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