Program Specific Objectives (PSO’s)

PSO1	To train and develop students to be leaders in hotel and food and beverage management through industry immersion and national and international linkages
PSO2	To intensify student skills in understanding the tasks, functions, duties and activities in the operation of the hotels, restaurants, travel, government and non-government agencies in accordance with the competency standards.
PSO3	To produce quality graduates with balanced knowledge, skills based on international standards to have industry exposure in hospitality management and service sectors.

Programme EducationalObjectives (PEO’s)

PEO1	Demonstrate versatile skills and techniques to lead the hospitality industry as a professional.
PEO2	Exhibit entrepreneurial leadership with innovativeness and creativity.
PEO3	Cater the federal and cosmopolitan needs of service sector.

Programme Outcomes (PO’s)

PO1	Apply the techniques for effective production and distribution of raw materials, quality & cost control, hygiene and sanitation, handling techniques, production process and storage of materials in relevant sector.
PO2	Apply the principles related to cleaning, equipment usage, maintenance, safety measures and recycling process in hospitality industry.
PO3	Customize the hospitality services through need assessment and deliver with professional standards.
PO4	Design marketing strategies, sales promotion in travel and tourism sector using information technology.
PO5	Apply knowledge of business management principles, planning, resource utilization, production methods and coordination.
PO6	Communicate effectively with different stake holders.
PO7	Analyze financial transactions, facilities layout and legal aspects of hospitality industry.