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Veer Narmad South Gujarat University
Faculty of Science (B.Sc. in Home Science) UG B.Sc. Programme
Evaluation Structure under CBCS for the Science Subjects Hospitality Management
(Hospitality Management, Apparel Design, General Home Science) SEMESTER VI
Semester
Course Paper No. Hours/Week
Credit Exam Hours
Marks Total
Internal External
VI
Core – I
Hm6 -Event Management
2
2
2
20
50
70
Hm7 -Tourism Management
2
2
2
20
50
70
Hm8- Computer Applications for Hospitality
-
-
-
-
-
-
Hm9 – Bakery and Confectionary
-
-
-
-
-
-
Hm10- Food Production –II
- - - - - -
Hm11-Internship - - - - - -
Core-I (Pr)
Hm6 -Event Management
2 1 2 10 20 30
Hm7- Tourism Management
2 1 2 10 20 30 Hm8- Computer
Applications for Hospitality
6 3 3 30 70 100
Hm9 – Bakery and Confectionary
6 3 3 30 70 100 Hm10- Food Production –
II
6 3 3 30 70 100
Hm11-Internship
6 3 - 100 - 100
F.C. (English)
English (As per VNSGU) 2 2 2 20 50 70
E.C. (ID)
Hotel Laws(Th) Saree Designing(Pr.)
2 4
2 2
2 2
20 20
50 50
70 70 NSS/NCC/Sports/
Saptadhara - 2 - - - -
3rd
year B.Sc. (Home Science)
6th
semester
HM6- Event Management (Th)
Objective:
Students will acquire the knowledge about the event industry
Students will learn and understand the process of planning and controlling
Students will understand the importance of marketing and promotion in events
Students will know about the various protocol codes and staging techniques
Students will understand the financial aspects and safety measures in event
course Paper
no
Hours/week credit Exam
hours
Marks-
Internal
Marks-
external
Total
Event
Management(Th)
1 2 2 2 20 50 70
Module Content Number of lectures
assigned
1 Introduction to Event Management 10
EVALUATION-
1. One Internal test (20 marks)
2. External –final exam (50 marks)
Events defined, Size and types
The event team, Qualities of event manager
Code of ethics, Feasibility factors (SWOT
analysis, Keys to success)
Concept and Design
Planning and designing the event
Developing and analysing the concept
Logistics of the concept
2 Marketing and Promotion
Nature and Process of event marketing
Sponsorship
Image/Branding, Advertising, Publicity
Developing Public Relations
07
3 Protocol and staging
Titles, Protocol for dress, speakers,
Protocol for various events
Preparing for dignitaries
05
4 Financial aspect, Safety and security
Event Budgeting, estimating the cost of events
Making balance sheet
Break even analysis/profit-loss
Tips to make event profitable
Legal aspects
Occupational safety and health
Incident reporting, relevant legislations
08
TOTAL 30
3rd
year B.Sc. (Home Science)
6th
semester
HM6- Event Management (Pr)
Objectives:
To equip the students with the knowledge of the various marketing and promotional tools
To emphasize the importance of financial considerations in event management
course Paper
no
Hours/week Credit Exam
hours
Marks-
Internal
Marks-
external
Total
Event
Management
(Pr)
1 2 1 2 30 - 30
Content----
Block.
No
Topic and Details No. of Lectures
assigned
1 Planning and Designing of Event
Theme, Selection of site and staging
Birthday/ anniversary/ meeting/ seminars/
exhibition/ fashion show etc.
10
2 Marketing and Promotion
Surveying various promotion medias
Writing report for promotion
5
TOTAL 15
EVALUATION-
1. Continuous Internal Evaluation
2. No External Examination
REFERENCES -
1. Event Management for Tourism, Cultural, Business and Sporting Events- Lynn Van Der
Wagen and Brenda R. Carlos, Pearson Education Inc, ISBN 978-81-7758-065-5
2. Event Planning and Management – Sandeep Sharma,Aadi Publications,ISBN:
9789380902289, 9380902289,Edition: 2011
3. Event Management- PurnimaKumari, Anmol Publications Pvt. Ltd., ISBN:
9788126149759, 8126149752, Edition: 2013
4. Event Management and Public Relations- Savita Mohan, Enkay Publishing House, ISBN:
9789380995205, 9380995205, Edition: 1stEdition, 2012
3rd
year B.Sc. (Home Science)
5th
semester
HM7- Tourism Management (Th)
Objective:
To get an exposure in the field of Tourism
To understand the various travel circuits
To be aware of the impact of tourism on the environment.
To help them learn the Ancillary tourism services.
To make them understand the various modes of transportation
Course Paper
no
Hours/week Credit Exam
hours
Marks-
Internal
Marks-
external
Total
Tourism
Management(Th)
1 2 2 2 20 50 70
Content
Block Topic
Number of
lectures
assigned
1
Introduction to The Tourism Industry
Types of Tourism
Continents, countries and seasons
Governing bodies and Tourism Infrastructure
Spots for Tourism
Infrastructure for Tourism in India
India’s Role in World Tourism
Tourism in your state/ Various local regions ,
08
Places and Development
Classification of Tourist Seasons , Range and
Marketability
2
Countries and Tourist Places
Countries of Asia
Countries of Europe
Countries of Africa
Countries of South and North America
Countries of Australia
Tourist Places of India
08
3
Tourism Environment
Service Quality Management
Road blocks in Tourism
Preparations for International Tourism
Impact of International Tourism on the Indian
Society
Tourism Development and Sustained
Tourism
Ethical and Regulatory aspects of Tourism
Business
08
4
Travel Agency Management
Role of Marketing
Finance
Human Resource
Operations Management
Organizational and Tourist Behaviour
Marketing Strategies in Travel Agency
Ancillary Tourism Services
Hotel Reservations
Trains and Cruises
Types of Cruises,
Major Cruise liners of India and the World
Indian Railways and Heritage Trains
World Train Systems
06
TOTAL
30
EVALUATION-
1. One Internal test (20 marks)
2. External –final exam (50 marks)
3rd
year B.Sc. (Home Science)
5th
semester
HM7- Tourism Management (Pr)
Objectives:
To enable them to learn to make national and international Itineraries.
To help them gain knowledge about the various destinations of tourist interests.
course Paper
no
Hours/week credit Exam
hours
Marks-
Internal
Marks-
external
Total
Tourism
Management(Pr)
1 2 1 2 30 - 30
Content----
Block. Topic and Details No. of Lectures
No assigned
1 Developing a Domestic Itinerary
Five Major Domestic Itineraries from the following:-
Himachal Pradesh
Uttaranchal
North East India
Madhya Pradesh
Rajasthan
Leh
Maharashtra
Kerala
Hills of South India
7
2 Developing an International Itinerary
Four Major International Itineraries from the following:-
South East and Far East Asia,
Europe (Including UK and the Schengen ( European
union EU) Countries
Australia and New Zealand
USA
Dubai and The Middle East
Mauritius
South Africa and Kenya
8
TOTAL 15
EVALUATION-
1. Continuous Internal Evaluation
2. No External Examination
REFERENCES –
Sr. No. Authors Name Name of the book Name of Publisher
1. Panda Tapan K. Tourism Management : The Socio-
Economic and Ecological Perspective
University Press –
Hyderabad
2. PandeyAnupam ParyatanPrabandh
Discovery
Publishing House –
New Delhi
3. KulkarniSonali Medical Tourism In India Book Enclave –
Jaipur
4. Sharma
Yogeshkumar Rural Tourism And Development Pointer Pub. Jaipur
5. KulkarniSonali Tourism Management in 21st century
Book Enclave-
Jaipur
6. Bhatia A.K. International Tourism Management Sterling Pub. – New
Delhi
7. Gosawami R.K. Teaching Tourism Management
Cyber Teach
Publications – New
Delhi
8. Sharma
ShashiPrabha
Tourism & Environment : Concepts,
Principal & Approaches
Kanishka Pub. Dis. –
New Delhi
9. Krishama K. Academic Dictionary of Tourism Isha Books New
Delhi
10. Sharma
ShashiPrabha
Tourism Education : Principles ,
Theories and practices
Kanishak Pub, Dis.-
New delhi
11. SharmYogeshkumar Hand Book of Tourism Pointer Pub- Jaipur
12. Kadampully Jay Service Quality Mgt. In Hospitality &
Tourism
Jaico Pub. House –
Mumbai
13. Singh Ratandeep Infrastructure of Tourism in India Kanishak Pub, Dis –
New Delhi
3rd
year B.Sc. (Home Science)
5th
semester
HM8- Organisational Behaviour (Th)
Objective:
To enable the students to understand and manage people’s behaviour in organisational
setting
To understand the nature of individual behaviour
To understand organisational climate and culture and the way in which they affect people
in the organisation
To understand organisational development as a means for organisation improvement
course Paper
no
Hours/week credit Exam
hours
Marks-
Internal
Marks-
external
Total
Organizational
Behaviour
(Th)
1 2 2 2 20 50 70
EVALUATION-
1. One Internal test (20 marks)
2. External –final exam (50 marks)
Module Content No. of Lectures assigned
1 Understanding Organizational Behaviour
Definition
Nature
Disciplines contributing to Organizational
Behaviour
Theoretical Frameworks
05
2 Individual Behaviour in Organizations
Personality- Meaning, traits, personality
determinants, personality attributes, matching
personality with Jobs
Attitudes- concept, sources, types, functions
Perceptions- meaning and significance, sub
processes of perception, factors influencing
perception
10
3 Organizational Culture
Definition and Characteristics
Types
Functions
Beginning of culture
Learning culture
Changing organizational culture
08
4 Organizational Development
Definition and concept of Organizational
Development
Organizational Development Interventions-
Meaning, types
Future of Organizational Development-
Strengths, future, possible changes in
Organizational Development
07
TOTAL 30
3rd
year B.Sc. (Home Science)
5th
semester
HM8- Organizational Behaviour (Pr)
Objectives:
To understand the cases contributing to the understanding of organizational behaviour
To analyse various cases for developing analytical skills
course Paper
no
Hours/week credit Exam
hours
Marks-
Internal
Marks-
external
Total
Organizational
Behaviour (Pr)
1 2 1 2 30 - 30
Content----
Block.
No
Topic and Details No. of Lectures
assigned
1 Case studies: case analysis (defining the problem,
identifying the alternatives, analysing the alternative)
Case study on behavioural change
Case study on organizational climate
7
2 Case studies: oral discussion, presentation and
written report
Case study on interpersonal relations
Case study on conflict management
8
TOTAL 15
EVALUATION-
1. Continuous Internal Evaluation
2. No External Examination
REFERENCES -
1. Organisational behaviour- L. M. Prasad, Sultan Chand and Sons
2. Organisational behaviour – Dr. NeeruVashisht, Taxmann Allied Services Pvt. Ltd. ISBN:
9788171949991, 8171949991, Edition 2012
3. Organisational behaviour – K. Ashwathappa, Himalaya Publishing House, ISBN: 9789350515884,
9350515881, Edition 10
4. Organisational behaviour – Moshal B. S., Ane Books Pvt. Ltd. ISBN: 9789380618531,
9380618530, Edition 2011
3rd
year B.Sc. (Home Science)
5th
semester
HM9- Strategic Management (Th)
Objective:
Students will understand the concept of Strategy, Strategic planning and Management.
Students will understand strategic intent and its relevance in strategic management.
Students will understand how a strategy is activated and a project is implemented.
Students will understand the nature of strategic control.
course Paper
no
Hours/week credit Exam
hours
Marks-
Internal
Marks-
external
Total
Strategic
Management
(Th)
1 2 2 2 20 50 70
EVALUATION-
1. One Internal test (20 marks)
2. External –final exam (50 marks)
Module Content No. of Lectures assigned
1 Introduction to Strategic Management
Evolution and definition
Strategic Planning, Management and Decision
Making
Process
Participants
05
2 Strategic Intent and Strategy Formulation
Attributes of strategic intent, stretch and
leverage, hierarchy, vision and mission, business
definition, setting goals and objectives
Environmental analysis- concept, factors
Organizational analysis- concept, role, process,
Corporate and business strategies
10
3 Strategy Implementation and control
Structural and Behavioural Implementation
Functional strategies
Production / Operations Policies and Plans
Financial Policies and Plans
08
4 Strategic Control
Barriers
Participants
Control Process
Control Techniques
07
TOTAL 30
3rd
year B.Sc. (Home Science)
5th
semester
HM9- Strategic Management (Pr)
Objectives:
Students will understand the cases contributing to the understanding of Strategic
Management.
Students will gain knowledge on various cases for developing analytical skills
course Paper
no
Hours/week credit Exam
hours
Marks-
Internal
Marks-
external
Total
Organizational
Behaviour (Pr)
1 2 1 2 30 - 30
Content----
Block.
No
Topic and Details No. of Lectures
assigned
1 Case studies: case analysis (defining the problem,
identifying the alternatives, analysing the alternative)
Case study on Organizational change
Case study on expansion and vertical Integration
of any hotel/ Restaurant.
7
2
Written report, oral discussion and presentation on
an Entrepreneurial Venture in the field of
Hospitality.
8
TOTAL 15
EVALUATION-
1. Continuous Internal Evaluation
2. No External Examination
REFERENCES
Strategic Management - L. M. Prasad, Sultan Chand and Sons
Collis, D. J. & Montgomery, C. A. 1987. Corporate strategy: Resources and the scope of
the firm. New York: McGraw-Hill.
Anslinger, P. A. & Copeland, T. E. 1996. Growth through acquisition: A fresh look.
Harvard Business Review, 74 (1):126–35.
Strategic Management by John A. Pearce II, Richard B. Robinson
Adrian Haberberg and Alison Rieple, The Strategic Management of
Organisations, Prentice-Hall, 2001.
3rd
year B.Sc. (Home Science)
6th
semester
HM10- Food Production-II (Pr)
Objective:
To learn various types of starters, snacks and sandwiches
To study the fundamentals of Indian food and cookery
To understand the principles of bakery
To acquire knowledge of world cuisines
course Paper
no
Hours/week credit Exam
hours
Marks-
Internal
Marks-
external
Total
Food
Production-
II (Pr)
1 6 3 6 30 70 100
Module Content No. of practical’s
assigned
EVALUATION-
1. Internal Continuous evaluation (30 marks)
2. External –final exam (70 marks)
1 Starters, Snacks and Sandwiches
Grilled paneer, kebabs, lollipops, dry
Manchurians, cheese filled recipes
Samosa, khastakachori, meduwada, cutlet,
different types of chats, accompaniments
according to the recipes
Closed sandwiches-club sandwich, pinwheel
sandwich, ribbon sandwich
Open sandwiches- vegetable and mayonnaise
Toasted sandwiches
10
2 Basic Indian recipes
Gravies- red, white, makhani
Rice- biryani, pulao and fried rice
Pulses/vegetables- dal, chole, rajma, vegetable
jhalfarezi, sukhisabzi, paneer dishes
Indian breads- phulka, puri, nan, kulcha, rumali,
parantha
Sweets- kheer, halwa, gulabjamun, ice
cream/kulfi
10
3 Bakery
raw materials and products
pastries
cakes- sponge and fruit
breads- basic bread, pizza base
cookies- biscuits, cookies and nan khatais
desserts- hot and cold puddings, custard and
mousse
15
4 Other Cuisines
Continental - Cannelloni, ravioli
Chinese cuisine- Manchow soup, chinese fried
rice, hakka noodles, spring rolls.
Mexican cuisine-tachos, enchilladas
Thai cuisine- green curry, thai fried noodles.
10
TOTAL 45
REFERENCES -
1. Dodgshun .G. and Peters .M., Cookery for the Hospitality Industry, Adapted by Saxena
.S., 5th
Cambridge University Press.
2. Badri .M., Vegetable delights, Gnosis Publisher.
3. Raina .U.,Kashyap .S., Narula .V., Thomas .S., Suvira, Vir .S. and Chopra .S., Basic Food
Preparation, Orient Longmann Publisher, 3rd
ed.
4. Thangam .P., Modern Cookery Volume I and II, Orient Longmann publisher, 5th
ed.
5. Mario. T., Quantity Cooking, AVI Publishing Company.
3rd
year B.Sc. (Home Science)
6th
semester
HM11 - Internship
Objectives:
1. To give students practical experience in the organization /Industry.
2. To help students to develop insight for a profession in the Industry.
3. To help students to explore possible career options to make them self-reliant.
course Paper no Hours/week credit Exam
hours
Marks-
Internal
Marks-
external
Total
Internship
1 6 3 - 100 - 100
The students will be placed to an organization /Industry for Eight weeks. The students should
complete training in any thrust areas of Hospitality.
Areas:
Food Industry
Hotel Industry
Event companies
Front desk
Corporate sector
Travel and Tourism Agencies
The evaluation will be done jointly by the college and placement organization.
Internal evaluation: Submission of report and oral presentation by the student.
Final report should be written by the student with
(1) Title of Internship, location of Internship & Name
(2) About the organization
(3) Internship details
(4) Outcomes & suggestions – what student has gained?
Individual file - 20 marks
Presentation - 10 marks
Total 30 marks
External evaluation: Evaluation criteria to be provided by the college to the organization
/Industry to be filled in & submitted by the supervisor.
Knowledge & application of knowledge - 20 marks
Working relationship (interaction/ cooperation /coordination) – 15 marks
Subject interest & involvement – 15marks
Creativity / skills – 10 marks
Overall behavior (punctuality / sincerity) – 10 marks
Total 70 marks
3rd year B.Sc. (Home Science)
6th semester
Hotel Laws (Th)
Elective
Objective:
To introduce the students to the various laws governing the hotel and tourism
industry
To help them understand laws related to food and beverage industry
To enable the students to understand the laws related to guest relationship and
operations
To make the students aware about the various Acts relating to employee welfare
Course Paper no
Hours/week Credit Exam hours
Marks- Internal
Marks- external
Total
Hotel Laws (Th)
1 2 2 2 20 50 70
Module Content No. of lectures assigned
1 Introduction to Hotel Laws laws governing hotel industry legal requirements-laws relating to premises,
electricity, fire precautions, sanitary conveniences, water, collection of refuse
travel and tourism laws
08
EVALUATION-
1. One Internal test (20 marks)
2. External –final exam (50 marks)
REFERENCES -
1. Dr.JagmohanNegi- Hotel and Tourism Laws, 2. SulpheyBasheer- Laws for Business
2 Laws relating to Guest relationship and operations
guest and hotel laws laws relating to registration, reservation, book
contracts registration and approval of hotel and
restaurant
07
3 Food and Beverage Laws laws relating to hotel and food and beverage
business bar and liquor licence safety and hygiene laws
07
4 Laws Relating to Employment and Welfare Employer-employees relationship Industrial relations-The Industrial Disputes
Act 1947, The Industrial Employment Act of 1946, Law on Strikes and Lockout
Employees Welfare- minimum wages Act 1948, Employees Provident Act 1952, Employees State Insurance Act 1948
08
Total 30
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