Choice Based Credit System (CBCS) Yenepoya (Deemed to be University) The Yenepoya Institute of Arts, Science, Commerce and Management (YIASCM) B.Sc. (Hon.) Hospitality Science (Aviation, Travel and Tourism) UNDERGRADUATE PROGRAMME (Courses effective from Academic Year 2019-20)
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Choice Based Credit System (CBCS)
Yenepoya (Deemed to be University)
The Yenepoya Institute of Arts, Science,
Commerce and Management (YIASCM)
B.Sc. (Hon.) Hospitality Science (Aviation, Travel and Tourism)
UNDERGRADUATE PROGRAMME (Courses effective from Academic Year 2019-20)
YENEPOYA (DEEMED TO- BE UNIVERSITY)
B. Sc, (Honours) (Aviation, Travel & Tourism)
The University Grants Commission, New Delhi in its tenth plan guidelines directed the
Universities in the country to implement the credit based semester scheme in both under-
graduate and post-graduate programmes. The Credit Based Semester Scheme, makes the
product of a University at par with the global practices in terms of academic standards and
evaluation strategies. In the emerging scenario of Internationalization of Indian Higher
Education, it is imperative that the Universities in India should follow this system so that
the mobility of their products both within and across the geographical jurisdiction becomes
possible. Hence the Yenepoya University is adopting the credit based semester scheme in
its undergraduate degree programme of B.Sc (Honours) Hospitality Science (Aviation,
Travel & Tourism) effective from the academic year 2019-20.
Aviation, hospitality and Travel & Tourism Management industries are in for exponential
growth. The aviation industry is expected to grow at a compounded annual growth rate of
over 25%. Europe needs 400 airports and 300 aircraft in the next decade. Also, the
hospitality industry is one of the fastest growing sectors in the whole world. According to
the tourism ministry, hotels in Europe will have a shortfall of 150,000 rooms. This sector is
expected to be the second largest employer in the world by 2019. No other industry offers
career benefits and payment packages as lucrative as these industries. In fact, cabin crew
hired by international airlines stand to earn salaries as high as EUR 6,000/- per month. The
Travel & Tourism Industry world -wide is expected to cross three trillion.
Hospitality Management is the study of the hospitality industry. An honours degree in the
subject may be awarded either by a university college dedicated to the studies of
Hospitality Management or a business school with a relevant department. Degrees in
Hospitality Management may also be referred to as Hospitality Science, hotel and travel &
tourism management, or Hospitality science. Hospitality management covers hotels,
Proposed Curriculum for B.Sc. (Honours) Hospitality Science (Aviation, Travel and Tourism)
CORE
COURSE
(DSC)(14)
6 credits
Theory +
Practical/
Tutorial
Ability
Enhancement
Compulsory
Course (AECC)
(2)
2 credits
Theory
Skill
Enhancement
Course (SEC)
(2)
2 credits
Theory +
Practical/
Tutorial
Elective: Discipline
Specific DSE (4)
6 credits
Theory + Practical/
Tutorial
Elective: Generic
(GE) (4)
6 credits
Theory + Practical/
Tutorial
I BSC 101 –
Food
Production(I)
BSC 103
Environmental
Science
BSC 104 Travel
Documentation
and Airfare and
Ticketing BSC 102- Food
& Beverage
Service (I)
II BSC 201 –
Front Office
Operation
BSC 203A
English
Communication/
BSC 203B-
Hindi/
BSC203C MIL
(Kannada)
BSC 204 Food
Service
Management &
Events
BSC 202 –
Housekeeping
Operations
III BSC 301 –
Cuisines of
India
BSC 304
Computer
Application in
Business
BSC 305 Tour
Marketing and
Human Resource
Management in
Travel Industry/
Airline Industry
BSC 302 –
Food and
Beverage
Service (II)
BSC 303 –
Concepts of
Travel &
Tourism
IV BSC 401
Hospitality Law
BSC 404
i)Tour Guiding
& consumer
Behaviour
BSC 405 – Bakery
& Patisserie
BSC 402 –
Food
Production (II)
BSC 403 –
Accommodation
Management
V BSC 501 –
Accounting for
Hotel and
Airline Industry
BSC 503
Creating
Customized Tourism
Package
BSC 502–
Airport
Infrastructure
and Principles
of Airline
Management
BSC504
Medical Tourism
and Hospital
Administration/
VI BSC 601–
Research
Methodology
BSC 603 Project
Report
BSC 604
Presentation &
VIVA BSC 602 Industrial exposure & on –the- job training (on the job training)
Discipline Specific Electives 1. Food Tourism 2. Heritage Tourism 3. Business Development Project 4. Adventure Tourism 5. Creating Customized Tourism Package 6. Travel Safety and Security 7. Environmental Impacts of Tourism 8. Aviation and Tourism 9. Outsourcing 10. Budgeting for Travel and Tourism 11. Airline Marketing and Human Resource Management 12. Aviation History 13. Aviation Safety and Security 14. Environmental Impacts of Aviation 15. Creating Customized Tourism Package 16. Medical tourism and Hospital Administration 17. Airport Infrastructure and Principles of Airline Management 18. Business development Project & OJT 19. Tour Marketing and Human Resource Management 20. Airline Marketing and Human Resource Management in Aviation
Industry
General Electives 1. Principles of Organizational Behaviour 2. Corporate Social Responsibility 3. Business Ethics 4. Consumer Relationship Management 5. Business Psychology 6. Entrepreneurship 7. Public Administration 8. Public Relations and Advertising 9. Managing profit and non-profit organizations 10. Salesmanship 11. Consumer Behaviour 12. Computational Techniques 13. Introduction to Hospitality Industry 14. Indian Heritage and Culture 15. Research methodology
CO-CURRICULAR AND EXTRA CURRICULAR ACTIVITIES
A student shall opt for any one of the following activities in the first four semesters offered in
the college
A) N.S.S.
B) Sports and Games
C) Other Co-Curricular and Extra-Curricular Activities as prescribed by the university
Evaluation of Co-and Extra Curricular Activities is as per the procedure evolved by the
university from time to time.
ATTENDANCE AND CHANGE OF SUBJECTS:
A candidate shall be considered to have satisfied the requirement of attendance for a semester
if he/she attends not less than 75% of the number of classes held including EC & CC.
A candidate who does not satisfy the requirement of attendance even in one subject shall not
be permitted to take the whole University examination of that semester and he/she shall seek
re-admission to that Semester in a subsequent year.
Whenever a change in a subject is permitted the attendance in the changed subject shall be
calculated by taking into consideration the attendance in the previous subject studied by the
candidate.
If a candidate represents his/her Institution/University/ Karnataka State/ Nation in Sports/
NSS/ Cultural or any officially sponsored activities he/she may be permitted to claim
attendance for actual number of days participated, based on the recommendation of the Head
of the Institution concerned. If a candidate is selected to participate in national level events
such as Republic Day Parade etc., he/she may be permitted to claim attendance for actual
number of days participatation based on the recommendation of the head of the Institution
concerned.
CONTINUOUS INTERNAL ASSESSMENT (CIA):
Internal Assessment for each course is continuous, and details for each test are notified well in
advance. CIA consists of the following
Sl. No Internal Assessment for 30 marks Weightage
1 1 Internal exams 10
2 Assignment/Seminars/Viva-voce/ Research Papers
Presentation
10
3 Attendance 5
The allotment of marks for attendance is given below:
Attendance Marks to be allotted
Above 95%
90%-94%
85%-89.9%
80%-84.9%
75%-79%
5 Marks
4 Marks
3 Marks
2 Marks
1 Mark
16. Internship Project
The marks of the internal assessment shall be published on the notice board of the college for
information of the students.
REGISTRATION FOR EXAMINATIONS:
A candidate shall register for all the papers of a semester when he/she appears for the
examination of that semester for the first time.
CONDUCT OF EXAMINATIONS:
There shall be examinations at the end of each semester, ordinarily during
November/December for odd semesters and during April/May for even semesters, as
prescribed in the Scheme of Examinations.
EXAMINATION PATTERN: Question Pattern for the semester exam will be as below:
Section A MCQ & objective Questions 25Marks x 1Questions 25 Marks
Section B Analytical Questions/Illustrations/
case studies/essay type questions
10Marks x 5 Questions 50 Marks
Total 75 Marks
Core subjects: Hospitality Science (Practical)
Subjects Food Production and F & B Service
Section A Grooming, Journal & Viva Assessment 15 Marks
Section B Subject Assessment 35 Marks
Total 50 Marks
Subjects Professional & Personal Development
Section A Grooming, Journal & Viva Assessment 30 Marks
Section B Subject Assessment 20Marks
Total 50 Marks
MINIMUM FOR A PASS:
No candidate shall be declared to have passed the Semester Examination (except in Co
curricular and extracurricular activities) unless he/she obtains not less than 40% marks in
the aggregate of written examination and internal assessment put together in each of the
subjects. There is no minimum mark in Internal Assessment, but Candidate should get
minimum 40% in external examination.
If a candidate fails in any subjects, he/she shall appear for that subject only at any subsequent
regular examination, within the maximum 6 years from date of registration prescribed for
completing the programme.
RETOTALING:
All theory examination papers will be evaluated by two examiners (one internal and one
external). There will not be any revaluation of the papers. However the students can apply for
re-totaling after submitting the application and necessary fees.
WITH HOLDING OF RESULTS:
Results will be withheld when a student has not paid his/her dues or there is a case of disciplinary action pending against him/her. CARRY OVER:
A candidate who fails in a lower semester examination may go to the higher semester and
take the examination.
CLASSIFICATION OF SUCCESSFUL CANDIDATES:
Grading System For Choice Based Credit System (CBCS) - The College adopts a ten point
grading system.
Conversion of credit(s) into grade(s): The following illustrations could be taken as an example
for computing SGPA and CGPA from credits for Honours courses in all disciplines, degree
Program courses in Science subjects and degree Program courses in Humanities, Social
Sciences and Commerce subjects:
1. Grades and Grade Points
Letter Grade Grade Point
O (Outstanding) 10
A+(Excellent) 9
A (Very Good) 8
B+(Good) 7
B (Above
6 Average)
C (Average) 5
P (Pass)
4
F (Fail) 0
Ab (Absent) 0
A student obtaining Grade F shall be considered failed and will be required to reappear in the
examination.
For non credit courses ‘Satisfactory’ or “Unsatisfactory’ shall be indicated instead of the letter
grade and this will not be counted for the computation of SGPA/CGPA.
The Universities can decide on the grade or percentage of marks required to pass in a course
and also the CGPA required to qualify for a degree taking into consideration the
recommendations of the statutory professional councils such as AICTE, MCI, BCI, NCTE etc.,
Illustration of Computation of SGPA and CGPA and Format for Transcripts 2. B. Sc. / B. Com. /
John Beech, Sebastian Kaiser, Robert Kaspar - The Business of Events Management
;Pearson Publications
Food & Beverage Management 3/e John Cousins, David Foskett & Andrew Pennington,
Good Fellow Publishers
Foodservice Management: Principles and Practices by June Payne-Palacio Ph.D. RD and
Monica Theis, Prentice Hall Publishers
Foodservice Management Fundamentals by Dennis R. Reynolds; Wiley Publishers
III – SEMESTER
301 CUISINES OF INDIA
Theory: 4 Credits; Total Hours =60
Practical: 2 Credits, Total Hours =60
Course Contents:
Unit – 1
Cuisines of Kashmir, Himachal & Uttarakhand: Introduction, Geographical Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine , Key Ingredients, Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialities during Festivals and Other Occasions, Community Foods.
Unit – 2 Cuisines of Punjab, Haryana & Delhi: Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient Features of Cuisine , Key Ingredients,
Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialities during
Unit – 3 Festivals and Other Occasions, Community Foods. Cuisines of Rajasthan & Gujarat: Introduction, Geographical Perspectives, Brief Historical
Background, Characteristics & Salient Features of Cuisine , Key Ingredients, Popular Foods,
Seasonal Foods, Special Equipments, Staple Diets, Specialities during Festivals and Other
Occasions, Community Foods. Unit – 4
Cuisines of Maharashtra & Goa: Introduction, Geographical Perspectives, Brief Historical
Background, Characteristics & Salient Features of Cuisine , Key Ingredients, Popular Foods,
Seasonal Foods, Special Equipments, Staple Diets, Specialities during Festivals and Other
Occasions, Community Foods.
Practical:
Two Menus about 3-5 dishes per menu per state.
Note: For focused inputs Regional Theme Lunches/ Festivals may be organised as a part of
activity based learning. .
Suggested Readings:
Quantity Food Production Op. and Indian Cuisine – Parvinder S Bali, Oxford University
Press
A Taste of India By Madhur Jafferey - John Wiley & Sons
Food of Haryana: The Great Chutneys – Dr Ashish Dahiya, University Press, MDU
Indian Gastronomy – Manjit Gill, DK Publishers
Food of Haryana: The Great Desserts – Dr Ashish Dahiya, University Press, MDU
Punjabi Cuisine – Manjit Gill
My Great India Cook Book – Vikas Khanna
Modern Cookery (Vol –I) By Philip E. Thangam, Publishers: Orient Longman
Practical Cookery By Kinton & Cessarani
Hymns from the Soil: A Vegetarian Saga
Practical Professional Cookery By Kauffman & Cracknell
Professional Cooking by Wayne Gisslen, Publisher Le Cordon Bleu
Theory of Catering by Kinton & Cessarani
Theory of Cookery By K Arora, Publisher: Frank Brothers
BSC 302 FOOD & BEVERAGE SERVICE –II
Theory: 4 Credits; Total Hours =60
Practical: 2 Credits, Total Hours =60
Theory
Unit – 1
Wines -I Definition, Classification with examples, - Table/Still/Natural, Sparkling, Fortified,
Aromatized, Production of each classification, Principal wine regions and wines of France,
Germany, Italy, Spain,
Unit – 2
Wines –II Principal wine regions and wines of Portugal, USA, Australia; New World Wines
(brand names) India, Chile, South Africa, Algeria, New Zealand, Food & Wine Harmony,
Storage of wines, Wine terminology (English & French)
Unit – 3
The Beverage Industry: Introduction, Yesterday & Today, Responsible Alcohol Service,
Creating and Maintaining a Bar Business, Sanitation and Bar Setup, Legal Aspects, Professional
Services.
Unit – 4
Bar Management: Introduction, Purchasing, Storing, Receiving, Issuing; Controlling, marketing
Beverage Products Responsibly, Employee Management, Art of Mixology, Planning for Profits,
Bar Menus
Practical
Bar Setups of different types & services
Service of Wines & Bar Menus
Reading Wine Labels,
Cocktail parties
Role Plays & Situation handling in Bar
Suggested Readings:
Financial & Cost control techniques in hotel & Catering Industry – Dr J.M.S. Negi
Food & Beverage Control By: Richard Kotas and Bernard Davis
Food & Beverage Cost Control- Lea R Dopson, Wiley Publishers.
Food & Beverage Management By: Bernard Davis & Stone
Food & Beverage Service- Dennis R. Lillicrap. & John.A. Cousins. Publisher: ELBS
Food & Beverage Service Management- Brian Vargese
Food & Beverage Service Training Manual- Sudhir Andrews, Tata Mc Graw Hill.
Hotel & Catering Costing & Budgets, RD. Boardman, Heinemann
Introduction F & B Service- Brown, Heppner & Deegan
The Bar and Beverage Book, 5th Edition - Costas Katsigris, Chris Thomas, Wiley
Publications
Principles and Practices of Bar and Beverage Management – James Murphy;
Goodfellow Publishers
ManageFirst: Bar and Beverage Management – National Restaurant Association
BSC 303 CONCEPTS OF TRAVEL AND TOURISM
Theory: 6 Credits,; Total Hours =90
Course Contents:
Unit – 1
Safety Security and Hotels: Understanding Safety & Security, Differentiation between safety
and security, Best Practices in Indian Hotels, The Case of Taj & Oberoi at Mumbai, Security
Departments in Hotels, Guidelines for Security in Hotels, Dealing with Emergencies - Fire,
Death, Crisis Management, Disaster Management.
Unit – 2
Safety Security and Tourist Destinations: Understanding the destination images from tourist
perspective, the role of the media in influencing consumer perceptions of travel safety
Understanding Tourist Security, its importance and impact of tourism industry. Role of Media
in influencing tourist perceptions, consumer awareness of travel advisories and their
influence on behaviour. Common problems & Challenges with hotel & tourism destinations
security. Security issues at airports, railway stations, single woman travellers in India, Tourist
Police & Its Role, Role of Ministry of Govt of India, UNWTO Guidelines/ Advises on Safety and
Security, International Issues on Tourist Security, the role of insurance in the travel industry
Unit – 3
Travel Documentation: Introduction to Travel Documentation, Documentation required while
leaving and entering into India. Passport its types and procedures to obtain an Indian
passport, Currency Regulations and concept of Basic Travel Quota (BTQ), Custom Regulations,
Health Certificates, Insurance and Immigration
Unit – 4
Understanding VISA and Permits
Understanding the concept of VISA its types, Categories in which India give Visa to foreign
tourists. Visa Requirements and procedure to obtain tourist visa for Singapore, UK, USA and
Australia. Restricts and Special area permits for foreign tourists in India and their procedures
to obtain. VISA on Arrival Scheme of Govt of India
Suggested Readings:
Tourism Security: Strategies for Effective Managing Travel Risk and Safety By Peter
Tarlow
Safety and Security in Tourism Relationships, Management and Marketing By C.
Michael Hall, Dallen J. Timothy and David Timothy Duval.
Tourism, Security and Safety (The Management of Hospitality and Tourism
Enterprises) - Yoel Mansfeld & Abraham Pizam
BSC 304 COMPUTER APPLICATIONS IN BUSINESS
Theory+ Tutorial: 6 Credits; Total Hours =60 Practical Paper: 2 Credits; Total Hours =60
Unit I :
Introduction to Computers: Introduction to Computer: Classification, Generations,
Organization, Capabilities Characteristics & Limitations, Application of Computer in Hotels,
Familiarisation with Components of Computers – Hardware: Hardware elements – input,
storage, processing & output devices. Block diagram of computer,
Unit II:
Introduction to Computers Software: Types of Software, System Software, Application
Software, Utility Software’s, Use of MS- Office: Basics of MS- Word. MS- Excel and MS-Power
Point.
Unit III:
Internet & Applications: Introduction to Internet: Definition of networks, concepts of web
page, website and web searching (browsing). Benefits, Application, Working, Hardware and
Software requirements, World Wide Web, Web Browser, URL, Search Engines, Email
Unit IV:
Social Media Applications and Hospitality: Introduction to Social Media, Its Role in Hospitality
Promotion, Facebook – Creating Pages and Profiles, Merits/Demerits of Social Media, Linked
In, Twitter and Other Social Media Applications.
Suggested Reading:
Leon & Lion, Introduction to Computers, Vikas Publishing House, New Delhi
June Jamrich Parsons, Computer Concepts 7th Edition, Thomson Learning, Bombay.
Comer 4e, Computer networks and Internet, Pearson Education
White, Date Communications & Compute4r Network, Thomson Learning, Bombay.
Computers in Hotels – Concepts & Applications : Partho P Seal Oxford University Press
BSC 305 TOUR MARKETING AND HUMAN RESOURSE MANAGEMENT IN TRAVEL
INDUSTRY
Theory: 6 Credits,; Total Hours =90
Course Content:
Unit 1:
Definitions and scope of tour & Activities. Planing a trip with Expedia. Analyising Reviews.
Customer Support. Tour Tickets Mananagement. Using Local Experts. Managing Exclusive
Sweet Yeast Dough Products: Danish Pastry; Buns; Coffee Cake Dough Products; for Frying; Finishing Doughnuts; Use of Prepared Mixes; Yeast-raised Doughnuts; CakeDoughnuts; Combination Doughnuts; Whole Wheat Doughnuts; Common Problems withDoughnuts and Crullers.
Unit –4
Pastries: Short Dough Pastries; Puff Pastries; Common Problems with Puff Pastries; Eclairs and Cream Puffs; Common Problems with Eclairs and Cream Puffs; Cream Cheese Dough Products; Icings and Cream and Whipped Toppings: Icings; Cream Toppings; Whipped Toppings. Cakes and Cake Specialties: Cake Production; Common Problems with Cake Production; Creamed Cakes; Common Problems with Creamed Cakes; Whipped Cakes; Common Problems with Sponge Cakes;
Practical Bakery Planning – The Chefs Role Professional Bakery Layout & Organisations Bakery Operations : Dishes Preparations to supplement theory syllabus Safety & Security Practices & Bakery Equipment and Tools, Hygiene Management in Bakery Operations
Suggested Readings
o Practical Baking, 5th Edition by William J. Sultan Wiley Publications o Baking and Pastry: Mastering the Art by The Culinary Institute of America, Wiley
Publications o In the Hands of a Baker http://www.ciaprochef.com/ o Baking by Marha Dey , www.hermehouse.com o The Golden Book of Baking by barronsduc www.barronseduc.com
BSC 501 ACCOUNTING FOR HOTEL AND AIRLINE INDUSTRY
Theory+ Tutorial: 6 Credits; Total Hours =90
Course Contents:
Theory
Unit – 1
Accounting: Business Transaction and Basic Terminology, Need to Study Accounting,
Accounting functions, Purpose of Accounting Records, Accounting Principles – Concepts and
International Tourism – Fundamentals & Practices -A. K. Bhatia -Sterling Publishers Private
Limited, 1996 A Textbook of Indian Tourism -B. K. Goswami & G. Raveendran -Har – Anand
Publications Pvt. Ltd., 2003 Dynamics of Modern Tourism -Ratandeep Singh -Kanishka Publishes,
Distributors, New Delhi, 199
Tourism Development, Principles and Practices -Fletcher & Cooper-ELBS
BSC 504 MEDICAL TOURISM AND HOSPITAL ADMINISTRATION
Theory+ Tutorial: 6 Credits; Total Hours =90 Unit 1: Concept of Modern Hospital & Privatization in Health Sector Public Sector Hospitals
and Level of care / offered facilities
Unit 2: Effects of Globalization in Healthcare Concept of Corporate Hospital in developing
countries Infrastructure and lay out of an ideal corporate hospital
Unit 3: Functioning of modern hospitals & changing need of patients Hospitality in Hospital
Care Invasive and non-invasive diagnostic facilities in modern hospital Care offered in
Specialty and Super specialty Hospitals.
Unit 4: Concept of Medical tourism in India and around the world; the future of Medical
Tourism in India.
Suggested Reading:
1. Hospital Management module II- NIHFW, New Delhi
2. Hospital Administration – G. D. Kunders
3. Hospital Administration - Tabish
VI SEMESTER
BSC 601 RESEARCH METHODOLOGIES
Theory: 6 Credits,; Total Hours =90 Unit-1
Introduction to research methodology: Meaning, definition, characteristics and types of research, Methodology of research, formulation of research problem Research Design: Meaning, characteristics of research design, steps in research design. Concept of Hypothesis
Unit-2
Sampling Design and Data Collection: Meaning of sampling, aims in selection a
sample, Types of sample design. Data collection –Meaning, types of data,
methods of collecting primary data-observation, interview and questionnaire,
Sources of secondary data. Unit-3
Processing and Analysis of data: Editing, Coding, Classification and tabulation,
Graphical presentation of Data-Bar-chart, pie-chart and curves Interpretation of
Data meaning, methods of data analysis Unit-4
Report Writing: Meaning, types and steps involved in writing report, layout of
the research report, mechanics of writing a research report, challenges of a
good writing
Suggested Readings
Kumar Ranjit: Research Methodology: A Step by Step Guide for Beginners, Sage Publication, 2014.
Kothari C.R. : Research Methodology, New Age International, 2011. Shajahan S. : Research Methods for Management, 2004. Mustafa A. : Research Methodology, 2010. Thanulingom N : Research Methodology, Himalaya Publishing C. Rajendar Kumar : Research Methodology , APH Publishing Gupta Hitesh and Gupta S. L. : Research Methodology, International Book House, 2011. J. R. Brent Ritchie, Charles R. Goeldner : Travel, Tourism, and Hospitality Research: A
Handbook for Managers and Researchers, Wiley Publishers
Peter Mason: Researching Tourism, Leisure and Hospitality for your Dissertation;
Good Fellow Publishers Ltd, UK
BSC 602 INDUSTRIAL EXPOSURE & ON –THE- JOB TRAINING
(On the Job Training) Theory: 12 Credits,; Total Hours =864
The objective of Industrial Exposure is to facilitate learners with skills & practices of trade so
as to supplement their theory and practical inputs of semester VII and enable them to
Industry Ready. Duration of Exposure: 15-18 weeks Leave Formalities: I weekly off and festivals and national holidays given by the hotel 10 days medical leave supported by a medical certificate. Leave taken must be made up by doing double shifts or working on weekly offs. Attendance in the training would be calculated on the basis of Certificate issued by Training Manager/ HR Manager/ Concerned Officer of the unit trained in. Industrial Exposure will require an input of 90-100 working days (15 weeks x 06 days = 90 days). Students who are unable to complete a minimum of 45 days of industrial training would be disallowed from appearing in the term and examinations. Students who complete more than 45 days of industrial exposure but are unable to complete minimum 90 days due to medical reasons may make good during the vacations. Such students will be treated as ‘absent’ in industrial training and results. The Industry Exposure in VI semester necessarily needs to be in an approved hotel equivalent to three star of above/ Heritage or other such good property related to Hospitality, Travel, Tourism, Recreation, Leisure or other such organisation. Prior written approval needs to be taken from the programme coordinator/ Convenor/ H.O.D for Industrial exposure from parent Institute.
Training Schedule: The VI Semester shall be supplemented by on the job training in Total weeks: 15-18 weeks. The Units imparting industrial exposure shall conduct formal induction sessions and emphasis on personality skills to facilitate the learners on Writing Skills for Hospitality (Writing of Industrial Reports/ Hospitality Operation Software Skills/ Trade Presentation Skills, Human Resource Practices Safety, Security and Travel Documentation Facilitation Management Practices while acquainting the learners with skills of trade. It may be noted that for this semester the number of credits assigned is 12. Being practical oriented the number of hours input per week comes as 40 hours per week. Academic Credits for training shall be based on following Log books and attendance, Appraisals, Report and presentation, as applicable All candidates must ensure that the log books and appraisals are signed by the departmental/ sectional heads as soon as training in a particular department or section is completed. They are also advised to make a report in accordance to their curiculla for VI Semester. A PowerPoint presentation (based on the report) should be made. This will be presented in front of a select panel from the institute and the industry. It should be made for duration of 10 minutes. Marks will be awarded on this. The presentation should express the student’s experiences in the department and what has he learned/ observed. The Report will be submitted in the form specified as under:
a) The typing should be done on both sides of the paper (instead of single side printing)
b) The font size should be 12 with Times New Roman font.
c) The Training Report may be typed in 1.5 line spacing.
d) The paper should be A-4 size.
Two copies meant for the purpose of evaluation may be bound in paper- and submitted to the approved authority. Students have to submit the following on completion of industrial training to the faculty coordinator at the institute: 1. Logbook.; 2. Appraisal; 3. A copy of the offer letter and industry exposure/
Job Training Certificate. 4. Report in view of requirements of VI semester. 5. Power Point presentation on a CD, based on the
report. 6. Attendance sheet. 7. Leave card. For distribution of marks refer to
details on Course structure/ Credit
Distribution During the tenure of
Industrial Exposure, apart from
carrying out the assigned jobs, The learners are suggested to make the following observations in the departments of Industry:
56
BSC 603 Project Report
Practical/Field Work: 6 Credits, Total Hours =60
Keeping in view the diverse nature of aviation, tourism & hospitality industry & its long- term implications on the economy, society, culture & environment, It is mandatory to do some project work so as to sharpen the research skills, develop a practical understanding of the Hospitality system, attain some field experience etc. Students are required to prepare a project on a topic of their choice approved from Faculty from Institute/ Head of Department (F.O/ F&Bs/ F.P/ A.Op) Computer Typed {Times New Roman} compiled & Hard bound copy (Two print Copies) and One soft copy in C.D. The Project should include:-
· The First page should include Name of The Institute / University, Project undertaken,
Roll Number & Name.
· Certificate by Candidate of genuine work. · Acknowledgement. · Certificate of approval. · Introduction to the topic. · Problem Definition
- Need of study - Problem Definition - Research objective - List of Information
· Research Methodology · Research design
· Source of data
· Instrumentation of data collection
· Sampling Design
· Analysis, Findings & Interpretation.
· Suggestions & Recommendations.
· Conclusion or Silent Findings
· Limitation
· Bibliography
· Annexure Selecting A Topic:- Selecting a topic is the first issue. About the only thing you will be sure of should be that do you
want to write on a subject that directly relates to Hotels or is associated with tourism. A lot of
thinking & creativity is required at planning stage. The purpose of project for you is to-
- Learn about various aviation, travel & tourism & hospitality issues. - Learn how to evaluate the potential. - Improve organizing & managerial skills.
Sample themes of Research are:- Accommodation Management-
- “Technology in Hotel Accommodation Services:- A case study of Hotel- ABC.”
Various topics can be selected suggested themes are-
- Surveying of Guest Behavior - Surveying of Environment Conservation - Surveying of Negative impacts of System
-
Segmentation of Guest staying in unit.
- Profiling of Tourists/ Guests - Comparative analysis of Tariff Strategies. - Linkages amongst various constituents of Hospitality industry - HRD- Policies of Unit/ Chain - Cost Control in Housekeeping/ Kitchen - Safety & Security Issues- Case studies
The above mentioned are simply few suggested topics. The
candidates are free to select a topic of their choice with due
consultation with the faculty member who is mentoring the
candidate in the Institute. Sample themes of Research are:- Air cargo Management- “Technology in Aviation services- A case study of any airline or airport Various topics can be selected suggested themes are- - Surveying of Guest Behavior - Surveying of Environment Conservation - Surveying of Negative impacts of System
-
Segmentation of Guest traveling. Profiling of flight travelers Comparative analysis of Tariff Strategies. Linkages amongst various constituents of Aviation Industry HRD- Policies of Aviation Cost Control in Logistics, Supply Chain Safety & Security Issues- Case studies The above mentioned are simply few suggested topics. The candidates are free to select a topic of their choice with due consultation with the faculty member who is mentoring the candidate in the Institute.
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BSC 604 PRESENTATION AND VIVA
Personal presentation 6 Credits, Total Hours =30
Viva voce examinations play an important evaluation process in the degree course in most of the Universities
around the World. They mainly assess the cognitive domain and if well structured, become an important
process of evaluation. Traditionally, a conventional non-structured oral examination was a practice and still
remains as an evaluation process in a few countries. Over the years, different colleges have evolved on such
examinations and have come out with structured, standardized viva voce examinations. The objective of the
VIVA-VOCE is to assess the degree of learning achieved by the student in the Industry while training in
Hotel, Travel, Aviation and tourism.
Structure for VIVA
Grooming
5marks
Learning outcomes of all modules
50 marks
Question and answers of the Industry - Oral 25 marks