PEOs, POs & PSOs - B.Sc. HHM (Specialization in Restaurant & Catering Management, Resort & Event Management, Food Production, Food & Beverage Service, Room Division )

Programmed Outcomes (POs) are attributes of the graduates of the programme that are indicative of the graduates’ ability and competence to work as hospitality professional upon graduation. Program Outcomes are statements that describe what students are expected to know or be able to do by the time of graduation. They must relate to the knowledge and skills that the students acquire from the programme. The achievement of all outcomes indicates that the student is well prepared to achieve the program educational objectives down the road. The following 12 POs have been chosen by the Hotel and Hospitality Management Department of Chandigarh University. The Hotel and Hospitality Management curriculum at CU has been designed to fully meet all the 12 Programmed Outcomes

PO 1 - Disciplinary Knowledge: Demonstrate the core competencies required in the hospitality sector: Housekeeping, Front office, Food production, Food & Beverage service and event management

PO 2 - Complex problem-solving: Demonstrate the capability to solve different kinds of problems in Hospitality sector and apply the learning to real-life situation

PO 3 - Critical thinking: Apply critical analysis and problem solving within the business environment of diverse domain of Hospitality sector

PO 4 - Creativity: Demonstrate the ability to adopt innovative, imaginative, lateral thinking, interpersonal skills and emotional intelligence

PO 5 - Communication Skills: Be skilled in written, oral, and visual communication and will be able to effectively choose communication methods that are appropriate to the topic, objective, setting and communicate effectively with teams, leaders as well as society at large

PO 6 - Analytical reasoning/thinking: Demonstrate the capability to analyze and synthesize data from a variety of sources; draw valid conclusions and support them with evidence and examples.

PO 7 - Research-related skills: Undertake qualitative and quantitative research as major independent work for the purpose of market study, trends, growth analysis and projections.

PO 8 - Coordinating/collaborating with others: Demonstrate the ability to cooperate and coordinate effectively with diverse team within the hospitality sector

PO 9 - Leadership readiness/qualities: Develop leadership skills & abilities to motivate others, lead changes, and inspire the team to achieve the organizational vision

PO 10 - Learning how to learn skills: Enhance skills for future employability and imbibe the habit the habit of self-learning through different resources available which will pave the way for lifelong learning

PO 11 - Digital and technological skills: Demonstrate the capability to use ICT (Information & Communication technologies) and IOT (Internet of Things) to execute varied operations in Hospitality sector

PO 12 - Multicultural competence and inclusive spirit: Develop an awareness and understanding of the multiple cultures and global perspective to honor diversity, gender-neutral approach that impact business operations in a global society.

PO 13 - Value inculcation: Embrace & practice constitutional, humanistic, ethical, and moral values in life enabling learners to become aware of global issues and responding to contemporary global challenges

PO 14 - Autonomy, responsibility and accountability: Apply skills with an appropriate degree of independence & contextual knowledge to assess community health, safety. Exhibit necessary expertise to plan, coordinate & control projects in the Hotel industry

PO 15 - Environmental awareness and action: Understand the impact of the hospitality operations in societal & environmental contexts for sustainable development of community and environment. Mitigating the effects of environmental degradation, climate change, and pollution

PO 16 - Community engagement and service: Demonstrate the capability to participate in community-engaged services/ activities for promoting the wellbeing of society.

PO 17 - Empathy: Ability to understand perspective, experiences and emotions of another individual or group resulting in human centered approach in Hospitality sector

Programmed Specific Objectives (PSOs) are specific statements that describe the professional career accomplishments that the program is designed. The PSOs of the B.Sc. in Hotel and Hospitality Management are as follows

PSO 1: Develop techniques & skills necessary for the hospitality industry: Front Office, housekeeping, food production and food & beverage service.

PSO 2: Manage functional systems in hospitality operations to generate innovative solutions for hospitality problems.

PSO 3: Offer exceptional guest service of eminence for managing diverse hospitality operations.