programme name: masters in hotel management … · institution [s mission and vision statement...
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PROGRAMME PROJECT REPORT
PROGRAMME NAME: MASTERS IN HOTEL MANAGEMENT
Institution’s Mission and Vision Statement
Mission: To offer quality educational services and transforming lives through knowledge.
Vision: The vision of the Promoting Body is set-up a University with a difference. It envisages the
Proposed University to come up as a centre of excellence for training of management Professional
and shaping and molding of Business and Corporate Leaders of tomorrow.
Relevance of Program to the Institution’s Mission and Goals
Committing to continuous improvement through industry relations, and assurance of learning
across all programs.
To fulfil the knowledge and development needs of the individuals, institutions and society in
general, by relating, particularly, the courses, to the needs of the employment and economic
development of the state on the basis of its natural and human resources.
To provide an innovative system of University level education in regard to the methods and
pace of learning, combination of courses, eligibility for enrolment, age of entry, conduct of
examinations and operation of the program, with a review to promote learning and encourage
excellence in all fields of Knowledge.
Objective of the Program
To provide competency-driven education, a core component of our growth and success.
To build the department as a centre of excellence for imparting high quality education in
Bachelors in Hotel Management.
Create a blue print to your hospitality career & get exposed to crucial hospitality management
concepts.
Understand the fundamentals of the Hotel Industry, Commercial Kitchen Operations, Food &
Beverage Service and the Wines.
Introduction to key principles of Human Resources, Customer Centered Marketing and specific
Finance & Accounting for Hotel industry.
Focus on delivering superior performance and value to your customer.
Nature of Prospective Target Group of Learners
Candidates of HSC or any 10+2 passed with a focus on developing their future. Candidates
desirous to join service sector will opt for this program because of the unique methodology of
the program, where students will get real-life workplace experience and learn simultaneously
through eLearning support.
The Duration of Bachelors in Hotel Management courses shall be of 3 Years. The Program is on
Semester system, thus there shall be six semester Examination. The University has continuous
system on assessment & evaluation of measurement of learning outcomes by students. The
Learning is assessed by blend of quizzes, assignment, Exercise analysis, report submission,
Annual Examination.
Programme Appropriateness in Open and Distance Learning Mode
Appropriateness of Program to be conducted in Open and Distance Learning mode to acquire
specific skills and competence
The application of operations fundamentals shall be nurtured through live practical and
industry trainings. The programme delivery includes theory lecture, tutorials and interactive
sessions, problem solving & practical sessions, research projects and class presentation and
case studies.
Some of the major areas that will be covered: Food & Beverage Service, Rooms Division
Management, Kitchen Operations Management, Fundamentals of Management, Marketing
Introduction, Human Resource Management, Strategic Management and Managerial
Accounting.
The learners learn the theory concepts using eLearning.
‘Learning through working’ model makes them independent at the very beginning of their
graduation.
Various Modes of Education Delivery
Instructional Design: Study focuses on the instructional design process on management,
communication, technology and learning about organizations. Emphasis is given to the
students’ application and evaluation of their learning.
Self-Learning Material (SLM): SLM includes all the instructional design part like graphics
oriented content, every unit contains Introduction, Activity, Notes, Summary, Keywords,
Review Questions, Further reading & Explanatory figures.
e-Learning: eLearning is a way to provide quick delivery of lessons. e-Learning helps in creating
and communicating new training, policies, concepts, and ideas. eLearning enables educators
to get a higher degree of coverage to communicate the message in a consistent way which
ensures that all learners receive the same type of training with this learning mode.
Video Lectures: It produces authentic learning opportunities for students. It inspires and
engages students when incorporated into students centered learning activities through
increased students’ motivation, enhanced learning experience, and enhanced team working
and communication skills.
Dynamic Web-Portal: It provides a resource for locating and navigating to web based
resources that support educational endeavours. It helps to keep up-to-date with new content
and customize information depending on who is visiting the site.
Learning Management System (LMS): It create multimedia learning content which is
comprehensive and practical, using video, images, audio and text which all serve as great tools
in learning new skills or information.
Dictionaries of Specialized Subjects: An insight into the terminology used subjects specific
words and word origins. Dictionaries provide extra help with words and symbols to build
subject understanding at home and in the classroom.
Instructional Simulations: It is an educational simulation in which simulation of some type of
reality (system or environment), which also includes instructional elements that help a learner
explore, navigate or obtain more information.
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CURRICULUM, DETAILED SYLLABUS & OTHER DETAILS
The Curriculum, Detailed Syllabus & other details are as under:
Name of Program : Masters in Hotel Management
Duration : 2 Years
Examination : 4 Semesters
Semester I
S.No. CODE SUBJECT CREDITS
1 MAHM11 Food & Beverage
production
3
2 MAHM12 Food & Beverage
Management
3
3 MAHM13 House Keeping
Management
3
4 MAHM14 Front Office
Management
3
5 MAHM15P Front Office
Management
Practical
3
6. MAHM16P Project‐Viva 3
TOTAL CREDITS
18
Semester II
S.No. CODE SUBJECT CREDITS
1 MAHM21 Advanced Food &
Beverage
3
production
2 MAHM22 Economics &
Statistics for
Hotel
3
3 MAHM23 Marketing &
Sales
Management
3
4 MAHM24 Fundamental of
Tourism
3
5 MAHM25P Tourism (Tours &
Travels) Viva
3
6 MAHM26P Tourism (Tours &
Travels)Practical
3
TOTAL CREDITS
18
Semester III
S.No CODE SUBJECT CREDITS
1 MAHM31 Human Resource
Management
3
2 MAHM32 Hospitality Law 3
3 MAHM33 Management
Information
System
3
4 MAHM34 Facility
Management
3
5 MAHM35P Management
Information
System Practical
3
8 MAHM36P Project‐Viva 3
TOTAL CREDITS
18
S.No. CODE SUBJECT CREDITS
1 MAHM41 Nutrition & Food
Hygiene
3
2 MAHM42 Travel Agencies &
Tour Operator
Operations
3
3 MAHM43 Bar Management 3
4 MAHM44 Methods of
Research &
Analysis
3
5 MAHM45P Project Report 6 TOTAL CREDITS 18
Faculty Details
S.No. Name Designation
1 Mrs.Mousumi G.Dutta HOD
2 Ms.Deepti Rekha Talukdar Associate Professor
3 Ms.Jayita Baruah Assistant Professor
4 Ms. Archana Assistant Professor
Student Support Staff
S.No. Name Designation
1 Ms. Pratyakshi Goswami Incharge-Student Support Division
2 Ms. Anita Das Sr. Student Counsellor
3 Mr. Nimpal Kalita Incharge Grievance Cell
4 Mr. Geeti Gogoi Asst. Incharge Students Activity Cell
Student Support Service System
The Student Support System aims to help students in a variety of ways, including career
development, legal regulation, counseling, psychological support, and special concerns for
international students.
New students receive student handbook, which includes helpful information to acclimate
them to the campus and University community.
Students are surrounded by an extensive support system all the way from orientation through
graduation.
Procedure for Admission, Curriculum Transaction and Evaluation
Counseling session at Campus
Application form submission along with required documents check list – Online or at Campus
Eligibility check from the Admission Section
Documents verification
Payment of Fees
Issuance of Enrollment Number & ID Card
Issuance of SLM & Academic Kit
Scholarship test
Details of Laboratory Support
Computer Lab Support to aid students with their studies.
The lab can help you with your homework, assignments, difficult course content and test
preparation.
Both experienced students from the program and faculty members themselves volunteer at
the lab, which makes it a key resource for any student.
There is English & Soft Skills lab for students’ development.
Library Resources
We have library at campus which combine more than 10,000+ books for various courses and
400 national and international journals can be accessed by commonly used application.
MGU partners with Excel Books Pvt. Ltd. a renowned publishing house for digital library
access. It is a distinctive group of publishing companies, has a rich history in the book industry.
Facilities Available to Learners
Scholarship: Through this full tution scholarships or other substantial awards being offered to
the high qualifying students, either in the form of need-based or academic scholarships for
university.
Book-lending: An initiative to ensure the academic success of every student funded through
alumni donations. This program provides books for students who could not otherwise afford
to purchase them.
CD/audio/video cassettes: Enhance understanding with a teaching guide for using audio
cassettes or CDs includes suggested teaching tips that engage learners with auditory and
spatial intelligence learning styles.
Internet facility: It opens doorways to a wealth of information, knowledge and educational
resources, increasing opportunities for learning in and beyond the classroom.
Digital Library: Provides access to digital repository or digital collection of e-books and e-notes.
Cost Estimate of the Programme and its Provisions
The Cost estimate for Bachelors in Hotel Management Course on No Profit No Loss comes to Rs.
13000/- Semester. The University has made provision of Rs. 25 Lakh for running of different
course of Hotel Management including the Printing of Teaching Material for the students.
Quality Assurance Mechanisms
1. Learning Material (Print Media)
The Self Learning Material is designed with the approach of two-way communication between
the learner and content.
It also involves the learner actively through various experience-based activities and
assignments.
The learner gets clear information about the structure of the programme and course.
2. Audio–Video Material
There is adequate consideration of learners’ prior knowledge, skills and attitudes.
Level and style of language shall be appropriate.
3. Online Material
There is description of credit value of each module or unit in the course.
There are clear guidelines on academic integrity and netiquette (internet etiquette)
expectations regarding lesson activities, discussions and plagiarism.
4. Computer-based material
There is lesson’s overview, content and activities, assignments to provide the learning
opportunities for learner to master the content.
5. Curriculum and Pedagogy
The structure of curriculum is defined.
The content is reliable and justifies the learning outcome(s).
There is clear definition of intended outcomes of learning, benchmarked to identifiable stages
of learning.
Program Outcomes
To provide our students with an in depth understanding of the operational aspects and
knowledge of the underlying principles of the International Hospitality Industry.
Allow students to become familiar with the practical aspects of the hospitality industry and the
strategic management issues involved in operating International Resorts and Hotels.
Present to them an avenue to move into range of international organizations in service sector.
To train students for operational and administrative supervisory & management positions.
Prepare graduates for management careers in industry sectors such as Hotels, Resorts, Cruise
Liners, Restaurants and Catering Organisations.
----------------------
PROGRAMME SYLLABUS AND RECOMMENDED BOOKS
Details of Program Syllabus & List of Recommended books are given below:
SEMESTER‐I MAHM11 ‐‐‐ Food & Beverage production UNIT I: Menu Planning
Introduction: Types of menus, terms and factors which affect Menu Planning, Development of the
Menu, Compiling Menus, Nutritional Aspect of Menu Planning.
UNIT II: Horsd'oeuvres
Meaning & Types: Single & Horsd'oeuvres Varies, examples for each type, Salads ‐Types of salads ‐ simple & composite ‐salad dressings. Names & recipes for salad dressings only. UNIT III: Sandwiches
Types of bread used. Filling and seasoning used. Points observed while making sandwiches,
storage of S/w different types of S/w.
UNIT IV: Garnishes and Accompaniments.
UNIT V: Basic Bakery and Confectionery
UNIT VI: Confectionary
Types of flour and their uses. Ingredients used in bakery and their role, Yeast goods‐ points
observed while making yeast goods. Reason for faults in yeast dough, Recipes for bread rolls, bun,
baba au rum, savarin and doughnuts. Sugar boiling degrees of cooking sugar and their uses.
UNIT VII: Pastes
Types of pastes recipes for short pastry, Puff pastry, sweet pastry, suet paste & choux paste,
Reasons for faults in above, preparation, Products made from the pastries (only names, no
recipes), Cakes – basics mixture for small cakes, reasons for faults.
UNIT VIII: Sponges
Genoise sponge & chocolate sponge recipes, Reasons for faults.
SEMESTER IV CODE SUBJECT CREDITS
MAHM41 Nutrition & Food Hygiene 3
MAHM42
Travel Agencies & Tour Operator
Operations 3
MAHM43 Bar Management 3
MAHM44 Methods of Research & Analysis 3
MAHM45P Project Report 6
TOTAL CREDITS 18 UNIT IX: Indian Regional Cuisine.
Specialty cuisines such as Mughlai, Awadhi, Hyderabadi and Tandoor, Indian Fast Foods.
UNIT X: Rechauffe’ Cookery.
Introduction, Definition, Concept and Importance.
UNIT‐XI: Basic Culinary Terms: Indian, Western & International
UNIT‐XII: Preparation of Basic Bakery and Confectionery, Biscuit Dough, Bread Dough, Cake batters, Puff
Pastry Dough, Doughnuts.
Reference Books:
1. Food & Beverage Service‐ Lillicrap & Cousins
2. Modern Restaurant Service‐ John Fuller
MAHM12 ‐‐‐ Food and Beverage Management UNIT I: Introduction of food and beverage management
Introduction, sectors of food & beverage outlets, food & beverage function.
UNIT II: Responbilities & Objectives
Responsibilities of the food & beverage management, objectives of food & beverage control,
elements of cost, cost group, fundamentals of control.
UNIT III: Merchandising
Purchasing‐ introduction, duties of purchasing manager, purchasing procedure, the selection of a
supplier, the purchasing of foods & beverage, purchase specifications for foods & beverage.
UNIT IV: Storage
Receiving, storing and issuing‐ receiving of food materials, storing and issuing of food, stock taking
of food. Receiving, storing and issuing beverage, stock taking of beverages.
UNIT V: Food & beverage production
Introduction, food production methods, beverage production methods.
UNIT VI: Food & beverage service methods
Introduction, classification of food service methods, beverage service methods classification.
UNIT VII: Food & beverage production control
Introduction, food production control, beverage production control.
UNIT VIII: Food controlling
The essentials of a control system, calculation of food cost, methods of food control, food control
checklist.
UNIT IX: Beverage controlling
Calculation of beverage cost, methods of beverage control, control checklist.
UNIT X: Operating yardsticks
Total food & beverage sales, department profit, ratio of food and beverage sales to total sales,
ASP, sale mix, payroll costs, index of productivity, stock turnover, sales/ waiter and
sales/ sq. foot.
UNIT XI: Sales promotion
Introduction, Food & beverage facilities‐ advertising, merchandising, public relations. UNIT XII: Food menus & beverage lists
basic menu criteria, types of food menus, contents of food menu, beverage lists, menu
merchandising. Food & beverage introduction, mgmt. in hotels and basic politics‐ financial, mastering. Quality restaurants and catering control and performance measurement.
Reference books:
1. Principles of food, beverage and labor cost control‐Paul R. Dittma, Jerald G.Giffin
2. Profitable food and beverage management‐Hodder and Stoughton
MAHM13 ‐‐‐ House Keeping Management UNIT I: House keeping department
Importance & functions of house keeping department, layout of the house keeping department.
UNIT II: Organization
Organization of a house keeping department (small, medium & large establishments). Duties of
housekeeping staff, relationship with other departments, control desk.
UNIT III: Housekeeping equipment
Equipments used in housekeeping, department, selection and care of equipments.
UNIT IV: Cleaning agents
Selection & uses of cleaning agents. Housekeeping stores‐ functions and record maintenance. Public area cleaning‐ procedure of cleaning. UNIT V: Fabric
Basic types and types of weaves‐ characteristics and uses of usual fabrics.
UNIT VI: Laundry services
Dry cleaning and stain removal, records maintained in laundry, valet services.
UNIT VII: Bed & bedding
Size, care & cleaning of beds‐ bed linen, blankets, bed spreads & mattress covers & pillow
mattresses.
UNIT VIII: Floor finishes
Points to be considered in floor finishes and types of floor finishes.
UNIT IX: Carpeting
Purpose and points considered while selecting a carpet, cleaning of carpet.
UNIT X: Soft furnishing Curtains, blinds, loose covers and cushions. Flower arrangements principles and types of flower
arrangements.
UNIT XI: Amenities provided in standard, superior & deluxe rooms.
UNIT XII: Planning a weekly cleaning schedule.
Reference Books:
1. Strategic questions in food and beverage management‐Roy and wood
2. The management of food and beverage management‐Jones and erricks. 3. The food and beverage manager‐Paul Culler
MAHM14 ‐‐‐ Front Office Management UNIT I: Introduction to Hotel and Catering Industry
Evolution of Hotel Industry in India & Abroad, Growth and development of Hotels in India,Inter
relationship between Travel, Tourism and Hospitality, Role of Travel Agents and Airlines, Types of
Hotels, Lodging – Ownership, affiliation & management contracts, Classifying hotels and levels of
service
UNIT II: Organizational chart of Hotels
Hotel Organizational chart of small, medium and large hotels, Hierarchy chart of front office
department of small, medium and large hotel, Role & functions of front office, Guest Cycle
UNIT III: Classification of Hotels
Star classification, Classification based on size, Clientele and Location
UNIT IV: Accommodation as a product
Types of rooms & guests, Product selling tools – Brochures, tariff cards, Basis of charging – Fixed
Time basis, 24hrs basis, night basis, food plans, Room Tariff, Rates, Discounts
UNIT V: Layout and equipment
Layout of the front office, F.O. Equipments
UNIT VI: Feedback.
UNIT VII: Cancellation & Amendments.
UNIT VIII: Identification of Vouchers.
UNIT IX: Manual Tabulation; Ledger and Billing.
UNIT X: Mechanical Ledger, Billing.
UNIT XI: Computerized Ledger, Billing.
UNIT XII: International Hotel Regulations.
Reference Books:
1. Principles of Front Office Operations – Sue Baker
2. Front Office Management – S.K. Bhatnagar
3. Front Office Procedures – Michael. L. Kasavana
4. Hotel Front Office Management – James. A. Bardi
MAHM15P ‐‐‐ Front Office Management Practical
UNIT I: Types of Hotels
UNIT II: Functions of front office
UNIT III: Classification of Hotels
UNIT IV: Product selling tools – Brochures, tariff cards
UNIT V: Front office customer dealing
UNIT VI: Feedback.
UNIT VII: Cancellation & Amendments
UNIT VIII: Identification of Vouchers
UNIT IX: Manual Tabulation; Ledger and Billing.
UNIT X: Mechanical Ledger, Billing.
UNIT XI: Computerized Ledger, Billing.
UNIT XII: International Hotel Regulations.
MAHM16P ‐‐‐ Project‐Viva SEMESTER II
MAHM21 ‐‐‐ Advanced Food & Beverage production UNIT I: International Cuisine
Introduction to influences of cultures on regions; Special features with respect to ingredients,
methods, presentation styles in the following countries ‐ Asian , European (continental), North &
South American & Mexican.
UNIT II: Nouvelle Cuisine
Evolution & history, Salient features, Difference between Haute Cuisine & Nouvelle Cuisine,
Service Style – points to be considered, preparing plated service.
UNIT III: Larder / Garde Manger
Functions of larder department and Duties & responsibilities of larder chef; Common terms used
in larder department; Specific essential tools & equipment in the larder; Pates, Mousses,
Galantines, Ballotines.
UNIT IV: Salads
Classification; Composition; Principles of making a salad; Classical salads.
UNIT V: Sandwiches‐I Parts / composition of sandwiches; Types of bread used in sandwich making; Types of sandwiches;
Fillings – basic principles of sandwich spread making & fillings, Precautions to take while
preparing
sandwiches, Storing of sandwiches for health & safety.
UNIT VI: Cold Cuts and Sauces
Forcemeat ‐meaning, uses, types and recipes, Panada ‐meaning uses, types and recipes,
Compound butters ‐meaning, uses types recipes and examples, Marinades ‐different types and
uses, Brine ‐types & uses, Aspic Jelly ‐used and preparation, Chaud froid ‐ uses and preparation,
Cold preparation ‐galantine, ballotine, tenine, pate, quenelles mousses, mousselines,souffles ‐ recipes of above.
UNIT VII: Kitchen Stewarding
Importance of kitchen stewarding, Hierarchy & staffing in kitchen stewarding department,
Equipment found in kitchen stewarding department
UNIT VIII: Garbage Disposal
Introduction, Ways of accumulation, Segregation, Disposal methods, Importance and maintenance
of garbage bins.
UNIT IX: Garde Manger
Definition, Functions, Importance of Garde manger and Butchery, lay‐out, Staff organization, Storage points, SPS of meat products, Yields test calculations and portioning.
UNIT X: Buffet preparations
Principles of Buffet, Presentation, Types, Themes, Buffet Setups, typical dishes, smorgasbord
UNIT XI: Cold Cuts
Farcis, terrines, pates, galantines, ballotines, mousses, quenelles, ‐types, preparation, menu
examples. Cold sauces, dips, chondroid, aspics, methods of preparations, examples, chacutiere,
sausages, types, preparation, popular sausages, SPS , cooking methods.
UNIT XII: Advanced Bakery Preparation
Sugar craft, chocolate confectionary, cold puddings and sweets.
Reference books:
1. The Larder Chef – M.J. Leto & W.H. K.Bode
2. Garnishes‐ Lyn Rutherfold
3. Larousse Gastronomique – Cookery Encyclopedia‐ Paul Hamlyn
MAHM22 ‐‐‐ Economics & Statistics for Hotel UNIT I: Demand
Meaning of Demand, Law of Demand, Extension and contraction of Demand, Increase and
decrease in Demand, Survey of Buyers intention.
UNIT II: Elasticity of Demand
Meaning of income elasticity of Demand, Cross elasticity of Demand, Price elasticity of Demand.
UNIT III: Production Function
Managerial use of production functions, Law of variable proportions.
UNIT IV: Cost of Production
Cost concepts‐ TFC‐TVC, TC‐AC and MC factors influencing cost of production, opportunity cost, cost and output relation.
UNIT V: Supply
Meaning – Law of supply, Determinants of Law of Supply, Elasticity of Law of Supply, Influence on
cost of production.
UNIT VI: Revenue Analysis
Average revenue, Marginal revenue, Total revenue.
UNIT VII: Pricing Policy
General considerations involved in formulating pricing policy, Objectives of Price policy.
UNIT VIII: Pricing Methods
Cost plus or full cost pricing, going rate policy, Pricing for a rate of return.
UNIT IX: Budget estimates of revised budgets.
UNIT X: Marketing & hotel sales statistics.
UNIT XI: MIS and related graphs / Segmentation.
UNIT XII: SWOT Analysis and action plan.
Reference books:
1. Economics of hotel and hospitality management by D. K. Singh.
2. Economics for Hotel and Catering Students by H. Hughes.
3. Economics by Roger A. Arnold.
4. Business Statistics by Levine.
MAHM23 ‐‐‐ Marketing & Sales Management
UNIT I: Concept of marketing, introduction of hospital marketing.
UNIT II: sales and marketing cycle, hospital industry, structure of industry, marketing definition.
UNIT III: Identifying customer needs, selling and promotion, hospitality products.
UNIT IV: Marketing and sales function
Stages involved in planning sales and marketing activity, market segmentation( concept, relevance
to hospitality industry), market segment groups.
UNIT V: Market research and methods‐ advertising‐ meaning, methods. UNIT VI: Types of media, public relations, sales promotions, telephone selling, direct sales
concept.
UNIT VII: Customer care, role of merchandising.
UNIT VIII: Sales‐ methods, concepts, modes, Sales techniques, strategies. UNIT IX: Marketing information system (definition, component and use).
UNIT X: Marketing plan.
UNIT XI: Planning for effective marketing.
UNIT XII: Advantages and disadvantages of strategies marketing planning.
Reference books:
1. Marketing And Sales Management by Sundara Rajan S.
2. Sales And Marketing Management by Prakash Mathur.
3. Marketing And Sales Management by Sundara Rajan S
MAHM24 ‐‐‐ Fundamental of Tourism UNIT I: Introduction to tourism‐Definition and meaning or concept of tourism and tourist. UNIT II: Importance or significance of tourism ‐ Growth of tourism, role of various agencies in
growth of tourism like central and state government and private players.
UNIT III: Positive and negative impact of tourism with reference to economical, social and
environmental, and geographic etc.
UNIT IV: Domestic and international tourism.
UNIT V: Types or forms of tourism‐ heritage and historical, adventure, sports, conference, Convention, etc.
UNIT VI: Tourist product‐ meaning or concept, how they are different from other consumer
products.
UNIT VII: Components of tourist product
Attractions‐tourist destinations or places & tourist spots having tourist value from heritage or
historical point of view or sports and recreational point of view, dance, fair festivals, trade fair,
conferences and exhibitions etc.
UNIT VIII: Religion based‐ Hindu, Muslim , Sikh, Buddhist, Jain and Christian. UNIT IX: Wild life sanctuaries‐ national parks, adventure, eco tourism destinations.
UNIT X: Facilities‐ hotels, transport‐ air, rail, road, water. UNIT XI: Travel lingo‐ technical terminology of tourism. UNIT XII: Tour operators‐ inbound and outbound and immigration companies. Reference books:
1. Fundamental Of Tourism And Travel by L.K. Singh.
2. Tourism impacts, planning and management by Peter Mason.
3. Tourism and welfare by Derek R. Hall, Frances Brown.
MAHM25P ‐‐‐ Tourism (Tours & Travels) Viva
MAHM26P ‐‐‐ Tourism (Tours & Travels) Practical UNIT I: Introduction to tourism‐Definition and meaning or concept of tourism and tourist. UNIT II: Importance or significance of tourism ‐ Growth of tourism, role of various agencies in
growth of tourism like central and state government and private players.
UNIT III: Positive and negative impact of tourism with reference to economical, social and
environmental, and geographic etc.
UNIT IV: Domestic and international tourism.
UNIT V: Types or forms of tourism‐ heritage and historical, adventure, sports, conference, Convention, etc.
UNIT VI: Tourist product‐ meaning or concept, how they are different from other consumer
products.
UNIT VII: Components of tourist product
Attractions‐tourist destinations or places & tourist spots having tourist value from heritage or
historical point of view or sports and recreational point of view, dance, fair festivals, trade fair,
conferences and exhibitions etc.
UNIT VIII: Religion based‐ Hindu, Muslim , Sikh, Buddhist, Jain and Christian. UNIT IX: Wild life sanctuaries‐ national parks, adventure, eco tourism destinations.
UNIT X: Facilities‐ hotels, transport‐ air, rail, road, water. UNIT XI: Travel lingo‐ technical terminology of tourism. UNIT XII: Tour operators‐ inbound and outbound and immigration companies. SEMESTER III
MAHM31 ‐‐‐ Human Resource Management UNIT I: Introduction— ‐Definition of personnel Management
UNIT II: Role of the Personnel Manager ‐Challenges of Modem Personnel Management
Organizational and Job Design— Organizational objectives.
UNIT III: Organization Structure Controlling the personnel unit‐ Strategic control prints Personnel unit‐ The Personnel audit. UNIT IV: Job analysis & Human‐ Job analysis process Job Description Role analysis Job
Specification.
UNIT V: Uses of job analysis information Human Resource planning Work‐force Analysis‐ Absenteeism Turnover.
UNIT VI: Recruitment
Internal & External Recruitment, Recruitment evaluation The Hiring Procedure‐ Types of interviews Principles of interviewing Approval of Supervisor Physical Examination Introduction.
UNIT VII: Operative Training
On‐ the ‐job training, Vestituce, Schools, Apprenticeship programmes, Special Courses.
UNIT VIII: Executive Training Executive Development Executive needs & Developmental
programme Decision making skills, interpersonal skills, Job Knowledge, Organizational Knowledge,
General Knowledge Organizational Development.
UNIT IX: Performance Appraisal
Performance Appraisal Systems The appraisal programme Nature of Carriers Carrier anchors
Carrier Development Programme Compensation.
UNIT X: Factors affecting Compensation policy Equity & compensation Job evaluation and job
evaluation systems Fringe Benefits.
UNIT XI: Principles of Employee Benefits Programs, payment for time not worked ‐guaranteed
annual wage ‐life insurance –medical services ‐recreational programs ‐cafeterias & housing ‐legal & financial.
UNIT XII: Nature of human resources
Importance of human relations ‐nature of human needs ‐motivation theories if Abraham Maslar , MC Gregor & Hezberg The start of labour unions – ‐Nature of Labour unions, types of unions, start
of unions Seperation process, seperation process ‐retirement, mandatory vs. voluntary, etirement, retirement programmmes. lay‐ off out‐ placement discharges. Reference books:
1. Human Resource Management by Robert L. Mathis, John H. Jackson.
2. Human Resource Management by Ivancevich.
3. Human resource management: theory and practice by John Bratton, Jeffrey Gold.
MAHM32 ‐‐‐ Hospitality Law UNIT I: Indian Contract Act 1872;Definition of a contract ‐kinds of contract‐ The arrangements, offer, acceptance, consideration accord and satisfaction ‐Flaws in contract. UNIT II:
UNIT III: Sale of Goods Act1930: Contract of sale of goods Act‐ sales and agreements to sellformation
of a contract of sale‐subject matter of sales goods ‐ Price and Warranties. UNIT IV: The Companies Act 1956: Types of Companies‐ formation of a company‐Memorandum
articles of association and it's contents‐ Incorporation. UNIT V: Raising capital through issue of shares ‐Debentures and accepting public deposits‐ General
body and it's meetings ‐ Directors, Board of Directors and Director's Meetings. UNIT VI: The Indian Partnership Act 1932: Definition and nature of Partnership‐ formation of
partnership‐ Rights, Duties, power and liabilities of partners. UNIT VII: Minor and a partner‐ Duration, Termination ,Dissolution and winding up of partnership‐
Registration ‐ Contents of partnership deed. UNIT VIII: Hotel/Restaurant ‐License ‐Registration ‐Controls‐ License under the bye ‐laws of relevant corporation.
UNIT IX: Municipality or local authority ‐Insurance law: Fire and General Insurance. ‐The standards
of weight and measures Act 1956 ‐Prevention of food adulteration Act 1954. UNIT X: Labour laws overview: Basic knowledge of relevant labour laws‐ Registration
maintenance
of records and documents submission of returns and statements.
UNIT XI: The payment of Wages Act 1948 The minimum Wages Act 1948 Payment of Bonus Act
1965 Employees Provident Fund and miscellaneous Payment of Gratuity Act 1972 Workmen
Compensation Act 1948.
UNIT XII: Direct and Indirect Taxes
Registration ‐Payment of Taxes ‐maintenance of books of accounts and documents ‐Submission of
returns and statement ‐assessments under the provisions of the following: Indirect Taxes: Commercial/Sales Tax Act ( State) Tax on Luxuries ( Hotels & Lodging Houses) Hotel Receipts Tax
Act 1980 (Central) Profession Tax Act ( State) Direct Taxes: The Indian Income ‐tax Act,1961
(Special reference to deductions in newly set up hotel).
Reference Book:
1. Hospitality law: managing legal issues in the hospitality by Stephen C. Barth, David K. Hayes.
2. Principles of Hospitality Law by Michael Boella, Alan Pannett.
3. Hospitality Law by Jack P. Jefferies
MAHM33 ‐‐‐ Management Information System UNIT I: Introduction to M.I.S. –Meaning and Role MIS ‐Objectives of MIF ‐ Elements of MIF ‐ characteristics of MIS ‐ Application of MIS ( Briefly). UNIT II: Accounting and Finance Management –Marketing Management ‐Materials Management.
UNIT III: Production Management –Personnel Management ‐Role of Computers in MIS ‐Data base
concepts ‐Decision support system. UNIT IV: Introduction to Power Point ‐Power point Terminology ‐Getting into Power Point ‐
Creating Opening and Saving Presentations ‐ Types of Views ‐Outline View slide Sorter View Notes
Pale View, Master Views ‐ Quitting Power Point ‐Creating Presentation the easy way ‐Using Auto
Content Wizard ‐working with Blank Presentation. UNIT V: ‐Using the Templates ‐Using the Slide Master ‐Working with Colour Schemes ‐working
with slides ‐Making a new slide ‐ Move, Copy or duplicate slides ‐ Delete a Slide ‐Copy a slide from
one presentation to another ‐Go to a specific slide. UNIT VI: Change the layout of a slide Zoom in or out of slide ‐Working with Text in Power Point ‐
Working with Text ‐Cutting. Copying and Pasting ‐Formatting Text ‐changing Font & size
Shadowing, Embossing ‐Aligning the Text ‐Left, Center, Right and Justify ‐ Power of Graphics in
Power Point –Working with Clip ‐Art Picture. UNIT VII: Database Management System‐ Learning Microsoft ACCESS 97‐ kinds of DBMS packages
–Data base definition ‐problems with Manual Data base ‐Advantages of using computers for
Database getting started with Microsoft Access.
UNIT VIII: Loading & Quitting Ms‐ Access‐ Exploiting the Database Tables, Forms, queries,
Reports‐ Create a Database‐ Display or change the structure of a database Rename, Delete copy of Move a
database‐ Working in the Database Window. UNIT IX: Creating Tables Opening, Copying, Saving, Renaming and Deleting‐ working with data‐ Adding or Editing data ‐Display or change the structure of a Table selecting. Copying, Moving and
Deleting Data‐ Finding and Replacing Data‐ Managing Duplicate Records‐ Working with Primary
keys and lndexes‐ Working with Queries .
UNIT X: Role of personal Computer in Office Automation‐ Introduction Information system
activities ‐Word Processing. UNIT XI: Desk top Publishing ‐Image Processing ‐ Electronic Spread sheets ‐Interactive Video
‐Electronic Communications System ‐ Electronic Meeting systems ‐Telecommuting ‐ Internet ‐ Office Support System ‐ Management Implications of Office Automation. UNIT XII: A Case Study
Through a Hotel Management System Package ‐Daily Operation Report, Occupancy Room
Revenue analysis ‐Hotel Statement of Income, Room Division Income Statement, Room Division
Budget, Reports, Operations Ratio and Ratio Standards ‐ Analysis the package and Give a report on
Features of the Package Drawback of the Package Measures to be taken to overcome the demerit
Merits & Demerits of Computerizing a Hotel.
Reference Book:
1. Management information systems by Terence Lucey.
2. Management Information Systems by Effy Oz.
3. Management Information System by Versha Mehta.
MAHM34 ‐‐‐ Facility Management UNIT I: Introduction Space planning and cost control Operational services Life cycle costing.
UNIT II: Health and safety Current good practice User needs evaluation Outsourcing Managing
people.
UNIT III: Building Management Space planning Space planning and cost control Operational
Services.
UNIT IV: Building Management Life cycle costing Health and safety Maintenance.
UNIT V: Catering Management Principles of risk & security management.
UNIT VI: Risk profiles External and Internal audits.
UNIT VII: The range of customers and their needs.
UNIT VIII: Organization of risk & security function Security products.
UNIT IX: The internal relationships within accommodation providers.
UNIT XI: The role of the Facilities Manager, core business, range of services, strategic functions,
inhouse
and out‐sourced methods of service delivery, benchmarking, compliance with legislation.
UNIT XII: Methods of procurement, principles, systems and processes.
Reference Book:
1. The facility management by David G. Cotts, Kathy O. Roper.
2. Facility management: risks and opportunities by Bev Nutt, Peter McLennan.
3. Facility management by Edmond P. Rondeau.
MAHM35P ‐‐‐ Management Information System Practical
UNIT I: Introduction to Power Point ‐Power point Terminology ‐Getting into Power Point ‐Creating
Opening and Saving Presentations ‐ Types of Views ‐Outline View slide Sorter View Notes Pale
View, Master Views ‐ Quitting Power Point. UNIT II: Creating Presentation the easy way ‐Using Auto Content Wizard ‐working with Blank
Presentation.
UNIT III: Using the Templates ‐Using the Slide Master ‐Working with Colour Schemes ‐working
with slides ‐Making a new slide.
UNIT IV: Move, Copy or duplicate slides ‐ Delete a Slide ‐Copy a slide from one presentation to
another ‐Go to a specific slide. UNIT V: Change the layout of a slide Zoom in or out of slide ‐Working with Text in Power Point ‐ Working with Text –Cutting.
UNIT VI: Copying and Pasting ‐Formatting Text ‐changing Font & size Shadowing, Embossing ‐
Aligning the Text ‐Left, Center, Right and Justify ‐ Power of Graphics in Power Point –Working with
Clip ‐Art Picture. UNIT VII: Loading & Quitting Ms‐ Access‐ Exploiting the Database Tables, Forms, queries. UNIT VIII: Create a Database‐ Display or change the structure of a database Rename, Delete copy
of Move a database‐ Working in the Database Window.
UNIT IX: Creating Tables Opening, Copying, Saving, Renaming and Deleting‐ working with data‐
Adding or Editing data ‐Display or change the structure of a Table selecting. UNIT X: Copying, Moving and Deleting Data.
UNIT XI: Finding and Replacing Data‐ Managing Duplicate Records. UNIT XII: Working with Primary keys and lndexes‐ Working with Queries. MAHM36P ‐‐‐ Project‐Viva SEMESTER IV
MAHM41 ‐‐‐ Nutrition & Food Hygiene
UNIT I: Introduction to nutrition‐ food as a source of nutrient‐ functions of foods‐ definition
of nutrition and nutrients.
UNIT II: Food groups‐ basic five groups. UNIT III: Carbohydrate‐ sources, functions. UNIT IV: Lipid‐ sources, functions. UNIT V: Proteins‐ sources, functions. UNIT VI: Minerals‐ calcium, phosphorous, sodium, iodine, fluorine‐ sources and functions. UNIT VII: Vitamins‐ classification, sources, functions. UNIT VIII: Concept and principles of diet therapy‐ factors to consider in planning the
therapeutic diets.
UNIT IX: Classification of therapeutic diets‐ routine hospital diets‐ special feeding methods‐ pre
and post operative diet‐ role and responsibilities of a dietician. UNIT X: Diet counseling.
UNIT XI: Diet in obesity and underweight, diarrhea, constipation, peptic ulcer, fevers.
UNIT XII: Diet in diabetes mellitus, liver disease, disease of kidney‐ cardiovascular disease. Reference Book:
1. Nutrition and food hygiene by Philippa Hudson, Catherine Symonds.
2. Food and nutrition by Sari Edelstein.
3. The new public health by Theodore H. Tulchinsky.
MAHM42 ‐‐‐ Travel Agencies & Tour Operator Operations UNIT I: Meaning of travel agency and tour operator. Distinction or difference between the
two. Classification or type of travel agency‐ GSA, PSA, Stock holder. UNIT II: Tour operators‐ inbound and outbound and immigration companies.
UNIT III: Operational modalities of travel agency and tour operator restricted to air tickets,
airlines and routings and itinerary making.
UNIT IV: Immigration Companies, Operation Modalities of Travel Agency and Tour Operator
restricted to air tickets. Routing and Itinerary.
UNIT V: Travel trade organizations/ associations: IATO, IATA, ASTA, PATA, TAAI, Ministry of
Tourism.
UNIT VI: ravel Formalities: Passport, Visa, Health requirements, taxes, customs, currency, travel
insurance, baggage and airport information.
UNIT VII: Travel Agency and Tour Operation Business: History, Growth, and present status of
Travel Agency. Definition of Travel Agency and differentiation between Travel Agency and Tour
Operation business.
UNIT VIII: Travel Agency and Tour Operators: Linkages and arrangements with hotels, airlines
and
transport agencies and other segments of tourism sector. Public and Private sector in Travel
Agency Business and Tour Operation Business: Organisational Structure and various Departments
of a Travel Agency.
UNIT IX: Approval of Travel Agents and Tour Operators: Approval by Department of Tourism,
Government of India.
UNIT X: Functions of a Travel Agent
Understanding the functions of a travel agency ‐ travel information and counselling to the tourists,
Itinerary preparation, reservation, ticketing, preparation and marketing of Tour packages,
handling
business/corporate clients including conference and conventions. Sources of income: Commission,
Service Charges.
UNIT XI: Travel Terminology
Current and popular travel trade abbreviations and other terms used in preparing itineraries.
UNIT XII: Functions of a Tour Operator
Market research and tour package formulation, assembling, processing and disseminating
information on destinations, Liasioning with principles, preparation of Itineraries, tour operation
and post tour Management. Sources of income for tour operation.
Reference Book:
1. Management Of Travel Agency by L.K. Singh
2. Travel Agency Management by Mohinder Chand
MAHM43 ‐‐‐ Bar Management UNIT I: A brief history of the Bar & Beverage business in India ‐in U.S.A. UNIT II: Types of Bar Upscals bars, down scale bars 'Repairs' Bar. 'Walk in' Bars.' Airport' Bars.
Sports. Bar, 'Pramo' Bars(Karoake).'Service' Bars, 'Mobile' Bars(airplanes & parties)minibars(
room) Recreational Bars( gulf course). Specially Bar.
UNIT III: Difference between Bar & Lounge‐Definition of Lounge‐ Purpose of Large Social Concerns
a few definitions like abstainer.
UNIT IV: Tight drinker, moderate drinker ,heavy drinker ,alcohol dependence, alcohol abusers,
alcoholism.
UNIT V: The three primary legal concerns with regard to alcohol service Off‐hour service The
service of alcoholic beverages to minor. The service of alcoholic beverages leading to intoxication.
UNIT VI: The physical effects of alcohol on our bodydefining Blood alcohol concentration ( BAC)
Blood Alcohol effects on our body systems‐ Effect of alcohol on other drugs –serving alcohol with
care.
UNIT VII: Architecture & Interior Design. The four view points of planning‐pemits‐licenses‐ Regulatory compliance's Interior design‐ Establishing & theme. UNIT VIII: Planning for space allocation‐planning for traffic flow‐floorswindowswalls & wall coverages‐ceilings‐furniture and equipment‐planning for colour‐Air control & conditioning ‐sound
control‐lighting control‐Exterior design. UNIT IX: Basic Bar Managements. The Front Bar Definition‐the back bar, under bar, under ( equipment's like speed rack, ice bin ,glass etc.
UNIT X: Service and Selling Techniques: A guest‐oriented approach to service‐How it works ‐ establishing service standards for Successful service & selling ( the techniques & strategies).
UNIT XI: The Bartender‐his role as a psychologist, his role as a sales person, his role in alcohol
awareness. Building drink method shako blend drink method‐desk station setup for effective
service. Selection and Training of Human Resources‐Job analysis‐job description job specification‐ Recruitment & selection ‐Training. UNIT XII: Bar Control System What is beverage control ‐Consists of 3 elements Product Control –
What is it? Cash Control ‐What is it? Product Control ‐Establishing standards of operations
Standards recipes Portion control Glassware used Prices Preventing pilferage & fraud ‐ highlight
some methods bartenders of services staff use to steal Sales & profitability control.
Reference Book:
1. The professional bar & beverage manager's by Amanda Miron, Douglas Robert Brown
2. Practical bar management by Eddie Clarke
3. Bar Management And Control by B.K. Chakravarti
MAHM44 ‐‐‐ Methods of Research & Analysis
UNIT I: Different types of Research
UNIT II: Export factor, field experiments
UNIT III: Survey, Historical Descriptive, Experimental ‐Case studies‐ Action Research other from
explorative studies.
UNIT IV: Formation of research Designs ‐Types of variables. UNIT V: Formulation of Hypothesis –Types of characteristics ‐uses. UNIT VI: Sampling techniques, Establishing Random.
UNIT VII: Matching groups; Methods of data collection ‐Different types. UNIT VIII: Data processing and analysis.
UNIT IX: Interpretations, conclusion, Association, correlation.
UNIT X: Regression; testing of hypothesis‐chi‐square, t‐tests and other tests. UNIT XI: Experimental Designs ‐Analysis of variance.
UNIT XII: Analysis of covariance, multiple correlation; regression; cluster analysis, factor analysis,
canonical correction, content analysis ‐role of computer in Educational Research. Reference Book:
1. Research methods in service industry management by Nick Johns, Darren Lee‐Ross
2. Cultural Tourism Research Methods by Greg Richards, Wil Munsters.
MAHM45P ‐‐‐ Project Report