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Name of the Programme

BACHELOR OF HOTEL MANAGEMENT

& CATERING TECHNOLOGY

Scheme of the programme

(L.O.C.F / C.B.C.S)

Syllabus

ANNEXURE 4

PSO (Programme Specific Outcomes)

• To prepare students for entry level operational positions in hotels
• Knowledge of hotel functions
• Ability to work in different departments of the hotels
• Apply standard hotel management practices to operational work requirements.
• Becoming socially responsible hotel professional

PEO (Programme Educational Objectives)

PO (Programme Outcomes)

PO1. Soft skills and Working Skills: To comprehend, communicate and execute effectively and efficiently in all of their dealings.

PO2.  Leadership:  To develop abilities to both lead and respect the views, positions and beliefs of others and to plan and manage effectively

PO3.  Innovativeness and Entrepreneurship: To explore issues and problems that needs solutions with entrepreneurial orientation

PO4.  Ethics and Values: To recognize, appreciate and follow ethical standards in all walks of life

PO5.  Adaptability and Sociability: Ready to understand and adapt the changing environment.

P06.  Research and Analytical abilities: To Explore, analyses and provide solutions on emerging issues concerning various fields including public policy.

PO7.  Practical exposure and Employability: Exposure to actual working environment leading to employability

PO8.  Environmental Consciousness: In every action, dealing, service and manifestation

Time Table

Facilities