Course Name: Bachelor of Science (Hons.) in Hospitality ...westernmegacollege.com/.../LUC-BHM...ALL-SEMESTERS.pdf · The Bachelor of Science (Hons) in Hospitality Management program

Course Name:

Bachelor of Science (Hons.) in Hospitality Management

Mayang Plaza, Block A, No.1,

Jalan SS26/2,TamanMayang Jaya,

Kuala Lumpur, Malaysia

Tel : 603-78063478 Fax : 603-78063479

2 2017

About Lincoln University College

Lincoln University College (LUC), Petaling Jaya, established in 2002 as Lincoln College (LC) and

upgraded on 16th

August 2011. Lincoln University College is one of the premier private institutions of

higher education approved by the Ministry of Higher Education and Malaysian Qualifying Agency

(MQA). The University College is situated in the cosmopolitan town of Petaling Jaya which is 10

kilometers west of the capital city, Kuala Lumpur.

Lincoln University College is craving to be a distinguished educational institution that provides world

class education for the global market and a center of educational excellence that facilitates the

unprecedented amassing of knowledge. Aiming to ensure success for all students not only in the exams

but also in future life, this university provides quality teaching with dedicated lecturers and exceptional

faculties and programmes that are beneficial for future career.

The founders and administrators of Lincoln University College are true academicians who are

committed to helping the students to achieve their potential in the education, research and employment

world of this exciting new millennium. They bring together almost fifty years of higher education, post-

secondary education and language teaching experience. Their backgrounds include teaching, research

and professional training. Lincoln University College’s focus is student-centered and student-directed.

Our philosophy is that everyone has a claim to education in order to better their life, advance their career

and reach their desired level of personal success.

Datuk Dr. Hjh. BibiFlorinabinti Abdullah, the Pro-Chancellor of Lincoln University College, was First

Director and Registrar of Nursing Board Ministry of Health, Malaysia. She has the greatest passion in

changing the whole face of the nursing profession. During her involvement with the government sector,

she was the driving force behind the transformation of Malaysia as the country that produced between 5

to 10 thousand nurses per year compared to only a few hundred nurses in the previous years. As the

country’s Chief Nurse, she was instrumental in professionalized Nursing as a profession from the

diploma to the degree level. Undoubtedly, her passion in nursing field has been continually transformed

to Lincoln University College.

The founder and Vice-Chancellor of Lincoln University College is Dr. AmiyaBhaumik, who is purely

from field of education. He is Executive Vice President of the International Education Consulting

Group, St Louis, USA since 1999. Dr. AmiyaBhaumik was Research Fellow of UNESCO, Paris during

this tenure, Dr. Bhaumik has traveled extensively to Europe, Africa, Asia and Latin America. He has

served as professor of Business Administration in University of Lucknow, India and in University of

Malaya and many other countries.

Another significant individual who contributes to the success of this University College is Prof. Datuk

Dr. Abdul Gani Bin Mohammed Din, who is the Deputy Vice Chancellor (Academic). Previously he

was the Deputy Director General, Ministry of Health, Malaysia. He has contributed his entire careers to

make Malaysia more developed and more competitive country in health management field. As the Head

of Academic, DatukGani ensures that the courses offered are more practical and holistic. Thus, the

knowledge that the students gain from the University College has a great value and can be practiced in

the real world.

Lincoln University College is an ideal learning institution to career shifters, second degree students, and

high school seniors who are considered getting a diploma, under-graduate or post-graduate degree, will

open many doors of career opportunities. For those working adults pursuing second careers or acquiring

new skills, this University College offers the occupational and professional training they need, to go

ahead in today’s competitive marketplace.

3 2017

Lincoln University College's Vision and Mission

Vision

To be acclaimed institution of higher learning that is able to cater to the global community.

To be distinguished educational institution that provides world class education for the global market.

To be center of educational excellence that facilitates the unprecedented amassing of knowledge.

Mission

Lincoln University College, is a multilingual, diverse, multicultural institution of higher education that

ensures the intellectual, professional advancement, be free (from all types of limitations, all bondages,

all littleness), manifestation of latent power of every human being through morality based on strength

and synthesis for reverential ethical, social unity, integrity and holistic. Lincoln maintains a proud

tradition of research and scholarly activity and prepares its graduates for career opportunities in a highly

competitive, technological and rapidly changing world.

Programme Description

The Bachelor of Science (Hons) in Hospitality Management program is designed to meet the

knowledge and competencies required for those who have chosen a career in this service industry.

Students may select either hotel or tourism specialization.

The experiential learning, project-based approach and practical training components will provide

students with the necessary competencies to function effectively as leaders in the industry.

4 2017

Learning Outcomes

To give elementary knowledge about the fundamental business principles that applies to hospitality

organizations

1. The student can built the skill and think critically

2. Analyze ethical issues that impact business decisions from economic, political, legal, and

social perspectives.

3. To enable students to operate in both national and global workforce challenges with

professionalism.

4. Evaluate the application of technology as a strategy for competitive advantage in business

communication, leadership and team building skill.

5. Able to analyse and solve business problems in a real-world context

6. Conduct basic research using scholarly sources to acquire new knowledge in the business

domain.

7. Describe the ways in which diversity influences a hospitality organisation’s ability to achieve

its goals.

Programme Aims

The aims for the proposed programme are as follows:

o ability to acquire knowledge in business and economics that creates and develops well-rounded

managers and executives to enable them to compete at the global hospitality industry level;

o to produce proactive graduates who are knowledgeable and keep abreast with current issues of

business and economics;

o to produce graduates with capability to integrate and apply the latest technology in hospitality

management;

o to contribute to the country's development by producing graduates that fulfils requirements of

both private and public sectors in tourism and hospitality industry;

o to share their knowledge of business and economics to students of other schools in this university

college in order to produce well-rounded graduates

o Capability to develop a healthy body and mind and become a disciplined individual while truly

representing the hospitality industry in a professional manner.

Entry Requirement

a) Pass Foundation programs in Business & Computing Foundation; or

b) Pass STPM; or secured at least second division in the 10+2,, PCL or equivalent program

equivalent

c) Pass A level with 5 credit (English & 4 other subjects); or

d) Diploma; or

e) Professional certificate such as CIMA, CFC, CFA; or

f) Accreditation of Prior Learning based on minimum age, working experience, school levelof

education & skills certificates.

5 2017

Programme Facts

DURATION: 4 years INTAKE: 2 (November-December and May-June)

Career Opportunities

The graduates will continue their career development into middle and senior management positions in

the following employment settings:

Hotels, Resorts, Inns;

Food & Beverage services; Restaurants,

Dining Rooms, Pubs,

Institutional Food services;

Management Consulting Companies

The employment opportunities are varied:

Supervisory/Management which require advanced planning and leadership skills.

Independent entrepreneurs, there are many business opportunities in the Hospitality sector which

the graduate might pursue.

Hospitality Business Development organizations which plan, develop and operate new business.

Hospitality training organizations/Human Resources Management positions.

Sales and Marketing.

6 2017

Course Structure

First Year ----------------- First Semester

S.No. Proposed Subjects Subject

Code

Credit

Hr Status Pre Requisite

1 Introduction to Hospitality & Tourism

Management BHM6154 3 Th. None

2 Housekeeping Operation BHM6011 4 Th+ Pr None

3 Front Office Operation BHM6012 4 Th+Pr None

4 Food & Beverage Service Skill BHM6243 4 Th+Pr None

5 Fundamental of Computer in Hotel :

Concept and Application COMP101 4 Th + Pr None

6 English for Academics ENG6003 3 Th None

Total 22

First Year --------------- Second Semester

S.No Proposed Subjects Subject Code Credit


7 Front Office Management BHM6021 4 Th+Pr BHM6012

8 Housekeeping Management BHM6022 4 Th+Pr BHM6011

9 Food Production Operations BHM6314 4 Th+Pr None

10 Food & Beverage Service

Management BHM6244 4 Th+Pr BHM6243

11 Hospitality English ENG6004 3 Th ENG6003

12 Fundamentals of Management BHM6163 3 Th None

Total 22

7 2017

Second Year ---------------- Third Semester

S.N Subjects Subject Code Credit


13 Food Science and Nutrition BHM6301 4 Th None

14 Accounting for Hospitality BHM6302 3 Th None

15 Food Production Management BHM6316 4 Th+Pr BHM6314

16 Beverage Study BHM6120 4 Th+Pr BHM6244

17 Hospitality HRM BHM6193 3 Th BHM6163

18 Hotel French FRN 1001 3 Th None

Total 21

Second Year -------------- Fourth Semester

S.No Proposed Subjects Subject Code Credit


19 Food and Catering Management BHM6317 4 Th+Pr. None

20 Introduction to Economics ECO6701 3 Th None

21 Organizational Behavior BHM6116 3 Th None

22 Entrepreneurship BHM6123 3 Th None

23 Restaurant Business operation/

Analysis BHM6254 4 Th+Pr BHM6120

24 Hospitality Service Marketing BHM6111 3 Th None

Total 20

Third Year ----------------- Fifth Semester

S.No Subjects Subject Code Credit


25 Revenue Management BHM6119 3 Th BHM6302

26 Purchasing and Cost Control BHM6315 3 Th None

27 Statistics STAT0001 3 Th None

28 Public Relation BHM6118 3 Th None

29 Hospitality Training and

Development BHM6121 3 Th None

30 Hospitality Law BHM6123 3 Th None

Total 18

8 2017

Third Year ---------------- Sixth Semester

Fourth Year ------------- Seventh Semester

Fourth Year ------------- Eight Semester


Hr Status Total

30 Hotel Maintenance BHM6801 4 Th + Pr None

31 Event Management BHM6433 4 Th+Pr None

32 Tourist Behavioral Science BHM6457 3 Th BHM6116

33 Research Methodology BHM6118 3 Th None

Total 14



34 Industrial Training/ Internship BHM6916 12 Pr I/II/III/IV/V/VI

Sem

I/II/III/IV/V/VI

Sem

Total 12



34 Industrial Training/ Internship BHM6916 12 Pr I/II/III/IV/V/V

I Sem

35 Internship Report BHM6917 6 Th I/II/III/IV/V/V

I Sem

Total 18

9 2017

Assessment Methods and Types

The examination will be conducted and monitored by Lincoln University College, in presence of the

representative from Lincoln University College. To successfully complete a subject/ module, the student

has to achieve Pass marks in both internal assessments as well as final examination.

Type of Assessment Components of Assessment Weightings of Components (%)

Coursework Two Assignments/Practical Exam 20

Tutorial/ Quiz Attendance/ Grooming/ General Conduct 10

Examination Midterm 20

Final 50

Grading System

MARKS GRADE Value Interpretation

100 - 80 A 4.00 Distinction

79 - 75 A- 3.67 Very Good

74 - 70 B 3.33 Satisfactory

69 - 65 B- 3.00

64 - 60 C 2.67

Pass 59 - 55 C- 2.33

54 - 50 D 2.00

49 - 47 D- 1.67

Fail

46 - 44 F 1.33

43 - 40 F- 1.00

Below 40 TL, X, MITM,

TD, G, or XG 0.00

10 2017

Interpretation of the Grading System

A Distinction Showing outstanding achievement

A-, Very Good show honors achievement of a more higher than average

achievement of other students of the class

B, B – Satisfactory or

Average

Show satisfactory performance with an average performance

D Pass Showing percentage less than the average achievement of all

students in the same class

F-, F , D- FAIL Failure to demonstrate achievement

X Barred Prevented or precluded from taking the course. Removed from the

program.

TL Incomplete

Students do not complete the task by a module that required; with

the permission of the lecturer.

MITM Unsatisfactory Assignments given to modules based on "pass / fail" basis

TD Withdrawal calculation does not count toward the achievement of a semester

G Drop out from the

course

Drop the course grade with the permission of the Faculty Lecturer

week 4 to week 10 ahead before the semester ends

XG Continuing Given the symbol "XG" is not given a grade point. Not more than

one semester is completed. Neither fail nor incomplete. No notice

given but still sitting for the next semester.

Graduation Certificate

After successful completion of the course the Lincoln University College will provide the graduation

certificate to the students. Only the students who will garner the cumulative grade point average of 2.0

will be eligible for graduation. Students who cannot achieve the benchmarked summative assessment

will be given a chance to repeat the specified items.

11 2017

SEMESTER I

12 2017

1. Introduction to Hospitality and Tourism Management

NO. ITEMS DESCRIPTIONS

1. Course Name Introduction to Hospitality and Tourism Management

2. Course Code BHM 6154

3. Status Theory

4. Level B. Sc.(Hons) Hospitality Management

5. Academic Staff ---

6. Semester/Year Semester 1/ Year 1

7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 16 21 85

Quizzes 3 3 3 9

Assignment 3 3 3 9

Mid-term Exam 10 10

Final Exam 10 10

Total 54 22 47 123

8. Credit Hours 3

9. Prerequisite (if any) NONE

10. Course Objective To present hospitality as a single interrelating industry all over the

world.

11. Course Learning

Outcomes

Having finished this module, student should be able to :

1. To present hospitality as a single interrelated industry

2. To emphasize problem-solving tools and industry-wide trends

12.

Course

Description/Synops

is

Encompassing everything from students’ concerns about their role in

the industry and operational issues to the function of management

13. Transferable Skills

SKILLS DEVELOPMENT OF

THE SKILLS

SKILLS

ASSESSMENT

Teamwork Collaborative learning

in class and teamwork

during assignments

and tutorial

Lecturer’s observation –

Rubric

Peer evaluation - Rubric

Communication Written and verbal

communication skills

Written assignment and

presentation

14. Mode of delivery Lecture, Collaborative Learning and Tutorial

13 2017

15. Assessment Method

and Types

Tutorial/ Quiz-Attendance/ Grooming/ General Conduct

Coursework-Two Assignments

Midterms - Examination

Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)

Grade D-, F & F- is equivalent to "Fail"

17. References Hospitality Today , An Introduction -6

th Edition– Rocco

M.Angelo and Andrew N.Vladimir – AHLE

14 2017

18. Course Outline:

Unit Lesson Plan Lecture Tutorial ILT

1

The hospitality industry and you

What is hospitality management?

The manager’s role in the hospitality industry

Why study in a hospitality management program

Planning a career

Employment as an important part of your education

Getting a job

Employment at graduation

The outlook for hospitality

8 2 5

2

Tourism: front and center

Introduction

The importance of tourism

Travel trends

The economic significance of tourism

Businesses serving the traveler

Non-economic effects of tourism

7

2

3

3

Destinations: tourism generators

Motives and destinations

Mass market tourism

Planned play environments

Casino and gaming

Urban entertainment centers

Temporary attractions: fairs and festivals

7 2 3

4

Understanding Restaurant Industry

Today’s Restaurant Industry

Starting a new restaurant

4

2

2

5

Restaurant organization and Management

Organization for success

Restaurant Control

4

2

2

6

Understanding the world of hotels

Hotels , A dynamic Industry

Hotel Guests

Hotel Categories

Developing and Planning new hotels

5 2 2

15 2017

7

Hotel Organization and Management

How is hotel Organized

Revenue Centers

Cost Centers

Compliance with ADA

Control Systems

7

2

2

8

Ethics in Hospitality Management

What is Ethics?

Social Responsibility and Business Ethics

Ethical Issues in Hospitality

Must there be a code of ethics

6 2

2

Total 48 16 21

16 2017

2. Housekeeping Operation


1. Course Name Housekeeping Operation


3. Status Theory + Practical


5. Academic Staff -----


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 19 20 23 126

Quizzes 3 3 6 12

Assignment 3 3 6 12

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 25 20 55 170

8. Credit Hours 4


10. Course Objective To provide students in the fundamentals of room division and

housekeeping department.

11. Course Learning

Outcomes

After finish this module, students should be able to :

Describe the role of the housekeeping department in hotel

operations

Explain the importance of effective communication between

housekeeping, the front office, and the engineering and

maintenance.

Identify typical cleaning responsibilities of the housekeeping

department

Explain how area inventory lists, frequency schedules,

performance standards, and productivity standards are used to

plan and organize the housekeeping department.

12.

Course

Description/Synops

is

Housekeeping Management course presents a systematic approach to

managing housekeeping operations and provides a thorough overview,

from the big picture of maintaining a quality staff, planning, and

organizing, to the technical details of cleaning each area of a

hospitality facility.

17 2017



THE SKILLS

SKILLS ASSESSMENT



during assignments

and tutorial


Rubric





presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Raghubalan, G. &Raghubalan, (2009), Hotel Housekeeping

Operations and Management (2nd

Ed), Oxford University Press,

India.

18 2017

18. Course Outline:

Unit LESSON PLAN Lecture Tutorial Practical ILT

1

Introduction of Housekeeping Department

The importance and the functions of the

housekeeping department

layout of housekeeping department

Organizational chart of housekeeping department

( Large/Medium)

Co-ordination with other departments

o Front office

o Maintenance

o Stores

o Food and Beverage

o Security

8 2 2 3

2

Duties and Responsibilities of the Housekeeping

Personnel

Attributes of the housekeeping personnel

Duties and responsibilities of different level of

Housekeeping staff

5 2 2 2

3

Guest Rooms

Importance of guest room

Types of rooms

Guest room status

Guest floor rules

5 2 2 2

4

Housekeeping Control Desk

Importance of Control desk


Handling telephone calls

Paging system and methods

Form, formats, records and register

7 2 2 2

5

Cleaning Guest room

Concept and principles of cleaning

Frequency of cleaning

Cleaning of guest room ( Departure room, Stay

over room, Turndown service)

Classification of cleaning agents ( Water,

Detergents, Abrasive, Toilet cleaner)

Selection use and care of cleaning agents

Type of cleaning equipments

Storage and selection of cleaning equipments

9 3 3 3

19 2017

6

Cleaning Procedures – Room, public area and various

surfaces



Bed making procedure

Carpet Cleaning

Floor Cleaning

Metals, glass, ceramics stone

8 2 2 3

7

Linen and Uniform room Management

Type of linen used in hotels and there sizes

Linen , uniform storage and exchange procedure

Maintaining Par stock of

o Linen

o uniform

Linen Control

6 1 2 2

8

Basic Knowledge

Pest Control

o Type of pest

o Common pests

o Method of pest control

Key control

o Types of keys

o Method of controlling keys

Lost and found process

o Type of lost and found

o Procedure for lost and found

8 2 2 3

9

Practical’s – Bed making, glass cleaning, setting up of

maids cart trolley, public area and guest room cleaning

procedure

8 3 3 3

Total 64 19 20 23

20 2017

3. Front Office Operation

NO

. ITEMS DESCRIPTIONS

1. Course Name Front Office Operation

2. Course Code BHM6012

3. Status Theory +Practical




7.

Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 18 14 31 127

Quizzes 3 3 6 12

Assignment 3 3 6 12

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 24 14 63 171

8. Credit Hours 4


10. Course Objective To have basic understanding in front office operations

11. Course Learning

Outcomes


1. Different areas of front office department

2. Hierarchy and role of the front office personnel

12. Course

Description/Synopsi

s

To have an understanding of front office operations and the duties and

responsibilities of the personnel in the department.

13. Transferable Skills SKILLS DEVELOPMENT OF

THE SKILLS

SKILLS

ASSESSMENT

Teamwork Collaborative learning in

class and teamwork

during assignments and

tutorial

Lecturer’s

observation – Rubric

Peer evaluation –

Rubric



Written assignment

and presentation



and Types Tutorial/ Quiz-Attendance/ Grooming/ General Conduct



Final Examination

10%

20%

20%

50%

21 2017

Total 100%

16. Grading Scale A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Tiwari, J.R. (2009).Hotel Front office operations and

Management(2nd

Ed), Oxford University Press, India

Andrews,S. (2007). Front Office Management and Operations.

Tata Mac. India.

Bardi,J.A.(2008).Hotel Front Office Management, Kasavana &

Brooks Front Office Procedures AHM, 047101396X

22 2017

18. Course Outline:

Unit Lesson Lecture Tutorial Practical ILT

1

Introduction to Hotel Industry:

Evolution and growth of hotel industry

Classification of hotels on the basis of-

o Star Rating

o Size

o Location

o Clientele

o Guest stay

o Level of service

Introduction of Hotel departments

o Housekeeping

o Front Office

o F&B Service

o Kitchen

o Accounts

o Engineering

9 2 5

2

Front Office Organization:

Introduction of Front Office

Basic Activities of Front Office

Different Sections of Front Office

Organization Structure of Front Office

department of a 5 star and 3 star category hotel.

Types of rooms

Types of different room plan


front office staff

8 3 2 4

3

Introduction of Guest Cycle:

Pre-arrival

Arrival (check-in Process)

Stay

Departure(Check –out Process)

6 2 2 3

4

Guest Services:

Role Of Information

Handling of mails

Handling of messages.

Handling of guest room keys.

Paging

Procedure of using safe deposit locker

Situation Handling

Types of Guest complaints

Handling guest complaints

8 3 2 4

23 2017

5

Telephone Handling

Role of telephone Department

Staff organization

Telephone etiquette

Transferring call

Taking message

Handling of different Types of calls

Records and forms used

Handling wake-up call

Handling DND

9 3 2 4

6

Room Reservation

Introduction

Mode of reservation

Source of reservation

Types of reservation

Cancellation and amendment

Process of reservation

Importance of reservation for the guest and hotel

8 2 2 5

7

Reception/Registration

Introduction to reception

Pre-registration

Types of registration methods/records

Check in procedure for walk in, VIP, Crew,

Scanty Baggage guest, Foreign guest

Room change procedure

8 1 2 4

8 Practical- Telephone handling, Taking Reservations ,

Check in Procedure Complaint Handling 8 2 2 2

Total 64 18 14 31

3. Food and Beverage Service Skill

NO


1. Course Name Food and Beverage Service Skill




24 2017

5. Academic Staff ------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 13 29 22 129

Quizzes 3 3 6 12

Assignment 3 3 6 12

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 19 29 54 172

8. Credit Hours 4


10. Course Objective To get a basic knowledge in food and beverage service operations

11. Course Learning

Outcomes

1. Organization chart of food and beverage service

2. Equipments used

3. Service types

12.

Course

Description/Synopsi

s

The students will have an understanding of how the food service

operation will operate.


SKILLS DEVELOPMENT OF THE

SKILLS

SKILLS

ASSESSMENT


class and teamwork during

assignments and tutorial


Rubric





presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


25 2017

17. References

Singaravelan, R. (2011), Food and Beverage Service, first Ed. Oxford

University Press, India

Bali, P. V. (2014), Food Production Operations (Second Ed.). New

Delhi: Oxford Press Publication

26 2017

18. Course Outline:

Unit Lesson Plan Lecture Tutorial Practical ILT

1

Part-A Food Production

Culinary History:-

Egyptian

Greek

Roman

French

History of Catering:

Development of the catering industry

various sector of catering industry

5 1 1 2

2

Introduction to Cookery

Attitude and behavior in the kitchen

Personal Hygiene and food safety

Contamination of food

Personal Hygiene and its importance in the kitchen

Uniform and protective clothing

Identification of knives and how to sharpen them

Safety procedures and handling equipment -

ergonomics

8 1 1 2

3

Hierarchy of Kitchen Department

Classic Kitchen Brigade

Lean Hierarchy of Kitchen department

Duties and responsibilities of various chefs

4 1 2

4

Layout of Kitchen and its Equipment

General Kitchen layout

Layout of the kitchen and its sections

Equipment and fuels used in kitchen

Capital Equipment and its uses

5 2 2

5

Principles of Vegetable cookery

Classification of Vegetables

Pigments and color change

Cuts of vegetables

Selection and storage of vegetables

7

1

4

2

6

Methods of Cooking

Blanching

Poaching

Boiling

Steaming

Stewing

Braising

Poeling

Roasting

6 4 2

27 2017

Grilling

Sauteing

Frying

Baking

7

Additional Kitchen Practical

Breakfast Dishes:

Pancakes, Waffles, Oatmeal, Egg preparations, Hash

browns, Sauteed Mushrooms, Bacon, Sausage, Grilled

Tomatoes

4

8

Part-B Food and Beverage Service

Food Service Industry

The different sectors of Food service Industry

Types of restaurant and their characteristics

4 2 2

9

Food and Beverage staff of hotel

Function of food and beverage department

Organizational chart of the food and beverage Service

department

Duties and responsibilities of F&B personnel

Qualities required for food service staff

8 1 2

10

Food Service Equipment:

Furniture used in F&B department

Its specifications and dimensions

Linen used in F&B department

Its specifications and uses

Cutlery

Crockery

Glassware(Types, used, material and storage)

8 1 3 2

11

Ancillary Sections:

Stillroom function and its equipments

Silver or Plate room functions

Wash-up section

Hot plate

2 2 1 2

12

Styles of Food Service:

Silver Service and its procedures

American Service and its procedures

French Service

Gueridon and Russian Service with its procedures

Self Service and its classifications

Assisted Service

Factors influencing the styles of service

7

1

5

2

13

Additional Service Practical

Polishing CGS

Tray Handling

28 2017

Soiled plates and Soiled glass clearance

10 Napkin Folds

Table Setup – Breakfast, Lunch/Dinner

6

Total 64 13 29 22

29 2017

5. Fundamental of Computer in Hotel: Concept and Application

NO


1. Course Name Fundamental of Computer in Hotel : Concept and Application

2. Course Code COMP 101

3. Status Th + Pr


5. Academic Staff ----


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 20 9 33 126

Quizzes 3 3 6 12

Assignment 3 3 6 12

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 26 9 65 170

8. Credit Hours 4


10. Course Objective Understand the fundamentals concepts in data communications and

computer networks.

11. Course Learning

Outcomes

Upon completion of this course students will be able to acquire the

following:

1. Work with a host of computer suites including MS Word and

MS PowerPoint

2. Develop a clear and functional presentation in which to convey

information

12.

Course

Description/Synopsi

s

The course will cover various fields of business and management,

fundamental principles of business and management, legal structure of

business, marketing principles, organizational structure, human

resources , finance , accounting, and usage of computer in

management


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT

Teamwork Collaborative

learning in class and

teamwork during

assignments and

tutorial


Rubric


Communicatio

n

Written and verbal



presentation

30 2017



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Seal, P. P. (2013); Computers in Hotels: Concepts and Applications,

Oxford University Press, India

Absolute Beginner's Guide to Computer Basics (Absolute Beginner's

Guide)

2nd Edition 2004, Michael Miller Que, 0789731754

31 2017

18. Course Outline:


1

Introduction to Computers.

Evolution of computers

Data and Information

Numbering system of computer system

components of a computer system

Basic computer organization

characteristics of computer

Limitation of computers

Types of information

5 1 3

2

Software Concepts and Operating Systems

Classification of software

operating system

programming language

4 1 2

3

Microsoft Office 2010

Microsoft office suite

MS word 2010

Mail Merge

MS Excel 2010

5 1 3 2

4

Microsoft Office 2010-Cont

MS PowerPoint 2010

MIS Access2010

6 1 3 3

5

Internet

History of internet

Equipment needed to connect the internet

Basic Internet Service

Use of internet

Basic component of www

Network and data communication

Terminology used in networks

Network Topology

Classification of Networks

Wireless Technology

E-commerce

Internet Security

Antivirus Software

6 1 3 3

6

Introduction to DBMS

Database

Database Management System and its types

Database Users

Main components of DBMS

Microsoft Visual Foxpro

5

3

2

32 2017

7

Introduction to Hotel Information System

Departments in hotel

Revenue and Non-Revenue Generating

Departments

Hotel Property Management Systems

Micos

Opera Enterprise Solution

5 2 2

8

Computerized Reservation System and Room

Management

Reservation System

Computerized/Central Reservation System

Global Distribution System

Intersell Agencies

Cluster Reservation Office

Property-Direct Reservation System

Internet Distribution System

Reservation Module

Room Management Module

6

2

3

9

Account Management Module

Classification of Accounts

Types of Account

Night Audit

Account Settlement

Account Receivable Module

Account Payable Module

Payroll Module

Inventory and Purchases Modules

Inventory and Purchase Modules

6 2 3

10

Food and Beverage Management

ECR/POS Hardware Components

Computer Based Guest Bill ECR/POS Software

Recipe Management System

3 1 2

11

Property Management System Interface

Point – of-Sale Systems

Call Accounting Systems

Voice Over Internet Protocol

Electronic Locking System

Energy Management Systems

Auxiliary

Guest Operated Devices Selecting and

Implementing Computer System

5 2

3

33 2017

12

Management Information System

Management

Information

System


Software Development Life Cycle

Managing


Security Issues of Management Information

Systems

5 1 3

13 Project Create a power point presentation using slides 3 2 2

Total 64 20 9 33

34 2017

6. English for Academics


1. Course Name English for Academics

2. Course Code ENG6003

3. Status Theory




7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 24 25 97

Quizzes 3 1 3 7

Assignment 3 1 3 7

Mid Sem Exam 10 10

Final Exam 10 10

Total 54 26 51 131

8. Credit Hours 3

9. Prerequisite (if any) None

10. Course Objective Introduce students to research methods and exposed to new vocabulary

through course work.

11. Course Learning

Outcomes


1. Encourage to practical language comprehension for communicating

in today’s business environments

2. Describe the language of business in understandable terms

3. Includes recommendations for functioning in technology-based

world

4. Improves vocabulary and spelling skills

5. Provides suggestions for eliminating troublesome constructions in

written documents

12. Course

Description/Synopsis

Material concerning dictionary usage and spelling, spelling rules, parts of

speech, verbs, adverbs, adjectives, uses of nouns and pronouns, tenses of

verbs, regular and irregular verbs, prepositions, uses of punctuation

division of words, general vocabulary study for business use, and some

terms commonly used in business.

35 2017



THE SKILLS

SKILLS

ASSESSMENT




Lecturer’s observation

– Rubric

Peer evaluation -

Rubric

Communicatio

n

Written and verbal



presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55), D

(54-50), D-(49-47), F (46-44), F-(43-40)


17. References

North Star 3Reading and Writing, (Intermediate level), 3nd

Edition. (2004)

Barton, Laurie, Sardinas Carolyn D., Pearson Education Press, White

Plains NY

North Star3 Listening and Speaking, (Intermediate Level), 2004) 3nd

Edition.

Schmidt, Jennifer P.L., Solorzano, Helen S, Pearson Education Press,

White Plains NY

36 2017

18. Course Outline:


1

―The World of Advertising‖(RW)

Predicting/ sharing information, Group work to encourage

participation, writing opinion essays

―Advertising on the Air‖(LS)

Vocabulary for comprehension, pronunciation, attention grabbers

5 2 2

2

―Going to Extremes: Sports and Obsession‖(RW)

Identify personal habits and attitudes, compare/ contrast 2 figures

from 2 texts, write a personal reflection using new vocabulary,

paragraph writing

―Pushing the Limit‖, (LS)

Predicting/ sharing information, interview classmates and report,

giving reasons.

5 2 3

3

―Miracle Cure?‖(RW)

Analyze an advertisement, locate information in text, write an

advertisement, grammar

―Too Good to Be True‖

(LS)

Vocabulary for comprehension, listening for main ideas, asking for

opinions

5 2 2

4

― The Metamorphosis‖

(RW)

Infer word meaning from context, paraphrase main ideas, compose a

short story, paraphrase the research in a report and use a graph to

describe it, critical analysis

―The Art of Storytelling‖

(LS)

Vocabulary for comprehension, sharing information in group

activities, using descriptive language

3 2 2

5

Paragraph Writing: Essentials of a paragraph, Introduction to the writing process,

writing a paragraph together

3

2

2

6

―Speaking of Gender‖ (RW)

Assess gender-typing in own culture, support a personal opinion

with examples from the text, write sentences with transitions to

compare/ contrast

―Separated by the Same Language‖ (LS)

Vocabulary for comprehension, recognizing personal biases and

stereotypes based on accents, identify chronology in stories

4 2 2

37 2017

7

―Ecotourism‖(RW)

Compare travel experiences, analyze an author’s argument, write an

opinion essay, paraphrasing meanings

―Culture and Commerce‖(LS)

Vocabulary for comprehension, Evaluate advantages/disadvantages

of tourism, take a dictation, outline rehearse and deliver a 3 minute

speech

4 2 2

8

Beginning the Essay Process:

What is an essay? Clarifying your purpose, writing a thesis. Write a

short narrative in class.

Review structure of an essay, writing an introduction, review

clauses types and methods for using them. Write an adventure story

in class

3

2

2

9 Exploration of English Language through Culture:

Read through and analyze a short play. 3 2 2

10

―Crime and Punishment‖(RW)

Compare/contrast punishment practices in different countries,

interpret bar graph and pie chart, support opinions with facts and

data, write a letter to the editor

―To Spank or Not to Spank‖ (LS)

Vocabulary for comprehension, recognize personal assumptions

about spanking, interpret a speakers intensity of opinion, conduct a

debate, tongue twisters.

4 2 2

11

―Is our climate changing‖(RW)

Understand and describe a scientific process, summarize cause –

and – effect relationship

―Personal carbon footprint‖(LS)

Vocabulary for comprehension, identify and use correct word forms,

modals of necessity

3 2 2

12

Focus on Content: Using Argumentation:

Debating opinions informally, using summary writing in

argumentation. Writing an argument together. Independent writing. 3 2 2

Total 48 24 25

38 2017

2. Introduction to Hospitality and Tourism Management


1. Course Name Introduction to Hospitality and Tourism Management


3. Status Theory




7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 16 21 85

Quizzes 3 3 3 9

Assignment 3 3 3 9

Mid-term Exam 10 10

Final Exam 10 10

Total 54 22 47 123

8. Credit Hours 3


10. Course Objective To present hospitality as a single interrelating industry all over the

world.

11. Course Learning

Outcomes

Having finished this module, student should be able to :

3. To present hospitality as a single interrelated industry

4. To emphasize problem-solving tools and industry-wide trends

12.

Course

Description/Synops

is

Encompassing everything from students’ concerns about their role in

the industry and operational issues to the function of management



THE SKILLS

SKILLS

ASSESSMENT



during assignments

and tutorial


Rubric





presentation


39 2017


and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Hospitality Today , An Introduction -6

th Edition– Rocco

M.Angelo and Andrew N.Vladimir – AHLE

40 2017

18. Course Outline:


1

The hospitality industry and you

What is hospitality management?

The manager’s role in the hospitality industry

Why study in a hospitality management program

Planning a career

Employment as an important part of your education

Getting a job

Employment at graduation

The outlook for hospitality

8 2 5

2

Tourism: front and center

Introduction

The importance of tourism

Travel trends

The economic significance of tourism

Businesses serving the traveler

Non-economic effects of tourism

7

2

3

3

Destinations: tourism generators

Motives and destinations

Mass market tourism

Planned play environments

Casino and gaming

Urban entertainment centers

Temporary attractions: fairs and festivals

7 2 3

4

Understanding Restaurant Industry

Today’s Restaurant Industry

Starting a new restaurant

4

2

2

5

Restaurant organization and Management

Organization for success

Restaurant Control

4

2

2

6

Understanding the world of hotels

Hotels , A dynamic Industry

Hotel Guests

Hotel Categories

Developing and Planning new hotels

5 2 2

41 2017

7

Hotel Organization and Management

How is hotel Organized

Revenue Centers

Cost Centers

Compliance with ADA

Control Systems

7

2

2

8

Ethics in Hospitality Management

What is Ethics?

Social Responsibility and Business Ethics

Ethical Issues in Hospitality

Must there be a code of ethics

6 2

2

Total 48 16 21

42 2017

2. Housekeeping Operation


1. Course Name Housekeeping Operation






7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 19 20 23 126

Quizzes 3 3 6 12

Assignment 3 3 6 12

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 25 20 55 170

8. Credit Hours 4




11. Course Learning

Outcomes


Describe the role of the housekeeping department in hotel

operations

Explain the importance of effective communication between

housekeeping, the front office, and the engineering and

maintenance.

Identify typical cleaning responsibilities of the housekeeping

department

Explain how area inventory lists, frequency schedules,



12.

Course

Description/Synops

is


managing housekeeping operations and provides a thorough overview,

from the big picture of maintaining a quality staff, planning, and

organizing, to the technical details of cleaning each area of a

hospitality facility.

43 2017



THE SKILLS

SKILLS ASSESSMENT



during assignments

and tutorial


Rubric





presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Raghubalan, G. &Raghubalan, (2009), Hotel Housekeeping

Operations and Management (2nd

Ed), Oxford University Press,

India.

44 2017

18. Course Outline:

Unit LESSON PLAN Lecture Tutorial Practical ILT

1

Introduction of Housekeeping Department

The importance and the functions of the

housekeeping department

layout of housekeeping department

Organizational chart of housekeeping department

( Large/Medium)


o Front office

o Maintenance

o Stores

o Food and Beverage

o Security

8 2 2 3

2

Duties and Responsibilities of the Housekeeping

Personnel

Attributes of the housekeeping personnel


Housekeeping staff

5 2 2 2

3

Guest Rooms

Importance of guest room

Types of rooms

Guest room status

Guest floor rules

5 2 2 2

4

Housekeeping Control Desk

Importance of Control desk


Handling telephone calls

Paging system and methods

Form, formats, records and register

7 2 2 2

5

Cleaning Guest room

Concept and principles of cleaning

Frequency of cleaning



Classification of cleaning agents ( Water,

Detergents, Abrasive, Toilet cleaner)

Selection use and care of cleaning agents

Type of cleaning equipments

Storage and selection of cleaning equipments

9 3 3 3

45 2017

6

Cleaning Procedures – Room, public area and various

surfaces



Bed making procedure

Carpet Cleaning

Floor Cleaning

Metals, glass, ceramics stone

8 2 2 3

7

Linen and Uniform room Management

Type of linen used in hotels and there sizes

Linen , uniform storage and exchange procedure

Maintaining Par stock of

o Linen

o uniform

Linen Control

6 1 2 2

8

Basic Knowledge

Pest Control

o Type of pest

o Common pests

o Method of pest control

Key control

o Types of keys

o Method of controlling keys

Lost and found process

o Type of lost and found

o Procedure for lost and found

8 2 2 3

9

Practical’s – Bed making, glass cleaning, setting up of

maids cart trolley, public area and guest room cleaning

procedure

8 3 3 3

Total 64 19 20 23

46 2017

3. Front Office Operation

NO


1. Course Name Front Office Operation






7.

Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 18 14 31 127

Quizzes 3 3 6 12

Assignment 3 3 6 12

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 24 14 63 171

8. Credit Hours 4


10. Course Objective To have basic understanding in front office operations

11. Course Learning

Outcomes


4. Different areas of front office department

5. Hierarchy and role of the front office personnel

12. Course

Description/Synopsi

s

To have an understanding of front office operations and the duties and

responsibilities of the personnel in the department.


THE SKILLS

SKILLS

ASSESSMENT


class and teamwork


tutorial

Lecturer’s


Peer evaluation –

Rubric



Written assignment

and presentation



and Types Tutorial/ Quiz-Attendance/ Grooming/ General Conduct



Final Examination

10%

20%

20%

50%

47 2017

Total 100%


D (54-50), D-(49-47), F (46-44), F-(43-40)



Management(2nd


Andrews,S. (2007). Front Office Management and Operations.

Tata Mac. India.

Bardi,J.A.(2008).Hotel Front Office Management, Kasavana &

Brooks Front Office Procedures AHM, 047101396X

48 2017

18. Course Outline:

Unit Lesson Lecture Tutorial Practical ILT

1

Introduction to Hotel Industry:

Evolution and growth of hotel industry

Classification of hotels on the basis of-

o Star Rating

o Size

o Location

o Clientele

o Guest stay

o Level of service

Introduction of Hotel departments

o Housekeeping

o Front Office

o F&B Service

o Kitchen

o Accounts

o Engineering

9 2 5

2

Front Office Organization:

Introduction of Front Office

Basic Activities of Front Office

Different Sections of Front Office

Organization Structure of Front Office

department of a 5 star and 3 star category hotel.

Types of rooms

Types of different room plan


front office staff

8 3 2 4

3

Introduction of Guest Cycle:

Pre-arrival

Arrival (check-in Process)

Stay

Departure(Check –out Process)

6 2 2 3

4

Guest Services:

Role Of Information

Handling of mails

Handling of messages.

Handling of guest room keys.

Paging

Procedure of using safe deposit locker

Situation Handling

Types of Guest complaints

Handling guest complaints

8 3 2 4

49 2017

5

Telephone Handling

Role of telephone Department

Staff organization

Telephone etiquette

Transferring call

Taking message

Handling of different Types of calls

Records and forms used

Handling wake-up call

Handling DND

9 3 2 4

6

Room Reservation

Introduction

Mode of reservation

Source of reservation

Types of reservation

Cancellation and amendment

Process of reservation

Importance of reservation for the guest and hotel

8 2 2 5

7

Reception/Registration

Introduction to reception

Pre-registration

Types of registration methods/records

Check in procedure for walk in, VIP, Crew,

Scanty Baggage guest, Foreign guest

Room change procedure

8 1 2 4

8 Practical- Telephone handling, Taking Reservations ,

Check in Procedure Complaint Handling 8 2 2 2

Total 64 18 14 31

50 2017

6. Food and Beverage Service Skill

NO


1. Course Name Food and Beverage Service Skill






7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 13 29 22 129

Quizzes 3 3 6 12

Assignment 3 3 6 12

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 19 29 54 172

8. Credit Hours 4


10. Course Objective To get a basic knowledge in food and beverage service operations

11. Course Learning

Outcomes

4. Organization chart of food and beverage service

5. Equipments used

6. Service types

12.

Course

Description/Synopsi

s

The students will have an understanding of how the food service

operation will operate.


SKILLS DEVELOPMENT OF THE

SKILLS

SKILLS

ASSESSMENT





Rubric





presentation


51 2017


and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Singaravelan, R. (2011), Food and Beverage Service, first Ed. Oxford


Bali, P. V. (2014), Food Production Operations (Second Ed.). New

Delhi: Oxford Press Publication

52 2017

18. Course Outline:


1

Part-A Food Production

Culinary History:-

Egyptian

Greek

Roman

French

History of Catering:

Development of the catering industry

various sector of catering industry

5 1 1 2

2

Introduction to Cookery

Attitude and behavior in the kitchen

Personal Hygiene and food safety

Contamination of food

Personal Hygiene and its importance in the kitchen

Uniform and protective clothing

Identification of knives and how to sharpen them

Safety procedures and handling equipment -

ergonomics

8 1 1 2

3

Hierarchy of Kitchen Department

Classic Kitchen Brigade

Lean Hierarchy of Kitchen department

Duties and responsibilities of various chefs

4 1 2

4

Layout of Kitchen and its Equipment

General Kitchen layout

Layout of the kitchen and its sections

Equipment and fuels used in kitchen

Capital Equipment and its uses

5 2 2

5

Principles of Vegetable cookery

Classification of Vegetables

Pigments and color change

Cuts of vegetables

Selection and storage of vegetables

7

1

4

2

6

Methods of Cooking

Blanching

Poaching

Boiling

Steaming

Stewing

Braising

Poeling

Roasting

6 4 2

53 2017

Grilling

Sauteing

Frying

Baking

7

Additional Kitchen Practical

Breakfast Dishes:

Pancakes, Waffles, Oatmeal, Egg preparations, Hash

browns, Sauteed Mushrooms, Bacon, Sausage, Grilled

Tomatoes

4

8

Part-B Food and Beverage Service

Food Service Industry

The different sectors of Food service Industry

Types of restaurant and their characteristics

4 2 2

9

Food and Beverage staff of hotel

Function of food and beverage department

Organizational chart of the food and beverage Service

department

Duties and responsibilities of F&B personnel

Qualities required for food service staff

8 1 2

10

Food Service Equipment:

Furniture used in F&B department

Its specifications and dimensions

Linen used in F&B department

Its specifications and uses

Cutlery

Crockery

Glassware(Types, used, material and storage)

8 1 3 2

11

Ancillary Sections:

Stillroom function and its equipments

Silver or Plate room functions

Wash-up section

Hot plate

2 2 1 2

12

Styles of Food Service:

Silver Service and its procedures

American Service and its procedures

French Service

Gueridon and Russian Service with its procedures

Self Service and its classifications

Assisted Service

Factors influencing the styles of service

7

1

5

2

13


Polishing CGS

Tray Handling

54 2017

Soiled plates and Soiled glass clearance

10 Napkin Folds

Table Setup – Breakfast, Lunch/Dinner

6

Total 64 13 29 22

55 2017

5. Fundamental of Computer in Hotel: Concept and Application

NO


1. Course Name Fundamental of Computer in Hotel : Concept and Application

2. Course Code COMP 101

3. Status Th + Pr




7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 20 9 33 126

Quizzes 3 3 6 12

Assignment 3 3 6 12

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 26 9 65 170

8. Credit Hours 4


10. Course Objective Understand the fundamentals concepts in data communications and

computer networks.

11. Course Learning

Outcomes

Upon completion of this course students will be able to acquire the

following:

3. Work with a host of computer suites including MS Word and

MS PowerPoint

4. Develop a clear and functional presentation in which to convey

information

12.

Course

Description/Synopsi

s

The course will cover various fields of business and management,


business, marketing principles, organizational structure, human

resources , finance , accounting, and usage of computer in

management


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT



teamwork during

assignments and

tutorial


Rubric


Communicatio

n

Written and verbal



presentation

56 2017



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Seal, P. P. (2013); Computers in Hotels: Concepts and Applications,

Oxford University Press, India

Absolute Beginner's Guide to Computer Basics (Absolute Beginner's

Guide)

2nd Edition 2004, Michael Miller Que, 0789731754

57 2017

18. Course Outline:


1

Introduction to Computers.

Evolution of computers

Data and Information

Numbering system of computer system

components of a computer system

Basic computer organization

characteristics of computer

Limitation of computers

Types of information

5 1 3

2

Software Concepts and Operating Systems

Classification of software

operating system

programming language

4 1 2

3

Microsoft Office 2010

Microsoft office suite

MS word 2010

Mail Merge

MS Excel 2010

5 1 3 2

4

Microsoft Office 2010-Cont

MS PowerPoint 2010

MIS Access2010

6 1 3 3

5

Internet

History of internet

Equipment needed to connect the internet

Basic Internet Service

Use of internet

Basic component of www

Network and data communication

Terminology used in networks

Network Topology

Classification of Networks

Wireless Technology

E-commerce

Internet Security

Antivirus Software

6 1 3 3

6

Introduction to DBMS

Database

Database Management System and its types

Database Users

Main components of DBMS

Microsoft Visual Foxpro

5

3

2

58 2017

7

Introduction to Hotel Information System

Departments in hotel

Revenue and Non-Revenue Generating

Departments

Hotel Property Management Systems

Micos

Opera Enterprise Solution

5 2 2

8

Computerized Reservation System and Room

Management

Reservation System

Computerized/Central Reservation System

Global Distribution System

Intersell Agencies

Cluster Reservation Office

Property-Direct Reservation System

Internet Distribution System

Reservation Module

Room Management Module

6

2

3

9

Account Management Module

Classification of Accounts

Types of Account

Night Audit

Account Settlement

Account Receivable Module

Account Payable Module

Payroll Module

Inventory and Purchases Modules

Inventory and Purchase Modules

6 2 3

10

Food and Beverage Management

ECR/POS Hardware Components

Computer Based Guest Bill ECR/POS Software

Recipe Management System

3 1 2

11

Property Management System Interface

Point – of-Sale Systems

Call Accounting Systems

Voice Over Internet Protocol

Electronic Locking System

Energy Management Systems

Auxiliary

Guest Operated Devices Selecting and

Implementing Computer System

5 2

3

12 Management Information System 5 1 3

59 2017

Management

Information

System


Software Development Life Cycle

Managing


Security Issues of Management Information

Systems

13 Project Create a power point presentation using slides 3 2 2

Total 64 20 9 33

60 2017

6. English for Academics


1. Course Name English for Academics


3. Status Theory




7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 24 25 97

Quizzes 3 1 3 7

Assignment 3 1 3 7

Mid Sem Exam 10 10

Final Exam 10 10

Total 54 26 51 131

8. Credit Hours 3


10. Course Objective Introduce students to research methods and exposed to new vocabulary

through course work.

11. Course Learning

Outcomes


6. Encourage to practical language comprehension for communicating

in today’s business environments

7. Describe the language of business in understandable terms

8. Includes recommendations for functioning in technology-based

world

9. Improves vocabulary and spelling skills

10. Provides suggestions for eliminating troublesome constructions in

written documents

12. Course


Material concerning dictionary usage and spelling, spelling rules, parts of

speech, verbs, adverbs, adjectives, uses of nouns and pronouns, tenses of

verbs, regular and irregular verbs, prepositions, uses of punctuation

division of words, general vocabulary study for business use, and some

terms commonly used in business.

61 2017



THE SKILLS

SKILLS

ASSESSMENT





– Rubric

Peer evaluation -

Rubric

Communicatio

n

Written and verbal



presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55), D

(54-50), D-(49-47), F (46-44), F-(43-40)


17. References

North Star 3Reading and Writing, (Intermediate level), 3nd

Edition. (2004)

Barton, Laurie, Sardinas Carolyn D., Pearson Education Press, White

Plains NY

North Star3 Listening and Speaking, (Intermediate Level), 2004) 3nd

Edition.

Schmidt, Jennifer P.L., Solorzano, Helen S, Pearson Education Press,

White Plains NY

62 2017

18. Course Outline:


1

―The World of Advertising‖(RW)

Predicting/ sharing information, Group work to encourage

participation, writing opinion essays

―Advertising on the Air‖(LS)

Vocabulary for comprehension, pronunciation, attention grabbers

5 2 2

2

―Going to Extremes: Sports and Obsession‖(RW)

Identify personal habits and attitudes, compare/ contrast 2 figures

from 2 texts, write a personal reflection using new vocabulary,

paragraph writing

―Pushing the Limit‖, (LS)

Predicting/ sharing information, interview classmates and report,

giving reasons.

5 2 3

3

―Miracle Cure?‖(RW)

Analyze an advertisement, locate information in text, write an

advertisement, grammar

―Too Good to Be True‖

(LS)

Vocabulary for comprehension, listening for main ideas, asking for

opinions

5 2 2

4

― The Metamorphosis‖

(RW)

Infer word meaning from context, paraphrase main ideas, compose a

short story, paraphrase the research in a report and use a graph to

describe it, critical analysis

―The Art of Storytelling‖

(LS)

Vocabulary for comprehension, sharing information in group

activities, using descriptive language

3 2 2

5

Paragraph Writing: Essentials of a paragraph, Introduction to the writing process,

writing a paragraph together

3

2

2

6

―Speaking of Gender‖ (RW)

Assess gender-typing in own culture, support a personal opinion

with examples from the text, write sentences with transitions to

compare/ contrast

―Separated by the Same Language‖ (LS)

Vocabulary for comprehension, recognizing personal biases and

stereotypes based on accents, identify chronology in stories

4 2 2

63 2017

7

―Ecotourism‖(RW)

Compare travel experiences, analyze an author’s argument, write an

opinion essay, paraphrasing meanings

―Culture and Commerce‖(LS)

Vocabulary for comprehension, Evaluate advantages/disadvantages

of tourism, take a dictation, outline rehearse and deliver a 3 minute

speech

4 2 2

8

Beginning the Essay Process:

What is an essay? Clarifying your purpose, writing a thesis. Write a

short narrative in class.

Review structure of an essay, writing an introduction, review

clauses types and methods for using them. Write an adventure story

in class

3

2

2

9 Exploration of English Language through Culture:

Read through and analyze a short play. 3 2 2

10

―Crime and Punishment‖(RW)

Compare/contrast punishment practices in different countries,

interpret bar graph and pie chart, support opinions with facts and

data, write a letter to the editor

―To Spank or Not to Spank‖ (LS)

Vocabulary for comprehension, recognize personal assumptions

about spanking, interpret a speakers intensity of opinion, conduct a

debate, tongue twisters.

4 2 2

11

―Is our climate changing‖(RW)

Understand and describe a scientific process, summarize cause –

and – effect relationship

―Personal carbon footprint‖(LS)

Vocabulary for comprehension, identify and use correct word forms,

modals of necessity

3 2 2

12

Focus on Content: Using Argumentation:

Debating opinions informally, using summary writing in

argumentation. Writing an argument together. Independent writing. 3 2 2

Total 48 24 25

64 2017

SEMESTER II

65 2017

7. Front Office Management

S.

NO ITEMS DESCRIPTIONS

1. Course Name FRONT OFFICE MANAGEMENT




5. Academic Staff ……………………….


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 19 8 22 113

Quizzes 6 3 6 15

Assignment 3 3 6 12

Mid Sem Exam 10 10

Final Exam 10 10

Total 73 25 8 54 160

8. Credit Hours 4

9. Prerequisite (if any) BHM 6012

10. Course Objective To understand the skills and behaviors of the front office management

11. Course Learning

Outcomes

After finish this module, student should be able to :

5. Understand the front office management role and skills

6. Yield Management and forecasting

12. Course

Description/Synopsis An insight into the front office Management’s role



THE SKILLS

SKILLS

ASSESSMENT




tutorial


Rubric





presentation



and Types




Final Examination

10%

20%

20%

50%

66 2017

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)



Management(2nd


67 2017

18. Course Outline:


1.

Guest Check-in, Check-out and settlement of bill

Check-in procedures

Check out procedures

Account settlement methods

Mode of settlement of bills

Foreign exchange

Check out problems

Late check outs,

Express check out, etc

8 2 1 2

2.

Property Management System in front office

Selection of PMS

PMS application in front office

Different modules of PMS

PMS interface with stand-alone system

7 1 2

2

3.

Different property management system used in

hotel industry

Knowledge and familiarization with PMS

Taking check-in and checkout from PMS

Bill settlement from PMS

5 1 2

2

4.

Room Rate

Types of rate

Factors affecting room rates

Room rate designations

Room rate methodologies

Cost base pricing

Market base pricing

8 2 1 2

5.

Forecasting

Benefits of Forecasting

Data required for forecasting

Records required for forecasting room

availability

4 2 - 2

6.

Evaluation of hotel performances

Method of measuring hotel performances

Market share index

Evaluation of hotel by guest

4 1 1 2

7.

Front Office Accounting

Types of Accounts

Front office accounting cycle

Type of Vouchers

Types of folios

4 1 2 2

8. Night Audit 3 1 1 2

68 2017

Duties and responsibilities of Night Auditor

Night Audit process

Different reports prepared by Night Auditor

9.

Yield Management

Opportunity and Analysis

Elements of yield management

Yield management Statistics

Benefits and challenges of yield management

Measuring yield

8 1 1 2

10.

Safety and Security

Hotel security staff and system

Role of front office

Security and control of room keys

Fire Safety

First Aid

Handling Unusual Events and emergency

situations

7 1 1 2

11.

Front office communication

Communication

Process of communication

Seven Cs of communication

Importance of communication

Type of communication

Barriers of communication

Interdepartmental Communication

6 1 1 2

Total 64 14 13 22

69 2017

8. Housekeeping Management

NO


1. Course Name HOUSEKEEPING MANAGEMENT




5. Academic Staff ……..


7. Total Student

Learning Time

Course Face to face ILT TSLT

L T P

Content 64 12 17 22 115

Quizzes 6 3 6 15

Assignment 3 3 6 12

Mid Sem Exam 10 10

Final Exam 10 10

Total 73 18 17 54 162

8. Credit Hours 4




11. Course Learning

Outcomes


1. Identify typical cleaning responsibilities of the housekeeping

department

2. Explain how area inventory lists, frequency schedules,



12. Course



managing housekeeping operations and provides a thorough

overview, from the big picture of maintaining a quality staff,

planning, and organizing, to the technical details of cleaning each

area of a hospitality facility.


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS ASSESSMENT



teamwork during

assignments and

tutorial


Rubric

Peer evaluation – Rubric


communication

skills


presentation

70 2017



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

G.Raghubalan and SmriteeRaghubalan Hotel Housekeeping

operations and management, 2nd

Edition

Hotel Housekeeping Management and Operations by Sudhir

Andrews

71 2017

18. Course Outline:


1

Laundry Operations

Types of laundry

Laundry equipment

Laundry agents and aids

Laundry process

Stain removal

Guest laundry handling procedure

8 2 1 2

2

Supervision in Housekeeping

Role of a supervisor

Supervisory post in housekeeping

Duties of supervisors

Guest room inspection

4 2 1 2

3

Outsourcing and contracting

Defining outsourcing and contracts

Contract services in housekeeping

Procedure for hiring of contract provider

Advantages and disadvantages of outsourcing

6 2 1 2

4

Housekeeping Personnel Management

Documents for personnel management

Determining staff strength

Recruiting Employees

Selecting Employees

Training of Employees

Scheduling and Duty roaster

8 2

1

2

5

Housekeeping Budget

Types of budget

Housekeeping expenses

Budgeting planning process

Inventory control and stocktaking

Purchasing

6 1 1 2

6

Floor , Ceiling and Wall

Different Types of floor, ceiling and wall

coverings

Carpets

Components of carpets

Types of Carpet

Cleaning and maintenance of carpets

5 1 2 2

7

Interior Designing

Elements of Design

Principles of Design

Color Wheel

6 1 1 2

72 2017

Color scheme

Type of curtains and blinds

8

Flower Arrangements

Basic principles and rules of flower

arrangements

Styles of flower arrangement

Japanese /Oriental flower arrangement

Horticulture

Essential components of horticulture

Indoor plants

Bonsai in hotel properties

8 1 2 2

9

Ergonomics in Housekeeping

Significance and need of Ergonomics

Analysis of risk factors in housekeeping 4 2 - 2

10

Planning Trends in Housekeeping

Area inventory list

Frequency schedules

Performance standards

Productivity standards

4 1 1 2

11

Safety and Security Management

Job Safety analysis

Three Es of safety

Potential Hazards in Housekeeping operations

Fire prevention and fire fighting

Key control

5

1

2

2

Total 64 16 13 22

73 2017

9. Food Production Operations


1. Course Name FOOD PRODUCTION OPERATIONS






7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 21 30 22 137

Quizzes 3 1 3 7

Assignment 3 1 3 7

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 23 30 48 171

8. Credit Hours 4


10. Course Objective To learn basics in cookery

11. Course Learning

Outcomes


a. Have a theoretical and practical knowledge of kitchen

operations

b. Understand how a kitchen organization work

12. Course


To have an understanding of basic kitchen operations and to identify

equipment.



THE SKILLS

SKILLS

ASSESSMENT


class and teamwork


tutorial

Lecturer’s


Peer evaluation –

Rubric



Written assignment

and presentation


74 2017


and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Bali,P.S. (2014)Food Production Operations. Second Ed. Oxford

university press, India

75 2017

18. Course Outline:

UNI

T

Lesson Plan Lectur

e

Tutorial Practical ILT

1

Basic Menu planning

Specifications in the menu

Various Functions of the menu

Different types of menu

Menu used as control tool

Menu engineering grid

Balancing menus

How to design a menu

Key points to remember while creating a menu,

Food pairing with different types of wine

8

2

1

2

2

Salads

History of salads

Composition of salad Types of salads

Classification of salads

Various types of lettuce used in salads

Various Salad dressings

Salient features of preparing good salads

6

2

3

2

3

Classification of fruits and their uses in cooking

Different types of fruits

How to select and store fruits

Points to remember while using fruits in cooking

3

2

-

2

4

Stocks

Introduction to stocks

Classification of stocks ( white and brown)

Various poaching liquids

Different types of stocks from all over the world

Stocks and its uses

Key points to remember while making any stock

6

2

3

2

5

Soups

Introduction to soups

Classification of Soups

Key points to remember while making soups

Modern trends of presenting soups

5 2 3 2

6

Sauces

Definition of a sauce

Uses of Sauces

Thickening Agent

Components of Sauce

Mother sauces

Derivatives of mother sauces and their uses

5

2

3

2

76 2017

Proprietary sauces

Contemporary sauces

Key points to remember while making a good sauce

Modern trends of making sauces

7

Accompaniments and Garnishes

Introduction

Their functions with examples of various dishes

2

1

1

2

8

Introduction to Meats

Physical and Chemical Characteristics of meat

Selecting and grading meat

Steps to follow while processing of the whole animal

Classifications of meats

Categories of meat

Yield tests

Key terms

6

2

3

2

9

Introduction to fish and shellfish

Classification of fish

Round vs. flat fish

Classification of Shellfish

Various cuts of fish

Some famous species of tuna and salmon fish

Some classic preparations of fish

Selection and storage of seafood

Common cooking methods used for seafood

Selection and storage of fish

7

2

4

2

10

Introduction to Eggs

Structure of an egg

Classifications of eggs

Candling

Grading as per US & European standards

Types of Eggs

Selection of Eggs

Storage of Eggs

Uses of Eggs ( leavening, coagulation,

emulsification)

Breakfast preparation ( pancake, waffle,

oatmeal,bakedbeans,various methods of preparing

eggs )

8 2 3

2

11

Introduction to Rice Cereals and Pulses

Various types of Pulses

Commonly used Beans

Breakfast Cereals

Rice

8

2

2

2

77 2017

Classification of Rice

- Italian rice

- Japanese rice

- Spanish rice

- Basmati rice

- Wild rice (aquatic grass)

Cooking methods of Rice(drainage and absorption)

Selection of Rice (new and aged rice)

TOTAL 64 21 26 22

78 2017

10. Food and Beverage Service Operation


1. Course Name FOOD AND BEVERAGE SERVICE OPERATION






7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 14 31 22 126

Quizzes 3 1 3 7

Assignment 3 1 3 7

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 16 31 48 165

8. Credit Hours 4


10.

Course Objective To learn bar operations and control. This course will also cover the

Food and Beverage service’s sales and marketing and human resource

aspects.

11.

Course Learning

Outcomes

7. To learn bar operations and control

8. Promotions through sales and marketing in food and beverage

service

9. Human resource for Food and beverage service

12.

Course


The students will have a good understanding and knowledge about the

bar operations and control. Hiring and maintaining staff in food and

beverage department and marketing tactics in Food and Beverage

Service.

79 2017



THE SKILLS

SKILLS

ASSESSMENT



during assignments

and tutorial


– Rubric

Peer evaluation –

Rubric



Written assignment

and presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Singaravelan, R. (2014), Food and Beverage Service, Oxford


Food and Beverage Management by Sudhir Andrews

80 2017

18. Course Outline:

UNIT LESSON PLAN Lecture Tutorial Practical ILT

1

Menu

Origin of Menu

Functions of Menu

Types of Menu - Classification

Menu of International Catering

17 Course French Classical menu along with

description and examples

7 2 1 2

2

Menu Planning

Points considered while planning the menu

Guidelines when compiling A La Carte menu

Guidelines when compiling Table d hotel menu

Various types of menus found in hotels

5 2 2 2

3

Covers and Accompaniments for selected dishes

Oysters, Snails, Pate de Foiegras, Caviar, Prawn

Cocktail, Soups(Consommé and Thick

soup),Seafood(Fish and Shellfish), Steaks and

Roasts, Poultry, Cheese, Desserts

French and Culinary terms

10 Fruits, 10 Vegetable, 10 Seafood, 10 Service

Equipment

6 3 2

4

Preparing the restaurant before and after service

Mise en scene

Mise en place

Points to be observed while laying the cover

Cover laying procedure in a restaurant prior to

guests arrival

Cover laying procedure during service

Types of cover setups

Activities after the service completes – closing

procedure

4 2 2 2

5

Service Procedure

Rules to be observed while waiting at the table

Service procedure for a’ la carte lunch or dinner

Service procedure of table d hotel lunch or dinner

Do’ s and Don’ts of the service

6

2

4 2

6

Breakfast

Menu and cover for various breakfast

Service of Breakfast in restaurants

Breakfast service from buffet

5 2 2 2

81 2017

7

Brunch and Afternoon Tea

Brief about Brunch and sample brunch menu

Brief about Afternoon Tea and sample Afternoon

tea menu

Coffee and Tea Buffet setup

Parts of Chafing dish

6 1 2 2

8

Room Service

Equipment required for room service

Room service Telephonic Order taking

procedures

Room Service Door Knob card collection

procedure

Room Service food and beverage delivery

procedure

7 2 2 2

9

Gueridon Service

Types of Gueridon trolleys

The equipments used on a Gueridon trolley

Safety in gueridon cooking

Advantages and limitations of Gueridon service

Dishes prepared on the trolley

6 2 2 2

10

Order taking and Billing methods

Components of a KOT and BOT

Circumstantial KOTs

Computerized systems for billing

Billing types

Control Department

4 2 1 2

82 2017

11

Handling Situations

Dealing with different situation and guests in the

dining areas Dish served is spoiled

Dish dropped Accidently

Piece of cutlery is dropped

Alcohol over consumption

Lost children

Unsatisfactory appearance

Fire accident

Dealing with a suspicious item or package

Dealing with a bomb threat

Guests with special needs

Unavailability of table/reservation

Wrong order taking

Handling unavailability of food items

Handling special requests

Order delays

Return food

Lost properties

8 2 6 2

12


Taking Reservation by telephone for a restaurant

Refill Cruet Sets

Coffee / Tea tray setups

- - 4 2

TOTAL 64 22 28 24

83 2017

11. Hospitality English


1. Course Name HOSPITALITY ENGLISH


3. Status Theory




7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 17 7 24 96

Quizzes 3 1 3 7

Assignment 3 1 3 7

Mid Sem Exam 10 10

Final Exam 10 10

Total 54 19 7 50 130

8. Credit Hours 3

9. Prerequisite (if any) ENG6003

10. Course Objective

This course is an introduction to business and professional

communication. Individual-level topics cover organizational

communication, business vocabulary, speaking and writing, preparing

and delivering presentations, and career management

11. Course Learning

Outcomes

After finishing this module, students should be able to :

1. Understand the fundamental of business communication

2. Be able to apply the three step writing.

3. Craft messages for electronic media, routine and positive

message, negative messages and persuasive messages.

4. Prepare reports and oral presentations.

5. Write employment messages.

6. Prepare for job interviews.

7. The concepts in reading, writing and grammar.

8. Write a well thought out and organized essay

9. Improved fluency in the stylistic options in writing a research

paper.

84 2017

12. Course


The course introduces students to new vocabulary, writing styles,

reports and oral presentation along with employment messages.



THE SKILLS

SKILLS

ASSESSMENT




tutorial

Lecturer’s


Peer evaluation –

Rubric



Written assignment

and presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


5

17. References

Business Communication Essentials 4th Edition - Bovee and

Thill – Pearson

Highly recommended student’s book pre-intermediate and

IntermediatePublisher: OxfordAuthors’ names: Trish Stott &

Alison Pohl

85 2017

18. Course Outline:

Unit LESSON PLAN Lecture Tutoria

l

Practic

al ILT

1 Taking phone calls

Dealing with incoming calls:

taking messages, dealing with

requests

Giving information to customers

Conforming details of the booking

, changing and cancelling

reservations, taking reservations

Taking restaurant bookings with

opening and closing times

5 2 - 3

2 Giving polite explanations and turning

down requests

Serving in the bar with requests and

offers

Instructions on mixing a cocktail

taking a food and beverage order

Explaining menus

Dealing with requests

7 2 2 2

3 Taking difficult phone reservations

Taking telephone requests about hotel

facilities and services

Offering help and advice in the case of an

accident

Dealing with problems and complains

5 1 - 2

4 Writing emails and letters to customers,

responding to voicemails

welcoming guests: checking guests,

giving essential information

3 1 1 2

5 know your region: giving information on

visitor attractions

explaining travel options: giving advice

about local transport and tickets

3

1 1 2

6 Meeting customer needs: customer care

and customer service

Complaints and apologies:

acknowledging and apologizing

promising action

Mistakes and problems: checking details,

finding a solution and offering

compensation

5 2 - 3

86 2017

7 Giving advice and assistance in the case

of lost luggage and lost passports,

providing first aid

Telephone communication problems:

clarifying, checking repeating and

spelling

5 2 1 2

8 Designing and Delivering Oral and Online:

Presentations

Planning a Presentation

Developing a Presentation

Enhancing Presentation with Effective

Slides

Completing a Presentation

8 4 1 5

9 Applying and Interviewing for Employment:

Exploring different cultures:

differences between cultures

Working life: talking about job

skills and routines

Job applications: personal

qualities, skills and experience,

and covering letters

Job interviews: interview

questions and answers, interview

tips

Activity Material and Language

review

Following Up After the Interview

7 2 1 3

Total 48 17 7 24

87 2017

12. Fundamentals of Management

NO


1. Course Name FUNDAMENTALS OF MANAGEMENT


3. Status Theory




7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 18 18 84

Quizzes 3 3 6 12

Assignment 3 3 6 12

Mid Sem Exam 10 10

Final Exam 10 10

Total 54 24 50 128

8. Credit Hours 3


10. Course Objective To provides students the fundamentals of business management

principles.

11. Course Learning

Outcomes

Having finished this module, students should be able to :

1. Study and analyze the management process from a general

manager’s perspective

2. Will learn about the functions of HRD

3. Understand the concepts of strategic and tactical organizational

planning

4. Managing in a global environment

12.

Course

Description/Synopsi

s

This course will cover various fields of business and management,


business, marketing principles and organizational structure



THE SKILLS

SKILLS

ASSESSMENT




tutorial


– Rubric

Peer evaluation –

Rubric



Written assignment

and presentation

88 2017



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Principles of Management, Charles W L Hill , Steven L Mc Shane,

Special Indian Edition , MC Graw Hill

89 2017

18. CourseOutline:


1

Introduction to Management

Definition

Four management functions (planning, organizing,

leading & controlling)

Levels of Management

Management & managerial Skills

Approaches to Management

4 2 - 2

2

Business environment

The task environment

General environment

Dynamic changes in external environment

Internal environment.

How the environmental changes affect the business

scenario

6 2 - 2

3

Fundamentals of planning& decision making

Definition of Planning

Nature and Significance of planning

Types of plan

Steps in planning process

Pre-requisites for effective planning

Limitations of planning

Significance and Limitation of rational decision

making

Manager as decision makers

Decision making process

Types of Managerial decision

Certainty, Risk and Uncertainty

8 2 - 2

4.

Control systems

Establishing goals & standards & measuring

performance against goals

Comparing performance

Taking corrective actions & providing

reinforcement

Matching controls to strategy & structure

Control metrics & back channel control methods.

6 2 - 2

5.

Organization architecture

Introduction/concept of organizing

Characteristics of organizing

Benefits and principles of organizing

Approaches and Theories of organizing

Organizational structure, role and features

6 2 - 2

90 2017

Elements of organization structure

Divisions (functions, customer, product,

geography)

Authority and its delegation and decentralization

Centralization and decentralization

6.

Staffing & developing a diverse work force

HR planning, translating strategy into staffing

requirements

Staffing diverse workforce

Recruiting job applicants

Selecting applicants

Orienting and developing employees

4 2 - 2

7.

Leadership

Meaning

Characteristics and function of leadership

Key Elements of leadership

Difference between manager and a leader

Leadership styles & approaches

Approaches through quality and behavioral

leadership

4 2 - 2

8.

Motivation& rewarding employees

Meaning and importance & motivation and

behavior, MARS model

Theories of motivation Maslow's model

Motivating through extrinsic & intrinsic rewards

Motivating through drives & needs

Motivating through goals, expectations &

feedbacks

Importance and effectiveness of motivation

6 2 -

2

9.

Communication

Meaning

Significance

Communication process

Direction of communication

Communication barriers

Making communication effective

4 2 - 2

TOTAL 48 18 18

91 2017

SEMESTER III

92 2017

13. Food Science and Nutrition


1. Course Name FOOD SCIENCE AND NUTRITION


3. Status Theory




7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 24 38 126

Quizzes 3 1 3 7

Assignment 3 1 3 7

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 26 0 64 160

8. Credit Hours 4


10. Course Objective To have an understanding of nutrition and its importance in the food

industry

11. Course Learning

Outcomes

After finish this module, student should be able to :

7. The role of food service industry in food science

8. Planning menus with nutrition in mind

12. Course


The students should get an understanding of how nutrition and food

science studies benefits the food service industry



THE SKILLS

SKILLS

ASSESSMENT




tutorial


– Rubric

Peer evaluation –

Rubric



Written assignment

and presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%


93 2017

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References(Text

Book)

Roday, S.(2014) Food Science and Nutrition, (fifth Ed), New Delhi;

Oxford Press

94 2017

18. Course Outline:

UNIT Lesson Plan Lecture Tutorial ILT

1 Introduction to Food Science:

Need of convenience foods 3 1 3

2

Food Science Concepts:

Basic units of length, area, volume and weight

Density, temperature

Important terminologies

5 3 3

3

Carbohydrates:

Introduction

Classification of carbohydrates

Types of food starch

Cereals and cereal products

Sugar

Soluble fibers

Uses of carbohydrates in food preparation

9 4 4

4

Proteins:

Classification of protein

Milk

Eggs

Meat

Pulses

6 2 4

5

Fats and Oils:

Introduction

Structure

Rancidity

Effects of heat on fat and oil

Popular fats and oil available

Nuts and oilseeds

Commercial use of fats and oil

9 4 5

6

Introduction to Nutrition:

Relation of food and health

Food and its function

Classification of nutrients

7 2 3

7

Vitamins:

Introduction and classification

Fat soluble vitamins

Water soluble vitamins

Effects of cooking on vitamins

7 3 5

8

Balanced Diet:

Recommended dietary

allowance

8 2 5

95 2017

Basic food groups

Food pyramid

9

Menu planning and mass food production:

Introduction

Factors influencing meal planning

Planning balanced meals

Special nutritional requirement

Effect of quantity cooking and processing of nutrients

9 3 6

Total 64 24 38

96 2017

14. Accounting for Hospitality

NO


1. Course Name Accounting for Hospitality


3. Status Theory




7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 19 0 28 95

Quizzes 6 3 6 15

Assignment 2 1 4 7

Mid Sem Exam 10 10

Final Exam 10 10

Total 56 23 0 58 137

8. Credit Hours 3


10. Course Objective To learn basics in accounting related to hospitality sector

11. Course Learning

Outcomes


3. Identify different types of accounting procedures followed in

hotels

4. Understand the bookkeeping procedures and basic principles in

accounting.

12.

Course

Description/Synopsi

s

This course will give students the basic knowledge of accounting and

also provide the systems the accounting department uses in hotels.

97 2017



THE SKILLS

SKILLS

ASSESSMENT




tutorial


– Rubric

Peer evaluation –

Rubric

Communicatio

n

Written and verbal


Written assignment

and presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Financial Accounting for Hotels, Prasanna Kumar J.P., Linda Nalini

Daniel

MruthyunjayaV. Pagad

98 2017

18. Course Outline:

UNIT LESSON PLAN Lecture Tutorial ILT

1

Overview of Accounting:

Meaning of Bookkeeping

System of Bookkeeping

Accounting

Accounting Systems

Accounting Concepts

Accounting Conventions

Generally Accepted Accounting Principles ( GAAPs)

User of Accounting Information

Relationship between accounting and other disciplines

Accounting terminology

Account

6 2 6

2

Proof of Transactions , Nature and Usage:

Cash Bill

Credit Bill/Invoice

Receipt

Voucher

Debit Note

Credit Note

Pay in slip

4 1 2

3

Book of Accounts - Journal

Analysis of business transactions

Points to be noted while passing Journal Entries

3 2 2

4

Books for Accounts – Ledger

Need of Ledger

Distinction between Journal and Ledger

Proforma of a ledger

4 2 2

5

Books of Accounts – Subsidary Books

Purchase book

Sales Day book (Journal)

Purchase returns ( Journal) book

Sales Return (Journal) Book

Cash Book

Petty Cash Book

5 2 2

99 2017

6

Bank Reconciliation Statement

Significance of bank Reconciliation Statement

Passbook

3 2 2

7

Trial Balance

Features of Trial Balance

Objectives of Preparing Trial Balance

Errors and Classification of errors

Rectifying Entry

4 2 2

8

Final Accounts

Trading Account

Profit and Loss Account

Need for Profit and Loss Account

Balance Sheet

Types of Expenditure

Types of Assets

Grouping or Marshalling a Balance Sheet

Difference between profit and loss account and balance

sheet

Final Account and Adjustments

Integrated Final Accounts and Statements

Shortcut to Adjustments in Final Account

7 2 2

9

Accounting Systems in hotel

Introduction

Department account in hotel

Uniform system of hotel accounting (USHA)

Analysis of Income Statement

3 1 2

10

Hotel Front Office Accounting

Receiving of Advance/Deposit

Guest Billing

Methods of settlement of Guest’s Bill and Care needed

Raising of vouchers , their authorizing and posting

Visitor’s Tabular ledger (VTL)

City Ledger

Cash Summary

Front office trial balance

Basic Operational Ratios

Night Auditing

3 1 2

11 Accounting reports and formats

Introduction 3 1 2

12 Internal Check, Internal Control, internal Audit and Mechanized

Accounting 3 1 2

Total 48 19 28

100 2017

15. Food Production Management

NO


1. Course Name FOOD PRODUCTION MANAGEMENT






7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 22 16 29 131

Quizzes 2 1 3 6

Assignment 2 1 3 6

Mid Sem Exam 10 10

Final Exam 10 10

Total 68 24 16 55 163

8. Credit Hours 4


10. Course Objective To learn more detailed aspects in kitchen operation and management

skills

11. Course Learning

Outcomes


7. Hot kitchen and its basic preparations

8. Pastry kitchen and its basic preparations

12.

Course

Description/Synopsi

s

To have an understanding of main kitchen operation and pastry

kitchen operations

101 2017



THE SKILLS

SKILLS

ASSESSMENT


class and teamwork


tutorial


Rubric





presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Bali,P.S. (2014)Food Production Operations. Second Ed. Oxford

university press, India

Bali, P. V. (2012), International Cuisine & Food Production

Management (Second Ed.). New Delhi: Oxford Press Publication

102 2017

18. Course Outline:

UNIT Lesson Plan Lecture Tutorial Practical ILT

1

Basic Commodities used in bakery and pastry:

Flour; Structure of Wheat grain; Types of flours;

Gluten – free flour; Raising agents; Fats and Oils;

Usage of fats and oils in cooking and Baking;

Rendering the fat; Clarifying Butter; Milk and Dairy

products; Cream; Sweeteners

5 2 2

2

Bread Fabrication:

Understanding Baking

Ingredients used in Bread Making

Principles behind Bread Making

Basic faults in Bread Making

Equipments used in Bread Making

5 1 2

3

Basic Sponges and Cakes:

Pastry techniques and principles; Sifting; Creaming;

Whisking; Rubbing In; Folding In; Docking; Blind

Baking; Pinning and Rolling; Piping; Laminating;

Icing; Ingredients used in sponge making; Principles

behind making of sponge; Baking and cooking of

sponges; Basic Sponges; Points to be kept in mind

while making sponges and cakes; Equipment used in

sponge and cake making

6 2 3 3

4

Pastes, Creams , Fillings and Sauces:

Pastes; Short Crust paste; Sweet Paste; Choux Paste;

Marzipan;

Almond Paste; Touille Paste; Puff Pastry; Creams;

Pastry Cream; Crème Chantilly; Caprice Cream; Butter

Cream

Lemon Cream; Ganache; Sauces; Adding flavor to the

pastry sauces; Common fault in sauce Making

5 2

2

5

Chocolate

Introduction; History of Chocolate, Chocolate

production; types of chocolates; Tempering of

chocolate and its application, Cooling chocolate; uses

of chocolate; tools and equipment; storage of chocolate

4 1 3

6

Ice Creams and Frozen Desserts

Introduction; Types and classification of frozen

desserts/Ice Cream; commodities & equipment used in

making frozen desserts; storage and service of Frozen

Desserts

4 1 2

7

Cookies and Biscuits

Introduction; preparation of simple cookies; types of

cookies; uses of cooking; common faults in cookie

preparation

2 2 3 2

103 2017

8 Western Cuisine

Introduction; Italian Cuisine; Mexican Cuisine 5 2 3 2

9

European Cuisines

Introduction; French Cuisine; Cuisine of the UK

German Cuisine 6 2 2 2

10 Western Plated Food

Introduction; Concept of plate presentations 4 1 2 2

11 Oriental Cuisine

Introduction; Chinese Cuisine; Japanese Cuisine; Thai

Cuisine; Malaysian Cuisine

6 2 3 2

12

Communication in Kitchen

Introduction; Common terminology used in Kitchen;

Cooperation with other departments; Miscellaneous

forms used within the kitchens

4 2 2

13

Production Management

Introduction; Kitchen Organization; Allocation of work

Duty Rosters; Production planning and Scheduling

Production Quality and Quantity Control; Forecasting

and Budgeting; Yield Management

8 2 3

TOTAL 64 22 16 29

104 2017

16. Beverage Study

NO


1. Course Name Beverage Study






7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 24 16 24 128

Quizzes 3 3 3 9

Assignment 3 3 3 9

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 30 16 50 166

8. Credit Hours 4

9. Prerequisite (if any) BHM6244


To learn bar operations and control. This course will also cover the

Food and Beverage service’s sales and marketing and human resource

aspects.

11. Course Learning

Outcomes

10. To learn bar operations and control

11. Promotions through sales and marketing in food and beverage

service

12. Human resource for Food and beverage service

12.

Course

Description/Synopsi

s

The students will have a good understanding and knowledge about the

bar operations and control. Hiring and maintaining staff in food and

beverage department and marketing tactics in Food and Beverage

Service.

105 2017



THE SKILLS

SKILLS ASSESSMENT



during assignments

and tutorial


Rubric


Communicatio

n

Written and verbal



presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Singaravelavan, R. (2014), Food and Beverage Service (Ninth

Ed.). New Delhi: Oxford Press Publication

106 2017

18. Course Outline:


1

Beverage – I (Non Alcoholic Beverages)

Classification of beverages

Classification of non alcoholic beverages

Types of coffee beans

Coffee Production

Methods of preparing coffee

Varieties of coffee prepared from Espresso

method

Faults in coffee

Tea Production

Varieties of teas

Tray setup for teas and coffees in different

formats

8 2 4 2

2

Beverage – II (Alcoholic Beverages)

Classification of Alcoholic Beverages

Fermentation, types of yeast and products

derived from fermentation process

Distillation – Pot still and Patent still, products

derived

Alcoholic Strengths

6 2 2

3

Wine

Classification of Wine

Constituents of Grapes and major varieties for

wine production

Factors Influencing Character of Wine

Characteristics of Wine

Faults in Wine

Wine Tasting procedure – wine tasting wheel

Naming of Wine

Service of wine

8

2 4

2

4

Wine Making

Process of Still Winemaking (Red, White and

Rose)

Process of making Sparkling wine and

Champagne

Types of Champagne

4

2

2

107 2017

5

Fortified Wines

Types of Fortified Wines

Sherry Production

Port Production

Vermouth and Bitters

6

2

2

6

Wines of France, Italy, Germany

French wines laws and classifications of French

wines

French Wine-Producing regions

Italian Wine law and classifications

Italian Wine producing regions

German Wine classification

German wine producing regions

6 2 2

7

Food and Wine

Guidelines for pairing wine and food

Problem Dishes

Wine and food suggestion

Wine List types

3

2 2

8

Beer

Ingredients for Beer Production

Production of Beer

Beer manufacturing terms

Strength of beer

Types of beer

Faults in Beer

Storage of Beers

Cider and Perry

5 2 2

9

Brandy

Production of Brandy

Classification of Brandy 2 2 2

10

Whisky, Gin, and Rum

Production of Whisky

Classification of Whiskeys

Whisky based cocktails

Production of Gin

Classification of Gin

Gin based cocktails

Production of Rum

Classification of Rum

Rum based cocktails

6 2 2 2

108 2017

11

Vodka, Tequila, Liqueurs

Production of Vodka

Classification of Vodka

Vodka based cocktails

Production of Tequila and Mezcal

Classification of Tequila

Tequila based cocktails

Types of Liqueurs

6 2 2

2

12

Service of Alcoholic Beverage

Introduction

Service of wine

Service of Beer

Service of Liquor

Service of liqueurs and other beverage

Service of cocktails and Mocktails

Service of soft beverages

4 1 4 2

TOTAL 64 24 16 24

109 2017

17. Hospitality Human Resource Management

NO ITEMS DESCRIPTIONS

1. Course Name Hospitality Human Resource Management


3. Status and

Nature Theory


5. Academic Staff


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 16 22 86

Quizzes 3 2 3 8

Assignment 3 2 3 8

Mid Sem Exam 10 10

Final Exam 10 10

Total 54 20 48 122

8. Credit Hours 3

9. Prerequisite (if

any) BHM6163

10. Course

Objective To provide students with fundamentals of human resource management.

11. Course Learning

Outcomes


To address the full scope of human resources management issues for the

hospitality industry

To understand the legal restrictions and legislation applied to human

resources

12.

Course

Description/Syn

opsis

This course will cover:

Introduction to Contemporary Human Resources Management

Ethnic Diversity in the Hospitality Work Place

The Labor Market and Hospitality Recruitment

Selection, Hiring and Placement

Hospitality Orientation and Training Programs

Development Programs, Coaching and Team Building

Evaluating Performance and Employee Retention

Compensation and Benefits

Progressive Discipline, Counseling and Exiting the Organization

13. Transferable

Skills


THE SKILLS

SKILLS ASSESSMENT



during assignments

and tutorial


Rubric


110 2017

Communicati

on

Written and verbal



presentation

14 Mode of delivery Lecture, Collaborative Learning and Tutorial

15.

Assessment

Method and

Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55), D

(54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Human Resource Management in the Hospitality Industry : A

Practitioner's Perspective, 2004, Dana V. Tesone, Prentice Hall,

0131100920

Introduction to Human Resource Management in the Tourism &

Hospitality

2007, NurhazaniMohdShariff, Prentice Hall, 978-983-3927—04-3

111 2017

18. Course Outline:


1

Introduction to HRM( management) and HRD(

development)

Evolution

Concept& Definition of HRM

Concept and definition of HRD

HRM Vs Personnel management

Importance of human resources in the

hospitality industry

HRM Vs HRD

HRD process

Role of HRD

Objectives of modern hospitality HRD

departments

Responsibilities of HRD manager

7 2 4

2.

Human Resource Planning

Concept

Vision, mission, culture and strategy of

organization

Importance of human resource planning

Objectives of HR planning system

6 1 2

3.

Job Analysis , Job Description and Job

Specification

Concept, methods and uses of job analysis

Job description

Job specification

4 1 2

4.

Recruitment, selection and socialization

Recruitment – Definition

Recruitment policies

Recruitment- Sources in Hospitality industry

Meaning and process of selection methods

and techniques

Appointments and joining formalities

Definition, Purpose and Process of

Socialization and Orientation

6 3 3

5.

Training and Development

Concept and objectives

Training process

Training needs analysis

Training techniques in Hospitality industry

Evaluation of training

5 3 2

6. Performance Appraisal 7 2 4

112 2017

Concept, objectives and importance of

performance Appraisal

The need for Performance appraisal in

Hospitality

Types of Performance appraisal

Appraisal process

Performance counseling

Concept of reward and reward management

Types of reward

7.

Compensation and Benefits

Concept and meaning of compensation and

benefits

Types of benefits

New Compensation Strategies

Does money motivate people?

Determinants of compensation package

Competency-Based Pay

Variable Pay Plans

Fringe Benefits.

7 2 3

8.

Employee relations

Concept of employee relations in hospitality

industry

Concept and benefits of Union

Managing grievance and discipline

Employee social programmes

Employee exit

6

2

2

TOTAL 48 16 22

113 2017

18. Hotel French

NO


1. Course Name HOTEL FRENCH

2. Course Code FRN 1001

3. Status Theory




7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 21 25 88

Quizzes 3 3 3 9

Assignment 3 4 3 10

Mid Sem Exam 10 10

Final Exam 10 10

Total 54 28 51 127

8. Credit Hours 3

9. Prerequisite (if

any) NONE


This course aims to enable the students to pronounce the hotel

terminology correctly, explain and write French menus, understand the

basic French Experiences / Greetings / Numerical / Etiquettes and Ethics

and converse in basic hotel French

11. Course Learning

Outcomes


Develop skills that will enable them to communicate orally and to some

degree in writing in personal and career context with speakers of another

language and with people of other nationalities who have also learned

this language.

Express them within another framework, linguistically and culturally.

A greater understanding of people across national barriers by giving

them a sympathetic insight into the way of life and ways of thinking of

the people who speak the language they are learning.

Read another language with comprehension so that they may keep

abreast with the development in the hotel and restoration business in

France and other French speaking countries.

Increased knowledge of French culture and French cuisine vocabulary.

12.

Course

Description/Synop

sis

Introduction into written expression and intensive practice will be

provided on basic grammatical structures. The core vocabulary is

approximately 900 words.


THE SKILLS

SKILLS

ASSESSMENT

114 2017



during assignments

and tutorial


Rubric





presentation


15. Assessment

Method and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55), D

(54-50), D-(49-47), F (46-44), F-(43-40)


17.

Text Book Teacher Manual

References

Compulsory Reading

Escales 1, Méthode de français 2001

Jacques Blanc, Jean-Michel Cartier, Pierre Lederlin

Publisher: © CLE International/HER,

ISBN : 209-033153-4

Champion 1, Méthode de français 2001

Annie Monnerie-Goarin,

Evelyn Siréjols

Publisher: © CLE International/HER,

ISBN: 209-033671-4

Course objectives

This course aims to enable the students to pronounce the hotel terminology correctly, explain and write

French menus, understand the basic French Experiences / Greetings / Numerical / Etiquettes and Ethics

and converse in basic hotel French.

Contents

Introduction and importance of knowing French in hospitality industry , guide to pronunciation,

familiarization with French accents, hotel terminology, types of menus, layout of menus, kitchen

&restaurant staffs, vegetable & meat cuts , method of preparation ,descriptive terms of vegetables

,greetings, idiomatic expressions, etiquette , number from 1 to 1000 , months, date ,time, weather,

simple sentences with their conjugation, negative & interrogative sentences, situational conversations

for restaurant and front office.

115 2017

18. Detailed course


1 Importance of knowing French in hotel industry / French

alphabets 2 1 1

2 French accents (certain signs) & their function 2 1 1

3 Pronunciation vowel /consonants /nasal sounds 4 2 2

4 Types of menu / layout of menu 2 1 1

5 French vegetables with their gender (le , la . l ' les ) 2 1 1

6 Method of preparations of food 2 1 1

7 Vegetables & meat cuts 2 1 1

8 Restaurant vocabulary using article indefinite (un ,une des ) &

dialogues 3 1 1

9 Descriptive terms of vegetables & fruits 1 1 1

10 Some useful terminology 2 1 1

11 Greetings / Basic expressions / Etiquettes 2 1 1

12 French verbs & their conjugation(Regular / Irregular) 5 1 3

13 Professions / nationality / hobbies 3 1 1

14 Simple affirmative / negative / interrogative sentences

3 1 2

15 Day / month/ date / time/ weather

5 2 3

16 Numbers from 1 to 50,000

2 1 1

17 Front office dialogue

2 1 1

18 Kitchen dialogue

2 1 1

19 Housekeeping dialogue

2 1 1

Total 48 21 25

116 2017

SEMESTER IV

117 2017

19. Food and Catering Management


1. Course Name FOOD AND CATERING MANAGEMENT


3. Status CORE


5. Academic Staff -------------------------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 26 26 100

Quizzes 2 1 3 6

Assignment 2 1 3 6

Mid Sem Exam 10 10

Final Exam 10 10

Total 52 28 52 132

8. Credit Hours 3



This course is designed to provide the student detailed marketing

procedure. This course is basically designed to help the students who

would like to major in marketing.

11. Course Learning

Outcomes

After finish this module, students should be able:

1. To understand different catering operations

2. To develop strategies in catering management

12. Course


The chapters will covered :

1. Different types of catering

2. How to establish and manage a catering organization

118 2017



THE SKILLS

SKILLS

ASSESSMENT



during assignments

and tutorial

Lecturer’s

observation –

Rubric

Peer evaluation -

Rubric



Written assignment

and presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References PROFESSIONAL CATERING, Stephen B. Shiring Sr., Cengage

Learning

119 2017

18. Course Outline:

Week Lesson Plan Lecture Tutorial Practical ILT

1

TYPES OF CATERING

3 Catering Segments

On premises and off premises

Benefits of off premise catering

Home-Based catered and its

advantages

3 2 2

2

THE CATER AND THE CLIENTS

Why do clients decide on a

caterer

Social catering

Corporate catering

What experience teaches

Word of mouth vs referral

Disadvantages of social catering

4 2 2

3

ESTABLISHING THE RIGHT

KIND OF CATERING FOR YOU

Carving the catering market

Who is the caterer ( questions to

ask before hiring a caterer)

Mission statement and purpose

Stakeholders

Strategic vision

SWOT analysis

4 2 2

4

THE SEVEN FUNCTIONS OF

CATERING

Formulating the strategic plan

for the event

Executing the operational tasks

Organizing resources

Matching equipment needs to

requirements

Implementing the plan

Controlling the event by use of

financial tools and

predetermined standards

Obtaining insurance coverage

and ensuring all legal concerns

are covered by a contract

5 2

2

5

PLANNING – THE BASIC

CATERING

Formulating a catering plan

4 2 2 2

120 2017

Blue print

Menu – A tactical plan

Standardized menu

Post event meetings

Barriers of planning an event

Long term development and exit

plan

HACCP

6

OPERATIONS – EXECUTION OF

TASK

Operational tasks

Standardized recipes

Signature recipes

Base recipes

Recipe development

Flow of food through the entire

operation

Convenience foods advantages

and disadvantages

Speed scratch cooking

Field testing

Advantages of a catering menu

Branded menu items

Principal

Food preparation

5 2 2 2

7

ORGANIZING THE EVENT

Organizing tasks

Organizing the event

Catering Management Tasks

Finding the right supplier

Market intermediaries

Portion control

Ordering, receiving, storage

control and inventory

management

4 2

1

2

8

PROCURING EQUIPMENT

Tableware

Methods of obtaining

equipment

Professional Equipment

Supplier

Consultants and Architects

Cash and carry business

4 2 2

121 2017

Internet sites

Rentals

Equipment auctions (advantages

and disadvantages)

The structured buying model

9

IMPLEMENTING

Service and service standards

Creating an employee support

culture

Uniform

Types of service styles

(Russian, American , French)

Buffet service - food handling

tips

3 2 2 2

10

CONTROLLING

Prime cost

Elements of control

Multiple meanings of control

Cash flow

Pricing the event

Professional Service Companies

Code of ethics

The financial component

Accounting function

3 2 2

11

UNDERSTANDING RISK

MANAGEMENT AND LEGAL

ISSUES

Risk management

Safety and health of catering

professionals

Hazards

Safety committees

Insurance and its importance

Contracts

Banquet Event Order

3 2 2

12

BEVERAGE MANAGEMENT

Forming a beverage plan

Indoor bar

Outdoor bar

Beverage contracts

Beverage packages

Bar equipment list

3 2 2 2

122 2017

13

CONFLICT RESOLUTION

Dimensions of conflicts

Negotiation

Discussion stage

Dealing with people using

people skills

Mutual agreement

3 2 1 2

TOTAL 48 26 10 26

19. Mapping of the Course to Program Outcomes:

NO. COURSE OUTCOMES

PROGRAM OUTCOMES

PO

1

PO

2

PO

3

PO

4

PO

5

PO

6

PO

7

PO

8

PO

9

PO10

1. To understand different

catering operations

X X X

2. To develop strategies in

catering management

X X X

123 2017

20. Introduction to Economics


1. Course Name INTRODUCTION TO ECONOMICS

2. Course Code ECO6701

3. Status CORE


5. Academic Staff ---------------------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 20 20 104

Quizzes 6 6 6 18

Assignment 6 6 6 18

Mid Sem Exam 10 10

Final Exam 10 10

Total 76 32 52 160

8. Credit Hours 4



The purpose of the course is to develop the economic way of thinking

and make the students ready to use logic and methods of economic

analysis in their further studies.

Specifically the course aims at:

- giving students a solid grasp of macroeconomic analysis at the

intermediate-level using both graphical and algebraic techniques;

- ensuring students can apply macroeconomic analysis to the study

of contemporary and historical economic problems;

- broadening the students’ knowledge in the field of

macroeconomics;

- Developed the students’ abilities to write essays and understand

and critically discuss economic literature.

11. Course Learning

Outcomes

On successful completion of this module students will be able to:

1. Use macroeconomic models to analyze the impact of various

economic changes, including those that arise from government

policy actions;

2. Produce coherent and well-argued critical explanations of and

solutions for a wide variety of macroeconomic problems;

3. Apply macroeconomic analyses to the analysis of real-world

124 2017

economic problems in economies such as those of the EU, US

and Japan;

4. identify the appropriate model to use to consider a particular

macroeconomic problem or question and to consider the

analysis critically

12. Course


i. Introduction of Macroeconomics

ii. National Income and Product

iii. Effect of inflation

iv. Demand side of National income and Product

v. Planned investment

vi. National Income and Product

vii. Monetary Economies

viii. Creation of bank credits

ix. Inflation

x. Unemployment

xi. Issues pertaining to International economic

xii. Balance of payments


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT



teamwork during

assignments and

tutorial


Rubric





presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Business Economics, K. Jothi Sivagnanam, R.Srinivasan

125 2017

18. Course Outline

UNIT Lesson Plan Lectur

e Tutorial ILT

1 Economics : An Introduction

Meaning and Definitions

Nature and Scope

Basic Economic Problems

Positive and Normative

Economics

Micro and Macro Economics

8 2 2

2 Business Economics

Nature, Scope , Role , Concepts ,

Efficiency and Time Element

6 2 2

3 Demand

Introduction

Law of Demand

6 2 2

4 Elasticity of Demand

Measurement

Factors determining Elasticity of

demand

Importance of Elasticity

6 2 2

5 Supply

Introduction

Law of supply

Elasticity of supply

Market Equilibrium

6 2 2

6 Theories of Consumer Behaviour I

Laws of diminishing marginal

utility

Laws of equi-marginal utility

Cardinal and ordinal utility

Theories of risk management

8 2 2

7 Theories of Customer Behaviour II

Indifference Curve Approach

Equilibrium Conditions

5 2 2

8 Laws of Production

Short run cost and Long run cost

Economic scales

Break Even analysis

5 2 2

9 Market Structure

Perfect Competition

Monopoly

6 2 2

126 2017

Monopolistic Competition

Duopoly

Oligopoly

10 Pricing Techniques

Pricing Discrimination

Mark up pricing

Peak load pricing

Transfer pricing

Skimming pricing

Penetration pricing

8 2 2

TOTAL 64 20 20

Mapping of the course/module to the Program Learning Outcomes:

NO. Course Outcomes

Program Outcomes

PO

1

PO

2

PO

3

PO

4

PO

5

PO

6

PO

7

PO

8

1. Use macroeconomic models to analyze the

impact of various economic changes,

including those that arise from government

policy actions;

√ √

2. Produce coherent and well-argued critical

explanations of and solutions for a wide

variety of macroeconomic problems;

√ √

3. Apply macroeconomic analyses to the

analysis of real-world economic problems in

economies such as those of the EU, US and

Japan;

√ √ √

4. Identify the appropriate model to use to

consider a particular macroeconomic

problem or question and to consider the

analysis critically.

√

√

127 2017

21. Organizational Behaviour

NO


1. Course Name ORGANIZATIONAL BEHAVIOR


3. Status CORE


5. Academic Staff


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 24 20 108

Quizzes 3 3 3 9

Assignment 3 3 3 9

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 30 46 160

8. Credit Hours 4



To reflect upon student own beliefs, assumptions, and behaviors with

respect to how individuals, groups, and organizations act in order to

expand your options of approaches and increase your own

effectiveness.

11. Course Learning

Outcomes


1. Describe Organizational Behavior Essentials, explain methods

to improve cross cultural skills

2. Describe the power of teams in hospitality

3. Describe about managing time & Stress

4. Describe promoting Creativity& Goal setting

5. Describe how to managing conflict

6. Explain about Employees Counseling

7. Describe Power and Politics in Organizations

8. Explain the types of Leadership

12. Course


This course deals with human behavior in organizations. Conceptual

frameworks, case discussions, and skill-oriented activities are applied

to course topics which include: motivation, learning and

development, group dynamics, leadership, communication, power

128 2017

and influence, change, diversity, organizational design, and culture.

Class sessions and assignments are intended to help participants

acquire skills and analytic concepts to improve organizational

relationships and effectiveness.



THE SKILLS

SKILLS ASSESSMENT



teamwork during

assignments and

tutorial


Rubric





presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Organizational Management and Organizational Behaviour

By Laurie J.Mullins

129 2017

18. Course Outline:

UNIT LESSON PLAN Lecture

Tutoria

l

Practica

l ILT

1 Working with people

The behavior of people

The meaning of work

Influences on behavior

A behavioral science approach

Understanding attitudes

Attitude measurement

The importance of cultural difference

7 3 2

2 Perception

The process of Perception

Screening and selection of stimuli

Applications within the hospitality industry

Interpersonal perception

Selective perception

The halo effect

Stereotyping

Sex stereotyping and gender

Transactional analysis

The Johari window

Frustration – induced behavior

The physiological contract

9 3 3

3 The nature of Managerial work

The nature of management

The process of management

Essential nature of managerial work

Principles of Management

Managerial roles

7 3 2

4 Managerial style and behavior

Managerial behaviour

Manager’s attitude towards people

The managerial/leadership grid

Management by objectives

Potential benefits and criticisms of MBO

Personality profile of hospitality managers

The attributes of a hospitality manager

Hard and soft skills of management

8 3 3

130 2017

5 Organizational processes and structure

The importance of organizational structure

Approaches to organization, structure and

management

The classical approach

Bureaucracy

The human relations approach

The systems approach

The contingency approach

The informal organization

8 3 3

6 Group behavior and performance

The nature of work groups

Influences over behavior

The need for teamwork

Creating team effectiveness

Formal and Informal groups

Benefits of group membership

8 2 1 2

7 Effective group development

Developing effective groups

Characteristics of a successful group

The performance of groups

Channels of communication

Membership of successful teams

Role relationship

Role conflict and role stress

Behavior of individuals in groups

8 3 2

8 Managerial leadership

The nature of leadership

Management and leadership

The leadership relationship

The qualities or trait theories

Leadership characteristics of hospitality

managers

The functional or group approach

Leadership as a behavioural category

Managerial behavior and leadership style

Transactional or transformational

leadership

9 3 3

TOTAL 64 23 1 20

131 2017


NO. COURSE

OUTCOMES

PROGRAM OUTCOMES

PO1 PO2 PO

3

PO4 PO

5

PO

6

PO

7

PO

8

PO9 PO10

1. Describe

Organizational

Behavior Essentials,

explain methods to

improve cross cultural

skills

X X X X

2. Describe the power of

teams in hospitality X X X

3. Describe about

managing time &

Stress X X X

4. Describe promoting

Creativity& Goal

setting X X X

5. Describe how to

managing conflict X X X

6. Explain about

Employees Counseling X X X X

7. Describe Power and

Politics in

Organizations X X X X

8. Explain the types of

Leadership X X X

132 2017

22. ENTREPRENEURSHIP

NO


1. Course Name ENTREPRENEURSHIP


3. Status CORE


5. Academic Staff ---------------------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 27 18 93

Quizzes 3 1 3 7

Assignment 3 1 3 7

Midterm Exam 10 10

Final Exam 10 10

Total 54 29 44 127

8. Credit Hours 3



The Entrepreneurship course will provide the students with a

pragmatic understanding of what it takes to start a business & will

also give insight that who can become an entrepreneur.

11. Course Learning

Outcomes


1. Realistic understanding of what it takes to start a business.

2. How to develop a business plan.

3. Will learn to analyze the capital needs for a project and ways

to obtain finances for the same.

4. Will learn to foresee the impediments when planning for a

new business.

12. Course


The course will cover entrepreneurship, & will impart the ability to

foresee the business conditions & to develop a business plan

accordingly.

133 2017



THE SKILLS

SKILLS

ASSESSMENT




tutorial


Rubric

Peer evaluation – Rubric




presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Fundamentals of Entrepreneurship, 2

nd edition, By H.Nandan, PHI

Learning private limited

134 2017

18. Course Outline:

UNIT Lesson Plan Lecture Tutorial Practica

l ILT

1

Concept of Entrepreneurship and

Entrepreneur

Nature & essential features of

entrepreneurship

The entrepreneur

Functions & of entrepreneur

Qualities & skills for an entrepreneur

Role of creativity & innovation in

entrepreneurship

Ethics & the entrepreneur

6 3 2

2

Different forms of Entrepreneurship

Small business entrepreneurship

Types of ownerships & choosing the form

of ownership

Franchise

Corporate entrepreneurship

Intrapreneurship

6 3 2

3

Entrepreneurship – Roles In Different

Environment

Government as entrepreneur

Entrepreneurship in service industry

GAATs

Growing importance of service industries

5 3 2

4

The Entrepreneur and The Law

Legal protection

Patents

Design

Trademarks

Copyrights

Intellectual property rights

5 3

2

5

Promotion of Venture

Opportunity analysis

SWOT analysis

Internal & external environment analysis

Technological competitiveness

Setting up new unit- legal requirements

6 3 2

6

Financing New Ventures

Investment decisions

Financing means & sources

Venture capital

5 3 2

135 2017

Govt. grants

7

Project Planning and Feasibility Studies

Project

Project life cycle-Models

Project planning

Feasibility studies

5 2

2

2

8

Product and Process Development

Product

Product development

5 3 2

9

Product Pricing

Objectives

Pricing: primary factors

Basic pricing policies

Marginal cost pricing

Break-even point

Specific strategies

5 3 2

10

Business Development Plan - - 4

TOTAL 48 26 6 18


NO. COURSE OUTCOMES

PROGRAM OUTCOMES

PO1 PO

2

PO

3

PO

4

PO

5

PO

6

PO

7

PO

8

PO

9

PO10

1. Pragmatic understanding

of what it takes to start a

business. X X X

2. Develop a business plan X X

3. Analyze different cases

and firms and understand

the details of obtaining of

capital to finance the

venture

X X X

4. Evaluate and analyze real

business situations X X X

136 2017

23. Restaurant Business Operation/Analysis


1. Course Name RESTAURANT BUSINESS OPERATION/ANALYSIS


3. Status CORE


5. Academic Staff -----------------------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 30 30 124

Quizzes 3 3 3 9

Assignment 3 3 3 9

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 36 56 162

8. Credit Hours 4



The objective is to provide students with practical knowledge and

tools on how to operate a profitable small or medium-size restaurant

business.

11. Course Learning

Outcomes


1. Discuss reasons why some people open restaurant.

2. List some liabilities of restaurant operation.

3. Knowing how the restaurant operates.

12. Course


Students will understand the importance of explicit industry analysis,

market research and business planning in a successful trade. Also a

large emphasis is put on accurate staff planning as well as motivating

the staff to achieve the best results in business.

137 2017


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT



teamwork during

assignments and

tutorial


– Rubric

Peer evaluation –

Rubric




presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Restaurant Management , Customers, Operations and Employees

3rd

Edition, Robert Christie Mill, Pearson

138 2017

18. course outline:


1 Introduction

Source of information for industry trends 7 2

3

139 2017

Service and Menu price

Failure to increase sales

Menu Development

Why restaurant fail

Success factors

2

Understanding the Customers

Market categories

Trend analysis

Traditional research

Early adopters

6 3

3

3

Developing a Marketing Plan

6 Steps for developing a marketing plan

3 Parts of Marketing Audit

Selecting Target Markets

Position the Property

Determining the marketing objectives

Develop and implement action plans

Monitor and evaluate the marketing plan

8 4

4

4

Pricing and Designing the menu

Importance of Menu

Menu content

Menu pricing

Pricing methods – Factor / cost multiplier

method

Measuring menu strength – Average

Check, Range, Menu Scoring, Menu

Engineering

Menu design – Cover, Materials,

Placement, Menu Description, Typeface,

Verbal Pictures

9 2

4

4

5

Delivering High quality service

Service Problems

Service gaps – Lack of Knowledge, Lack

of Standards, Lack of Performance and

Promising too much

Plan of Attack

7 3

3

6

The Physical plant

Front of house – Layout

Front of House – Atmosphere

Back of house – space requirement

Back of house – work design

7 2

1 3

140 2017


7

Kitchen equipment and interiors : Selection ,

Maintenance and Energy management

Equipment selection

Equipment types

Interior surfaces

Equipment maintenance

Energy management

7 3

1 4

8

Sanitation and Food Safety

Role of Manager

Major sanitation problems

HACCP

Preventive procedures

Employee habits

7 3

3

9

Restaurant Manager

Industry Challenges

Industry solutions

6 3

3

TOTAL 64 25 6

30

NO. COURSE

OUTCOMES

PROGRAM OUTCOMES

PO1 PO2 PO

3

PO

4

PO5 PO

6

PO7 PO

8

PO

9

PO1

0

1. Discuss reasons why

some people open

restaurant. X X X

2. List some liabilities of

restaurant operation. X X

3. Knowing how the

restaurant operates. X X X

141 2017

24. Hospitality Service Marketing


1. Course Name HOSPITALITY SERVICE MARKETING


3. Status CORE


5. Academic Staff -------------------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 27 18 93

Quizzes 3 1 3 7

Assignment 3 1 3 7

Mid Exam 10 10

Final Exam 10 10

Total 54 29 44 127

8. Credit Hours 3



This course will provide much needed exposure to the students to

various aspects of Marketing and its importance in the hospitality

industry.

11. Course Learning

Outcomes


1. Students will have understanding that marketing and its

management plays an important role in corporate.

2. Will have understanding that service industry actually stands

on marketing strategies.

3. Students will be familiar with the concept of marketing

management and know what kind of tasks a marketing

manager/director has to perform in a hospitality company.

4. Will be able to develop new and critically evaluate existing

marketing strategies and plans.

12. Course


This course explores marketing of services is different from

marketing of goods, and its role & contribution in national economy.

142 2017



THE SKILLS

SKILLS

ASSESSMENT




tutorial

Lecturer’s


Peer evaluation -

Rubric



Written assignment

and presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Marketing for Hospitality and Tourism

Philip Kotler, John T.Bowen, James C. Makens

Pearson – 5th

Edition

143 2017

18. Course Outline:


1

Marketing for hospitality and Tourism

Relevance of Marketing in hospitality

industry

Understanding the market place and

learning to convert customer’s needs into

profit

Designing & creating an atmosphere where

needs can be created for customer

Preparation of integrated marketing plan

Building profitable customer relationships

& capturing customer values

6 3

2

2

Service Characteristics of Hospitality and

Tourism Marketing

The service culture

Management strategies for service

business

4 3

2

3

Marketing Information System and Marketing

research

Marketing information and customer

insight

Marketing research & its role in a service

company

International Marketing research & use of

technology for the purpose

Ways of collecting internal & external

information

5 3

2

4

Consumer markets and consumer buying

behavior

Personal characteristics & consumer

perception affecting consumer behavior

The buyer decision process

Converging buyers perception into reality

5 3

2

5

Market segmentation, targeting and positioning

Segmentation of the market

Targeting the right segment at right

occasion

Global & local positioning

4 3

2

6

Pricing Products : Pricing considerations,

approaches and strategy

Important elements for setting the process

when setting prices

Universal pricing approaches

5 3

2

144 2017

Pricing strategies

Adjusting the Changes in pricing

7

Promoting products: Communication and

promotion policy and advertising

The promotion mix

Integrated marketing communications

Steps in developing effective

communication

Establishing the total marketing

communication budget

Advertising

Major decisions in advertising

6 3

2

8

Professional sales

Nature of hospitality sales

Sales force objective

Sales force structure and size

Organizational the sales department

Relationship marketing and strategic

alliance

Recruiting and training professional sales

force

Managing sales force

7 3

2

9

Direct and Online Marketing: Building

customer relationships

Customer database and direct marketing

Building relationships

Traditional format of direct marketing

Digital direct marketing technologies

Online Marketing

6 3

2

TOTAL

48 27 18

145 2017


NO. COURSE

OUTCOMES

PROGRAM OUTCOMES

PO

1

PO2 PO

3

PO4 PO

5

PO6 PO

7

PO

8

PO

9

PO10

1. Has an understanding

of the role of marketing

within the corporate

strategy and knows the

elements included in

the marketing strategy

X X X

2. Understands how a

service company uses

the marketing function

to create and sustain

competitive advantages

X X X

3. Student is familiar with

the concept of

marketing management

and knows what kind

of tasks a marketing

manager/director work

ing in a hospitality

company has to

perform & manage

X X

4. Will be able to develop

new plans and critically

evaluate existing

marketing strategies

X X X

146 2017

SEMESTER V

147 2017

25. Revenue Management


1. Course Name REVENUE MANAGEMENT


3. Status Theory

4. Level B. Sc.(Hons) in hospitality Management

5. Academic Staff --------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 22 17 87

Quizzes 4 2 3 9

Assignment 4 2 3 9

Mid Sem Exam 10 10

Final Exam 10 10

Total 56 26 43 125

8. Credit Hours 3



The objective is to provide understanding and tools of pricing and

revenue management. Enhance students’ capabilities to use these

methodologies to drive the efficiency, profitability and

competitiveness of a service company.

11. Course Learning

Outcomes


1. Understand that a successful business requires adequate

revenues and a positive operational cash flow to generate

profits

2. Pinpoint potential customer segments, anticipate needs and

wants of customers, understand consumer behavior and their

how these affect the business potential

3. Identify capacity bottlenecks and make adjustments to the

business accordingly

4. Be able to utilize ecommerce to support sales and marketing

5. Recognize the strategic impact of revenues to the business,

organize resources accordingly and follow thru key strategic

business decisions.

6. Use good interpersonal communication skills to communicate

148 2017

effectively

7. Be interested to put more emphasis on the commercial

business development of a service entity

8. Understand revenue and profitability financials cause and

effects and can discuss about these in a professional matter

with all key stakeholders

12. Course


The course provides an introduction to the principles of pricing and

revenue management. Core of the course is correct capacity

management, right pricing actions and optimum multi-channel

approach. Issues like how to support other functions to succeed with

good pricing and revenue management in the global market place,

how an organization can create and sustain competitive advantage,

how to understand the business environment will be dealt with.


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT


learning in class

and teamwork

during assignments

and tutorial


Rubric



communication

skills


presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Introduction to Revenue Management for the Hospitality Industry:

Principles and Practices for the Real World,

Kimberly A.Tranter, Trevor Stuart-Hill &Juston Parker, Pearson

149 2017

18. Course Outline :

UNIT LESSON PLAN LECTURE TUTORIAL PRACTICAL ILT

1

Internal Assessment and

Competitive analysis

Identifying the competition

Competitive intelligence

Competitive Advantage

The SWOT analysis

Competitive SWOT Analysis

Positioning

Developing strategies based on

SWOT analysis

9 4 3

2

Dynamic value based Pricing

Price/ Value

Value based approach

Product/Service life cycle

Customer loyalty and Brand

Equality

Price Transparency

Price Positioning

The impact of demand on price

Best available rates

9 4 3

3

Channel and Inventory

Management

Hospitality Inventory

Warehouse

Non Electronic channel

management

Electronic channel

management

Competitive analysis of price

and inventory

7 3 3

4

The Revenue Management team

Compensation – salaries and

bonuses

Roles and Responsibilities

Revenue management

meetings

6 3 2

150 2017


5

Strategic Management and

following the RevMAP

Identifying the goals and

objectives

The external environment

The internal environment

Execution of strategies and

tactics

Analysis, evaluation and

adjustment

8 4 3

6

Tools Tactics and Resources

Customer Knowledge

Market Segmentation and

selection

Internal Assessment

Competitive Analysis

Demand Forecasting

Channel Analysis Selection

Dynamic value based pricing

9 4 3

TOTAL 48 22 17

NO. COURSE OUTCOMES

PROGRAM OUTCOMES

PO

1

PO

2

PO

3

PO

4

PO

5

PO6 PO

7

PO

8

PO

9

PO10

1. Understand that a

successful business

requires adequate

revenues and a positive

operational cash flow to

generate profits

X X X

2. Pinpoint potential

customer segments,

anticipate needs and

wants of customers,

understand consumer

behavior and their how

these affect the business

potential

X X X

3. Identify capacity

bottlenecks and make

adjustments to the

business accordingly

X X X

151 2017

4. Be able to utilize

ecommerce to support

sales and marketing X X X

5. Recognize the strategic

impact of revenues to the

business, organize

resources accordingly and

follow thru key strategic

business decisions.

X X X X

6. Use good interpersonal

communication skills to

communicate effectively X X X X X

7. Be interested to put more

emphasis on the

commercial business

development of a service

entity

X X X

8. Understand revenue and

profitability financials

cause and effects and can

discuss about these in a

professional matter with

all key stakeholders

X X X X

152 2017

26. Purchasing and Cost Control


1. Course Name PURCHASING AND COST CONTROL


3. Status Theory


5. Academic Staff


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 21 17 86

Quizzes 4 2 3 9

Assignment 4 2 3 9

Mid Sem Exam 10 10

Final Exam 10 10

Total 56 25 43 124

8. Credit Hours 3


10. Course Objective Conduct a yield and cost comparison test of pre-fabricated products

and on premise fabricated products

11. Course Learning

Outcomes


1. Describe the flow of goods in a typical food service operation

2. Analyze market fluctuations and product costs

3. Cost and price menu items; calculate food cost percentages

4. Determine food cost value based on sales, purchases and

inventory value

5. Conduct a yield and cost comparison test of pre-fabricated

products and on premise fabricated products

12. Course


An introduction to the food distribution system and purchasing

procedures. Topics include the function of the purchasing agent,

product selection, purchasing procedures, inventory control, menu

pricing, food cost, sales, inventory levels, spoilage, waste inventory

values and menu analysis.

153 2017


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT


learning in class

and teamwork

during assignments

and tutorial


Rubric



communication

skills


presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Cost Control in the Hospitality Industry

Agnes L.DeFranco , Pender B.M. Noriega

Prentice Hall

154 2017

18. Course Outline :

UNIT LESSON PLAN LECTURE TUTORIAL ILT

1

The Control Function

Business plan

Market, Competition and Economics

Setting Standards

Menu selection and Pricing

Purchasing

Receiving

Storing

Issuing

9 4 3

2

The menu as a control tool

Menus

Structure of Menus

Types of Menus

Other Considerations

7 4 3

3

Sales and Cash Control

Guest Checks

Cash register/ POS system

Method of Payment

6 3 2

4

Sales Analysis

Pertinent Information

Sales Analysis and Pricing

Sales or Menu mix

Wait staff performance

Guest counts

Items sold

Other useful measurements

9 3 3

5

Controllable and Non Controllable expenses

Direct operating expenses

Music and Entertainment

Marketing

Utilities

Administrative and General

Repairs and Maintenance

Occupational

Depreciation

Interest

9 4 3

155 2017


6

Forecasting and Budgeting

Forecasting the volume of business

The particulars of forecasting

Preparing a budget

Measuring success and budgetary

8 3 3

TOTAL 48 21 17

NO. COURSE OUTCOMES

PROGRAM OUTCOMES

PO

1

PO

2

PO

3

PO

4

PO

5

PO6 PO

7

PO

8

PO

9

PO1

0

1. Describe the flow of

goods in a typical food

service operation X X X

2. Analyze market

fluctuations and product

costs X X

3. Cost and price menu items

calculate food cost

percentages X X X

4. Determine food cost value

based on sales, purchases

and inventory value. X X X X

5. Conduct a yield and cost

comparison test of pre-

fabricated products and on

premise fabricated

products

X X X

156 2017

27. Statistics


1. Course Name STATISTICS

2. Course Code STAT0001

3. Status Theory


5. Academic Staff


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 18 18 84

Quizzes 3 3 3 9

Assignment 3 3 3 9

Mid Sem Exam 10 10

Final Exam 10 10

Total 54 24 44 122

8. Credit Hours 3



At the end of semester students will be able to acquire knowledge on

quantitative methods which can be utilized in decision making

process

11. Course Learning

Outcomes

At the end of this course, student will be able to:

Apply calculation in any given cases

Use algebraic methods

Construct and use: graphs, charts and diagram.

12. Course


This module is designed to cover various quantitative methods which

is often used in management decision making process

157 2017


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT


learning in class

and teamwork

during assignments

and tutorial

Lecturer’s

observation –

Rubric

Peer evaluation -

Rubric


communication

skills

Written

assignment and

presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Stats to Go, A guide to statistics for hospitality, leisure and tourism

John Buglear, Publisher : Elsevier – Butterworth Heinemann

158 2017

18. Course outline:


1 Starting Out

Numbers in hospitality and Tourism industries 2 1 2

2

Presenting Data

Types of data

Displaying qualitative and quantitative data

6 2 2

3

Summarizing univariate data

Measures of location (Mode, Median, Mean)

Measures of spread (range, quartiles, S.D.)

8 3 2

4

Summarizing bivariate data

Correlation

Simple linear Regression analysis

7 3 3

5

Assessing Risk

Measuring probability

Different types of probabilities

The rules of probability

Tree diagrams

8 3 3

7

Simulating populations

Normal distributions

Standard normal distributions

Sampling distributions

8 3 3

8

Statistical Decision making

Estimation

Hypothesis testing (hypothesis testing without

σ, hypothesis testing with small samples,

hypothesis testing using computer software)

9 3 3

TOTAL 48 18 18


Course Outcome Program Outcomes

PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8

Apply calculation in any given

cases √

√

Use algebraic methods √

√

Construct and use: graphs,

charts and diagram.

√

√

159 2017

28. Public Relation


1. Course Name PUBLIC RELATION


3. Status Theory


5. Academic Staff ----------------------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 21 17 86

Quizzes 4 2 3 9

Assignment 4 2 3 9

Mid Sem Exam 10 10

Final Exam 10 10

Total 56 25 43 124

8. Credit Hours 3



To provide students with a set of management, supervisory, and

technical functions that fosters an organization's ability to

strategically listen to, appreciate, and respond to those persons

whose mutually beneficial relationships with the organization are

necessary if it is to achieve its missions and values

11. Course Learning

Outcomes

After finishing this module, students should be able to :

1. Will be able to manage the flow of information between

organization & public.

2. Exposure to those places with credible third-party outlets, it

offers a third-party legitimacy over the advertising.

Will have the ability to build rapport with employees, customers,

investors, voters, and/or the general public

12. Course


1. Essential functions of public relations include research,

planning, communications dialogue and evaluation

2. Essentially it is a management function that focuses on two-way

communication and fostering of mutually beneficial

relationships between an organization and its publics

160 2017


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT


learning in class

and teamwork

during assignments

and tutorial

Lecturer’s

observation –

Rubric

Peer evaluation -

Rubric


communication

skills

Written

assignment and

presentation



and Types

Tutorial/ Quiz-Attendance/ Grooming/ General

Conduct Coursework-Two Assignments


Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

TRAVEL AND TOURISM PUBLIC RELATIONS – AN

INTRODUCTARY GUIDE TO HOSPITALITY MANAGERS

Dennis E. Deischl

Publisher : Routledge – Taylor and Fransis ( London and New York)

161 2017

19. Course Outline:


1

The Travel and Tourism industry and the PR’s

Role in it

PR tools & special audiences/public

Factors leading to PR’s prominence in the

industry

What PR is, and what it is not.

PR is different from publicity, propaganda, and

marketing & advertising.

9 3 3

2

PR at hotels and lodging establishments

PR tools and audiences

Special hotel PR public

More PR tools

Abundant messages/ news hooks

6 3 3

3

Restaurant Public Relations

Fast food vs. individual restaurants

Long term PR efforts

Critical reviews

Typical messages & media targets

Communicating in the language of food &

beverage

9 4 3

4

Transportation Public Relations

Air line PR

Cruise line PR

6 3 2

5

Destination and Tourism Attraction PR

Domestic travelers & international visitors

CVBs & state tourism offices

Working with travel writers

New ―niche‖ travel market

Importance of truth in crisis communications

Tour operators & while sellers

―Niche‖ tourism

PR for amusement /theme parks & attractions

9 4 3

6

What Travel and Tourism should understand about PR

Value of PR

Hiring in house practitioner

Employing outside PR firms/ consultants

RPF process & selecting best process for your

org.

PR firm compensation & a promising future

9 4 3

TOTAL 48 21 17

162 2017


N

O COURSE OUTCOMES

PROGRAM OUTCOMES

PO

1

PO

2

PO

3

PO

4

PO

5

PO

6

PO

7

PO8 PO9 PO10

1. To the practice of

managing the flow of

information between an

organization and its

publics

X X X X

2. To places exposure in

credible third-party

outlets, it offers a third-

party legitimacy that

advertising does not have

X X X

3. To used to build rapport

with employees,

customers, investors,

voters, or the general

public

X X X

163 2017

29. Hospitality Training and Development


1. Course Name HOSPITALITY TRAINING AND DEVELOPMENT


3. Status Theory


5. Academic Staff ---------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 21 20 89

Quizzes 3 1 3 7

Assignment 3 1 3 7

Mid Sem Exam 10 10

Final Exam 10 10

Total 54 23 46 123

8. Credit Hours 3



At the end of the program, graduates should be able to be:

1. Develop an understanding of organizational training and

development;

2. Learn how to plan, develop, and deliver needed training;

3. Learn how to assess training needs and how to evaluate results.

4. Learn how to track ongoing follow-through.

11. Course Learning

Outcomes

Modules are a combination of formal lectures and tutorials delivered

by Lincoln University College using the lesson plan. Each module is

designed assuming 120 hours of student effort. As a guide the effort

hours may be subdivided as follows:

Attendance including tutorial work and preparation for

examination 25 hours

Reading course notes 25-30

hours

Background reading 25-30

hours

Undertaking assignments 20 hours

Revision, preparation and sitting examination 20 hours

164 2017

12. Course


The chapters will covered :

3. Different types of catering

4. How to establish and manage a catering organisation



THE SKILLS

SKILLS

ASSESSMENT




tutorial


– Rubric

Peer evaluation -

Rubric



Written assignment

and presentation



and Types

Tutorial/ Quiz-Attendance/ Grooming/ General

Conduct Coursework-Two Assignments


Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

SUPERVISION AND LEADERSHIP ( IN TOURISM AND

HOSPITALITY)

Authors : Lynn Van Der Wagen& Christine Davies

Publisher : Cassell

165 2017

18. Course Outline:


1

THE CURRENT ENVIRONMENT

Growth in the services sector and in employment

Characteristics of service – based organization

Changes in service orientated environments

Recent change in the role of the supervisor

5 3 2

2

MOTIVATION,TRAINING AND ASSESSMENT

Definition of motivation

Symptoms of poor morale and lack of motivation

Identifying the need for training

Four-step training

Competency standards

Holistic and atomistic assessment

Evaluating your training assessment

7 3 3

3

WORKFLOW, DELEGATION AND CONTROL

Workflow planning

Planning techniques

Measuring operational efficiency and customer

Giving orders

Delegation and control

Appraising performance

Managing discipline issues

7 3 3

4

DECISION MAKING AND PROBLEM – SOLVING

Turning problems into opportunities

Stages in problem solving

Variables in decision- making and problem -

solving

5 2 3

5

STAFF ADMINISTRATION AND STAFF

SCHEDULING

Tourism and hospitality organizations

Organizational charts

Administering staff

Effects of awards and agreements

Assessing levels of business

Considering staff needs

Maintaining staff records

Monitoring labour costs

7 3 3

6

WRITTEN COMMUNICATION

Inter- office memorandums

Business letters

Agendas and minutes

Business reports

6 2 2

166 2017

Electronic – mail

7

QUALITY MANAGEMENT

Evolution of total quality management

Total quality management technique and tools

Documentation and certification

4 2 2

8

SECURITY

Security liability

Protecting guests and their property

Ensuring security of establishment and staff

property

Lost and found property procedures

Emergency procedures

Preventing fraud

Recording security incidents

7 3 2

TOTAL 48 21 20


Mapping of the course / module to the Program Aims

Course / Module Program Aims

Topics to be covered in the teaching process i ii iii

1 Introduction to Employee Training &

Development √

2 Transfer of Training

Training Evaluation √

3 E-Learning and Use of Technology in

Training √

4

Employee Development

Special Issues in Training & Employee

Development

√ √

5 The Future of Training and Development √

167 2017

30. Hospitality Law


1. Course Name HOSPITALITY LAW


3. Status Theory

4. Level B. Sc.(Hons) in Hospitality Management

5. Academic Staff


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 21 16 85

Quizzes 4 2 3 9

Assignment 4 2 3 9

Mid Sem Exam 10 10

Final Exam 10 10

Total 56 25 42 123

8. Credit Hours 3



The aim of this module is to allow the learner to develop a practical

understanding of the legislation relating to the management of

licensed premises. Learners are not expected to have in-depth

knowledge of legislation, but need to develop their understanding of

the implications of various aspects of law for licensed premises from

a management perspective.

11. Course Learning

Outcomes


1. Investigate consumer protection

2. Review the implications of health, safety and hygiene

legislation

3. Examine the legislative responsibilities of employers in

relation to staff

12. Course


Chapters will covered the licensing legislation, including different

types of license and licensed premises, the procedures involved in

applying for a license, licensing hours and the conduct of licensed

premises. They will also investigate consumer protection, including

weights and measures, employer liability and issues relating to

misleading information. Learners will also focus on health and safety

168 2017

legislation and regulations and the duties and responsibilities of the

licensee, as well as the legislative responsibilities of employers in

relation to their staff.


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT


learning in class

and teamwork

during

assignments and

tutorial


Rubric



communication

skills


presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Hospitality Law, Amitabh Devendra, Oxford Higher

Education

Acts, Rules, By-laws, Constitution of concerned country

169 2017

18. Course Outline: (For each chapter, follow the country-specific laws, regulations, Acts,

wherever possible)

UNIT Lesson Plan Lecture Tutorial ILT

1

Introduction to Hotel Laws

Role of Legislative, Executive and Judiciary

Classification of laws

Origin of hotel laws

The judicial process

9 3 3

2

Hotel Licenses and Regulations

Project Stage

Operating Stage

Food and Beverage Operations

Personnel Department

Accounts Department

9 4 3

3

Labour laws

Constitutional Provisions

Labour Act

Categorization of labour laws

Categorization of Industry

Categorization of Employees

7 4 3

4

Hospitality Laws

Introduction

Hotel, Lodge, Restaurant, Bar and Tourist Guide Rules

Duties of Hotelier towards guests

7 3 2

5

Food Legislation

Food Act

Important Legal terms

Recommended food safety management plan

7 3 2

6

Liquor Licensing

Liquor Act

Liquor licensing procedures

Procedure of acquiring liquor license

Service of alcoholic beverages

Behavioral traits of an intoxicated person

9 4 3

TOTAL 48 21 16

170 2017


N

O

COURSE

OUTCOMES

PROGRAM OUTCOMES

PO1 PO

2

PO3 PO

4

PO

5

PO

6

PO

7

PO

8

PO9 PO10

1. Investigate consumer

protection X X X

2. Review the implications

of health, safety and

hygiene legislation X X

3. Examine the legislative

responsibilities of

employers in relation to

staff

X X X X

171 2017

SEMESTER VI

172 2017

31. Hotel Maintenance


1. Course Name HOTEL MAINTENANCE


3. Status Theory


5. Academic Staff ----------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 30 30 124

Quizzes 3 5 5 13

Assignment 3 5 5 13

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 40 60 170

8. Credit Hours 4



It is designed as an interactive learning experience assisting

physicians in building their knowledge base in the diagnosis,

management and maintaining of hotel assets and product.

11. Course Learning

Outcomes


1. Describe the role of the hotelier in hotel operations, & explain

the importance of effective communication between

housekeeping, the front office, the engineering &

maintenance division.

2. Develop procedures to ensure efficient & cost-effective use of

work & supplies in relation to cleaning of the guestrooms.

3. Develop procedures for public area & other types of cleaning.

4. Develop selection criteria for beds, linens, & uniforms.

5. Understand the basics of carpet & floor constructions, the

types of equipment used for carpet & floor care, & typical

carpet & floor cleaning methods.

12. Course


This module is an introduction, with a management perspective, to

maintenance and engineering for hotel and foodservice managers-in-

training

173 2017


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT



teamwork during

assignments and

tutorial

Lecturer’s

observation –

Rubric

Peer evaluation -

Rubric


communication

skills

Written assignment

and presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Hotel Facility Planning, Tarun Bansal, Oxford Higher Education

174 2017

18. Course Outline:


1

Hotel Classification and Guidelines

Introduction

Types of hotels

Architecture, features , facilities and

service in star hotels

9 3 3

2

Hotel Design

Design considerations

Systematic layout planning

Thumb rule for allocation of space in

a hotel

9 3 3

3

Restaurant Design

Type of restaurant and their themes

Designing and planning a restaurant

Bar design

9 3 3

4

Kitchen Design

Layout

Area required

Commercial kitchen configurations

Environmental conditions

Designing and planning a kitchen

12 3 3

5

Specifications for equipment and kitchen

safety

Features of good kitchen

Maintenance of kitchen equipment

Kitchen equipment specifications

9 3 3

6

Storage facilities

Layout and design

Food store

Beverage Storage

9 3 3

7

Energy

Major Energy resource

Energy conservation

7 3 3

Total 64 21 21


NO. COURSE

OUTCOMES

PROGRAM OUTCOMES

PO

1

PO

2

PO3 PO4 PO

5

PO

6

PO

7

PO

8

PO

9

PO10

1. Describe the role of the

hotelier in hotel

operations, & explain X X X

175 2017

the importance of

effective

communication between

housekeeping, the front

office, the engineering

& maintenance division.

2. Develop procedures to

ensure efficient & cost-

effective use of work &

supplies in relation to

cleaning of the

guestrooms

X X X X

3. Develop procedures for

public area & other

types of cleaning. X X X

4. Develop selection

criteria for beds, linens,

& uniforms. X X X X

5. Understand the basics

of carpet & floor

constructions, the types

of equipment used for

carpet & floor care, &

typical carpet & floor

cleaning methods.

X X X X

176 2017

32. Event Management


1. Course Name EVENT MANAGEMENT


3. Status CORE


5. Academic Staff -------------------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 64 30 21 115

Quizzes 3 5 5 13

Assignment 3 5 5 13

Mid Sem Exam 10 10

Final Exam 10 10

Total 70 40 51 161

8. Credit Hours 4


10. Course Objective Give exposure to the students about attractive places in tourism, and

also conducting and organizing several events.

11. Course Learning

Outcomes


1. Understand the fundamentals of organizing an event

2. To give exposure to the students about attractive places in

tourism

12. Course


Expose the students to real life situation in organizing event; see how

students manage to cope with upcoming problems while preparing to

organize event / tour.

177 2017


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT



teamwork during

assignments and

tutorial


– Rubric

Peer evaluation -

Rubric



Written assignment

and presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References Donald Getz (2008), Event Studies - Theory, research & policy for

planned events. Elsevier

178 2017

18. Course Outline:


1

Introduction to event study

What is event study?

Understanding and creating planned

events

Why study planned events?

5 2 2

2

Overview of Event studies

Sub division of event studies

Forces, trends and issues

6 3 2

3

Events

Classify events

Planned versus unplanned events

6 3 2

4

The Event experience

Defining experience

Generic and specific types of planned

event experience

6 3 2

5

Event Design

Introduction

Designing the setting

Service design and quality (service

blueprinting and mapping, importance

performance measurement, experience

factor model)

8 3 2

6

Event Theme

Planning the theme for the event

Program planning

Scripting and choreography

Programmic elements of style

Program quality

7 3 2 2

7

Planning and decision making

Decision making

Planning Theory

Planning project

Business planning

Strategic planning

8 3 2

8

Resource and Financial management

Sponsorship and other sources

Return on Investment

Resources and dependency

Yield Management

6 3 2

179 2017

9

Outcomes and the impacted

Personal Outcomes

Social, cultural and political outcomes

Economic outcomes

6 3 2

10

Event worth

Revenue

Economic

Existence value

Media value

6 3 3

Total 64 29 2 21


NO. COURSE

OUTCOMES

PROGRAM OUTCOMES

PO1 PO2 PO

3

PO

4

PO

5

PO

6

PO

7

PO

8

PO

9 PO10

1. Understand the

fundamentals of

organizing an event X X X

2. To give exposure to the

students about

attractive places in

tourism

X X X X

180 2017

33. Tourist Behavioral Science


1. Course Name TOURIST BEHAVIORIAL SCIENCE


3. Status CORE


5. Academic Staff --------------------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 14 16 78

Quizzes 5 5 5 15

Assignment 5 5 5 15

Mid Sem Exam 10 10

Final Exam 10 10

Total 58 24 46 128

8. Credit Hours 3


10. Course Objective Learn and understand from a tourist’s perspective and know the

implications of cross-culture

11. Course Learning

Outcomes


9. Understand a tourist’s behavior

10. Learn about cultures

11. How best to interact without barriers

12. Perceptions

13. Cross Cultural analysis

12. Course


This course deals with tourist behavior. An effort to understand the

clientele better as a hospitality professional and serve them better.

Patterns are studied for better preparations.

181 2017



THE SKILLS

SKILLS

ASSESSMENT



during assignments

and tutorial

Lecturer’s


Peer evaluation -

Rubric



Written assignment

and presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References CROSS CULTURAL BEHAVIOUR IN TOURISM : CONCEPTS

AND ANALYSIS, YVETTE REISINGER & LINDSAY W.TURNER

182 2017

18. Course Outline:


1

Culture – Introduction

Concept and definition

Purpose of culture

Characteristics of culture

Cultural Dimensions

Tourism cross cultural studies

Culture and Marketing management -tourism

8 2 2

2

Culture – Impact

Sub Cultures

Cultural Differences

Cultural Dimensions

6 1 2

3

Social contract

Interaction difficulties in inter- and cross- culture

tourist and host

Culture shock

6 2 2

4

Values

Values and culture

Relationship between values and other concepts

5 2 2

5

Values and its impact

Types of values

Measurement of values

5 1 2

6

Perception

Relation between culture , social interaction and

perception

Measurement of perception

6 2 2

7

Perception and its impact

Perception versus attitudes, image and attribution

Stereotyping

Ethnocentrism

7 2 2

8

Satisfaction

Satisfaction versus customer service quality

Measurement of satisfaction

5 2 2

Total 48 14 16


NO. COURSE

OUTCOMES

PROGRAM OUTCOMES

PO1 PO2 PO3 PO

4

PO

5

PO

6

PO

7

PO

8

PO

9

PO10

1. Describe

Organizational X X X X

183 2017

Behavior Essentials,

explain methods to

improve cross cultural

skills

2. Describe the power of

teams in hospitality X X X

3. Describe about

managing time &

Stress X X X

4. Describe promoting

Creativity& Goal

setting X X X

5. Describe how to

managing conflict X X X

6. Explain about

Employees Counseling X X X X

7. Describe Power and

Politics in

Organizations X X X X

8. Explain the types of

Leadership X X X

184 2017

34. Research Methodology


1. Course Name RESEARCH METHODOLOGY


3. Status CORE


5. Academic Staff ------------------------


7. Total Student

Learning Time

Course Face to face

ILT

TSLT L T P

Content 48 13 22 83

Quizzes 5 5 5 15

Assignment 5 5 5 15

Mid Sem Exam 10 10

Final Exam 10 10

Total 58 23 52 133

8. Credit Hours 3



Students will develop understanding the meaning of research and

will practice various research techniques such as writing of short

reports, use of statistical tools in oral presentations, preparation of

effective tables, graphs, and diagrams as well as bibliographical

references. Ethical aspects of research will be emphasized.

11. Course Learning

Outcomes


1. To discuss, in oral and written form, key philosophies of

science and intellectual currents underlying the domain(s)of

study,

2. To develop the ability to critically read and evaluate the research

of others.

3. To define and describe essential characteristics of the major

positivist, quantitative research methods covered in the

course,

4. To identify potential research designs and articulateonethat will

obtain desired results under specified circumstances,

5. To formulate research design, data analysis, and evaluation

techniques for research projects

185 2017

12. Course


The course concludes with writing a research proposal which

combines all the business research elements that are studied during

the semester.


SKILLS DEVELOPMENT

OF THE SKILLS

SKILLS

ASSESSMENT


learning in class

and teamwork

during assignments

and tutorial

Lecturer’s

observation –

Rubric

Peer evaluation -

Rubric


communication

skills

Written

assignment and

presentation



and Types




Final Examination

10%

20%

20%

50%

Total 100%

16. Grading Scale

A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),

D (54-50), D-(49-47), F (46-44), F-(43-40)


17. References

Kothari, C. R. (2004), Research Methodology; Methods and

Techniques, New Age International (P) Limited, Publishers: ISBN

(13) : 978-81-224-2488-1

186 2017

18. Course Outline:


1 Research Methodology:

An Introduction

Meaning of Research

Objectives of Research

Types of Research

Research Approaches

Significance of Research

Research Methods versus Methodology

Research and Scientific Method Research

Process Criteria of Good Research

Problems Encountered by Researchers in

Hospitality Industry

7 2 2

2 Defining the Research Problem

What is a Research Problem?

Selecting the Problem

Necessity of Defining the Problem

Technique Involved in Defining a Problem

4 1 2

3 Research Design

Meaning of Research Design

Need for Research Design

Features of a Good Design Different

Research Designs

3 1 2

4 Sampling Design

Census and Sample Survey

Implications of a Sample

Design Steps in Sample

Design Criteria of Selecting a Sampling

Procedure

Characteristics of a Good Sample Design

Different Types of Sample Designs

How to Select a Random Sample?

Random Sample from an Infinite Universe

7 2 2

5 Measurement and Scaling Techniques

Measurement in Research Measurement

Scales Sources of Error in Measurement

Technique of Developing Measurement

Tools Scaling Scale Classification

Bases Scale Construction Techniques

3 1 2

6 Methods of Data Collection

Collection of Primary Data

Interview Method

7 1 2

187 2017

Observation Method

Collection of Data Through Questionnaires

Collection of Data Through Schedules

Some

Other Methods of Data Collection

Collection of Secondary Data

Selection of Appropriate Method for Data

Collection Case Study Method

7 Processing and Analysis of Data

Processing Operations

Some Problems in Processing

Elements/Types of Analysis Statistics in

Research

4 1 2

8 Sampling Fundamentals

Need For Sampling Some Fundamental

Definitions Sampling Theory

2 1 2

9 Introduction to Hypothesis

What is a Hypothesis?

Basic Concepts Concerning Testing of

Hypotheses

Tests of Hypotheses

Limitations of The Tests of Hypotheses

3 1 2

10 Interpretation and Report Writing

Meaning of Interpretation

Why Interpretation? Technique of

Interpretation

Precautions in Interpretation Significance

of Report Writing

Different Steps in Writing Report

Layout of The Research Report

Types of Reports Oral Presentation

Mechanics of Writing a Research Report

Precautions for Writing Research Reports

8 2 6 2

Total 48 13 6 20


NO. COURSE

OUTCOMES

PROGRAM OUTCOMES

PO1 PO2 PO3 PO

4

PO

5

PO

6

PO

7

PO

8

PO

9

PO10

1. To discuss, in oral and

written form, key

philosophies of science

and intellectual

currents underlying the

X X X X

188 2017

domain(s) of study,

2. To develop the ability

to critically read and

evaluate the research of

others

X X X

3. To define and describe

essential characteristics

of the major positivist,

quantitative research

methods covered in the

course

X X X

4. To identify potential

research designs and

articulate one that will

obtain desired results

under specified

circumstances

X X X

5. To formulate research

design, data analysis,

and evaluation

techniques for research

projects

X X X

189 2017

SEMESTER VII

190 2017

191 2017

SEMESTER VIII

192 2017