tourism and hospilality management sylebas 5th

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BANGLADESH TECHNICAL EDUCATION BOARD
DIPLOMA-IN- TOURISM AND HOSPITALITY
SYLLABUS
5th SEMESTER

2
5th Semester
Sl.
No
Subject
code
Name of the subject T P C
MARKS
Theory Practical
Total
Cont.
assess
Final
exam.
Cont.
assess
Final
exam
1 69951 Tour operations 2 3 3 60 40 25 25 150
2 69956 Food Science & Nutrition 2 0 2 60 40 - - 100
3 69952 Hotel Information System 1 3 2 30 20 25 25 100
4 69953
Tourism Destination and
Heritage
2 6 4 60 40 50 50 200
5 69954 Introduction to Finance 2 0 2 60 40 - - 100
6 69955 Tour Guiding-2 2 6 4 60 40 50 50 200
7 65841
Business Organization &
Communication
2 - 2 60 40 - - 100
Total 13 18 19 390 260 150 150 950

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Bangladesh Technical Education Board
Diploma in Tourism & Hospitality
A. Course Code : 69951
B. Course Title : Tour Operations
C. Credit & Hour :
D. Semester :
5th
E. Course Description:
The course exposes students to knowledge on the operations and management
of tour and travel segments of the tourism industry. It equips them with skills of
how to manage tour and travel related procedures and activities enabling
them to become effective managers. Learners will gain knowledge of how tour
operators plan, sell and administer a package holiday programs and will also
develop practical skills to plan and cost a package holiday. To enhance
competence of Tour Operators, while discovering all the elements of this field.
F. Course Outline:
Unit Learning Outcome
1. Understanding of the
concept of the travel
and tourism
1.1 Discover tourism and meaning of tourism
1.2 Describe the history and development of tourism
1.3 Explain the composition of the tourism industry
1.4 Explain why people travel
1.5 Identify the tourism product and service
1.6 Describe what a tour operator does
1.7 Explain how to protect the environment for the benefit of
tourism
1.8 Describe the importance of recreational activities for tourists.
2. Understand Tour
Operators and Tour
Operations
2.1 Identify Tour & Opportunity of Travelers
2.2 Types of Tour Operators
2.3 Rules for recognition of Tour Operator
2.4 Role of Tour Operators, Tour Wholesalers
2.5 Tour wholesalers and Package Tour
2.6 Input or Output of Tour Operation
3. Knowing about Air
Travel
3.1 Identify IATA areas of the world
3.2 Identify Airlines Policies and how it will Practices
3.3 Find Special Airfares for customer
3.4 Identify Basic Elements of Air fares
3.5 Airline baggage allowances
3.6 Baggage allowance and calculate excess baggage
charges
3.7 Advise on passenger services & special requirements
Credit: 3 Theory: 2 hrs/w Practical: 3 hrs/w

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3.8 Advise on items prohibited on aircraft
3.9 Health requirements and precautions
4. Designing Tour
packages.
4.1 Tour Planning: New Destination
4.2 Explain itinerary elements
4.3 Explain usage cost sheet and cost factors.
4.4 Agency Commission
4.5 Explain about comparative statement and usage of ICT to
take different options
4.6 Explain the pricing strategies
4.7 Importance of tour components and its impact on package
price
5. Tour Related
Communication: Setting
Up and Preparing for
Work
5.1 Importance of Personal Hygiene
5.2 Use effective Communication with:
Communicate with foreign tourists
Communicate with Tour guides
Communicate with Government
5.3 Using a Customer Related Foreign Language
5.4 Using the Telephone, Email and Facsimile
5.5 Caring for Customers
5.6 Setting Up and Preparing for Work
5.7 Checking Stationery, Printing and Office Supplies
5.8 Importance to make and maintain relationships with Tour
related Stakeholder
6. Handle travel
documents
6.1 Verify travel documents
6.2 Issue exchange order
6.3 Issue air ticket
6.4 Able to issue Tour Voucher through booking systems, Galileo,
Amadeus, Cyber, Abacus, Gta , Miki ,Kouni,
Bookrooms.com, Booking .com
7. Handle Tours
7.1 Facilitate border formalities on arrival and departure
7.2 Ability to handle transportation of customers
7.3 Ability to conduct tours
7.4 Handle customer need
7.5 Handle emergencies
8. Provide travel related
services
8.1 Arrange for application of visas
8.2 Coordinate collection and delivery of travel documents and
gifts
8.3 Sell travel insurance
8.4 Re-Issue air- tickets ( for changes)
8.5 Arrange briefing for group tours
9. Marketing of Travel
Product
9.1 Define Tourism & travel market
9.2 International Travel Requirement
9.3 Describe 4P’s of Marketing
9.4 Illuminate target market concepts and Segmenting of the
travel Industry
9.5 Able to show confidence on visiting customers.
9.6 Explain tools of marketing and importance of medium for
marketing of Tourism product.

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9.7 Explain the preparation of quotation.
9.8 Explain feedback methods
Practical:
 Review of brochures and websites to identify key links with other component
industries
 Review of legal actions against tour operators – group activity
 Review of trade press and articles, eg Travelmole, to identify external influences
facing tour operators
 Sharing findings, agreeing key impacts of external influences
 Preparing and making presentation on the products and services of different
tour operators
 Visit to a tour operator or guest speaker to see/hear about different functional
areas
 How to cost a package holiday – worked example, explanation of terminology
and methodology
 Producing a handbook on different functional areas for new staff
 Planning and costing a package holiday
 Review of the tour operations environment, the impact of challenges and
responses to them
 Working for a tour operator. Producing an article for review of the tour
operations environment, the impact of challenges and responses to them
 Working for the Product development department of a tour operator. Carrying
out a review of the products and services of different tour operators
 Analysing how these meet the needs of the target market Recommending new
or adapted products and services
 Working for a tour operator. Producing a handbook on different functional areas
for new staff. Planning and costing a package holiday Explanation of how to
maximise profitability
G. Textbook/ References
 Dr. Jagmohon Negi, Travel Agency and Tour Operation, 2nd Edition, 2006,
Kanishka Publishers, India.
 A.K Bhatia. (2012). The Business of Travel Agency & Tour Operations
Management. Sterling Publisher (ISBN:81-207-6921-X)
 Chuck Y. Gee. (1990). Professional Travel Agency Management. Prentice Hall. (
ISBN: 0-13-725557-8)
 Gwenda Syratt & Jane Archer. (2003). Manual of Travel Agency Practice (3rd
edition). Elsevier Butterworth-Heinemann (ISBN: 0-7506-5689-1)

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 K.S. Negi (2011). Travel Agency Management (Hardbound Edition). Wisdom Low
(Dominant Books) (ISBN : 93-80199-25-2)
 L. K. Singh. (2008). Management of Travel Agency. Vishal Kaushik Printers, Delhi.
(ISBN : 81-8205-480-X)
 Mohinder Chand. (2007) Travel Agency Management: An Introductory Text (2nd
edition). Anmol Publications Pvt. Ltd. New Delhi.(ISBN:81-261-2367-2)
H. Prepared By:
1. Md. Golam Mostofa, Assistant Professor , Department of Tourism & Hospitality
Management, Daffodil International University- Bangladesh.
gmostofa.bd@gmail.com, 01722606789.
2. Dr. Sayed Abdul Aziz, Principal, Jeshor Technical school & college
3. Dr. Md. Shah Alom Muzumdar, Specialist (Course Accreditation), BTEB
4. Mr. Mejbaul Alam, CEO, Speed Holidays & Assessor, Tourism & hospitality
5. Mrs. Huma Afroz, Junior Instructor (Tourism). Dhaka Mohila Polytechnic
6. Md. Afsar Uddin. Consultant for hospitality, SED Company Dhaka
7. Md. Tipu Sultan, Assessor, Tourism & Hospitality, Ticketing and Reservation, ATAB,
Dhaka
8. Mr. Abdullah Al Muneem, Lecturer, Department of Tourism & Hospitality
Management, University of Dhaka

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FOOD SCIENCE & NUTRITION T P C
2 0 2
AIMS
 To be able to understand the basic concepts of food science & nutrition.
 To be able to understand the digestive enzymes and metabolism.
 To be able to perform the experiments of food science & nutrition.
 Prepare students to take advantage of various career opportunities in the field of Food science and
Nutrition
 Develop the knowledge, skills and attitudes necessary for the safe preparation and prevention of foods.
SHORT DESCRIPTION
Basic concepts of food science and nutrient, Carbohydrates in nutrition, Proteins & amino acids, Function
of lipids, Vitamins and their functions, Functions of minerals and water Nutritive process, inter
relationship between nutrients, Regulation of food, Food spoilage, food preservation, balanced diet,
Dietetics and diet planning, Nutritional deficiency diseases, Nutrition of expectant and nursing mother.
DETAIL DESCRIPTION
Theory:
1. Understand the basic concepts of Food science and Nutrition.
1.1 Define food science and nutrition.
1.2 Mention the classification of food.
1.3 Explain the term nutrients.
1.4 Discuss the role of food in the maintenance of good health.
1.5 Describe the function of food and nutrients.
1.6 Explain the Food Guide pyramid.
2. Understand carbohydrates, proteins and amino acids and their function.
2.1 Define carbohydrates, proteins and amino acids.
2.2 Classify Carbohydrates, proteins and essential amino acids.
2.3 Mention the source of carbohydrates.
2.4 Explain the dietary requirement of carbohydrates
2.5 Discuss the functions of carbohydrate in human body.
2.6 Describe the effect of protein deficiency in human body.
2.7 Explain the daily requirement of protein.
2.8 Describe the functions of proteins and amino acids in human body
3. Understand Fats and Oils.
3.1 Define Fats and Oils.
3.2 Mention the classification of Fats and Oils.
3.3 Mention the source of fats and oils.
3.4 Describe the function of fats and oils in nutrition.
3.5 Mention the daily requirements of fats and oils for a normal weight industrial worker.
3.6 Explain the effects of composition on fat proteins.
3.7 Describe the tests of fats and oils.
4. Understand the vitamins and their functions in nutrition.
4.1 Define vitamin A,C,D,E,K and B Complex.

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4.2 List fats and water soluble vitamins.
4.3 Explain the function of vitamins in human body.
4.4 Describe the diseases caused due to the deficiency of vitamin A,C,D,E,K and vitamin B complex.
4.5 Explain the hypervitaminosis of vitamins A and D.
4.6 Explain thiamin, riboflavin and nicotinic acid.
4.7 Describe the function of riboflavin and nicotinic acid.
5. Balanced diet, dietetics and diet planning for different age group people
5.1 Define balanced diet, dietetics and diet planning.
5.2 Explain the importance of balanced diet.
5.3 Mention the importance and method of diet planning.
5.4 Describe diet during pregnancy and lactating women.
5.5 Describe the balanced diet for school going children and young man of normal health.
5.6 Explain malnutrition due to defective infants.
5.7 Describe nutritional requirements of different age groups..
6. Understand the function of minerals and water in human nutritive process.
6.1 List the different minerals which are important in human nutrition.
6.2 Explain metabolic water and metabolism.
6.3 Describe the function of water in salt balance of human body.
6.4 Explain the daily requirements of water in human body.
6.5 Describe the function of calcium, sodium, iron, potassium and iodine in human nutrition.
6.6 Explain the effect of iron and calcium deficiency in human body.
6.7 Mention the diseases due to deficiency of Iodine in human body.
7. Understand the nutritional deficiency diseases.
7.1 Explain diet in diabetes, tuberculosis and food allergy.
7.2 Explain the diet in lever disease and jaundice.
7.3 Describe diet in acute in digestion and dysentery.
7.4 Explain protein-energy malnutrition (PEM) and causes of PEM.
7.5 Explain the sign and symptoms of PEM.
7.6 Explain the diseases scurvy and its causes.
7.7 Explain the causes of anemia, goiter and beriberi and its effect.
8. Understand inter relationship between nutrients.
8.1 Explain protein-energy inter relationship.
8.2 Describe the effect of carbohydrates, fats and proteins and calorie restriction on protein content of the
body.
8.3 Explain vitamin – vitamin inter relationship.
8.4 Explain body mass index and calculation of BIM.
9. Understand nutrition of expectant and nursing mother.
9.1 Describe physiological adjustments during pregnancy.
9.2 Explain the factors affecting the course and outcome of pregnancy.
9.3 Explain nutritional requirements during pregnancy.
9.4 Explain the effect of malnutrition and socio-economic factors on the nutritional status of pregnant
women.
10. Understand the Causes of food spoilage and food preservation.
10.1 Define shelf life and dating of foods.
10,2 Define refrigeration and cold storage.
10.3 Explain dehydration and drying.
10.4 Mention food spoilage and causes of food spoilage.

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10.5 Explain the methods of food preservation.
10.6 Describe the importance of food preservation.
10.7 Describe the principles of food preservation.
11. Understand heat preservation and processing
11.1 Define heat transfer and degrees of preservation.
11.2 Mention selecting heat treatments.
11.3 Describe heat resistance of Microorganisms
11.4 Explain protective effects of food constituents.
11.5 Describe different temperature–time combinations.
11.6 Explain inoculated pack studies.
11.7 Describe heating before or after packaging.
12. Understand Governmental Regulation of food and nutrition labeling.
12.1 Define Federal food, Drug and cosmetics Act.
12.2 Explain the additional food laws.
12.3 Describe legal categories of food substances.
12.4 Explain testing for safety.
12.5 Describe food labeling and nutrition labeling.
12.6 Describe international food standards and codex Alimentarius.
REFERENCE BOOKS
1. Principles of nutritions - by Wilson Fisher and Fugug.
2. Nutrition in Developing Countries - by King M.
3. Human Nutrition and Dietetics - by Sir Stanley Dav idson.
4. Pprinciples of nutrition - by Wilson Fisher and Fuqua.
5. Advanced text Book on Food and Nutrition - by Dr.M Swaminathan.
6. Food Science by Norman N. Potter - by Joserph H. Hotchkiss
7. Nutrition and Dietetics - by Shubhanbini, A Joshi
8. Human nutrition & Applied dietetics - by A.K Obidul Huq
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I. Course Code : 69952
J. Course Title : Hotel Information System
K. Credit & Hour :
L. Semester :
5th
M. Course Description:
This course is design to introduce students to Information Systems used in Tourism
Industry and will give students a fundamental understanding of these types of
information systems and a practical experience with different types of
information systems for tourism and Hospitality sector. Studies computer
applications in the hospitality industry, including inventory control, restaurant
systems, bar and beverage systems, and telephone and security-management
systems. Emphasizes guest tracking, electronic cash registers, and point-of-sale
device
N. Course Outline:
10. Understanding Hotel
Information Systems
10.1 Define Hotel Information system
10.2 Identify Information Requirement
10.3 Describe Information System and Information Technology
in the Hospitality Industry
10.4 Describe Hospitality Industry Technology
10.5 Explain Types of information systems in Tourism &
Hospitality Industry
10.6 Describe Choosing Information Technology Systems
11. The components of
Information Systems in
Tourism.
11.1 Identify Information system design:
i) Hardware
ii) Software
iii) Human resources
iv) Data
v) Procedures
11.2 Explain Information system life cycle
Credit: 3 Theory: 2 hrs/w Practical: 3 hrs/w

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11.3 Describe Information systems development
methodologies
12. Management
Information Systems
(MIS) in Tourism
12.1 Identify the concepts of MIS
12.2 Describe MIS Designs and functions,
12.3 Managing multi-processor environments,
12.4 Define MIS Security issues,
12.5 Evaluate MIS performance
12.6 Identify Decision support systems
12.7 Describe Executive Information Systems
13. Understand Computer
Based Reservation
System
13.1 Define Global distribution system
13.2 Describe Central reservation Systems (CRS)
13.3 Explain Property Level Reservation Systems –
a. Reservation inquiry determination of availability c.
Creation of reservation record -d. Maintenance of
reservation records generation of reports.
13.4 Discover New Developments -Reservation through the
Internet.
14. Understand Rooms
Management
Applications
14.1 Define Rooms Management Applications
14.2 Identify the Rooms Management Module - a. Room
status. b. Room and Rate Assignment c. In House guest
Information functions - d. Housekeeping functions. e.
Generation of Reports
15. Understand Information
systems for Food Service
Sector
15.1 Explain Restaurant Management Systems on POS (Point
Of Sale)
POS order - Entry units, Key Boards and Monitors, Touch Screen
Terminals, Immediate Character
Recognition (ICR) Terminal, Wireless Terminals, POSD Printers,
Guest check Printers, Receipt Printers, Workstation Printers, POS
software, Consolidated reports
15.2 Describe eXpress-Soft Master –characteristics, utilization
15.3 Describe Cloud-based solutions for Food Service Sector
16. Know Property
Management Systems
(PMS)
16.1 Explain Overview of PMS: Micros Fidelio, Opera
16.2 Explain Cloud based PMS
16.3 Describe PMS main characteristics.
16.4 Describe Interfaces with other systems
16.5 Explain Customer Management Systems (CRM)
16.6 Describe Check in – Check out
16.7 Explain Payments on the system
16.8 Describe Invoices on the system
16.9 Explain Rooms Management on the system
16.10 Explain Housekeeping with PMS
16.11 Explain Rate Management with PMS
16.12 Prepare Report with PMS
16.13 Prepare Night audit with PMS
16.14 Explain Ving cards system with PMS

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17. Knowing Guest
Accounting Module
17.1 Describe Characteristics Guest Accounting system
17.2 Explain Overview of accounting information systems
17.3 Describe Transaction Processing System (TPS)
17.4 Types of Accounts,
17.5 Posting entries to Accounts,
17.6 Define Night audit routine,
17.7 Process of Account settlement
17.8 Define Account Receivable Module, Account payable
module, Payroll module, Inventory module -Purchasing
module, Financial reporting module
17.9 Generation of reports
18. Transportation and
Information Technology
18.1 Explain Airline Reservation Systems
18.2 Explain Revenue Management Systems,
18.3 Describe Geographic Information System (GIS)
19. Trends of Information
Technology in
19.1 Explain Internet and Hospitality Industry
19.2 Explain Application of Internet in the Hospitality Industry
19.3 Describe Information Technology and Efficiency
Enhancement
19.4 Describe Trend of Information Technology in the
19.5 Update knowledge on Information Technology
Practical:
 Collect Information data through Internet with Using of Computer/ Laptop
 Show the difference between Information System & Information Technology
 Prepare the chart of different types of Hotel Information System
 Prepare Graphs and other visual presentation to highlight analysis /interpretation
of Information
 Perform the task as per data sheet or instruction
 Use of PMS for Customer Management Systems (CRM)
 Use of PMS for Check in – Check out
 Use of PMS for Payments on the system
 Use of Invoices on the system with PMS
 Use of Rooms Management with PMS
 Perform of Housekeeping with PMS
 Use of Rate Management with PMS
 Use of Preparing Report with PMS
 Use of Preparing Night audit with PMS
 Use of Ving cards system with PMS
 Use of POS for different outlet
O. Textbook/ References

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1. 1 Benckendorff, P.J., Sheldon, P.J., Fesenmaie, D. R. (2014), Tourism Information
Technology, CABI.
2. Collins, G. R., Cobanoglu, C., (2013), Hospitality Information Technology
3. Nyheim, Peter, and Daniel Connolly (2011), Technology strategies for the
HospitalityIndustry, Prentice Hall Press.
4. Tesone, D. V., (2006) Hospitality Information Systems and E-Commerce, John
Wiley&Sons,
New Jersey.
5. eXpress-Soft Check user guide.
6. eXpress-Soft Master user guide.
7. Medallion user guide.
8. Fortune Enterprises - IDS Manual
9. Fortune Enterprises – MIS Manual
P. Prepared By:
Dhaka

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Diploma in Tourism & Hospitality Management
Q. Course Code : 69953
R. Course Title : Tourism Destination and Heritage
S. Credit & Hour :
T. Semester :
5th
U. Course Description:
V. It focuses on tourism destination and heritage perspectives through the
components; organizations that facilitate tourism, the channel of distribution;
passenger transportation; attractions; and hospitality and other related services.
It helps understanding destination planning and development, travel behavior;
supply; demand; policy of future tourism in Bangladesh.
W. Course Outline:
20. Understand Tourism
Destination and
Heritage
20.1 Define tourism
20.2 Define tourism destination.
20.3 Explain the reason to manage the destination.
20.4 Define heritage
20.5 Describe manage a heritage site
21. Explain Types of Tourism
Destination and
Heritage
21.1 Mention Types of tourism Destinations.
21.2 Describe Types of heritages.
21.3 Differentiate Archeological-Cultural-Historical-Nature
Based and Man-made tourism destination.
22. Understand Destination
Management
22.1 Define destination management
22.2 Explain destination management work
22.3 Describe the destination management organizations.
22.4 Mention Advantages of managing a destination
22.5 Explain Impact of managing a destination.
23. Understand Destination
Related Services
23.1 Relate the accommodation facilities with destination
23.2 Develop local accommodation for tourist.
23.3 Describe Transportations facilities in destination areas.
23.4 Present local food & branding food
23.5 Explain Attraction and entertainment in destination.
23.6 Encourage the local cultural activities
Credit: 3 Theory: 2 hrs/w Practical: 3 hrs/

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24. Explain Destination E-
marketing and
Information
Management
24.1 Defining e-marketing
24.2 Explain Market segmentation
24.3 Describe The Marketing mix
24.4 State Social media marketing.
24.5 State the importance of internet and online media.
24.6 Describe Benefit of e marketing.
24.7 Describe E-business and commerce
25. Describe Destination
Branding and
Community
Participation
25.1 Explain the strategic role of destination branding.
25.2 State Brand building process.
25.3 Develop brand identity.
25.4 Explain Challenges for tourism destination branding.
25.5 Mention Benefits of effective destination branding.
25.6 Mention Community participation for positive branding.
26. Organize for Destination
Management
26.1 Explain the roles and responsibilities in destination
management and marketing.
26.2 Describe Business planning and budgeting.
26.3 State Standard for maintenance
26.4 Explain Monitoring and evaluation
27. Tourism destination in
Bangladesh
27.1 Explain Destination for East bound
27.2 Describe West Bound Destination,
27.3 Describe North Bound Destination
27.4 Explain South bound Destination
27.5 Describe Present position of Tourism in Bangladesh
27.6 Explain Future prospective Tourism in Bangladesh
27.7 Describe Economic impact in Bangladesh
Practical:
 Visit Tourism destination and heritage site
 Demonstrate planning, design the destination.
 Familiarize with industry.
 Perform Industry attachment
 Arrange destination visit program as part of study.
 Do Case study of various destinations.
 Demonstrate about destination branding project.
 Visit World Tourism Organization website.
X. Textbook/ References
1. Butler R.W. (1980) The Concept of a Tourist Area Cycle of Evolution, Canadian
Geographer.
2. Cho, B.H. (2000), Destination in J. Jafari (Ed) Encyclopedia of Tourism, London
& Newyork
3. Eber, S. (1992), Beyond the Green Horizon, WWF UK.
4. English Tourist Board and Tourism Management Institute (2003) , Destination
Management Handbook, UK
5. Harrill, R. (2003) Guide to Best Practice in Tourism & Destination Management,
Educational Institute of American Hotel & Lodging Association, USA
Y. Prepared By:

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Dhaka

17
5th
semester T P C- 2 0 2
Course Code 69954 Course Title: -Introduction to Finance
Unit Title Introduction to Finance
Unit Code 69954
Total Credit 02
Course Description
An introduction to the principles, issues, and institution of
finance. Topics include valuation, risks, capital, investment,
financial structure, and cost of capital, working capital
management, financial market and securities.
Unit Learning Outcomes
1. Understand Finance and
its overview
1.1 Define Finance
1.2 Explain Importance of finance
1.3 Mention The scope of finance
1.4 Describe need to finance
2. Explain Finance and
investment
2.1 Define Real assets
2.2 Define Financial assets
2.3 Define Firms
2.4 Explain the Component of land
2.5 Explain the Component of labor
2.6 Describe the Component of Capital
2.7 Describe the Component of organization

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3. Describe Financial Assets 3.1 Understand Public vs Private financial assets
3.2 Explain Primary market asset
3.3 Describe Secondary market assets
3.4 State Securitization assets
4. Understand Corporation
and Information
4.1 Mention The corporate organization form
4.2 Mention Tax for corporation and neutral person
4.3 Explain Separation of corporate ownership and control
4.4 Describe Access to corporate information
4.5 Explain Managerial vs shareholders interest
4.6 Describe Other corporate stakeholders
5. Describe Financial
Analysis
5.1 Define financial analysis
5.2 Describe Internal rate of return
6. Identify Wealth
Maximization and
Discounted cash flow
6.1 Explain Time value of money
6.2 Describe Net present value of assets
6.3 Describe Bond valuation
6.4 Explain Stock valuation
7. Understand Making

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capital decision 7.1 Describe Capital Market history
7.2 Explain Capital risk and return
7.3 State Structure of capital
8. Identify Investment
Decision
8.1 Describe market efficiency
8.2 Explain Optimal debt policy
8.3 Explain Dividend policy
Textbook/Reference:
1. Introduction to finance: Markets ,investment and financial management.
BY Edger A Norton and Ronald Melcher .
2. Foundation of Financial management .
By Cheng F Lee

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Diploma in Tourism & Hospitality Management
Z. Course Code : 69955
AA. Course Title : Tour Guiding-2
BB. Credit & Hour :
CC. Course
Description:
DD. Students will get the knowledge and skills at a variety of tour operation
specifically as a tour guide. Also work as framework on which to build further
studies and on which to relate further acquired knowledge and experience.
Preparation for qualified tour guides in Bangladesh, an overview of essential
knowledge about Bangladesh: geography, foods, art and society, ticketing, tour
safety, and other such issues; participating in a field study.Course Outline:
28. Understand the duties
and responsibilities of a
Tour Guide
28.1 Define Tourism
28.2 Definition of Tour Guide
28.3 Describe the types of Tour Guide
28.4 Explain the types of Tours
28.5 Describe the types of Travelers
28.6 Explain the duties & responsibilities of Tour Guide
29. Provide first aid in
emergency situation
29.1 Explain Options for transporting casualty or waiting for
medical assistance in relation to environmental issues,
transport availability and casualty's condition.
29.2 Describe Nature of casualty's injury/condition and
relevant first aid procedures to provide comfort are
determined and explained.
29.3 Describe Communication links medical services.
29.4 Explain Ambulance support or appropriate medical
assistance according to relevant circumstances.
29.5 Explain Documents are maintained and provided for
insurance coverage.
29.6 Explain Debriefing/evaluation in order to improve future
operations and address individual's needs
30. Arrange support service
for guests
30.1 Identified Support services required by the guests
30.2 Arranged Relevant documents and legal formalities for
the services.
30.3 Explain Activities related to the support services
30.4 Describe Support services to the visitors in accordance
with nature of destination.
30.5 Explain Legal formalities
Credit: 3 Theory: 2 hrs/cr. Practical: 3 hrs/cr.

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31. Process financial
transactions
31.1 Describe the Correct use of Cash floats for
documentation.
31.2 Explain Appropriate Software application for Transactions
31.3 Explain Transactions that meet organization speed and
guest service standard.
31.4 Explain Balancing procedures at the designated times
according to organization policy and in consultation with
colleagues.
31.5 Describe Register or terminal reading or printout.
31.6 Describe Balance between register or terminal reading
and sum of payments
32. Ensure
responsible/sustainable
tourism
32.1 Accessed Current, accurate and relevant information on
specialized ecological topics.
32.2 Identified Relevant information on the basis of tour
program
32.3 Describe Educational and interpretive themes and
messages for responsible tourism activities.
32.4 Describe developed Activities to include focus on the
relationship between key themes and relevant parts of the
eco-system.
32.5 Explain Content according to the principles of
Interpretation.
32.6 Explain Activities according to biological knowledge and
ecological principles.
32.7 Describe Themes and activities in accordance with
ecotourism codes of practice.
32.8 Describe of sharing all information with guests accurately.
32.9 Identify shared Information in a responsible manner
which shows
32.10 Explain respect for community values and ethics.
33. Promote community-
based tourism
33.1 Accessed relevant information on community-based
topics.
33.2 Explain Interaction and interpretation of community, its
behavior, habit, art and culture, livelihood, religion,
craftsmanship, indigenous agro-based production system
and others are incorporated into Community Based Tourism
activities.
33.3 Explain Content to prepare according to the principles of
interpretation showing respect to the community.
33.4 Describe Information a responsible manner, which shows
respect for community values to avoid any negative impact.
34. Set up and operate
camp site
34.1 Describe Camp site according to tour itinerary, relevant
permits, agreement of land owners and other statutory
requirements.
34.2 Identified Camp site hazards and minimized.
34.3 Describe Camp site facilities in the most appropriate
position to ensure comfort, safety and minimal
environmental impact.
34.4 Explain Required campfires in a safe location and ensure
there is no danger to the staff, guests and environment
during the construction.

22
34.5 Describe Environment friendly waste and human waste
disposal procedures
34.6 Explain Campfires within land management guidelines
and ensured there is no danger to the staff, guests and
environment during the use of the fire.
34.7 State Site prior to departure to ensure all equipment and
belongings has been removed
Practical:
EE. Demonstrate to conduct an initial casualty assessment in a remote situation
FF. Apply an appropriate first aid response in line with established first aid principles,
policies and procedures, Guidelines and/or federal/regional regulations,
legislation and policies and industry requirements
GG. Demonstrate available resources effectively to manage pain
HH. Collect Financial Documentation
II. Prepare a Reservation form
JJ. Interpretation and communication
KK. Commitment to occupational health and safety
LL. Environmental concerns
MM. Tidiness and timeliness
NN. Respect towards all religions, castes and cultures.
OO. Apply procedures of cash floats are received using correct
documentation.
PP. Problem-solving to identify and investigate a range of routine reconciliation and
discrepancies
QQ. Literacy to read and interpret documentation, such as credit card details,
receipts or cash float documentation
RR.Numeracy to tender correct change and undertake simple financial
reconciliations
SS. safe manual handling techniques
TT. efficient and safe camping equipment handling techniques
UU.communication to provide clear verbal advice to guests on waste disposal
requirements and camp site behaviour
VV. literacy to read tour itineraries and guest information, required permit
conditions, camp site or land use signage, and manufacturer's basic equipment
operational guidelines
WW. Commitment to occupational health and safety
XX.Environmental concerns
YY. Tidiness and timeliness
ZZ. Respect towards all religions, castes and cultures.
Textbook/ References
1. Braidwood, B, Boyce et al (2000) Tour guiding business. Self-course Press, (2nd Ed)
2. Burton J, Burton L: (1994) Interpersonal skills for Travel and Tourism. Adison Wesley
Longman Limited.

23
3. Collins, Verité Reily 2000, Becoming a tour guide: principles of guiding and site
interpretation, Continuum, London
4. Fay, Betsy (1992) Essentials of tour management, Prentice Hall
5. Barrowclough, N. (2008). First Aid Taking Action, Mc-Graw-Hill Publishers
6. Railey C. (2002) Becoming a Tour Guide: Principles of Guiding and Site Interpretation.
Cengage Learning EMEA,
7. Pond, Kathleen Lingle (1993) The Professional Guide: Dynamics of Tour Guiding, New
York: Van Nostrand Reinhold.
8. A.K Bhatia. (2012). the Business of Travel Agency & Tour Operations Management.
9. Mitchell, G. E 2005, How to start a tour guiding business: a "how-to" manual for the
thousands of people who want to discover the world of travel as a career, 3rd edi,
GEM Group, Charleston, S.C
AAA. Prepared By:
Dhaka

24
BUSINESS ORGANIZATION & COMMUNICATION T P C
2 0 2
aims
 To be able to understand the basic concepts and principles of business organization.
 To be able to understand the banking system.
 To be able to understand the trade system of Bangladesh.
 To be able to understand the basic concepts of communication and its types, methods.
 to be able to perform in writing , application for job, complain letter & tender notice.
SHORT DESCRIPTION
Principles and objects of business organization; Formation of business organization; Banking
system and its operation; Negotiable instrument; Home trade and foreign trade.
Basic concepts of communication Communication model& feedback; Types of communication;
Methods of communication; Formal & informal communication; Essentials of communication;
Report writing; Office management; Communication through correspondence; Official and
semi- official letters.
DETAIL DESCRIPTION
1 Concept of Business organization.
1.1 Define business.
1.2 Mention the objects of business.
1.3 Define business organization.
1.4 State the function of business organization.
2 Formation of Business organization.
2.1 Define sole proprietorship, partnership, joint stock company. and co-operative
2.2 Describe the formation of sole proprietorship, partnership , joint stock company,
& co operative.
2.3 Mention the advantages and disadvantages of proprietorship, partnership and
joint stock company.
2.4 State the principles of Co operative & various types of Co operative.
2.5 Discuss the role of co-operative society in Bangladesh.

25
3 Basic idea of Banking system and negotiable instrument.
3.1 Define bank.
3.2 State the service rendered by bank.
3.3 Describe the classification of bank in Bangladesh.
3.4 State the functions of Bangladesh Bank in controlling money market.
3.5 State the functions of commercial Bank in Bangladesh
3.6 Mention different types of account operated in a bank.
3.7 Mention how different types of bank accounts are opened and operated.
3.8 Define negotiable instrument.
3.9 Discuss various types of negotiable instrument.
3.10 Describe different types of cheque.
4 Home & foreign trade
4.1 Define home trade.
4.2 Describe types of home trade.
4.3 Define foreign trade.
4.4 Mention the advantages and disadvantages of foreign trade.
4.5 Discuss the import procedure & exporting procedure.
4.6 Define letter of credit.
4.7 Discuss the importance of foreign trade in the economy of Bangladesh.
5 Basic concepts of communication
5.1 Define communication & business communication.
5.2 State the objectives of business communication.
5.3 Describe the scope of business communication.
5.4 Discuss the essential elements of communication process.
6 Communication model and feedback.
6.1 Define communication model.
6.2 State the business functions of communication model.
6.3 Define feedback .
6.4 State the basic principles of effective feedback.
7 Types and Methods of communication.
7.1 Explain the different types of communication;-
a) Two-way communication b) Formal & informal communication c) Oral & written
communication d) Horizontal & vertical communication e) external & internal
communication f) spoken & listening communication.
7.2 Define communication method.
7.3 Discuss the various methods of communication.
7.4 Distinguish between oral and written communication.
8 Essentials of communication.
8.1 Discuss the essential feature of good communication.
8.2 Describe the barriers of communication.
8.3 Discuss the means for overcoming barriers to good communication.
9 Report writing.
9.1 Define report , business report & technical report.

26
9.2 State the essential qualities of a good report.
9.3 Describe the factors to be considered while drafting a report.
9.4 Explain the components of a technical report.
9.5 Prepare & present a technical report.
10 Office management.
10.1 Define office and office work.
10.2 State the characteristics of office work.
10.3 Define filing and indexing.
10.4 Discuss the methods of filing.
10.5 Discuss the methods of indexing.
10.6 Distinguish between filing and indexing.
11 Official and semi-official letters.
11.1 State the types of correspondence.
11.2 State the different parts of a commercial letter.
11.3 Define official letter and semi-official letter.
11.4 Prepare & present the following letters: Interview letter, appointment letter,
joining letter and application for recruitment. Complain letters, tender
notice.
Ref. Book:
1.উচ্চ মাধ্যমমক ব্যব্সায়নীমি ও প্রয়য়াগ -মমাহাম্মদ খায়েকুজ্জামান
2.উচ্চ মাধ্যমমক ব্যাাংমকাং ও ব্ীমা -প্রয়েসর কাজী নুরুে ইসোম োরুকী
3.আধ্ুমনক কারব্ার পদ্ধমি -েমিেু র রহমান
4.কারব্ার ম াগায় াগ ও সমিয়ব্র কা যপদ্ধমি -প্রয়েসর েমিেু র রহমান
ও
প্রয়েসর কাজী নুরুে ইসোম োরুকী
5.ব্যব্সাময়ক ম াগায় াগ এব্াং অমেয়সর কমযপ্রণােী –ড. এম, এ, মান্নান
6.ব্যব্সায় ম াগায় াগ – মমাহাম্মদ খায়েকুজ্জামান ও মমাোঃ মুশাররে
মহায়সন মিৌধ্ুরী
7.Business organization & management- M.C. Shukla

27
৮. Business organization & management- R.N. Gupta

28
BUSINESS ORGANIZATION & COMMUNICATION T P C
2 0 2
aims
 To be able to understand the basic concepts and principles of business organization.
 To be able to understand the banking system.
 To be able to understand the trade system of Bangladesh.
 To be able to understand the basic concepts of communication and its types, methods.
 to be able to perform in writing , application for job, complain letter & tender notice.
SHORT DESCRIPTION
Principles and objects of business organization; Formation of business organization; Banking
system and its operation; Negotiable instrument; Home trade and foreign trade.
Basic concepts of communication Communication model& feedback; Types of communication;
Methods of communication; Formal & informal communication; Essentials of communication;
Report writing; Office management; Communication through correspondence; Official and
semi- official letters.
DETAIL DESCRIPTION
1 Concept of Business organization.
11.5 Define business.
11.6 Mention the objects of business.
11.7 Define business organization.
11.8 State the function of business organization.
12 Formation of Business organization.
12.1 Define sole proprietorship, partnership, joint stock company. and co-operative
12.2 Describe the formation of sole proprietorship, partnership , joint stock company,
& co operative.
12.3 Mention the advantages and disadvantages of proprietorship, partnership and
joint stock company.
12.4 State the principles of Co operative & various types of Co operative.
12.5 Discuss the role of co-operative society in Bangladesh.

29
13 Basic idea of Banking system and negotiable instrument.
13.1 Define bank.
13.2 State the service rendered by bank.
13.3 Describe the classification of bank in Bangladesh.
13.4 State the functions of Bangladesh Bank in controlling money market.
13.5 State the functions of commercial Bank in Bangladesh
13.6 Mention different types of account operated in a bank.
13.7 Mention how different types of bank accounts are opened and operated.
13.8 Define negotiable instrument.
13.9 Discuss various types of negotiable instrument.
13.10 Describe different types of cheque.
14 Home & foreign trade
14.1 Define home trade.
14.2 Describe types of home trade.
14.3 Define foreign trade.
14.4 Mention the advantages and disadvantages of foreign trade.
14.5 Discuss the import procedure & exporting procedure.
14.6 Define letter of credit.
14.7 Discuss the importance of foreign trade in the economy of Bangladesh.
15 Basic concepts of communication
15.1 Define communication & business communication.
15.2 State the objectives of business communication.
15.3 Describe the scope of business communication.
15.4 Discuss the essential elements of communication process.
16 Communication model and feedback.
16.1 Define communication model.
16.2 State the business functions of communication model.
16.3 Define feedback .
16.4 State the basic principles of effective feedback.
17 Types and Methods of communication.
17.1 Explain the different types of communication;-
b) Two-way communication b) Formal & informal communication c) Oral & written
communication d) Horizontal & vertical communication e) external & internal
communication f) spoken & listening communication.
17.2 Define communication method.
17.3 Discuss the various methods of communication.
17.4 Distinguish between oral and written communication.
18 Essentials of communication.
18.1 Discuss the essential feature of good communication.
18.2 Describe the barriers of communication.
18.3 Discuss the means for overcoming barriers to good communication.

30
19 Report writing.
19.1 Define report , business report & technical report.
19.2 State the essential qualities of a good report.
19.3 Describe the factors to be considered while drafting a report.
19.4 Explain the components of a technical report.
19.5 Prepare & present a technical report.
20 Office management.
20.1 Define office and office work.
20.2 State the characteristics of office work.
20.3 Define filing and indexing.
20.4 Discuss the methods of filing.
20.5 Discuss the methods of indexing.
20.6 Distinguish between filing and indexing.
21 Official and semi-official letters.
21.1 State the types of correspondence.
21.2 State the different parts of a commercial letter.
21.3 Define official letter and semi-official letter.
21.4 Prepare & present the following letters: Interview letter, appointment letter,
joining letter and application for recruitment. Complain letters, tender
notice.
Ref. Book:
1.উচ্চ মাধ্যমমক ব্যব্সায়নীমি ও প্রয়য়াগ -মমাহাম্মদ খায়েকুজ্জামান
2.উচ্চ মাধ্যমমক ব্যাাংমকাং ও ব্ীমা -প্রয়েসর কাজী নুরুে ইসোম োরুকী
3.আধ্ুমনক কারব্ার পদ্ধমি -েমিেু র রহমান
4.কারব্ার ম াগায় াগ ও সমিয়ব্র কা যপদ্ধমি -প্রয়েসর েমিেু র রহমান
ও
প্রয়েসর কাজী নুরুে ইসোম োরুকী
5.ব্যব্সাময়ক ম াগায় াগ এব্াং অমেয়সর কমযপ্রণােী –ড. এম, এ, মান্নান
6.ব্যব্সায় ম াগায় াগ – মমাহাম্মদ খায়েকুজ্জামান ও মমাোঃ মুশাররে
মহায়সন মিৌধ্ুরী
7.Business organization & management- M.C. Shukla
৮. Business organization & management- R.N. Gupta

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