PROGRAM OUTCOME (PO)

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

PO2: Manages tasks, functions, duties and activities in the operation of the hotels, restaurants, travel, government and non-government agencies in accordance with the competency  standards.

PO3: Analyses situation, identifies problems, formulates solutions and implements corrective and/or mitigation measures and action management into foodservice and accommodation operations.

PO4. Exhibit the ability to develop, examine, question, and explore perspectives or alternatives to problems in  hospitality 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 setting.

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

PSO3: Demonstrate ability to apply policies for managing diverse, multicultural hospitality.

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

PSO5: Illustrate the ability to manage the professional preparation, presentation, and service of quality food and beverages.

Curriculum & Syllabus

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