MDU Syllabus and Curriculum for Bachelor of Hotel Management BHM
BHM is gaining lot of popularity in India
MDU BACHELOR OF HOTEL MANAGEMENT (BHM) Syllabus
Semester-I
HOSPITALITY MANAGEMENT
PAPER CODE: DEBHM-101
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ’s) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks the theory marks secured by the candidate shall be proportionately enhanced.
Course Contents:
Unit 1
Growth and Development of Hospitality Industry: Introduction (Hospitality and Tourism), The Growth of Hospitality
Industry. Types of Hotel, Hotel Grading System, Changing Profiles of Hotel Industry. Growth and Development of Hospitality
Industry in India
Economy, Role of Ministry of Tourism (Government of India
Unit 2
Development of Hotel and Tourism Business: What is Tourism? Definition of Tourism, Domestic Organization, State
Offices of Tourism, The Economic Impact of Tourism, Promoters of Tourism, Eco Tourism, Cultures, Heritage and Tourism,
Management in Tourism. Sustainable Eco-tourism Values and Principle Modes. Tourism Administration, Process of Marketing,
Marketing Strategy, Advertising Effect Assessment, Contacts to People, Public Relations in Tourism.
Unit 3
The Departments of Hotel Organization and Operation: The Departments of Hotel Organization, Hotel Operation-Food
and Beverage Division. The Culinary Art, Restaurant Business Development and Classification, Tourism and Hospitality,
Planning for Regional Tourism, Events of Special Importance, Business of Hospitality.
Unit 4
Recreation and Leisure: Recreation, Leisure and Wellness, Voluntary Organization. Campus Recreation, Armed Forces and
Employees Recreation. Recreation for Special Population. Tourism Trends, Historical Development of Tourism. Impact of
Tourism. The Global Trends in Tourism, Enhancing Economics Opportunity , Protecting Natural and Cultural Heritage, Enhancing
quality of Life in the Host Community.
Unit 5
Meetings, Conventions and Expositions: Meetings and Meetings Planners, Conventions Cost Exhibitions. Trends in
Conventions Meetings and Exposition, Special Events and off Premise Catering, Key Players in the Industry, Event Management.
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FOUNDATION COURSE IN MANAGEMENT
PAPER CODE: DEBHM-102
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
UUNIT 1
Definition, Functions, Process and Importance of Management Managerial Roles, Managerial Skills and Activities.
UNIT 2
Differences between Management and Administration Importance of Values and Ethics in Management.
UNIT 3
Evolution of Management Thought, Various Approaches to Management, Functions of Management.
UNIT 4
Nature and Purpose of Planning, Objectives, Types and Significance of Planning, Steps in Planning, Decision-Making.
UNIT 5
Nature and Purpose of Organizing, Organizing Principles, Span of Control, Line and Staff Relationship, Authority,
Delegation and Decentralisation, Effective Organizing, Organizational Structures, Formal and Informal Organizations.
UNIT 6
Nature and Purpose of Staffing, Manpower Planning, Recruitment and Selection, Training and Development, Performance
Appraisal.
UNIT 7
Directing: Effective Directing, Supervision, Motivation, Theories of Motivation, Job Satisfaction.
UNIT 8
Leadership: Concepts, Theories and Styles, Communication Process: Channels and Barriers, Effective Communication.
UNIT 9
Controlling: Elements of Managerial Control, Control Systems, Management Control Techniques, Effective Control
Systems.
UNIT 10
Coordination: Concepts, Importance, Principles and Techniques of Coordination Concepts of Managerial Effectiveness.
177
FOOD AND BEVERAGE SERVICE – I
PAPER CODE: DEBHM-103
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Place of Catering in Hospitality Industry: Food Service Industry-Introduction, What is Catering Establishments?, Types
of Food Service Operations, A Classification of Food and Beverage Operations, Some Other Types of Food Service Operations.
Types of Catering Establishment, Scope in the Hospitality Industry.
Different Types of Services in Hotels: Types of Services in Hotels, Food and Beverage Service Methods, Relation of
Catering Industries to Other Industries.
Staff Organisation in Restaurants and Kitchens: The Principle Staff of Different Types of Restaurants, Trends in Restaurant
Operations, Duties and Responsibilities of Kitchen staff.
Food and Beverage Service Personnel in Hotel Industry: Attributes of Food and Beverage Service Personnel in Hotel
Industry, Furniture and Equipments used in Restaurants, Lighting, Colour and Linen.
Food and Beverage Service Areas: Mise-en-place, Mise-en-scene, Food and Beverage Service Areas, Points to be Observed
while Laying the Table, Points to be Observed while Waiting the Table, Don’t Do this in a Restaurant, Taking Order on KOT
and use of KOT.
FOOD PRODUCTION
PAPER CODE: DEBHM-104
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Introduction to Cookery: Definition, Culinary History, Food Production Management, Soups, Fish, Meat Cookery, Vegetables
and Salads, Spices Used in Western and Indian Cookery, Weights and Volume Equivalent, Names of Ingredients in Several
Indian languages.
Kitchen Organizations/Brigade: Kitchen - Organization, Sanitation and Safety Precautions in Kitchen, Equipment and
Tools Used in Kitchen, Kitchen Equipment.
Garde Manger/Cold Kitchen: Functions and Importance, Use and care of Equipment and Utensils, Aspic, Chaudfroid,
Galantine, Balotine, Terrines and Pates, Mousse and Mousseline.
178
Bakery and Patisseries: Yeast Goods Varieties, Cookies and Biscuits, Indian Confectionary.
Quantity Cooking: South Indian cusine, Gujrat, Goan cusine, Maharastrian cusine, Bengali cusine, Punjabi cusine, Equipment
used in Indian kitchen.
APPLICATION OF COMPUTERS
PAPER CODE: DEBHM-105
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Unit I
Computer Fundamental: Introduction, Evolution of Computer, Block Diagram of Computer, Functions of each Part,
Organization of Computer, Characteristics of Computer, Various Fields of Computer, Classification of Computer, Introduction
to Input and Output Devices, Monitor and its Types, Printer and Its, Types, Memory, Language, Data Representation
Unit II
Operating System: Introduction of Operating System, Function of Operating System, Types of Operating Systems, Booting
Procedure, Basic System configuration, Important Terms, MS-Dos
Unit III
Microsoft Windows: Introduction, Unit Objectives, Overview of Different Versions of Windows, Basic Elements of Windows,
Anatomy of an Application Window, Customising Windows, Working with Windows, Exploring Control Panel, Managing files
and Folders, Overview of Windows Explorer, Windows Accessories
Unit IV
Computer Application in Business: Meaning and Classification of Market, Capabilities of Computer, Application of Information
System (IS), Frontline Information and Database, Websites and Other Utility Softwares, Utility Softwares
Unit V
Communication and Networking: Networking Concepts, Communication Media, Networking Devices, Internet Services
Provider, Digital Device in Mobile
Required Information on Internet using Search Engines.
WORKSHOP ON PERSONALITY DEVELOPMENT
PAPER CODE: DEBHM-106
External: 100
(a) Personality Enrichment
Grooming, Personal hygiene, Social and Business and Dining Etiquettes, Body language use and misuse, Art of good
Conversation, Art of Intelligent Listening
(b) Stress Management
Meaning, purpose, techniques
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(c) Personality Development Strategies
Communication Skills, Presentation Skills, Public Speaking, Extempore Speaking, importance qnd art of ‘Small Talk’ before
serious business
(d) Interpersonal Skills
Dealing with seniors, colleagues, juniors, customers, suppliers, contract workers, owners etc at work place
(e) Group Discussion
Team behavior, how to effectively conduct yourself during GD, do’s and don’ts, clarity of thoughts and its expression
(f) Telephone conversation
Thumb rules, voice modulation, tone, do’s & don’ts, manners and accent
(g) Basic concept of Recruitment and Selection
Intent and purpose, selection procedure, types of interviews
(h) Preparing for interviews
Self planning, writing winning resume, knowledge of company profiles, academics and professional knowledge review,
update on current affairs and possible questions
(i) Facing an interview panel
Time – keeping, grooming, dress code, document portfolio, frequently asked questions and their appropriate answers, self –
introduction, panel addressing, mental frame – work during interviews
(j) Presentation
Presentation skills, seminar skills role – plays
(k) Electronic Communication Techniques: E mail, Fax,
Travel & Hospitality Etiquettes: Bus , Train, Flight, Hotel Manners
Semester-II
HOUSEKEEPING
PAPER CODE: DEBHM-201
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Unit 1
The Housekeeping Department: Introduction to Housekeeping Department, Meaning of Housekeeping in Hotel, Importance of
Housekeeping Department, Responsibilities of Housekeeping Department, Layout of the Department, Departments that
Housekeeping Coordinates with the Other Departments, What does a room means to a guest?
Unit 2
Organization Structure and Qualities of Housekeeping Staff: Organization Structure, Personal Attributes of Housekeeping
Staff, Pleasant Personality, Physical Fitness, Personal hygiene.
180
Unit 3
Types of Rooms, Registers and Files Maintained: Types of Rooms, Guest Room Status, Guest Floor Rules, Housekeeping
Control Desk, Handling Telephone Calls, Paging Systems and Methods, Handling Difficult Situations, Handling Room Transfers.
Unit 4
Public Area Cleaning and Room Cleaning Procedures: Cleaning of Public areas, Briefing and Scheduling of Staff, The Maid
Cart, Cleaning Procedure of a Room, The Procedure of Room Maintenance, Evening Service, Second Service, Weekly
Cleaning Procedure, Preparing a Room Report, Practices and Procedure for Floor Linen Room, Storage Tips. Care and
Storage of out of Service Furniture, Linen room, Some Storage Tips and Practices, Par Stock, Inventory Control, Stock
Taking, Exchange of Linen and Uniforms, Exchange of Linen/Uniforms with Laundry, Housekeeping Supply Room.
Unit 5
Laundry Services and Other Housekeeping Practices and Glossary: Laundry Services, the Laundry Process, Stain Removal,
Dry-Cleaning, other Housekeeping Practices, Lost and Found Procedure, Carpets, the Flower Arrangements in Hotel, Fire
Prevention, Training Meaning and Work of Cleaning Agents types of Detergents.
FRONT OFFICE OPERATION I
PAPER CODE: DEBHM-202
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Introduction to Front Office Department: Evolution of Hotel Industry, Growth & Development of Hotel Industry,
Classification of Hotel, Star System, Other Categories, Introduction & layout of Front Office Department, Different Sections
of Front Office Department, Reservation, Reception, Information, Bell Desk, Cashier, Telephone, Business Center
Desk, Importance of Front Office Department, Attributes of Front Office Staff, Coordination of Front Office with other
departments, Housekeeping, Food and Beverage Service-Room Service, Maintenance, Stores, Sales.
The Guest Room, Tariffs and Plans: Categorizing the Guest Room, Types of Room, Room configurations, Room Designations,
Room numbering, Room status Reconciliation, Tariff, Basis of charging, Tariff fixation, 24 hours basis/ number of night,
Check out time day rate/discount, Meaning of Plan, European Plan, Continental Plan, Bermuda Plan, American Plan, Modern
American Plan, Importance of communication system.
The Guest Cycle, Reservation and Registration System: Guest cycle, Reservation system, Sources and modes of
reservation, Types of reservation, Computerized Reservation System, Reservation Record, Confirmation, Amendment and
Cancellation, Group reservation, Registration System, Pre-registration Process, Guest Amenities, beginning the day at reception,
Registration procedure, ‘C’ Form, Room Rack, Mail and key rack.
Luggage Handling, Complaints and Night Audit: Bell
Nature and Type, Handling of complaints, Follow-Up Procedures for Handling Complaints, Activities during guest stay, Wake
call, Mail handling, Message handling, Room change procedure, Safe deposit facility, Night audit process, Purpose of night
audit, Role of Night auditor.
Checkout and Bill Settlement: Guest checkout, The checkout procedures, Late checkout, Express checkout (ECO), Self
checkout, Unpaid account balance, Method of settlement, Cash Mode, Credit Mode, Front Office Terminology.
181
PRINCIPLES OF COOKERY
PAPER CODE: DEBHM-203
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Introduction to Cookery: Aims and Objectives of Cooking, Raw Materials-Introduction. Classification and Use according
to their Function Principles of food storage, Preparation of Ingredients. Mise-en-place, Methods of mixing, Texture fault and
remedies. Effect of heat on food. Methods of cooking Temperature, Common culinary terms.
Kitchen Organization: Kitchen Organization. Sections of Kitchen, Kitchen Staff, Duties and Responsibilities of kitchen
staff, Personal hygiene of kitchen staff, Working relationship. Self development, Co-ordination of kitchen staff with other
departments, Snitation and Safety precautions in Kitchen, Sanitation and Food Hygiene, Safety Precautions, Equipments and
Tools used in Kitchen, Classification of equipments Weights/Sizes. Kitchen Equipments large Equipments, Mechanical
Equipments, Small Equipments and Utensils.
Stock, Basic Sauces and Soups: Introduction of Stock, Classification of stock, Method of Preparation. Basic Sauces
Introduction, Importance, Basic Sauces, Method of Preparation, Introduction of Soups, Services and Preparation of Sopups,
Garnishes for Soups, Classification of Soups, International Soups.
Production Management: Production Management - Introduction, Kitchen Layout, Receiving and Preparation Area, Cooking
Area, Wash
Equipments and Larder Products, Galantine, Ballotine, Aspic, Chaudfroid.
Menu Planning: Introduction, functions of Menu, Parameters of quantity food menu Planning, Planning of menu for
Quantity food Outlets, Canteen for Schools and Collages, Institutional Catering, Industrial Catering, Airlines, Railways, Seaways,
other Services.
FOOD AND BEVERAGE SERVICE–II
PAPER CODE: DEBHM-204
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Menu knowledge and accompaniments: The Menu, Menu Knowledge, Menu, 13 course French classical menu General
accompaniments and covers. Accompaniments and covers for cheese.
182
Types of Breakfast and afternoon tea: English Breakfast menu-consist of two-eith courses usually includes a cooked main
course; Continental Breakfast Menu – consists of hot croissants/brioche or toasts with butter and preserves & tea or coffee
as beverage. Brekfast service. Afternoon tea service. High Tea.
Non-alcoholic Beverages: Tea. Coffe. Other stillroom beverages. Non-alcoholic dispense bar beverages.
Introduction to Gueridon Service: Introduction, Gueridon service, Introduction to carving and jointing. Dishes involving
work on the gueridon.
Supervisory Aspect of Food and Beverage Service: Introduction, Legal Considerations, Food and Beverage Revenue
Control. Beverage Control, Performance Measures, Customer Relations, Staff Organisation and Training.
FOOD PROCESSING AND PRESERVATION TECHNIQUES
PAPER CODE: DEBHM-205
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Unit 1. Food Colour and Flavour: Cholorophyll, Carotenolds, Anthocyanins, Betalaines, Melanins, Natural Food Colourants,
Artificial food, Colourants, Flavour, Sensory Perception of Flavour, Specific Flavour, Synthetic Flavours Flavour Retention
during Food Processing, Natural Development in Foods.
Unit 2. Food Additives and Micro-Organisms Associated with Foods: Food Additives, Micro-organisms associated with
food, importance of mold in foods.
Unit 3. Fermented Food and Food Chemicals: Food Fermentation, Microbial cultural used in food industry, Fermented
Dairy products, Fermented Meat products, Fermented Vegetables products, Fermented Oriented Food products, Other fermented
food, Fermented for flavour production, Micro-organism as food single cell protein, Food Chemical.
Unit 4. Food Borne Diseases: Food borne diseases, Food spoilage, Food fit for consumption, Deterioration of food, quality,
Causes of food spoilage, Spoilage of various foods and food products.
Unit 5. Food Preservation: Food Preservation and Use of High Temperature, Food Preservation by Evaporation and Drying,
Low Temperature Food Processing and Preservation, Food Preservation by Irradiation and Allied Operation in Food industry,
Methods of Food Preservation. Aspects Removal, Anaerobic Conditions, Preservation by Use of High Temperature.
WORKSHOP ON BUSINESS COMMUNICATION
PAPER CODE: DEBHM-206
External: 100
UNIT-I
COMMUNICATION –TYPES & PROCESS
Introduction, definitions, Process of communication, Types of communication, upward, downward, horizontal, vertical and
diagonal, verbal, nonverbal and oral and written. Interpersonal communication - one way/ two way, Mediums of communication,
Listening, Barriers to Communication
183
UNIT-II
WRITTEN COMMUNICATION
Business report, business representation, formal letter. Drafting effective letter, formats, style of writing, Use of jargons.
Handling meetings: Types of meetings, Structuring a meeting: agenda and minutes, Conducting a meeting.
UNIT-III
SPEECHES
Drafting, a speech, presentation, Personal grooming, Paragraphs and creative writing, Extempore
UNIT – IV
GROUP PRESENTATION
Realizing the difference between a team and a group. Audience orientation, group projects.
Planning a presentation - Mind Mapping, Theme, Subject, Handling question and feed back.
Practical’s:
Remedial Grammar: Agreement of verb and subject; Nouns: singular or plural? Some special cases; The partitive use of of;
Tenses: Simple and progressive (continuous) forms of the present tense, simple and progressive forms of the past tense, the
progressive form of the perfect and tense with since; the courtesy words please and thank you ; Dates and The Time.
Listening On The Job: Definition, importance and types of listening, Listening barriers, Guidelines for effective listening.
Effective Speaking: Addressing a group, Essential qualities of a good speaker, Audience analysis, Defining the purpose of a
speech, organizing the ideas and delivering the speech: Practice delivering the speech.
Suggested Topics : Like 1. Promotion of awareness among high school students towards career in hospitality Industry. 2
Effective Communication for successful career etc
Introduction to Group Discussion Techniques with Debate and Extempore, Employment Interview,
Dialogue Writing focusing situations in hospitality sector. Hotel Terminology.
Practical aspects like:
1. Practicing role-play
2. Organize group discussion on : how to succeed in an interview
3. Organize debate competition.
ENVIRONMENTAL STUDIES*
PAPER CODE: DEBHM-207
Internal: 100
184
BACHELOR OF TOURISM MANAGEMENT (BTM)
First Semester
PRINCIPLES OF TOURISM MANAGEMENT
PAPER CODE: DEBTM-101
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ’s) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks the theory marks secured by the candidate shall be proportionately enhanced.
Unit-1
Concept of Tourism and Industrial Background: Tourism: The Basic Concept, Tourism through Ages, Tourism in the
Twentieth Century, General Tourism Trends, Types of Tourists, Tourism, Recreation and Leisure, their Inter-relationships.
Unit-2
Psychological Dimensions and Motivation of Travel: Introduction to Tourism in India
Motivators, Tourism as a Service Industry.
Unit-3
Tourism: Types, Forms, Products and Attractions: Tourism Activity, Inter-regional and Intra-regional Tourism, Inbound
and Outbound Tourism, Forms of Tourism, Nature, Characteristics of Tourism Industry, Elements and Characteristics of
Tourism Products, Tourism Product System, Tourism Product Life Cycle, Potential Areas for Innovation in Tourism.
Unit-4
Tourism and Transportation: Tourism and Transportation, Air Transportation, Land Transportation, Rail Transportation,
Water Transportation, Management of Transport System in India
Unit-5
Tourism: Planning Policies, Organization and Marketing: Need for Tourism Planning, Steps in the Planning Process,
Organization of Tourism, Tourism Information Offices, Tourism Policy of India
Tourism Promotion.
FOUNDATION COURSE IN MANAGEMENT
PAPER CODE: DEBTM-102
External : 70
Internal : 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
185
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
UUNIT 1
Definition, Functions, Process and Importance of Management Managerial Roles, Managerial Skills and Activities.
UNIT 2
Differences between Management and Administration Importance of Values and Ethics in Management.
UNIT 3
Evolution of Management Thought, Various Approaches to Management, Functions of Management.
UNIT 4
Nature and Purpose of Planning, Objectives, Types and Significance of Planning, Steps in Planning, Decision-Making.
UNIT 5
Nature and Purpose of Organizing, Organizing Principles, Span of Control, Line and Staff Relationship, Authority,
Delegation and Decentralisation, Effective Organizing, Organizational Structures, Formal and Informal Organizations.
UNIT 6
Nature and Purpose of Staffing, Manpower Planning, Recruitment and Selection, Training and Development, Performance
Appraisal.
UNIT 7
Directing: Effective Directing, Supervision, Motivation, Theories of Motivation, Job Satisfaction.
UNIT 8
Leadership: Concepts, Theories and Styles, Communication Process: Channels and Barriers, Effective Communication.
UNIT 9
Controlling: Elements of Managerial Control, Control Systems, Management Control Techniques, Effective Control
Systems.
UNIT 10
Coordination: Concepts, Importance, Principles and Techniques of Coordination Concepts of Managerial Effectiveness.
TOURIST GUIDE AND TOUR OPERATIONS
PAPER CODE: DEBTM-103
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
186
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Unit 1
Tour Operators and Tour Operations: The Tourist Guide, Duties and Responsibilities of a Tourist Guide, Categories of
Tourist Guide, Tour Managers, Types of Tour Operators, Tour Wholesalers, Designing a Tour, Tour Operation, Input and
Output of Tour Operation, Reservation System, Centralized Reservation System (CRS).
Unit 2
Tour Packages and Itinerary Planning: Package Tours, Categories of Package Tours, Types of Tour, Group Inclusive
Tour, Free Individual Travelers, Package or Inclusive Tours
Printed/Published References, Essentials of Itinerary Planning, International Time Calculator, Timetables, Constructing a
Connection, An Official Airline Guide.
Unit 3
Tour Planning and Pre-tour Preparation: Tour Planning; New Destination, Package Pricing Strategies, Elements of Pricing,
Factors Affecting Pricing, Pre-Tour Preparations, Tour Operational Techniques.
Unit 4
Reservation of Tourist Accommodation: Accommodation Sector, Hotels Industry in India
and Rates, Room Categories, Bedding Types, Room Locations, Hotel Reservation.
Unit 5
Tourist Transport: Tourist in India
Travel and Tourism, Air Travel and Tourism, Travel Documents.
TOURISM ECONOMICS
PAPER CODE: DEBTM-104
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Unit-1
Introduction to Economics: Introduction to Micro Economics, Micro Economics, Ceteris Paribus, Concept and Types of
Equilibrium, Positive and Normative Economics, Relation between Economics and Managerial Economics, Functions, Equations,
Identities, Graphs, Lines and Slopes, Limits and Derivatives, Shifts of and Movement Along Curves, Time Series and Scatter
Diagrams.
Unit-2
Demand Analysis: Introduction Objectives, Consumer Theory, Derivation of Demand Curve, Market Demand, Price Elasticity
of Demand, Elasticity of Demand and Total Revenue, Income Elasticity of Demand, Cross-Price Elasticity of Demand,
Demand Forecasting, Time-series Analysis, Review of Key Terms.
187
Unit-3
Supply and Cost Analysis: Objectives, Price Elasticity of Supply, Supply and Costs, Short-run Costs, The Short-run Supply
Curve Under Perfect Competition, Long-run Costs, Internal Economies of Scale, External Economies of Scale, Review of
Key Terms.
Unit-4
Market Structure: Meaning, Classification of Markets, Perfect Competition, Monopoly, Duopoly, Oligopoly, Monopolistic
Competition.
Unit-5
The Hotel Industry and Economic Development: Role of Economics in the Hotel Industry, Historical Background, The
Lodging Industry, Hotelering in India
Significance of Tourism, Growth of Tourism, Foreign Exchange Earnings between 1991–2001, The Types of Hotels, Constraints
of Tourism, Tourism Policy, Economic Development, Meaning and Measurement of Economic Growth, The Causes of
Economic Growth, Economic Growth in Developing Countries.
APPLICATION OF COMPUTERS
PAPER CODE: DEBTM-105
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Computer Fundamental: Introduction, Evolution of Computer, Block Diagram of Computer, Functions of each Part,
Organization of Computer, Characteristics of Computer, Various Fields of Computer, Classification of Computer, Introduction
to Input and Output Devices, Monitor and its Types, Printer and Its, Types, Memory, Language, Data Representation
Operating System: Introduction of Operating System, Function of Operating System, Types of Operating Systems, Booting
Procedure, Basic System configuration, Important Terms, MS-Dos
Microsoft Windows: Introduction, Unit Objectives, Overview of Different Versions of Windows, Basic Elements of Windows,
Anatomy of an Application Window, Customising Windows, Working with Windows, Exploring Control Panel, Managing files
and Folders, Overview of Windows Explorer, Windows Accessories
Computer Application in Business: Meaning and Classification of Market, Capabilities of Computer, Application of Information
System (IS), Frontline Information and Database, Websites and Other Utility Softwares, Utility Softwares
Communication and Networking: Networking Concepts, Communication Media, Networking Devices, Internet Services
Provider, Digital Device in Mobile
Required Information on Internet using Search Engines.
WORKSHOP ON PERSONALITY DEVELOPMENT
PAPER CODE: DEBTM-106
External: 100
(a) Personality Enrichment
Grooming, Personal hygiene, Social and Business and Dining Etiquettes, Body language use and misuse, Art of good
Conversation, Art of Intelligent Listening
188
(b) Stress Management
Meaning, purpose, techniques
(c) Personality Development Strategies
Communication Skills, Presentation Skills, Public Speaking, Extempore Speaking, importance qnd art of ‘Small Talk’ before
serious business
(d) Interpersonal Skills
Dealing with seniors, colleagues, juniors, customers, suppliers, contract workers, owners etc at work place
(e) Group Discussion
Team behavior, how to effectively conduct yourself during GD, do’s and don’ts, clarity of thoughts and its expression
(f) Telephone conversation
Thumb rules, voice modulation, tone, do’s & don’ts, manners and accent
(g) Basic concept of Recruitment and Selection
Intent and purpose, selection procedure, types of interviews
(h) Preparing for interviews
Self planning, writing winning resume, knowledge of company profiles, academics and professional knowledge review,
update on current affairs and possible questions
(i) Facing an interview panel
Time – keeping, grooming, dress code, document portfolio, frequently asked questions and their appropriate answers, self –
introduction, panel addressing, mental frame – work during interviews
(j) Presentation
Presentation skills, seminar skills role – plays
(k) Electronic Communication Techniques: E mail, Fax,
Travel & Hospitality Etiquettes: Bus , Train, Flight, Hotel Manners
Semester-II
CULTURAL HERITAGE OF INDIA
PAPER CODE: DEBTM-201
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
1. Cultural and Heritage Tourism: Cultural Tourism: Introduction, Cultural and Tourism-Relationship, Culture and
Heritage. Tourism, Heritage Tourism: Introduction, Heritage: Concept, Heritage Product, Heritage Tourism, Heritage:
Indian Context, Cultural Tourism in India , Indian Music, Indian Dance, Art and Crafts, Indian Architecture, Temple
Architecture, Mughal Architecture, Indo-European Architecture, Monuments of India
of India , Cultural Heritage Fair of India , Famous Fairs in India , Cuisines in India , Costumes in India
India, Tribes in India, Enacting Art, Performing Culture of India, Music of India, Dances of India, Creative Heritage,
189
Discovered Heritage and Religious Heritage, Architecture in India , Excavations in India , Forts in India
2. Heritage Tourism in India and Tourism Aspects: Art and Craft tours of India , Festival Tourism in India
of India , Pilgrimage Tourism in India , Museum Tours of India , Railway Tourism in India , Hotels and Resorts in India
Yoga Tours of India
3. Monuments and Museums:Monuments during the Ancient Period, Stupas, Major Styles Shapes, Plans, Languages
of Temples , Moghul Architecture, Christial and Sikh Architecture, Public Buildings, World Heritage Sites of India
of Archealogical, Survey of India
4. Living Culture and Performing Arts: Living Culture, Paintings, Miniatures, Folk Art and Painting, Madhubani, Warli
Painting, Indian Tribal Paintings, Rajastani Phad Paintings, Glass Paintings, Thangka Paintings, Batik Painting, Handi
Crafts of India , String Puppets, Dolls of India
Kantha, Bandhej, Jamdani, Fold Dances of India
and Performing Arts.
5. Cultural Tourism in India — Its Promotion and Publicity: Cultural Heritage of India
Parks and Sanctuaries, Adventure Sports and Special Interest Tours
Publicity and Promotion and Marketing of Tourism Cultural Tourism.
BUSINESS COMMUNICATION SKILLS
PAPER CODE: DEBTM-202
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Unit 1
Essentials of Grammar: Parts of Speech, Some Important Aspects, Noun, Pronoun, Adjective, Verb, Adverb, Prepositions,
Conjunction, Use of Articles
Unit 2
Vocabulary Extension: Introduction, Synonyms and Antonyms, Idioms and Phrases
Unit 3
Paragraph Writing and Comprehension: Paragraph Writing, Paragraph Development by Examples, Paragraph Development
by Comparison, Paragraph Development by Contrast, Paragraph Development by Definition, Paragraph Development by
Classification, Paragraph Development by Space and Time, Paragraph Development by Process Description, Paragraph
Development by Cause and Effect, Paragraph Development by Generalization, Comprehension
Unit 4
Mechanics of Writing: Stages of Writing, Preparing Notes, How to Compose Business Messages; Style and Tone, Dictionary
and Thesaurus. Usage, Punctuation, Deleting Redundancies/Using Simple Words
190
Unit 5
Business Correspondence: Essentials of Effective Letter Writing, Language of Business Writing, Appearance of Business
Letter, Printed Stationary, Parts of Letter, Styles of Layout, Planning the Letter, Composing the Lettter, Types of Letters.
TOURISM PRODUCT OF INDIA
PAPER CODE: DEBTM-203
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
Unit-I
Natural vegetation & wild animals of India & wild life tourism, India
Unit-II
The Northern Mountains : General introduction of the Himalayas & other ranges, their importance for religious, hill station &
adventure tourism. A case study of Sri Nagar, Shimla, Nainital, Darjeeling & Gangtok.
Unit-III
The Central Plains: General introduction of deserts & central plains. Their importance for cultural, religious & adventure
tourism. A case study of Amritsar , Jaipur, Delhi , Lucknow
Unit-IV
The Peninsula : General features of Indian peninsula with their tourism significance. A case study of Bhopal
cultural & beach tourism. A case study of Mumbai, Goa , Cochin
TOURISM PRODUCT OF INDIA
PAPER CODE: DEBTM-204
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
191
Unit I: Introduction to Culture
• Culture: Concept and its essential Features
• Indian Culture: Fundamentals of Indian Culture; Indian culture through the ages
• Culture and tourism relationship with special reference to India
Unit II: Indian Architecture – I
• Buddhist Architecture: Ajanta , Ellora and Sanchi
• Hindu Architecture: Khajuraho temples, Sun temple of Konark , Shore temple of Mamallpuram
temple at Thanjavur
• Medieval Architecture: Taj Mahal, Red Fort of Delhi
Unit III: Dances and Music of India
• Classical Dances of India
• Classical Music of India
Unit IV: Major Fairs and festivals of India
Bihu, Desert festival – Jaisalmer, Surajkund Craft fair, International Trade Fair - New Delhi
RELIGIOUS TOURISM IN INDIA
PAPER CODE: DEBTM-205
External: 70
Internal: 30
Note:
1. There will be 70 multiple choice questions (MCQ's) in the question paper consisting of one mark each. Students are
required to attempt all the questions.
2. Internal assessment marks shall be given on the basis of marks secured by the candidate in the Descriptive Examination
to be conducted by the respective study centre. Study centres are required to keep the record of the descriptive
examination with them for inspection by the University. The marks of Internal Assessment must be submitted to the
University before the termination of the University Examination in the concerned subjects. In the event of non receipt
of the Internal Assessment Marks, the theory marks secured by the candidate shall be proportionately enhanced.
UNIT I: Major Religions in India
• Hinduism (Vedic, Bhagvatism and Shaivism streams): basic features; Growth over the Years
• Buddhism and Jainism: Their teachings and Philosophy
UNIT II: Major Religions in India
• Islam and Christianity in India
• Sikhism: Basic Features
UNIT III: Major Religious Destinations of India
• Hinduism: Four Dhams i.e. Badrinath, Rameshwaram, Puri and Dwarka; Varanasi , Mathura
Vaishno Devi, Allahabad
• Buddhism & Jainism : Bodh Gaya, Sarnath, Mount Abu
• Islam, Christianity and Sikhism: Ajmer , Goa and Amritsar
UNIT IV: Religious Tourism: An Overview
• Religious Tourism: Concept, Definition and Significance
• Trends and Pattern in Religious tourism in India
• Problems and Prospects of Religious Tourism in India
192
FIELD TRIP REPORT
PAPER CODE: DEBTM-206
Evaluation of Field Trip Report: 50
Viva-Voce of Field Trip Report: 50
The examination shall be conducted by the Board of Examiners AS PER PROVISIONS IN THE ORDINANCE.
ENVIRONMENTAL STUDIES (COMMON WITH ALL
GRADUATE COURSE)
PAPER CODE: DEBTM-207
Internal: 100
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