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NIOS Silver Jubilee Year
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Difference between revisions of "Tourism and Hospitality Management"

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(Detailed OER Moduler Structure)
(Detailed OER Moduler Structure)
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|-
 
|-
  
!Sl. No. !!Title of the Sub Module!!Type of Course!!Topics
+
!Sl. No. !!Title of the Sub Module!!Topics
 
|-
 
|-
  
!1!![[Introduction to Tourism ]]!!Core!!6
+
!1!![[Introduction to Tourism ]]!!6
  
 
|-
 
|-
  
!2!![[Types & forms of tourism ]]!!Core!!1
+
!2!![[Types & forms of tourism ]]!!1
  
 
|-
 
|-
  
!3!![[Constituents of tourism industry ]]!!Core!!1
+
!3!![[Constituents of tourism industry ]]!!1
  
 
|-
 
|-
  
!4!![[The Impact of Tourism ]]!!Core!!6
+
!4!![[The Impact of Tourism ]]!!6
  
 
|-
 
|-
  
!5!![[The Travel Agent and Tour operator]]!!Core!!6
+
!5!![[The Travel Agent and Tour operator]]!!6
  
 
|-
 
|-
  
!6!![[Documentation]]!!Core!!1
+
!6!![[Documentation]]!!1
  
 
|-
 
|-
  
!7!![[Guides & Escorts ]]!!Core!!6
+
!7!![[Guides & Escorts ]]!!6
  
 
|-
 
|-
  
!8!![[Role of Transportation in tourism]]!!Core!!6
+
!8!![[Role of Transportation in tourism]]!!6
  
 
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!9!![[Role & functions of tourism organisations]]!!Core!!6
+
!9!![[Role & functions of tourism organisations]]!!6
  
 
|-
 
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!10!![[Indian Culture and Heritage ]]!!Core!!6
+
!10!![[Indian Culture and Heritage ]]!!6
  
 
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!11!![[Indian Tourist Destinations ]]!!Core!!6
+
!11!![[Indian Tourist Destinations ]]!!6
  
 
|-
 
|-
  
!12!![[World Tourist Destinations]]!!Core!!6
+
!12!![[World Tourist Destinations]]!!6
  
 
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!13!![[Itinerary Planning ]]!!Core!!6
+
!13!![[Itinerary Planning ]]!!6
  
 
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|-
 
|-
  
!Sl. No. !!Title of the Sub Module!!Type of Sub Module!!Topics
+
!Sl. No. !!Title of the Sub Module!!Topics
  
 
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!14!![[INTRODUCTION TO HOSPITALITY AND TOURISM | Introduction to hospitality and tourism ]]!!Core!!6
+
!14!![[INTRODUCTION TO HOSPITALITY AND TOURISM | Introduction to hospitality and tourism ]]!!6
  
 
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|-
  
!15!![[INTRODUCTION TO KITCHEN DEPARTMENT | Introduction to kitchen department ]]!!Core!!6
+
!15!![[INTRODUCTION TO KITCHEN DEPARTMENT | Introduction to kitchen department ]]!!6
  
 
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|-
  
!16!![[CATERING HYGIENE AND PRINCIPLES | Catering hygiene and principles ]]!!Core!!1
+
!16!![[CATERING HYGIENE AND PRINCIPLES | Catering hygiene and principles ]]!!1
  
 
|-
 
|-
  
!17!![[BASIC PRINCIPLES OF FOOD PRODUCTION | Basic principles of food production ]]!!Core!!1
+
!17!![[BASIC PRINCIPLES OF FOOD PRODUCTION | Basic principles of food production ]]!!1
  
 
|-
 
|-
  
!18!![[METHODS OF COOKERY | Methods of cookery ]]!!Core!!1
+
!18!![[METHODS OF COOKERY | Methods of cookery ]]!!1
  
 
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|-
  
!19!![[COOKING COMMODITIES | Cooking commodities ]]!!Core!!1
+
!19!![[COOKING COMMODITIES | Cooking commodities ]]!!1
  
 
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!20!![[FOOD NUTRITION | Food nutrition ]]!!Core!!1
+
!20!![[FOOD NUTRITION | Food nutrition ]]!!1
  
 
|-
 
|-
  
!21!![[CULINARY TERMS-1 |Culinary terms-1  ]]!!Core!!1
+
!21!![[CULINARY TERMS-1 |Culinary terms-1  ]]!!1
  
 
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!Sl. No. !!Title of the Sub Module!!Type of Sub Module!!Topics
+
!Sl. No. !!Title of the Sub Module!!Topics
  
 
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!22!![[INTRODUCTION TO THE FOOD AND BEVERAGE INDUSTRY | Introduction to the food and beverage industry]]!!Core!!3
+
!22!![[INTRODUCTION TO THE FOOD AND BEVERAGE INDUSTRY | Introduction to the food and beverage industry]]!!3
  
 
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|-
  
!23!![[FOOD AND BEVERAGE SERVICE PERSONNEL | Food and beverage service personnel]]!!Core!!2
+
!23!![[FOOD AND BEVERAGE SERVICE PERSONNEL | Food and beverage service personnel]]!!2
  
 
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!24!![[FOOD AND BEVERAGE SERVICE EQUIPMENT | Food and beverage service equipment]]!!Core!!1
+
!24!![[FOOD AND BEVERAGE SERVICE EQUIPMENT | Food and beverage service equipment]]!!1
  
 
|-
 
|-
  
!25!![[MENU KNOWLEDGE | Menu knowledge ]]!!Core!!1
+
!25!![[MENU KNOWLEDGE | Menu knowledge ]]!!1
  
 
|-
 
|-
  
!26!![[CONTROL METHODS |Control methods  ]]!!Core!!1
+
!26!![[CONTROL METHODS |Control methods  ]]!!1
  
 
|-
 
|-
  
!27!![[TYPES OF FOOD AND BEVERAGE SERVICE |Types of food and beverage service ]]!!Core!!1
+
!27!![[TYPES OF FOOD AND BEVERAGE SERVICE |Types of food and beverage service ]]!!1
  
 
|-
 
|-
  
!28!![[BREAKFAST SERVICE | Breakfast service ]]!!Core!!1
+
!28!![[BREAKFAST SERVICE | Breakfast service ]]!!1
  
 
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!29!![[BEVERAGES |Beverages]]!!Core!!1
+
!29!![[BEVERAGES |Beverages]]!!1
  
 
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|-
 
|-
  
!Sl. No. !!Title of the Sub Module!!Type of Sub Module!!Topics
+
!Sl. No. !!Title of the Sub Module!!Topics
  
 
|-
 
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!30!![[INTRODUCTION TO TOURISM AND HOSPITALITY |Introduction to tourism and hospitality]]!!Core!!3
+
!30!![[INTRODUCTION TO TOURISM AND HOSPITALITY |Introduction to tourism and hospitality]]!!3
  
 
|-
 
|-
  
!31!![[ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATIONS |Role of housekeeping in hospitality operations  ]]!!Core!!2
+
!31!![[ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATIONS |Role of housekeeping in hospitality operations  ]]!!2
  
 
|-
 
|-
  
!32!![[ORGANIZATION CHART OF HOUSEKEEPING DEPARTMENT |Organization chart of housekeeping department ]]!!Core!!1
+
!32!![[ORGANIZATION CHART OF HOUSEKEEPING DEPARTMENT |Organization chart of housekeeping department ]]!!1
  
 
|-
 
|-
  
!33!![[INTRODUCTION TO CLEANING |Introduction to cleaning ]]!!Core!!1
+
!33!![[INTRODUCTION TO CLEANING |Introduction to cleaning ]]!!1
  
 
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!34!![[CLEANING RESOURCES |Cleaning resources]]!!Core!!1
+
!34!![[CLEANING RESOURCES |Cleaning resources]]!!1
  
 
|-
 
|-
  
!35!![[GUEST ROOM  |Guest room  ]]!!Core!!1
+
!35!![[GUEST ROOM  |Guest room  ]]!!1
  
 
|-
 
|-
  
!36!![[HOUSEKEEPING RECORDS |Housekeeping records  ]]!!Core!!1
+
!36!![[HOUSEKEEPING RECORDS |Housekeeping records  ]]!!1
  
 
|-
 
|-
  
!37!![[PUBLIC AREA CLEANING |Public area cleaning  ]]!!Core!!1
+
!37!![[PUBLIC AREA CLEANING |Public area cleaning  ]]!!1
  
 
|-
 
|-
  
!38!![[LINEN AND LAUNDRY | Linen and laundry  ]]!!Core!!1
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!38!![[LINEN AND LAUNDRY | Linen and laundry  ]]!!1
  
 
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!Sl. No. !!Title of the Sub Module!!Type of Sub Module!!Topics
+
!Sl. No. !!Title of the Sub Module!!Topics
  
 
|-
 
|-
  
!39!![[INTRODUCTION TO TOURISM AND HOSPITALITY |Introduction to tourism and hospitality ]]!!Core!!3
+
!39!![[INTRODUCTION TO TOURISM AND HOSPITALITY |Introduction to tourism and hospitality ]]!!3
  
 
|-
 
|-
  
!40!![[ROLE OF FRONT OFFICE IN HOSPITALITY OPERATIONS |Role of front office in hospitality operations  ]]!!Core!!3
+
!40!![[ROLE OF FRONT OFFICE IN HOSPITALITY OPERATIONS |Role of front office in hospitality operations  ]]!!3
 
|-
 
|-
  
!41!![[ORGANIZATION CHART OF FRONT OFFICE DEPARTMENT |Organization chart of front office department  ]]!!Core!!3
+
!41!![[ORGANIZATION CHART OF FRONT OFFICE DEPARTMENT |Organization chart of front office department  ]]!!3
 
|-
 
|-
  
!42!![[ROOM TYPES AND TARIFF |Room types and tariff ]]!!Core!!3
+
!42!![[ROOM TYPES AND TARIFF |Room types and tariff ]]!!3
 
|-
 
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!43!![[RESERVATION |Reservation]]!!Core!!3
+
!43!![[RESERVATION |Reservation]]!!3
 
|-
 
|-
  
!44!![[OTHER FUNCTIONS OF RECEPTION |Other functions of reception  ]]!!Core!!3
+
!44!![[OTHER FUNCTIONS OF RECEPTION |Other functions of reception  ]]!!3
 
|-
 
|-
  
!45!![[TELEPHONES |Telephones]]!!Core!!3
+
!45!![[TELEPHONES |Telephones]]!!3
 
|-
 
|-
  
!46!![[BELL DESK / CONCIERGE | Bell desk / concierge ]]!!Core!!3
+
!46!![[BELL DESK / CONCIERGE | Bell desk / concierge ]]!!3
  
 
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Revision as of 11:32, 3 August 2012

Events & Announcements

Other Initiative by NIOS

About The Programme

TOURISM HOSPITALITY GROUP PAGE

Syllabus

Please click here for details of syllabus of Tourism
Please click here for details of 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 Other functions of reception 3
45 Telephones 3
46 Bell desk / concierge 3
TOTAL Sub Modules for Programme: 46

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