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Diploma in English for Hospitality and Tourism D EHT converted converted 1 Syllabus Mumbai University by munotes
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Copy to : -
1. The Deputy Registrar, Academic Authorities Meetings and Services
(AAMS),
2. The Deputy Registrar, College Affiliations & Development
Department (CAD),
3. The Deputy Registrar, (Admissions, Enrolment, Eligibility and
Migration Department (AEM),
4. The Deputy Registrar, Research Administration & Promotion Cell
(RAPC),
5. The Deputy Registrar, Executive Authorities Section (EA),
6. The Deputy Registrar, PRO, Fort, (Publication Section),
7. The Deputy Registrar, (Special Cell),
8. The Deputy Registrar, Fort/ Vidyanagari Administration Department
(FAD) (VAD), Record Section,
9. The Director, Institute of Distance an d Open Learning (IDOL Admin),
Vidyanagari,
They are requested to treat this as action taken report on the concerned
resolution adopted by the Academic Council referred to in the above circular and
that on separate Action Taken Report will be sent in this connection.
1. P.A to Hon’ble Vice -Chancellor ,
2. P.A Pro -Vice-Chancellor,
3. P.A to Registrar,
4. All Deans of all Faculties,
5. P.A to Finance & Account Officers, (F.& A.O),
6. P.A to Director, Board of Examinations and Evaluation,
7. P.A to Director, Innovation, Incubation and Linkages,
8. P.A to Director, Board of L ifelong Learning and Extension (BLLE),
9. The Director, Dept. of Information and Communication Technology (DICT) (CCF
& UCC), Vidyanagari,
10. The Director of Board of Student Development,
11. The Director, Department of Students Walfare (DSD),
12. All Deputy Registrar, Examination House,
13. The Deputy Registrars, Finance & Accounts Section,
14. The Assistant Registrar, Administrative sub -Campus Thane,
15. The Assistant Registrar, School of Engg. & Applied Sciences, Kalyan,
16. The Assistant Registrar, Ratnagi ri sub -centre, Ratnagiri,
17. The Assistant Registrar, Constituent Colleges Unit,
18. BUCTU,
19. The Receptionist,
20. The Telephone Operator,
21. The Secretary MUASA
for information.
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(Appendix ‘B’)
New ordinances 6641 & 6642 relating to the
Diploma in English for Hospitality and Tourism.
1. Necessity of Starting this course:
With the proliferation of global business operations and cross -cultural interactions, there is a
growing need of workforce in the hospitality industry and tourism industry. Proficiency in the
English language with requisite soft skills play a vital role to upskill one’s employment
opportunities in the field. The course is particularly designed keeping these opportunities in mind, in
order to open up a plethora of avenues available in this ever -growing industry. An Undergraduate
Diploma in English for Hospitality and Tourism would thus create a viable opportunity for honing
the following skills
i) It would harness employability skills by bridging the gap between academia and industry.
ii) It would bring communicative competency to develop verbal and non- verbal skills.
iii) It would enhance necessary soft skills to develop effective rapport at all levels.
iv) It would bolster networking, negotiation and persuasive skills enabling development of
effective management skills.
v) It would instil confidence to face challenges that might emerge in the profession from
time to time.
2. Whether UGC has recommended to start the said Courses?
UGC has given guidelines for introduction of career oriented courses
(https://www.ugc.ac.in/oldpdf/xiplanpdf/revisedcareerorientedcourses.pdf ).
Universities are allowed to run the diploma / certificate courses and with due approval of its governing
councils/ statutory council wherever required
(Ref: https://www.ugc.ac.in/faq.aspx ). However, u/s 5(16) under Maharashtra Public Universities Act, 2016
(Mah. Act No. VI of 2017), Universities are empowered to start to prescribe the courses of instruction and
studies in choice based credit systemfor the various examinations leading to specific degrees, diplomas or
certificates in a stand -alone format or joint format with other State or national or global universities.
3. Whether all the courses have commenced from academic year 2020 -21?
The above certificate course recommended by the BoS in English, and further approved by the statutory
bodies is to be introduced from t he Academic Year 2021 - 2022.
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4. The courses started by the University are self-financed, whether adequate number of eligible
permanent Faculties is available?
The certificate course is purely self-financed. The department/affiliated colleges interested in its affiliation
need to comply with the norms laid down as above.
5. To give details regarding duration of the course and is it possible to compress the course?
The duration of the course is maximum 6 month {6 Months (July -December / January -June)} with total 30
contact hours consist of maximum 2 Credits on completion of total 30 hours.
6. The intake capacity of each course and no. of admissions given in the current academic year
(2021 -22)
The intake capacity is set to maximum 40 students per batch.
7. Opportunities of employability/employment available after undertaking these courses:
i) Be employed with various jobs related to hospitality and tourism industry.
ii) Be employed for jobs like Administration, Receptionist, Cashier, and Chef de Partie.
iii) Be employed for jobs like Housekeeper, Supervisor, and Event Planner, Secretary
/administrative assistant and so on.
iv) Be employed for jobs like Travel agent, Tour guide, Taxi driver / Shuttle driver / Private
driver.
v) Be employed for jobs like Airline agent, Flight attendant, Cruise attendant, Translator,
Interpreter, Recreational guide and so on.
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AC – 29/06/2021
Item No. – 5.7(N)
UNIVERSITY OF MUMBAI
Syllabus for the
Diploma in English for Hospitality and Tourism
(to be introduced with effect from the academic year 2022 -23)
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Sr.
No. Heading Particulars
1 Title of the Programme
O.6641 Diploma in English for Hospitality and Tourism
2 Eligibility for Admission
O.664 2 Candidate who passed 10+2 examination in Arts / Science
/ Commerce or equivalent examination
3 Passing Marks
R - 9384 The candidate must obtain 40 % of the total marks in
external and internal examination to pass the course
4 Ordinances /
Regulations (if any) -
5 No. of Years / Semesters
R - 9385 One Year -Two Semesters
6 Level P.G. / U.G. / Diploma / Certificate
(Strike out which is not applicable)
7 Pattern Yearly / Semester
(Strike out which is not applicable)
8 Status New / Revised
(Strike out which is not applicable)
9 To be implemented
from Academic Year From Academic Year 2022 -2023
Date: 30/04/2021 Signature:
Name of BOS Chairperson / Dean : Dr. Sudhir Nikam
UNIVERSITY OF MUMBAI
Syllabus for Approval
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Board of Studies in English
Syllabus Sub -Committee
University of Mumbai
Diploma in English for Hospitality and Tourism
(With effect from the academic year 2022 -2023)
Dr. Sudhir Nikam (Chairperson)
Dr. Rajesh Karankal (Member) Dr. Santosh Rathod (Member)
Dr. Bhagyashree Varma (Member) Dr. Deepa Mishra (Member)
Dr. B. N. Gaikwad (Member) Dr. Dattaguru Joshi (Member)
Dr. Satyawan Hanegave (Member) Dr. Deepa Murdeshwar -Katre (Member)
Dr. Sachin Labade (Convener) Associate Professor, Department of English, University of
Mumbai, Mumbai 98. sachin.labade@english.mu.ac .in
Dr. Rajesh Yeole (Member) Head, Department of English, Changu Kana Thakur Arts,
Commerce and Science College, New Panvel. rajesh.yeole001@gmail.com
Dr. Surendra Athawale (Member), Assistant Professor, Department of English, Vikas College
of Arts, Science & Commerce, Vikhroli East, Mumbai - 83. athwalesurendra@gmail.com
Mr. Somnath Deshmukhya (Member) Assistant Professor, Department of English, PTVA’s
M.L. Dahanukar College of Commerce, Mumbai - 57. somnathd@mldc.edu.in
Ms. Shweta Punjabi (Member) Assistant Sales Manager, Conrad Tokyo, 1 -9-1 Higashi
Shinbashi, Minato -ku, Tokyo 105 -7337. shwetapunjabi92@gmail.com
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Syllabus
1
Title of the Programme
Diploma in English for Hospitality and Tourism
2
Eligibility for Admission
Candidate who passed 10+2 examination in Arts /
Science / Commerce or equivalent examination
3
Intake Capacity
40 Students per batch
4
Passing Marks
The candidate must obtain 40 % of the total marks in
external and internal examination to pass the course
5
Selection
First Come First Served Basis
6
Credits
16 Credits
7
Duration of the Course
One year
8 Number of Contact Hours 40(lectures) + 20 (tutorial) Per Theory Paper
60 Learning Hours Per Practical Paper
9 Fee Structure Rs. 5000/ - (The fee covers tuition fee, remuneration of
teacher, infrastructural expenses, books, stationery,
examination fee etc.)
10
Teaching Faculty Qualification
As per UGC Guidelines
11
Remuneration of Teacher
As per University / Government Guidelines
12 Centre Any College/Department/Institution under the purview
of the University of Mumbai
13
Level
U.G. / Diploma
14
Pattern
Semester
15
Status
To be implemented from the Academic Year 2021 -2022
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Diploma in English for Hospitality and Tourism
Preamble:
With an increase in global business operations and cross -cultural interactions, there is
phenomenal growth in the hospitality and tourism industry. Proficiency in English language with
requisite soft skills play a vital role to upskill one’s employment opp ortunities in the field. There
is a need for a diploma that is specifically designed keeping these requirements in mind which
can open up job avenues available in this fast -growing industry. A Diploma in English for
Hospitality and Tourism would thus creat e a viable opportunity for honing the following skills.
It would harness employability skills by bridging the gap between academia and industry. It
would bring communicative competency to develop verbal and non -verbal skills. It would
enhance necessary so ft skills to develop rapport at all levels. Such a diploma would bolster
networking, negotiation and persuasive skills enabling development of effective management
skills. It would instill confidence to face challenges that may emerge in the profession fro m time
to time. It is with this view; the present diploma has been introduced.
Objectives of the course:
● To familiarize learners with the various roles within the hospitality and tourism industries
● To enhance English speaking, reading, writing, and listening skills with respect to
hospitality/tourism
● To orient learners to various modalities related to hospitality and tourism, and the role of
language to develop effective managerial skills
● To equip s with necessary language and other soft skills req uired for the hospitality and
tourism industry
● To develop cross -cultural sensitivity and negotiation skills in the context of hospitality
and tourism
● To provide hands on training in paralanguage and enhance holistic communicative
competence
Learning outcomes:
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Learners will be able to
CO1: Display the ability to use appropriate language skills in handling profession specific
situations.
CO 2: Develop competency in industry specific verbal and non -verbal communication skills in
English.
CO 3: Handle various facets related to hospitality, tour and travel associated procedure and
activities which would enable an effective interaction and negotiation skills.
CO 4: Deploy listening, speaking, reading and writing in the professional communicative
environment.
CO 5: Demonstrate an understanding of the nature of hospitality and tourism norms.
CO 6: Develop effective cross -cultural sensitivity and negotiation skills.
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University of Mumbai
Diploma in English for Hospitality and Tourism
Semester I
Course: Theory
Course Title: Introduction to English for Hospitality and Tourism
Professionals
Paper: I
(With effect from the academic year 2021 -22)
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01 Syllabus as per Choice Based Credit
System
i Title of the Programme Diploma in English for Hospitality
and Tourism
ii Course Code
iii Course Title Introduction to English for
Hospitality and Tourism
Professionals
iv Course Contents Enclosed a copy of the syllabus
v References and Additional References Enclosed in the Syllabus
vi Credit Structure (No. of Credits) 04
vii No. of lectures per Unit 15
viii No. of lectures per week 04
ix No. Tutorials per week 01
x Total Marks 100
02 Scheme of Examination Theory Examination + Internal
Evaluation (60+40)
03 Special notes, if any No
04 Eligibility, if any HSC or Equivalent Certificate
05 Fee Structure As per University Structure
06 Special Ordinances / Resolutions if any No
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Unit I Gearing up (10 lectures)
a. Know the world of Commercial Hospitality & Tourism
● Scope of Hospitality & Tourism Industry
● Types of Hotels
● Types of Tourism
b. English in Job Profile for Hospitality & Tourism Industry
● Language and Hospitality & Tourism Culture
● Skills that get you hired
c. Ground work to enter the career
● Jobs and Responsibilities
● Locating Job: Online/Offline Sources
● Applying: Application and CV, Professional networking (e.g. Linkedin)
● Stages in Interview
Unit II Mend your Language: Accuracy and Appropriacy (10 lectures)
a. Pronunciation
● Neutralizing accent
● Stress & Intonation
● Pronouncing words of foreign origin
● Enunciation
b. Vocabulary
● Profession specific diction
● Collocations
● Usage
● Strategies, tools and techniques to enrich professional diction
c. Grammar
● Common Errors at the sentence level
● Common Errors at the Discourse level
The purpose of this module is to communicate to the learners the importanc e of accuracy and
appropriacy in terms of vocabulary, pronunciation and grammar; to help the learner understand
the standard of English required / desired vis a vis learners’ level / standard, and to introduce
vocabulary specific to the tourism and hospita lity industry and teach its accurate and appropriate
usage. Semester I – Paper I
Title: Introduction to English for Hospitality and Tourism Professionals
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Unit III: Language at work: Hospitality (10 lectures)
● Handling tour operations by talking about tour packages and different parts of a daily
itinerary
● Managing reservation enquiries through email and phone calls
● Greeting and receiving guests
● Checking -in guests
● Concierge (Building a detailed itinerary for guests on arrival)
● Responding to specific guest requests
● Managing telecommunication
● Doing site inspections / Describing specific hot el amenities / facilities
● Serving guests at a hotel restaurant/bar
● Sales & Events
● Addressing complaints and difficult customers (Negotiation & Conflict Resolution)
● Checking -out guests
Unit IV Language at Work: Tourism (10 lectures)
● Designing and preparin g tour / holiday packages
● Arranging transport (air, train, cruise, road),
● Selling tour packages in person or remotely (sales skills)
● Destination Management (describing tourist attractions, tourist spots, things to see and do
at the destination, etc.)
● Talking about the geography, origin, history and culture
● Telephone calls
● Emails and business letters (writing skills)
● Making Presentations
Instructional Guidelines:
It is recommended that the instructors use a dual approach in executing the curriculum. The
primary focus may be placed on building language proficiency of the learners, whereas, it may
be achieved by way of using methods, teaching strategies, approaches, pedagogical inputs to give
them an experience of hospitality and tourism management and dealing with target clients.
Evaluation Pattern:
Internal Assessment (40 Marks):
Sr. No. Particulars Marks
1 Classroom Attendance and Participation 10
2. Oral Presentation (Use of ICT is recommended) 10
3 Test/Written Assignment 20
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Evaluation: Semester End Examination Pattern 60 Marks Hours: 02 Suggested Topics for Internal Assessment :
1. Interviewing hotel/tour entrepreneurs
2. Preparing guide/brochure
3. Food & Beverages
4. Tourist Attractions in your area
5. Ecotourism
6. Presentation Hotel features /tourist destination
NB: Students, in consultation with and du e approval of the instructor, may work on similar and
relevant topics.
Semester End Examination (60 Marks):
The Semester End Examination for 60 marks will have 4 questions of 15 marks each (with
internal choice):
Question 1 Objective (15/20) 15 Marks
Question 2 Short Notes (3/5) 15 Marks
Question 3 Short Answer (3/5) 15 Marks
Question 4 Application/Long answer (2/3) 15 Marks
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University of Mumbai
Diploma in English for Hospitality and Tourism
Semester I
Course: Practical
Course Title: Project
Paper: II
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(With effect from the academic year 2022 -2023)
01 Syllabus as per Choice Based Credit
System
i Title of the Programme Diploma in English for Hospitality and
Tourism
ii Course Code
iii Course Title Project
iv Course Contents Enclosed a copy of the syllabus
v References and Additional References Enclosed in the Syllabus
vi Credit Structure (No. of Credits) 04
vii No. of Learning Hours 60
viii No. Tutorials per week 01
ix Total Marks 100
02 Scheme of Examination Internal Evaluation (75+25)
03 Special notes, if any No
04 Eligibility, if any HSC of any stream or Equivalent Certificate
05 Fee Structure As per University Structure
06 Special Ordinances / Resolutions if any No
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The purpose of this course is to engage learners through the mode of project to reinforce the
ideas, concepts and skills that are introduced in the theory paper. Learners choose a topic for the
project in consultation w ith the project guide. The project may be carried out individually or in
collaboration with other learners.
Ideas for Project:
The following is only a suggested topic. Similar topics keeping the learning and local context
may be given to the learners.
Select any two profit -making businesses in the hospitality and Tourism industry in your
local area and prepare a report on the same with the menu, service, décor, number of
employees, grooming & presentation policy, rate range, communication mechanism, etc.
The learners may be encouraged to use strategies such as Interview, online/offline Survey, On -
field visits, collection of documents such as menu card, photographs, brochure etc.
Guidelines for reporting and presenting project
The report may be submitted in Print (type -written) format/ (PDF format for online submission)
or in Non -Print (Blog / Vlog / Web -page) format
Format of the Print Report:
● The full content of the report must be bound together so that the pages cannot be removed
or replaced.
● The cover of the report must contain, title, name of the candidate, the name of the guide,
Centre, title of the diploma, semester and the year of submission.
● Page numbers must be mentioned at the bottom of each page and Margin should be 1.5”
on the left and 1” on the three sides.
● Use separate index sheets for all chapters should start from a new page.
● Report must contain all the necessary documents such as. Certificate of the guide,
training completion Certificate by the institute/ organ ization, student declaration
certificate, acknowledgements, table of contents, bibliography, appendix (if any) etc.
● Learners should use appropriate English while writing the report. Avoid grammatical
errors.
● No aspects of the structure of the report should be omitted. Semester I – Paper II
Title: Project
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Guidelines for the instruction and assessment
● Learners may be allotted project mentors to guide them through the process.
● Learners may be allotted a co -guide in case of availability and necessity.
● Learners may be encouraged to tak e up a project in pair or group (depending on the
context)
● Learners may be trained to present final project to improve their presentation skills,
● A well -planned rubric and additional guidelines may be prepared by the study centre
keeping in view the core c ontent, quality of the project and presentation of work.
Evaluation Pattern:
Internal Assessment (100 Marks):
Sr.
No. Particulars Marks
1 Project
Field Work (minimum 25 hours)
Report (Up to 2500 words. It may include images, graphs, appendix,
where necessary) 75
2
Presentation (with the use of ICT tool)
25
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University of Mumbai
Diploma in English for Hospitality and Tourism
Semester II
Course: Theory
Course Title: Building Communicative Competencies in Hospitality &
Tourism Professionals
Paper: III
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(With effect from the academic year 2022 -2023)
01 Syllabus as per Choice Based Credit
System
i Title of the Programme Diploma in English for Hospitality
and Tourism
ii Course Code
iii Course Title Building Communicative
Competencies in Hospitality &
Tourism Professionals
iv Course Contents Enclosed a copy of the syllabus
v References and Additional References Enclosed in the Syllabus
vi Credit Structure (No. of Credits) 04
vii No. of lectures per Unit 15
viii No. of lectures per week 04
ix No. Tutorials per week 01
x Total Marks 100
02 Scheme of Examination Theory Examination + Internal
Evaluation (60+40)
03 Special notes, if any No
04 Eligibility, if any HSC or Equivalent Certificate
05 Fee Structure As per University Structure
06 Special Ordinances / Resolutions if any No
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Unit I English at Front Desk (10 lectures)
This module introduces the various functions where English is used at handling and coordinating
guests being at the front desks. The front desk operator works as a bridge between the customers,
management and staff members. They play a crucial role in crea ting the positive image and
goodwill of the organisation.
● Greeting and Receiving Guests at a hotel (In person/ Telephonic/Email)
● Handling reservation inquiries and issues at a hotel (In person/ Telephonic/Email)
● Responding to specific enquiries/ requests of Guests (In person/
Telephonic/Email)
● Discussing various hotel amenities with Guests / Clients (In person / Telephonic /
Email)
● Coordinating with the housekeeping team (In person/ Telephonic)
● Giving suggestions and directions to Guests (In person/ Teleph onic/Email)
● Enabling check -in and check -out of Guests at a hotel
● Dealing with difficult customers (In person/ Telephonic/Email)
Unit II Effective Communication during Guest Service (10 lectures)
This module introduces the various functions where English is used at handling and coordinating
guests and customers at hotels and restaurants. It also aims at enhancing interpersonal
communication including non -verbal elements enabling honing of etiquette in the realm of the
hotel industry.
● Creation of an ambien ce prior and during the visit of Guests/Clients
● Use of effective body language (Facial expressions, Gestures, Postures and Eye
contact)
● Describing Restaurant Menus
● Describing Dishes to Guests/Clients
● Describing beverages to Guests/Clients
● Serving Guests/Cl ients with politeness
● Taking customers’ orders with politeness
● Addressing guest complaints & managing conflict Semester II – Paper III
Title: Building Communicative Competencies in Hospitality & Tourism Professionals
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Unit III English for Tour Operations (10 lectures)
This module introduces the various functions where English is used effectively to handle and
coordinate Guests/Customers while organising tours and operations related to the same. This
module will also impart the primary managerial skills of time managemen t, negotiation, itinerary
planning and its effective implementation.
● Preparing sales leaflets and handouts
● Presenting tour packages and different parts of a daily itinerary
● Communicating attractions such as zoos, theme parks, sanctuaries, museums,
places of historical and national significance
● Speaking responsibly and politely in the context of conflicts with
Customers/Guests
● Managing irate, difficult or problematic Customers/Guests
● Coordinating with the hotels
Unit IV English in Action for Successful Event Management (10 lectures)
This module introduces the various functions where English is used at handling and coordinating
guests/ customers and vendors while managing as well as organising events. This also aims at
developing various skills required in the process of organising events in a grand manner.
● Managing events at hotels and/or at tours
● Steps involved in planning of events and its successful implementation
● Coordinating with seniors and juniors while planning an event
● Communicating with customers and vendors
● Preparing Proposals & Presentations
● Making enquiries and inviting for quotations
● Writing complaints, claims and adjustment letters
Instructional Guidelines:
It is recommended that the instructors use a dual approach in executing the curriculum. The
primary focus may be placed on building language proficiency of the learners, whereas, it may
be achieved by way of using methods, teaching strategies, approaches, pedagogical inputs to give
them an experience of hospitality and tourism ma nagement and dealing with target clients.
Page 24
Evaluation: Semester End Examination Pattern 60 Marks Hours: 02 Evaluation Pattern:
Internal Assessment (40 Marks):
Sr. No. Particulars Marks
1 Classroom Attendance & Participation 10
2. Oral Presentation (10 Minutes with or without PowerPoint) 10
3 Test/Written Assignment 20
Suggested Topics for Internal Assessment :
1. Role play/Simulation/Dry run
2. Making Proposals & Presentations
3. Preparing brochure/leaflets
4. Making brief videos (tourist destinations/attractions etc.)
NB: Students, in consultation with and due approval of the instructor, may work on similar and
relevant topics.
Semester End Examination (60 Marks):
The Semester End Examination for 60 marks will have 4 questions of 15 marks each (with
internal choice):
Question 1 Objective (15/20) 15 Marks
Question 2 Short Notes (3/5) 15 Marks
Question 3 Short Answer (3/5) 15 Marks
Question 4 Application/Long answer (2/3) 15 Marks
Page 25
University of Mumbai
Diploma in English for Hospitality and Tourism
Semester II
Course: Practical
Course Title: On -the-Job Training/Internship
Paper: IV
(With effect from the academic year 2022 -2023)
Page 26
01 Syllabus as per Choice Based Credit
System
i Title of the Programme Diploma in English for Hospitality
and Tourism
ii Course Code
iii Course Title On-the-Job Training/Internship
iv Course Contents Enclosed a copy of the syllabus
v References and Additional References Enclosed in the Syllabus
vi Credit Structure (No. of Credits) 04
vii No. of learning hours 60
viii No. of learning hours per week 04
ix No. Tutorials per week 01
x Total Marks 100
02 Scheme of Examination Internal Evaluation (75+25)
03 Special notes, if any No
04 Eligibility, if any HSC of any stream or Equivalent
Certificate
05 Fee Structure As per University Structure
06 Special Ordinances / Resolutions if any No
Page 27
The purpose of this course is to engage learners through the mode of on -job training to reinforce
the ideas, concepts and skills that are introduced in the theory course. Learners choose a topic for
the project in consultation with the project guide. The project may be carried out individually or
in collaboration with other learners.
Ideas for Internship:
The following is only a suggested topic. Similar topics keeping the learning and local context
may be given to the learners.
Select any two profit -making businesses in the hospitality and Tourism industry in your
local area and prepare a report on the same with the menu, service, décor, number of
employees, grooming & presentation policy, rate range, communicatio n mechanism, etc .
Bell Desk, Server, Front Desk, Guest Relation, Receptionist, Cashier, concierge, host / hostess,
supervisor, event planner, Travel agent, Tour guide, Airline agent
Guidelines for the study Centre:
Since the On -the-Job Training/Internship is an integral part of this diploma, the study centre is
advised to identify potential organizations/institutes/companies/Hotels etc. and either enter into
an MoU with them or establish rapport with them so as to th e learners are taken as interns.
Guidelines for reporting and presenting project
The report may be submitted in Print (type -written) format (PDF format for online submission)
or in Non -Print (Blog/Vlog/ /Web -page) format
Format of the Print Report:
● The full content of the report must be bound together so that the pages cannot be removed
or replaced.
● The cover of the report must contain, title, name of the candidate, the name of the guide,
Centre, title of the diploma, semester and the year of submiss ion.
● Page numbers must be mentioned at the bottom of each page and Margin should be 1.5”
on the left and 1” on the three sides.
● Use separate index sheets for all chapters should start from a new page. Semester II – Paper IV
Title : On-the-Job Training/Internship
Page 28
● Report must contain all the necessary documents such as. Certificate of the guide,
training completion Certificate by the institute/ organization, student declaration
certificate, acknowledgements, table of contents, bibliography, appendix (if any) etc.
● Learners should use appropriate English while wri ting the report. Avoid grammatical
errors.
● No aspects of the structure of the report should be omitted.
Guidelines for the instruction and assessment
● Learners may be allotted project mentors to guide them through the process.
● Learners may be allotted a co-guide in case of availability and necessity.
● Learners may be encouraged to take up a project in pair or group (depending on the
context)
● Learners may be trained to present final project to improve their presentation skills,
● A well -planned rubric and additional guidelines may be prepared keeping in view the
core content, quality of the project and presentation of work.
● The project report will be assessed by two examiners (Guide +1).
● These two examiners will also assess the student's presentation. The l earners will be
awarded average marks given by the 02 examiners.
Evaluation Pattern:
Internal Assessment (100 Marks):
Sr. No. Particulars Marks
1 Internship
Field Work (minimum 30 hours)
Report: Up to 2500 words (It should include images, graphs,
appendix etc.) 75
2
Viva Voce (Presentation should include the use of ICT tools.)
25
Page 29
Recommended Reading
Airey, David.Tribe, John. Edited. An international handbook of tourism education.
Routledge. 2005.
Andrews, Sudhir. Introduction to Tourism and Hospitality Industry. New Delhi:
McGraw Hill, 2007.
Arora, Neha. Communication Skills for Hospitality Management and Tourism
Industry, Book Enclave. 2019.
Buckley, Ralf. Adventure Tourism Management . Cabi Publishing Series. 2006 .
Fennell, David. Ecotourism. Routledge. 2020.
Harding, Keith, and Michael Duckworth. High Season: Michael Duckworth.
Workbook . Oxford University Press, 1999.
Harding, Keith, and Paul Handerson. High season: English for the hotel and tourist
industry . Oxfo rd University, 2000.
Harding, Keith. Going International. English for Tourism. Oxford University Press.
1998.
Hudson, Simon. Hudson, Louise. Customer Service for Hospitality and Tourism. 2012.
Issenberg, Sasha. Outpatients: The Astonishing New World of Med ical Tourism.
Columbia Global Reports. 2016
Jacobs, Alan. The Pleasures of Reading in an Age of Distraction. Oxford University
Press, 2011.
Jones, Leo. English for the Travel and Tourism Industry . Cambridge University Press.
1998..
Jones, Leo. Student's book: English for the Travel and Tourism Industry . Cambridge
University Press, 1998.
McDowell, D. Stephen. International and Development Communication: A 21st
Century Perspective, Sage Books.
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Mol, Hans. Phillips,Terry. English for Tourism and Hos pitality in Higher Education
Studies Course Book with audio CDs. Garnet Education, 2008.
Morris, Catrin E. Flash on English for tourism . ELi, 2012.
Rabe -Aranda, Rosario,Maria. English for Tourism and Hospitality Industry.
Philippines: C & E Publishing, Inc orporated, 2018.
Seymour, Mark. Hotel and Hospitality English. London, United Kingdom: Harper
Collins. 2014.
Seymour, Mike. Hotel and Hospitality English. London: Collins. 2011.
Strutt, Peter. O’ Keeffe, Margaret. Dubicka, Iwoonna . English for International
Tourism Business Course CEFR: A2 - B2. Pearson Publishing.
Wagen, Lynn Van Der. Communication in Tourism and Hospitality. Hospitality Press.
1997.
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Book. Oxford University Press, 2010.
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Professionals. Compass Publishing. 2006.
Web Resources:
Argyle, Michael. Bodily Communication, Taylor & Francis Group, 2010. ProQuest
Ebook Central, https://ebookcentral.proquest.com/lib/inflibnet -
ebooks/detail.action?docID=1433936 .
Hill, Anne, et al. EBOOK: Key Themes in Interpersonal Communication, McGraw -Hill
Education, 2007. ProQuest Ebook Central,
https://ebo okcentral.proquest.com/lib/inflibnet -ebooks/detail.action?docID=332720.
https://rmit.libguides.com/c.php?g=721838&p=5145785
https://voxy.com/courses/career -aligned/english -tourism -hospitality/
https://www.amazon.in/English -Tourism -Hospitality -Course -Book/dp/1859649424
https://www.english4hotels.com/
https://www.fl uentu.com/blog/english/ english -for-tourism -books/
https://www.youtube.com/watch?v=ypXO0VE4RBM English for Touri sm and
Hospitality
https://youtu.be/fLaslONQAKM The Power of Nonverbal Communication
https://youtu.be/hDIaq6B0ITY Global Trends in Luxury Hospitality
https://youtu.be/saXfavo1OQo The Power of Listening
https://youtu.be/TVtgb153S6I For more tolerance, we need more tourism
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https://youtu.be/Y2GccYdGc -I Innovation and Sustainable Tourism
Lorio, Mary Gretchen, and Charles E. Beyer. Grammar Cracker : Unlocking English
Grammar, Vocalis, Limited, 2001. ProQuest Ebook Central,
https://ebookcentral.proquest.com/lib /inflibnet -ebooks/detail.action?docID=3572010.
Morris Catrin E. English for Tourism (Free e book is available with me.)
Movies and TV Shows
Hotel (1967)
Fawlty Towers (TV show, 1975 – 1979)
Agatha Christie’s Miss Marple: At Bertram’s Hotel (1987)
Blame it on the Bellboy (1992)
For Love or Money (1993)
Four Rooms (1995)
“Maid in Manhattan ” (2002)
Hotel Babylon (TV show, 2006 – 2009)
The Best Exotic Marigold Hotel (2012)
The Grand Budapest Hotel (2014)
N.B:
1. At the end of the course, the Centre (College/Institute/Department) should ensure that the
university rules and regulations have been duly followed.
2. On the basis of examination results and credits earned by the student, the Centre will issue the
joint certificate with the name of University a nd College/Institute/Department.