1) Develop an awareness of the various career opportunities and options within the hospitality industry.
2) Understand the importance of outstanding guest-service quality, server-guest relationships and ethics.
3) Comprehend, synthesize and evaluate elements of professional service management.
4) Experience a "real life" experience in the hospitality industry.
5) Demonstrate the skills and behaviors required during customer involvement to analyze, judge and act in ways that contribute to customer satisfaction.
6) Define and explain food production terms and principles, including food safety and sanitation practices, apply key principles in operating foodservice establishments, and evaluate and critique the effectiveness of such applications.
7) Evaluate, analyse and determine the application of human resource theories and principles in maximizing employee performance, employee retention and customer (internal and external) service.
8) Explain the application of technology in various hospitality industry segments and in different organizational functional areas.
9) Apply strategic management principles to hospitality business operations in maximizing the accomplishment of organizational goals and objectives.
10) Evaluate, analyze and determine the application of service marketing theories and principles in promoting hospitality businesses.
11) Demonstrate knowledge of and experience in operations relative to the provision of goods and services in hospitality management.
12) Describe physical and perpetual inventory systems.
13) Acquire knowledge of a global perspective and diversity issues as related to hospitality management.
14) Evaluate the economic, social and/or environmental impacts of hospitality business practices on the local communities in which they operate
15) Provide trained manpower to Hospitality and Tourism industry.
16) Guide students interested in higher education and research in hospitality sector
17) Facilitate students in entrepreneurship

1) Engage in critical analysis and creative thinking
2) Apply the basic principles of analytical thinking and problem solving when examining hospitality management issues
3) Analyze trends and organizational data and develop business strategies for the hospitality industry
4) Collect and evaluate information to make sound decisions
5) Demonstrate the ability to integrate concepts and theories across functional business domains (e.g. Finance, Marketing, Human Resources, Operations, etc.)
6) Demonstrate the knowledge, skills, and attitudes to function effectively in a diverse and global organizational environment
7) Demonstrate proficiency in the application of selected technology
8) Synthesize core concepts in the areas of hospitality accounting, finance, human resources, marketing, operations, and quantitative methods
9) Demonstrate personal and professional standards for ethical decision-making and social behavior
10) Evaluate personal and professional goals and development based on perceived strengths and potential for life-long learning
11) Demonstrate the ability to read, listen, and clearly express themselves using written, oral, visual, and quantitative methods to communicate effectively with superiors, co-workers, customers, and members of the community
12) Demonstrate leadership, teamwork, and interpersonal skills needed for managing diverse and global hospitality operations

1.Food Production

Course objective
1) Know the history of cooking, its modern developments and develop brief idea of various cuisines;
2) Understand the professional requirements of kitchen personnel and the importance and maintenance of hygiene;
3) Have insight of kitchen organization, duties and responsibilities of kitchen staff, workflow, and kitchen equipment.
4) Students will learn about Kitchen and personal hygiene.
5) Student will understand Kitchen organization.
6) Methods of cooking, knowledge of raw materials and Basic Bakery
7) The various commodities required for food production, their market forms, selection, storage and use.
8) The fundamentals of menu planning & standard recipes
9) The basic culinary skills
10) The bread& cake making process and various pastes
11) Basic preparation soup and Sauce
12) The course is designed for all students which will surface around International cuisine, spices, herbs, cooking methods, cooking techniques and menus.
13) It will give a practical experience for students to analyse and taste the flavours of certain countries Regional cuisine with an emphasis to house flavours.
14) It will provide students hands on compilation of menus to experiment on.
15) This course introduces students to current culinary trends which include a variety of preparation methods.
16) Topics include current and developing trends such as adaptation of native/regional ingredients and preparation methods into conventional cuisines

Course outcome
1) Understand the basic operations of a professional kitchen with regard to safety procedures and hygiene and claim an insight into the basic hierarchy in the kitchen and their placement in the brigade with regard to their skills and experiences.
2) Identify different types of equipment and their safety operating procedures and also to know the various kinds of modern cooking equipment’s and their uses in the kitchen.
3) Familiarize with various cooking methods with regard to taste and texture and to know the utensils and equipment used in various cooking methods.
4) Identify types of vegetables, their selection, storage criteria, pigments and their effects on heat and also to list the cuts of vegetables and their uses in cookery.
5) Comprehend various types of stocks, and sauces; to know their preparation, storage criteria and their uses in the kitchen.
6) Get an insight of quite a vast description on the culture, eating habits, preparation of popular dishes from the cuisines of India.
7) Understand the meaning of volume catering and the nuances of it
8) To enable students about the managerial aspects
9) It teaches students about quality and Portion control.
10) To master the students in particular area of culinary skill Cold Kitchen
11) students are trained in terms of menu planning.

2.F&B

Course Objective: -
1) Explain the growth and role of hotel industry and catering establishment
2) Understand the various types of hotels and their features
3) List and explain various catering establishment with their features
4) Explain staff organization structure of food and beverage department
5) Describe and understand job description of each personnel working in each F&B service outlet
6) List various F&B service equipment with its use and care.
7) Explain and understand objectives of menu planning and types of menu
8) Write and explain courses of French classical menu with sequence of each course
9) Explain various meals and the dishes served during these meals
10) Describe the importance of Mise-en-place and Mise-en-scene
11) List various tasks performed to complete Misc-en-place for each outlet shift wise
12) Explain and understand simple KOT and billing system with its record keeping
13) List and explain various non-alcoholic beverage
14) Explain various types of tobacco (cigarette and cigar) with its processing and storage.

Course Outcomes:-
1) Students will Learn Restaurant Operations and Handlings.
2) Students will Learn Various Services and Crockery Used.
3) Students will understand F&B Hierarchy.
4) Students will Learns Table Service
5) Students will Learn Menu Planning & Types of Menu Planning
6) Students will understand French Classical Menu.
7) Students will learn Mise-en-Place and Mise-en-Scene.
8) Students will Learn KOT and Billing System
9) Student will Learn various non-alcoholic beverage.
10) Students will learn various types of Tobacco

3. Bakery and Patisserie

Course Objective: -
1) To learn the Importance of Bakery and Patisserie Department in Hotel Industry
2) To practically make basic bakery products like bread, cookies and cakes
3) To learn & understand how to store bakery products.
4) To understand the Importance of basic bakery products.
5) To learn the Importance of basic bakery ingredients and their role in bakery product.
6) maintenance.
7) Know the scope of innovation in making the bakery products, experimenting and generating new
8) ideas
9) To practically innovative bakery products like bread, cookies, cakes and pastries.
10) Acquire brief knowledge about the working of the bakery department, system, hierarchy and
11) relationship with other departments.
12) Manage bakery as a pastry chef and control the quality and the system
13) Develop as a complete pastry chef by incorporating a learning attitude on step-by-step basis
14) Ensure that the requirement of hospitality industry is being fulfilled through up-to-date knowledge and
15) trends.

Course Outcomes:-
1) Acquire knowledge & demonstrate bulk baking.
2) Explain the technical terms and different concepts of baking.
3) To learn about the international bakery products served in the hospitality industry
4) To practically innovative and make advanced bakery products and continental desserts.
5) To learn about the international Breads served in the hospitality industry
6) To learn about the international Desserts served in the hospitality industry
7) To learn about icing and cakes decoration.
8) To present the plated dessert with appropriate garnish and presentation style.
9) To learn about the chocolate history, manufacturing and moulding process etc.
10) To learn about the setup and marketing of bakery/pastry shop and become an entrepreneur.

4.House Keeping

Course Objective: -
1) Help to prepare students to meet the challenges associated with the housekeeping department.
2) Provide an overview of the key issues of housekeeping and maintenance management.
3) To understand the theoretical and practical knowledge that constitutes the work of housekeeping.
4) To illustrate the complexities and demands of working in the industry through the scope of housekeeping

Course Outcomes:-
1) Describe the role of the housekeeping department in hotel operations
2) Identify typical cleaning responsibilities of the housekeeping department
3) Apply techniques to develop and improve human resource skills in recruiting, selecting, hiring and orienting
4) Apply techniques to develop and improve human resource skills in areas of training, scheduling, motivating, and disciplining
5) Manage inventories of recycled and non-recycled items
6) Control expenses in the housekeeping department
7) Understand the safety and security needs of hospitality operations
8) Understand the managerial skills necessary to efficiently operate an on- premises laundry operation (OPL).

5.Front Office

Course Objective: -
1) The Student will get knowledge about:
2) Classification and categorization of Hotels and its Evolution.
3) Duties & responsibilities of the staff in the different sections.
4) Types of rooms, food plan, Tariff and room rent.
5) Importance, Modes, Tools of reservation.
6) Basic Terminologies of front office

Course Outcomes:-
1) Understand the evolution, meaning and classifications of Hotel.
2) Understand the various layouts of Front office in the Hotel.
3) He would become aware of attributes and hierarchy of front office staff.
4) Understand and able to classify Hotels

6.Catering Science

Course Objective: -
1) Students will be able to understand the role of nutrients, Balanced diet and menu planning
2) Students will be able to assess the Nutritional Status in food
3) Students will learn to measures to overcome malnutrition deficiency
4) Students will learn various national and international food Standards
5) Students will be able learn how to effectively handle food borne outbreaks.

Course Outcomes:-
1) Students will learn Nutritious Value of Food
2) Students will able to learn various food Standards
3) Student will be able to form balanced Diet Plan
4) They will learn importance of food safety and HACCP Principles.
5) Students will learn the role of nutrients in Menu Planning

7.Research methodology

Course Objective: -
1) Students will understand the basic steps involved in Research
2) They will be able to Construct relevant tools for conducting research
3) They will be able to Conduct a research project using appropriate qualitative and quantitative techniques
4) They will be able to write and evaluate a research report
5) They will understand the presentation skills of report supported by latest aids.

Course Outcomes:-
1) Students will be able to analyse qualitative and quantitative data, and explain how evidence gathered supports or refutes an initial hypothesis.
2) Students will be able to evaluate critically the quality of research by others
3) Students will be able to formulate research questions designed to test, refine, and build theories
4) Students will be able to demonstrate facility in research designs and data collection strategies
5) Students will be able to formulate a complete and logical plan for data analysis and draw appropriate conclusions

8.English

Course Objective: -
1) The course is intended to give a foundation of the English Language.
2) The literary texts are intended to help students to inculcate creative & aesthetic sensitivity and critical faculty through comprehension, appreciation and analysis of the prescribed literary texts.
3) It will also help them to respond from different perspectives.

Course Outcomes:-
1) Demonstrate critical and innovative thinking.
2) Display competence in oral, written, and visual communication.
3) Apply communication theories.
4) Show an understanding of opportunities in the field of communication.
5) Use current technology related to the communication field.
6) Respond effectively to cultural communication differences.
7) Communicate ethically.
8) Demonstrate positive group communication exchanges.
9) Identify key elements and principles of communication
10) Demonstrate understanding of the communication process
11) Describe their own communication strengths and growth areas
12) Demonstrate ability to prepare and present a short oral presentation
13) Describe and practice key listening skills
14) Prepare a clear and informative piece of written communication
15) Identify common communication problems that may be holding you back
16) Develop skills in asking questions that give you information you need
17) Learn what your non-verbal messages are telling others
18) Develop skills in listening actively and empathetically to others
19) Learn how to firmly stand your ground and make your feelings heard
20) Enhance your ability to handle difficult situations without being manipulated

9.French

Course Objective: -
1) Understanding the importance of French Language
2) Teaching according to their levels in French.
3) Knowledge of French Grammar
4) Knowledge of French Vocabulary
5) Knowledge of French Phrases
6) Knowledge of French Basics

Course Outcomes:-
1) Students understood the importance of the French language
2) Students could correlate with the French Culture
3) Students could grasp Grammar, vocabulary, and phrases
4) Students understood the concepts of Basics
5) Students understood the need for pursuing French learning
6) Students showed enthusiasm and eagerness in learning the language

10. FUNDAMENTALS OF HOSPITALITY ACCOUNTING

Course Objective: -
1) To develop awareness of Accounting in hotel industry.
2) Importance of Finance in the hospitality industry.
3) To understand what is Budgeting in the industry.
4) To know in detail about Planning, Forecasting, Budgeting, Auditing etc.
5) Awareness about various revenue producing departments of hotels.
6) To ensure that the students develop ability to manage and co-ordinate with finance department

Course Outcomes:-
1) To develop the Understanding of basic concept of hospitality accounting system.
2) This will enable to keep track of all the financial transactions in the Hotels.
3) This will help the students to perform front office duty efficiently as accounting is major function of the Front office department.
4) Student will able to read and understand the balance sheet of the Hotels.
5) Students will able to perform all bank transactions.
6) Students will have enhanced knowledge about Financial Position of the business

11.FACILITY MANAGEMENT

Course Objective: -
1) Develop a training, learning and development strategy to respond to the changing work environment.
2) Develop a comprehensive Facilities Master Plan. Effectively spend funding received to reduce deferred maintenance.
3) Operations & Maintenance – target optimal MTBF (mean time between failures) and maximise primary business process reliability.
4) End user/Occupier – maintain sufficient user feedback to achieve the first three objectives.

Course Outcomes:-
1) Managing & Measuring Service Quality Outcomes.
2) Quality Assessment Monitoring by Sampling.
3) Managing Incentives & Remedies for Non-Performance.
4) Relationship Management & Dispute Resolution.

12. Information Technology

Course Objective: -
1) Students would be learning about the evolution of computers , gaining knowledge about different IO devices, different types of memory and storage devices,understanding the need of software , acquiring skills to browse internet and work with mails.
2) students would be learning about the Microsoft Office, Consisting of Microsoft Word, Excel, Powerpoint
3) Students would be learning about Database system, Microsoft access, Sql Database
4) Students would be learning about Database Overview , and Pl Sql, Its uses using Programming to fetch data from database
5) Students would be learning about Web Development, HTML, what are its uses, how to develop web pages and make their own websites.

Course Outcomes:-
1) Students learned about the evolution of computers, its fundamental hardware and software components, they also learned the uses of Memory, and different types of devices used and their history. Now Students is well aware of browsing the internet and also know how the internet works.
2) Students can now make their own flyers, templates, can also make their resume, give presentations, take out survey reports, collaborate with excel and take the analysis with graphs.
3) Students learned about Database system Importance of data and how to insert, fetch and update the data using database
4) Students learned about Database system used in Programming, its algorithm, its Flowchart and also will be able to understand the common concepts of programming, and also make their own programs
5) Students were well aware of the concepts behind internet webpages, how HTMl works, and how interactive websites can be made with the help of same.

13.Marketing

Course Objective: -
1) Understand the relationships between customer value and satisfaction.
2) Understand the concept of the lifetime value of a customer and be able to relate it to customer loyalty and retention.
3) Understand the need of strategic planning
4) Explain the characteristics affecting consumer behavior.
5) Understand the service characteristics that affect the marketing of a hospitality travel product.

Course Outcomes:-
1) Students can now relate customer value to satisfaction.
2) Understood the concept of the lifetime value of a customer and are able to relate it to customer loyalty and retention.
3) Can explain the marketing strategies that are useful in the hospitality industry.
4) Well understood the buying decision of consumers.
5) Understood the service characteristics that affect the marketing of a hospitality travel product