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BMSTTM 1 Syllabus Mumbai University by munotes
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Copy for information and necessary action : -
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(VAD),
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3 AC – 5/5/2018
Item No. 7.3
AC ………….
Item No.
UNIVERSITY OF MUMBAI’S
UNIVERSITY OF MUMBAI
Proposed Syllabus for the
course of BMS ( Travel &
Tourism Management)
(Credit Based Semester and Grading System with
effect from the academic year 201 8-19)
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I/c. DIRECTOR
AC. 5/5/2018
Item No. 7.3
Syllabus for Approval
Sr.
No. Heading Particulars
1 Title of the Course
O.6739 BMS ( Travel & Tourism Management )
2
Eligibility for Admission
O.6740 A) 10+2 pass Admissions on the basis of Written Test &
Interview. 50% passing marks in the Entrance
assessment
1st year : 12th pass with English subject compulsory
on merit basis : 40% weightage to HSC marks & 60%
weightage to score of written test & interview conducted
at GICED.
2nd year : A) 2013 admit can be admitted to S em III of
BMS (T&T). Candidate will be admitted on merit of 40 %
weightage to his/her 2 years CGPA of Tourism Diploma.
60% weightage to his/her performance in entrance
exam conducted by the institute.
B) Candidate pursuin g B.Voc (Tourism) may be admitted
to next academic year (as desired by the candidate) as
per the above admission criteria.
3 Passing Marks
R. 9482
50% passing marks
4 No. of Years / Semesters
R. 9483
Three years - 6 semester
5 Level Bachelor
6 Pattern Semester
7 Status New
8 Intake Capacity From 60 to 120
9 To be implemented from
Academic Year From academic year 2018-19
Bridge Course : 120 hrs will be mandatory to all candidate who are admitted to other than
1st semester. 120 hrs of self study implemented for 2019 -2020
Date: Signature :
Dr. Shivram S. Garje, I/C. Director, Garware Institute of Career Education & Development
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Bachelor in Management Studies - (Travel & Tourism Management )
PREAMBLE:
The travel & tourism industry is vibrant, committed to service excellence and
professionalism. As more and more people, travel for business and leisure the industry has
seen a demand for well trained, service sector professi onals. The industry requires people
who can deal competently with a wide range of activities and who possess the knowledge,
skills and attributes required by the industry.
The program is designed to provide those wishing to enter this field with theoretical
knowledge and practical ability in a range of skills and procedures necessary in the travel
and tourism work roles.
Students who are able to successfully complete semesters 1,2 ,3 & 4 of the program can
obtain a Diploma as an exit point. Diplom a in Travel & Tourism Management - 2years
Objective:
To hone students’ skills and enhance their knowledge with study of specialized subject. Help
understand the regional and international perspective on Travel & Tourism.
Students to gain confidence in their ability to apply their knowledge and skills to function
effectively / competently in the Travel &Tourism industry also to enable them to be
responsible for their own career growth / development.
Job Opportunities :
The program trains students to work with travel agencies, tour operators, travel portals,
hotels, tourism promotion boards, airlines, etc.
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6 BACHELOR’ s Program
Subject
code Core Subject
Assessment Pattern
Teaching Hours
Papers Internal
marks External
marks Total
marks Theory
Hours Practical
hours Total
hours Total
credits
SEM 1
1.1 TRAVEL & TOURISM - AN OVERVIEW 60 40 100 60 - 60 4
1.2 INDIA – A CULTURAL KALEIDOSCOPE 60 40 100 75 - 75 5
1.3 INDIAN TOURISM 60 40 100 60 - 60 4
1.4 TRAVEL GEOGRAPHY & PRACTICES 60 40 100 60 - 60 4
1.5 ENGLISH AND ORAL COMMUNICATION 100 - 100 60 - 60 4
TOTAL 340 160 500 315 315 21
SEM 2
2.1 INTERNATIONAL TOURISM - 1 60 40 100 45 - 45 3
2.2 TOURISM PRODUCTS ANDSERVICES 60 40 100 75 - 75 5
2.3 COMMUNICATION SKILLS 60 40 100 60 - 60 4
2.4 AIR FARES & TICKETING - 1 60 40 100 60 - 60 4
2.5 COMPUTERS - 1 100 - 100 60 - 60 4
TOTAL 340 160 500 300 300 20
SEM 3
3.1 INTERNATIONAL TOURISM – 2 60 40 100 60 - 60 4
3.2 HOTEL MANAGEMENT - 1 60 40 100 45 - 45 3
3.3 AIR FARES & TICKETING - 2 60 40 100 60 - 60 4
3.4 TRAVEL TECHNOLOGY & GLOBAL
DISTRIBUTION SYSTEM - 1 100 - 100 75 - 75 5
3.5 COMPUTERS – 2 100 - 100 60 - 60 4
TOTAL 380 120 500 300 300 20
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SEM 4
4.1 TOUR PLANNING ( Domestic &
International ) 60 40 100 60 - 60 4
4.2 PRINCIPLES OF MANAGEMENT AND
ENTREPRENEURSHIP SKILLS 60 40 100 75 - 75 5
4.3 HOTEL MANAGEMENT - 2 60 40 100 60 - 60 4
4.4 AIRLINE INDUSTRY MANAGEMENT 60 40 100 60 - 60 4
4.5 TRAVEL TECHNOLOGY & GLOBAL
DISTRIBUTION SYSTEM - 2 100 - 100 60 - 60 4
TOTAL 340 160 500 315 315 21
SEM 5
5.1 INDUSTRIAL TRAINING( 2 months) 200 - 200 60 2MONTHS 2MONTHS 8
5.2 PRINCIPLES OF ACCOUNTING 60 40 100 60 - 60 4
5.3 PERSONALITY DEVELOPMENT 100 - 100 60 - 60 4
5.4 TOURISM PLANNING &
DEVELOPMENT 60 40 100 60 - 60 4
TOTAL 420 80 500 240 240 20
SEM 6
6.1 MARKETING TOURISM 60 40 100 60 - 60 4
6.2 TOUR OPERATIONS
MANAGEMENT 60 40 100 60 - 60 4
6.3 EMERGING TOURISM TRENDS -
ELECTIVES 60 40 100 60 - 60 4
6.4 BUSINESS COMMUNICATIONS 60 40 100 60 - 60 4
6.5 FINAL PROJECT 100 - 100 75 - 75 5
TOTAL 340 160 500 315 315 21
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1.1
TRAVEL & TOURISM - AN OVERVIEW
Unit 1 . Introduction
Unit 2 . Types Of Tourism
Unit 3 . Emerging Trends
Unit 4 . Advantages and Disadvantages of tourism
Unit 5 . Importance of Tourism, it ‘s economic , sociological and educational impact .
Unit 6 . Modes of Transportation – Air, rail, road, sea, ropeways and pipes. An overview.
Unit 7 . Travel and Tourism Outlets – Travel Agency, Tour Operator, Travel Portals
and Tourism Promotion Boards.
Unit 8 . International Organizations - WTO, IATA , UFTAA , ICAO and Freedoms of the Air
Unit 9. Indian Organizations TAAI , TAFI & IATO
Unit 10. Accommodation – Introduction and types.
Unit 11. Visits Reports
60
3
6
2
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2
12
12
9
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4
3
1.2
INDIA – A CULTURAL KALEIDOSCOPE
Unit 1. Brief history of India with emphasis on social & cultural factors.
Unit 2. -Religions of Indian Origin – Hinduism, Buddhism, Jainism, Sikhism
Unit 3. Other religions Of India – Islam, Christianity, Zoroastrianism.
Unit 4 Influence of the Hindu Epics on the Indian thought.
Unit 5. Gandhian Thought – It’s sociological impact on India and the world.
Unit 6 . Customs and festivals of India and their importance to Tourism.
Unit 7. Indian Cuisine, Regional features.
Unit 8 . Facts about present – day India -main features of the constitution political structure,
, the Indian National Flag , Anthem ,Song and Emblem, National bird and animal).
Unit 9 . Growth of Indian Art and Architecture.
-Cave Temples – Origin and development
-Hindu, Buddhist and Jain Iconography.
-Early and later Islamic Architecture, Mughul Architecture
-Growth of Indo – European Architecture.
-Indian paintings, the main schools.
Unit 10 . Indian music, Northern and Carnatic styles
Unit 11 . Main Schools of Classical Indian dance & regional Folk Dances
Unit 12 . Indian Handicrafts, Indian Fabrics, Shopping in India.
Unit 13. .Culture Project
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8
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1. 3 INDIAN TOURISM
Unit 1 . India a tourist destination
Unit 2 . Basic facts about Indian Tourism.
Unit 3 . North Zone wise study of Places of Tourist Interest of Indian States & Union Territories.
Natural resources – Beaches, hills, mountains, wild life sanctuaries and parks, waterfalls.
Manmade attractions – Forts, palaces, temples, monuments, museums, etc
Unit 4. South Zone wise study of Places of Tourist Interest of Indian States & Union Territories.
Natural resources & Manmade attractions etc
Unit 5. West Zone study of Places of Tourist Interest of Indian States and Union Territories.
Natural resources &,Manmade attractions etc
Unit 6 . East zone study of Places of Tourist Interest of Indian states and Union Territories.
Natural resources & , Manmade attractions etc
Unit 7 . North east study of Places of Tourist Interest of Indian States and Union Territories.
Natural resources & Manmade attractions ,etc
Unit 8 . Domestic Circuits and State Profile
Unit 9. India Project 60
2
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10
10
08
04
04
08
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1.4
TRAVEL GEOGRAPHY & PRACTICES
Unit 1 . Understanding and reading maps
Unit 2. Earth a GEOID. The World’ Continents
Unit 3. Longitude and Latitude of Map – Reading Skills
Unit 4. Map work - India state wise political and physical features
Unit 5. Map work of the world –political and physical.
Unit 6 . World time zones and time differences
- Greenwich Mean Time / Universal Time Co-ordinate.
Unit 7. Air Transport Essentials - Familiarization of OAG – Official Airline Guide - direct flights
and transfer connections,
- airline, city, state, aircraft codes & flight routings
-Minimum connecting time and Elapsed transportation time
Unit 8 . Planning an Itinerary by Air
Unit 9 . Resources for Planning Travel Itineraries
Unit 10 . Golden rules of Customer Service
Unit 11. Sanskriti activities
60
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12
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2
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3
1.5 ENGLISH AND ORAL COMMUNICATION
Unit 1 . Nouns, Adjectives, verbs, adverbs, tenses, punctuation, sentence construction.
Unit 2 . Essays and Comprehension.
Unit 3 . Choice of appropriate words and Proper usage of Phrases.
Unit 4 . Pronunciation and Diction.
Unit 5 . Reading Skills
Unit 6. Effecti ve Communications
Unit 7. Speeches – General, informative, humorous and with visual aid 60
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2 . 1 INTERNATIONAL TOURISM – 1
Unit 1 . Use of atlas to identify location of continents, countries, capital cities
and major tourist resorts.
Unit 2. Factors determining which location becomes a tourist destination.
Unit 3. Continent wise study of Currency, languages flags &places of tourist interest
. Natural – rivers, mountains, forests and waterfalls, wildlife sanctuaries
and parks, botanical gardens.
. Manmade – monuments, palaces, world heritage sites, forts, museums & amusement
parks, etc
A . ASIA
B . Africa & India Ocean Islands
C . Australia, New Zealand and Pacific Ocean Islands
Unit 4. Study of Tour Itineraries 45
2
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2. 2 TOURISM PRODUCTS AND SERVICES
Unit 1. Travel Agency – Definition, types, departments and functions
Unit 2. Travel Agency profile with project.
Unit 3. -Government Tourism Organizations – Their setup and functions
Tourism Organizations State and Country with project
Unit 4. Roadways – car rentals, camper van , coach travel, Coach companies eg . Greyhound
Unit 5. A ) Railways – Indian rail travel, luxury trains i.e. Deccan Odyssey,
Palace on Wheels, Golden Chariot. The Darjeeling Himalayan Railway , Rajdhani,
Shivalik express, , Konkan Railway.
Reservation procedure and Tatkal scheme.
B ) Railways – world Eurail ,Amtrack , Great Railway Journeys of the world
Unit 6. Cruises of India
Unit 7. Government Travel Requirements and Procedures – Passport, visa, -Types
and requirements
Unit 8 . Health requirements, customs, currency and tax.
Unit 9. Foreign Exchange for Indians travelling abroad – for personal reasons, business,
conference, training, immigration, studies & medical.
Unit 10. Travel Insurance OMP
Unit 11 Scrutiny and completion of Passport and Visa forms 75
09
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2 . 3 COMMUNICATION SKILLS
Unit 1 . 4s rules of writing – Shortness, Simplicity, Strength & Sincerity 60
02
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10 Unit 2 . Types of letters, reports.
Unit 3 . Preparations of CV’s
Unit 4 . Listening Skills
Unit 5 . 7 C’ s of Communication : - Clarity, Consistency, Content, Credibility ,
Concise , Continuity & Courteousness
Unit 6 . Perceptiveness, and the ability to pick up verbal and non verbal cues
Unit 7 . Role plays
Unit 8 . Telephone Manners
Unit 9 . Email Etiquette
Unit 10 . Sales Techniques
Unit 11 . Client Handling 08
06
02
04
04
10
04
04
06
10
AIR FARES & TICKETING - 1 60
2 . 4 Unit 1. Familiarization of PAT – Passenger Air Tariff 2
Unit 2. Travel Terminology 3
Unit 3. IATA AREAS Of the World 3
Unit 4 .Global Indicators for International travel 3
Unit5 . Anatomy of a journey and Pricing Units 2
Unit 6 . Currency Rules 2
Unit 7 . Fare Selection criteria 3
Unit 8 . Airlines fares V/S IATA fares 2
Unit 9. Fare construction steps - Fare Rules , Standard conditions 2
Unit 10. Specified Routings 2
Unit 11.OW & RT Through Fare Construction 4
Unit 12 .HIP fare rule and types 8
Unit 13 . Journey checks –circle trip minimum 4
Unit 14 .Limitations to indirect travel – general and area wise 6
Unit 15. Introduction to Taxes , Fees & Charges 4
Unit 16 .Promotional / special fares 6
Unit 17 . Familiarization of E-ticket passenger itinerary and receipt 4
2. 5 COMPUTERS -1
Unit 1. Introduction to Computers - History of Computers , Classification
of Computers based on Size, Purpose and Generations, Memory
Management. ASCII to Decimal to Binary conversions .
Computers in Past, Present and in future
Unit 2 . Microsoft Word
1. Elements of Word, Office button related commands
2. Home Menu Commands
3. Insert Menu Commands
4. Page Layout Menu Commands
5. View Menu Commands related to Document Views, Show/Hide, Zoom along with
Review Menu Commands
6. Macros
Unit 3 . Basics of Microsoft Excel
1. Elements of Excel, Auto -fill Handler, Office button related commands
2. Home Menu Commands
3. Insert Menu Commands related to Tables mainly, Illustrations - Links, Texts
excluding Charts
4. Page Layout Menu Commands
. Data Menu Commands related to Outline, Sort & Filter etc.
Review Menu Commands related to Proofing, Comments .etc.
Formula Menu Commands related to Defined Names, Formula Auditing etc.
Unit 4. Microsoft Power point
1. Elements of Power point, Office button related commands
2. Home Menu Commands , Design Menu Commands
3. Slide Show Menu Commands related to setting up slide show or arranging
Custom shows etc
Review Menu Commands along with View Menu Commands related to
Presentation Views, Color/ Grayscale etc
4. Insert Menu Commands
5. Animations Menu Commands
6. Animations Effects, Transition Effects 60
9
18
15
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3. 1 INTERNATIONAL TOURISM 2
Unit 1 . Continent wise study of places of tourist interest
Natural – rivers, mountains, forests , waterfalls, wildlife sanctuaries
and parks, botanical gardens.etc
Manmade – monuments, palaces, world heritage sites, forts,
museums, amusement parks, etc.
A. Europe
B. North America
C. Central & South America and adjacent islands
Unit 2 . Study of tour itineraries 60
27
12
12
9
3.2 HOTEL MANAGEMENT - 1
Unit1 THE HOTEL & CATERING INDUSTRY
. A. Introduction to the Hotel Industry and it’s growth in India .
B. Role of Catering establishment in the travel/tourism industry
C. Types of Food & Beverage operations
D. Classification of Commercial, Residential/Non -residential
E. Welfare Catering - Industrial/Institutional/Transport such as air,
road, rail, etc
F. Structure of the catering industry - a brief description of each
Unit 2 INTRODUCTION TO HOSPITALITY & HOTEL INDUSTRY
a. Hospitality and its origin
b. Hotels, their evolution and growth
c. Brief introduction to hotel core areas with special reference to Front
Office
Unit 3 DEPARTMENTAL ORGANISATION & STAFFING
A. Organization of F&B department of hotel
B. Principal staff of various types of F&B operations
C. French terms related to F&B staff
D. Duties & responsibilities of F&B staff
E. Attributes of a waiter
F. Inter -departmental relationships (Within F&B and other department)
Unit 4 I. FOOD SERVICE AREAS
A. Specialty restaurants B. Coffee Shop Service
C. Cafeteria Service D. Fast Food Service E.
E. Room Service F. Banquet Service
G. Bar Service H. Vending Machines
II. ANCILLIARY DEPARTMENTS
A. Pantry B. Food pick -up area C. Store
D. Linen room E. Kitchen stewarding
Unit 5. Project based on Indian Hotels 45
9
3
12
6
6
9
3. 3 AIR FARES & TICKETING - 2
Unit 1 . Overview of – Air Fares & Ticketing 1
Unit 2. One -way backhaul check
Unit 3 . Open Jaw Travel and one country rule
Unit 4 . Lowest Combination Principle
Unit 5 .Pricing nit Concept --- Slicing and dicing of a journey
Unit 6. Round the world Journeys and its exceptions
Unit 7. Limitations to Indirect Travel - Additional
Unit 8. Taxes, fees and charges
Unit 9. Calculations of fares, when country of origin and country of payment are different
Unit 10 . Cabotage Fares
Unit 11.Forms of payment
Unit 12 . Group Inclusive Tour Fares & Other Discounted fares
Unit 13 . EMD
Unit 14. E Tickets 60
3
6
6
6
6
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6
3
3
3
3
3
3
3. 4
TRAVEL TECHNOLOGY & GLOBAL DISTRIBUTION SYSTEM - 1
Unit 1. Study of websites – Travel agencies, Airlines ,Hotels &Tourism Organizations
Unit 2. Global Distribution System - Basics
Unit 3. Online Documentation
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3.5 COMPUTERS - 2
Unit 1 . Review of Microsoft Word with advanced features
1. Mailings Menu Commands related to Creating Envelopes & Labels
2. Mail Merge
3. Formatting Document
Unit 2. Advanced Microsoft Excel with nested formulae
1. Use of different types of Charts(Line Chart, Bar Chart, Pi Chart, Doughnut Chart etc)
2. Pivot Table
3. Use of nested formulae
Unit 3. Presentations with Advanced features of Microsoft Powerpoint
1. Presentation with Action Settings and Action Buttons
2. Presentation with Motion Paths
3. Hyper linking used in presentation with effects
Unit 4. Internet Applications
1. Use of Internet and its protocols (FTP, SMTP, HTTP etc.)
2. Internet Applications
Unit 5 . E-Commerce and E -Payment options
Unit 6 . Mobile Applications supporting E -Commerce
Unit 7 . Uses of Social Media 60
10
10
10
10
10
5
5
4. 1 TOUR PLANNING – ( Domestic & International )
Unit 1. Package tour the concept
Unit 2. Developing knowledge of different types of tours for customers
Unit 3. Purpose of travel Establishing the purpose and objectives of travel, identifying the
Customer’s requirements in planning tours & their geographic preferences
Unit 4. Collecting information from the customer to plan his tour
Unit 5 Planning the itinerary as per customer requirements .
Unit 6. Study of main domestic Circuits
Unit 7 Study of Major International Circuits
Unit 8. Project. Developing an itinerary with different destinations from the start to the
end of the journey. Mapping the destinations To identify the tourist places of
interest to be included in the itinerary Understand the distance between the
different destinations and the time taken for each activity
. 60
3
3
3
3
3
15
15
15
4. 2
PRINCIPLES OF MANAGEMENT AND ENTREPRENEURSHIP SKILLS
Unit 1 . Introduction to Management : Definition, nature, scope and importance
Unit 2 . Functions of Management, Corporate policies, decision making.
Unit 3 Define Planning, Planning Process, MBO
Unit 4 Organizational structure, Types of organization, Organization as a concept
Unit 5. Staffing, Recruitment, Selection, Placement, Transfer, Retirement, Retrenchment, Dismissal.
Unit 6. Co- ordination, principles and types of co- ordination
Unit 7. Control
Unit 8. Motivation, X & Y theory, Maslow’s Theory of hierarchy
Unit 9. Leadership
Unit 10 . Definition & Qualities of an entrepreneur.
Unit 11. Importance of sole business, partnership, importance of large business organization ,
co- operatives & public and private limited
Unit12. Profiles of leading entrepreneurs - Project
Unit 13. Article analysis - related to management theory & practices
Unit 14 . Govt. Organization Project - research & profile based on theory learning.
Unit 15. Development of Interpersonal Skills -Individual thought process, self discipline,
group dynamics, debates , discussions & interview techniques .
75
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6
6
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6
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3
2
2
3
4
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15
4 .3 HOTEL MANAGEMENT 2
Unit 1 CLASSIFICATION OF HOTELS
A. Size B. Star C. Location & clientele D. Ownership basis
E. Independent hotels F. Management contracted hotel
G. Chains H. Franchise/Affiliated I. Supplementary accommodation
Unit 2 TYPES OF ROOMS
A. Single B. Double C. Twin D. Suites
Unit 3 TIME SHARE & VACATION OWNERSHIP
A. Define Time Share, Referral Chains, Condominiums
B. How is it different from hotel business 60
6
2
3
Page 13
13 C. Classification of Time Share properties
D. Types of accommodation and their sizes
6
3
3
3
9
2
5
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6
3
3 Unit 4 ORGANIZATION
A. Function areas B. Front office hierarchy
C. Duties and responsibilities D. Personality traits
Unit 5 TARIFF STRUCTURE
A. Basis of charging
B. Plans, competition, customer’s profile, standards of service
& amenities
C. Hubbart formula
D. Different types of tariffs - Rack Rate
- Discounted Rates for Corporates, Airlines, Groups & Travel Agents
Unit 6 HOTEL ENTRANCE, LOBBY AND FRONT OFFICE
A. Layout
B. Front office equipment (non automated, semi automated and
automated)
Unit 7 FRONT OFFICE AND GUEST HANDLING
Introduction to guest cycle
- Pre arrival , Arrival, Stay , Departure and after departure
Unit 8 RESERVATIONS
A. Importance of reservation B. Modes
C. Channels and sources (FITs, Travel Agents, Airlines, GITs)
D. Types of reservations (Tentative, confirmed, guaranteed etc.)
E. Systems (non automatic, semi automatic fully automatic)
F. Cancellation, Amendments and overbooking
Unit 9 ROOM SELLING TECHNIQUES A. Up selling B. Discounts
Unit10 ARRIVALS
A. Preparing for guest arrivals at Reservation and Front Office
B. Receiving of guests C. Pre-registration
D. Registration (non automatic, semi automatic and automatic)
E. Relevant records for FITs, Groups, Air crews & VIPs
Unit11. BELL DESK
A. Functions B. Procedures and records
Unit12 DURING THE STAY ACTIVITIES
A. Information services B. Message and Mail Handling
C. Key Handling D. Room selling technique
E. Hospitality desk F. Complaints handling
G. Guest handling H. Guest history
Unit 13 FRONT OFFICE CO-ORDINATION WITH OTHER DEPARTMENTS OF HOTEL
Unit14. GUEST ACCOUNTING (MANUAL)
A Guest Weekly Bill B. Visitors Tabular Ledger
4 .4 AIRLINE INDUSTRY MANAGEMENT
Unit 1 - Aviation Overview
Unit 2 - History of Aviation
Unit 3- Aircraft Types
Unit 4. - Departments of airlines.
Unit 5- Airports - Different Sections
Unit 6 - Special Meals and IATA Codes and Description
Unit 7- Baggage Handling
Unit 8 - Low Cost Airlines Vs Full Service Airlines
Unit 9- Passenger Handling
Unit 10 - Careers in Aviation
Unit 11 - Trends in Aviation
Unit 12. Project 60
3
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6
12
3
6
3
9
3
3
6
4.5 TRAVEL TECHNOLOGY & GLOBAL DISTRIBUTION SYSTEM - 2
Unit 1. Website study
Unit 2.Global Distribution System - Advanced
Unit 3. Online documentation 60
12
36
12
5 .1 INDUSTRIAL TRAINING An important inclusion essential for students development as a
professional. Students are required to undergo training of at least 2 months with a Travel Agency /
Tour Operator / Tourism Promotion Board to gain hands on experience.
They should be given a detailed briefing with emphasis on conduct.
On completion of training give a oral feedback followed by: -
-- A detailed viva 30 marks
2months
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14 -- A formal written report -50 marks --Personal presentation 20 marks
-- Industry feedback form completed by a senior person in the organization. - 100 marks
5.2 PRINCIPLES OF ACCOUNTING
Unit 1. Explanation of Accounting Terminologies – Definitions of Debtor, Creditor, Transaction ,
Bad debts, etc.
Unit 2. Classification of Accounts – Categorizing into Personal, Real & Nominal A/cs.
Unit 3. Sources of Documents – Identifying sources of documents such as a check, receipts,
voucher, invoice, etc.
Unit 4. Journal – The first step for Final A/cs for making financial statements; with transactions
entered into a proper format into a Journal.
Unit 5 - Ledger – Second step - transferring all given a/cs in a Journal to their respective ledger
a/cs.
Unit 6.Trial Balance – Preparation of a Trial Balance showing the debit & credit balances of any
Ledger A/c. prepared for making Final Balance Sheet for any organization.
Unit 7.Final Accounts – Preparation o f Final A/cs to find Profit or Loss, showing
financial transactions.
Unit 8.Prepared by showing Trading A/c, Profit & Loss A/c and the Balance Sheet
Unit 9. Tax Structure & GST 60
6
6
6
6
6
6
9
6
9
5 .3 PERSONALITY DEVELOPMENT : 60
Unit 1. Concept of Self: Self Awareness, Self Esteem, Self Image 3
Unit 2 Personal Grooming & Code of Conduct 4
Unit 3. Attitude Building & Goal Setting 3
Unit 4. Group Discussion 6
Unit 5. Stress Management 3
Unit 6. Negotiation & Conflict Management 6
Unit 7. Time Management 3
Unit 8 Voice Culture and Voice Modulation 3
Unit 9. Preparation for Interviews Successful selling of one ‘s self and being self confident 6
Unit 10. Mock Interviews 6
Unit 11. Personal & Professional Etiquette 3
Unit 12. Personality Enhancement 4
Unit 13. Introduction to Generic Skills 10
5.4 TOURISM PLANNING & DEVELOPMENT
Unit 1 . Basics of Tourist Product
Unit 2. 5 A’s – Attractions, Accessibility, Accommodation, Amenities and Activities
Unit 3 . Safety and hospitality
Unit 4. Motivators of travel
Unit 5. Specialty of Tourist Product - Intangibility, non transferable, inseparability,
Standardization, perishability.
Unit 6. Tourism promotion. Advertising , Sales Support techniques --- printed material and
Special offers , Tourist publicity – printed, projected, structural, etc. Public relations
Unit 7. Product Lifecycle --- Introduction, Growth, Maturity, Decline and revival
Unit 8. Ecological and environmental protection
Unit 9. Protection of monuments
Unit 10.Sustainable Tourism Development.
Unit 11. Setting up of the Indian and overseas Tourist offices and their functions.
Unit 12. Planning --- Features and Advantages Types of plans
Unit 13.Brochure analysis
Unit 14. Tourism project - Event promotion
Unit 15 .World tourism day – Sanskriti events including project. 60
3
3
3
3
3
3
3
3
3
3
3
3
6
12
6
6.1 MARKETING TOURISM
Unit 1. Concept of Marketing, difference between marketing and selling, Concept and features
of service marketing.
Unit 2. Understanding consumer needs/ wants
Unit 3. Market Environment
Unit 4.Market Segmentation
Unit 5 . Marketing Mix
Unit 6. Promotions, public relations selling techniques, advertisement and branding,
use of tourist literature, familiarization of tours of media representative and
travel agents fairs & exhibitions and Indian festivals 60
9
2
3
6
3
3
Page 15
15 Unit 7. Market research survey and forecasting, developing an integrated market plan, role of 6
government private agencies and travel agents
Unit 8. Pricing the tourist products 4
Unit 9.Brand -Building brand identity 4
Unit 10.. Article Analysis 6
Unit 11. Ad analysis 6
Unit 12. Marketing India as a Tourism destination 6
Unit 13. Final Review 2
6.2
TOUR OPERATIONS MANAGEMENT
Unit 1. Tours – Definition , Types and features. Parties involved
Unit 2. Tour Development
Unit 3. Tour components and benefits.
Unit 4. Sources of information for Tour Planning.
Unit 5. Tour Brochure
Unit 6. Planning of Itineraries to popular and offbeat destinations.
Unit 8. Tour Costs – fixed and Variable Costs
Unit 8. Tour Costing – FIT & GIT – Day wise & City wise.
Unit 9. Tour Operations – Blocking Inventory with Airlines, Hotel, etc.
Unit 10. Inventory Management – Releasing Inventories on time limit, sourcing extra inventory,
co- ordination with suppliers.
Unit11. Comparative study of similar products from different operators.
Unit 12.Tour handling, tour guide ,tour escort , etc.
Unit 13.MICE – Meetings, Inventions, Conferences and Exhibitions.
Unit 14. Profitability Analysis
Unit 15.Tour Planning & Costing Project
60
3
3
3
3
2
9
2
2
3
2
6
3
6
3
10
6.3 ELECTIVES ANY 2
Unit 1. Adventure Tourism incl Extreme Tourism
Unit 2. Cruise Tourism
Unit 3. Tour Manager
Unit 4. Eco Tourism
60
6.4 BUSINESS COMMUNICATIONS
Unit 1. Communication Skill A review
- Concept of Communication
- Communication Process
- Channels of Communication.
- Importance of effective communication in business
Unit 2. Communication barriers -How to have effective communication
Unit 3. Group Discussion + Debate theory
Unit 4. Effective Presentation Skills
-Meaning, Nature and Scope of Oral communication
- Techniques of Effective Speech
Unit 5 . Written communication
-Letter Writing & Email Writing
Unit 6. Report Writing + Resume Writing
Unit 7 . Telephonic Conversation & Role plays
Unit 8 . Grooming for Interviews
- Professional Dressing & Grooming
- Courtesy & Manners
-Body Language and Gestures
Unit 9. Generic Skills -2
-Advanced Grammar
- Advanced Vocabulary –Synonyms, Antonyms & Collocations
-Development of Listening , Speaking & Writing skills _ formal & informal
-English Comprehension 60
3
3
3
3
3
3
3
3
36
6. 5 PROJECTS
Students are required to work in a specified area of travel and tourism. Individual and group
projects.
Students are required to prepare their portfolio 75
Page 16
16 REFERENCES
Seth Sujan: ancient and Early Medieval History of India -Delhi, Government Publications DivisIon
Deva Krishna: Temples of India Vol. 1 and 2- Delhi, Aryan Books International
Maity S.K.: MasterpiEces of Pallav Art - Mumbai, D.B. Taraporevala Sons
Gupta R.S.: Iconography of the Hindus, Buddhist and Jains - Mumbai, D.B. Taraporevala Sons
English for Travel Industry: Kruse, Benedict & Kruse, Bettijune
Great Britain, APA Production
Tourism & Cultural Heritage of India – Ram Acharya R.B.S. Publication
Lonely Planet Guide
Berlitz Travel Guide
Insight Travel Guide
Tourism Today Hospitality & Services - Ratandeep Singh - Kanishka Publications
Travel & Tourism - Renshaw. Mike & Bottomley -Business Education P. Publication Ltd.
Travel Information Manual
Hotel Restaurant & Travel Guide: N.G. Cournoyer WPSI
Introduction to Travel & Tourism - Seth. Prannath & Bhat, Sushama S. - Sterling Publishers Pvt. Ltd.
Das & Rao - Communication Skills
Official Airline Guide
Passenger Air Tariff
Bhatia A.K.: Tourism Development - New Delhi, Sterling Publishers
Taneja Ranjit: Tourism Planning - Alfa Publications
Kamra Krishna K.: Managing Tourist Destination --Kanishka Publications
Tourism Planning - Gunn, Clare A. New Delhi, Tata McGraw -Hill
Drucker Peter: Management New Delhi, Allied Publishers
Massie Joseph: Essentials of Management - New Delhi, Prentice Hall
Tourism: Strategy, Planning & Development - Sinha R.K.
Tourism Development: Principles & Practices - Bhatia A.K.
Travel Agency & Tour Operations: Concepts & Princ iples - Negi, Jagmohan - Kanishka Publishers
Tourism Management: A Global Persepective -Batra. G.S.& Chawla A.S. (ED.) Deep & Deep Publications
Brochures of Tour Operators
Kotler Philip: Marketing Management -New Delhi, Prentice Hall
Marketing Tourism: A Practical Guide - Jefferson, Alan & Lickorish, Leonard -Longman Group U.K. Ltd.
Marketing Tourism –Holloway & Plant
Hotel Operation Management -Negi, Jagmohan Kanishka Publishers & Distributors
Management of Catering Operations - Merrick, Paul & Jones, Peter - Holi Rineheart & Winston
Food Service Facility Planning. ED.2 - Kazarian, Edward A. Avi Publishing Company
Tourism Development in India: A Study of the Hospitality Industry - Shelley. Leela - Arihant PublisherS
Book Keeping & Accountancy: L.N. Chopde & D.H. Chaudhary - Sheth Publishers Pvt. Ltd. Mumbai
Excellence in Services: Focus on People, Marketing & Quality - Balachandran. S. - Business Book
Publishing House
WEBSITES
www.writetothetop.com
www.maharashtratourism.gov.in
www.incredibleindia.org
www.tourism.gov.in
www.traveltriangle.com
www.passportindia.gov.in
Page 17
17 Indiatourism.n
et
www.indianrail
.gov.in/
www.travisa.co
m/
Websites of various tourism promotion boards, hotels, etc
Page 18
18 PASSING STANDARD AND PERFORMANCE GRADING:
MARKS
GRADE POINTS
GRADE
75 TO 100 7.5 TO 10.0 O
65 TO 74 6.5 TO 7.49 A
60 TO 64 6.0 TO 6.49 B
55 TO 59 5.5 TO 5.99 C
50 TO 54 5.0 TO 5.49 D
0 TO 49 0.0 TO 4.99 F (FAILS)
The performance grading shall be based on the aggregate performance of Internal Assessment and
Semester End Examination.
The Semester Grade Point Average (SGPA) will be calculated in the following manner:
SGPA = CG / C for a semester, where C is Credit Point and G is Grade Point for the
Course/ Subject.
The Cumulative Grade Point Average (CGPA) will be calculated in the following
manner : CGPA = CG / C for all semesters taken together.
R. 9482 PASSING STANDARD FOR ALL COURSES :
Passing 50% in each subject /Course combined Progressive Evaluation (PE)/Internal
Evaluation and Semester -End/Final Evaluation (FE) examination taken Separate. i.e.
(Internal plus External Examination)
R. 9483 -A
A. Carry forward of marks in case of learner who fails in the Internal Assessments and/
or Semester -end examination in one or more subjects (whichever component the
learner has failed although passing is on total marks).
B. A learner who PASSES in the Internal Examination but FAILS in the Semester -end
Examination of the Course shall reappear for the Semester -End Examination of that
Course. However his/her marks of internal examinations shall be carried over and
he/she shall be entitled for grade obtained by him/her on passing.
C. A learner who PASSES in the Semester -end Examination but FAILS in the Internal
Assessment of the course shall reappear for the Internal Examination of that Course.
However his/her marks of Semester -End Examination shall be carried over and
he/she shall be entitled for grade obtained by him/her on passing
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19
R. 9483 -B ALLOWED TO KEEP TERMS (ATKT)
A. A Student who fails in a course shall be allowed to present himself/ herself for
assessment in the same course when the course is offered again subject to a maximum of
three attempts (inclusive of the additional examination) in addition to the original attempt.
B. A students obtaining the letter grade “F” in a course will be allowed to keep terms and
proceed to the next semester if he/she has acquired the grade “F” in not more than four
subjects in semesters I and II
C. A students who has been allowed to keep terms will have to appear for the mid-semester
examination of 40 marks and an end -semester examination of 60 marks in the subsequent
semester. The provision of supplementary exams can be availed by ATKT students as well.
D. In case a student has failed in a course and the course in which he/she desires to present
himself/herself for assessment agai n is not being offered for any reason, the examination
committee will hold a mid -semester and end -semester examination at a suitable time which
will be intimated to the student sufficiently in advance subject to a maximum of two such
attempt.
E. An additional end -semester examination of 60 marks may be held after the declaration of
Semester IV results for students who fail courses across semesters and the marks obtained in
the mid -semester examination will be carried forward. If a student fails the A TKT attempt
then an additional end - semester examination of 60 marks may be given and the mid -
semester marks of the ATKT attempt will be carried forward. Students of Semesters III & IV
who fail in elective courses may be given an additional end -semester e xamination of 60
marks and the 40 marks obtained in the mid -semester examination will be carried forward.
This additional will be given on the basis of an application made by the student within 10 days
of the declaration of semester IV Results.
Page 20
20 (Appendix ‘B’)
New ordinances 67 39 & 6740 relating to the
BMS (Travel and Tourism Management)
i) Necessity of starting these courses: - The University of Mumbai’s Garware Institute of Career Education &
Development plans to introduce three years Full time BMS ( Travel and Tourism Management). The travel &
tourism industry is vibrant, committed to service excellence and professionalism. The industry requires people
who can deal competently with a wide range of activiti es and who possess the knowledge, skills and attributes
required by the industry.
ii) Whether UGC has recommended to start the said courses: - UGC encourages the incorporation of skill
oriented and value added courses t o develop skilled manpower.
iii) Whether all the courses have commenced from the academic year 20 18-19: - Yes, it would be commencing
from the Academic year 20 18-19.
iv) The Courses started by the University are self -financed, whether adequate number of eligible permanent
Faculties are available? – Yes, this course is self -financed. The expert visiting faculty from industries come to
teach this course.
v) To give details regarding duration of the course and is it possible to compress the course? : - The duration
of the course in Three ye ars (Six Semester). It cannot be further compressed.
vi) The intake capacity of each course and no. of admissions given i n the current academic year (2018 -19): -
The intake capacity of this course 120 students each batch and admitted 100 students.
vii) Opportunities of Employability / Employment available after undertaking these courses: - The students
completing this course have great opportunities in the travel agencies, tour operators, travel portals, hotels,
tourism promotion boards, airlines, etc.
I/c. DIRECTOR