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PROGRAMME OUTCOMES (PO) PO1: Demonstrate a global outlook with the ability to identify aspects of the global hospitality business and cross cultural understanding. PO2: Demonstrate how the organizational behavior and organizational practices can aid in improving the performances and wellbeing of people at work in hotel Industry. PO3: Familiarize in Managerial viewpoints to understand consumer...
Category: SCHOOL OF HOTEL & CATERING MANAGEMENT
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Fee Structure
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Program Outcomes
PROGRAM OUTCOME (PO) PO1: Explain the evolution and growth of culinary practices & explore intensively the history and culinary traditions of the world. PO2: Determine the underlying techniques involved in the preparation of dishes. PO3: Develop proficiency in classic and contemporary culinary techniques and cooking methods in a la carte, table d’hôte, and banquet food....
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