BVoc Tourism Hospitality_1 Syllabus Mumbai University by munotes
Page 2
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Revised Syllabus for
B.Voc (Tourism & Hospitality)
(Sem I to V I)
(Choice Based Credit System)
(With effect from the academic year 20 18-19)
AC No. - 06/04/2023
Item No. – 7.12 (R)
University of Mumbai
Page 4
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KELKAR EDUCATION TRUST’S V . G. VAZE COLLEGE OF ARTS, SCIENCE
AND COMMERCEMITHGAR ROAD, MULUND EAST, MUMBAI -81
B.Voc. (Tourism & Hospitality) (Approved by U.G.C.) 2018 -19
SYLLABUS FOR APPROVAL
INTR ODUCTION
From academic year 2018 -2019, Kelkar Education Trust’s V.G.Vaze college , Mulund
(East) , Mumbai -89 has started B.Voc. (Tourism & Hospitality) Programme as per the
U.G.C. approval.
COURSE STRUCTURE
The duration of the B.Voc. (Tourism & Hospitality) programme shall be 3 years
consisting of 6 semesters. B.Voc is a programme with mult iple exits. Students make exit
after 6 month s with cer tificate (NSQF LEVEL 4) or may continue for Diploma or
Advanced Diploma or B.Voc Degree level.
College ha s proposed a syllabus including, General Components and Skill Component
papers from Semester I to Semester VI. General Components have 40% weightage of
credits in each of the 6 semesters. The General education components include the
curriculums of normal u niversity standards and attempt to provide holistic
development of the students.
The syllabus of Skill Component in each semester in aligned to Qualification Packs of
the selected job roles in the Tourism sector. This curriculum is as per National
Occupati onal Standards (NOS) defined by the Sector Skill Council.
Thus the curriculum in each of the years of the programme would be a suitable mix of
General education and skill development components.
The programme structure includes -
❖ Language studies
❖ Soft skills and personality development programmes
❖ Projects industrial training
❖ Internship
❖ Study tours
PROGRAM STRUCTURE
GENERAL COMPONENT PAPERS
As per the description of the programme structure in the following table all the
semesters from I to VI, contai n 4 General Component papers which are assigned 3
credits each. Each credit is equivalent to 15 periods for theory, workshop , labs and
tutorials. Therefore , each paper will account for 45 lecturesin each of the 6 semesters.
Syllabus of every general component paper contains 3 units i.e. 15 lectures per unit.
SKILL COMPONENT PAPERS
In every semester there will be 3 papers having 6 credits for each paper i.e . 18 credits as
a total in each of the 6 semesters. The curriculum is necessarily aligned toQualification
Packs of the selected job roles in the Tourism & Hospitality sector.
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EVALUATION AND GRADING
The evaluation of each course shall contain 2 parts -
1.Internal or In -semester assessment (ISA)
2. External or End- Semester Assessment (ESA)
For the general component papers in all 6 semesters evaluation and grading will be
done by Mumbai University as per the prevailing standards and procedures. The
following formula may be used for the credit calculation in General component of the
course -
General Component credits refers to a unit by which the course work is measured. It
determines the number of hours of instructions required per week . As per the UGC
guidelines, One Credit would mean equivalent of 15 periods of 60 minutes each - for
theor y- workshops/labs and tutorials.
TheSkill component papers evaluation and grading will be independently done by
Sector Skill Council. The credits for the skill component will be awarded in terms of
NSQF level certification which will have 60% weightage of the total credits of the
course, as per the UGC guidelines. One Credit would mean equivalent of 15 periods of
60 minutes each - for theory - workshops/labs and tu torials.
PASSING STANDARDS
The General Component of the first batch of B.Voc. (Tourism & Hospitality) which was
previously mentioned as Tourism & Hospitality , (2018 -2019 who were admitted in the
year 2018) in all the semesters will be evaluated in the following pattern -
1. Internal OR In Semester Assessment (ISA) - For 25 Marks with Min. Passing of
40% i.e.10 Marks.
2. External OR End Semester Assessment (ESA) - For 75 marks with Min Passing
of 40% i.e. 30 Marks.
Thus, Minim um marks for passing for the batch admitted in the year 2018, any General
Component paper in all the 6 semesters would be 40 marks with separate heads of
passing with 10 marks in ISA and 30 marks in ESA respectively.
The Skill Component Paper of the first batch of B.Voc. (Tourism & Hospitality) which
was previously mentioned as Tourism & Hospitality , (2018 -2019 who were admitted in
the year 2018) in all the semesters will be evaluated in the following pattern -
1. Internal OR In Semester Assessment (ISA) - For 125 Marks with Min. Passing of
40% i.e. 50 Marks.
2. External OR End Semester Assessment (ESA) - For 375 marks with Min Passing
of 40% i.e. 150 Marks.
Thus, Minimum marks for passing for the batch admitted in the year 2018, for Skill
Component paper would be 200 marks with separate heads of passing with 50 marks in
ISA and 150 marks in ESA respectively.
Intake capacity for this course is 50 students.
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PERFORMANCE GRADING
The performance grading of the learners shall be on 10 Point ranking system as under;
Percentage of
marks obtained Grade Point Grade Performance
80 & Above 10 O Outstanding
70 - 79.99 9 A+ Excellent
60 – 69.99 8 A Very Good
55 – 59.99 7 B+ Good
50 – 54.99 6 B Above Average
45 – 49.99 5 C Average
40 – 44.99 4 D Pass
Less than 40 0 F Fail
The performance grading shall be based on the performance of Semester End
Examination .
COURSE STRUCTURE
Sem Code No Subject Gen/Skill
comp Credits
per
paper Total
hours/lect
ures
(each
lecture of
60 mins)
Sem I --- Communication skills in
English General
Comp 03 45
--- Communication skills in
French I General
Comp 03 45
--- Introduction to computers General
Comp 03 45
--- Foundation Course I
(general awareness and
etiquettes) General
Comp 03 45
Sem I QP code
THC/Q4404 -
travel
consultant
Skill paper 1
THC/N4410: Engage with
customer to understand
their tour packaging
requirement
THC/N4411: Plan travel
itinerary as per customers
requirement
THC/N4412: Arrange tour
packages in coordination
with service providers and
partners Skill
Comp 04 Theory
30
Practical
60
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Sem I
Skill paper 2
THC/N4413:Monitor the
tour progress
THC/N9901:Communicate
with customer and
colleagues
THC/N9902: Maintain
customer centric
orientation
THC/N9903:Maintain
standard of etiquette and
hospitable conduct Skill
Comp 04
Theory
30
Practical
60
Skill paper 3
THC/N9904: Follow
gender and age sensitive
service practices
THC/N9905: Maintain
IPR of organization and
customer
THC/N9906:Maintain
Health & Hygiene
Skill
Comp 04
Theory
30
Practical
60
On Job Practical Training
and Report Skill
comp 06 180
Sem II
--- Business
communication General
Comp 03 45
---- Communication skills in
French II General
Comp 03 45
-- Principles of management General
Comp 03 45
---- Foundation course II
Cultural Awareness General
Comp 03 45
Sem II
QP code
THC /N4401
Meeting,
Conference
and Event
planner Skill Paper 1
THC/N440 1:Map the
customer requirement
THC/N440 2: Organise the
meeting and conference
THC/N440 3: Organise the
event
Skill
Comp 04 Theory
30
Practical
60
Skill Paper 2
THC/N4404:Coordinate
and confirm the plans
THC/N9901:
Communicate with
customer and colleagues
THC/N9902: Maintain
customer -centric service Skill
comp 04
Theory
30
Practical
60
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orientation
Skill Paper 3
THC/N9903: Maintain
standard of etiquette and
hospitable conduct
THC/N9904: Follow
gender and age sensitive
service practices
THC/N9906: Maintain
health and hygiene
Skill
comp 04 Theory
30
Practical
60
On Job Practical Training
and Report Skill
comp 06 180
Sem
III
--- Accountancy I Gen
comp 03 45
--- Organizational behaviour
I Gen
Comp 03 45
--- Media and advertising I Gen
comp 03 45
--- History of tourism (India) Gen
comp 03 45
Sem
III
QP code -
THC/Q4302 -
ticketing
consultant
Skill paper I
THC/N4304: Engage with
the customer for ticketing
Service
THC/N4305: Book the
tickets
THC/N4306: Follow up
with the customer Skill
comp 04 Theory
30
Practical
60
Skill paper II
THC/N9901:
Communicate with
customer and colleagues
THC/N9902: Maintain
customer -centric service
orientation
THC/N9903: Maintain
standard of etiquette and
hospitable conduct Skill
comp 04 Theory
30
Practical
60
Skill paper 3
THC/N9905: Maintain
IPR of organization and
customers
THC/N9906: Maintain
health and hygiene Skill
comp 04 Theory
30
Practical
60
Skill Paper 4
World Maps, Airport & Skill
comp 06 Theory
45
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City
codes,TravelTerminology,
Airline baggage
Allowances, Calculation of
Airfares & Ticketing
Practical
90
Sem IV
----- Accountancy II General
Comp 03 45
----- Organizational behaviour
II General
Comp 03 45
---- Media and advertising I General
Comp 03 45
----- History for tourism
(world) General
Comp 03 45
Sem IV QP code
THC/4302
Ticketing
consultant Internship & report Skill
Comp 18 540
Sem V ---- Human resource
management General
comp 03 45
---- Entrepreneurship I General
comp 03 45
----- Tourism geography General
comp 03 45
----- Marketing General
comp 03 45
Sem V
QP code -
THC/Q0106
Duty
Manager
Skill paper 1
Computer Reservation
system Skill
comp 02 Theory
15
Practical
30
Skill Paper 2
THC/N0116 : Plan and
control day to day front
office activities
THC/N0117 Assist in
managing the front office
operations
THC/N0118 Manage the
front office staffing
proce ss Skill
Comp 04 Theory
30
Practical
60
Skill Paper 3
THC/N9901:
Communicate with
customer and colleagues
THC/N9902: Maintain
customer -centric service
orientation
THC/N990 3: THC/N9903:
Maintain standard of
etiquette and hospitable
conduct Skill
Comp 04 Theory
30
Practical
60
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Skill Paper 4
THC/N990 4: Follow
gender and age sensitive
practices
THC/N9905: Maintain
IPR of organi zation and
customers
THC/N9906: Maintain
health and hygiene Skill
comp 04 Theory
30
Practical
60
Skill Paper 5
THC/N9907: Maintain
safety at work place
THC/N 9909: Learn a
foreign or local language
including English Skill
comp 04 Theory
30
Practical
60
Sem VI ---- Customer service
management General
Comp 03 45
---- Entrepreneurship II General
Comp 03 45
---- Sustainable tourism General
Comp 03 45
---- Crisis management General
Comp 03 45
Sem VI QP code
THC/Q4405 Internship & Report Skill
Comp 18 540
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DETAILED SYLLABUS
SEMESTER I
General component
Paper - I
COMMUNICATION SKILLS IN ENGLISH
Number of lectures: 45 per semester
Number of Credits: 03
Course: Communication Skills in English and Business Communication
Objectives:
1. To make the learners effective in reading, listening, writing and speaking
2. To familiarize them with various styles and registers of English
3. To enhance their communicative competence in English
4. To introduce them to business communication
Unit I : Listening and Speaking ( in the Language Laboratory)
a) Awareness of International variants of English
b) Conversation techniques: at the counter, on phone and personalized interaction
c)Sounds of English: Correct pronunciation, stress and intona tion
d) Comprehension of continuous oral discourse
Unit II : Reading
a)Comprehension of Tourism related literature
b)Reading with fluency and speed
c)Skimming and scanning
d)Identifying relevant information
e)Map reading - Interpreting maps and geographical projections
Unit III : Grammar and Paragraph Writing
a)Verbs and time expressions
b)Articles and Prepositions
c)Correct Sentence construction
d)Correction of common errors
e)Writing a paragraph : using appropriate linking devices: Cohesion and Coherence etc.
f)Email: Inquiry, Thank you, Persuasion, Polite Refusal and Apology
Project: (For the internals)
1. Situation based Role Play
2. Situation based writing task/s
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Reference books:
1. Bellare, Nirmala . Reading Strategies . Vols. 1 and 2. New Delhi. Oxford University
Press,1998.
Bhasker, W. W. S & Prabhu, N. S.: English through Reading , Vols. 1 and 2.
Macmillan,1975.
2. Blass, Laurie, Kathy Block and Hannah Friesan. Creating Meaning . Oxford:
OUP, 2007.
3. Doff, Adrian and Christopher Jones. Language in Use (Intermediate and Upper
Intermediate). Cambridge: CUP, 2004.
4. Doughty, P. P., Thornton, J. G, Language in Use. London: Edward Arrold, 1973.
5. Freeman, Sarah: Written Communication . New Delhi: Orient Longman, 1977.
6. Maley, Alan and Alan Duff. Second Edition. Drama Techniques in Language
Learning.
Cambridge: CUP, 1983.
7. Mohan Krishna &Banerji, Meera: Developing Communication Skills. New Delhi:
Macmillan India, 1990.
8. Mohan Krishna & Singh, N. P. Speaking English Effectively. New Delhi: Macmillan
India,
1995.
9. Narayanaswami, V. R. Organised Writing , Book 2. New Delhi: Orient Longman.
10. Reading & Thinking in English, Four volumes, (vol. 1 for the lowest level, vol. 4 for
the
highe st level). The British Council Oxford University Press, 1979 -1981.
11. Sasikumar, V., KiranmaiDutt and GeethaRajeevan. A Course in Listening and
Speaking I
& II. New Delhi: Foundation Books, Cambridge House, 2006.
Paper - II
BASIC COMMUNICATION SKILLS IN FRENCH
Number of lectures: 45 per semester
Number of Credits: 03
Course : Basic communication skills in French
Objectives:
1. To acquire basic knowledge of the vocabulary and grammatical structures in French.
2. To familiarize them with various sounds of the foreign language.
3. To acquire the necessary communication skills required for day to day social interaction
4. To introd uce them to tourist attractions in France and French speaking countries
Unité I : Ecouter et Parler
a) Se présenter
b) Donner des informations sur soi.
c)Aborder quelqu’un
d) Demander le renseignement
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Unité II : Lecture
a)Découvrir une ville
b)S’orienter
c)Connaitre les endroits dans la carte.
d)Décrire un itinéraire
Unité III : Ecrire
a)Les articles, les noms et les prépositions
b)Les phrases (3 formes)
c)Les verbes et la conjugaison.
d)Présenter une famille.
Project: (For the internals)
1. Se débrouiller en français
2. Présenter une famille.
Reference books :
1.Tendances - méthode de français A1 (CLE International) 2016
2. Tendances – Cahier d’activités A1 (CLE International) 2016
3.Grammaire française facile (Easy French Grammar for beginners) Paul Chinnapan
4.Get Ready –Writing skills – RashmiVarma, Diego A.Agundez
Paper - III
INTRODUCTION TO COMPUTERS
Number of lectures: 45 per semester
Number of Credits: 03
Course: Introduction to computers
Objectives:
1. To make the students aware of basics of computers.
2. To help the students prepare presentations.
3. To prepare the students for creating documentations, excel sheets.
4. To introduce them to the database concepts.
Unit I: Introduction :
a) What is Computer? Software, Hardware, Operating system, Software Applications,
Computer Terminology, Starting and stopping computer, using mouse, working with
files and directories, Working with windows environment, introduction to LAN and
Internet
b) Microsof t Word: Introduction to MSWord, Menus shortcuts
c)Working with documents : opening (new and existing) and saving file,
editing file, inserting and deleting ( text, symbols etc) cut copy paste undo redo, find
search replace, using toolbars ruler, using help
d)Formatting Document: setting font style, setting paragraph style, setting page style
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e) Creating tables: inserting tables, borders alignments, merging, splitting, sorting,
insertion and deletion of rows and columns
Drawing and tools:
inserting pictures, clipartsandwordart, formatting and editing pictures,
clipartsandwordart, word completion, spell check, mail merge
Unit II:
a)Microsoft Excel: Introduction : Opening and saving files, Menus and toolbars, using
help, Shortcuts
b)Working with Spreadsheets: setting margins, Rows , columns and cells, referring cell
and selecting cell, entering and editing cell data, cut copy paste undo redo, find search
replace, filling continuous rows and columns, inserting column, row and spreadsheet,
setting formula, Finding total in a row or column, Mathematical operations(addition,
subtraction, multiplication , division , exponentiation)
c)Formatting Spreadsheets: Formatting cell, row, column: alignment, font border
d)Worksheets: sheet name, row, column headers, row height, column width
e) Working with sheets: Sorting, filtering, subtotal, validation
f) Creating charts: Selecting charts, Formatting charts, label, scaling etc.
printing worksheets
g) MicrosoftAccess : Introduction: Database concepts
h) Opening and saving the database files: Creating and modifying tables, entering data
into table, importing data
i)Creating Queries: Simple SQL statements for inserting deleting, up dating and
displaying information.
j) Creating forms: GUI, Forms
Unit III:
a) MicrosoftPowerPoint : Introduction:
Opening and saving presentation ( new / old ), Selecting presentationlayout,setting
background, presentation templates
b) Creating Presentation: Adding text to presentation, setting the font and style
c)Formatting Presentation: Adding style, gradient fill, headers and footers, Setting
background, slide layout
d)Adding Graphics to Presentation: adding pictures movies, tables to presen tation.
e) Adding effects to Presentation: Setting animation effects
f) Internet : What is internet? Browsers, Email, Electronic commerce, search engines,
GPS and its uses
Practical’s :
1. Create a word document and perform following
i. Add some text to it
ii. Format the text
iii. Change the font and colour of the text
iv. Change the alignment
v. Insert a picture
vi. Illustrate cut, copy, paste
vii. Change paragraph setting
viii. Illustrate find and replace
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2. Create a word document and do the following
i. Insert table
ii. Add data to table
iii. Illustrate - Adding new row / column, Deleting row /column, merging rows/columns
iv. Illustrate - Splitting row /column
v. Illustrate sorting
3. Create an Excel document and perform the following
i. Add student data like name, address, email marks of 5 subjects etc
ii. Change the name of the sheet to Student
iii. Add new sheet and change its name to college
iv. Add college information to college sheet (name , address , phone number, courses
offered)
v. Sort the data of college sheet by college name in chronological order.
vi.in students sheet use formula to calculate the percent of student and store it in separate
column.
vii. Illustrate filtering.
viii. add s ome relevant data to excel sheet and illustrate the creation of charts from these
data.
ix. Illustrate various mathematical operations.
x. Change the font and colour of the text contained in cells.
4. Create a employee database containing three tables empl oyee, salary, Department
Employee ( eno, name, email, phone, deptno)
Salary ( eno, basic, TA, DA, special allowance )
Department(deptno, name)
i. Insert few records into each table.
ii. Fire few insert queries.
iii. Fire few select queries.
iv. Create a form for getting employee data.
5. Create a presentation which illustrate animation, use of pictures, videos etc.
Reference Books:
1. MS-OFFICE 2010 Training Guide by Prof. Satish Jain, M. Geetha, Kratika,,BPB
Publications
2. Microsoft office 2010 All in One fo r dummies by Peter Weverka, Wiley Publications,
3. Microsoft Office Professional 2010 step by step by Joyce Cox, Joan Lambert, Curtis
Frye, Microsoft Press
4. Introduction to Information Technology, by V. Rajaraman
5. Introduction to GPS by Ahmed El -Rabbany
Paper - IV
FOUNDATION COURSE I: GENERAL AWARENESS AND ETIQUETTE
Number of lectures: 45 per semester
Page 17
Number of Credits: 03
Objectives :
1. To create general awareness amongst the students about the nation and the world.
2. To help the students to understand the nature of Indian society
3. To develop an understanding of the issues faced by the world
4. To develop the students' personality to make them ready to enter the employability market.
Unit I : Overview of Indian Society
a) Multi -cultural nature of Indian Society: Regional, linguistic and religious diversities
b) Understanding Disparities: Gender, Urban - Rural divide and Tribal society
c) Globalization and Indian Society: Concepts of Liberalization, Privatization and
Globali zation, Impact of Globalization on industry, employment and migration
Unit II : Global Perspectives
a) Environmental Awareness: Definition, Meaning and Functioning, relations between Man
and environment
b) Cultural Systems and Beliefs: Understanding the various cultural systems and beliefs of
the world, inter - continental belief systems
c) Language and Communication Techniques: Verbal and Non -verbal communication in
major regions of the wo rld
Unit III : Workplace Etiquette
a) Professionalism, Attire and Voice Modulation
b) Body language, Posture, Meeting and Greeting
c) Table Manners and meal etiquette
SKILL COMPONENT
Semester I
Qualification Pack: Travel Consultant
Objective:
1. Engage with customers and identify their needs
2. Estimate the cost of the tour
3. Prepare the itinerary
4.Handover the final package to the customer
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Skill paper I
Unit I- Engage with customer to understand their tour packaging requirement
To understand the need of customer the travel consultant must first understand:
The meaning of Tourism, Significance of Tourism, Five A’s of Tourism, Types of Tourism,
Leisure tourism, Cultural Tourism, Adventure Tourism, Sports Tourism, Religious Tourism ,
Business Travel, Tourism Infrastructure, Accommodation, Attractions – Man made, Natural,
Tourism Organizations -International, government, private. Travel documents passports,
visas.
Unit II - Plan travel itinerary as per customer’s requirement
Understand how an Itinerary is planned and organized, Importance of knowing dates or
month of travel of the client, knowing details like how many people travelling, preferred
mode of travel with the class, budget of the client any extra services required. Gathering
Resources for itinerary planning, Planning the itinerary – Importance of efficient routing,
Pace of the itinerary, Interest of the tourist, Details to be considered, Energy level of tourists.
Costing of a Tour with sufficient profit.
Unit III -Arrange tour packages in coordination with service providers and partners
To understand the importance of coordinating efficiently with different services providers
such as Railways, Airlines, Hotels, Transport providers, take quotations from service
providers, Sending Booking details of passengers, along with necessary documents like a
photo id. Reconfirming the reservations of passenger before departure. Knowledge of
Cancellations charges and refund policy of the various suppliers.
Skill paper II
Unit I- Monitor the tour progress
Monitor the tour closely. Coordinate effectively with the customers and service providers like
airlines, hotels, local transporters to make sure customer doesn’t face any king of problems
during the tour. In case of any mishaps like natural calamities, flight cancellations, delays.
Make alternative arrangements for customers. Importance of acting in a quick and efficient
way. Importance of seeking feedback from the customers. Achieving customer satisfaction.
Unit II - Com municate with customer and colleagues
Interacting with superiors; communicating with colleagues; communicating effectively with
customers -Understanding guest needs -Handling customer complaints/ feedback - Build
friendly but impersonal relationship with th e customers -Use appropriate language and tone
and listen actively -Show sensitivity to gender/ cultural and social differences - Understand
customer expectations and provide appropriate product/services - Respond back to the
customer immediately -Up selling /p romoting suitable products and services - Seek feedback
from customers -Explain terms and conditions clearly
Unit III-Maintain customer centric orientation
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Understanding guest requirement - Inter -departmental communication -Responding to guest
queries - Protoco l to contact guest in the room -Front office consumables - What is customer
service - Handling customer requests - Brand value
Skill paper III
Unit I - Follow gender and age sensitive service practices
Women rights - Women safety -Company policy on behaviour with women - Women equality -
Educating customers on specific facilities and services available; providing different age and
gender specific customer service; following standard etiquette with women at workplace
Unit II- Maintain IPR of organization and cust omer
Make sure new initiatives of your company are not leaked out - Report IPR violations - Read
copyright clause
Protect infringement upon customer’s interests - know which aspect of customer information
can be used - Report any infringement
UNIT III - Maintain Health & Hygiene
Ensure cleanliness around workplace in hospitality and tourist areas - Follow personal
hygiene practices - Take precautionary health measures - What is hygiene - Importance of
Hygiene - Personal Hygiene - Safe health practices - What are hazards - Identifying work
hazards - Preventive measures - health risks to the worker or customer - healthy work practices -
internal hygiene -audit tests.
SEMESTER II
Paper I
BUSINESS COMMUNICATION
Number of lectures: 45 per semester
Number of Credits: 03
Course: Business Communication
Objectives:
1. To make the learners effective in reading, listening, writing and speaking
2. To familiarize them with various styles and registers of English
3. To enhance their communicative competence in English
4. To in troduce them to business communication
Unit I
1. Theory of Business Communication
a) Communication cycle
b) Barriers to communication and how to overcome them
Page 20
➢ Socio -psychological barrier
➢ Cultural barrier
➢ Language barrier
c) Negotiation skills
d) Business Ethics
Unit II: Workplace Interactions
a) Conduct of meetings and Minute writing
b) Presentations
c)Interviews
Unit III: Writing Skills
a) Businessemails
b) Destination Profiles
c)Brochures and Flyers
d) Advertisement
e) Sales Letters
Project: (for internals)
1. Communication tasks from Unit 2, 3
Reference books:
1. Ashley,A(1992) A Handbook Of Commercial Corresp ondence, Oxford University
Press.
2. Bahl,J.C. and Nagamia,S.M. (1974) Modern Business Correspondence and Minute
Writing.
3. Balan,K.R. and Rayudu C.S. (1996) Effective Communication , Beacon New Delhi.
4. Bangh, LSue, Fryar,Maridell and Thomas David A. (1998) How to Write First Class
Business Correspondence, N.T.C. Publishing Group USA.
5. Banerjee, Bani P (2005) Foundation of Ethics in Mangement Excel Books
10.Businessworld Special Collector’s Issue: Ethics and the Manager
6. Barkar, Alan(1993) Making Meetings Work, Sterling Publications Pvt. Ltd., New
Delhi.
7. Basu,C.R.(1998) Business Organisation and Ma nagement , T.M.H.New Delhi.
8. Benjamin, James (1993) Business and Professional Communication Concepts and
Practices , Harper Collins College Publishers, New York.
9. Bhargava and Bhargava91971) Company Notices, Meetings and Regulations
10. BoveeCourtland,L and Thrill , John V(1989) Business Communication , Today
McGraw Hill, New York, Taxman Publication.
11. Ecouse Barry, (1999), Competitive Communication: A Rhetoric for Modern Business ,
OUP.
Page 21
12. Frailley, L.E. (1982) Handbook of Business Letters , Revised Edn. Prentice Hall Inc.
13. French, Astrid (1993) Interpersonal Skills . Sterling Publishers, New delhi.
14. Fritzsche, David J (2005) Business Ethics: A Global and Managerial Perspective
McGraw Hill
15. Gartside, L.E. (1980) Modern BusinessCorrespondence , McDonald and Evans Ltd.
Plymout h.
16. Ghanekar,A(1996) Communication Skills for Effective Management . Everest
Publishing House, Pune.
17. Graves, Harold F. (1965) Report Writing , Prentice Hall, New Jersey.
18. Gupta, Anand Das (2010) Ethics, Business and Society: Managing Responsibly
Response Books 32.
Paper - II
BASIC COMMUNICATION SKILLS IN FRENCH
Number of lectures: 45 per semester
Number of Credits: 03
Course: Basic Communication Skills in French
Objectives:
1. To acquire basic knowledge of the vocabulary and grammatical structures in French.
2. To familiarize them with various sounds of the foreign language.
3. To acquire the necessary communication skills required for day to day social interaction
4. To introd uce them to tourist attractions in France and French speaking countries.
Unité – I Raconter un voyage
a)Organiser un voyage.
b)Rencontrer des difficultés
c)Visiter une région.
Unité - II: Faire des achats
a)Choisir un cadeau
b)Choisir des vêtements
c)Visiiter les attractions touristiques.
Unité - III: Ecrire les messages
a)Comprendre un message spécifique .
b)Comprendre un message téléphonique
c)Exprimer son intérêt .
d)Faire une brochure de tourisme.
1. Project: (for internals)
1. Situation based role play (at the counter, at the tourist spot, while shopping)
Page 22
Paper - III
PRINCI PLES OF MANAGEMENT
Number of lectures: 45 per semester
Number of Credits: 03
Course: Principles of Management
Objectives -
1. The students will learn about the development of Management principles and how it will
affect future.
2. Unit’s are design to teach students the fundamentals of management as they are practiced
today.
Unit – I
a)Evolution of Management theories and approaches historical background. School of
Management thoughts.
b)Traditional and modern management.
c)Contemporary management thoughts.
d)Management processes and practices
Unit – II
a)Planning: concept , importance, process, decision making, MBO
b)Organizing: concepts, significance, centralization, decentralization, departmentation,
structures.
c)Staffing: sources, selection process.
d)Directing: meaning, steps.
e) Motivation : concept, theories.
f)Coordination: communication, budgeting, and controlling.
Unit – III
a)Leadership concept: qualities, styles of leadership.
b)Leadership and its effects on business.
c)Practical application.
Reference books:
1. Essentials of Management, Koontz II and W, Mc. Grew Hill, New York
2. Principles of management text and cases DR. M ShakthivelMulugan, New Age
Publication.
3. Principles of Management, Ramasamy, Himalaya Publication, Mumbai
4. Management concept and OB, P S Rao and N V Shah, Aja bPustakalaya
5. Management Text and cases, VSP Rao, Excel Books, Delhi
Page 23
Paper - IV
FOUNDATION COURSE II -CULTURAL AWARENESS
Number of lectures: 45 per semester
Number of Credits: 03
Course : FoundationCourse II -Cultural Awareness
Objectives :
1. To introduce the students to various cultural aspects of the world
2. To help students study the different cultural manifestations in different parts of the world
Unit I : Introduction to Cultural Awareness
a) Meaning of Culture; determinants of Culture
b) Mythological and Historical Background to the development of culture
c) Cultural diversities in the World - regional, racial and religious
Unit II : Cultural Evidences
a) Natural evidences of culture: Caves and other formations
b) Manmade evidences of culture: Monuments, Structures and their Architecture
c) Art: Sculptures and Paintings
Unit III : Intangible Culture
a) Fairs and Festivals
b) Music and Dance
c) Cuisine, Textiles and Han dicrafts
SEMESTER II
SKILL COMPONENT
Qualification Pack: Meeting, Conference and Event Planner
Objective:
1. Map the customer requirement
2. Organise the meeting and conference
3. Organise the event
4. Coordinate and confirm the plans
Page 24
Skill Paper I
Unit I– Map the customer requirement
Meeting and Conference Planner should be able to coordinate effectively with the customers
and understand their needs with respect to the number of people attending, the type of meal
and snacks required and the target audience understand the purpose and ty pe of the meeting
and conference, understand the budget of the customer, dates on which the customer is
planning the event, meeting or conference, identify the type of group for whom the event or
conference is being targetand organised such as family, frie nds, children, bachelors, spinsters,
colleagues, etc. provide the rough cost estimate of the event and discuss with the customer .
Unit II- Organise the meeting and conference
Plan the most important aspects of the meeting and conference such as time, location, cost,
budget, prepare the list of needed resources venues, suppliers, legal obligations, staffing.
Analyze the cost of organizing the conference . Coordinate with the various service providers
to get a break down of costs individually. Ensure to n egotiate with the service providers .
Ensure to have back up plans in case of errors
Unit III- Organise the event
Understand the most important aspects of the event such as time, location, cost, budget,
procure the list of invitees that the customers are planning to invite. A event planner should
be able to work on the cost department wise. Prepare the rough estimate of the total cost for
the event organizing, brief the customers on the cost estimate and get the approval.
Coordinate with the various departments and sections like venue management, caterers,
musicians, cakes, sounds and speakers, photographers, calligra phers, designers, beauticians,
banquet department, equipment hires, djs, videographers, florists, etc. based on the
requirements for the events.
Plan some creative and innovative event plan organizing which will be unique to that
particular event. Check if the location matches the purpose of the event, plan on the furniture,
seating arrangement. Suggest menu options to the caterers based on the customer requirement
or if own or menu plans have been charted out. Process the refund as per company policy in
case of cancellation of event.
Skill Paper II
Unit I - Coordinate and confirm the plans
Confirm the planned arrangements with customer. Ensure the prepared plan is according to
the requirements of the customer and their budget; update the customer on the planned
schedule of the event. Follow up with the customers for the payments to be made, provide
them with the detailed breakup of the cost, provide them invoice after the payment is done.
Assist the customers if they want an up -gradation or alteration to the plan, offer quick
solutions to any problems that arise during the event. Monitor the event timelines; ensure the
required deadlines are met, both in arranging and also in the schedule organized, track
Page 25
customer complaints and ensure to act on it with immediate effect. Prepare a summary report
on the arranged event, conference or meeting for the management records. Ensure to maintain
secrecy of the customers personal details. Build and maintain long term relationships and
good rapport with the customers make sure all the needs of the customers are met.
Unit II
Communicate with customer and colleagues
Interacting with superiors; communicating with colleagues; communicating effectively with
customers -Understanding guest needs -Handling customer complaints/ feedback - Build
friendly but impersonal relationship with the customers -Use appropriate language and tone
and listen actively -Show sensitivity to gender/ cultural and social differences - Understand
customer expectations and provide appropriate product/services - Respond back to the
customer immediately -Up selling /promoting suitable products and services - Seek feedback
from customers -Explain terms and conditions clearly
Unit III
Maintain customer centric orientation
Understanding guest requirement - Inter -departmental communication -Responding to guest
queries - Protocol to contact guest in the room -Front office consumables - What is customer
service - Handling customer requests - Brand value
Skill Paper III
Unit I
Maintain standard of etiquette and hospitable conduct
How to address a guest - Friendliness v/s familiarit y- Customer loyalty - Face -to-Face
Conversation – Procedure - Behaviour - Personal Presentation – Telephone - Mannerism - Basic
Manners - Perfect attitudes - Personality traits of employees in Front office - - Work Etiquettes
– Common principles – Office etiquette s – Punctuality – Stay Away From Gossip –
Appropriately; Business Etiquette: Greeting – Nametags – Reception -Office Parties Cultural
Courtesy – Body Language – Telephone etiquette and manners. Front desk grooming -
Greeting - handshakes - some polite expressi ons- apologies - remarks ; Western Etiquette.
Unit II
Follow gender and age sensitive service practices
Women rights - Women safety -Company policy on behaviour with women - Women equality -
Educating customers on specific facilities and services available; providing different age and
gender specific customer service; following standard etiquette with women at workplace
Unit III
Maintain Health & Hygiene
Ensure cleanliness around workplace in hospitality and tourist areas - Follow personal
hygiene practices - Take precautionary health measures - What is hygiene - Importance of
Page 26
Hygiene - Personal Hygiene - Safe health practices - What are hazards - Identifying wor k
hazards - Preventive measures - health risks to the worker or customer - healthy work practices -
internal hygiene -audit tests.
SEM ESTER III
Paper - I
ACCOUNTING I
Number of lectures: 45 per semester
Number of Credits: 03
Course: Accounting I
Objectives:
1. Prepare basic financial statements and convert them into Analytical format
2. Prepare cash projection statement
3. Generate accurate cost budgets for tours
4. Monitor the cost as per the budget for financial discipline
5. Generate MIS reports for effective decision making.
Unit I-Introduction, Definition of Accounting
a) Need for Accounting, Methods of Accounting
b) Branches of Accounting – Financial Accounting, Cost Accounting & Management
Accounting
c)Financial Accounting Process – Recording, Classifying, Summarizing, Interpreting the
Results, Preparation of Bank Reconciliation Statement
d)Accounting Concepts a nd Principles
Unit II-Financial Statements
a) Revenue Statements
b) Balance Sheet
c)Ratio Analysis and Cash Flow
Unit III- Introduction to Computerised Accounting – Tally 15 Lectures
Reference Books:
1. Text book for Book Keeping as prescribed by Maharashtra State Board for Class XI and
XII.
2. Accountancy and Financial Management I/II/III/IV - By MananPrakashan or Sheth
Publication
Page 27
3. Introduction to Cost Accounting byMananPrakashan or Sheth Publication
4. Introduction to Management A ccounting byMananPrakashan or Sheth Publication
5. Advanced Accounts Vol – I by Shukla & Grewal
6. Advanced Accounting by R. L. Gupta -S.Chand Publication
7. Advanced Accounting – Financial Accounting – Ashok Sehgal, Deepak Sehgal – Taxmann
Publication
8. Direct Taxes – By MananPrakashan or Sheth Publication
9. Indirect Taxes – By MananPrakashan or Sheth Publication
PAPER II
ORGANIZATIONAL BEHA VIOR I
Number of lectures: 45 per semester
Number of Credits: 03
Course: Organizational Behaviour II
Objectives:
1.To facilitate understanding of the different facets in organizational behaviour.
2. To examine the major sources and outcomes of various behavioural components in work.
Unit I: Introduction to Organizational Behaviour
a) Defining Organizational Behaviour
b) Theoretical framework - cognitive framework, behaviouristic framework and social
cognitive framework
c) Diversity and ethics: the nature of diversity, managing diversity, ethics and ethical
behaviour in organization
Unit II: Attitudes :
a) Definition of Attitudes
b) Components of Attitude
c) Antecedents of work -related Attitudes
d) Job satisfaction and organizational commitment
Unit III: Motivation :
a) Definition
b) Early theories: Maslow hierarchy of needs, Herzberg two factor theory, theory X and
theory Y
c) Modern theories: goal setting theory, equity theory, expectancy theory
Page 28
Reference books:
1. Fred Luthans, Organizational Behaviour : McGraw -Hill International Edition,
Management and Organizational Series.
2. Stephen P. Robbins, Organizational Behaviour , San Diego State university, Prentice -
Hall of India, New Delhi.
3. Spector, P.E (2012), Industrial and Organizational Psychology: Research and
Practice. Singapore: John Wiley & Sons Pte. Ltd (Indian reprint 2015).
Paper - III
MEDIA AND ADVERTISING
Number of lectures: 45 per semester
Number of Credits: 03
Course: Media and Advertisin g
Objectives:
1. To familiarize the learners with the basics of media and advertising
2. To make them aware of the roles of media and advertising in Travel and Tourism
3. To make them understand the features of tourism related advertising
4. To enable them to create campaigns in the relevant field
Unit I: Media: an introduction
a) Constituents of media: Language, religion, discourse and technology
b) Types of Media : Print Media, Television, Outdoor and New Media (along with their
respective advantages and disadvantages)
Unit II :
a) Media planning, Media strategies, Media mix
b) Digital media planning: SEO, Email marketing, Mobile marketing, Social media, Travel
Blogs
Unit III: Advertising: An Overview
a) Meaning, definition, objectives, functions and stakeholders of advertising
b) Creativity in Advertising: copy writing, illustrations, techniques of visualization
For internals and projects: a) Students to prepare a newspaper ad or a magazine ad for
Travel agency/ tourism departments of state governments
b) Case studies
Page 29
Paper IV
HISTORY OF TOURISM – INDIA
Number of lectures: 45 per semester
Number of Credits: 03
Course: History of Tourism – India
Objectives :
1. To create an awareness amongst the students about the various aspects of Indian tourism
industry
2. To develop an understanding of functioning of tourism in India
3. To increase familiarity with the new trends in the tourism industry in India
Unit I : Concepts of Tourism
a) Definition, Scope and importance of Tourism in India
b) Forms of Tourism
c) Factors promoting Tourism in India
Unit II : Tourist Circuits in India
a) Northern, Western, Southern and Eastern circuits
b) Natural tourist destinations
c) Manmade tourist destinations
Unit III : New Trends in Tourism in India
a) Agro -tourism, eco -tourism and medical tourism
b) Adventure and Gig tourism
c) Home -stays, gastro -tourism and slum tourism
Semester III
SKILL COMPONENT
Qualification Pack: Ticketing Consultant
Objective:
1. Interact with the customer to understand their travel plan and specific requirements
2. Provide travel advisory
3.Book the tickets
4.Follow up with the customers
Page 30
Skill paper I
Unit I
Engage with the customer for ticketing Service
Greet the customer. Interact with the customer to understand their travel plan and specific
requirements, understand their plan for domestic or international travel. Assess
Customer’s approximate travel budget. Understand the purpose of travel - business, leisure,
medical, religious, group, family. Suggest the appropriate mode of travel such as airline, rail,
bus, cruise, etc. as per the customer requirement and their budget. Ensure to provide most
accurate information to customers. Check on the availabili ty of tickets at the preferred dates.
Baggage allowance for check -in and hand baggage. Destination specific advisory. Coordinate
with airlines, railways and bus transport operators for tickets.
Unit II-
Book the tickets
Liaise with the transport operat ors (airlines, railways, cab, cruise and bus, Check the
availability of tickets for the dates on which customer desires to travel. Reading the
timetables (Railways , Airlines ). Having knowledge of latest promotional offers, laws,
procedures and policies of the various railways, airlines and other modes of travel. Collection
of necessary documents for making booking like ID proof, passport, visa. Providing final cost
of the ticket including any taxes. Collect the payment. Book the ticket at the specified date s
of travel. Double check on the booking. Prepare the customer invoice and handover to
customer.
Unit III
Follow up with the customer
Effectively communicate with the customer for bookings. Draft the mails for different
reasons such as sending ticket s, cancellation of flights, apologizing for mistakes done. Brief
the customer about baggage allowance, web check in process. Inform the customer in case of
schedule change of the flight. Compensate the customers with better options if there is a
mistake an d as per company’s policy. Process for refunds as per company policy.
Skill Paper II
Unit I
Communicate with customer and colleagues
Job requirements and work standards - Communication with superior - Interacting with
colleagues - Teamwork - Interacting wit h customers - Understanding guest needs - Handling
customer complaints/ feedback - Delivering message / materials to guest
Understanding guest problem - Identification of possible resolution - Complaint handling
procedure - Empathy - Guest Feedback
Page 31
Unit II
Maintain customer centric orientation
Understanding guest requirement - Inter -departmental communication -Responding to guest
queries - Protocol to contact guest in the room -Front office consumables - What is customer
service - Handling customer requests - Brand value
Unit III
Maintain standard of etiquette and hospitable conduct
How to address a guest - Friendliness v/s familiarity - Customer loyalty - Face -to-Face
Conversation – Procedure - Behaviour - Personal Presentation – Telephone - Mannerism - Basic
Manners - Perfect attitudes - Personality traits of employees in Front office - - Work Etiquettes
– Common principles – Office etiquettes – Punctuality – Stay Away From Gossip –
Appropriately; Business Etiquette: Greeting – Nametags – Reception -Office Pa rties Cultural
Courtesy – Body Language – Telephone etiquette and manners. Front desk grooming -
Greeting - handshakes - some polite expressions - apologies - remarks; Western Etiquette.
Skill Paper III
Unit I
Follow gender and age sensitive service practices
Women rights - Women safety -Company policy on behaviour with women - Women equality -
Educating customers on specific facilities and services available; providing different age and
gender specific customer service; following standard etiquette with women at workplace
Securing company’s IPR; respecting customer’ s copyright -Make sure new initiatives of Hotel
are not leaked out -Report IPR violations - Read copyright clause -Protect infringement upon
customer’s interests - Know which aspect of customer information can be used - Report any
infringement
Unit II
Maintain I PR of organization and customer
Make sure new initiatives of your company are not leaked out - Report IPR violations - Read
copyright clause. Protect infringement upon customer’s interests - know which aspect of
customer information can be used - Report any i nfringement
Unit III
Maintain Health & Hygiene
Ensure cleanliness around workplace in hospitality and tourist areas - Follow personal
hygiene practices - Take precautionary health measures - What is hygiene - Importance of
Hygiene - Personal Hygiene - Safe h ealth practices - What are hazards - Identifying work
hazards - Preventive measures - health risks to the worker or customer - healthy work practices -
internal hygiene -audit tests.
Page 32
Skill Paper IV
Airfares & Ticketing
Unit I
Geography in travel planning
World Political maps, IATA Traffic conference areas, Sub areas, Coding and decoding three
letter city and airport codes, destination geography, physical geography. World Time Zones
and Elapsed travel times.
Unit II
Air Transport essentials
Airport Terminals, Departure formalities, Transit areas, Arrival formalities, Airlines alliances
networks, airlines loyalty programs, cabin classes, booking class codes, aircraft seat
configuration and seat assignment, special meals, ancillaries, Baggage Allo wances,
Interpreting flight timetable, Industry codes, Terminology and definitions.
Unit III
Fundamentals of Air Fares and Ticketing
Global indicators, One way fare construction, Maximum permitted mileage, Excess mileage
allowance, excess mileage surcha rge, higher intermediate point check, Calculating fare for
round trip & circle trip, taxes fees and charges and currency conversions, child and infant
discounted fares, special fares types, interpreting special fare rule paragraphs, open jaw
journeys, Cons olidator net fares, The Ticket, description of tickets, ticket data elements,
coupon status indicators. Electronic miscellaneous documents.
SEM ESTER IV
Paper I
ACCOUNTING I
Number of lectures: 45 per semester
Number of Credits: 03
Objectives:
1. Prepare basic financial statements and convert them into Analytical format
2. Prepare cash projection statement
3. Generate accurate cost budgets for tours
4. Monitor the cost as per the budget for financial discipline
Page 33
5. Generate MIS reports for effectiv e decision making.
Course: Accounting I
Unit I-
a) Basic Costing - - b)
Cost Concept, Cost Unit, Cost Centre
c)Elements of Cost – Service Industry - Cost build up -Marginal Costing – Breakeven
point -Standard Costing - Variances
Unit II - Financial Planning
a) Sources of Finance
b) Cash Budget
c)Working Capital
d)Projected Financial Statements
Unit III - Introduction to Taxation
a) Direct Tax – Income Tax (Business Income)
b) Indirect Tax – Introduction to GST
Reference Books:
1. Text book for Book Keeping as prescribed by Maharashtra State Board for Class XI and
XII.
2. Accountancy and Financial Management I/II/III/IV - By MananPrakashan or Sheth
Publication
3. Introduction to Cost Accounting ByMananPrakashan or Sheth Publication
4. Introduction to Management Accounting ByMananPrakashan or Sheth Publication
5. Advanced Accounts Vol – I by Shukla & Grewal
6. Advanced Accounting by R. L. Gupta -S.Chand Publication
7. Advanced Accounting – Financial Accounting – Ashok Sehgal, Deepak Sehgal – Taxmann
Publication
8. Direct Taxes – By MananPrakashan or Sheth Publication
9. Indirect Taxes – By MananPrakashan or Sheth Publication
Page 34
Paper II
ORGANIZATIONAL BEHA VIOR II
Number of lectures: 45 per semester
Number of Credits: 03
Course: Organizational Behaviour II
Objectives:
1.To facilitate understanding of the different facets in organizational behaviour.
2. To examine the major sources and outcomes of various behavioural components in work.
UnitI:Communication
a) Communication Media and Technology
b) Interpersonal communication
c) Interactive communication in organization
d) Communication across culture
Unit II: Leadership:
a) What is leadership?
b) The Historical important Studies of Leadership: The Iowa Leadership studies, The
Ohio State Leadership Studies, The Early Michigan Leadership Studies.
c) Traditional theorie s of Leadership: trait theories of Leadership, Group and Exchange
theories of Leadership, Contingency theory of Leadership, Path -Goal Leadership
Theory.
d) Modern Theoretical Processes of Leadership: Charismatic Leadership.
e) Theories, Transformational Leadersh ip Theory, Leadership Across Cutlures.
Unit III:
a) Stress and Conflict:
b) The Emergence of Stress, the cause of Stress, intraindividual Conflict, interactive
Conflict,
c)The Effects of Stress, Coping Strategies for Stress and Conflict,
d)Negotiation skills: Going beyond Conflict management.
Reference books:
1. Fred Luthans, Organizational Behaviour : McGraw -Hill International Edition,
Management and Organizational Series.
2. Stephen P. Robbins, Organizational Behaviour , San Diego State university, Prentice -
Hall of India, New Delhi.
3. Spector, P.E (2012), Industrial and Organizational Psychology: Research and
Practice. Singapore: John Wiley & Sons Pte. Ltd (Indian reprint 2015).
Page 35
Paper III
MEDIA AND ADVERTISING – LEVEL 2
Number of lectures: 45 per semester
Number of Credits: 03
Course: Media and Advertising – Level 2
Objectives:
1. To familiarize the learners with the basics of media and advertising
2. To make them aware of the roles of media and advertising in Travel and Tourism
3. To make them understand the features of tourism related advertising
4. To enable them to create campaigns in the relevant field
Unit I:
a) Brand Building in Travel and Tourism: Importance of Brand Ambassador, Consumer
Review and Feedback, Prom otion of Tourist Destinations, National and International
Branding
b) Creation of Websites/Blogs/Brochures for Historical Sites, Sanctuaries, Religious
Sites/Cultural Events/Nature Trail etc.
Unit II :
a) Social Media for Tourism Promotion: Facebook, Twitter, WhatsApp, Instagram (essentials
and their relative merits and demerits)
b) Creating tourism/travel agency campaign for the above -mentioned social media
Unit III:
a) Essentials of Tourism and Travel Promotion through brochures, websites, emails,
b) Creation of above -mentioned campaigns
Reference books:
1. Jenkins I.R. & Jif J.J. Planning Advertising Campaign, McMillan, New Delhi
2. Chunawalla S.A. Advertising Sales and Promotion Management, Himalaya, Mumbai.
3. Hutson Simon. Tourism and Hospitality Marketing; A Global Perspective. London;
Sage Publication, 2008
4. Minazzi Roberto. Social Media Marketing in Tourism and Hospitality, Springer
Publicati ons, 2014
Page 36
Paper IV
HISTORY OF TOURISM – WORLD
Number of lectures: 45 per semester
Number of Credits: 03
Course: History of Tourism – World
Objectives of the Course:
1. To understand the development of international tourism industry
2. To develop an understanding of functioning of tourism in the world
3. To increase familiarity with the new trends in the international tourism industry
Unit I : Understanding World Tourism
a) Historical Background and Development of Modern Transport
b) Role of World Tourism in International Trade
c) World Tourist Zones: Trop ical, Temperate and Arctic
Unit II : Forms of World Tourism
a) Religious; Pilgrim centres
b) Entertainment and Adventure
c) Leisure
Unit III : Recent Trends
a) Tourism through Sports and Trade Fairs
b) Beauty Pageants, Fashion shows and Film Festivals to promote tourism
c) Destination Weddings and Theme Parties as Tourist attractions
Semester IV
SKILL COMPONENT
Internship and report
MAIN PROJECT GUIDELINES
Project Report / Market Survey Report
a) Project Report: Preparation of a Project Report for an enterprise involving
products/services.
Students may be provided adequate guidance to choose a project based on their interests and
Availability of information and authentic inputs in the locality. The specimen profo rma of
project report given in the text book may be used for preparing the report. However,
mechanical preparation of the report by filling in the information in the proforma should be
discouraged.
Page 37
b) Market Survey Report
Market research is the process and technique of finding out who your potential customers are
and what they want, the survey may be on products and services already available in the
market or students may also conduct surveys for new products and services. The report of the
survey should be organized under the following broad headings:
1. Objectives
2. Methods and tools (interviews, questionnaires etc.) to be used to collect information
3. Records of data and information
4. Analysis of data and information
5. Interpretation and concl usion
For example, a survey may be conducted to find out the choice of households in toiletry soap,
tooth paste etc. The data may be analyzed to establish a pattern that may be useful to an
entrepreneur.
c) Guidelines for assessment of Project Report / Survey Report
1. Presentation: Format, Clarity, Use of graphs, tables and other visuals, organization,
methodical recording of data and information and general neatness of execution.
2. Originality and Creativity
3. Authenticity of information and correctness of calculations and general feasibility of the
project / sustainability of conclusion drawn in the survey.
d) Viva Voce on the Project / Market Survey Report
The questions should establish that the report i s the original work of the student and that the
student has a reasonably clear understanding of the work carried out by him/ her.
Entrepreneurial qualities such as leadership, self -belief, creativity, originality, initiative etc.
may also be assessed by as king a variety of questions related to the report
Further, as the students will be required to appear for a Viva -voce on the basis of their
projects, sufficient care should be taken by the students to prepare the report after studying
the various aspects involved thoroughly. In a nutshell, the project report should lead to viable
enterprise.
SEMESTER V
General Component
Paper I
HUMAN RESOURCE MANAGEMENT
Number of lectures: 45 per semester
Number of Credits: 03
Course: Human Resource Management
Page 38
Objectives:
1. Identify each of the major HRM functions and processes of strategic HRM Planning, Job
Analysis & Design, Recruitment, Selection, Placement, Training & Development,
Performance Appraisal, Compensation & Other benefits.
2. Define HR Planning and recall the wide range of sources of attracting and recruiting talent
& appropriate practices for job placement.
3. Recognize emerging trends, opportunities and challenges in performance appraisal.
Unit I – HUMAN RESOURCE MANAGEMENT
a) Human Resource Management – Meaning – Features – Significance – Functions
b) Human Resource Planning – Meaning – Steps – Job Analysis – Job Design –
Scientific Recruitment & Selection – Employment Test - Modern Techniques of
Interview
Unit II – HUMAN RESOURCE DEVELOPMENT
a) Human Resource Development – Meaning – Functions
b) Training & Development – Meaning – Importance - Methods
c) Performance Appraisal – Meaning – Benefits – Limitations – techniques
d) Leadership – Traits & Styles
e) Motiv ation – Features & Importance - factors of motivation - Theories of motivation
Unit III – CURRENT ISSUES & TRENDS IN HRM
a) Challenges before HR Manager in changing business environment – Workforce
Diversity – Attrition – Downsizing – Ethical Issues in HRM
b) Emotional Quotient - Spiritual Quotient
c) Crisis Management in Tour Management
d) Group Dynamics & Team building
*THIS COURSE IS NOT TEXT DEPENDENT *
Reference books -
1)Personnel Management (Management of Human Resources) by Dr. C.B. Mamoria,
Himalaya Publishing House, Bombay – 1980
2)Human Resource Management: Text and Cases (7th Edition) byK. Aswathappa by
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McGraw Hill Education, 2013
3)Human Resource Management (12th Edition) by Dessler, Pearson India, 2011
Human
Resource Management 1st Edition by S. S. KHANKA, S.Chand Publishing, 2003
4)Human Resource Management: Text and Cases (14th Edition) by C. B. Gupta, Sultan
Chand And Sons, 2012
Paper II
ENTREPRENEURSHIP – I
Number of lectures: 45 per semester
Numbe r of Credits: 03
Course: Entrepreneurship – I
NUMBER OF LECTURES: 45NUMBER OF CREDITS: 03
Objectives:
1) Role of entrepreneurship in the context of regional, local, national and international
business development through interdisciplinary approach.
2) Understanding importance of entrepreneurship for economic success.
3) Strategies and policy issues for successful tourism entrepreneurship.
4) Prepare a feasible Business Plan.
UNIT I - Fundamentals of Entrepreneurship
a) Concept features and functions of entrepreneurship, factors contributing to growth of
entrepreneurship, entrepreneurship and economic development, scope of
entrepreneurship in tourism.
b) Types of entrepreneurs, Entrepreneur and intrapreneur, women entreprene urs.
c) Skills for successful entrepreneurship.
UNIT II – ENTERPRISE PLANNING AND INSTITUTIONAL FRAMEWORK
a) Types of Business models in tourism industry, Process of a Start -up Business,
preparing a Business Plan.
b) Sources of financing a Start -up Business, Financ ial needs of a business and Working
Capital Management.
c) Government measures to promote entrepreneurship, regulatory requirements, and
foreign collaborations.
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UNIT III – ENTREPRENEURSHIP AND MANAGEMENT FUNCTIONS
a) Human Resource Management - Organizationa l structure and team formation,
leadership and motivation, Corporate Governance, Ethical Practices.
b) Marketing Management – Types of Market Research, Process of effective Market
Research, Mapping Domestic and International Market, Advertisement and
cultivat ing customer loyalty.
c) Generating ideas and indentifying Business Opportunities, Risk Management in
Travel and Tourism, Case Studies of Start -up ventures.
Reference books:
1) Alison Morrison , Michael Rimmington , Clare Williams , Entrepreneurship in the
Hospitality, Tourism and Leisure Industries 1st Edition, Routledge, New York, 1999.
2) Gordon, E., K. Natarajan, and Amishi Arora, Entrepreneurship Development ,
Himalaya Publishing House, 2009.
3) JovoAteljevic, Stephen J. Page, Tourism and Entrepreneurship , Routledge, 04-Dec-
2017.
4) Lawrence, Peter. Enterprise in Action: A Guide to Entrepreneurship , John Wiley &
Sons, Incorporated, 2013.
5) Morris, Michael, A Practical Guide to Entrepreneurship: How to Turn an Idea into a
Profitable Business , Kogan Page, Limited, 2012.
6) Saroj, Umesh, and VaibhavMehndiratta, Entrepreneurship Development and
Management , Abhishek Publications, 2009.
7) Y. Venkata Rao, G. Anjaneya Swamy ed., Tourism Entrepreneurship , Published by
Excel Books Pvt. Ltd., 2010.
Paper III
TOURISM GEOGRAPHY
Number of lectures: 45 per semester
Number of Credits: 03
Course : Tourism Geography
Objectives:
1. To provide review of the geographical distribution oftourism and travel patterns
2. To study relation between places, landscapes and people
3. To describe Travel and tourism as an economic, social and cultural activity
4. To study Spatial and temporal dynamics and interact ions between the tourism resources
5. Analysing economic, socio -cultural and environmental data to interpret their impact on
tourist destinations.
6. To analyse the tourism impacts on the physical and local populations
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7. Developing critical thinking skills about the processes of tourism development in relation
to the ethics.
8. To orient to the logistics of tourism industry and the role of tourism in the regional
development
UNIT -INature and scope of Tourism geography
a) Meaning and def initio n, importance, objectives
b) Tourism as an engine of economic growth and as a social and cultural activity
c) Motivators of tourism – Role of environment - World and Indian case studies
UNIT - II
a) Factors affecting tourism development - Tourist resource – Physical – relief, climate,
vegetation, wildlife, water bodies,
b) Socio -cultural factors – religious, historical - cultural factors , economicfactors,
tourism infrastructure
c) Tourism resources in India and Maharashtra
UNIT III
a) Types and forms of tourism – Recent concepts - Agrotourism ,eco-tourism , Heritage
tourism Adventure tourism etc – case studies
b) Impacts of tourism on economy, socio -cultural aspects, environmental impacts -case
studies
c) sustainable growth of tourism – case studies -Maharashtra, Indi a and World
d) World Tourism Organisation
Reference books:
1.International Tourism: Fundamentals and practices - A.K.Bhatia
2.Tourism development -A.K.Bhatia
3.Geography of Tourism - Robinson
4.Tourism planning and development Issues - Donal
5.Leoug G. - Human and Economic Geography
6.Tourism Marketing – Manoram, Ashok
7.Tourism - Murphy, Peter E
8.Tourism Development: A new Approach – Nagapathi K
9.Tourism and Travel – Negi and Jagmohan
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Paper IV
MARKETING
Number of lectures: 45 per semester
Number of Credits: 03
Course: Marketing
Objectives:
1.Demonstrate understanding of marketing terminology & concepts.
2.Identify wants and environmental factors that share marketing activities of certain target
markets.
3.Demonstrate knowledge of the individual components of a marketing -mix.
4.Demonstrate knowledge of regulatory & ethical factors considered essential to making
marketing decision
Unit I – INTRODUCTION TO MARKETING
a) MeaningMarketing – Features - Importance, Tourism marke ting
b) Functions of Marketing, Evolution of marketing concept
c) Product Marketing Vs Service Marketing
d) Consumer Behaviour – Meaning – Factors – Buying Decision Making Process
e) Marketing Information System – Meaning - features – Components
f) Marketing research - Meaning, features, Process
Unit II – MARKETING MIX
a) Market Segmentation –Meaning - Importance - Bases
b) Market Targeting Strategies
c) Marketing Mix – Concepts - Elements/Components – Importance
d) Product -Product Mix-Product Life Cycle, Branding -Service Positioning
e) Price -Meaning - Factors affecting price - Pricing methods & Strategies
f) Place - Meaning -Recent trends in distribution
g) Promotions – Meaning - elements of promotion - IMC
Unit III – CONTEMPORARY PRACTICES IN MARKETING
a) Customer Relatio nship Management – Meaning – Techniques
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b) Digital Marketing – Meaning – Forms
c) Social Marketing – Meaning – Significance – Concept of Green Marketing
d) Event Marketing - Meaning – Steps
e) Emerging Ethical Issues in Marketing - Importance of Ethics in Marketin g
*THIS COURSE IS NOT TEXT DEPENDENT *
Reference books:
1.AK Bhatia, Tourism Development
2.Kotler Philip, Marketing Management
3.J. Christopher Holloway, Marketing for Tourism
Victor
4.Middleton, Marketing in Travel and Tourism
Semester V
SKILL COMPONENT
Qualification Pack: Duty Manager
Objective:
1. Plan and schedule work requirement
2. Set standards for front office activities
3. Prepare budget and control costs
4. Recruit and select appropriate staff for front desk operations
5. Recognise the staff performance
Skill paper I
Computer Reservation system
Encoding and Decoding, Flight availability, selling from availability, selling by carrier and
flight, Name elemen t, contact element, ticketing element, Building a PNR, Retrieving and
displaying PNRs, Cancelling PNR elements, Modifying PNR elements , Fare Displays,
Itinerary pricing, Issuing Tickets, Advance Seat assignment.
Page 44
Skill paper II
Unit I
Plan and control day to day front office activities
Planning for resources periodically based on reservations and other banquet operations,
Manpower planning, setting standards for front office activities, ensure standards are
followed in billing , cash handling and payment collection, monitor the staff behavior and
level of communication. Interact with the guests and understand their concern, ensure guest
complaints are addressed on time, coordinate with various departments to provide better
exper ience at the hotel during stay.
Unit II
Assist in managing the front office operation
Assist the management in taking strategic decisions , prepare reports on occupancy rate of
hotel at different period, prepare report on results of promotions and offers, prepare report on
loyalty membership program. Preparing budget and controlling costs, identify areas where
cost can be controlled, inform and train employees on cost effective processes. Be aware of
globally best practices and trends followed in hotel management and operation, arrange for
training of staffs on standards to be implemented in the hotel, arrange for training of staffs on
standards to be implemented in the hotel.
Unit III
Manage the front office staffing process
Recrui t and select appropriate staff for front desk operations, plan the manpower requirement
for each level in front office, plan the manpower requirement for each level in front office,
selecting appropriate candidates for the job suiting the organization requ irement. Supervise
front office employees, ensure the selected candidates undergo various training required,
monitor performance of front office staff, maintain positive relationship with staff and
motivate them to work. Recognise the staff performance, se t measurable goal & sub -activities
for each of the job role in front desk operations, approves for rewards, incentives and
promotions, provide feedback for improvements
Skill paper III
Unit I
Communicate with customer and colleagues
Job requirements and work standards - Communication with superior - Interacting with
colleagues - Teamwork - Interacting with customers - Understanding guest needs - Handling
customer complaints/ feedback - Delivering message / materials to guest
Understanding guest problem - Identification of possible resolution - Complaint handling
procedure - Empathy - Guest Feedback
Page 45
Unit II
Maintain customer centric orientation
Understanding guest requirement - Inter -departmental communication -Responding to guest
queries - Protocol to contact guest in the room -Front office consumables - What is customer
service - Handling customer requests - Brand value
Unit III
Maintain standard of etiquette and hospitable conduct
How to address a guest - Friendliness v/s familiarity - Customer loyalty - Face -to-Face
Conversation – Procedure - Behavior - Personal Presentation – Telephone - Mannerism - Basic
Manners - Perfect attitudes - Personality traits of employees in Front office - - Work Etiquettes
– Common principles – Office etiquettes – Punctuality – Stay Away From Gossip –
Appropriately; Business Etiquette: Greeting – Nametags – Reception -Office Parties Cultural
Courtesy – Body L anguage – Telephone etiquette and manners. Front desk grooming -
Greeting - handshakes - some polite expressions - apologies - remarks; Western Etiquette
Skill paper IV
Unit I
Follow gender and age sensitive service practices
Women rights - Women safety -Company policy on behaviour with women - Women equality -
Educating customers on specific facilities and services available; providing different age and
gender specific customer service; following standard etiquette with women at w orkplace
Unit II
Maintain IPR of organization and customer
Make sure new initiatives of your company are not leaked out - Report IPR violations - Read
copyright clause. Protect infringement upon customer’s interests - know which aspect of
customer information can be used - Report any infringement
Unit III
Maintain Health & Hygiene
Ensure cleanliness around workplace in hospitality and tourist areas - Follow personal
hygiene practices - Take precautionary health measures - What is hygiene - Importance of
Hygiene - Personal Hygiene - Safe health practices - What are hazards - Identifying work
hazards - Preventive measures - health risks to the worker or customer - healthy work practices -
internal hygiene -audit tests.
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Skill paper V
Unit I
Maintain safety at workplace
Take precautionary measures to avoid work hazards, assess the various hazards in the work
areas, analyse the causes of accidents at the workplace and suggest measures to prevent them,
suggest methods to improve the existing sa fety procedures at the workplace. Follow standard
safety procedure, be aware of the locations of fire extinguishers & emergency exits, and
practice correct emergency procedures. Use safety tools or personal protective equipment,
ensure all equipment and to ols are stored and maintained properly and safe to use, make sure
to display safety signs at places where necessary, achieve safety standards, comply with the
established safety procedures of the workplace, ensure zero accident at workplace, adhere to
safety standards and ensure no material damage.
Unit II
Learn a foreign language including English
Gain understanding of common vocabulary required to address customers’ queries in English,
learn key words helpful for effective communication, practice shor t oral conversations, listen
to recorded sentences, achieve proficiency as specified by employer. Learn to speak with
confidence, exhibit basic range of vocabulary and range of expression, seek to improve
language proficiency to ‘working knowledge’ level.
SEMESTER VI
General component
Paper -I
CUSTOMER SERVICE MANAGEMENT
Number of lectures: 45 per semester
Number of Credits: 03
Course: Customer Service Management
Objectives: -
1. To understand custome rservice concepts and the relationship between customer service
and current management
2.To get familarised with approaches and practical aspects of key decision areas of Customer
Service Management
Unit I -Introduction to Customer Service Management
Page 47
a) 7 P’s of services
b) Meaning Customer Service Management
c) Importance of Customer Service Management
d) Growth of Service sector
e) Societal factors affecting customer service
f) Consumer BehaviorShifts
g) The Customer Service Environment
Unit II -Customer Handling
a) Know your customer
b) Gap Model
c) Skills required (Communication skills and Listening skills)
d) Critical Incidental Techniques
e) Services breakdown and service recovery
f) Time Management strategies
g) Create customer service policy
h) Handling challenging customers
Unit III -New Horizon
a) Customer Service in Diverse world
b) Benchmarking
c) Customer service via Techchnology(Telephone and Internet)
d) Encouraging customer loyalty
e) CRM in Tourism sector
f) Case studies related to topics
Reference Books:
1.Customer Service, Skills for Success 6th Ed, Lucas, Robert W. (2015). McGraw -Hill, New
York, NY. (ISBN: 978 -0-07-3545 46-2)
2.Customer relationship management research in tourism and hospitality: a state -of-the-
art,RoyaRahimi
3. Services Marketing -Valarie A. Zeithmal, MaryJoBitner,Dwanye G. Gremler,Ajay Pandit -
4thEd.McGraw Hill
4.Services Marketing: People, Technology and Strategy, Lovelock /
Chatterjee (Author)/JochenWirtz -6th Edition -Pearson
5.Getti ng Things Done: The Art of Stress -Free Productivity –David Allen
Paper II
ENTREPRENEURSHIP – II
Number of lectures: 45 per semester
Number of Credits: 03
Page 48
Course: Entrepreneurship – II
MODE OF TEACHING: INTERNSHIP
Objective:
1. To develop entrepreneurial skills by giving the students hands on training in a travel and
tourism firm.
Unit I
a) The student will do Internship of minimum three months in a Travel and Tourism
firm. They are expected to be trained in designing of tour package and day to day
operations of the firm. This will also include experience in survey of tourist
destinations and being a tour escort.
Unit II
a) The student will submit a detailed report of their internship to the concerned
faculty in V.G. Vaze College. A perf ormance report by the concerned authority of
the firm where the student has gained internship should be attached along with the
project.
Unit III
a) Viva Voice conducted by an expert from the industry.
Paper III
SUSTAI NABLE TOURISM
Number of lectures: 45 per semester
Number of Credits: 03
Course: Sustai nable Tourism
Teaching format: Lectures, discussions group activities, study tours
Objectives :
1. To understand notion of sustainability and its impact on regional development
2. To study economic policies for sustainable tourism
3. Ability to develop models for sustainable development with the help of local tourism.
4. To plan and assess process of economic development through tourism
UNIT I
a) Concept of sustainable Tourism
b)Development of sustainable tourism in the world and India -
c) Impact of tourism activity on environment and culture - Pollution, loss of
d) Biodiversity , waste management - Case studies
e) Need for development of sustainable tourism -
UNIT II
a) Theories and concepts of sustainable tourism -
Page 49
b) Indian case studies
UNIT III
a) Sustainability based marketing
b) Planning of sustainable tourism
Reference books:
1. Sustainable and Responsible Tourism – Trends, practices and Cases – Manhas,
Parikshit Singh
2. Tourism in India - Sharma Vivek
3. International Tourism : Fundamentals and practices - A.K.Bhatia
4. Tourism development -A.K.Bhatia
5. Geography of Tourism - Robinson
6. Tourism planning and development Issues - Donal
7. Leoug G. - Human and Economic Geography
8. Tourism Marketing – Manoram, Ashok
9. Tourism - Murphy, Peter E
10. Tourism Development : A new Approach – Nagapathi K
Tourism and Tra vel – Negi and Jagmohan
Paper IV
CRISIS MANAGEMENT IN TOURISM
Number of lectures: 45 per semester
Number of Credits: 03
Course: Crisis Management in Tourism
Objectives :
1. To make understand the student’s significant lawsincluding tourism laws , laws related
to contracts, protection of consumers (tourists), environment al laws, insurance laws
regulations.
2. To understand different types and stages of crisis management in the tourism
industry - co-ordination wit h governing bodies, local agencies for efficient crisis
manag ement, forecasting Organization C risis in tourist destination s
3. To train to become crisis management leader and to prepare to face any emergency
situation emerging in the tourism sector .
UNIT I – FUNDAMENTALS OF CRISIS MANAGEMENT IN TOURISM
a) Definition, Need for Crisis Management, Inevitability of Crisis, Features of Modern
Society.
b) Types of Crisis - Organizational, Political, Natural calamities, Accidents, Conflict
Situations, Terrorism, C ultural Variations, Technological, Pandemic Conditions.
Page 50
c) Challenges of Crisis Management in Tourism, some legal issues in Tourism Crisis
Management.
UNIT II – EMERGENCY CRISIS MANAGEMENT IN TOURISM
a) Stages of Crisis Management, Emergency Response, Assessmen t and Evaluation of
Crisis; Handling Media response to crisis situations, Business continuity.
b) Role of Governing Bodies and localized support system during a crisis.
c) Legal aspects, Comparative study of Eastern and Western methods of Crisis
Management in T ourism.
UNIT III – CRISIS MANAGEMENT STRATEGY
a) Crisis Management Model - Avoidance, Mitigation, Recovery; Tourist Organizational
Structure and Crisis Management, Influence of Tourist Destinations on Crisis
Management.
b) Crisis Leadership, planning ahead – SWOT Analysis, Research on Crisis in Tourist
destinations, Forecasting Crisis within Organization and Tourist Destinations,
Building Consumer Confidence by addressing Tourist concerns about personal
comforts and tourist destinations.
c) Qualification s of Personnel for back office and field work in a Tourism Organization,
Government regulations for Travel and Tourism Organizations with respect to Crisis
Management, Tourism Laws - Indian Contract Act, Consumer Protection Act,
Environmental Laws, Safety L aws, Insurance Laws, Competition Act; International
Organizations and laws related to Crisis Management in Tourism and Hospitality.
Note: Case Studies and Case Laws will be part of each topic in this syllabus.
Reference books:
1. Barton, L. Crisis leadership now: A Real-World Guide to Preparing for Threats,
Disaster, Sabotage, and Scandal, McGraw -Hill, New York, 2008.
2. Beirman, D. (2003), Restoring Tourism Destinations in Crisis, Cambridge: CABI
Publishing.
3. Campiranon, K. and Scott, N. (2007), Factors Influencing Crisis Management in
Tourism Destinations, Wallingford, London: CAB International.
4. Chawla, Romila, Tourism Marketing and Crisis Management, Rajat Publications,
2008.
5. E. Laws, B. Prideaux, and K. Chon, Crisis Management in T ourism, CABI, 2006.
6. Gilpin, D. R. and Murphy, P. J. (2008), Crisis management in a complex world,
Oxford: Oxford University Press.
7. Mitroff, Ian I., and Gus Anagnos. Managing Crises Before They Happen: What Every
Executive and Manager Needs to Know about Crisis Management, AMACOM, 2000.
Page 51
8. Oxelheim, Lars, and Clas Wihlborg. Corporate Decision -Making with
Macroeconomic Uncertainty: Performance and Risk Management, Oxford University
Press USA - OSO, 2008
9. Ishikawa, Akira, and Atsushi Tsujimoto. Risk and Crisis Management: 101 Cases,
World Scientific Publishing Co Pvt Ltd, 2009.
10. Racherla, P. and Hu, C. 2009. A Framework for Knowledge -Based Crisis
Management in the Hospitality and Tourism Industry, Cornell Hospitality Quaterly .
50, 4, pp. 561 -577. Sage Publications. (Available on Inflibnet)
11. Susan L Slocum, Carol Kline ed., Tourism and Resilience, CABI, 09-Jun-2017
12. Tourism Risk Management: An Authoritative Guide to Managing Crises in Tourism ,
AICST, 2006https://earthcheck.org/media/7635/tourism -risk-management.pdf
SEM VI
SKILL COMPONENT
Internship and report
MAIN PROJECT GUIDELINES
Project Report / Market Survey Report
a) Project Report: Preparation of a Project Report for an enterprise involving
products/services.
Students may be provided adequate guidance to choose a project based on their interests and
Availability of information and authentic inputs in the locality. The specimen proforma of
project report given in the text book may be used for preparing the repor t. However,
mechanical preparation of the report by filling in the information in the proforma should be
discouraged.
Further, as the students will be required to appear for a Viva -voce on the basis of their
projects, sufficient care should be taken by th e students to prepare the report after studying
the various aspects involved thoroughly. In a nutshell, the project report should lead to viable
enterprise.
b) Market Survey Report
Market research is the process and technique of finding out who your poten tial customers are
and what they want, The survey may be on products and services already available in the
market or students may also conduct surveys for new products and services. The report of the
survey should be organized under the following broad hea dings:
1. Objectives
2. Methods and tools (interviews, questionnaires etc.) to be used to collect information
3. Records of data and information
4. Analysis of data and information
5. Interpretation and conclusion