BHARATHIAR UNIVERSITY, COIMBATORE. B.SC ...syllabus.b-u.ac.in/sde_syllabus/0809/u51.pdfFood &...

B.Sc. Cat.Sci & Hosp. Management (SDE) 2008-09 of 43

BHARATHIAR UNIVERSITY, COIMBATORE.

B.SC. CATERING SCIENCE AND HOSPITALITY MANAGEMENT

(The curriculum is offered by the University under School of Distance Education

from the academic year 2008-09 onwards)

PROGRAM REQUIREMENT:

10+2 or equivalent from Indian or International Examination Board

Students shall be required to have passed:

Diploma in Hospitality Management or Diploma in Food Production for an entry into

2nd

year of the degree program.

PROGRAM DESCRIPTION:

The program is structured to provide a high degree of professional education in the latest

trends & development in Hospitality Industry. Topics covered include:

An overview of the Hospitality Industry,

Hotel & Restaurant industry organizational structure,

Hotel safety,

Tourism,

Marketing,

Human Resources,

Finances, and

Hospitality Supervision.

Special attention is given to the forces driving change and the major issues encountered by

today‘s hospitality professionals.

PERFORMANCE OBJECTIVES:

Upon successful completion of the program, the student should be able to:

Trace the growth and development of the industry and evaluate career opportunities

through examination of industry segments.

Define and discuss all aspects of hospitality industry.

Explain the hotel & restaurant business and the aspects and divisions involved.

Explain the scope of managed services, recreation and leisure.

Develop understanding and appreciation of research and the need for research, not only in

catering and hospitality, but also applicable to numerous other fields.

Develop knowledge and skills in designing and carrying out research projects.

Experience valuable ―real-life‖ lessons


SCHEME OF EXAMINATION

YEAR PART SUBJECT

EXAMINATIONS

DURATION

(In Hours)

MAX.

MARKS

ONE

I Theory - F & B Service Operations 3 100

I Theory - Food Production Operations 3 100

I Practical - F&B Service Practical 2 50

II Theory - Front Office Operations 3 100

II Theory - House Keeping Operations 3 100

III Theory - Communication & IT 2 50

III Theory - Hospitality Accounting &

Marketing

2 50

TWO

I Theory - F&B Service Management 3 100

I Theory - Food Production Management 3 100

II Theory - Front Office Management 3 100

II Theory - House Keeping Management 3 100

II Practical - Front Office Practical 2 50

II Practical - House Keeping Practical 2 50

III Theory - Communication & Study Skills 2 50

III Theory - Marketing & Finance 3 100

III Theory - Supervisory Skills & HR 2 50

THREE

I Theory - English 3 100

I Theory - Entrepreneurial Business

Development & Franchising

3 100

I Theory - Business Economics & Statistics 3 100

I Theory - Travel & Tourism Management 3 100

II Theory - Event Management 3 100

III Project Report - Research Methodology –

Project

- 100

III Theory - Languages (Any One)

– Hindi, French, Tamil, Telugu,

Malayalam, Urdu

3 100

III Viva voce & Report - Work Placement –

Viva

- 50

2000


FOOD & BEVERAGE SERVICE OPERATIONS

Goal: to enable the student to have an in-depth insight into F&B Service industry.

Objective: The subject distinguishes among most common styles of dining service. The students are

exposed to typical dining service staff positions. The subject will bring them awareness about

the purchasing criteria for and characteristics of china, glassware, flatware, furniture and

common equipment items used by food service personnel. The students will develop

understanding as how space requirements and traffic flow patterns affect an operation‘s

overall layout. The subject will also investigate the importance of menu design elements.

This subject considers operational aspects and summarizes typical procedures staff members

in Restaurants / QSR / Fast food use when serving guests, from taking reservations to

presenting the guest checks. The students will be able to summarize how banquets and

catering operations book events and prepare to provide service to clients during an event. The

subject will also bring awareness of Room Service order taking, delivery and clearance.

Unit – 1:

The Unit introduces the students to the Food & Beverage Industry and provides basic

knowledge of Food & Beverages –

Introduction to F&B Service Industry,

What is F&B Industry, Definition of F&B

F&B Service Classification - Military Segment, Commercial Segment, Non –

Commercial Segment

F&B Establishment In The Hotels - In Room Dining, All Day Dining, Bar, Banquets,

Specialty, Restaurants, Cake Shop / Delicatessen, Night Club

Types Of Service - Table, Assisted, Self & Single Point

Principles Of Service - French Service, English Service, Pre-Plated Service, Gueridon

Service, Russian Service, Butler Service, Buffet, Grill Room Service,

Factors Affecting Meal Experience

People In Food Service

Hierarchy & Responsibilities - Personal Skills & Attributes Required For An F&B

Professional

Food & Beverage Service Equipment - Chinaware, Tableware, Flatware & Cutlery,

Hollowware, Glassware, Heavy Equipment, Restaurant Trolley, Linen

Glossary - F&B Related Glossary

French Classical Menu – Courses, accompaniments & Cover LAyout

Unit – II:

The Unit introduces the students to the International Food Industry and gives them a basic

understanding about menu planning and popular Food items.

International Menu with Accompaniments,

Chinese Cuisine, Italian Cuisine, Indian Cuisine, French Cuisine - Famous Indian restaurants

in India

Menu Planning Principle

Types Of Menus - A‘ la Carte, Table d‘Hote

Factors Influencing A Menu - Colour, Texture, Availability of raw Materials, Variety,

Nutritional Balance, Cultural and Regional Influences


Breakfast & Breakfast Service

Types of Breakfast Menus - Continental Breakfast, English Breakfast, Indian B/F

Unit – III:

The Unit introduces the students to the Bar & Beverage Industry and provides basic

knowledge of Beverages and operations of bars

Introduction to Bars & Beverage Industry,

Beverage Classification

Non-alcoholic Beverages - Cold & Hot, Carbonated Beverages, Mineral Water,

Squashes, Syrups, Tea, Coffee

Alcoholic Beverages - Beer, Distillation process, Wine, Spirits, Dark Spirits, White

Sprits, Brands, Aperitifs and Liqueurs

Vine & Wines - Red Wine, White Wine, Sparkling Wine

Introduction to Mixology,

Bar Stock & Inventory Control,

Bar Opening & Closing duty - For Supervisors & For the Manager

Unit – IV:

The Unit introduces the students to the basic operations in Food & Beverage Industry and

knowledge of sequencing of service

Restaurant Operations

French service or guerdion service, American service or plate service, English service,

Russian service

Buffet service Formal & Casual Dining,

Sequence of Service -

Service Cycle - Meet, Greet, Seat, Serve, Clearance, Billing Process

Beverage Service

Unit – V:

The Unit introduces the students to the various forms of Food & Beverage Industry and

provides basic knowledge on operations of F&B Personnal.

Banquet & Catered Events

On site Food Service Operations, Set-up & Style of Service

Lounge & Hi-tea Service Room Service

Afternoon Tea, Menu, Hi Tea Menu

Opening & Closing Duties of Food Service Establishments

Opening Duties & Closing Duties

Staffing & Evaluation of Work

Performance analysis, Fixed and variable Labour

Reference Books

1. Food and Beverage Service – B.R. Lillicrap & Cousins

2. Modern Restaurant Service – John Fuller

3. Sondra J. Dahmer, Kurt W. Kahl (2002), Restaurant Service Basics, John Wiley &

Sons, Inc.

4. Ann Hoke ( 1 9 5 4 ), Restaurant Menu Planning, Hotel Monthly Press

5. Lendal H. Kotschevar, Valentino Luciani (2006), Presenting Service: The

Ultimate Guide for the Foodservice Professional, John Wiley & Sons Inc


FOOD & BEVERAGE SERVICE PRACTICAL

Goal: To enable the student to be hands-on in Restaurant Operations. The practical module is

delivered through a combination of demonstrations and practice in the Training Restaurant.

Objective:

At the end of the practical sessions, the student will be able to Perform basic tasks involved in

Restaurant Operations

Contents of Practical:

Need & importance of Grooming and Personal Hygiene

Ancillary (Support area), Pantry, stewarding, plate, glass, pickup, dispense counter.

Misc-en-place, misc-en-scene, and service equipment: usage and importance,

Table Set-up – setting up of Covers for Fine Dining, TDH Menu & Coffee Shop

Sideboard set-up – Ensuring Inventory of Crockery, Cutlery, Glassware & Linen

Table Linen – Types, Laying & Relaying of Table Cloth,

Napkin folds – Lunch & Dinner

Service Styles

Tray Service – Platter to Plate & Pre-plated

Room Service Tray set-up

Trolley Service

Related service style – Types of Breakfast

Service Sequence and Procedures

Meet, Greet, Seat, Serve, Clearance

Order taking & Billing - KOT systems & handling

Beverage Service –

o Tea / Coffee

o Wine

o Beer

o Alcoholic Beverage


FOOD PRODUCTION OPERATIONS

Goal: The student will be able to understand the composition of the operational aspect of a

running Kitchen in a Commercial Hospitality Establishment.

Objective:

The students will be able to:

De-mystify the Evolution of Cookery

Define and comprehend the Kitchen department as a part of the Hotel

List the traits required by a Kitchen Personnel

Scan through the tools and equipment used in a Commercial kitchen

De-mystify the methods of Cooking

List and describe the nutrients and their components in cuisine

Identify the major cuisine regions of the world

Describe the terms and terminology used in the trade

Describe the HACCP aspects in operations

De-mystify the Flight Catering industry and sub departments in Kitchen like the Pantry,

Cold Kitchen and Deli

The subject comprises of the basics of kitchen department, methods of cooking and cuisine.

The units comprises of sessions like Introduction to Kitchen Operations, Attitude,

Temperament and Communication in Kitchen, Kitchen Personnel – Characteristics, Safety at

Work, Cuisine Basics, Nutrition, Ingredients, Kitchen Tools, Cooking Methods, Kitchen

Equipment & Popular Cuisines

The day-to-day procedures and aspects of Kitchen Operations is also covered. This includes

major cuisine regions of the world, HACCP, and intricacies in cuisine. The unit comprises of

Types and characteristics of International cuisine, Major cuisine regions of the world, Indian

Cuisine, HACCP, Pantry Operations, Terms and Terminology (Indian, Continental &

Oriental), Flight Catering, Importance of colour, taste and texture in food, Internationally

popular speciality dishes, Cold Kitchen and Deli

Unit – 1:

The Unit introduces the students to the Food Production and provides basic knowledge of the

functioning of the Department

Introduction to Kitchen Operations

Kitchen Description & Location

Functions of a Kitchen

Departmental Relationships

Attitude, Temperament and Communication in Kitchen

Standard Phrases

Communication Skills

Do‘s & Don‘ts in the Kitchen

Kitchen Personnel

Grooming Standards

Functions and Responsibilities of each level

Reporting System Requisites for Working Kitchen

Organisation charts


Unit – II:

The Unit informs the students about the work flow of the Food Production department and

provides knowledge for basic tools and equipments used.

Work flow in Kitchen

Main Kitchen, Coffee-shop Kitchen, Specialty Kitchen

Cuisine Basics

Culinary History of India & the World

Escoffier

Modern Techniques & Styles

Mis – en – Place

Kitchen Procedures

Tools & Utensils

Knives: Description, Types of Knives

Utensils & Small Equipment

Kitchen Equipment

Traditional Equipment & Modern Equipment

Unit – III:

The Unit introduces the students to the Food Production and provides basic knowledge of the

functioning of the Department.

Food Commodities

Food From Animals, Vegetables & Fruits, Pulses, Cereals, Herbs, Spices & Condiments

Cooking Methods

Effects of Cooking

Hot Methods of Cooking

Baking, Boiling, Frying, Roasting,

Cool Methods of Cooking

Brining, Drying, Grinding, Juliening, Marination, Mincing, Pickling, Salting, Seasoning,

Sprouting, Sugaring

Food Nutrition

Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water

Unit – IV:

The Unit introduces the students to the International cuisines and basic knowledge on the

functioning of the pantry and cold kitchen and its products.

International Cuisines

French Cuisine & Italian Cuisine

Pantry Operations

Pantry Introduction, Pantry Products

World of Sandwiches

Cold Kitchen & Deli

Commissary Concept

Food Products from Cold Kitchen

Unit – V:

The Unit provides basic knowledge on principles of menu design and importance of safety

and security at work place.

Menu Planning – Principles & Application

French Classical Menu


Classical Menu Planning-Types of meals

Principles of Menu Planning

Application of Menu Planning Principles

Safety At Work

Safety Considerations

Hygiene & Grooming

Personal Hygiene & Grooming Standards

Workplace Safety & Best Practices

What is Workplace Safety

Best Practices followed globally for Workplace Safety

First Aid

Hygiene & HACCP

Food Safety

HACCP Process

HACCP Components

Reference Books:

1. The Professional Chef – Arvind Saraswat

2. Theory of Catering – Kinton & Ceserani ELBS with Hodder and Stoughton

3. Book of Ingredients – Philip Dowell and Sydney

4. Turner, M (1992) Food and Beverage Operations, HCIMA

5. S. Medlik (1972), Profile of the Hotel and Catering Industry, Heinemann.


FRONT OFFICE OPERATIONS

Goal: The front office is one of the key areas of the hotel; the student must therefore be well

versed of all the functions carried out in this department. This subject seeks to introduce to

the students all the aspects of reservation, guest handling, billing, and settlement. In addition

the student is also given inputs about the latest in equipment and technical know-how as to

how to operate the same in practical sessions

Objective:

To understand, organize, perform, apply and comprehend the front office functions.

To understand the importance of guest service.

To understand the use of computers to manage accommodation operations.

Discuss various features related to the hotel industry.

Show an understanding of the functioning of front office department.

Illustrate procedures and equipments used in front office department.

Demonstrate the functions of a receptionist / front office assistants / guest relation

office

Identify various accounting procedures and their relationship with support

departments.

Unit – I:

The unit introduces the student to the world of hospitality industry and understanding on the

growth & development of the hotel industry.

Introduction to the hospitality industry

Introduction to the hospitality industry & hotel industry

Growth and development of hotel industry

Hotel services

Classification of hotels

Hotel classification based on

Types, size, levels of service, ownership & affiliation, star ratings

Unit –II:

By the end of this unit the student will be able to understand the reporting structure in a

typical hotel and will have basic knowledge on the layout & equipments used the Front

Office. The unit will also provide understanding on the functional areas of the department

and Job descriptions & duties & responsibilities of the front office personnel.

Hotel Organization

Various hotel services

Importance of organisation

Typical hotel organization chart

Hotel functional departments - Departmental functions and responsibilities

The Front Office

Functional areas - Various front office functions during the guest cycle

Front office layout & equipment - Reception counter, Criteria for FO layout, Mail,

message and key rack, Account posting machine, Wake up device, Room &

reservation racks


Front office organization chart - Small hotel, Large hotel - Front office job

descriptions/duties & responsibilities, What is job description, job specification

and its importance, Sample JD & JS for various positions

Unit – III:

The unit will provide knowledge on types of rooms and room rates. It will also introduce the

student to Guest Cycle.

Types of rooms

Different types of rooms - Single room, Double-bed room, Interconnecting room,

Quad room, Suite

Rate Categories

Food plans

Factors involved in fixation of room rates - Basis of charging room rates, On basis of

meal plans:

Special rates - Corporate rate, Agent rate, Package rate, Group rate

Tariff card - Room tariff card

The Guest Cycle

Pre-arrival, Arrival, Occupancy, Departure

Unit – IV:

The unit provides knowledge on basic functioning of Front Office Department and various

systems used for smooth functioning.

Front Office Systems

Non-automated systems, Semi-automated systems & Fully-automated systems - Pre-

arrival activities, Arrival activities, Occupancy activities, Departure activities

Property Management System

Reservation management software - Criteria for choosing & Functions

Room management software, Guest account management software & General

management software - Functions & importance

Unit – V:

By the end of the unit the student will be able to understand the concept of reservation and

registration in a hotel.

Reservation Activities

Sources of reservations - Various sources, GDS, In person, CRS, Travel agent,

Company

Types of reservations - Confirmed, Guaranteed, Non guaranteed

Activities associated with the reservation process

Reservation process - Form filling, Updating system

Modes of payment - Company guarantee, Credit card, Travel agent

Group reservations - Process, Precautions

Over bookings - Handling over bookings

Cancellations & amendments - Process and procedure to handle cancellations &

amendments

Registration Process

Pre-Registration - Importance & Purpose Of Pre-Registration

Procedures On-Arrival - Greeting, Assessing The Guests Requirements, Importance

Of Product Knowledge, Selling Techniques


Registration

o Registration Legal Requirements, The Purpose It Serves

o Registration Of All Guests

o Objectives Of Registration System.

o Concepts Of A Registration System

o Flow Of The Registration Process

o Documents Generated In Registration Process

o Analysis Of Registration

o Various Types Of Registration Records

o Registration System Problems

o Reports Generated

Reference Books:

ANDREWS, S., (2000), Front Office Manual, Tata McGraw-Hill Publishing Co.

Ltd., New Delhi.

KASAVANA, M.L. & BROOKS, R.M., (1998), Managing Front Office

Operations, E.I. of American Motel & Lodging Association, USA.

ABBOT P. AND LEWRY S. (1999). Front Office: Procedure, Social Skills And

Management, Butterworth Heinemann.

S.K. BHATNAGER (2003), Front Office Management, Frank Bros. & Co. Ltd.

JAMES A. BARDI (2002), Hotel Front Office Management, Wiley.

AHMED ISMAIL (2002), Front Office Operations and Management, Thompson

Delmar Learning.


HOUSE KEEPING OPERATIONS

Goal: the student will understand that Housekeeping is a major department in a hotel, which

ensures cleanliness, maintenance and aesthetic appeal of the hotel

Objective:

Show an understanding of the importance of inter departmental co-operation, describes

principles of safe work conditions and apply security related practices in case of any

unusual circumstances.

Understand the ancillary departments like Linen & the laundry in the hotel.

Show an understanding of supplies, amenities & guest essentials provided to a guest

room.

Application of various products that are used in the hotels with appropriate examples.

This subject deals with training of basic skills in housekeeping department that includes guest

room and public area cleaning and basic housekeeping department‘s operation. This unit also

covers the security aspect of Housekeeping department.

To introduce basic skills & knowledge by developing an understanding of the operational

systems involved in meeting guest requirements through the study of housekeeping operation

and maintenance and its impact upon the service concept. Student will also understand the

importance of safety & security.

Unit – 1:

Introduction to housekeeping department

Role of Housekeeping in Housekeeping in Hospitality Operations

o Types of Hotels - Economy Hotels, Mid-Market Hotels, Luxury Hotels

Hotel Management, Hotel Divisions and Departments

o The Rooms Division, The Engineering and Maintenance Division, The Human

Resources Division, The Accounting Division, The Security Division, The

Food & Beverage Division, The Sales & Marketing Division, Rooms division

Layout of Housekeeping Department

Organisation chart of Housekeeping

Unit – II:

After reading this unit the students will be able to Discuss the types, use, maintenance and

storage of cleaning agent and equipment. Describe various procedure of cleaning

Cleaning Science

Rules for storage of equipments

Cleaning Equipments - Mechanical Equipment, Containers

Brushes - Mops & Brooms, Cleaning Cloths

Sundry Equipments & Protective Cloths

Mechanical Equipments - Vacuum cleaner, Mechanical scrubber, Mechanical

polisher, Scrubbing/ polishing machine, Combined scrubbing / polishing machine,

Hot water extraction machine

Containers - Bucket (pails), Polish applicator trays, Spray bottles, Dust pans,

Dustbins, Sanibins

House maid‘s or chamber maid‘s box:

House maid‘s trolley: Brushes and Brooms, Mop


Cleaning cloths - Duster, Rag, Swab, Floor cloth, Chamois leather, Scrim, Dust sheet,

Druggets, Hearth And Bucket Cloth

Cleaning equipments‘ standards

Choice of equipment, Care Of Equipment

Cleaning Agents - Water, Detergent, Selection of cleaning agents

Cleaning of rooms

Unit – III:

After reading this unit the students will be able to, Discuss the various room and describe the

facilities and services offered by them, Figure out the organizational structure of

housekeeping department

Rooms: Classification and Accessories

Types of Room, Sizes of guest amenities, Beds, springs, mattresses, selection of

bed and maintenance, Sizes of bed

Unit – IV:

After reading this unit the students will be able to Handle lost and found items, Understand

the importance of key control

Key Control and Lost and Found

Key control - Types of Keys, Importance of Key Safety

Lost and found Procedure

Unit – V:

After reading this unit the students will be able to Understand various services offered by the

housekeeping department

Services - Valet service, On premises valet services, Evening services, Second services

Reference Books:

1. ANDREW SUDHIR (1985), Hotel Housekeeping Training Manual, Tata Mc

Graw-Hill Publishing Co. Ltd.

2. W. WINTER, DORIS HATFIELD, H.HATFIELS (1989), The Professional

Housekeeping, Hyperion Books.

3. BRANSON JOAN C AND LENNOX MARGARET, FIFTH EDITION (2000),

Hotel, Hostel and Hospital Housekeeping, Hodders & Stoughton.

4. MARTIN ROBERT J, THIRD EDITION (1998), Professional Management of

Housekeeping Operations, John Wiley & Sons New York.

5. TUCKER GEORGINA AND SCOVIAK MARY (1999), The Professional

Housekeeper, Schneider Madelin, John Wiley & Sons,INC New York.


COMMUNICATION & IT

Goal: To enable students to understand that with the rapid industrialisation and economic

growth in the country there has been an enormous increase in the number and size of

professional organizations. As communication plays a vital role in the smooth functioning of

an organization, the need to impart communication skills has assumed greater importance. A

realisation of this need by some universities has led to the introduction of courses such as

‗oral and written communication‘, technical communication‘, etc. One can also observe a

growing tendency to include ‗communication skills‘ as part of the training schemes for young

executive development programmes run by reputed institutions. It is however found that

adequate and relevant instructional materials are not available for guidance and practice. This

book has been designed to fill this gap. The second part of the book talks about Information

Technology. It will give in depth knowledge to the students on Microsoft office.

Objective:

To understand the communication process

Improve written communication

Enhance oral communication

Appreciate the importance of information technology and work efficiently with

Microsoft office environment

Unit – 1:

Language and Communication: At the end of this unit the student will understand the

importance of communication that has greatly increased as a result of the growing complexity

in organisational and individual behaviour under the impact of rapid industrialisation and

modern technology.

Concept and Nature of Communication

Dimensions of Communication

Organisational behaviour

Objectives of Communication

Methods of Communication

Medium of Communication

Barriers to Communication

Unit – II:

Writing Techniques: At the end of this unit the student will learn different writing

techniques, such as sentence writing, paragraph writing, letter writing, emails etc. How to

make a logical argument, or how to persuade, mainly through writing. Also the students will

understand that writing is the primary basis upon which your work, your learning, and your

intellect will be judged—in college, in the workplace, and in the community.

Writing vs. Speaking

Purpose of Writing

Writing Technique

Sentence Writing

Paragraph Writing

Effective E-mail

Letter Writing

Note Taking


Unit – III:

Listening Skills: At the end of this unit the students will understand the importance of being

a good listener. The students will also appreciate the fact that the ability to listen is a skill that

can be improved with use. This skill can and will improve all your relationships with friends,

mates, partners, children, and co-workers, even your boss

Listening and Hearing

Types of Listening

Deterrents to Effective/Active listening

Elements of Effective listening

Methods for improving listening Skills

Unit – IV:

Presentation And Interview Skills: This unit will help the students to improve their spoken

skills which will further enhance their presentation skills.

Preparing Notes for the Presentation

How to Begin a Presentation

How to End a presentation

Effective Use of Body Language

Oral Presentation

Interview Skills

Unit – V:

Information Technology: At the end of this unit the students will learn and appreciate that

the phenomenal growth of computers in modern society has been dramatic and spectacular. In

any office today, the computer has become an indispensable tool in facilitating

communication and work. The unit will also help the students to work efficiently with Ms

Word, Ms Excel and PowerPoint. It will help students to do their day to day work on the

computer.

Preparing Notes for the Presentation

How to Begin a Presentation

How to End a presentation

Effective Use of Body Language

Oral Presentation

Interview Skills


HOSPITALITY ACCOUNTING & MARKETING

Goal: This subject introduces understanding of basic accounting and cost to support

appreciation of the way hospitality businesses function.

The Subject outline is designed to enable you to develop an appreciation of the role of

marketing and the management of marketing functions in the modern organization.

Objective:

The subject forms a part of Service Management.

The students will be able to :

Discuss the basic concept of accounting and apply Generally Accepted Accounting

principle to hospitality situation

Define various types of cost and prepare cost sheet

Understand the challenges of marketing management in manufacturing and service

industries

Unit – I:

This unit will introduce the concept of Accounting & its relationship with Hospitality

Industry by explaining the Accounting process which will enable the student to understand

the objectives of accounting

Introduction of Accounting & Relation with Hospitality Industry

Characteristics of Accounting Information

Objectives of Accounting, Principles of Accounting

Basic Term & Accounting Equation

Basic Accounting Term, Classification of liabilities & Assets

Accounting Equation, Balance sheet

Unit – II:

In this unit the student will be exposed to the Uniform System of Accounting. This is aimed

at making student understand the concept of Uniform system of accounting and describe the

different department expenses and income. The unit is covering the various types of costs.

Uniform system of Accounting

Uniform System – Introduction

Operated Departments — Rooms & Food and Beverage

Undistributed Operating Expenses, Summary Statement of Income

Basics of Cost Concept

Fixed costs, Variable Costs, Marginal Costs, Mixed Cost, Direct Costs, Indirect Costs

Unit – III:

This unit aims at defining market and Marketing. It will emphasis the importance of

Marketing and evolution in hospitality industry. The student will be able to explain marketing

management and describe the different terms of marketing and understand the basic concept

of sales and marketing

Introduction- Marketing for Hospitality

Introduction- Marketing for Hospitality

Concepts of Marketing

The Aim of Marketing

Marketing vs. Selling

Core Marketing Concepts, Maslow Theory of ―Hierarchy of needs‖

Fundamentals of Marketing Management

Marketing Management, Important Terms, Marketing Management Philosophies


Unit – IV:

The unit is designed for the student to understand the concept of service marketing and

different management strategies of service marketing. The unit also aims at differentiating

between market segment, market target and market positioning. This will in tern help the

student to understand how to target the market and know the different strategies for

positioning the product in the market.

Introduction – Service Marketing

What is Service Marketing, Service Culture, Characteristics of Service

7 C‘s of Service Marketing, Management Strategies for Service Business

Market Segment

Market segmentation - basis of segmentation - Geographic, Demographic,

Psychographic, Behavioral

Market Targeting - Identifying Market, Expectation

Types of Markets & Checklist

Market Positioning - Positioning & Positioning Strategies

Unit – V:

The end of the unit the student will be able to understand the different concept of marketing

mix. This unit will help the student to explain 7 P‘s of marketing mix. the unit is also aimed

at explaining Communication Mix and tools of Communication Mix which in tern will help is

in developing effective marketing communication and understand the factors that affect the

design of promotion mix

Marketing Mix

Product strategies

Product Decisions

Branding

Pricing Strategies

o Penetration pricing, Skimming pricing, Competition pricing, Product Line

Pricing

Communication Mix

Marketing Communications Mix

Setting the Promotion Mix

Product Life Cycle

Direct and Internet Marketing

Direct marketing

Internet Marketing

Reference Books:

1. HARRIS, P., (1996), Accounting and Finance for the Hospitality Industry,

Butterworth- Heinemann, Oxford.

2. SCHMIDGALL, R. & DAMITIO, J., (1996), Basic Financial Accounting for the

Hospitality Industry, Educational Institute of the American Hotel & Motel

Association, Michigan

3. BODDY, D., (2005), Management- An Introduction, 3rd Edition, Paperback.

4. DAVID, A., (2003), Fundamentals of Management, International Edition, Prentice

Hall.

5. ANDREW, SCHMIDGALL, (1993), Financial Management for the Hospitality

Industry, Educational institute of America.

6. KOTLER, P., BOWEN, J., MAKENS, J., Marketing For Hospitality And Tourism,

Pearson Education.


II YEAR REFERENCE BOOKS:

BODDY, D., (2005), Management- An Introduction, 3rd Edition, Paperback.

DAVID, A., (2003), Fundamentals of Management, International Edition, Prentice

Hall.

ANDREW, SCHMIDGALL, (1993), Financial Management for the Hospitality

Industry, Educational institute of America.

SCHMIDGALL, R., DAMITIO, J., (1996), Basic Financial Accounting for the

Hospitality Industry. Educational Institute of AH&MA, Michigan.

BELL & DONALD, A., (1984), Food & Beverage Cost Control, Mccutchan Publishing

Corp.

NENEMEIER, J.D., (1990), Management of Food and Beverage Operation, 2nd

Edition, AH&MA.

CROSS, R., (1997), Revenue Management, Universities press (India) Ltd. Group

limited, London.

KAPPA, M.M., NITSCHKE, A. & SCHAPPERT, P.B., (1990), Managing

Housekeeping Operation, Educational Institute of American Hotel & Motel Association,

Michigan.

BARTOL, K. & MARTIN, D., (1994), Management, McGraw-Hill

KOTLER, P., BOWEN, J., MAKENS, J., Marketing For Hospitality And Tourism,

Pearson Education.

GO, F.M., MONACHELLO, M.L. & BAUM, T., (1996), Human Resource

Management in the Hospitality Industry,

BROWN, D.R., (2002), The Restaurant Managers Handbook: How to Set Up,

Operate, and Manage a Financially Successful Food Service Operation, 3rd

Edition,

Atlantic Publishing Co.


FOOD & BEVERAGE SERVICE MANAGEMENT

Goal: the student will be able to have in-depth knowledge in Food Service Design & Service

Management & Wine & Beverage Knowledge

Objective:

Describe the processes of designing a F&B service outlet

Discuss the factors in planning a F&B outlet

Describe the principles & rules of Menu Planning

Discuss the importance of various factors in preparing menus for various service styles.

Prepare draft menus for classical & casual dining.

Food Service Design and the Service System unit introduce the concept of F&B Service

Operations and its importance in facilities planning and service styles. This unit aims to

enable students to develop an awareness of planning, co-ordination and control of resources

in F&B service establishments. The students will develop understanding as how space

requirements and traffic flow patterns affect an operation‘s overall layout. The unit

introduces the concept of Food Service Menu Planning and Design. The unit provides

knowledge of Menu, Planning & Designing aspects.

Unit – I :

Food Service Design and the Service System unit introduce the concept of F&B Service

Operations and its importance in facilities planning and service styles. It offers a unique

opportunity to gain theoretical and practical understanding of restaurant trends, kitchen

concepts, financial management, marketing and leadership skills

Food Service Outlet Planning

Introduction, Design & layout, Scope, Objectives, Facilitating production,

Materials handling

Food Service Outlet Design

Planning the atmosphere

Atmosphere & mood, color, lighting, acoustics, noise & music, climate control,

furnishings, exterior design, advertising & public relations.

Developing The Concept

Equipment requirements , Space requirements, Developing preliminary plans,

Preparation of final plans

UNIT – II:

This unit considers operational aspects and guest requirements of Restaurants / QSR / Fast

food in Menu planning & Design. The unit exposes students to knowledge of International

trends, cuisines & accompaniments to plan menus. It brings awareness of factors which go

into planning menus for different kinds of Bars. It gives students an opportunity to

understand menu planning for catered events while carefully balancing between guest

requirements and outlets feasibility factors.

Classical Menu Planning

Principles of Menu Planning, Rules for Menu Planning

Catered Events Menus

Contemporary Trends in Menus

Types Of Menus

Menu – Fine-casual dining, QSR, FF, Kiosk

Menu Planning & Nutrition


Menu Knowledge - International Cuisine & Accompaniment, Bar & Beverage

Menus

UNIT – III:

The unit introduces the Knowledge of Wine & beverage knowledge and Bar & Beverage

Operations in F&B Service Operations. It gives an extensive knowledge on wine making,

classification, grapes varieties, wine growing regions & types of wines.

Wines & Vines

Classification of Wines

Old World Wines, New World Wines

Grape Varieties – White & Grape Varieties – Red

Types Of Wines

Champagne & Sparkling Wines

Fortified & Aromatized Wines

Brandy & Cognac

Food & Beverage Harmony

UNIT – IV:

This unit deals with the social concerns involved in serving alcohol, such as service to minors

or intoxicated customers, layout and equipment needs, the art of ‗Mixology‘, and service

procedures for different kinds of alcohol beverages.

Beer & Ale

Definition and Types of Beer & Brands

Distillation and Spirits

Spirits - White & Dark

Aperitifs & Liqueurs

Unit – V:

The unit introduces to Non alcoholic beverages, international brands & techniques of mixing

beverages to perfection.

Non Alcoholic Beverages – Hot

Tea, Coffee & Other Hot beverages

Non Alcoholic Beverages – Cold

Mineral waters, Syrups & squashes, Indian beverages


FOOD PRODUCTION MANAGEMENT

Goal: the students in this unit will learn Kitchen operations with regards to food, systems and

services in Hospitality Industry. It is a composition of Cost control elements in F & B

Operations and the pricing strategies that need to be applied for a proud bottom-line and, the

steps and strategies for Menu Engineering and profitable service operation.

Objective:

At the end of this module the students will be able to:

Describe the Food cultures in the world

Describe food commodities, nutrition and catering systems

Discuss menu balancing, international cuisines and bakery

List the techniques in food and wine harmony, food quality, management

Apply the cost control procedures during the three stages of an event

Solve the formulae for yields, recipes and standards

Unit - I

Food society & Influence of Ethnic Cultures

Food Commodities

Nutrition & preservation

Popular International Cuisines

Unit - II

Catering Equipment & Tools

Traditional Equipment

Quantity cooking –Theory & Aspects of cooking across varied industries like flight

catering, welfare catering,

Presentation techniques in food

Unit - III

Concept of Food Quality

Kitchen Management

Kitchen Computer Applications

Unit - IV

Purchasing techniques

Yields and butchery techniques for cost control

Receiving, Storage & Inventory

Recipes & Standards

Calculating the Food Cost

Pricing Support Systems & Pricing Strategy

Unit - V

Menu Engineering concept & introduction

Inflationary Price & Demand

Analyzing Working Menu Data

Relating Pricing Strategy to Menu Engineering


FRONT OFFICE MANAGEMENT

Goal: to enable the student to provide with a better understanding of Front Office

Departments at supervisory level. Student will develop an understanding of how these

departments relate to the front office operations and how they operate to enhance the guest

experience.

Objective:

The subject provides students a strong foundation in the advanced principles necessary for

effective managing operations in front office theory. It also enrich the management skill that

comprise the front office activities and how these are deployed by the front office executives

to maximize both occupancy and rooms revenue.

Students will develop competencies in the formulization and application of the major

operational and supervisory skills and concepts and then apply these to the processes of

accommodation operations. Practical examples will allow students to identify how various

processes are deployed through ‗front office‘ to maximize guest comfort. The unit provides

the student with an appreciation of the role of the rooms division as the `nerve centre' of

customer activity with network communication links with other departments.

Unit – 1:

By the end of this unit students will be able to: Understand the process of Checkout and

settlement of accounts along with the accounting process followed in the hotel.

Checkout & Settlement Process

Functions of Checkout & Settlement process.

Departure procedure.

Method of Settlement.

Late Checkout, Express Checkout & Self-Checkout

Unpaid Account Balances & Collection Of Accounts

Front Office accounting Process

Accounts, Folios, Ledgers & Vouchers

Points Of Sale ( POS )

Creation And Maintenance Of Accounts

Accounting Systems

Credit Monitoring

Front Office Accounting Formula

Internal Control in The Front Office

Settlement of Accounts

Unit – II:

By the end of this unit students will be able to learn the importance of: establishing room

rates and process of night audit

Night Audit

Functions Of Night Audit

Role Of The Night Auditor

Establishing An End Of The Day

Cross Referencing, Accounts Integrity & Guest Credit Monitoring

Operating Modes

The Night Audit ProcessE

Establishing Room Rates


Market Condition Approach

Rule- Of-Thumb Approach

Hubbart Formula

Unit – III:

By the end of this unit students will be able to learn the importance of: budgeting for the front

Office department, method of forecasting rooms revenue, various expenses involved in front

office operations & Describe the methods used to forecast the availability of rooms in a hotel.

Forecasting Room Availability

Introduction, Forecasting Data

Percentage Of No-Shows, Walk-Ins, Over-Stays, Under-Stays

ARR (Average Of Room Rate)

RevPar (Revenue Per Available Rooms)

Forecast Formula

Room Count Considerations

Budgeting For Operations

Introduction, Forecasting Rooms Revenue

Estimating Expenses

Unit – IV:

By the end of this unit students will be able to: To learn the ways of evaluating front office

operations & tools used in evaluating front office operations

Evaluating Front Office Operations

Introduction

Daily Operations Report

Occupancy Ratios

Rooms Revenue Analysis

Operating Ratios

Rooms Division Income Statement & Budget Reports

Yield Management

Introduction, Concept Of Yield Management

Unit – V:

By the end of this unit students will be able to: Understand the concept of yield management

& Use various formulae for yield management

Measuring Yield

Potential Average Sgl/Dbl Rate

Multiple Occupancy Percentage, Rate Spread

Potential Average Rate

Room Rate Achievement Factor

Yield Statistic, Identical Yield & Equivalent Occupancy

Required Non-Room Revenue Per Guest

Elements Of Yield Management

Objectives, Introduction

Group Room Sales, Transient Room Sales

Food & Beverage Activity, Special Events

Using Yield Management


FRONT OFFICE PRACTICAL

Goal: This subject will enable students to handle Front Desk Operations. The practical is

conducted through Demonstration, practice in systems & Role Plays

Objective:

Upon completion of the practical sessions, the students will be able to Perform day to day

operations of Front Desk

Need & importance of Grooming, Personal Hygiene & Uniform Etiquette

Telephone Etiquette (Role Play)

Guest Types – Characteristics & Handling (Role Play)

PMS

GDS – Amadeus, Galileo, Star, Lotus

Reservation Process (System & Role Play)

Blocking of Rooms – FIT & Groups

Check-in (Walk-in & Reserved) Process

Check-out Process

Message & Mail Handling (Role Play)

Selling Techniques

Situation Handling – Compliant & Special Requests

Guest History & Folio Management


HOUSEKEEPING MANAGEMENT

Goal: This subject will equip the students with the necessary skills and knowledge to manage

the housekeeping desk. This helps students to develop key skills and supervisory skills for

employment within the hospitality industry.

Objective:

The units aims to present a systematic approach to managing housekeeping and provides a

thorough overview, from a macro perspective of maintaining quality to a micro perspective of

very detailed technical aspects of cleaning and maintaining a hospitality facility. This lessons

familiarizes with the departmental communication, lost and found management, budgeting,

work schedules and types of services provided by the housekeeping department

Unit – 1:

After reading this unit the students will be able to: Understand the various laundry process.

Describe function of OPL

Laundry

Managing & Planning an OPL

How Much Equipments Should Be Purchased

Shall there be valet service

Laundry linen, Chemicals,

Sample job list

1. Head washer men & Laundry manager

Stain Removal

Unit – II:

After reading this unit the students will be able to: List various linen items in the hotel. Gives

the standard sizes of linen items and the selection criteria for various linen items. Understand

the importance to the house keeper to take proper care of the linen items

Linen Room

Introduction

Managing Linen supply

Types of linen:

Linen room work and exchange of linen room supply

Unit – III:

After reading this unit the students will be able to: Identify various flower arrangement

Flower Arrangement

Principle of flower arrangement

Types of flower arrangement

Flower used in flower arrangement

Unit – IV:

After reading this unit the students will be able to: Understand the importance of

refurbishment and redecoration. Describe the principles of design

Refurbishment and Redecoration

Introduction

The Critical Path Of Restoration/ Renovations

How to make large room more inviting


How to display accessories

Principles of Design

Introduction, Colour, Light

Unit – V:

After reading this unit the students will be able to: Understand various types of housekeeping

services which are normally given out on contract basis as well as discusses the procedure for

deciding the contractor. Understand how the pricing of the contract is done.

Contract

Introduction & Advantages and disadvantages of Contract Labour

Types of contract

Pricing a contract

HOUSEKEEPING PRACTICAL

Goal: This subject will enable students to handle The Backbone of the Hotel Operations –

The Housekeeping Department. The practical is conducted through Demonstration, practice

& Role Plays

Objective:

At the end of the practical session, the students will be able to:

1. Operate House keeping Desk

2. Perform various functions of House-keeping Personnel

Need & importance of Grooming, Personal Hygiene & Uniform Etiquette

Identification & usage of Electrical, Manual & Cleaning Equipments & Agents

PMS

Cleaning Procedure & Cycles – Rooms & Public Area

Linen – Bed & Bathroom Linen

Bed Making –Day (Stay & Departure) & Evening Service

Servicing of Room – Amenities & Supplies

Surface Cleaning

Stain Removal

Housekeeping Desk – Processes & Handling

o Telephones

o Pantry

o Key control

o Lost & Found

o Laundry

o Duty allocation

o Stock & Inventory

o Reports

Flower arrangement

Briefing & Inspection


COMMUNICATION & STUDY SKILLS

Goal: The student will be able to use the language – verbal and non-verbal, standard

vocabulary, and structures used in international business environments today. Develop

Listening and reading skills used in business and to develop grammar and writing skills used

in workplace/Business English. To write standard business letters, simple reports and

descriptions. How to Communicate during meetings, discussions and make short

presentations

Objective:

To improve skills that will aid successful study of each course

Develop skills that will help assess, evaluate, select and use suitable material (text

books) for study.

Prepare for examinations at the end of each course/programme

Unit – I:

Business Communication - At the end of this unit the students will understand the

importance of standard Business Communication and Business Etiquette.

Principles and Structures of Business Letters

Types of Business Letters

Agency Correspondence

Legal issues in Communication and Public Relations

Important Terms and Abbreviations

Agenda and Minutes of Meetings

Employment Related Correspondence

Business Etiquette

Unit – II:

Planning - At the end of this unit the student will understand the importance of planning and

organising reading material. Make personal notes and learn Time Management.

Create a task list

Taking Notes

Writing an Essay

Time Management

Reading difficult Material

Memory Hints

Reading an Essay

Multiple Sources

Unit – III:

Vocational Development And Presentation - At the end of this unit the students will be

able to write an effective CV and also how to develop interview skills.

Thinking of a Career

Advice for your CV

Interview Techniques

Informational Interviewing

Oral Presentation Hints

Presentation Anxiety


Unit – IV:

Study Methods - In this unit the students will learn study methods that will help them in

their studies.

Previewing

Survey Sheet for Textbook

Study System

Mode and Strategy for Reading Material

Reading Strategies

Unit –V:

Research Methods - At the end of this unit the students will learn and appreciate different

research methods and its use in day to day life.

Types of Research Methods

Research Processes

Referencing


MARKETING & FINANCE

Goal: To the student this subject introduces: an important feature of marketing strategy

despite the importance of this topic, however, and the considerable dialogue and research that

has been generated around it, principle and fundamental tool of target market and positioning.

The aim of the subject is to provide students with an understanding of the key decisions

which make use of financial statement information and other sources of company information

and to enable students to identify, apply and critically evaluate the principal techniques used

in financial analysis.

Objective:

Assess the inter-relationships between marketing and operations in a service organization.

Review the role of people in the marketing of services.

Understand, how can a company divide a market into segments

Know the different way companies choose the most attractive target market.

Describe the impact of changes in fixed costs and sales volume

Calculate the sales volume needed to achieve a target net profit figure

Unit – I:

This unit will explore and consider a range of views about the rapidly growing field of

service marketing. It will take conceptual perspective and entourage students to develop the

application of this concept to service industries and service elements.

Concept Of Service Marketing

Core Marketing Concepts

Fundamentals of Marketing Management

Introduction - Service Marketing

Service Culture, Nature of Service, Service Quality

Marketing Strategies for service business

Market Segments

Target Market

Market Segments Decision

Market Segment Strategies

Unit – II:

This unit introduces: knowledge of the marketing mix to a variety of real life products and

services. The intention is that students should take what they know and use that information

in developing an understanding of the blending of the elements of the marketing mix. The

inclusion of services in the list of potential sources of investigation is designed to get students

thinking about the impact of the 'additional' three Ps - people, process and physical

environment.

Marketing Mix

Introduction, Distributing and Managing Product

Positioning Strategy

Pricing Product

Distribution Channel

Promoting Product

Unit – III:


The unit aims to develop the ability to make judgments, given that the student will have to

think about the relative importance of the elements of the mix and the way in which different

products and services are marketed. We have included a section in this unit with regards to

research skills development, as it will be the primary task of the team members to gather

appropriate data to support their business idea or case. This unit introduce concept of the

integrated marketing communications (IMC) mix. The IMC is one of the crucial concepts that

you must understand to really come to grips with marketing communications.

Marketing Plan

Introduction, Marketing Plan Development

Environment analysis

SWOT Analysis

Action Plan

Reporting Plan

Communication Mix

Advertising and Media Planning

Sales Promotion

Personal Selling, Public Relation an Publicity

Unit – IV:

This unit introduces understanding of basic accounting and cost to support appreciation of

the way hospitality businesses function. Financial Management System is a comprehensive

application to take care of the financial functions of an organization. The application has well

designed General Ledger, Accounts Receivable and Accounts Payable module.

Accounting & Hospitality

Basics of Accounting

Uniform system of accounting

Basic Cost Concept

Cost Sheet

P&L Statement & Budgeting

Income statement

Budget

Budgeting Process

Unit – V:

This unit covers cost accounting concepts related to cost-volume-profit analysis, which is

simply a study of the relationships between costs and volume and their effect on profit. This

unit also covers the concept of activity-based costing which is a cost accounting system that

identifies the activities performed in a process, costs of those activities, and uses cost drivers

to attach the cost of activities to products.

Cost-Volume-Profit Analysis

CVP Analysis – Introduction

Cost Approaches to Pricing

Ratio Analysis

Introduction

Types of Ratio


SUPERVISORY SKILLS & HUMAN RESOURCES

Goal: the student will in this module get theoretical as well as practical knowledge on

ongoing information, instruction, training & supervision.

Objective:

Understand the role of Supervisor in building successful teams

Describe the techniques to Effectively motivate and mentor subordinates

Identify the desirable behaviors in conducting meetings

Recognize supervisory characteristics in resolving conflicts

Understand the Performance Appraisal system & process

Describe the Training Need Analysis process of conducting successful training program

Unit – I:

The unit covers principles of supervision as they apply to the hospitality industry. Topics

include recruitment, selection, orientation, training, evaluation, and leadership skills. Upon

completion, students should be able to understand and apply basic supervisory skills unique

to the hospitality and service industry

Role Of Supervisor & Management Process

Introduction

Keys skills of Management

Planning Communication

Tips on conducting meetings

Developing Action Plan

Unit – II:

Effective team building can determine success in any organization. People who communicate

well have a distinct advantage over those who don‘t. The unit will help student‘s supplement

and hone their communications techniques – in every aspect from ‗big picture‘ strategic

planning to critical research and evaluation, from the often overlooked internal

communications to your own personal communication style

Leading The Team

Team Building Skills

Managing conflict

Managing conflict skills

Motivation & The Team

Motivation skills

Motivation through Leadership Styles

Delegation and Empowerment

Unit – III:

The students will also learn to transform problems into creative opportunities and to develop

communication tools that build rapport. Upon completion of this unit, students will have the

tools necessary to conduct a successful meeting with a team member on how to improve

performance. The unit stresses the importance of Training in Hospitality industry.

Managing People

Decision Making styles

Time Management

Training Skills


New skills

New systems

Improve efficiency

Coaching & Instructing

Unit – IV:

The program is specially designed to facilitate the student learn the skills they need to begin a

career as a Hospitality professional. The program consists of building blocks to take them

step-by-step through the techniques and skills they need to begin their career in Hospitality

industry. The unit introduces the concept of Customer relationship management & techniques

of customer delight.

Introduction To CRM

What is CRM & its relevance

Guest History & Centralize data Base (CIS)

Techniques Of CRM

Guest Satisfaction Program (Satisfiers & Dis-satisfiers - Measurement)

Guest Loyalty programs (Air miles)

UNIT – V:

This unit brings awareness of Human Resources Management as the modern concept for

delivering this difference. The students will recognize the importance of integration of HRM

activities with the wider business strategy and develop knowledge, skills and attitudes

required for the effective management of people. This unit explains how student can increase

the learning to improve the performance Learner performance is mostly a result of what the

staff does at the Organization. Whatever the employee is doing now, this unit will help it and

the learners to perform even better.

Performance Management

Introduction

Targets

Measuring performance

Appraisals & Feedback

Employee rewards

Employee Development

Opportunities & promotions

Coaching & Instructing


YEAR III

EVENTS MANAGEMENT

Goal: To enable the students to learn principles, concepts and functions of Events

Management.

The subject is an analytical perspective of the challenges pertaining to the operation of the

events industry synthesizing both working practices and academic theory related to festivals,

concerts, sporting events, exhibitions, and many other forms of public and private gatherings.

The subject considers the nature of events as a type of product within the business, leisure

and tourism sectors and the market for different types of events.

Specific aims are:

To assess the role of events in business, leisure and tourism.

To classify the range of events and their particular characteristics.

To analyze the determinants of demand for different types of events and their trends in

the market.

To examine the significance of events from a number of perspectives: economic, socio-

cultural, political and environmental.

Objective:

On successful completion of this subject, the student will be able to:

Review the concept of events and assess the importance of events in various forms of

hospitality industry

Analyse events - diverse requièrent, contract formulation etc

Distinguish roles of various authorities involved in events management.

Measure success of events with respect to the planning, marketing and operations

criteria involved.

Analyse different event trends and the impact of their operation on hotels

Unit – 1

Introduction to Events

Meaning and importance of events,

Role in society and in the business, leisure and tourism environment.

Historical development and current trends in the events industry,

Characteristics of events,

Factors that contribute to success, special ness / uniqueness of events, themes.

Typology of events

Community, business, sports, arts, popular entertainment, hallmark and mega events

and festivals.

Unit – 1I

Event Planning & Management:

Concept Development, Event Planning Process, Scheduling of Events, Planning

various types of Events.

Tools for Event Planning and Management

Event organizers / stakeholders, their motivations / objectives; working with the

community; event tourism.


Unit – III

Socio-cultural perspectives on events

Celebration, tradition, ritual, symbolism, popular culture, identity, image, authenticity.

Economic rationales for events

Negotiating the Best Deal, Contracts

Unit – IV

Event Marketing and Event Promotions:

Event Marketing Strategies,

Brand Building and Brand Management,

Client Servicing,

Sponsorships,

Advertising for Events and Building Strategies,

Sales Promotions,

Decision Making Studies

Unit – V

Event Operations:

Setting Up Parking, Maintenance, Ticketing, Food and Beverage, Show Production.

Assessing and Measuring Event Success:

Customer Satisfaction, Client Service, Vendor Relations,

Event Evaluation:

Closing & Evaluation

Recommended Reading Reference:

ALLEN, J., (2000), Event Planning: The Ultimate Guide to Successful Meetings,

Corporate Events, Fundraising Galas, Conferences, Conventions, Incentives and Other

Special Events, John Wiley & Sons, New York

GETZ, D., (1997), Event Management and Event Tourism, Cognizant Communication

Corporation.

GETZ, D., (1995), Special Events, in Medlik, S. Managing Tourism. Butterworth

Heinemann.

GOLDBLATT, J.J., (1997), Special Events: Best Practices in Modern Event

management, Van Nostrand Reinhold, London.

HALL, C.M., (1992), Hallmark Tourist Events, Bellhaven Press, London.

LAW, C., (1993), Urban Tourism: Attracting Visitors to Large Cities, Mansell.


ENTREPRENEURIAL BUSINESS DEVELOPMENT & FRANCHISING

Goal: The subject is designed to introduce students to the world of entrepreneurship by

providing an overview of the key topics that need to be addressed when committing resources

to new-business initiatives.

Objective:

This is a rigorous subject, it moves quickly and touches fairly intensively on many topical

areas. Some specific objectives of the subject include helping student understand:

a new venture‘s critical success factors;

the processes investors use when sorting fundable opportunities from good ideas;

the processes that lead to value creation in new business opportunities;

the factors critical to building a winning team;

the necessary financial and non-financial resources needed by, and that are available to,

new ventures; and how knowledge of entrepreneurship can benefit your career regardless

of its form.

The subject focuses on entrepreneurship, which might be thought of as a set of processes

associated with creating opportunities and then finding the resources needed to develop and

profit from those opportunities. The subject shares the perspectives of entrepreneurs and

considers the concepts, skills, expertise, attitudes, information, and alternatives needed to find

and develop new business opportunities in wide range of venues.

Unit – 1

Business Entrepreneurship

What is Business Entrepreneurship

The Entrepreneurial Process

o Calyx and Corolla Case

The Entrepreneurial Revolution

Unit – 1I

Impact of Entrepreneurship

The effect that Entrepreneurship and Business development have on different economies

The Opportunity

Idea Screening and Business Plans

Unit – 1II

Entrepreneurship Types

Who are the participants in this market sector and

Why do they participate?

Thinking Like an Entrepreneur

CVS: The Web Strategy Case

The Entrepreneurial Team

Unit – 1V

Managing Rapid Growth

o Astra-Merck Case

The Family & Troubled Enterprises

Entrepreneurial Finance


Structuring the Deal

Unit – V

Franchising

Introduction to Franchising

What is Franchising

o Types of Franchise

o Threshold Business Issues

o Advantages and Disadvantages to Franchisor

o Advantages and Disadvantages to Franchisee

o Elements of a Successful System

o Key Learnings

Reading Reference Material:

Timmons, Jeffry and Stephen Spinelli (2007), New Venture Creation, 7th

Ed., Irwin

McGraw Hill. (ISBN: 0-07-328591-9).

Cases: Three Harvard cases - the titles and numbers are in ―Anticipated Schedule of

Events‖

Product Management, by Lehman and Winer (McGraw Hill).

The Entrepreneur‘s Guide to Business Law, 2nd

ed. (ISBN 0-324-04291-4) Bagley and

Dauchy, Thomson/South-Western/West

Fundamentals of Franchising, Second Edition, Rupert M. Barkoff

http://www.amazon.com/exec/obidos/search-handle-url/ref=ntt_athr_dp_sr_1?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Rupert%20M.%20Barkoff


BUSINESS ECONOMICS & STATISTICS

Goal: To introduce to the students, the concept of micro and macroeconomics and to

familiarize them with the economic environment of Business with emphasis on India. To be

able to statistically analyze data.

Objective:

On successful completion of the subject, the student will be able to:

To apply the terms and concepts in Economics, Factors of Production, taxes, economic

problems, different economies.

To assess the theory of law of demand and supply and the effects of the price elasticity.

Analyze the revenue and cost concepts and its implications on different markets in

retrospection to the hotel industry and the computation of national Income.

Apply, collect and process data to provide pertinent for effective hospitality business

decision making

Statistical information plays a key role in business decision making and market research,

allowing graduates with statistical skills to pursue careers at the heart of business and

management.

This subject allows students to develop their knowledge of the statistical techniques most

applicable to business, along with an understanding of management information systems.

During the subject students develop analytical & IT skills and learn how to apply statistical

techniques to real-world contexts.

This subject seeks to lay a foundation of the concepts of micro- and macroeconomics. As

each student is expected to contribute to the profit making business of hotels, it is very

important for them to understand the mechanism, which governs the decisions taken by the

management as regards financial matters. Also an insight into macroeconomics would help

in understanding the economic environment prevailing in the country. This subject

supplements the F&B and Accommodation management subjects to help make economical

decisions in these areas.

Unit – 1

Micro and macro economic concepts

o Understand Economics

o Differentiate between Macro & Micro Economics

Unit – II

Revenue and cost concept, different markets and the computation of national income.

Unit – II1

Factors of Production, Taxation, Money, Different Economies.

o Gather knowledge and understanding of the foundation, techniques and

applications of selected areas of statistics

Unit – IV

Measures of central tendency, dispersion, Variability, Correlation and Regression.

o Exhibit confidence and ability to select, formulate and use appropriate statistical

models particularly related to the hospitality business


Unit – V

Communications skills and work both independently and as a team member in activities

related to the use of statistics in hospitality business applications

o Develop the ability to collect data as well as to critically interpret and analyse

published data


ANDREW, SCHMIDGALL, (1993), Financial Management for the Hospitality Industry,

Educational institute of America.

LEVIN, R. & RUBIN, D., (1996), Statistics for Management, Prentice Hall.

MITHANI, D.M., (1998), Modern Economics, 8th Edition, Himalaya Publishing House,

Mumbai.

DEWETT, K.K. & VERMA, J.D., (2000), Elementary Economic Theory, 22nd Edition,

S. Chand & Company Ltd, New Delhi.

JHINGAN, M.L., (1999), Microeconomic Theory, 5th Edition, Vrinda Publications (P)

Ltd, Delhi.

SETH, M.L., (1994), Principles Of Economics, 29th Edition, Lakshmi Narain Agarwal,

Agra.


TRAVEL & TOURISM MANAGEMENT

Goal: The student will develop an understanding of selling travel and tourism and a sound

knowledge of modern marketing and management concepts and principles as they apply to

the industry.

Objective: On successful completion of this subject, students will be able to:

Develop an awareness of the structure and scale of Travel & Tourism Industries in the

country and abroad

Understand the contribution and impact of Travel & Tourism in the economy

Recognise the dependence, interdependence and interrelationship of the Travel &

Tourism Industries within the larger market of leisure and tourism

Understand and appreciate the importance of environmental influences and related

external competitive forces in the industries under consideration

Gain the ability to apply key problem solving skills to achieve a set of objectives subject

to a number of constrains

Enhance skills, knowledge and understanding of the intricacies required to enter the travel

and/or tourism industry – both in the domestic and international fields and in management

trainee roles.

Travel and tourism work roles are constantly evolving, and therefore you will study the latest

and most relevant training to complement a career in the industry.

Tourism is arguably the world‘s single biggest industry, accounting for millions of jobs in the

country and around the world. Yet it is much more than an industry, it is a cultural activity

capable of changing the world we live in and changing the way we look at our world. It is this

cultural dynamic that we believe makes the study of travel and tourism exciting and

important.

It is customized to cater to the industry‘s demand and aimed at cultivating work-specific

skills. Its course curriculum comprises of a set of practice based course units, focused on

developing confidence, personality, relevant knowledge, awareness & application skills

needed to be a part of this rewarding industry.

Unit – I

The Tourism System – This unit is the basis or the foundation for all students who are

new to the study of Tourism. It would deal with introducing the academic and practical

aspects of the industry to a varied group with different disciplinary backgrounds.

o Framework of Tourism – Definitions –tourism, traveler, excursionist, tourist,

visa, passport, domestic tourist, international tourist, inbound tourism, outbound

tourism, leisure tourism, business. Types and forms of tourism-leisure and

business. Tourism and it‘s five A‘s. Tourism through the ages.

o The Construct of Tourism – The various kinds of tourism products.

Characteristics of Tourism Products. Infrastructure and Superstructure. Tourism as

a means of globalization. International Travel Trends.

o Tourism Bodies - Global Bodies and their Role-WTO, IATA, UFTAA, ICAO,

WTTC, PATA. International Concerns, Problems and Organizational Issues.

National Bodies and their Role-TAAI, IATO, ITDC, ADTOI. National Concerns,

Problems and Organizational Issues. National Tourism Policies and their

Effectiveness.


Unit – II

India & World Heritage & Cultural Tourism – This unit deals with the basics of

Cultural Tourism with special reference to Heritage in India. It would elucidate the

significance of heritage as part of cultural Tourism. The later part should focus on the

important world heritage of India. India represents living culture thus, few examples of

fairs and festival will also be part of this unit.

o Cultural Tourism – Marketing Cultures. Culture representative of Historical past

Commercialization of Culture.

o Heritage tourism – The definition of Heritage. Culture, historical past and

heritage. Various kinds of heritage. Marketing heritage. Conservation of heritage:

Role of Tourism.

o Indian Scene – India represents cultural continuity since ancient past. Cultural

diversity: Religion, rituals, festivals, etc. Historical Monuments; Their cultural

significance. National Heritage sites. Description. Efforts at conservation

o Global dimensions – Politics of Culture. Cultural imperialism and social

resentment. Efforts of conservation. Problems of Globalization: Diminishing

cultural diversity. Clash of cultures.

Unit – III

Ecotourism – This unit deals with the basics of importance of nature in the growth of

Tourism. It would elucidate the significance of harmony with ecology as part of Tourism.

The later part should focus on the issues of conservation of natural landscape. India

represents great variety of ecological niche therefore case studies of mountain, beach and

wildlife will be part of this unit.

o Conservation vs Development - Predicament of mass tourism, Modern day

amenities, Crisis of consumption, conservation of bio-diversity, Appreciation of

nature

o Mountain, Beach & Wildlife - Mountain ecology: Significance and limitations,

Beach Ecology: Options and constraints, Wildlife: Flora and Fauna, Wildlife:

Respect and harmony.

Unit – IV

Tourism Marketing – This unit is the basis of marketing functions that are imperative to

the functioning of the Travel Sector and for all students who are studying Tourism.

o Marketing - Definition of Market, Market Demand and Marketing. Need, Wants

and Demand. The Marketing Concept – Customer Orientation, Market Focus and

Marketing Profitability. Mission and Vision Statements. Product development and

Market Development methods. SWOT analysis in Marketing of Products.

Marketing Segmentation, Market Research and the Marketing Mix.

Unit – V

Customer Relationship Management in Travel Sector – This unit introduces the

concept of customer care in the service sector of tourism. It deals with understanding and

imbibing the importance of the customer and the standardization of the various services

offered. It introduces the academic and practical aspects of customer care to a varied

group with different disciplinary backgrounds.

o Service Standards & Evaluation of Customer Needs – Definition of service & the

range of products. Various services available through public & private sector.

People based and equipment based services. Characteristics of a service. Tourism


as a service. Special features of tourism product as a service. Major determinants

of service. Common service management practices. Marketing concept of needs,

wants and demand, value & satisfaction. Employees as internal customers and

their satisfaction.

o Developing the tourism product as per the customers needs - Exceeding customer

satisfaction to overcome competition.

o Principles, Components & Development of Customer Service – Listening,

Responding, Informing, Collaborating, Involving. Customer Service Components

- First impression, Caring for Internal & External customers, Exceeding customer

expectation, Maintaining safety and security, Information, Personal Traits of the

frontline staff and employees.

o Customer Service Development - Steps in developing customer services for the

frontline staff. Good welcome.


CHAVLEK, N., (1999), Tour operators and international tourism, Tourism Center,

University of Minnesota, St. Paul, MN.

GOELDNER, C.R. & BRENT, J.R., (2003), Tourism: Principles, Practices,

Philosophies, 9th

Edition, John Wiley & Sons, New York.

MILL, R.C. & MORRISON, A.M., (2002), The Tourism System, 4th

Edition,

Kendall/Hunt Publishing.


RESEARCH METHODOLOGY - Project Report

Goal: Is to develop student‘s Research Skills, self learning and ability to analyse

Objective:

On completion of this subject, the student will:

Demonstrate an understanding of a range of research approaches

Be aware of the research questions and problems that characterize the sector, which is the

focus of their pathway

Be able to identify an area of personal interest relevant to their pathway and develop a

means to pursue this interest

Be able to recognize the features of a good research proposal, for example, be able to

construct a hypothesis and design an appropriate means of testing it

Be able to apply an appropriate research methodology or technique to a specific research

problem

The syllabus commences with an examination of the generation of research ideas.

Philosophical, methodological and pragmatic issues are examined in the process of

converting these "raw" ideas into a practical reality. The three main phases of the

research/enquiry process, namely the design, conduct and report are covered in turn.

Strategies and specific techniques are examined, questionnaire design for example, at an

appropriate point in the syllabus as the focus of attention moves from general concerns to

singular detail. Application of both the general themes and the specific techniques to the

individuals dissertation is extended and reinforced by the tutorial support.

The subject is covered through 20 hours of lectures, 6 hours seminars, 6 hours consultancy,

200 hours unsupervised learning

Learning outcomes: The principal outcome of this subject is a fully developed undergraduate project.

Methodology:

The subject will commence with the writing of a proposal which will consist of the

project title, its aims and objectives, an outline structure with the selected methodology, a

proposed plan of work and its relationship to previous work, together with the principal

references.

To facilitate this, students will be exposed, via a combination of formal lectures and

tutorial support, to a variety of project suggestions and a range of methods for carrying

them out.

Assessment:

Evidence – Students will develop a project proposal and present this in an acceptable,

professional manner. They will defend their proposal in a formal presentation. This proposal

will be further developed into a report, which will lead to the production of an undergraduate

project in the chosen topic.

Criteria – The proposal will be current and relevant. The problem will be clearly stated. The

proposal will be imaginative but not over-ambitious. Source materials will be comprehensive


and appropriate. References will conform to relevant specifications and be recent and

accurate. Choices of methodology etc will be critically justified.

The proposal will be clear, logical and rigorous. Formal presentations will be well structured

and convincing. Progress/problems will be effectively communicated to, and resolved with,

the supervisor. The project itself will be evaluated on approach, use of literature,

methodology, findings, implications and referencing.

Weightage:

The project Report: 70%

The proposal: 20%

The presentation: 10%

Recommended Indicative reading:

Adamson, A. (1986) A student guide for projects, field studies and research, Oxford

Thamesman Publication.

Fox, J. (ed) (1990) Modern Methods of data analysis, Sage Publications

Gill, J. & Johnson, P. (1991) Research Methods for Managers, Paul Chapman

Kane, E. (1985) Doing your own research, Marion Boyars.

Miller, D. C. (1991) Handbook of Research Design and Social Measurement, Sage

Publications

Poynter, J.M. (1993), How to research and write a thesis in hospitality and tourism- a

step-by-step guide for college students, John Wiley

Riley, M., Wood, R., Clark, M., Wilkie, E., and Szivas, E., (2000), Researching and

writing dissertations in Business and Management, London, Thomson Learning.

Ritchie, J.R. and Goeldner, C.R. (1994), Travel, Tourism and Hospitality Research-a

handbook for managers and researchers, John Wiley

WORK PLACEMENT - Viva voce

Goal: Is to expose students to real life Hospitality experience

Objective:

The student is expected to work in an operational department of a star categorized / govt.

approved / luxury Hotel. The syllabus content, in terms of the investigation briefs, will

clearly be determined by the nature of the briefs provided by the hotel or catering operation.

The briefs will be designed in consultation with the Institute and the required learning

outcomes from the work placement. These will be negotiated and agreed upon by the guides

to ensure completion of the project report as per the requirement of the Institute guidelines.

Assessment:

The student is assessed through Viva voce on the Industrial Training that the student has gone

through.

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