Department of
BUSINESS-STUDIES-AND-SOCIAL-SCIENCES






Syllabus for
Master of Tourism and Travel Management
Academic Year  (2020)

 
1 Semester - 2020 - Batch
Paper Code
Paper
Hours Per
Week
Credits
Marks
BMTM 111 COMMUNITY OUTREACH PROJECT 2 0 0
BMTM131 PRINCIPLES, POLICIES AND PRACTICES OF TOURISM 4 3 100
BMTM132 TOURISM RESOURCES AND PRODUCTS 4 3 50
BMTM133 HERITAGE TOURISM 4 3 100
BMTM134 ACCOUNTING FOR MANAGERS 4 3 100
BMTM135 MANAGEMENT CONCEPTS AND ORGANIZATIONAL BEHAVIOR 4 3 100
BMTM136 FRENCH LANGUAGE I 4 3 100
2 Semester - 2020 - Batch
Paper Code
Paper
Hours Per
Week
Credits
Marks
BMTM 281 LIVE PROJECT I 2 3 100
BMTM211 RESEARCH COMPETENCY 4 1 100
BMTM231 TOURISM MANAGEMENT INFORMATION SYSTEM 4 3 100
BMTM232 GEOGRAPHY FOR TOURISM 4 3 100
BMTM233 TRAVEL CONSULTANCY AND TOUR OPERATIONS 4 3 100
BMTM234 RESEARCH METHODOLOGY 4 3 100
BMTM235 FINANCE FOR MANAGERS 4 3 100
BMTM236 FRENCH LANGUAGE II 3 3 100
        

  

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:

End Semester Exam (ESE)

30%

Mid Semester Exam (CIA-II)

25%

Continuous Internal Assessments (CIA- I & III)

40%

Attendance

05%

Total

100%

·                     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.

Department Overview:
Tourism Studies offers BBA (Tourism and Travel Management), Master of Tourism and Travel Management (MTTM), Master of Philosophy (MPhil) in Tourism, Doctor of Philosophy (PhD) in Tourism. We are committed to the overall development of an individual through academic excellence, professional competence, personal, interpersonal and societal skills. With a focus on greater Academia and stronger Industry relations, we emphasize on research and development.
Mission Statement:
Vision: Our vision is to be an institution of excellence developing leaders serving enterprises and society globally. Mission: Our mission is to develop socially responsible business leaders with the spirit of inquiry through academic and industry engagement.
Introduction to Program:
Tourism Studies was established in the year 1999, introducing a Two-Year Post-Graduate Program in Tourism Studies - Master of Tourism Administration (MTA). The Program was renamed as MBA (Tourism Management) in the year 2015 and from the year 2020, the program is rechristened as Master of Tourism and Travel Management (MTTM). Driven with a strong and sound set of core values, we always endeavour to empower students to face the challenges in the rapidly growing travel, tourism and hospitality industry. Tourism Studies organizes lectures, seminars, workshops, symposia and conferences to prepare the students to meet the requirements of the tourism industry. It provides opportunities for students to connect with various bodies and associations within the tourism industry so that they are equipped professionally in the vocation of tourism. We are an Authorized Training Centre of IATA/UFTAA and offers international travel and tourism training programs. We are also a member of the Pacific Asia Travel Association (PATA) since 2015
Program Objective:
Program Educational Objective (PEOs): 1. Graduates possessing subject knowledge, analytical ability and skills to manage businesses 2. Graduates exhibiting a spirit of inquiry, innovation and ability to solve problems in a dynamic business environment. 3. Graduates with value-based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society. Program Outcomes: 1. Social Responsibility and Ethical Sensitivity 2. Functional Knowledge and Application 3. Communication 4. Professional Competence 5. Environmental Consciousness

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

 

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.

Learning Outcome

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
.
 

.

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

 

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.

 

Learning Outcome

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
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 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
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:

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:

 

End Semester Exam (ESE)

30%

Mid Semester Exam (CIA-II)

25%

Continuous Internal Assessments (CIA- I & III)

40%

Attendance

05%

Total

100%

 

·                     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
Max Marks:50
Credits:3

Course Objectives/Course Description

 

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.

 

 

 

Learning Outcome

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
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& Islandsas 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 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
International Rail, Car,Air and Cruiseline 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:

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.

 

 

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.

 

 

Evaluation Pattern

End Semester Exam (ESE)

30%

Mid Semester Exam (CIA-II)

25%

Continuous Internal Assessments (CIA- I & III)

40%

Attendance

05%

Total

100%

BMTM133 - HERITAGE TOURISM (2020 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:3

Course Objectives/Course Description

 

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.
Course Objectives
To Understand culture and the interdisciplinary approach with the Tourism Industry
To Analyze Factors influencing culture tourist
To Analyze the prospects and challenges and prescribe ideal plans to promote tourism policies for cultural cities
To Estimate the Impacts on Heritage Tourism.
To develop a positive attitude towards Cultural heritage and development

Learning Outcome

To Understand culture and the interdisciplinary approach with the Tourism Industry
To Analyze Factors influencing culture tourist
To Analyze the prospects and challenges and prescribe ideal plans to promote tourism policies for cultural cities
To Estimate the Impacts on Heritage Tourism
To develop a positive attitude towards Cultural heritage and development
 

 

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

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
Antiquity of Ancient Indian Culture
 

Harappan Culture ?] art and architecture. Vedic Age – Literature.

Unit-3
Teaching Hours:12
Importance of 6th Century BC to 1 Century AD
 

Cultural contributions of Jainism, Buddhism and Christianity

Unit-4
Teaching Hours:6
Age of Empires
 

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

 

Unit-5
Teaching Hours:6
Cultural contributions in Southern Peninsula
 

Contribution of Pallavas and Cholas to Art and literature. Chalukyas of Badami, Hoysalas, Vijayanagara Empire – and art and architecture

Unit-6
Teaching Hours:12
Medieval India
 

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

 

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:

 

End Semester Exam (ESE)

30%

Mid Semester Exam (CIA-II)

25%

Continuous Internal Assessments (CIA- I & III)

40%

Attendance

05%

Total

100%

 

·                     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.

 

BMTM134 - ACCOUNTING 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

 

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

Learning Outcome

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
 

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, Environmentaccounting, Responsibility Accounting.

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

 

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.

  • To understand the fundamental management concepts in the form of managerial knowledge
  • To enhance the planning, decision-making and organizing skill sets of the learners (through various pedagogical tools)
  • To examine how individual factors, groups, and organizational practices influence employee behavior
  • To analyze and evaluate the dynamics of behavioral processes of employees
  • To understand the ethical and unethical practices prevailing in organizations and its impact

Learning Outcome

  • Demonstrate an understanding of the fundamental management concepts
  • Demonstrate the basic planning, decision-making and organizing skill-sets
  • Examine how individual and group factors and organizational practices influence employee behavior
  • Analysis &  evaluation of the dynamics of employee behavioral processes
  • 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 – the 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 – 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
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 – the model of Organizational Behaviour – the scope of OB – OB systems – challenges and opportunities for OB.

Unit-5
Teaching Hours:9
Foundations of Individual Behaviour
 

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
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, 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
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 – 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:
  •  Harold, K., & Heinz, W. (2012), Essentials of management, (8thed.). Singapore: McGraw-Hill Education.
  •  Robbins, S. P., Judge, T.A., & Vohra, N. (2016). Organizational Behavior. (16th ed.) Pearson Publishing.
Essential Reading / Recommended Reading
  • Aswathappa, K. (2012), Organizational Behavior, (5thed.). Himalaya Publishing House
  • Bhattacharyya. (2016), Organizational Behavior. (2nd ed.) Oxford University Press India
  • George, J. M., & Jones, G. R. (2009), Understanding and Managing Organizational Behavior.   (5thed.). Pearson Education.
  • Luthans, F. (2014), Organizational Behavior, (8thed.). McGraw Hill Publication.
  • Terry, G. R. (1972), Principles of Management. Homewood, IL: R.D. Irwin.
  • Tripathi, P. C., & Reddy, P. N. (2008), Principles of Management. New Delhi: Tata McGraw-Hill Education.
Evaluation Pattern

End Semester Exam (ESE)

30%

Mid Semester Exam (CIA-II)

25%

Continuous Internal Assessments (CIA- I & III)

40%

Attendance

05%

Total

100%

BMTM136 - FRENCH LANGUAGE I (2020 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:3

Course Objectives/Course Description

 

Course DescriptionTourisme.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.

Learning Outcome

Course Learning Outcome – Enhancement of linguistic competencies and sharpening of written and oral communicative skills. 

Unit-1
Teaching Hours:20
First contacts
 

    

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
Welcoming
 

 

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
Animation
 

                                     

1.      Planning a programme                                                                                 5hrs.

2.      Proposing a village holiday                                                                          5hrs.

3.      Giving information about different programmes                                             5hrs.

 

4.      Evaluating a programme                                                                              5hrs.

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:

 

End Semester Exam (ESE)

30%

Mid Semester Exam (CIA-II)

25%

Continuous Internal Assessments (CIA- I & III)

40%

Attendance

05%

Total

100%

 

·                     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
Max Marks:100
Credits:3

Course Objectives/Course Description

 

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.

Learning Outcome

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
 

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

 

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.

Learning Outcome

- 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
.
 

.

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

 

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.

 

Learning Outcome

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
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 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:

 

End Semester Exam (ESE)

30%

Mid Semester Exam (CIA-II)

25%

Continuous Internal Assessments (CIA- I & III)

40%

Attendance

05%

Total

100%

 

·                     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
Max Marks:100
Credits:3

Course Objectives/Course Description

 

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.

  • To Illustrate and provide an overview to destination geography in international tourism.
  • To develop an in depth knowledge and understanding on the major international tourist destinations.
  • To Understand the intra-regional tourism trends in major tourism generating areas of the world.
  • To develop a broad understanding of socio-cultural geography of world destinations.
  • To understand world destinations and prominent cities through World Map plotting.

 

 

 

Learning Outcome

 

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
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 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
Tourism 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 the Middle East
 

           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
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 – North West 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

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

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

Evaluation Pattern

End Semester Exam (ESE)

30%

Mid Semester Exam (CIA-II)

25%

Continuous Internal Assessments (CIA- I & III)

40%

Attendance

05%

Total

100%

BMTM233 - TRAVEL CONSULTANCY AND TOUR OPERATIONS (2020 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:3

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.

 

Course Objectives:

To illustrate the basic concepts of travel agency business.
To apply travel trade operational and functional aspects in tourism Business.
To identify the pricing practices in package production.
To propose of promotion programs and packaging in Tourism trade.

 

Learning Outcome

Illustrate the basic concepts of travel agency business.
Application of travel trade operational and functional aspects in tourism Business.
Identifying the pricing practices in package production.
Proposing of promotion programs and packaging in Tourism trade.

Unit-1
Teaching Hours:15
Introduction: 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:10
Travel Documentation
 

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
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:7
Itinerary Planning & Costing
 

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
Tour Operational Techniques
 

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
Tourism Organizations & Accreditations
 

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.

 

 

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.

 

 

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:

 

End Semester Exam (ESE)

30%

Mid Semester Exam (CIA-II)

25%

Continuous Internal Assessments (CIA- I & III)

40%

Attendance

05%

Total

100%

 

·                     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
Max Marks:100
Credits:3

Course Objectives/Course Description

 

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. 

Learning Outcome

 

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
 

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
 

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
 

Level of Knowledge: Conceptual

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

Unit-4
Teaching Hours:5
Research Design
 

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
 

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
 

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
 

Level of Knowledge: Conceptual

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

Unit-8
Teaching Hours:12
Data Analysis and Interpretation
 

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
 

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

 

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.

Learning Outcome

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
 

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.

 

Unit-2
Teaching Hours:8
UNIT II Sources of Finance
 

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
 

  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
 

 

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.

 

Unit-5
Teaching Hours:12
UNIT V Working Capital
 

 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
 

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

 

·  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.

Learning Outcome

·         The students understand and use accurately the basic structures of the language.

 ·         Students interact appropriately with the teacher, using a range of basic structures.

  •   The students demonstrate an awareness and understanding of the intercultural elements related to the prescribed topics

 

Unit-1
Teaching Hours:5
Apprendre ensemble
 

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
Daily life/Modes of transport
 

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
Family and talk briefly about member of your family
 

 

Understand, both orally and in writing, simple sentences and some more complex sentences relatedto the theme and related topics. Communicate clearly,
in writing, some simple information and ideas in response to a written task

 

Unit-4
Teaching Hours:7
Physical description of people
 

Vocabulary related to clothes and grammar.

Unit-5
Teaching Hours:8
Food and Meals
 

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

 

Unit-6
Teaching Hours:7
City/Directions/ Talk about your house
 

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
Travel