CHRIST (Deemed to University), Bangalore

DEPARTMENT OF BUSINESS AND MANAGEMENT

School of Business and Management

Syllabus for
Master of Tourism and Travel Management
Academic Year  (2023)

 
1 Semester - 2023 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
MTTM111 COMMUNITY OUTREACH PROJECT Skill Enhancement Courses 2 0 50
MTTM131 TOURISM: PRINCIPLES, POLICIES AND PHILOSOPHIES Core Courses 4 4 100
MTTM132 TOURISM PRODUCTS AND REGENERATION Core Courses 4 4 100
MTTM133 HERITAGE TOURISM AND CROSS-CULTURAL MANAGEMENT Core Courses 4 4 100
MTTM134 MANAGERIAL ACCOUNTING Core Courses 4 4 100
MTTM135 INFORMATION SYSTEMS FOR TOURISM OPERATIONS MANAGEMENT Core Courses 4 4 100
MTTM136 FRENCH LANGUAGE-I Ability Enhancement Compulsory Courses 3 3 100
2 Semester - 2023 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
MTTM211 TOURISM EXPERIENCE MANAGEMENT - 2 0 50
MTTM231 MARKETING FOR HOSPITALITY AND TOURISM - 4 4 100
MTTM232 GLOBAL TOURISM MANAGEMENT - 4 4 100
MTTM233 TRAVEL CONSULTANCY AND TOUR OPERATIONS - 4 4 100
MTTM234 RESEARCH METHODOLOGY FOR HOSPITALITY MANAGEMENT - 4 4 100
MTTM235 ENTREPRENEURSHIP AND BUSINESS DEVELOPMENT IN TOURISM - 4 4 100
MTTM236 FRENCH LANGUAGE-II - 3 3 100
3 Semester - 2022 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
MTTM321 PROFESSIONAL EXCELLENCE Skill Enhancement Courses 2 0 50
MTTM331 MANAGERIAL COMMUNICATION Core Courses 4 4 100
MTTM332 ECONOMICS AND BUSINESS ENVIRONMENT Core Courses 4 4 100
MTTM333 INNOVATION AND ENTREPRENEURSHIP IN TOURISM Core Courses 4 4 100
MTTM334 MARKETING FOR HOSPITALITY AND TOURISM Core Courses 4 4 100
MTTM335 VISITOR ATTRACTION MANAGEMENT Core Courses 4 4 100
MTTM336 SUSTAINABLE AND GREEN TOURISM Core Courses 4 4 100
MTTM381 INTERNSHIP PROJECT Skill Enhancement Courses 2 2 100
MTTM382 LIVE PROJECT-II Skill Enhancement Courses 0 0 100
4 Semester - 2022 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BFOC421 TRADE NEGOTIATION AND LEADERSHIP - 2 0 50
MTTM431 CUSTOMER RELATIONSHIP MANAGEMENT IN TOURISM AND HOSPITALITY - 4 4 100
MTTM432 BUSINESS POLICY AND STRATEGIC MANAGEMENT - 4 4 100
MTTM433 HUMAN RESOURCE MANAGEMENT AND LABOUR LAWS - 4 4 100
MTTM441A INTERNATIONAL AIR TICKETING - 4 4 100
MTTM441B MEETINGS, CONVENTIONS AND EXPOSITIONS MANAGEMENT - 4 4 100
MTTM442A AIRLINE AND CARGO MANAGEMENT - 4 4 100
MTTM442B HOTEL OPERATIONS AND MANAGEMENT - 4 4 100
MTTM481 DISSERTATION PROJECT - 2 3 100
    

    

Introduction to Program:

The Master of Tourism and Travel Management programme in CHRIST (Deemed to be University) equips students with the skills of a Business School Graduate relevant to the travel, tourism & hospitality industry. The MTTM program develops professionals who can succeed in the industry which has no regional, gender, language or age barriers. The program aims to develop students with professional and academic inputs to adapt to the requirements of the changing travel, tourism and hospitality industry.

Programme Outcome/Programme Learning Goals/Programme Learning Outcome:

PO1: Demonstrate commitment to ethical practices of tourism. Apply principles of sustainability to the practice of tourism in the local and global context.

PO2: Develop functional knowledge to serve professional requirements of the tourism industry, with the skill of an acceptable quality.

PO3: Develop professional communication and presentation skills

PO4: Develop functional knowledge to plan, lead, organize and control resources for effective and efficient tourism operations valued by the tourism industry.

PO5: Create professionals with commitment for socio-cultural and environmental sustainability.

Programme Specific Outcome:

PSO1: Social Responsibility and Ethical Sensitivity

PSO2: Functional Knowledge and Application

PSO3: Communication

PSO4: Professional Competency

PSO5: Environmental Consciousness

Programme Educational Objective:

PEO1: To develop academic inputs to meet the requirements of the changing travel, tourism and hospitality industry.

PEO2: To develop professional communication skills

PEO3: To develop a value system for an equitable and sustainable tourism

PEO4: To create human resources with professional skills for tourism, hospitality and aviation industry.

PEO5: To demonstrate the significance of customer relationship in the service oriented industry

Assesment Pattern

Assignments, Case Study, Written Examinations, Community outreach programs, Management Developement activities, Live Projects, Internships  and Research Projects

Examination And Assesments

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II) 25%

Continuous Internal Assessments (CIA) -40

Attendance     05%

Total    100%

MTTM111 - COMMUNITY OUTREACH PROJECT (2023 Batch)

Total Teaching Hours for Semester:30
No of Lecture Hours/Week:2
Max Marks:50
Credits:0

Course Objectives/Course Description

 

Develop and implement community outreach and service-learning programs that address community needs of people in our neighbourhood and to develop and implement community-based training programs in tourism at school and degree college level.

Course objectives 

To engage and strengthen existing service learning events, co-curricular activities, and outreach programs in tourism literacy and advocacy Work.

To demonstrate meeting and greeting standards with current institutional partners with residency programs

To adapt in multi-cultural workplaces and to evaluate possible partnerships with existing programs.

Course Outcome

CO1: Understand existing service-learning events, co-curricular activities, and outreach programs

CO2: Demonstrate meeting and greeting standards with current institutional partners with residency programs

CO3: Adapt in multi-cultural workplaces and to evaluate possible partnerships with existing programs

Unit-1
Teaching Hours:15
Unit-1 Program Planning and Implementation
 

Community Program Planning: Orientation on community program – Event process (Identifying the issues, Need based analysis on specific issues, Content designing, etc). liasoning (among learners, with community, support of experts / guests) and follow-ups - Implementation of the planned activity, reporting, reflection. Awareness / advocacy for an issue identified and build capacity to carry out that awareness and advocacy programme

Unit-2
Teaching Hours:15
Unit 2 Community Engagement
 

Application of academic knowledge through service-learning activities: Tourism oriented community outreach initiatives- field based or online initiatives

Text Books And Reference Books:

NIL

Essential Reading / Recommended Reading

Nil

Evaluation Pattern

Component

 

Description

Units

Maximum marks

Weightage

Total Marks in Final Grade

CIA1

Individual/Group Assignment

I

25

25%

25

CIA2

Individual/Group Assignment

II & III

25

25%

25

TOTAL

 

 

50

MTTM131 - TOURISM: PRINCIPLES, POLICIES AND PHILOSOPHIES (2023 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

This paper will provide a thorough overview of the tourism industry and summarize and demonstrate a broad understanding of tourism from a national and global perspective.  Historical and contemporary developments of tourism are discussed. The learners will be able to describe how related impacts/ aspects of tourism policies, principles, and philosophies impact the community and destinations.

Course Objectives are

CO 1 To understand the evolution of Tourism and Travel Motivation of travelers.

CO 2 To Estimate the Impacts of Tourism.

CO 3 To review tourism demand and supply and the role of tourism organizations in managing tourism

CO 4 To review the various Models of tourist flows

CO 5 To Discuss the tourism philosophy and phenomenology of Tourist experiences.

Course Outcome

CO1: Understand the evolution of Tourism and Travel Motivation of travelers.

CO2: Estimate the Impacts of Tourism

CO3: Review tourism demand and supply and the role of tourism organizations in managing tourism

CO4: Review the various Models of tourist flows

CO5: Discuss the tourism philosophy and phenomenology of Tourist experiences

Unit-1
Teaching Hours:10
Unit 1 Evolution of Tourism and Travel Motivation
 

Introduction to Tourism: Themes, concepts, and issues – Defining Tourism and Tourism System – The evolution and development of Tourism – The origins of modern Tourism – Tourism Statistics – Objectives, Types and Methods – Current trends in domestic and global Tourism. Basic approaches to the study of Tourism. Basic motivations of tourism – Categories of Tourist motivation – Motivation and decision making in Tourism – The tourist as a Consumer – Tourist roles – types of tourist roles – Tourist Motives – Theoretical and conceptual approaches to tourist Motivation – Factors influencing tourist Motivation – tourist motivation and segmentation

Unit-2
Teaching Hours:10
Unit-2 Impacts of Tourism on society, culture, economy, and environment
 

Economic Impacts-Measuring the economic impacts of Tourism- The tourism satellite Account-Social and cultural impacts-The nature of socio-cultural impacts-factors influencing socio-cultural impacts. The demonstration effect-The socio-cultural effects of Tourism-Framework for measuring socio-cultural Impacts-Tourism and local communities-planning and management Issues-Environmental impacts of tourism-The nature and scope of the environmental impacts-of Tourism-Tourism destination development and environmental Impacts- Case studies

Unit-3
Teaching Hours:8
Unit-3 Tourism demand
 

Understanding Tourism demand – The elements of Tourism demand – Measuring Tourism demand – projection methodology - problems and challenges in measuring demand – demand to a destination – supply components – matching supply with demand – the sociology of tourism; the social nature of travel – socio-economic effects variable and their effects on travel. The role of new travel patterns – preferences of international tourists – social tourism. Globalization and production and consumption of tourism.

Unit-4
Teaching Hours:8
Unit-4 Model of tourist flows
 

Mariot’s model of tourist flows- Campbell’s model of recreational travel-Multi destination travel pattern model- Defert’s tourist function index- pears and Elliot’s trip index- Urry’s theory of the tourist gaze-Schmoll’s tourism consumer choice model- Crompton’s destination choice model- Jafari’s interdisciplinary model- Boullon’s theory of tourist space-Klenosky and Gitelson’s model

Unit-5
Teaching Hours:8
Unit-5 Understanding and Managing Tourism Supply
 

Common Features of Tourist Destinations – Components of Destination Amalgam The determinants of tourism supply-The influence of global transnational companies-The tourism supply chain-The management of tourism supply-planning and managing the tourist Experience-Tourism planning process-key factors which interact to shape the tourist experience-The Role of Public sector in Tourism-Tourism Policy-The public policy- framework for Tourism-Marketing Tourism. International Tourism organizations- Regional international organizations- Functions of Tourism Organizations –Role of international multinational, state and local tourism organizations in form- Tourism policies - National Tourism Policy of India, Karnataka State Tourism Policy.

Unit-6
Teaching Hours:8
Unit-6 Philosophy of Tourism
 

Philosophical issues in tourism- -theoretical phases and Principles-Epistemology, Ontology and tourism- approaches to the study of tourism- typologies of tourism- Tourism and restoration- tourism and aesthetics-good actions in tourism- against ethical tourism- Problems of tourism industry; Guest host relationship- problems of tourist- local residents- local administrations. The ethics of doom tourism.

Unit-7
Teaching Hours:8
Unit-7 A phenomenology of Tourist experiences
 

Positioning slow tourism- speeding and slowing down - slow travel through time- on the periphery of pleasure- Hedonics- Eudaimonics- and slow travel. Role of relationship in tourist experiences. Sociology of tourism, Psychology of tourism- Receiving experiences; tourist senses and emotions-, Receiving happiness; the notion of well-being, the notion of happiness-well-being and happiness in the context of tourism- the anthropology of tourism- over receiving – unruly behaviour- gluttony and overconsumption in tourism

Text Books And Reference Books:

Page J Stephen and Connell Joanne, (2020). Tourism: a Modern Synthesis, Routledge.

Cooper, C., Fletcher, J., Fyall, J., Gilbert, D., &Wanhill, S. (2017). Tourism: Principles and practice. Pearson Publications

Essential Reading / Recommended Reading

Minnaert, L., Inkson, C. (2018). Tourism Management: An Introduction. United Kingdom: SAGE Publications.

Swain Sampad Kumar, Mishra Jitendra Mohan,(2012),Oxford University Press

Goeldner, C. R., & Ritchie J.R, B. (2012). Tourism Principles, Practices,Philosophi es. wiley India

Page, S. (2011). Tourism Management. (n.p.): Taylor & Francis.

Jenkins, C. L., Lickorish, L. J. (2007). Introduction to Tourism. (n.p.): Taylor & Francis.

Bhatia, A. (2002). Tourism Development: Principles and Practices. India: Sterling Publishers.

Introduction To Tourism. (2001). India: Atlantic Publishers & Distributors (P) Limited.

Evaluation Pattern

 

Particulars

Weightage

CIA I

20

CIA II (MSE)

25

CIA III

20

ESE

30

Attendance*

05

Total

100

 

 

MTTM132 - TOURISM PRODUCTS AND REGENERATION (2023 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

The tourism industry survives because of various tourism products and services. Tourism products cannot be easily standardized as they are created for customers of varied interests and demands. As tourism products are mainly the tourists’ experience, they can be stored only in the tourists’ memories. Regenerative tourism and the idea of ‘building back better’ is a concept that has increasingly received attention as a new way to travel. Regenerative tourism offers an important set of solutions to rethink and rebuild the tourism industry. Hence paper attempts to provide a perspective on the various tourism products. It also aims to provide theoretical knowledge on the different concepts of tourism regeneration, its importance for sustainable tourism product development, and its role in regional development.

        To understand the concept of Tourism Products, their features, and the challenges in marketing tourism products.

        To study the various Natural tourism resources of the country.

        To analyze the significance of Socio-cultural resources and their importance in the tourism market.

        To examine the importance of Geographical Indications of Tourism.

        To analyze the significance of Regeneration of tourism products and the idea of ‘building back better’.

        To get knowledge of the various Tourism product development and regeneration solutions to rethink and rebuild the tourism industry.

Course Outcome

CO1: A better understanding of the concept of Tourism Products, their features, and the challenges in marketing tourism products

CO2: Able to Illustrate the various Natural tourism resources of the country

CO3: Highlight the great Socio-cultural tourism resources of the country

CO4: Examine the importance of Geographical Indications of Tourism

CO5: Able to analyze the significance of Regeneration of tourism products and the idea of ?building back better

CO6: Get knowledge of the various Tourism product development and regeneration solutions to rethink and rebuild the tourism industry

Unit-1
Teaching Hours:10
Product, Distribution, and Market Innovation
 

Tourism Product- Types of tourism products; cultural tourism, adventure tourism, ecotourism, culinary tourism, etc. The characteristics, development, and marketing of each type of product-. Tourism Product Life Cycle - Tourism and Travel vendors – products and the end-users – Tourism Services – features – serving traveler needs –Product planning (producers, products, the market, and needs) - Product development: challenges and solutions - Product analysis and planning: SWOT analysis; features and benefits analysis. Tourism Circuits - Tourism information sources and services

Unit-2
Teaching Hours:10
Natural Products
 

Natural and Man-made resources: Mountains: Mountain Tourist Resource – with particular reference to the Himalayas and other Hill Stations - Islands: Andaman and Nicobar Island, Arabian Sea - Coastal areas - Deserts - Resources and experiences:  History - Tourist places - Festivals - Community - Activities - Transport - Current administration - Marketing techniques - Challenges - development of infrastructure, the role of stakeholders, the importance of market research, and the development of partnerships.  Case studies on consumer experiences - challenges - impacts of over-tourism in the various regions

Unit-3
Teaching Hours:10
Cultural Products
 

Performing Arts of India; Classical Dances and Indian Folk Dances, Music; Carnatic & Hindustani Music, Regional Music, Musical Instruments; String, Wind, Percussion, Ghana Musical Instruments, Handicrafts of India; Craft Melas- Marketing of Handicrafts. Indian Painting - Characteristic features - Medieval and Modern Paintings. Museums & Tribal museums and their role - Role of Museums in preserving art Heritage - Role of Museum in Special Interest Tourism. Designing of Religious tourism products, Issues & considerations for designing religious tourism products- characteristics of the religious tourism products and management. The potential of Ethnic or Rural tourism in India (Fairs, Festivals) -  Designing of product-  Issues and considerations.

Unit-4
Teaching Hours:10
Geographical Indications of Tourism
 

History - Types of GI indicators - advantages - Steps to protect the GI products - Difference between Geographical Indication (GI), Appellation of Origin (AO), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) - Geographic Indication Laws and treaties: Who issues the GI tag (Intellectual property rights, WIPO) - Regulations - Issuing Agency - Registration process - Certification - Patents - Trademarks - Copyrights - laws - Agreement.

Unit-5
Teaching Hours:10
Regeneration of tourism products
 

The concepts of tourism regeneration, Site based vs. area-based regeneration and tourism, 

-its importance for sustainable tourism, - role in regional development. The process of regenerating tourism products - changing market demands, improving competitiveness, and enhancing the visitor experience. The challenges and opportunities associated with product regeneration. The role of tourism policy and planning in promoting tourism regeneration- the development of tourism strategies, policies, and plans, and the importance of stakeholder engagement in the process, Economic Model of Regeneration: Blue Economy, Doughnut Economy

Unit-6
Teaching Hours:10
Tourism product development and regeneration
 

The process of developing and regenerating tourism products, including product research, design, and management. The importance of understanding the needs and expectations of tourists, identifying market gaps, and incorporating sustainable tourism principles. Marketing and communication strategies for tourism regeneration: The process of developing and implementing effective marketing and communication strategies to promote tourism regeneration, including branding, digital marketing, and stakeholder engagement. Case studies of successful tourism regeneration initiatives and the lessons that can be learned from these initiatives.

Text Books And Reference Books:

Acharya, R. (2002). Tourism and Cultural Heritage of India. Jaipur: ROSA Publication.

Basham, A. L. (2000).The Wonder that was India. New Delhi: Rupa and Com publications.

Foster, L. D. (1994).Tourism Management. New York: Amazon publication.

Hussain,A.K.(1999). The National Culture of India. New Delhi: National Beek Trust.

Jagmohan, N. (2004). Tourist Guide and Tour Operations. New Delhi: Kaniska   Publisher.

The Gazette of India.(1998). History and Culture. (Vol.2). New Delhi: publication division,          Ministry of Information and Broadcasting, Government of India.

Walker. (1999). Introduction to Hospitality. New York: Delmar Publishers.

Cook, A R., Yale, J. L., et al, (1999).The Business of Travel.  Prentice Hall Edn

Essential Reading / Recommended Reading

WIPO. (2021). Geographical Indications - An Introduction. (2nd ed.). https://www.wipo.int/edocs/pubdocs/en/wipo_pub_952_2021.pdf

Ojha, M. (2020). Guide To Geographical Indications: Registration of Geographical Indications in India. KAAV Publications.

Caenegem, V. W., & Cleary, J. (2018). The Importance of Place: Geographical Indications as a Tool for Local and Regional Development (Ius Gentium: Comparative Perspectives on Law and Justice, 58) (Softcover reprint of the original 1st ed. 2017 ed.). Springer

Dixit, M., Sheela, C. (2008). Tourism Products. India: New Royal Book Company.

Jacob, R. (2007). Indian Tourism Products. India: Abhijeet Publications.

Ivanovic, M. (2008). Cultural Tourism. South Africa: Juta.

Evaluation Pattern

Particulars

Weightage

CIA I

20

CIA II (MSE)

25

CIA III

20

ESE

30

Attendance*

05

Total

100

MTTM133 - HERITAGE TOURISM AND CROSS-CULTURAL MANAGEMENT (2023 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

This Paper will survey the history of India from ancient times down to the Modern India and create awareness about rich heritage tourism resources of India. The students will be exposed to different aspects of Indian Heritage Cross-cultural Analysis of Tourismfor the better understanding of India and its Culture with special reference to its heritage and cultural traditions.

course objectives are

To Understand culture and the interdisciplinary approach with the Tourism Industry.

To Analyze Factors influencing culture tourist.

To Analyze the prospects and challenges and prescribe ideal plans to promote tourism policies for cultural cities.

To Estimate the Impacts of Cross-Cultural Issues in Tourism and Hospitality.

To develop a positive attitude towards Cultural heritage and development.

Course Outcome

CO1: Understand culture and the interdisciplinary approach with the Tourism Industry

CO2: Analyze Factors influencing culture tourist

CO3: Analyze the prospects and challenges and prescribe ideal plans to promote tourism policies for cultural cities

CO4: Estimate the Impacts of Cross-Cultural Issues

CO5: Develop a positive attitude towards Cultural heritage and development

Unit-1
Teaching Hours:10
Introduction to Indian Heritage and Culture
 

Indian Culture: A Cross-Cultural Perspective– Conceptualizing Cultural Tourism and new mode of cultural production- Sustainability and Heritage Tourism- Understanding the frames of analysis of heritage tourism- Definition and Salient features of Indian Culture- A historical introduction to tourism in India. Introduction to a conceptual partnership between cultural heritage and tourism and the heritage tourism supply ‐type of heritage attractions

Unit-2
Teaching Hours:10
Indian Culture and Cross-cultural Analysis of Tourism
 

Heritage Interpretations for Tourism -Exchange Systems in Heritage Tourism- Intangible Heritage and Its Management-A Leisure Perspective. Tourism and Cultural Integration-Heritage Tourism and Cross-Cultural Management- Issues arise in Cultural Heritage Tourism Industry- Cultural authenticity, Cultural commodification, Cultural sustainability- Principles for Successful and Sustainable Cultural Heritage Tourism.

Unit-3
Teaching Hours:10
Planning and Development of heritage Tourism and Attractions
 

The Discourse of Critical Analysis- Branding in Tourism and Architectural Frames- Marketing Heritage Tourism- National Heritage Areas- Background, Proposals and Current Issues- The Alliance of National Heritage Areas-Presentation and Management of Heritage Assets- Heritage Tourism and Geo-Tourism. Architectural Heritage of India: glimpses on the prominent architecture style flourished in different period. Different style of architecture in India.  Heritage Assessments and Heritage Values- Heritage Tourism Product Development. Fundamentals of Indian architecture.

Unit-4
Teaching Hours:10
Cultural Analysis: Marketing and Management Implications
 

Concepts of Cross-Cultural Behavior in Tourism- Cultural Analysis in Tourism- Methods for Cross-Cultural Analysis in Tourism- Cross-Cultural Aspects of Tourism and Hospitality- Interactive Analysis of Cross-Cultural Tourism Behavior and Consumption

Unit-5
Teaching Hours:10
Indulgence and Restraint on Heritage Tourism- Bangalore Then and Now
 

Intercultural Competence, Intercultural Sensitivity, and Cultural Intelligence. Historical background - Founding of Bangalore (Kempegowda) and its later growth as Cantonment - Festivals and architectural heritage of Bangalore – Kadlekai Parishe, Karka Festival, St. Mary’s Feast etc. Field visits (Learning through Heritage Walk).

Unit-6
Teaching Hours:5
Folklore and Indian Heritage
 

Introduction to folklore, how customs, beliefs and traditions evolved that finds an echo in classic traditions. Classification and Connections: Modernism in the context of Folk Art Relevance of the Art Practice. The concept of Ritual- its nature, characteristics, significance and symbolism. Karaga and Folk dance and music, with reference to ras-leelas. Art with reference to Madhubani/Warli. Coexistence and Collaborations with Mainstream Art Strategies for Future and Sustainability

Unit-7
Teaching Hours:5
Tourism, Society and Cross-cultural issues
 

Cross-Cultural Issues in Tourism and Hospitality- Tourism and hospitality stakeholder’s perspectives. Cross-cultural issues and challenges in cultural cities- Cross-cultural service encounter in Tourism and the host environment- Cultural intelligence and indigenous people- dimensions of authenticity.

Text Books And Reference Books:

Emily A. Schultz, Robert H. Lavenda (2008). Cultural Anthropology: A Perspective on the Human Condition.Oxford University Press

Erdogan Koc (2021) Cross-Cultural Aspects of Tourism and Hospitality  A Services Marketing and Management Perspective. Rouledge

Hyung Yu Park. (2014). Heritage Tourism. Routledge Taylor &Fransis Group.

Issar, T.P.  (1988). The city Beautiful – A celebration of the architectural heritage and city – aesthetics of Bangalore. India.  Bangalore Urban Art Commission

Philip FeifanXie (2015).  Industrial Heritage Tourism. Channel View Publications, Toronto

Essential Reading / Recommended Reading

Havell, E.B. (1978). Indian Architecture through the Ages.India. Asian Publication Services

Philip FeifanXie  (2015).  Industrial Heritage Tourism. Channel View Publications, Toronto

Evaluation Pattern

Particulars

Weightage

CIA I

20

CIA II (MSE)

25

CIA III

20

ESE

30

Attendance*

05

Total

100

MTTM134 - MANAGERIAL ACCOUNTING (2023 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description

Accounting for Managers is one of the core papers for the program. Through this course students will get familiarized with the basics of accounting to the advanced level of decision making with respect to various areas of business management. The course covers the basic concepts of accounting, accounting mechanics, final accounts of joint stock companies, analysis and interpretation of financial statements for decision making, preparation of cash flow statement, preparation of cost sheet, inventory management emphasizing Travel and Hospitality Industry.

 

 

Course Objectives: 

 

This course aimed at : 

  To familiarize the students about the accounting principles and process

  To equip students to prepare Final accounts of Joint Stock Company

  To give students an overview of travel and hospitality industry and accounting procedure of the same.

  To enable the students to understand the concept of financial statements and analyzing financial statement for the purpose of decision making.

  To give an overview of costing related to travel and hospitality industry and cost sheet preparation

 

 

Course Outcome

CO1 : To familiarize the students about the accounting principles and process

CO2: To equip students to prepare Final accounts of Joint Stock Company

CO3: To give students an overview of travel and hospitality industry and accounting procedure of the same

CO4: To enable the students to understand the concept of financial statements and analyzing financial statement for the purpose of decision making.

CO5: To give an overview of costing related to travel and hospitality industry and cost sheet preparation.

Unit-1
Teaching Hours:5
Introduction to Accounting
 

Meaning, objectives, Accounting Information, users of accounting information, branches of accounting, objectives of each, accounting principles, concepts, conventions, accounting standards, GAAP, IFRS.

Unit-2
Teaching Hours:10
Accounting Process
 

Systems of accounting, books of accounts, accounting rules, recording classifying and summarizing the transactions, journal, ledger, subsidiary books (only cash book), Preparation of trial balance

Unit-3
Teaching Hours:15
Final Accounts of Joint Stock Company
 

Joint stock company, meaning, types, features, capital structure of Joint stock Company, share of capital, debentures, reserves and surplus, final accounts of joint stock company- Income statement and Balance sheet – Emphasizing Travel and Hospitality Industry – Hotels, Resorts, Airlines and Tour operators

Unit-4
Teaching Hours:12
Financial Statement Analysis and Interpretation
 

Financial Statements Analysis - Meaning, Objectives of analysis, sources of Information, various tools and techniques of analysis - comparative statements, common size statements, trend percentages, ratio analysis

Unit-5
Teaching Hours:8
Cash Flow Statement
 

Introduction to cash flow statement, its purpose and structure (indirect method only); Computing Net cash flows from operating activities (using only the indirect method), financing activities and the investing activities; interpreting the cash flow statement.

Unit-6
Teaching Hours:10
Cost Concepts and Accounting
 

Cost, costing, cost Accounting, cost accountancy, classification of cost – function wise – behavior wise, preparation of cost sheet, inventory management and valuation, methods of costing relevant to Travel and Hospitality Industry.

Text Books And Reference Books:

 

  1. Narayanswamy, R. Financial accounting – A management perspective, (4th ed.). PHI.

 

Essential Reading / Recommended Reading

 

  1. Anthony ,Robert. (2009). Accounting text and cases. New Delhi: Tata McGraw-Hill Publications.
  2. Bhattacharya,A.B. (2010). Financial accounting for business managers. (3rd ed.). New Delhi: Prentice Hall of India.
  3. Gupta, Ambrish., Financial accounting for management. New Delhi: Pearson Publications.
  4. Lal, Jawahar., & Srivastava, Seema., Cost accounting. New Delhi: Tata McGraw Hill Publications.
  5. Maheshwari S.N., Advance accounting. New Delhi: Vikash Publishing House.
  6. N.Ramchandran., & Kakani. (2010). Financial accounting for management (3rd ed.). Delhi: Tata McGraw-Hill Publications.
  7. Prasanna, Chandra.(2010). Managers guide to finance and accounting. New Delhi: Tata McGraw-Hill Publications.
  8. Tulsian, P.C. (2010). Financial accounting. New Delhi:  Pearson Publications
  9. K.L. Gupta (2020), Accounting for Managerial Decisions: Sahitya Bhavan Publications. 
  10. Arora, M. N. (2019), Management Accounting: Himalaya Publishing House

 

Evaluation Pattern

Component of Final Grade

Max Marks per Component

Weightage towards Final Grade

Total Marks per Component in Final Grade

CIA-I A

10

10 %

10

CIA-I B

10

10 %

10

MSE

50

25 %

25

CIA-III

20

20%

20

End Term

50

25 %

30

Attendance

05

5%

05

Total

 

 

100

MTTM135 - INFORMATION SYSTEMS FOR TOURISM OPERATIONS MANAGEMENT (2023 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

This course examines the applications and impacts of information technology to the information intensive field of tourism. The paper covers both the operational and managerial use of information technology in tourism enterprises.

Course Objectives 

To explain the impact and trends of IT among travel intermediaries

To identify Various IT applications in aviation and surface sector

To list the MIS applications in hospitality and Destination

To evaluation the influence of IT on visitor’s experience

To discuss the trends and issues of IT on tourism sector

Course Outcome

CO1: Explain the impact and trends of IT among travel intermediaries

CO2: Identify Various IT applications in aviation and surface sector

CO3: List the MIS applications in hospitality and Destination

CO4: Evaluation the influence of IT on visitor?s experience

CO5: Discuss the trends and issues of IT on tourism sector

Unit-1
Teaching Hours:5
Unit 1 Introduction Tourism and Information technology
 

Tourism: An information intensive industry: Characteristics of Tourism, Applications of IT in tourism, Typologies of information; The evolution of information technology: Computers, Networking and the internet, ubiquitous technologies, implications for travel and tourism; Strategic thinking and information technology

Unit-2
Teaching Hours:10
Unit 2 Travel Intermediaries and Information technology
 

Travel Distribution systems: the digital travel distribution system, Global Distribution System (GDS): Evolution, functions, information technology infrastructure, connections and interfaces, future of GDS; Online intermediaries: types, information technology innovations, future of online intermediaries; Internet applications in travel: Functionality of travel websites, typology of travel websites; Online information search: online information search behaviour, intelligent assistants and online recommender system; Designing tourism website: Planning, Design, Delivery, Management and Evaluation.

Unit-3
Teaching Hours:10
Unit 3 Information technology and Mobility
 

Airline use of IT, Airline reservation system, Decision support system, marketing and customer relationship management, departure systems, inflight technologies; Airports: Passenger processing, Baggage and cargo handling, Air traffic control; Surface Transport: National intelligent transportation system, fleet management system, Vehicle rental companies IT: Reservation system, vehicle inventory control, vehicle sharing; Rail transport and IT; Water Transport and IT; Integrated public transport system.

Unit-4
Teaching Hours:10
Unit 4 Information technology in Hospitality and Destination
 

IT in accommodation sector: Property Management system, Hotel websites and apps, Electronic hotel reservations, customer relationship management, Guest room amenities, Hotel communications, Intelligent hotel rooms, Interface between property management system and other systems; Destination Management System (DMS): Destination and digital tourism ecosystem, DMS dimensions, DMS organization, DMS management; DMS to smart destinations: Destination research, Crisis and Risk Management, Stakeholder management and learning destinations

Unit-5
Teaching Hours:10
Unit 5 Information technology and Visitors Experience
 

Mobile technology Ecosystem: Mobile devices, navigation system, digital cameras, wearable devices; Mobile Operating systems and apps; Functions of Mobile devices in Tourism: Informing, Contextualizing, personalizing, socializing, Managing, Translating, purchasing and entertaining; Technology enabled experience: Visitor information, sales and distribution; Staging experience: Technology as an enabler, creator, attractor, enhancer, protector, educator, substitute, facilitator, reminder and destroyer; Managing Visitors: Ancillary purchase, Crowding and queue management, Business intelligence and relationship management, safety and security.

Unit-6
Teaching Hours:5
Unit 6 Tourism and Social Media
 

Social media landscape; Social media functions; Social media platforms in travel: social network sites, wikis, blogs, product review, media sharing, virtual worlds, travel podcasts; Strategic application of social media: Use of Social Media for ; Marketing and sales, market intelligence, customer services, reputation management, recruitment and partnerships

Unit-7
Teaching Hours:10
Unit 7 Future of information Technology and Tourism
 

Sustainable Tourism and information technology: Environmental ,Socio-cultural and Economic Sustainability and IT; Virtuous cycle of Technological Development. Trends in Tourism information technology: Ubiquitous artificial intelligence, fragmentation of information, Digital elasticity, Storytelling, Empowered smart traveller. Big data and Analytics, Smart machines, Material technologies, Open system and Convergence.

Text Books And Reference Books:

Pierre J Benckendorff, Pauline J Sheldon, Daniel R(2019),Tourism Information Technology, CABI

Ian R Clayton ,(2016)  Marketing Hotels & Tourism Online, kindle Edition

Roman Egger and DimitriosBuhalis , (2008) eTourism Case studies: Management & Marketing issues in E-Tourism,  , Butterworth Heinemann

Zhou, Z. (2004). E-commerce and information technology in hospitality and tourism. Thomas Learning Inc

Essential Reading / Recommended Reading

Azizul Hassan and Anukrati Sharma (2021). The Emerald Handbook of ICT in Tourism and Hospitality. CABI.

Matthias Fuchs, Ulrike Gretzel, Wolfram Höpken, Zheng Xiang (2022). Handbook of E tourism. Springer.

Alisha Ali and Andre J Frew (2013). ICT for Sustainable Tourism. Routledge.

Dimitrios Buhalis (2003). IT for Strategic Tourism Management. Financial Times Prentice Hall.

Evaluation Pattern

Particulars

Weightage

CIA I

20

CIA II (MSE)

25

CIA III

20

ESE

30

Attendance*

05

Total

100

MTTM136 - FRENCH LANGUAGE-I (2023 Batch)

Total Teaching Hours for Semester:45
No of Lecture Hours/Week:3
Max Marks:100
Credits:3

Course Objectives/Course Description

 

Course Description:

Students should be able to comprehend and respond with grammatical accuracy to spoken and written French as well as demonstrate cultural awareness.

Course Objectives

CO1  To Achieve functional proficiency in listening, speaking, reading, and writing skills

CO2:  To Recognize culture-specific perspectives and values embedded in language behavior.

CO3 To  Decode, analyze, and interpret authentic texts of different genres..

CO 4 To Learn Specific vocabulary around holidays, sightseeing, accommodation and methods of travel, Build confidence in dealing with foreign visitors and organizations.

CO5 To  Develop cultural awareness

Course Outcome

CO1: Students can satisfy requirement of everyday situations.

CO2: Students can understand most speech on a familiar topic.

CO3: Students can narrate and describe in past, present and future time.

CO4: Writing articles, brochures, blog posts and advertisements in French Language.

CO5: Students can handle speaking in complicated tasks such as elaborating, complaining, and apologizing.

Unit-1
Teaching Hours:15
Premiers Contacts
 

Lesson 1  Se présenter et parler de son métier

Lesson 2 Présenter son Enterprise

Lesson 3 Engager une conversation téléphonique

Lesson 4 Prendre contact par écrit

Unit-2
Teaching Hours:15
Accueil
 

Lesson 1   Renseigner à l’aéroport

Lesson 2   Accueillir les passagers

Lesson 3   Informer les voyageurs

Lesson 4   Vendre un billet de Train

Unit-3
Teaching Hours:15
Animation
 

Lesson 1 Etablir un  programme

Lesson 2 Animer un village de vacances

Lesson 3 Renseigner sur les manifestations

Lesson 4 Evaluer une animation

Level of Knowledge: Conceptual

Text Books And Reference Books:

Core Text:   Tourism .com  by Sophie Corbeau   Chantal  Dubois    Jean-Luc Penfornis

Essential Reading / Recommended Reading

Reference Books:

1.      Grammar :  Echo A1

2.      Grammar :  Alter Ego A1

Evaluation Pattern

Evaluation pattern is changed as follows

1.      End Semester Exam (ESE)                                                  30%

2.      Mid Semester Exam (CIA-II)                                    25%

3.      Continuous Internal Assessments (CIA - I & III)            40%

4.      Attendance                                                                          05%

Total                                                                                      100%

 

MTTM211 - TOURISM EXPERIENCE MANAGEMENT (2023 Batch)

Total Teaching Hours for Semester:30
No of Lecture Hours/Week:2
Max Marks:50
Credits:0

Course Objectives/Course Description

 

Course Description:

This course explains the recent trend of the tourism sector experiential tourism and how it enriches the experience of the tourists in destination.  This course also enhances the skills of students as they will experience course by developing experiential tourism strategies for the destination they select and work

 

Course Objectives:

·         To design and develop experiential tourism for destination

·         To identify experiential marketing strategies to promote destination

·         To design case study based on field visit

Course Outcome

CO1: Design and develop experiential tourism for destination

CO2: Identify experiential marketing strategies to promote destination

CO3: Design case study based on field visit

Unit-1
Teaching Hours:2
Design and Creating Tourism Experience
 

Conceptualization of tourism experience, typology of tourism experience, Design and Creating Tourism Experience- Experience based service design, contribution of human resources in the context of tourism experience, Tourism Destination: Design of experiences, role of themes and stories in tourism experience.

Unit-2
Teaching Hours:2
Marketing Tourism Experiences
 

Traditional versus Experiential marketing in tourism, Marketing approach to the tourist’s experience, Experiential marketing for tourism destinations, Relationship marketing in experiential tourism, Role of ICT in marketing tourism experiences, social media and cocreation of tourism experience.

Unit-3
Teaching Hours:2
Case Study Development
 

Pick any Destination and design and develop Experiential attributes that enrich the experience of the tourist. Also craft marketing strategies to promote destination by applying experiential marketing techniques, ICT, cocreation and social media.         

Text Books And Reference Books:

Reading on Tourism destinations

Essential Reading / Recommended Reading

Tourismd estinations of the wold

Evaluation Pattern

Students are requested to identiify a community and develop projects

MTTM231 - MARKETING FOR HOSPITALITY AND TOURISM (2023 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description

This course will help learners to understand the different market segments and marketing mix elements and to develop the skills required for a successful tourism and hospitality manger in a dynamic and technologically advanced global marketing environment.

The course objectives are

CO 1 To Understand the significance of Customer Orientation in Hospitality and Tourism marketing.

CO 2 To Examine Marketing Mix  of Tourism and Hospitality Products.

CO 3  To Assess the pricing practices and approaches in Tourism Business.

CO 4  To Appraise  Integrated Marketing Communications for Tourism  and Hospitality Business.

CO 4 To recognize marketing strategies for tourism and hospitality companies.

Course Outcome

CO1: Demonstrate an appreciation for the significance of Customer Orientation in Hospitality and Tourism marketing.

CO2: Analyze Marketing Mix of Tourism and Hospitality Products.

CO3: Evaluate the pricing practices and approaches in Tourism Business.

CO4: Evaluate Integrated Marketing Communications for Tourism and Hospitality Business.

CO5: Identify the marketing strategies for tourism and hospitality companies

Unit-1
Teaching Hours:4
Introduction
 

Marketing for Hospitality and Tourism – Definition – Core Marketing Concepts – Marketing Philosophies – Selling Vs Marketing, Service Marketing-Differences between Products and Services – Customer Behavior in Services - Buying Decision Process . Technology and Marketing – Specific features of Tourism Marketing – Marketing Environment (Macro) – Economic, Natural, Technological, and Political – Legal and Socio Cultural. Marketing Information Systems and Marketing Research- Market Research and Idea Validation. Demand Forecasting - Classification of Market Size – Demand Forecasting for New Products – Demand Forecasting – Methods of Demand Forecasting – Statistical Methods – Survey Method.

Unit-2
Teaching Hours:4
Consumer Buying Behavior and Market Segmentation
 

Consumer Markets & Consumer Buying Behavior-Factors affecting Consumer behavior- The buyer decision process- Market Places - Consumer Market – Stages of Consumer Buying Process  - Business Marketing – B2B Marketing – Difference Between Business Market & Consumer Market – Business Buying Decision Process - Segmentation bases – Criteria to effective segmentation – Market Targeting – Market Positioning – Marketing Strategies – Alternative Strategies by Market Focus-Ps of Marketing.  Niche Marketing- Lucrative approaches towards Niche marketing – Niche in the digital space – Niche research – Differentiators and Niche Affiliates.

Unit-3
Teaching Hours:4
Branding and Product Mix in Tourism Industry
 

Product characteristics and classifications in tourism industry. Product Life Cycle – Strategies- Product Mix – salient features of Tourism Products– New Product Development – Product Mix – Product Line & Brand Extensions. Brand decisions- The measurement of brand orientation and performance impact- Leadership in the context of tourism branding and Brand Orientation. Brand Management – Brand Image – Brand Identity – Brand Equity.

Unit-4
Teaching Hours:4
Pricing
 

Pricing Objectives – Demand – Costs – Competition - Pricing Considerations – Internal and External Factors – Pricing Approaches: Cost based – Break Even Analysis – Value based Pricing – Competition based Pricing – Pricing Strategies – New Product Pricing Strategies – Existing Product Pricing Strategies – Psychological Pricing – Promotional Pricing.

Unit-5
Teaching Hours:4
Travel Packaging and Distribution
 

Travel Packaging and Programming-Reason for the Popularity of Packaging and Programming – The travel distribution Mix – Nature and Importance in Travel Trade – Travel Distribution Channels – Push vs Pull Strategy - Marketing of Tourist Destinations. Destination marketing by Tourism Boards-Case Studies.

Unit-6
Teaching Hours:4
Promotion and Digital Marketing
 

Promotion in Tourism Industry-objectives-Methods - Advertising-Sales Promotion - Personal selling-Public Relations-Publicity in Tourism. - Direct Marketing  – Characteristics of each Promotion - Direct and  online marketing- Building customer Relationships- Digital Marketing – Social Media (Facebook, Instagram, Pinterest, LinkedIn) – Social Media Advertising – Influencers – Podcasts –Organic Traffic – Ecommerce - Setting up Online Marketing presence- Creating website-Types-Placing Ads and Promotions - Market Places (Amazon, Flipkart, Blinkit, Swiggy, Zomato) - Challenges of Online Marketing – Above the Line ATL – Below the Line BTL

Unit-7
Teaching Hours:4
Travel Communication
 

Importance of Advertising in Tourism Industry and Advertising objectives versus marketing objectives. The DAGMAR approaches. Setting Advertising Budgets for tourism business. Setting Media Objectives – Developing media strategies – Media selection procedures. Media buying functions –Interactive Media- social media and Digital marketing.

Text Books And Reference Books:

Kotler, P., Bowen, J.T., &Makens, J.C. (2017).Marketing for Hospitality and Tourism. Pearson Education India.

Morrisson, Alistair. M (2019),Marketing and Managing Destinations ,Routledge

Essential Reading / Recommended Reading

Bowie, D., &Buttle, F. (2012).HospitalityMarketing.Routledge.

Kamra, K. K. (2006). Managing Tourist Destination – Development, Planning, Marketing, Policies. Kanishka Publishers. New Delhi.

Lovelock, C., Wirtz, J., &Chatterjee, J. (2011).ServiceMarketing.Pearson Education India.

Zeithaml, V.A., Bitner, J.B., Gremler, D.D., &Pandit, A. (2012).ServiceMarketing.Tata McGraw-Hill Education

Evaluation Pattern

Evaluation Pattern

Evaluation pattern is changed as follows

End Semester Exam (ESE)                                         30%

Mid Semester Exam (CIA-II)                                    25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance                                                                 05%

Total                                                                            100%

 

MTTM232 - GLOBAL TOURISM MANAGEMENT (2023 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description: Destinations come in all shapes and sizes and can be found in a variety of geographical settings such as in urban, rural and coastal environments. The success of a tourist destination depends on the quality of the basic essentials they offer to tourists. This paper Global Destinations has comprehensive coverage of worldwide tourism destinations, physical features, and tourism characteristics. It also examines the basic principles underlying the geography of the tourist demand, supply, and transportation, together with a broad survey of world tourism generating and destination regions their Safety and Security in the age of Global tourism.

Course Objectives:

        CLO 1 To Explain the various Geographical Principles of travel and tourism.

        CLO 2 To Illustrate and provide an overview of destination geography in international tourism.

        CLO 3 To develop in-depth knowledge and understanding of the major international tourist destinations.

        CLO 4 To Understand the intra-regional tourism trends in major tourism generating areas of the world and socio-cultural geography of world destinations.

        CLO 5 To develop a broad understanding of Safety and Security in the age of Global tourism.

Course Outcome

CO1: Explain the various elements of Geography and the Importance of Geography in Tourism.

CO2: Illustrate and provide an overview to destination geography in international tourism.

CO3: Develop an in-depth knowledge and understanding of the major international tourist destinations.

CO4: Understand the intra-regional tourism trends in major tourism generating areas of the world and socio-cultural geography of world destinations.

CO5: Develop a broad understanding of Safety and Security in the age of Global tourism.

Unit-1
Teaching Hours:4
The Geographical Principles of travel and tourism
 

Introduction to the geography of travel and Tourism–Geography of Demand for tourism-  The elements of Geography- Themes of Geography – Geography of resource for tourism-The Climatic elements and tourism – Impact of weather and climate on tourist destinations – world’s continents - tourism resource audit- Tourism and topical geography- The physical system- Geo morphology and tourism, bio-geography and tourism- the human geography of tourism; resources and barriers-cultural geography and tourism- urban Geography rural geography and tourism- Tourism and Regional Geography.

Unit-2
Teaching Hours:4
Tourism Destinations of North and South America
 

Geography and Tourism in North America –physical characteristics – Tourism characteristics – major Tourism Destination and Attractions of Canada and United States – Major Tourist Destinations in Mexico and the Caribbean countries. The tourism geography of South America, Division of South American tourism – physical features.  The Andes countries: Columbia, Ecuador, Peru, Bolivia and Chile –South America – Argentina – Paraguay – Uruguay – Brazil and Guyana.

Unit-3
Teaching Hours:4
Tourism Destinations of Europe
 

An Introduction to the Tourism Geography of Europe – physical characteristics – Tourism characteristics in Western Europe – Ireland – the United Kingdom – France – Belgium – The Netherlands – Germany – Austria – Switzerland – northwest Europe – Scandinavia – Eastern Europe and CIS – Tourism in Southern Europe – Greece, Italy – Iberian, peninsula (Spain and Portugal). Sweden- European Union Policies for Tourism

Unit-4
Teaching Hours:4
Tourism Destinations of Africa and Middle East
 

Geography and Tourism Africa and the Middle East – Geographical features.  Tourism in the countries bordering the Middle East – Mediterranean and Israel, Egypt, Syria – Turkey – Iran – Iraq.  The North African Coast – Tunisia – Algeria – Morocco, Characteristics of tourism in Sub Sahara Africa – West Africa – East Africa and   Southern part of Africa

Unit-5
Teaching Hours:4
Tourism Destinations of Asia
 

Tourism in Asia – Physical features – Tourism in East Asia: Japan – China – Hong Kong – South Korea – South East Asia – Singapore – Indonesia – Malaysia – Thailand – The Philippines – Laos, Vietnam and Cambodia. South Asia and Tourism potential.  The Indian Sub-Continent.  India – India’s tourism regions, Nepal and Bhutan – Srilanka – The Maldives.

Unit-6
Teaching Hours:4
Tourism Destinations of Australia
 

Geography and Tourism in Australia – Physical Characteristics of Australia and New Zealand – Patterns of Tourism in Australia – New Zealand’s Tourist Regions. The Pacific Islands

Unit-7
Teaching Hours:4
Safety and Security in the age of Global tourism
 

    

Global Tourism Management- Emerging Trends -New Landscapes of Tourism Growth- Over tourism and resistance -Tourism Management Concepts and possible solutions  

Transfer Pricing in Global Tourism Management- Sustainability in Global Tourism Management- Theory of tourism security and volatility: terrorism- civil unrest issues - -tourism and crime issues- incidents of theft at tourist destinations- street robbery- effects of disaster on tourism places- elements that are treated as Vaxication (ie, post-vaccination travel) and branding destinations for COVID-19 safety - Butterfly effect in tourism.

Text Books And Reference Books:

Silvio M. Brondoni.(2019) Global Tourism Management. Mass, Experience and Sensations Tourism

Boniface, B., Cooper, R., Cooper, C. (2020). Worldwide Destinations: The Geography of Travel and Tourism. United Kingdom: Taylor & Francis.

Nelson. (2017). An Introduction to the Geography of Tourism. (2nd ed.). United States: Rowman & Littlefield Publishers.

Ordonez de Pablos. (2017). Tourism and Opportunities for Economic Development in Asia. (2017). United States: IGI Global.

Essential Reading / Recommended Reading

J. Timothy (Ed.). (2019). Routledge Handbook on Tourism in the Middle East and North Africa. (2018). United Kingdom: Taylor & Francis.

GB Gowreesunkar, Wambugu Maingi, Roy, & Micera (Eds.). (2021). Tourism Destination Management in a Post-Pandemic Context: Global Issues and Destination Management Solutions. (2021). United Kingdom: Emerald Publishing Limited.

E. Korstanje, & Seraphin (Eds.). (2020). Tourism, Terrorism and Security. (2020). United Kingdom: Emerald Publishing Limited.

Evaluation Pattern

End Semester Exam (ESE)       30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III) 40%

Attendance       05%

Total    100%

MTTM233 - TRAVEL CONSULTANCY AND TOUR OPERATIONS (2023 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description

 

The course highlights the importance of travel agency and tour operations. It elucidates the modern travel and tourism industry and helps students to gain in depth knowledge about travel agency and tour operations business.

 

Learning Objectives

 

To explain the significance of travel consultancy and tour operations

To Identify travel documents that are essential for overseas tours.

To list various elements that required to plan the tour 

To choose factors that are essential in planning and marketing the itinerary.

To discuss accounting and financial management process in travel agency

Course Outcome

CO1: Explain the significance of travel consultancy and tour operations.

CO2: Identify travel documents that are essential for overseas tours.

CO3: List various elements that required to plan the tour.

CO4: Choose factors that are essential in planning and marketing the itinerary.

CO5: Discuss accounting and financial management process in travel agency

Unit-1
Teaching Hours:4
Introduction to Travel Consultancy and Tour Operations
 

Travel Agency: Definition, perspective, types of travel agency, functions and activities of travel agents, organization and management; Tour Operators: Definition and types; Tour operation business: Concept, Reasons to start tour operation business, Tour operation: the product, suppliers, and the consumer, benefits of tour operations, functions of tour operation, tour operation and risk, organizational structure, business environment and influence, growth and emergence of large scale tour operators.   

Unit-2
Teaching Hours:4
Travel Documentation
 

Passport – types of passport; The Visa: types of Visa, Electronic travel authorisation, Advanced Passenger Information System (APIS), Health: General preventive measures; Taxes customs and currencies; Travel insurance: Types, benefits, common travel emergencies, where travellers can buy insurance, why to buy from travel agent, travel insurance terminology, travel insurance coverage and exclusions, the insurance claims.

Unit-3
Teaching Hours:4
Tour Planning
 

Tour classification: package tours – Elements of package tour, planning and designing, custom tours, business tours, Independent Package, hosted tour, escorted tour, sightseeing tours -Group, Incentive and convention tour; Capacity planning and negotiations, costing and pricing; Pre-tour preparations: Tour booking and administrations, Travel documents, tour manager briefing, Pre-departure meeting, departure procedure at the airport; Managing the tour: Arrival procedures, handling emergencies, Post- tour activities, overseas tour representatives, tour guiding, need of quality and customer satisfaction

Unit-4
Teaching Hours:4
Itinerary Planning and Marketing
 

Tour brochures, market segmentation and target market, tourists buying behaviour and role of tour operators, image, branding and positioning, marketing mix, Planning travel itineraries- types of geography-based travel (physical, cultural and destination). Packaging and value-added services. planning and producing a tour – Process in planning an itinerary – Types of journeys and costing of tours- Routing Promotional fairs by airlines. Programming daily activities – transport – transfers – accommodation – meals – sightseeing; Consideration of time zones, local currencies, mode of transport and customer requirements.

Unit-5
Teaching Hours:4
Agency ? Supplier Relationship
 

Relationship with airlines; Relationship with tourists transport suppliers: private bus line operators, operators of mass transit system; Relationship with accommodation suppliers: Hotel contract types, contract condition of hotels and travel operators, characteristics of successful sales and contract manager

Unit-6
Teaching Hours:4
Customer Service and Communication
 

The issue; Customer loyalty and travel agents: ways to increase customer loyalty: Delivering reliable services, maintaining client relationship, client complaints, tips for handling complaints, communication skills, keys to effective listening, communication barriers, communication styles and language use.

Unit-7
Teaching Hours:4
Accounting and Financial Management for Tour Operators
 

Accounting management for Tour operators, Travel operators main source of income, payment methods; Accounting procedures for travel operators: daily, weekly, monthly and annual transactions, financial management in tourism, balance sheet, profit and loss account, break-even point analysis, fixed costs and variable costs.

Text Books And Reference Books:

Dileep M.R. (2019). Tourism, Transport and Travel Management. Routledge

Sunetra Roday, Archana Biwal, Joshi Vandana (2009). Tourism Operations and Management. Oxford university Press.

 

Essential Reading / Recommended Reading

Chauhan, Ravee. Tour Operation Management. Delhi, India: Vista International Pub. House, 2009. Print.

Goeldner, C. R., &Ritchi, B. J. R. (2003).Tourism: Principles, Practices and Philosophies. John Wiley &Sons.(Inc).

 

Evaluation Pattern

Evaluation Pattern

Evaluation pattern

End Semester Exam (ESE)                                         30%

Mid Semester Exam (CIA-II)                                    25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance                                                                 05%

Total                                                                            100%

 

MTTM234 - RESEARCH METHODOLOGY FOR HOSPITALITY MANAGEMENT (2023 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

This course introduces students to the key concepts and methods of research in tourism and hospitality management. Students will learn how to design, conduct, and analyze research studies in a variety of tourism and hospitality settings. Topics covered will include research methods and design, data collection and analysis, survey research, qualitative research, and experimental research. Students will also learn how to critically evaluate and interpret research studies, and how to effectively communicate research findings to different audiences.

 

Learning Objectives

 

CO1: To recall and recognize the fundamental concepts and terminologies used in research methodology for tourism and hospitality management.

CO2: To comprehend and explain the various research methods used in tourism and hospitality management.

CO3: To apply research methodologies and tools to analyze and solve practical research problems in the tourism and hospitality industry.

CO4: To evaluate the validity and reliability of research findings in tourism and hospitality management.

CO5: To design and develop their research proposals in tourism and hospitality management.

Course Outcome

CO1: Recall and recognize the fundamental concepts and terminologies used in research methodology for tourism and hospitality management.

CO2: Comprehend and explain the various research methods used in tourism and hospitality management.

CO3: Apply research methodologies and tools to analyze and solve practical research problems in the tourism and hospitality industry.

CO4: Evaluate the validity and reliability of research findings in tourism and hospitality management.

CO5: Design and develop their research proposals in tourism and hospitality management.

Unit-1
Teaching Hours:4
Introduction to Research Methodology
 

               

Definition of research - Types of research - Research process - Research design - Formulating research questions - Hypotheses development - Literature review - Ethics in research - Quantitative and qualitative research - Developing research proposals

Unit-2
Teaching Hours:4
Quantitative Research Methods
 

Sampling techniques - Data collection methods - Data analysis techniques - Descriptive statistics - Inferential statistics - Measures of central tendency and dispersion - Regression analysis - Correlation analysis - Survey research methods - Experimental research methods

Unit-3
Teaching Hours:4
Qualitative Research Methods
 

Qualitative data collection methods - Observation techniques - In-depth interviews - Focus group discussions - Case study research - Ethnographic research - Grounded theory - Content analysis - Textual analysis - Thematic analysis

Unit-4
Teaching Hours:4
Mixed Methods Research
 

Definition and rationale for mixed methods research - Triangulation - Sequential explanatory design - Sequential exploratory design - Concurrent triangulation design - Concurrent nested design - Mixed methods sampling techniques - Data analysis techniques - Integrating qualitative and quantitative data - Reporting mixed methods research

Unit-5
Teaching Hours:4
Research in Hospitality Operations
 

Research in accommodation operations - food and beverage operations - tourism operations - event management - service quality - revenue management - tourism human resource management - tourism marketing - sustainability - technology and innovation in tourism and hospitality

Unit-6
Teaching Hours:4
Analyzing and Presenting Data
 

                   

Preparing data for analysis - Cleaning and coding data - Data entry and data validation - Data screening and data exploration - Data transformation and data reduction - Choosing appropriate statistical tests - Interpreting statistical outputs - Presenting quantitative data - Presenting qualitative data - Reporting research findings

Unit-7
Teaching Hours:4
Research Ethics and Publication
 

Plagiarism in research publications: definitions, consequences, and prevention - The role of peer review in ensuring ethical and rigorous research publication practices - Ethical considerations in animal research - Ensuring research reproducibility and replicability: ethical and methodological challenges - Ethical considerations in genome editing research: balancing scientific progress and societal concerns - Diversity and inclusion in research publications: promoting equity and reducing bias in authorship and citation practices

Text Books And Reference Books:

Bryman, A. (2015). Social research methods. Oxford University Press.

Cooper, D. R., & Schindler, P. S. (2014). Business research methods. McGraw-Hill Education.

Denzin, N. K., & Lincoln, Y. S. (2018). The SAGE handbook of qualitative research. Sage Publications.

Flick, U. (2018). An introduction to qualitative research. Sage Publications.

Gillham, B. (2018). Developing a questionnaire. Continuum International Publishing Group.

Essential Reading / Recommended Reading

Hair, J. F., Wolfinbarger, M., Ortinau, D. J., & Bush, R. P. (2019). Essentials of marketing research. McGraw-Hill Education.

Kumar, R. (2019). Research methodology: A step-by-step guide for beginners. Sage Publications.

Leedy, P. D., & Ormrod, J. E. (2014). Practical research: Planning and design. Pearson Education.

Saunders, M. N., Lewis, P., & Thornhill, A. (2019). Research methods for business students. Pearson Education.

Sekaran, U., & Bougie, R. (2016). Research methods for business: A skill-building approach. John Wiley & Sons.

Evaluation Pattern

Evaluation Pattern

Evaluation pattern

End Semester Exam (ESE)                                         30%

Mid Semester Exam (CIA-II)                                    25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance                                                                 05%

Total                                                                            100%

MTTM235 - ENTREPRENEURSHIP AND BUSINESS DEVELOPMENT IN TOURISM (2023 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description and Course Objectives

Course Description: The objective of this is to create  an in-depth understanding of the concept of entrepreneurship from a general perspective to a more specific one considering new budding entrepreneurs in the tourism industry. It also provides students with a practical view of how enterprises are managed with reference to its resource utilization such as customers and human resource from the perspective of a tourism industry.

 

Course Objectives:

1.   To explain   a learning system that inspires entrepreneurial motivation among students providing a platform for creativity and innovation. 

2.      To discuss concepts and process that help students to create a venture 

3.      To define models of  innovation, and creative process.

4.      To appraise information about the source of funding, incentives and subsidies available from the government to set up the project.

5. To review a workable business Plan with special focus on tourism.

Course Outcome

CO1: Explain a learning system that inspires entrepreneurial motivation among students providing a platform for creativity and innovation.

CO2: discuss concepts and process that help students to create a venture

CO3: Define models of innovation, and creative process.

CO4: Appraise information about the source of funding, incentives and subsidies available from the government to set up the project.

CO5: Review a workable business Plan with special focus on tourism.

Unit-1
Teaching Hours:4
INTRODUCTION TO ENTREPRENEURSHIP
 

Basic Definition and Meaning of entrepreneur, Evolution, myths, Approaches to entrepreneurship- conceptual foundation of entrepreneurship-  Functions of an Entrepreneur- Types of Entrepreneur, Intrapreneur, Entrepreneurial Culture; entrepreneurship elements-Stages in entrepreneurial process. Ethical and social responsibility challenges for entrepreneurs. Entrepreneurship and Employment-Features of an entrepreneurial firm. 

Unit-2
Teaching Hours:4
Entrepreneurship and Tourism
 

Entrepreneurship in Tourism, Conceptual foundation of entrepreneurship in Tourism-Innovation in tourism-models of innovation- Entrepreneurship to entrepreneurism- Institutional and collective entrepreneurship-the psychology of the entrepreneur-the entrepreneurial process- impact of culture and social economy. Entrepreneurial mobility.

Unit-3
Teaching Hours:4
Entrepreneurship competency
 

Entrepreneurial competency, individual competency, advantages of competency based approach; identification of entrepreneurial competency, developing competency, manifests needs theory, entrepreneurial behaviour, Analysing ECs, Assessing ECs. Marketing and promotion: Tools and tactics for promoting tourism products and services to target market-advertising-public relations-social media. Break even analysis

Unit-4
Teaching Hours:4
Initiating Entrepreneurial ventures
 

                          

 Assessment and evaluation of entrepreneurial opportunities, Application of Design thinking in tourism sector- challenges sector challenges of service venture, and factors for new ventures development, pitfalls and failures – entrepreneurial process- case studies (tourism Industry), Ownership patterns in India.

SMTE and Entrepreneurial environment; Profile of a typical SMTE-role of SMTE in tourism sector-Impact of change on the SMTE environments-Interaction between micro, macro and SMTE. The window of opportunity to establish and SMTE- networking and support.

Social entrepreneurship typologies and Tourism-How social entrepreneurs fit into the tourism Discourse-Business model for social entrepreneurship in tourism- Social enterprise evaluation-implications for tourism development- social entrepreneurship and tourism development. Case study. Moving tourism entrepreneurship forward.

Unit-5
Teaching Hours:4
Entrepreneurship Financing
 

Basic Concepts- Meaning, Need, Importance, Sources of Financing- Personal Investment- Venture capital –approaching venture capitalist - Angel Investor- Business Incubators- Government Grants and Subsidies- Bank Loans- Crowd Fund- Meaning, Process, Importance. Techniques for optimizing revenue streams in the tourism industry-pricing strategies-revenue forecasting and yielding management.

Unit-6
Teaching Hours:4
Operation and management of entrepreneurial organizations
 

Management of an expertise- entrepreneurial immaturity- controlling the business- entrepreneur and human resource management, organizational structure, delegation of authority, entrepreneur decision making, team working, entrepreneurs and quality management- Entrepreneurs and business failures- entrepreneurs and business growth strategy.

 

Unit-7
Teaching Hours:4
Tourism business plan
 

Developing a Business Plan –Types of plans-business development routes and directions- development Methods- Conducting Initial Market Research, Developing Goals and Objectives, developing an Organizational and Human Resource Plan, developing a Project Schedule. Developing a Marketing Plan -budgeting-financial plan-performance measurement for tourism enterprises. Operations and productions. Developing a Green Plan, Developing a Financial Plan, Risk Analysis, business model canvas.  Case studies

Text Books And Reference Books:

Morrison, A. M., & O'Mahony, B. G. (2018). Entrepreneurship in Tourism and Hospitality: A Global Perspective. Goodfellow Publishers.

Weiermair, K., & Pechlaner, H. (Eds.). (2017). Entrepreneurship in Tourism: New Perspectives. Springer.

 

Weaver, D. B., & Lawton, L. J. (2016). Tourism Management. Wiley.

 

Page, S. J. (2015). Tourism Management: An Introduction. Routledge.

 

Getz, D., & Page, S. J. (2016). Event Studies: Theory, Research and Policy for Planned Events. Routledge.

 

Morrison, A. M., & O'Mahony, B. G. (2018). Entrepreneurship in Tourism and Hospitality: A Global Perspective. Goodfellow Publishers.

 

Weiermair, K., & Pechlaner, H. (Eds.). (2017). Entrepreneurship in Tourism: New Perspectives. Springer.

 

 

Essential Reading / Recommended Reading

Weaver, D. B., & Lawton, L. J. (2016). Tourism Management. Wiley.

 

Page, S. J. (2015). Tourism Management: An Introduction. Routledge.

 

Getz, D., & Page, S. J. (2016). Event Studies: Theory, Research and Policy for Planned Events. Routledge.

 

Evaluation Pattern

Evaluation Pattern

Evaluation pattern

End Semester Exam (ESE)                                         30%

Mid Semester Exam (CIA-II)                                    25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance                                                                 05%

Total                                                                            100%

 

MTTM236 - FRENCH LANGUAGE-II (2023 Batch)

Total Teaching Hours for Semester:45
No of Lecture Hours/Week:3
Max Marks:100
Credits:3

Course Objectives/Course Description

 

Course Description:

Students should be able to comprehend and respond with grammatical accuracy to spoken and written French as well as demonstrate cultural awareness.Course Objectives :

 

CO1 :To  Attain functional proficiency in listening, speaking, reading, and writing skills

 

CO2:  To Recognize culture-specific perspectives and values embedded in language behaviour.

 

 CO 3 To  Analyze,   authentic texts of different genres.

 

CO 4.To interpret texts of different genres  and develop cultural awareness.

CO 5: To develop   Specific vocabulary around holidays, sightseeing, accommodation and methods of travel, Build confidence in dealing with foreign visitors and organizations. 

Course Outcome

CO1: Students are able to see themselves as individuals with various skills and abilities, some more developed than others, and understand that they can make choices about how they wish to move forward

CO2: Students articulate the stages from conceiving an idea to executing there skills. This may be accomplished in collaboration with other participants. Students may show their knowledge and awareness

CO3: Students can communicate , describe and execute their view and ideas.

CO4: Developed oral skills in French that allow them to communicate efficiently in a range of settings from informal to professional.

Unit-1
Teaching Hours:15
Promotion d?une destination
 

Lesson 1 L’nformer a l’office de tourisme

Lesson 2 Traites des demandes écrites

Lesson 3 Promouvoir un site touristique

Lesson 4 Des brochures pour informer

Level of Knowledge: Conceptual

Unit-2
Teaching Hours:15
Vente d?une produit touristique
 

Lesson 1  Indentifier les produits touristiques

Lesson 2 Rediger un circuit

Lesson 3 Mener un entretien de vente

Lesson 4 Annuler une reservation

Level of Knowledge: Conceptual

 

Unit-3
Teaching Hours:15
Guide
 

Lesson 1 S’informer pour bien guider

Lesson 2 Visiter la ville

Lesson 3 Presenter un momument

Lesson 4 Gerer un Groupe

Level of Knowledge: Conceptual                                                                    

Text Books And Reference Books:

Core Text:   Tourism .com  by Sophie Corbeau   Chantal  Dubois    Jean-Luc Penfornis

Essential Reading / Recommended Reading

Reference Books:

1.      Grammar :  Echo A1

2.      Grammar :  Alter Ego A1

Evaluation Pattern

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

MTTM321 - PROFESSIONAL EXCELLENCE (2022 Batch)

Total Teaching Hours for Semester:30
No of Lecture Hours/Week:2
Max Marks:50
Credits:0

Course Objectives/Course Description

 

Professional excellence training focuses on developing the core attributes which the industry is expecting out of young aspirants. The industry expects people to excel across the various aspects of the organization. The training programmes which students undergo help them to cater to the specialized needs of the industry at large.

Objectives;

To Appraise students with global standards in international tourism and hospitality management

To Apply relevant skills, knowledge, and attitudes required in the workplace environment.

To Develop varied means of inquiry to experience and appreciate the values of Tourism Management

Course Outcome

CO1: Appraising students with global standards in international tourism and hospitality management

CO2: Applying relevant skills, knowledge, and attitudes required in the workplace environment.

CO3: Developing varied means of inquiry to experience and appreciate the values of Tourism Management

Unit-1
Teaching Hours:20
Activity
 

Activity -1

Unit-2
Teaching Hours:25
Activity
 

Activity

Text Books And Reference Books:

 

 

Books and Articles on Travel tourism and hospitality industry

Essential Reading / Recommended Reading

 

 

Books and Articles on Travel tourism and hospitality industry

Evaluation Pattern

Activity Evaluation 

MTTM331 - MANAGERIAL COMMUNICATION (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description: This paper aims to equip the students with a wider overview of the general communication skills required at the managerial level in the Travel and Tourism Industry, both at the conceptual and application level.  The course covers resume writing skills, presentation skills, group discussion skills and skills required to conduct effect writing and meeting in the corporate.

Course Objec

To demonstrate social and ethical issues in interpersonal communication

To relate clarity, composition and coherence in writing 

To find out appropriate flow of presentation

To establish and articulate presentation with clear goals and objectives

To assess the professional communication in the workplace

Course Outcome

CO1: Illustrate social and ethical issues in interpersonal communication across the world

CO2: Apply clarity, composition and coherence in writing

CO3: Discover appropriate flow of presentation for a meeting

CO4: Determine and articulate presentation with clear goals and objectives

CO5: Measure the professional communication Skills in the workplace

Unit-1
Teaching Hours:8
Corporate Communication in the Tourism Industry
 

 

Introduction - Significance and Scope of Communication in the Tourism Industry - Models of Communication Process – Principles of Communication – Techniques of Communication (Verbal and Nonverbal) – Listening Skills – Effective and Ineffective Listening - Forms of Organizational Communication in the Tourism Industry – Communication Networks - Barriers of Communication – Effective Communication and Miscommunication

Unit-2
Teaching Hours:10
Inter-Cultural Communication
 

 

Cultural Diversity and Communication – Understanding Cultural Differences in the Travel and Tourism Industry– Working and Communicating in Teams - Managing Relationships at Work Strategies to Manage Global Teams – Conversations and Negotiations - Social Etiquettes in Life and at Work, Styles of Dressing and Grooming – Significance of Time – Gender Roles – Across Continents and Countries

 

Unit-3
Teaching Hours:8
Mediums of Communication
 

 

Introduction to Conventional Modes of Communication – Mail – Courier – Telegraph – Telex. Introduction to Electronic Communication – Telephone – Cellular Phone – Fax – Email – Tele conferencing – Internet – Use of Computers for Communication in the Travel and Tourism Industry

Media of Mass Communication – Notice Board – Hoarding – Newspaper - Magazines – Film – Television. Recent Technological Developments in Effective Communication in the Tourism industry

Unit-4
Teaching Hours:12
Business Writing in the Travel Industry
 

 

Business Writing Principles - Adoption, Word Selection, Sentence Construction - Qualities of Business Correspondence. Introduction to the Art of Writing Important Tourism Business Correspondences – Letters, Memos, Reports, Inquiries and Responses, Persuasive Requests, Sales and Order Letters – Itineraries. Interdepartmental Communication – Memos, Circular Letters, Text Messaging - Notice, Agenda and Minutes of Meetings. Use of MS Office in Business Communication –Travel Report Writing - Organizing and Different Types of Reports - Techniques of Writing Reports - Visual Aspects of Travel Reports - Layout Options and Illustrations

Unit-5
Teaching Hours:6
Travel Writing on the Internet
 

 

Writing for the Web - Effective E-Mail Writing – Travel Blogs – Podcasts and Vodcasts - Use of Social Media in Travel Communication

Unit-6
Teaching Hours:8
Presentation and Discussion Skills
 

 

Speeches and Presentations – Creating and Delivering a Good Presentation - Making an Effective Presentation – Preparing the text – Using Visual Aids – Dialogue skills – Feedback skills. Telephone Dialogue – Telephone Etiquette –Handling Conversations and Courtesy. Public Speaking and Oral Reporting – Speeches

Unit-7
Teaching Hours:8
Communication as a Tool for Career Planning
 

 

Understanding Talent required for the Tourism Industry – Planning and Searching for Jobs – The Art of Resume Writing – Cover Letters – Format. Getting Ready for different Types of Interviews – Facing Interviews. Group Discussions – Qualities Required – Body Language - General Do’s and Don’ts - Demonstrations

Text Books And Reference Books:

Essential Reading

·         Urmila, R., &Rai, S.M. (2011). Business Communication. Himalaya Publishing House.

·         Varinder, K. (2001). Business Communication, Kalyani Publishers.

·         Sharma, R.C., & Mohan,K. (1996).Business Correspondence and Report Writing - Tata McGraw Hill.

 

 

Essential Reading / Recommended Reading

Recommended Reading

·         Edward, R., &Rebecca, B. H. E. (1997). Business Communication. Prentice hall.

·         Lesikar., & Raymond, V. (1999).  Business Communication. McGraw Hill.

·         Locker, K.O. (2008). Business& Administrative Communication. McGraw Hill.

·         Michel, H.S. (1998). Communication in Business & Professional settings. McGraw Hill.

 

Evaluation Pattern

Evaluation pattern

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

MTTM332 - ECONOMICS AND BUSINESS ENVIRONMENT (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description:The paper gives a basic level understanding of the economic variables influencing economic change. It also provides an in-depth understanding of the operational environment in the field of tourism business. It discusses the impact of globalization on hospitality and tourism sectors. The paper also imparts competencies to the learners to establish and manage tourism business in a competitive and dynamic global business environment.

 

Course Outcome

CO1: Interpret the basic concepts in economics, such as, demand and supply and elasticity.

CO2: Illustrate the different costs incurred and revenue accrued for a firm.

CO3: Apply the impact of the economic variables on businesses in different market forms through case studies.

CO4: Analyse the importance of the investment multiplier to tourism industry.

CO5: Determine the national and global environment and the implications of multilateral institutions on the services sector in general and the tourism industry in particular.

Unit-1
Teaching Hours:10
Demand and Supply Analysis
 

Definition of demand, Law of demand and its determinants. Definition of supply, Law of supply, Movement along the supply curve and shift in supply curve, Factors affecting supply, Market equilibrium. Application of demand and supply analyses, Concepts of elasticity- degree, determinants & types, practical implication, Relationship of Revenue and elasticity of demand, demand forecasting.

 

 

Unit-2
Teaching Hours:5
Costs and Revenues
 

Short run costs and long run cost, Relationship between LAC and SAC, Economies of Scale, Revenue Analysis–TR, AR and MR

 

Unit-3
Teaching Hours:10
Types of markets
 

Perfect competition features, Price determination and equilibrium in the short run and the long run, Monopoly -features, equilibrium condition, Price discrimination. Monopolistic competition -features, Oligopoly-Kinked Demand curve.

 

 

Unit-4
Teaching Hours:10
Tourism Economics
 

 

Multiplier and its significance, Multiplier effect as applied to Tourism Sector. Multiplier model-investment or government multiplier, tax multiplier

 

Unit-5
Teaching Hours:10
Introduction to Business Environment
 

Nature, objectives and scope of business – dynamics of modern tourism business –– Environment:  meaning and constituents of environment (external and internal factors of environment) – Environmental analysis: process and limitations.

 

Unit-6
Teaching Hours:10
Global Environment in Tourism
 

Meaning of Globalization – reasons for going global – process of globalization – Trans-national business integration: foreign market entry strategies, foreign investments, and acquisitions, strategic alliances, franchising, management contracts, joint ventures – benefits and problems of globalization – globalization in tourism and hospitality.

 

Unit-7
Teaching Hours:5
WTO and Tourism
 

         

WTO organization – functions, objectives and fundamental principles – General Agreement on Trade in Services (GATS) - modes of service trade – cross border trade – consumption abroad commercial presence – movement of natural persons     

 

Text Books And Reference Books:

Essential references:

Ahuja, H.L. (2004). Principles of Micro Economics. South Western Publications.

Aswathappa, K. (2011). Essentials of Business Environment. (11th ed.). Himalaya Publishing        House.

Cherunilam, Francis. (2002). Business Environment. Himalaya Publishing House.

Lekhi, R. K., & Emmanuel, Mathew. (2008). Development and Environmental Economics.           Ludhiana: Kalyani Publishers.

Schiller, B. R. (2000). The micro economy today. (8th ed.). Boston: Irwin/ McGraw-Hill.

Geetika, Ghosh., Piyali. , & Choudhari, P.R (2012). Managerial economics.(2nd ed.). New Delhi, India:McGraw Hill  Higher Education.

Dominique Salvator.,(2008).Managerial Economics in a Globalised Economy.New York: Mc Graw Hill.

Trivedi M.L.,(2009).―Managerial Economics-Theory and Applications‖. New Delhi: McGraw Hill

Mankiw N.Gregory.,(2007). Principles of Micro economics,fourth edition. New Delhi: Thomson

 

 

Essential Reading / Recommended Reading

Recommended references:

Chadha, G. K. (2001). WTO and Indian Economy. Deep & Deep Publications.

Cherunilam, F. (2001). Global Economy and Business Environment. Himalaya Publishing            House.

Chopra, O.P. (1984). Managerial Economics. New Delhi: Tata-McGraw Hill.

Davis, J.R., & Chang, Simon. (1986). Principles of Managerial Economics. New Delhi:   Prentice Hall International.

Hailstones, Thomas J., & Rathwell, John C. Managerial Economics. New Delhi: Prentice             Hall International.

Mehta, P.L. (2005). Managerial Economics. New Delhi: Sultan Chand.

Rupa, C. (2002). Globalization and Services. New Delhi: Oxford University Press

Evaluation Pattern

Evaluation pattern

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

MTTM333 - INNOVATION AND ENTREPRENEURSHIP IN TOURISM (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

The objective of this is to create  an in-depth understanding of the concept of entrepreneurship from a general perspective to a more specific one considering new budding entrepreneurs in the tourism industry. It also provides students with a practical view of how enterprises are managed with reference to its resource utilization such as customers and human resource from the perspective of a tourism industry.

Course Objectives:

1.      To demonstrate   a learning system that inspires entrepreneurial motivation among students providing a platform for creativity and innovation. 

2.      To Analyse concepts and process that help students to create a venture 

3.      To Evaluate innovative ideas and creative thoughts embedded in each one and also clues to cope with failure.

  1. To estimate knowledge and information about the source of help, incentives and subsidies available from government to set up the project and other sources of funding.

To maximise  the insights gained and developing them into a workable business Plan with special focus on tourism 

Course Outcome

CO1: Demonstrate the concept of entrepreneurship from a general perspective to a more specific one considering new budding entrepreneurs in the tourism industry.

CO2: Ability to analyse creativity tools to tap business opportunities that fits the individual student

CO3: Develop an understanding of how to launch the individual's entrepreneurial career.

CO4: Able to build start ups in travel and tourism related area.

CO5: Formulate ideas for start up and eventually to scale up to large organization

Unit-1
Teaching Hours:8
INTRODUCTION TO ENTREPRENEURSHIP
 

Level of Knowledge -Basic 

Definition and Meaning of entrepreneur, Evolution, myths, Approaches to entrepreneurship Functions of an Entrepreneur, Types of Entrepreneur, Intrapreneur, Entrepreneurial Culture; Stages in entrepreneurial process. Ethical and social responsibility challenges for entrepreneurs. Social entrepreneurship, Woman Entrepreneurship.

Unit-2
Teaching Hours:8
CREATIVITY AND INNOVATION
 

Level of Knowledge: Conceptual

Creativity & Innovation 8 Hours

Creativity, Process, Techniques, Innovation,techniques of innovation Management,Creative approaches, Systemic and analytical methods of innovation management, Intellectual Property rights .

Unit-3
Teaching Hours:8
ENTREPRENEURSHIP COMPETENCY
 

Entrepreneurial competency, individual competency, advantages of competency based approach; identification of entrepreneurial competency, Developing competency, manifests needs theory, entrepreneurial behavior, Analyzing ECs, Assessing ECs.

 

Unit-4
Teaching Hours:8
INITIATING ENTREPRENEURIAL VENTURES
 

Assessment and evaluation of entrepreneurial opportunities, challenges of service venture, and factors for new ventures development, pitfalls and failures – case studies (tourism Industry), Ownership patterns in India, Legal issues related to emerging ventures – Registrations, Licenses, Fees and Permits with regard to tourism industry

 

Unit-5
Teaching Hours:8
ENTREPRENEURSHIP FINANCING
 

Basic Concepts- Meaning, Need, Importance, Sources of Financing- Personal Investment- Venture capital –approaching venture capitalist - Angel Investor- Business Incubators- Government Grants and Subsidies- Bank Loans- Crowd Fund- Meaning, Process, Importance.

Unit-6
Teaching Hours:6
INSTITUTIONAL SUPPORT SYSTEM
 

Small industry financing developing countries, Overview of financial institutions in India, Central level and state level institutions, DIC , NABARD , SIDBI, , IDBI, SIDCO, Indian Institute of Entrepreneurship, , Single Window, Industrial Policy of Government of India ,Government of India Initiatives under Make In India.

Unit-7
Teaching Hours:10
TOURISM BUSINESS PLAN
 

Developing a Business Plan - Conducting Initial Market Research, Developing Goals and Objectives, Developing an Organizational Form and Human Resource Plan, Developing a Project Schedule, Developing an Operations Plan, Developing a Marketing Plan, Developing a Green Plan, Developing a Financial Plan, Risk Analysis , Assessment of Project’s Viability, Case studies

Unit-8
Teaching Hours:4
PROJECT REPORT ON A NEW VENTURE
 

Feasibility report of a new venture

Text Books And Reference Books:

1.     Rao, Venkata Y; Swamy, Anjaneya G (2011).Tourism Entrepreneurship. (New Delhi: Excell Books,
Gunn, Robert; Durkin, Chris (2010). Social entrepreneurship : a skills approach.Bristol, UK ; Portland, OR : Policy Press

 

2.     Hisrich, R. D., Peters, M. V., &Shepherd , D. A. (2014). Entrepreneurship. (6th ed.). Tata Mc-Graw Hill.
Labuschagne, H. (2011). Entrepreneurship competency, cognition, behavior and knowledge creation.University of Pretoria

Essential Reading / Recommended Reading

1.     Holt , D. H. (2003 ). Entrepreneurship- new venture creation .Prentice- Hall of India Pvt Ltd.
R. L. Tung (Ed.), (2001). Learning from World Class Companies.Thomson Learning. Sahlman , W. A., Stevenson, H. H., Roberts , M. J., &Bhide', A. (1999). The entrepreneurial venture . (2 ed.). United States of America :HarwardBusinessSchool Press.

2.  British Colombia Ministry of Tourism, Sport and Arts, (2005).A guide for tourism business entrepreneurs. Retrieved from website: http://www.smallbusinessbc.ca/pdf/Small Business Guide - English.pdf.Lall, M., &Sahai, S. (2006).Entrepreneurship. (1st ed.). Excel Books.Tourism Business Development, Research and Investment Branch, (2009).Tourism business planning guide. Retrieved from Alberta Tourism, Parks and Recreation website:http://www.tpr.alberta.ca/tourism/tourismdevelopment/pdf/ tourismdevguides/2-Business Planning Guide.pdf 

 

Evaluation Pattern

Assessment Outline:

Sl.No

Particulars

Weightage

1

CIA- I

20

2

CIA-II

25

3

CIA-III

20

4

End Semester Exam

30

5

Attendance*

05

 

Note: * Refer to Students Handbook for particulars

 

 

 

 

Evaluation pattern 

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance      05%

Total    100%

 

 

MTTM334 - MARKETING FOR HOSPITALITY AND TOURISM (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description

This course will help learners to understand the different market segments and marketing mix elements and to develop the skills required for a successful tourism and hospitality manger in a dynamic and technologically advanced global marketing environment.

The course objectives are

CO 1 To Understand the significance of Customer Orientation in Hospitality and Tourism marketing.

CO 2 To Examine Marketing Mix  of Tourism and Hospitality Products.

CO 3  To Assess the pricing practices and approaches in Tourism Business.

CO 4  To Appraise  Integrated Marketing Communications for Tourism  and Hospitality Business.

CO 4 To recognize marketing strategies for tourism and hospitality companies.

Course Outcome

CO1: Demonstrate an appreciation for the significance of Customer Orientation in Hospitality and Tourism marketing.

C02: Analyze Marketing Mix of Tourism and Hospitality Products.

CO3: Evaluate the pricing practices and approaches in Tourism Business.

C04: Evaluate Integrated Marketing Communications for Tourism and Hospitality Business.

C05: Identify the marketing strategies for tourism and hospitality companies

Unit-1
Teaching Hours:12
Introduction
 

Marketing for Hospitality and Tourism – Definition – Core Marketing Concepts – Marketing Philosophies – Selling Vs Marketing, Differences between Products and Services – Technology and Marketing – Specific features of Tourism Marketing – Marketing Environment (Macro) – Economic, Natural, Technological, and Political – Legal and Socio Cultural. Marketing Information Systems and Marketing Research

Unit-2
Teaching Hours:14
Consumer Buying Behavior and Market Segmentation
 

Consumer Markets & Consumer Buying Behavior-Factors affecting Consumer behavior- The buyer decision process-Organizational Buying Behavior-The Organizational buying process- Organizational buying Decisions- Segmentation bases – Criteria to effective segmentation – Market Targeting – Market Positioning – Marketing Strategies – Alternative Strategies by Market Focus-Ps of Marketing- Product Mix – salient features of Tourism Products – New Product Development – Product Life Cycle – Strategies – Brand decisions

Unit-3
Teaching Hours:10
Pricing
 

Pricing Considerations – Internal and External Factors – Pricing Approaches: Cost based – Break Even Analysis – Value based Pricing – Competition based Pricing – Pricing Strategies – New Product Pricing Strategies – Existing Product Pricing Strategies – Psychological Pricing – Promotional Pricing

Unit-4
Teaching Hours:14
Promotion and Digital Marketing
 

Promotion in Tourism Industry-objectives-Methods - Advertising-Sales Promotion - Personal selling-Public Relations-Publicity in Tourism. - Direct Marketing  – Characteristics of each Promotion - Direct and  online marketing- Building customer Relationships-Digital Direct Marketing technologies- Online Marketing –Marketing- online Marketing Domains-B2C-B2B-C2C-C2B-Setting up Online Marketing presence- Creating website-Types-Placing Ads and Promotions Online-Forms of Online Advertising-Challenges of Online Marketing-Building customer relationships-Digital Direct Marketing Technologies- Podcasts and Vodcasts-Interactive TV- Social Media in Marketing.

Unit-5
Teaching Hours:10
Packaging and Programming
 

Reason for the Popularity of Packaging and Programming – The distribution Mix – Nature and Importance in Travel Trade – Distribution Channels – Marketing of Tourist Destinations. Destination marketing by Tourism Boards-Case Studies

Text Books And Reference Books:

Kotler, P., Bowen, J.T., &Makens, J.C. (2017).Marketing for Hospitality and Tourism. Pearson Education India.

 

Morrisson, Alistair. M (2019),Marketing and Managing Destinations ,Routledge

Essential Reading / Recommended Reading

Bowie, D., &Buttle, F. (2012).HospitalityMarketing.Routledge.

Kamra, K. K. (2006). Managing Tourist Destination – Development, Planning, Marketing, Policies. Kanishka Publishers. New Delhi.

Lovelock, C., Wirtz, J., &Chatterjee, J. (2011).ServiceMarketing.Pearson Education India.

Zeithaml, V.A., Bitner, J.B., Gremler, D.D., &Pandit, A. (2012).ServiceMarketing.Tata McGraw-Hill Education.

Evaluation Pattern

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

MTTM335 - VISITOR ATTRACTION MANAGEMENT (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description: The objective of this paper is to familiarize the students with the background of planning parameters in connection with tourism development. This paper explores the theoretical framework integrated in destination planning.

The course objectives are

1 To Demonstrate the significance of Visitor Orientation in Tourism management

2 To Analyse destination Management Mix  of Tourism Business.

 3To Evaluate the destination management practices and approches in Tourism Planning.

 4To Evaluate Integrated techniques in Tourism Management

     5To Formulate destination marketing strategies for attraction management

Course Outcome

CO1: Demonstrate the significance of Visitor Orientation in Tourism management

CO2: Analyse destination Management Mix of Tourism Business.

CO3: Evaluate the destination management practices and approches in Tourism Planning.

CO4: Evaluate Integrated techniques in Tourism Management

CO5: Formulate destination marketing strategies for attraction management

Unit-1
Teaching Hours:12
Attraction Management and Destination Planning
 

Tourism Atractions and need for tourism planning – Preeminence of resources and role of destination development and its components - Conceptual tourist destinations and Evolving Concepts – Criterion’s for the selection of tourism destination development areas - Emerging Destination paradigms- Dynamics of destination development. Destination Audit - Procedures involved and checklist preparation - Relevance of destination planning- Planning at transnational level - Master Plan- Planning process - Elements of tourism plan. Tourism impact analysis and mitigation measures– Reasons for the collapse of tourism destination areas- Role of stakeholders and supremacy of government in destination planning – Challenges and issues addressed- State funding determinants- Organization structure in the context of destination planning. Destination management system – Applications and Techniques.

Unit-2
Teaching Hours:12
Contemplation in Planning and Plan Conceptualization
 

Deliberations in the planning system- Role of systems approach in tourism planning- Tourism systems – Modified Leiper’s Tourist System and  Whole tourism system (WTS) - Weaknesses in Leiper’s model of WTS- Other models of tourism - A model for interdisciplinary studies of tourism - Using models in learning system. Tourism demand and market supply match – Tourism demand patterns- Forecasting tools and techniques. Approaches in tourism planning: international level – national level – regional level – local level and site level planning. Institutional framework - Role of stakeholders in articulating effective planning- Public and private participation – Government intervention in tourism – Reasons for intervention: Economic, political, social, cultural and environmental.

Unit-3
Teaching Hours:14
Tourism Policy and Framework Strategies for development
 

Tourism policy - Definition, functions and characteristics - Process of tourism policy -Formulation - Structure and composition of Tourism Policy- Approaches to Tourism policy. Strategic planning and management - Strategic objectives and policies (Core and subsidiary strategic objectives) - Strategic and comprehensive planning process and phases involved. Framework for strategic planning in destinations – Strategic tourism policy model and areas that need government intervention and tactical perspective- Project feasibility study - Techniques and exceptional deliberations - Plan implementation- Development and monitoring. Planning analysis and strategic synthesis.Developing tourism plans: goals – components – plan preparation. Indicators in tourism development - WTO framework – Strategic role of knowledge in the New Age of Tourism - Successful Framework Strategies for development - Contemporary emphasis in framework and conditions for development - WTO: Action plans. Integrated planning- Principles, need and approaches for integrated plan.

Unit-4
Teaching Hours:12
Attraction Management and Destination Management Oragnization
 

Role of Destination Management Organizations – Core Functions of Destination Management Organizations, Need and Operational perspectives of Destination Management Organizations - Organizational structure of Destination Management Organization and Destination Stewardship - Future implications of DMOs- Influence of Technology in Destination Management - DMOs Contribution to Destination Branding and Destination Governance, DMO towards Benchmarking a Destination - DMOs Contribution to Crisis Management - Contemplating Role of DMOs for Destination Competitiveness and models - DMOs for Effective Visitor Attraction Management.

 

Unit-5
Teaching Hours:8
Strategic planning and management in tourism
 

Strategic objectives and policies – premeditated approaches in policy formulation- Information communication technology Enabled Destination Management - Destination Image Building with Destination Management Organizations for Global Competency - Benchmarking Paradigms - Destination Management: A Major Parameter in Tourism Policy - Destination Management Organizations and alliances

 

Text Books And Reference Books:

Essential References

Babu, S. S., Mishra, S., &Parida, B. B. (2008).Tourism Development Revisited – Concepts, Issues &Paradigms.Sage Publications.

Bhatia, A.K. (2009). Tourism Development: Principles & Practices. Sterling Publishers.

Burkart, A. J., &Medlik, S. (1994). Tourism Past, Present and Future. London: William Heinemann Ltd.

Cooper, C.,Fletcher, J.,Gilbert, D.,&Wanhill, S. (2000). Tourism Principles and Practices. London: Pitman Publishing.

Christie, R. M., &Morrison,A.M .(2006). The Tourism System.5thEdn. New York: Kendall/ Hunt Publishing Company.

Essential Reading / Recommended Reading

Recommended References

Kamra, K. K. (2001). Managing Tourist Destination: Development, Planning, Marketing and Policies. New Delhi:  Kanishka Publishers.

Mill, R. C., & Morrison, A. M. (2006).The Tourism System. Kendall-Hunt Publishing      Company.

Sharma, J. K. (1998). Tourism Planning and Development. New Delhi:  Kanishka Publishers.

Seth, P. (1997). Successful Tourism Planning and Management.Cross Section Publications.

Sinha, P. C. (1998). Tourism Planning. New Delhi: Anmol Publishers.

Stephen, P. J., Paul, B., Jo, C., et al. (2007). Tourism A Modern Synthesis.Thomson           Publishers.

Swarbrooke, J. (2002). The Development and Management of Visitors Attractions.Butterworth-Heinemann Publications.

 

Evaluation Pattern

Evaluation pattern

 

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

MTTM336 - SUSTAINABLE AND GREEN TOURISM (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

The paper intends to impart a thorough understanding and in-depth knowledge about the various aspects of sustainable tourism. This helps the students to identify the significance of sustainability in tourism development. This paper offers the students a thorough insight into multiple issues developments related to new sustainable tourism concepts and insight into other advanced tourism concepts. This subject also looks at how to conduct a tourism assessment to examine eco-tourism potential and measure the potential costs and benefits of a sustainable tourism development program.

Course Objectives:

       To Illustrate sustainable tourism and determine the steps involved in sustainable tourism planning.

       To outline the concept of Green tourism and the structure of the ecotourism industry and marketing approaches

       To examine the various environmental impacts of tourism and the International Certification Programs and Ethical considerations in Sustainable Tourism

  • To formulate an action plan for Community involvement as contributors to sustainable tourism planning and development.

Course Outcome

CO1: Illustrate sustainable tourism and determine the steps involved in sustainable tourism planning.

CO2: Outline the concept of Green tourism and the structure of the ecotourism industry and marketing approaches.

CO3: Examine the various environmental impacts of tourism and the International Certification Programs and Ethical considerations in Sustainable Tourism.

CO4: Formulate an action plan for Community involvement as contributors to sustainable tourism planning and development.

Unit-1
Teaching Hours:6
Introduction to Sustainable Tourism
 

Ecology–Environment -Concept of Sustainable tourism- Forces which promote Sustainable Tourism– Principles of Sustainable Tourism- Dimensions of Sustainable tourism– The steps involved in Sustainable tourism planning- The various approaches to sustainable tourism - Key sustainability themes in the built environment. Threats and benefits of sustainable tourism. Case Studies based on both private sector and public sector projects. Sustainable tourism trends- South East Asia, Far East. The sustainable trends within major hospitality/tourism-based companies.

Unit-2
Teaching Hours:9
Evolution of Sustainable Tourism to Green Tourism
 

Introduction to the concept of Green Tourism-Definition and Key Concepts of Greening of Tourism, Sustainable tourism V/S Green Tourism. Types of Green tourism practices; Airlines and Tour operators. Measuring Sustainable Tourism, Challenges, and Opportunities for Tourism in a Green Economy - Waste Management and Water Quality- Energy and Greenhouse Gas Emissions- Water Consumption, Loss of Biological Diversity, Specific Challenges for Biodiversity. The Case for Investing in the Greening of Tourism, Spending in the Tourism Sector, Benefits in Employment, Environmental Benefits. Carbon footprints- Calculating the carbon footprint- What is your carbon footprint.

Unit-3
Teaching Hours:9
Eco-Tourism; Concepts Theory and Practices
 

Eco-Tourism; Eco tourism related organization- International & National organizations - their role- Management of eco-tourism- marketing and management issues in ecotourism – Not-for-profit organizations and NGOs- Ethics of Ecotourism Operators - Organization characteristics; Formation, reasons for formation, mission, and structure - Funding partnership and stakeholders.; Characteristics of resource protection and development, Ethical orientations. Eco-tourism in public policy and planning- Beauty and Danger of Eco-tourism. National and International Policies on Natural Resource Management-Ecosystem Services & Payments for Ecosystem Services.

Unit-4
Teaching Hours:9
Environmental Impact Assessment (EIA)
 

EIA-–Legislation, purpose/aim of EIA; Environmental impacts; Screening, scoping; Environmental Statement; Perceptions of Environments and Tourist Characteristics, Environmental Ethics -The need for EIA – Steps of EIA- Method – Usage of EIA in conserving Ecology and Environment – Global Code of Ethics in Tourism – UN Initiatives on Ecology and Environment – National Policy on Ecology and Environment- Environmental Law.  Environmental Policy & Politics. Strategic Environmental Assessment (SEA) vs. Environmental Impact Assessment (EIA).

Unit-5
Teaching Hours:9
International Certification Programs in Sustainable Tourism
 

Certificates and Regulations: the concept of accreditation and certification in a global context- Eco-labels, Blue Flag, Green Globe, PAN parks, Green leaf, Leads certification.

Life Cycle Assessment (LCA): Overview, definitions, life cycle stages; LCA framework; Goal and scope definition, inventory analysis, impact assessment, interpretation; Functional units, system boundaries; LCA tools, challenges; Infrastructure case studies.

Unit-6
Teaching Hours:9
Low Carbon Infrastructure
 

Drivers and challenges for low carbon infrastructure - Low carbon infrastructure route map - Infrastructure carbon review - Whole-life infrastructure carbon - examples from different sectors - Carbon management frameworks - PAS 2080 - Detailed overview of key building materials and associated sustainability and carbon credentials/considerations.

The Environmental Impact of Tourism: Factors Creating the Issues of Global Concerns; Rise in Temperature –Air/water/Noise Pollution- Melting of Snow Caps – Rise in Sea Level – Monsoon and its Changes – Cruise lines and environmental concerns, Golf courses, and environmental concerns; Case studies. Benefits of various sustainable tourism projects; Case Studies; Environmental issues in sustainable tourism- Case studies, Sustainable tourism development in islands- Case studies.

Restrictions and Considerations in Sustainable Tourism Planning: Sustainable tourism Planning: best-practices versus worst Practices-Tourism Carrying capacity issues and Limits of Acceptable Change - Tourism Development Impacts and Issues Indicators and Standards: Visitor experience indicators - Environmental indicators-  Tourism development models.

Unit-7
Teaching Hours:9
Sustainable Tourism and Community Development
 

Sustainable Tourism and Community Participation- Collaboration and Community Development- Community Identity and tourism- Community Tourism Entrepreneurship. Methodology for Developing New Tourism Activities without affecting Existing Ecology and Environment. Tools and techniques: for development of spatial plans for rural or nature-based tourism areas.

Measuring sustainable development: indicators, Sustainable Livelihood Approach, remote sensing. Case studies of SD and Sustainable Livelihood Approach, Communication and leadership issues in management for SD, Issues in implementation of SD policies. (Surrey University).

Text Books And Reference Books:

1.      Solway, A. (2010). Sustainable tourism. Mankato, MN: Arcturus Pub.

2.      Fischer, A. (2014). Sustainable Tourism. Bern: UTB.

  1. McCool, S. F., & Bosak, K. (2016). Reframing Sustainable Tourism (Environmental Challenges and Solutions, 2) (Softcover reprint of the original 1st ed. 2016 ed.). Springer.
  2. Sharma, A. (2019). Sustainable Tourism Development: Futuristic Approaches (Advances in Hospitality and Tourism) (1st ed.). Apple Academic Press.
  3. Mowforth, M., & Munt, I. (2015). Tourism and Sustainability: Development, globalization and new tourism in the Third World (4th ed.). Routledge.
  4. Filimonau, V. (2016). Life Cycle Assessment (LCA) and Life Cycle Analysis in Tourism: A Critical Review of Applications and Implications (Softcover reprint of the original 1st ed. 2016 ed.). Springer.
  5. Smith, J. (2017). Transforming Travel: Realising the Potential of Sustainable Tourism (Cabi Concise). CABI.
  6. Fennell, D. A. (2013). Ecotourism Programme planning. Wallingford, Oxon, UK: CABI Pub.
Essential Reading / Recommended Reading

1)      Miller, G., & Twining-Ward, L. (2010).Monitoring for a sustainable tourism transition: The challenge of developing and using indicators. Wallingford, UK: CABI Pub.

2)      Curran, M. A. (2012). Life Cycle Assessment Handbook: A Guide for Environmentally Sustainable Products (1st ed.). Wiley-Scrivener.

3)      Choudhary, V. (2010). International tourism and sustainable development. New Delhi:    Centrum Press.

4)      Hall, C. M. (1998). Sustainable tourism: A geographical approach. New York: Longman             Publications.

5)      Narasaiah, M. L. (2004). Globalization and sustainable tourism development. New Delhi:    Discovery Publishing House.

6)      Pineda, F. D., & Brebbia, C. A. (2012). Sustainable tourism. Southampton: WIT Press.

7)      Miller, G., & Twining-Ward, L. (2010). Monitoring for a sustainable tourism transition: The challenge of developing and using indicators. Wallingford, UK: CABI Pub.

8) Fennell, D. A. (2013). Ecotourismprogramme planning. Wallingford, Oxon, UK: CABI Pub.

Evaluation Pattern

Evaluation Pattern

 

 

Evaluation pattern is changed as follows

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

 

MTTM381 - INTERNSHIP PROJECT (2022 Batch)

Total Teaching Hours for Semester:30
No of Lecture Hours/Week:2
Max Marks:100
Credits:2

Course Objectives/Course Description

 

The internship is an initiative taken up to provide practical learning experience as a part of the Post Graduate, Master of Tourism and Travel Management (MTTM),  programme at CHRIST (Deemed to be University) 

This is a mandatory summer internship activity. The initiative has been included as an important part of the learning pedagogy of the Postgraduate course as it would provide students with an opportunity to convert their academic learning’s into practical knowledge. It would provide students with Industry experience where they would work under the able-guidance of professionals in addition to theoretical knowledge acquired in classrooms. 

 

The Objectives are;

To Appraise students with global standards in international tourism and hospitality management 

To Develop managerial capacity for the tourism industry

Course Outcome

CO1: Appraise global standards in international tourism and hospitality management

CO2: Developing managerial capacity for being a part of tourism industry

Unit-1
Teaching Hours:5
Introduction
 

Introduction about the tourism industry and the industry where one had completed an internship with.

Unit-2
Teaching Hours:5
Company Profile
 

A brief description about the company

Unit-3
Teaching Hours:5
Research Topics
 

If the students were asked to do any research by the company, then one can narrate the research they had undertaken with the review of the kinds of literature

Unit-4
Teaching Hours:5
Learning out comes
 

Learning outcomes

Unit-5
Teaching Hours:5
Findings and observations
 

Findings and observations

Unit-6
Teaching Hours:5
Suggestions and Conclusion
 

Suggestions and Conclusion               

Text Books And Reference Books:

Books and Articles on Travel tourism and hospitality industry

Essential Reading / Recommended Reading

Books and Articles on Travel tourism and hospitality industry

Evaluation Pattern

Report Evaluation and Viva Voce

MTTM382 - LIVE PROJECT-II (2022 Batch)

Total Teaching Hours for Semester:0
No of Lecture Hours/Week:0
Max Marks:100
Credits:0

Course Objectives/Course Description

 

Live Project is an initiative taken up to provide practical learning experience as a part of the Post Graduate, Master of Tourism and Travel Management (MTTM),  programme at CHRIST (Deemed to be University) 

This is in addition to the mandatory summer internship. The initiative has been included as an important part of the learning pedagogy of the Postgraduate course as it would provide students with an opportunity to convert their academic learning’s into practical knowledge. It would provide students with Industry experience where they would work under the able-guidance of professionals in addition to theoretical knowledge acquired in classrooms. 

 

The Objectives are;

To Appraise students with global standards in international tourism and hospitality management 

To Develop managerial capacity for tourism industry

 

Course Outcome

CO1: Appraise global standards in international tourism and hospitality management

Unit-1
Teaching Hours:2
Introduction
 

Chapter I: Introduction                                                  2-3 Pages

Unit-2
Teaching Hours:2
Company Profile
 

Chapter II: Company Profile                                          2-3 Pages

Unit-3
Teaching Hours:2
Learning experience
 

Chapter 3: Learning experience                                    10-12 Pages

Unit-4
Teaching Hours:2
Findings and observations
 

Chapter IV: Findings and observations                        1-2 pages

Unit-5
Teaching Hours:2
Suggestions and Conclusion
 

Chapter VI: Suggestions and Conclusion                    01-02 pages

Text Books And Reference Books:

Articles on the relevant are of study

Essential Reading / Recommended Reading

Articles on the relevant are of study

Evaluation Pattern

Students have Assessed their performance at the end of the Project through a Viva- Voce examination, and the maximum mark is 100.

 Format for the Report

 

Chapter I: Introduction                                                  1-2 Pages

Chapter II: Company Profile                                          2-3 Pages

Chapter : Learning experience                                    10-12 Pages

Chapter V: Findings and observations                        1-2 pages

Chapter VI: Suggestions and Conclusion                    01-02 pages

References

Annexure

Max 20-30 Pages

BFOC421 - TRADE NEGOTIATION AND LEADERSHIP (2022 Batch)

Total Teaching Hours for Semester:30
No of Lecture Hours/Week:2
Max Marks:50
Credits:0

Course Objectives/Course Description

 

The Course will enable the students to integrate Negotiation Skills so as to improve their Negotiation Strategies and Negotiation Techniques to help them evolve into a Successful Negotiators in the Tourism and Hospitality Industry.

Course Outcome

CO1: integrate Negotiation Skills so as to improve their Negotiation Strategies and Negotiation Techniques

CO2: Evolve into a Successful Negotiators in the Tourism and Hospitality Industry.

Unit-1
Teaching Hours:30
TRADE NEGOTIATION AND LEADERSHIP
 

Class and team activities involving:

- Problem Analysis

- Preparations before the Negotiation Discussions

- Communication Styles used with the incorporation of the Negotiation Strategies

- Ethics and Reliability during the entire Process

Text Books And Reference Books:

Nil

Essential Reading / Recommended Reading

Nil

Evaluation Pattern

Activity Evaluation 

MTTM431 - CUSTOMER RELATIONSHIP MANAGEMENT IN TOURISM AND HOSPITALITY (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description

The learners will be able to develop a better understanding and appreciation of Customer Relation Management, especially in the Tourism and the Hospitality Industry. They will gain a clear overview on Customer Relationship Management grounded on high-quality customer data and enabled by information technology.

The course objectives are

CO 1 To Understand various forms of value delivery strategy adopted by successful companies

CO 2 To  Examine the benefits that flow from managing customers as a portfolio.

CO 3  To Analyse how the Internet is changing the way that customers receive value from communication and distribution.

CO 4  To Illustrate how CRM practices and technologies are used to enhance the achievement of marketing, sales and service objectives throughout the customer life-cycle stages of customer acquisition, retention and development.

 CO 5 To develop applications of CRM in the field of Tourism and Hospitality Business.

Course Outcome

CO1: Familiarize the concept of CRM enabled by Information Technology

CO2: Understand how customers weigh up ? benefits ? and ? sacrifices ? in the value equation

CO3: Analyse how the Internet is changing the way that customers receive value from communication and distribution

CO4: Illustrate and analyse the CRM practices and technologies are used to enhance the achievement of marketing, sales and service objectives throughout the customer life-cycle stages of customer acquisition, retention and development.

CO5: Develop CRM applications for Tourism and Hospitality Industry

Unit-1
Teaching Hours:10
CRM: An introduction to the CRM Value Chain in the Tourism Industry
 

Meaning of CRM and Relationship - Need for relationship with customers in the Tourism Industry - Need for customers to have relationship with tourism and hospitality companies - Customer satisfaction – Loyalty - Business performance; CRM Constituencies – Strategic Goals of CRM in the Tourism Industry; Misunderstandings in CRM.

 Primary stages in the CRM Value Chain - Supporting conditions of the CRM Value Chain; CRM Technology - The CRM Marketplace - CRM Architecture; Applications of the CRM Value Chain in the Tourism Industry.

Unit-2
Teaching Hours:15
Travel Customer Portfolio Analysis: Creating and Managing Customer Networks
 

Meaning of Customer and Portfolio in the Tourism context; Tourism Market Segmentation; Data Mining for the market; Customer portfolio Analysis Tools - Sales forecasting - Activity-Based Costing - Lifetime value; Strategically significant customers in the Tourism Industry - Building a strong customer database.

 

Meaning of a Network and Principles of Customer Network Management - Activity Links - Resource Ties - Actor Bonds - Network position; Network Management and CRM; Scope of CRM in the Tourism Industry - Supplier Relationship in the Tourism Industry - Trends in customer-supplier relationship in the Tourism Industry – Owner / Investor Relationship in the Tourism Industry - Partner Relationship in the Tourism Industry.

Unit-3
Teaching Hours:10
Customer Value Creation in the Tourism Industry
 

Understanding Value - Sources of Customer Value; Customization - Value from Products, Services, Processes, People, Physical Evidence; Customer Communication and Channels; Customer Experience in the Tourism Industry.

 

Unit-4
Teaching Hours:15
Managing Customer Lifecycle in the Tourism Industry
 

Meaning of New Customers – Prospecting Customer Value Estimates; Key performance indicators of Customer Acquisition Programmes in the Tourism Industry

Meaning of Customer Retention - Economics of Customer Retention in the Tourism Industry - Identifying the right customers to retain – Key performance indicators for Customer Retention Programmes in the Tourism Industry

Role of Research - Strategies for Customer Development and sacking customers in the Tourism Industry.

Unit-5
Teaching Hours:10
Organizing for CRM in the Tourism Industry
 

Conventional Customer Management Structures; Network and Virtual Organizations; Person-to-person contacts - Key Account Management and Team Selling - Significance in the Tourism and Hospitality Industry.

Text Books And Reference Books:

Essential Reading

 

Anderson, Kristin, & Kerr, Carol. (2001). Customer Relationship Management. McGraw Hill

Professional.

 

Buttle, Francis. (2004). Customer Relationship Management. Oxford: Elsevier Butterworth-

Heinemann.

 

 

Essential Reading / Recommended Reading

Recommended Reading

Dyche, Jill. (2001). The CRM Handbook. Addison-Wesley Publications.

Greenberg, Paul. (2000). CRM. (4th ed.). McGraw-Hill Publications.

Payne, Adrian. (2005). Handbook of CRM. Oxford: Elsevier Butterworth-Heinemann.

Seidel, Wolfgang, &Stauss, Bernd. (2005). Complaint Management: The Heart of CRM. (1sted.). Cincinnati: Thompson/South-Western.

 

 

 

Evaluation Pattern

Evaluation pattern is changed as follows

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

MTTM432 - BUSINESS POLICY AND STRATEGIC MANAGEMENT (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description: An organization consists of different departments and processes. Managers at all level must understand how a company’s departments and processes “fit” together to achieve its goal. It focuses on all the functional areas of business and presents a cohesive strategic management model from a strategic perspective. The course provides an insight on the strategy adopted by the companies in response to environmental change. This course also aims to enable the students to understand various business policies and their strategic applications in the Tourism industry, at a managerial level. The course objectives are

·         CLO 1 To learn the fundamentals of strategic management using the case method.

·         CLO 2 To examine the strategic plans of organizations and understand the stages of formulation, execution and evaluation of the strategic plans.

·         CLO 3 To understand the fundamental principles & interrelationships among business functions in industry such as: R & D, Production, Marketing, Customer Service, finance, human resources and Information Technology

  • CLO 4 To understand the interrelationships of business to individuals, other organizations, government and society in the Tourism  industry.  

CLO 5 To be able to prepare a strategic plan for an organization of their choice

Course Outcome

CO1: Identify the strategy adopted by the companies in the tourism industry in response to environmental changes

CO2: Examine the manner in which strategic and competitive advantage is developed.

CO3: Explain and evaluate various methods and techniques for internal analysis and also explore how positioning of the firm in the industry help to determine the competitive advantage.

CO4: Identify the tools and technique for strategic analysis to understand different business strategies and study the interrelationship of formulation and implementation.

CO5: Examine how strategic management contributes to effective corporate governance of an organization

Unit-1
Teaching Hours:15
Introduction Business Policy and Strategic Management.
 

Business Policy and Strategic Management:  Definition, evolution, nature, scope. Importance of strategy and strategic management. Strategic Management:  Definition, evolution, nature, scope. Importance of strategy and strategic management. Strategic decision-making, Process of strategic management and levels at which strategy operates

 

   

Unit-2
Teaching Hours:15
Strategy Formulation
 

        

         

Strategic Intent & Strategy Formulation: Vision, mission and purpose – Business definition, objectives and goals. Stakeholders in business and their roles in strategic management, Corporate Social Responsibility, Ethical and Social Considerations in Strategy Development. Strategic analysis: Analyzing Company’s Resources and Competitive Position - Organizational Capability Profile – Strategic Advantage Profile – Core Competence – Distinctive Competitiveness, Analyzing Company’s External Environment: Environmental appraisal Scenario planning – Preparing an Environmental Threat and Opportunity Profile (ETOP).

 

Unit-3
Teaching Hours:15
Strategic Analysis and Choice
 

Industry Analysis - Porter’s Five Forces Model of competition, Corporate Portfolio Analysis: Business Portfolio Analysis - Synergy and Dynegy. BCG Matrix – GE 9 Cell Model. Concept of Stretch, Leverage and Fit, Life Cycle Analysis: Emerging, Growing, Mature & Declining Industries. Strategic Alternatives

Generic Competitive Strategies: Low cost, Differentiation, Focus.

Grand Strategies: Stability, Growth (Diversification Strategies, Vertical Integration Strategies, Mergers, Acquisition & Takeover Strategies, Strategic Alliances & Collaborative Partnerships) Retrenchment, Outsourcing Strategies, Tailoring strategy to fit specific industry

Unit-4
Teaching Hours:12
Strategy Implementation
 

          

Resource allocation, Projects and Procedural issues. Organization structure and systems in strategy implementation. Leadership and corporate culture, Values, Ethics and Social responsibility. Operational and derived functional plans to implement strategy - Integration of functional plans

 

Unit-5
Teaching Hours:3
Strategy Evaluation and control
 

 

           

Organizational systems and techniques of strategic evaluation

 

Text Books And Reference Books:

Essential References

            David, F: (2017), Strategic Management, 16th Edition, Pearson Publication

Recommended References

 

            Das, R: (2017), Crafting the strategy: concept and cases in strategic management. Tata Mc Graw Hill

Essential Reading / Recommended Reading

Essential References

            David, F: (2017), Strategic Management, 16th Edition, Pearson Publication

Recommended References

 

            Das, R: (2017), Crafting the strategy: concept and cases in strategic management. Tata Mc Graw Hill

Evaluation Pattern

Evaluation pattern

 

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

MTTM433 - HUMAN RESOURCE MANAGEMENT AND LABOUR LAWS (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

The course on Human Resource Management focuses on the fundamentals of HRM. The

subject attempts to unfold various functions of HRM and the relevance and challenges of

modern human resource.

Course Objectives:

To familiarize the students with concepts and processes of managing of Human Resource in Organization
To enable the students apply the concepts and Principles of Human Resource

Management in activities relating to Tourism Industry. To familiarize the students with concepts and provisions of Labour Laws in India

To import the conceptual knowledge of human resource management at domestic and global level.This course helps to appreciate the various functions of HRM and explains how even ordinary people can deliver extraordinary results.

The objective of this course is to impart various HR practices to students that is being practiced by organizations and the way of improving the efficiency of the human assets

Course Outcome

CO1: familiarizing students with concepts and processes of managing Human Resource in Organizations.

CO2: understand the different types of skill set required for human resources in tourism industry as well

CO3: apply concepts and Principles of Human Resource Management in activities relating to Tourism Industry.

CO4: importance of Human Resources Management in the real world environment

Unit-1
Teaching Hours:7
Human Resource Management
 

Meaning and concept – importance of human resources in tourism industry

– objectives – functions – policies – procedures and programmes of HRM

 – Human Resource Management in Service Sector-HRM and its key challenges in Tourism industry.

Unit-2
Teaching Hours:6
Human Resource Planning
 

 

Understanding Human Resource Planning (HRP)-

Job Analysis-Job Description and Job Specification-HRP in Tourism Industry-

Collective Bargaining and Negotiation Process.

Unit-3
Teaching Hours:6
Recruitment and Selection
 

 Recruitment: meaning – factors affecting recruitment –

 recruitment process – recruitment methods. Selection – meaning – process of selection 

 Induction – Induction process- Managing Diversity in the Workplace.

Unit-4
Teaching Hours:8
Employee training and development
 

 

Meaning – need for training – methods of training – types of training applicable to human resources in tourism industry, training evaluation

Executive development: Need – process of executive development – techniques.

Managerial Competencies and Career Development.

Unit-5
Teaching Hours:12
Performance Monitoring and Appraisal
 

 

Meaning – importance and purpose – techniques of performance appraisal. Job evaluation: meaning – objectives – methods. Employee counselling: meaning – need – types – skills required. Strategic Human Resource Management. Sustainable Human Resource Management.

Unit-6
Teaching Hours:12
Compensation and salary administration
 

 

Nature and purpose – principles – components – salary structures. Reward and incentives: types of rewards – employee benefits and welfare. Discipline: Disciplinary action – suspension – retrenchment- dismissal – grounds for dismissal. Employee grievance handling: meaning – how to handle grievances – discovery of grievances – processing – steps in grievance handling.

Unit-7
Teaching Hours:9
Labour laws, gender and other related issues in Tourism
 

Employees’ State Insurance Act, 1948, Employees’ Provident Fund & Miscellaneous Provisions Act, 1952, Employees’ Pension Scheme, 1995, Payment of Bonus Act, 1965, Payment of Gratuity Act, 1972, Workmen's Compensation Act, 1923, Payment of Wages Act, 1936.Important labour laws with respect to scheduled caste and cases relating to it. Position of women – managers’ responsibilities – sexual harassment – code of conduct – conducting enquiry – child labour – Human rights and consumer protection.Role of service learning in HRM

Text Books And Reference Books:

1.     Ashwathappa,K. (2014)Human Resource and Personnel Management.(4ed).New Delhi:TataMcGraw Hill

2.     Andrews ,S. (2009). Human Resource Management for Hospitality Industry.(1ed).New Delhi:McGraw Hill Publishers. Beardwell, I., & Holden, L. (1998).

3.     Human Resource Management.Macmillan.Go, F.M., Baum, T., & Wiley, J. (1996). 

4.     Human Resource Management in the HospitalityIndustry.New York: John Wiley & Sons Inc. Jyothi, P., &Venkatesh, D.N.(2005)

5.     HumanResourceManagement.Oxford University Press. Kleiman, L. S. (2003). 

6.     Human Resource Management. (1sted.). Biztantra. Madhukar, M. (2000).

7.     Human Resource Management in Tourism. New Delhi: Rajat Publications. Mamoria, C.B. (1982). 

8.     Personnel Management.Bombay: Himalaya Publishing House.
Swain, S. K. (2008), 

9. Human resource management for Tourism. New Delhi: Abhijeet Publications. 

Essential Reading / Recommended Reading

1.     Ashwathappa,K. (2014)Human Resource and Personnel Management.(4ed).New Delhi:TataMcGraw Hill

2.     Andrews ,S. (2009). Human Resource Management for Hospitality Industry.(1ed).New Delhi:McGraw Hill Publishers. Beardwell, I., & Holden, L. (1998).

3.     Human Resource Management.Macmillan.Go, F.M., Baum, T., & Wiley, J. (1996). 

4.     Human Resource Management in the HospitalityIndustry.New York: John Wiley & Sons Inc. Jyothi, P., &Venkatesh, D.N.(2005)

5.     HumanResourceManagement.Oxford University Press. Kleiman, L. S. (2003). 

6.     Human Resource Management. (1sted.). Biztantra. Madhukar, M. (2000).

7.     Human Resource Management in Tourism. New Delhi: Rajat Publications. Mamoria, C.B. (1982). 

8.     Personnel Management.Bombay: Himalaya Publishing House.
Swain, S. K. (2008), 

Human resource management for Tourism. New Delhi: Abhijeet Publications. 

Evaluation Pattern

 

 

 

Evaluation pattern 

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance      05%

Total    100%

 

 

MTTM441A - INTERNATIONAL AIR TICKETING (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

This paper deals with different aspects of international air ticket and its fare construction. This paper enables the students to acquire the skills required for handling international Airline passengers

CO 1 To expose the students to various issues and developments related to International Air Ticketing.

CO 2 To Understand the International Air Fare construction Methods

CO 3 To develop travel  consultancy skills for International Passenger Air Transport Service Facilitations

CO 4 To interpret International travel documents procedures and processes

CO 5 To Learn  Electronic booking tools for travel consulting services

Course Outcome

CO1: Relate various issues and developments related to International Air Ticketing.

CO2: Understand the International Air Fare construction Methods

CO3: Develop travel consultancy skills for International Passenger Air Transport Service Facilitations

CO4: Interpret International travel documents procedures and processes.

CO5: Use Electronic booking tools for travel consulting services

Unit-1
Teaching Hours:12
The Fare Lookup Tool and Introduction to Essential Pricing Terms
 

Access to Fare Lookup Tool Online- Fare Lookup Tool Contents- Coding and Decoding( 3 letter City Codes)-Fares- Ticketed Point Mileage- Introduction to Essential Pricing Terms-Identifying the  Points in a Journey- Geography, Tarriff Conference Areas and Global Indicators- IATA Areas of the World- Traffic Conference (TC) Subareas—2 TCs for Russia-IATA Global Indicators

Unit-2
Teaching Hours:6
Journey and Pricing Unit Anatomy
 

Journey Types- Pricing Unit-Fare basis codes and Fare Types- Cabin class Versus Booking Class- Normal versus special Fares- Currency related Terms- Currency Rules—Establishing Local Currency Fares- Neutral Unit of Construction (NUC)-IATA Rate of Exchange-Currency Rounding Rules- IATA Currency to Currency Exchange Rates

Unit-3
Teaching Hours:15
Carrier Mileage and Routing Fares
 

 

 Routing versus Mileage Fares-Routing Fares-Mileage Fares-Steps in calculating Mileage Fares. OW through Fare Construction – Maximum Permitted Mileage (MPM) – Ticketed Point Mileage (TPM) Extra Mileage Allowance (EMA)– Excess Mileage Surcharge(EMS) – Higher Intermediate Point (HIP)Check-Specified Routings- Application of routings, Specified routing table, Fare Construction formula revisited-RT and CT fare construction – Selecting a Fare Break Point – General Guidelines – RT/CT formula – CTM Check.

 

Unit-4
Teaching Hours:6
Single Segment Q surcharge- Taxes, Fees and Charges
 

Define Q surcharges- Sourcing and interpreting Q Surcharge provisions- Types of TFCs-Conversion of TFCs to Ticket Currency-Taxes/Fees/ Charges on Tickets

Unit-5
Teaching Hours:6
The Ticket
 

Ticketing-Participating airlines in the Ticketing Process-Interline Tickets-Passenger Data and Proof of Identity- Locating and interpreting Ticket Data-More about Ticket Elements-Passenger Itinerary Receipt- upsell/ bundled fares

Unit-6
Teaching Hours:15
Electronic Booking Tool
 

Amadeus.: Sign In and Out- Encode and Decodes-Retrieve PNRs and Interpret-Display and Internet-Request Return schedule/ availability-Identify codeshare-Book flights-create PNRs-Add or Modify General Remarks-Add and Modify OSI-SSR—Cancel or Modify PNRs-Request and Interpret Air Fare Displays- Display and interpret Notes/ Rules

Text Books And Reference Books:

IATA Training Manual Foundation Course and the GDS-Amadeus

Essential Reading / Recommended Reading

IATA Training Manual Foundation Course and the GDS-Amadeus

Evaluation Pattern

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

MTTM441B - MEETINGS, CONVENTIONS AND EXPOSITIONS MANAGEMENT (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description: This course will provide in-depth knowledge of what a Corporate Event Manager does and how one can participate in the world of meetings, conventions and expositions as a planner, supplier/vendor, or as a manager of events.  This paper will provide an in-depth review of the elements associated with being an effective event manager The course objectives are

    To Demonstrate on various framework for event planning and management and interrelation between events and tourism Industry

    To Interpret the process of meeting and convention management in the tourism industry

    To Identify the host facilities and types, which are availed by meeting planners across the globe

To Explain the operations, engagement, and best practices of the various players involved in the event management industry.

    To Explain various approach available for event marketing and branding

To Discuss on various technologies adopted by meetings and exhibitions planners for attendees

Course Outcome

CO1: Demonstrate on various framework for event planning and management and interrelation between events and tourism Industry

CO2: Interpret the process of meeting and convention management in the tourism industry

CO3: Identify the host facilities and types, which are availed by meeting planners across the globe.

CO4: Explain the operations, engagement and best practices of the various players involved in the event management industry.

CO5: Explain various approach available for event marketing and branding

CO6: Discuss on various technologies adopted by meetings and exhibitions planners for attendees

Unit-1
Teaching Hours:10
Introduction to the Events Industry
 

History of Meetings Conventions and Expositions – Convention and Visitor Bureaus –– International Association of Conference and Convention Centre (IACCCorporate meeting Planners – Independent Meeting Planners Tour Operators – Trade shows – Expositions –Trade show sponsors – Exposition show manager – Service contracting Hotels. The Sponsor Associations – Trade Unions – Independent – Independent Companies

sponsoring and Operate Trade shows – Religious Groups – Theater and Art Organization – Social Organization –The event market and production house Hierarchy of Event Company - Interrelation between Events and Tourism Industry

Unit-2
Teaching Hours:10
Meetings and Conventions Management Process
 

          

The Process of Meeting and Convention Management – Goals – Objectives – Targeting Population – Designing theProgramme – Budget – Site Selection – F&B – On the management – Services provided at meetings – Evaluation. Hospitality Programme – Spouse Programmes – Special Events – Design of Hospitality Programme - PR in Event Management – Logistics Barriers – Special Events and festivals. Host Venues – Significance of Convention and meeting Business Role of host Property – key players in hostproperty – Services – Guest Room – Check in – Check out – Meeting space – Seating Style

Unit-3
Teaching Hours:10
Host Facilities
 

          

Types of Host Facilities – Convention centre – Conference Centre – Hotel Types – Non-Traditional Host Facilities Trade Shows – Purpose – Show Management – Show Organizers – Show Producers – Suppliers - Exhibitors – Attitude – Economic Impacts – Meeting Management – Introduction – Meeting Planners – Types – Corporate  Independent – government – Travel Agencies Responsibilities of Meeting Planners – Pre-Meeting – Onsite – Post Meeting – Post Meeting Tours – Negotiation – Steps in Negotiation – Meeting

Unit-4
Teaching Hours:10
Operations and Event Engagement
 

Feasibility Study - Proposal and Bidding – Event Setting - Concept, theme and design Event planning – Task Analysis – Budgeting - Scheduling – PERT / CPM - Site and Equipment - Event team – Volunteer Recruitment – Documentation – Execution – Logistics – Risk Assessment. Emergency Planning - Legal Issues – Trademarks – Copyrights – Taxes - Insurance – Evaluation – Best Practices.

Unit-5
Teaching Hours:10
Event Branding and Marketing
 

   

Event Marketing Plan – Functions of Public Relations – The Public Relations Campaign Contemporary Building relations with the Media – Media Relations Norms – Press Conferences. Event Branding – Principles of Event Branding – Advertising and Sales Promotions – Celebrity Endorsements – Image Communication – Partnerships and Networks

Unit-6
Teaching Hours:10
Meetings and Exhibitions Technology
 

 

Video Conferencing – Computers and CD – Technology for meeting attendee Business Centre – Fax – Photocopying – Internet – Social Media – E-Mail Marketing – Marketing Automation – Live and Crowd Streaming – Digital Swag Bags  Event Technology for the Future – Augmented Reality - Projection Mapping – 5G – Branded Multi-Use Apps – Event Diagramming - Artificial Intelligence for Events - Virtual Events - Tips for Exhibitors

Text Books And Reference Books:

Essential References

Meetings, expositions, events, and conventions: An introduction to the industry. by Fenich, G. G

Event Management by Wagen, L.V.R., & Carlos, B.R

 

 

Essential Reading / Recommended Reading

Recommended References

Events Management by Debra Wale, Peter Robinson, Geoff Dickson

 

Evaluation Pattern

Evaluation pattern is changed as follows

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

MTTM442A - AIRLINE AND CARGO MANAGEMENT (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description: This course aims to provide students with a rational understanding about the airport handling and cargo operations. The paper disseminates operational aspects involved in aviation management and cargo management.

 

The course objectives are

CLO 1 To exhibit the significance of airport handling procedures and protocols

CLO 2 To communicate the developments and formalities related to airport handling & cargo management.   

CLO 3 To build up understanding about various rules, regulations, procedures and documentation about cargo management.

CLO 4 To examine cargo and its movement by different transport modes and a conceptual understanding about sea cargo. 

CLO 5 To determine global standards in sea cargo operations and trade policies.

Course Outcome

CO1: Exhibit the significance of airport handling procedures and protocols

CO2: Communicate the developments and formalities related to airport handling & cargo management.

CO3: Build up understanding about various rules, regulations, procedures and documentation about cargo management.

CO4: Examine cargo and its movement by different transport modes and a conceptual understanding about sea cargo.

CO5: Determine global standards in sea cargo operations and trade policies.

Unit-1
Teaching Hours:12
Introduction to Aviation Industry and Airport Handling
 

 

Introduction to Airline Management – Aviation History – Indian aviation system and current scenario – Indian legal regime – Airport Authority of India - Open sky policy – Freedoms of Air. International conventions – Role of regulatory bodies in aviation sector: Function and Roles of International Civil Aviation Organization – International Air Transportation Association – Director General Civil Aviation - Airlines administration – Types of airlines - Airport management - Aircraft division - Types of Aircrafts- Narrow body and Conventional Aircrafts - The aircraft turnaround - Control tower, Airfield amenities and Special passengers, Official procedures: Check in Formalities at Airport-Baggage Handling – Regulations – Types of Baggage – Handling Un Accompanied Minor( UNM )– Pets – Wheel Chair Passengers etc. , in-flight services, cabin components: Equipment’s used, Emergency orientation, in-flight entertainment, classes of service. Ramp Equipment’s at the Airport - Preparation of Load and Trim sheets.

Unit-2
Teaching Hours:12
Overview of the air cargo market
 

Introduction to cargo handling - Procedures and documentation - Air cargo – Airway bill – Risks in cargo handling- Insurance and types - International and domestic cargo management. Dispatch of Cargo: Security clearance, Cargo manifest, Loading of Cargo, UNIT load device – Container and Pallet, Locker capacity, Door dimension, Floor load capacity.  Types and nature of cargo - General cargo, precious cargo, human organs, human remains, arms and ammunitions, mail and diplomatic way.Introduction to airport infrastructure and different work spaces at airport .Chief players in aircraft manufacturing and emerging trend patterns. Rates and Tariff: minimum rate, General cargo rate, Quantity rate, Specific commodity rate, Class cargo rate and Cartage charges, demurrage Charges, Documentation and statistical charges, Charge to collect express cargo rate, Sur Charges. Cargo guide ABC/OAG. Claims and complaints: Agents role in cargo movement, Government incentive for export.Overview of the air cargo market- Changes and trends -Shipper and consignee expectations - Challenges for airlines, Ground Handling - Agents (GHA), airports, and forwarders/integrators - E-cargo E-shipping platforms and cargo community systems - Quality management: cargo 2000 - Simplifying the business: e-AWB and efreight - Cargo Accounts Settlement System (CASS)

Unit-3
Teaching Hours:12
Dangerous Goods
 

 

Introduction to Dangerous Goods and DGR- Aircraft rules for dangerous goods – Legal basis and regulations - Custody of unauthorized dangerous goods – Classification of Dangerous goods: Packing, labeling, marking. Shippers and Operators responsibilities- Provision of information – Inspection. Dangerous goods Security - Accidents and incidents – Training programmes – Directions by Director General – Cancellation or suspension of license, certificate and approval -Information to passengers or warnings. Limitations on the transport of dangerous goods – Acceptable goods and forbidden goods – Hidden dangerous goods. Provisions for passengers and crew - Dangerous goods in passenger’s baggage – Limitations placed on Dangerous Goods by countries or airlines. General principles and classes of dangerous goods – Marking and labeling of dangerous goods - Dangerous goods and emergency responses – General procedures for passenger handling and security screening - General procedures for cabin crew – Contaminated cargo or baggage handling.

Unit-4
Teaching Hours:14
Sea Cargo: Export and Import Documentation
 

 

Sea Cargo – Export Import Procedures: Importance of Documentation – Export Order – Letter of Credit – Mate’s Receipt – Transport Documents – Bill of Lading – Airway Bill – Bill of Exchange – Insurance Certificate – Certificate of Origin – Manufacturer’s Certificate – Certificate of Inspection – Packing List – Trans-Shipment Bill – Shipping Order – Commercial Invoice – Consular Invoice – Customs Invoice – Bank Certificate of Export &Realisation. Types of Shipment – C&F – CIF – FOB. General documents in Shipping - Bill of Lading – Mate’s Receipt – Types of Bill of Lading - Shipping Bill – Bill of Entry – Invoice – Letter of Credit.Characteristics of Shipping Industry - Liner and tramp operations - World Sea borne Trade and World Shipping.  International shipping terms. Export Management: Containerization – Inland Container Depots - History – Multi modal transportation – Advantages – Export Processing Zone – Export Promotion Capital Goods Scheme – Duty Entitlement Pass Book – Special Import License – Cargo Liability and Marine Insurance – Marketing Logistics System – Export Import Marketing Management.

Unit-5
Teaching Hours:10
Sea Cargo Management and Shipping Industry
 

 

Characteristics of Shipping Industry - Liner and tramp operations - World Sea borne Trade and World Shipping.  International shipping terms. Export Management: Containerization – Inland Container Depots - History – Multi modal transportation – Advantages – Export Processing Zone – Export Promotion Capital Goods Scheme – Duty Entitlement Pass Book – Special Import License – Cargo Liability and Marine Insurance – Marketing Logistics System – Export Import Marketing Management.

Text Books And Reference Books:

Essential References

Au, J. (2011). Cargo. Sydney: Macmillan.

Galiazzo, M., & Smits, M. (2002).Cargo. Breda: De Geus.

 

 

Essential Reading / Recommended Reading

Recommended References

Doganis, R., Graham, A., &Lobbernberg, A. (1994).The Airport Business. London: Routledge Publishing.

Lech, J. (2002). Airfare secrets exposed. London: Powell Books.

Negi, J. (2005). Air travel Ticketing and Fare construction. New Delhi: Kanishka Publications.

Sikdar, K. (1999). All you wanted to know about airlines function. Wheeler Publishing.

Shaw, S. (2007). Airline Marketing and Management.Ashgate Publications.

Wensveen, J. G., & Wells, A. T. (2007). Air transportation: A management perspective. Aldershot, England: Ashgate.

Wells, A. T. (2004). Air transportation: A management perspective. Belmont, CA: Thomson/Brooks/Cole.

 

Evaluation Pattern

Evaluation pattern

 

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

MTTM442B - HOTEL OPERATIONS AND MANAGEMENT (2022 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:4

Course Objectives/Course Description

 

Course Description: This paper gives the students an insight into the evolution and growth of the hospitality industry and also speaks about the various departments of a hotel and the duties and responsibilities of the personnel.

The course objectives are

CLO 1 To exhibit the technicalities of hotel operations management and   protocols

CLO 2 To communicate aspects related to hotel divisions & hotel operations.

CLO 3 To build up understanding about various rules, regulations, procedures and documentation followed in hotels and resorts.

CLO 4 To examine operational and functional aspects in understanding hospitality business

CLO 5 To determine global standards for competitiveness in hospitality business.

Course Outcome

CO1: Exhibit the technicalities of hotel operations management and protocols

CO2: Communicate aspects related to hotel divisions & hotel operations.

CO3: Build up understanding about various rules, regulations, procedures and documentation followed in hotels and resorts.

CO4: Examine operational and functional aspects in understanding hospitality business

CO5: Determine global standards for competitiveness in hospitality business.

Unit-1
Teaching Hours:12
The Hospitality and Catering Industry
 

 

Future trends in the hospitality industry, strategic planning Future challenges vis a vis changing tourism trends. Study of Indian & international hotel chains Gradation and classification of hotels and restaurants National & international bodies responsible for grading & classification Operating arrangements – individual, lease arrangements, chain operations, professional management, franchise & referrals, management & marketing contracts. Revenue Management.Legal requirements at hotel – licensing.Guest profiling – Psychographic assessment.Etiquettes at hotels – Grooming etiquettes and Dinning etiquettes.

 

 

Unit-2
Teaching Hours:12
Structure and Functions of Operating Departments
 

Deliberations in the planning system- Role of systems approach in tourism planning- Tourism systems – Modified Leiper’s Tourist System and  Whole tourism system (WTS) - Weaknesses in Leiper’s model of WTS- Other models of tourism - A model for interdisciplinary studies of tourism - Using models in learning system. Tourism demand and market supply match – Tourism demand patterns- Forecasting tools and techniques. Approaches in tourism planning: international level – national level – regional level – local level and site level planning. Institutional framework - Role of stakeholders in articulating effective planning- Public and private participation – Government intervention in tourism – Reasons for intervention: Economic, political, social, cultural and environmental.

 

Unit-3
Teaching Hours:14
The Front Office Department
 

Introduction, Organizational Structure, Duties, responsibilities, qualities & attributes of Front Office Staff, A Career in the Front Office

 

Front Office Overview: Reservation - Sources, Modes, Functions, Standard Talk-lines, Methods of Recording Bookings, Group Reservation, FIT Reservation, Walk-in, VIP Reservation, and Overbooking, Confirming Bookings, Cancellations. Reception - Functions, Communication Modes, Telecommunications, Preparing for Guest Arrival, Checking of Reservation, Correspondence, Preparing Expected Arrival List, Preparing Expected Departure List, Calculating Room Position. Registration - Legal Obligations, Types of Registration Methods, Documents Generated, Registration Procedures for Indians/Foreigners, Walk-ins, Guests with Confirmed Reservation, Walking a Guest, Group Registration, Crew Registration, Transit Passengers, Procedures for Scanty Baggage, Skippers. Information - Functions,  Message Handling, Handling Guestroom Keys.. Front Office Cash - Functions, Guest Accounting, Guest Folio, Guest Allowances, Procedure for Handling Credit Cards, Foreign Exchange Handling Procedures. Guest Bills, Payment Procedures, Safety Locker Management, Night Auditing. Telephones - Layout and Equipments, Special Features for Hotels, Staff Organization, Telephone Manners, Telephone Techniques, Wake-up Call Procedures, Fire Alarm Procedures, Bomb Scare Procedures, Telex Operations, Fax Operations, Forms and Formats Used.

Unit-4
Teaching Hours:10
Catering Sales & Banqueting
 

 

Banquet management and function catering - History of banquets; types of banquets (format and informal) - Organization of Banquet Department - Function selling-menus - Facilities available - Sitting plans-theatre, class room and formal - Contract/Memorandum - Weekly and daily - Formal Gatherings - Name Cards - Seating Plans - Service - Toasting and sequencing of events - Banqueting exercises - Informal gathering – Reception - Cocktail parties – Seminars – Exhibitions - Fashion shows - Trade Fairs – Wedding - Organizing Theme functions. Outdoor catering / off premise catering - Introduction; who could be an out door caterer; infrastructure; licenses; on site facilities; employees - Equipments-preparation, transportation and service equipments - Establishment suppliers - Food purchase storage and handling - Peripherals and special effects - Pricing-finding cost, pricing techniques - Menu Balancing - Selling-telephone techniques, price quotation, booking, client meeting, meeting review, letter of agreement, follow up. Business event management - Types of Business Events-workshop, seminar, conference sales meet, lunch etc. - Understanding facility needs for business event plan - Operation and management of business event - Follow up and retaining client.

Unit-5
Teaching Hours:10
The Accommodation Product
 

Types of Guest Rooms as per size and number of beds, décor, view - Segmentation of Rooms as per market – Concept, Executive Floors, Club Room, Presidential Suites etc. Room Rates – Basis of Charging Room Rates, Rack rates, Discounted Rates, Special Rates, Seasonal rates, The need for Discount Rate Types – Corporate Rates (CVGR), Commercial Rate, Promotional Rate, BAR (Best Available Rate), Package Rate, Back-to-Back Series Rate, Government Rate, Weekend Rates, Day Rate, Extra Bed etc. Meal Plans – Types, Need and Usage of Plans, Application in different types of Hotels. Hotel reservation system- Amadeus.Case studies- Popular food chains – Global and Indian context.

Text Books And Reference Books:

Essential References

J. (2008).Hotel management. New Delhi: MurariLal& Sons.

Singh, U. K., &Dewan, J. M. (2009).Hotel management. New Delhi: APH Pub., in association with Indian Institute of Management.

 

Essential Reading / Recommended Reading

Recommended References

Kye-Sung Chon.(2000).Welcome to Hospitality. New York: Wheeler Publishing.

Mathews, J. (2008). Hotel management. Jaipur, Raj., India: Pointer.

Wagen, L. V., &Goonetilleke, A. (2007). Hospitality management: Strategy and operations. Frenchs Forest, N.S.W.: Pearson Education Australia.

Evaluation Pattern

Evaluation pattern is changed as follows

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

Continuous Internal Assessments (CIA- I & III)       40%

Attendance     05%

Total    100%

MTTM481 - DISSERTATION PROJECT (2022 Batch)

Total Teaching Hours for Semester:45
No of Lecture Hours/Week:2
Max Marks:100
Credits:3

Course Objectives/Course Description

 

dissertation or thesis is a long piece of academic writing based on once original research.

Objectives;

To Understand the context of the business problem and suggest solutions

To Express and report using appropriate language

To Develop clarity, composition and coherence in writing 

Course Outcome

CO1: Improves the research ability

CO2: Helps to get better at academic writing.

Unit-1
Teaching Hours:10
INTRODUCTION
 

CHAPTER 1- INTRODUCTION                                                               15 pages

The introduction starts on a broad basis and then narrows down to your particular field of study. The introduction gives an overall view of the topic, and addresses slightly different issues from the executive summary. It works upon the principle of introducing the topic of dissertation and setting it into a broad context, gradually narrowing down to a research problem, thesis and objectives/hypothesis.    

(a)               Need for the study

(b)               Statement of the problem/Title of the study

(c)               Scope of the study

(d)               Objectives of the study

(e)               Limitations of the study                          

Unit-2
Teaching Hours:10
REVIEW OF LITERATURE
 

CHAPTER 2- REVIEW OF LITERATURE                                                10 pages

Critical review and summary of previous papers similar to the study/topic chosen:

i) Primary papers.

ii) Secondary or related papers.

There can be a maximum of half a page for each review.

The last part of the chapter has to summarize the complete reviews undertaken.

Unit-3
Teaching Hours:10
RESEARCH METHODOLOGY/RESEARCH DESIGN
 

CHAPTER 3- RESEARCH METHODOLOGY/RESEARCH DESIGN                  5 pages

This chapter shall consist of the following sub-topics.

(a)               Introduction (how the chapter is presented)

(b)               Operational definitions/terms

(c)               Hypotheses (if any)

(d)               Sampling size and sampling technique

(e)               Data and the sources of data collection

(f)                Methods of data collection

(g)               The various techniques used in analysis of data

Unit-4
Teaching Hours:10
DATA ANALYSIS & INTERPRETATION
 

CHAPTER 4- DATA ANALYSIS & INTERPRETATION                                       20 pages

This chapter includes interpreting of results with help of tables, graphs and text

The table shall be listed first, then the graph, followed by the finding and brief interpretation all fitting into one page per table.

In case of any hypothesis testing, the outcome related to hypothesis testing should be mentioned and also the final conclusion of proving or disproving the null/alternate hypothesis.

Unit-5
Teaching Hours:5
FINDINGS, SUGGESTIONS & CONCLUSIONS
 

CHAPTER 5- FINDINGS, SUGGESTIONS & CONCLUSIONS                            05 pages

Suggestions based on the findings should be discussed and an overall conclusion

· Implications

· Scope for future study.

This chapter has to be stated in paragraph form. No bullets or numbering is encouraged.

Text Books And Reference Books:

 

Books and articles on tourism travel and hospitality industry

Essential Reading / Recommended Reading

Books and articles on tourism travel and hospitality industry

Evaluation Pattern

50 Marks Viva & 50 Marks Dissertation Report