Tourism Operations

Paper Code: 
MTM 324
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
  1. To understand internal & external operations of various tourism related organization

 

Course Outcomes:

Course

Course outcome (at course level)

Learning and teaching strategies

Assessment Strategies

Paper Code

Paper Title

MTM 324

 

Tourism Operations

CO 120 Analyze the concept of tourism operation and its elements.

CO 121 Compare and contrast the various Inbound and Outbound tourism operation.

CO 122 Analyze and evaluate the various hospitality operations.

CO 123 To appraise and analyze various front office operations.

CO 124 To examine various food and beverage operations

CO 125 Analyze various ethics and responsibility to be discharged while managing various services.

Approach in teaching:

Discussion, Demonstration, Action Research, Project, Field Trip

 

Learning activities for the students:

Field activities, Simulation, Presentation, Giving tasks Field practical

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects
 

 

12.00
Unit I: 

Tourism operation: introduction, concept and definition. Elements of tourism operations, inter-sector linkage, Tourism operations and development: Concern at Planning Stage, Concern at Post-Planning/Implementation Stage

12.00
Unit II: 

Managing Tourism Operation (Field Operations – Inbound and Outbound): Introduction, Developing and Managing Linkages with Principal Suppliers, Managing Recruitment and Trained Manpower, Operations Department, Managing the Marketing of Tours Packages. Role of Distribution in Exchange Process, Managing Distribution System in Tour Operations.

12.00
Unit III: 

Managing Hospitality Operations: Introduction, Types of Accommodation in the Organised Sector, Policy Formulation and Strategies, Financial Management, Product Design, Marketing Management.

12.00
Unit IV: 

Managing front office operations: Introduction, Front Office Functions Front and Back-of-the-House Operations. Front Office: Organisational Structure The Reservation Office Types of Reservation System, Generating Reservation Reports Managing Reservations, Check-in and Checkout Process, Front Office Accounting.

12.00
Unit V: 

Managing Food & Beverage operation: introduction Food and Beverage Operations, Assessment of Market and Consumer Needs, Food Service Operation System, Designing the Restaurant, Equipment, Menu Planning Managing Food Service Operations, Beverages, Cost Control.

Essential Readings: 

Tourism Operations: IGNOU
Tourism Operations and Management: Sunetra Roday, Archana Biwal, Vandana Joshi. (Oxford University Press)

Academic Year: 
2023-2024
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