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1 Semester - 2020 - Batch | Course Code |
Course |
Type |
Hours Per Week |
Credits |
Marks |
BMTM 111 | COMMUNITY OUTREACH PROJECT | Skill Enhancement Courses | 2 | 0 | 0 |
BMTM131 | PRINCIPLES, POLICIES AND PRACTICES OF TOURISM | Core Courses | 4 | 3 | 100 |
BMTM132 | TOURISM RESOURCES AND PRODUCTS | Core Courses | 4 | 3 | 50 |
BMTM133 | HERITAGE TOURISM | Core Courses | 4 | 3 | 100 |
BMTM134 | ACCOUNTING FOR MANAGERS | Core Courses | 4 | 3 | 100 |
BMTM135 | MANAGEMENT CONCEPTS AND ORGANIZATIONAL BEHAVIOR | Core Courses | 4 | 3 | 100 |
BMTM136 | FRENCH LANGUAGE I | Ability Enhancement Compulsory Courses | 4 | 3 | 100 |
2 Semester - 2020 - Batch | Course Code |
Course |
Type |
Hours Per Week |
Credits |
Marks |
BMTM 281 | LIVE PROJECT I | Skill Enhancement Courses | 2 | 3 | 100 |
BMTM211 | RESEARCH COMPETENCY | Skill Enhancement Courses | 4 | 1 | 100 |
BMTM231 | TOURISM MANAGEMENT INFORMATION SYSTEM | Core Courses | 4 | 3 | 100 |
BMTM232 | GEOGRAPHY FOR TOURISM | Core Courses | 4 | 3 | 100 |
BMTM233 | TRAVEL CONSULTANCY AND TOUR OPERATIONS | Core Courses | 4 | 3 | 100 |
BMTM234 | RESEARCH METHODOLOGY | Core Courses | 4 | 3 | 100 |
BMTM235 | FINANCE FOR MANAGERS | Core Courses | 4 | 3 | 100 |
BMTM236 | FRENCH LANGUAGE II | Ability Enhancement Compulsory Courses | 3 | 3 | 100 |
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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 SensitivityPLO1.1: 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 | ||||||||||
EVALUATION PATTERN Students are evaluated for each paper on the basis of written examination and continuous internal assessment. Each paper carries maximum of 100 marks and is evaluated as follows:
· In aggregate for each paper, for internal and end semester put together, at least 40 marks out of 100 must be secured for a pass in the paper. | ||||||||||
Examination And Assesments | ||||||||||
Quiz Sessions Assignments Field study reports Live Projects Dissertation Periodic Tests Assessment of Class Participation in case studies and discussions Any other appropriate methods identified by the instructor that would ensure objective assessment of the student performance. |
BMTM 111 - COMMUNITY OUTREACH PROJECT (2020 Batch) | |
Total Teaching Hours for Semester:30 |
No of Lecture Hours/Week:2 |
Max Marks:0 |
Credits:0 |
Course Objectives/Course Description |
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Develop and implement community outreach and service-learning programs that address community needs of people in the neighbouring communities, so as to develop and implement community-based training programmes in tourism. |
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Course Outcome |
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1. Identify and foster collaborations with other colleges and government agencies so as to enhance Interprofessional Tourism Education and service learning activities 2. Build and develop opportunities for students to engage and strengthen the existing service learning events, co-curricular activities, and outreach programmes in tourism literacy and advocacy 3. Work with current institutional partners with residency programmes to evaluate possible partnerships with existing programmes |
Unit-1 |
Teaching Hours:30 |
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Text Books And Reference Books: NIL | |
Essential Reading / Recommended Reading Nil | |
Evaluation Pattern 1. Planning and implementation issues: How well was the program or initiative planned out, and how well was that plan put into practice? 2. Assessing attainment of objectives: How well has the program or initiative met its stated objectives? 3. Impact on participants: How much and what kind of a difference has the program or initiative made for its targets of change? 4. Impact on the community: How much and what kind of a difference has the program or initiative made on the community as a whole? | |
BMTM131 - PRINCIPLES, POLICIES AND PRACTICES OF TOURISM (2020 Batch) | |
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:4 |
Max Marks:100 |
Credits:3 |
Course Objectives/Course Description |
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Course Description: This course will provide a thorough overview of the 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.
Course Objectives: To Understand Tourism and the Tourism Industry To Analyze Factors influencing tourist motivation To Analyze the issues and prescribe tourism policies and plans to the chosen region To Estimate the Impacts of Tourism. To Discuss Tourism Management practices across the world. |
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Course Outcome |
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On having completed this course student should be able to: To Understand Tourism and the Tourism Industry To Analyze Factors influencing tourist motivation To Analyze the issues and prescribe tourism policies and plans to the chosen region To Estimate the Impacts of Tourism To Discuss Tourism Management practices across the world |
Unit-1 |
Teaching Hours:10 |
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Understanding Tourism and the Tourism Industry
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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 |
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Motivation and Understanding tourist as consumer
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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 |
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Understanding and Managing Tourism Supply
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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 – Roleof 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 |
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The Impacts of Tourism
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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 |
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Trends and themes in the use of tourist resources and Managing Tourism Activities
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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: Cooper, C., Fletcher, J., Fyall, J., Gilbert, D., &Wanhill, S. (2017). Tourism: Principles and Practice. Pearson Publications. Page J Stephen and Connell Joanne, (2020), Tourism: a Modern Synthesis, Routledge. | |||||||||||
Essential Reading / Recommended Reading Goeldner, C. R., & Ritchie J.R, B. (2012). Tourism Principles, Practices, Philosophies. Wiley India. Hall, C. M. (2008).Tourism planning: Policies, processes & relationships. Pearson/Prentice Hall. Holloway, J. C., & Taylor, N. (2006).The business of tourism. Financial Times Prentice Hall. Laws, E., Richins, H., Agrusa, J., & Scott, N. (2011).Tourist destination governance: Practice, theory and issues.Cabi Publishers. Swain Sampad Kumar, Mishra Jitendra Mohan,(2012), Oxford University Press. Wall, G., & Mathieson, A. (2006).Tourism: Change, impacts, and opportunities. Pearson Prentice Hall. Walker, J. R., & Walker, J. T. (2011).Tourism concepts and practices.Pearson Education India publications. | |||||||||||
Evaluation Pattern Students are evaluated for each paper on the basis of written examination and continuous internal assessment. Each paper carries a maximum of 100 marks and is evaluated as follows:
· In aggregate for each paper, for internal and end semester put together, at least 40 marks out of 100 must be secured to pass in that paper. | |||||||||||
BMTM132 - TOURISM RESOURCES AND PRODUCTS (2020 Batch) | |||||||||||
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:4 |
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Max Marks:50 |
Credits:3 |
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Course Objectives/Course Description |
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Course Description This paper attempts to provide a perspective on the various tourism products and resources of India. Also aims at providing theoretical knowledge of the tourism industry and related sectors, including knowledge of travel and tourism products and services, the infrastructure on which they depend and the transport system needed to operate them. Course Objectives · To understand the concept of Tourism Products, features and the role of Distribution channels in marketing tourism products. · To study on the various Natural tourism resources of the country. · To highlight on the great Socio-cultural tourism resources of the country. · To examine the importance of different types of transportation and also to anlayze its significance as a tourism product and destination development. To get a knowledge on the various Tourism attractions such as Commercial and heritage attractions of the country.
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Course Outcome |
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Learning Outcome A better understanding of the concept of Tourism Products, features and the role of distribution channels in marketing tourism products. Able to Illustrate the various Natural tourism resources of the country. Highlight the great Socio-cultural tourism resources of the country. Examine the importance of different types of transportation Able to analyze its significance as a tourism product and destination development. Get knowledge on the various Tourism attractions such as Commercial and heritage attractions of the country. |
Unit-1 |
Teaching Hours:12 |
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Product, Distribution and Market Innovation
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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 |
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Natural Resources
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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& Islandsas Tourist Product - Features of Beaches and Islands - Designing, Marketing of beach tourism destinations. | |||||||||||
Unit-3 |
Teaching Hours:13 |
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Tourism Development and Culture
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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 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 religious tourism product. Potential of Ethnic or Rural tourism in India ( Fairs, Festivals)- Designing of product- Issues and considerations | |||||||||||
Unit-4 |
Teaching Hours:15 |
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International Rail, Car,Air and Cruiseline Tourism Products
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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.
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Unit-5 |
Teaching Hours:10 |
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Types of Destinations, Commercial/Heritage attractions
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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: 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.
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Essential Reading / Recommended Reading
Cook, A R., Yale, J. L., et al, (1999).The Business of Travel. Prentice Hall Edn. 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.
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Evaluation Pattern
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BMTM133 - HERITAGE TOURISM (2020 Batch) | |||||||||||
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:4 |
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Max Marks:100 |
Credits:3 |
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Course Objectives/Course Description |
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Course Description |
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Course Outcome |
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To Understand culture and the interdisciplinary approach with the Tourism Industry |
Unit-1 |
Teaching Hours:12 |
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Introduction to Indian history and Culture
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Introduction to Culture – Definition and Salient features of Indian Culture Introduction to History -Sources of Indian history - Geography of India | |||||||||||
Unit-2 |
Teaching Hours:12 |
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Antiquity of Ancient Indian Culture
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Harappan Culture ?] art and architecture. Vedic Age – Literature. | |||||||||||
Unit-3 |
Teaching Hours:12 |
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Importance of 6th Century BC to 1 Century AD
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Cultural contributions of Jainism, Buddhism and Christianity | |||||||||||
Unit-4 |
Teaching Hours:6 |
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Age of Empires
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Cultural achievements under Mauryas and Guptas. Extent of Indian culture beyond its boundaries – Greater India.Famous centres of learning in Ancient India – Nalanda and Taxila.Schools of art in Ancient India – Mathura, Gandhara and Amaravathi
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Unit-5 |
Teaching Hours:6 |
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Cultural contributions in Southern Peninsula
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Contribution of Pallavas and Cholas to Art and literature. Chalukyas of Badami, Hoysalas, Vijayanagara Empire – and art and architecture | |||||||||||
Unit-6 |
Teaching Hours:12 |
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Medieval India
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Indian Culture through the ages - Medieval IndiaDevelopment of Folk Arts, Art and architecture, Painting and Music - Indo-Islamic Culture | |||||||||||
Text Books And Reference Books:
Luniya, B.N (1993). Evolution of Indian Culture. India. Lakshmi NarainAgrawal Majumdar, R.C (1908). Renaissance in Modern India. India. HimansuBhusanSarkar CallewaertWinand, M. (2005).Gods and temples in South India. Havell, E.B. (1978). Indian Architecture through the Ages.India. Asian Publication Services Subramaniam, N.(1988). Sangam polity. Issar, T.P. (1988).The city Beautiful – A celebration of the architectural heritage and city – aesthetics of Bangalore. India. Bangalore Urban Art Commission Munshi, K.M. (Ed – 1951). History and Culture of Indian people – Vols 1-12 Bombay, BharatiyaVidyaBhavan Basavasraja, K. (1980). History and Culture of Karnataka. Srinivasa Murthy, H.V. (1975). History and Culture of South India up to 1000AD.India. BaniPrakashMandir HanumanthaRao, B. S. L and BasaveswaraRao K. (1958).Indian history and Culture.India. Commercial Literature Co Nirmal Kumar Bose (1967). Culture and Society in India.India. Asia Pub. House Charles Farro (1978). Religious and Cultural history of India.Bombay. Macferro educational publishers
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Essential Reading / Recommended Reading
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 FazulHasan (1992). Bangalore through Ages. Diwakar, R.R (1955) Karnataka through Ages. Srivastava, A.L.( 1990). Sultanate of Delhi. India. SundeepPrakashan Majumdar, R.C. (1983) Mughal age.India. HimansuBhusanSarkar RadheyShyamChaurasia (2002). History of Ancient India – Earliest times to 1000AD.New Delhi. Atlantic. Raychoudhary, S.C. (1978). History of Modern India.India. Surjeet Publications Sareen, T.R. andBakshi S.R (2004) Temples of India. Delhi. Isha Books Kosambai, D.D. (1975). An Introduction to Indian history.India.Vikas Dr. Tripathi, R S (1940).History of Ancient India Grover B.L. and Grover S. (1998 ). A new look on Modern India. India. S. Chand Majumdar, R.C. (1980). An Advanced history of India.India. Macmillan Publishers India Limited NilakantaSastri, K.A. (1976). South Indian history. India. Oxford University Press Suryanath U. Kamath (1980).A Concise history of Karnataka. Puri, Chopra & Das (1974).Economic, Social and Cultural History.India. Macmillan India RomilaThapar (1990). History of India.Delhi: Penguin Books | |||||||||||
Evaluation Pattern
EVALUATION PATTERN
Students are evaluated for each paper on the basis of written examination and continuous internal assessment. Each paper carries maximum of 100 marks and is evaluated as follows:
· In aggregate for each paper, for internal and end semester put together, at least 40 marks out of 100 must be secured to pass in that paper.
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BMTM134 - ACCOUNTING FOR MANAGERS (2020 Batch) | |||||||||||
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:4 |
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Max Marks:100 |
Credits:3 |
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Course Objectives/Course Description |
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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. 1. To familiarize the students about the accounting principles and process 2. To equip students to prepare Final accounts of sole proprietor 3. To give students an overview of tourism and hotel industry and accounting procedure of the same. 4. 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 5. To give an overview of costing related to tourism industry and cost sheet preparation |
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Course Outcome |
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CLO1: Explain various principles of Accounting CLO2: Build final accounts of sole proprietors CLO3: Estimate room occupancy rate and accounts related to the industry. CLO4: Evaluate and study the financial positions of the company. CLO5: Assess cost of products and services. |
Unit-1 |
Teaching Hours:15 |
Accounting concepts and principles
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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
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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
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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
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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
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Text Books And Reference Books:
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 M.Y. Khan and P.K. Jain. (2013), Management Accounting: Text, Problems and Cases. (6th ed.) McGraw Hill Education India Private Limited | |
Evaluation Pattern CIA 1: 20 Marks (2 components) CIA 2: 25 Marks (MSE) CIA 3: 20 Marks (2 components) Attendence: 5 Marks | |
BMTM135 - MANAGEMENT CONCEPTS AND ORGANIZATIONAL BEHAVIOR (2020 Batch) | |
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:4 |
Max Marks:100 |
Credits:3 |
Course Objectives/Course Description |
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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 behavioral patterns of prospective employees/employees at their individual, group, and organizational levels. It not only focuses on the patterns and processes of employees’ behavior but explores the reasons behind their behavior patterns. This area helps the learner to understand and predict the behavior of individuals and teams and ways to influence such behavior patterns to suit the organizational requirements. Third and final, the course also exposes the learners to analyze the ethical way of conducting business, the importance of corporate social responsibility of organizations in tourism, the travel and hospitality industry towards its various stakeholders, and explores the impact of unethical practices on their performance and existence.
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Course Outcome |
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Unit-1 |
Teaching Hours:6 |
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Management: Science, theory and practice
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Definition of management – nature, and significance – objectives of management – levels of management – principles of management – the need for principles – management vs. administration – functions of management – role, attributes and qualities of manager – approaches to management. | |||||||||||
Unit-2 |
Teaching Hours:8 |
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Planning and Decision making
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Nature and purpose of planning – types of plans – steps in planning – planning process – advantages and limitations of planning - objectives: nature of objectives – the 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 |
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Organizing and Controlling
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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 |
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Introduction to Organizational Behaviour
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Meaning – definition - nature – elements – fundamental concepts –approaches to the study of Organizational Behaviour - historical development of Organizational Behavior – the model of Organizational Behaviour – the scope of OB – OB systems – challenges and opportunities for OB. | |||||||||||
Unit-5 |
Teaching Hours:9 |
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Foundations of Individual Behaviour
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Personality: 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 |
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Motivation and Leadership
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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 |
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Group Dynamics and Conflict Management
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Meaning, types of groups in the organization, stages of Group Formation, Group size and status, Influence, roles and relationship, and group behavior 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 | |||||||||||
Unit-7 |
Teaching Hours:16 |
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Business Ethics and CSR
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Meaning – Ethics, moral conduct and business ethics - ethical and unethical behaviour – nature/characteristics – objectives – importance – levels of ethics. CSR – Introduction and meaning – the 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 – Service learning - CASE STUDY | |||||||||||
Text Books And Reference Books:
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Essential Reading / Recommended Reading
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Evaluation Pattern
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BMTM136 - FRENCH LANGUAGE I (2020 Batch) | |||||||||||
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:4 |
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Max Marks:100 |
Credits:3 |
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Course Objectives/Course Description |
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Course Description – Tourisme.com, the proposed method for the I MTTM programme has been conceived for beginners or people desirous of enriching their linguistic knowledge for professional use in the tourism industry. The immediate practice of the acquired linguistic competencies kindles in the learner the curiosity and the interest to observe, question and finally the competence to use them. |
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Course Outcome |
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Course Learning Outcome – Enhancement of linguistic competencies and sharpening of written and oral communicative skills. |
Unit-1 |
Teaching Hours:20 |
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First contacts
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1. Introducing oneself and speaking about one’s job 5hrs. 2. Introducing one’s agency 5hrs. 3. Engaging in a phone conversation 5hrs. Getting in touch by writing | |||||||||||
Unit-2 |
Teaching Hours:20 |
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Welcoming
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1. Giving information at the airport 5hrs. 2. Welcoming the passengers 5hrs. 3. Giving information to the travellers 5hrs.
4. Selling a train ticket 5hrs. | |||||||||||
Unit-3 |
Teaching Hours:20 |
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Animation
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Text Books And Reference Books: Essential Reading 1. Course Text : Corbeau, Sophie ; Chantal Dubois ; Jean-Luc Penfornis. Tourisme.com Cours de français professionnel du tourisme. Paris :Clé International, 2002.
Recommended Reading
1. French websites like Bonjour de France, FluentU French, Learn French Lab, Point du FLE etc. | |||||||||||
Essential Reading / Recommended Reading Course Text : Corbeau, Sophie ; Chantal Dubois ; Jean-Luc Penfornis. Tourisme.com Cours de français professionnel du tourisme. Paris :Clé International, 2002. | |||||||||||
Evaluation Pattern Students are evaluated for each paper on the basis of written examination and continuous internal assessment. Each paper carries maximum of 100 marks and is evaluated as follows:
· In aggregate for each paper, for internal and end semester put together, at least 40 marks out of 100 must be secured to pass in that paper. | |||||||||||
BMTM 281 - LIVE PROJECT I (2020 Batch) | |||||||||||
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:2 |
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Max Marks:100 |
Credits:3 |
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Course Objectives/Course Description |
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Live Project is an initiative taken up to provide practical learning experience as a part of the MBA Tourism Management programme at CHRIST (Deemed to be University) 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. Course Objectives: · To provide meaningful work experience that would supplement ideas gained from academic courses. · To provide students with in-depth knowledge of the formal functional activities and informal organizational interrelationships of an organization. · To assist students to understand the various career options available in the industry, and provide an opportunity to test their interests and aptitudes before permanent commitments are made. · To enable students to establish inter-personal relations with the Industry and develop employment records and references that will enhance employment opportunities and career advancement prospects in future. · To enhance students to develop such attitudes and ethics those are conducive to effective interpersonal relationships in the Travel and Tourism Industry. |
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Course Outcome |
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The Live Project would expose students to hands-on practices of the tourism theories that they learn in the classrooms. In the course of the Live Project, students would habituate themselves with the competent work environment under the guidance of professionals which will equip them to develop skills in the process of application of theory to practical work situations and techniques those are directly applicable to their careers. The Live Project would not only enable students to take up responsibilities and initiatives but also familiarize them with the Industry culture and ethics. All in all, Live Project would play a vital role in enhancing their skill sets with respect to improving their employability skills to match the industry expectations and thereby would shape students into wholesome candidate equipped to be absorbed by the Industry. |
Unit-1 |
Teaching Hours:1 |
Understanding Organizational culture and work ethics
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On the job training | |
Text Books And Reference Books: NIL | |
Essential Reading / Recommended Reading NIL | |
Evaluation Pattern The Students will be involved in an Evaluation Process involving the Reporting Manager in the Organization, and the Faculty Guide at CHRIST (Deemed to be University). Over the course of the Project, the Students will be required to maintain a Record of the Daily Duties and Responsibilities, which will be consolidated into a Report at the end of the Project Duration. The Viva-Voce Examination conducted by the Organization and the the University Guides, along with the Report will be considered for the Final Evaluation | |
BMTM211 - RESEARCH COMPETENCY (2020 Batch) | |
Total Teaching Hours for Semester:30 |
No of Lecture Hours/Week:4 |
Max Marks:100 |
Credits:1 |
Course Objectives/Course Description |
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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. |
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Course Outcome |
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- The Students will enhance their Scientific Research Skills and their understanding of the Scientific Research Process - The Students will improve their Scientific Knowledge so as to formulate research issues within an inter-disciplinary environment - The Students will enhance their Creative and an Open-Minded Approach towards involvement in inter-disciplinary research - The Students will develop their Research Language so as to network within a inter-disciplinary Buisness Culture with good Project Management Skills |
Unit-1 |
Teaching Hours:2 |
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. | |
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 analyse 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 | |
BMTM231 - TOURISM MANAGEMENT INFORMATION SYSTEM (2020 Batch) | |
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:4 |
Max Marks:100 |
Credits:3 |
Course Objectives/Course Description |
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Course Description: This course examines the applications and impacts of information technology in the information-intensive field of tourism. The course covers both the operational and managerial use of information technology in tourism enterprises. Course Objectives: To understand the importance of the Information System as a key enabler in providing solutions to travel & Tourism Industry. To analyze the impact and trends of IT on the travel industry. To Examine the importance of Information as of the key resource for productivity and customer satisfaction.
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Course Outcome |
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On having Completed the Course the Students will be able to: Understand the importance of Information System as a key enabler in providing solutions to travel & Tourism Industry. To learn to analyze the impact and trends of IT on the travel industry. Realize the importance of Information as of the key resource for productivity and customer satisfaction. |
UNIT-1 |
Teaching Hours:14 |
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ICT in Tourism and Aviation
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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 |
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Information Systems used by Intermediaries
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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 |
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Consumer access to Travel Information systems
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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 |
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Hospitality Information Systems
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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 |
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Destination Management and ICT
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Information provision- traditional methods- electronic methods- Marketing and promotion- customer data bases- market databases. Market research- data collection- data analysis. Management issues. The international web of Travel net works. Inter company data communication links- travel specific net works- computer switches- terminal emulation systems, protocol call converters and gateways. In- company computer net works- local and wide area net works- 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: 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. | |||||||||||
Essential Reading / Recommended 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 | |||||||||||
Evaluation Pattern Students are evaluated for each paper on the basis of written examination and continuous internal assessment. Each paper carries maximum of 100 marks and is evaluated as follows:
· In aggregate for each paper, for internal and end semester put together, at least 40 marks out of 100 must be secured for a pass in the paper. | |||||||||||
BMTM232 - GEOGRAPHY FOR TOURISM (2020 Batch) | |||||||||||
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:4 |
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Max Marks:100 |
Credits:3 |
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Course Objectives/Course Description |
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Course Description The paper Geography for Tourism has a comprehensive coverage of worldwide tourism destinations, physical features and tourism characteristics. It also examines the basic principles underlying the geography of tourist demand, supply and transportation, together with a broad survey of world tourism generating and destination regions. Course Objectives · To Explain the significance of Geography in global tourism.
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Course Outcome |
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Explain the significance of Geography in global tourism Illustrate the world destinations and prominent cities through World Map plotting. Discover the destination geography of the major international tourism destinations Explain the intra-regional tourism trends in major tourism generating areas. Develop a broader understanding of socio-cultural geography of world destinations. |
Unit-1 |
Teaching Hours:10 |
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The elements of Geography
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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 world map. | |||||||||||
Unit-2 |
Teaching Hours:8 |
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Tourism Geography of North America
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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 |
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Tourism Geography of South America
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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 |
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Tourism Geography of Africa and the Middle East
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Geography and Tourism Africa and the Middle East – Geographical features. Tourism in the countries bordering to 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 |
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Tourism Geography of Europe
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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 – North West Europe – Scandinavia – Eastern Europe and CIS – Tourism in Southern Europe – Greece, Italy – Iberian, peninsula (Spain and Portugal). | |||||||||||
Unit-6 |
Teaching Hours:10 |
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Tourism Geography of Asia
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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 |
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Tourism Geography of Australia
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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 Burton, R. (1990). Travel Geography, Longman Edn. Perlitz, L., & Elliot, S. (2001). International Destinations. Prentice Hall, Edn. | |||||||||||
Evaluation Pattern
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BMTM233 - TRAVEL CONSULTANCY AND TOUR OPERATIONS (2020 Batch) | |||||||||||
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:4 |
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Max Marks:100 |
Credits:3 |
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Course Objectives/Course Description |
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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.
Course Objectives: To illustrate the basic concepts of travel agency business.
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Course Outcome |
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Illustrate the basic concepts of travel agency business. |
Unit-1 |
Teaching Hours:15 |
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Introduction: Travel Consultancy & Tour Operations
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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:10 |
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Travel Documentation
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Travel information – Documentation – Passports: Types and requirements – Visas – Various types and requirements – Health Certificate – Travel insurance - customs and Immigration– Schengen Visa –Airline codes-City Codes-Issuance of tickets Domestic and International. – products and services of a travel agency, pleasure/vacation travel –commercial travel – Tours – Ancillary Tourism Services- Services to tourists – Guide Services – Financial Services – Services to the Suppliers. Special regulation for restricted areas. | |||||||||||
Unit-3 |
Teaching Hours:8 |
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Modern Travel Industry
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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
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Unit-4 |
Teaching Hours:7 |
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Itinerary Planning & Costing
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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. | |||||||||||
Unit-5 |
Teaching Hours:10 |
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Tour Operational Techniques
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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-6 |
Teaching Hours:10 |
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Tourism Organizations & Accreditations
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Procedures for approval of a travel agency and tour operator – Organization structure of a travel agency/ tour operator – IATA rules and regulations for travel agency approval –Approval from various government bodies.TOURISM ORGANISATIONS – Identification of organizations operating internationally and domestically ( IATA, PATA, IATO, UNWTO, WTTC)Effectiveness of each organization, Inter and Intra relations of the work of these organizations to each sector with the tourism Industry. | |||||||||||
Text Books And Reference Books: Gupta, Ashim. Travel Agency and Tour Operation: Concepts and Principles. New Delhi: Centrum, 2012. Print.
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Essential Reading / Recommended Reading 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.
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Evaluation Pattern Students are evaluated for each paper on the basis of written examination and continuous internal assessment. Each paper carries maximum of 100 marks and is evaluated as follows:
· In aggregate for each paper, for internal and end semester put together, at least 40 marks out of 100 must be secured to pass in that paper. | |||||||||||
BMTM234 - RESEARCH METHODOLOGY (2020 Batch) | |||||||||||
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:4 |
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Max Marks:100 |
Credits:3 |
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Course Objectives/Course Description |
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Course Description: The course focuses on various aspects of research methodology that 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. The course elaborates on the different methods and sequence of steps involved in a research process.With the complexities of Business Operations rising every day, students need to be familiarized with the methodologies in which the business is to be carried out. Basic understanding of the research involved in handling business is of paramount importance. This course tries to introduce to the student the systematic way of identifying the problems that organizations face and finding the best solutions to that through multiple perspectives. Course Objectives: 1. To impart students with knowledge and understanding of Research Methodologies, Statistical Tools and report writing formats. To enable the students to design and execute a Research Project. |
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Course Outcome |
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Course Learning Outcomes:On having completed this course student should be able to: CLO1 To familiarize the students with the concepts of research methodology CLO2 To develop an understanding of the best research practices. CLO3 To recognize business research through multiple perspectives CLO4 To foster data-based decision making to business problems CLO5 To comprehend research as a tool for Business Decision Making |
Unit-1 |
Teaching Hours:10 |
Fundamentals of Statistical Theory
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Level of Knowledge: Basic 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. | |
Unit-2 |
Teaching Hours:7 |
Research Methodology - An Introduction
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Level of Knowledge: Basic 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-3 |
Teaching Hours:6 |
Formulation of Research Problem
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Level of Knowledge: Conceptual Defining a Research Problem, Problem Identification, Review of Literature, Research Hypothesi | |
Unit-4 |
Teaching Hours:5 |
Research Design
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Level of Knowledge: Conceptual 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-5 |
Teaching Hours:5 |
Sampling Design
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Level of Knowledge: Conceptual 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 | |
Unit-6 |
Teaching Hours:5 |
Methods of Data Collection
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Level of Knowledge: Conceptual 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-7 |
Teaching Hours:5 |
Measurement and Scaling
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Level of Knowledge: Conceptual Meaning, Types of Scales, Classification of Scales, Criteria for Good Measurement. | |
Unit-8 |
Teaching Hours:12 |
Data Analysis and Interpretation
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Level of Knowledge: Analytical 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-9 |
Teaching Hours:5 |
Report Writing
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Level of Knowledge: Conceptual 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: 1. Cooper. D.R., Schindler. P.S.(2016)Business Research Methods. Mc Graw-Hill Education 2. Zikmund W(2004). Business Research Methods. (8th India Edition.). Cengage Learning. New Delhi 3. 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 | |
Essential Reading / Recommended Reading Chawla.D, Sondhi.N. (2015) Research Methodology Concepts and Cases. Vikas Publishing House | |
Evaluation Pattern CIA - 1 - 20 MARKS CIA - II (MIDSEMESTER EXAM) -25MARKS CIA - III - 20 MARKS END SEMESTER EXAM - 30 MARKS ATTENDANCE - 5 MARKS | |
BMTM235 - FINANCE FOR MANAGERS (2020 Batch) | |
Total Teaching Hours for Semester:60 |
No of Lecture Hours/Week:4 |
Max Marks:100 |
Credits:3 |
Course Objectives/Course Description |
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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 Objectives: · To enable the student to understand the importance of Finance function in a service organization. · To make students understand the sources of Finance and it’s effective Management in Tourism and Travel Industry. |
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Course Outcome |
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CLO1: Demonstrate an understanding of financial management. CLO2: Identify the suitable source of finance to start a business. CLO3: Apply the Leverage and EBIT EPS Analysis associate with Financial Data in business. CLO4: Access the viability of a project using capital budgeting and Cost of Capital techniques. CLO5: Understand the importance of working capital management. |
Unit-1 |
Teaching Hours:8 |
UNIT I Financial Management
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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. Objectives and Scope of Financial Planning- Nature and Characteristics of ideal financial planning – Determinants of financial planning – Estimation of Capital requirements of a firm.
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Unit-2 |
Teaching Hours:8 |
UNIT II Sources of Finance
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Sources of raising Capital – Equity & Preference Shares, Debentures, Retained Earnings, Public deposits, Loans and borrowings from financial institutions 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-3 |
Teaching Hours:15 |
UNIT III Capital Structure and Leverages
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Capital structure meaning-features-factors affecting capital structure-forms of capital structure-optimal capital structure- Capital Structure decision. Leverage – meaning-types-practical problems- Trading on Equity and its limitations. Indifferences Point, Operating and Combined leverage. | |
Unit-4 |
Teaching Hours:10 |
UNIT IV Cost of capital and Capital Budgeting
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Cost of Capital – Specific Cost and Overall Cost-cost of equity-cost of debt-cost of preference shares-cost of retained earnings-weighted average cost of capital Concept of Capital Budgeting-Importance of Capital Budgeting-Capital Budgeting Appraisal Methods-Pay Back Period Method-NPV method-IRR Method-ARR Method.
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Unit-5 |
Teaching Hours:12 |
UNIT V Working Capital
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Concept of Working Capital – Requirements of Working Capital – Components-Estimations – Control of Working Capital – 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)- Management of Accounts Receivable | |
Unit-6 |
Teaching Hours:7 |
UNIT VI Dividend Decisions
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Meaning, Kinds, Bonus shares – merits and demerits, determinants of dividend policy decisions | |
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 CIA 1:20 MARKS CIA 2: 25 MARKS CIA 3: 20 MARKS: ESE :30 MARKS | |
BMTM236 - FRENCH LANGUAGE II (2020 Batch) | |
Total Teaching Hours for Semester:45 |
No of Lecture Hours/Week:3 |
Max Marks:100 |
Credits:3 |
Course Objectives/Course Description |
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· The purpose of this course is to present contexts and situations to the students so that the issues, concepts and other dimensions involved are explored and uncovered in the classes. · Besides receiving direct instruction illustrating vocabulary and grammar concepts, the students will learn by actively engaging each other and the teacher in prompted conversations, reflective reading and creative writing tasks. |
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Course Outcome |
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· The students understand and use accurately the basic structures of the language. · Students interact appropriately with the teacher, using a range of basic structures. |
Unit-1 |
Teaching Hours:5 |
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Apprendre ensemble
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1. Introduction to French Language. Greetings in French.Basic French grammar.Conjugation of Verbs, saying one's name, greeting, thanking. Introduction to definite and indefinite articles. 2. Grammar - Conjugation of être verb, Agreement of nouns & adjectives. 3. Countries/cities/prepositions. Avoir + quelle age avez-vous ? 4. Expressions with avoir. Erverbes, negative sentences. Être + nationality /profession | |||||||||||
Unit-2 |
Teaching Hours:5 |
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Daily life/Modes of transport
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Talk about daily activities, Grammar based on daily life [verbs and vocabulary] Modes of transport. Hobbies - Aller/faire/jouer[ sports, spectacles, activities] | |||||||||||
Unit-3 |
Teaching Hours:7 |
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Family and talk briefly about member of your family
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Unit-4 |
Teaching Hours:7 |
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Physical description of people
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Vocabulary related to clothes and grammar. | |||||||||||
Unit-5 |
Teaching Hours:8 |
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Food and Meals
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Grammar and vocabulary related to the topic and interactive activities based on the above topic. Grammar - Partitive articles, Use of articles, Interrogation, Responses, Possessive forms Vocabulary - Food, Meals, Festivals
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Unit-6 |
Teaching Hours:7 |
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City/Directions/ Talk about your house
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Understand, both orally and in writing, simple sentences and some more complex sentences related to the theme and related topics. Communicate clearly, in writing, some simple information and ideas in response to a written task | |||||||||||
Unit-7 |
Teaching Hours:6 |
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Travel
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Besides receiving direct instruction illustrating vocabulary and grammar concepts, the students will learn by actively engaging each other and the teacher in prompted conversations, reflective reading and creative writing tasks. | |||||||||||
Text Books And Reference Books:
Bonjour de France. Le Point du FLE. Français facile Saison – Méthode de français
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Essential Reading / Recommended Reading Le Point du FLE. Français facile | |||||||||||
Evaluation Pattern
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