Difference between revisions of "Tourism and Hospitality Management"
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Latest revision as of 11:27, 10 April 2013
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Programme Name : Tourism and Hospitality Management
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Events & Announcements |
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About The Programme
Tourism and Hospitality Group Page
OERs in Tourism and Hospitality
Syllabus
Detailed Syllabus of Tourism
Detailed Syllabus of Hospitality
Detailed OER Moduler Structure
The Detailed OER Moduler Structure is as follows:
| Module I : Tourism | ||||
|---|---|---|---|---|
| OER Course Details | ||||
| Sl. No. | Title of the Sub Module | Topics | ||
| 1 | Introduction to Tourism | 6 | ||
| 2 | Types & forms of tourism | 1 | ||
| 3 | Constituents of tourism industry | 1 | ||
| 4 | The Impact of Tourism | 6 | ||
| 5 | The Travel Agent and Tour operator | 6 | ||
| 6 | Documentation | 1 | ||
| 7 | Guides & Escorts | 6 | ||
| 8 | Role of Transportation in tourism | 6 | ||
| 9 | Role & functions of tourism organisations | 6 | ||
| 10 | Indian Culture and Heritage | 6 | ||
| 11 | Indian Tourist Destinations | 6 | ||
| 12 | World Tourist Destinations | 6 | ||
| 13 | Itinerary Planning | 6 | ||
| Module II - Food Production | ||||
| OER Course Details | ||||
| Sl. No. | Title of the Sub Module | Topics | ||
| 14 | Introduction to hospitality and tourism | 6 | ||
| 15 | Introduction to kitchen department | 6 | ||
| 16 | Catering hygiene and principles | 1 | ||
| 17 | Basic principles of food production | 1 | ||
| 18 | Methods of cookery | 1 | ||
| 19 | Cooking commodities | 1 | ||
| 20 | Food nutrition | 1 | ||
| 21 | Culinary terms-1 | 1 | ||
| Module III - Food and Beverage Service | ||||
| OER Course Details | ||||
| Sl. No. | Title of the Sub Module | Topics | ||
| 22 | Introduction to the food and beverage industry | 3 | ||
| 23 | Food and beverage service personnel | 2 | ||
| 24 | Food and beverage service equipment | 1 | ||
| 25 | Menu knowledge | 1 | ||
| 26 | Control methods | 1 | ||
| 27 | Types of food and beverage service | 1 | ||
| 28 | Breakfast service | 1 | ||
| 29 | Beverages | 1 | ||
| Module IV - Housekeeping | ||||
| OER Course Details | ||||
| Sl. No. | Title of the Sub Module | Topics | ||
| 30 | Introduction to tourism and hospitality | 3 | ||
| 31 | Role of housekeeping in hospitality operations | 2 | ||
| 32 | Organization chart of housekeeping department | 1 | ||
| 33 | Introduction to cleaning | 1 | ||
| 34 | Cleaning resources | 1 | ||
| 35 | Guest room | 1 | ||
| 36 | Housekeeping records | 1 | ||
| 37 | Public area cleaning | 1 | ||
| 38 | Linen and laundry | 1 | ||
| Module V - Front Office | ||||
| OER Course Details | ||||
| Sl. No. | Title of the Sub Module | Topics | ||
| 39 | Introduction to tourism and hospitality | 3 | ||
| 40 | Role of front office in hospitality operations | 3 | ||
| 41 | Organization chart of front office department | 3 | ||
| 42 | Room types and tariff | 3 | ||
| 43 | Reservation | 3 | ||
| 44 | Cashier | 3 | ||
| 45 | Other functions of reception | 3 | ||
| 46 | Telephones | 3 | ||
| 47 | Bell desk / concierge | 3
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Useful Addresses & Contacts
To find out the contact addresses and phone numbers of various functionaries of NIOS you may click on the link : Contact us
