B.A. (Culinary Arts) Personality Development for Hospitality Operation Syllabus - Mumbai University
This is the TY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2026-27. The University is still examining the older Choice Based scheme for the third-year students teaching out on it - her Winter 2026 timetables for Semesters V and VI are headed "T.Y.B.A. Culinary Arts (Choice Based)" - so check which scheme your exam form names before you use this.
Loading syllabus...
Syllabus for Personality Development for Hospitality Operation
Module 1
- Introduction to Personality Development
- Definition, elements, and significance of personality.
- Improving Self esteem
- Grooming Basics and Personal Branding
- Social Graces and Proper E-mail and Telephone Etiquette
- Basic National and International Social Etiquettes (do’s and don’ts)
- Self –Introduction
- Time management and goal setting.
- Adaptability and decision-making .
- Presentation 1 –
- Current issues
- Group Discussion.
- Personal Interviews and Career Skills
- Public Speaking and Presenting Skills.
- Presentation – II (Groups & Individual)
- Structuring the Presentation.
- Visual aids to enhance effective Presentation.
- Active Listening, Body language, Posture and eye contact.
- Academic writing (Report writing, Agenda writing & Business letters)
- Role play (conducting a meeting/ conference)
Reference Books
- 1 Business Communication – Meenakshi Raman & Prakash Singh
- 2 High School English – Wren & Martin
- 3 Understanding Human Communication – Ronald B Adler & George Rodman (Oxford University Press)
- 4 Skills Development for Business & Management Students – Kevin Gallagher (Oxford University Press)
- 5 Personality & Skills Development Technical Communication – 2 nd Edition – Barun Mitra (Oxford University Press) - Meenakshi Raman
- 6 Corporate Communication – Jaishri Jethwaney
- 7 Soft Skills for Hospitality" – Sudhir Andrews
- 8 "Emotional Intelligence" – Daniel Golema
- 9 " Personality and career development tools (MBTI, DISC)
Reproduced from the University of Mumbai syllabus for B.A. (Culinary Arts) under NEP 2020, in force from the academic year 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.
The complete syllabus
This subject is cut from the University circular for its year. Open a document here if you want the whole thing rather than a single subject.