Program Learning Outcomes 


  • PLO 1- Communicate clearly, concisely, and correctly in the written, spoken, and visual form that fulfills the purpose and meets the needs of the audiences.
  • PLO 2- Develop an understanding of various theories, models and techniques and their applicability in changing business environment
  • PLO 3- Integrate functional knowledge in analyzing and evaluating organization’s management options and decisions making at the strategic and operational level
  • PLO 4- Possess a basic knowledge of computer, accounting, economics, finance, Health, Tourism and the legal environment of business, management and marketing.


  • PLO 5- Recognize how ethical decision making and globalization affect organizations
  • PLO 6- Utilize general and management-specific knowledge and skills in the analysis of business and economic problems.
  • PLO 7- Describe the menu planning and operation management process followed in tourism and events

Autonomy & Responsibility

  • PLO 8- Apply the principles of food production and function sheets to plan and design events and catering functions

Role in Context

  • PLO 9- Evaluate the need and requirements to develop and implement integrated enterprise- wide business solutions, including customer and supply chain management solutions


  • PLO 10- Analyze the various customer relationship methods and marketing applications used in the hotel and tourism industry
  • PLO 11- Illustrate the importance of managing operations, critical thinking and problem solving