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Hospitality Industry In Tourism

University of Mysore and CEC via Swayam

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Overview

Hospitality is the fundamental need for travellers, pilgrims, wanderers, tourists, etc. because it gives them a strong feel of home away from home. It is especially important during overnight stays at destinations away from home. Thus hospitality services and tourism are interdependent. Hospitality services generally comprises of accommodation and food services. In hospitality services, the hotel industry plays a very important role in providing the most valued elements of total tourism services. Modern hotels are managed by professionally trained managers and line staff. The important departments in a modern hotel are Front office, Housekeeping, Food & Beverage, administration and accounts, safety and security etc. the present course provides details about the structure and operations of the hotel.

Syllabus

COURSE LAYOUT

Week – 1 | 1.Structure of Hospitality Industry Part-1 | 2.Structure of Hospitality Industry Part-2 | 3 Customer care in Hospitality Industry |

Week – 2 | 4. Departmentalisation in Hotels | 5.Classifications of Hotels & Hotel Rooms | 6. Basis for Classification of Hotels | 7. Distribution Channel in Hospitality Part- 1 |

Week – 3 | 8 Distribution Channel in Hospitality Part- 2 | 9. Role of Management Information System (MIS) in Hospitality Industry | 10.Communication in Hotels | 11.Basics of Food production |
Week – 4 | 12. Food Commodities | 13. Food Additives in Food Production | 14. Indian Cuisine | 15. International Cuisine |

Week – 5 | 16.Food Purchasing Control | 17. Receiving Control, Storing Control and issuing Control | 18. Production Control | 19. Sales Control |
Week – 6 | 20. Beverage Cost Control | 21. Introduction to the Hotel Food Service Industry | 22. Attributes of the Food & Beverage Service Staff | 23. Food & Beverage Service Department Equipment |
Week - 7 | 24.Menu | 25. Beverages - Alcoholic (Wines & Spirits) | 26. Beverages - Non Alcoholic (Tea & Coffee) | 27. Various Personnel in Hotels |

Week – 8 | 28. Introduction to House Keeping | 29. Role of House Keeping Department | 30. Bed Making Procedure in Hotels | 31.Room Cleaning Procedure in Hotels |

Week – 9 | 32.Cleaning Public Areas & Pest Control | 33. Organization & Functions of front Office | 34. Quality of Front office in Hotels | 35. Reservation Procedure in Hotels |

Week – 10 | 36. Guest Registration | 37. Front Office Accounting System | 38.front office functions | 39. Hygiene & sanitation | 40. Hygiene & sanitation in Food Sector |
Week – 11 | 41. Food Borne Illnesses | 42. Environmental Hygiene pertaining to hotel kitchen and service area | 43. Food laws, regulations, quality and food standards |


Taught by

Prof. H. Rajashekar

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