TTM FOURTH SEMESTER-
401 Human Resource Management
Unit I
HRM – Meaning , Importance, Functions, Challenges and opportunities.
Need for HRM in tourism Industry
Unit II
Concepts and process of Human Resources Planning –
Objective of human resource planning
Concept of Human resource planning
Need for human resource planning in tourism
Approaches to HR planning – Social demand approach, rate of return Approach, Man power recruitment Approach
Unit III
Recruitment –Meaning, Sources, methods
Selection — selection methods
Placement, induction and performance appraisal – meaning and relevance in tourism industry
Training and development – meaning and its requirements
Unit IV
Job Evaluation – Concept, scope and limitation,
Job Analysis and job description :- definition, uses of job analysis and job description, job description, job specifications and job analysis linkages
Unit V
Human Resource Development (HRD) – An Overview
What is HRD
Why HRD
HRD process and outcome
An overview of HRD practices : Trends
HRD in Service Industry : Importance and role of HRD in Service Sector
HRD in Tourism Sector
Books Referred:
- Human Resource Management — Gary Dessler
- Human Resource Management— P.Subba Rao
- Human Resource Management — Millokovich
402 Principles & Concepts in Hospitality Management
Unit I: Tourism & Accommodation
Introduction to hotels, Accommodation Industry, Types, Evolution of lodging industry, Need, Importance, role of hotels, FHRAI, Star Hotels and classification. International Scenarios and trends.
Unit II: Hotel Industry in India
Evolution, Different groups of hotels in India, Hotel Groups ITDC – role, importance, ASHOKA group, WELCOME group, Taj Group- role in Indian Tourism
Unit III: Hotel Key Departments
Front Office Management — Introduction to Front Office Department, Advantages, Formalities and formats, Types of rooms and plans. Organisation Chart and duties and responsibilities, Qualities of a front-office staff
House Keeping – Introduction to House keeping, importance of housekeeping department, Organizational Chart and the duties and responsibilities.
Cleaning- different equipments & agents, Daily routine systems, Laundry, Linen & Uniform, Interior Decoration & facilities, Special decorations.
Food & Beverage Service – Introducing to food & beverage Service, types of services, organizational charts and duties, Menus, Idea about Beverages — Alcoholic & Non Alcoholic
Food Production – Introduction, Hierarchy, Idea about different cuisines – national and international, Specific menus according to festivals & other facilities.
Unit IV : Marketing Of Hotels
Meaning and concept of Hospitality Marketing — importance & its future
Great Leaders in hospitality – Ellsworth Statler, Ralph Hitz, J.Willard Marriot. Marketing concept, Marketing Mix, Hotel Market and new trends.
Books Referred:
- Modern Cookery Vol-I & II – T.E.Philip
- Food & Beverage Service – Vijay Dhawan
- Managing Front Office Operations – Michael L Kasarana & Richard Brooks
- Operations Management – Stainley Phornco
- House Keeping Manual – Sudhir Andrews
- Introduction to Hospitality – I & II – Dennis Foster
- Marketing of Hospitality — Kotler, Bowen, Makens.
403 Event Management
UNIT 1
Definition, Scope of Event Management.
Introduction to Conventions, Exhibitions, Meetings — definition & components.
Nature and demand of Conference market.
Growth and development of event industry, Economic and social significance.
UNIT 2
Typology of planned events,
Varieties & importance of events , Key steps to successful events
Characteristics and complexities of events
Checklist for different events, planning schedule & actions agenda
UNIT 3
Conference program designing, timing, supervision, presentation, Catering and hospitality, Transportation, teleconferencing, recording & publishing.
Sponsorship , sponsors , organizers, customers & guests.
Event planning, Key characteristics, Pre-event responsibilities, legal issues, negotiations
UNIT 4
Events and Tourism, Business tourist, Tourism & Culture, Incentive tours
Risk Management, Safety and Global Issues in Event Management
UNIT 5
MICE Tourism Tourism Events —- National & International Scenario
International Trade Fairs & Marts—-Germany, China, Singapore, Hongkong, U.K. etc.
Events and Tourism Marketing,
Books Referred:
404 Business Economics
- Definition of Economics & Fundamental Concepts
- Production & its factors
- Land, Labour & Capital
- Organization & Entrepreneur
- Forms of Business units
- Basic units of the economic system & the Optimization Goal
- Business Economics & its nature
- Market Relationship
- Analysis of consumers demand
- Price determination under Pure/Monopolistic Competition
- Rent, wages, Interest & Profits
- Money & Monetary System
- Banking System
- International Trade & Balance of payments
- Public Finance & Economic Functions of a Modern State
Books Referred:
- Elementary Economics — Sampat Mukherjee
- Indian Economics —- Dutt, Sundaram
- Economic Problem of India —- Sundaram, Sundaram
- Modern Economics —- Paul Samuelson
- Macro Economic Theory — M.L.Jinghan
- Micro Economic Theory — S.L.Ahuja
405 Stress Management
UNIT I
Stress –meaning, basic definations: Stressors, Stress and Strain
Stress: What it is not; Types of stress
Conceptual understanding of stressors and stress responses
UNIT II
Stress——- its major causes: work related causes of stress
Stress outside the job
Stress some major effects: Stress and Task Performance
Burn out: Stress and Psychological Adjustment
Stress and Health: The silent killer
UNIT III
Individual Differences in Resistance to Stress.
Optimism: – A Buffer against Stress.
Hardiness: – Viewing Stress as a challenge
The Type A Behaviour Pattern
Tension Discharge Rate
UNIT IV
Managing Stress: some Effective Techniques
Personal Approaches to Stress Management.
Life Style Management:- The effects of Diet & Exercise
Psychological Techniques:- Relaxation and Mediation
Cognitive Techniques:- Thinking yourself out of stress
Behavioural Techniques:- Learning to react differently
Organisation – Based strategies for Preventing and Managing stress
Changes in organization structure and function
Changes in the Nature of jobs
Stress Management Programmes
UNIT V
Decision making under stress
Social and Environmental change strategies
Cognitive and Behavioural interventions
Lifestyle Behaviour Patterns and Stress Response
Book Referred:
- Organizational Behaviour – S. P. Robbins
- Organizational Behaviour-Theory & Practices – Rao & Narayanan
- Organizational Behaviour – Fred Luthans
- Introduction to Psychology – Morgan, King, Weisz, Schopler
406 Environment & Ecology
Unit I
Basic properties of Ecosystem-
Components of Ecosystem
Five basic laws and twenty great ideas in ecology
Properties of Ecosystem
Trophic structure and ecological pyramids
Ecological succession
Unit II
Human Ecology and Tourism-
History of Human Ecological concepts
Natural resource and Tourism
Tourism and Environment
Protected areas and tourism
Unit III
Tourism and Environment-
Tourism carrying capacity
Basic Strategies of tourism sustainability
Environmental Impact Assessment (EIA)
Geographic Information System (GIS) and its application in tourism
Unit IV
Environmental Pollution and Tourism Activities-
Air Pollution :- Atmospheric Composition , source and effects of pollutants, Green House Effects, Ozone Layer Depletion, Standard and Control Measures.
Water Pollution :- Hydrosphere, Natural water, pollutants, their origin & effects and standard control
Noise Pollution: – Sources, effects and standard & control
Do’s and Don’ts in Tourism
Unit V
Tourism and Common Properties Resources (CPR)-
Classification of property rights
Common property resources
Management of common property resources
Case studies
Tourism and CPR management
Books referred:-