CT INSTITUTE OF HOSPI

SHAHPUR JA
Lesson P
Lecture Planning Schemes f
Name of the College: CT Institu

Year
Subject Code Name of the Subject Name of

BTTM 301-18 Travel Agency & Tour Operations 2023 Mr. Aj

Theory Coverage (TC
Methodology
Topic/Title Lecture
Black Board

History and growth of travel agency business 1

Upcoming trends in travel agency business. 2

Emergence of travel Intermediaries 3

case study of emergence of Thomas Cook, 4

Indian travel agents and tour operators - an overview 5

Definition of travel agent 6

Definition of tour operator 7

Differentiation between travel agent and tour operator 8

Interrelationship of Travel Agency/Tour Operator 9

Principles of present business trends and future prospects, 10

Problems and issues related with travel agency business. 11

Types of Travel Agencies, 12

Various departments in a travel agency 13

Department of travel agency in travel agency operations 14

Organizational chart of a standard travel agency 15

Setting up travel agency/tour operation business 16

(a) Government rules for getting approval 17

(b) IATA rules, regulation for accreditation 18

(c) Documentation 19

(d) Practical exercise in setting up a TA/TO 20

(e) Sources of earning: commissions, service charges etc 21

Concept of Destination Management Companies. 22

Case Study of Kuoni India Ltd., 23

Case Study of Thomas Cook India Ltd., 24

Case Study of TUI 25

Case Study of Cox and Kings 26

Role of IATO in the development of travel agency business in
India. 27
Role of TAAI in the development of travel agency business in
India. 28

29

30

31
TUTE OF HOSPITALITY MANAGEMENT,
SHAHPUR JALANDHAR-
Lesson Planning
ning Schemes for Representative Subject
College: CT Institute of Hospitality Management

Time Nature of Students

Name of the Faculty No. of (Own/Serviced)
Students
L. T. Own
Mr. Ajay Kumar 15 4 0
Theory Coverage (TC) Tutorial Laboratory Support (LS)
Methodology Methodology
Date of Lecture Exercise / Title of
LED Date
Note Delivered Assignment Demo Lab Visit Practical
/Video
 Nature of Students
(Own/Serviced)
Own

Support (LS)

Date Engaged
 CT INSTITUTE OF HOSPITALITY MANAGEMENT,
SHAHPUR JALANDHAR-
Lesson Planning
Lecture Planning Schemes for Representative Subject
Name of the College: CT Institute of Hospitality Management

Year Time Nature of Students

Subject Code Name of the Subject Name of the Faculty No. of (Own/Serviced)
Students
L. T. Own
MHMCT 102-18 F&B Service Operation 1 2023 Mr. Vishal 4 0
Theory Coverage (TC) Tutorial Laboratory Support (LS)
Methodology Methodology
Topic/Title Lecture Date of Lecture Exercise / Title of
LED Date Date Engaged
Black Board Note Delivered Assignment Demo Lab Visit Practical
/Video

INTRODUCTION TO FOOD AND BEVERAGE INDUSTRY 1

Introduction to Food & Beverage Service Industry, Types of catering 2

operations

commercial, welfare, transport, others 3

Role of catering in hospitality 4

Role of catering establishment in the hospitality industry 5

FOOD SERVICE AREAS (F & B OUTLETS) 6

Restaurants, Coffee Shop, Bar, Banquet 7

Cafeteria, Fast Food (Quick Service Restaurants 8

Grill Room, Vending Machines, Discothèque 9

ANCILLIARY DEPARTMENTS: 10

Pantry, Food pick-up area 11

Store, Linen room, Kitchen stewarding 12

Classification, Various Tools and Equipments 13

Usage of Equipment,  Types, Sizes and usage of Furniture, 14

Linen, Napkins, Chinaware, Silverware, Glassware & Disposables 15

Special &Other Equipment, Tools and Furnishings - PDA’s 16

Electronic Pourers, Tray Jacks, Electronic chillers, 17

Coffee plungers, Bar Guns, Induction Warmers, Mats, Runners, Props 18

Care and maintenance  Other new concepts of modern furnishings 19

Job Descriptions & Job Specifications of F& B Service Staff 20

French terms related to F&B staff 21

Attributes of F&B Personnel 22

Inter and Intra departmental relationship. 23

PREPARATION FOR SERVICE: 24

Organising Mise-en-scene, Organising Mise- enplace 25

Food & Beverage Service Methods 26

Different Types of service - Table Service-Silver 27

English, Family and American/Pre plated, Butler/French 28

Russian, Self ServiceBuffet & Cafeteria Specialized Service 29

Gueridon-Trolley, Lounge, Room, etc., Single Point Service-Take

Away
30

Vending, Kiosks, Food Courts & Bars and Automats 31

 CT INSTITUTE OF
SHAH
Le
Lecture Planning Sch
Name of the College: CT

Subject Code Name of the Subject

BTTM 503-18 Tourism Business Environment

Topic/Title

Tourism Business Environment: Nature

Tourism Business Environment: Components and determinants.

Types of environment. Environmental scanning.

Assessing current state of tourism business environment in India: Economic Reforms

Assessing current state of tourism business environment in India: Liberalization

Assessing current state of tourism business environment in India: Privatization and globalization

Small Scale tourism Enterprises: Meaning

Small Scale tourism Enterprises: Significance to the Indian economy

Small Scale tourism Enterprises: Problems and various incentives given to these.

Industrial Policies of India: Various Industrial Policies of India with special emphasis on
new industrial policy
Industrial Policies of India: Various Industrial Policies of India with various
amendments related with tourism business, Competition Act and its impact on Indian
tourism business.
Industrial Policies of India: Competition Act

Industrial Policies of India: Competition Act impact on Indian tourism business.

Various tourism & travel Trade Reforms: Various tourism & travel Trade Reforms
announced in India in recent times.

Trends in tourism business in India

Foreign Direct Investment in tourism - significance

Foreign Direct Investment in tourism - policy

Foreign Direct Investment in tourism - current position of India.
 CT INSTITUTE OF HOSPITALITY MANAGEMENT,
SHAHPUR JALANDHAR-
Lesson Planning
ecture Planning Schemes for Representative Subject
Name of the College: CT Institute of Hospitality Management

Year No. of Time

Name of the Faculty
Students
L.
2023 Mr. Ajay Kumar 12 4
Theory Coverage (TC) Tutorial Labor
Methodology Methodology
Lecture Date of Lecture Exercise /
LED Date
Black Board Note Delivered Assignment Demo
/Video

10

11

12

13

14

15

16

17
18
Time Nature of Students
(Own/Serviced)
T. Own
0
Laboratory Support (LS)
Methodology
Title of Date Engaged
Lab Visit Practical
 CT INSTITUTE OF HOSPITALITY MANAGEMENT,
SHAHPUR JALANDHAR-
Lesson Planning
Lecture Planning Schemes for Representative Subject
Name of the College: CT Institute of Hospitality Management

Year Time Nature of Students

Subject Code Name of the Subject Name of the Faculty No. of (Own/Serviced)
Students
L. T. Own
BHMCT 103-18 F&B Service foundation 1 2023 Mr. Vishal 3 0
Theory Coverage (TC) Tutorial Laboratory Support (LS)
Methodology Methodology
Topic/Title Lecture Date of Lecture Exercise / Title of
LED Date Date Engaged
Black Board Note Delivered Assignment Demo Lab Visit Practical
/Video

1
INTRODUCTION TO FOOD AND BEVERAGE INDUSTRY
Introduction to Food & Beverage Service Industry, Types of catering 2
operations
3
commercial, welfare, transport, others
4
Role of catering in hospitality
5
Role of catering establishment in the hospitality industry
6
FOOD SERVICE AREAS (F & B OUTLETS)
7
Restaurants, Coffee Shop, Bar, Banquet
8
Cafeteria, Fast Food (Quick Service Restaurants
9
Grill Room, Vending Machines, Discothèque

10
ANCILLIARY DEPARTMENTS:
11
Pantry, Food pick-up area

12
Store, Linen room, Kitchen stewarding

13
DEPARTMENTAL ORGANISATION & STAFFING
14
Organization of F&B department of hotel
15
Principal staff of various types of F&B operations
16
Job Descriptions & Job Specifications of F& B Service Staff
17
French terms related to F&B staff
18
Attributes of F&B Personnel

19
Inter and Intra departmental relationship.
 20
F & B SERVICE EQUIPMENT
21
Familiarization & Selection factors of:- Cutlery, Crockery, Glassware
22
Flatware Hollowware, All other equipment used in F&B Service
23
PREPARATION FOR SERVICE:

24
Organising Mise-en-scene, Organising Mise- enplace

25
NON-ALCOHOLIC BEVERAGES

26
Classification (Nourishing, Stimulating and Refreshing)

27
Tea- Origin, Manufacture, Types & Brands,

28
Coffee- Origin, Manufacture, Types & Brands