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Category: B.Sc Food Service Management and Applied Nutrition

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Career Prospects

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...


Programme Outcomes (POs) & Programme Specific Outcomes(PSOs)

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...



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...


Eligibility Criteria

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