Fulfilling Lokmanya's Dream of Imparting National Education To Face Global Challenges......

Second Year BBA Hospitality & Tourism  (SEM - III)


Subject code
Subject
Teaching Schemes
Hours / weeks
Examination Scheme
Total Marks
L
P
T
T
P
I
124301
 Organizational Behavior
3
-
1
80
-
20
100
124302
 Food Production - III
2
8
1
40
40
20
100
124303
 Rooms Division Operations - III
2
2
1
40
40
20
100
124304
 Food and Beverage Service – III
2
2
1
40
40
20
100
124305
 Computer Applications
2
2
1
40
40
20
100
124306
 Tourism Operations – I
3
-
1
80
-
20
100
124307
 Environmental Studies II
3
-
1
80
-
20
100
Total
17
14
7
400
160
140
700

Subject – Organizational Behavior

Subject Code – 124301
Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Total
Theory Marks
/ hrs
Practical Marks
Internal Marks
Total Marks
03
01
04
80/3 hrs
-
20
100
Ch I

Introduction to Organizational Behavior
Definition:
Theoretical frameworks
Ch II

Perception and Attribution :

*Definition of perception
*Nature and importance of perception
*Sensation versus perception
*Social perception
*Attribution theory
*Focus of control
*Attribution errors 
Ch III

Personality and attitudes :

*Meaning of personality
*Self esteem
*Personality traits
*Measure and dimension of attitudes
*Components and functions of attitudes
*Job satisfaction and factors influencing job satisfaction         
Ch IV

Communication :

* Definition of communication
* Interpersonal communication
* Organizational communication  
*Upward communication
*Downward communication
*Interactive communicatio
Ch V

Decision Making

* Decision making process
* Decision marking styles
* Group decision making  
Ch VI

Stress and Conflict

*Definition of stress
*Causes of stress
*Sources of conflict
*Coping strategies for stress and conflict
*Effects of stress and conflict
Ch VII

Group and group dynamics

*Nature of groups
*Dynamics of groups
*Dysfunctions of group    

Reference book

*Organizational Behavior - Fred Luthans
Mc Grow Hill Irwin

Subject – Food Production - III

Subject Code – 124302
Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Practical
Hrs.
Total
Theory Marks
/ hrs
Practical Marks
Internal Marks
Total Marks
02
01
08
11
40/2
40
20
100
Ch I

Quantity Food Equipments

    *Classification
    *Use
    *Care
    *Maintenance
    *Selection Criteria
Ch II

Kitchen Layout Design

    *Factors affecting kitchen design
    *Principles of kitchen layout
    *Types of kitchen layout       
Ch III

Introduction to Industrial & institutional catering

  • Hospital, School, College
  • Importance of industrial catering 
    		•
    Ch IV

    Standard Recipe

  • Definition
  • Uses
  • Limitations
    • Ch V

    Menu Planning

  • Principles of menu planning
  • Types of menus
    		•
    Ch VI

    Meat Cookery – Chicken, Beef meat

      *Composition & Structure of meat
      *Selection criteria for Chicken, Beef & Meat
      *Factors affecting quality of meat
      *Cooking of meat
      *Cuts of lamb, Pork, Beef, Veal & their uses in cookery
      *Offals
    Ch VII

    Regional Cooking

    *Cooking from different states with reference to Geographical location
    *Historical Background
    *Seasonal availability
    *Special equipment used
  • Culinary Terms related to above cuisines
    *Cuisines of following states are recommended :
    *Maharashtrian            ▪ Rajasthani
    *Gujrathi                        ▪ Kashmiri
    *Goan                            ▪ Lucknowi
    *Bengali                        ▪ Kerala
    *Punjabi                        ▪ Tamil Nadu
    *Karnataka              ▪ Hyderabad

    Culinary Terms related to above cuisines

    • Practical:

    *12 – Indian menus of 5 course each
    *8 – Continental menus of 4 course each
    *4 – Snacks menu comprising of 3 items each

    Subject – Rooms Division Operation - II
    Subject Code – 124303

    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practical
    Hrs.
    Total
    Theory Marks
    / hrs
    Practical Marks
    Internal Marks
    Total Marks
    02
    01
    02
    5
    40/2
    40
    20
    100

    Section – I

    20 Marks

    Ch I

    Linen Room, Uniform Room, Sewing Room

    *Layout of linen room
    *Classification of linen
    *Selection criteria of linen
    *Sizes of linen
    *Par stock & calculation of linen
    *Issuing & care of uniform
    *Swing room Activities & equipments 
    Ch II

    Textiles

    *Classification of fibers with examples
    *Various types of fabrics used in hotel industry & their characteristics
    Ch III

    Laundry *Layout
    *Equipments used
    *Laundry Procedure for guest laundry, in–house laundry & contract laundry   
    *Stains & Stain removal

    Section – II

    20 Marks

    Ch I

    Information

    *Types of Passport & Visas
    *Safe deposit lockers – Importance & Procedure 
    *Room change procedure
    *Hospitality desk – Functions & Role
    *Standard operative procedures at front desk
    Ch II Guest Departure *Summary of duties performed at front desk, during check – out
    *Task performed at bell desk, cashier & reception
    *Late checkout & late change
    *Express checkout
    *Departure notification
    *Soliciting guest comments.
    *Creating a good lasting impression.  
    *Onward and future reservations 
    *Updating front office records
    Ch III

    Methods of Payment

    *Handling credit cards
    *Handling cash & foreign currency
    *Foreign currency regulations pertaing to payment of bills
    *Currency regulations for foreigners coming to India
    *Bill to company & Travel agent   
    *Relevant glossary of terms pertaining to the above mentioned syllabus

    Practicals: 

    *Monogramming & Mending of linen
    *Stock taking and inventory of linen
    *Identification & Construction of – Plain, Twill, Satin & Sateen weaves
    *Stain Removal
    *Laundering of various fabrics cotton, linen, woolen fabrics
    *Handling guest enquiries
    *Procedure for issuing, allocating, surrendering guest locker  
    *Dealing with unusual situations like death, fire, theft etc
    *Procedure for room change
    *Procedure for check – out of a guest paying his bills by cash
    *Procedure for accepting settlement of bill by credit card
    *Procedure for accepting settlement of bill by BTC / Travel agent
    *Procedure for accepting settlement by foreign currency 

    Subject – Food & Beverage Service – III
    Subject Code – 124304

    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practical
    Hrs.
    Total
    Theory Marks
    / hrs
    Practical Marks
    Internal Marks
    Total Marks
    02
    01
    02
    05
    40/2
    40
    20
    100
    Ch I

    Production of Wines

    *Introduction, definition and classification of wines
    *Viniculture and its methods wine diseases
    *Vinification : Still, Sparking, Natural, Fortified and Aromatized wines
    *Wines of France, Germany, Spain, Italy
    *New world wines: South Africa, India, Australia
    Ch II

    Service of Wine

    *Food and wine harmony
    *Wine glasses and equipments
    *Storage and service of wines
    *BOT and beverage control
    Ch III

    Beers
    *Introduction
    *Production of beers
    *Types of beer
    *Brands: Indian and International
    *Service of beer
    *Other fermented and brewed beverages

    Ch IV

    Cigars
    *Types of cigars and production
    *Strengths and sizes of cigars
    *Brand names
    *Storage and service of cigars

    Practicals:
    *Role of sommelier in taking wine order writing BOT
    *Service of aperitifs
    *Identification of wine bottles, glasses and equipments required for service of wine
    *Service of wines
    *Service of beer
    *Setting up cover with wine glasses
    *Service of cigars
    *Revision of Semester I and Semester II

    Subject – Computer Application
    Subject Code – 124305

    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practical
    Hrs.
    Total
    Theory Marks
    / hrs
    Practical Marks
    Internal Marks
    Total Marks
    02
    01
    02
    05
    40/2
    40
    20
    100
    Ch I

    Introduction to computer

    Generations of computers
    What is computer, block diagram, components of computer system, generation of computer
    Computer programming languages, generation of languages
    Storage devices, floppy disks, CD Rom’s
    Ch II

    Introduction to Internet

    What is Internet, Networks
    WWW, search engines e- mail, web site, Introduction to e-commerce
    Ch III

    Computer networks and communications
    Traditional methods of computer communication
    Computer networks
    Advantages of using a network
    Components of networks
    Using a network
    Ch IV

    Hotel electronic distribution
    Global distribution systems
    Hotel distribution of GDS
    CRO’S (Central reservation office)
    CRS (Computerized reservation system)
    Reservation system operation
    Intranets and extranets in tourism

    Ch V

    Hotel Computer applications
    Property Management systems
    Registration, housekeeping, guest accounts
    Night audit, ancillary systems
    Ch VI

    Catering computing systems
    Recipe costing system
    Stock control system
    Electronic Point of sales system
    Conference and banqueting system
    Specialist catering computer systems

    Practical:
    Software used in Hotel Reservations
    POS should be installed and operated by students
    Operating computer, internet
    Power point presentations
    MS Word

    Reference Books:
    *Using Computer In Hospitality Peter O’ CONNOR CONTINUUM

    Subject – Tourism Operations – I
    Subject Code – 124306

    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practical
    Hrs.
    Total
    Theory Marks
    / hrs
    Practical Marks
    Internal Marks
    Total Marks
    03
    01
    -
    04
    80/3
    -
    20
    100
    Ch I

    Tourism Organizations

    *Government organizations – DOT, ITDC, STD
    *Domestic organizations – TAAI, FHRAT, IATO
    *SInternational organizations – WTO, IATA, PATA
    *Role of NGO in tourism
    Ch II

    Travel formalities and Regulations

    *Passport: definition, issuing authority requirements for passport
    *Visa: definition, issuing authority, types of visas, requirement for visa
    *Foreign exchange, taxes, customs, regulations
    *Health regulations: Vaccination, health insurance
    Ch III

    Tour Operator

    *Meaning and definition
    *Tour packaging definition, components of tour package and itinerary planning
    *Types of package tours
    ▪ Independent        ▪ Inclusive
    ▪ Escorted               ▪ Business
    *Guides and escorts - their role and function, qualities required to be a guide or escort
    Ch IV

    Tourism planning policy in India
    *Need for policy
    *National action plan
    *Role of local bodies in implementing the policy

    Ch V

    Determinants of tourism Introduction

    *Psychological, Social, Cultural, economic, political factors
    *Time, Season, Climate
    *Environmental factors
    *Awareness, attraction, Accessibility, Accommodation, activity and acceptability
    Ch VI

    Tourism Planning

    *Concept of planning
    *Issues concerning tourism planning
    *Problems of measurement and Analysis
    *Levels of planning
    *Tourism flow: Current and potential
    Ch VII

    Guest–Host relationship in Tourism and destination development

    *The capacity of destination to absorb tourism
    * Limitation of resources
    *Tolerance by host population
    *Guest satisfaction
    *Sustainable tourism
    *Sustainable development
    Ch VIII

    Tourism planning Models and Approaches

    *Cost – Benefit Analysis
    *Systems approach
    *Incremental approach
    *Comprehensive approach
    *Integrated approach
    *Community approach
    *Market – led and product - led approach
    Glossary of terms related to the above topics.

    Reference Books:
    * Tourism and Hotel Industry Mohammed Zuifikar
    *A Text – Book of Tourism B.K.Goswami, R.Ravindran
    Har – Anand – DSB Management Services
    *An Introduction to travel and tourism
    Mc Graw – Hill International Editions

    Subject – Environmental Studies II
    Subject Code – 124307

    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practical
    Hrs.
    Total
    Theory Marks
    / hrs
    Practical Marks
    Internal Marks
    Total Marks
    03
    01
    -
    04
    80/3
    -
    20
    100
    Ch I

    Solid Wastes

    Definition and nature of Food and Beverage controls
    Introduction
    Classification
    Composition
    Solid Waste Management
    Waste Minimization
    Ch II

    Hazardous Wastes

    Introduction
    Hazardous characteristics
    Classification of hazardous wastes
    Control of radioactive pollution
    Handling hazardous wastes
    Ch III

    Environmental Threats

    Introduction
    Acid rain
    Green house effect
    Global warming
    Ozone layer depletion
    Ch IV

    Social Issues and the Environment

    Introduction
    Population growth
    Urban Problems related to Energy
    Water conservation
    Rainwater harvesting
    Ch V

    Environmental Protection

    Introduction
    Pollution control board
    Role of NGOs
    Indian environmental institutions
    Ch VI

    Disaster Management

    Introduction
    Droughts
    Landslides
    Floods
    Cyclones
    Earthquakes
        

    Reference Books:

    1. Elements of Environmental Science and Engineering
    P. Meenakshi
    PHI Learning Pvt Ltd
    2. Ecology and Environmental Science
    S.V.S. Rana
    PHI Learning Pvt Ltd
    Copyright © 2009 Tilak Maharashtra Vidyapeeth. All Rights Reserved.