Tourism Operations

Paper Code: 
MTM 322
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

 

Course Objectives:

This course will enable the students to –

  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 322

New Paper

Tourism Operations

CO 88Understand internal & external operations of various tourism related organization.

CO 89understand various procedure to be followed while providing services to the clients or an organization.

CO 90To know about set of plans, organizing of various resources, direction while providing services to client.

CO 91To know about 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: 
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: 
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: 
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: 
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: 
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

 

References: 
  •  
Academic Year: 
2020-2021
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