PEO-1: Opportunities for Employment in Various Avenues Covering Multidisciplinary:
Covering customized subjects for heritage management, international geography, entrepreneurship, MICE, E-Tourism, sustainable tourism, travel operation, tour packaging, digital marketing, hospitality operations, prevention management, banquet and restaurant operations, research methodology etc.
PEO-2: Competencies:
Enhancing efficiency skills from strategy planning and implementation, to research analysis and management of resources.
PEO-3: Leadership Qualities and Discipline:
Preparing student for confidently debate, research and synthesize theories while evaluating organizational learning.
PEO-4: Creativity, Innovation through Life Long Learning:
Cultivating a professional management attitude by nurturing the creative development of innovative ideas and solutions and keep motivating for life-long learning.
PEO-5: Professional Ethics and Acumen:
Analyzing multilateral and transnational organizations including an evaluation of their impacts involved in international tourism and hospitality management.  


PO 1: Hotel and Hospitality Knowledge: Apply the knowledge of hotel, hospitality and tourism, and a core area specialization to the solution of complex hotel management problems.
PO 2: Problem analysis: Identify, formulate, research literature, and analyze complex hospitality problems reaching substantiated conclusions using principles of management.
PO 3: Design/development of solutions: Design solutions for complex hospitality related problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
PO 4: Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.
PO 5: Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern management and IT tools with an understanding of the limitations.
PO 6: Hospitality and Society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal, and cultural issues and the consequent responsibilities relevant to the professional engineering practice.
PO 7: Environment and sustainability: Understand the impact of the hotel, hospitality and tourism in societal and environmental contexts, and demonstrate the knowledge of need for sustainable development.
PO 8: Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.
PO 9: Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
PO 10: Communication: Communicate effectively on hospitality activities with the professional community and with society at large. Some of them are, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
PO 11: Project management and finance: Demonstrate knowledge and understanding of the hospitality and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
PO 12: Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and lifelong learning in the broadest context of technological change.  


PSO1: Understand and demonstrate the core technical, analytical, and conceptual skills appropriate for hospitality.
PSO2: Comprehend and articulate written and oral communication as appropriate for hospitality environments.
PSO3: Understand the concepts and application of managerial, financial, computer and technical skills that are needed to be successful within the hospitality industry.
PSO4: Demonstrate ability to apply strategies for managing diverse, multicultural hospitality.