INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

Objectives:

To make the learner understand the dynamics of demand and supply of tourism and hospitality
products in an increasingly borderless world To familiarize the learner with the regions of the world as well as the primary economic, political, social, geographical, cultural, and historical factors of each region especially in the way they affect hospitality and tourism To enable the learner to become part of the global hospitality and tourism business

Course Outline: Philosophies, principles, and practices of tourism--principles of management as applied to hospitality and tourism--tourism destinations across the world--tourism, hospitality, and globalization-cross-cultural differences in tourist behavior--need for cross-cultural management of hospitality and tourism--MNCs in the tourism industry--technology and the internationalization of tourism--globalization and the future of tourism--professional and managerial skills for global tourism and hospitality industry-contemporary issues in tourism and hospitality. Class Participation: On the whole, this course will be conducted as seminars. Students are expected to come to class prepared to talk and with the readings and assignments for that day completed. Most class time will be collaborative learning sessions devoted to discussing the issues and ideas raised in the readings; questions, comments, and responses from students are critical to this discussion. Assignments: Weekly Essay: Each student will be writing a weekly essay (1-2 pages) based on the readings. Essay questions will be handed out to the students the week before they are due and are designed to explore the main theme(s) of the readings. Student Presentations: Each student has to identify a theme related to his or her own personal experiences with international tourism and hospitality, apply some sort of hands-on analysis upon it, make a presentation of the same in the class, and lead the subsequent discussion. Final Project: Students will be formed into small groups of two or three and will be asked to conduct a minor research on a tourism or hospitality related issue. In carrying out the research, new knowledge discovery is stressed more than methodological elitism. Visit to a Nearby Tourism Destination: This is to offer the student a firsthand experience of tourists, tourism, and hospitality management in the knowledge-skill-attitude context provided by the formal learning in the classroom. Exams and Grading: Your final grade will be calculated as follows: weekly essays (40%), participation (including projects, debates, tour, etc.) (30%), and final project/paper (30%). Readings: Cooper, C. et al. (1998). Tourism: Principles and Practices: Longman Prideaux, et al. (2006). Managing Tourism and Hospitality Services, Theory and International Applications: CABI (A list of supplementary readings shall be provided to the students enrolled for the course after assessing their academic and professional backgrounds and tastes.) Instructor: Babu P George, Lecturer in Tourism Studies, Pondicherry University, India Email: myselfgeorge@gmail.com Mobile: 91-9245439038

Personal webpage http://myselfgeorge.googlepages.com