B Sc Hospitality and Tourism Studies : B Sc HTS: V101 Semester – 1 Semester 1: HTS 101 : Food Production Foundation -I (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, 60 Hrs Total Hours =120 Hrs) Unit – 1 Professional Kitchen & Cooking: - Introduction, Definition, and its importance; Personal & Kitchen Hygiene, Uniform, Protective clothing, Kitchen Layouts(Basic, Bulk and Show kitchens), Hierarchy of Kitchen Department, Classical Kitchen Brigade, , Modern Staffing in various hotels, Duties & Responsibilities of various chefs in kitchen, their attributes; coordination of kitchen with other departments. Unit – 2 Kitchen Equipments, Fuels & Safety: Kitchen Equipments, Classification, Description, Usage, Upkeep and Storage, Kitchen Tools, Knives, Their Usage, Care & Maintenance, Workstations, Safety Procedures, Fuel – Types, Usage and Precautions. Fire - Introduction, Types and handling fires and usage of extinguishers; Basic First Aid- Burns, Scalds, Cuts Unit – 3 Ingredients used in cooking: Herbs & Spices, Cereals and Pulses, Fruits and Vegetables, and Salt, Sweeteners, Fat, Milk and Milk Products: - Introduction, Types, Purchasing, Storing Considerations and their key uses in kitchen Unit – 4 Stocks, Sauces, Soups and Salads: Stocks: Introduction, Classification, Usage, Preparation; Sauces: Introduction, Classification, Usage, Thickening Agents, Preparation of Mother Sauces, Understanding their derivatives, propriety sauces, making of good sauce, emerging trends, Soups: Introduction, Classification, Preparation, Salient Features, Care and precautions, trends in soup presentation. Salads: Introduction, compositions, types, dressings, emerging trends. Practical 1. Understanding Personal Hygiene & Kitchen Hygiene 2. Grooming for Professional Kitchen – Do’s & Don’t’s 3. Understanding kitchen Layouts. 4. Familiarisation with kitchen equipments and tools 5. Fuels –Their usage and precautions 6. Kitchen First Aid 7. Handling Fire 8. Familiarization, identification of commonly used ingredients in kitchen 9. Preparation of Stocks, Mother Sauces and at least two derivatives each. 10. Preparation of Soups (Minestrone, Consommés, Cream Soups, Puree Soups, Clear Soups, Bisques, Cold Soups, Chowders and others) HTS102: Food & Beverage Service Foundation -I (Theory: 4 Credits; Total Hours =60, Practical: 2credits, 60 Hrs Credits, Total Hours =120) Unit – 1 Food and Beverage Services: - Introduction, Concept, and Classification of Catering Establishments, their importance; Personal Hygiene, Uniform & Grooming Standards, F&B Service Outlets & Familiarisation with their Layouts(Tea Lounge, Coffee Shop, Restaurant, Banquets, Staff Cafeteria), Hierarchy of F&B Service Department, F&B Service Brigade, Modern Staffing in various hotels, Duties & Responsibilities of various employees in F&B
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B Sc Hospitality and Tourism Studies : B Sc HTS: V101
Semester – 1 Semester 1:
HTS 101 : Food Production Foundation -I
(Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, 60 Hrs Total Hours =120 Hrs)
Unit – 1 Professional Kitchen & Cooking: - Introduction, Definition, and its importance;
Personal & Kitchen Hygiene, Uniform, Protective clothing, Kitchen Layouts(Basic, Bulk and
Show kitchens), Hierarchy of Kitchen Department, Classical Kitchen Brigade, , Modern
Staffing in various hotels, Duties & Responsibilities of various chefs in kitchen, their
attributes; coordination of kitchen with other departments.
Unit – 3 The Guest Stay with Hotel: Registration: concept, systems and its procedure,
Registration form and C Form, No Shows, Rooming of Guests, Message Handling, Dealing
with Guests Requests and Complaints, Travel Desk and Concierge: functions; luggage,
paging, message and left luggage handling procedure, foreign currency handling, Room
selling techniques, Communicating with guests.
Unit – 4 The Guest Departure and Post Departure Services at Front Desk: The guest
accounting, the guest ledgers, city ledger, tips and advances, front office cash sheet, paid
out, bank net receipts, over and shorts, settlement of bills, credit card handling, handling
vouchers of – room rate, food sales, laundry, other guest services, miscellaneous charges,
credit security measures, cash and credit control, express check out, early and late check
outs, group departures, post departure courtesy services
Practical
1. Identification and familiarisation with cleaning of Public Areas in Hotels.
2. Develop an understanding about requirements of different guests, with children, business
travellers, single woman traveller, differently abled travellers and acquaint the learners with
procedures like expression about sharing of hotel services and facilities to guests,
employees as brand ambassadors of hotels, managing guest interactions effectively.
3. Handling guest Check - In , Registration, Facilitation during stay at Hotel, Billing, Related
Performa’s.
4. Skills to handle guest accounting and departure (fits and groups)
5. Role play: In ref to the theory syllabus
Note: For focused inputs of accommodation the practical hours may be split up i.e first Two
for Front Office and next Two for Housekeeping, thus completing 4 practical lab hours per
week of two credit equivalence.
Semester IV: HTS 405: Accountancy Skills for Hospitality (Total Credit: 2, Study Hours: 30) CREDIT 1 Unit 1: Introduction to Financial Accounting Introduction to Accounting, Meaning, Evolution, Importance and application of Accounting; Financial, Cost and Management Accounting, Finance Function and Accounting; Accounting and Other disciplines; Accounting as a Career and Profession; Place of Accounting Officers in the Organization; Auditing and Internal Control; Forms of Organizations and Effect on Accounting. Unit 2: Accounting Principles Accounting Concepts and Convention; Accounting Policies; Generally Accepted Accounting Principles (GAAP); International Financial Reporting Standards (IFRS); Indian Accounting standards (Ind AS); India’s Roadmap to Convergence with IFRS.
Unit 3: Presentation Of Financial Statements : Balance Sheet Capital and Revenue Expenditure and Receipts; Classification of Items on a Balance Sheet: Assets: A. Fixed Assets, B. Investments, C. Current Assets, D. Fictitious Assets, E. Contingent Assets; Liabilities: A. Owner's Fund, B. Long Term Liabilities, C. Current Liabilities and Provisions, D. Contingent Liabilities; Format of Balance Sheet, Balance Sheet Equation, Preparing Balance Sheet Unit 4: The Income Statements Measurement of Profit; Format of Profit and Loss Account; Profit and Loss Account of a Manufacturing Concern; Appropriation of Profit; Advantage of Profit and Loss Account CREDIT 2 Unit 5: Mechanics Of Accounting Classification of Accounts; Double Entry System; Overview of Accounting Cycle; Preparing Journals; Subsidiary Books; Purchase Day Book; Sales Day Book; Cash Book; Petty Cash Book; Journal Proper; Ledger; Preparation of Trial Balance; Accounting Errors and their Rectification; Bank Reconciliation Statement (BRS); Computerized Accounting Unit 6: Fixed Assets And Depreciation Accounting Cost of Fixed Assets; Depreciation; Method of Computing Depreciation; Fixed Installment Method or Straight Line Method (SLM); Diminishing/Reducing Balance Method or Written Down Value Method (RBM); Accounting Treatments for Transactions; Recording Depreciation in Asset Account; Recording Depreciation in Provision for Depreciation Account; Recording Sale of Asset; Change in the Method of Depreciation; Impairment of Assets. Unit 7: Company Accounts : Accounting For Shares And Debentures Shares and Share Capital; Issue of shares; Share Issue: Payments in installment; Buyback of shares; Debentures and bonds Unit 8: Company Accounts : Financial Statements Income statement/ Profit and Loss Account; Balance sheet; Company Annual Report
Semester 5 ANY ONE OF : BSL003 English/BSL001 French/BSL004 Arabic/BSL002 German (Theory: 2 Credits;
Total Hours 30)
(As per the Book supplied on portal) General Outline follows
Unit - 1: Pronunciation - The Alphabet - The Accents; ‘Formules de politesse’; The numbers:
Cardinal – Ordinal; Time (only 24 hr clock); Weights & Measures; The subjective pronouns;
Auxiliary verbs : etre and avoir
Unit - 2: Self introduction; presenting and introducing other person; Name of vegetables
and fruits; Conjugation of first group of verbs; Days of the week; Months of the year; Date;
The definite and indefinite articles
Unit - 3: Name of the Countries and their Nationalities; Conjugation of second group of
verbs; Adjectives of place; Preposition of place; Describing a place (your city/ tourist place)
Unit - 4 : Vocabulary describing family; Describe your family; Name of dairy products and
(Theory: 4 Credits; Total Hours =60, Tutorial: 2 Credits, Total Hours =90) Tentative Syllabus
Unit 1: Cultural Tourism: Introduction, Cultural and Tourism-Relationship, Culture and Heritage. Tourism, Heritage Tourism: Introduction, Heritage: Concept, Heritage Product, Heritage Tourism, Heritage: Indian Context, Cultural Tourism in India, Indian Music, Indian Dance, Art and Crafts, Indian Architecture, Temple Architecture, Mogul Architecture, Indo-European Architecture, Monuments of India, Festive Heritage, Famous Festivals of India, Cultural Heritage Fair of India, Famous Fairs in India, Cuisines in India, Costumes in India. Languages in India, Tribes in India, Enacting Art, Performing Culture of India, Music of India, Dances of India, Creative Heritage, Discovered Heritage and Religious Heritage, Architecture in India, Excavations in India, Forts in India, Monuments in India, Museums in India, Religious Heritage, Pilgrimage in India, Temples in India, Gurdwaras in India, Mosques in India, Churches in India. Unit 2: Heritage Tourism in India and Tourism Aspects:
Art and Craft tours of India, Festival Tourism in India, Monuments of India, Pilgrimage Tourism in
India, Museum Tours of India, Railway Tourism in India, Hotels and Resorts in India,Yoga Tours of
India
Unit 3: Monuments and Museums:
Monuments during the Ancient Period, Stupas, Major Styles Shapes, Plans, Languages of Temples, Mogul Architecture, Christian and Sikh Architecture, Public Buildings, World Heritage Sites of India, Role of Archaeological, Survey of India, Museums- History of Indian Museums, Types of Museums.
Unit 4:Living Culture and Performing Arts:
Living Culture, Paintings, Miniatures, Folk Art and Painting, Madhubani, Warli Painting, IndianTribal Paintings, Rajastani Phad Paintings, Glass Paintings, Thangka Paintings, Batik Painting, Handi Crafts of India, String Puppets, Dolls of India, Textiles, Paithani, Patola, Phulkari, Chikankari, Kin Khwab, Jamawar, Kantha, Bandhej, Jamdani, Fold Dances of India, Classical Dances, Music, Indian Musical Instruments, SpiritualArts and Performing Arts.
HTS 503: Tourist Guide and Tour Operation
(Theory: 4 Credits; Total Hours =60, Tutorial: 2 Credits, Total Hours =90)
Unit 1: Tour Operators and Tour Operations: The Tourist Guide, Duties and Responsibilities
of a Tourist Guide, Categories of Tourist Guide, Tour Managers, Types of Tour Operators,
Tour Wholesalers, Designing a Tour, Tour Operation, Input and Output of Tour Operation,
Reservation System, Centralized Reservation System (CRS).
Unit 2: Tour Packages and Itinerary Planning: Package Tours, Categories of Package Tours,
Types of Tour, Group Inclusive Tour, Free Individual Travelers, Package or Inclusive Tours,
Essentials of Itinerary Planning, International Time Calculator, Timetables, Constructing a
Connection, An Official Airline Guide.
Unit 3: Tour Planning and Pre-tour Preparation: Tour Planning; New Destination, Package
Pricing Strategies, Elements of Pricing, Factors Affecting Pricing, Pre-Tour Preparations,
Tour Operational Techniques.
Unit 4: Tourist Transport: Tourist in India, Role of Transport in Tourism, Road Travel and
Tourism, Rail Travel and Tourism, Sea Travel and Tourism, Air Travel and Tourism, Travel
Documents.
HTS 504: Principles and Practices of Tourism
(Theory: 4 Credits; Total Hours =60, Tutorial: 2 Credits, Total Hours =90)
Unit-1: Concept of Tourism and Industrial Background: Tourism: The Basic Concept,
Tourism through Ages, Tourism in the Twentieth Century, General Tourism Trends, Types of
Tourists, Tourism, Recreation and Leisure, their Interrelationships.
Unit-2: Psychological Dimensions and Motivation of Travel: Introduction to Tourism in
India, Definition of Motivation, Travel Motivators, Tourism as a Service Industry.
Unit-3: Tourism: Types, Forms, Products and Attractions: Tourism Activity, Inter-regional
and Intra-regional Tourism, Inbound and Outbound Tourism, Forms of Tourism, Nature,
Characteristics of Tourism Industry, Elements and Characteristics of Tourism Products,
Tourism Product System, Tourism Product Life Cycle, Potential Areas for Innovation in
Tourism.
Unit-4: Tourism: Planning Policies, Organization and Marketing: Need for Tourism
Planning, Steps in the Planning Process, Organization of Tourism, Tourism Information
Offices, Tourism Policy of India: An Exploratory Study, Tourism Marketing, Tourism
Promotion.
Semester 6
HTS 601: Principles of Management
(Theory: 2 Credits; Total Hours =30)
CREDIT 1
UNIT 1 INTRODUCTION TO MANAGEMENT AND ORGANISATIONAL BEHAVIOR
Management Defined; Nature of Management; Importance of Management; Managerial
Roles; Interpersonal Roles; Informational Roles; Decisional Roles; Levels of Management; Top
Level Management; Middle Level Management; First Level Management; Managerial Skills;
Technical Skills; Human Skills; Conceptual Skills; Diagnostic Skills; Scope of Management;
Human Resource Management; Financial Management;;Production Management; Marketing
Management; Functions of Management; Organizational Behavior; Importance of
Organizational Behavior.
UNIT 2 EVOLUTION OF MANAGEMENT THOUGHTS
Classical Approach; Scientific Approach (1900); Administrative Theory- Henry Fayol;
Bureaucracy- Max Weber; Neoclassical Approach; Hawthorne Studies- Elton Mayo; Human
Relations Approach; Behavioral Approach; Quantitative Approach; System Approach;
Contingency Approach; Modern Approach; Contribution of Peter Drucker.
UNIT 3 PLANNING
Meaning of Planning; Nature of Planning; Importance of Planning; Essentials of a Sound Plan;
Planning Premises; Steps in Planning; Limitation of Planning; Types of Plan; Standing Plan;
Single use plan; Levels of Planning; Strategic Planning; Tactical Planning; Operational Planning;
Contingency Planning; Short Term and Long Term Planning; Management By Objective (MBO);
Concept of Management by Objectives; Process of MBO; Importance of MBO; Limitation of
MBO.
UNIT 4 COORDINATING AND ORGANISING
Concept of Coordination; Difference between Coordination and Cooperation; Need and
Significance of Coordination; Principles of Coordination; Approaches and Techniques for
Achieving Effective Coordination; Concept of Organizing; Steps in Organizing Process; Span of
Control; Determinants of Span of Control; Gracunas Theory of Span of Control; Authority;
Power; Difference between Authority and Power; Delegation of Authority; Principles of
Delegation; Problems in Delegation; Centralization; Decentralization; Difference between
Centralization and Decentralization; Factors responsible for Centralization and
Decentralization.
CREDIT 2
UNIT 5 DEPARTMENTATION AND STRUCTURAL FORMATS
Steps in Designing Organization Structure; Factors Effecting Organizational Design; Features of
a Good Organization Structure; Departmentation; Basis of Departmentation; Departmentation
by Function; Departmentation by Product; Departmentation by Territory; Departmentation by
Customer; Departmentation by Process; Types of Organization Structure; Traditional Concept;
Modern Concept.
UNIT 6 DIRECTING AND CONTROLLING
Concept of Directing; Significance of Directing; Principles of Directing; Concept of Controlling;
Significance of Controlling; Limitation of Controlling; Controlling Process; Essentials of Effective
Control; Techniques of Control; Supervision; Analysis and Interpretation of Financial
Statements; Budgetary Control; Breakeven Analysis; Return on Investment; Management by
Objectives; PERT /CPM Techniques; Management Information System; Management Audit;
Human Resource Accounting; Responsibility Accounting; Human Resistance to Control;
Overcoming Resistance to Control.
UNIT 7 INDIVIDUAL BEHAVIOR
Perception; Factors Affecting Perception; Attribution Theory; Distortions in Perception;
Personality; Determinants of Personality; Personality Traits; The Big Five Model; Important
Personality Characteristics Relevant to Organisational Behaviour; Attitude; ;Attitude and
Behaviour : Cognitive Dissonance Theory; Major Job Attitude; Emotional Intelligence.
UNIT 8 MOTIVATION
Motivation Defined; Forms of Motivation; Theories of Motivation; Maslow’s Hierarchy of
Needs Theory; ERG Theory; McGregor X and Y Theory; Herzberg Motivation Hygiene Theory;
McClelland’s Theory of Needs; Vroom Expectancy Theory; Equity Theory; Goal Setting Theory
HTS602: Accommodation Management-II
(Theory: 4 Credits; Tutorial: 2 Credits Total Hours =90)
UNIT 1 MANAGING THE HOUSEKEEPING DEPARTMENT
Classification of hotels on different basis (based on location, target market, size of property, level of service, length of stay, theme); star categorization (basic criteria for star classsification, individual criteria for star rating, is there such thing as seven star category?); responsibilities of housekeeping department; organisational structure of the housekeeping; (small,medium, large size hotel housekeeping); roles, job description and desired attributes of staff; personal attributes of the housekeeping staff
UNIT 2 THE SAFETY AND SECURITY CONCERNS
Guest Safety On Floors (Importance Of A Security System, Types Of Security, Security Measures For Hotels); Guest Safety Procedure During Fire And Other Emergencies (Fire, Handling Emergency Situations)
UNIT 3: ECO-FRIENDLY HOUSEKEEPING
Environmentally friendly housekeeping practices, guide to eco-friendly housekeeping; eco hotel; adopting eco-friendly practices; indoor plant; plant requirements; ten indoor plants that you can grow in your house right now; indoor plants for eco-friendly hotels; energy conservation measure; energy conservation; water conservation; waste management;
UNIT 4: CONTACT SERVICES AND SUPERVISION IN ACCOMODATION
Contract Services in Housekeeping; Contract (Formation, Offer and acceptance, Invitation to treat, Intention to be legally bound, Consideration, Capacity, Formalities and writing requirements for some contracts, Contract terms: construction and interpretation, Uncertainty, incompleteness and severance, Classification of terms, Representations versus warranties, Standard terms and contracts of adhesion, Implied terms, Terms implied in fact, Terms implied in law, Terms implied by custom, Third parties, Performance, Defenses, Misrepresentation, Mistake, Duress and undue influence, Unconscionable dealing, Illegal contracts, Remedies for defendant on defenses: setting aside a contract, Disputes, Choice of forum, Choice of law, Remedies for breach of contract, Damages, Specific performance, Procedure, Commercial use), Outsourcing (Overview, Reasons for outsourcing, Digital outsourcing, Implications, Globalization and socio-economic implications, Co-sourcing) Supervision
HTS603: Eco Tourism
Unit-1: Ecotourism: Concepts and Issues: Need to Organisation, Early History, World
Tourism Organisation (WTO), Pacific Asia Travel Association (PATA), PATA Chapter IARA,
ICAO, OECD, IOTO. Vijayakumar B-Ecotourism, Ecotourist, Economic Ecotourism, Some
Ecotourism Destination, Problems of Ecotourism. Planning and Development of Sustainable
Ecotourism Destination-Mohan Lal K.G. Ecotourism: Issues and Prospects Muraleedharan D.;
Ecotourism: A Cost-benefits Evaluation of its Economics Prospects – Makesh K.G.
Unit-2: Demystification of Ecotourism with Reference of India: Nagendran G.R. and Raju G.,