PROGRAM EDUCATIONAL OBJECTIVES (PEO)

PEO1: To meet the demand for trained and professional people in the hospitality industry and clinical setting.

PEO2: To integrate theoretical knowledge and its practical application in the fields of Food service management and Nutritional Sciences.

PEO3: To enable the students to inculcate practical skills for Entrepreneurship and Careers in the field of Nutritional Sciences and Food Service Management.

PEO4: Apply ethical principles and commit to professional ethics and responsibilities and norms of the hospitality industry and clinical setting.

PEO5:  To offer a sound theoretical base in the fields of Food service management and Nutritional Sciences through practical sessions, projects, entrepreneurial and service learning programmes.

PROGRAM OUTCOME (PO)

PO1: Executes work activities effectively and efficiently to the standards expected in the operation required in the hospitality sectors and clinical setting

PO2: Manages tasks, functions, duties and activities in the operation of the hotels and hospitals in accordance with the competency standards.

PO3: Analyses situation, identifies problems, formulates solutions and implements corrective and / or mitigating measures and action management into foodservice industry and clinical setting.

PO4. Exhibit the ability to develop, examine, question, and explore perspectives or alternatives to problems in food services management and hospital operations

PO5: Demonstrate the ability to use professional written and oral communication skills and technology to successfully communicate.

PO6: Display awareness, understanding and skills necessary to live and work in a diverse world.

PO7: Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work effectively as a team member.

PROGRAMME SPECIFIC OUTCOME (PSO)

PSO1: Utilize interpersonal skills to lead/manage first-level employees in a hospitality and clinical setting.

PSO2: Recognize and articulate written and oral communication as appropriate for hospitality and clinical environments.

PSO3: Demonstrate ability to apply policies for managing diverse, multicultural hospitality and clinical environment

PSO4: Exhibit awareness of professional and ethical responsibility in all aspects of conduct.

PSO5: Illustrate the ability to manage the professional planning and preparation of diets for different acute and chronic conditions

Eligibility Criteria 

A pass in the higher secondary or equivalent examinations conducted by boards/departments with Biology and Chemistry as  compulsory subjects recognized by the University with a mark not less than 50% in aggregate including language

View full course curricm

Career Prospects

• As Management Trainee in Hotel and allied hospitality industry
• Airlines / Flight Kitchens and on-board flight services, Ground Staff.
• Registered Dietitian
• Sports Nutritionist
• Food Safety Officer
• Food Processing Manager in food industries 

• Executives in International and National fast food chains.
• As managers in Hospital and Institutional Catering.

• Faculty in  Food Service Management and Nutritional Sciences