Sem V VI Syllabus MSc HHA 1 Syllabus Mumbai University

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SEMESTER V – Master of Science (Hotel & Hospitality Administration)

Course Code Subject Class Room Instruction Face to Face
Total Total
Marks Credits Per Week Per Semester Per Semester
Hours
L P T L P T L P T L P T To
tal
PSHA 501 Hospitality Quality Management 3 - - 45 - - 45 - - 45 100 - 2 - - 2
PSHA 502 Advanced Food Production Studies 6 - - 90 - - 90 - - 90 100 - 4 - - 4
PSHA 503 Club Management 3 - - 45 - - 45 - - 45 100 - 2 - - 2
PSHA 504 Research Methodology 6 - - 90 - - 90 - - 9 0 100 - 4 - - 4
PSHA 505 Event Management 3 - - 45 - - 45 - - 45 10 0 - 2 - - 2
PSHA 506 Project Management in the Hospitality Industry 3 - - 45 - - 45 - - 45 100 - 2 - - 2
Total 24 - - 360 - - 360 - - 360 600 - 16 - - 16
L = one lecture / period of 60 minutes (1 hr.) P= Practical T= Tutorial

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PSHA 501 – HOSPITALITY QUALITY MANAGEMENT

UNIT I:
1 Introduction to Quality Management Concept
1.1 Quality Management philosophies & definitions
1.1.1
1.1.2
1.1.3
1.1.4 Edwards Deming
Joseph Juran
Philip Crosby
Armand Feigenbaum
1.2 Importance of Quality in Tourism & Hospitality

2 Policy Promotions
2.1 Perceived Quality Service Model – Gronroos
2.2 The five-gap model - Parasuraman, Zeithaml & B erry
2.3 The SERVQUAL Model - Postma & Jenkins
2.3.1
2.3.2 The Critical Incident Technique (CRIT) (Research Pa per)
Other tools for measurement

UNIT II:
3 Tools for measuring Quality
3.1 Perceived Quality Service Model - Gronroos
3.1.1
3.1.2
3.1.3 The five-gap model - Parasuraman, Zeithaml & Berry
The SERVQUAL Model - Postma & Jenkins
The Critical Incident Technique (CRIT) (Research Pa per)
3.2 Other tools for measurement
3.2.1
3.2.2
3.2.3
3.2.4
3.2.5
3.2.6
3.2.7 Mystery Guest/Shopper
Satisfaction surveys
Market Evaluations
Audit Reports
Complaints
Self- assessments
Benchmarking

4 Quality Labels in Hospitality &Tourism
4.1 Star Classification, Travel Websites, Internat ional Standards Organisation (ISO),
Ecolabels/green labels
4.2 Approaches to Job Design
4.3 Quality Circles
4.4 Empowerment
4.5 Job Description and Specification
4.6 Job Design Tools
4.7 Management by objectives

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UNIT III:
5 Managing Change
5.1
5.2
5.3
5.4 Organisation culture & its impact on Quality Manage ment
Resistance against change
Points to consider while implementing change
Kurt Lewin Model

6 Interpersonal Communication
6.1
6.2
6.3
6.4
6.5
6.6
6.7 Questioning
Constructive Arguing
Clarifying
Building up on ideas of others
Summarizing
Involving Others
Giving Feedback

REFERENCES:

• The Managers Handbook for TQM By Debashis Sarkar
• TQM By S.M. Sundara Raju
• Service Quality Management in Hospitality Industry by G.K Sharma
• TQM an Executive Guide to continuous Improvement By Hubert K. Rampersad
• Online reference

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PSHA 502 – ADVANCED FOOD PRODUCTION STUDIES


UNIT I:
1 Professional Knowledge (part-1)
1.1 Professional Ethics.
1.2 Government Regulations of Food Industry.
1.3 Kitchen brigade & Staff; - Duties, Responsibil ities & their Functions.
1.4 Kitchen Organization.
1.5 Kitchen Designs.
1.6 Advanced Kitchen Equipments.

2 Professional Knowledge (part-2)
2.1 Gastro-Norm
2.2 Materials for the Manufacture of Kitchen Equip ments.
2.3 Refrigeration.
2.4 Culinary Terms.
2.5 Purchasing & Controls.
2.6 The Menu; - History of Culinary Arts, Menu Pla nning, Meal Composition (frame
work of the Menu), Types of Meals & Menu’s, Menu Wr iting.


UNIT II:
3 Kitchen Costing
3.1 Kitchen Accounting Terms.
3.2 Basic Yield, Waste, Gross Weight.
3.3 Purchase price & Food-cost.
3.4 Price Calculations for Menu’s & Recipes.
3.5 Cost Calculations.

4 Cooking (part-1)
4.1 Introduction.
4.2 Art of Cooking.
4.3 Cooking Techniques.


UNIT III:
5 Cooking (part-2)
5.1 Preservation Methods
5.1.1 Lowering Temperature,
5.1.2 Heating
5.1.3 Dehydration,
5.1.4 Removal of Oxygen,
5.1.5 Filtration,

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5.1.6 Radiation,
5.1.7 Salting,
5.1.8 Curing,
5.1.9 Smoking,
5.1.10 Pickling & Souring,
5.1.11 Alcohol Preservation,
5.1.12 Chemical Preservation,
5.1.13 Convenience Foods
5.1.14 Sugaring,

6 National Cuisines –an overview
6.1 Swiss cuisine.
6.2 French cuisine.
6.3 Italian cuisine.
6.4 German cuisine.
6.5 Australian cuisine.
6.6 Spanish & Portuguese cuisine.
6.7 British Cuisine.
6.8 East & South Asian cuisine.


REFERENCES:
• CLASSICAL COOKING- The Modern Way- (Methods and Tec hniques) by PHILIP
PAULI …Third Edition. (Translated by - Hannelore D awson-Holt.), Published by
“JOHN WILEY & SONS, INC.
• FOOD HYGIENE & SANITATION by SUNETRA RODAY….. Secon d edition. ,
Published by “Tata McGraw Hill Education Private Li mited.


OPEN NET- SOURCE:
• article posted by Dr. Saurabh Arora, founder of Fo odSafetyHelpline.com and heads
the services divisions of Arbro Pharmaceuticals and Auriga Research in India. Reach
him at saurabharora@arbropharma.com.
• article posted by Vinay Vaish, Partner, Vaish Assoc iates Advocates and Urmi
Chudgar, Associate, Vaish Associates Advocates

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PSHA 503 – CLUB MANAGEMENT


UNIT I:
1 Club Administration and Governance of Clubs
1.1 Introduction to the club industry
1.2 Early clubs
1.3 Growth of the club industry
1.4 Types of club
1.5 Governance requirement
1.6 Organisational structure of clubs
1.7 Club members
1.8 Club managers
1.9 Club directors

2 Legal Obligations of Club
2.1 Legal structure of a club
2.2 Sources of law
2.3 General legal objectives


UNIT II:
3 Facility and Risk Management
3.1 Overview of facility management
3.2 Maintenance
3.3 Manager’s role in facility management
3.4 Risk management
3.5 Risk control techniques
3.6 Risk financing
3.7 Risk management practices
3.8 Risk to cash and cash recovery areas
3.9 Reducing legal risk

4 Marketing management
4.1 What is marketing
4.2 Marketing model
4.3 Marketing concept
4.4 Marketing mix
4.5 Marketing segmentation
4.6 Adoption / diffusion process
4.7 Product life cycle
4.8 Product portfolio
4.9 Marketing plans
4.10 Marketing information system

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UNIT III:
5 Beverage and Catering Operations
5.1 History of bar and catering operations
5.2 Catering Operation in Clubs
5.3 Menu Management
5.4 In house versus contract catering

6 Promotions and entertainment management
6.1 Promotion and promotional mix
6.2 Club promotions
6.3 Entertainment


REFERENCES:
• Club Management in Austrlia, Neilee Hing, Helen Bre en and Paul Weeks, Hospitality
Press, Melbourne.

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PSHA 504 – RESEARCH METHODOLOGY

UNIT I:
1 Introduction to Research
1.1 Research- Meaning & Definition
1.2 Research Objectives
1.3 Scope & Importance of Research.
1.4 Characteristics of a Good Research.

2 Research Problem
2.1 Defining Research Problem
2.2 Technique involved in defining the Problem
2.3 Sourcing the Research Problem
UNIT II:
3 Literature Review
3.1 Introduction
3.2 Objectives of Literature Review
3.3 Uses of Literature Review
3.4 Types of Literature Review

4 The Research Process
4.1 Research Hypothesis Meaning & Definition
4.2 Types of Hypothesis
4.3 Hypothesis Formulation
UNIT III:
5 Research Design & Data Collection
5.1 Meaning of Research Design
5.2 Nature & Classification of Research Design
5.3 Classification of Data
5.4 Sampling & Data Processing
5.5 Sampling Concepts
5.6 Tabulation of Data

6 Report Writing
6.1 Structure of Report
6.2 Para Phrasing
6.3 Referencing & Citations

REFERENCES:
• Research Methodology Methods & Techniques- C.R. Kot hari
• Research Methodology- Dr. Pratap Kumar Panda
• Research Methodology Text & Cases- Dr. Bharti Venka tesh
• Research Methodology- Dr. Sanjay Kumar M. Gupta
• Business Research Methods- Cooper Schindler.

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PSHA 505 - EVENT MANAGEMENT


UNIT I:
1 Event Management
1.1 What is an Event and Event Manager?
1.2 Types of Event
1.3 Impacts of Events and balancing the impacts.
1.4 Social & Cultural Impacts
1.5 Impacts on Tourism & Economy

2 Event Planning
2.1 What is event planning
2.2 Conceptualizing the event
2.3 Defining the target audience
2.4 Advertising and Sponsors

UNIT II:
3 Budgeting & Planning
3.1 What is Control, its elements & categories.
3.2 Control Methods
3.3 Budget and Constructing Budgets
3.4 Cash Flow, Costing & Tips on reducing cost.
3.5 Different types of permission and licenses
3.6 Securing Insurance

4 Event Coordination
4.1 Staffing
4.2 Vendor Requirement & Selection (The Stage, Pow er, Lights, Sound, Audio
visuals, Catering, Performers, Hospitality etc.)
4.3 Staging Event

UNIT III:
5 Risk Management
5.1 Legal Issues
5.2 Different Contracts with different vendors
5.3 Alcohols & Events
5.4 Crowd Control
5.5 Emergencies, Stage Safety, pyro-technicians, P arades & Demonstration.

6 Evaluation & Reporting
6.1 What is Event Evaluation
6.2 When to evaluate events
6.3 Reporting to stakeholders

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6.4 Evaluation Procedures
6.5 What to evaluate


REFERENCES:
• Ian McDonnell/Johnny Allen / William O’Toole, Festi val & Special Event
Management, John Wiley & Sons, Australia, 1999
• Des Conway, The Event Manager’s Bible, How to Books Ltd., United Kingdom, 2004
• Peter E. Tarlow, Event Risk Management & Safety, Jo hn Wiley & Sons, Inc., New
York, 2002.

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PSHA 506 - PROJECT MANAGEMENT IN THE HOSPITALITY
INDUSTRY

UNIT I:
1 Introduction and Projects Importance
1.1 Introduction
1.2 What is a project
1.3 Importance of project
1.4 Environment and projects
1.5 How to obtain a project
1.6 The dynamic lifecycle of a project
1.7 The project dynamic action cycle
1.8 Project management

2 Project Managers role, Starting and Defining Pro ject
2.1 The project organisation
2.2 The project manager as a team leader
2.3 A formal inspection of- sponsor, customer, end users, project core team
2.4 Customer satisfaction, needs and expectations
2.5 The customer contract
2.6 Identifying the project constraints
2.7 The kick-off meeting
2.8 Project documentation
2.9 The project brief and specification
2.10 Documents required to define a project
2.10.1 Stakeholders list
2.10.2 Project brief
2.10.3 Scope of work statement
2.10.4 Risk management – risk assessment, ranking of risk identified, risk
monitoring
2.11 Getting project definition approved

UNIT II:
3 Planning a Project
3.1 Where does planning start
3.2 Identifying the key stages
3.3 The project work breakdown structure
3.4 Allocating responsibility
3.5 What is an estimate
3.6 Estimating the durations
3.7 Contingencies
3.8 Time limited scheduling and estimates
3.9 Identifying the critical part of your project

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3.10 The programme evaluation and review technique
3.11 Analysing the logic diagram
3.12 Using the PERT analysis data
3.13 Analyse your resource requirements
3.14 Optimising your schedule
3.15 Review your project risk log
3.16 Review your project budget
3.17 Seeking approval to launch your project

4 Value of Money, Cost of Capital, Investment Deci sions, Budgeting & Evaluation
Techniques
4.1 What is time value- Present & Future value of money
4.2 Capitalisation decision & cost of capital
4.3 Strategic investment decisions
4.4 Project feasibility study
4.5 Cost benefit analysis (Cash flow projections)
4.6 The required rate of return from projects
4.7 Capital budgeting and evaluation techniques
4.8 Critical examination of evaluation techniques
4.9 The economic life of projects and the replacem ent policy

UNIT III:
5 Launching your project
5.1 Establishing key stage work plans
5.2 Establishing a milestone schedule
5.3 Critical success factors
5.4 Ensuring effective communication
5.5 Project status reports
5.6 Derive a meetings schedule for your project
5.7 Handling project changes
5.8 Hold a launch meeting

6 Executing & Closing your Project
6.1 The project control system
6.2 Monitoring progress
6.3 Managing issues
6.4 Tracking your project
6.5 Taking corrective action
6.6 Problem-solving
6.7 Progress meetings
6.8 Progress reporting
6.9 Projects and conflict
6.10 Managing time
6.11 Controlling the project costs
6.12 The acceptance process

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6.13 The close-out meeting
6.14 Evaluating your project
6.15 Post-project appraisals
6.16 What next

REFERENCES:
• Trevor L. Young, The Handbook of Project Management : A Practical Guide to
Effective Policies and Procedures, 4325/3 Ansari Ro ad, New Delhi 110 002, Kogan
page India Private Limited, First South Asian Editi on 1999.
• Bhavesh M. Patel, Project Management: Strategic Fin ancial Planning, Evaluation and
Control, 223, Cama Industrial Estate, 2 nd floor, Sun Mill compound, Lower Parel (W),
Mumbai- 400 013, 2003
• Prasanna Chandra, Projects: Planning, Analysis, Sel ection, Financing,
Implementation, and Review, 7 west patel Nagar, New Delhi 110 008, Tata Mcgraw-
Hill, 2009
• B .B. Goel, Project Management: Principles & Techni ques, F-159, Rajouri Garden,
New Delhi – 110 027, Deep & Deep Publications PVT. LTD., 2000
• Michael Davies, Project Management: Trainer’s & Par ticipant’s Guide, 4325/3 Ansari
Road, New Delhi 110 002, Kogan page India Private L imited, First South Asian
Edition 2002.

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SEMESTER VI – Master of Science (Hotel & Hospitalit y Administration)

Course Code Subject Class Room Instruction Face to Face
Total Total
Marks Credits Per Week Per Semester Per Semester
Hours
L P T L P T L P T L P T To
tal
PSHA 601 Food Logistics & Supply Chain Management 6 - - 90 - - 45 - - 45 100 - 4 - - 4
PSHA 602 International Marketing Management 3 - - 4 5 - - 45 - - 45 100 - 2 - - 2
PSHA 603 Research Project Report 6 - - 90 - - 90 - - 90 100 - 4 - - 4
PSHA 604 Leadership & Innovation Management 3 - - 4 5 - - 45 - - 45 100 - 2 - - 2
PSHA 605 Corporate Strategy 3 - - 45 - - 45 - - 45 100 - 2 - - 2
PSHA 606 Casino Management 3 - - 45 - - 45 - - 45 1 00 - 2 - - 2
Total 24 - - 360 - - 360 - - 360 600 - 16 - - 16
L = one lecture / period of 60 minutes (1 hr.) P= Practical T= Tutorial

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PSHA 601- FOOD LOGISTICS & SUPPLY CHAIN
MANAGEMENT


UNIT I:
1 Introduction ( Meaning & Overview )
1.1 Food Supply Chains & Food Logistics
1.2 Evolution of food supply chain
1.3 Relationship between Food & the economy
1.4 International Definition of Food Supply Chain
1.5 Significance & Drivers
1.6 The actors in Food Supply Chain ( FSC) – Produ cers, Processors, Retailers &
Distributors, Hospitality Sectors, Consumers
Types of Food Chains
Factors Influencing Food Supply Chain
Food Logistics – Movement of Food, Packaging in L ogistics , Temperature
Controlled Supply Chains

2 Food Sourcing and procurements
2.1 Sourcing- Low cost sourcing, Outsourcing, In-s ourcing, Single sourcing,
Multiple sourcing, Partnerships.
2.2 Procurement (Purchase)- Kralgic Matrix , Suppl ier Segmentation, Sustainable
Procurement .
2.3 A Traditional Food Industry Supply Chain ( ada pted from DTI-1995)-
Diagram.

UNIT II:
3 Risk Management
3.1 Managing supply chain risks .
3.2 Managing risks in Food Supply., Managing risks in food supply.

4 Technology Trends in food supply chain
4.1 Traceability and use of technology- Traceabili ty, RIFD, Bar-coding.
4.2 Food Processing & Food packaging in a technolo gical context.
4.3 Food Logistics.

UNIT III:
5 Sustainability & Future Challenges
5.1 Attributes to consider when designing food sup ply chain. – Perishability,
Seasonality in production, Edible nature of product , Heterogeneity- Info
Asymmetry.
5.2 Food Regulations & Safety. –Minimum Quality St andards, Regulations &
Standards, Compatibility Standards- HACCP, ISO, FSS C, TACCP.

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6 Sustainability Challenges in Food Supply Chain
6.1 Sustainable supply chains, Sustainable Food Su pply Chains.
6.2 Developing Sustainability within food supply c hains- Production, Processing,
Logistics & Retail, Sourcing.
6.3 Food Sector & Economic Regeneration
6.3.1 Logistics Infrastructure
6.3.2 Food Cluster & Enterprise Zone
6.3.3 Food Parks & Hubs


REFERENCES:
• Food Supply Chain Management & Logistics .( From Fa rm to Fork) by Mr. Samir
Dani, Published by KoganPage, New Delhi.
• Food Supply Management ( issues for the hospitality and retail sectors)- Edited by
Jane F Eastham, Liz Sharples & Stephen D Ball, Publ ished by Butterworth
Heinemann, New Delhi.

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PSHA 602 - INTERNATIONAL MARKETING MANAGEMENT

UNIT I:
1 Introduction to International Marketing
1.1 Definition and Scope
1.2 Benefits of International Marketing
1.3 Forces Affecting Global Integration and Market ing
1.3.1 Driving Forces
1.3.1.1 Entry and Exit Barriers to International Marketing
1.3.1.2 Regional Economic Agreements
1.3.1.3 Marketing Needs and Wants
1.3.1.4 Scale Economies
1.3.2 Restricting Forces
1.3.2.1 Management Myopia and Organizational Culture
1.3.2.2 National Control and Barriers

2 Environment Scanning
2.1 PESTEL – Political, Economic, Socio cultural, Technological, Environmental,
Legal
2.2 Porters Five Forces – New Entrants, Substitute s, Buyers, Suppliers, Competitive
Rivalry
2.3 Entry and Expansion Strategies, Cooperative St rategies and Strategic
Partnerships
2.3.1 Domestic Market Extension
2.3.2 Global Market Extension
UNIT II:
3 Marketing Mix
1.1 Product
1.1.1 International Product Strategies
1.2 Price
1.2.1 Purchasing Power
1.2.2 Per Capita Income
1.2.3 Price / Value Equation
1.3 Promotion
1.3.1 Advertising / Branding / Packaging
1.4 Place
1.5 People
1.6 Processes
1.7 Physical Evidence
1.8 Relevance of the Marketing Mix in Internationa l Markets
1.9 The Changes/Adaptation and Modification that w ould be required for all
elements of the mix, if you enter/exit an internati onal market

4 Developing Global Marketing Strategies

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4.1 Planning for Global Markets (Company Objective s and Resources)
4.2 The Planning Process
4.3 Market Entry Strategies
4.3.1 Exporting
4.3.2 Contractual Agreements
4.3.3 Strategic International Alliance
4.3.4 Direct Foreign Investment
4.4 Distribution Structures
4.4.1 Direct
4.4.2 Indirect
4.4.3 Hybrid
4.5 Channel Strategies
4.5.1 Using Appropriate Channel Strategy in Various Diffe rent International
Markets

UNIT III:
5 Marketing
5.1 Digital Marketing
5.1.1 Introduction to Digital Marketing
5.1.2 Tools for Digital Marketing
5.1.3 Advantages/Disadvantages
5.2 Green Marketing
5.2.1 Introduction to Green Marketing
5.2.2 How Green Marketing Helps Organizations
5.2.3 The Way of the Future (With Examples)

6 Business Ethics & Negotiation
6.1 Business Ethics
6.1.1 Bribery
6.1.2 Corruption Defined
6.1.3 Ethical, Social and Moral Decision Making
6.2 Negotiation
6.2.1 Global Perspective
6.2.2 Dangers of Stereotypes
6.2.3 Impact of Culture on Negotiation Behaviour
6.2.4 Differences in Language and Non-Verbal Behaviour
6.2.5 Differences in Values
6.2.6 Differences in Thinking and Decision Making Process es
REFERENCES:

• International Marketing (Cateora Graham – TATA McGr aw Hill Edition)
• Essentials of Marketing (Baines/Fill/Page)
• International Marketing Management (Phillip Kotler)
• International Marketing (Terpstra and Ravi Sarthy)
• International Marketing (Warren Keegan)

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PSHA 603 - RESEARCH PROJECT MANAGEMENT


Framework for Research Project

1. First Page of Report: College Certificate
2. Declaration by Student
3. Certificate of Project Approval.
4. Research Project Name & Other Details (As per t he Cover Page)
5. Acknowledgement
6. Content Page
6.1 Introduction
6.2 Review of Literature
6.3 Research Methodology
6.4 Research Findings & Analysis
6.5 Conclusion & Recommendation
6.6 Bibliography
6.7 Annexure
7. List of Tables & Graphs
8. Guidelines for Research Project:
8.1 Font- Times New Roman
8.2 Font Size-12
8.3 Line Spacing 1.5
8.4 Chapter Text - font Size 16
8.5 Title - font size 22
8.6 Sub Topic - font size 14
8.7 No unnecessary High Lighting or Underlining
8.8 Every Image will have figure number & Source Image
8.9 Page size will be A4, left margin will be 1.5 & other
(Right, bottom and left margin will be 1)
8.10 Text Alignment will be JUSTIFY
8.11 Citation- APA Style

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PSHA 604 - LEADERSHIP & INNOVATION MANAGEMENT


UNIT I:
1 Leadership & Encouragement
1.1 What is Leadership?
1.2 Myths on Leadership
1.3 Interactional Framework of Leadership
1.3.1 Leader
1.3.2 Follower
1.3.3 Situation
1.4 Encouragement & Leadership
1.5 The Essence of the Encouraging Leader

2 Leadership Skills
2.1 Communication, Listening & Assertiveness
2.2 Stress Management
2.3 Building Relationship with Superiors & Peers
2.4 Delegating & Team Building
2.5 Setting Goals
2.6 Managing Conflict
2.7 Negotiation & Problem Solving

UNIT II:
3 Motivation, Satisfaction & Performance
3.1 Defining Motivation, Satisfaction & Performanc e
3.2 Need Theories
3.3 Individual Differences in Motivation
3.4 Cognitive Theories
3.5 Situational Approaches
3.6 Global, Facet & Life Satisfaction
3.7 Theories of Job Satisfaction

4 Groups, Teams & Leadership
4.1 Individual v/s Groups v/s Teams
4.2 The Nature of Groups
4.3 Teams
4.4 Ginett’s Team Leadership Model
4.5 Virtual Teams

UNIT III:
5 Leadership & Change
5.1 The Rational Approach to Organizational Change

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5.2 The Emotional Approach to Organizational Chang e
5.3 Characteristics of Charismatic & Transformatio nal Leadership
5.4 Bass’s Theory of Transformation & Transactiona l Leadership

6 Contingency Theories of Leadership
6.1 Normative Decision Model
6.2 Situational Leadership Model
6.3 Contingency Model
6.4 Path Goal Theory

REFERENCES:
• Leadership – Enhancing the Lessons of Experience – Richard L. Hughes, Robert C.
Ginett, Gordon J Curphy – Tata McGraw Hill Publishi ng Co. Ltd
• Leadership By Encouragement – Don Dinkmeyer, Daniel Eckstein – St. Lucie Press

Page 28

PSHA 605 - CORPORATE STRATEGY


UNIT I:
1 Overview of Strategic Management Formulation
1.1 What is Strategic Management? - Definition, St ages & Levels
1.2 Key Terms in Strategic Management
1.3 The Strategic Management Model
1.4 Vision & Mission
1.5 Importance of Vision & Mission Statement

2 Strategy Formulation
2.1 External Assessment
2.1.1 Nature of External Audit
2.1.2 The Industrial Organisation (I/O) View
2.1.3 Porter’s 5 force Analysis
2.1.4 Industry Analysis – External Factor Evaluat ion (EFE) Matrix
2.1.5 Competitive Profile Matrix
2.2 Internal Assessment
2.2.1 Nature of Internal Audit
2.2.2 Resource Based View (RBV)
2.2.3 Internal Factor Evaluation (IFE) Matrix

UNIT II:

3 Strategies in Action
3.1 Long Term Objectives
3.2 Types of Strategies
3.3 Means for Achieving Strategies

4 Implementation Strategies, Management & Operation
4.1 Nature of Strategy Implementation
4.1.1 Annual Objectives
4.1.2 Policies
4.1.3 Resource Allocation
4.1.4 Managing Conflict
4.1.5 Matching Structure with Strategy
4.1.6 Restructuring, Re-Engineering & E-Engineeri ng
4.2 Managing Resistance to Change
4.3 Creating a Strategy Supportive Culture
4.4 Operation Concerns When Implementing Strategie s
4.5 Human Resource Concerns When Implementing Stra tegies

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UNIT III:
5 Implementation Strategies, Marketing, Finance/ A ccounting, R&D & MIS
5.1 Marketing Issues
5.2 Finance Issues
5.3 Research& Development (R&D)Issues
5.4 MIS Issues
6 Strategy Review, Evaluation & Control
6.1 Nature of Strategy Review Evaluation
6.2 Strategy Evaluation Framework
6.3 Characteristics of an Effective Evaluation Sys tem

REFERENCES:
• Strategic Management – Fred R David, PHI Learning P vt Ltd
• Strategic Management & Business Policy

Page 30

PSHA 606 – CASINO MANAGEMENT

UNIT I:
1 History of Modern Gaming
1.1 History of modern gaming
1.2 Gaming control
1.3 Gaming taxes
1.4 Internal control system

2 Management Structure
2.1 Casino management (management pyramid)
2.2 Casino organisational structure
2.3 Casino Hotel system
2.4 Staffing

UNIT II:
3 Slot Management
3.1 Slot
3.2 Video pokers
3.3 Introduction to table games
3.3.1 Dice
3.3.2 Roulette
3.3.3 Black Jack
3.3.4 Baccarat

4 Casino Table Game Management
4.1 Table game operations
4.2 Revenue and profit per square foot
4.3 Betting limits

UNIT III:
5 Casino Marketing
5.1 Consumer choice factor
5.2 Table game rule modification as a marketing to ol
5.3 Match play; problems and solutions.

6 Premium Player Segment
6.1 Defining premium play segment
6.2 Hidden cost of discounting
6.3 Rationale behind discounting
6.4 Dangers of discounting

REFERENCES:
• Casino Operations Management, Jim Kilby, Jim Fox, A nthony F. Lucas