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Quick Facts
| Medium Of Instructions | Mode Of Learning | Mode Of Delivery |
|---|---|---|
| English | Self Study | Video and Text Based |
Course Overview
This Hospitality Industry in Tourism programme is provided by SWAYAM, which is an initiative by the Government of India. This 12-week undergraduate level which will be teaching about hospitality service in tourism and related industry.
The basic need for travellers, wanderers, pilgrims or tourists is hospitality. Hospitality gives them a good sense of home away from home. During overnight stays at destinations far from home, it is important. Hospitality and tourism services are thus interdependent. In general, hospitality facilities consist of food and accommodation services.
The hotel industry plays a very important role in delivering the most valuable elements of total tourism services in the field of hospitality services. Modern hotels are run by highly qualified supervisors and line staff. Front Office, food and beverage, housekeeping, safety and security, administration and accounts, and more are the major departments in a modern hotel. The Hospitality Industry in Tourism programme provides details about the hotel's structure and operations.
The Highlights
- 12 weeks programme
- Online learning
- Undergraduate level
- Elective type
Programme Offerings
- 100% online learning
- videos
- Quiz
- test
- assessment
Courses and Certificate Fees
| Certificate Availability | Certificate Providing Authority |
|---|---|
| yes | Mysore University |
Eligibility Criteria
Certification Qualifying Details
For the certification of the Hospitality Industry in Tourism programme, there will be internal and external assessments. Internal assessment or assignment will carry 30 marks and external exam or end term exam will carry 70 marks. A candidate must have at least 40 percent marks separately in both assessments to get certified.
What you will learn
By the completion of the Hospitality Industry in Tourism programme, candidates will be having in depth knowledge and deep insights in these concepts of hospitality services;
- Structure of the industry, customer care, classification of hotels and hotel rooms, departmentalisation in the hotel, distribution channel in hospitality and more about the services.
- Food commodities, it’s production, Indian and international cuisine, food purchasing control and more.
- Housekeeping, the role of housekeeping department, bed making procedure in hotels, room cleaning procedure in hotels and more.
- Guest registration, front office accounting system, front office functions, hygiene and sanitation, hygiene and sanitation in the food sector and many more.
Who it is for
Application Details
For the applicants of the Hospitality Industry in Tourism programme, the application process is explained below. Please check it.
Step 1: Go to the website of SWAYAM by clicking the given below link.
https://onlinecourses.nptel.ac.in/
Step 2: First register on the website with Google/ Facebook/ Microsoft account and then click “Join”.
(The programme is ongoing now, so the Join link will not be available now.)
Step 3: Free clicking “Join” a new page with the application form will appear. Candidates have to fill the form and click ‘Save’ for saving the profile. And candidates will be registered for the programme.
The Syllabus
- 1. Structure of Hospitality Industry Part-1
- 2. Structure of Hospitality Industry Part-2
- 3. Customer care in Hospitality Industry
- 4. Departmentalisation in Hotels
- 5. Classifications of Hotels & Hotel Rooms
- 6. Basis for Classification of Hotels
- 7. Distribution Channel in Hospitality Part- 1
- 8. Distribution Channel in Hospitality Part- 2
- 9. Role of Management Information System (MIS) in Hospitality Industry
- 10. Communication in Hotels
- 11. Basics of Food production |
- 12. Food Commodities
- 13. Food Additives in Food Production
- 14. Indian Cuisine
- 15. International Cuisine
- 16. Food Purchasing Control
- 17. Receiving Control, Storing Control and issuing Control
- 18. Production Control
- 19. Sales Control
- 20. Beverage Cost Control
- 21. Introduction to the Hotel Food Service Industry
- 22. Attributes of the Food & Beverage Service Staff
- 23. Food & Beverage Service Department Equipment |
- 24. Menu
- 25. Beverages - Alcoholic (Wines & Spirits)
- 26. Beverages - Non Alcoholic (Tea & Coffee)
- 27. Various Personnel in Hotels
- 28. Introduction to House Keeping
- 29. Role of House Keeping Department
- 30. Bed Making Procedure in Hotels
- 31. Room Cleaning Procedure in Hotels
- 32. Cleaning Public Areas & Pest Control
- 33. Organization & Functions of front Office
- 34. Quality of Front office in Hotels
- 35. Reservation Procedure in Hotels
- 36. Guest Registration
- 37. Front Office Accounting System
- 38. front office functions
- 39. Hygiene & sanitation
- 40. Hygiene & sanitation in Food Sector
- 41. Food Borne Illnesses
- 42. Environmental Hygiene pertaining to hotel kitchen and service area
- 43. Food laws, regulations, quality and food standards
Evaluation process
For the certification of the Hospitality Industry in Tourism programme, candidates should take and pass an internal assessment and an end term exam.