PSO: – The curriculum and syllabus for BHMCT (Bachelor of Hotel Management and Catering Technology) Program conforms to outcome-based teaching learning process. In general, several outcomes have been identified and the curriculum and syllabus have been planned in such a way that each of the courses meets one or more of these outcomes. Student outcomes illustrate the students are expected to know and be able to do by the time of graduation. These relate to the skills, understanding, and behaviours that students acquire as they progress through the program. Further each course in the program brings out clear instructional objectives which are mapped to the student outcomes.
The student outcomes are:
- Utilize interpersonal skills to lead/manage first-level employees in a hospitality setting.
- Perform cost calculations and apply them to decision-making situations.
- Evaluate food safety and sanitation to maintain a safe and sanitary work environment. Create an attractive and well-designed menu with consideration given to effective costing and pricing principles.
- Complete and evaluate the data generated from a hotel night audit.
- Develop a professional marketing brochure for a lodging operation.
- Forecast sales and expenses in a variety of hospitality businesses.
- Create a resume and cover letter that effectively highlight skills sought by potential employers.
- Achieve national certification as a Serve Safe Food Protection Manager.
- Schedule employees with consideration given to budgets, sales forecasts, and customary labour practices.
BHMCT (Bachelor of Hotel Management and Catering Technology)
Program Educational Objective (PEO’s):
A graduate of the Hotel Management Program should:
- To train and develop students to be leaders in hotel and food and beverage management through industry immersion and national and international linkages;
- To intensify student`s knowledge and skills with instruction based on international standards;
- To produce quality graduates with balanced knowledge, skills and industry exposure in catering, hotel and management;
- To demonstrate community involvement
- To conduct researches concerning hotel and restaurant development program.
Program Outcome (PO’s)
A graduate of Hospitality and Hotel Management Program will demonstrate:
PO1: Performs work activities effectively and efficiently to the standards expected in the operation required in the tourism industry/hospitality sectors.
PO2: Undertakes task, 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 mitigating measures and action management into foodservice and lodging operations.
PO4. Demonstrate 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: Demonstrate 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.
