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 behavior and the use of appropriate pricing strategies to increase profitability.

PO4: Assess the impact of latest hospitality researches and marketing tools on the hospitality industry.

PO5: Apply ethical principles and commit to professional ethics and responsibilities and norms of the Hospitality industry.  

PROGRAMME SPECIFIC OUTCOME (PSO)

  PSO 1:Understanding leadership roles at various levels of the organization and leading teams.

PSO 2:Communicate effectively on various hospitality activities with the organization and society at large, such as, being able to comprehend and write effective reports and design

documentation, make effective presentations, and give and receive clear instructions.

PSO 3: Exhibit the knowledge of planning and operation of various food & Beverage service outlets for business ownership.

PSO 4:Demonstrate knowledge and understanding of hospitality management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in

multidisciplinary environments.

PSO 5:Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of changing trends in the hospitality industry.

PROGRAMME EDUCATIONAL OBJECTIVES (PEO)

PEO 1: The graduate will be coherent and exemplify fundamental concepts and theories of the hospitality Industry.

PEO 2: The graduate will be technologically sound, understand software packages, effectively communicative and team work attitude to bring out an effective organizational efficiency and problem solving in the hotel industry aspects.

PEO 3: Demonstrate professional demeanor, critical thinking, problem solving attitude, and
leadership needed for the managerial positions in the hospitality industry.

PEO 4: The graduate will be able to recognize the present-day social problems, exploring the
opportunities for social entrepreneurship, designing business solutions and make obvious ethical standards in organizational decision making.

PEO 5: The graduate will be able to build up effective oral and written communication especially in business applications, with the use of appropriate technology (business presentations, digital communication, social network platforms and so on).

Curriculum & Syllabus

                                                                 Total Credits: 90

SEMESTER I					Hours/Week		Maximum Marks
Sem	Category	Sub Code	Title of the Course	Lecture	Tutorial	Practical	Credits	CA	SEE	Total
I	DSC	21MHM001	Management of Food Production Operations	4	0	0	4	40	60	100
I	DSC	21MHM002	Food and Beverage Service	4	0	0	4	40	60	100
I	DSE	21MHM101	Organizational Behavior	4	0	0	4	40	60	100
I	DSE	21MHM102	Communication and Reports	4	0	0	4	40	60	100
I	GE	21MHM151	Facility Management	4	0	0	4	40	60	100
I	DSC	21MHM003	Advanced Food Production Lab	0	0	4	2	40	60	100
I	DSC	21MHM004	Advanced Food & Beverage Service Lab	0	0	4	2	40	60	100
			Total	18	0	8	24

View course curriculum

Program	Program Duration (Year)	Eligibility	Criteria for Merit
M.Sc Hotel & Catering Management	2 Years (4 Semesters)	B.Sc Hotel Management/ B.Sc Food Science/ B.Sc Culinary Arts/ BA. Travel and Tourism Management	Merit based on the percentage of marks secured in the qualifying examination

Tuition Fee 2024 - 2025 (Per Sem)	Other Fee (Per Sem)	Total Fee 2024 - 2025 (Per Sem)
16,000	12,000	28,000