+91 98657 02225

RVS Kumaran
Arts & Science College

Affiliated to Madurai Kamaraj University and
approved by the Government of Tamilnadu.

Objectives of the Programme: 

1. Provide the student with an introduction to the world of hospitality and airline particularly to business as it applies to the said industry. More specifically, the course will provide an opportunity for you.

2. Become acquainted with the social, economic and environmental context within which the hospitality and airline industry operates.

3. Understand the structure, nature and operating characteristics of the different sectors of the hospitality industry: food service, lodging and tourism, airline, airport and other welfare sectors also.

4. Obtain an appreciation of the various functions of management, airline, airport operations and their interrelationships with other key concerns of managers such as accounts, marketing, finance and human resource management and to identify the role of managers in the airline and hospitality industry. Also to highlight their principal responsibilities.

5. Provide an opportunity for further developing those skills which are important to learning, e.g. library skills, study skills, and so forth

6. Be able to judge whether the hospitality and aviation profession suits your abilities, tastes, and career interests.

SEMESTER- I

Sub Code Subjects Exam Duration No. of Hours No. of Credits Internal External Total
Part I
1 Hotel French-I  (or) Hotel Tamil     – I 3 6 3 25 75 100
Part-II
2 Hotel Communicative English – I 3 6 3 25 75 100
Part-III Core Subjects
3 Food  Production -1 3 2 2 25 75 100
4 Food  & Beverage Service – 1 3 2 2 25 75 100
Part – III Allied
5 Front Office Operation – I 3 2 2 25 75 100
6 Airline Catering operations 3 2 2 25 75 100
Part – IV Skill Based Subject
Hygiene, Sanitation and food safety 3 2 2 25 75 100
7 Food & Beverage Service – Practical  I 3
8 Food Production practical – I 3
9 Non Major Elective
10 Basic Hospitality service 3 2 2 25 75 100
TOTAL 30 18

SEMESTER- II

Sub Code Subjects

Exam

Duration

No. of Hours No. of Credit Internal External Total
Part I
1 Hotel French-II (or) Hotel Tamil   – II 3 6 3 25 75 100
Part-II
2 HOTEL COMMUNICATIVE ENGLISH – II 3 6 3 25 75 100
Part-III Core Subjects
3

Principles of Tourism & Airline

Management

3 2 3 25 75 100
4 Accommodation Operations –I 3 2 3 25 75 100
Part III – Allied
5 Hospitality Accounts 3 2 2 25 75 100
Part – IV Skill Based Subjects
6 Accommodation Operation Practical- I 3 2 2 40 60 100
7 Food Production practical – I 5 4 2 40 60 100
Food & Beverage Service – Practical  I 3 2 2 40 60 100
8 Front Office Operations Practical – I 3 2 2 40 60 100
Part – IV Non Major Elective
10

Introduction to Airline, Travel and

Tourism Industries

3 2 2 25 75 100
Total 30 24

SECOND YEAR

SEMESTER-III

Sub Code Subjects Exam Duration No. of Hours No. of Credits Internal External Total
Part-III Core Subjects

 

1

Aviation Management 3 5 4 25 75 100
2 Airline Catering Management 3 5 4 25 75 100
Part III – Allied – I
3 Management Information System 3 6 6 25 75 100
4 Hospitality Marketing 3 4 3 25 75 100
Part III – Allied – II
5 Air Traffic Control 3 2 2 25 75 100
6 Logistics and Air Cargo Management 3 4 3 25 75 100
Part IV- Skill Based Subject
7 Principles of Management 3 4 4 25 75 100
Total 30 26

 SEMESTER-IV 

Sub Code Subjects Exam Duration No. of Hours No. of Credits Internal External Total
Part-III Core Subjects
1 Food Production – II 3 4 4 25 75 100
2 Airline and Airport Management 3 4 4 25 75 100
3 Customer Relation Management 3 4 4 25 75 100
4 Air Transport safety and Security 3 4 4 25 75 100
Part III Allied Subjects
5 Hospitality and Aviation Law 3 4 4 25 75 100
Skill Based Subject
6

Management Information System –

Practical

3 4 2 40 60 100
7 Food Production Practical – II 5 4 2 40 60 100
8 Research Methodology 3 2 2 25 75 100
Part – IV
Extension Activities 1 25 75 100
Total 30 27 200 600 800

THIRD YEAR

SEMESTER-V

Sub Code Subjects Exam Durati on No. of Hours No. of Credits Internal External Total
Part-III Core Subjects
1 Air Transport Fundamentals 3 5 4 25 75 100
2 Food and Beverage Service – II 3 5 4 25 75 100
3 Airport Planning & Administration 3 6 4 25 75 100
Part III Allied Subjects
4 ICAO Management 3 4 4 25 75 100
Part IV Skill Based Subject
5 Managing Global Business 3 4 3 25 75 100
6 Food and Beverage Service Practical – II 4
Part IV Mandatory Subject
7 Environmental Studies 3 2 2 25 75 100
Total 30 21

SEMESTER- VI 

Sub Code Subjects Exam Hrs No. of Hours No. of Credits Internal External Total
Part-III Core Subjects
1 Food Production – III 3 4 4 25 75 100
2 Front Office Operation – II 3 4 4 25 75 100
Part III Allied Subjects
3 Airline Marketing and Strategic Airline Alliances 3 4 4 25 75 100
4 Personality Development 3 2 2 25 75 100
Part IV Skill Based Subject
5 Food Production Practical – III 5 4 2 40 60 100
6 Front Office Operation Practical – II 4 2 2 40 60 100
7 Food and Beverage Service Practical – II 4 4 2 40 60 100
8 Human Resource Management in Airline Industry 3 4 2 25 75 100
Part IV Mandatory Subject
9 Value Education 3 2 2 25 75 100
Total 30 24

Total Credits – 140