TOURISM AND HOSPITALITY MANAGEMENT (THM)

Introduction to Tourism & Hospitality Industry: This course is an introduction to the tourism phenomenon, combining a theoretical approach to the concepts involved with a practical orientation to specific issues. It includes sections on the nature and concept of tourism, concept of spiritual tourism, adventure, education and cultural tourism, travel motivations, the historical development of tourism and the tourism system- An analytical framework in applied to the world's key generating and receiving regions incorporating planning, development and marketing issues. The subject includes resorts management, concept of eco-tourism, the use of case studies, the interpretation of tourism statistics and the evaluation of public and private sector perspectives.

Food and Beverage Service Management: To introduce students to the core principles and practices of Food and beverage service systems which are optimize the managerial and operational efficiency of food production facilities. Topics include: introduction to food production; the menu as a core management tool; food commodities; recipe development and standard recipes; food production systems; evaluation methods of food production, storage and inventory control, kitchen to table food supplies and reduction of timeFood Production Management: The course is designed to develop and/or refine the students' ability to apply generally accepted principles and procedures of selection and procurement in the hospitality industry and analyze specific product characteristics, especially their market distribution, quality standards, and other selection factors; and prepare production specifications. The kitchen is the heart of any food service establishment. The efficiency of kitchen will be an important determinant in the quality of service, controlling of costs, and profits. This module deals with various facets of effective kitchen management such as layout and design, equipments, kitchen procedures, controls, staffing etc. that will help you to organize and manage your kitchen efficiently.Front Office Management: This course provides a systematic approach to hotel front office procedures by detailing the flow of business through the entire guest cycle. the hotel front office guest cycle (from check in to check out); computers and technology in the accommodation industry; front office reception; the front office cashier; operating front office accounting systems; housekeeping operations; front office management; the industry award structure; room rate determination methodologies; management statistics/budgeting; hotel feasibility studies; hotel and motel room design; strategic planning concepts; SWOT analysis; environmental analysis; strategic choice, implementing strategy; planning in turbulence, room service.Housekeeping Management: This course covers the scope, responsibilities, communications, terminology, materials, and concerns specific to hotel housekeeping. Topics include management and supervision of housekeeping staff in the proper cleaning and sanitation of rooms and public areas, budgeting, purchasing, security, and inventory control. Upon completion, students should be able to understand and apply the principles of organization and management of a housekeeping department.Tourism Destination & Culture in Bangladesh: tudy of this course will enable to students to learn about Bangladesh tourism destination, culture and heritage; her natural attraction, historic places and the rich heritage as tourism product. The correlation between heritage and keeping their conditions as tourism destination will cover. Field trips are optional for this course.Food Science & Nutrition: The course introduces the basic concepts of the two modules of food science and human nutrition. Food Science modules includes chemical composition of foods and its physical properties, food safety and hygiene and Food spoilage and contamination. Nutrition module includes dietary sources of nutrients, dietary reference intakes, importance nutrients to human health and classical deficiency symptoms. Proteins, lipids, carbohydrates, minerals, vitamins, and water are covered.Travel Agency & Tour Operation Management:This course aims to develop and update Tourism Industry Knowledge, common transport and vehicles rules, rent-a-car, operation system, and work with Colleagues & Customers, Work in a Socially Diverse Environment deal with conflict situations, follow health, safety & security procedures prepare & present tour commentaries. This course facilitates every individual to work as a Guide Present Interpretive Activities Develop & Maintain the General Knowledge Required by Guides Develop Interpretative Content for Eco Tourism Activities Provide First Aid Plan for Minimal Environmental Impact Lead Tour Groups Operate Tours in a Remote Area. Communication skills for tour guides including language.Airline Reservation & Ticketing: This course studies domestic and international airline history and ticketing. The impacts of world events (terrorism, consolidation and economics) on the airline industry are studied. Creating passenger name records, inquiry into seat availability, airline schedules, airfares and reservations are executed through computer simulation. Students learn industry specific terms and jargon used by the airlines, travel agents, and tour operators. Current events in the airline industry are discussed.Consumer Behavior in Tourism &Hospitality Industry: The course aims to apply the principles of marketing to tourism and hospitality products and services. The specific objectives are: to examine the relationship between the motivations and behavior of tourism and hospitality consumers and the distribution and delivery of tourism and hospitality products and services; to make students aware of the purchase-decision as applied to tourism and hospitality 2roducts and services; factors influencing the decision-making process; the role of information and communications technology in tourism and hospitality marketing, and electronic communication and distribution strategies. Local values and norms and culturally consonant tourism, some specific instances and examples of specific countries in relation to behavioral pattern.Catering and Banquet Management: To develop a comprehensive understanding of the principles and practices of Catering and Banquet management. Topics include: concepts of Catering management; conceptualizing quality in a restaurant setting; quality control; evaluating restaurant performance in terms of financial, market and operational criteria. This course also covers layout plan, silver and flower layout, table decoration, take in catering supply and demand and to develop on understanding of the market in which catering operations exist; develop students' capacity to undertake management or large-scale, multi-site and multi-unit catering projects. Topics include: competitive challenges of the restaurant and catering industry; systems theory and restaurant and catering systems including food safety systems; types of costs in restaurant and catering operations. Factors influencing restaurant and catering costs. Costs and menu engineering; Unique cost management problems of large-scale multi-site catering businesses. Contemporary issues in catering cost management. Industry case studies.Hospitality Management: This course, in its broadest sense, cover a variety of services and diverse multiple career oriented knowledge and skill food entertainment, banquet, hotels, travel, cruise ship and resorts. It provides an overview of these service and appropriate approaches to efficiently and effectively manage the delivery of these services to the customers or client. As an industry, the course can provide the students with good prospects in terms of employment and as potential source of revenue for the government and private business.Supervision in Hospitality Industry: Principles of effective human relations are required by hospitality industry supervisory personnel. Course stresses leadership, communication, morale, motivation, training, team building, and employee development and retention unique to lodging and food service operations. Upon completion, students should be able to understand and apply basic supervisory skills unique to the hospitality and service industry.Food and Beverage Cost Control: This course aims to develop in students an understanding of key principles of a food and beverage cost management strategy; enable students to critically evaluate bath well-established and recent theories in catering supply and demand and to develop an understanding of the market in which catering operations exist; develop students capacity to undertake management or large-scale, multi-site and multi-unit catering projects. Topics include: competitive challenges of the restaurant and catering industry; systems theory and restaurant and catering systems including food safety systems; types of costs in restaurant and catering operations. Factors influencing restaurant and catering costs, Costs and menu engineering; Unique cost management problems of large-scale multi-site catering businesses; contemporary issues in catering cost management. Industry case studies.Recreation Management: This unit reviews the planning, management and operational requirements of Casino; Gaming; and other events/facilities, recreation and relaxation, MICE operation system. The aims of the subject ore: to develop the student’s analytical and problem solving skills in the management of Gaming operations; and to evaluate the 4evelopment of Casino and Gaming Complexes in Urban and Regional DevelopmentTourism & Hospitality Marketing: This course aims to apply the principles of marketing to tourism and hospitality products and services. The course also examines the relationship between the motivations and behavior of tourism and hospitality consumers and, the distribution and delivery of tourism and hospitality products and services. In addition the course covers purchase-decision as applied to tourism and hospitality products and services, factors influencing the decision-making process, the role of information and communications technology in tourism and hospitality marketing and electronic communication and distribution strategiesTourism &Hospitality Law: This course aims to develop on understanding of the role, significance and impacts of local and international low relating to hotel and tourism industry. To provide students with knowledge of the institutional framework for tourism in the region and analyze the implications for the development of tourism in the global scenario, the subject examines the applicable lows such as immigration rules, baggage rules, customs rules in the sector with respect to economic, social, cultural, political and environment dimensions of tourism in the region, transport and infrastructure development, and the need for a co-operative approach to tourism development.Event & MICE Management: This course introduces organization, arrangement, and operation of event, exhibitions, incentives, conventions, trade shows, professional meetings, and food functions. Emphasis is on various facets of event and MICE planning, including: Event and association management, program planning, budgeting, marketing, public relations and advertising, food and beverage planning, audio visual and transportation coordination, exhibit sales and management, contract and lease negotiations, and human resources management; students should be able to describe and apply the principles of management to multi-function, multi-day conferences and eventsDestination Planning and Development:This course aims to demonstrate the need to integrate various planning approaches in the development of tourism and to examine the planning and development of tourism for different types of destinations. It also examines tourism planning in relation to the impacts of tourism development and sustainable tourism. Particular emphasis is given to economic/market, physical/environmental, community and integrated approaches to tourism planning. Planning and development issues at national, regional and local levels and for urban and rural destinations are also examined.Tourism Research Project: This course operates as a graduating seminar. Students are introduced to project research methodology incorporating research techniques to evaluate tourism strategies and case studies. The tourism audit; identification and development of a tourism management research topic of strategic significance; undertaking a literature search and the collection and analysis of data, formulation of conclusions and recommendations and presentation of the main implications for management on emerging issues