Goa University Integrated MBA (Hospitality Travel and ... · PDF fileFood & Beverage service 1...

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Goa University

P.O. Goa University, Taleigao Plateau, Goa 403 206, India

Integrated MBA (Hospitality Travel and Tourism) Programme

Implemented from the Academic Year 2011-2012

• Purpose: The program is designed to meet the human resources needs of the

hospitality and tourism sector of the country. This program will give students a

professional insight into the hospitality and tourism industry plus a set of core

management skills for finance, marketing, statistics, and human resources.

Prerequisites: Eligibility: A pass in the XIIth standard.

Selection Process: Admission for the 30 seats based on merit.

• Credits: 282 total minimum credits for the program (204 theory and 78 practicals)

• The program is structured on modern lines following Trimester system, Credit and

Credit transfer system, Grades rather than marks, Continuous internal assessment,

Active learning methodology, Use of a Course management system etc. The 5 year

integrated program is conducted over 19 terms which includes 12 terms for BBA.

• The program allows the students to take up project works.

• In addition to class room activities, all students are given the opportunity to

actively develop their professional competence through excursions and field trips

to corporations, organizations, hotels and other places of interest.

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Integrated MBA Hospitality Travel and Tourism

List of Courses

Core Business Courses

Code Title Credits Theory or

Practicals

Page no

C 1-002 /

C 0-002

Management Process 1 / 2 Theory 14

C 1-003 /

C 0-003.1

C 0-003.2

Marketing Management 2 / 2 each Theory 15

C 1-004 /

C 0-004.1

C 0-004.2

Finance Management /

Financial Statement Analysis

2 / 2 each Theory 16

C 1-005 /

C 0-005.1

C 0-005.2

Production Operations

Management


C 1-006 /

C 0-006.1

C 0-006.2

Human Resource

Management


C 1-007 /

C 0-007.1

C 0-007.2

Business Economics 2 / 2 each Theory 19

C 1-008 /

C 0-008.1

C 0-008.2

IT1 Skills 2 / 2 each Theory 20

C 1-009 /

C 0-009.1

C 0-009.2

Organizational Behavior 2 / 2 each Theory 21

C 1-010

Advanced Marketing

Management

2 Theory 22

C 1-011 Advanced Finance

Management

2 Theory 23

C 1-012 Advanced Human Resource

Management

2 Theory 24

C 1-013 /

C 0-013.1

C 0-013.2

Management Accounting I

(Financial Accounting)


C 1-014 /

C 0-014.1

C 0-014.2

Management Accounting II

(Cost Accounting)


C 0 101/

C1 101

Food production 1

2 /1 Theory 27

C 0 102/

C1 102

Food & Beverage service 1 2 /1 Theory 28

C 0 103/ Accommodation operations 1 2 /1 Theory 29

1 Information Technology

3

C1 103

C 0 105/

C1 105

Food Production practical 1

2 /1 Practical 30

C 0 106/

C1 106

Food & Beverage practical 1 2 /1 Practical 31

C 0 107/

C1 107

Food production 2

2 /1 Theory 32

C 0 108/

C1 108

Food & Beverage service 2 2 /1 Theory 33

C 0 109/

C1 109

Front office operation 1

2 /1 Theory 34

C 0 111/

C1 111 Food Production practical 2 2 /1 Practical 35

C 0 112/

C1 112

Food & beverage practical 2 2 /1 Practical 36

C 0 113/

C1 113

Food production 3

2 /1 Theory 37

C 0 114/

C1 114

Accommodation operations 2

2 /1 Practical 38

C 0 115/

C1 115

Front office operations 2:

2 /1 Theory 39

C 0 118/

C1 118

Food Production practical 3

2 /1 Practical 40

C 0 119/

C1 119

Food and Beverage

Management 1

2 /1

Theory 41

C0 120/

C1 120

Food & Beverage Service 3-

2 /1

Theory 42

C0 121/

C1 121

Front office operations 3: 2 /1

Theory 43

C0 122

C1 122

Food & Beverage

management 2

2 /1

Theory 44

C0 123

C1 123

Food & beverage practical 3 2 /1

Practical 45

C0 124

C1 124

Accommodation operations 3 2 /1

Theory 45

C0 125

C1 125

Food & Beverage practical 4 2 /1

Practical 45

T-O1 Tourism: Philosophies,

Principles and Practices

2/1 Theory 46

T-O2 Hospitality Management 2/1 Theory 47

T-O3 Tour Operations

Management

2/1 Theory 48

T-O4 Economics of Tourism 1 2/1 Theory 49

T-O5 Economics of Tourism 2 2/1 Theory 50

T-O6 Marketing Tourism and

Hospitality

2/1 Theory 51

4

T-O7 Travel Agency Management 2/1 Theory 52

T-16 Hotel Operations

Management

2/1 Theory 53

T-17 International Tourism 2/1 Theory 54

5

Core Soft Skill Courses

C 1-101 /

C 0-101.1

C 0-101.2

Oral Communication Skills 1 / 1 each Theory 55

C 1-101 /

C 0-101.1

C 0-101.2

Written Communication

Skills


C 1-103 /

C 0-103.1

C 0-103.2

Presentation Skills 1 / 1 each Theory 56

C 1-105 /

C 0-105.1

C 0-105.2

Group Discussion Skills 1 / 1 each Theory 57

C 1-106 /

C 0-106.1

C 0-106.2

Negotiation Skills 1 / 1 each Theory 57

C 1-107 /

C 0-107.1

C 0-107.2

Interview Facing Skills 1 / 1 each Theory 57

C 1-108 /

C 0-108.1

C 0-108.2

Neuro-Linguistic

Programming


C 1-109 /

C 0-109.1

C 0-109.2

Report Writing Skills 1 / 1 each Theory 58

C 1-110 /

C 0-110.1

C 0-110.2

Etiquettes 1 / 1 each Theory 59

C 1-111 /

C 0-111.1

C 0-111.2

Career Planning 1 / 1 each Theory 59

C 1-112 /

C 0-112.1

C 0-112.2

Event Management Skills 1 / 1 each Theory 59

C 1-113 /

C 0-113.1

C 0-113.2

Public Speaking Skills 1 / 1 each Theory 60

6

Optional Business Courses

C 0 104/

C1 104

Food and nutrition science

2 /1 Theory 63

C 0 110/

C1 110

Hotel law 1 2 /1 Theory 64

C 0 116/

C1 116

Hotel engineering 1 2 /1 Theory 64

C 0 117/

C1 117

Facility planning 2 /1 Theory 65

C 0 121/

C1 121


C0 126

C1 126

Hotel Engineering 2 2 /1

Theory 66

C 1-015 /

C 0-015.1

C 0-015.2

Macroeconomic Analysis for

Management


C 1-016 Advanced Production

Operations Management

2 Theory 68

C 1-017 /

C 0-017.1

C 0-017.2

Business Environment 2 / 2 each Theory 69

C 1-018 /

C 0-018.1

C 0-018.2

Business Research Methods 2 / 2 each Theory 70

C 1-019 /

C 0-019.1

C 0-019.2

Legal Aspects of Business 2 / 2 each Theory 71

C 1-020 /

C 0-020.1

C 0-020.2

Business Mathematics 2 / 2 each Theory 72

C 1-021 /

C 0-021.1

C 0-021.2

Business Statistics 2 / 2 each Theory 73

C 1-022 /

C 0-022.1

C 0-022.2

Operations Research 2 / 2 each Theory 74

C 1-023 /

C 0-023.1

C 0-023.2

Business Ethics 2 / 2 each Theory 75

C 1-024 /

C 0-024.1

C 0-024.2

Environmental Management 2 / 2 each Theory 76

C 1-025 /

C 0-025.1

C 0-025.2

Management Information

Systems


Field-based Compulsory Courses

7

Course Name Credits

Internship 24

Internship Seminar 8

Optional Non Business Courses

Course Number and Name Credits

Creativity Using Music as a Metaphor 2 78

Neuro Linguistic Programming 1 & 2 2 each 79

Putting People First 2 80

E.A.S.Y. Life Tips (Life Skill Program) 1 & 2 2 each 81

Youth Theatre 1 & 2 2 each 82

Guest Relations 2 83

8

TERM STRUCTURE

TERM 1

TERM 2

Subject Credits

Front Office Operations 1 2

Food Production Practicals 1 2

Food and Beverage Service Practicals 1 2

Economics of Tourism 1 2

Marketing Management 2 2

Strategic management 1 2

Soft Skills Training 2 2

ONBC 3 2

ONBC 4 2

Total 18

TERM 3

Subject Credits

Front Office Operations Practicals 2

Food and Beverage Service 2 2

Accommodation Operations 1 2

Economics of Tourism 2 2

Financial Statement Analysis 1 2

Strategic Management 2 2


ONBC 5 2

ONBC 6 2

Total 18

2 Information Technology

3 Soft Skills Training would also include Subjects such as Communicating in any Indian Language

such as Hindi, Marathi, Konkani, etc. or in any Foreign Language such as English, French, German, Portuguese, etc. 4 Optional Non Business Courses (ONBC) from already approved subjects under Humanities,

Social Sciences, and Science and Technology including Indian History, Understanding Indian Society, Indian Heritage, History of Goa, Cultural History of Goa, Tourism Geography, etc. These courses are Level 1 courses and carry twice the weightage in credits as compared to Level 0 Courses at UG level.

Subject Credits


Food Production 1 2

Tourism Concepts 1 2

IT2

Skills 1 2

Management Process 2

Marketing Management 1 2

Soft Skills Training13 2

ONBC4

1 2

ONBC 2 2

Total 18

9

TERM 4

Subject Credits

Summer Internship in Hospitality related Organisation and Report 12

Summer Internship Seminar

6

TERM 5

Subject Credits


Food Production 2 2

Tourism Concepts 2 2

Food Science and Nutrition 2

Organizational Behaviour 1 2

Human Resource Management 1 2

ONBC 7 2

ONBC 8 2

ONBC 9 2

Total 18

TERM 6

Subject Credits


Accommodation Operations 2 Practicals 2

Tourism Industry 1 2

Human Resources Management 2 2

Organizational Behaviour 2 2

Facilities Planning 2

ONBC 10 2

ONBC 11 2

ONBC 12 2

Total 18

TERM 7

Subject Credits




Hotel Engineering 1 2

Hotel Laws 1 2

Tour Operations Management 1 2

ONBC 13 2

ONBC 14 2

10

ONBC 15 2

Total 18

TERM 8

Subject Credits

Summer Internship in Hospitality related

Organisation and Report

12

Summer Internship Seminar

6

TERM 9

Subject Credits


Food & Beverage Services Practicals 3 2

Sustainable Tourism 2

Finance Management 1 2


Environment Management 1 2

ONBC 15 1

ONBC 16 2

ONBC 17 2

Total 17

TERM 10

Subject Credits

Food Production 3 2

Food and Beverage Management 1 2


IT Skills 2 2

Environment Management 2 2


ONBC 18 2

ONBC 19 2

ONBC 20 2

Total 18

TERM 11

Subject Credits


Accommodation Operations 3 2

Tourism Products of India 2

Interactions with Executives 2

Mock Interviews by Executives 2

Case Analysis 1 2

11

Indian Social Political and Cultural Environment 2

ONBC 21 2

ONBC 22 2

Total 18

TERM 12

Subject Credits

Internships in Organizations and Report 12

Internship Seminar

6

TERM 13

Subject Credits

Food and Beverage Management 2 2

Tourism Planning and Policies 1 2

Emerging Trends in Tourism 2


Business Economics 1 2

IT Skills in Tourism 2

Case Analysis 2 2


ONBC 23 2

Total 18

TERM 14

Tourism Planning and Policies 2 2

Marketing of Hospitality and Tourism 1 2

Tourism and Tourists 2

International Tourism 2


Business Economics 2 2


ONBC 24 2

Total 16

TERM 15

Subject Credits

Advanced Tourism Marketing 2

Travel Agency Management 2

Research Methods in Tourism 2

Advanced Human Resource Management 2

Advanced Marketing Management 1 2

Management Information Systems 1 2


ONBC 25 2

Total 16

12

ERM 16

Subject Credits

Internships in Organizations and Report 12

Internship Seminar

6

TERM 17

Subject Credits


Advanced Marketing Management 2 2

Financial Statement Analysis 2 2

Environmental Management 2

Advanced Strategic Management 2

Case Analysis 3 2


ONBC 26 2

Total 16

TERM 18

Subject Credits


Information Technology in Tourism 2

Finance Management 2 2

Management Information System 2 2

Legal Aspects of Tourism 2

Advanced Finance Management 2


ONBC 27 2

Total 16

Term 19

Subject Credits

13

Internship in Organizations and Reports 12

Internship Seminar

6

• Courses and their allocation across terms are subject to change.

• Functional electives shall be offered within the constraints of students’ demand and the

resources available with the department from time to time.

14

Syllabi of Integrated MBA (Travel, Tourism and Hospitality Management)

Core Business Courses

Code Subject Credits Contact Hours

per Week

102 Management Processes. 2 30

Objective: At the end of the subject, the student should have the ability to

understand managerial / organizational situations in terms of the

processes viz. planning, organizing, staffing, leading and

controlling. The student should demonstrate this ability through

reframing his / her tasks in the educational institution itself in

terms of these processes by using these processes to actual

situations.

Contents: Planning, organizing, staffing, leading and controlling. Certain

amount of overlap between the two subjects Organizational

Behaviour and Management Process is possible. Instead of

avoiding it at the content level, the different orientations should be

brought out through case studies. In Organizational Behaviour,

understanding behavior in terms of causality should be

emphasized. In Management Process, the decision-action–design

perspective should be emphasized.

Pedagogy: Case studies, experiential exercises and industry based

assignments.

Minimum depth of coverage will be at the level of the following books.

Weihrich, Heinz and Harold Koontz; ‘Essentials of Management: An

International Perspective’; McGraw–Hill, Inc.; Latest edition.

Robbins, Stephen and Mary Coulter; ‘Fundamentals of Management’; Prentice

Hall of India Pvt. Ltd.; New Delhi; Latest edition.

3. Selected articles from Harvard Business Review, Indian Management, etc.

15


per Week

103 Marketing Management 2 30

Objective: At the end of the course, the students should be equipped with the

following;

Skills: Skills to analyze markets and marketing environment, forecasting

skills, and segmentation skills.

Content: Marketing Orientation, Marketing Environment and Information

Analysis, Consumer and Industrial Buyer Behaviour, Forecasting Market

Demand, Segmentation, Product Life Cycle, Concepts of Value,

Differentiating & Positioning of Products and Launching New Products.

Pedagogy: Discussions, Case Studies, Presentations and Industry based

Assignments.

Books: Minimum Reading:

1. Kotler, Philip., ‘Marketing Management: Analysis, Planning,

Implementation and Control’; Prentice Hall of India Limited;

New Delhi;. Latest edition.

Additional Reading; Brand Equity of Economic Times

16


per Week

302 Financial Statement Analysis for

Decisions

2 30

Objective: At the end of the course, the students would have competence in

analyzing the value and financial strength of a firm.

Content: Financial Statement Analysis of Balance Sheets, Profit and Loss

Accounts, Cash Flow and Funds Flow Statements; Elements of

Valuation.

Pedagogy: Problems, Case Studies, Presentations, Industry based Assignments

and Computer based Assignments. Analysis of an Annual Report

of a Company.

Minimum depth of coverage will be at the level of the following books / readings.

1. Chandra, Prasanna; ‘Finance Sense’; Tata McGraw-Hill; Latest edition.

2. Atrill, Peter and Eddie McLaney; ‘Accounting and Finance for Non-

Specialists’; Prentice-Hall of India; Latest edition.

3. Myddelton, D.R.; ‘The Essence of Financial Management’; Prentice-Hall of

India; Latest edition.

4. Economic Times, etc.

1. .

17


per Week

305 Production Operations Management I 2 30

Objective: At the end of the subject, the student will have understanding of

designing, organizing and scheduling of production / operations of

organizations. He / she will also be able to understand implications

of production / operations functions to other functions and vice-

versa. The student will demonstrate this ability in situations within

the institution.

Content: Designing and organizing the production / operations function.

Pedagogy: Cases, problems, production / operations tours in organizations,

practical assignments in the institution and computer based

assignments.

Minimum Required Reading:

1. Krajewski, Lee J. and Larry P. Ritzman; ‘Operations Management: Strategy

and Analysis’; Pearson Education India; Latest Edition.

2. Schmenner, Roger W.; ‘Plant and Service Tours in Operations Management’;

Pearson Education India; Latest Edition.

3. Hill, Terry; ‘The Essence of Operations Management’; Prentice Hall of India

Private Ltd., New Delhi, Latest edition.

4. Krishnaswamy, K. N. ‘Cases in production / Operations Management’;

Prentice Hall of India Private Ltd., New Delhi, Latest edition.

5. Selected articles from Journal of Operations Management, Productivity,

Udyog Pragati, etc.

18


per Week

104 Human Resource Management 2 30

Objective: At the end of the subject, the student will have an understanding of

Human Resource Management (HRM) function within an

organization and the implications of the HRM function to other

functions and vice–versa.

Content: Organizational strategy, structure, culture and change; and their

implications for HRM. Employee sourcing, recruitment and

selection.

Pedagogy: Discussions, case studies, experiential exercises and industry based

assignments.

Minimum depth of coverage will be at the level of the following books /

read.ings

1. McKenna, Eugene and Nic Beech; ‘The Essence of Human Resource

Management’; Prentice–Hall of India Private Limited; New Delhi, 1995 or

later editions.

2. Cowling, Alan and Philip James; ‘The Essence of Personnel Management and

Industrial Relations’; Prentice Hall of India Private Limited; New Delhi; 1994

or later editions.

3. Articles from popular Indian business periodicals.

Reference:

1. Dessler, Gary; ‘A Framework for Human Resource Management’; Pearson

Education India; Latest Edition.

2. Saiyadain, Mirza S; ‘Human Resource Management’; Tata McGraw-Hill

Publishing Company Limited; New Delhi; Latest edition.

19


per Week

105 Business Economics 2 30

Objective:

The student will be able to apply micro economic theory to examine how a

firm can achieve its objectives, subject to some constraints, most efficiently.

Content: Demand theory, estimation and forecasting. Production theory. Cost

theory.

Pedagogy: More graphical and numerical in analysis than mathematical. Cases,

exercises and problems from business situations.


1. Samuelson, Paul A. and William D. Nordhaus; ‘Economics’; Tata McGraw–

Hill, New Delhi; Latest edition.

2. Nellis, Joseph G. and David Parker; ‘The Essence of Business Economics’;

Prentice–Hall of India Private Limited; New Delhi. Latest edition.

3. Selected articles from periodicals such as Economic Times, Economist, etc.

20


per Week

101 IT Skills 2 30

Objective:

At the end of the subject, the student would have ability in using

1. spread sheets,

2. data base management systems

for managerial tasks.

Content: Spreadsheet applications and database management systems.

Pedagogy: There will be very few classroom sessions. Most of the sessions

will be through hands on training. There will be assignments

based on tasks in the educational institution itself so that the

student is able to demonstrate his / her learning value addition.


Published books similar to manuals of packages mentioned under Contents.

21


per Week

305 Organizational Behavior 1 2 30

Objectives:

At the end of the subject, the student will have the ability to understand and

demonstrate the ability to tackle various real life situations within the educational

institution itself which involve:

1. Individual behavior in organizations

2. Interpersonal behavior in organizations

3. Group behavior in organizations and

4. Leadership in organizations

Content: Perception, personality, attitudes, motivation, learning,

interpersonal behavior, group dynamics, conflicts, stress, power

and politics, leadership and communication. New trends in

organizational behavior from academic literature and practice.

Pedagogy: The objectives will be met through a series of case studies,

experiential exercises and industry-based assignments rather than

through mere lectures.


(Sr. Nos 1 and 4 and either 2 or 3).

1. Tyson, Shaun and Tony Jackson; ‘The Essence of Organizational Behavior’;

Prentice–Hall of India Private Ltd., New Delhi, Latest edition.

2. Luthans, Fred; ‘Organizational Behavior’; McGraw–Hill, Inc, Latest edition.

3. Robbins, Stephen P; ‘Essentials of Organizational Behavior’; Prentice–Hall of

India Private Limited; New Delhi; 8th

Edition or later editions.

4. Ramnarayan. S and Ram Mohan Rao; ‘Managerial Dilemmas’; Tata–McGraw

Hill Publishing Company Limited, New Delhi, 1996 or later editions.

5. Selected articles from journals such as Harvard Business Review, Vikalpa,

etc.

22


per Week

C1-010 Advanced Marketing Management 2 / 3 2 / 3

Objective

At the end of the course, the students would be equipped with the skills to

analyse markets and marketing environment and use the Ps of Marketing for

developing and implementing marketing strategies.

Content: Understanding the role of Marketing in Society, Marketing

Orientation in Organizations, Marketing Environment and

Information Analysis, Consumer and Industrial Buyer Behavior,

Forecasting Market Demand, Segmentation, Product Life Cycle,

Concepts of Value, Differentiating & Positioning of Products and

Launching New Products. Product line and Brand Management,

Services Marketing, Pricing Policies and their Impact on Business

Decisions, Advertising and Communication Management, Sales

Force Management and Distribution Management.

Pedagogy: Case Studies, Presentations and Industry based Assignments.


1. Kotler, Philip, ‘A Framework for Marketing Management’; Pearson Education

India, Latest edition.

2. Ramaswamy and Namakumari; ‘Marketing Management in the Indian

Context’; Prentice Hall of India Limited; New Delhi; Latest edition.

3. Readings from academic journals such as Journal of Marketing.

4. Readings from popular business periodicals.

23


per Week

C 1-011 Advanced Finance Management 2 / 3 2 / 3

Objective: At the end of the course, the students would have competence in

taking long term and short term corporate financial decisions while

taking into consideration the behavior of the capital market.

Content: Financial Statement Analysis, Valuation, Capital Budgeting, Risk

and Return, Long Term and Short Term Financial Planning,

Financial Engineering.

Pedagogy: Problems, Case Studies, Presentations and Computer / Industry and

Capital Market data based Assignments.


1. Ross, Stephen. A., Westerfield, Randolph W. and Bradford D. Jordan;

‘Fundamentals of Corporate Finance’; Tata McGraw-Hill; Latest edition.

2. Chandra, Prasanna; ‘Financial Management: Theory and Practice; Tata

McGraw-Hill; Latest edition.

3. Pandey, I.M. and Ramesh Bhat; ‘Cases in Financial Management’; Tata

McGraw-Hill; Latest edition.

4. Academic journals such as ‘Financial Management’.

5. Popular business periodicals such as “Capital Market’.

24


per Week

C 1-012 Advanced Human Resource Management 2 / 3 2 / 3

Objective: At the end of the subject, the student will have competence in taking

Human Resource Management (HRM) decisions and also in taking

decisions in other functional areas considering the implications of the

HRM function on other functions and vice–versa.

Content: Organizational strategy, structure, culture and change; and their

implications for HRM. Employee sourcing, recruitment and selection,

performance management, reward management, training and

development and employee relations. Emerging areas in academic

literature and practice. Critical perspectives.

Pedagogy: Case studies, experiential exercises and industry based assignments.


1. Beardwell, Ian and Len Holden; ‘Human Resource Management’; Macmillan India

Ltd.; Latest edition.

2. Monappa, Arun and Mirza S. Saiyadain; ‘Personnel Management’; Tata McGraw-

Hill Publishing Company Limited; New Delhi; Latest edition.

2. Dessler, Gary; ‘A Framework for Human Resource Management’; Pearson Education

India; Latest Edition.

3. Saiyadain, Mirza S; ‘Human Resource Management’; Tata McGraw-Hill Publishing

Company Limited; New Delhi; Latest edition.

4. Selected articles from Indian and foreign journals.

25


per Week

C 1-013 Management Accounting 1 (Financial

Accounting)

3 Minimum 3

Contact Hours

per Week

Objective: At the end of the subject, the student should understand how

figures in financial statements have been arrived at, the use of the

information generated by the financial statements and the

limitations of the information. Exposure to at least one computer

based accounting package is a must.

The subject is not intended for preparing the students as accountants. Understanding of concepts,

principles and techniques and their logic would be given more importance in comparison to number

crunching ability.

Content: Balance sheets and profit and loss account. Accounting

mechanics. Accounting Records and Systems. Understanding

published accounts of companies. Use of software in accounting.

Pedagogy: Cases, problems, analysis of published accounts of companies,

computer based exercises and understanding of recording systems

of real life organizations.


1. Bhattacharyya, S. K. And John Dearden; ‘Accounting for Management’;

Vikas Publishing House Pvt. Ltd.; New Delhi; Latest edition

2. Chadvick, Leslie; ‘The Essence of Financial Accounting’; Prentice–Hall of

India Private Limited, New Delhi; Latest edition.

3. ‘How to Read a Balance Sheet’; ILO Programmed Book; Oxford & IBH

Publishing Co. Pvt. Ltd.; New Delhi; Latest edition.

4. Chandra Prasannna; ‘Managers’ Guide to Finance and Accounting’; Tata

McGraw–Hill Publishing Company Limited; New Delhi; Latest edition.

5. Anthony, Robert, et al.; ‘Accounting: Text and Cases’; Tata McGraw–Hill


6. Narayanaswamy, R.; ‘Financial Accounting: A Managerial Perspective’;

Prentice–Hall of India Private Limited, New Delhi; Latest edition.

7. Bhattacharya, Ashish K.; Financial Accounting for Business Managers’;

Prentice–Hall of India Private Limited, New Delhi; Latest edition.

26


per Week

C 1-014 Management Accounting 2 / 3 2 / 3

Objective: At the end of the subject, the student would be able to use cost data and

management accounting reports for taking effective decisions.

The subject is not meant for preparing the students as cost accountants. Understanding of

concepts, principles and techniques and their logic would be given more importance in

comparison to mere number crunching ability. Preferably, the problem solving should

be based on computer software.

Content: Basic cost concepts,, cost classification, allocation and absorption of

costs, Cost centers etc.; Cost analysis for managerial decisions – Direct

costs, Break Even Analysis, Relevant costs etc.; Pricing – Joint costs,

Make or buy, relevant fixed costs, sunk costs etc.; Cost analysis and

control, standard costing, variance analysis, unit and output costing,

budgeting and control.

Pedagogy: Cases, problems, analysis of published accounts of companies, computer

based exercises and understanding of recording systems of real life

organizations.


1. Horngren Charles T et al.; ‘Cost Accounting: A Managerial Emphasis’; Pearson


2. Atkinson, et al. ‘Management Accounting’; Pearson Education India; Latest

Edition.

3. Atrill, Peter and Eddie McLaney; ‘Management Accounting for Non-

Specialists’; Prentice-Hall of India; Latest Edition.

4. Williamson, Duncan; ‘Cost and Management Accounting’; Prentice-Hall of


5. Anthony, Robert and David Hawkins; ‘Accounting’; Tata McGraw-Hill; Latest

Edition. 6. Chadwick, Leslie; ‘The Essence of Management Accounting’; Prentice-Hall of


27


per Week

FOOD PRODUCTION 1

Objective:

At the end of the subject, student will have the ability in

1. Understanding the Historical, Scientific and Technological changes in

Food service Industry, the key players and Current Trends in the Food

and Beverage Industry

2. To identify the hierarchy, types and professional attributes in food service

industry.

3. Identifying various methods, equipments and tools in culinary.

4. Choosing raw materials, and measuring them.

5. Preparing food in a variety of ways.

Contents: Culinary history, career opportunities, Equipment and raw material

identification, methods of cooking.

Pedagogy: Case studies, Group discussions to understand the history and current

trends of food & beverage industry, classifications of raw materials.

Minimum depth coverage will be at the level of the following books:

1. Thangam E. Philip, Modern cookery, Orient Blackswan Private Limited,

Fourth Edition, Vol.1

2. Thangam E. Philip, Modern cookery, Vol.2

28


per Week

FOOD & BEVERAGE SERVICE 1

Objective:

1. To understand different types, Sectors and personnel staff organization of

Food and service Industry.

2. To identify various types of Restaurant and their characteristics,

organisation and duties and responsibilities of Food & beverage Personnel.

3. To carry out the system of operating equipments and its maintenance.

4. To put into practice of cooking types of menu and French classical Menu

food and their accompaniments.

5. To identify the auxiliary departments of the restaurant. To familiarize with

the restaurant preparation procedure and social skills.

Contents: Types and different sectors of Food & Beverage service, Operating

Equipment, restaurant organisation, restaurant service, Types of menus and their

usual accompaniments.

Pedagogy: With the help of Case studies, presentations making students

understand the types and sectors of food & beverage service. Group discussions to

familiarize students with the concept of restaurant preparation procedure and

social skills.


1. Dennis Lillicrap and John Cousins, Food and Beverage Service, Book

Power, Seventh Edition.

2. Sudhir Andrews, Food and Beverage Service Training Manual, Tata

McGraw Hill Publishing Company Limited, Second Edition.

3. Bobby George, Sandeep Chatterjee, Food and Beverage Service and

Management, Jaico Publishing House

29


per Week

ACCOMMODATION OPERATIONS 1

Objective: At the end of the subject student will become skilled at various functions,

duties and responsibilities of housekeeping department. The student will become

familiar with cleaning materials and methods and linen procedures as well as lighting,

ventilation, pest control and flower arrangements and will be able to design room

concepts in relation to Interior Decoration and Colour schemes.

Contents: Housekeeping and its functions, Cleaning methods, linen room procedures,

interior decoration, flower arrangements and colour scheme.

Pedagogy: Group discussions on understanding housekeeping, its importance and its

functions. Practising the arrangements of rooms.


1. G. Raghubalan, Smritee Raghubalan, Hotel Housekeeping Operations and

Management, Oxford University Press, Second Edition.

2. Malini Gingh, Jaya B. George, Housekeeping Operations, Design and

Management, Jaico Publishing House.

3. S.K. Kaushal, S.N. Gautam, Accommodation Operations Management, Frank Bros.

& Co.

30


per Week

FOOD PRODUCTION PRACTICAL

1

Objective:

At the end of the course the student will cook variety of dishes.

Contents: Basic Preparation techniques, methods of cooking, stocks and sauces,

soups, Menu preparations.

Pedagogy: Practical preparation technique and methods of cooking.








31


per Week

FOOD &BEVERAGE PRACTICALS

Objective:

At the end of the course the student will be able to implement practices required

in Food & Service.

Contents: Appraising restaurant equipments, Napkin folds, Laying tables,

handling equipments, service of food and beverage procedures, service of

Tobacco, order taking, billing.

Pedagogy: Role play, practical involving demonstration and practise of aspects of

food & service.








32

TERM 7


per Week

FOOD PRODUCTION 2

Objective:

At the end of the course the student will identify different types of Indian

Regional cuisines, menu compiling and Food presentation, fast food concepts and

Introduction and classification of soups.

Contents: Regional North Indian, South Indian Cuisine, East & West Indian

Cuisine, Fast food, menu compiling food presentations.

Pedagogy: Presentations and Group discussions on types of Indian regional

cuisines and food presentations.


1. Thangam E. Philip, Modern cookery, Orient Blackswan Private Limited,

Fourth Edition, Vol.1


33


per Week

FOOD & BEVERAGE SERVICE 2

Objective:

At the end of the course the student will identify different types of wines, spirits,

beer and their manufacturing process.

Contents: Introduction to Wines, wine producing areas, manufacture of wines,

quality control, Wines of France and other parts of world, manufacturing, quality

control, Introduction to Spirits, manufacture of Brandy, Whisky, Vodka, liqueurs,

and food and wines pairing.

Pedagogy: Case studies, Group discussions on different types of wines and

Liqueurs.








34


per Week

FRONT OFFICE OPERATION 1

Objective:

At the end of the course the student will understand the functions and importance

of front office management and their operations. Student will also implement the

need of security staff and services.

Contents: Qualities and equipment and tools required for front office operations,

reservation functions and methods, Reception and security staff and services.

Pedagogy: Exercises involving students to understand managing the front office

operations.


1. Sue Baker, Pam Bradley, Jeremy Huyton, Principles of hotle front office

operations, Cassell.

2. S.K.Bhatnagar, Front Office Management, Frank Bros & Co.

3. Sudhir Andrews, Text Book of Front Office Management & Operations, Tata

McGraw Hill.

35


per Week

FOOD PRODUCTION PRACTICAL 2

Objective:

At the end of the course the student will be able to present the service of alcohol

as well as prepare menus with accompanying wines

Contents: Service of wines, spirits & Beers, Preparing menus with appropriate

wines.

Pedagogy: Practicals on preparing menus with appropriate wines.








36


per Week

FOOD PRODUCTION 3

Objective:

At the end of the course the student will bring out different varieties OF

International Cuisine’s, Meat cookery, Methods of modern cooking and will also

identify with garnishes and accompaniments.

Contents: Major Internatiaonal Cuisine’s, Meat Cookery, Modern methods of Cooking,

Garde Manger, Classical / Contemporary Garnishes and Accompaniments.

Pedagogy: Group Discussion and Exercises on International Cuisines.


1.Thangam E. Philip, Modern cookery, Orient Blackswan Private Limited, Fourth

Edition, Vol.1


37

TERM 8


per Week

ACCOMODATION OPERATIONS 2

Objective:

At the end of the course the student will be able to demonstrate room and public area

cleaning procedures, polishing, laundry, flower arrangements, pest control procedures.

Contents:

Identification of equipments, area & public area cleaning, polishing, laundry procedures,

flower arrangements, fire fighting, pest control & Resuscitation procedure.

Pedagogy: Practicals on understanding accommodation operations.







& Co.

38


per Week

FRONT OFFICE OPERATIONS 2:

Objectives:

At the end of the course the student will able to compile the reports and make use

of statistics and do accountings of the front office.

Content: Compilation of reports and statistics, check procedures, front office

accounting.

Pedagogy: Exercises on statistics, accounting.


1. Sue Baker, Pam Bradley, Jeremy Huyton, Principles of hotel front office




McGraw Hill.

39


per Week

FOOD PRODUCTION

PRACTICALS 3

Objectives:

At the end of the course the student will able to prepare food of various

International cuisines, and gardemanger

Content: Menus from International cuisines –European, Mediterranean, Mexican

and Asian.

Pedagogy: Practical preparation technique and methods of cooking


1. Parminder Bali, Advanced Food Production. Oxford

40


per Week

FOOD AND BEVERAGE

MANAGEMENT 1

Objective:

At the end of the course the student will have ability in identifying with menu

management costing, controls pricing strategies and budgeting.

Contents: Menu management, standard product costs, pricing strategies, designing

food and beverage control systems, budgets.

Pedagogy: Discussions and exercises on pricing strategies and budgets




2. Sudhir Andrews, Textbook of Food & Beverage Management, Tata

McGraw Hill.

41


per Week

FOOD & BEVERAGE SERVICE 3-

Objectives: At the end of the course the student will to serve food in buffet style

and to handle services in the Bar.

Content:

F& B Service staff organization and managing of F& B outlet, Function catering,

Buffets and Bar.

Pedagogy: Role Play, Presentations.








42

TERM 10


per Week

FRONT OFFICE OPERATIONS 3:

Objectives: At the end of the course the student will be able to plan, evaluate and

prepare budgets needed for front office operations.

Content:

Planning, evaluating, budgeting of front office operations, yield management.

Pedagogy:

Presentations, Group Discussions.


1. Sue Baker, Pam Bradley, Jeremy Huyton, Principles of hotel front office




McGraw Hill.

43


per Week

FOOD & BEVERAGE

MANAGEMENT 2-

Objectives: At the end of the course the student will be able to do variance

analysis reports. Student will also be able to plan an inventory.

Contents: MIS, reports, sales control, variance analysis, Inventory planning

Pedagogy: Group Discussions and Presentations




2. Sudhir Andrews, Textbook of Food & Beverage Management, Tata

McGraw Hill.

44


per Week

FOOD & BEVERAGE PRACTICAL

3

Objectives: At the end of the course the student will be able to take orders for

liquors, and will be able to serve them in various bar forms.

Content: Bar forms and formats, order taking, service and set up.

Pedagogy: Practicals on order taking, setting up Bar.








.

45


per Week

ACCOMMODATION OPERATIONS 3

Objectives: At the end of the course the student will be able to design guest rooms and

will be able to handle housekeeping department in an organized manner.

Content: Contract cleaning, interior design and layout of Guest rooms, Planning and

organizing housekeeping department.

Pedagogy: Presentations, Role plays.







& Co.

TERM 11


per Week

FOOD & BEVERAGE PRACTICAL

4

Objectives: At the end of the course the student will be able to prepare different

cocktails and also to offer good room services to the customer.

Content: Cocktail demonstration and Room service.

Pedagogy: Practical on making cocktails and room services.








–

–

46


per Week

T01 Tourism: Philosophies, Principles and

Practices

2 20

Objectives: At the end of the course the student will be able to prepare different

Objective: At the end of the subject, the student will deal with

Tourism as a System rather than as a set of disparate entities or

processes. The student will deal with Tourism reality as well as

other Tourism subjects that follow this subject in this manner.

Contents: Overview of Tourism, Organization of Tourism, Travel Behaviour,

Tourism Supply, Demand, Policy, Planning and Development,

Tourism Research, Tourism Marketing and Future of Tourism.

Pedagogy: The systems thinking will be developed through comprehensive

case studies and industry based assignments.


4. Goeldner, Charles R. and J. R. Brent Ritchie, ‘Tourism: Principles, Practices,

Philosophies’, 9th

Edition, Wiley, 2002 or later editions.

47


per Week

T02 Hospitality Management. 2 20

Objective: At the end of the subject, the student will have the ability to deal

with management problems using the management processes

learned through Subject 102 in the specific context of hospitality.

Contents: The Hotel Business: Development and Classification, Rooms

Division Operation, Food and Beverage Division, Culinary Arts

and Restaurant Business, Restaurant Operations, Beverages,

Recreation and Leisure, Entertainment Industry, Meetings,

Conventions, and Expositions, Marketing, Human Resources,

Leadership, Planning, Organizing, Communication and Decision-

Making, Motivation, Control, Hospitality Industry Technology and

Emerging Areas in Hospitality Management.

Pedagogy: The subject will be handled synergistically with 102 Management

Processes and the skills in handling management processes in the

hospitality context will be developed through hospitality case

studies and industry based assignments.


1. Walker, John R., ‘Introduction to Hospitality Management’, Prentice Hall,

2003 or later editions.

48


per Week

T03 Tour Operations Management. 2 20

Objective: At the end of the subject, the student will have the ability to

effectively design and implement tour programmes for inbound

and outbound tourists.

Contents: Designing Package Holidays, Marketing Holidays, Distributing

Holidays, Dealing with Airlines, Accommodations, Travel

Agencies, Local Transporters, Ensuring Service Quality, Managing

the Tour Oy6perations Firm, Information Technology in Tour

Operations and Future of Tour Operations Industry.

Pedagogy: The subject will be handled through tour operations case studies,

industry based assignments and by making the students design an

innovative prototype package tour in Goa.


1. Laws, Erick, ‘Managing Packaged Tourism’, Thomson Business Press,

UK, 1997

2. Godfrey, Kerry and Jackie Clarke, ‘The Tourism Development

Handbook’, Continuum, London 2000

49


per Week

T04 Economics of Tourism I 2 30

• Explaining through economics the growth and development of tourism in

particular contexts

• Explaining economic behaviour of firms involved in tourism

• Predicting behaviour of firms and tourism in a particular context to some

extent and in suggesting policy and firm level interventions

Contents:

• Tourism demand

• Tourism supply and costs

• Tourism market structure

• Structure, performance and conduct of tourism firms

• Five forces analysis in understanding competitive advantage for firms

• Impact of New Economy

• Generic Strategies for Firms

Pedagogy: The subject will be handled through exercises in economically

interpreting contemporary tourism news items as well as articles

on tourism industry in different parts of the world. Students will be

required to make industry and firm level analysis of the firms in

which they work or attached for Internship.


1. Lundberg, Donald E., M. Krishnamoorthy and Mink H. Stavenga, ‘Tourism

Economics’, John Wiley & Sons, Inc., New York, 1995

2. Sinclair M. Thea and Mike Stabler, ‘The Economics of Tourism’, Routledge,

London, 1997

3. Tribe, John, ‘Economics of Leisure and Tourism’, Butterworth Heinemann,

Oxford, 1999

4. Cullen, Peter, ‘Economics for Hospitality Management’, Thomson Business

Press, UK, 1997

5. Journals such as the Annals of Tourism Research, Journal of Travel Research,

etc. and materials from newspapers, popular magazines and the Internet

6. Lundberg, Donald E., M. Krishnamoorthy and Mink H. Stavenga, ‘Tourism

Economics’, John Wiley & Sons, Inc., New York, 1995

7. Sinclair M. Thea and Mike Stabler, ‘The Economics of Tourism’, Routledge,

London, 1997

8. Tribe, John, ‘Economics of Leisure and Tourism’, Butterworth Heinemann,

Oxford, 1999

9. Cullen, Peter, ‘Economics for Hospitality Management’, Thomson Business

50

Press, UK, 1997

10. Journals such as the Annals of Tourism Research, Journal of Travel Research,

etc. and materials from newspapers, popular magazines and the Internet

51


per Week

T05 Marketing Tourism and Hospitality 2 20

Objective: At the end of the subject, the student will have the ability to

• Identify consumption needs of tourists

• Segment tourists

• Design the marketing Ps to meet the needs

• Implement marketing strategies and

• Build long term relationship between the firm and the tourists

Contents: Service Characteristics of Hospitality and Tourism Marketing,

Marketing in Strategic Planning, Marketing Environment,

Marketing Information Systems and Marketing Research,

Consumer Markets and Consumer Buying Behaviour,

Organizational Buyer Behaviour of Group Markets, Market

Segmentation, Targeting, and Positioning, Designing and

Managing Products and Services, Internal Marketing, Building

Customer Loyalty, Pricing, Distribution Channels, Promoting

Products and Services, Electronic Marketing, Professional Sales,

Destination Marketing and Emerging Trends in Marketing

Tourism and Hospitality.

Pedagogy: The subject will be handled through hospitality case studies and

industry based assignments.


1. Kotler, Philip; John R. Bowen and James C. Makens, ‘Marketing for

Hospitality and Tourism’, Prentice Hall, 2003

52


per Week

T06 Travel Agency Management 2 20

Objective: At the end of the subject, the student will have the ability to use

management processes to effectively manage a travel agency.

• Identify consumption needs of tourists

• Segment tourists

• Design the marketing Ps to meet the needs

• Implement marketing strategies and

• Build long term relationship between the firm and the tourists

Contents: Travel Agency Management involving aspects such as marketing,

sales, personnel, financial, legal, impact of automation, etc. Role of

travel agency in the industry, recent industry developments, future

issues.

Pedagogy: The subject will be handled through travel agency case studies and

industry based assignments

53


per Week

T07 Hotel Operations Management. 2 20

Objective: At the end of the subject, the student will have the ability to use

operations management processes to effectively design and

manage hotel operations.

Contents: Rooms, Housekeeping, Engineering and Security, Food and

Beverage Division Operations, Quality Management, Information

Technology and other Emerging Trends in Hotel Operations.

Pedagogy: The subject will be handled through hospitality operations case

studies, operations tours and industry-based assignments.


Rutherford, Denney G., ‘Hotel Management and Operations’, Wiley, 2002

54


per Week

T16 International Tourism Credits 2 20

Objective

To enable the students to take decisions and actions with an understanding of the

economics and sociology of international tourism.

Content

Explanation of the phenomenon of international tourism using theories from

economics and sociology.


1. ‘International Tourism: A Global Perspective’; WTO, Latest Edition

2. Lanfant, Marie-Francoise, et al (ed); ‘International Tourism: Identity and

Change’; Sage; Latest Edition

3. Lundberg, D.E. et al.; ‘International Travel and Tourism’; Wiley, Latest

Edition

4. Jack, G. & A. Phipps. ‘Tourism and intercultural exchange: Why tourism

matters’. Tonawanda, NY: Channel View Publications. Latest Edition

5. Urry, J. ‘The Tourist Gaze’. Boston: Elsevier Butterworth-Heinemann; Latest

Edition

6. Horner, S. & J. Swarbrooke. ‘International cases in tourism management’.

Boston: Elsevier Butterworth-Heinemann; Latest Edition

55

Core Soft Skill Courses


C 1-101 Oral Communication skills 1 15

Objective : At the end of the subject the student will be able to orally

communicate effectively with confidence and facilitate interpersonal

communication.

Content : Interpersonal and group communication, communication through

telephone, facing and conducting interviews for employment as well as

other purpose, public speaking

Pedagogy : Experiential exercises, video and audio feedback. More stress to be

given on language more than the psychological process.

56


C 1-102 Written communication skills 1 15

Objective : At the end of the subject the student will be able to communicate in

writing effectively.

Content : Comprehension, letter writing – formal and informal, report writing,

creative writing.

Pedagogy : Experiential exercises, in basket exercises. More stress to be given on

language more than the psychological process. 1.


C 1-103 Presentation skills 1

15

Objective : At the end of the subject the student will be able present effectively.

Content : Presentation design and layout , presentation delivery

Pedagogy : Experiential exercises and in- class discussions 1.

57


C 1-105 Group discussion skills 1 15

Objective : At the end of the subject the student will be able to effectively

participate and lead group discussions and tasks.

Content : Planning and preparation for group discussions, how to summarize and

guide the direction of a discussion , group discussion etiquettes

Pedagogy : Role plays, demonstrations, in-class discussions

1.

de Subject Credits Contact Hours

C 1-106 Negotiation skills 1 15

Objective : At the end of the subject the student will be able to effectively

negotiate in various situations.

Content : Competitive versus collaborative decision making, types of negotiation,

barriers in effective negotiation, interests versus positions in negotiation

Pedagogy : Role plays, demonstrations, in-class discussions

ode Subject Credits Contact Hours

C 1-107 Interview facing skills 1 15

Objective : The student will also be equipped with the requisite skills to face entry

level selection processes of organizations

Content : Cover letter and resume writing , interview handling

Pedagogy : Role plays, simulations, demonstrations, in-class discussions

58


per Week

NEURO LINGUISTIC

PROGRAMMING 1

2.. 20

Objective: At the end of the course,a student will understand how their brain

works, how they think and others people thinks. It will help them to

professionally achieve realistic goals and desired results by using their intuition

and unconscious mind.

Content:

Development of Neuro – relates to the brain and what happens in their mind.

Linguistic – relates to language and how they may use it.

Programming – relates to patterns of behaviour which they learn and repeat.

How to enhance your personality and succeed using Left and Right Brain

Function. Understanding and using the functions of the brains left and right

hemispheres.

NLP Techniques such as Behavioural flexibility.

How NLP Can Make A Difference and Why It works.

NLP Technique - Standing In Other People’s Shoes.

Understanding the four key principles of NLP.

Matching And Mirroring techniques.

Pacing And Leading techniques.

NLP Modelling Techniques.

Benefits In Home, College, and Business.

Pedagogy:PPT, Videos, group discussion, case study and NLP Games.

Minimum depth of coverage will be at the level of the following readings:

NLP training book Dr Mchugh


per Week

C 1-109 Report writing skills 1 15

Objective : At the end of the subject the student will be able to write reports

effectively

Content : Structure and content of various types of reports, how to provide

references and written data presentations

Pedagogy : Presentations, in class exercises and discussions.

59

.de Subject Credits Contact Hours

C 1-110 Etiquettes 1 15

Objective : At the end of the subject the student will be able to understand

etiquette and behave in social situations appropriately.

Content : Various socio cultural situations requiring particular etiquette and

behavior to be followed.

Pedagogy : Role plays, demonstrations, field visits etc.

ode Subject Credits Contact Hours

C 1-111 Career planning 1 15

Objective : At the end of the subject the student will be able to analyze career

alternatives and make decisions about choosing the same.

Content : Information on educational employment and entrepreneurial

opportunities.

Pedagogy : In- class discussions and presentations. Talks by subject experts

de Subject Credits Contact Hours

C 1-112 Event Management skills 1 15

Objective : At the end of the subject the student will develop the skill of organizing

an event.

Content : Planning an event, Schedule development, fund management , handling

legal compliances staffing and running the event

Pedagogy : In- class discussions and presentations. Talks by subject experts

practical exercise.

60

e Subject Credits Contact Hours

C 1-113 Public speaking skills 1 15

Objective : At the end of the subject the student will be able to be a good public

speaker

Content : various stages of preparation for delivering a speech – selection of topic,

relevant data collection, draft preparation etc. Listening to famous

speeches.

Pedagogy : Role plays, listening to famous speeches, video and audio feedback.

61

Optional Business Courses

C 0 104/

C1 104

Food and nutrition science

2 /1 Theory 63

C 0 110/

C1 110


C 0 116/

C1 116

Hotel engineering 1 2 /1 Theory 64

C 0 117/

C1 117

Facility planning 2 /1 Theory 65

C 0 121/

C1 121


C0 126

C1 126

Hotel Engineering 2 2 /1

Theory 66

C 1-015 /

C 0-015.1

C 0-015.2

Macroeconomic Analysis for

Management


C 1-016 Advanced Production

Operations Management

2 Theory 68

C 1-017 /

C 0-017.1

C 0-017.2

Business Environment 2 / 2 each Theory 69

C 1-018 /

C 0-018.1

C 0-018.2

Business Research Methods 2 / 2 each Theory 70

C 1-019 /

C 0-019.1

C 0-019.2

Legal Aspects of Business 2 / 2 each Theory 71

C 1-020 /

C 0-020.1

C 0-020.2

Business Mathematics 2 / 2 each Theory 72

C 1-021 /

C 0-021.1

C 0-021.2

Business Statistics 2 / 2 each Theory 73

C 1-022 /

C 0-022.1

C 0-022.2

Operations Research 2 / 2 each Theory 74

C 1-023 /

C 0-023.1

C 0-023.2

Business Ethics 2 / 2 each Theory 75

C 1-024 /

C 0-024.1

C 0-024.2

Environmental Management 2 / 2 each Theory 76

C 1-025 /

C 0-025.1

C 0-025.2

Management Information

Systems


62

Field-based Compulsory Courses

Course Name Credits

Internship 24

Internship Seminar 8

Optional Non Business Courses

Course Number and Name Credits

Creativity Using Music as a Metaphor 2

Neuro Linguistic Programming 1 & 2 2 each

Putting People First 2

E.A.S.Y. Life Tips (Life Skill Program) 1 & 2 2 each

Youth Theatre 1 & 2 2 each

Guest Relations 2

63


per Week

FOOD AND NUTRITION SCIENCE

Objective:

At the end of the course the student will be aware of food science, calories and

constituents of food, their physical properties and classifications. To become

familiar with dietary requirements of various age groups and balanced diet. To

identify with importance of nutrition and current nutritional concerns.

Contents:

Food science, Constituents of food, Protein, Lipids, vitamins, Minerals,

dietary requirements of different age groups, balanced meal.

Pedagogy: Case studies, Presentations on nutrition and its importance.


1. B. Srilakshmi, Food Science, New Age International.

2. Sumetra Rody, Food Science & Nutrition, Oxford University Press

.

64

Code Subject Credits Contact Hours per

Week

HOTEL LAW 1

Objective:

At the end of the course the student will identify with different types of law in business &

catering.

Contents: Indian contract act 1872, Sale Goods Act 1930, hotel or restaurant licensing,

Minimum Wages Act, Trade Union Act, Workmen Compensation Act.

Pedagogy: Presentations, cases on different types of laws in Business and Catering.


1. M.C.Kuchhal, Mercantile law, Vikas Publishing House, Sixth Edition.


per Week

HOTEL ENGINEERING

Objective:

At the end of the course the student will have thorough productive knowledge of

importance of Engineering, maintenance and facility planning.

Contents: Engineering and maintenance, water systems management, structural

maintenance, refrigeration, fire prevention & protection

Pedagogy: Case studies and Discussions on importance of engineering and facility

planning in hotels.


Tarun Bansal, Hotel facility planning.

.

65


per Week

FACILITY PLANNING

Objectives: At the end of the course the student will be able to identify with hotel

designs and Architectural layout planning patterns and star classifications of

hotels.

Content: Hotel design, Architectural and systematic layout planning patterns, Star

classifications of hotel, layout and design of operational areas.

Pedagogy: Presentations, Group Discussions.


Tarun Bansal, Hotel Facility Planning, Oxford University Press.


per Week

HOTEL LAW 2-

Objectives: At the end of the course the student will identify applications of law

in hotel operations and Food legislations.

Content: Types and application of Law in Hotel Operations, Licenses, permits and

by laws for hotels and restaurants, food legislation.

Pedagogy: Group Discussions, Presentations.


1. M.C.Kuchhal, Mercantile law, Vikas Publishing House, Sixth Edition.

66


per Week

HOTEL ENGINEERING

-

Objectives: At the end of the course the student will have ability in handling air

conditioners, cooking and solar equipments.

Content: Air conditioning, LPG and Cooking equipments, solar equipments.

Pedagogy: Group Discussions, presentations.


Tarun Bansal, Hotel facility planning.

1. .

67


per Week

106, 306,

306, 506,

606, 706,

908, 1008,

1107

Case Analysis 2 30

Objectives: At the end of the subject, the student will be able to

• Use robust frameworks for dealing with short term and long term

organizational situations, and

• Document real life organizational situations in case format and deal with

them

Contents: Case studies and fieldwork relevant to the topics discussed in each

term.

Pedagogy: Case discussions, written and oral presentations, etc.

Reference:

3. Dessler, Gary; ‘A Framework for Human Resource Management’; Pearson


4. Saiyadain, Mirza S; ‘Human Resource Management’; Tata McGraw-Hill


68


per Week

C 1-016 Advanced Production Operations

Management

3 3

Objective: At the end of the subject, the student will have competence in

1. Designing, organizing, scheduling and controlling of production /

operations of simple systems.

2. Taking decisions in other functional areas considering implications

of production / operations functions to other functions and vice-

versa.

3. The student will demonstrate these competencies within the

institution.

Content: Designing, organizing, scheduling and controlling of the production /

operations function.

Pedagogy: Cases, problems, production / operations tours in organizations, practical

assignments in the institution or employer organization and computer

based assignments.


1. Krajewski, Lee J. and Larry P. Ritzman; ‘Operations Management: Strategy and

Analysis’; Pearson Education India; Latest Edition.

2. Schmenner, Roger W.; ‘Plant and Service Tours in Operations Management’;

Pearson Education India; Latest Edition.

3. Hill, Terry; ‘The Essence of Operations Management’; Prentice Hall of India

Private Ltd., New Delhi, Latest edition.

4. Krishnaswamy, K. N. ‘Cases in production / Operations Management’; Prentice

Hall of India Private Ltd., New Delhi, Latest edition.

5. Selected articles from Journal of Operations Management, Productivity, etc.

69


per Week

C 1-017 Business Environment 2 / 3 2 / 3

Objective: At the end of the subject, the student will have the ability to understand

and take into account the implications of the Indian as well as

international economic environment on business decisions.

Content: Detailed discussions on selected critical sectors such as agriculture,

industries, infrastructure, services, banking and finance. International

business environment and implications.

Pedagogy: Assignments and presentations on selected industries/ services/ Sectors.

Open discussions on recent national and international economic

developments and their implications to business.


(i) Articles from Economic Times, Economic and Political Weekly, Economist, etc.

70


per Week

C 1-018 Business Research Methods 30 30

Objective :

The course would develop competence in having consistency between

decision problem, research problem, research design, conclusions,

recommendations and implementation of research results. It would also

develop the ability to differentiate between those parts of decisions based

on research and those parts based on assumptions.

Content: Survey method starting from problem definition and research designs

to analysis, recommendations and report writing.

Pedagogy: A combination of project work, classroom exercises and presentation

by the students.


1. Cooper D R and Schindler, “Business Research Methods”, Tata McGraw-

Hill, New Delhi, Latest Edition

2. Zikmund W G, “Business Research Methods”; Thomson Learning, Indian

Reprint, Latest Edition.

71


per Week

C 1-019 Legal aspects of business 2 30

Objective

To develop competence in considering legal aspects while taking business

decisions. The objective is not to make them experts in law; the objective is

limited to enable potential executives to meaningfully interact with legal

experts whenever required.

Content

Indian Legal system, structure and processes, basics of court room and legal

procedures such as jurisdiction, writ, civil, criminal courts, appeal, power of

attorney, registration of documents, etc. Important acts concerning business

and labor.

Pedagogy

Discussions on actual cases, judgments and the logic behind the judgments.


readings

1. ‘Nabhi’s Business Law’; Jain Book Agency (Latest Edition)

2. Singh, Avatar; ‘Company Law’; Eastern Book Co. (Latest Edition)

3. Singh, Avtar; ‘Mercantile Law’; Eastern Book Co. (Latest Edition)

4. Malik, P.L; ‘Labour and Industrial Law’; Eastern Book Co. (Latest

Edition)

72


per Week

C 1-020

Business Mathematics. 3 30

Objective:

At the end of the subject, the student will have the ability in

1. identifying managerial situations requiring elementary mathematical

formulations

2. formulating such situations using elementary mathematics

3. solving them using a computer (spreadsheets), and

4. Understanding the larger organisational implications of those

solutions.

One of the important objectives is also to help students overcome the fear of

mathematics.

Contents: Elementary algebra, sets, functions, solutions of equations,

inequalities, series, logarithms and exponentials, matrices,

differentiation and integration.

Pedagogy: Exercises in mathematical formulation of managerial problems,

solving them manually or preferably by a computer and

discussions on implications of the solutions to organisations. To

the extent possible, mathematical exercises per-se which are

independent of managerial problems, will be avoided.


1. Spooner, H.A. and D.A.L. Wilson; ‘The Essence of Mathematics for Business’;

Prentice–Hall of India Private Limited; New Delhi; 1991 or later editions.

2. Raghavachari, M; ‘Mathematics for Management’; Tata McGraw–Hill

Publishing Company Ltd., New Delhi, 1980 or later editions.

73


C 1-021 Business Statistics 2 Credits

Minimum

30 Contact

Hours.

Objective: At the end of the subject, the student will have the ability to identify

business research situations requiring statistical analysis, will be able

to design and solve using computers such statistical analysis problems

and also use the results for arriving at conclusions and making

decisions.

Content: Statistics, probability distributions, sampling and sampling

distributions, estimation, testing of hypotheses, chi-square test,

analysis of variance, simple regression and time series analysis.

Pedagogy: Cases, problems, computer based exercises, industry based projects,

secondary data based projects, etc.

Minimum Required Reading:

1. Fleming, Michael C. and Joseph G. Nellis; “The Essence of Statistics for

Business”; Prentice Hall of India Private Ltd., New Delhi; Latest edition.

2. Aczel, Amir, et al.; ‘Complete Business Statistics’; Tata McGraw–Hill


3. Levine, David M.; ‘Statistics for Managers’; Prentice Hall of India Private

Ltd., New Delhi; Latest edition.

4. Anderson, David R.; ‘Statistics for Business and Economics’; Thomson

Learning, India; Latest Edition.

74


C 1-022 Operations Research 2 30

Objectives

At the end of the course, the student would be able to

• Model real life business problems using chosen mathematical /operations

research models

• Solve them using Excel / other packages

• Have an intuitive feel of the logic behind the solution methods and

• Implement solutions in real life

Contents

Deterministic models such as Linear Programming and its variations, probabilistic

models such as Decision Trees, Queuing, Simulation, etc.

Pedagogy and Evaluation

Exercises in formulation of real life problems, use of software for solving,

discussions on intuitive interpretations of logic behind solution methods,

discussions on managerial implications of implementation of solutions, real

life case discussions published in journals such as Interfaces, a mini-project

in modeling, etc.


readings.

1. Winston, Wayne L. and S. Christian Albright, “Practical Management

Science”, Thomson Learning-India, 2002 or later editions.

2. Winston, Wayne L. and S. Christian Albright, “Operations Research”,

Thomson Learning-India, 2004 or later editions.

3. Lawrence Jr. John A. and Barry A. Pasternack, “Applied Management

Science”, Wiley, 2003 or later editions.

4. Anderson, David R., Dennis J. Sweeney and Thomas A. Williams, “An

Introduction to Management Science”, Thomson Learning-India, 2002 or later

editions.

1. Anderson, David R., Dennis J. Sweeney and Thomas A. Williams,

“Quantitative Methods for Business”, Thomson Learning-India, 2002 or later

editions.

2. Hillier, Frederick and Mark Hillier, “Introduction to Management Science”,

Tata McGraw-Hill, 2005 or later editions.

3. Hillier, Frederick, “Introduction to Operations Research”, Tata McGraw-Hill,

2005 or later editions.

4. Render, Barry., Ralph M. Stair and Michael E. Hanna, “Quantitative Analysis

for Management”, Prentice-Hall of India, 8th

or later editions.

5. Taha, Hamdy A., “Operations Research”, Prentice-Hall of India, 7th

or later

editions.

6. Journals such as Interfaces, Industrial Engineer, etc.

75


C 1-023 Business Ethics 2 30

Objective:

1. To equip students with ethical concepts that are relevant to resolving

moral issues in business

2. To help them identify the moral issues involved in the management of

specific problem areas in business

3. To help the students to examine the social and natural environments

within which moral issues in business arise.

4. Help them develop the reasoning and analytical skills needed to apply

ethical concepts to business decisions

Content : Basic ethical principles in business; ethics in the market place; ethics in the external exchanges of business: ethics and the environment. Ethics and the environment, ethics and the consumer, ethics in production and marketing; ethics in exchanges with internal constituencies, the employees.

Pedagogy : Case discussions and discussions of contemporary business stories involving ethical issues.

References/Readings

1. Peter, Pratley; “The Essence of Business Ethics”; Prentice Hall of India Pvt.

Ltd.; Latest Edition.

2. Velasquez, Manuel G.; “Business Ethics”; Pearson Education Asia; Latest

Edition.

3. Chakraborty, S.K; “Ethics in Management”; Oxford India Paperback; Latest

Edition

76


C 1-024 Environment Management 2 30

Objective :

1. Understanding the nature of the problem related to environment, and

to find solution with proper care and conservation of resources.

1. Provide students with strategic and operational approaches to

environmental management and to effectively integrate

environmental issues into their business.

2. Examine the impact of operations carried on by organizations on our

environment from management perspective with a focus on how

environmental concerns create threats opportunities and affect

organizational strategic management.

3. Introduce students to the concept of environmental management

systems and to ISO14000, the international environmental

management system standards

Content : Analyse different aspects of nature and their inter-relatedness with humans.

Understands the benefits of an Environment Impact Assessment (EIA) done

basically for all upcoming developmental projects its problems and concerns.

Discussion on issues involved in enforcement of environmental legislation,

regulatory policies and technological advances in environmental management.

Public perceptions of environmental issues and its effects on business strategy.

Study the urban problems related to energy, resource consumption patterns and

the need for equitable utilization in accordance to environmental ethics.

Pedagogy :Case discussions and discussions of contemporary issues involving environmental concerns

References/Readings 1. Bharucha,Ercha, “Text book of Environmental Studies for undergraduate

courses”; Universities Press (India) Private Limited, 2005 or later edition 2. Balakrishnamoorthy, “Environmental Management, Text & cases “, PHI learning

private limited, 2009.second edition 3. Anjaneyulu,y, “Introduction to environmental science”, BS publications, 2008. 4. Contemporary articles on environment

77


per Week

C 1-025 Management Information Systems 2 / 3 2 / 3

Objective:

At the end of the subject, the students will be able to design and implement a computer based information system for management decisions. Content: Role of IS and IT, operational and strategic. Hardware and software for

IS, types of IS such as TPS, MIS, EIS, DSS, KS, etc. DBMS and

RDBMS. Communication and networking, Internet, ERP.

Implementation issues.

Pedagogy: There will be assignments based on tasks in the educational institution

itself or in the employer organizations so that the student is able to

demonstrate his / her learning value addition. Computer based

assignments. Industry based assignments to understand IS practices.


1. Laudon, Kenneth C. and Jane P. Laudon, ‘Management Information Systems’;

Prentice Hall of India, Latest edition.

2. Rajaraman, V., ‘Analysis and Design of Information Systems’; Prentice Hall of

India, Latest edition.

3. Rajaraman, V., ‘Self-Study Guide to Analysis and Design of Information

Systems’; Prentice Hall of India, Latest edition.

78

PTIONAL NON BUSINESS COURSES


per Week

CREATIVITY USING MUSIC AS A

METAPHOR

2.. 20

Objective: To understand creativity as a practice, intervention and business. This

will include those who want specialize in creativity as a technique and aspire to be

different. The student would have hands on experience in organizational

creativity, learning to think out of the box and using different mediums to inspire,

connect and make a difference to business and society

Content:Introduction to Creativy ,Assumptions, Values and Beliefs in creativity,

Foundations of Creativity,Action Research and Creativity,Managing

creativity process,Creativity Intelligence,Barriers to Creativity,Accident

Repair,Innovation at Work ,4 quadrant brain theory, Using Music for

creativity,Special Examples of Creativity,Movie Project in Creativity using

social themes,Discovery of new mediums in Creative exploration .

Pedagogy: Group Exercises, Class presentation Discussion Case studies


Case studies of some creative geniuses – like Steve Jobs, Walt Disney,

Michelangelo, Da Vinci etc..

Managing organizational transformation- Garry Young

79


per Week

NEURO LINGUISTIC

PROGRAMMING 1

2.. 20

Objective: At the end of the course,a student will understand how their brain

works, how they think and others people thinks. It will help them to

professionally achieve realistic goals and desired results by using their intuition

and unconscious mind.

Content:

Development of Neuro – relates to the brain and what happens in their mind.

Linguistic – relates to language and how they may use it.

Programming – relates to patterns of behaviour which they learn and repeat.

How to enhance your personality and succeed using Left and Right Brain

Function. Understanding and using the functions of the brains left and right

hemispheres.

NLP Techniques such as Behavioural flexibility.

How NLP Can Make A Difference and Why It works.

NLP Technique - Standing In Other People’s Shoes.

Understanding the four key principles of NLP.

Matching And Mirroring techniques.

Pacing And Leading techniques.

NLP Modelling Techniques.

Benefits In Home, College, and Business.

Pedagogy:PPT, Videos, group discussion, case study and NLP Games.


NLP training book Dr Mchugh

80


per Week

PUTTING PEOPLE FIRST 2.. 20

Objective

The course is designed at helping students to get better at interpersonal

relationships, find the basis for encouraging others and get more satisfaction from

their work life.

Content

Defining goals in life, identifying strengths

Winning support from others

Importance of attention-Strokes

Balancing strokes in life

Identifying and controlling stress

Using body language to put people first

Pedagogy

Group Exercises,Discussion

81


per Week

E.A.S.Y. LIFE TIPS 1

2.. 20

Objective:

At the end of the course, the student will have the ability to have a holistic

outlook towards life, to face and solve the challenges in their day to day life

by strengthening their Emotional intelligence.

Using their Talents to develop their personality and using this to bring

happiness in their life and career.

Changing their behaviour by becoming passionate and positively energized in

doing their studies, job and life.

Help them to become productive, proactive and persevere in all that they do in

their lives and to become good Managers and professionals.

Content

Goal setting

Talent appreciation-using Talents to enhance your personality and succeed.

Using the E – Enthusiasm. Using this to build your passion and positive Energy.

E - Efforts – Persevere and reach your goals.

E-Emotional intelligence-Social skills that will strengthen your Personality and

make you a strong leader. Self Awareness, Self Regulation, Empathy,

And Social Skill.

Pedagogy

PPT, Videos, group discussion, case study and NLP Games.


Emotional Intelligence-Daniel Goleman

82


per Week

E.A.S.Y. LIFE TIPS 2

2.. 20

Objective

At the end of the course the student will be able to

solve the challenges in their day to day life by strengthening and motivating

themselves, their attitude, self esteem and self image.

Changing their behaviour by becoming confident and positively energized in

doing their studies, job and life.

Help them to become mentally stronger in all that they do in their lives and to

become good Managers and professionals.

Content

Review goals and focus on motivating and empowering them to face the

challenges in life

Using the A - Attitude – to change it to positive attitude to suit your personality

and succeed

Using the A – Sincere - Attitude – to change it to sincere positive attitude to suit

your personality and succeed.

Using the S – Self Esteem. Using this to build your low feelings and

strengthening your mind.

S – Self Image – Building your confidence and using this to attain success by

building image.

S – Self Motivation.

Pedagogy

Case studies, Self assessment exercises,games, Inspirational videos.

83


per Week

YOUTH THEATRE 1

2.. 20

Objective

This course is designed to develop

Enthusiasm and a positive approach to life.

Ongoing Confidence

Self Esteem

• Skill in Verbal Communication

• Effective Social Interaction.

Content

Body Posture

Speech

Building Confidence

Positive Approach to Life

Body Posture

Speech

Building Confidence

Positive Approach to Life

Pedagogy

Speech, Small Group Improvisation, Whacky Television Interview, Mini Script,

Open Ended Dialogue, Circle Dialogue

84


per Week

YOUTH THEATRE 2

2.. 20

Objective

Reinforcing skills of Drama i.e Speech, Script, blocking, Casting,Presentation

Building Confidence

Content

Cast the characters, discuss dialogues and start to build up the play

Direction, content, positioning the characters on stage.

Pedagogy

Script writing, character casting.

85


per Week

GUEST RELATIONS

2.. 20

Objective

At the end of the course, the student will be have :

Ability to prepare an itinerary for a guest

Ability to guide guests on all that there is to see and do in Goa

Ability to customize guest experiences, handle complaints and market the hotel

they work for

Content

Introduction to Guest Relations Job Description of a Guest Relations Officer /

Executive. The Role of Guest Relations: Arrival Process, Departure Process /

Service Designs : Birthdays, Wedding Anniversaries, Honeymooners)

Itinerary planning,Upselling,Customer information systems,going beyond the call

of duty,Complaint handling, feedback,analyzing guest reviews

Pedagogy

Essay writing, Itinerary planning, Presentations.


Public Relations for Hospitality Managers: Communicating for Greater Profits

Albert E. Kudrle , Melvin Sandler

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