Academics
Regular Academic Programs
BSc in Hospitality and Hotel Administration
Diploma in Food Production
Diploma in Bakery & Confectionary
Diploma in Food & Beverage Service
Skill Development & Knowledge Orientation Programs

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

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
		*****

Bachelor of Science in Hospitality and Hotel Administration

Important Links

About FHRAI - IHM

Campus

General Enquiry

Contact Admission Cell

Mobile: 09810781960

Telephone: 0120 - 2978029

e-mail: admission@fhrai-ihm.com

Address

FHRAI Institute of Hospitality Management Plot - 45, Knowledge Park III, Greater Noida, Uttar Pradesh 201310

e-mail: director@fhrai-ihm.com

Bachelor of Science in Hospitality and Hotel Administration

Important Links

About FHRAI - IHM

Campus

General Enquiry

Contact Admission Cell

Mobile: 09810781960

Telephone: 0120 - 2978029

e-mail: admission@fhrai-ihm.com

Address

FHRAI Institute of Hospitality Management Plot - 45, Knowledge Park III, Greater Noida, Uttar Pradesh 201310

e-mail: director@fhrai-ihm.com

General Query Form

General Enquiry Form