COs/ POs / PSOs of the Departments

Bachelor of Hotel Management

Program Educational Objectives (PEO's)

PEO-01 Able to enrich communication, ethical values, team work, professional and leadership skill sets of students and exercising Professional skills, values, team spirit, and high leadership and to accept the challenges in the hospitality Industry and academics.
PEO-02 Able to excel in contemporary knowledge of hospitality and developing inclination towards lifelong learning and able to appear in Masters in Hotel Management Course (MHM).
PEO-03 Able to work in Food Production, housekeeping, Front office and Food & beverage Service compliance knowledge in Hotels, Restaurants and Quick serving Restaurants.
PEO-04 Able to demonstrate professional expertise in Planning, analysis, control, Decision support and professional ethics with the employees.

Program Specific Outcomes (PSO's)

PSO-01 Will cater to the manpower needs of companies in Food Production, Food & Beverage Service, Front office, Housekeeping and Management.
PSO-02 Will inculcate entrepreneurship and managerial skills in themselves so as to enable them to establish and manage their business effectively and to integrate knowledge, skill and attitude that will sustain an environment of learning and creativity in hospitality industry with an assurance for society & nation building.
PSO-03 Will display written & oral communication, and understand the concepts of hospitality and computer application operations.
PSO-04 Understand and demonstrate the core technical, analytical, and conceptual skills appropriate for hospitality.
PSO-05 Prepare hospitality undergraduate candidates for entry level management positions with a specific focus on individual, social and environmental perspectives.
PSO-06 Demonstrate clear understanding and necessity of professional and ethical responsibility in all aspects of conduct.
PSO-07 Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations.
PSO-08 Demonstrate ability to apply strategies for managing diverse, multicultural hospitality.

Program Outcomes (PO's)

PO-01 Hospitality Management Knowledge Apply the knowledge of Hospitality Management, Culinary Science, Human Resource Management, Communication Skills and Marketing to the solution of Hospitality and Tourism World.
PO-02 Problem Analysis Identification of problems of Hospitality Industry, Formulation, Research Literature, and analyze complex Hospitality Management problems reaching substantiated conclusions using Principles of Hospitality.
PO-03 Project Development and Solutions Develop and study the project case related to Hospitality Industry and Designing and Developing Solutions.
PO-04 Modern Management Methods Create and integrate new solutions and adopt new methods of Culinary Science and Management Practices with an understanding of the limitations.
PO-05 The Hospitality Professionals and Society Creation and Application of Hospitality Knowledge to serve the society.
PO-06 Environment and Sustainability Understand the impact of the Hospitality Education and Culinary Science on society and environments for Sustainable Development.
PO-07 Ethics Apply the ethical principles and commit to professional ethics and responsibilities and norms of the Hospitality Management Practices.

Respect of Tourists/Guests and Colleagues that encompasses without prejudice diversity of the background, language in culture.

An understanding of Tourist's/Guest's right particularly with regard to confidentiality.

PO-08 Individual and Team Work Function effectively as an individual, and as a member or leader in diverse teams, and in Multidisciplinary Hospitality Settings.
PO-09 Communication Communicate effectively with teams, leaders as well as societies such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give & receive clear instructions.
PO-10 Management & Culinary Skills Develop management skills and learn culinary skills for a successful career as a Hospitality Management Professional.

Course Outcomes (CO's)

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