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Mahatma Gandhi University
MEGHALAYA
www.mgu.edu.in
SYLLABUS MANUAL
PROFESSIONAL
PROGRAMME
Programme Code --- 210305
Post Graduate Diploma in Hotel Management (PGDHM)
Subject
Code Subject Title
Subject
Credit
HMP1...
UNIT 5: Nature and Purpose of Organizing, Organizing Principles, Span of Control, Line and Staff
Relationship, Authority, ...
Unit 3: Spirits: Spirits Introduction and Definition-Post still and Patent Still, Brandy, Whisky, Rum, Gin,
Vodka. Tequila...
UNIT 4: Performance Appraisal— Performance Appraisal Systems The appraisal programme
Nature of Carriers Carrier anchors Ca...
UNIT 7: Measures of central values- characteristics of a good measure of central tendency,
mean, types of mean, coding of ...
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Pg diploma in hotel management

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Mahatma Gandhi University provides Syllabus for "Post Graduate Diploma in Hotel Management" .For more Information about " Hotel Management". Visit Online: http://www.mgu.edu.in/

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Pg diploma in hotel management

  1. 1. Mahatma Gandhi University MEGHALAYA www.mgu.edu.in SYLLABUS MANUAL PROFESSIONAL PROGRAMME
  2. 2. Programme Code --- 210305 Post Graduate Diploma in Hotel Management (PGDHM) Subject Code Subject Title Subject Credit HMP101 Introduction to Hospitality Management 4 HMP102 Wines & Spirits 4 HMP103 Accounts in Hospitality Management 4 HMP104 HR in Hospitality Management 4 HMP105 Economics & Statistics for Hotel and Tourism 4 HMP106 Hospitality Law 4 HMP107 Contemporary Issues in Hospitality Management 4 HMP108 Tourism Management and Travel Agency Operations 4 HMP109 Bar Management 4 HMP110 Food & Beverage Control and Management 4 HMP111 Industrial Training 8 HMP112 Presentation/Seminar 8 HMP113 Project Course Work 12 Post Graduate Diploma in Hotel Management (PGDHM) The Post Graduate Diploma consists 7 subjects in all. These comprise of subjects: Year 1: HMP101 to HMP105 & HMP111, HMP112. Detailed Syllabus HMP101 --- Introduction to Hospitality Management UNIT 1: Definition, Functions, Process and Importance of Management Managerial Roles, Managerial Skills and Activities. UNIT 2: Differences between Management and Administration Importance of Values and Ethics in Management. UNIT 3: Evolution of Management Thought, Various Approaches to Management, Functions of Management. UNIT 4: Nature and Purpose of Planning, Objectives, Types and Significance of Planning, Steps in Planning, Decision-Making.
  3. 3. UNIT 5: Nature and Purpose of Organizing, Organizing Principles, Span of Control, Line and Staff Relationship, Authority, Delegation and Decentralisation, Effective Organizing, Organizational Structures, Formal and Informal Organizations. UNIT 6: Nature and Purpose of Staffing, Manpower Planning, Recruitment and Selection, Training and Development, Performance, Appraisal. UNIT 7: Directing: Effective Directing, Supervision, Motivation, Theories of Motivation, Job Satisfaction. UNIT 8: Leadership: Concepts, Theories and Styles, Communication Process: Channels and Barriers, Effective Communication. UNIT 9: Controlling: Elements of Managerial Control, Control Systems, Management Control Techniques, Effective Control Systems. UNIT 10: Coordination: Concepts, Importance, Principles and Techniques of Coordination Concepts of Managerial Effectiveness. Unit 11: Growth and Development of Hospitality Industry: Introduction (Hospitality and Tourism), The Growth of Hospitality Industry. Types of Hotel, Hotel Grading System, Changing Profiles of Hotel Industry. Growth and Development of Hospitality Industry in India, Servicing Inbound Tourists, State Tourism Department, Travel Related Products, Tourism and Indian Economy, Role of Ministry of Tourism (Government of India). Impact of Tourism on Indian Economy. Unit 12: Development of Hotel and Tourism Business: What is Tourism? Definition of Tourism, Domestic Organization, State Offices of Tourism, The Economic Impact of Tourism, Promoters of Tourism, Eco Tourism, Cultures, Heritage and Tourism, Management in Tourism. Sustainable Eco-tourism Values and Principle Modes. Tourism Administration, Process of Marketing, Marketing Strategy, Advertising Effect Assessment, Contacts to People, Public Relations in Tourism. Unit 13: The Departments of Hotel Organization and Operation: The Departments of Hotel Organization, Hotel Operation-Food and Beverage Division. The Culinary Art, Restaurant Business Development and Classification, Tourism and Hospitality, Planning for Regional Tourism, Events of Special Importance, Business of Hospitality. Unit 14: Recreation and Leisure: Recreation, Leisure and Wellness, Voluntary Organization. Campus Recreation, Armed Forces and Employees Recreation. Recreation for Special Population. Tourism Trends, Historical Development of Tourism. Impact of Tourism. The Global Trends in Tourism, Enhancing Economics Opportunity, Protecting Natural and Cultural Heritage, Enhancing quality of Life in the Host Community. Unit 15: Meetings, Conventions and Expositions: Meetings and Meetings Planners, Conventions Cost Exhibitions. Trends in conventions Meetings and Exposition, Special Events and off Premise Catering, Key Players in the Industry, Event Management. HMP102 --- WINE & SPIRITS Unit 1: Wines: Wine Definition, History of wine, Development and Expansion of wine trade. Graps wines/Viticulture, Grape varieties, Classification of Wines, Stages in Wine Making/Vinification. Wine Producing Countries. Unit 2: Wines Equipment and Service: Types of Glassware, Equipment for service of Wine, Service of Wines. Pre and Post Meal, Drink, Liqueurs, Types of Liqueurs, Making of Liqueurs Service of Liqueurs.
  4. 4. Unit 3: Spirits: Spirits Introduction and Definition-Post still and Patent Still, Brandy, Whisky, Rum, Gin, Vodka. Tequila, Beer, History, Manufacture, Types of Beer, Service of Beer, Storage of Beer, Ethnic Beverages of the world. Alcoholic Content with Reference to Proof Spirit. Matching food and Beverages. Unit 4: Menu Terminology: The Menu, Types of Menu, Table’d hote. A la carte, Compiling of Menu, French Classical Menu sequence. Menu Knowledge-Glossary. Unit 5: Cocktails: Mixed Drinks. Classification of Mixed Drinks, Making Cocktails, Whisk(e)y based Cocktails. Gin based Cocktails, Brandy based Cocktails, Rum based Cocktails, Vodka based Cocktails, Wine based Cocktails, Tequila based Cocktail. HMP103 --- ACCOUNTS IN HOSPITALITY MANAGEMENT UNIT 1: Definition, objects and importance of accounting in hotel business, classification of accounts, accounting equations, journalizing, posting into ledgers and balancing of ledger accounts. UNIT 2: Subsidiary journal, purchase book, sales book, purchase return, sales return, cash Book (2 column and 3 column), petty cash book, closing of ledgers, trial balance preparation. UNIT 3: Bank reconciliation statement- meaning, preparations, causes for difference preparation of balance sheet with adjustments, revenue and capital expenditure. UNIT 4: Classification of departments of hotel based revenue. Different ledgers maintained in hotels( format) uniform system of accounting( format and problems) night auditor and his duties. UNIT 5: Stores control, coq. Stock levels, methods of pricing materials (FIFO, LIFO,WAM, SM), Accounting machines and their importance in catering business. HMP104- HR IN HOSPITALITY MANAGEMENT UNIT 1: Introduction— -Definition of personnel Management -Role of the Personnel Manager -Challenges of Modem Personnel Management Organizational and Job Design-Organizational objectives, organization Structure Controlling the personnel unit-Strategic control prints Personnel unit- The Personnel audit. UNIT 2: Job analysis & Human- Job analysis process Job Description Role analysis Job specification Uses of job analysis information Human Resource planning Work-force Analysis- Absenteeism Turnover. UNIT 3: Recruitment- Internal & External Recruitment Recruitment evaluation The Hiring Procedure- Types of interviews Principles of interviewing Approval of Supervisor Physical Examination Introduction/ Orientation Development- Operative Training: On- the -job training, Vestituce, Schools, Apprenticeship programmes, Special Courses. Executive Training Executive Development Executive needs & Developmental programme Decision making skills, interpersonal skills, Job Knowledge, Organizational Knowledge, General Knowledge Organizational Development.
  5. 5. UNIT 4: Performance Appraisal— Performance Appraisal Systems The appraisal programme Nature of Carriers Carrier anchors Carrier Development Programme Compensation-Factors affecting Compensation policy Equity & compensation Job evaluation and job evaluation systems Fringe Benefits— Principles of Employee Benefits Programs. Payment for time not worked -guaranteed annual wage -life insurance –medical services -recreational programs - cafeterias & housing -legal & financial- counseling -education tuition. UNIT 5: Nature of human resources--- -importance of human relations -nature of human needs -motivation theories if Abraham Maslar , MC Gregor & Hezberg The start of labour unions – -Nature of Labour unions, types of unions, start of unions Seperation process- seperation process -retirement, mandatory vs. voluntary, retirement, retirement programmmes. lay- off out- placement discharges. HMP105--- ECONOMICS AND STATISTICS FOR HOTEL AND TOURISM UNIT 1: Industry, service economy, economic development, industry, hotel and catering industry. UNIT 2: Price mechanism, demand, supply, market, price, elasticity, demand for hotel and catering services, firm under perfect competition and the price mechanism. Conduct and performance- monopoly and monopolistic competition, oligopoly, conduct and imperfections, perfect competitions Vs imperfect competitions, performance. UNIT 3: Labour- working population, service sector employment, hotel and catering employment, supply of labour, demand for labour, price of labour, wage differentials. UNIT 4: Capital- significance, demand for capital, interest, investment in hotels and catering, sources of financer. Cost- benefit analysis. UNIT 5: Government policy- macro economic policies, micro economic policies, fiscal policy, monetary policy, competition policy, government hotel and catering. Significance- government & hotel & catering, tourism, national income, consumer expenditure, employment, regional aspects, multiplier effects, balance of payments. UNIT 6: Status of statistics- collection of data, types of data, processing of data, tabulation of data, analysis of data, interpretation of data, limitation of statistics. Classification- tabulation & graphical representation , preparation of tables, representation of data random variable, frequency array, frequency distribution, diagrammatic representation of data line- bar diagram, pie- chart, line graphs, ogive pictograms.
  6. 6. UNIT 7: Measures of central values- characteristics of a good measure of central tendency, mean, types of mean, coding of data, median, mode. Measures of dispersion- range, mean deviation, variance, standard deviation, coefficient of variation.

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