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