Hospitality Industry in Tourism

By Prof. H. Rajashekar | Professor of Commerce & Tourism University of Mysore

Learners enrolled: 1078

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
Language for course content :	English
Duration :	12 weeks
Category :	Multidisciplinary
Credit Points :	4
Level :	Undergraduate
Start Date :	15 Jun 2020
End Date :	29 Nov 2020
Enrollment Ends :	14 Oct 2020
Exam Date :	25 Mar 2021 IST

Note: This exam date is subject 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	SunetraRoday (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

Professor of Commerce & Tourism University of Mysore

Prof. H. Rajashekar, Course coordinator, is 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 has published 104 Research papers, 8 Books at national and International level and 27 Ph D awardees. He is the 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 is a 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

Assessment/Assignment marks will be considered for Internal Marks and will carry 30 percent for overall Result.

End Term Exam- will have 100 questions and will carry 70 percent of overall Result.

*All students, who obtain 40% marks in in-course assessment and 40% marks in end-term proctored exam separately, will be eligible for certificate and credit transfer.

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