BSC Hospitality Hotel Administration
Bachelor of Science in Hospitality and Hotel Administration

5th SEMESTER TEACHING & EXAMINATION SCHEME (17 WEEKS)

National Council Component

No.

Subject

Subject

Hours per week

Term Marks*

 

code

 

Th.

 

Pr.

Th.

 

Pr.

1

BHM311

Advance Food Production Operations - I

02

 

08

100

 

100

2

BHM312

Advance Food & Beverage Operations – I

02

 

02

100

 

100

3

BHM313

Front Office Management - I

02

 

02

100

 

100

4

BHM314

Accommodation Management - I

02

 

02

100

 

100

5

BHM307

Financial Management

04

 

-

100

 

-

6

BHM308

Strategic Management

02

 

-

50

 

-

7

BHM309

Research Project

-

 

01

-

 

-

8

--

Special topics/Guest speakers

02

 

-

-

 

-

TOTAL:

 

16

 

15

550

 

400

GRAND TOTAL

 

 

31

 

 

950

*Term marks will comprise 30% In course & 70% Term end exam marks.

IGNOU Component

No.

Subject code

Subject

Counselling sessions

01

TS-6

Tourism Marketing

10-12 counselling sessions

 

 

 

of two hours each per group

 

 

 

per year

 

 

BHM311 - ADVANCE FOOD PRODUCTION OPERATIONS – I (THEORY)

 

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

LARDER

 

 

 

 

I. LAYOUT & EQUIPMENT

 

02

05%

 

 

A. Introduction of Larder Work

 

 

 

 

 

B.

Definition

 

 

 

 

 

C.

Equipment found in the larder

 

 

 

 

 

D.

Layout of a typical larder with equipment and various sections

 

 

 

II. TERMS & LARDER CONTROL

 

03

10%

 

 

A. Common terms used in the Larder and Larder control

 

 

 

 

B. Essentials of Larder Control

 

 

 

 

 

C.

Importance of Larder Control

 

 

 

 

 

D.

Devising Larder Control Systems

 

 

 

 

 

E. Leasing with other Departments

 

 

 

 

 

F.

Yield Testing

 

 

 

 

III. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF

03

10%

 

 

A. Functions of the Larder

 

 

 

 

 

B. Hierarchy of Larder Staff

 

 

 

 

 

C.

Sections of the Larder

 

 

 

 

 

D. Duties & Responsibilities of larder Chef

 

 

 

02

CHARCUTIERIE

 

 

 

 

I.

SAUSAGE

 

02

05%

 

 

A.

Introduction to charcutierie

 

 

 

 

 

B. Sausage – Types & Varieties

 

 

 

 

 

C.

Casings – Types & Varieties

 

 

 

 

 

D.

Fillings – Types & Varieties

 

 

 

 

 

E.

Additives & Preservatives

 

 

 

 

II.

FORCEMEATS

 

02

05%

 

 

A.

Types of forcemeats

 

 

 

 

 

B.

Preparation of forcemeats

 

 

 

 

 

C.

Uses of forcemeats

 

 

 

 

III. BRINES, CURES & MARINADES

 

02

05%

 

 

A.

Types of Brines

 

 

 

 

 

B.

Preparation of Brines

 

 

 

 

 

C.

Methods of Curing

 

 

 

 

 

D.

Types of Marinades

 

 

 

 

 

E.

Uses of Marinades

 

 

 

 

 

F.

Difference between Brines, Cures & Marinades

 

 

IV. HAM, BACON & GAMMON

A.Cuts of Ham, Bacon & Gammon.

B.Differences between Ham, Bacon & Gammon

C.Processing of Ham & Bacon

D.Green Bacon

E.Uses of different cuts

V. GALANTINES

A.Making of galantines

B.Types of Galantine

C.Ballotines

VI. PATES

A.Types of Pate

B.Pate de foie gras

C.Making of Pate

D.Commerical pate and Pate Maison

E.Truffle – sources, Cultivation and uses and Types of truffle.

VII. MOUSE & MOUSSELINE

A.Types of mousse

B.Preparation of mousse

C.Preparation of mousseline

D.Difference between mousse and mousseline

VIII. CHAUD FROID

A.Meaning of Chaud froid

B.Making of chaud frod & Precautions

C.Types of chaud froid

D.Uses of chaud froid

IX. ASPIC & GELEE

A.Definition of Aspic and Gelee

B.Difference between the two

C.Making of Aspic and Gelee

D.Uses of Aspic and Gelee

X. QUENELLES, PARFAITS, ROULADES Preparation of Quenelles, Parfaits and Roulades

02

01

01

01

01

01

01

05%

05%

05%

05%

05%

05%

05%

 

XI. NON EDIBLE DISPLAYS

03

10%

 

A.

Ice carvings

 

 

 

B.

Tallow sculpture

 

 

 

C.

Fruit & vegetable Displays

 

 

 

D.

Salt dough

 

 

 

E.

Pastillage

 

 

 

F.

Jelly Logo

 

 

 

G. Thermacol work

 

 

03

APPETIZERS & GARNISHES

02

05%

 

A.

Classification of Appetizers

 

 

 

B.

Examples of Appetizers

 

 

 

C.

Historic importance of culinary Garnishes

 

 

 

D.

Explanation of different Garnishes

 

 

04

SANDWICHES

02

05%

 

A.

Parts of Sandwiches

 

 

 

B.

Types of Bread

 

 

 

C.

Types of filling – classification

 

 

 

D.

Spreads and Garnishes

 

 

 

E.

Types of Sandwiches

 

 

 

F.

Making of Sandwiches

 

 

 

G.

Storing of Sandwiches

 

 

05

USE OF WINE AND HERBS IN COOKING

01

05%

 

A. Ideal uses of wine in cooking

 

 

 

B.

Classification of herbs

 

 

 

C. Ideal uses of herbs in cooking

 

 

TOTAL

 

 

30

100%

 

BHM311 - ADVANCE FOOD PRODUCTION OPERATIONS – I (PRACTICAL)

 

PART A - COOKERY

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 50

 

Topic

 

Contact hours

MENU 01

 

4

Consommé Carmen

 

 

Poulet Sauté Chasseur

 

 

Pommes Loretta

 

 

Haricots Verts

 

 

 

 

 

MENU 02

 

4

Bisque D’écrevisse

 

 

Escalope De Veau viennoise

 

 

Pommes Batailles

 

 

Epinards au Gratin

 

 

 

 

 

MENU 03

 

4

Crème Du Barry

 

 

Darne De Saumon Grille

 

 

Sauce paloise

 

 

Pommes Fondant

 

 

Petits Pois A La Flamande

 

 

 

 

 

MENU 04

 

4

Veloute Dame Blanche

 

 

Cote De Porc Charcuterie

 

 

Pommes De Terre A La Crème

 

 

Carottes Glace Au Gingembre

 

 

 

 

 

MENU 05

 

4

Cabbage Chowder

 

 

Poulet A La Rex

 

 

Pommes Marguises

 

 

Ratatouille

 

 

 

 

 

MENU 06

 

4

Barquettes Assortis

 

 

Stroganoff De Boeuf

 

 

Pommes Persilles

 

 

Riz Pilaf

 

 

 

 

 

MENU 07

 

4

Duchesse Nantua

 

 

Poulet Maryland

 

 

Croquette Potatoes

 

 

Banana fritters

 

 

Corn gallets

 

 

 

 

 

 

MENU 08

4

Kromeskies

 

Filet De Sols Walweska

 

Pommes Lyonnaise

 

Funghi Marirati

 

 

 

MENU 09

4

Vol-Au-Vent De Volaille Et Jambon

 

Poulet a la kiev

 

Creamy Mashed Potatoes

 

Butter tossed green peas

 

MENU 10

4

Quiche Lorraine

 

Roast Lamb

 

Mint sauce

 

Pommes Parisienne

 

 

 

Plus 5 Buffets

20

Cold Buffet

 

Hot Continental

 

Hot Indian

 

Buffet Desserts

 

Bread Displays

 

TOTAL

 

60

 

 

BHM311 - ADVANCE FOOD PRODUCTION OPERATIONS – I (PRACTICAL)

 

 

PART B – BAKERY & PATISSERIE

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 50

 

 

 

 

 

S.No.

 

Topic

 

Contact hours

1

 

Brioche

 

4

 

 

Baba au Rhum

 

 

2

 

Soft Rolls

 

4

 

 

Chocolate Parfait

 

 

3

 

French Bread

 

4

 

 

Tarte Tartin

 

 

4

 

Garlic Rolls

 

4

 

 

Crêpe Suzette

 

 

5

 

Harlequin Bread

 

4

 

 

Chocolate Cream Puffs

 

 

6

 

Foccacia

 

4

 

 

Crème Brûlée

 

 

7

 

Vienna Rolls

 

4

 

 

Mousse Au Chocolat

 

 

8

 

Bread Sticks

 

4

 

 

Souffle Milanaise

 

 

9

 

Brown Bread

 

4

 

 

Pâte Des Pommes

 

 

10

 

Clover Leaf Rolls

 

4

 

 

Savarin des fruits

 

 

11

 

Whole Wheat Bread

 

4

 

 

Charlotte Royal

 

 

12

 

Herb & Potato Loaf

 

4

 

 

Doughnuts

 

 

13

 

Milk Bread

 

4

 

 

Gateaux des Peache

 

 

14

 

Ciabatta

 

4

 

 

Chocolate Brownie

 

 

15

 

Buffet desserts

 

4

 

 

Modern Plating Styles

 

 

TOTAL

 

 

60

 

BHM312 - ADVANCE FOOD & BEVERAGE OPERATIONS – I (THEORY)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

PLANNING & OPERATING VARIOUS F&B OUTLET

08

25%

 

A.

Physical layout of functional and ancillary areas

 

 

 

B.

Objective of a good layout

 

 

 

 

C.

Steps in planning

 

 

 

 

D.

Factors to be considered while planning

 

 

 

E.

Calculating space requirement

 

 

 

 

F.

Various set ups for seating

 

 

 

 

G.

Planning staff requirement

 

 

 

 

H.

Menu planning

 

 

 

 

I.

Constraints of menu planning

 

 

 

 

J.

Selecting and planning of heavy duty and light equipment

 

 

 

K.

Requirement of quantities of equipment required like crockery,

 

 

 

 

Glassware, Cutlery - steel or silver etc.

 

 

 

 

L.

Suppliers & manufacturers

 

 

 

 

M.

Approximate cost

 

 

 

 

N.

Planning Décor, furnishing fixture etc.

 

 

 

02

FUNCTION CATERING

 

08

25%

 

BANQUETS

 

 

 

 

A.

History

 

 

 

 

B.

Types

 

 

 

 

C.

Organisation of Banquet department

 

 

 

 

D.

Duties & responsibilities

 

 

 

 

E.

Sales

 

 

 

 

F.

Booking procedure

 

 

 

 

G.

Banquet menus

 

 

 

BANQUET PROTOCOL

Space Area requirement

Table plans/arrangement

Misc-en-place

Service

Toast & Toast procedures

INFORMAL BANQUET

Réception

Cocktail parties

Convention

Seminar

Exhibition

Fashion shows

 

Trade Fair

 

 

 

Wedding

 

 

 

Outdoor catering

 

 

03

FUNCTION CATERING

08

30%

 

BUFFETS

 

 

 

A.

Introduction

 

 

 

B.

Factors to plan buffets

 

 

 

C.

Area requirement

 

 

 

D.

Planning and organisation

 

 

 

E.

Sequence of food

 

 

 

F.

Menu planning

 

 

 

G.

Types of Buffet

 

 

 

H.

Display

 

 

 

I.

Sit down

 

 

 

J.

Fork, Finger, Cold Buffet

 

 

 

K.

Breakfast Buffets

 

 

 

L.

Equipment

 

 

 

M.

Supplies

 

 

 

N.

Check list

 

 

04

GUERIDON SERVICE

04

15%

 

A.

History of gueridon

 

 

 

B.

Definition

 

 

 

C.

General consideration of operations

 

 

 

D.

Advantages & Dis-advantages

 

 

 

E.

Types of trolleys

 

 

 

F.

Factor to create impulse, Buying – Trolley, open kitchen

 

 

 

G.

Gueridon equipment

 

 

 

H.

Gueridon ingredients

 

 

05

KITCHEN STEWARDING

02

05%

 

A.

Importance

 

 

 

B.

Opportunities in kitchen stewarding

 

 

 

C.

Record maintaining

 

 

 

D.

Machine used for cleaning and polishing

 

 

 

E.

Inventory

 

 

TOTAL

 

 

30

100%

 

BHM312 - ADVANCE FOOD & BEVERAGE OPERATIONS – I (PRACTICAL)

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

 

 

 

 

S.No

 

Topic

 

 

Hours

 

 

 

 

01

Planning & Operating Food & Beverage Outlets

 

08

 

Class room Exercise

 

 

 

 

Developing Hypothetical Business Model of Food & Beverage Outlets

 

 

Case study of Food & Beverage outlets -

Hotels & Restaurants

 

02

Function Catering – Banquets

 

 

08

 

Planning & organizing Formal & Informal Banquets

 

 

Planning & organizing Outdoor caterings

 

 

03

Function Catering – Buffets

 

 

04

 

Planning & organizing various types of Buffet

 

 

 

04

Gueridon Service

 

 

08

 

Organizing Mise-en-place for Gueridon Service

 

 

Dishes involving work on the Gueridon

 

 

 

 

 

Task-01 Crepe suzette

 

 

 

 

 

Task-02 Banana au Rhum

 

 

 

 

 

Task-03 Peach Flambe

 

 

 

 

 

Task-04 Rum Omelette

 

 

 

 

 

Task-05 Steak Diane

 

 

 

 

 

Task-06 Pepper Steak

 

 

 

05

Kitchen Stewarding

 

 

02

 

Using & operating Machines

 

 

 

 

Exercise – physical inventory

 

 

 

 

 

TOTAL

 

 

30

 

 

 

 

 

 

 

 

 

BHM313 - FRONT OFFICE MANAGEMENT – I (THEORY)

 

 

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

PLANNING & EVALUATING FRONT OFFICE OPERATIONS

12

40%

 

A.

Setting Room Rates (Details/Calculations thereof)

 

 

 

 

-

Hubbart Formula, market condition approach & Thumb Rule

 

 

 

 

-

Types of discounted rates – corporate, rack etc.

 

 

 

B.

Forecasting techniques

 

 

 

 

C.

Forecasting Room availability

 

 

 

 

D.

Useful forecasting data

 

 

 

 

 

% of walking

 

 

 

 

 

% of overstaying

 

 

 

 

 

% of under stay

 

 

 

 

E.

Forecast formula

 

 

 

 

F.

Types of forecast

 

 

 

 

G.

Sample forecast forms

 

 

 

 

H.

Factors for evaluating front office operations

 

 

02

BUDGETING

 

 

12

40%

 

A.

Types of budget & budget cycle

 

 

 

 

B.

Making front office budget

 

 

 

 

C.

Factors affecting budget planning

 

 

 

 

D.

Capital & operations budget for front office

 

 

 

E.

Refining budgets, budgetary control

 

 

 

 

F.

Forecasting room revenue

 

 

 

 

G. Advantages & Disadvantages of budgeting

 

 

03

PROPERTY MANAGEMENT SYSTEM

 

06

20%

 

A.

Fidelio / IDS / Shawman

 

 

 

 

B.

Amadeus

 

 

 

 

 

 

TOTAL

 

30

100%

BHM313 - FRONT OFFICE MANAGEMENT – I (PRACTICAL)

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

Hands on practice of computer applications on PMS front office procedures such as:

Night audit,

Income audit,

Accounts

Situation handling – handling guests & internal situations requiring management tactics/strategies

 

SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM

 

 

S.No.

Topic

01

HMS Training – Hot Function keys

02

How to put message

03

How to put a locator

04

How to check in a first time guest

05

How to check in an existing reservation

06

How to check in a day use

07

How to issue a new key

08

How to verify key

09

How to cancel a key

10

How to issue a duplicate key

11

How to extend a key

12

How to print and prepare registration cards for arrivals

13

How to programme keys continuously

14

How to programme one key for two rooms

15

How to re-programme a key

16

How to make a reservation

17

How to create and update guest profiles

18

How to update guest folio

19

How to print guest folio

20

How to make sharer reservation

21

How to feed remarks in guest history

22

How to add a sharer

23

How to make add on reservation

24

How to amend a reservation

25

How to cancel a reservation

26

How to make group reservation

27

How to make a room change on the system

28

How to log on cashier code

29

How to close a bank at the end of each shift

30

How to put a routing instruction

31

How to process charges

32

How to process a guest check out

33

How to check out a folio

34

How to process deposit for arriving guest

35

How to process deposit for in house guest

36

How to check room rate variance report

37

How to process part settlements

38

How to tally allowance for the day at night

39

How to tally paid outs for the day at night

40

How to tally forex for the day at night

41

How to pre-register a guest

42

How to handle extension of guest stay

43

Handle deposit and check ins with voucher

44

How to post payment

45

How to print checked out guest folio

46

Check out using foreign currency

47

Handle settlement of city ledger balance

48

Handle payment for room only to Travel Agents

49

Handle of banquet event deposits

50

How to prepare for sudden system shutdown

51

How to checkout standing batch totals

52

How to do a credit check report

53

How to process late charges on third party

54

How to process late charges to credit card

55

How to check out during system shut down

56

Handling part settlements for long staying guest

57

How to handle paymaster folios

58

How to handle bills on hold

 

 

BHM314 - ACCOMMODATION MANAGEMENT – I (THEORY)

 

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

PLANNING AND ORGANISING THE HOUSE KEEPING DEPARTMENT

15

50%

 

A.

Area inventory list

 

 

 

 

B.

Frequency schedules

 

 

 

 

C.

Performance and Productivity standards

 

 

 

D.

Time and Motion study in House Keeping operations

 

 

 

E.

Standard Operating manuals – Job procedures

 

 

 

F.

Job allocation and work schedules

 

 

 

 

G.

Calculating staff strengths & Planning duty rosters, team work and

 

 

 

 

leadership in House Keeping

 

 

 

 

H.

Training in HKD, devising training programmes for HK staff

 

 

 

I.

Inventory level for non recycled items

 

 

 

 

J.

Budget and budgetary controls

 

 

 

 

K.

The budget process

 

 

 

 

L.

Planning capital budget

 

 

 

 

M.

Planning operation budget

 

 

 

 

N.

Operating budget – controlling expenses – income statement

 

 

 

O.

Purchasing systems – methods of buying

 

 

 

P.

Stock records – issuing and control

 

 

 

02

HOUSEKEEPING IN INSTITUTIONS & FACILITIES OTHER THAN

04

15%

 

HOTELS

 

 

 

03

CONTRACT SERVICES

 

04

15%

 

A.

Types of contract services

 

 

 

 

B.

Guidelines for hiring contract services

 

 

 

 

C.

Advantages & disadvantages of contract services

 

 

04

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING

05

15%

 

OPERATIONS

 

 

 

05

FIRST AID

 

02

05%

 

 

TOTAL

 

30

100%

 

 

BHM314 - ACCOMMODATION MANAGEMENT – I (PRACTICAL)

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

 

 

 

S.No.

 

Topic

 

Hours

1

Team cleaning

 

4

 

Planning

 

 

 

Organizing

 

 

 

Executing

 

 

 

Evaluating

 

 

2

Inspection checklist

 

2

3

Time and motion study

 

12

 

Steps of bed making

 

 

 

Steps in servicing a guest room etc

 

 

4

Devising/ designing training module

 

12

 

Refresher training(5 days)

 

 

 

Induction training(2 days)

 

 

 

Remedial training(5 days)

 

 

 

 

TOTAL

 

30

 

 

BHM307 - FINANCIAL MANAGEMENT

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 100

 

 

 

 

 

 

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

FINANCIAL MANAGEMENT

 

 

 

 

MEANING & SCOPE

 

02

05%

 

A.

Meaning of business finance

 

 

 

 

B.

Meaning of financial management

 

 

 

 

C.

Objectives of financial management

 

 

 

02

FINANCIAL STATEMENT

 

 

 

 

ANALYSIS AND INTERPRETATION

 

07

10%

 

A.

Meaning and types of financial statements

 

 

 

B.

Techniques of financial analysis

 

 

 

 

C.

Limitations of financial analysis

 

 

 

 

D.

Practical problems

 

 

 

03

RATIO ANALYSIS

 

12

20%

 

A.

Meaning of ratio

 

 

 

 

B.

Classification of ratios

 

 

 

 

C.

Profitability ratios

 

 

 

 

D.

Turnover ratios

 

 

 

 

E.

Financial ratios

 

 

 

 

F.

Du Pent Control Chart

 

 

 

 

G.

Practical Problems

 

 

 

04

FUNDS FLOW ANALYSIS

 

10

15%

 

A.

Meaning of funds flow statement

 

 

 

 

B.

Uses of funds flow statement

 

 

 

 

C.

Preparation of funds flow statement

 

 

 

 

D.

Treatment of provision for taxation and proposed dividends (as non-

 

 

 

 

current liabilities

 

 

 

 

E.

Practical problems

 

 

 

05

CASH FLOW ANALYSIS

 

10

15%

 

A.

Meaning of cash flow statement

 

 

 

 

B.

Preparation of cash flow statement

 

 

 

 

C.

Difference between cash flow and funds flow analysis

 

 

 

D.

Practical problems

 

 

 

06

FINANCIAL PLANNING

 

 

 

 

MEANING & SCOPE

 

05

10%

 

A.

Meaning of Financial Planning

 

 

 

 

B.

Meaning of Financial Plan

 

 

 

 

C.

Capitalisation

 

 

 

 

D.

Practical problems

 

 

 

07

CAPITAL EXPENDITURE

 

05

10%

 

 

 

 

 

 

 

 

 

 

 

 

A.

Meaning of Capital Structure

 

 

 

B.

Factors determining capital structure

 

 

 

C.

Point of indifference

 

 

 

D.

Practical problems

 

 

08

WORKING CAPITAL MANAGEMENT

02

05%

 

A.

Concept of working capital

 

 

 

B.

Factors determining working capital needs

 

 

 

C.

Over trading and under trading

 

 

09

BASICS OF CAPITAL BUDGETING

07

10%

 

A.

Importance of Capital Budgeting

 

 

 

B.

Capital Budgeting appraising methods

 

 

 

C.

Payback period

 

 

 

D.

Average rate f return

 

 

 

E.

Net Present Value

 

 

 

F.

Profitability index

 

 

 

G.

Internal rate of return

 

 

 

H.

Practical problems

 

 

 

 

TOTAL

60

100%

 

 

BHM308 - STRATEGIC MANAGEMENT

 

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 50

 

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

ORGANISATIONAL STRATEGY

 

04

15%

 

A. MISSION

 

 

 

 

Mission Statement Elements and its importance

 

 

 

B. OBJECTIVES

 

 

 

 

Necessity of formal objectives

 

 

 

 

Objective Vs Goal

 

 

 

 

C. STRATEGY

 

 

 

 

DEVELOPING STRATEGIES

 

 

 

 

 

- Adaptive Search

 

 

 

 

 

- Intuition search

 

 

 

 

 

- Strategic factors

 

 

 

 

 

- Picking Niches

 

 

 

 

 

- Entrepreneurial Approach

 

 

 

02

ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS

05

15%

 

A. NEED FOR ENVIRONMENTAL ANALYSIS

 

 

 

B. KEY ENVIRONMENTAL VARIABLE FACTORS

 

 

 

C. OPPORTUNITIES AND THREATS

 

 

 

 

Internal resource analysis

 

 

 

 

D. FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX

 

 

 

E. STRENGTHS AND WEAKNESSES

 

 

 

 

Marketing

 

 

 

 

Finance

 

 

 

 

Production

 

 

 

 

Personnel

 

 

 

 

Organisation

 

 

 

03

STRATEGY FORMULATION

 

08

25%

 

A. STRATEGY (GENERAL) ALTERNATIVES

 

 

 

Stability Strategies

 

 

 

 

Expansion Strategies

 

 

 

 

Retrench Strategies

 

 

 

 

Combination Strategies

 

 

 

 

B. COMBINATION STRATEGIES

 

 

 

 

Forward integration

 

 

 

 

Backward integration

 

 

 

 

Horizontal integration

 

 

 

 

Market penetration

 

 

 

 

Market development

 

 

 

 

Product development

 

 

 

 

Concentric diversification

 

 

 

 

Conglomerate diversification

 

 

 

 

Horizontal diversification

 

 

 

 

Joint Venture

 

 

 

 

 

Retrenchment

 

 

 

 

Divestitute

 

 

 

 

Liquidation

 

 

 

 

Combination

 

 

04

STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES)

06

20%

 

A. FACTORS INFLUENCING CHOICE

 

 

 

 

Strategy formulation

 

 

 

B. INPUT STAGE

 

 

 

 

Internal factor evaluation matrix

 

 

 

 

External factor evaluation matrix

 

 

 

 

Competitive profile matrix

 

 

 

C. MATCHING STAGE

 

 

 

 

Threats opportunities – weaknesses – strengths matrix (TOWS)

 

 

 

 

Strategic position and action evaluation matrix (SPACE)

 

 

 

 

Boston consulting group matrix (BCGM)

 

 

 

 

Internal – External matrix

 

 

 

 

Grand Strategy matrix

 

 

 

D. DECISION STAGE

 

 

 

 

Quantitative Strategic Planning matrix (QSPM)

 

 

05

POLICIES IN FUNCTIONAL AREAS

03

10%

 

A.

POLICY

 

 

 

B.

PRODUCT POLICIES

 

 

 

C.

PERSONNEL POLICIES

 

 

 

D.

FINANCIAL POLICIES

 

 

 

E.

MARKETING POLICIES

 

 

 

F.

PUBLIC RELATION POLICIES

 

 

06

STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION

04

15%

 

A. MCKINSEY 7-S FRAMEWORK

 

 

 

B. LEADERSHIP AND MANAGEMENT STYLE

 

 

 

C.

STRATEGY REVIEW AND EVALUATION

 

 

 

 

 

Review underlying bases of Strategy

 

 

 

 

 

Measure Organisational Performance

 

 

 

 

 

Take corrective actions

 

 

 

 

 

 

TOTAL

30

100%

RESEARCH PROJECT (BHM309)

HOURS ALLOTED 15

The objective of research is to seek answers to problems through application of scientific methodology which guarantees that information collected is reliable and unbiased. This information is utilised to make conclusions and recommend solutions. The elements that are to be kept in mind while undertaking research is deciding a relevant topic, feasibility, coverage, accuracy and research, objectivity and ethics.

In the SEM V, students will work closely with their supervisor and develop mutually working relationship to initiate the research which would involve preparing an outline and preliminary collection of data. The supervisor will guide the student in framing and planning the research project and the methodology to be adopted in collection of data, through interviews, telephones, mailers etc. while the student on their part will expose themselves to research of the topic through meetings, interviews, internet search, library etc. The student should generally produce all material in word processed or typed format so that the presentation is neat and legible. Student must inform their supervisor or other people with whom their work is being discussed. The research should be planned to minimise time wastage and a clear time scale should be put in place. The research should really spell out the objective, its findings, the methodology adopted, its conclusions and recommendations. The student and supervisor will work together to prepare synopsis of the research.

One hour per week has been allocated for the purpose and students alongwith the supervisor must regularly interact during this period. The final preparation and presentation would be done during SEM VI before a panel of internal and external examiners through a report and viva voce.

COVERAGE OF SPECIAL TOPICS

USING EXTERNAL GUEST AND EXPERT SPEAKERS

HOURS ALLOTED: 30

As per teaching scheme, two hours per week have been allocated for External Guests as Expert Speakers to create a good academic interface with the industry. This is an important activity to complement our existing faculty through inviting renowned industry experts to address specialised disciplines and investigate emerging business trends, techniques and innovative case-studies.

GUIDELINES FOR USING EXTERNAL EXPERT SPEAKERS

1.Before inviting the Speaker, make sure that they really are experts in the relevant subject.

2.Invite, if possible, Speakers who are not only experts in subjects but are also capable speakers.

3.If, although they are eminently suitable because of their expertise, they have poor presentation skills, offer them support.

4.Inform them in writing, and in clear unambiguous terms, of the aims and objectives of the session.

5.Discuss with them, then confirm in writing, specifically what you want them to cover: exactly

how long they have to speak: and what questioning techniques will be employed – during and after the session.

6.Give them full information, in writing, about the starting time, the location, and the size and level of the participants.

7.Confirm whether they will use aids and, if so, of what type(s) and how many. Do they already have them, are they of acceptable quality: do they want any help in procuring them: do they want to use aids available with you.

8.Confirm whether they intend to use hand-outs: do they have them available: do they want any

support in their production: when do they intent to use them.

9.Seek and confirm their views on the room layout – what type they would prefer or whether they have to accept the existing room layout.

10.Arrange a feed-back session with the participants – as you may want to use them again.

Maintain a record of the date, duration of the session and contact details of the Guest Speakers for future references which may be required by your institute and the NCHMCT.

*****

TOURISM MARKETING (TS-6)

This course familiarises the students with Marketing concepts, techniques and skills as required in the marketing of tourism products and attractions.

Syllabus

 

Block-1

 

Understanding Entrepreneurship and Management

Unit

1

Introduction to Tourism Marketing – Approaches, Relevance and Role

Unit

2

Market Segmentation

Unit

3

Tourism Markets: International and Domestic

Block-2

 

Market Analysis

Unit

4

Marketing Research

Unit

5

Competitive Analysis and Strategies

Unit

6

Forecasting for Tourism and its Products

Unit

7

Role of Technology in Tourism Marketing

Block-3

 

Developmental Role of Marketing

Unit

8

Role of Public Organizations

Unit

9

Role of Local Bodies

Unit

10

Role of NGOs

Unit

11

Socially Responsible Marketing

Unit

12

Social Marketing

Block-4

 

Marketing Mix

Unit

13

Product Designing

Unit

14

Pricing Strategies

Unit

15

Promotion Strategies

Unit

16

Distribution Strategies

Unit

17

The Fifth P: People, Process and Physical Evidence

Block-5

 

Marketing Mix: Specific Situations

Unit

18

Familiarization Tours

Unit

19

Seasonal Marketing

Unit

20

Tourism Fairs and Travel Markets

Block-6

 

Destination Marketing

Unit

21

Regions, Cities, Leisure Spots

Unit

22

Events, Activities, Individuals

Unit

23

Shopping, Education and Culture

Unit

24

Marketing Local Foods

Block-7

 

Accommodation Marketing

Unit

25

Star Category Hotels

Unit

26

Alternate’ Accommodation

Unit

27

Supplementary Accommodations

Unit

28

Linkages in the Trade

Block-8

 

Transport and Travel Services Marketing

Unit

29

Air lines Marketing

Unit

30

Tourist Transport Marketing

Unit

31

Travel Agency Marketing

Unit

32

Tour Operators Marketing

 

 

*****