PROGRAMME PROJECT REPORT FOR

B.Sc HOTEL MANAGEMENT AND TOURISM

a) PROGRAMME MISSION AND OBJECTIVES
Mission

To deliver competent, skilful and quality professionals to the hospitality and

related industries.

Vision

To be unique, ulterior and inevitable component of the industry by providing

the best and improbable training to our students.

Slogan

Serve with a smile

Programmes - Aims & Objectives:

To plan a progressive education training scheme and to impart, through

training both practical and theoretical knowledge of every phase of Hotel,
Catering and Institutional Management.

 To set a high standard of knowledge and practice so that the status

of the Industry may be raised and catering popularized by offering
attractive and progressive careers.
 To develop a scientific attitude to management techniques and
skills.
 To train craftsmen for the Hotel & Catering Industry with a view to
develop high standards of skills and to raise crafts to levels of
technology.
 To inculcate habits of courtesy, discipline and hard work in the
trainees and pride in the efficient accomplishment of tasks entrusted to
them.

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 To impart an understanding of human nature so that the manpower
can be directed to the best advantage for the Industry.
 To stimulate and inspire the trainee managers so that they develop
an all round personality and treat learning as a ‘growth process’.
 To impart, by example and education, devotion to Duty, Honesty,
Integrity, Dignity of Labor and a willingness to serve others happily and
cheerfully.
 To provide a platform for exchanging ideas and information, to help
the students establish habits of seeking knowledge as well as keeping
abreast with the latest development in the field by extensive use of the
library, attending seminars, discussion groups, etc.
 To maintain a close liaison between teachers and students so that
each student is given a full chance for development and growth.

Goals

 Students will demonstrate broad knowledge of and proficiency in

the core functional and support areas of hospitality business.
 Students will demonstrate specific competence in a variety of
operational aspects within the hospitality industry.
 Students will demonstrate effective written and oral communication
skills.
 Students will incorporate an understanding of ethical, social, and
legal issues in reaching business-related decisions.
 Students will creatively and critically apply their knowledge and
technological skills in identifying and solving problems.
 Students will have acquired the desire to engage in life-long
learning, as demonstrated by ongoing personal and professional
development.

b) RELEVANCE OF THE PROGRAMME WITH HEI’S MISSION AND GOALS

School of Hospitality & Tourism Studies is dedicated to impart

quality higher education & training in the field of hospitality
management, to prepare globally competitive managers & professionals
for international hospitality industry.

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 c) NATURE OF PROSPECTIVE TARGET GROUP OF LEARNERS

Hospitality management is a field that leads to exciting and fulfilling careers

around the world. It is a fast-paced industry, with opportunities not just in
hotels and restaurants, but in events, tourism and any environment where
service is valued. Our blend of hands-on learning and classroom instruction
will inspire you to follow your professional goals in a range of management
careers.

d) APPROPRIATENESS OF PROGRAMME

 To be a leader in development of professionals in the field of

hospitality management.
 To train and educate, at all levels, persons of outstanding abilities
who can become future leaders for the hospitality industry.
 To work closely and proactively with the industry to address the
need of the highly skilled manpower
Identification and development of critical managerial qualities is the
primary focus of faculty members. Innovative teaching methods are
adopted in order to clarify concepts and hypotheses. Conventional class
room lectures form the bedrock on which case studies, assignments,
group projects, seminars, debates, elocution, role playing, and psycho-
analysis help in further development of the student. Field work and guest
lectures are applied to give critical practical orientation.
The idea behind the whole academic exercise is not to make students
exam oriented but business inclined. The ability to ask questions and
challenge the established norms can only come through such an
Endeavour.
e) INSTRUCTIONAL DESIGN
Curriculum Design
Code Int. Ext. Total Contact
S. No Title of the paper Credits
No. Marks Marks Marks Hrs/Sem
First Semester
01 Tamil - I 25 75 100 2 4
02 English – I 25 75 100 2 4

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 Room Division 8
03 25 75 100 3
Management
04 Hotel French 25 75 100 2 8
Allied Computer 6
05 Application Hospitality 25 75 100 2
Industry - I
Room Division 6
06 Management Practical 40 60 100 3
–I
Allied Computer 6
07 Application Hospitality 40 60 100 2
Industry Practical - II
Total 205 495 700 16 42
Second Semester
08 Tamil – II 25 75 100 2 4
09 English – II 25 75 100 2 4
Basic Culinary art & 8
10 25 75 100 3
Techniques - I
Food & Beverage 8
11 25 75 100 2
Operation - I
12 Communicate English 25 75 100 2 6
Basic Culinary art & 6
13 Techniques - I Practical 40 60 100 3
–III
Food & Beverage 6
14 Operation - I Practical 40 60 100 2
–IV
Total 205 495 700 16 42
Third Semester
15 Room Division 25 75 100 4 9

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 Management - II
16 Principles of Tourism 25 75 100 3 9
Computer Application 6
17 25 75 100 3
Hospitality - II
Room Division 6
18 Management – II 40 60 100 2
Practical –V
Computer Application 6
19 Hospitality – II 40 60 100 2
Practical –VI
20 NMEC 25 75 100 2 6
Total 180 420 600 16 42
Fourth Semester
Basic Culinary art & 9
21 25 75 100 4
Techniques - II
Food & Beverage 9
22 25 75 100 3
Operation - II
23 Hotel Accountancy 25 75 100 3 6
Basic Culinary art & 6
24 Techniques - I 40 60 100 2
Practical –VII
Food & Beverage 6
25 Operation - I Practical 40 60 100 2
–VIII
26 NMEC 25 75 100 2 6
Total 180 420 600 16 42
Fifth Semester
Advance Culinary
27 25 75 100 4 12
art& Techniques

28 Food and Beverage 25 75 100 4 12

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 Management
Food Chemistry & 75
29 25 100 3 6
Quality Control
Human Resource 75
30 25 100 3 6
Management
Training Report Viva -
31 40 60 100 2 6
voce
140 360 500 16 42
Sixth Semester
Travel and Tourism
32 25 75 100 4 12
Management
Hotel and Business 75
33 25 100 4 12
Law
Personality 75
34 25 100 3 6
Development
Entrepreneurship
35 25 75 100 3 6
Development
36 Project Viva - voce 40 60 100 2 6
140 360 500 16 42
No. of credits per semester- 16
Total No. of credits programmer = 96
Total Marks- 3600