Hospitality Industry In Tourism

By Prof. H. Rajashekar | University of Mysore, Manasagangotri

Learners enrolled: 982

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.

Summary

Course Status :	Completed
Course Type :	Elective
Duration :	12 weeks
Category :	Management Studies
Credit Points :	4
Level :	Undergraduate
Start Date :	15 Jul 2019
End Date :	30 Sep 2019
Enrollment Ends :	10 Sep 2019
Exam Date :	09 Nov 2019 IST

Note: This exam date is subjected to change based on seat availability. You can check final exam date on your hall ticket.

Page Visits

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 – 11 | 41. Food Borne Illnesses | 42. Environmental Hygiene pertaining to hotel kitchen and service area | 43. Food laws, regulations, quality and food standards |

Books and references

Reading material	Author & Year	Type of publication (article/notes)	Content Abstract	Number of pages
Tourism principles and practices	Sampad Kumar Swain Jitendra Mohan Mishra 2012	Text Book	Hospitality services	748
Hotel Management and Operations	Denney G. Rutherford (Ed) 1994	Text Book	Hospitality services	480
Tourism: operations and Management	Sunetra Roday (2009)	Text Book	Various types of tourism, tourism accommodation	480
Front Office Mgmt & Operations	Sudhir Andrews (2007)	Text Book	Front office operations	320
Food and Beverage Services	R. Singaravelavan (2012)	Text Book	Food and beverage service department	768
Text book of hotel housekeeping	Sudhir Andrews (2013)	Handbook	Relevant aspects of sustainable tourism management and development	478
Food hygiene and sanitation	Roday 2011	Text book	Food poisoning Micro organisms Contamination Food laws and regulations	425

Instructor bio

Prof. H. Rajashekar, Course coordinator, working as a Professor in Commerce and Tourism dept in University of Mysore, having 27 years teaching, research and industry experience. He has popularly known as Indian academic icon in the field of e-education and technology. He published 92 Research papers, 8 Books at national and International level and 27 Ph. D awardees. He recipient of 2 National Awards as BHARAT GOURAV AWARD for outstanding services, Achievements, and Contributions by India International Friendship Society, New Delhi and BHARAT EXCELLENCE AWARD for outstanding and extra-ordinary achievements in chosen fields of activity and services rendered to promote greater friendship and India-International Co-operation by Friendship Forum, New Delhi. He has subject expert for the subject Tourism e-content development under NME-ICT project of CEC-UGC, and MOOC’s through the Educational Multimedia Research Centre, University of Mysore, Mysuru.

Course certificate

30% for in course Assessment & 70% of end-term Proctored exam. The Certificates will be available after Qualifying in the end-term online Proctored exam.

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