Credit: 03

Course Name: Course

Course Code Lecture Tutorials Practical
Business Environment in Type:
10100 42 0 0
Tourism Core
Objective: The course is aimed at imparting the students with the various factors within
which the tourism industry operates. This will help the students to understand the Marks
dynamics of tourism business environment.
Unit 1:Introduction to Business Environment 10
Meaning of Business – nature and scope, objectives of business, characteristics of today’s
business; Business Environment – meaning, constituents of environment (external and
internal environment), factors influencing environment, features; Environmental analysis
– meaning, process of environmental analysis, limitations of environmental analysis.
Unit 2: Globalisation
Meaning – nature, reasons for going global, process of globalization/internationalization,
15
benefits and problems of globalization, globalization in tourism and hospitality; Drivers of
globalization; Impacts of Globalization upon hospitality and tourism; Globalization and
international competition- industrial strategies, alliances; Globalization and marketing.
Unit 3: World Trade Organisation (WTO) & Forex Management
General Agreement on Trade in Services (GATS) - Air Transport services; Tourism services -
GATS commitments in Air Transport services, India’s strategy in Air Transport and Tourism 10
services in the context of WTO, An overview of Foreign Exchange, Foreign Exchange
Market, Participants in Forex Market, Functions of Forex Market, Spot Market and
Forward Market Exchange Rate Determinations.
Unit 4: Economic Environment for Tourism
Meaning – factors constituting economic environment; Sectoral Approach – economic
systems – Policies and Reforms etc.; Transnational Business integration - Foreign market
entry strategies, foreign investments, mergers and acquisitions, strategic alliances, 10
franchising, management contracts, joint ventures; Globalization and human resource
management and development - working conditions in the tourism and hospitality
industry, unskilled workers and pay- legislation, turnover of personnel.
Unit 5: Other Issues In Tourism Business
Political and Legal Environment in Tourism – regulatory issues, Govt. Intervention and
controls - rationale for govt. interference, Socio-Cultural Environment and Tourism; 15
Technological and Natural Environment - meaning of technology, features of technology,
impact of technology (social, economic and plant level implications), technology in
tourism; Natural environment and impact on tourism business.
References:
1. Aswathappa K, Essentials of Business Environment, Himalaya Publishing House
2. Cherunilam F, Business Environment, Himalaya Publishing House Delhi
3. Chadha G K, WTO and Indian Economy
4. Kotler P, Marketing Management, Prentice Hall.
5. Knowles Tim, Diamantis Dimitrios et al, Globalization of Tourism and Hospitality-Strategic
Perspective. Continuum, London, edition 2001.
Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion, Audio-visual
learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling 20
marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks) End
Semester Examination: 60 marks.

1
 Credit: 03

Course Name
Course Type Course Code Lecture Tutorials Practical
Principles of
Core 10200 42 0 0
Management
Objective: The course is directed to impart the students with core concept of Marks
management principles and their application in tourism industry.
Unit 1: Management: Science, Theory and Practice 10
Definition of Management – nature and significance, objectives of management, levels of
management; Principles of Management – Need for principles, Management Vs
Administration; Functions of management – Role, attributes and qualities of manage,
approaches to management; Social Responsibility and Ethics - concept of social
responsibility – managing ethical behavior, tools of ethics; Corporate Governance
Unit 2: Planning and Decision Making
Nature and purpose of planning – types of plans, Steps in planning, Planning process,
10
Advantages and limitations of planning; Objectives - nature of objectives, process of
managing by objectives; Strategies, policies and planning premises - nature and purpose of
strategies and policies; Decision Making – Process, decision making techniques,
importance and limitations of decision making.
Unit 3: Organizing
Nature and purpose of organizing – formal and informal organization, organization levels 10
and span of management; Organizational structure – Departmentation, Line/Staff
Authority, Delegation of authority and responsibility; Decentralization
Unit 4: Staffing
Nature and purpose of staffing – human resource planning and management; Recruitment 10
– selection, training; Compensation and performance appraisal
Unit 5: Directing & Controlling
Nature and importance of Direction; Motivation - meaning and importance, theories of 20
motivation (Maslow’s need hierarchy theory, Herzberg’s Motivation-Hygiene theory,
Vroom’s Expectancy theory, Stacy Adam’s Equity theory); Leadership – meaning, theories
of leadership (Trait theory; Behavioral theories; Situation theories; the path-goal theory –
integrated leadership model); Communication - meaning, process of communication,
barriers in communication, effective communication; Controlling – Meaning, nature of
organizational control, basic control process, techniques and tools of control.
References:
1. Koontz H & Weihrich Heinz, Essentials of Management, Mc Graw Hill
2. Sherleker, ManagementH,imalaya Publishing House
3. Agarwal R D, Organization and Management
4. Prasad L M, Principles and Practices of Management , Sultan Chand & Sons
5. Chakravarthy S K, Business Ethics , IIM, Calcutta.
Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion, Audio-
visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling 20
marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

2
 Credit: 03
Course Name Course Type Course Code Lecture Tutorials Practical
Accounting Core 10300 42 0 0
& Finance
for Tourism
Objective: The course is aimed to impart the fundamentals of accounting and
finance and their application in the various field of hospitality and tourism Marks
industry.
Unit 1: Basic Accounting 15
Accounting Principles - Concepts and conventions; Double Entry System – Journal,
Ledger, Trial Balance and Its Preparation; Final Accounts of Proprietary concerns.
Unit 2: Accounts of Hotel Industry: 10
Calculation of occupancy rate and room rent; Final Accounts of Hotel Industry;
Problems on the above
Unit 3: Cost Accounting:
15
Concepts, Classification of Costs, Preparation of Cost Sheet, Methods of costing
relevant to Tourism Industry - Operating Costing (Transport Costing), Preparation
of Operating Cost Sheet.
Unit 4: Financial Management:
Meaning and Definition – Scope, Aims of Finance Function and Objectives of 10
Financial Management; Working Capital - Concept of Working Capital,
Requirements of Working Capital, Control of Working.
Unit 5: Tourism Finance:
10
Financing of Tourism Projects, Financing Options - Tourism Finance Corporation
of India, Assam Tourism Development Corporation, etc., Preparing Reports and
proposal for securing finance.

References:
1. Gupta S K and Sharma R K, Financial Management Theory and Practice
2. Khan and Jain, Financial Management
3. Jain and Narang Cost Accounting, Vikas Publishers.
4. Khan & Jain, Financial Management, Tata.
5. Mc Graw Hill M N Arora, Cost Accounting , Vikas Publishers

Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,

Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks

3
 Credit: 03

Course Name Course Type Course Code Lecture Tutorials Practical

Principles, Policies &
Core 10400 42 0 0
Practices of Tourism
Objective: The objective of the course is directed to impart knowledge &
understanding of the general policies and principles governing hospitality and Marks
tourism industry and its operation in various aspects.
Unit 1: - Motivation and Organization of Tourism 10
Motivation - Definition-Basic motivations of tourism – Categories of Tourist
motivation - Other elements of motivation for tourism –Factors influencing the
organizations, National Tourist Organizations, Functions of Tourism Organizations -
Organization Structure.
Unit 2: Socio-Cultural & Economic Impacts of Tourism 10
Social impact & benefits - Cultural impact & benefits - Economic impact & benefits –
Environmental Impacts of Tourism .
Unit 3: Tourism planning and Development 15
Common Features of Tourist Destinations – Components of Destination Amalgam –
Essential facilities and Services for Tourism Development. Tourism Planning process
– Steps in tourism planning – Environmental Planning and Environmental Impact
Assessment. 15
Unit 4: Dynamics and Growth of Tourism
Definition of tourism demand, types, Indicators of Tourism Demand – Determinants
of tourism demand – Life style factors – personal and world view – Incentives
granted by central and state govt. for the Tourism industry in India – Future tourism 10
perspectives – Demographic – Political – Technological changes – Changing Business
Practices – Tourist Health and safety aspects – Sustainability and Environment –
Managing Change in Tourism
Unit 5: Other issues
Gender and Other Related Issues in Tourism; Position of Women – Managers’
Responsibilities, Sexual Harassment, Code of conduct, Conducting Enquiry, Child
Labor Human Rights and Consumer Protection.
References:
1. Mcnitosh G - Tourism, Principles, Practices, Philosophies.
2. Bhatia, A. K - Tourism, Principles & Practices, Sterling Publications.
3. Praveen Seth - Successful tourism planning and Management, Cross section publications.
4. Page J Stephen, Brunt Paul, Connel Jo et al, Tourism A Modern Synthesis, Thomson
Publishers, London.
5. Burkart A. J & Medlik S. - Tourism Past, Present and Future. Heinemann London 1974.
Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion, Audio-
visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks) End
Semester Examination: 60 marks.

4
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Tourism
Core 10500 42 0 0
Products
Objective: The course is designed to impart the students with the fundamental
Marks
knowledge and understanding of the travel and tourism industry.
Unit 1: Tourist Resources: 15
Definition and Differentiation; Natural Tourist Resources – Rich Diversity in Landform,
Landscape, Outstanding Geographical features, Climate, Flora, Fauna; Mountain Tourist
Resource – with special reference to the Himalayas and other Hill stations across India;
Islands and Beaches - River Islands in Assam, Andaman and Nicobar Islands, Goa,
Lakshadweep, Coastal Areas; Desert Resources in India – Geological structure, existing
facilities, Safaris, Festivals
Unit 2: Socio Cultural Resources:
Performing Arts of India, Classical Dances and Dance Styles; Indian Folk Dances; Music 15
and Musical Instruments; Handicrafts of India, Craftsmanship; Indian Painting; Fairs and
Festivals; Tourist Promotional Fairs – Kite Festival, White Water Festival, Snake Boat Race
etc.; Indian Folk Culture – Custom and Costumes, Religious Observation, Folk-lore and
Legends; World Heritage sites in India
Unit 3: Architectural Heritage of India:
India’s Architectural Styles adopted over the ages; Historic Monuments of Tourist 10
significance - ancient medieval and modern; Important Historic / Archaeological sites,
Museums, Art Galleries, Libraries their location and assets; Religious Shrines / Centers –
Hindu, Buddhist, Jain, Sikh, Muslim, Christian and others; Ayurveda, Yoga, Meditation
Unit 4: Tourism and Travel Vendors:
Products and the end users – Tourism Services, features, serving traveler needs; Levels 10
of distribution channels for tourism products- one level, two level and three level
tourism distribution channels; Consolidators and travel clubs – Tourism information
sources and services.
Unit 5: Accommodation:
Hotel rates and terms; Room tariffs – Room accommodation and facilities, Room
categories; Bedding types – meal plans and codes, Room rate categories; Cruise ships - 10
cruise categories, volume, premium , luxury and specialty cruises; cruise accommodation
and deck plan – facilities; Basics of planning a cruise – popular cruise itineraries.
References:
1. Cook A Roy, Yale J Laura et al, Tourism –The Business of Travel, Prentice Hall Edn. 1999
2. Foster Denisl, An Introduction to Travel and Tourism, Mc Graw – Hilll Int. Edn. 1994
3. Negi, Jagmohan, Tourist Guide and Tour Operations, Kaniska Publisher Edn 2004
4. Walker, Introduction to Hospitality, Delmar Publishers Edn. 1999
5. A. K Bhatia International Tourism
Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,
Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

5
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Geography, History
and Culture of India Core 10600 28 0 28
& North East
Objective: Historical knowledge and geographical understanding bears great significance
in travel & tourism. The course is designed to impart the to provide deep understanding
Marks
of the geography and historical knowledge of India along with special reference to
northeastern states of India.
Unit 1: Geography of India & North East
Elements of Geography – Themes of Geography, Importance of Geography in Tourism ; 10
The world’s climates – climatic elements and tourism; Latitude, Longitude, Time Zones;
Major features of India and the North East’s Geography; Map work
Unit 2: History & Culture of India
Introduction to Indian History, Sources of Indian History, Geography of India, Important 15
Phases of Ancient, Medieval and Modern Indian History; Evolution of Indian Culture and
Traditions, Major Festivals, Fairs and Rituals
Unit 3: History of Assam and North East 10
Important Phases of Ancient, Medieval and Modern History of Assam and the North East
Unit 4: People and Society, Architectural Heritage and Tourist Sites in Assam 10
Linguistic and Religious pattern of the Brahmaputra and the Barak Valleys and Places of
Religious interest, Towns of Historical Importance, Archaeological sites and Monuments,
National Parks and wildlife attractions and places of scenic beauty, Folk Cultures,
Traditional Festivals, Tourist Festivals
Unit 5: People and Society, Architectural Heritage and Tourist Sites in the Rest of
North East 15
Linguistic and Religious pattern of each of the States and Places of Religious interest,
Towns of Historical Importance, Archaeological sites and Monuments, Natural Tourist
Resources: Rich Diversity in Landforms and landscape, water-bodies, flora and fauna,
Places of scenic beauty, Folk Cultures, Traditional Festivals, Tourist Festivals.

References:
1. A.L. Basham (Ed), Cultural history of India
2. K.M. Munshi (Ed), History and Culture of Indian people – Vols. 1-12 Bharatiya Vidya- Bhavan.
3. R.C. Majumdar, An Advanced History of India.
4. D.D. Kosambai, An Introduction to Indian History
5. Radhey Shyam Chaurasia, History of Ancient India – Earliest times to 1000AD.

Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,

Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (25 marks practical and 10 marks from two
sessional examination and 05 marks from attendance)
End Semester Examination: 60 marks.

6
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Tour Operations &
Core 20100 42 0 0
Air Ticketing
Objectives: The course is designed to enlighten the students with the dynamics of
Marks
functions performed by travel and tourism farms.
Unit 1: Travel Agency & Tour Operators
Definition and Scope; Functions of Travel Agents – History of Travel Trade; The Travel
Market - Business Travel, Corporate Travel, Commercial Group Travel, Institutional Travel,
Leisure Travel, Family Travel, Single Resort travel, Special Interest Travel; Segments of 10
travel industry; Travel agencies – Airlines, Lodging establishments, Tour wholesalers,
Cruise liners, Car rentals, Rail transportation
Unit 2: Functions of Travel Agency
Travel information – Documentation; Passports -Types and requirements; Visas – Various
types and requirements; Health Certificate – customs and Immigration; Airline codes; City 15
Codes; Issuance of tickets Domestic and International; Products and services of a travel
agency; pleasure/vacation travel – commercial travel, tours ; Ancillary Tourism Services-
Services to tourists; Guide Services; Financial Services – Services to the Suppliers
Unit 3: Tour Industry
The Modern Tour Industry – Package tours, Custom Tours, Tour Wholesalers; Types of
Package Tours - Independent Package, hosted tour, escorted tour, sight-seeing tours, 15
Group, Incentive and convention tour; Types of Tour Operators; Components of Package
Tour – Basic Principles on packaging, factors affecting tour design and selection, Booking
a Tour, Mass Market Package holidays; Specialist tour operators; Outbound, Inbound and
Domestic tour operators; Tour operators reliance on other organizations
Unit 3: Tour Itinerary
planning and producing a tour, planning an itinerary, costing of tours, Reservation and
documentation, Routing, Programming daily activities – transport, transfers, 10
accommodation, meals, sight seeing , single supplement, Escorting a tour; Servicing
inbound tours – Marketing inclusive tours
Unit 5: Air Ticketing
Passenger Air Tariff, Background information, Passenger Air Tariff Editions - IATA areas of
the world, Global Indicators, One country rule, International sale indicators; Types of
Journeys – One way Trip, Round Trip, Circle Trip, Open Jaw, Counting Transfers and 10
Stopovers; OW through Fare Construction – Maximum Permitted Mileage (MPM), Extra
Mileage Allowance (EMA), Excess Mileage Surcharge (EMS), Higher Intermediate Point
(HIP) Check, Backhaul Check (BHC)
References:
1. An Introduction to Travel and Tourism, McGraw Hill Int. Editions. 1994
2. Laws, Eric, Managing Packaged Tourism, International Thomson Business Press, Edition 1997
3. Chand Mahinder, Travel Agency Management: An Introductory Test, Anmoll Publication,
Edition 2000
4. Negi, Jagmohan, Tourist Guide and Tour operation, Kanishka Publishers 2004.
5. Pender, Lesley, Travel Trade and Transport. An Introduction, Edition 2001.
Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,
Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

7
 Credit: 03
Course Name
Communication Course Type Course Code Lecture Tutorials Practical
Management in Core 20200 42 0 0
Tourism
Objective: The course is aimed in imparting the students with fundamental of
communication and the various processes of business communication in tourism. Marks

Unit 1: Communication Process 15

Importance of Communication – Process of Communication, Objectives; Methods of
Communication – Verbal, Oral, Written, Non Verbal, Body Language; Graphics – Barriers to
Communication; Physical Barriers – Language (Semantic Barriers); Socio Psychological
Barriers – Cross Cultural Barriers; How to overcome Barriers.
Unit 2: Communication Media & Modes 15
Media and Modes; Conventional Modes – Mail, Courier, Telegraph, Telex; Electronic
Communication – Telephone, Cellular Phones, Fax, Email, Tele conferencing; Internet – Use
of Computers for Communication; Media of Mass Communication – Notice Board,
Hoarding, Newspaper, Magazines, Film, Television 10
Unit 3: Written Communication
Letter – Job applications, Personal Letters; Enquiries and Replies, Orders and replies;
Complaints and Claims; Sales Letters; Credit letters and Status Enquiries; Collection Letters
Unit 4: Formal Communication 10
Meeting Notices – Agenda and Resolution, Minutes; Reports – Structure of a report,
Summarization; Drafting Telegrams; Representations
Chapter 5: Verbal Communication
10
Speeches and Presentations – Making a Presentation, Preparing the text, Using Visual Aids,
Dialogue skills; Feedback skills; Telephone Dialogue – Telephone Etiquette

References:
1. Rai Urmila and Rai S.M – Business Communication, Himalaya Publishing House, Mumbai Edn
2004
2. Sharma R.C and Krishna Mohan, Business Correspondence and Report writing, Tata McGraw
Hill, Edn 1996
3. Edward Rothschild and Helen Burnett E Rebecca, Business Communication, Prentice hall, Edn
1997
4. Lesikar, Raymond V, Business Communication, McGraw Hill Edn 1999.
5. A. K Bhatia International Tourism.

Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,

Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

8
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Marketing for Hospitality
Core 20300 42 0 0
& Tourism
Objectives: The course is design to give fundamental knowledge of marketing as well the
Marks
core concept of hospitality and tourism marketing.
Unit 1: Introduction 15
Marketing for Hospitality and Tourism – Definition – Core Marketing Concepts – Marketing
Philosophies – Selling Vs Marketing, Differences between Products and Services –
Technology and Marketing – Specific features of Tourism Marketing – Marketing
Environment (Macro) – Economic, Natural, Technological, Political – Legal and Socio
Cultural
Chapter 2: Market Segmentation
15
Segmentation bases – Criteria to effective segmentation – Market Targeting – Market
Positioning – Marketing Strategies – Alternative Strategies by Market Focus-Ps of
Marketing- Product Mix – salient features of Tourism Products – New Product
Development – Product Life Cycle – Strategies – Brand decisions. 10
Unit 3: Pricing
Pricing Considerations – Internal and External Factors – Pricing Approaches: Cost based –
Break Even Analysis – Value based pricing – Competition based Pricing – Pricing Strategies
– New Product Pricing Strategies – Existing Product Pricing Strategies – Psychological
Pricing – Promotional Pricing
Unit 4: Promotion
Promotion in Tourism Industry-objectives-Methods-Advertising-Sales Promotion— 10
Personal selling-Public Relations-Publicity in Tourism; Direct Marketing –Characteristics of
each Promotion
Unit 5: Packaging and Programming 10
Reason for the Popularity of Packaging and Programming – The distribution Mix – Nature
and Importance in Travel Trade – Distribution Channels – Marketing of Tourist
Destinations.
References:
1. Morrison Alistair. M, Hospitality and Travel Marketing, Delmar Thomson Publications, Edn.
2002
2. Christian Gronroos, Service Management and Marketing MA, Lexington Books Edn. 1996
3. Ravishankar, Service Marketing
4. Kotler P, Marketing Management, Prentice Hall.
5. Kamra, Krishna K, Managing Tourist Destination – Development, Planning, Marketing, Policies,
Kanishka Publishers, New Delhi

Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion, Audio-
visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

9
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Sustainable
Core 20400 42 0 0
Tourism
Objective: The course is designed with the aim of educating the students with the core
concept of sustainability and sustainable tourism development along with emphasis on Marks
various global issues related to travel and tourism industry.
Unit 1: Sustainable Tourism:
Definition – Forces which promote Sustainable Tourism, Economic Forces which resist 15
Sustainable Tourism; Principles of Sustainable Tourism – Carrying Capacity; The
Environmental Impact of Tourism; Basic Properties of Ecology – Definition of Ecology,
Environment, Ecosystem; Relationship of Ecology Tourism – Tourism Activities and their
Linkages to Ecology and Environment; Pollution – Cultural, Social and Economic Cost –
Merits and Demerits
10
Unit 2: Global Concerns:
Factors Creating the issues of Global Concerns – Rise in Temperature, Melting of Snow
Caps, Rise in Sea Level, Monsoon and its Changes; The Impact of Global Concerns on
Tourism – Prevention of Hazards
Unit 3: Strategies for Sustainable Tourism:
Definition of Sustainable Development in the context of the Tourism Industry, 10
Sustainable Tourism Strategies
Unit 4: Sustaining Various Types of Tourism:
Eco-Tourism – Interaction of Ecology and Environment for Tourism Activities, the various
types of Eco-Tourism; Health Tourism; Heritage Tourism; Adventure Tourism; Farm 15
Tourism; Angling – Water sports related Eco-Tourism Activities; Business of Eco Tourism-
Forms of Recreation and Related Activities
Unit 5: Conservation: 10
Conservation of Ancient Monuments, Conservation of Wildlife and Nature, Conservation
of Other Tourist Spots, Various Conservations Acts, Rules and Regulations in place.
References:
1. Negi J, Tourism Development and Resource Conservation, Metropolitan, New Delhi.
2. Butter R W, Tourism Environment and Sustainable Development Business.
3. Inskeep E, Tourism Planning – An Integrated and Sustainable Development Approach
4. Kotler P, Marketing Management, Prentice Hall
5. Knowles Tim, Diamantis Dimitrios et al, Globalization of Tourism and Hospitality-Strategic
Perspective. Continuum, London, edition 2001.

Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion, Audio-
visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

10
 Credit: 03
Course Name
IT Applications in Course Type Course Code Lecture Tutorials Practical
Tourism Core 20500 28 0 28
Management
Objective: Information technology plays a significant role in travel & tourism industry.
The following course is designed to impart theoretical as well as practical implications Marks
of IT in travel and tourism industry.
Unit 1: IT Application Areas & Productivity Tools 10
Introduction to IT – basic concepts; IT and the tourism industry – relevance, importance
and dependence; Word processors and word processing; electronic spreadsheets;
presentation tools; database; preparing computer generated reports.
Unit 2: Information and Reservation Systems
Tourism and Information needs, Definition, Advantages, Disadvantages and Types of 10
Information Systems, Importance of Information and Reservation Systems and their
role in the tourism industry; requirements of such systems and their use as marketing
tools; Passenger Reservation Systems - CRS versus GDS
Unit 3: Information Technology Applications to Travel intermediaries
Travel Agency use of IT- Global Distribution System; Electronic ticketing; Internet usage 10
by travel agents- travel agent back office systems; Tour Operator Use of IT- Package
creations, distribution of tour packages reservations and customer management; IT
applications in the accommodation sector- Property Management Systems,
Telecommunications in a hotel; IT applications in the food service sector- point – of –
sale systems, restaurant management systems
Unit 4: Internet, TV & Radio and Mobile Telephony
Internet and Services available over it; WWW, Emails, Chat, News Groups, etc. and
10
their use in reaching out to travelers; Mobile telephony – evolution of 3G and its
potential to transform the Tourism Industry; Use of TV & Radio – DTH & FM;
Interactive Kiosks, Privacy issues and ethics.

References:
1. Bharihoke Deepak, Fundamentals of Information Technology, Excel Books.
2. Introduction to Information Technology – ITL Education Solutions Ltd, Pearson Education.
3. Gupta S, Gupta G, Mastering Internet, Excel Books.
4. Laudon & Laudon , Management Information Systems, 10th Edition, Pearson Education.
5. Taylor D,Hospitality Sales and Promotion – Strategies for Success, Butterworth Heinemann.

Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion, Audio-
visual learning.
Evaluation: Internal Assessment: 40 marks (25 marks practical and 10 marks from two sessional
examination and 05 marks from attendance)
End Semester Examination: 60 marks.

11
 Credit: 03
Course Name Course Type Course Code Lecture Tutorials Practical
Field Report &
Core 20600 14 0 56
Dissertation

Unit 01: Field Report & Dissertation Writing.

Pedagogy: Teaching methods and techniques: Lecture mode, Field study visit, excursion trip.
Evaluation: Internal Assessment: 40 marks (Viva)
End Semester Examination: 60 marks (Dissertation & Field study report)

12
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Tourism in North
Core 30100 42 0 0
East India
Objective: The course is designed to give in-depth knowledge and understanding of Marks
tourists resources in north east India.
Unit 1: Tourism In North-East India
Trends in domestic and foreign tourists’ arrivals especially in Northeast India; Major 15
tourist attractions in Northeast India: Guwahati, Kaziranga National Park, Majuli,
Sivasagar, Haflong, Sualkuchi, Tezpur, Shillong, Cherrapunji, Mawlynnong, Aizawl,
Champhi, Lawngtlai, Lunglei, Imphal, Bishnupur, Tamenglong, Kohima, Dimapur,
Mokokchung, Agartala, Tawang, Roing, Ziro. Emerging trends of tourism in the region,
trekking, adventure tourism.
Unit 2: Fairs & Festivals in the region
Kherai dance, Mohoho, Joydam Festival, Hangseu Manaoba , Ali Ai Ligang , Me Dam Me 15
Phi, Mono Ke-En, Bihu, and Ambubachi (Assam) Saga Dawa, Losoong, Namsung or
Nambone Bhumchu at Tashiding (Sikkim) Mangan Music Festival Ka Shad Suk Mynsiem,
Ka Pom-Blang Nongkrem, Dorbar Shnong (Meghalaya) Kut-Festival, Gang-Ngai-Festival,
Cheiraoba, Ningol Chak-Kouba, Lui-Ngai-Ni (Manipur), Sekrenyi, Ngada, Mimkut Bushu,
Thsukhenyie & Sukrenyu, Naknyulem, Moatsu, Metumniu, Hornbill Festival (Nagaland),
Chapchar Kut, Pawl Kut Festival, Thalfavang Kut Festival (Mizoram), Losar Festival, Saga
Dawa, Sangken Festival, Tamladu Festival, Torgya, Ziro Music Festival (Arunachal
Pradesh), Pilak Festival, Neermahal Festival, Pous Sankranti, Kharchi Festival (Tripura)
Unit 3: Cultural Resources
Folk Dances and Folk Songs: Bihu, Bagurumba, Bhortal Dance, Jhumur Dance (Assam)
Hajgiri, Lebang Bumani Dance (Tripura), Thang-ta & Dhol-Cholom (Manipur), Nongkrem 15
(Meghalaya), Bardo Chham (Arunachal Pradesh), Cheraw Dance, Khuallam, Chailam,
Chawnglaizawn (Mizoram), Lu Khangthamo, Rechungma, Namsung or Nambone
Bhumchu, Yak Chaam & Singhi Chaam, Mask Dance (Sikkim).
Unit 4: Pilgrimage
Kamakhya Temple, Vasistha Temple, Hajo Poa Mecca, Satras of Majuli, Temples of
Sibasagar, Umananda, Tawang Monastry, Malini Than, Parsuram Kund, Rumtek 15
Dharma Chakra Centre, Pemayangtse Monastery, Enchay Monastery, Buddha Temple,
Venuban Vihar in Agartala, Buddha temple at Kanchanpur.
References:
1. Bora, S., & Bora, M., The Story of Tourism-An Enchanting Journey Through India’s North-
East, UBS Publishers' Distributors Ltd, 2006.
2. Datta, Birendranath, N.C, Sarma and Prabin Das (eds.) A Handbook of Folklore Materials of
North East India. Guwahati, ABILAC, 1984.
3. Das, B.M , People of Assam, Gyan Book (P) Ltd., 2003
4. Goswami, P., Festivals of Assam, Guwahati, ABILAC, 1995.
5. Dikshit, K.R., & Dikshit, J.K., North-East India: Land, People and Economy, Springer
Netherlands, 2014.
Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion, Audio-
visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

13
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Natural & Wildlife
Core 30200 42 0 0
Tourism
Objective: The course is designed to impart in-depth concept of wildlife tourism
Marks
activities in India, with special reference to north east India.

Unit 1: Introduction to Nature-based Tourism 15

Overview of natural resources, natural resources in India; hill stations, mountain valleys.
Defining natural tourism. Demand for nature based tourism, significance to environment.
Planning and policy framework. Nature based tourism activities. Popular tourist
destinations in India.
Unit 2: Wildlife tourism in India
Defining Wildlife tourism. Demand for wildlife. Overview of the popular wildlife 15
resources in India. Study of National Parks and wildlife sanctuaries in India. Nature based
activities in India.
Unit 3: Wildlife tourism in North East India 20
Study of major wildlife resources in northeast India, Overview of National Parks and
wildlife sanctuaries in northeast, Scope of wildlife tourism in the northeast region.
Unit 04: Management Issues 10
Understanding management issues, planning for wildlife tourism in northeast India.
Conservation programmes.

References:
1. Aswathappa K, Essentials of Business Environment, Himalaya Publishing House.
2. International Tourism, A.K Bhatia.
3. Chadha G K, WTO and Indian Economy.
4. Kotler P, Marketing Management, Prentice Hall.
5. Tourism in North East India, K. K Drivedi.

Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion, Audio-
visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

14
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Law & Ethics in
Core 30300 42 0 0
Tourism
Objective: The Course is aimed with the purpose of imparting legal formalities and ethical
issues in travel & tourism business. Marks

Unit 1: Business Ethics and Corporate Social Responsibility: 20

Meaning, Objectives, Nature, Sources and Importance of Business Ethics. Factors
influencing Business Ethics. Value, Norms and Moral Standard. Rights and Duties of
Employer and Employees. Code of Conduct. Whistle blowing.
Introduction to Corporate Governance and Corporate Social Responsibility.
Unit 2: Laws Related to Hospitality and Tourism: 20
Introduction to legal provisions relating to Accommodation, Sanitation, Food Safety, Travel
Agency, Airways and Surface Transport, Consumer Protection, Custom and Currency.
The Consumer Protection Act, 1986; The Passport Act, 1967; The Foreigners Act, 1946; The
Foreign Exchange Management Act, 1999 (FEMA).
Unit 3: Laws Relating to Wild Life and Forest Preservation:
10
The Wild life Protection Act, 1972; The Indian Forest Act, 1927.
Unit 4: Laws Relating to The Preservation of Cultural Heritage, Art Treasures and 10
Antiquities:
The Ancient Monument and Archaeological Site and Remains Act, 1958; The Antiquities and
Art Treasure Act, 1972
References:
1. Business Ethics- Concept and Cases, Manuel G Velasquez, PHI.
2. Business Ethics-Principles and Practices, Daniel Albuquerque, Oxford University Press.
3. Business Ethics-An Indian Perspective, A. C. Fernando, Pearson
4. Tourism Law in India, Shashank Garg, Universal Law Publishing
5. Concerned Bare Acts

Pedagogy: Teaching methods and techniques: Lecture Discussion, Assignment, Case Study,
Audio-visual teaching learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations - 10 marks each
totaling 20 marks, Assignment/Presentation - 15 marks, Attendance: 5 marks)
End Semester Examination: 60 marks

15
 Credit: 03
Course Name
Basic Cargo Course Type Course Code Lecture Tutorials Practical
Rating and Core 30400 42 0 0
Handling
Objective: The course is aimed in imparting in-depth knowledge and understanding of
operations of cargo handling process in travel and tourism business. Marks

Unit 1: Introduction to Cargo Management: 10

Common terms used in Cargo handling, Rules governing acceptance of Cargo, Check in
formalities/ Baggage rules.
Unit- 2: Cargo & Baggage Handling:
Cargo & Baggage rating-types of baggage and baggage handling - general, coffin, pets, 15
Wheel-chair passenger, Un-accompanied minor.
Unit 3: Formation of Cargo Tariffs:
Familiarization of Cargo tariffs, weight system-Rounding off of the weights/dimensions/ 15
currencies, Chargeable weight rating-general & specific commodity rates, class rates
and valuation charges.
Unit 4: Documentation:
10
Airway bill, International air transport, Charges correction advice, Irregularity report,
Cargo manifesto, Cargo transfer manifesto, Documents concerning postal mails and
diplomatic mails, Shippers declaration for dangerous goods.
Unit 5: Cargo Handling Formalities:
Handling: Cargo capacity of Air and Ships, Cargo needing special attention, introduction 10
to dangerous goods regulations. Overview of important Cargo companies. Use of
technology in this business.

References:
1. Dhar, Prem Nath, Global Cargo Management: Concept, Typology, Law and Policy, Kanishka
Publication, Delhi, 2008
2. Chand, Mohinder, Travel Agency Management, Anmol Publication, New Delhi, 2007
3. The Air Cargo Tariff and Rules (TACT)by IATA Manual
4. The Air Cargo Tariff and Rules (TACT)by IATA Manual.
5. Knowles Tim, Diamantis Dimitrios et al, Globalization of Tourism and Hospitality-Strategic
Perspective. Continuum, London, edition 2001

Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,

Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

16
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Rural & Farm
Core 30500 42 0 0
Tourism
Objective: The course is designed to impart the core concept of rural and farm
tourism with special emphasis to north eastern states in India. Marks

Unit 01: The countryside- a resource for tourism 15

Introduction to the countryside: a multi‐purpose resource, Tourism, agriculture
and rural development. Rural tourism development, concept of farm tourism
(Benefits), Rural tourism development (Costs), Rural tourism: demand factors,
Rural tourism: motivation factors, The total rural tourism product.
Unit 02: Rural tourism management
Management of farm tourism and rural tourism, the community and its role,
10
socio-economic benefits. Social issues of rural tourism. Management issues of
rural and farm tourism.
Unit 03: Rural tourism in India
The rural tourism development, popular destinations, rural products in India, 10
Scope, Government policies and schemes for rural development, need for
planning and management. Community participation in rural tourism.
Unit 04: Rural northeast India
Rural and farm tourism in north-eastern India, major and minor destinations, 15
characteristics of rural northeast, scope and issues.
Unit 05: Issues in rural development
Understanding the global issues and trends in rural tourism, creative tourism,
10
guest host relationship, sustainable rural development.

References:
1. Sharpley, R., and Sharpley, J., (1998) Rural Tourism: An Introduction. Singapore:
International Thomson Business Press
2. Roberts, Lesley. (2001) Rural Tourism and Recreation: Principles and Practice.
Massachusetts: CABI Publishing.
3. Hitchcock, M. (1994) Tourism in South‐East Asia: Tourism and rural handicrafts, New
York: Routledge.
4. Gannon, A.(1994) Rural Tourism as a Factor in Rural Community Economic
5. Bramwell, B. (1993) Tourism Strategies and Rural Development, Paris: OECD.

Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,

Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

17
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Understanding Global
Core 30600 42 0 0
Tourism Affairs
Objective: The course is designed with the aim of imparting global scenario of
travel and tourism industry. Marks

Unit 1: Growth of Tourism in the Developed World 15

Tourism growth in the developed world, Major tourist destinations in the world,
Tourism economy in the developed world, current trends, strategy and planning
for tourism.
Unit 2: Emerging Tourist Destinations 15
Emerging tourist destinations, tourism growth in the developing world, scenario
and trend of tourism in the developing world, Impact on economy, emerging issues
and concerns, opportunities and scope.
Unit 3: Tourism in Asia
Popular tourist destinations in Asian continent, understanding tourist trends, 15
planning, strategy development, Emerging issues, socio-cultural and environmental
impacts.
Unit 4: Other Issues 15
Emerging issues of tourism industry, new trends in travel and tourism, new market
development strategies, global concerns on emerging trends of tourism. social
implications of tourism. gender issues. Sustainability issues in tourism.
References:
1. Cherunilam F, Business Environment, Himalaya Publishing House Delhi
2. Chadha G K, WTO and Indian Economy
3. A. K Bhatia, International Tourism Management.
4. Knowles Tim, Diamantis Dimitrios et al, Globalization of Tourism and Hospitality-
Strategic Perspective. Continuum, London, edition 2001

Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,

Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

18
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Research Methods in
Core 40100 42 0 0
Tourism
Objective: The course is designed with the aim to imparting the core concept of
business research and to inculcate with research in hospitality and tourism sector. Marks

Unit 1: Introduction to Research: 15

Role of research in business - especially in tourism business, Value of information, cost
of information, Ethics in research, Research process, Decision to undertake research,
Introduction to Research Design, Types of research
Unit 2: Sources of Data:
Types of data sources, primary data & secondary data. 05
Unit 3: Scales of Measurement, Validity and Reliability
15
Methods of primary data collection: Questionnaire design, Components of the
questionnaire, steps in questionnaire design, Question content, Response format: Open
ended question Vs. Multiple choice questions including various types for question
formats. Interview methods. Observation- Various types; Criteria of selection of an
ideal method in different situations.
Unit 4: Sampling:
Population defined, Sampling Frame, Sampling Vs. Census, steps in selecting a sample.
Various types of Sampling Methods – Probabilistic: Simple Random Sampling, Stratified 15
Random Sampling, Cluster Sampling. Non Probabilistic: Convenience Sampling,
Judgment Sampling, Quota Sampling and snowball sampling. Dangers of Non
Probabilistic Sampling Procedures. Sample Size determination. Concepts of errors in
research – Sampling and Non sampling errors and measures to reduce errors,
Unit 5: Data Analysis: 10
Decoding, and data entry; tools and techniques of data analysis. Hypothesis
formulation, Hypothesis Testing, Type I error, Type II error.

References
1. Flick, U., An Introduction to Qualitative Research, SAGE Publications Ltd, 2014.
2. Gigmund & Pamella s. Schindler
3. Levin, R.I. & Rubin, D.S., Statistics for Management, Pearson India, 7th Edition.
4. Malhotra, N. K. & Dash, S. B., Marketing Research:An Applied Orientation, Pearson India,
7th Edition.

Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,

Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.

19
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Entrepreneurship
Core 40200 42 0 0
in Tourism
Objective: The course is designed to inculcate the core concept of entrepreneurship
development and to edify with the scope and process of entrepreneurship Marks
development in hospitality and tourism.
Unit 1: Introduction to Entrepreneurship 10
Entrepreneurship- Definition, Role and expectation. Entrepreneurial motivations,
Types; Entrepreneurship opportunities in tourism; Entrepreneurial skill for travel,
Tourism and hospitality trade; Problems of entrepreneurship in travel trade.
Unit 2: Small Scale Enterprises
Characteristics of an entrepreneur, Functions, Entrepreneurial traits and qualities; 10
Classifications of entrepreneurs, Entrepreneur vs Manager, Entrepreneurial
competencies, Understanding enterprises. Small Scale Enterprises, Characteristics and
relevance of small scale enterprises.
Unit 3: Government Policy on Tourism 10
Institutional interface and Set up; Government policy; ITDC, ATDC. NTOs.
Unit 4: Entrepreneurial Process:
Identification of opportunity, Market assessment, Analysing competitive situation, 10
Understanding trade practices, Resource mobilization. Ownership structures and
organizational framework.
Unit 5: Management Issues
Management issues in tourism and hospitality industry- Financial management issues, 10
H R issues, Strategies for growth and stability,
Entrepreneurial case studies of major Travel Agencies/ Tour Operators viz. Cox & Kings,
Raj Travels, SOTC, etc. and Hotels viz. Taj, Radisson, Welcome, etc.
Unit 6: Business Plan 10
Technology determination, Site selection, Financial planning, Financial institutions for
small enterprises; Elements of Business Plan, Preparation of Business Plan, Feasibility
report.
References:
1. Lowry, L., Introduction to Entrepreneurship - Resources for Feasibility Study Research
Business, Librarian James A. Gibson Library Brock University, 2007
2. Drucker, P.F., Innovation & Entrepreneurship, Harper Business, 2006.
3. Khanka, S. S., Entrepreneurial Development, S. Chand & Company Ltd, New Delhi, 4th
Edition, 2007.
4. Rimmington, M., Williams, C. & Morrison, A., Entrepreneurship in the Hospitality, Tourism
and Leisure Industries, Routledge, 1st Edition, 2009
5. Sharma, J. K., Hotel Management and Hospitality Enterprise, Kanishka Publishing House,
2009.
Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,
Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks) End
Semester Examination: 60 marks.

20
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Front Office & Housekeeping
Core 40300 28 0 28
Management
Objective: The course is designed to inculcate with various operations associated with
Marks
front office management and basic functions of housekeeping.
Unit 1: Introduction to hospitality industry: 10
Definition and spread, Its composition and role as a part of tourism; History of
accommodation sector.
Unit 2: Different types of accommodation:
Hotels, Resorts, Motels, Bread and Breakfast (B&B), Home Stay network, Special types of
accommodation- Capsule hotels, Hostels, Car camping/Caravanning, Camping, Vacation 15
renting. Utilities and features available in modern
accommodations.
Common structure of an accommodation unit, Different departments – Front office,
Housekeeping, Food production and service; Other specialised divisions - Lounge,
Restaurant, Bar, Gym, Spa, Laundry, Disco etc.
Unit 3: Front Office Management:
Guest Cycle- Pre arrival, Arrival, Stay, Departure, Post departure; Reservation – 15
Importance, Modes of reservation, Channels and sources (FITs, TAs, Airlines, GIT etc.),
Types of reservation (Tentative, Confirmed, Guaranteed, etc.), Cancellations,
Amendment, overbooking; Room selling techniques – Up selling, Discounts; Message and
mail handling; Key handling; Complaint handling; Guest history;
Types of rooms, Common tariff plans; Technology and Front Office operation.
10
Unit 4: Housekeeping (HK):
Planning and organising House Keeping department - Area inventory list,
Frequency schedules, Performance and productivity standards, Time and motion study in
HK operations. Standard Operating manuals – Job procedures, Job allocation and work
schedules,
types, Abrasives, Polishes, Chemical agents and commercial products, Bed-making and
cleaning.
Unit 5: F & B Service Management:
Food and Beverage: Role of food and beverage; Equipment used in food production; 10
Menu planning for different categories of clients; Indenting- Principles of indenting for
volume feeding. Different types of beverages- Alcoholic beverages (Wines, Beer, Spirits,
Aperitifs, Liqueures) Food Service: Table Lay-up; Tray/trolley set-up; Procedure of serving
meal; Social skill.
References:
1. Bhatnagar, S.K., Front Office Management, Frank Bros, India, 2009.
2. Raghubalan, G. & Smritee. Hotel Housekeeping, Oxford, 2nd Edition, 2009.
3. Lillicrap, D., Weekes, S., and Cousins, J., Food and Beverage Service, Hodder Education, 9th
edition, 2014.
4. Arora, K., Theory of Cookery, Frank Brothers & Company (PUB), New Delhi, 2011.
5. Andrews, S., Hotel Food and Beverage Service Training Manual, Tata McGraw Hill Education Pvt.
Ltd, 1st edition, 2013.
Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,
Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.
21
 Credit: 03

Course Name Course Type Course Code Lecture Tutorials Practical

Mice Tourism Core 40400 42 0 0
Objective: In view of the growing demand and scope of meeting, incentives,
conference and exhibition tourism (MICE), the course is designed to educate with Marks
various aspects and operations of MICE tourism.
Unit 1: Concept of MICE 10
Introduction of Meetings, Incentives, Conference/Conventions, and Exhibitions;
Definition of conference and the components of the conference market, Nature of
conference markets and demand for conference facilities, The socio economic and
environmental impact of conventions on local and national communities.
Unit 2: Introduction to professional meeting planning
Definition, Types and roles – Associate, Corporate, Independent, TA’s and TO’s,
15
Convention visitor bureaus – Functions, Structure and funding sources;
Management of conference at site, Trade shows and exhibitions, Principal
purposes, Types of shows, Benefits, Major participants, Organisation and
Membership. Convention/exhibition facilities, Benefits of conventions facilities,
Inter-related venues, Project planning and development.
Unit 3: Conference venues
Concept, Facility check-in and check-out procedures, Requirements; Room lay-
outs; F & B planning for conference; Convention manager, Inter-related venues, 10
Introduction to conference facilities in India.
Unit 4: Role of travel Agency
Role of travel Agency in the management of conferences; Hotel convention service
10
management, Transportation, Group fares, Airline negotiation, Extra services,
Logistics movement transportation.
Unit 5: Latest meeting technologies
Video conferencing and use of Information and Communication Technology (ICT). 15
Factors including ICT affecting future of MICE, Human resource planning for
conferences; Concept of incentive tour and special requirements for its
organization.
History and function of International Congress and Convention Association (ICCA),
Role of ICCA, Roles and function of India Convention Promotion Bureau (ICPB).
References:
1. Singh, R., Meeting Conference Association, Event and Destination Management,
Kanishka Publishers and Distributors, 2006
2. Hoyle, L. H., Dorf, D.C., & Jones, T. J. A., Convention Management and Service.
Educational institute of AH & MA., 1995
3. Montgomery, R. & Strick S .K., Meetings, Conventions, and Expositions: An Introduction
to the Industry, John Wiley & Sons Inc., 1995
4. International Tourism, A. K Bhatia (2006)
5. Swarbrooke, J., & Horner, S., Consumer Behaviour in Tourism. Butterworth
Heinemann, 2nd edition, 2007.
Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,
Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks)
End Semester Examination: 60 marks.
22
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Human Resource
Core 40500 42 0 0
Management in Tourism
Objective: The course is directed to impart core concept of human resource
Marks
management in travel and tourism related organizations.
Unit 1: Concept of HRM, Its importance and challenges, Objectives and function, 10
Policies, Procedure and programme.

Unit 2: HRM in the service Industry, Differences of tourism HRM with other 10
industrial sectors, Emerging trends and perspectives of HRM in Tourism.

Unit 3: HR Planning: Definition, Need and process, Job analysis, Job description and 10
specifications

Unit 4: Recruitment and selection: different methods of recruitments, Process of

recruitment and selection, Placement and induction process. 10
Employee Training and Development: Need of training, Methods and evaluation of
training Need of executive development and its process, Techniques, Career
planning.

Unit 5: Performance Monitoring and Appraisal: Meaning, importance and purpose, 10

techniques of appraisal,
Discipline and Disciplinary action, Employee Grievance handling process

Unit 6: Compensation and reward management: Principles, purpose and 10

components of Compensation and salary administration, Salary structures, Reward
and incentives, Benefits and welfare.
References:
1. Aswathappa K, Essentials of Business Environment, Himalaya Publishing House.
2. Nickson, Dennis, Human Resource Management for Hospitality and Tourism Industries,
Elsevier (Butterworth-Heeinemann), 2007
3. Dessler, G, Human Resource Management, Pearson, New Delhi, 2007
4. Ashwathappa, K, Human Resource and Personnel Management, Tata Mc Graw Hill,
New Delhi, 3rd Ed. 2004
5. MadhukarMonoj, Human Resource Management in Tourism, Rajat Publishing, New
Delhi, 2000.
Pedagogy: Teaching methods and techniques: Lecture mode, Assignment, Discussion,
Audio-visual learning.
Evaluation: Internal Assessment: 40 marks (2 sessional examinations- 10 marks each trolling
20 marks), Attendance: 5 marks, Assignment/Presentation class participation: 15 marks) End
Semester Examination: 60 marks.

23
 Credit: 03
Course Name
Course Type Course Code Lecture Tutorials Practical
Report
Core 40600 14 0 56
Presentation
Objective: The course is aimed at impart practical exposure and experience to the various
operations of a tour operator.

Internship (One month)

Pedagogy: Teaching methods and techniques: Lecture mode, Internship (One month)
Evaluation: Internal Assessment: 40 marks (Report presentation & viva)
End Semester Examination: 60 marks (Training report)

24