KANNUR UNIVERSITY

FOUR YEARS UNDERGRADUATE ROGRAMME

SYLLABUS

BACHELOR OF BUSINESS ADMINISTRATION

(AVIATION AND HOSPITALITY)
BBA (AH) PROGRAMME

(2024 Admission onwards)

Board of Studies: Travel and Tourism (Cd)

BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

PREFACE
Tourism is a fundamental human activity that involves people traveling to destinations
outside their usual environment for various purposes. It may include leisure and recreation,
business and professional activities, cultural exchange, or simply the desire to explore new places
and gain enriching experiences. Tourism industry not only satisfies this inherent human
wanderlust but also stimulates economic growth, generates employment opportunities, and fosters
cultural understanding and appreciation. Tourism and hospitality industry is a dynamic and
multifaceted sector that plays a crucial role in the global economy. It encompasses a wide range
of businesses and services that cater to the needs of travellers, tourists, and visitors. From hotels
and restaurants to tour operators, airlines, and cruise lines, the industry offers a diverse array of
experiences and opportunities for both leisure and business travellers.
Hospitality, on the other hand, forms an integral part of the tourism industry, focusing on
the provision of services and amenities to ensure a pleasant and comfortable experience for
travellers. It encompasses a wide range of establishments, including hotels, resorts, bed and
breakfasts, hostels, restaurants, cafes, bars, and other accommodation and food service providers.
The industry is dedicated to creating memorable experiences for guests by delivering exceptional
customer service, personalized attention, and a warm and welcoming environment.
Together, the tourism and hospitality sectors form a symbiotic relationship, as tourism
drives the demand for hospitality services while the quality of hospitality directly influences the
overall satisfaction of tourists. This interdependence highlights the significance of collaboration
and synergy between various stakeholders, including governments, tourism boards, travel
agencies, destination management organizations, and businesses within the industry.
In recent years, the industry has witnessed significant growth, driven by factors such as
rising incomes, globalization, improved transportation infrastructure, and the increased
accessibility of travel information through the internet and social media. As the world recovers
from the pandemic, the industry identifies various opportunities in rebuilding and redefining the
future of tourism and hospitality.
The tourism and hospitality industry navigates through a constantly evolving global
landscape, influenced by factors such as technological advancements, changing consumer
preferences, economic fluctuations, geopolitical developments, collaboration, innovations, and
environmental concerns. It is a significant contributor to the global economy, generating
substantial economic earnings in various forms. These earnings come from several sources,
including direct spending by tourists, job creation, tax revenues, foreign exchange earnings, and
investments in infrastructure development. The tourism industry is a significant contributor to

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employment globally, providing numerous job opportunities across various sectors. This will
multiply in the coming decade. Ironically, there is a wide gap in demand and supply of trained
manpower for this business with shortage of undergraduate as well as post graduate programmes
in the state. The present total employment generated from tourism in Kerala is estimated to be 1.2
million. The peculiar dynamics of the industry require professionals to adapt and innovate
continuously to meet the evolving needs and expectations of travellers while ensuring
sustainability and responsible tourism practices. All these clearly show the need for quality
trained manpower for the tourism industry that can be fulfilled through the implementation of
outcome-based curriculum in universities and colleges.

RATIONALE AND NATURE OF BBA(AH) PROGRAMME

Tourism education and skill training play a crucial role in developing a qualified and
competent workforce for the tourism and hospitality industry. With the rapid growth and evolving
nature of the industry, there is a continuous need for professionals who possess the knowledge,
skills, and abilities to meet the diverse demands of travelers and tourists. Tourism education and
skill training programs aim to equip individuals with the necessary expertise to excel in various
roles within the industry, ranging from hotel management and tour guiding to event planning and
destination marketing. The BBA (AH) program equips students with the skills and knowledge
relevant to tourism & hospitality industry. The program aims to develop professionals for
tomorrow and academicians and researchers with strong academic background.

BOARD OF STUDIES & EXPERT COMMITTEE MEMBERS

BBA (AH) of Kannur University is a new generation course which strides towards quality
postgraduate education in North Malabar, which is poised to become a major tourism destination.
The Expert Committee for syllabus reconstruction has left no stone unturned in designing this
program. Syllabi of several post- graduate Programs in India and abroad have been referred in
drafting a new and updated syllabus for this program. Moreover, as tourism is a dynamic and
multi-disciplinary subject of study, all contemporary aspects have been carefully woven into
designing this program. Extreme care has been taken to include as many details as possible so that
students coming from various streams can easily learn and equip themselves with the fastest
growing industry, through this program.

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BOS CHAIRPERSON:
Dr. Sindhu Joseph, Assistant Professor and Head, PG Dept. of TTM, Govinda Pai
Memorial Government College, Manjeshwaram, Kasaragod.

BOS MEMBERS
1. Dr. Dileep M.R, Associate Professor, Department of Travel and Tourism
Management, Pazhassiraja College, Pulpally, Wayanad. (Director, KITTS,
Trivandrum)
2. Dr. Binoy T A, Associate Professor, Central University of Kerala, Kasaragod.
3. Dr. Hafees V K, Assistant Professor, Department of Tourism and Hotel
Management, Amal College of Advanced Studies, Nilambur, Malappuram
4. Dr. Shemeer Babu T, Assistant Professor, Department of Tourism and Hotel
Management, Amal College of Advanced Studies, Nilambur, Malappuram
5. Dr. Joseph P D, Assistant Professor, Department of TTM, Mangalore University,
Karnataka.
6. Anujith S, Assistant Professor, Department of Tourism and Hotel Management,
Amal College of Advanced Studies, Nilambur, Malappuram
7. Shelji Mathew, Assistant Professor, Department of Travel and Tourism
Management, Pazhassiraja College, Pulpally, Wayanad
8. Sanoop Kumar P V, Assistant Professor, Department of Travel and Tourism
Management, Pazhassiraja College, Pulpally, Wayanad
9. Prasoon John, Assistant Professor, Department of Travel and Tourism, People's
Co-operative Arts & Science College, Munnad, Kasaragod.
10. Paveesh Kumar A G, Assistant Professor, Department of Tourism, M M
Knowledge Arts & Science College Karakkund, Kannur

EXPERT COMMITTEE SPECIAL INVITEES

1. Sri. Mohammad Vaseem C, Junior Research Fellow, Kannur University.
2. Agney Sai C, Assistant Professor, Govinda Pai Memorial Government College,
Manjeshwaram, Kasaragod.
3. Dr. Reshma P T, Assistant Professor, Govinda Pai Memorial Government College,
Manjeshwaram, Kasaragod

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PROGRAM OUTCOMES (POs)

Program Outcomes (POs) serve as a foundational framework defining the skills,

knowledge, and attributes that students at Kannur University are expected to acquire upon
completion of a specific academic program. Tailored to the unique goals of each program, POs
articulate the overarching learning objectives that guide curriculum design and assessment. These
outcomes encompass a diverse range of competencies, including critical thinking, problem-
solving, effective communication, and discipline-specific expertise. POs play a crucial role in
shaping educational experiences, ensuring alignment with academic standards and industry
expectations. By articulating clear and measurable expectations, POs contribute to the continuous
improvement of academic programs and provide a roadmap for students to develop into well-
rounded, competent professionals within their chosen fields.

PO1 Critical Thinking and Problem-Solving: Apply critical thinking skills to analyze
information and develop effective problem-solving strategies for tackling complex
challenges.

PO2 Effective Communication and Social Interaction: Proficiently express ideas and engage
in collaborative practices, fostering effective interpersonal connections.

PO3 Holistic Understanding: Demonstrate a multidisciplinary approach by integrating

knowledge across various domains for a comprehensive understanding of complex issues.

PO4 Citizenship and Leadership: Exhibit a sense of responsibility, actively contribute to the
community, and showcase leadership qualities to shape a just and inclusive society.

PO5 Global Perspective: Develop a broad awareness of global issues and an understanding of
diverse perspectives, preparing for active participation in a globalized world.

PO6 Ethics, Integrity and Environmental Sustainability: Uphold high ethical standards in
academic and professional endeavors, demonstrating integrity and ethical decision-making.
Also acquire an understanding of environmental issues and sustainable practices,
promoting responsibility towards ecological well-being.

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PROGRAMME SPECIFIC OUTCOMES (PSOs)

The broad objective of the BBA (AH) program is to create professional managers, leaders,
and researchers in the tourism/hospitality industry. Program Specific Outcomes (PSOs) include:

PSO1 Develop a comprehensive and multidisciplinary understanding of the tourism

concepts, principles, practices, and hospitality and aviation industry.
PSO2 Cultivate technical and interpersonal skills, including teamwork, communication, and
leadership abilities, to thrive in competitive, dynamic, and diverse work environments,
and adapt to various roles in multicultural contexts.
PSO3 Demonstrate proficiency in hotel, airline, and tour operations by applying
management principles effectively.
PSO4 Create innovative digital strategies for hospitality and aviation industry and apply
technological solutions to streamline tourism operations and thereby enhance tourist
experiences and service quality
PSO5 Apply project management and entrepreneurial skills in conceptualizing, realizing,
and implementing various tourism, aviation and hospitality projects.
PSO6 Leverage research-based knowledge and skills to benefit the tourism and aviation
industry, as well as society at large.

CAREER OPTIONS AFTER THE BBA (AH) PROGRAMME

After successful completion of the program, the students should be competent to work in
tourism and Hospitality industry including Airlines, Airports, Tour Operation Companies, Travel
Agencies, Travel Departments of Corporate Firms, event management companies, Hospitality
sector, Cruise ships, Transport Operators, Government Agencies, Academics, Research,
Consultancies, NGOs etc. Above all, the program encourages entrepreneurship also.

1) Technical Research and Development

● Social Scientists
● Research Coordinators/Project Officers/Assistants of various welfare Programmes of

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Government /NGOs
● Agencies of National & International repute
2) Education
● Teaching faculty in Colleges, National and state Institutes in Travel & Tourism
● Special Educators and Instructors in Vocational Higher Secondary Schools (VHSE) which
offer Tourism as a Vocational Course
● Resource persons for various firms/institutes/colleges/university centers
3) Administrators
● Tourism Information Officers (TIO) in Department of Tourism (DOT)-Kerala and other
state/ central ministries
● Hospitality Managers/ Hospitality assistants in KTDC likewise
● Extension Officers or Officers on Special duties assisting Tourism projects.
● Information Assistants
● District Tourism Promotion Council (DTPC) Secretaries
4) Tour Operations and Travel Agency Business
● Senior Tour Consultant
● Junior Tour Consultant
● Information Assistant
● Marketing Executive / Sales Executive
● General Sales Agent (GSA)
5) Product Design and Development
● Product developers
● Interior / Landscape designers of Firm / Hotels / Spas / Consultancy services
● Event Management
● Entertainment
6) Marketing and Sales
● Sales promotion personnel
● Trusted Cost Accountants (TCA) of Government’s Promotional Campaigns (domestic and
overseas)
● Consumer awareness campaigns
7) Hospitality / Service jobs
● Front Office Managers
● Restaurant / Bed and Breakfast Inns Managers / HR Managers

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● Spa attendants / Health assistants in spas / Health Resorts

● Professional Guides
● Service personnel in home stays / houseboats likewise.

PEDAGOGY
The BBA (AH) program is a blend of theoretical and practical/field components. Students and
institutes must work in tandem to achieve this. The method of pedagogy includes Lectures, Case
studies, Practicum, Role plays, Presentations, Discussions, Project works, Field Trips, Cultural
Exchange Programs, and National / International Destination Visits. It is encouraged to properly
engage in extracurricular activities every semester. It could include industry visits, participation in
events like seminars, exhibitions, tourism fests, nature camps, organizing events, adventure
camps, short treks etc.

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BBA(AH) PROGRAMME
(From 2024 Admission Onwards)

LEARNING ACTIVITIES

1. Study Tour
The students of BBA(AH) shall be required to undertake a study tour during their third semester
(considering the climate conditions and other academic activities, it may be changed to 4 th
semester) for a period of 6-9 days maximum to important tourist destinations, national or
international, in order to gain insights into various aspects of tourism like tour planning and
organizing, tour operation, experiencing travel, tourist attractions, products, destination
management, and knowing the inter-relationship between tourism and different industries. At
least one leg of the journey must be by air to gain a primary knowledge of aviation and airline
industry which students’ study in foundation, major and minor courses. The possibility of
involving different modes of transportation in the package may be utilized.

During First Semester it is mandatory for the students to take up a small study tour / excursion
within Kerala for a period of not less than three days and the tour report should be submitted to
the Head of the Department soon after the tour which will be considered for internal evaluation.

2. Industrial Visit/ Field Visit

The department should make the effort to schedule field trips/industrial visits in accordance with
the syllabus, and the practical exam should be done with utmost seriousness. When analyzing
Industrial Visit/Field Visit reports, extreme caution must be exercised to ensure the report's
material is of high quality.

3. Case Study
Guidelines for Conducting Case Studies

1. Selecting the Case Study Topic

 Relevance: Choose a topic that is relevant to current trends, challenges, or innovations in

the travel and tourism industry.

2. Structuring the Case Study

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 Title Page: Include the title of the case study, your name, course details, and date of
submission.
 Introduction: Provide background information on the topic, the purpose of the study, and
the research questions or objectives.
 Literature Review: Review existing literature related to the topic to provide context and
identify gaps your study will address.
 Methodology: Describe the research methods used for data collection and analysis. Be
specific about the tools and techniques employed.
 Findings: Present the data collected, using charts, graphs, and tables where appropriate.
Interpret the findings in relation to your research questions.
 Conclusion: Summarize the key points of your study, including recommendations for the
industry or future research.
 References: List all sources cited in the study in a consistent citation style (APA, MLA,
etc.).
 Appendices: Include any additional material that supports your study, such as
questionnaires, interview transcripts, or raw data.

3. Evaluation Criteria

 Relevance and Originality: The case study should be relevant to the field of travel and
tourism management and offer original insights.
 Analysis and Interpretation: Provide a well-reasoned analysis and clear interpretation of
the findings.
 Clarity and Structure: Ensure the study is well-organized, clearly written, and free of
grammatical errors.
 Practical Implications: Highlight practical implications and recommendations for the
travel and tourism industry.

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INSTRUCTIONAL RESOURCSES FACILITIES REQUIRED FOR BBA(AH)

(NEW GENERATION PROGRAMME)

Each industry in an economy has its own specific requirements that prospective employees in that
industry should possess. These requirements are needed for the efficient functioning of the
prospective employee and to make him/her more productive. However, the present
hospitality/tourism programs fail to inculcate operational skills and technical skills such as
housekeeping operations, front office management, marketing skills, ability to perform front
office and housekeeping operation and other planning and management activities due to the
inadequate facilities available in regular arts and science colleges. Further, there exists a wide gap
between academia and the tourism industry. Bridging the Gap between Hospitality/Tourism
Education and Hospitality/Tourism Industry, communication skills, multilingual and operational
skills, the most prominent skills needed for them to fit into the industry.

Ensuring classroom learning experiences applicable to actual management situations has been an
important issue as well as a concern for higher education institutions that provide hospitality
management education. To broaden students’ thinking and enable them to operate outside the
existing practices and paradigms, BBA(AH) course intends to provide some form of practicum. A
practical element is not only a defining characteristic of hospitality management education but
also indicates its strong connection with industry. It is essential for hospitality management
institutions that aim to employ the participatory approach of providing practical training,
additional workshops, motivational lectures from industry experts, academic exchange program
and industry visits help students to motivate them, maintain discipline, learn professional
standards, and focus on their learning goals. BBA(AH) is a new generation course, therefore, the
faculty of this program must be qualified as per the UGC guidelines and University norms and
should impart training to its students through a range of in-house training facilities and outdoor
activities. Professionalism, enhancement of skills, community involvement and support,
entrepreneurship, research, and development are the other value additions envisaged by this
course which require the following mandatory infrastructural facilities in the institutions.

Eligibility of Teaching Faculty.

Board of Studies (BOS) recommends that all core courses related to Aviation and Airport
Management should be taught by teachers with qualifications such as MBA (AH) or any post
graduate program with Aviation as core course at PG level. This can be ensured prior to the
start of the program for it to run effectively. In an emergency caused due to the non-availability of

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qualified faculty, the services of experienced professionals from the airport/airline business
should be temporality engaged to ensure the students' future success. If it is done so, the condition
should not be prolonged, and the university should monitor the qualification of the teaching
faculty of BBA (AH) programme. Teachers with MTTM, MTM, MBA (Tourism), MTHM and
MTA can teach tourism and hospitality related courses. Minor courses, such as KU1DSCTTM103
(Basics of Food Production), KU2DSCTTM105 (Housekeeping Operations), KU2DSCTTM106
(Food and Beverage Service), and KU3DSCTTM204 (Basics of Food Science and Nutrition),
should be taught by teachers with the above qualifications who have studied Hotel
Management/Operations as a specialization at the UG or PG level to ensure efficient course
delivery. The university shall provide monitoring to ensure that colleges properly adhere to the
standards for faculty appointment as outlined in the syllabus.
1. Infrastructure for In-House Training Facilities
To ensure students' learning experiences align with industry demands, hospitality management
schools must develop suitable physical facilities that offer adequate training opportunities.
Institutions should provide spaces for training in housekeeping and front office operations, such
as furnished housekeeping rooms and front office desks. Additionally, computer labs, language
labs, and libraries are essential for supporting effective research and enabling students to
undertake tourism consultancy work, projects, journal papers, and DPRs. Participatory training
approaches that encourage student engagement and contributions are crucial, as they equip
students with the professional knowledge, skills, and creativity needed for effective and efficient
work in hospitality establishments.
1. Field Visits (FVs)
Experiential learning, an interactive method where students learn through hands-on activities,
enables them to carry these experiences into future endeavors. In aviation and hospitality
education, airport and airline visits are indispensable for extending learning beyond the traditional
classroom. Students should be exposed to airline industry settings through field visit activities.
Also, institutions should regularly organize industrial visits to expose students to current tourism
and hospitality industry trends and best practices.
2. Training / Capacity Building Programs
Institutions should regularly host conferences, seminars, and workshops to exchange ideas and
gain theoretical and practical knowledge, ensuring graduates are industry ready. Acting as a nodal
agency for local tourism stakeholders, departments can offer students real-world event
organization experience and opportunities to earn while learning. Academic exchange programs
should also be explored. Enhancing communication skills is essential for managerial tasks,

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including business presentations, capacity building, guest interactions, and writing business
documents.
3. Community Engagement
The BBA(AH) program should conduct interactive initiatives that enable students to engage
continuously with local self-governments in designing, developing, and managing tourism
projects, benefiting both students and stakeholders. This engagement can also be extended to
alternative tourism models, such as women entrepreneurial groups and farm tourism units.
Additionally, the program should create opportunities for students to work closely with the
tourism department, industry, and community throughout the duration of the program.

CREDIT REQUIREMENTS FOR THE DIFFERENT PATHWAYS

IN THE BBA(AH) PROGRAMME

Academic Major Minor Foundation Internship Total

Pathway Courses Credits
AEC: 4
Courses
MDC: 3
Courses
SEC: 3
Courses
VAC: 3
Courses
4 Credits for each 3 Credits for
Course each Course
Single Major (A) 68 24 39 2 133
17 6 courses (1, 13 courses
1 courses 2, 3
semesters)
Major (A) with 68 (17 12+12=24 (6 39 2 133
multiple courses) courses (1, 2, (13 courses)
2 disciplines (B) 3 semesters)
Major (A) with 68 24 39 2 133
3 Minor (B)
4 Major (A) 68 24 39 2 133

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with Vocational
Minor (B)
5 Double Major A1: 48 The 24 credits in the Minor stream are 133
(A1, A2) A2: 44 distributed between the two Majors. Overall,
40% of credits to be earned in the second
major. 2 MDC, 2 SEC, 2 VAC and the
internship should be in Major A. Total
credits in Major A should be 48+ 20 = 68
(50% of 133) 1 MDC, 1 SEC and 1 VAC
should be in Major B. Total credits in Major
B should be 44 + 9 = 53 (40% of 133

PROGRAM PATHWAYS
In FYUGP the existing UG program are modified into five possible structures or combinations,
called academic pathways. Each pathway is defined by a specific combination of Discipline-
Specific Courses (DSC). The seven pathways are the following:

1. Single Major pathway: This pathway may be recommended to those students who opt
for an in-depth study in a particular discipline, without systematically exploring any other
discipline
The students pursuing KU-FYUGP in a specific discipline shall be awarded a UG Degree
in a Major discipline if they secure minimum 68 credits in that Major discipline from 17
courses (50% of the total credits of 133 required for the three-year program), out of which
10 courses should be above level 300.
Out of the remaining 26 credits required from discipline-specific courses in the first three
years, the 2 credits from Internship should be in the Major discipline and 24 credits can be
from any 6 discipline-specific courses other than the major discipline.
If the students continue to the fourth year of KU-FYUGP, to be eligible for a UG Degree
(Honours) in the Major discipline, they should earn a further 32 credits in that Major
discipline from Advanced level courses or project, and an additional 12 credits from any
discipline.
Eg: BSc Chemistry Major; BA English Major; BA Economics Major
2. Major with Minor pathway: This pathway may be recommended to those students who
wish for an in-depth study in more than one discipline with a more focus on one discipline

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(Major) and relatively less focus on the other (Minor). The concept of Minor is relevant
only when there is a Major discipline.

If students pursuing KU-FYUGP are awarded a Major Degree in a particular discipline,

they are eligible to be awarded a Minor in another discipline of their choice, if they earn a
minimum of 24 credits in the Minor discipline at the end of third year and 32 credits at the
end of fourth year, to be eligible for a UG Degree (Honors) with a Major and a Minor.

Examples: BSc (Honours) Physics Major with Chemistry Minor, BA (Honours) English
Major with Psychology Minor, B. Com (Honours) Commerce Major with Economics
Minor

3. Major with multiple disciplines pathway: This pathway is recommended for students
who wish to develop core competencies in multiple disciplines of study. In this case, the
credits for the minor pathway shall be distributed among the constituent
disciplines/subjects.

If students pursuing KU-FYUGP are awarded a UG Degree in a Major discipline, they are
eligible to get mentioned their core competencies in other discipline(s) of their choice if
they have earned 12 credits from the pathway courses of a particular discipline. In the first
three years of KU-FYUGP, this pathway is composed of one Major discipline with 68
credits from 17 courses, and maximum two other disciplines, with 12 credits from 3
courses in each discipline.
If the students continue to the fourth year of KU-FYUGP, the details of the credits in the
Major discipline in the fourth year are the same as given for the Single Major Pathway. In
the fourth year, the students need to earn an additional 12 credits from any discipline.
These 12 credits can be in the form of three discipline-specific courses in any one
discipline, in which case this third discipline will be added to the multiple disciplines of
this pathway.

Examples: BSc (Honours) in Physics Major with Chemistry and Mathematics, BA

(Honours) in Economics Major with History and English.

4. Double Major pathway: This pathway may be recommended to those students who wish
for an in-depth study in two disciplines to more or less equal extent.

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It is composed of two Major disciplines with minimum 50% credits in one Major (A) and
minimum 40% credits in another Major (B) out of the total credits. In the three-year UG
programme, it is specified that the student should earn a minimum of 68 credits in Major
A and 53 credits in Major B to qualify for a UG degree with a Double Major. The Double
Major pathway is not extended to the fourth year. In the fourth year, the student can
continue to earn the required credits in either Major A or Major B to qualify for a UG
Degree (Honours) / UG Degree (Honours with Research) in A or B. If he/she opts to
continue with Major B in the fourth year, he/she should earn an additional 15 credits of
300-399 level in B through in-person or online courses.
Examples: BSc Physics and Chemistry Major, BA Economics and History Major, BCom
Commerce and Management Major.
5. Major with Vocational Minor pathway: This pathway may be recommended to those
students who wish for an exposure in a vocational discipline in addition to in-depth study
in the Major discipline
Degree Major with Vocational Minor In the first three years of FYUGP, this pathway is
composed of one Major discipline with 68 credits from 17 courses, and when the student
continues to the fourth year of FYUGP, the student will be eligible for a UG Honours
Degree in a Major with a Vocational Minor, if they earn 32 credits in the chosen
Vocational Minor discipline.
Examples: BSc Physics Major with Data Analysis Minor, BA English Major with
Translation Minor, BCom Commerce Major with Company Secretary ship Minor
6. Multi-disciplinary Major pathway: The program offered by this pathway is of a
multidisciplinary nature with credits distributed among the broad disciplines. For
multidisciplinary major pathway, the credits for the major and minor pathways will be
distributed among the broad disciplines.
The overall fraction of major and minor constituent disciplines or broad discipline should
be 70 % of the total credits. For a 3-year program the credit requirements in the
constituent discipline should be 94 credits and for a 4- year honours program should be
124 credits including the project.
Examples: Life Science, Data Science, Nano Science

7. Interdisciplinary Major pathway: This pathway program is offered jointly by two or

three disciplines with credits distributed among the constituent discipline / subjects to get
core competency in the interdisciplinary areas distributed among the constituent
disciplines/subjects.

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The overall fraction of major and minor constituent disciplines should be 70 %. For a 3-
year program the credit requirements in the constituent discipline should be 94 credits and
for 4-year honours program should be 124 credits including project.
Example: Econometrics, Global Studies, Biostatistics.

Note:
• BBA(AH) students can select a minor course from their own discipline, either "Travel and
Tourism Management" or "Hotel Management," as well as one from another discipline. This
means that selecting a minor is not restricted to BBA(AH) students.

Course and Credit Structure for Different Pathways

Course Distribution for Students in Semesters I – VI

(1) Single Major: The 6 courses together in B and C can be in different disciplines.
(2) Major with Multiple Disciplines: B and C represent two different disciplines.
(3) Major with Minor: B and C represent the same Minor discipline.
(4) Major with Vocational Minor: B and C represent the same Vocational Minor discipline

Ability Enhancement Courses (AEC) : AEC shall be offered by language disciplines only.
(AEC 1 and AEC 3 shall be offered by English discipline and AEC 2 and AEC 4 shall be offered
by other languages

Multi-disciplinary Courses(MDC) : MDC 1 and MDC 2 shall be offered by all disciplines and
MDC 3 in Kerala specific content shall be offered by language disciplines only.

Value Added Courses(VAC): Value added courses shall be offered by all disciplines, and
preference of offering value added courses in a college will be given to language or other
disciplines depending upon the available workload of the respective disciplines in the college.

Skill Enhancement Courses(SEC): Skill Enhancement Courses shall also be offered by all
disciplines, and preference of offering these courses in a college will be given to disciplines
depending upon the available workload of the respective disciplines in the college.

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Overall, 20% of courses shall be designed by individual faculty and the evaluation of these
courses shall be internal. Courses developed by individual faculty members shall be approved by
the respective Board of Studies.

Evaluation
 Students shall secure a minimum of 30% for End Semester evaluation and an aggregate of
35% for successful completion of each course.
 Regarding evaluation, a one credit course may be evaluated for 25 marks, two credit for
50 marks, three credit for 75 marks and 4 credit for 100 marks.
 In the evaluation of a 4-credit theory course of 100 marks, 30 marks will be by continuous
comprehensive assessment and 70 marks will be by end semester evaluation. The duration
for the end semester evaluation of theory courses of 70 marks shall be for two hours. The
duration for the end semester practical examination shall be fixed by the respective BoS.
For the evaluation
 of courses with both theory and practicum components, the marks for ESE and CCA may
be fixed by ensuring the credit – mark relation (One credit corresponds to 25 marks).
 In the evaluation of a 3- credit theory course of 75 marks, 25 marks will be by continuous
comprehensive assessment and 50 marks will be by end semester evaluation. The duration
for the end semester evaluation of theory courses of 50 marks/below 50 marks shall be of
one and a half hour (1.5 hr)
 The duration for the end semester practical examination shall be fixed by the respective
BoS. For the evaluation of courses with both theory and practicum components, the marks
for ESE and CCA may be fixed by ensuring the credit – mark relation (One credit
corresponds to 25 marks).
 In the case of courses with both theory and practicums, for course components (Theory or
Practicum) with even credits the ratio of continuous comprehensive assessment (CCA) to
End semester examination (ESE) is 30:70 for theory/lecture and 40:60 for
practical/practicum. However, for course components with odd credits the marks are
calculated following same proportion and are rounded to convenient whole numbers
wherever necessary.

KANNUR UNIVERSITY 19
BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

Attendance and Progress

 The minimum attendance required for each Course shall be 75 % of the total number of
classes conducted for that semester. Those who secure the minimum attendance in a
semester alone will be allowed to register for the End Semester Examination.
 Condonation of shortage of attendance for a maximum of 10 days in a semester, subject to
a maximum of two spells for Semesters I to VI and 10 days in a semester, subject to
maximum of two spells for semesters VII to VIII separately will be granted by Vice
Chancellor as per the existing rules.
Time limit for the completion of program
 The maximum time limit to complete the Program for a candidate taking exit on
completion of 6 semesters shall be 6 years after joining the program.
 The maximum time limit to complete the Program for the FYUGP shall not exceed 8 years
after joining the program.
 Notwithstanding anything contained in these regulations, the Vice Chancellor shall for a
period of one year (may be revised) from the date of coming into force of these
Regulations, have the power to provide by order that these Regulations shall be applied to
any Program with such modifications as may be necessary.
 Notwithstanding anything contained in these regulations, any amendments or
modifications issued or notified by the UGC or state government, from time to time, shall
be deemed to have been incorporated into these regulations and shall constitute an integral
part there.
 These regulations or modifications as mentioned above will be applicable to admission of
students to one year post graduate program (after completion of 4-year undergraduate
program) or two-year postgraduate program after completion of three-year degree program
satisfying the credits as per the National Credit Framework and UGC regulations for Four
Year Undergraduate Program.

KANNUR UNIVERSITY 20
 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

CREDIT DISTRIBUTION

BBA(AH) PROGRAMME

From 2024 Admission Onwards

Sem DSC DSC- MDC AEC SEC VAC INT PRJ Total
Major Minor Credits
I 4 4+4 3 3+3 …. …. ….. ….. 21
II 4 4+4 3 3+3 … …. … … 21
III 4+4 4+4 3 ….. … 3 …. … 22
BBA(AH) 1V 4+4+4 …… ….. ….. 3 3+3 …. …. 21

V 4+4+4+4+4 …… …. …. 3 ….. …. … 23
VI 4+4+4+4+4 ….. …… ….. 3 ….. … … 25
3 Year UG 68 24 39 2 133
VII 4+4+4+4+4 … ….. ….. ….. …. … … 20
VIII 4+4+4 4+4+4 …. …. …. …… …. 12 24
Four 88 + 12 = 36 39 2 177
Years UG Program 100

12 credits Project can be taken instead of three Major courses

KANNUR UNIVERSITY 21
BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

BBA (AH) FOUR YEAR UG PROGRAMME

COURSE STRUCTURE

KANNUR UNIVERSITY 22
-
SPECIFIC COURSES (DSC, MDC, VAC, SEC)

Sem Course Code Type - Course Name CC ESE Total Exam Credits Hrs Total
Course A credits

AEC-1 25 50 75 1½Hrs 3 3
AEC-2 25 50 75 1½Hrs 3 3
21
KU1DSCBAH101 DSC-A1 Business of Tourism and Aviation 30 70 100 2 Hrs 4 5
KU1DSCBAH102 DSC -B1 Travel Geography 30 70 100 2 Hrs 4 4
S1
KU1DSCBAH103 DSC-C1 Front Office Management 30 70 100 2 Hrs 4 4
KU1MDCBAH101 MDC-1 Basics of Food Production 25 50 75 1½Hrs 3 3

AEC-1 25 50 75 1½Hrs 3 3
AEC-2 25 50 75 1½Hrs 3 3
21
KU2DSCBAH104 DSC A2 Airline Industry 30 70 100 2 Hrs 4 5
KU2DSCBAH105 DSC-B2 Cultural Heritage and Hospitality 30 70 100 2 Hrs 4 4
S2
KU2DSCBAH106 DSC-C2 Food and Beverage Service 30 70 100 2 Hrs 4 4
KU2MDCBAH102 MDC-2 Special Interest Tourism 25 50 75 1½Hrs 3 3

DISTRIBUTION OF MINOR COURSES IN BBA(AH)

Sem Course Code Minor Course Name Stream
Course
1 KU1DSCBAH102 DSC -B1 Travel Geography Travel and Tourism Management
1 KU1DSCBAH103 DSC-C1 Front Office Management Hotel Management
2 KU2DSCBAH105 DSC-B2 Cultural Heritage and Hospitality Travel and Tourism Management
2 KU2DSCBAH106 DSC-C2 Food and Beverage Service Hotel Management
BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

KANNUR UNIVERSITY 2
 DETAILED SYLLABUS-BBA (AH)
SEMESTER 1

SEMESTER 1 KU1DSCBAH101 BUSINESS OF TOURISM AND AVIATION

Program BBA(AH)
Course Code KU1DSCBAH101
Course Title BUSINESS OF TOURISM AND AVIATION
Type of Course DSC A1
Semester 1
Academic Level 100 – 199
Course Details Credit Lecture Tutorial Practical Total Hours
per week per week per week
4 4 1 75
Course Summary This course is expected to deliver an understanding of the basics of tourism,
hotel and aviation industries. Students will be able to obtain the basic
knowledge of airline operations and management; understand both the
technical side and business side of airline industry; and develop skills for
majority of tasks in airline management.

Course Outcomes (COs):

CO CO Statement Cognitive Knowledge Evaluation

Level* Category# Tools used
CO1 Understand the concepts of tourism and Quiz/
Hospitality and the historical background of R C Practical
tourism and hospitality industry Assignment
CO2 Identify the components and elements and travel /Observation
U of Practical
motivational factors of Tourism P
CO3 Get an understanding of air transport and its Skills/
management and regarding the technical terms E P Seminar
and codes associated with airline operations. Presentation
CO4 / Technology-
Familiarize with airport and airline operations. An P based
assessment
CO5 Understanding various rules, regulations, and
procedures of airport handling and airline
management.
* - Remember (R), Understand (U), Apply (Ap), Analyse (An), Evaluate (E), Create (C)
# - Factual Knowledge(F) Conceptual Knowledge (C) Procedural Knowledge (P) Metacognitive
Knowledge (M)
 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

DETAILED SYLLABUS:

Module Unit Content

I Basic concepts of tourism
1. History and evolution of tourism (Brief): Roman early travel, trade routes,
Empire and concept of annual holiday, social(paid)Tourism; Grand Tour, dark
age, renaissance in Tourism;
2. Thomas cook & early organized travel – Introduction of Air, rail and water
transport-
3. Modern tourism - Travel and tourism in medieval Europe: Feudalism,
Crusades, Renaissance, Exploration (in brief)- Industrial Revolution,
Transport Revolution (Advent of Jet and High-speed trains)
4. Definition and Basic concepts of Tourism-Meaning, Nature, Scope, and
Importance of Tourism, Definition and Distinction between Travellers,
Visitors, Excursionist, Tourist, Transit visitor, Leisure and Recreation
5. Components and elements of tourism-7A of Tourism- Attraction,
Accessibility, Accommodation, Amenities, Activities, Ancillary Services, and
Awareness. - Tourism system and its components
6. Travel motivational factors- Wanderlust and Sunlust- Push and Pull Factors of
Tourism.
7. Determinants of travel behavior -Basics of Tourism demand, Net travel
propensity, Gross travel propensity.
II 8. Typology of tourism
8 Travel motivational factors- Wanderlust and Sunlust- Push and Pull Factors of
Tourism- Maslow’s theory
9. Determinants of travel behaviour -Basics of Tourism demand, Net travel
propensity, Gross travel propensity
10. Types of Tourist Statistics (Volume, Value, Visitor Profiles)- Contemporary
trends in Indian Tourism-Travel formalities to India
11. Major service Providers: Hotels, Airline Industry, Cruises- Rent A car-MICE.
III 12. Aviation Industry
12 History of aviation Origin of civil aviation - History of Civil Aviation in India
13. Role of IATA, ICAO, Airport Authority of India (AAI), DGCA
14. Airline Terminology -Air Transport regulations: Bilateral Regulations-
Freedoms of Air-Multilateral regulations- Warsaw and Chicago conventions -
Open Sky policy
15. Types of Airlines- Classes of Service and aircraft configuration
16. Job Opportunities in airlines- Cabin Crew - Services- Job Specifications and
Qualifications
IV 17. Introduction to Hotel Operations
17 Overview of the hospitality industry-Origin of the hotel industry-
Importance of hotel operations in the hospitality industry
18. Types of hotels and their classifications

KANNUR UNIVERSITY 2
BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

19 Organization Structure of hotel

20 Different departments in a hotel- Career aspects of hotel industry
V Teacher Specific Content (12 Hrs)

References:

• Cooper, C., Fletcher, J., Fyall, A., Gilbert, D., & Wanhill, S. (2008). Tourism: Principles
and Practice. Pearson.
• "Hotel Management and Operations" by Michael J. O'Fallon and Denney G. Rutherford
(Wiley, 2018)
• Riginos, M. (2012). The making of modern tourism: The cultural history of the British
experience, 1600-2000. Palgrave Macmillan.
• Bhatia, A. K. (2002). Tourism development: Principles and practices. Sterling Publishers
Pvt. Ltd.
• Prokopis A. Christou, (2022) The History and Evolution of Tourism, CABI, Oxfordshire,
UK
• Eric Zuelow, (2015) A History of Modern Tourism, Palgrave Macmillan Publishers, UK
• Towner, J., & Wall, G. (Eds.). (2015). History of tourism: Structures on the path to
modernity. Routledge
• Dileep, M. R. (2018). Tourism: Concepts, theory, and practice. IK International Pvt Ltd.
• Walker, J. R., & Walker, J. T. (2011). Tourism: concepts and practices. Pearson Education
India.
• Dogaris, R., Gr aham, A., &Lobbemberg, A. (1994). The Aitport Business. London:
Routledge Publishing.
• Negi. J. (2005). Air travel Ticketing and Fare construction. New Delhi: Kanishka
Publications
• Wensveen, J. G., & Wells. A. T. (2007). Air Transportation: .4 management perspective.
Aldershot, England: Ashgate. o Wells, A. T. (2012). Air transportation: A management
perspective. Behnont, CA: Thomson/Brooks/Cole.
• Doganis, R. (2010). Flying Off Course: Airline Economics and Marketing. Routledge.

CO-PSO Mapping:

Programme Outcomes (PO's) Correlation Levels:

CO's
Level Correlation
PSO1 PSO2 PSO3 PSO4 PSO5 PSO6
- Nil
CO1 1 1 1 2 - 1 1 Slightly / Low
CO2 1 2 1 2 - - 2 Moderate / Medium
3 Substantial / High
CO3 1 1 1 2 - -

CO4 2 3 3 1 1 1

Assessment Rubrics

KANNUR UNIVERSITY 3
 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

Evaluation Type Marks

End Semester Evaluation 70
Continuous Evaluation 30
a). Case Studies 15
b) Assignments/ Seminar Presentations 5
c)Test Paper 10
Total 100

SEMESTER 1 KU1DSCBAH102 TRAVEL GEOGRAPHY

Programme BBA(AH)
Course Code KU1DSCBAH102
Course Title Travel Geography
Type of Course Minor-B1
Semester 1
Academic Level 100 – 199
Course Details Credit Lecture Tutorial Practical Total Hours
per week per week per week
4 4 60
Course Summary This course explores India's travel geography, focusing on its
diverse features, cultural landscapes, and tourism development,
aiming to understand comprehensively how geography shapes
travel experiences.

Course Outcomes (CO):

CO CO Statement Cognitiv Knowledg Evaluation

e Level* e Tools used
Category#
CO1 Understand the concept of travel Geography and U C
familiarize with geographical diversity features of
India
CO2 Analyze and describe the Geographic resources of An P
tourism in India
CO3 Analyze and describe the physical features of Kerala, E P
examining its impact on travel patterns and tourism
experiences. Quiz/
CO4 Develop practical map reading, interpretation, and Ap P Practical
analysis skills to plan travel routes, identify Assignment
geographical features, and evaluate destination /Observation
suitability for tourism development. of Practical
CO5 Apply geographical concepts and principles to analyse Ap P Skills/
the impact of geography on tourism development Seminar
Presentation /
Technology-
based
assessment

KANNUR UNIVERSITY 4
 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

* - Remember (R), Understand (U), Apply (Ap), Analyze (An), Evaluate (E), Create (C)
# - Factual Knowledge(F) Conceptual Knowledge (C) Procedural Knowledge (P) Metacognitive
Knowledge (M)

DETAILED SYLLABUS:

Module Unit Content

I Introduction to Travel Geography
1 Definition and scope of travel geography, Geographical Factors impacting tourism:
latitude, longitude, and altitude,
2 Overview of key geographical concepts – continents, country, regions,
transportation, economic activities
3 Study of India's diverse topography: Northern mountains or Himalayas, Northern
Plains, Peninsular Plateau, Great Indian Desert, Coastal Plains, Islands
4 Climatic regions- climatic classification by Koeppen
5 Drainage System – Himalayan and Peninsular Rivers
6 Natural Vegetation and soil types
II Geographic Resources of India
7 Major Hill Stations, Mountains, Glaciers, Caves, Valleys, Lakes, Beaches
8 Other Geographic formations with tourism potential in India – National Parks,
Wildlife Sanctuaries, Biosphere Reserves
9 IUCN Protected Area categories
10 Impact of physical geography on tourism destinations in India
III Geographical Features of Kerala
11 Physiographic features of Kerala – Highland, Midland, Lowland
12 Popular tourist destinations and attractions in Kerala
13 Exploration of Kerala's backwaters and their significance
14 Western Ghats – Drainage - Rivers
15 Climate of Kerala – Monsoon in Kerala
16 Impact of Climate in Kerala Tourism
IV Introduction to Map Study
17 Maps and its use: Cartography, Definition
18 Maps: scale, Types of maps, Online/Digital map
19 Uses of Maps with focus on Travel and Tourism
20 Important Digital Maps or Apps.
21 Toposheets – Signs and Symbols
22 Use of GIS, GPS, Remote Sensing, 3 D Mapping
V Teacher Specific Content (12 Hrs)
Recommended Frameworks.
Case studies on how natural features attract tourists

Note: Recommended Learning Activity:

KANNUR UNIVERSITY 5
BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

Prepare a field visit report on a chosen destination in Kerala analyzing its geographical
features (excursion-1 day).

References
• Husain, Majid, World geography, Rawat Publications, Jaipur, 2016
• Ashok K, Ghosh, physical geography – A landscape Appreciation, PHI Learning Private
Limited, M-97, Connaught Circus, New Delhi-11001,2011
• Anon, World geography, Haughton Mifflin Harcourt Publishing company, Orlando,
Florida, 2016
• Hudman, E Lloyd and Jackson H Richard, Geography of Travel and Tourism, Delmar
Cengage Learning, USA, 2003
• S.A Qazi, Principles of Physical Geography, APH Publishing,2009
• Richard H. Bryant , Physical Geography Made Simple , Elsevier Science · 2013
• R.B. Bunnett, Seema Mehra Parihar, , Pearson Education India, ISBN 9789353940614,
9353940613
• World Health Organization, United Nations Environment Programme, World Health
Organization, 1991, ISBN 9789241544160, 9241544163
• Robert Broadbent Matkin, Dalesman, 1997, ISBN:9781855680968, 1855680963

Mapping of COs with PSOs

PSO1 PSO2 PSO3 PSO4 PSO5 PSO6

CO 1 3 - - - - -

CO 2 2 1 - 2 - 1

CO 3 2 2 - 2 - 1

CO 4 2 2 - 1 - -

CO 5 - - - 2 1 1

Assessment Rubrics: Correlation Levels:

Evaluation Type Marks
End Semester Evaluation 70
Continuous Evaluation 30
a) Test Paper- 1 10

b) Field Report (IV) 20

OR
a) Test Paper- 1 10
b) Case Study 15

KANNUR UNIVERSITY 6
 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

c) Seminar/ Assignment 5
Total 100 Level Correlation
- Nil
1 Slightly / Low
2 Moderate / Medium
3 Substantial / High

SEMESTER 1 KU1DSCBAH103 FRONT OFFICE MANAGEMENT

Program BBA(AH)
Course Code KU1DSCBAH103
Course Title FRONT OFFICE MANAGEMENT
Type of Course Minor C1
Semester 1
Academic Level 100 – 199
Course Details Credit Lecture Tutorial Practical Total Hours
per week per week per week
4 4 - - 60
Pre-requisites
Course Summary Students will be equipped with the knowledge, skills, and attitudes
necessary to effectively manage front office operations and contribute
to the success of hospitality establishments in providing exceptional
guest experiences.

Course Outcomes (CO):

CO CO Statement Cognitive Knowledge Evaluation Tools

Level* Category# used
CO1 Understand the various types of hotels and U C
their features. Quiz/ Practical
CO2 Explain the structure of the Front Office U P Assignment
Department. /Observation of
CO3 Handle Reservation activities. Ap P Practical Skills/
CO4 Deal effectively with Guests &Colleagues. Ap P Seminar
CO5 Maintain Personal Care & Safety at Ap P Presentation /
accommodations. Technology-
based assessment

* - Remember (R), Understand (U), Apply (Ap), Analyse (An), Evaluate (E), Create (C)
# - Factual Knowledge(F) Conceptual Knowledge (C) Procedural Knowledge (P) Metacognitive
Knowledge (M)

DETAILED SYLLABUS:

KANNUR UNIVERSITY 7
 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

Module Unit Content

I Structure of Front Office Department
1. Functional Organization of Front office- Front Desk Layout and Equipment
2. Accommodation Concept: Types of Hotels-Front office functions- Personnels.
3. Reservation Activities: Processing of reservation request, Systems & Tools used
4. On Arrival Procedures: Receiving, Greeting, Welcoming A Guest, Assessing Guest
Requirements, Registration & Rooming Procedure, Room Change-
5. Important Concepts: Over Booking, Scanty Baggage, Room Position, Cancellation,
Amendment, Walk-in Guest, walking a Guest, Blacklisted Guest.
II Handling Guest
6. Attend to guest queries: Handling Guest Requests
7. Message Handling Procedure: - Importance, Procedure, Method of Receiving and
Transmitting Messages for Guest, Location Form, Paging Procedure
8. Checkout & Settlement: Procedures at Reception, Cash Section, Bell Desk
9. Reduction of Late Charges: Effective Billing & Collection.
III Standard Operating Procedures (SOP) -Check-In & Check-Out
10. Check-In & Check-Out Process: Front office Communication, Importance of inter-
departmental Communication, Types & Methods of Communication
11. Handling of Special Situations: DNS, DNA, RNA, NI (No information, Scanty
Baggage Guest, Refusing Accommodation, Blacklisted Guest, Walking A Guest)
12. Assist guest in check-in and checkout process: – ‘Express Check-Out’& ‘Self-Check-
Out’
13. Handling guest complaints- Standard Operating Procedures (SOP)
14. Staff Organization, Duty Rotas & Work Schedule.
IV Front Office Supervisory Skills:
15. Front Office Supervisory Skills: Communicating with Guests, Handling Guest
Requests
16. Importance of Handling Mail without Delay, Sorting of Mail
17. Manual Key Control Procedure, Left Luggage Procedures, Handling of Special
Situations Like – VIP / Spat / DG Guests FIT, VIP, Group, Foreigner.
18. Hotel / Front Office Security System: Methods, Equipment Used, Card Key Control,
Emergency Procedures, Management's Role in Security
19. Front office Systems: Non-Automated, Semi-Automated, Fully- Automated
V Teacher Specific Content (12 Hrs)

Note: Compulsory Learning Activity

1. Case studies of travel companies having best customer service should be given to achieve CO
3 and CO4.

References:
• Negi, J., & Manoher, G. (2009). Hospitality Management. Laxmi Publications Ltd.
• Zulfikar, Mohammed. (2009) Introduction to Tourism and Hotel Industry: With Special
Focus on Front Office Management. New Delhi, Vikas Publishing House

KANNUR UNIVERSITY 8
BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

• Bhakta, A. (2012). Professional Hotel Front Office Management. Tata McGraw Hill
Education Private Limited.
• Andrews, S. (2013). Hotel front office: A training manual. Tata McGraw-Hill Education.
• Negi, J. M. S. (2002). Professional hotel management, S. Chand Publishing.
• Baker, Sue (2011). Principles of Hotel Front Office Operations. Hampshire, Cengage
Learning
• Bardi, James A. (2011) Hotel Front Office Management. Hoboken, N.J., John
Wiley & Sons,
• Dr. B.K. Chakravarti. (2010) Hotel Front Office Training Manual.
• Foster, Dennis L. (1992) Rooms at the Inn. Simon & Schuster Books for
Young Readers,
• Zulfikar, Mohammed. (2009) Introduction to Tourism and Hotel Industry:
With Special Focus on Front Office Management. New Delhi, Vikas
Publishing House
•
Mapping of COs with PSOs

PSO1 PSO2 PSO3 PSO4 PSO5 PSO6

CO 1 1 - - - - -

CO 2 1 1 - - - 1

CO 3 2 2 2 - - 1

CO 4 1 2 2 - - 2

CO 5 1 1 - - - 2

Assessment Rubrics: Correlation Levels:

Evaluation Type Marks
End Semester Evaluation 70
Continuous Evaluation 30 Level Correlation
- Nil
a) Test Paper- 1 10 1 Slightly / Low
b) Case study 15 2 Moderate / Medium
3 Substantial / High
c) Seminar 5
Total 100

SEMESTER 1 KU1MDCBAH101 BASICS OF FOOD PRODUCTION

KANNUR UNIVERSITY 9
 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

Program BBA(AH)
Course Code KU1MDCBAH101
Course Title BASICS OF FOOD PRODUCTION
Type of Course MDC-1
Semester 1
Academic Level 100 – 199
Course Details Credit Lecture Tutorial Practical Total
per week per week per week Hours
3 3 45
Pre-requisites Basic Knowledge about Hotel organization
Course Summary This course prepares the student to understand the basic theory of
food production
Course Outcomes (CO):

CO CO Statement Cognitive K. Evaluation Tools used

Level* Cat.
CO1 Understand the fundamental principles of U F Instructor-created
food production. exams / Quiz
CO2 Gain knowledge of various cooking methods An C Practical Assignment /
and techniques Observation of Practical
Skills
CO3 Learn about kitchen organization, equipment, An P
Instructor-created
and safety practices. exams / Home
Assignments
CO4 Develop skills in menu planning, food An M Instructor-created exams
costing, and presentation / Quiz
* - Remember (R), Understand (U), Apply (Ap), Analyze (An), Evaluate (E), Create (C)
# - Factual Knowledge(F) Conceptual Knowledge (C) Procedural Knowledge (P) Metacognitive
Knowledge (M)

DETAILED SYLLABUS:

Module Unit Content

Introduction to Food Production
1 Overview of the food production industry- History and evolution of cooking(brief)
2 Basic culinary terms and definitions
The role of a chef and kitchen hierarchy: Kitchen layout and workflow- Food safety
I and hygiene practices- Hierarchy area of department and kitchen-types of kitchens.
3
Layout of Receiving Areas. Lay out of storage Area. Lay out of service and wash-
up, Kitchen Stewarding- safety protocols and emergency procedures
Kitchen Equipment and Cooking Fuels ––Sources of Energy –Rules for Reheating
4
of food/ réchauffé cooking- Waste management and sustainability practices
Cooking Methods and Techniques
II 5 Food constituents -Methods of cooking food
6 Dry-heat cooking methods (e.g., roasting, baking, grilling), Moist-heat cooking

KANNUR UNIVERSITY 10
BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

methods (e.g., boiling, steaming, poaching), Combination cooking methods (e.g.,

braising, stewing)
Basic preparation techniques (e.g., chopping, slicing, dicing)- Foundation
7 Ingredients-Fats& oils–Salt –Raising Agents-Liquids- Flavorings and
seasonings – Sweetening – Thickenings- Principles of seasoning and flavoring
Stocks -Definition, components, Types, and uses of stock—Sauces-importance of
8
sauces-thickening agent used in sauces, Classification of sauces.
Soups– types of soup- preparation of soup- garnishing for soup. Accompaniment
9
and garnishes
Cooking Materials
10 Herbs: Uses and Varieties of Herbs- Preserving Fresh Herbs
III
Spices: uses and Varieties -Uses of Spices. Condiments: Uses and Varieties of
11
Condiments
12 Salads -– types of salad – salad dressing
Processing of Milk-Pasteurization– Homogenization-Types of Milk. Yoghurts –
Varieties of Yoghurts-Creams-Types of Cream- Storage of Cream.
13 Cheese: Types of Cheese-Basics of Cheese Making- Storage of Cheese.
14 Butter-Introduction- -Types of Butter.
15 Beverages– classification Alcoholic Beverages- Non-Alcoholic Beverages
Menu Planning, Food Costing, and Presentation
Principles of menu planning and design
16
IV Nutritional considerations in menu planning
17 Basic plating and presentation techniques (Practical)
18 Trends in food presentation and gastronomy (Practical)
V Teacher Specific Content (12 Hrs)

Compulsory Learning Activity: Visit to Professional Food Production Institutes and reporting
(Based on Unit IV) to achieve COs 2, 3, and 4.

References

Labensky, S. R., Hause, A. M., & Martel, P. A. (2014). On Cooking: A Textbook of Culinary
Fundamentals. Pearson.
Escoffier, A. (2011). The Escoffier Cookbook: A Guide to the Fine Art of Cookery. Crown
Publishing.
McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner.
Gisslen, W. (2018). Professional Cooking. Wiley.
Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. (2018). Food and Beverage Management.
Routledge.
Allen, M., & Albala, K. (2011). The Business of Food: Encyclopedia of the Food and Drink
Industries. ABC-CLIO.
National Restaurant Association. (2017). ServSafe Manager. NRA.
Cousins, J., Lillicrap, D., & Weekes, S. (2014). Food and Beverage Service. Hodder Education.

Mapping of COs with PSOs

PSO1 PSO2 PSO3 PSO4 PSO5 PSO6

KANNUR UNIVERSITY 11
BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

CO 1 2 - - - - -

CO 2 2 1 - - - 1

CO 3 2 - - 2 - -

CO 4 2 - - 3 - -

Assessment Rubrics: Correlation Levels:

Evaluation Type Marks
End Semester Evaluation 50 Level Correlation
Continuous Evaluation 25 - Nil
1 Slightly / Low
a) Field Report 15
2 Moderate / Medium
b) Practicum (Module 4) 10 3 Substantial / High

Practicum must be conducted by the teacher at

the end of the semester.
Total 75

SEMESTER 2

SEMESTER 2 KU2DSCBAH104 Airline Operations

Programme BBA(AH)
Course Code KU2DSCBAH104
Course Title Airline Operations
Type of Course DSC-A2
Semester II
Academic Level 100 – 199
Course Details Credit Lecture Tutorial Practical Total Hours
per week per week per week
4 4 1 75
Pre-requisites
Course Summary This course is expected to deliver an understanding of airline operations and
airport management. Students will be able to obtain the basic knowledge of
airline operations and management; understand both the technical side and
KANNUR UNIVERSITY 12
business side of airline industry.
 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

CO CO Statement Cognitive Knowledge Evaluation

Level* Category# Tools used
CO1
To get an understanding of air transport and its
U Quiz/ Practical
management
C Assignment
CO2 Understand the significance of airport handling P /Observation of
U Practical Skills/
procedures and protocols.
CO3 Understand with airport and airline operations An P Seminar
CO4 P Presentation /
Technology-
Understanding various rules, regulations, and
based
procedures of airport handling and airline A
assessment
Management.

* - Remember I, understand (U), Apply (Ap), Analyse (An), Evaluate I, Create I

# - Factual Knowledge(F) Conceptual Knowledge I Procedural Knowledge (P) Metacognitive
Knowledge (M)

DETAILED SYLLABUS:

Module Unit Content

I Introduction to Airport
1 IATA areas, sub areas, sub regions. Time calculation- Aviation Organizations:
IATA and ICAO
2 GMT variation, concept of DST- Time Difference Calculation- Calculation of
elapsed flying time
3 Types of airlines-Low-Cost Carriers-Classes of Service and aircraft
configuration.
4 Aircrafts and aircraft manufacturers-Types of Aircrafts-
II Airports
5 Concept of Airport – Airport and Air transport –Structure of the Airport – The
Airside – Major Airports – Classification of Airport – Modern Airports –
Airport standards and certification – Traditional Airport ownership and
management – Moves towards commercialization
6 Privatization – Types of Privatizations
7 Airport Operators and Investors
III Airlines Management
8 -2 letter Codes of Airlines -3letter city codes of major airports.

Types of journeys (OW, CT, RT, OJ, RTW)- \

Types of fare: Normal Fare - Special fares - Discounted Fares- ticket validity-
refund-cancellation
9 E-tickets & its advantages-international Sale Indicators – Global Indicators-
Types of fare-ticket validity-refund-cancellation
10 Baggage and Excess baggage – Checked and unchecked baggage piece and
weight concept – pooling of baggage
11 carry-on items – carriage of live animals – classification of dangerous goods-

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BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

12 hub and spoke systems – Code sharing- Frequent Flyer programmes(FFPs)

13 Emergency equipment for disembarkation -Minimum connecting time -

insurance coverage-types of insurance for travel-

IV Ground Handling
14 – Importance of ground operations in Airport – Overview of ground handling –
Passenger handling – Ramp Handling – Aircraft ramp servicing – Fault
servicing – Fueling – Wheels and Tires – Ground power supply – Dicing and
washing – cooling and heating
15 Airport Terminals- Airport facilities- formalities for arriving, transiting, and
departing passengers- Passengers requiring special handling- Passengers’ In-
flight services
16 On board servicing – ramp layout – departure control – division of ground
handling responsibilities- control of ground handling efficiency – cabin service
– catering – field operation service
17 Safety challenges – safety initiatives
V Teacher Specific Content
References
• Ashford, N. J. (2013). Airport operations. Mcgraw-Hill Companies, Inc.
• Dileep, M. R., & Kurien, A. (2021). Air Transport and Tourism. Routledge.
• Budd, L., & Ison, S. (2017). Air Transport Management: An International Perspective.
Routledge, Taylor & Francis Group.
• Graham, A. (2014). Managing Airports: An International Perspective. Routledge.Ashford,
N. J. (2013). Airport Operations. McGraw-Hill Companies, Inc.

Mapping of COs with PSOs

PSO1 PSO2 PSO3 PSO4 PSO5 PSO6

CO 1 1 - - - - -

CO 2 1 - - - - -

CO 3 2 - - - - -

CO 4 2 - - - - -

Assessment Rubrics: Correlation Levels:

Evaluation Type Marks
End Semester Evaluation 70
Continuous Evaluation 30
a) Test Paper- 1 10
c) Assignment 10
d) Case study 10
Total 100

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 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

SEMESTER 2 KU2DSCBAH105 CULTURAL HERITAGE AND HOSPITALITY

Programme BBA(AH)
Course Code KU2DSCBAH105
Course Title CULTURAL HERITAGE AND HOSPITALITY
Type of Course Minor B2
Semester 1
Academic Level 100 – 199
Course Details Credit Lecture Tutorial Practical Total
per week per week per week Hours
4 4 60
Pre-requisites
Course Summary This course will introduce students to the rich and diverse cultural
heritage of India, and they will learn about the various aspects of
Indian culture, such as its languages, religions, art, architecture,
music, dance, cuisine, and customs. It would also explore the history,
geography, and diversity of India, and how its culture has been
shaped by various internal and external influences over the millennia.
Students will also examine the challenges and opportunities for
preserving and promoting India’s cultural heritage in the modern
world.

Course Outcomes (CO):

CO CO Statement Cognit K. Evaluation Tools used

ive Cat.
Level*
CO1 Introduce the students to the diversity and U F Instructor-created
richness of Indian culture and heritage. exams / Quiz
CO2 Explore the various aspects of Indian culture and An C Practical Assignment
heritage, such as art, literature, philosophy, / Observation of
religion, architecture, music, dance, and theatre. Practical Skills
CO3 Recognize and analyze the historical and An P Instructor-created
contemporary influences on Indian culture and exams / Home
heritage Assignments
CO4 Develop a critical and analytical understanding An M Instructor-created
of the contemporary issues and challenges faced exams / Quiz
by Indian culture and heritage.
* - Remember (R), Understand (U), Apply (Ap), Analyse (An), Evaluate (E), Create (C)
# - Factual Knowledge(F) Conceptual Knowledge (C) Procedural Knowledge (P) Metacognitive
Knowledge (M)

DETAILED SYLLABUS:

Module Unit Content

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BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

Introduction to Indian culture and heritage

1 Definition and concept of culture and heritage
2 Features and characteristics of Indian culture and heritage, Unity, and diversity in India
I 3 Relationship between tourism and cultural heritage
Society in India through ages- ancient period- Varna and Jati, family and marriage in
4
India, caste system, Position of women in Ancient India
5 Very Brief introduction to the History of India (Ancient, Medieval and Modern period)
Art and literature of India
6 Development and evolution of Indian art (Brief)
II Major forms and styles of Indian art: Sculpture: Gandhara School and Mathura School
7 of Art, Dance, Music, customs, Folk dance and music (popular forms only), Handicraft
etc.
Indian Cuisine and its regional variations- Indian cuisines and hotel industry-regional
8
variations- gastronomy and tourism
Philosophy and religion of India
Major schools and systems of Indian philosophy and religion, Concepts and doctrines
9
III of Indian philosophy and religion
10 Religions of India, Hinduism, Buddhism, Jainism, Sikhism, Islam, Christianity
11 Pilgrimage destinations of important religions and faiths, Important Religious Festivals
Architecture of India
12 Features and elements of Indian architecture
Types of Indian architecture, Hindu Temple Architecture, Buddhist Architecture,
13 Medieval Architecture, Colonial Architecture etc.- Important tourism monuments of
IV
these styles.
14 Impact of globalization and modernization on Indian culture and heritage
15 Threats and risks to Indian culture and heritage
16 Preservation and promotion of Indian culture and heritage
Teacher Specific Content (12 Hrs)
V

Note: Compulsory Learning activity:

1. Field Trip to a local heritage destination and reporting (Preferably Excursion)

References

• Upinder Singh, A History of Ancient and Early Medieval India: From the Stone Age to
the 12th Century, Pearson
• Harle, J.C. (1994). The Art and Architecture of the Indian Subcontinent. Pelican History
of Art (2nd ed.). Yale University Press.
• Michell, George, (1977) The Hindu Temple: An Introduction to its Meaning and Forms,
1977, University of Chicago Press
• Michell, George (1990), The Penguin Guide to the Monuments of India, Volume 1:
Buddhist, Jain, Hindu, 1990, Penguin Books
• Nilsson, Sten (1968). European Architecture in India 1750–1850. London: Faber and
Faber.

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 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

• Rowland, Benjamin, The Art, and Architecture of India: Buddhist, Hindu, Jain, 1967 (3rd
edn.), Pelican History of Art, Penguin
• Satish Chandra, Medieval India: From Sultanat to the Mughals- Mughal Empire, -
• RS Sharma, India's Ancient Past
• Neeraj Agarwal, Tourism and Cultural Heritage of India
• SP Gupta and Lal Krishna, Cultural tourism in India - Museums, Monuments and Art

Mapping of COs with PSOs

PSO1 PSO2 PSO3 PSO4 PSO5 PSO6

CO 1 2 - - - - -

CO 2 2 1 - - - 1

CO 3 2 - - 2 - -

CO 4 2 - - 3 - -

Assessment Rubrics: Correlation Levels:

Evaluation Type Marks
End Semester Evaluation 70 Level Correlation
Continuous Evaluation 30 - Nil
a) Test Paper- 1 10 1 Slightly / Low
b) Field Trip Report 20 2 Moderate / Medium
3 Substantial / High
Total 100

SEMESTER 2 KU2DSCBAH106 FOOD & BEVERAGE SERVICE

Programme BBA(AH)
Course Code KU2DSCBAH106
Course Title Food and Beverage Service Operations
Type of Course Minor-C2
Semester 2
Academic Level 100 - 199

Course Details Credit Lecture Tutorial Practical Total Hours

per week per week per week
4 4 60
Pre-requisites Basic knowledge of Hotel Operations

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BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

Course This course provides students with the knowledge and skills necessary to excel in
Summary the food and beverage service sector of the hospitality and tourism industry.
Topics covered include service techniques, customer relations, menu knowledge,
and professionalism in the restaurants.

Course Outcomes (CO):

CO CO Statement Cognitive Knowledg Evaluation Tools used
Level* e
Category#
CO1 Understand the importance of food and U C Instructor-created
beverage service and its various concepts exams / Quiz
CO2 Develop skills in various food and Ap P Practical Assignment
beverage service techniques / Observation of
Practical Skills
CO3 Understand and prepare different types of Ap P Seminar Presentation
menus and their importance in food service. / Group Tutorial Work
CO4 Demonstrate the ability of a Food and Ap P Instructor-created
Beverage Service Personnel exams / Home
Assignments
CO5 Learn and practice professionalism and Ap P Viva Voce
teamwork in the service Industry.
* - Remember (R), Understand (U), Apply (Ap), Analyse (An), Evaluate (E), Create (C)
# - Factual Knowledge(F) Conceptual Knowledge (C) Procedural Knowledge (P) Metacognitive
Knowledge (M)

DETAILED SYLLABUS:

Module Unit Content

I Introduction to food and beverage service
1 Evolution of the Food Service industry - Sarai, Dharamshala, Dak Bungalow, Inn,
Tavern, and Chalets
2 Types of restaurants and their characteristics
3 Sectors of Food Service Industry - (Primary and Secondary Sectors, Commercial
and Welfare Sectors)
4 Case study on one of Welfare Sectors of Food Service
5 Current trends and innovations in food service industry.
II Food and beverage service organization
6 Organizational Hierarchy of Food and Beverage Service Department
7 Duties and Responsibilities of Food and Beverage Service Personnel.
8 Qualities and Attributes required for Food Service Personnel
9 Inter-departmental relationships – front office, housekeeping, food production and
other allied departments.
III Food service operations
10 Styles of food service – Waiter service, Self-service, Assisted Service.
11 Introduction to Menu - History and origin.
12 Types of menus - À la carte, Table d'hôte, Banquet menu, Cyclic menu, Carte du

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BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

jour, plat du jour.

13 Introduction to Menu Planning
14 Points to be considered while planning menu.
IV A to z of restaurant operations.
15 Mise-en-scene and Mise-en-place.
16 Briefing and debriefing, Key Terms related to Operation
17 Cover Layout and setting up of restaurant.
18 Service sequence - Taking guest reservations, receiving, and seating of guests,
order taking and recording, passing orders to the kitchen, sequence of service,
presentation and en-cashing the bill, presenting, collecting guest comment cards
and bidding farewell to guests. Closing the restaurant.
19 Customer feedback and complaints handling, telephone manners, dining, and
service etiquettes
V Teacher Specific Content (12 Hrs)

Compulsory Learning Activity:

1. Visit to a hotel/ restaurant to understand Food and Beverage Service Operations

2. Hands-on training in tasks and procedures, Supervised practice in guest service

3. Practical Sessions on Unit IV Content

References:

• Food and Beverage Service, R. Singravelavan, Oxford University Press

• Food and beverage Service: Dennis R. Lillicrap, John A Cousins
• Food and Beverage Services: A Training Manual: Sudhir Andrews, Tata Mc Graw-Hi

Mapping of COs with PSOs

PSO1 PSO2 PSO3 PSO4 PSO5 PSO6

CO 1 1 - - - - -

CO 2 2 1 2 - - 2

CO 3 2 2 1 - - 2

CO 4 1 2 2 - - 2

CO 5 1 2 2 - - 2

Assessment Rubrics: Correlation Levels:

Evaluation Type Marks
End Semester Evaluation 70
Continuous Evaluation 30

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 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

a) Field Visit Report 15

b) Practicum (Module IV) 15 Level Correlation
Total 100 - Nil
1 Slightly / Low
2 Moderate / Medium
3 Substantial / High

SEMESTER 2 KU2MDCBAH102 SPECIAL INTEREST TOURISM

Program BBA(AH)
Course Code KU2MDCBAH102
Course Title Special Interest Tourism
Type of Course MDC-2
Semester 2
Academic Level 100 – 199
Course Details Credit Lecture Tutorial Practical Total Hours
per week per week per week
3 3 45
Pre-requisites No prerequisites needed for the course
Course Summary The Special Interest Tourism course prepares students to specialize in niche
tourism markets by providing them with the knowledge and skills to develop,
manage, and market unique tourism experiences. Emphasizing sustainability
and ethical considerations, this course equips students to contribute
positively to the tourism industry and the communities it serves through the
development and promotion of special interest tours/ packages.

Course Outcomes (COs):

CO CO Statement Cognitive Knowledge Evaluation Tools

Level* Category# used
CO1 Identify the diversity of special interest Quiz/ Practical
tourism products and their relationship R C Assignment
with tourist demand /Observation of
CO2 Analyse the relationship between special Practical Skills/
U Seminar
interest tourism and mass tourism P
CO3 Describe issues associated with the Presentation
development and use of natural and P / Technology-
E based assessment
cultural resources ion the development of
special interest tourism products;
CO4 Demonstrate a range of key skills that are
required to evaluate contemporary trends P
in special interest tourism including:
An
Communication and literacy; Problem
Solving; Independent working and
learning
* - Remember (R), Understand (U), Apply (Ap), Analyse (An), Evaluate (E), Create (C)
# - Factual Knowledge(F) Conceptual Knowledge (C) Procedural Knowledge (P) Metacognitive

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 BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

Knowledge (M)

DETAILED SYLLABUS:

Module Unit Content

I Eco Tourism
1. Eco Tourism: Concept and Definition-Components and principles of Ecotourism
Conservation
2. Ecotourism and Community: Benefits and costs, Eco-tourism destinations in India

3. National parks and wildlife sanctuaries, biosphere reserves-protected areas-Islands

and beaches
II Health tourism
4. Health tourism: Ayurveda, Ayurveda treatments, thri-doshas, panchakarma-Role of
Ayurveda in Tourism
5. Medical Tourism-Origin-present status of India, Kerala--linkages medical
tourism value chain
6. Medical tourism process- medical tourism facilitators- Medical tourism indicators

III Emerging products

7. Emerging products: Sustainable tourism- Rural tourism, responsible tourism,
Gastronomy, Golf, cruise, wine & dark tourism, wedding tourism, MICE, Wine
tourism, Camping, Pilgrimage tourism, Film Tourism, Literary Tourism, Volunteer
tourism, Doom tourism, Dark tourism, Revenge Tourism, Experiential tourism
8. Commercial attractions - Amusement Parks –Gaming -Shopping

9. Live Entertainments - House boats –tree houses- cave room-, desert camps

10. Tourism circuits: Inter State and Intra-State Circuits - Religious Circuits -
Heritage Circuits - Wildlife Circuits
11. Voluntary tourism-doom tourism, pro-poor tourism

IV Orientation
12. Adventure Tourism – classification of adventure tourism – land based –water based
–aero based
13. winter sports –mountaineering – Trekking, rock climbing, ballooning
– camel treks and desert safaris – white water rafting – motor rallies
V Teacher Specific Content (12 Hrs.)
Compulsory Learning Activity:

1. Field Visit to a Special Interest Tourism Destination in Kerala (Max. 2 days)

References:

1. India Tourism Products: Robinet Jacob, Sindhu Joseph, Mahadevan P (2012)

2. Ecotourism: Impacts Potentials, and Possibilities-Stephen Wearing and John Neil.
3. Tourism in the Himalaya in the context of Darjeeling and Sikkim – B. Bhattacharya..

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BBA (AH) – Bachelor of Business Administration (Aviation and Hospitality) 2024 admission onwards

4. S.P. Gupta (2002), Cultural Tourism in India, Indraprastha Museum of Art, and Archaeology,
New Delhi.
5. Stephen Ball (2007), Encyclopedia of Tourism Resources in India/H.
6. Manoj Dixit (2002), Tourism products, New Royal Book Co. Lucknow.
7. Norman Douglas. Ed. (2001), Special Interest Tourism, John Wiley & Sons, Australia.
8.. Sarina Singh (2008), Lonely Planet India.

Assessment Rubrics: Correlation Levels:

Evaluation Type Marks
End Semester Evaluation 50 Level Correlation
Continuous Evaluation 25 - Nil
a) Test Paper- 1 10 1 Slightly / Low
b) Field Visit Report 15 2 Moderate / Medium
3 Substantial / High
Total 75

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