CO 1: Evaluate the principles of quality management and explain their application in quality systems.
• CO 2: Identify key aspects of quality improvement cycles and use tools/techniques for controlling and improving quality.
• CO 3: Critically appraise organizational, communication, and teamwork requirements for effective quality management.
• CO 4: Critically analyze strategic issues in quality management, including current issues, and evaluate implementation plans.

Learning Objectives:

• Describe how behavior affects organizational performance and effectiveness.
• Identify factors affecting individual behavior at the workplace.
• Demonstrate the importance of team dynamics in organizations.
• Appreciate differences in organizational cultural values.
• Distinguish between characteristics of managers and leaders.
• Understand and apply knowledge of individual differences at the workplace.

Learning Objectives:

• Understand the workings of corporate communication in various sectors.
• Outline the process and role of corporate communication in specialized sectors.
• Learn different tools, tactics, and strategies for various sectors.
• Apply knowledge practically through project work.

Learning Objectives:

• Describe the nature and features of different financial services.
• Compare and contrast services provided by banks and NBFCs.
• Critically analyze the nature and role of each financial service.

Learning Objectives:

• Understand cross cultural issues in organization.
• Understand international approaches to dealing with employees at workplace.
• Interpret cross cultural issues in organization.
• Identify global challenges in IHRM.
• Apply strategic IHRM at workplace.

Learning Objectives:

• Develop an understanding of competitive nature of marketing environment and its implication on strategy.
• Apply knowledge and skills to devise and implement appropriate marketing strategy.
• Appraise students with various current marketing tools and practices required for an industry-ready marketing professional.

Learning Objectives:

• Evaluate the forces of demand and supply of hospitality services.
• Grasp the practical applications of Utility theories.
• Determine appropriate pricing strategies for profit generation.
• Understand macroeconomic forces exercising controls over business firms.

Learning Objectives:

• Evaluate principles of quality management and their application in quality systems.
• Identify key aspects of quality improvement cycles and select tools/techniques for controlling and improving quality.
• Critically appraise organizational, communication, and teamwork requirements for effective quality management.
• Critically analyze strategic issues in quality management and evaluate implementation plans.

Learning Objectives:

• Recognize and apply approaches to Project Management.
• Prepare Project Management framework and identify International standards.

Learning Objectives:

• Understand the value and process of strategic management.
• Integrate prior learning to strategic decision-making in organizations.
• Explore organizational vision, mission, principles, techniques, and models of analysis.
• Understand strategy formulation, implementation, corporate governance, and business ethics.