Course Name: Digital marketing

Course Code:

Course Objectives: At the end of the semester the students would be able to-

Learn all aspects of digital marketing including search engine optimization (SEO), social media marketing, search engine marketing (SEM), email marketing, analytics, content Marketing, affiliated marketing and more. Our goal oriented digital marketing training course will make you master the art of digital marketing. We will make you experience all the essential aspects of the digital marketing process and make you achieve the marketing goals.

Module I: Introduction of Digital Marketing

What is marketing? What is Digital Marketing? Understanding Marketing Process Understanding Digital Marketing Process Increasing Visibility,

o What is visibility? o Types of visibility o Examples of visibility

Visitors Engagement o What is engagement? o Why it is important Examples of engagement

Bringing Targeted Traffic Inbound and outbound marketing Converting Traffic into Leads

o Types of Conversion o Understanding Conversion Process Tools Needed

Digital Marketing VS Traditional Marketing

o What's the difference between digital marketing and traditional marketing, and why does it matter?

o Benefits of Traditional Marketing o The Downside to Traditional Marketing o Benefits of Digital Marketing o Why Digital Marketing Wins Over traditional Marketing ? o Tools of Digital Marketing o How We Use Both Digital & Traditional Marketing

Module II: Website Planning Process

What is Internet? Understanding domain names & domain extensions Different types of websites

o Based on functionality o Based on purpose

Planning & Conceptualizing a Website o Booking a domain name & web hosting o Adding domain name to web Server o Adding webpages & content o Adding Plugins Building website using CMS in Class

o Identifying objective of website o Deciding on number of pages required o Planning for engagement options o Landing Pages & Optimization o Creating blueprint of every webpage

Best & Worst Examples

Module III: Search Engine Optimization (SEO)

Introduction to SEO How Do Search engines work? Search Engine Algorithms Google Algorithm Updates Google Search Console Keyword Research Process Keyword Research Tools Competition Analysis On page Optimization strategies Content development strategy Title & Meta Tags Semantic SEO Rich Snippets Integration Speed Optimization Off Page Optimization Link Building Techniques as per latest standards Local SEO Strategies Penguin & Panda update recovery process Reports and SERP Management

Module IV: Search Engine Marketing (SEM)

Introduction to Paid Marketing Google Ads (Google AdWords) account and billing settings Types of Campaigns PPC Campaign Setup AdGroups and Keywords setup Bidding strategies & Conversion Tracking AdRank, Quality Score Optimization Ad Formats & Ad Extensions Shopping Campaigns Dynamic search campaigns Display Ads Campaigns Remarketing campaigns Mobile Apps Marketing Video Marketing Google Ads (Google AdWords) tools MCC Account AdWords Editor Tool

Module V: Social Media and Email marketing

Introduction to social media marketing o Facebook marketing o Facebook advertising o YouTube marketing o Twitter marketing o LinkedIn marketing o Pinterest marketing o Instagram Marketing o Quora Marketing

What is Email Marketing o Benefits of email marketing o Basic terminology in email marketing o Email Marketing Software’s o Building email marketing strategy o Building subscriber lists o Designing Newsletters o Types of Campaigns o Reports and analysis

Module VI: Google Analytics

Purpose of website analytics Tools for website analytics Installing Google Analytics Google Tag Manager How to use Google Tag Manager Implement Conversion Tracking Basic terminology and KPI’s Audience Reports Customer Acquisition Reports Behavior Reports Goals and Conversion Reports Segmentation and Filters

Module VII: Google AdSense and Affiliate Marketing

What is adsense? o How to get approved for adsense? o Cool trick to get adsense approval by Google o Using your adsense account interface o Placing ads on your blog

What is Affiliate Marketing

o Types of Affiliate Marketing o Making Money using Affiliate Marketing o Popular Affiliate Networks o Freelancing Business Strategies

Reference Books: Becoming A Digital Marketer: Gaining the Hard & Soft Skills for ... “Digital Marketing for Dummies” by Ryan Deiss and Russ Henneberry

“Jab, Jab, Jab, Right Hook” by Gary Vaynerchuk Fundamentals of Digital Marketing by Puneet Singh Bhatia The art of social media by Guy Kawasaki and Peg Fitzpatrick SEO Step-by-Step – The Complete Beginner’s Guide to Getting Traffic from Google – By

Caimin Jones Google Analytics A Complete Guide 2020 Edition by Gerardus Blokdyk

Course Name: NGO management

Course Code:

Course Objectives: To provide managerial training and skills to NGO workers. To impart latest and most relevant skills set to a student for a career in this field.

Module I: Introduction of NGO Management

Concept, Functions and Establishment of NGO

Legal Procedure of Establishment of NGOs

Overview of Societies Registrations Act, India’s Companies Act

Charitable Endowment Act and FCRA

Memorandum of Association and Bye Laws

Tax Relief Under Various Acts

Module II: Result Based Management and Project Cycle Management

Designing and Planning a Project Project Monitoring and Evaluation Fundraising and Grant Proposals Principles of Good Communication and Successful Negotiations

Module III: Leadership

Building and Leading a Team Conflict Resolution

Module IV: HR Development

Human Resource Management Human Resource Policy, Staffing and Salaries Staff Development

Module V: NGO Governance

Governance Concepts, Challenges, Perspectives and Ethical Concern Impact of Different Governance Structures Good Governance: Code and Accountability

Module VI: Co-ordinating agencies, Funding Agencies and Schemes

NABARD and Human Rights Commission Schemes for NGOs under the Government of India Project Work

Reference Books: Administration And Management Of NGOs : Text And Case Studies Paperback –

2005 by R. Kumar (Author), S. L. Goel (Author) Non-governmental Organizations: Management and Development, 3rd Edition.

David Lewis. Routledge. 2015. Guidelines for NGOs Management in India by Snehlata Chandra

Course Name: Airline ticketing

Course Code:

Course Objectives: Give students a general idea about many ticketing concepts such as travel agency management, ticketing, boarding, ticketing process and so on.

Module I: Introduction to Airline Ticketing

Definition of Airline Ticketing

Details of Airline Ticket

Issuing Air Ticket

Module II: Policies and Procedures

Ticketing Policies and Procedures Fare Constructions Rule & policies Passports & Visas

Module III: Location Geography & Reservation

Elementary & Location Geography Airline and Airports Codes Time zones Air Ticketing & Reservations Tourist Accomodation

Module IV: Ticketing Formalities All Travel Requirements Ticketing Formalities

Module V: Refund and Cancellation Policy

Travel Sales Customer Service Refund & Cancellation Policy

Module VI: Careers in Airline Ticketing

Reference Books: Best Quality management systems by written by James O. Westgard, PHD and Sten

Westgard

Course Name: Hospitality Sales and Marketing

Course Code:

Course Objectives: At the end of the semester the students would be able to explain &

understand marketing planning, consumer behaviour, market segmentation, strategic

marketing and hospitality marketing organizations.

Module I: Marketing Concept

Marketing for Hospitality & Tourism What is Hospitality & Tourism Marketing, Importance of Marketing, Tourism Marketing, Core Marketing Concepts

o Marketing Highlights- Needs, Wants & Demands, o Product- Value Satisfaction & Quality o Exchange, Transactions and Relationships o Market.

Marketing Environment Marketing Mix

Module II: Consumer Markets and Consumer Buying Behaviour

A Model of Consumer Behaviour Personnel Characteristics Affecting Consumer Behaviour

o Cultural Factors o Social Factors o Personal Factors o Psychological Factors

Consumer Involvement in the Buying Decision The Buyer Decision Process

o Need Recognition o Information Search o Evaluation of Alternatives o Purchase Decision o Post-purchase Behaviour

Module III: Market Segmentation- Targeting & Positioning

Market Segmentation o Geographic Segmentation o Demographic Segmentation o Psychographic Segmentation o Behaviour Segmentation

Requirements for Effective Segmentation Market Targeting

o Evaluating Market Segments Market Positioning

o Positioning Strategies o Choosing and implementing a positioning strategy o Communicating and delivering the chosen position

Module IV: The Role of Marketing in Strategic Planning

Nature of high-performance business o Stakeholders o Processes o Resources o Organisation

Corporate Strategic Planning o Defining the Corporate Mission o Establishing Strategic Business Units (SBU) o Assigning Resources to Each SBU o Planning New Business

Business Strategy Planning o Business Mission o External Environmental Analysis o Internal Environmental Analysis o Goal Formulation o Strategy Formulation o Program Formulation o Implementation o Feedback and Control

Module V: Service Characteristics of Hospitality and Tourism Marketing

The Service Culture Characteristics of Service Marketing

o Intangibility o Inseparability o Variability o Perishability

Management Strategies for Service Businesses o Managing Differentiation o Managing Service Quality o Tangibilising the Product o Managing the Physical Surroundings o Stress Advantages of Non-ownership o “Greening “of the Hospitality Industry

o Managing Employees as Part of the Product o Managing Perceived Risk o Managing Capacity and Demand o Managing Consistency

Module VI: Distribution Channels

Nature and Importance of Distribution Systems Nature of Distribution Channels

o Why are Marketing Intermediaries Used? o Distribution Channel Functions o Number of Channel Levels

Marketing Intermediaries Channel Behaviour and the Organisation

o Channel Behaviour o Channel Organisation

Channel Management Decisions

Reference Books:

Hotel & Sales Operation by Ahmad Ismail Marketing & Hospitality Service by William Lazer Hospitality Sales & Marketing by James R Abbey Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity

University Press, Delhi Market Research by DJ Luck, HD Wales & DA Taylor A Practical Guide Book to Market Research- Text & Cases by Dr. DM Sarwate Marketing Research by Thomas C Rinnear/ Brand Positioning by Sengupta

Course Name: Hotel Engineering

Course Code:

Course Objectives: At the end of the semester the students would be able to learn to

perform routine and preventative maintenance to protect the assets of a hotel and to keep

the hotel running smoothly. The hotel engineer keeps up with the wear and tear that guests

put on the facilities of a hotel. His job is to ensure a safe, quality hotel experience that

improves guest satisfaction.

Module I: HOSPITALITY INDUSTRY AND ENGINEERING SYSTEMS

Introduction Engineering Systems in Hospitality Industry

o Facilities under the Scope of Civil Engineering o Facilities under the Scope of Mechanical Engineering o Facilities

Conclusion

Module II: HARDNESS OF WATER AND ITS REMOVAL

Introduction Hardness of water

o Different Type o Cause and Effect o Comparison of the Characteristics of Hard Water and Soft Water o Hardness o Causes of Hardness o Types of Hardness

Removal of Hardness and Water Softening o Method of Removing Temporary Hardness or Carbonate Hardness o Methods of Removing Permanent Hardness

Water and Cooking Conclusion

Module III: WATER DISTRIBUTION SYSTEM

Introduction Cold Water—Supply, Storage, and Distribution

o Treated Water Supply from Municipal Corporation Source o Storage Cistern o Swimming Pool

Hot Water Generation and Distribution o Central Hot-water Generation and Distribution System o Localized Hot-water Generation and Distribution System

Piping Materials for Conveying Water Fittings in Water Distribution Line

o Valves, Taps, and Cocks o Tees, Sockets, Nipples, and Bends o Flushing Cisterns o Water Regulatory Board

Conclusion

Module IV: SANITATION, WASTE DISPOSAL, AND POLLUTION

Introduction Sanitation and Sanitary System

o Sewage and Waste Collection and Drainage System o Sanitary System and Sewage Draining in Hotels o A Few Common Sanitary Fittings

Treatment and Disposal of Sewage o Disposal of Sewage o Sewage Treatment o Sewage treatment plant o Measure of the Toxicity of Wastewater and Sewage

Solid Waste and its Disposal o Solid Waste Management in Hotels and Restaurants

Regulations and Norms for Solid Waste Management Pollution and the Hotel Industry

o Sources of Pollution Pollution Control Boards and Pollution Norms Conclusion

Module V: SAFETY AND SECURITY

Introduction Safety in Hotels and its Management

o Typical Activities and Possible Accidents in Hospitality Industry Fire Safety A Few Safety Issues in Hotels

o Guest Bathroom o Kitchen Safety o Accidents Common in Machine/Boiler Room

Module VI: CARE AND MAINTAINENCE

Introduction Refrigeration System

o Care and Maintenance o Troubleshooting in Refrigeration System

Air-Conditioning and Ventilation System o Central Air Conditioner o Unit or Package Conditioner

Cooking Stoves and Ranges Microwave Oven Washing Machines Clothes Dryer Dishwasher Pumps Conclusion

Course Name: Food Safety

Course Code:

Course Objectives: Food Safety course Increases understanding of the basic elements of

food safety, Practice and demonstrate basic skills for assessing food safety, Identify food

safety measures, avoiding contamination, food preservation methods.

Module I: Essentials of Food Safety

Introduction Food Safety or hygiene Concept of Cross Contamination FIFO Danger Zones Importance of Food Safety

Module II: Hygiene

Personal Hygiene Workplace Hygiene Food Hygiene GMP GHP Sanitization Introduction to HACCP

Module III: HACCP

History of HACCP HACCP principles HACCP Stages Implementation and Development of HACCP Plan Benefits of HACCP

Module IV: Food Contamination & Spoilage

Food Contamination o Biological contamination o Chemical contamination o Physical contamination o Cross contamination

Food Spoilage o Types of spoilage o Factors affecting spoilage

Extrinsic factors Intrinsic factors

Food Borne Diseases o Communicable diseases o Non communicable diseases

Transmission of diseases o Routes of transmission of disease

Effective ways to prevent food borne illness

Module V: Food Storage and Adulteration

Food Storage of: o Dry Foods o Semi-perishable Foods o Perishable Foods o Frozen Foods

Food preservation Techniques Modern industrial techniques

Module VI: Food Processing, Preservation and Packaging

Food Processing Methods Principles of Food Preservation How Food Preservation works? Food Preservation Methods Using High and Low Temperature

Course Name: Housekeeping

Course Code:

Course Objectives: At the end of the semester the students would have a thorough

knowledge of Organization of Housekeeping department and its basic functioning All agents

and equipment used for cleaning of all possible surfaces.

Module I: Introduction to Housekeeping

Importance & Functions of Housekeeping

Housekeeping Areas – Front of the house, Back of the house, Guest rooms, Public Area, Maids Room, Indoor and Outdoor Areas.

Layout of Housekeeping department, Factors to be considered while planning the layout

of the department, Explanation of all different areas in detail within the layout.

Module II: The Role of Housekeeping in Hospitality Operation

Role of Housekeeping in Guest satisfaction and repeat Business Coordination with other departments of the hotel – Front Office, Maintenance, F& B

Service, Kitchen , Security, Stores & Purchase, HRD , Accounts, Sales and Marketing and Laundry

Module III: Organization Chart of the Housekeeping Department

Hierarchy in small, medium, large and chain hotels Identifying Housekeeping Responsibilities Personality Traits of housekeeping Management Personnel Duties and Responsibilities of Housekeeping Staff The Professional Housekeeper

Module IV: Cleaning Organization

Types of soil, Nature of Soil Standards of cleaning Science of cleaning Principles of cleaning Hygiene and safety factors in cleaning Methods of organizing cleaning Frequency of cleaning daily, periodic, special Design features that simplify cleaning

Module V: Cleaning Agents

Classification, use, care, storage and issuing procedures General Criteria for selection Distribution and Control Polishes Floor seals

Use of Eco-friendly products in Housekeeping

Module VI: Housekeeping Equipments and inventories

Cleaning equipments Cleaning agents Guest supplies Linen Uniforms Classification, use, care & maintenance Selection & purchase criteria

Course Name: Marketing Management

Course Code:

Course Objectives: Marketing management course enables a student to understand the

fundamentals of marketing concept and the role marketing plays in business. This course

enables a student to understand the 'Marketing Mix' elements and the strategies and

principles underlying the modern marketing practices.

Module I: Marketing Mix

Definition Marketing Mix Marketing Mix Elements 7p’s of Marketing Mix use the 7 Ps in campaign planning Blend of the mix Understanding Product Lifecycle Boston Matrix

Module II: Service Marketing

Definition of Service and Service Marketing Importance of Services for the World Economy Characteristics of Services 3Ps of Services Marketing Mix Problems in Marketing Services Qualities of Service Service Differentiation Managing Service Quality

o GAP MODEL OF SERVICE QUALITY o Determinants of Service Quality

Importance-Performance Analysis (IPA) Concept Employee Satisfaction – Customer Satisfaction When customers visit a service establishment Desired & adequate service levels of satisfaction

o Zone of Tolerance Service Encounter Themes - Dos and Don’ts Understanding complainers and their complains

Managing Service Productivity

Module III: Market Research

Definition Marketing Research Process Marketing Research Problem Primary Data vs. Secondary Data Data Collection Questionnaire Design Marketing Intelligence System Marketing Information System

o Characteristics of Marketing Information System o Components of Marketing Information System o Process of Marketing Information System o Importance of Marketing Information System o Categories of Marketing Information System

Understanding a Data Warehouse Understanding Web Mining

Module IV: Consumer Buying

Consumer Buying Behaviour o Definition o Models of Consumer Behavior

Consumer Groups Characteristics affecting Consumer Behaviour Maslow’s Theory of Motivation Herzberg’s two factor Principles Buyer decision process

Module V: Advertising Management

Concept Features of Advertising Advantages of Advertising Benefits of Advertising to Consumers Advertising Role in Promotional Mix Advertising & Product Positioning AIDA Model, Five Stage Model, Six Stage Model, Dagmar Model Elements of Effective Advertising Functions of Advertising

Module VI: Advertising Planning

Concept Need of Advertising Planning Elements of an Advertising Plan Difference Between Marketing Strategies & Objectives Advertising objectives Advertising Strategy SWOT Analysis Matrix Basic Strategies in Advertising

Advertising Campaign o Types of Advertising Campaign o Advertising campaign-planning process o Advertising Campaign Outline

Course Name: Environmental studies

Course Code:

Course Objectives: Understand core concepts and methods from ecological and physical sciences and their application in environmental problem-solving. ... Appreciate that one can apply systems concepts and methodologies to analyze and understand interactions between social and environmental processes.

Module I: Introduction to Environmental Studies

Multidisciplinary nature of environmental studies

Scope and importance

Need for public awareness

Module II: Ecosystems

Concept of an ecosystem. Structure and function of an ecosystem. Energy flow in an ecosystem: food chains, food webs and ecological pyramids. Ecological succession. Case studies of the following ecosystems:

o a) Forest ecosystem o b) Grassland ecosystem o c) Desert ecosystem o d) Aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries)

Module III: Natural Resources: Renewable and Non-renewable Resources

Land resources and land use change: Land as a resource, land degradation, landslides (natural & man-induced), soil erosion and desertification.

Forests & forest resources: Use and over-exploitation, deforestation, case studies. Impacts of deforestation, mining, dam building on environment, forests, biodiversity and tribal populations. Resettlement and rehabilitation of project affected persons; problems and concerns,

case studies Water resources: Use and over-exploitation of surface and ground water, floods,

drought, conflicts over water (international & inter-state). Food resources: World food problems, changes caused by agriculture and

overgrazing, effects of modern agriculture, fertilizer-pesticide problems, water logging, salinity, case studies.

Energy resources: Renewable and non-renewable energy sources, use of alternate energy sources, growing energy needs, case studies.

Module IV: Biodiversity and Conservation

Levels of biological diversity: genetic, species and ecosystem diversity. Biogeographic zones of India Ecosystem and biodiversity services: Ecological, economic, social, ethical, aesthetic

and Informational values Biodiversity patterns and global biodiversity hot spots India as a mega-biodiversity nation; Endangered and endemic species of India Threats to biodiversity: Habitat loss, poaching of wildlife, man-wildlife conflicts,

biological invasions. Conservation of biodiversity: In-situ and Ex-situ conservation of biodiversity

Module V: Environmental Pollution

What is environmental pollution and its types? Causes, effects and control measures of:

o Air pollution o Water pollution – freshwater and marine o Soil pollution o Noise pollution o Thermal pollution

Nuclear hazards and human health risks Solid waste management: Control measures of urban and industrial waste. Role of an individual in prevention of pollution. Pollution case studies

Module VI: Environmental Policies & Practices

Concept of sustainability and sustainable development. Water conservation & watershed management. Climate change, global warming, acid rain, ozone layer depletion. Disaster management: floods, earthquake, cyclones and landslides. Wasteland reclamation. Environment Protection Act. Air (Prevention and Control of Pollution) Act. Water (Prevention and control of Pollution) Act Wildlife Protection Act Forest Conservation Act Issues involved in enforcement of environmental legislation. Environment: rights and duties

Module VII: Human Population and the Environment

Population growth, demographic variation among nations. Environment, human health and welfare; infectious and lifestyle diseases in

contemporary world. Value Education: Environmental ethics. Environmental communication and public awareness, case studies.

Reference Books:

Brunner RC, 1989, Hazardous Waste Incineration, McGraw Hill Inc. 480pgs. Carson, Rachel. 1962. Silent Spring (Boston: Houghton Mifflin, 1962), Mariner

Books, 2002 Cheney, J. 1989. Postmodern environmental ethics. Environmental Ethics 11: 117-

134. Economy, Elizabeth. 2010. The River Runs Black: The Environmental Challenge to

China's Future. Gadgil, M. & Ramachandra, G. 1993. This fissured land: an ecological history of

India. Univ of California Press. Gleeson, B. and Low, N. (eds.) 1999. Global Ethics and Environment, London,

Routledge. Gleick, H.P. 1993. Water in Crisis, Pacific Institute for Studies in Development. Environment and Security. Stockholm Environmental Institute, Oxford University

Press. Groom, Martha J., Gary K. Meffe, and Carl Ronald Carroll. Principles of conservation

biology.

Course Name: Quality management

Course Code:

Course Objectives: Give students a general idea about how to improve quality of goods and services.

2. To ensure that students know tools of Quality Management.

3. To give students an understanding of SPC techniques.

4. To make students familiar with differences between Common and Special causes

of variations and their influence to technological processes outcomes.

5. To explain and show in practice the benefits of teamwork for getting better

results.

Module I: Introduction to Quality Management (QM)

Evolution of Quality,

Definition of Quality

Dimensions of Quality

Quality Control, Quality Assurance, Total Quality Management (TQM).

Quality Gurus: Dr. Walter Shewhart-Contribution of Shewhart to quality management,

Dr. Edwards Deming-Contribution of Deming to quality management,

Philip B. Crosby-Contribution of Crosby to quality management,

Dr. Joseph Juran- Contribution of Juran to quality management,

Dr. Genichi Taguchi- Contribution of Taguchi to quality management,

Dr. Shiegeo Shingo Contribution to Shiegeo Shingo to quality management,

Dr. Kaoru Ishikawa-Contribution of Ishikawa to quality management,

Masaaki Imai.

Module II: Quality as a Strategic Decision & Customer Focus

Meaning of Strategy and Strategic Quality Management, Mission and Vision Statements, Quality Policy, Quality Objectives, Strategic Planning and Implementation,

o McKinsey 7s Model, Competitive Analysis, Management Commitment to Quality Meaning of Customer and Customer Focus, Classification of customers, Customer Focus, Customer Perception of Quality, Factors affecting customer perception, Customer Requirements, Meeting Customer Needs and Expectations, Customer

Satisfaction and Customer Delight, Handling Customer Complaints

Module III: Cost of Quality & Continuous Improvement Process

Quality Control Tools: o Check Sheet, o Histogram, Shapes of histogram, Drawing a histogram, o Pareto Chart, Drawing a Pareto chart, o Cause & Effect Diagram, Scatter Diagram, Control chart

Statistical Quality Control o Defining Statistical Quality Control, o Understanding the Process, o Variations and Causes of Variations, o Acceptable Sampling, Sampling methods, Probability based sampling, Non-

probability-based sampling, Acceptance sampling plans, o Control Charts, Process Capability, Process Capability Index, Six Sigma

Module IV: Productivity & Supplier Relations, Quality Tools

Productivity o Defining Productivity, Importance of Productivity, o Productivity Factors, o Workforce and Productivity, Work study for productivity, Managing Improvement

Supplier Relations

o Principles of Supplier Relations / Supplier Relationship Development, o Togetherness, Types of Suppliers, o Outsourcing strategy, o Partnering, Goals of partnership, Building successful partnership, o Supplier Selection and Rating, Establishing due process, Criteria for supplier

selection, Supplier rating, Sourcing, Supplier certification

Module V: Quality Management System and Bench Marking

Quality Management System o Quality Management Principles, o ISO 9001 Structure, o Quality Audits, o ISO Registration, Requirements, Benefits of ISO registration, o Examples of ISO Standard Application

Benchmarking

o Definition of Benchmarking, o Reasons for Benchmarking, o Types of Benchmarking, o Benchmarking Process, o Advantages of Benchmarking, o Limitations of Benchmarking

Module VI: Employee Involvement, Team Building & Quality Awards

Employee Involvement and Team Building o Importance of Employee Involvement, o Empowerment, o Motivation &Theories of Motivation, o Recognition and Reward, o Suggestion System, o Teams in Organizations

Quality Awards

o Malcolm Baldrige National Quality Award, o Deming Prize-categories-criteria-committee, o Rajiv Gandhi National Quality Award- Eligibility requirements- Award categories-

Assessment criteria, o IMC Ramakrishna Bajaj National Quality Awards, Award categories, Award

criteria, o Quality Bodies in India, o EFQM award

Reference Books: Best Quality management systems by written by James O. Westgard, PHD and Sten

Westgard

Course Name: Information Technology

Course Code:

Course Objectives: At the end of the semester the students would be able to explain &

understand History of computers, how does computer works, the required Hardware and

software, evolution of operating systems, how does Internet came into existence and the use

of Microsoft word and Microsoft Power point in our day to day life.

Module I: History of Computer

Analog Computers Digital Computers

o Vacuum Tubes o Transistors

o Integrated Circuits o Microprocessor

Von Neumann Architecture Hardware and Software

Module II: Operating System & Programming Languages

OS/360 MVS VM VMS UNIX MS/DOS Microsoft Windows Mobile Operating Systems Introduction to Programming Languages FORTRAN and COBOL ALGOL

Module III: Input, Output & Storage Devices

Input Devices Output Devices Storage Devices Flash Memory Floppy Disk Hard disk Magnetic Tape The CD as a Medium of Data Storage The DVD as a Medium of Data Storage Magneto-Optic Disk Blu-ray Comparison Tables

Module IV: Internet

ARPANET TCP/IP Birth of the World Wide Web(WWW) Applications of the World Wide Web(WWW) Dot-Com Companies E-Commerce Security

Module V: Microsoft Word

Window and Ribbon Features File Tab Templates Window Options Customize Your Ribbon Quick Access Toolbar Practice Document

Select Text Line Spacing Format a Document Additional Font Options View Modes Spelling and Grammar Checks Page Breaks and Section Breaks Tables Print a Document Add a Picture Shapes SmartArt Chart

Module VI: Distribution Channels

Window Features Spreadsheet Terms Mouse Pointer Styles Spreadsheet Navigation Basic Steps for Creating a Spreadsheet Formatting Data Cut Copy Paste Print Basic Formula Auto sum Borders & Shading Formula Functions Sum Average Max Min Relative versus Absolute Cell Addresses Chart Data Filtering and Sorting Auto Fill Named Ranges Page Setup Page Break Range Finder

Reference Books:

Office 2013 Fundamentals by PDF Drive History of Computer by Gerard O’ Regan Springer.com

Course Name: Basic French

Course Code:

Course Objectives: At the end of the semester the students would be able to Read and

write in French Language and if they pursue it to advanced level they would be able to

comprehend and speak in French language fluently.

If one needs to pursue as a career then they have option to become a Teacher. Translator or

join as an executive in French based organisation.

Module I: Alphabets and Numbers

The first thing one should know in any language is to understand Alphabets Different Accents to help in Pronouncing the right way Vowels which have important bearing in speaking French Pronunciation of vowels, combined vowels and specific consonants. Numbers : Cardinals and Ordinals

Module II: Vocabulary

List of vocabulary to help in understanding different meaning of English nouns Greetings and day to day Phrases Helps in making sentences related to the vocabulary

Module III: Grammar

Understanding proper grammar will help students to make sentences in the right way.

Articles Preposition Conjunction Adjectives Adverbs Pronouns Comparatives Superlatives

Module IV: Tenses

Present Tense Past Tense Future Tense Imperfect Tense Conditional Tense

Module V: Translations

Translation from English to French language Short Paragraphs of important activities Basically understanding how to write grammatically correct short sentences

Module VI: Miscellaneous

Proverbs Idioms Expressions Zodiac signs List of Verbs

Course Name: Content Writing Course Code:

Course Objectives: Content writing course lets you deal with the growing complexities

associated with the content writing; we make you enable to cross these hurdles with ease.

Moreover, content writing course focuses on training you to write on a variety of topics. You

get a lot of improvement end of the day as you keep on learning, applying and improving the

tactics.

Module I: Introduction

What is Content Writing? Importance of Content Writing Types of Content Writing Skills required for writing quality content Content writing as career option Problems of fraud in content writing

Module II: Processes and Principles of writing

Introduction The principles of non-fiction writing Technique for writing non-fiction writing Story telling techniques

Module III: Understanding Audience

Keys to understand the audience Connection with the readers

o ways to make the content impactful Understanding of the headline Competition analyses

Module IV: Understanding Blogging

What is blogging and eBook? How to write eBook? How to start blogging? How to avoid plagiarism in content writing?

Module V: SEO Content

What is SEO content? Types of SEO content How to SEO the web content? How to develop SEO content strategy? Elements of SEO

Module VI: Content for E-commerce

Content Writing for E-commerce Sites Effective Content Writing for E-commerce Sites

Product description that sells

Module VII: White Paper

White paper and its uses How to select a white paper topic? White paper preparation White paper format

Course Name: Nutrition and Dietic

Course Code:

Course Objectives: At the completion of the program the student will Utilize knowledge for

understanding the role of food and nutrients in health and disease processes. And evaluate

nutrition information based on scientific reasoning for clinical, community, and food service

application.

Module I: Introduction to Nutrition

What is Nutrition and Nutrients? Energy Balance Relationship between nutrition and health Food and Flavor Functions of Food

o Physiological functions of food o Psychological functions of food o Social functions of food

Types of Nutrients

Module II: Sattvic Diet

Introduction Sattvic Diet Basic principles of Sattvic Diet Foods to avoid Natures Sattvic Food Sattvic, Rajasic, and Tamasic Foods Vata, Pitta, and Kapha Doshas Yogic Foods for healthy living

Module III: Ketogenic Diet

Introduction History of Ketogenic Diet Type of Food Consumption in Keto Diet Food with Hidden Carbs Benefits of Ketogenic Diet Disadvantages of Ketogenic Diet

Module IV: Candida Diet

Introduction Causes and Treatment of Candida Advantages and side effects of Candida Diet

Module V: Vegan Diet

Veganism History Vegan Diet Classification of Vegetarian Diet Foods to avoid Foods to eat Different type of Vegan Diet Why should you go vegan?

Module VI: Food Processing, Preservation and Packaging

Food Processing Methods Principles of Food Preservation How Food Preservation works? Food Preservation Methods Using High and Low Temperature

Course Name: Food Photography

Course Code:

Course Objectives: Food photographs are used for various applications, ranging from

recipe books, hoardings for a restaurant, food packing, menu card, press ads and social

medias. The objective of the photographer is to take mouth-watering photographs to allure

the appetite of the consumer. This is achieved by the efforts of a team of expert chefs, food

stylists, art director and an expert photographer who understands the delicate nature of food

and knows how to bring them out in his photograph.

Colour and textures of the food rightly presented in a pleasing manner are the key to taking

these shots. The photographer should also have a basic knowledge of cookery and many

times he needs to clip in his or her knowledge during styling and layout.

Module I: Introduction to Food Photography

Understanding need of food styling Equipments used for photography Equipments used for food styling

Module II: Basics of camera

Types of cameras

Types of lenses Types of lights

Module III: Understanding 3 main functions of camera

ISO Shutter Speed Aperture

Module IV: Understanding light and shadow

Principals of lights Using natural light One key lighting Two key lighting Three key lighting Hard and Soft lights Low Key High Key Inverse square law Back Light Side Light Filler

Module V: Food styling for capturing tempting images

Cereals with milk for breakfast Chilled Fruit Juices Vegetable Salad Ice Cream Scoops Burger Pull Chesses Pizza Panner Tikka Sea Food Gravy (Prawns) Chicken Biryani

Module VI: Post Production

Use of Adobe Photoshop editing software Opening image and basic colour corrections Cropping Selecting specific area and changing it Working on layers Benefits of masking Sharpening the image using Highpass Resizing image for various applications Understanding types of formats and its uses Using filters creating portfolio