This course will unable students to
Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
|
Course Code |
Course Title |
|||
24GHSC301 |
Entrepreneurship and Small Catering Units (Theory) |
CO 1:Analyse principles and functions of management CO 2: Evaluate production process in food service establishment CO 3: Design Kitchen layout CO 4: Discuss Personnel and Financial management CO 5: Explain process involved in Planning of a small food service CO6: Contribute effectively in course-specific interaction |
Approach in teaching: Interactive Lectures, Discussion, Tutorials, Reading assignments, Demonstration, Team teaching, Power point presentations.
Learning activities for the students: Self-learning assignments, Effective questions. |
Class test, Semester end examinations, Assignments, Presentation |
e- Resources