MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY (MAKAUT)

Syllabus for Bachelor of Hospitality and Tourism Management (BHTM)

Course Effective from the Academic Year 2020-2021

Duration – 3 Years
Level – Graduation
Type – Degree

Bachelor of Hospitality and Tourism Administration (BHTA) is an undergraduate involve planning,

managing and providing lodging, food, recreation, conventions, travel services and tourism and related
planning and support services. The course is ideal for anyone passionate about improving customer
service in the tourism and hospitality industry or maximizing visitor opportunities.

Course Structure

Year Semester Paper Code Paper Name Marks Credit

BHTA 101 Fundamental of Hospitality Management 100 4
BHTA 102 Introduction to Tourism 100 4
BHTA 103 Indian History Art, Culture & Architecture 100 4
1ST 1ST BHTA 104 Business communication 100 4
BHTA 105 Basic knowledge of computer 100 4

Year Semester Paper Code Paper Name Marks Credit

BHTA 201 Principle of management 100 4
BHTA 202 National and International Tourism 100 4
Organization
1ST 2ND BHTA 203 Environmental Studies
BHTA 204 Tourism Resources & Geography of India. 100 4
BHTA 205 Human Resources Management 100 4
.

Year Semester Paper Code Paper Name Marks Credit

BHTA 301 Personality skill development 100 4
2ND 3RD BHTA 302 Organizational Behaviour 100 4
BHTA 303 Customer Relationship Management 100 4
BHTA 304 Entrepreneurship Development in Hospitality 100 4
and Tourism
BHTA 305 Tourism Marketing 100 4

Year Semester Paper Code Paper Name Marks Credit

BHTA 401 Ethical, Legal And Regulatory Framework Of 100 4
Tourism
BHTA 402 Event Management 100 4
2ND 4TH BHTA 403 Management Of Front Office Activities, 100 4
Operation & Staffing Process
BHTA 404 Tourism Policy, Planning & Development 100 4
BHTA 405 Eco Tourism 100 4
 Year Semester Paper Code Paper Name Marks Credit
BHTA 501 Accommodation Operation (House-Keeping 100 4
3RD 5TH BHTA 502 Food & Beverage Production & Service 100 4
BHTA 503 Hospitality Management Skills. 100 4
BHTA 504 Tourism Economics 100 4
Elective BHTA 504 Customer Query And Complaint Management 100 4
paper BHTA 505 Tourism Products Of India 100 4
(Any BHTA 505 Airport Operations And Management 100 4
Two) BHTA 506 Tour Guiding & Interpretation 100 4
BHTA 506 Transport In Travel & Tourism 100 4

Year Semester Paper Code Paper Name Marks Credit

BHTA 601 Managerial Accounting 100 4

3RD
6TH Field Work & Project, Documentation, 400
VIVA
 SEMESTER I

FUNDAMENTAL OF HOSPITALITY MANAGEMENT

PAPER CODE: BHTA 101

CREDIT: 3

Unit Content Hrs/Unit Marks/Unit

1 Definitions: Hospitality and Hotel, 6L
Link between Hospitality and Travel and Tourism
industry, Hospitality culture – ‗Athithi devo Bhavah‘,
Expectations of the guest.
Classification & Categorization of Hotels - Hotel 8L
Ownership. A brief account of Commercial
Hotels, Residential Hotels, Resort Hotels, Airport hotels,
Bed & Breakfast Hotels, Convention hotels, Casino
2 Hotels, Motels.
Emerging trends in Accommodation - Time-share,
Condominium, Home Stays, Tree Huts, Houseboats,
Capsule hotel.

Front Office Management: Organizational structure and 8L

Functions.
House Keeping: Organizational structure – important
housekeeping activities in hotels, coordination with other
3 departments – advantages of good housekeeping and
problems of, poor housekeeping.
Food and Beverage Operations: Organizational
structure and Functions - Food Production and Service.
Restaurants: Types of Menu, Types of Service.
Security department - Responsibilities - Security 8L
systems in a hotel. Roles and Functions of Marketing
department, HR department, Engineering and
4
maintenance department, Accounting Department.
5 Case study of important Hotels 4L

Course outcomes
CO1: To understand the nature of international travel motives and travel statistics.
CO2: To familiarize the students with the tourism destination development levels and need.
CO3: To understand and examine the role of different tourism bodies at national and international levels.
CO4: To familiarize the students with the legal formalities and documentation need for tourism and travel business.
CO5: to study the role and functions of International tourism organizations.

References books:
1. John R Walker - Introduction to Hospitality Management – Pearson Education India
2. Mohammed Zulfiker – Introduction to Tourism and Hotel Industry ,UBS Pub, New Delhi
3. Dennis . L. Foster – VIP and Introduction to Hospitality ,Mc Graw Hill, New Delhi
4. M. L. Ksavana and R. M. Brooks – Front Office procedures ,Educational Institute. A.H.M.A
5. Sudhir Andrews –Hotel front Office Management. Mc.Graw Hill, New Delhi
7. Puspinder. S. Gill – Dynamics of Tourism –Vol.4 –Tourism and Hotel Management, Anmol P
8. Jag Mohan Negi – Hotels for Tourism Development ,Metropolitan Pub, NewDelhi
9. RK Malhotra – Fundamentals of Hotel Management and Operations ,Anmol Pub, New Delhi
10. S Medlik & H Ingram: The business of Hotels - Butterworth Heinemann, New Delhi.
 INTRODUCTION TO TOURISM
PAPER CODE: BHTA102
CREDIT: 3

Unit Content Hrs/Unit Marks/Unit

1 Concepts, Definitions & Historical development 4L
of Tourism.
Types of Tourist: Tourist, traveler, excursionist.
Forms of tourism: Inbound, Domestic,
International.
Tourism System: Nature, Characteristics and
components of tourism industry.
2 Tourism Demand, Motivation of Tourism 4L
Demand, Measuring Tourism Demand, Pattern &
characteristic of tourism supply Factors
influencing tourism supply.
3 Elements of Tourist Destination. Influences of 8L
elements on tourist flows. Role of ITDC, State
Tourism Development Corporations, ASI,
Ministry of Railways &. Civil Aviation in
tourism development, Role and functions of
Important Tourism Organizations: WTO, IATA,
PATA, TAAI, WTTC, FHRAI.
4 Tourist Development VIS-A VIS Impacts, Range 4L
of Impacts, costs and benefits of (socio-cultural,
economic and physical) at TGR.TTR and TDR.
5 Impact assessment methods, Social impact 6L
assessment, Environmental impact assessment
and environmental audit. Managing impacts: Role
of various policy measures, control, standard
capacities.
6 Tourism Impacts: Positive and Negative 8L
Impacts of Tourism; Socio Cultural, Economic,
Environmental and Political, Status of Tourism in
India. The Tourism Industry: Nature and
characteristics, components of Tourism Industry.
Attractions, Transport, Accommodation,
Shopping, Entertainment, Hospitality, Airlines,
Travel agencies, Tourism declared as Industry in
India, consequences of Industry status

COURSE OUTCOME:
CO1: To make student familiar with historical development of tourism and its growth in India.
CO2: To discuss the need and essentials of tourist for the sustainable growth of tourism industry.
CO3: To understand the nature of demand and supply factor in tourism business.
CO4: To discuss the different tourism impact on society, culture and environment.

Suggested Readings:
1. Chuck Y. Gee , Travel industry:
2. R Gartner, Tourism Development: Tourism System: Mill R.C & Morrison
3. P.M. Seth, Successful Tourism Management:
4. J.K. Sharma , Tourism Planning & Development:
5. Cooper C, Fletcher J, and Gilbert D & Wahill S. Tourism; Principles & Practices
 Indian History, Art, Culture & Architecture

PAPER CODE: BHTA 103

CREDIT: 3

Unit Content Hrs/Unit Marks/Unit

1 Indian History- Brief Understanding of Indian History, 4L
Cultural Heritage with special references of Ancient,
Medieval and Modern History of India.
2 Indian Culture: General Features, Sources, Components 6L
and Evolution. Structure of Indian Society, Caste System
of India, Ashram Vyavastha.
Religions in India: Chief Indian communities and
religious faiths - Hinduism, Buddhism, Jainism,
Christianity, Islam, Sikhism, folk & tribal religion.
3 Indian Art & Architecture: Indian Art and Sculptures, 6L
Archaeological sites – Monuments –Ancient Temples of
India – Forts - Palaces and Museums – Buddhist heritage
sites of India, Islamic Art & Architecture, UNESCO
World Heritage Sites in India, conservation &
Management.
4 Cultural Diversities of India : Indian Music & Dances, 6L
Musical Instruments, , Indian Handicrafts, Fairs &
Festival, Indian Theatre- Different Theatrical forms,
Indian Cinema- Evolution- Role in Tourism
Development, Indian Cuisines.
5 Industry and Society - Factory as a Social System, 6L
Formal and Informal Organization, Impact of Industry on
Society (Family and Industry),Social and Cultural
Impediments to Industrialization
6 Human Society and Value System Value: Definition, 8L
Importance and application of Value in life. Formation of
Value: Process of Socialization, self and integrated
personality. Types of values: Social, Psychological,
Aesthetic, Spiritual, Organizational. Value crisis in
contemporary society: individual, societal cultural and
management level(strategy and case studies)

Course outcomes
CO1: To understand the significance of Indian history.
CO2: To familiarize the students with the Indian culture.
CO3: To understand and examine the relation of different society and industry..

Suggested Readings:
1. Basham, A.L. , The Wonder That Was India. Rupa & Co. New Delhi
2. Thapar, Romila , A History of India: Volume 1. Penguin Book, New Delhi,
3. Basham, A.L. , A Cultural History of India. Oxford University Press, USA.
4. Singh, Upinder , .A History Of Ancient and Early Medieval India: From The Stone Age To The 12Th Century,
Pearson Education India, New Delhi.
5. Chandra, B. , History of Modern India. Orient Blackswan, New Delhi
6. Brown, P. , Indian Architecture (Buddhist and Hindu Period), Tobey Press, New York
7. Brown, P. , Indian Architecture (the Islamic Period), Palmer Press, New York
8. Allchin, B., Allchin, F.R. et al. Conservation of Indian Heritage, Cosmo Publishers, New Delhi.
9. New Inskeep, Edward, Tourism Planning: An Integrated and Sustainable Development Approach ,VNR, New
York.
10. Ashworth, G. J. The Tourist Historic City. Retrospect and Prospect of Managing the Heritage City, Pergamon,
Oxford
11. UNESCO-IUCN Eds. Masterworks of Man and Nature, Pantoga, Australia.
 BUSINESS COMMUNICATION

PAPER CODE: BHTA104

CREDIT: 3

Unit Content Hrs/Unit Marks/Unit

1 .Introduction to Communication: Meaning and 6L
Definition – Process – Functions – Objectives –
Importance – Essentials of
Good Communication – Communication Barriers –
Overcoming Communication Barriers –
Cross Cultural Communication
2 (a)Written Communication 6L
Need and functions of business letters – Planning and
layout of business letters –
Essentials of effective correspondence – Advantages and
limitations of written communication.
(b) Oral Communication
Meaning, nature and scope – Principles of Effective Oral
Communication – Techniques of
Effective Speech – The Art of Listening – Principles of
Good Listening – Advantages and Limitations of Oral
Communication. (Principles and good practices in online
communication e.g. Telephonic, Internet – VOIP
Voice over Internet Protocol.)
3 Basic Communication Skills: Presentation Skill & 4L+2P
Technique, Business etiquette, Corporate, Social &
Telephone etiquette. Motivation and Leadership Skill.
Stress Management & Time Management. Effective
Communication/ Miscommunication.
4 Speaking Skill: Debate, Elocution, Conversation, 6L
Persuasive Communication, Telephonic Conversation.
Welcome Speech & Vote of thanks. Facing an Interview
5 Writing Skill: Dialogue/Monologue, Describing objects, 6L
events & process, Designing pamphlets & Brochure,
Writing E-mails, SMS, Short-notes
6 Presentation Skill: Oral Narration, Role play, 4L+2P
Presentation with PPT and without Audio-visual Aids,
Uses of Internet

Course outcome:
Aim of the course is to understand the student
CO1 Aim of the course is to develop skills and competencies in participants to be able to communicate effectively
through the written and oral medium.
CO2 The pedagogical focus of the course will be workshop based with emphasis on practice and skills development.
CO3 Familiarity with global business etiquette and protocols.

Suggested Readings:
1. Matila Treece: Successful communication: Allyun and Bacon Pubharkat.
2. Jon Lisa Interatid skills in Tourist Travel Industry Longman Group Ltd.
3. Robert T. Reilly – Effective communication in tourist travel Industry Dilnas Publication.
4. Boves. Thill Business Communication Today Mcycans Hills Publication.
5. Murphy Hidderandt Thomas Effective Business Communication Mc Graw Hill.
6. L. Garteside (ELBS) Modern Business Letters.
7. M.K. Sehgal, Business Communication, Excel Books, New Delhi
8. Pradhan, Bhende and Thakur – Business Communication, Himalaya Publishing House
9. R. K. Madhukar, Business Communication,Vikas Publishing House Pvt. Ltd., Noida.
 BASIC KNOWLEDGE OF COMPUTER
PAPER CODE: BHTA105
CREDIT: 3

Unit Content Hrs/Unit Marks/Unit

1 Introduction to Computer: Introduction to Computer, 4L
Classification, Generations, Organization, Capabilities,
characteristics & Limitations. Application of computer in
Hotels, Familiarization with components of computers –
Hardware: Hardware elements – input, storage,
processing & output devices. Computer Software: Types
of Software, System software, Application Software,
Utility software.
2 MS Word: Starting MS-Word- Creating and operating, 4L+4P
Saving a document, Editing Text, Formatting documents-
Line spacing, paragraph Spacing, Setting tabs, Indenting
text, Aligning text, Inserting Header and footers,
Bulleting, Page Numbering, spell check and grammar
tools, paragraph setting, Page set up, Saving document
with password, Printing a document
3 MS Excel: Introducing starting MS - EXCEL, Opening 4L+4P
of Worksheet, Saving a Worksheet, formatting work
sheet, sorting, Editing Worksheet : Deleting, cells, Rows,
Columns, Inserting cells, Rows and columns, charts:
Creating, Editing, Inserting, Deleting, Saving, Printing a
Worksheet. Protecting Worksheet.
4 MS Power Point: Creating, Browsing & saving 4L+4P
Presentation, , Linking multiple slides, slide layouts,
Adding notes to the slides, Editing & formatting slides
Editing text : Viewing a presentation in different view,
Adding and deleting slides, Selecting text, Inserting and
Deleting Text, Moving and copying text Changing text
Case spell Checking. Formatting Text: Changing text
Attribute Styles, Changing Bullet, Characteristic aligning,
Line setting, Paragraph Setting, Changing slide color
scheme
5 Internet & Applications: Introduction to Internet. 6L+2P
Definition of networks, concepts of web page, website
and web searching (browsing), Benefits, Application,
Working, Hardware and software requirements,
Worldwide web, web Browser, URL, Search Engines,
Emails.

Course outcomes
Aim of the course is to understand the student
CO1: To understand & Familiarization with components of computer.
CO2: To familiarize the students with the MS office.
CO3: Make students learn how to make presentations for their customers.

Suggested Reading:
1.PC Software, R. K. Taxali, Tata MacGraw Hill Publishing Company.
2. Working with Personal Computer Software (2nd Ed.)- R. P. Soini, Harshal Arolkar, Sonal Jain, WileyIndia
Publications.
3. Lucas Jr., H.C. (2005) Information Technology For Management, Tata MacGraw Hill Publishing Company.
4. Computer Fundamentals, P.K. Sinha, and Preeti Sinha (BPB Publication)
5. Leon & Lion, Introduction to computers, Vikas Publishing House, New Delhi
6. June Jamrich Parsons, Computer Concepts 7th Edition, Thomson Learning, Bombay
7. White, Date Communications & Computer4u Network, Thomson Learning, Bombay. 8. Computer in Hotels –
Concepts & Applications : Partho P Seal Oxford University Press

SEMESTER II

PRINCIPLES OF MANAGEMENT

PAPER CODE: BHTA 201

CREDIT: 3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Nature and Process of Management – Schools of 6L
Management Thought – Management Process School,
Human Behavioural School, Decision Theory School,
Systems Management School, Contingency School –
Managerial Role – Basis of Global Management
2 Planning – objectives – Types of plans - single use plan 6L
and repeated plan – MBO, MBE– strategic planning and
formulation. Decision making - types and process of
decision making –forecasting.
3 Organising – Types of organisation - formal and 6L
informal, line and staff, functional – organisation
structure and design – span of control, delegation and
decentralisation of authority and responsibility –
organisational culture and group dynamics.
4 Staffing – Systems approach to HRM – Performance 4L
appraisal and career strategy – HRD - meaning and
concept.
5 Directing– Motivation – meaning - need for motivation. 6L
Theories of motivation – Herzberg and McGregor.
Leadership- importance – styles of leadership,
Managerial Grid by Blake and Mounton, Leadership as a
Continuum by Tannenbaum and Schmidt, Path Goal
Approach by Robert House (in brief) Controlling -
Concept, Significance, Methods of establishing control.
6 Case Study 4L

COURSE OUTCOME:
On completion of the course, Students are expected to:
CO1: Discuss and communicate the management evolution and how it will affect future managers.
CO2: Observe and evaluate the influence of historical forces on the current practice of management.
CO3: Identify and evaluate social responsibility and ethical issues involved in business situations
CO4: Explain how organizations adapt to an uncertain environment and identify techniques managers use to
influence and control the internal environment.
CO5: Practice the process of management's four functions: planning, organizing, leading, and controlling.
CO6: Evaluate leadership styles to anticipate the consequences of each leadership style.

Books Recommended:
1. Kapoor Premvir, Principles of Management, Khanna Publishing, Delhi
2. Moshal.B.S . Principles of Management, Ane Books India,New Delhi.
3. Bhatia R.C. Business Organization and Management, Ane Books Pvt. Ltd., NewDelhi.
4. Richard Pettinger. Introduction to Management , Palgrave Macmillan, New York.
5. Koontz and O‘Donnel. Principles of Management ,Tata McGraw-Hill Publishing Co.Ltd. New Delhi.
6. Terry G.R. Principles of Management, D.B.Taraporevala Sons & Co.Pvt.Ltd., Mumbai.
 NATIONAL AND INTERNATIONAL TOURISM ORGANIZATION

PAPER CODE: BHTA202

CREDIT: 3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Introduction and different types of Tourism 4L
Organizations • Significance of tourism organization in
tourism development • Role and Functions of State,
national and International tourism organizations
2 Objective, functions and area of activities of ---- • 8L
United Nations World Tourism Organization (UNWTO)
• World Travel & Tourism Council (WTTC) • Pacific
Asia Travel Association (PATA) • International Air
Transport Association (IATA) • Travel Agents
Association of India (TAAI) • Indian Association of Tour
Operators (IATO) • Federation of Hotel & Restaurant
Associations of India (FHRAI)
3 Passport: -- Passport requirements, checklists, types, 6L
changes, procedure, tatkal scheme And fees, passport act
in brief and penalties under section 12 (1)B • Rules and
regulations about eligibility and documentation required
for Travel Out of India
4 Visas: -Documents for obtaining visa of major tourist 6L
destinations of world including Health check documents,
Types of visa, visa fees, Refused or Pending Visas,
Destination Departure Records • Foreign Exchange
Management Act • Process for Encashment of Foreign
Currency
5 Tourism Impacts: Positive and Negative Impacts of 8L
Tourism; Socio Cultural, Economic, Environmental and
Political, Status of Tourism in India. The Tourism
Industry: Nature and characteristics, components of
Tourism Industry. Attractions, Transport,
Accommodation, Shopping, Entertainment, Hospitality,
Airlines, Travel agencies, Tourism declared as Industry
in India,

Course outcomes
CO1: To understand the nature of international travel motives and travel statistics.
CO2: To familiarize the students with the tourism destination development levels and need.
CO3: To understand and examine the role of different tourism bodies at national and international levels.
CO4: To familiarize the students with the legal formalities and documentation need for tourism and travel business.
CO5: to study the role and functions of International tourism organizations.
 ENVIRONMENTAL STUDIES

PAPER CODE: BHTA203

CREDIT: 3

UNIT CONTENT Hrs/Unit Marks/Unit

Environmental studies – meaning – scope – importance 2L
1 Ecology and Ecosystems, Biodiversity and its
Conservation, and Natural resources – meaning of
ecology – structure and function of an ecosystem –
producers – consumers – decomposers – energy flow in
the ecosystem – ecological succession- food chain – food
webs and ecological pyramids . Ecosystem – concept–
types of ecosystems – structure and functions of forest
ecosystem, grass land ecosystem- desert ecosystem,
aquatic ecosystem. 8L
Biodiversity and its conservation- introduction-
definition- genetic, species and ecosystem diversity-
value of biodiversity- biodiversity at global, national and
local levels- India as a mega- diversity nation- hot- spots
of diversity- threats to diversity- conservation of diversity
in in- situ, excitu.
Natural resources- features- air resources, forest
resources, water resources, mineral resources, food
resources- energy resources, land resources- over
exploitation of natural resources- consequences-
conservation of natural resources- role of an individual in
conservation of natural resources.
2 Industry and environment - pollution – environmental 6L
pollution – soil pollution – air pollution – water pollution
– thermal pollution – noise pollution – causes, effect and
control measures – waste management – waste
minimisation through cleaner technologies – reuse
and recycling - solid waste management
3 Social issues and environment – Unsustainable to 6L
sustainable development – urban problems related to
energy – water conservation – water harvesting –
resettlement and rehabilitation of people – environment
ethics – waste land reclamation – consumerism and waste
products.
4 Human Population and environment – population 6L
growth – variation among nations – population explosion
– environment and human health – human rights – value
education – women and child welfare.

COURSE OUTCOME:
On completion of the course, Students are expected to:
CO1: Articulate the interdisciplinary context of environmental issues.
CO2: Identify and justify key stakeholders in humanities and social sciences that need to be a part of sustainable
solutions.
CO3: Formulate an action plan for sustainable alternatives that integrate science, humanist, and social
perspectives.

REFERENCE
1. Misra. S.P and Pandey .S.N. Essential Environmental Studies, Ane Books India, New Delhi.
2. Poonia M.P. and Sharma S.C., Environmental Studies, Khanna Publishing, Delhi
3. Kiran B. Chokkas and others. Understanding Environment, Sage Publications New Delhi.
4. Arumugam N. and Kumaresan V. Environmental Studies, Saras Publications,Kanyakumari.
5. Benny Joseph. Environmental Studies, Tata McGraw-Hill Publishing Co.Ltd.,New Delhi.
 TOURISM RESOURCES & GEOGRAPHY OF INDIA

PAPER CODE: BHTA204

CREDIT: 3

UNIT CONTENT Hrs/UNIT Marks/UNIT

1 Definition, scope and contents of Geography of 6L
Tourism. Approaches, Methodology and Techniques.
Analyses in Geography of Tourism. Importance of
Geography of Tourism. Natural and climatic regions of
the world in brief. How to read a map.
2 Latitude, Longitude, International Date Line, time 8L
zones and calculation of time: Time differences, GMT
variations, concepts of elapsed time, flying time, ground
time. Standard time and summer time (day light saving
time). Conceptual Framework of Models in Geography of
Tourism and spatial perspectives in Analysis and
Developmental strategy. Types, forms, patterns and
linkages in Tourism
3 Impact of weather and climate on Tourist destinations. 6L
Geographical Determinants: Diversities and disparities.
Typology of area and Linkages flows and orientation
4 Indian Geography: Physical and political features of 6L
Indian subcontinent. Climatic conditions prevailing in
India. Tourism attractions in different states and
territories of India.
5 Political and Physical features of world geography. 8L
Destinations in North America (United States of
America: New York, Washington, Los Angeles, San
Francisco, Orlando, Dallas. Canada: Ottawa, Montreal,
Vancouver). Central America (Costa Rica, Panama,
Belize etc) Europe: France, Spain, Italy, United
Kingdom, Moscow, Germany, Austria, Greece
Switzerland, The Netherlands.

COUSE OUTCOME:
CO1: To Understand the scope, approaches and methodology of tourism geography.
CO2: To understand the different physical dimensions of earth and its need in geography of tourism.
CO3: Discuss the changes in climatic and weather condition of the world and its impact on tourist destination.
CO4: To study the different physical and political features of Indian subcontinent.
CO5 :To study the different physical and political features of world geography.

Books Recommended:
1. Boniface B. and Cooper C. (1987) ―Geography of Travel and Tourism‖, London,England, Heinemann
Professional Publishing.
2. Burton Rosermary (2005) ―the Geography of Travel and Tourism‖, (London).
3. Dubey and Negi (1988) ―Economic Geography Delhi‖.
4. Gopal Singh (1988) ―The Geography of India‖, Delhi
5. R. M. Desai (1988) ― Strategy of food and agriculture‖, Bombay
 HUMAN RESOURCES MANAGEMENT

PAPER CODE: BHTA205

CREDIT: 3

UNIT CONTENT Hrs/ marks

1 Introduction to Human Resource Management— 8L
Importance--scope and objectives of HRM.
Evolution of the concept of HRM- Approaches to HRM-
Personal management Vs Human
Resource Management-HRM and competitive advantage-
Traditional Vs Strategic human resource management.
2 Human resource planning, Recruitment and selection— 6L
Job analysis---process of job analysisjob
discretion- job specification-- methods of job analysis--
Conventional Vs strategic
planning—job evaluation—Recruitment--source of
recruitment-methods
3 Placement, Induction and Internal mobility of human 6L
resource. Training of employees—need
for training-objectives- approaches --methods-training
environment- areas of training-
Training evaluation
4 Performance appraisal and career planning. Need and 6L
importance- objectives processmethods
and problems of performance appraisal- . Concept of
career planning –featuresmethods
–uses career development.
5 Compensation management and grievance redressel. 6L
Compensation planning objectives-
Wage systems- factors influencing wage system-.
Grievance redressel procedure- Discipline approaches-
Punishment- essentials of a good discipline system. Labor
participation in management.
6 Case study 4L

Course Outcome:
CO1: Helps to understand students to various facets of managing people and to focus on the development of
knowledge and skills that all managers and leaders need.
CO2: Familiarize students with current human resource practices that apply to their careers in H&TA.
CO3: To facilitate the development of better understanding of human resources issues as they relate to other
managerial functions.

SEMESTER III
PERSONALITY & SKILL DEVELOPMENT

PAPER CODE: BHTA301

CREDIT: 3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Personality Development : The concept of personality 4L
– Dimensions of personality – Term personality
development – Significance
2 Personality Development- Personal grooming and 4L
 business etiquettes, corporate etiquette, social etiquette
and telephone etiquette, role play and body language.
3 Attitude: Concept – Significance – Factors affecting 6L
attitudes – Positive attitude –Advantages – Negative
attitude – Disadvantages – Ways to develop positive
attitude −Difference between Personalities having
Positive and Negative Attitude
4 Perosnal Skills- Knowing oneself- confidence building- 4L
defining strengths- thinking
creatively- personal values-time and stress management
5 Social Skills- Appropriate and contextual use of 4L
language- non-verbal communication interpersonal
skills- problem solving
6 Presentation skills - Group discussion- mock Group 8L
Discussion using video recording- public
speaking
7 Professional skills - Organisational skills- team work- 6L
business and technical correspondence job
oriented skills-professional etiquettes

COUSE OUTCOME:
CO1: Students will possess the personality development techniques and communication skills.
CO2: Students will possess knowledge about Professional skill and its implementation.. CO3: Students will be able
to acquire the skills to manage stress and conflict.

REFERENCE BOOK:
1. Matila Treece: Successful communication: Allyun and Bacon Pubharkat.
2. Jon Lisa Interatid skills in Tourist Travel Industry Longman Group Ltd.
3. Robert T. Reilly – Effective communication in tourist travel Industry Dilnas Publication.
4. Boves. Thill Business Communication Today Mcycans Hills Publication.
5. Dark Studying International Communication Sage Publication.
6. Murphy Hidderandt Thomas Effective Business Communication Mc Graw Hill .

ORGANISATIONAL BEHAVIOUR

PAPER CODE: BHTA302

CREDIT: 3

UNIT CONTENT Hrs/Unit Marks/unit

1 Focus and purpose - Definition, need and 4L
importance of organizational behaviour –
Nature and scope – Frame work –
Organizational behaviour models.
2 Group behaviour - Organization structure – 6L
Formation – Groups in organizations –
Influence – Group dynamics – Emergence of
informal leaders and working norms – Group
decision making techniques – Team building -
Interpersonal relations – Communication –
Control.
3 Leadership and power - Meaning – 6L
Importance – Leadership styles – Theories–
Leaders Vs Managers – Sources of power –
Power centers – Power and Politics.
 4 Dynamics of organizational behaviour - 8L
Organizational culture and climate – Factors
affecting organizational climate – Importance.
Job satisfaction – Determinants –
Measurements – Influence on behavior.
Organizational change – Importance –
Stability Vs Change – Proactive Vs Reaction
change – the change process – Resistance to
change – Managing change.
5 Stress – Work Stressors – Prevention and 8L
Management of stress –Balancing work and
Life. Organizational development –
Characteristics – objectives –. Organizational
effectiveness
6 CASE STUDY 2L

Course outcome:
CO1: To discuss the development of the field of organizational behaviour explain the micro and macro approaches.
CO2: To analyze and compare different models used to explain individual behaviour related to motivation and
rewards.

REFERENCE BOOK:
1. Stephen P. Robins, Organisational Behavior, PHI Learning / Pearson Education, 15 th edition, 2012.
2. Fred Luthans, Organisational Behavior, McGraw Hill, 12th Edition, 2005.
3. Schermerhorn, Hunt and Osborn, Organisational behavior, John Wiley, 12th Edition, 2011.
4. Udai Pareek, Understanding Organisational Behaviour, 2nd Edition, Oxford Higher Education, 2008.
5.. Mc Shane & Von Glinov, Organisational Behaviour, 6th Edition, Tata Mc Graw Hill, 2012.

CUSTOMER RELATIONSHIP MANAGEMENT

PAPER CODE: BHTM303

CREDIT:3

UNIT CONTENT Hrs/unit Marks/unit

1 Introduction to CRM: Conceptual frame work of 6L
Customer Relationship and its
Management. Evolution customer Relationship
Marketing, Types of CRM – Win Back, Prospecting,
Loyalty, Cross Sell and Up Sell, Significance and
Importance of CRM in Modern Business Environment
2 CRM Strategy: Introduction CRM- Planning, Strategy 6L
for CRM, Process of segmentation, Choice of
Technology, Choice of organizational Structure for CRM,
Understanding Market, Intelligent Enterprises.
3 CRM Implementation: Implementation of CRM: 6L
Business oriented solutions, Project Management,
Channel Management, CRM in Services, CRM in
Financial Services.
4 E – Commerce in CRM: Use of E- Commerce in CRM, 8L
CEM and Data Mining,
Information required for Effective CRM.
5 Customer Loyalty and CRM: Concept of Loyalty at 8L
CRM: Definition of Loyalty, Customer
 Loyalty and Customer decency, Process of Developing
Customer Loyalty. Status of CRM in
India.

Course outcome:
CO1:To understand the components of successful customer care
CO2: To know how to develop a plan for implementing effective customer care
CO3: To understand how you, as a leader, can help to develop a ‗customer focused‘ team
CO4: To improve the standards of service to your customers, by understanding their future needs and expectations

REFERENCE BOOK:
1. Kotler P, Marketing Management, Pearson Education
2. Saxena R, Marketing Management, Tata McGRaw Hill
3. Ramana V, Somayagulu G, Customer Relationship Management, Excel Book
4. Govinda.K, Bhat, Customer Relation Management, Himalaya.

ENTREPRENEURSHIP DEVELOPMENT IN HOSPITALITY AND TOURISM

PAPER CODE: BHTA304

CREDIT:3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Entrepreneur & Entrepreneurship – definition- 6L
concepts- characteristics and functions.
Distinction between entrepreneur and manager,
entrepreneur and entrepreneur, entrepreneur and
entrepreneurship-
traits and motivation; theories of motivation. Role of
entrepreneur in economic development- factors affecting
entrepreneurial growth. Tourism as an industry, basic
needs of a tourism entrepreneur. Schumpeter‘s concept
of an entrepreneur. Risk and uncertainty in
entrepreneurship with particular reference to tourism
and hospitality. Entrepreneurial competencies
2 Types of entrepreneurs: The entrepreneurs on various 6L
aspects like, objectives, behavior, business technology,
3motivation, growth, stages of development, scale of
operations. Factors affecting entrepreneurial growth in
general and in particular to tourism and hospitality.
Women entrepreneur; need, scope and problems.
Tourism and women entrepreneurs-emerging
challenges, women empowerment and entrepreneurship.
Use of manpower in tourism.
4 E D P: meaning and objectives. Reasons for starting an 6L
enterprise-importance of training- target group-contents
of training programme-special agencies for
entrepreneurial development and training- banks, public
and private, T C O‘s NIESBUD, EDII XISS, NABARD,
NISIET etc, problems in the conduct of E D P‘s-steps to
make EDP successful –factors affecting tourism
entrepreneurial growth-economic ,social, psychological ,
governmental attitude, competitive factors &
opportunity analysis.
5 Venture promotion: Venture promotion steps- 8L
searching for prospective business ideas or
opportunities; processing of these ideas and selecting the
best idea; collecting the required resources and setting
up the enterprise. Forms of ownership, problems faced
 by a new entrepreneur. The pre requisites to start an
enterprise- registration- different types of license and
other requirements. Small scale business. Tourism
marketing mix for entrepreneurs-travel firms (tour
operators, travel agencies) SME‘s- Hospitality-(hotels,
supplementary units)
6 Project: meaning, features & classification. Detailed 8L
study of the phases of project, project identification,
project formulation, project appraisal, project selection,
project implementation & management. Format of
feasibility report. Role and responsibilities of a project
manager. Comparative study of PERT and CPM.
Distinguish between administration and management.
TQM. Foreign language as a tourism product, SWOT
analysis. Subsidies and incentives: role in tourism
industry.

Course outcomes
CO1: understand basic concepts, characteristics and functions of entrepreneurship and need of tourism
entrepreneurship.
CO2: know about various types of entrepreneurship, various factors that affect growth of entrepreneurship.
CO3: understand various governmental and non-governmental organisations working for entrepreneurship.
CO4: introduce start-ups, venture promoting, idea generation for prosperous business.
CO5: have an empirical knowledge of project development and detailed knowledge about projects, understand
project management techniques like PERT, CPM, SWOT analysis.

TOURISM MARKETING
PAPER CODE: BHTA305
CREDIT:3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Marketing: Concept and definition and its significance 6L
in tourism industry. Basic concept of need and want;
demand, product, service, market and sales. Significance
of service and characteristics of service marketing,
differentiation of product marketing and service
marketing. Defining marketing mix, the 8 P‘s of
marketing mix
2 Market Research : Understanding of marketing 8L
research, Concept of primary data, secondary
data, qualitative and quantitative data and marketing
information system (MIS) and its functions. Consumer
and consumer behaviour, Factors influencing the buying
behaviour of consumers. Market segmentation and bases
for segmenting consumers markets, targeting and
positioning and market strategies
3 Marketing Mix in Tourism Industry. Product: Definition 6L
and levels, nature of tourism product, Stages of launching
a new product. Product life cycle (PLC) . Branding
concept and need of branding of a product for a tourism
company . Pricing: Definition and influencing
factors; Major pricing strategies for products of tourism
industry
4 Promotion: Major tools of Promotion Mix- Word-of- 6L
Mouth Information, Advertising, Sales
promotion, public relation, personal and social selling;
Importance of Advertising in Tourism,
 Selection of message and media, Media timing.
Distribution: definition; factor influencing in
distribution policy, distribution system, the role of Travel
Agency and Tour Operator as
intermediaries of Tourism Industry
5 Destination Marketing. Necessary attributes for a ideal 6L
tourist destination, Destination life
cycle, Marketing strategy for promotion and development
of a tourist destination
CASE STUDY 4L

COURSE OUTCOME:
CO1 Introduce the students to the concepts, strategies and contemporary issues involved in the marketing of
Tourism..
CO2 Introduction to Marketing: Nature and Scope of Marketing, Marketing Concepts, Marketing Philosophies,
Customer Value, Holistic Marketing.
CO3 Understanding the impact of Macro and Micro environment on Tourism Marketing.

REFERENCE BOOK:
1. Bisht, S.S. (2010): Tourism Marketing, Market Practices in Tourism Industry, Sarup Book Publishers Pvt. Ltd.
New Delhi- 02
2. Holloway, J.C., Plant, P.V. (1988): Marketing for Tourism, Pitman Publishing, London
3. Jha, S.M.: Tourism Marketing, Kotler, P, Bowen, J & Makens, J (1996): Marketing
for Hospitality and Tourism, Prentice Hall, Upper Saddle River, USA, NJ- 07458
4. Maclean, H. (1984): Marketing Management (Tourism in your Business), Canadian Hotel and Restaurant Ltd.
5. Stephan, F. et al ( ): Tourism Marketing and Management Handbook, Prentice Hall
6. Wahab, S. G. ( ): Tourism Marketing, Tourism International Press, London
7. Woodruffe, H. (1997): Service Marketing, Macmillan India Ltd, Ansari Road, Darayaganj, New Delhi- 02

SEMESTER IV

ETHICAL, LEGAL AND REGULATORY FRAMEWORK

OF TOURISM
PAPER CODE: BHTM401
CREDIT:3

UNIT CONTENT Hrs/unit Marks/unit

1 Tourism Ethics: Ethics- meaning and importance in 6L
business environment. Business Ethics in Travel and
Tourism Sector, fair trade practices; CSR Policy for
travel and tourism businesses. UN WTO Global Code of
Ethics.
2 Legal and Regulatory Framework in Travel and 10L
Tourism: Introduction to Legislation- Concept;
principles and role of legislation in Tourism. Regulations
relating to consumer protection; health; safety and
security of travel and tourism customers. Laws and
Regulations related to Airlines and Airways- Safety and
security of tourists. Need for Tourism legislation-
constitutional provisions- Manila Declaration. Travel
insurance- Passport, Visa & Health regulations-
customers and Currency regulations- Foreign Exchange
Regulations Act, 1973 (FEMA, 2000).
3 Special Permits Regulations: Special Permits to 8L
restricted areas for foreign tourists in India. Restricted
 area in India for foreign tourists and related authorities at
these places to obtain permits, Permit related to various
monasteries and wild life areas and their procedures.
4 Tourist Policies: National Tourism Policy, Tourist 12L
Policies of Odisha, Tourism Planning Process including
development Schemes-circuit development, destination
development, rural tourism. World Tourism Day themes

Course outcome:
CO1: To bridge the gap between the ethical behaviour of the individual and the challenges posed by organized
business activity in the global marketplace in hospitality and tourism
CO2: To educate students about legal, social and ethical matters in business, and make them sensitive to the
consequences of their decisions.

EVENT MANAGEMENT
PAPER CODE: BHTA 402
CREDI: 3

UNIT CONTENT Hrs/unit Marks/unit

1 Event Management – Definition – Meaning and scope – 4L
Role of events in promotion of tourism. Types of events –
Cultural - festival, religious, business etc. - need of event
Management. Key factors for best Event Management.
2 Aim of event, Develop a mission, Establish Objectives, 6L
Preparing event proposal, Use of Planning tools
3 Protocols, Dress codes, staging, staffing, Leadership, 4L
Traits and characteristics
4 Process of Event Management – Planning and 6L
organizing events – Budgeting– Sponsorship Subsidies –
registration – Documentation – Public relation and
evaluation.
5 Entrepreneurship opportunities in Event Management 4L
- Trade fare –marriages. Conferences and meetings –
Exhibitions - Case study of Kerala Travel mart.
6 Event promotion- marketing events- interrelation 6L
between event and tourism industry
Case study 4L

COURSE OUTCOME:
CO1: Obtain a sense of responsibility for the multi-disciplinary nature of event management.
CO2: gain confidence and enjoyment from involvement in the dynamic industry of event management.
CO3: identify best practice in the development and delivery of successful conferences and corporate gatherings in
hotel and tourism industry.

REFERENCE BOOK:
1. Event Management, Purnima Kumarri, Anmol Publishers
2. Event Management for Tourism, Der Wagen, Pearson
3. Successful Event Management, Shone.A, Cengage Learning
 MANAGEMENT OF FRONT OFFICE ACTIVITIES, OPERATION &
STAFFING PROCESS
PAPER CODE:BHTA403
CREDIT: 3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Plan and Control day to day Front Office 6L
Activities:
• Plan and schedule work requirement
• Set standards for front office activities
• Monitor the front office operation
• Address guest complaints
2 Assist in Managing the Front Office Operation: 6L
• Assist the management in taking strategic decisions
• Prepare budget and control costs
• Implement processes and standards in front desk
operation
3 Manage the Front Office Staffing Process: 6L
• Recruit and select appropriate staff for front desk
operations
• Supervise front office employees
• Recognize the staff performance
4 Communicate with Customer and Colleagues: 4L
• Interact with superior
• Communicate with colleagues
• Communicate effectively with customers
5 Maintain Customer-Centric Service Orientation: 4L
• Engage with customers for assessing service
quality requirements
• Achieve customer satisfaction
• Fulfill customer requirement
6 Maintain Standard of Etiquette and Hospitable 6L
Conduct:
• Follow behavioural, personal and telephone
etiquettes
• Treat customers with high degree of respect and
professionalism
• Achieve customer satisfaction
7 Follow Gender and Age Sensitive Service 4L
Practices:
• Educate customer on specific facilities and services
available
• Provide different age and gender specific customer
service
• Follow standard etiquette with women at workplace

COURSE OUTCOME:
The aim is to provide the student with
CO1: basic skills required at the reception, management of customer service operations and front-office operations .
CO2: the basics of security and safety in accommodation business.
CO3: is aware of the safety and security requirements from hotel front office point of view.
CO4: shows willingness to serve in a professional manner and understand that hospitality in one of the central
values and success factors of the sector

REFERENCE BOOK:
1. J.Vallen; Checkin Checkout
2. S Andrews; Hotel front Office Training Manual
3. S Baker, P. Bradley, J. Huyton; Principles of Hotel Front Office Operations
4. B Braham; Hotel Front Office
5. M Kasavana, C Steadmon; Managing Front Office Operation
6. P Abbott; Front Office Procedures and Management.

TOURISM POLICY, PLANNING & DEVELOPMENT

PAPER CODE: BHTA 404

CREDIT:3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Introduction: Concept and formulation of tourism 6L
policy, Role of government, public and private sectors,
Role of international, multinational, state and local
tourism organizations in carrying out tourism policies
2 Tourism Policy: National Tourism Policy 1982 and 8L
2002, National Action Plan on Tourism, 1992: Special
Tourism Area Development Programme. The concept of
National Tourism Board, National Committee on
Tourism, Case studies of tourism policies (Jammu and
Kashmir, Rajasthan and Kerala,). Investment
opportunities and government policy for investment in
hotel/tourism industry. Sources of funding.
3 Understanding Tourism Planning: Conceptual meaning 10L
of Tourism Planning, Evolution of Tourism Planning,
General Concepts of Planning, Levels and Types of
Tourism Planning, Background Approach and planning
scale. Role of Public and Private sectors in Tourism
Development. Analysis of an individual Tourism Project
(Development of the Buddhist circuit)
4 International Agreements: Chicago Convention, 6L
Warsaw Convention, Open Sky Policy, Bermuda
Convention, Euro Agreement, Schengen Agreement.
5 Public Private partnership in Tourism Sector: concept 6L
, scope and importance. Tourism Policy of India 2015,
Tourism Policy of Jammu and Kashmir.

Course outcomes
CO1: Expose the students how to formulate the tourism policy.
CO2: Discuss the different phases of Indian tourism policy making journey.
CO3: Provide Knowledge of making plans and steps of planning for tourism development.
CO4: To make the students understand the nature of international tourism agreements.
CO5: To critical examine the role and need of public, private partnership in tourism sector

Suggested Readings:
1.Ashworth, G. J. (2000), The Tourist Historic City. Retrospect and Prospect of Managing the Heritage City,
Pergamon, Oxford
2. Dept. of Tourism, GOI Investment Opportunities in Tourism (Brochure).
3. New Inskeep, Edward, Tourism Planning : An Integrated and Sustainable Development Approach ( 1991) VNR,
New York.
4. Sharma, J. K. (2000), Tourism Development. Design for ecological sustainability, Kaniska Publication, New
Delhi.
 ECO TOURISM

PAPER CODE:BHTA 405

CREDIT:3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Emergence of Ecotourism: concept and 8L
definitions, growth and development- Ecotourism
principals, profiling the eco tourists, Mass and
alternative tourism, potential benefits from
ecotourism
2 Eco Tourism Resources in India: National Parks, 8L
Wild life sanctuaries, Tiger reserves,
Biosphere reserves, wetlands, coral reefs, desert
ecotourism.
3 National Tourism Policy: Guidelines for 6L
ecotourism development for government, for
developers and operators, for visitors and for host
population
4 Eco Tourism and Development: Community 8L
awareness and participation Contribution of
ecotourism to environmental Conservation: Socio-
cultural conservation and economic
conservation
5 Eco Tourism practices Case Studies 6L

COURSE OUTCOME
On successful completion of this course, students will be able to-
CO1: understand the principles, context and practice of scientific ecotourism;
CO2: develop skills in critical thinking and research by analysing scientific ecotourism case studies
C03: understand key issues related to sustainable use of ecotourism destinations;

REFERENCE BOOK:
1. Bhatia, A. K., International Tourism, Sterling Publishers, New Delhi
2. Bhatia, A. K., Tourism development: Principles, Practices and Philosophies, Sterling Publishers, New Delhi
3. McIntosh, Robert, W. Goldner, Charles, Tourism: Principles, Practices and Philosophies, JohnWiley and Sons
Inc. New York, 1990 (9th edition)
4. Mill, Robert Christie and Alastair M. Morrison, The Tourism System, Englewood
5. Cliffs, N.J., Prentice Hall, 1985
6. Negi, J.M.S., Tourism and Travel- Concepts and principles, Gitanjali Publishing
 SEMESTER V

ACCOMMODATION OPERATION (HOUSE-KEEPING)

PAPER CODE: BHTA 501

CREDIT: 3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Housekeeping & Organization of the 6L
Department: Definition & importance of
Housekeeping, Duties & responsibilities of
housekeeping staff, Housekeeping organizational
structure (small, medium & large). Qualities of
housekeeping staff, Aims & attributes of
housekeeper, Staff scheduling, Safety of guest &
hotel property Prevention of accidents & first aid,
Role of security department, Lost & found
procedure, Record maintenance and key handling
procedure.
2 Hotel Guest Rooms: Types of room, standard 8L
layout (single, double, twin & suite),
furniture/fixtures/soft furnishing/accessories/guest
supplies/amenities in a guest room, layout of
corridor and floor pantry, procedures to be followed
on rooms/floors, deep cleaning, second service &
turndown services.
3 Linen and Uniform Room: Laundry; dry cleaning 8L
& stain removal: layout of linen room and its
function, linen inventory system, classification and
selection of linen, laundry and stock taking.
Flooring & Floor Finishes, Carpets, wall covering
and fabrics – types, classification, uses & its care.
4 Cleaning: Identification of cleaning agents and 6L
equipment‘s /cleaning cloths (types and uses):
General cleaning and stain removal- identify stain:
Guest room lay-out and bed making: Room
inspection, linen inventory: Flower arrangement:
Different shapes & styles/theme decorations.
Interior Decoration: Definition & importance,
principles of design, elements of design- form, color
& texture, flower arrangements: concept, tools and
equipments.

Course outcomes
CO1: Understand the basic conception of accomodation industry.
CO2: Analyse concept of hotel industry in India and also understand the duties and responsibilities of housekeeping
department.
CO3: Understand the concept of interior decoration and design as well as operations involved in uniform.
CO4: Acquaint with the basic components of managing human resources in hospitality industry.
CO5: Evaluate about the emerging trend of the subject of Green hospitality.

Suggested Reading:
1. Chakravarty, Dr. Barun Kumar, Hotel Operation.
2. Jones Peter/Pizam Abraham, International Hospitality Industry.
3. Medic. S,The business of Hotels.
4. Negi J.M.S,Tourism and Hoteliering.
5. R.K Arora, Encyclopedia of Hotel & Hospitality Management.
6. S.Kaushal-S.N Gowthan, Frank & Co., New Delhi Accommodation Operation Management.
7. Sudhir Andrew, Tata Mac Graw Hill, New Delhi H.K Training Manual.
8. Zulfiker Mohammed, Tourism and Hotel Industry
 FOOD & BEVERAGE PRODUCTION & SERVICE

PAPER CODE: BHTA 502

CREDIT:3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Introduction to Cookery: Culinary History, Aims 8L
and Objectives of Cooking, Personal Hygiene and
Food Safety Kitchen Uniform, Classical Kitchen
Brigade, Organization Structure of the Kitchen. Stock,
Soups, Sauce, Salad: Definition, Classification and
It‘s use. Spices and Herbs.
2 Methods of Cooking Food: Kitchen Equipment, 8L
Roasting, Grilling, Frying, Broiling, Baking and
Blanching, Poaching, Steaming, Stewing, Braising,
Roasting, Sautéing. Fish Cookery. Pulses, Rice &
Cereals, Meat Cookery, Egg Cookery, Indian Cuisine,
International Cuisine, Garnishing.
3 Bakery & Pastry: Basic ingredients used in Bakery, 4L
Flour, Raising agents, Thickening Agent, Cream,
Milk & Dairy Product, Bread, Cake Making.
4 Introduction to Food Beverage Operations: 6L
Catering Establishment, Objective of Food Beverage
operation, Organizational, Chart of F & B
Department. Types of outlet in F & B department.
Professionalism & personal hygiene of F & B Staff,
Communication. Up-selling techniques.
5 Equipment used in F & B Area: Restaurant 8L
operations & features, equipments- crockery,
cutleries, glass ware, flat ware, hollow ware. F & B
operations-Room service operation, Banquet
operation, bar operation. Planning & Designing of
Food service: Layout of sitting arrangement, Furniture
& Fixtures. Types of Beverage: Introduction of
Beverage & it‘s type. Wine, Brandy, Whiskey, Rum,
Vodka, Gin, Tequila. International Cigars.

Course outcomes
CO1: Understand basics concepts of kitchen planning and operations, role and responsibilities of Kitchen staff in
catering industry.
CO2: understand various concepts of Menu-planning, designing and merchandising in various catering types of
outlets.
CO3: Understand about the procedure of food purchasing and storage and stocking methods.
CO4: Evaluate various types of services, roles and responsibilities of staff in F&B department. And special service
methods.
CO5: understand basics and various types of catering establishments: control and performance management

Recommended readings:
1. Almanza B.A, Kolshevar, L.H & Terreu,Food service( layout, design & equipment).
2. John cousins, David Foskett & Cailein Gillespie Food and beverage Management.
3. Operations, methods and cost control-Dennis L. Foster.
4. Parvinder Balli, Food Production.
5. The management of Food service Operation- Jones P & Merricks
6. Theory of Cookery – Krishna Arora
7. Thongam E- Philip,Modern Cookery.
 HOSPITALITY MANAGEMENT SKILLS
PAPER CODE: BHTA 503
CREDIT:3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Follow Gender and Age Sensitive Service 8L
Practices:
• Educate customer on specific facilities and
services available
• Provide different age and gender specific
customer service
• Follow standard etiquette with women at
workplace
2 Maintain Health and Hygiene: 6L
• Ensure cleanliness around workplace • Follow
personal hygiene practices
• Take precautionary health measures
3 Maintain Safety at Workplace: 10L
• Take precautionary measures to avoid work
hazards
• Follow standard safety procedure
• Use safety tools or Personal Protective
Equipment • Achieve safety standards
4 Learn a foreign language (English): 10L
• Active Listening and Effective Reading:
Listening skills – reiteration and application of
concepts- Reading skills – reiteration and
application of concepts- Listening Comprehension
- speeches (general and business) professional
texts (based on business reports/work related
issues/ current affairs/ environment etc). -
Listening and giving Feedback – case studies on
interpersonal problems- Reading and analyzing
texts of Advertisements Reading comprehension
texts (business and work related texts/speech texts/
current affairs etc)
• English for Specific Purposes- Vocabulary
related to fields of Hospitality, Travel and
Tourism, Airlines, Banking, Media, General
Corporate

COURSE OUTCOME:

CO1: Use knowledge and skills associated with problem solving, creative and critical thinking, reflection and
decision making to function effectively in industry.
CO2: Apply the concepts and skills necessary to achieve guest satisfaction.
CO3: Demonstrate leadership and teamwork to achieve common goals.
 SEMESTER VI
MANAGERIAL ACCOUNTING

PAPER CODE: BHTA 601

CREDIT: 3

UNIT CONTENT Hrs/Unit Marks/Unit

1 Nature of accounting: Nature of accounting and 10L
Generally accepted accounting principles.
Double entry, Book Keeping – Transaction
Analysis, Cash Book and Bank Transactions.
Income Measurements. Preparation of Trial
Balance.
Final Accounts: Balance Sheet. Rectification of
Errors, Bank Reconciliation Statement
Accounting for Non- Trading Concerns.
Miscellaneous Accounts: Accounting for Hotels,
Depreciation Accounting, Travel Accounting,
Mechanized system of accounting. Cash flow
statement
2 Meaning, Role, Scope and Importance of 10L
Financial Management: Job of the financial
Manager, financial Goals, financial control,
Organization & objective of financial function.
Financial Planing, Capitalisation and Capital
Structure: Meaning, concept of capital, Theories
of capitalization, Over capitalization and under
capitalization
3 Optimum capital structure, Determinant of 8L
capital structure, Financial Leverage, Debt
capacity of company Debt equity ratio. Capital
Budgeting and Capital Investment Decision:
Management of Fixed Assets, Meaning, roles and
analysis of capital investment in fixed assets
4 Working Capital Management: Concept, need, 8L
determinant of working capital, estimates of
working capital and financing of current assets.
Financial Statements and Analysis: Meaning,
Analysis – Ratio, Fund flow, Cash flow, Cost
volume Analysis. Tourism Finance Corporation of
India TFCI: Aims, Objectives and Functions.

COURSE OUTCOME:
CO1: Explain and use accounting information in Managerial decision-making contexts
CO2: Critically analyse financial reports and financial information to advice upon and improve business
practices.
CO3: Apply the major types of financial statement analysis to plan and control business activities
CO4: Use the major techniques of financial and management accounting to make business decisions

Books/ references
1. Singh, Surender and Kaur, Rajeev. Fundamentals of Financial Management. Book Bank International.
2. Pandey, L.M., Management Accounting : A Planning and Control Approach,Vikas Publication.
3. Panday, I.M., and Bhatt, Ramesh, Cases in Financial Management, TATA Magraw Hill
4. Pandey, L.M., Management Accounting : A Planning and Control Approach,Vikas Publication.
 ELECTIVE PAPERS FOR SEMESTER V
TOURISM ECONOMICS
CODE: BHTA 504

Course Contents:

Unit –I: Concept and Definition of Managerial Economics, Nature and scope of managerial
economics, Role of Managerial Economics, Theory of demand, Demand-functions, Demand Elasticity,
Income and substitution effects, Demand forecasting-Purposes and methods, Tourism Demand. [8L]

Unit – II: Pricing - Determinants, Objectives, Pricing under different Market conditions, Cost curves,
Break even analysis and cost control, Theory of firm, Profit maximization, sales maximizations,
Ownership, and control, Market structure perfect competition, Monopoly, Oligopoly, Monopolistic
competition . [8L]

Unit – III: Macro Economics - aggregate Concepts GNP and GDP- Aggregate and Measurement of
National income, Determination of National Income, Consumption Function, Investment function. [8L]

Unit – IV: Inflation-types and approaches: causes and effects of Inflation and employment. Balance of
Payment Disequilibrium in Balance of Payment, Causes of disequilibrium in Balance of Payment,
measures to correct disequilibrium in Balance of Payment. [8L]

Unit – V: Impacts of Macro economy on Tourism Industry: Economic, Socio-Cultural and

Environmental Impacts of Tourism, Multiplier process, Multiplier effects and its impacts of tourism.
Economic Impacts of Tourism in India. [8L]

Course outcome:
CO1:Familiarize the students with concepts and techniques used in Micro-Economic theory.
CO2: To develop student capability to apply these concepts and techniques in making decisions pertaining to
different Tourism administration system

Suggested Readings:
1. Petersen, Craig H. Managerial Economics, New Delhi Pearson Education.
2. Mithani, D.M. Managerial Economics, New Delhi, Himalaya Publications.
3. Chopra, O.P. Managerial Economics. New Delhi Me Graw Hill.
4. Koutsoyiannis, A. Modern Micro Economics. New York, Macmillan.
5. M. Thea Sinclair and Mike Stabler. The Economics of Tourism. Rutledge, London and Yew York.
6. Peter Cullen, Economics of Hospitality Management.
7. Premvir Kapoor, Principles of Management, Khanna Publishing House.

CUSTOMER QUERY AND COMPLAINT MANAGEMENT

CODE: BHTA 504
Unit- 1
Attend to Guest Queries:
• Assist the guest on any requirement
• Respond to guest queries
• Deliver message and materials to guest
• Achieve guest satisfaction
[8L]
Unit-2
Perform Cashiering Activities:
• Receive payment method details from guest
• Prepare the invoice
• Receive the payment
• Document and record the details
[8L]
Unit-3
Maintain Health and Hygiene:
• Ensure cleanliness around workplace in hospitality and tourist areas
• Follow personal hygiene practices
• Take precautionary health measures
[10L]
Unit-4
Maintain Safety at Workplace:
• Take precautionary measures to avoid work hazards
• Follow standard safety procedure
• Use safety tools or personal protective equipment
• Achieve safety standards
[10L]

COURSE OUTCOME:
After the end of the session students will:
CO1: Know what causes customers to complain and the importance of demonstrating empathy
CO2: Be able to manage their emotional state when customers are frustrated or even angry
CO3: Recognise the importance of listening actively and asking questions to understand others
CO4: Identify their behavioural style and know how to adapt their approach
CO5: Know what to do to resolve the problem and when to escalate it to their supervisor

TOURISM PRODUCTS OF INDIA

CODE: BHTA 505

Course Contents:

Unit – I: Tourism Product; Definition, Concept & Classifications, Nature & Characteristic of India's Tourism
Products: Seasonality & Diversities. Heritage - Indigenous, Colonial, Handicrafts of India. Craft Meals. Fairs &.
Festivals of Social & Religious importance. [6L]

Unit – II: Performing Arts of India: Forms & Types, Classical Dances. Folk Dances of different Regions & Folk
Culture. Indian Music: Different Schools, Status of Indian Vocal & Instrumental Music, Indian Music abroad. Indian
Museums. Art Galleries. Libraries & their Location, assets & characteristic. Indian cuisine: Regional variations.
[6L]
Unit – III: National Parks & Wildlife Sanctuaries: Locations, Accessibility, Facilities, Amenities, Unique Selling
Propositions (USP), Dachigam National Park, Corbett National Park, Ranthambore National Park, Hazaribag
National Park, Similipal National Park, Bhitarkanika National Park, Bnadhvagarh & Kanha National Park,
Bandhavagarh National Park, Mudumalli National Park, Periyar National Park, Nilgiri Biosphere Reserve,
[10L]
Unit – IV: Hill Stations: Locations, Accessibility, Facilities, Amenities, Unique Selling Propositions (USP),
Gulmarg, Kullu & Manali, Shimla, Mussorie, Nainital, Panchmarahi, Mahabaleswar, Chikmangulaur, Coorg,
Waynad, Munnar, Ooty, Kodiakanal, Arakku, Horsley Hills, Darjeeling, Gangtok, Shillong,
[8L]
Unit – V: Beach Resorts of India. Locations, Accessibility, Facilities, Amenities, Unique Selling Propositions
(USP), Important Beaches in Gujarat, Maharashtra, Goa, Karnataka, Kerala, Tamil Nadu, Puducherry, Andhra
Pradesh, Odisha, West Bengal, Lakshadweep, Andaman & Nicobar Islands. Major Hill Stations. Tourist potential of
Himalayas.
[6L]

COURSE OUTCOME:
CO1: understand and can identify tourism products
CO2: know the components of tourism products
CO3: understand the central, peripheral services and public services in tourism products.
CO4: understand the role of Indian architectural heritage in the tourism industry,
CO5: know and apply the knowledge of Museums, art galleries and libraries, Fairs and festivals of India.
CO6: understand the role of handicrafts and textiles in tourism, the key features of Indian handicraft industry

Suggested Readings:
1. Robinet Jacob, Indian Tourism Products, Abhijeet Publications, Delhi.
2. Basham, A.L., A Cultural History of India. Oxford University Press, USA
3. Stephen Ball, Encyclopedia of Tourism Resources in India, Butterworth –Heinemann.
4. Manoj Dixit , Tourism products. New Royal Book Co., Lucknow.
5. Norman Douglas. Ed., Special Interest Tourism, John Wiley & Sons, Australia.
6. Robinet Jacob, Indian Tourism Products, Abhijeet Publications, Delhi.

AIRPORT OPERATIONS AND MANAGEMENT

CODE: BHTA 505

Unit 1: [08]
Overview of the airline industry: link between Airline and transportation, Effects of technological developments
and innovation on Airport operation, Effective management and leadership skills in the Airport business , The threat
to civil airport, the way we are post-9/11. Threat assessment and risk management, Security management systems
and culture, Passengers security, Cargo security, Security quality control.

Unit 2: [08]
Standard envelopes for traffic documents: Use of Airlines Documents, Guidelines for Establishing Aircraft
Ground Times, Common Use Terminal Equipment (CUTE) Systems, Aircraft Emergency Procedures,
Aircraft/Airport Security Procedures, Quality Management System, Performing Airport Handling Quality Audit, E-
Invoicing Standards

Unit 3: [08]
Facilitation and security and contingency planning: Passenger Handling , Class or Type of Fare , Denied
Boarding Compensation, Inadmissible Passengers and Deportees, Items Removed from a Passenger's Possession by
Security Personnel, Hold Loading of Duty-Free Goods , Dangerous Goods in Passenger Baggage : Fuelling with
Passengers Onboard or During Embarkation/Disembarkation, Recommendations for the Handling of Passengers
with Reduced Mobility (PRM), Acceptance and Carriage of Passengers with Reduced Mobility (PRM), Carriage of
Passengers with Communicable Diseases, General Guidelines for Passenger Agents in Case of Suspected
Communicable Disease

Unit 4: [08]

Baggage handling: Interline and On-Line Transfer Baggage, Baggage Theft and Pilferage Prevention, ULD,
Baggage Codes for Identifying ULD Contents and/or Bulk-loaded Baggage, Cargo/Mail Handling, Preparation for
Loading of Cargo, Securing of Load, Collection of Sacks and Bags , Handling of Damaged Cargo, Handling of
Pilfered Cargo , Handling Wet Cargo, Handling Perishable Cargo, Handling and Protection of Valuable Cargo ,
Handling and Stowage of Live Animals, Handling of Human Remains , Acceptance Standards for the Interchange of
Transferred Unit Load Devices, Handling of Battery Operated Wheelchairs/Mobility AIDS as Checked Baggage,
Handling, Mail Documents , Aircraft Documents Stowage, Special Load—Notification to Captain (General, Special
Load—Notification to Captain , Special Load—Notification to Captain

Unit 5: [08]
Cargo trends and forecasts: Cargo operations DGR,LAR, Aircraft Handling and Loading, Provision and
Carriage of Loading Accessories, Tagging of Unit Load Devices , Storage of Unit Load Devices , Continued
Airworthiness of Unit Load Devices , ULD Build-up and Breakdown , ULD Transportation , ULD Operations
Training and Qualification, Operating of Aircraft Doors, Aircraft Ground Stability—Tipping , Potable Water
Servicing, Aircraft Toilet Servicing, Bulk Compartment Load Limitation , Handling/Bulk Loading of Heavy Items,
Handling and Loading of Big Overhang Items, LOAD CONTROL , Load Control , Terms and Definitions.
COURSE OUTCOME:

CO1: Provide an overview of the major issues and challenges facing airline and airport management
CO2: Understand the market, competitive, and business organizational challenges faced by airports.
CO3: Know the importance of driving all aspects of airport planning, operations, marketing and capital development
from the foundation of a sound strategic plan.
CO4: Understand how an effective air service development program will contribute to growth and enhanced services
to passengers and cargo operators.

TOUR GUIDING & INTERPRETATION

CODE: BHTA 506

Unit 1: [08]

Tour Leadership: Introduction to tour leadership, Characteristics of tour escorting profession, difference
between tour escorting and tour guiding, Advantages and disadvantages of choosing tour escorting as a
profession. Tour management in India and abroad, Skills and competencies required to be a tour manager,
Presenting yourself, Challenges faced by a tour manager.

Unit 2: [12]

Roles and Duties: Pre-trip Duties / Preparation; Understanding tour client profile, Tour Escort File- checklist at the
point of departure.
Responsibilities at the Airport- Meet & Greet; Airport Check-In Procedures, Customs and Immigration; Group
Clearance- Luggage
Responsibilities at the hotel- Check In, Check out, Rooming List, Meal requests
Responsibilities during sight-seeing tours: On-Tour Operation / Conduct; Organising Commentary- Commentary
/ Storytelling; Destination Briefing, Time Schedule; Points of Interests; Getting a ―Mental Picture‖ of Routing &
Landmarks;
Handling microphone, Operating Instructions/ Routing, Computing Time / Distance / Routing Technology; Map
Reading; Luggage Handling, Familiarisation of coach, Working with the local driver; Gratuities; Working with the
Local Guide.

Unit 3: [6]

Responsibilities on a train/cruise: Embarkation; Initial Briefing/Duties Aboard Ship / Train; Disembarkation

Unit 4: [6]
Group management and situation handling
Why people go on tours, Group control and Setting Limits, Handling difficult tourists, Communication Skills;
Typical Day-to-Day Problems; Listening Skills; Conflict Resolution; Keeping your Cool; Creativity; Tips to keep
group happy; Ethical and Professional Considerations, Handling emergency situations

Unit 5: [8]

Other roles and responsibilities

Other functions: The Professional Daily Briefing, Dealing with FAQ‘s; , Taking care of logistics: Dine Around,
Shopping / Commissions / Ethics; Safety of guests,Arrival preparations: Briefing instructions and Reconfirming
Flights; Tour Conclusion and feedback, Tools of the trade for the tour manager, Understanding cross cultural
differences

COURSE OUTCOME:
CO1: Demonstrate and understanding and importance of the travel and tourism industry
CO2: Articulate a clear and well-structured understanding of travel agency management
CO3: Demonstrate the skills necessary to identify sales and marketing strategies for travel agencies
CO4: Evaluate customer service trends and skills as they relate to the travel and tourism industry
CO5: Integrate management concepts to achieve positive results in the travel and tourism industry
 TRANSPORT IN TRAVEL & TOURISM
CODE: BHTA 506

Course Contents

Unit – I: Evolution of tourist transport system - importance of transport in tourism. Introduction to transport
system - air, road, rail and water transport. Marketing of passenger transportation: patterns of demand for tourist
transportation, characteristics of supply and marketing strategies. [6L]

Unit – II: Air transport and its evolution, present policies, practices and laws pertaining to airlines. Licensing of air
carriers. Limitations of weights and capacities. Multinational regulations Including freedoms of air. Functions-
ICAO, DGCA, AAI. [6L]

Unit – Ill: Surface Transport System: Approved tourist transport, car hire companies including renter car scheme
and tourist-coach companies, Documents connected with road transport viz. Regional Transport Authority, transport
and insurance documents, road taxies, fitness certificate, contact carriage, state carriage, All India permits, maxi car,
motor car etc. [6L]

Unit – IV: Rail transport system: Major Railway System of World, British Rail. Euro Rail, Japanese rail and
Amtrak. Efforts made abroad: package offered by British Rail, Amtrak, Steam Trains. Private Railway lines and
companies. Cases of orient express Trans Siberian railway or any other interesting train of the world. Indian
Railways: Past, present, future types of tours available in India, Indrail pass, special schemes and packages
available, palace on wheels, royal orient, fairy queen and toy trains. Planning, itineraries on Indian Railways,
reservation and cancellation procedures.
[8L]
Unit – V: Water Transport System - historical past, cruise ships, ferries, hovercraft, river canal boats. Prospects
and future growth of water transport in India. Merger and acquisitions within national boundaries, cross border
acquisition and allowances patterns. Franchising. [8L]

COURSE OUTCOME:
CO1: Explain the complexity and relationships which coexist between tourism and transportation.
CO2: Explain the framework that can synthesize the different factors and processes affecting the organization,
operation and management of activities associated with tourist travel.
CO3: Explain the framework that provides a means of understanding how tourists interact with transportation.
CO4: Understand the framework for analyzing the tourist transport needs.

Suggested Reading
1. ChuckY. Gee, Travel Industry
2. Stephen Page, Transport for Tourism
3. Mill, R.C. and Morrison ,Tourism System
4. P.N. Seth, Successful Tourism Management