GARDEN CITY UNIVERSITY

B.A TOURISM (HONOURS)

SEMESTER II

HOSPITALITY MANAGEMENT

CODE : 07ABATH17213 CREDITS : 04

1. GOALS

By the end of this course, the student will be able to perform in the following areas:

1. Understand the origin and concept of hospitality and its structure.

2. Be able to know the essentials of culinary industry and its growth prospects through the ages.
3. To understand the complexities involved in modern hospitality practices.
4. To understand the characteristics of hospitality product and its different engineering and
maintenance concepts.
5. To know different core areas of hospitality like accommodation, food production, food
service and housekeeping and other non-revenue generating areas of hotel operations.
6. To understand the regulatory issues, ethical code of practices and market segmentation in
hospitality.

2. OBJECTIVES OF DEVELOPMENT

1. To make the learners understand the basic hospitality operations in global concept, they are taken
to visit the hotels and finer restaurants.
2. The Focus of the course will be on to make the learner understand and know the various major
revenue generation and non-revenue generation units of the hospitality industry. The learners are
asked to draw the charts on various hospitality establishments IRSE in this regard.
3. The learners will also know the organizational hierarchy and how to make the initial setup of
these organizations. For this expert, talks will enable them in doing so.
4. The students shall be taught about the modern trends and developments taking place in
hospitality in the global context. They are also given an insight of the Planning Process and
regulatory, ethical and other such market issues along with a study on some cases relevant to the
topic so that they can gain confidence in applying the learnings of this course in practical
situations.
5. It also makes them understand how properly planned hospitality strategies can be instrumental in
developing one's business. For the further development and improvement on this topic, guest
lectures are invited from the industry experts and academicians.
6. The course shall make the learner to have an in-depth understanding of the topics as it is enabled
with modern and innovative teaching aids which shall comprise of videos, role plays and visits
to different places of importance regarding hospitality operations.

3. COURSE MANAGEMENT

3.1 COURSE DESCRIPTION

 This course provides an understanding about the origin, emergence and development of hospitality
industry since ages to modern day presence. The course aims to –

 To understand various types of Hospitality / Catering establishments

 To understand their hierarchy/functions of different departments in the establishments.
 To know the required regulations for the recognition of Hotels and Restaurants in global concept.
 To understand the role service attitude and qualities to shine in this sector along with the required
skills to sustain in this sector in the longer run.
 To familiarize with the basic vocabulary related to hospitality and culinary operations along with
the planning processes and other such relevant information.

3.2. CREDIT HOURS / SEMESTER

Instruction Hours: 60

4. DEVELOPMENT OF STUDENT’S LEARNING OUTCOME

 Able to understand the various types of Hotel and Catering establishments that exist
 Able to understand their various functions and daily operational issues and concerns.
 Able to understand the role they play in this service industry
 To know the importance of different stakeholders in making the business of Hospitality
more resourceful.
 To know the technical and operational problems that may be encountered in the process of
becoming entrepreneur in this sector and how to overcome them
 To update themselves with latest developments taking from time to time as Hospitality is a
dynamic business model and they have to know all the latest happenings in this sector
globally.

4.1 FRAMEWORK OF LEARNING OUTCOME WEIGHTAGE

Weightage Calculation
K Weight L Weight A Weight Ap Weight
CD U T
15% age of 20% age of 30% age of 35% age of
UN P C W
of 40 "K" in of 40 "L" in of 40 "A" in of 40 "Ap"
IT (40 (6 (10
the the the in the
) 0) 0)
6 unit 8 unit 12 unit 14 unit
1 0 0.0 0 0.0 0 0.0 0 0.0 0 15 15
2 1 0.8 1 1.0 1 1.5 1 2.0 5 15 20
3 4 3.0 4 4.0 4 6.0 3 6.0 19 15 34
4 3 2.3 3 3.0 3 4.5 3 6.0 16 15 31
8 8 8 7 40 100

CDP = Course Designer Prerogative

UC = University
Component
 TW = Total Weightage
K = To Know & Memorize
L = To Learn & Understand
A = To Analyze
Ap = To Apply

Sub Unit KLAAp Assignment

K L A Ap
UNIT I
1.1 1 1 1 1
1.2 1 1 1 1
1.3 1 1 1 1
1.4 1 1 1 1
TOTAL 4 4 4 4
UNIT II
2.1 1 1 1 0
2.2 1 1 0 0
2.3 1 1 0 0
2.4 1 1 1 0
TOTAL 4 4 2 0
UNIT III
3.1 1 1 1 1
3.2 1 1 1 1
3.3 1 1 1 1
3.4 1 1 1 1
TOTAL 4 4 4 4
UNIT IV
4.1 1 1 1 0
4.2 1 1 1 1
4.3 1 1 1 1
4.4 1 1 1 1
TOTAL 4 4 4 3
 Total for UNIT III 4 4 4 3

5. TEACHING METHODS

1. Classroom lecture.
2. Case Studies on Hotel Operations and Culinary observations.
3. Classroom discussions and role play like (Customer placing order in the restaurant and the steward
serving the customer), (Like Student acting like new entrepreneur and interacting with the hotel Manager
to know the possible problems and prospects)
4. Individual assignments on the current topic.
5. Videos related to Hospitality / Culinary / Tourism operations
6. Quizzes and Group Discussions/ Debates
7. Class Presentations and Seminars
8. Visits to Hotels/resorts/ Catering Units.
9. Invited Lectures / Talks by the experts in Hotel operations / Training
10. Access Google Maps (Linking Hotel properties / Destinations for Smart Itinerary Planning and
Costing)

6. TEACHING PLAN

Teaching
Week Topic Hours Weightage Remarks
Methods
1-4 Unit I: Introduction to 15 1) Lecture and Video Presentation on Added
Hospitality and Catering 4 Hours Hospitality and Catering services.
Industry. / Week 2) Visit different catering 15% Classificati
1.1- An overview of the Global establishments and write a report of on of
Hospitality Industry and Catering observation. Hospitality
Services. (K, L,A , Ap) 3) Chart Preparation on various cutlery and
1.2- Introduction to Art of and crockery used by catering Catering
Cookery & Culinary History. (K, L, establishments. establishme
A, Ap) 3) Expert talk on Art of Cookery- Its nts (Star
1.3 Development of Culinary Art developmental phase and present and
from the Middle Ages to Modern scenario. Heritage
Cookery. (K, L, A, Ap) 4) Map Pointing of countries with Categorizati
1.4 Classification of Hospitality reference to Gastronomy on)
and Catering establishments (Star 5) Understand and Memorize culinary
and Heritage Categorization). (K, terminology
L, A, Ap)

Unit II: Major Departments, 15 1) Lecture and Video Removed

5 -7 4 Hours Presentation on various departments 20%
Maintenance and Engineering
/ Week in hotel operation. Not
Concepts
2) Role plays (In case of Fire in the Relevant
 2.1 - Major departments in the
Hospitality Sector. (K, L, A)
2.2 - Engineering and
Maintenance division, Marketing
and Sales Division. (K, L)
2.3 - Critical issues in
maintenance and their handling
techniques in HVAC. (K, L)
2.4 - Customer Relationship
Management in a Hotel. (K, L, A)
8-11 Unit III: Innovation and Future
of Hospitality.
3.1 - Future trends in Hospitality Hours
Industry. (K, L, A, Ap)
3.2–Usage of CRS in Hotel
Industry, operational usage
through chain of hotel agencies.
(K, L, A, Ap)
3.3–Role of Associations in
Hospitality Management- their
functions and operations.
(K, L, A, Ap)
3.4 – IT and hospitality industry.
(K, L, A, Ap)
Unit IV: Ethical and regulatory
12-15 issues concerned with
Hospitality
4.1 - Fiscal and non-fiscal
incentives offered to the hotel
industry in India. (K, L, A)
4.2 - Ethical and regulatory aspects
of a hotel (K, L, A, Ap)
4.2 Ethics of Hospitality industry
4.3 - International Hotel
Regulations and Laws (K, L, A, Ap)
4.4 – Hotel Laws & Regulations on
ethical issues (K, L, A, Ap)
16 END SEMESTER EXAMINATION
7. EVALUATION METHOD
As per the GCU – Multi Assessment Provision (MAP)
8. TEACHING MATERIALS AND RESOURCES
8.1. Text and Main Documents
hotel-, guest evacuation procedure)
3) 3) Case Studies of critical issues in
4) Hotels.
5) 4) Visit a hotel and speak to Marketing
and Sales manager - find out the
marketing and sales Strategy.)
5) In a group of 4 visit hotels and study
their CRM concepts Submit Report
15 1) 1) Lecture and Video Presentation on
4 innovations in Hospitality. 34%
2) Role play (As a Manager of a hotel
Week what innovative automation is
employed for increasing revenue
generation.)
3) Visit hotels and assess the use of
CRS and its benefits (Present it in
the class)
4) Seminars and debating on the
4) future of hospitality in the light of
innovation technologies.
5) Discussion /Q & A session on
Innovations in hospitality industry.
15 1) Lecture and Video Presentation on
4 Hours ethical and regulatory aspects 31 %
/ Week hospitality
1) 2) Role play (As an Auditor / Spector,
who inspects the hotel to the practice of
ethical and regulatory he issues.)
2) 3) List out International Hotel
Regulations in a Chart for display in
the class room and discuss about it
(Learners can use any information
sources in doing so)
3) 4) Guest Lecture on regulatory and
ethical issues in hospitality.
5) Q & A session on hospitality ethics
 Lecturer prepared materials (i.e. PPT’s, comprehension quizzes, exams)

8.2. Documents for further study

1. Zeithaml VA, ‘Service Marketing’, McGraw Hill, London, 1996
2. Gray and Ligouri: ‘Hotel and motel management and operations’ PHI, New Delhi,2000
3. Andrews: ‘Hotel front office training manual’ Tata Mcgraw Hill, Bombay,1980
4. Negi, ‘Hotels for Tourism Development’, S.Chand, New Delhi.
5. Arthur & Gladwell: Hotel Assistant Manager (London communica, Barrel, Jenkins)
6.Negi: Professional Hotel Management (Delhi: S.Chand)

8.3. E-Learning: Students have to browse the following websites to enhance their knowledge in the
subject and can take the exercised as advised from time to time in consultation with faculty member.

 https://www.hotelresource.com
 www.library.devry.edu/hospitality-management.htm
 www.sciencedirect.com/science/article/pii/S0278431914000097
 https://www.michiganstateuniversityonline.com/resources/hospitality
 www.inderscience.com/jhome.php?jcode=ijkmth