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Outcome-Based Education (OBE) is a student-centric educational model that emphasizes what learners are expected to achieve after completing a course. The primary focus is on their ability to apply the acquired knowledge and skills in practical situations. OBE involves setting clear learning objectives, designing instructional strategies to meet these objectives, and assessing student progress based on the achieved outcomes.
OBE assessments are conducted at multiple levels within educational programs, including program outcomes, program-specific outcomes, and course outcomes. This process involves developing assessment tools and approaches that align with the learning objectives, which are then used to evaluate student performance.
Assessing Program Outcomes (POs) requires a thorough analysis using both direct and indirect methods. One such method includes an Exit Survey that is linked to specific course outcomes. The accompanying image illustrates the calculation of PO attainment through various components.
| Program Outcome (PO) | POs of General Higher Education Programmes: Students of all undergraduate general degree Programmes at the time of graduation will be able to |
| PO1 | Critical Thinking: Take informed actions after identifying the assumptions that frame our thinking and actions, checking out the degree to which these assumptions are accurate and valid, and looking at our ideas and decisions (intellectual, organizational, and personal) from different perspectives. |
| PO2 | Effective Communication: Speak, read, write and listen clearly in person and through electronic media in English and in one Indian language, and make meaning of the world by connecting people, ideas, books, media and technology. |
| PO3 | Social Interaction: Elicit views of others, mediate disagreements and help reach conclusions in group settings. |
| PO4 | Effective Citizenship: Demonstrate empathetic social concern and equity centred national development, and the ability to act with an informed awareness of issues and participate in civic life through volunteering. |
| PO5 | Ethics: Recognize different value systems including your own, understand the moral dimensions of your decisions, and accept responsibility for them. |
| PO6 | Environment and Sustainability: Understand the issues of environmental contexts and sustainable development. |
| PO7 | Self-directed and Life-long Learning: Acquire the ability to engage in independent and life-long learning in the broadest context socio-technological changes. |
PSO1 | To develop young men and women into professional experts capable of managing the hospitality industry, with a particular focus on hotels. |
PSO2 | To equip students with the conceptual and interpersonal skills necessary for managerial decision-making and execution in hospitality-related industries. |
PSO3 | To develop and encourage the entrepreneurial capabilities of the young generation, empowering them to become effective change agents in the industry. |
PSO4 | To meet the demand for trained and professional personnel at the top-level management of business and industrial organizations, considering the new economic and industrial policies of the country. |
PEO1 | Graduates will demonstrate effective management and operational skills in various segments of the hospitality industry, including hotels, resorts, and restaurants, contributing to the industry’s growth and innovation. |
PEO2 | Graduates will exhibit strong leadership and interpersonal skills, enabling them to manage teams, make strategic decisions, and address complex challenges in the hospitality sector with professionalism and integrity. |
PEO3 | Graduates will apply entrepreneurial knowledge and innovative thinking to initiate and manage successful hospitality ventures, adapting to emerging trends and market demands in the industry. |
PEO4 | Graduates will contribute to the advancement of the hospitality industry by implementing sustainable practices, embracing technological advancements, and adhering to ethical standards, in alignment with evolving economic and industry policies. |
🔻Course outcome (CO)
| SEMESTER 1 | |||
| SLNO | SUBJECT CODE | Course | |
| 1 | BH1 CRT 01 | Basics of Food Production-I | CO1: Students will demonstrate an understanding of professional kitchen standards and safety procedures. CO2:Students will demonstrate an understanding of professional kitchen standards and safety procedures. CO3: Students will analyze the roles and responsibilities within the classical kitchen brigade and evaluate the advantages and disadvantages of different kitchen equipment and fuels. CO4: Students will compare and contrast different cooking methods and assess their respective advantages and disadvantages. CO5: Students will create various stocks, soups, sauces, and gravies, and classify them according to culinary standards. |
| 2 | BH1 CRP 01 | Basics of Food Production-I | CO1: Students will identify and use various kitchen equipment, demonstrating proper care, maintenance, and safety precautions. CO2: Students will demonstrate the ability to select quality raw materials, perform basic vegetable cuts, and handle knives and peelers effectively. CO3: Students will prepare a range of basic soups, stocks, and sauces, and implement hygiene and safety practices, including first aid for cuts and burns. CO4: Students will create five sets of three-course menus (soup, main course, dessert) from any cuisine, applying their knowledge of preparation techniques and kitchen practices. |
| 3 | BH1 CRT 02 | Basics of Food and Beverage Service-I | CO1: Students will describe the evolution and sectors of the hotel and catering industry. Students will illustrate the organization hierarchy and summarize the duties and responsibilities of food and beverage service staff. CO2: CO3: Students will differentiate between various food and beverage outlets and their characteristics. CO4: Students will identify and classify different types of food and beverage service equipment. CO5: Students will explain the history and types of menus, and demonstrate mise-en-scène and mise-en-place techniques. |
| 4 | BH1 CRP 02 | Basics of Food and Beverage Service-I | CO1: Students will identify and utilize various operating equipment used in food and beverage service. CO2: Students will demonstrate proper techniques for laying and relaying tablecloths and execute a minimum of ten different serviette folds. CO3: Students will set up covers for Table d’hôte and À la carte service, perform water service for different types, and apply mise-en-scène and mise-en-place practices. CO4: Students will clean and polish glassware, crockery, cutlery, and flatware, and set up a sideboard or dummy waiter for efficient service. |
| 5 | BH1 CRT 03 | Basics of Front Office | CO1: Students will describe the origin, history, and growth of the Indian and global hotel industry, and classify hotels in India. CO2: Students will explain the basic activities and various sections of the front office, and analyze the organizational structure and qualities of front office personnel. CO3: Students will summarize the job descriptions and specifications of front office roles, and identify the functions of the bell desk and uniformed services. CO4: Students will differentiate between sources and types of reservations, and demonstrate methods of handling reservations, including modification and cancellation procedures. CO5: Students will illustrate reception functions, including check-in and check-out procedures, and prepare important front office documents while ensuring coordination with other departments. |
| 6 | BH1 CRP 03 | Basics of Front Office | CO1: Students will demonstrate professional grooming and hospitality etiquettes, and identify countries, capitals, currencies, and official airlines worldwide. CO2: Students will prepare various front office reports, including room status, discrepancy, VIP amenities voucher, and guest history card, and maintain a scanty baggage register and bell boy’s errand card. CO3: Students will apply telephone etiquette and manners, complete reservation forms, and perform tasks related to taking and modifying reservations. CO4: Students will handle basic front office situations effectively, including emergencies like fires, natural disasters, and accidents, and address issues such as lost & found, damage to hotel property, and guest-related problems. |
| 7 | BH1 CRT 04 | Basics of Housekeeping | CO1: Students will define the meaning and importance of housekeeping and describe the responsibilities and personal attributes of housekeeping staff. CO2: Students will illustrate the organizational structure of the housekeeping department and explain the roles of key personnel. CO3: Students will analyze the coordination between housekeeping and other departments, such as front office, maintenance, and food and beverage. CO4: Students will identify the types, layout, and status of guest rooms, and explain the supplies, amenities, and guest linen used. CO5: Students will differentiate between manual and mechanical cleaning equipment and demonstrate the procedures for cleaning public areas. |
| 8 | BH1 CRP 04 | Basics of Housekeeping | CO1: Students will identify and use various cleaning equipment effectively. CO2: Students will set up a maid’s cart according to standard procedures. CO3: Students will demonstrate proper techniques for making beds and apply these techniques in a practical setting. CO4: Students will perform cleaning tasks for public areas, ensuring adherence to housekeeping standards and practices. |
| 9 | BH1 CRT 05 | Basics of Management Principles | CO1: Students will explain the meaning and nature of management, differentiate between management and administration, and summarize the principles of management by F.W. Taylor and Henry Fayol. CO2: Students will describe the planning process, identify the types of plans, and apply rational decision-making steps. CO3: Students will analyze the importance and process of organization, and compare different organizational structures. CO4: Students will define the staffing process, illustrate the delegation of authority, and explain the elements of directing. CO5: Students will describe the control process, explain the need for control, and evaluate techniques for effective coordination, including Management by Objective (MBO). |
| 10 | BH1 CRT 06 | Business English | CO1: Students will demonstrate proficiency in functional English grammar by identifying and correcting common errors and constructing effective sentences using appropriate parts of speech and sentence structures. CO2: Students will apply various reading strategies, including scanning, skimming, and intensive reading, and distinguish between reading and listening while addressing barriers to effective listening. CO3: Students will utilize summarizing and paraphrasing techniques to distill and rephrase information accurately. CO4: Students will compose various professional documents, such as resumes, business letters, and employment letters, and understand their formats and purposes. CO5: Students will use electronic communication tools, including email and video conferencing, and create effective press releases and translations while demonstrating relevant soft skills. |
| SEMESTER 2 | |||
| SLNO | SUBJECT CODE | Course | Course objective/outcome |
| 1 | BH2 CRT 07 | Basics of Food Production-II | CO1: Students will describe the importance of cereals and pulses, identify various types of flour and cereal products, and explain the uses of different pulses. CO2: Students will classify vegetables and fruits, demonstrate knowledge of processing and preservation techniques, and identify the color pigments, spices, herbs, and fats used in food preparation. CO3: Students will assess the quality of meat, describe the slaughtering process, identify various cuts and storage methods, and explain cooking techniques and terminology related to meat. CO4: Students will classify different types of fish and seafood, evaluate their quality, and demonstrate proper selection, cutting, and cooking methods for both fish and seafood. CO5: Students will explain the composition and types of milk, cream, butter, and paneer, and demonstrate knowledge of egg parts, storage, quality grading, and cooking methods. |
| 2 | BH2 CRP 07 | Basics of Food Production-II | CO1: Students will demonstrate various methods of cooking, including techniques for cereals, pulses, and eggs. CO2: Students will perform cuts of meat, such as chicken and beef fillet, and apply these techniques in practical cooking scenarios. CO3: Students will execute proper cuts and cleaning techniques for fish, and demonstrate their application in cooking. CO4: Students will prepare a three-course menu, showcasing their ability to cook both Indian and Western dishes. |
| 3 | BH2 CRT 08 | Basics of Food and Beverage Service-II | CO1: Students will analyze the objectives, factors, and steps involved in menu planning, and explain the structure and service methods of a 17-course French classical menu. CO2: Students will describe the equipment, layout, and functions of ancillary departments such as the Still Room, Pantry, Hot Plate Section, Silver Room, and Wash-up Area, and evaluate the importance of kitchen stewarding. CO3: Students will compare various types of food service methods, including table service, assisted service, self-service, single-point service, and specialized service, and demonstrate their application in practical scenarios. CO4: Students will classify non-alcoholic beverages into nourishing, stimulating, and refreshing categories, describe their origins and manufacturing processes, and compare different types of water, tea, coffee, cocoa, and malted beverages. CO5: Students will demonstrate proficiency in restaurant operations, including layout, service sequence, handling guest reservations, order taking, and closing procedures, and apply social skills for managing guest interactions and complaints. |
| 4 | BH2 CRP 08 | Basics of Food and Beverage Service-II | CO1: Students will design and execute a three-course menu service in English, including proper cover setup and service techniques. CO2: Students will perform the service of tea, coffee, and aerated water, demonstrating effective handling and presentation skills. CO3: Students will apply silver and plated service methods for food service, including handling service gear, carrying multiple plates, and clearing plates and glassware. CO4: Students will demonstrate the process of table reservation, including formatting and recording reservations, and maintain a journal to document practical experiences. |
| 5 | BH2 CRT 09 | Application of Computers | CO1: Students will define and explain computer fundamentals, including classification, characteristics, and limitations, and describe the block diagram of a computer system. CO2: Students will identify and differentiate between various input and output devices, as well as classify primary and secondary storage devices based on their functions. CO3: Students will describe the role and functions of operating systems, differentiate between types of operating systems, and explain computer networks, their topologies, and components. CO4: Students will assess the need for computerization in hotels, outline the components and interfaces of a Hotel Property Management System, and describe various Property Management Systems used in hotels. CO5: Students will explain the concept of e-commerce, analyze its opportunities and challenges, and describe Internet services and the importance of cyber laws. |
| 6 | BH2 CRP 09 | Application of Computers | CO1: Students will demonstrate basic Windows operations by creating, organizing, and managing files and folders, and navigating through the Windows interface. CO2: Students will create, format, and edit documents in Microsoft Word, including using tools such as spell check, mail merge, and setting print options. CO3: Students will design and manipulate spreadsheets in Microsoft Excel by creating formulas, formatting data, performing cut, copy, and paste operations, and printing worksheets with custom settings. CO4: Students will develop presentations in Microsoft PowerPoint, utilize internet tools for surfing and e-mail, and create and manage charts and graphs in Excel. |
| 7 | BH2 CRT 10 | Basics of Financial Accounting | CO1: Students will define and explain the fundamentals of accounting, including its objectives, functions, and principles, while distinguishing between bookkeeping and double entry bookkeeping. CO2: Students will record business transactions by applying accounting rules, journalizing, and posting entries to the ledger, and balancing accounts. CO3: Students will demonstrate the use of sub-divisions of the journal, including the preparation and maintenance of single column cash books, petty cash books, and day books, as well as calculating debit and credit notes. CO4: Students will prepare bank reconciliation statements by identifying reasons for discrepancies between cash books and passbooks, and reconciling the differences. CO5: Students will create final accounts including trading accounts, profit and loss accounts, and balance sheets, while understanding the need for each component and performing practical problems without adjustments. |
| 8 | BH2 CRT 11 | Food Science and Nutrition | CO1: Students will define and explain the concepts of health, nutrition, and nutrients, identify various food groups, and analyze factors affecting food intake and habits. CO2: Students will classify different nutrients including carbohydrates, proteins, lipids, vitamins, and minerals, and describe their functions, sources, recommended daily allowances (RDA), and associated deficiency diseases. CO3: Students will design balanced diets by assessing factors affecting dietary needs for different life stages, and plan high and low-calorie and high and low-protein diets based on nutritional requirements. CO4: Students will explain the principles of food preservation and demonstrate various methods including low-temperature drying to extend the shelf life of foods. CO5: Students will evaluate the impact of cooking on nutrient content and apply methods to minimize nutrient loss during food preparation. |
| 9 | BH2 CRT 12 | Basic French | CO1: Students will identify and pronounce the French alphabet, distinguish between vowels and consonants, and apply different accents in written and spoken French. CO2: Students will introduce themselves and others, greet and respond to greetings, and describe names, professions, countries, nationalities, fruits, vegetables, as well as demonstrate the correct use of gender for nouns and adjectives. CO3: Students will recite numbers from 1 to 100 in French, perform number-related activities through recitation and games, and apply numerical knowledge in practical scenarios. CO4: Students will tell the time in French and practice reading and expressing time through oral exercises and practical activities. CO5: Students will describe family members and their relationships in French, engage in roleplay, and compose simple sentences about their family. |
| SEMESTER 3 | |||
| SLNO | SUBJECT CODE | Course | Course objective/outcome |
| 1 | BH3 CRT 13 | Food Production Operations-I | CO1: Students will analyze and describe the layout, equipment, and maintenance of a bakery, and identify and utilize basic bakery ingredients, leavening agents, and shortening agents. CO2: Students will demonstrate the ability to prepare a variety of bakery products, including different types of bread, buns, and pastries, by following standard recipes and techniques. CO3: Students will create and evaluate a range of confectionery products, including cakes, icings, and petit fours, applying various techniques for decoration and flavor enhancement. CO4: Students will apply knowledge of desserts and sugar cookery to prepare and present diverse dessert types, including custards, soufflés, and pies, and understand different sugar types and their applications. CO5: Students will examine the history, manufacturing processes, and applications of chocolate, and apply this understanding to create and utilize chocolate in various culinary contexts. |
| 2 | BH3 CRP 13 | Food Production Operations-I | CO1: Students will apply techniques to prepare various types of pastries, including puff pastry, short crust pastry, choux pastry, Danish pastry, and hot water pastry, demonstrating skill in dough handling and consistency. CO2: Students will produce a range of cakes such as sponge, Genoese, fatless, Swiss roll, and fruitcake, showcasing the ability to follow recipes and achieve desired textures and flavors. CO3: Students will create a selection of cookies and snacks, understanding and applying principles of baking and ingredient balance to achieve optimal taste and texture. CO4: Students will evaluate and adjust preparation methods for light and heavy snacks, demonstrating the ability to adapt recipes to achieve desired culinary outcomes. |
| 3 | BH3 CRT 14 | Food and Beverage Service Operations-I | CO1: Students will identify and differentiate between various types of meals and breakfast menus from different cultural cuisines, applying this knowledge to effectively plan and present meal services. CO2: Students will analyze the hierarchy and job roles within room service, design layout considerations, and utilize appropriate forms and formats for efficient room service operations. CO3: Students will explain the cheese-making process, classify different types of cheese based on their source and country, and apply proper storage and service techniques. CO4: Students will design and manage banquet functions by evaluating different types of events, planning and organizing banquet settings, and executing duties related to pricing, setup, and seating arrangements. CO5: Students will develop and implement buffet setups by assessing factors affecting buffet presentation, organizing different types of buffet services, and creating themed buffets using appropriate equipment. |
| 4 | BH3 CRP 14 | Food and Beverage Service Operations-I | CO1: Students will compile and present a three-course menu in French, demonstrating skills in cover setup and service to achieve professional dining standards. CO2: Students will design and arrange breakfast table layouts for both English and Continental styles, showcasing proficiency in table setting and presentation techniques. CO3: Students will set up room service trays and trolleys, and execute the proper service of cheese, applying knowledge of service protocols and equipment handling. CO4: Students will complete and accurately fill out a banquet function prospectus, prepare à la carte and doorknob menu cards, and perform banquet seating calculations, demonstrating organizational and planning skills. |
| 5 | BH3 CRT 15 | Front Office Operations-I | CO1: Students will analyze and describe the front office organization structure, equipment, and guest cycle in a 5-star hotel, demonstrating coordination with other departments. CO2: Students will evaluate and apply reservation policies, including confirmation, cancellation, forecasting, and group bookings, effectively managing reservation systems and handling overbooking. CO3: Students will demonstrate the registration and check-in procedures for various guest types, including walk-ins, FITs, VIPs, groups, and crews, while adhering to legal obligations and applying upselling and upgrading techniques. CO4: Students will manage the information section by effectively handling mails, messages, paging, and maintaining the front office logbook, utilizing appropriate aids for providing guest information. CO5: Students will apply front office procedures for handling complaints, telephone calls, and departure processes, demonstrating product knowledge, lost and found protocols, and security measures. |
| 6 | BH3 CRP 15 | Front Office Operations-I | CO1: Students will execute registration and check-in procedures for various guest types, including walk-ins, FITs, FFITs, VIPs, groups, and crews, demonstrating accuracy and efficiency in handling different scenarios. CO2: Students will analyze and resolve guest complaints and disputes through case studies, applying problem-solving techniques and effective communication skills. CO3: Students will perform check-out procedures, apply up-selling techniques, and complete front office forms and formats, such as message slips, C-Form, arrival lists, daily VIP movement lists, and guest history cards. CO4: Students will develop and design a brochure and prepare a duty rota for the front office department of a 5-star hotel, showcasing skills in marketing and departmental organization. |
| 7 | BH3 CRT 16 | Housekeeping Operations-I | CO1: Students will apply the principles and procedures for cleaning guest rooms, including occupied, departure, vacant, VIP, and DND rooms, and perform various services such as turn down and second service using appropriate cleaning agents. CO2: Students will analyze and execute the responsibilities of a housekeeping control desk attendant, manage telephone calls, and implement key control procedures effectively. CO3: Students will demonstrate the ability to manage lost and found procedures, gate pass protocols, discard procedures, and maintain par stock in housekeeping operations. CO4: Students will identify common pests and apply pest control methods to achieve control goals, addressing issues such as bed bugs, cockroaches, ants, mosquitoes, flies, and rats. CO5: Students will plan and manage the linen and uniform room, including storage, linen exchange procedures, and linen control, while understanding the functions and organization of the uniform room. |
| 8 | BH3 CRP 16 | Housekeeping Operations-I | CO1: Students will perform bed making techniques, including foot folding and turn down service, demonstrating precision and adherence to hospitality standards. CO2: Students will execute brass polishing procedures, showcasing attention to detail and proper use of polishing techniques. CO3: Students will identify and apply appropriate cleaning agents to various surfaces and materials, demonstrating effective cleaning practices. CO4: Students will complete and manage housekeeping forms and formats, such as gate passes, key control sheets, housekeeping log books, and lost and found registers, ensuring accuracy and organizational efficiency. |
| 9 | BH3 CRT 17 | Financial Management | CO1: Students will define the concepts of finance and financial management, describe their importance and scope, and explain the objectives and roles associated with financial management, including the time value of money. CO2: Students will identify and differentiate between various sources of finance, including long-term sources like equity and debt, and short-term financing options, and assess their implications for financial decisions. CO3: Students will analyze and evaluate capital structure concepts, including optimum capital structure, leverage types, and the impacts of financial and business risk on capital decisions. CO4: Students will describe the meaning, types, and significance of working capital, and evaluate the factors influencing working capital management. CO5: Students will explain the principles of capital budgeting, including the determination of cash flows and evaluation methods, and apply traditional and discounted cash flow techniques such as Pay Back Period, ARR, NPV, and IRR for investment decisions. |
| 10 | BH3 CRT 18 | Travel and Tourism | CO1: Students will define and analyze the key concepts, significance, components, and elements of tourism, demonstrating an understanding of its foundational aspects. CO2: Students will examine and explain the historical developments in travel and tourism, including significant eras and events, and identify major tourist destinations in India. CO3: Students will compare and evaluate various types of tourism such as cultural, adventure, religious, business, health, and eco-tourism, including their growth factors, characteristics, and government initiatives. CO4: Students will describe the importance and essentials of transport services, and analyze the development and impact of different means of transport in India, including road, water, rail, and air. CO5: Students will explore the evolution and role of travel agencies, and identify the skills and competencies required to effectively operate a travel agency, including its services and characteristics. |
| SEMESTER 4 | |||
| SLNO | SUBJECT CODE | Course | Course objective/outcome |
| 1 | BH4 CRT 19 | Food Production Operations-II | CO1: Students will identify and explain the key components of Indian cuisine, including commodities, basic gravies, breads, sweets, and snacks, and apply Indian culinary terms in cooking. CO2: Students will compare and contrast regional and religious influences on Indian cuisine, analyzing specific dishes from South, North, Awadhi, Hyderabadi, Chettinad, Parsee, Bohri, Lucknowi, Malabari, and Mughlai cuisines. CO3: Students will analyze the principles of quantity food production, including large-scale commercial cooking, various types of catering, equipment needs, kitchen layout, staff hierarchy, and processes such as food costing and forecasting. CO4: Students will design and execute buffet preparations, demonstrating an understanding of buffet presentation principles, setup types, menu development, and display techniques including ice and vegetable carving and butter sculptures. CO5: Students will classify different types of cheese, explain the cheesemaking process, and apply knowledge of cheese care and cooking to create various cheese-based preparations, including Indian and internationally renowned cheeses. |
| 2 | BH4 CRP 19 | Food Production Operations-II | CO1: Students will prepare and cook a five-course Indian regional cuisine menu, demonstrating skill in executing diverse regional dishes with accuracy and authenticity. CO2: Students will apply techniques for quantity food preparation in Indian cuisine, showcasing proficiency in scaling recipes and managing large-scale cooking processes. CO3: Students will evaluate the quality and presentation of Indian regional dishes prepared in a quantity setting, ensuring adherence to culinary standards and flavor profiles. CO4: Students will adapt and refine cooking methods for Indian cuisine in a practical setting, demonstrating problem-solving skills and creativity in food production. |
| 3 | BH4 CRT 20 | Food and Beverage Service Operations-II | CO1: Students will define and classify alcoholic beverages, including fermented, brewed, and distilled types, and explain their production processes, including fermentation and distillation, along with brief descriptions of other alcoholic beverages like Toddy and Sake. CO2: Students will analyze the viticulture process and factors affecting vine and wine production, including grape varieties, vine diseases, and wine classification, and apply knowledge to the vinification process from harvesting to bottling. CO3: Students will evaluate and describe the production and characteristics of sparkling and fortified wines, including Champagne, Sherry, Port, and other notable varieties, and identify key brands and types within these categories. CO4: Students will define and differentiate aromatized wines and bitters, including vermouth, and describe their manufacturing processes and brand names, as well as apply proper storage techniques and identify common wine faults. CO5: Students will compare and contrast Old World and New World wines by analyzing key wine regions, soil types, grape varieties, famous wines, and wine laws, demonstrating a comprehensive understanding of global wine production. |
| 4 | BH4 CRP 20 | Food and Beverage Service Operations-II | CO1: Students will design and execute a five-course French menu with appropriate wine pairings and cover setups, demonstrating proficiency in menu planning and wine selection. CO2: Students will perform wine order taking and service for various types of wines, including table, sparkling, fortified, and aromatized, showcasing effective communication and service skills. CO3: Students will identify and utilize a range of wine equipment, and conduct wine tasting using the 4 S’s (See, Swirl, Smell, Sip), demonstrating expertise in wine evaluation and presentation. CO4: Students will execute wine decanting procedures, create a wine list, and apply principles of wine and food harmony to enhance the dining experience. |
| 5 | BH4 CRT 21 | Human Resource Management | CO1: Students will define and analyze the core functions and significance of Human Resource Management (HRM), including human resource planning, job analysis, job description, and job specification. CO2: Students will examine and apply methods for acquiring and developing human resources, including recruitment, selection, placement, induction, orientation, training, and executive development programs. CO3: Students will evaluate performance appraisal processes and methods, both traditional and modern, and apply career planning strategies to support employee growth and development. CO4: Students will analyze wage and salary administration components, including job evaluation, compensation objectives, social security measures, and incentive compensation methods. CO5: Students will identify and address grievances and industrial disputes, understanding their causes and the machinery for grievance redressal and dispute settlement. |
| 6 | BH4 CRT 22 | Marketing for Hospitality and Tourism | CO1: Students will define and differentiate the concepts of hospitality marketing, including its features, scope, and functions, and explain customer expectations from the hospitality industry compared to sales. CO2: Students will analyze the characteristics of services marketing, including market segmentation and the differences between goods and services, and apply the 7 P’s of the marketing mix to services. CO3: Students will evaluate factors influencing pricing policies, including internal and external considerations, and apply general pricing approaches such as cost-based, target profit, value-based, and competition-based pricing, along with break-even analysis. CO4: Students will design and implement an integrated marketing communication process using various elements of the marketing communication mix, such as advertising, personal selling, sales promotion, public relations, and digital marketing, while applying concepts like push versus pull strategy and product life cycle. CO5: Students will assess factors affecting consumer buying behavior, including cultural, social, personal, and psychological influences, and apply concepts of post-purchase evaluation and relationship marketing to enhance consumer satisfaction. |
| 7 | BH4 CRT 23 | Environmental Studies and Human Rights | CO1: Students will define and explain key concepts in environmental studies, including the types of environment, ecology, industrial ecology, ecosystem structure and functions, biotic factors, energy flow, ecological succession, and food chains and webs. CO2: Students will analyze major environmental issues such as global warming, ozone depletion, and pollution, and evaluate their impacts on humans and the environment, along with control measures for deforestation, afforestation, and waste management. CO3: Students will describe India’s efforts in environmental protection, including constitutional provisions, environmental legislations, and initiatives such as Project Tiger and industry-related environmental clearances. CO4: Students will explain disaster management principles and mitigation measures for natural disasters such as floods, earthquakes, cyclones, and landslides, focusing on effective management strategies. CO5: Students will assess the concept of human rights and the rights of vulnerable groups, and analyze the roles of international and national mechanisms, including the UN Human Rights Council, Constitution, Supreme Court, National Human Rights Commission, NGOs, and media in the protection of human rights. |
| 8 | BH4 CRT 24 | Hotel Engineering | CO1: Students will define and compare different maintenance practices, including planned and reactive maintenance, and evaluate their advantages, disadvantages, and application to guest room and contract maintenance, along with understanding the organizational structure and responsibilities of the maintenance department. CO2: Students will analyze the principles of temperature and heat transfer, compare different types of fuels used in the catering industry, and explain the properties and safety precautions related to LPG, as well as the operation and advantages of various burners and microwave heating. CO3: Students will explain fundamental concepts of electricity, including insulators and conductors, current, potential difference, resistance, and power, and perform calculations related to power and energy consumption, while identifying and applying safety measures for electrical systems and lighting devices. CO4: Students will describe the principles and methods of refrigeration and air-conditioning, including the working of vapor compression systems, types of refrigerating units, and air-conditioning systems, and outline the care and maintenance requirements for these systems. CO5: Students will assess water supply and heating systems, including cold and hot water generation, solar water heaters, and sanitation fixtures, and explain fire prevention principles, including the fire triangle, classes of fire, extinguishers, detectors, and structural protection measures. |
| SEMESTER 5 | |||
| SLNO | SUBJECT CODE | Course | Course objective/outcome |
| 1 | BH5 CRT 25 | Advanced Food Production-I | CO1: Students will analyze the features, regional classifications, and cooking methods of international cuisines including French, Italian, Chinese, Mexican, Thai, and Spanish. CO2: Students will describe classical accompaniments and garnishes, identify popular potato and vegetable preparations, and apply plating techniques and portion sizes in food presentation. CO3: Students will explain the role and importance of garde manger, including layout, staff organization, and the various equipment used in this area. CO4: Students will define charcuterie and forcemeat, categorize different types of charcuterie products such as terrines, pâtes, and sausages, and evaluate curing methods, storage, and popular sausages and cured meat products. CO5: Students will classify salads and hors d’oeuvre, describe salad components, dressings, garnishes, and classical salad examples, and apply principles of sandwich preparation, including bulk and individual sandwiches, dips, and cold and chaudfroid sauces. |
| 2 | BH5 CRP 25 | Advanced Food Production-I | CO1: Students will prepare and present five-course international menus including French, Italian, Mexican, Chinese, Thai, and Spanish cuisines, demonstrating understanding of regional ingredients and cooking techniques. CO2: Students will apply advanced food production skills to create a minimum of 12 diverse international menus, ensuring accuracy in recipes, presentation, and accompaniment. CO3: Students will evaluate and execute complex plating techniques and accompaniments for international cuisine, adhering to professional standards and culinary aesthetics. CO4: Students will demonstrate proficiency in managing time and resources while preparing multiple international menus, maintaining consistency and quality across all dishes. |
| 3 | BH5 CRT 26 | Advanced Food and Beverage Service-I | CO1: Students will identify various types of bars, their layouts, and the procedures for opening and closing bar operations, and describe the essential equipment and techniques used in cocktail preparation. CO2: Students will explain the classification, production methods, and types of spirits, including whisky, rum, gin, brandy, vodka, and tequila, as well as recognize international and Indian brands. CO3: Students will describe the definition, history, production methods, and types of liqueurs, and identify popular liqueurs based on their flavors, colors, and origins. CO4: Students will outline the definition, history, production processes, types, and service of beer, including distinguishing between international and Indian brands. CO5: Students will summarize the history and curing methods of tobacco, differentiate between various types and brands of cigarettes, pipe tobacco, and cigars, and explain their care and storage. |
| 4 | BH5 CRP 26 | Advanced Food and Beverage Service-I | CO1: Students will demonstrate the preparation of a variety of cocktails and mocktails, including whisky, brandy, gin, vodka, tequila, rum, and non-alcoholic beverages. CO2: Students will perform the correct setup and service of beer, spirits, cigars, and cigarettes, including proper bar setup and beverage list management. CO3: Students will execute the service of a range of spirits, including whisky, brandy, cognac, rum, gin, vodka, and tequila, ensuring adherence to industry standards. CO4: Students will apply practical skills in cocktail and mocktail preparation, bar setup, and service, demonstrating proficiency in beverage handling and presentation. |
| 5 | BH5 CRT 27 | Front Office Operations-II | CO1: Students will identify and explain the types of rooms, room rates, and plans, describe telephone etiquette, and demonstrate coordination with other departments in front office operations. CO2: Students will illustrate the role and responsibilities of a front office cashier, demonstrate checkout procedures, methods of settlement, and apply foreign currency exchange procedures and late charges management. CO3: Students will explain the fundamentals of front office accounting, describe the accounting cycle, and apply internal controls, including processing vouchers and tracking transactions. CO4: Students will analyze tariff decisions, cost and pricing strategies, evaluate selling concepts and merchandising techniques, and apply differential rates and booking forecasts. CO5: Students will define the functions and responsibilities of night auditing, describe the night audit process, and demonstrate the establishment of end-of-day procedures and transcript preparation. |
| 6 | BH5 CRP 27 | Front Office Operations-II | CO1: Students will calculate occupancy percentage, revenue, and room positions, and prepare a guest folio, demonstrating proficiency in front office calculations. CO2: Students will execute various check-out procedures for FIT, FFIT, VIP, group, crew, and scanty baggage guests, demonstrating thorough knowledge of different scenarios. CO3: Students will handle transactions involving credit cards, traveler’s cheques, and foreign currency, applying accurate procedures for each method. CO4: Students will apply front office situation handling techniques to resolve advanced operational problems and complete necessary forms and formats, such as advance receipts, credit card encashment certificates, and VPO vouchers. |
| 7 | BH5 CRT 28 | Housekeeping Operations-II | CO1: Students will analyze the objectives and types of interior design, apply elements and principles of design, and evaluate different units of design in various settings. CO2: Students will explain the dimensions of color and the Prang’s color wheel, design lighting systems and plans, and assess the importance of effective lighting in interior design. CO3: Students will identify different types of carpets, describe their composition, apply care and maintenance practices, and select appropriate carpets based on specific needs. CO4: Students will develop a comprehensive plan for housekeeping operations, create work schedules, and establish standards for performance and productivity, including equipment and inventory management. CO5: Students will describe eco-friendly housekeeping practices, implement energy and water conservation strategies, and evaluate environmentally friendly approaches in housekeeping operations. |
| 8 | BH5 CRP 28 | Housekeeping Operations-II | CO1: Students will demonstrate bed making with a duvet, ensuring proper techniques and presentation. CO2: Students will supervise room cleanliness using a room checklist, applying thorough inspection and quality control methods. CO3: Students will perform vacuum cleaning of carpets, applying appropriate techniques for effective maintenance. CO4: Students will execute basic stitching tasks, demonstrating proficiency in essential textile repair and maintenance skills. |
| 9 | BH5 CRT 29 | Hotel Law | CO1: Students will define the meaning and classification of law, describe the essentials of a valid contract, and apply the principles of the Indian Contract Act to hospitality contracts. CO2: Students will identify various hotel operating and food and beverage operation licenses, explain their purposes and requirements, and demonstrate compliance with relevant regulations. CO3: Students will analyze labor laws related to industrial disputes, trade unions, and employee protection, and apply these laws to ensure compliance and address workplace issues. CO4: Students will explain the legal framework governing hotels, including the Sarais Act, describe the duties of hoteliers towards guests, and apply policies for handling guest-related issues and fraud. CO5: Students will summarize the Kerala Shops and Establishments Act, identify key definitions and regulations, and apply them to manage working hours, leave, and employee rights in commercial establishments. |
| 10 | BH5 CRT 30 | Organisational behaviour | CO1: Students will describe the meaning and significance of organizations and organizational behavior, compare different approaches to organizational behavior, and evaluate their applications in a workplace setting. CO2: Students will explain the concept of perception and its influencing factors, apply theories of motivation such as Maslow’s Need Hierarchy, Herzberg’s Two-Factor Theory, and McGregor’s Theory X & Theory Y to enhance workplace motivation. CO3: Students will identify the characteristics and components of attitude and job attitude, describe the meaning and factors affecting learning, and apply learning theories like Classical Conditioning, Operant Conditioning, and Social Learning in organizational contexts. CO4: Students will define personality and its determinants, explain various personality types and traits, analyze the Big Five Model and Myers-Briggs Type Indicator, and compare different leadership styles and qualities. CO5: Students will discuss the meaning and benefits of group dynamics, describe stages of group formation and properties, apply group decision-making techniques, and explain organizational development and its techniques for improving organizational effectiveness. |
| SEMESTER 6 | |||
| SUBJECT CODE | Course | Course objective/outcome | |
| BH6 CRP 31 | Industrial exposure training | CO1: Students will experience the actual working environment of a star hotel, apply practical knowledge and skills gained during the Industrial Exposure Training. CO2: Students will identify and analyze their key operational areas of interest within the hotel industry through hands-on experience and reflect on their professional growth. CO3: Students will maintain and document their daily activities and learning in a log book, ensuring it is authenticated by the hotel authority, culminating in a comprehensive training project report. CO4: Students will prepare and submit a detailed project report on the operational aspects of the star hotel they were trained at, demonstrating their understanding and practical insights of hotel operations. | |
| SEMESTER 7 | |||
| SLNO | SUBJECT CODE | Course | Course objective/outcome |
| 1 | BH7 CRT 32 | Advanced Food Production-II | CO1: Students will analyze kitchen organization and production management techniques, develop production planning and scheduling, and apply forecasting, budgeting, yield management, and quality control methods. CO2: Students will calculate food cost and food cost percentage, apply menu pricing strategies and engineering concepts, and evaluate market trends and their impact on menu pricing. CO3: Students will design effective kitchen layouts and work areas based on principles of production flow, plan kitchen spaces, and install various kitchen equipment. CO4: Students will compare different catering systems including conventional, convenience, and systems kitchens, analyze the benefits of cook chill and cook freeze systems, and evaluate new concepts such as slow food movement and vegan cuisine. CO5: Students will describe the history and techniques of molecular gastronomy, demonstrate techniques like spherification and foaming, and assess the influence of traditional and Nouvelle cuisine on modernist cuisine. |
| 2 | BH7 CRP 32 | Advanced Food Production-II | CO1: Students will prepare advanced Indian and international cuisine, demonstrating proficiency in executing elaborate menus featuring various specialties. CO2: Students will design and present food festivals or buffet presentations, showcasing creativity and organizational skills in theme-based events. CO3: Students will execute theme lunches for Indian and international cuisines, applying advanced culinary techniques and presentation standards. CO4: Students will evaluate their own and peers’ culinary creations, providing constructive feedback to improve overall food quality and presentation. |
| 3 | BH7 CRT 33 | Advanced Food and Beverage Service-II | CO1: Students will design and evaluate the layout and décor of a restaurant, calculate space requirements, plan staff needs, and select appropriate equipment and suppliers. CO2: Students will implement and manage various sales control systems including KOT and payment modes, operate cash handling equipment, and perform the duties of a restaurant cashier effectively. CO3: Students will apply bar control methods, manage bar stock and staff responsibilities, adhere to legal regulations, and address bar frauds appropriately. CO4: Students will demonstrate gueridon service techniques, operate gueridon equipment, evaluate the advantages and disadvantages of gueridon service, and maintain and care for trolleys. CO5: Students will utilize supervisory skills for managing restaurant operations, conduct stock taking, handle complaints, train staff, and implement Standard Operating Procedures (SOPs). |
| 4 | BH7 CRP 33 | Advanced Food and Beverage Service-II | CO1: Students will identify and label Gueridon equipment and diagram a trolley, demonstrating knowledge of its parts and functions. CO2: Students will prepare and serve dishes such as Caviar, Smoked salmon, Consommé with sherry, Roast chicken or turkey, Banana flambé, Crepes Suzette, Rum omelette, and Pineapple flambé, exhibiting proficiency in Gueridon service techniques. CO3: Students will create a themed menu card, applying principles of menu design and presentation. CO4: Students will analyze case studies related to food and beverage outlets, evaluating different operational scenarios and suggesting improvements. |
| 5 | BH7 CRT 34 | Front Office Management | CO1: Students will analyze the role of computer applications in front office operations, implement Property Management Systems (PMS) for room reservations, and integrate PMS with stand-alone systems. CO2: Students will apply yield management strategies including differential pricing and selective overbooking, calculate occupancy percentages and ADR using yield formulas, and forecast using yield management tools. CO3: Students will assess guest perceptions of quality, apply the principles of Total Quality Management (TQM) including benchmarking and quality control circles, and evaluate the benefits of TQM in front office management. CO4: Students will develop interpersonal skills for handling conflicts, examine the role and challenges of a General Manager, and formulate strategies to achieve excellence in service ethics through Transaction Analysis. CO5: Students will investigate technological developments and trends in the hotel industry, describe innovative hotel concepts, and analyze new trends such as time shares and boutique hotels. |
| 6 | BH7 CRP 34 | Front Office Management | CO1: Students will draft business letters and sales pitches, demonstrating effective written communication skills. CO2: Students will design an 8-day, 7-night tour package, a brochure, and a tariff card, applying principles of marketing and pricing. CO3: Students will manage front office inventory and stationeries, and handle various front office situations through role plays, exhibiting problem-solving abilities. CO4: Students will operate the IDS property management system for reservations, guest check-ins, guest accounting, check-outs, and night auditing, showcasing proficiency in front office technology and operations. |
| 7 | BH7 CRT 35 | Housekeeping Management | CO1: Students will analyze the role and duties of a housekeeping supervisor, develop strategies for handling various types of guest complaints, and apply specific functions to effectively manage housekeeping operations. CO2: Students will describe different types of laundry operations, design the layout for an on-premises laundry, and demonstrate techniques for identifying and removing common stains such as ink, blood, and grease. CO3: Students will implement effective human resource management practices in housekeeping, including recruiting, selecting, hiring, orienting, and training staff, and conduct performance appraisals. CO4: Students will create and apply principles of flower arrangement, design various types of arrangements, and identify common flowers and foliage for effective placement and decoration. CO5: Students will evaluate changing trends in housekeeping, including design innovations, amenity enhancements, and processes, and assess the impact of IT and the concept of women-only floors in modern housekeeping. |
| 8 | BH7 CRP 35 | Housekeeping Management | CO1: Students will create various flower arrangements, demonstrating aesthetic skills and attention to detail. CO2: Students will prepare a snag list, identifying maintenance issues and ensuring quality standards in housekeeping. CO3: Students will handle different housekeeping situations and guest complaints, applying effective problem-solving and communication techniques. CO4: Students will analyze case studies related to housekeeping management, exhibiting critical thinking and decision-making skills. |
| 9 | BH7 CRT 36 | Research Methodology | CO1: Students will understand the meaning, objectives, and types of research, evaluate its significance, and examine the research process, approaches, and criteria for good research while identifying problems faced by researchers in India. CO2: Students will comprehend the meaning, need, and features of research design, differentiate between various concepts and types of research design, and assess their importance in the research process. CO3: Students will analyze the implications of sample design, apply the steps in sampling design, evaluate the criteria for selecting a sampling procedure, and compare different types of sample design and measurement scales. CO4: Students will implement methods for the collection of primary data using questionnaires and schedules, differentiate between primary and secondary data collection methods, and apply techniques for classification, tabulation, and data analysis. CO5: Students will develop skills in report writing by identifying the types of reports and qualities of a good research report, format research reports appropriately, and utilize footnotes and bibliographies effectively. |
| 10 | BH7 CRT 37 | Food Safety and Quality Control | CO1: Students will understand food hazards (biological, chemical, physical), identify various contaminants, and apply safe food preparation practices to prevent foodborne diseases. CO2: Students will classify and describe types of microorganisms, analyze factors affecting their growth, and identify causes and types of food poisoning and infections. CO3: Students will define food adulteration, detect common adulterants, understand types of food additives, and apply knowledge of food laws and standards in India. CO4: Students will comprehend HACCP principles, construct flowcharts for HACCP implementation, and apply standard operating procedures to control food contamination during purchasing, receiving, storing, and preparation. CO5: Students will understand the meaning of quality in food, evaluate palatability characteristics, analyze quantitative, sensory, and nutritional aspects of food quality, and apply quality control procedures in various catering establishments. |
| SEMESTER 8 | |||
| SLNO | SUBJECT CODE | Course | Course objective/outcome |
| 1 | BH8 CRT 38 | Food and Beverage Controls and Management | CO1: Students will understand the fundamentals of food and beverage control, identify its objectives, and analyze special problems in the field. CO2: Students will comprehend the financial aspects of food and beverage control, apply budgeting techniques, calculate food costs, and perform break-even analysis and menu pricing for profit improvement. CO3: Students will demonstrate control techniques in food and beverage production, evaluate production processes, and implement control measures effectively. CO4: Students will analyze revenue control systems, compare manual and machine systems, and apply operating yardsticks for effective control. CO5: Students will evaluate food and beverage management policies in hotels and quality restaurants, develop performance measurement criteria, and implement control strategies for financial, marketing, and catering aspects. |
| 2 | BH8 CRT 39 | Travel and Tourism Management | CO1: Students will understand the structure and functions of Indian tourism organizations and analyze their role in tourism management in India. CO2: Students will examine the aims, functions, and contributions of international tourism organizations to tourism management and promotion. CO3: Students will comprehend travel formalities and regulations, identify the procedures for obtaining passports and visas, and evaluate the impact of immigration and emigration on travel. CO4: Students will evaluate the role of travel agencies in tourism management, analyze the process of setting up a travel agency, and assess modern trends in the travel and tourism industry. CO5: Students will define the roles and functions of tour operators, understand the procedures for obtaining foreign exchange, and apply knowledge of countries and currencies in the context of tourism. |
| 3 | BH8 CRT 40 | Personality Development | CO1: Students will understand the elements and determinants of personality, analyze personality profiles, and apply personality analysis for self-improvement. CO2: Students will enhance their personal hygiene and grooming, demonstrate proper social, business, and dining etiquettes, and utilize effective body language and conversational skills. CO3: Students will identify personal causes of stress, implement stress management techniques, and develop strategies for effective personality development, including communication and presentation skills. CO4: Students will improve interpersonal skills for interacting with various stakeholders in the workplace and perform effectively in interviews and panel addressing. CO5: Students will participate in team activities, demonstrate effective group discussion techniques, and apply the rules of telephone conversation with proper voice modulation and manners. |
| 4 | BH8 CRT 41 | Entrepreneurship Development | CO1: Students will understand the definition and meaning of entrepreneurship, distinguish between an entrepreneur and a manager, and recognize the characteristics, traits, skills, and functions of an entrepreneur. CO2: Students will classify different types of entrepreneurs, including intrapreneurs, technopreneurs, cultural entrepreneurs, international entrepreneurs, ecopreneurs, social entrepreneurs, and women entrepreneurs, and analyze the problems faced by women entrepreneurs. CO3: Students will identify various types of projects, comprehend the project management lifecycle, and evaluate sources and constraints in project identification. CO4: Students will formulate a project, outline the stages of project formulation, and prepare a detailed project report with appropriate contents. CO5: Students will explore the entrepreneurial support available in India, assess entrepreneurial education and training programs, and utilize various government initiatives and assistance for startups and entrepreneurship development. |
| 5 | BH8 CRP 42 | Hospitality Research Project | CO1: Students will develop a comprehensive research proposal, demonstrating an understanding of research objectives, methodology, and rationale. CO2: Students will analyze and summarize relevant literature, establishing a foundation for their research and linking prior studies to their project. CO3: Students will apply appropriate research methods, collect and interpret data, and present findings using graphical representations. CO4: Students will compose a detailed research report, integrating data analysis, conclusions, and recommendations, while adhering to academic writing standards and formats. |
| Elective (student to select any one): | |||
| BH8 ECP 01 | Food Production | CO1: Students will prepare six-course table d’hôte menus for Indian and Western cuisines, demonstrating proficiency in designing and executing diverse dishes. CO2: Students will design an à la carte menu card with detailed menu descriptions and submit it at the end of the semester, showcasing their menu planning skills. CO3: Students will analyze food cost, popularity index, and perform menu engineering using the Kasavana and Smith matrix, demonstrating the ability to manage and evaluate menu performance. CO4: Students will conduct a SWOT analysis on the operational aspects of a fine dining restaurant, applying their knowledge of restaurant operations and strategic assessment. | |
| BH8 ECP 02 | Food and Beverage Service | CO1: Students will compile menus with appropriate wine suggestions and demonstrate proficiency in cover laying and service of spirits and wines. CO2: Students will calculate banquet area requirements and prepare banquet function prospectuses, including menus and amenities. CO3: Students will perform beverage costing and develop a detailed cocktail list, showcasing their understanding of beverage management. CO4: Students will analyze the operations of a standard restaurant, including investment, layout, equipment, and promotional techniques, and produce a comprehensive report on food and beverage service topics. | |
| BH8 ECP 03 | Front Office Management | CO1: Students will calculate fair market share, actual market share, RevPAR, RevPAC, and yield management metrics, and present their findings using bar graphs and pie charts. CO2: Students will develop and implement sales and marketing strategies for a five-star hotel or resort, analyzing the impact on occupancy and room rates. CO3: Students will evaluate the effect of transient displacement on hotel business and prepare a detailed analysis report. CO4: Students will draft inter-departmental communications, circulars, memos, promotional letters, and welcome letters, demonstrating proficiency in professional correspondence. | |
| BH8 ECP 04 | Housekeeping Management | CO1: Students will design and analyze hotel uniforms for housekeeping employees, including cost calculations, fabric samples, and accessory outlines, demonstrating attention to detail and practicality. CO2: Students will create and evaluate thematic flower arrangements using various accessories, showcasing creativity and understanding of aesthetic principles. CO3: Students will develop an innovative concept for a differently-abled room, integrating accessibility features and inclusive design principles. CO4: Students will identify and report on the latest cleaning chemicals, their dilution, and usage, demonstrating knowledge of current housekeeping practices and safety protocols. | |