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