CHRIST (Deemed to University), Bangalore

DEPARTMENT OF TOURISM STUDIES

School of Business and Management

Syllabus for
Master of Tourism and Travel Management
Academic Year  (2021)

 
1 Semester - 2021 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
MTTM111 COMMUNITY OUTREACH PROJECT Skill Enhancement Course 2 0 50
MTTM131 PRINCIPLES, POLICIES AND PRACTICES OF TOURISM Core Courses 4 4 100
MTTM132 TOURISM RESOURCES AND PRODUCTS Core Courses 4 4 100
MTTM133 HERITAGE TOURISM Core Courses 4 4 100
MTTM134 ACCOUNTING FOR MANAGERS Core Courses 4 4 100
MTTM135 MANAGEMENT CONCEPTS AND ORGANIZATIONAL BEHAVIOUR Core Courses 4 4 100
MTTM136 FRENCH LANGUAGE-I Ability Enhancement Compulsory Course 3 3 100
2 Semester - 2021 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
MTTM211 RESEARCH COMPETENCY Skill Enhancement Course 2 0 50
MTTM231 TOURISM MANAGEMENT INFORMATION SYSTEM Core Courses 4 4 100
MTTM232 GEOGRAPHY FOR TOURISM Core Courses 4 4 100
MTTM233 TRAVEL CONSULTANCY AND TOUR OPERATIONS Core Courses 4 4 100
MTTM234 RESEARCH METHODOLOGY Core Courses 4 4 100
MTTM235 FINANCE FOR MANAGERS Core Courses 4 4 100
MTTM236 FRENCH LANGUAGE-II Ability Enhancement Compulsory Course 3 3 100
MTTM281 LIVE PROJECT-I Skill Enhancement Course 2 0 100
3 Semester - 2020 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
MTTM321 PROFESSIONAL EXCELLENCE Skill Enhancement Course 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 Course 2 2 100
MTTM382 LIVE PROJECT-II Skill Enhancement Course 0 3 100
4 Semester - 2020 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BFOC421 TRADE NEGOTIATION AND LEADERSHIP Skill Enhancement Course 2 0 50
MTTM431 CUSTOMER RELATIONSHIP MANAGEMENT IN TOURISM AND HOSPITALITY Core Courses 4 4 100
MTTM432 BUSINESS POLICY AND STRATEGIC MANAGEMENT Core Courses 4 4 100
MTTM433 HUMAN RESOURCE MANAGEMENT AND LABOUR LAWS Core Courses 4 4 100
MTTM441A INTERNATIONAL AIR TICKETING Discipline Specific Elective 4 4 100
MTTM441B MEETINGS, CONVENTIONS AND EXPOSITIONS MANAGEMENT Discipline Specific Elective 4 4 100
MTTM442A AIRLINE AND CARGO MANAGEMENT Discipline Specific Elective 4 4 100
MTTM442B HOTEL OPERATIONS AND MANAGEMENT Discipline Specific Elective 4 4 100
MTTM481 DISSERTATION PROJECT Skill Enhancement Course 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:

PLG1: Social Responsibility and Ethical Sensitivity

PLO1.1: Show sensitivity to sustainability issues RBTL3

PLO1.2: Formulate alternatives for sustainability issues RBT L6

PLO1.3: Formulate alternatives for sustainability issues RBT L6

PLO1.4: Develop value based leadership for appropriate managerial actions RBTL6

PLG 2: Functional Knowledge and Application

PLO 2.1: Understand the context of business problem and suggest solutions RBT L2

PLO 2.2: Apply Management theories and Evaluate outcomes in cross functional setting RBT L4

PLO2.3: Appraise business environment and scan for opportunities RBT5

PLO 2.4: Design innovative and integrative solutions RBT L6

PLG3 : Communication

PLO3.1: Oral Communication - Articulate presentation with clear goals and objectives RBT L3

PLO3.2: Oral Communication - Collaborate with teams for effective contribution RBT L5

PLO3.3: Oral Communication - Design appropriate flow of presentation RBT L6

PLO 3.4: Written Communication - Express and report using appropriate language RBTL2

PLO 3.5: Written Communication - Develop clarity, composition and coherence in writing RBTL4

PLG 4: PROFESSIONAL COMPETENCE

PLO 4.1: Appraise students with global standards in international tourism and hospitality management RBT L5

PLO 4.2: Developing managerial capacity for tourism industry RBT L6

PLG 5: ENVIRONMENTAL CONSCIOUSNESS

PLO5.1: Apply Progressive sustainability concepts with responsible Tourism RBT L3

PLO5.2: Examine values, traditions and practices of destinations RBT L4

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- I & III)

40%

Attendance

05%

Total

100%

 

MTTM111 - COMMUNITY OUTREACH PROJECT (2021 Batch)

Total Teaching Hours for Semester:45
No of Lecture Hours/Week:2
Max Marks:50
Credits:0

Course Objectives/Course Description

 

Course Description and Course Objectives:

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

Course Outcome

CO1: Develop and implement community outreach and service-learning programs

CO2: Develop and implement community-based training programs in tourism at school and degree college level.

Unit-1
Teaching Hours:2
INTRODUCTION
 

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 the dissertation and setting it into a broad context, gradually narrowing it 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:3
REVIEW OF LITERATURE
 

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:4
RESEARCH METHODOLOGY/RESEARCH DESIGN
 

 

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:5
DATA ANALYSIS & INTERPRETATION
 

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
 

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/Articles on travel tourism and hospitality

Essential Reading / Recommended Reading

Books/Articles on travel tourism and hospitality

Evaluation Pattern

Evaluation Pattern:

·         Planning and implementation issues: How well was the program or initiative planned out, and how well was that plan put into practice?

·         Assessing attainment of objectives: How well has the program or initiative met its stated objectives?

·         Impact on participants: How much and what kind of a difference has the program or initiative made for its targets of change?

·         Impact on the community: How much and what kind of a difference has the program or initiative made on the community as a whole?

MTTM131 - PRINCIPLES, POLICIES AND PRACTICES OF TOURISM (2021 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 will provide a through overview of tourism industry and summarize and demonstrate a broad understanding of tourism in 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 practices will affect the community and a destination region

The course objectives are

CO 1 To Develop Managerial skills required for the Tourism Industry

CO 2 To Analyse Factors influencing tourist motivation

CO 3 To Analyze the issues and prescribe tourism policies and plans to the chosen region

CO 4 To Estimate the Impacts of Tourism.

CO 5 To Discuss Tourism  Management practices across the world

Course Outcome

CO1: To Develop Managerial skills required for the Tourism Industry

CO2: To Analyse Factors influencing tourist motivation

CO3: To Analyze the issues and prescribe tourism policies and plans to the chosen region

CO4: To Estimate the Impacts of Tourism.

CO5: To Discuss Tourism Management practices across the world

Unit-1
Teaching Hours:10
Understanding Tourism and the Tourism Industry
 

Introduction to Tourism: Themes, concepts and issues – Defining Tourism-Tourism System – Leiper’s Model -Globalization and production and consumption of tourism -The evolution and development of tourism- The origins of modern tourism-understanding tourism demand-The elements of tourism demand-Measuring Tourism Demand-Tourism Statistics- Objectives, Types and Methods. Tourism -Measuring demand: problems and challenges- Current Trends in domestic and global

Unit-2
Teaching Hours:14
Motivation and Understanding tourist as consumer
 

         

                                                                                                       Definition-Basic motivations of tourism – Categories of Tourist motivation - Other elements of motivation for tourism -Motivation and decision making in tourism-The tourist as Consumer-Tourist Motives-Theoretical and conceptual approaches to tourist Motivation-Tourist Roles-Factors influencing tourist Motivation-Nationality and national Identity-Tourism and work-social class and Income-Tourist motivation and segmentation-

Unit-3
Teaching Hours:12
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 and NTO-National Tourist Organizations, Functions of Tourism Organizations Role of international multinational, state and local tourism organizations in formulating  tourism policies - National Tourism Policy of India, Karnataka State tourism Policy  

Unit-4
Teaching Hours:14
The Impacts of Tourism
 

Economic Impacts-Positive and negative 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-Positive and negative environmental impacts of tourism.

Unit-5
Teaching Hours:10
Trends and themes in the use of tourist resources and Managing Tourism Activities
 

Urban tourism-Rural Tourism- Coastal and Resort Tourism-Tourism in the less developed world-Tourist health and safety- Managing tourist health and safety issues-global challenges for tourism-The future of tourism-– Future tourism perspectives – Demographic – Political – Technological changes- Changing Business

Text Books And Reference Books:

Essential Reading:

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

Recommended Reading

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

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

 

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%

MTTM132 - TOURISM RESOURCES AND PRODUCTS (2021 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 tourism industry as a whole survives because of various tourism products and services. The products of tourism cannot be easily standardized as they are created for the customers of varied interests and demands. As the tourism products are mainly the tourists’ experience, they can be stored only in the tourists’ memories. Hence paper attempts to provide a perspective on the various tourism products and resources of India. Also aims at providing theoretical knowledge on the various modes of the transport system, which helps tourists reach the destinations and add color to the overall tourism experience.

 

The course objectives are;

CLO 1 To understand the various Tourism Products, Distribution channels and tourism market.

CLO 2 To elaborate on the various natural tourism resources of the country.

CLO 3 To analyze the significance of Socio-cultural resources and their significance in the tourism market.

CLO 4 To identify the importance, popularity, and accessibility of International Transportation as a tourism product.

CLO 5 To explain different types of Commercial destinations  as products of tourism industry.

 

Course Outcome

CO1: CLO1: A better understanding of the concept of Tourism Products, features, and the role of distribution channels in marketing tourism products.

CO2: CLO2: Able to Illustrate the various Natural tourism resources of the country.

CO3: CLO3: Highlight the great Socio-cultural tourism resources of the country.

CO4: CLO4: Examine the importance of different types of transportation.

CO5: CLO5: Able to analyze its significance as a tourism product and destination development.

CO6: CLO6: Get knowledge of the various Tourism attractions such as Commercial and heritage attractions of the country.

Unit-1
Teaching Hours:12
Product, Distribution and Market Innovation
 

Tourism Product- Review of Tourism Products -Elements and characteristics of tourism products - Tourism Product Life Cycle, typology of tourism products. Tourism and Travel vendors – products and the end users – Tourism Services – features – serving traveller needs – levels of distribution channels for tourism products- one level – two-level and three level tourism distribution channels – consolidators and travel clubs – Tourism Circuits- Tourism information sources and services. Product planning (producers, products, the market, and needs)-Product development: challenges and solutions-Product analysis and planning: SWOT analysis; features and benefits analysis

Unit-2
Teaching Hours:10
Natural Resources
 

   

Tourist Resources –-Natural Tourist Resources – Existing use patterns vis-à-vis potential with relation to varied landforms: Mountains; Mountain Tourist Resource – with special reference to the Himalayas and other Hill Stations: Case studies of Mussoorie, Nainital, Munnar, and Ooty.

Desert Resources in India – Creating total customer experience- Safaris, Festivals. Beaches, coastal areas& Islands as Tourist Product - Features of Beaches and Islands ­- Designing, Marketing of beach tourism destinations.

Unit-3
Teaching Hours:13
Tourism Development and Culture
 

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 and their role-Role of Museums in the preservation of art Heritage- Role of Museum in Special Interest Tourism. Designing of Religious tourism products, Issues & consideration for designing religious tourism product, Characteristic of the religious tourism product. Potential of Ethnic or Rural tourism in India ( Fairs, Festivals)-  Designing of product-  Issues, and considerations

Unit-4
Teaching Hours:15
International Rail, Car, Air and Cruise line Tourism Products
 

     

Rail Transportation – origin and growth – AMTRAK and VIA RAIL. Canada Services AMTRAK accommodation and classes of service – International Passenger Rail Service – EURAIL system – Brit Rail – Channel Tunnel-Tube-Indian Railways – Ind Rail passes – Notable Indian Trains - Rail travel in Japan.  Automobiles – motor coaches / Car Rentals – Origin of Car Rental Market Car rental procedures– Car rental procedure reservation – Insurance – Maintenance – Car rental procedures –Emergencies and Accidents– The rental agreement – The Air line Industry – charter airlines and Passenger Air craft. Airline Deregulation Act - The Hub and spoke system – Effect of Deregulation -Reservation policies – children and Infants – Passenger check in and Baggage transport. Cruise ships – Ports - cruise categories – volume, premium , luxury and speciality cruises – cruise accommodation and deck plan – facilities, Basics of planning a cruise – popular cruise itineraries.

Unit-5
Teaching Hours:10
Types of Destinations, Commercial/Heritage attractions
 

          

Destinations – Conceptual Tourist Destinations -Evolving Concepts Of Tourism Destinations - classifying destinations. Foundations for understanding Attractions and Entertainment, Similarities and Differences between Heritage Attractions and commercial attractions.  Heritage attractions – museums and historical sites – zoos and aquariums – parks and preserves –- Commercial attractions – Amusement Parks, Gaming Shopping – live entertainment. – sporting activities – winter ski resort – golf resorts – spas – casino resort – integrated resorts – commercial recreation and clubs – meetings conventions and expositions.

Text Books And Reference Books:

Essential Reading

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

 

 

Essential Reading / Recommended Reading

Recommended Reading

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.

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%

MTTM133 - HERITAGE TOURISM (2021 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 stages of Indian History categorized under Ancient, Medieval and Modern times for the better understanding of India and its Culture with special reference to its heritage and cultural traditions.

The course objectives are;

CLO 1 To Understand culture and the interdisciplinary approach with the Tourism Industry.

CLO2   To Analyze Factors influencing culture tourist.

CLO3 To Analyze the prospects and challenges and prescribe ideal plans to promote tourism policies for cultural cities.

CLO4 To Estimate the Impacts on Heritage Tourism.

CLO5 To develop a positive attitude towards Cultural heritage and development.

Course Outcome

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

CO2: To 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 on Heritage Tourism.

CO5: Develop a positive attitude towards Cultural heritage and development.

Unit-1
Teaching Hours:12
Introduction to Indian history and Culture
 

         

Introduction to Culture – Conceptualizing Cultural Tourism- 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:12
Ancient Indian Culture
 

Heritage Interpretations for Tourism -Exchange Systems in Heritage Tourism- Intangible Heritage and Its Management-A Leisure Perspective- Heritage Tourism and the Historic Preservation movement- Indian Culture and Heritage Concept-  The Mohenjodaro and Harappan period-  Vedic Age, Buddhist epoch, Gupta Period, Early and Late Medieval period, Modern Period Features of Indian Cultural Heritage-Conservation of Culture Study of Indian Architecture. The prominent Architectural style in different period-Harappan Architecture, Ancient Indian Architecture, Hindu Buddhist style, Mughal Architecture, The Rock-Cut monuments-colonial Architecture. Study of Important Architectural sites of India Study of Indian Temple Architecture and popular Religious Centers-Hindu, Buddhist, Jain, Sikh, Muslims, and Christian.

 

Unit-3
Teaching Hours:12
Architectural Tourism
 

The Discourse of Critical Analysis- Branding in Tourism and Architectural Frames- Marketing Heritage Tourism- Principles for Successful and Sustainable Cultural 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.  Selected case studies of World Heritage Sites in India 

Unit-4
Teaching Hours:12
Planning and Development of heritage Tourism and Attractions
 

Heritage Assessments and Heritage Values- Heritage Tourism Product Development. Fundamentals of Indian architecture, Development of cave architecture- Natural and manmade, Pre historic –Indus valley and Vedic, Buddhist Chaitya and Viharas, Systematization of structural forms-temple architecture-important dynasties, Secular architecture- Forts, palaces and gardens. Mughal Architecture, Colonial architecture- Portuguese and British

Unit-5
Teaching Hours:12
Bangalore then and now and Folk Traditions
 

Historical background - Founding of Bangalore (Kempegowda) and its later growth as Cantonment - Festivals and architectural heritage of Bangalore – KadlekaiParishe, Karka Festival St. Mary’s feast etc. Field visits (Learning through Heritage Walk). Introduction to folklore, how customs, beliefs and traditions evolved that finds an echo in classic traditions. Classification and Connections: Traditional Roots Available literary recourses Mythical Associations Idea of Nationalism in the Context of Folk ArtIdea of 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. Oral Literature -Mythology, tales and proverbs and Folk Festivals.Coexistence and Collaborations with Mainstream Art Strategies for Future and Sustainability: Vision and Revision Alternative Context: place of folk art in Contemporary Lifestyle. Ancient literary sources and canonization                                       

Text Books And Reference Books:

Essential References

Basavasraja, K.  (1980). History and Culture of Karnataka.

CallewaertWinand, M. (2005).Gods and temples in South India.

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

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

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

Luniya, B.N (1993). Evolution of Indian Culture. India. Lakshmi NarainAgrawal

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

Srinivasa Murthy, H.V.  (1975). History and Culture of South India up to 1000AD.India. BaniPrakashMandir

 

 

Essential Reading / Recommended Reading

Recommended References

 

 

Basham, A.L. (1983). The wonder that was India . India. Oxford University Press

Basham, A.L. (1998). Cultural heritage of India Vols.I to IV. India. Oxford University Press

Diwakar, R.R (1955) Karnataka through Ages.

FazulHasan (1992). Bangalore through Ages.

Grover B.L.  and Grover S. (1998 ). A new look on Modern India. India. S. Chand

Kosambai, D.D. (1975). An Introduction to Indian history.India.VikasMajumdar, R.C.  (1983) Mughal age.India. HimansuBhusanSarkar

Majumdar, R.C.  (1980). An Advanced history of India.India. Macmillan Publishers India Limited

 

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%

MTTM134 - ACCOUNTING FOR MANAGERS (2021 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 subject is to impart conceptual knowledge of basics of accounting and to equip the students with basic skills of analysis of financial information to be useful to the management and to familiarize the students with the analysis of various financial statements and effective usage of various tools like Ratio analysis cost analysis.

The course objectives are:

CLO 1 To familiarize the students about the accounting principles and process

CLO2   To equip students to prepare Final accounts of sole proprietor 

CLO3 To give students an overview of tourism and hotel industry and accounting procedure of the same.

CLO4 To enable the students to understand the concept of financial statements and how to study and evaluate a financial statement for the purpose of decision making

CLO5 To give an overview of costing related to tourism industry and cost sheet preparation

Course Outcome

CO1: Explain various principles of Accounting

CO2: Build final accounts of sole proprietors

CO3: Estimate room occupancy rate and accounts related to the industry.

CO4: Evaluate and study the financial positions of the company.

CO5: Assess cost of products and services.

Unit-1
Teaching Hours:15
Accounting concepts and principles
 

Accounting conventions and principles; Double entry system of accounting, journalizing of transactions; ledger posting and Meaning of subsidiary books -Types of subsidiary books -Preparation of Cash Book – Single column& three column Cash book

Unit-2
Teaching Hours:15
Final Accounts and Hotel Accounts
 

Trial Balance and Its Preparation - Final Accounts of Sole Proprietary concerns. -Trading, Profit and Loss Account and Balance Sheet of Sole Proprietary Concern - Performa of Company’s Final accounts. -Accounts of Hotel Industry. Calculation of occupancy rate and room rent.

Unit-3
Teaching Hours:15
Analysis of Financial Statements
 

Meaning and Need of financial analysis. Tools of financial analysis -Comparative Income Statements- Comparative Balance Sheet- Common Size Income Statements-Common Size Balance Sheet. Ratio Analysis-Meaning, Uses of Ratio Analysis-Limitations-Classification of Ratio -.Liquidity Ratios-Current Ratio - Quick Ratio- Turn Over Ratios-Inventory Turn Over Ratio - Debtors Turn Over Ratio,-Creditors Turn Over Ratio - Working Capital Turn Over Ratio- Solvency Ratios-Debt-Equity Ratio-Proprietary Ratio, Fixed Assets to Net Worth Ratio, Fixed Assets Ratio - Interest Coverage Ratio - Profitability Ratios-Gross Profit Ratio - Operating Ratio - Operating Profit Ratio, Expenses Ratio - Net Profit Ratio - Overall Profitability Ratios-Return on Shareholder’s Investments- Return on Equity Capital, Earnings Per Share -  Problems on the above -  Preparation of Balance Sheet from given ratios excluded.

 

Unit-4
Teaching Hours:12
Methods of Cost Accounting Relevant to Tourism Industry
 

Concepts – Classification of Costs – Preparation of Cost Sheet. Operating Costing (Transport Costing) - Preparation of Operating Cost Sheet.

Unit-5
Teaching Hours:3
Recent concepts in Financial Accounting
 

Global financial reporting, - GAAPs and IFRSs, IAS, Indian GAAP and US GAAP, Foreign currency accounting, Inflation Accounting, Human Resource Accounting, Environment accounting, Responsibility Accounting.

Text Books And Reference Books:

Essential References

            Arora, M. N.  (2013). Management Accounting.Himalaya Publishing House.

M.Y. Khan and P.K. Jain. (2013), Management Accounting: Text, Problems and Cases. (6th ed.) McGraw Hill Education India Private Limited

 

 

Essential Reading / Recommended Reading

Recommended References

            M.Y. Khan and P.K. Jain. (2013), Management Accounting: Text, Problems and Cases. (6th ed.) McGraw Hill Education India Private Limited

 

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%

MTTM135 - MANAGEMENT CONCEPTS AND ORGANIZATIONAL BEHAVIOUR (2021 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 the learners to understand 3 prominent areas that will help them become effective managers. First, the course covers the basic foundational knowledge about management. This knowledge will help the learners to understand the competencies needed to become good managers. The course focuses on ways to develop the learners’ planning, decision-making and organizing skills. Second the learners are familiarized with the processes and behavioural patterns of prospective employees / employees at their individual, group and organizational levels. It not only focuses on the patterns and processes of employees’ behaviour, but explores the reasons behind their behaviour patterns. This area helps the learner to understand and predict the behaviour of individuals and teams and ways to influence such behaviour patterns to suit to the organizational requirements. Third and final, the course also exposes the learners to analyze the ethical way of conducting business, importance of corporate social responsibility of organizations in tourism, travel and hospitality industry towards its various stake holders and explores the impact of unethical practices on their performance and existence

Course Objectives:

1.    To exhibit the fundamental management concepts in the form of managerial knowledge

2.    To show the planning, decision-making and organizing skill sets of the learners (through various pedagogical tools)

3.    To examine how individual factors influence the dynamics of employee behavioural processes

4.    To examine how groups and organizational practices influence the dynamics of employee behavioural processes

To explain the ethical and unethical practices prevailing in organizations and its impact

Course Outcome

CLO1: Demonstrate an understanding of the fundamental management concepts

CLO2: Illustrate the basic planning, decision-making and organizing skill-sets

CLO3: Analyse and Infer on how individual factors influence the dynamics of employee behavioural processes

CLO4: Analyse and Infer on how group factors and organizational practices influence the dynamics of employee behavioural processes

CLO5: Demonstrate an understanding of the ethical (unethical) practices of organizations

Unit-1
Teaching Hours:6
Management: Science, theory and practice
 

Definition of management – nature and significance – objectives of management – levels of management – principles of management – need for principles – management vs. administration – functions of management – role, attributes and qualities of manager – approaches to management.

Unit-2
Teaching Hours:8
Planning and Decision making
 

Nature and purpose of planning – types of plans – steps in planning – planning process – advantages and limitations of planning - objectives: nature of objectives – process of managing by objectives – strategies, policies and planning premises: nature and purpose of strategies and policies; Decision Making - techniques and processes.

Unit-3
Teaching Hours:7
Organizing and Controlling
 

Nature and purpose of organizing – formal and informal organization – organization levels and span of management – Types of organizational structure 

Meaning – nature of organizational control - basic control process – techniques and tools of control – designing control systems

Unit-4
Teaching Hours:6
Introduction to Organizational Behaviour
 

Meaning – definition - nature – elements – fundamental concepts –approaches to the study of Organizational Behaviour - historical development of Organizational Behavior – model of Organizational Behaviour – scope of OB – OB systems – challenges and opportunities for OB.                         

Unit-5
Teaching Hours:9
Foundations of Individual Behaviour
 

Meaning and definition – determinants of personality – personality traits- major traits influencing OB - Big five model of personality: Theories of personality - trait theory -psychoanalytic theory - social learning theory.

Perception: meaning and definition - perceptual process–factors influencing perception-The link between perception and individual decision making – perceptual biases/errors – honing perceptual skills

Unit-6
Teaching Hours:8
Motivation and Leadership
 

Meaning – theories of motivation - content theories: Maslow’s, Herzberg’s, Alderfer’s and McClelland’s theories - process theories: Equity theory of Stacy Adam’s and Vrooms Expectancy theory.

Meaning – theories of leadership – Trait theory – Leader Behaviour theory – Contingency theory (Fielder model, Leader Member Exchange theory, Leader Participation model)

Unit-7
Teaching Hours:16
Group Dynamics and Conflict Management
 

 

Meaning, types of groups in the organization, stages of Group Formation, Group size and status, Influences, roles and relationship and group behaviour characteristics, Group Norms and cohesiveness and Group Think

Meaning and definition of conflict – The conflict process: Functional and dysfunctional conflict – Levels of conflict – Conflict resolution strategies

Business Ethics and CSR

Meaning – Ethics, moral conduct and business ethics - ethical and unethical behaviour – nature/characteristics – objectives – importance – levels of ethics

CSR – Introduction and meaning – importance of CSR – stakeholders involved in CSR – Responsibility to each stakeholder – managing stakeholder issues - CSR reporting and audit – How organizations shape ethical conduct – Relationship between ethics and CSR - CASE STUDY

 

Text Books And Reference Books:

Essential Reading

  1. Harold, K., & Heinz, W. (2012), Essentials of management, (8thed.). Singapore: McGraw-Hill Education.
  2. Robbins, S. P., Judge, T.A., & Vohra, N. (2016). Organizational Behavior. (16th ed.) Pearson Publishing.

 

 

Essential Reading / Recommended Reading

Recommended Reading

1.    Aswathappa, K. (2012), Organizational Behavior, (5thed.). Himalaya Publishing House

2.    Bhattacharyya. (2016), Organizational Behavior. (2nd ed.) Oxford University Press India

3.    George, J. M., & Jones, G. R. (2009), Understanding and Managing Organizational Behavior.   (5thed.). Pearson Education.

4.    Luthans, F. (2014), Organizational Behavior, (8thed.). McGraw Hill Publication.

5.    Terry, G. R. (1972), Principles of Management. Homewood, IL: R.D. Irwin.

6.    Tripathi, P. C., & Reddy, P. N. (2008), Principles of Management. New Delhi: Tata McGraw-Hill Education.

 

 

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%

MTTM136 - FRENCH LANGUAGE-I (2021 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

Level of Knowledge: Basic

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  

Level of Knowledge: Basic

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 - RESEARCH COMPETENCY (2021 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 develop their Scientific Competencies, their Personal Aptitudes and Inter-Personal Skills, and their Project and team Management Skills so as to evolve into better Researchers in various Educational, Professional and Life contexts.

Course Outcome

CO1: Scientific Research Skills and their understanding of the Scientific Research Process

CO2: Formulate research issues within an inter-disciplinary environment

CO3: Enhance their Creative and Open-Minded Approach towards involvement in inter-disciplinary research

CO4: develop their Research Language so as to network within a inter-disciplinary Buisness Culture with good Project Management Skills

Unit-1
Teaching Hours:2
Introduction
 

Introduction to Research Methods

Unit-2
Teaching Hours:5
Review of Literature
 

Writing Review of Literature

Unit-3
Teaching Hours:5
Research Methods
 

Discussion on Research Methods

Unit-4
Teaching Hours:15
Data Analysis Tools
 

Introduction to SPSS

Unit-5
Teaching Hours:3
Interpretations and Conclusion
 

 Writing Interpretations and drafting conclusion

Text Books And Reference Books:

NIL

Essential Reading / Recommended Reading

Nil

Evaluation Pattern

Students will be evaluated based on

- Ability to identify the needs from various stakeholders and have the knowledge of the importance of understanding contextual factors and their possible implications on the study and its findings

- Ability to work with relevant stakeholders in order to identify the purposes of the study, looking at who will use the findings and what types of decisions will be made based on the findings

- Ability to identify, collect and analyze primary and secondary sources of data, ensuring accuracy, neutrality and fairness with the ability to identify qualitative and quantitative methods that address the needs of diverse constituencies and communities

- Understanding of the importance of data being analysed and interpreted systematically and logically, based on described assumptions and with unintended results identified

- Ability to clearly report credible conclusions related to findings and substantiated by evidence and recommendations that flow logically from the conclusions, all this with a clear understanding of the values of clear, realistic and feasible recommendations targeted at the intended users

MTTM231 - TOURISM MANAGEMENT INFORMATION SYSTEM (2021 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 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

The course objectives are

CO 1 To identify the importance of the Information System as a key enabler in providing solutions to Tourism  sector

CO 2 To analyse the impact and trends of IT  among travel intermediaries

CO 3 To Examine the importance of Information as of the key resource for productivity and customer satisfaction.

CO 4 To understand the MIS applications in hospitality sector

CO 5 To Examine the use of MIS among public sector tourism organisations

Course Outcome

CO1: CLO1: Identify the importance of the Information System as a key enabler in providing solutions to Tourism sector

CO2: CLO2: Analyze the impact and trends of IT among travel intermediaries

CO3: CLO3: Examine the importance of Information as of the key resource for productivity and customer satisfaction.

CO4: CLO4: Understand the MIS applications in hospitality sector

CO5: CLO5: Examine the use of MIS among public sector tourism organisations

Unit-1
Teaching Hours:14
ICT in Tourism and Aviation
 

          

Characteristics of Tourism information- Typology of Tourism information. Information flow in Tourism industry-Information Technology in the Airline industry. Passenger Reservation Systems- Design issues- Central site hard ware-CRS versus GDS. Functionality of Airline reservation systems. Information systems used by airlines for various functions-crew scheduling, fleet planning, baggage and cargo systems, Expert Systems, Systems in aircrafts, Safety Systems, Gate Management and Departure Control System, fleet management systems, Airport use of IT-flight information display system- electronic immigration control- Passenger service application.

Unit-2
Teaching Hours:14
Information Systems used by Intermediaries
 

 Information Systems in Travel Intermediaries, CRS/GDS,Front Office Systems, Back Office Systems,  Travel Agency Systems/Agency Management System, Customer Relationship Management Systems, Management Information Systems, Tour Package planning systems, Influence of technology in the distribution of travel products, Online Travel Agency, Computer reservation systems and travel distribution, History, Major Global Distribution Systems –cases of GALILEO, AMADEUS, SABRE, World Span, and ABACUS. Specialties channeller use of IT- meeting and convention planners- corporate travel planners, etickets, Disintermediation-causes and effects

Unit-3
Teaching Hours:8
Consumer access to Travel Information systems
 

The internet and Tourism- the world wide web- travel news groups, electronic bulletin boards and chat rooms. Consumer access to GDS- GDS on line- automated ticket machines. Information Kiosks. TV based tourism Information Retrieval and booking- videotext system -interactive TV. Voice input and recognition systems. Social media and ICT influence in travel decision making model of electronic consumer access.

Unit-4
Teaching Hours:10
Hospitality Information Systems
 

Computer applications in the accommodation sector- property management systems. Management applications of a PMS- back office applications- interfaces between PMS and other hotel computer systems- guest room technology- telecommunications in a hotel. Revenue management system, Yield Management System, Back Office System, Guest Rooms Systems. Electronic Locking Systems, Guest information and entertainment system, Call Accounting System, IT applications in the food service sector- point – of – sale systems- restaurant management systems.

Unit-5
Teaching Hours:14
Destination Management and ICT
 

Information provision- traditional methods- electronic methods- Marketing and promotion- customer databases- market databases. Market research- data collection- data analysis. Management issues. The international web of Travel networks. Intercompany data communication links- travel specific networks- computer switches- terminal emulation systems, protocol call converters, and gateways. In-company computer networks- local and wide-area networks- computer telephone integration. Electronic document interchange(EDI).Destination Information/Management Systems, Evolution of destination information systems, case studies of DMSs. eMarketing-tools used. Trends in Tourism information Technology: Robotics, Cyber Tourism, Virtual Tourist Communities, Re-intermediation

Text Books And Reference Books:

Essential Reading:

Dileep, M.R. (2011). Information Systems in Tourism. Excel Books. New Delhi.

Pierre J Benckendorff, Pauline J Sheldon, Daniel R(2013),Tourism Information Technology,CABI

 

 

Essential Reading / Recommended Reading

Recommended Reading

 

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

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

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

 

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%

MTTM232 - GEOGRAPHY FOR TOURISM (2021 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 Geography for Tourism 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.

The course objectives are;

CLO 1 To Explain the various elements of Geography and the Importance of Geography in 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.

CLO 5 To develop a broad understanding of socio-cultural geography of world destinations.

Course Outcome

CO1: CLO1: Explain the various elements of Geography and the Importance of Geography in Tourism.

CO2: CLO 2 Illustrate and provide an overview to destination geography in international tourism.

CO3: CLO 3 Develop an in depth knowledge and understanding on the major international tourist destinations.

CO4: CLO 4 Understand the intra-regional tourism trends in major tourism generating areas of the world.

CO5: CLO 5 Develop a broad understanding of socio-cultural geography of world destinations.

Unit-1
Teaching Hours:10
The Elements of Geography
 

          

The elements of Geography- Themes of Geography – Importance of Geography in Tourism – The world’s climates – climatic elements and tourism – Latitude – Longitude – International Date Line, Time Zones and calculation of time, Time Differences, GMT, Flying time, Standard time and Daylight saving time – Impact of weather and climate on tourist destinations – world’s continents -destinations on the world map.

Unit-2
Teaching Hours:8
Tourism Geography of North 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.

Unit-3
Teaching Hours:8
Geography of South America
 

          

The tourism geography of South America, Division of South American tourism – physical features.  The Andes countries: Venezuela,   Columbia, Ecuador, Peru, Bolivia and Chile – middle latitude South America – Argentina – Paraguay – Uruguay – Brazil and Guyana.

Unit-4
Teaching Hours:9
Tourism Geography 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:10
Tourism Geography 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).

Unit-6
Teaching Hours:10
Tourism Geography 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 Island – Bangladesh, Pakistan and Myanmar.

Unit-7
Teaching Hours:5
Tourism Geography 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.

Text Books And Reference Books:

Essential Reading

Cooper, C., &Bonifare.(2002). World wide Destinations, the Geography of            Travel and       Tourism. New York: Butterworth.

Hudman, L., & Richard, J.(1999). Geography of Travel and             Tourism.Washington.             Delmar Publishers.

Muhhammed, H. (2002). World Geography.New Delhi: Himalaya Publishers.

 

 

Essential Reading / Recommended Reading

Recommended reading

Burton, R. (1990). Travel Geography, Longman Edn.

Perlitz, L., & Elliot, S. (2001). International Destinations. Prentice Hall, Edn.

 

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%

MTTM233 - TRAVEL CONSULTANCY AND TOUR OPERATIONS (2021 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 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.

The course objectives are

CLO 1  To exhibit the significance of travel consultancy handling procedures and protocols

CLO 2 To communicate the developments and functionalities related to travel agency business.

CLO3 To build up understanding about various rules, regulations, procedures and documentation in a travel firm.

CLO 4 To examine travel operations and a conceptual understanding about travel trade.

CLO 5 To develop tour operational and functional understanding about travel operational aspects

Course Outcome

CO1: Demonstrates the significance of travel consultancy handling procedures and protocols

CO2: Relate the developments and functionalities related to travel agency business.

CO3: Develop understanding about various rules, regulations, procedures and documentation in a travel firm.

CO4: Analyze the travel operations and a conceptual understanding about travel trade.

CO5: Formulate tour operational and functional understanding about travel operational aspects

Unit-1
Teaching Hours:10
Introduction TO Travel Consultancy & Tour Operations
 

Travel Agency – Definition and Scope – Tour Operators: Definition & Scope – Types of travel agencies –History of Travel Trade – The Travel Market: Business Travel, Corporate travel, Commercial group travel, Institutional travel – Leisure Travel: Family Travel, Single resort travel, special interest travel – Segments of travel industry: Travel agencies – Airlines – Lodging establishments – Tour wholesalers – Cruise liners – Car rentals – Rail transportation – Functions of Travel Agents – Full service agency, Commercial Agency, Implant agency, Group/ incentive agency – Literature or Manual for Travel Business.

Unit-2
Teaching Hours:12
Travel Documentation
 

Travel Agency – Definition and Scope – Tour Operators: Definition & Scope – Types of travel agencies –History of Travel Trade – The Travel Market: Business Travel, Corporate travel, Commercial group travel, Institutional travel – Leisure Travel: Family Travel, Single resort travel, special interest travel – Segments of travel industry: Travel agencies – Airlines – Lodging establishments – Tour wholesalers – Cruise liners – Car rentals – Rail transportation – Functions of Travel Agents – Full service agency, Commercial Agency, Implant agency, Group/ incentive agency – Literature or Manual for Travel Business.

Unit-3
Teaching Hours:12
Modern Travel Industry
 

The Modern Tour Industry – Package tours – Custom Tours – Tour Wholesalers – Types of Package Tours: Independent Package, hosted tour, escorted tour, sightseeing tours -Group, Incentive and convention tour – Types of Tour Operators. Components of Package Tour – Basic Principles on packaging – factors affecting tour design and selection – Booking a Tour – Mass Market Package holidays – Specialist tour operators, Outbound – Inbound and Domestic tour operators, Tour operators reliance on other organizations

Unit-4
Teaching Hours:16
Geography in Travel Planning Itinerary
 

Marketing and selling geography based travel - 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 – costing of tours –Reservation and documentation – Routing – programming daily activities – transport – transfers – accommodation – meals – sightseeing – single supplement – Escorting a tour-Servicing inbound tours – Marketing inclusive tours. Transfers – accommodation – meals – sightseeing – single supplement – Escorting a tour- Servicing inbound tours – Marketing inclusive tours – Ethics in Travel Business.Tour operational Techniques: Departure – Hotel Procedure – Aboard the Bus/Coach –Emergency procedures – Finance and accounting – Food and Beverages – Transportation Delays – Expulsion of a Tour Member – Handling Company Money – Reservation of Tourist Accommodation – Hotel Reservation – Types – Meal Plans and Codes – Room Rate, information requirements.

Unit-5
Teaching Hours:10
Accounting and Financial Management for Travel Agencies
 

The IATA Billing and Settlement Plan: IATA's BSP and TASF systems- BSP Agent Billing Reports and Procedures- BSP reporting process- BSP reporting calendar and billing reports - Billing discrepancies- BSP transactions and handle remittance procedures- agency credit and debit memos

Text Books And Reference Books:

Essential References

Gupta, Ashim. Travel Agency and Tour Operation: Concepts and Principles. New Delhi: Centrum, 2012. Print.

 

Essential Reading / Recommended Reading

Recommended References

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

Negi, J. (2006). Travel Agency and Tour Operation: Concept and Principles. New Delhi:

Kanishka Publishers.

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

Deutscher, Guy. The Unfolding of Language: An Evolutionary Tour of Mankind's Greatest Invention. New York: Metropolitan, 2005. Print.

 

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%

MTTM234 - RESEARCH METHODOLOGY (2021 Batch)

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

Course Objectives/Course Description

 

Course Description: Contemporary world demands for research and development in each sector. Students need to be familiarized with the methodologies in which the studies are to be carried out. Research Methodology is the paper which elaborates on the different methods and sequence of steps involved in a research process. The fascination and desire for new knowledge, new ideas for business, environment analysis for sustainability and technological upgradations are the primary reasons of research. Research aids the business enterprise to enhance the productivity, reduce the cost, save time and maintain expertise of their core competencies through discovery of latest technology which contributes to innovation management system and hence towards future growth. Research is inevitable in any industry and hence understanding research methodology is essential.

The course objectives are;

  • To develop a research orientation among the learners and acquaint them with fundamentals of research methods
  • To identify various sources of information for literature review and data collection
  • To understand the basic framework of research process, various research designs and sampling techniques
  • To discuss techniques of analysis and data interpretation

To solve various types of managerial problems by conducting applied research and writing the research project

Course Outcome

CO1: Demonstrate the ability to understand different research terminologies and concepts.

CO2: Identify research problems and questions, keeping in mind the social and ethical issues in business

CO3: Develop methodology for research problems

CO4: Analyze data and interpret results required for business decision-making in proper format

CO5: Recommend suggestions based on the findings of the research

Unit-1
Teaching Hours:17
Fundamentals of Statistical Theory, Research Methodology-An Introduction
 

Concepts of Statistics and Research, Bivariate Frequency Distribution, Descriptive Summary Measures of Univariate Data, Measures of Central Tendency - Mean, Median and Mode. Measures of Dispersion - Range, Quartile Deviation, Mean Deviation, Standard Deviation, Coefficient of variation, Deciles and Percentiles. Coefficients of Skewness and Kurtosis, Statistical Moments - Central and Non-central, Descriptive Analysis of Bivariate Data.

Meaning of Research, Objectives of Research, Significance of Research, Scientific method. Types and Methods of research, Research process, Criteria of good research, Social Science Research - Limitations, Ethics in Social science research         

Unit-2
Teaching Hours:11
Formulation of Research Problem, Research Design
 

Defining a Research Problem, Problem Identification, Review of Literature, Research Hypothesis

Meaning, Need for Research Design, Basic features of a good design, important concepts relating to research design, Types of Research Designs – Basic Research, Exploratory research, Descriptive Research, Causal Research, Experimental Research

Unit-3
Teaching Hours:10
Sampling Design, Methods of Data Collection
 

         

Introduction, Sampling techniques or methods, Probability sampling techniques: Simple Random Sampling, Systematic Sampling, Stratified Sampling, Cluster Sampling, Non Probability Sampling: Convenient Sampling, Judgment Sampling, Quota Sampling, Snowball Sampling, Sampling Design & Sampling technique, Sample size, sampling & Non-Sampling Errors

Collection of Primary Data, Collection of data through Questionnaire, Collection of Data through Schedule, Difference between Questionnaires and Schedules, Guidelines for Constructing Questionnaire/Schedule, Some other methods of data collection. Collection of Secondary data, Selection of appropriate method of data collection, Data Processing, Editing, Coding

Unit-4
Teaching Hours:17
Measurement and Scaling, Data Analysis and Interpretation
 

          

Meaning, Types of Scales, Classification of Scales, Criteria for Good Measurement

Introduction, Concepts in Hypothesis Testing, Hypothesis Tests for a Population Mean, Hypothesis tests for other Parameters, Tests for Normality, Correlation, Bivariate and Multivariate Regression, Chi-Square test for Independence, One-Way ANOVA, Two-Way ANOVA, Other advanced tools (over view only)

Unit-5
Teaching Hours:5
Report Writing
 

          

Significance of Report Writing, Different steps in Writing Reports, Layout of a Research Report, Types of Reports, Mechanics of writing a research report, Precautions for writing research reports.

Text Books And Reference Books:

Essential References

Chawla.D, Sondhi.N. (2015)  Research Methodology Concepts and Cases. Vikas Publishing House

 

 

Essential Reading / Recommended Reading

 

 

Recommended References

Cooper. D.R., Schindler. P.S.(2016)Business Research Methods. Mc Graw-Hill Education

 

Zikmund W(2004). Business Research Methods.  (8th India Edition.). Cengage Learning. New Delhi

 

Arora P. N & S. Arora (2009). Statistics for Management, New Delhi. Sultan Chand Sons Company Limited.

 

Albright, Winston, Zappe (2007). Data Analysis and Decision Making (International Student ed.). New Delhi. Thomson Publication Press

Evaluation Pattern

Evaluation pattern is  as follows

End Semester Exam (ESE)     30%

Mid Semester Exam (CIA-II)25%

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

Attendance     05%

Total    100%

MTTM235 - FINANCE FOR MANAGERS (2021 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 enables the student to understand the importance of Finance function in a service organization. It gives an understanding of the sources of Finance and its effective Management in Tourism and Travel Industry.

Course Learning Objectives are:

1.To provide with the basic understanding on finance function of a business

2.      To develop the knowledge on the various types of sources of finance and to evaluate the sources of Finance and it’s effective Management in Tourism and Travel Industry.

3.To enrich the ability of the learners in selecting the best capital structure

4. To enable the student to understand the importance of cost of capital in a service organization.

5.       To develop the ability of managing working capital it’s effective management in Tourism and Travel Industry.

 

Course Outcome

CO1: Explain various finance function

CO2: Identify various sources of finance to be used in service sector

CO3: Build the best capital structure.

CO4: Can evaluate the cost of capital for service sector

CO5: Can manage the working capital of Tourism and travel industry.

Unit-1
Teaching Hours:8
Financial Management
 

Meaning and Definition-Scope, Aims of Finance Function and Objectives of Financial Management-profit maximization and wealth maximization. Time value of money - present value of money – concepts.

Unit-2
Teaching Hours:15
Financial Planning
 

Objectives and Scope of Financial Planning- Nature and Characteristics of ideal financial planning – Determinants of financial planning – Estimation of Capital requirements of a firm. Sources of raising Capital – Equity & Preference Shares, Debentures, Retained Earnings, Public deposits, Loans and borrowings from Financial institutions – Leverage – Capital Structure decision – Cost of Capital – Specific Cost and Overall Cost. Trading on Equity and its limitations. Indifferences Point, Operating and Combined leverage.

Unit-3
Teaching Hours:8
Sources of Finance
 

Classification of Sources of Finance-  Security Financing-Internal Financing-Loan Financing. Sources of Long-term Finance: Shares, Debentures and Term loans; Raising long-term finance- GDR-Venture capital financing, IPO, Right Issue, Private placement etc. Assets Based Financing- Hire purchase vs. Lease financing, Project financing. -Financing of Tourism Projects.(TFCI).

Unit-4
Teaching Hours:10
Capital Budgeting
 

Concept of Capital Budgeting-Importance of Capital Budgeting-Capital Budgeting Appraisal Methods-Pay Back Period Method-NPV method-IRR Method-ARR Method. Cost of capital, Cost of equity, preference shares, retained earnings and Weighted average cost of capital.

Unit-5
Teaching Hours:12
Working Capital
 

Concept of Working Capital – Requirements of Working Capital – Components-Estimations – Control of Working Capital – Management of Cash-Management of Accounts Receivable .

Unit-6
Teaching Hours:7
Management of Cash
 

Meaning of cash - motives for holding cash-Objectives of cash - management of cash-Basic problems - preparations of cash budgets (Cash budget problems).

Text Books And Reference Books:

Essential Reading

Gupta, S. K. (2010).Financial management. New Delhi:Kalyani Publishers.

Shashi K. Gupta & R.K. Sharma (2014).Financial Management Theory. New Delhi:Kalyani Publishers.

 

 

Essential Reading / Recommended Reading

Recommended Reading

Horne, V., & James, C. (2002).Financial management & policy. (12th ed.). New Delhi:    Pearson Education.

Khan, J. (2009).Financial management text, problems and solutions. (5th ed.). Tata McGraw         Hill.

Kishore, M. R. (2008). Financial management. (6th ed.). New Delhi: Taxmann’s.

Pandey, I.M. (2010). Financial management. (10th ed.). New Delhi: Vikas Publication.

Prasanna, C. (2008). Financial management theory and practice. (7th ed.). Tata McGraw Hill.

Reddy, S. (2011).Essentials of Financial management. Mumbai: Himalaya Publishing       House.

Sudhindra, B. (2008). Financial management. New Delhi: Excel Books.

 

 

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%

MTTM236 - FRENCH LANGUAGE-II (2021 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%

MTTM281 - LIVE PROJECT-I (2021 Batch)

Total Teaching Hours for Semester:45
No of Lecture Hours/Week:2
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 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:3
Introduction
 

Introduction about the tourism industry and the industry one is doing Liveproject with

Unit-2
Teaching Hours:4
Company Profile
 

Expected to write a brief write up about the company students are doing Live project 

Unit-3
Teaching Hours:4
Learning Outcome
 

Learning outcome

Unit-4
Teaching Hours:4
SWOT analysis
 

To conduct a SWOT analysis about the organization and the trends of the industry about the Live project.

Unit-5
Teaching Hours:4
Recommendations , Suggestions and Conclusion
 

Your suggestions and recommendations to the organization

Text Books And Reference Books:

Tourism Books /Journals and articles 

Essential Reading / Recommended Reading

Tourism Books /Journals and articles 

Evaluation Pattern

Evaluation of Report and Viva Voce

MTTM321 - PROFESSIONAL EXCELLENCE (2020 Batch)

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

Course Objectives/Course Description

 

Professional Excellence

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 relevantl 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:10
Global Standards of Tourism Management
 

Global standards in international tourism and hospitality management

 

Unit-2
Teaching Hours:10
Workplace Environment in Tourism Industry
 

Skills and knowledge Development  and attitude formation required in the workplace environment.

 

Unit-3
Teaching Hours:10
Values of Tourism Management
 

Developing values of Tourism Management

Text Books And Reference Books:

NIL

Essential Reading / Recommended Reading

NIL

Evaluation Pattern

50 Marks and Grade

MTTM331 - MANAGERIAL COMMUNICATION (2020 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 Objectives:

CLO 1 To demonstrate social and ethical issues in interpersonal communication

CLO 2 To relate clarity, composition and coherence in writing 

CLO 3To find out appropriate flow of presentation

CLO 4 To establish and articulate presentation with clear goals and objectives

CLO 5 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 (2020 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 (2020 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 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:

Essential Reading

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

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

Drucker, Peter F. .Innovation and Entrepreneurship. New York :Happer Collins.

 

Essential Reading / Recommended Reading

Recommended Reading

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.

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

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 (2020 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: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:

Essential Reading

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

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

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 (2020 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: Analyze destination Management Mix of Tourism Business strategies for attraction management

CO3: Evaluate the destination management practices and approaches 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 (2020 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 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 to gain a thorough insight into various issues, developments related to new sustainable tourism concepts as well as an insight into other advanced concepts of tourism. This subject is also looked at how to conduct a tourism assessment to examine eco-tourism potential, and how to measure the potential costs and benefits of a sustainable tourism development programme.

The course objectives are;

CLO 1 To Illustrate sustainable tourism and find out the steps involved in sustainable tourism planning.

CLO 2 To outline the concept of Green tourism and the structure of the ecotourism industry and marketing approaches

CLO 3 To examine the various environmental impacts of tourism and the International Certification Programs and Ethical considerations in Sustainable Tourism

CLO 4 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:10
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- 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. 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:10
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 Green House 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 foot prints-How to calculate the carbon footprint-What is your carbon footprint.

Unit-3
Teaching Hours:6
Eco-Tourism; Concepts Theory and Practices
 

Eco-Tourism; Eco tourism related organization- International organizations- National organizations- their role- Management of eco-tourism- marketing and  management issues in eco-tourism - Not for profit organizations and NGOs- Ethics of  Eco-tourism Operators- local people and tourists -Organisation 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.

Unit-4
Teaching Hours:7
Environmental Impact Assessment (EIA)
 

EIA-–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: Governance Innovations- Demand-Side Tools-Supply-Side Tools-National and International Policies on Natural Resource Management-Ecosystem Services & Payments for Ecosystem Services

Unit-5
Teaching Hours:7
International Certification Programs in Sustainable Tourism
 

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

 

 

Unit-6
Teaching Hours:10
Sustainable Tourism and Community Development
 

Sustainable Tourism and Community Participation - Collaboration and Community Development -Community Identity and tourism - Community Tourism Entrepreneurship and SMEs – Community Engagement in Alternative Forms of Tourism; Cultural Tourism, Health Tourism, Heritage Tourism- Management of Built and Cultural Heritage – Adventure Tourism – Farm Tourism – Water sports. Methodology for Developing New Tourism Activities without affecting Existing Ecology and Environment.

 

Unit-7
Teaching Hours:10
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. Reinventing Sustainable Tourism - Tourism development and tourist development - Planning considerations for tourism – Development and Strategy -Integrated Vs Non Integrated Planning Destination Management and DMOs - Power, Politics and tourism planning. Public and Private Sector Collaboration - tourism development and entrepreneurship. Good and Bad examples of tourism planning - The role of Stakeholders in Policymaking- New Blueprint for tourism and the role of the government and other agencies.

Sustainable Tourism Management in Urban Settings-Sustainable Tourism Management in Mountain Regions-Sustainable Tourism Management in the Wilderness & protected areas-Sustainable Tourism Management in Rural Areas/rural settings -Sustainable Tourism Management in Coastal Zones; Coastal Regulations Zone- Islands- Marine Eco-tourism- Nature of a marine eco-tourist- viewing wildlife-recreational boating etiquettes-snorkeling- Scuba diving- Case Studies.

Text Books And Reference Books:

Essential Reading

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

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

 

 

Essential Reading / Recommended Reading

Recommended Reading

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

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

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

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

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

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

 

 

Evaluation Pattern

Additional Information

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 (2020 Batch)

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

Course Objectives/Course Description

 

Introduction to Internship

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 topic
 

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 Experience
 

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 (2020 Batch)

Total Teaching Hours for Semester:0
No of Lecture Hours/Week:0
Max Marks:100
Credits:3

Course Objectives/Course Description

 

Introduction to Live Project

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 the tourism industry

Course Outcome

CO1: Appraise global standards in international tourism and hospitality management

CO2: Developing managerial capacity for being a part tourism industry

Unit-1
Teaching Hours:0
Introduction
 

introduction on the tourism industry  

Unit-2
Teaching Hours:0
Company Profile
 

About the company where one is doing a Live project with

Unit-3
Teaching Hours:0
Learning Outcome
 

Learning outcomes

Unit-4
Teaching Hours:0
SWOT Analysis
 

SWOT Analysis

Unit-5
Teaching Hours:0
Recommendations, Suggestion, and Conclusion
 

Recommendations, Suggestion, and Conclusion

Text Books And Reference Books:

Books and articles about travel, tourism, and hospitality industry

Essential Reading / Recommended Reading

Books and articles about travel, tourism, and hospitality industry

Evaluation Pattern

Guidelines

1. Students will have to commence the  Live Project by the second week of the semester concerned (II/III Semesters) and conclude 10 days before the last working day of the semester.

2.. Students can avail  leave  from Live project during Mid Semester Examinations.

3. The Timings of Live Project would be 2 PM to 6 PM

4. At the End of Live Project , there would be an Evaluation of the student through a Viva Voce Examination and Review of Report submitted by the student,  approved by the  with Industry Supervisor and Teacher Supervisor.

5. In case any Important Common meeting or event which is mandated by the University , the company will be notified in advance and we request the company to permit  the trainee to attend the meeting / event.

6. In case of any sorts of leave of absence the student will be required to inform the company supervisor and Teacher Supervisor through an email.

7. An attendance of 90% will be mandatory in the Live Project.

8. The II semester students and the company will have the discretion to continue the Live Project in the same company, during III semester, if it is mutually agreed.

9. In case the company wishes to offer job placement to the trainee, during IV semester the trainee may continue the Live Project with the company.

 

BFOC421 - TRADE NEGOTIATION AND LEADERSHIP (2020 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: Enable the students to 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 (2020 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: To Understand various forms of value delivery strategies adopted by successful companies.

CO2: To examine the benefits that flow from managing customers as a portfolio.

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

CO4: 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.

CO5: To develop applications of CRM in the field of Tourism and Hospitality Business.

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 (2020 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 (2020 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 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: Enables students 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:6
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:5
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:

Recommended References:

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

Recommended References:

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

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%

MTTM441A - INTERNATIONAL AIR TICKETING (2020 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 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

The course objectives are

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  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:5
Introduction
 

Passenger Air Tariff, Background information, Passenger Air Tariff Editions, Contents Per Book - IATA areas and sub areas of the world, Global Indicators, One country rule.

Unit-2
Teaching Hours:3
Types of Journeys
 

 

Types of Journeys – One way Trip – Round Trip – Circle Trip – Open Jaw – Counting Transfers and Stopovers.

 

 

Unit-3
Teaching Hours:8
Types of Fares
 

 Fare Type- Normal fare; Different types of normal fares & Special fares; Types of special fares, One way- Round Trip fares- Carrier fare selection - Local currency fares- NUC conversion procedure- Rounding NUC’s- Rounding local currency fares.

 

Unit-4
Teaching Hours:20
One Way Fare Construction and Round Trip Fare Construction
 

 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-5
Teaching Hours:9
Traffic Documents
 

 

Pre-Paid Ticket advice Transactions: Definitions, parties involved, travel agents involvement, Duties of the outgoing PTA Desk, Duties of the incoming PTA Desk, Restrictions about PTA Collections.

Taxes Fees and Charges; types of TFCs, TFC identification, General conversion procedures, security charges shown as a “Q”

Children and Infant Passengers; Accompanied Infant, Unaccompanied Minors.

Unit-6
Teaching Hours:15
Electronic Booking Tool
 

                                                                         

Amadeus.

Text Books And Reference Books:

Essential Reading

IATA Training Manual Foundation Course and the GDS-Amadeus

Essential Reading / Recommended Reading

Essential Reading

IATA Training Manual Foundation Course and the GDS-Amadeus

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%

MTTM441B - MEETINGS, CONVENTIONS AND EXPOSITIONS MANAGEMENT (2020 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 (2020 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: To 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 (2020 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 (2020 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:5
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