REA-6: Hospitality Management

MBA III Semester M03-HM01 Hospitality & Tourism Management M03-HM02 M03-HM03 Hospitality, Tourism Planning & Marketing Marketing of Services Foreign Language-1 MBA IV Semester M03-HM04 Hospitality & Tourism Business Environment M03-HM05 Service Sanitation & Risk management M03-HM06 Hospitality Information System Foreign Language-2 Internship

OBJECTIVES OF THE SUBJECTS OFFERED.

Paper 1: M03-HM01- Hospitality & Tourism Management Hospitality and Tourism Management (HTM) is a multidisciplinary field of study with the purpose of preparing students with the expertise, commitment, and skills for management, marketing, and operations positions in the expanding industry that provides food, accommodations, and tourism services to people away from home. As a field of study, Hospitality and Tourism Management is interdisciplinary. It draws upon a wide range of basic disciplines to provide the fundamental knowledge and skills that are required to fulfill the diverse demands placed upon individuals in management positions within the hospitality industry.

Paper 2: M03-HM02- Hospitality, Tourism Planning & Marketing 1. Understand the contexts and types of marketing planning in hospitality organizations 2. Describe a generic process for marketing planning 3. Carry out the research needed to develop a strategic marketing plan 4. Explain how analytical tools are used to evaluate a hospitality businesss current and potential situation 5. Recognize the limitations of marketing planning, and the importance of contingency planning.

Paper 3 M03-HM03- Marketing of Services

1. To explain why service marketing has become a centre of attention in recent years. 2. To identify the characteristics of services that are important from the marketing point of view. 3. To discuss the service marketing process 4. To discuss the service quality model. 5. To consider some of the managerial challenges of service marketing.

Paper 4: M03-HM04- Hospitality & Tourism Business Environment Classify objectives of Tourism business into Economic, Social, Human, National and Global; Explain the nature of various objectives and their significance; State the meaning of Business Environment; and Recognize the various components of Hospitality & Tourism business environment.
This paper also provides students with an integrated presentation of employment discrimination, tort, and contract concepts as they apply to the legal aspects of hospitality management.

Paper 5: M03-HM05- Service Sanitation & Risk management Identify the benefit of an SRM PROGRAM (Sanitation Risk Management) and explain the challenge to food safety. List the six steps in manual cleaning and sanitizing. Discuss OSHA regulations. (Occupational safety and health administration) OSHA is part of the United States Department of Labor. Define the term crisis management. Discuss the best way for a manager to prepare for an inspection from the local public health department. Describe the benefits for a foodservice operation to invest in a year-round program of sanitation training. List at least three general rules for safely receiving food products. It will introduce students to risk management, security, liability, and contract management applicable to the awareness and/or operations of hotels, restaurants and resorts.

Paper 6: M03-HM06-Hospitality Information System

Identify the characteristics of information technology and information systems in the hospitality industry. Identify the different types of information systems. Differentiate between information technology use in hotels and restaurants. Apply the importance of information systems to the hospitality industry. Relate hospitality industry technology to management such as property management systems.