Hospitality Industry in Tourism

By Prof. H. Rajashekar   |   Professor of Commerce & Tourism University of Mysore
Learners enrolled: 826

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.
Course Status : Ongoing
Course Type : Elective
Duration : 12 weeks
Category :
  • Multidisciplinary
Credit Points : 4
Level : Undergraduate
Start Date : 09 Jan 2023
End Date : 30 Apr 2023
Enrollment Ends : 15 Mar 2023
Exam Date :

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 – 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 |

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


Text Book

Hospitality services


Hotel Management and Operations

Denney G. Rutherford (Ed)


Text Book

Hospitality services


Tourism: operations and Management

SunetraRoday (2009)

Text Book

Various types of tourism, tourism accommodation


Front Office Mgmt& Operations

Sudhir Andrews


Text Book

Front office operations


Food and Beverage Services

R. Singaravelavan


Text Book

Food and beverage service department


Text book of hotel housekeeping

Sudhir Andrews (2013)


Relevant aspects of sustainable tourism management and development


Food hygiene and sanitation



Text book

Food poisoning

Micro organisms


Food laws and regulations


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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