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DEPARTMENT OF HOTEL MANAGEMENT

II B. Sc. HM & CS
Semester – IV

PROGRAMME SCHEDULE
2014-2015

F-74

NAIPUNNYA INSTITUTE OF MANAGEMENT AND INFORMATION TECHNOLOGY

Pongam, Koratty
IMPORTANT REQUIREMENTS
1. INTERNAL EXAMINATION
Frequency : Two per semester
Minimum marks/grade (in percent) to pass : 50%/ C Grade

2 . Assignment
Required number of assignments : three (3) per semester

Minimum mark (in percent) : 50%/ C Grade

3. Seminar/Workshops/Debates
Required number : one (1) per semester
Minimum marks (in percent) to pass : 50%/ C Grade

4. Attendance
Frequency : Hourly – based

Minimum percent : 75% / C Grade

5. Records to be kept by students


·         Practical Record Book
·         Separate journal for each subject
·         Assignment
·         Seminar
Fourth Semester Academic Calendar
Commencement of 4th semester classes : 12th of November, 2014
First Internal Examination : 3rd week of February, 2015
First Internal Examination publication of result : 4th week of February, 2015
Second Internal Examination : Last week April, 2015
Second Internal Examination publication of result : First week of May, 2015
Fourth semester external university examination : 2nd week of May, 2015
Publication of fourth semester results : December, 2015

-Subject to change

ased
FOOD & BEVERAGE PRODUCTION - PRACTICALS - II
Course Facilitator : Mr John K Lecture Hour per week: 4
Month Module Topic
2014-2015 Menu No: 1 French Menu 
November
Menu No: 2 Chineese Menu

December Menu No: 3 French Menu 

Menu No: 4 Spanish Menu 

Menu No: 5 Italian Menu
Jan-15
Menu No: 6 Russian Menu

Menu No: 7 German menu

Feb-15 Menu No: 8 American Menu 

Menu No: 9 English Menu

Menu No: 10 International Menu

Menu No: 11 Mexican Menu

Assignments 1 Practical
Mar-15 Assignments 2 Practical
Assignments 3 Practical
Exam Menu 1 Practical
Exam Menu 2 Practical
Seminar                  Condut seminar or Briefing of his menu
Total Hours

Details of the menu will be published a week prior to the scheduled practical class
Refer to University website
ACTICALS - II
Lecture Hour per week: 4
Hours Remarks

4
4

January
February
March

of his menu March
44

e scheduled practical class


PRACTICAL : FOOD & BEVRAGE SERVICE - II - HM1VB06
Course Facilitator : Mr. Wilson P P Lecture Hour per week: 4
Month Chapters Topics Hours
Nov-14 1 Recollecting I year portions. 8
2 Beverage order taking procedure.
3 Service of red wine.
4 Service of white wine.
Dec-14 5 Service of rose wine. 8
6 Service of Sherry, Port, Madeira and Marsala.
7 Service of sparkling wine.
8 Service of bottled beer, canned beer and draught beer.
9 Service of brandy.
Jan-15 10 Service of whisky 16
11 Service of gin.
12 Service of vodka.
13 Service of rum.
Feb-15 14 Service of tequila. 16
15 Service of liqueur.
16 Service of liqueur coffee and spirit coffee.
17 Service of cocktails.
Mar-15 18 Compiling a menu with wine suggestions. 16
19 Service of cigar and cigarettes. 
20 Servin a dish from Gueridon
B06
r per week: 4
Remarks
Service of whisky.
rvice of whisky.
FRONT OFFICE PRACTICAL (HMIVC07)
Course Facilitator : Mr. Abin J Lecture Hour per week: 4
Month Chapters Topics Hours

1 Mock Checking
Nov-14 8
2 Mock guest complaint & handling

3 Preparation of Reservation form
Dec-14 8
4 Preparation of G.R.C.

5 Preparation of C - form

6 Preparation of guest history card
Jan-15 16

Evaluate & make comparative study of the 
7
performance of different hotels

8 Preparation of Night auditors report
Feb-15 16
9 Visiting travel agencies

10 Visiting tourist centers
Mar-15 16
11 Visiting hotels & resorts

12 Mock telephonic drill
07)
per week: 4
Remarks
TRAVEL AND TOURISM (HMIVCO8)
Course Facilitator : Mr. Vipin S Lecture Hour per week: 5
Month Module Topic
Economics of Tourism-Origin and objectives of tourism.Elements 
of tourismScope of tourism.Nature of tourism.Travel motivations
November Job opportunities and employment generation.
December I & II Govt. revenue and foreign currency exchange.
Economic growth based on tourists statistics.Economic benefit of 
tourism.
Tourism products and resources-Architectural heritage,
Culture and iconography of India. Music, Dance, Paintings, Fairs & Festivals.
Natural & other tourism resources.
Tourism planning and development-Tourism policy formation. 
 Types of tourism planning. Steps of tourism planning. Role of 
 international organizations planning. Tourism policy of India.Tourism
January III & IV  in Kerala & policy.Participation of public & private sector in planning.
Tourism Marketing-Introduction, Market segmentation of
tourism. Marketing mix in tourism. Advertising and publicity
Selection of media.Travel writings. Sales report. 
Public relations and its importance in travel marketing
Marketing and its objectives.Types of marketing research.
Distribution channels of tourism marketing.
Socio Economic impact of tourism-International understanding and
tourism.National integration and tourism. Protection of arts&folk arts
Improvement of human relationships.Infrastructure development
Water pollution Air pollution Noise Pollution Ecological destruction
February V & VI Ecological destruction Environmental hazards Anti social activities.
Tourism management-Definition of tourism,Meaning and 
measurement of tourism. Types of tourism.
Role of managers in tourism.Elements and mangerial skill,
Organizational chart, structure and system in tourism
Staffing and job designing,Team management and decision making
 Financial mangement. Development of tourism in India.
Travel Management- Concept of travel management, travel 
organization.Road ,rail sea and air transportation sysytem.Passport,
March VII & VIIIVisa and other travel formalities.Travel agents and tour operators& their
functions. Types of tour operators.
Geographical perspective of tourism center-Geographical location 
and physiographic structure of India. Climate and seasons. Reserves
and basins in India.Languages in India.Physical characteristics of people
in India. Impacts of various cultural elements in Indian society.
Tourism centers in India state wise. Pligrim and cutural centers in India.
 Important tourist centers of the World.
Total Hours

Prepared By
Vipin Sarin
our per week: 5
Hours Remarks

26

& Festivals.

22

20

20
88
ENTREPRENEURSHIP DEVELOPMENT
Course Facilitator : Mr. Anoop P Lecture Hour per week: 4
Month Module Topic
2014-15
November 1 1.Entrepreneur and fundamentals of Entrepreneurship: 
2.Entrepreneurial competencies, 
3.Factors affecting entrepreneurial growth – Role of 
entrepreneur in economic Development 
4.Challenges of women Entrepreneurs.
1.Micro small and Medium Enterprises – 
Legal Framework – Licenses 
December 2 2. Role of Promotional Institutions with Special Reference,
to KINFRA, KITCO. MSME & DICs
3. Concessions –
Incentives and Subsidies

1.Project Management – Feasibility and Viability 
2.analysis – Technical – Financial – Network
Jan-15 3 3.Appraisal and Evaluation – Project Report Preparation

1.Identification of Business Opportunities in the  
context of Kerala
Feb-15 4 2. Rate of ED Clubs 
3.Industrial Policies 

4 Skill Development for Entrepreneurs. 
5.Business incubation – Meaning 
Mar-15 4 6.Setting up of Business Incubation Centers.

Total Hours
ASSIGNMENT 1
ASSIGNMENT 2
ASSIGNMENT 3
Seminar

Reference Books:
1. S.S. Kanka: Entrepreneurial Development, Sultan Chand.
2. Prasanna Chandra: Project Planning, Analysis, Selection, Implementation and
Review, Tata McGraw Hill.
3. Vasantha Desai: Dynamics of Entrepreneurial Development, Himalaya.
T
e Hour per week: 4
Hours Remarks

12

16

16

16

64
January
February
March
March

election, Implementation and
evelopment, Himalaya.
HM IV A09 BASIC NUMERICAL SKILLS
Course Facilitator Ms.Emily Ittiachan
Month Unit
November-December Module II

Module I

January Module III

February Module IV

March-April Module V
HM IV A09 BASIC NUMERICAL SKILLS
an Lecture Hour per week: 4
Topics
Theory of equations: meaning, types of equations –simple linear and simultaneous equations
(only two variables) eliminations and substitution method only. Quadratic equation
factorization and formula method (ax² + bx + c = 0 form only) problems on business
application.

Sets and set operation - Venn Diagrams - Elements of Co-ordinate system.


Matrices, Fundamental ideas about matrices and their operational rules – Matrix
multiplication - Inversion of square matrices of not more than 3rd order- solving system
of simultaneous liner equations.

Progressions: Arithmetic progressions finding the ‘n’th term of an AP and also sum to ‘n’
terms of an AP. Insertion of Arithmetic means in given terms of AP and representation of AP.
Geometric progression: finding nth term of GP. Insertion of GMs in given GP and also
representation of GP - Mathematics of Finance - simple and compound interest. (Simple
problems only).

Meaning and Definitions of Statistics - Scope and Limitations – Statistical enquiries - Scope
of the problem - Methods to be employed - types of enquiries - Presentation of data by
Diagrammatic and Graphical Method - Formation of Frequency Distribution (20 Hours)

Measures of Central tendency - Arithmetic Mean, Median, Mode, Geometric and Harmonic
mean, Measures of variation and standard, mean and quartile deviations - Skewness and
Kurtosis and Lorenz curve. Analysis of Time Series: Methods of Measuring - Trend and
Seasonal variations - Index number - Unweighted indices - Consumers price and cost of
living indices.                                                                                                             (15 Hours)

(Theory and problems may be in the ratio of 20% and 80% respectively)

Reference Books
1. Sundaresan and Jayaseelan - An Introduction to Business Mathematics and Statistical
Methods
2. Dr. A K Arte & R V Prabhakar: A textbook of Business Mathematics.
3. Sanchethi and Kapoor, Business Mathematics.
2. Gupta S.P. - Statistical Methods
4. Navaneethan P. - Business Mathematics
5. Statistics - R.S.N. Pillai, Mrs. Bhagavathi
6. P.R. Vittal - Business Mathematics and Statistics
eek: 4
Hrs
15

15

10

10

10
Credits: 4

(10 Hours)

(15 Hours)

(15 Hours)
(10 Hours)