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Table of Contents
MBAHM101 :ACCOUNTING FOR BUSINESS DECISIONS................................................
MBAHM102 : BASIC OF MARKETING.................................................................................
MBAHM 103 : BUSINESS RESEARCH METHODS..............................................................
MBAHM104 : ECONOMICS ANALYSIS FOR BUSINESS DECISIONS..............................
MBAHM105 : LEGAL ASPECTS OF BUSINESS...................................................................
MBAHM106 : ORGANIZATIONAL BEHAVIOUR................................................................
MBAHM 201 : DECISION SCIENCE......................................................................................
MBAHM 202 : FINANCIAL MANAGEMENT........................................................................
MBAHM 203 HUMAN RESOURCE MANAGEMENT..........................................................
MBAHM 204 : MARKETING MANAGEMENT.....................................................................
MBAHM205 : MANAGEMENT INFORMATION SYSTEM..................................................
MBAHM 206 :OPERATIONS AND SUPPLY CHAIN MANAGEMENT...............................
MBAHM 303 : STARTUP& NEW VENTURE MANAGEMENT...........................................
MBAHM 301 : STRATEGIC MANAGEMENT.......................................................................
MBA HM 302 : ENTERPRISE PERFOMANCE MANAGEMENT.........................................
MBAHM 303: STARTUP & NEW VENTURE........................................................................
MBA HM 304 : PRICIPLES OF TOURISM & HOTEL MANAGEMENT..............................
MBA HM 305: FINANCIAL ACCOUNTANCY FOR TOURISM & HOTEL
MANAGEMENT.......................................................................................................................
MBAHM 306 : HOTEL FACILITY MANAGEMENT.............................................................
MBAHM 401 : MANAGING FOR SUSTAINABILITY..........................................................
MBAHM 402 : ENTRPRENUERSHIP DEVELOPMENT.......................................................
MBAHM 403 : EVENT MANAGEMENT................................................................................
MBAHM 404 : ACCOMODATION MANAGEMENT............................................................
MBAHM 405 : FOOD & BEVERAGE MANAGEMENT........................................................
MBAHM 406 : FOODSCIENCE NUTRITION & DIETETICS MANAGEMENT..................
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MBAHM101 :ACCOUNTING FOR BUSINESS DECISIONS

OBJECTIVE
To enable the students to understand business decisions using the accounting
information.

Unit 1: MARGINAL COSTING 12 Hrs Meaning – Advantages & Disadvantages –

Need for Marginal Costing – Meaning and Definition of Marginal Costing – Features
– Uses and Limitation of Marginal Costing – Absorption Costing V/s Marginal
Costing – Problems

Unit 2: STANDARD COSTING 12 Hrs Introduction – Meaning & Definition of

Standard Cost and Standard Costing - Analysis of Variances – Advantages &
Disadvantages of Standard Costing - Problems on Material Variances, Labor
Variances and Overhead Variances.

Unit 3: BUDGETARY CONTROL 12 Hrs Introduction – Meaning & Definition of

Budget and Budgetary Control – Objectives of Budgetary Control – Classification of
Budgets – Flexibility Classification – Functional Budgets – Problems on Flexible
Budgets and Cash Budgets.

UNIT4. INTERNATIONAL FINANCIAL REPORTING STANDARDS (IFRS):

Introduction - Interpretations by International Financial Reporting Interpretation
Committee (IFRIC), Significant difference vis-a-vis Indian Accounting Standards,
Understanding of US GAAP and Indian Gap, Applications of IFRS and US GAAP
and Indian GAAP.

UNIT 5: CORPORATE FINANCIAL REPORTING: Issues and problems with

special reference to published financial statements. SKILL DEVELOPMENT •
Preparation of Income Statement using Absorption Costing and Marginal Costing
Technique • Illustrate make or buying decisions. • Illustrate accept or reject decisions.
• Preparation of Flexible Budget with Imaginary Figures • List any 10 industries
where Standard Costing is used.

BOOKS FOR REFERENCE

1. S P Iyengar, Cost Accounting.

2. B.S. Raman, Cost Accounting.
3. M.N. Arora, Cost Accounting.
4. N. Prasad, Costing.
5. Palaniappan & Hariharan : Cost Accounting
6. Jain & Narang, Cost Accounting.
7. Gouri Shankar; Practical Costing.
8. K.S. Thakur: Cost Accounting.
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MBAHM102 : BASIC OF MARKETING

Objective
To acclimatize the participants about the environment of market, consumer
behavior and to develop the ability to design the best marketing strategy by analyzing
the factors influencing the consumer decision.
Unit–I : Marketing and its Environment
Definition – Role of marketing – Concepts of marketing – Production concept –
Product concept – Selling concept – Marketing concept – Societal marketing,
Relationship Marketing concept; Tasks of Marketing; Marketing Environment –
Macro and Micro Environment – Marketing strategies – Market Leader Strategies –
Market follower Strategies – Market Challenger Strategies and Market Niche
Strategies.
Unit–II : Market Analysis and Segmentation
Market Analysis – Types of Markets – Marketing mix elements – Market
Portfolio Planning – Demand forecasting methods – Survey – Buyer’s opinion –
Composite Sales force opinion – Experts opinion – Market test method.
Market Segmentation – Bases of Segmenting Consumer Market and Industrial
Market – Target Marketing – Product differentiation – Market Positioning Strategy.
Unit–III : Product and Pricing Strategies
Product – Classification of consumer goods and Industrial goods – Product lines
– Product Life Cycle – New Product Development – Launching New Product –
Product Innovation; Brand – Types; Packaging – Labeling Trade Marks – Copyrights
– Patents. Pricing Strategy – Methods of Setting Price – Discounts and Allowance –
Price of.
Unit–IV : Physical Distribution and Promotion
Marketing Channels – Direct Marketing – Industrial Marketing – Network
Marketing – e–marketing – B2B – B2C – Distribution Network – Channel
Management – Retailing – Wholesaling – Promotions– Advertising – Publicity –
Sales Promotion Methods – Sales force Management – Qualities of Sales Manager –
Performance Evaluation of Marketing Programmes; Marketing Research – Process –
MIS; Ethics in Marketing – Consumerism – Environmentatism – Global Marketing –
Services Marketing.
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Unit–V : Consumer Behaviour and CRM

Consumer Behaviour – Factors influencing Consumer Behaviour –
Demographics – Psychographics – Behavioural – Psychological influence – Purchase
decision process – Strategies – Family decision making – Stages in buying process –
Dissonance behaviour. Customer Relationship Management.

References
1) Carl Mc. Daniel, Charles W. Lamb and Joseph F. Hair, MKTG, Cengage
Learning, New Delhi, 2011.
1) Dhrav Grewal, Michael Lerg, Marketing Management, Tata McGraw Hill, New
Delhi, 2011.
2) Gupta, G.B. and N. Rajan Nair., Marketing Management, Sultan Chand & Sons,
New Delhi, 2011.
3) Joel R. Evans and Barry Berman, Marketing Management, Cengage Learning,
New Delhi, 2007.
4) Karen Webb, Consumer Behaviour, 2nd Edition, Tata McGraw Hill, New Delhi,
2011.
5) Philipkotler, Kevinkeller, Abraham Koshy and Jha, Marketing Management, 14th
Edition, Pearson Education, New Delhi, 2012.
6) Philipkotler, Keller, A Frame Work of Marketing Management, 5th Edition,
Prentice Hall, 2011.
7) Ramaswamy, V.S. and S. Namakumari, Marketing Management, Global
Perspective Indian Context, Macmillan, New Delhi, 2009.
Russel S. Winer, Marketing Management, Tata McGraw Hill, New Delhi,
 5

MBAHM 103 : BUSINESS RESEARCH METHODS

Objectives: To impart knowledge to evaluate and conduct research on management

problems/issues, to provide skills necessary for the conduct of student research
projects as a part of the programme requirement and to highlight importance of
research in management

UNIT I: Business Research – Definition and Significance – the research process –

Types of Research –Research questions / Problems – Research objectives – Research
hypotheses – characteristics – Research in an evolutionary perspective – the role of
theory in research.

UNIT II: Research Process- Research design – Definition – types of research design –
exploratory and causal research design – Descriptive and experimental design –
different types of experimental design – Validity of findings – internal and external
validity – Variables in Research – Measurement and scaling – Different scales –
Construction of instrument – Validity and Reliability of instrument.

UNIT III: Types of data – Primary Vs Secondary data – Methods of primary data
collection – Survey Vs Observation – Experiments – Construction of questionnaire
and instrument – Validation of questionnaire – Sampling plan – Sample size –
determinants optimal sample size – sampling techniques – Probability Vs Non–
probability sampling methods.

UNIT IV: Data Preparation – editing – Coding –Data entry – Validity of data –
Qualitative Vs Quantitative data analyses – Bivariate and Multivariate statistical
techniques – Factor Analysis - multiple regression and correlation –Application of
statistical software for data analysis.

UNIT V Research report – Different types – Contents of report – need of executive

summary – cauterization – contents of chapter – report writing – the role of audience –
readability – comprehension –report format – title of the report – ethics in research –
ethical behaviour of research

REFERENCES
1. Alan Bryman and Emma Bell, Business Research methods, OUP.
2. Cooper and Pamela Business Research methods , Tata Mc Graw Hill, 2006.
3. Uma Sekaran, Research methods for Business, Wiley India, New Delhi, 2006.
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MBAHM104 : ECONOMICS ANALYSIS FOR BUSINESS DECISIONS

UNIT1.
Introduction To managerial Economics Definition, Scope Of Managerial Economics,
Interdisciplinary Approach To Managerial Economics Activity, Nature Of The Firm
Profit In Market System, Economics And Decision Making, Economic Model

UNIT2.
Demand Theory and Analysis Individual And Market Demand, Total and Marginal
Revenue, Price Income, Cross Elastic ties, Imperfect information And Advertising
Utility Indifference Curves and Maps, The Consumers Budget Constraints, Utility
Maximization. Empirical Demand Function: Regression Techniques, Demand
Estimation. Business And Economic Forecasting: Source Of Data, Time Series
Analysis, Barometric Forecasting, Input/output/Analysis Economic Models And
Forecasting Under Risk.

UNIT3
. Production and Costs Basic Concepts in Production Theory: The Production
Function, Production with One Variable Input Two Variable Inputs Economies Of
Sales And Scope. Estimating The Production Function: Production in the Short Run
Short Run Cost Relationships .Production Isoquants, Iso Cost Curves, Optimal
Combination of Inputs, Returns to Scale Relationship between Short Run and Long
Run Costs. Empirical Analysis of Production and Cost. Specification of Short Run
Liner, Cubic Production Functions, Estimation and Problem.

UNIT4.
Market Structure A. Perfect Competition Characteristics Of The Market ,Basic
Principles Of Profit Maximization In the short Run And Long Run Demand Profit
maximizing Input Usage, Maximizing Expected Profit Under Risk . Equilibrium price,
Losses and Shut down Decisions, Evaluation of Perfect Competition Monopoly
Characteristics, Profit Maximizing Prices And Outputs In The Short Run and Long
Run, Allocative In Efficiency And Income Distribution, Technical Efficiency And
Rent Seeking .Measurement And Determinants Of Market Power. Monopolistic
Competition, Oligopoly, Barriers to Entry Monopolistic Competition Characteristics,
Profit Maximizing Prices And Outputs In The Short Run and Long Run Evaluation Of
Monopolistic competition Oligopoly Characteristics, Price Rigidity,( The Kinked
Demand Model), Interdependence( The Cornell Model), Cartel And Collusive Price
Leadership, Non Co Operative Oligopoly Strategic Interaction In Oligopoly Markets.
Strategic Entry Deterrence Sources and Spectrum of Market Structures. D.Game
Theory and Strategic Behaviour: Introduction To Game Theory, Game Theory And
Oligopoly, Strategic Behaviour
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UNIT5.
Pricing Decision Pricing Of Multiple Products, Price Discrimination, Product
Bundling, Peak Load Pricing, Cost Plus Pricing and Other Pricing Theories. Pricing In
Global Integration Pricing and Employment of Inputs. Input Pricing and Employment,
Correspondence between Output and Input Decision, Economic Rent, Wage and
Income Differential, Labour Union

Reference Book
1. Managerial Economics Joel Dean Prentice Hall Of India
2. Managerial Economics M.S. Subramanian
3. Managerial Economics Koutsoyianns
4. Managerial Economics Mote, Paul, Gupta Tata McGraw Hill
 9

MBAHM105 : LEGAL ASPECTS OF BUSINESS

UNIT I
The Indian Contract Act, 1872 - Introduction – Definition of contract – agreement –
offer – acceptance – consideration capacity to contract – contingent contract – Quasi
contract – performance – Discharge – Remedies to breach of contract.
UNIT II
Partnership- essentials of partnership, Rights and duties of partner, types of partners.
Dissolution of partnership. Sale of Goods Act: Sale and Agreement to sell, Conditions
and Warrantees, Transfer of property, Finder of goods, Performance of contract of
sale, Rights of an unpaid seller.
UNIT III
Contract of Agency- Essentials of Contract of Agency – Creation of Agency – Kinds
of Agents – Comparison Between an Agent and Servant – Comparison Between an
Agent and Independent Contractor – Relationship of Principal and Agent – Duties of
an Agent – Rights of an Agent – Duties and Rights of the Principal – Delegation of
authority by an Agent – Sub Agent – Position of Principal and Agent in relation to
third Parties – Termination of Agency.
UNIT IV
The Companies Act, 1956 - Company - Definition, Meaning, Features and Types of
companies - Incorporation of a company - Memorandum of Association, Articles of
Association and Prospectus - Share Capital - Accounts and Audits - Company
Meetings.
UNIT V
The Consumer Protection Act, 1986; Object – Rights of Consumers –Important Terms
Consumer Complaint - Consumer Protection Councils – Redressal Machinery –
District Forum – State Commission - National Commission. Cyber Law -Need for
Cyber laws – Cyber law In India – Information Technology Act – 2000 – Defining
Cyber Crime – Types of Cyber Crimes – Preventing of Computer Crime.

REFERENCES:
1. Business legislation for management M.C. Kuchal and Deepa Prakash, Vikas
Publish House PVT Ltd.,
2. Legal aspects of Business, Ravinder kumar, Cengage learning.
3. Business law, Sathish B, Matur Tata Mcgraw Hill.
4. Business law, D. Chandra Bose, PHI learning PVT Ltd.,
5. Legal aspects of Business by Akhileshwar Pathak. Tata Mcgraw Hill.
6. Legal aspects of Business by kubendran.
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MBAHM106 : ORGANIZATIONAL BEHAVIOUR

Objective
The aim of this course is to understand organizational behaviour concepts and
models, moving from individual behaviour to group behaviour and to an organization
as a whole. At the end of the course the students will have the ability to understand
concepts of organizational behaviour and develop effective Human Relations Policies
for effective performance.
Unit–I : Introduction and Individual Behaviour
Organization Behavior – Definition and Meaning – Models of Organizational
Behavior – Hawthone Experiments – Personality Determinants – Type A/B
personality – Theories of Personality – Values – Types of Values – Perception –
Elements of Perception – Perceptual Errors – Learning – Theories of Learning –
Learning Curve.
Unit–II : Work Attitude, Motivation and Job Satisfaction
Attitudes – The ABC Model – Work attitudes – Motivation –Theories of
Motivation – Job Satisfaction – factors - Causes of Dissatisfaction.
Unit–III : Leadership and Counselling
Leadership – Leaders Vs Manager – Leadership theories – Leadership styles –
Power – Sources of power – Conflict – Causes – Resolution strategies and Types of
conflict – Interpersonal / Intra Group Conflict – Transactional Analysis – Counselling
– Types of Counselling.
Unit–IV : Group Dynamics
Defining and Classifying Groups – Work group behaviour – Techniques for
group decision making – Advantages and disadvantages of group decision making –
Participation in decision making – Factors that influence group effectiveness –
Empowerment and self managed teams.
Stress – Causes of stress – Stress reduction strategies.
Unit–V : Organisation Change and OD
Organization change – Meaning – Models of change – Resistance to change –
Managing planned change organizational culture – Factors influencing Organizational
Culture – Organizational Climate – Dimensions of Organizational Development – OD
Cycle.
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References
1) Debra L. Nelson, James Campbell Quick, Preetam Khandelwal, Organizational
Behavior, Cengage Learning, New Delhi, 2012.
2) Jarold Greenberg, Robert A Baron, Organizational Behavior, PHI Learning, New
Delhi, 2010.
3) John Newstrom, Keith Davis, Organizational Behavior – Human Behaviour at
Work, Tata McGraw Hill Publication, New Delhi, 2006.
4) Kavita Singh, Organizational Behavior, Pearson, New Delhi, 2012.
5) Margie Parikh, Rajen Gupta, Organizational Behavior, Tata McGraw Hill,
New Delhi, 2010.
6) Ricky W. Grifin, Gregorej Moorhead, Organizational Behavior, Biztantra,
New Delhi, 2009.
7) Stephen P. Robbins, Timothy Judge, Organizational Behavior, Phi Learning,
New Delhi, 2007.
8) Thomas Kalliath, Paula Brough, Michael O’Driscoll, Mathew J Manimalla,
01.Ling Siu, Organizational Behavior, Tata McGraw Hill, New Delhi, 2011.
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MBAHM 201 : DECISION SCIENCE

Course Objectives:
1 To understand role of quantitative techniques in managerial decision making.
2 To understand process of decision problem formulation.
3 To understand applications of various quantitative techniques in managerial settings.

Unit 1
1.1 Introduction: Importance of Decision Sciences & Role of quantitative techniques
in decision making.
1.2 Assignment Models: Concept, Flood’s Technique/ Hungarian Method,
applications including restricted & multiple assignments.
1.3 Transportation Models: Concept, Formulation, Problem types: Balanced,
unbalanced, Minimization, Maximization Basic initial solution using North West
Corner, Least Cost & VAM, Optimal Solution using MODI.

Unit 2
2.1 Linear Programming: Concept, Formulation & Graphical Solution
2.2 Markov Chains & Simulation Techniques: Markov chains: Applications related to
management functional areas, Implications of Steady state Probabilities, Decision
making based on the inferences Monte Carlo Simulation, scope and limitations.

Unit 3
3.1 Decision Theory: Concept, Decision under risk (EMV)& uncertainty
3.2 Game Theory: Concept,2 by 2 zero sum game with dominance, Pure & Mixed
Strategy
3.3 Queuing Theory: Concept, Single Server ( M/M/I , Infinite, FIFO) and Multi
Server (M/M/C , Infinite, FIFO)

Unit 4
4.1 CPM & PERT: Concept, Drawing network, identifying critical path Network
Calculations: Calculating EST, LST, EFT, LFT, Slack & probability of project
completion
4.2 Sequencing problems: Introduction, Problems involving n jobs- 2 machines, n
jobs- 3 machines & n jobs-m machines; Comparison of priority sequencing rules.

Unit 5
5.1 Probability: Concept, Addition, Conditional Probability theorem based decision
making, (Numerical based on functional areas of business expected).
5.2 Probability Distributions: Normal, Binomial. Interval estimation, standard errors
of estimation.
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Learning Resources:

1 Text Books
Quantitative Techniques in Management by N.D. Vohra Tata, McGraw Hill Publications, 4th
Edition
Quantitative Approaches to Management by Levin, Rubin, Stinson & Gardner
Operations Research Theory & Applications by J K Sharma- MacMillan Publishers India
Ltd., 4th Edition
Quantitative techniques & statistics By K L Sehgal Himalaya Publications
2 Reference Books
An introduction to management science: Quantititave approcach for decision making-
Cengage Learning-Anderson
Introduction to Operations Research by Billey E. Gilett, TMGH
Operations Research by Nita Shah, Ravi Gor, Hardik Soni, PHI
Managerial Decisions Modeling with Spreadsheets by Bal Krishnan, Render, Stair, Jr.,
Pearson Education.
Operations Research by R. Pannerselvam, Prentice Hall India, 2nd Edition.
 14

MBAHM 202 : FINANCIAL MANAGEMENT

Objective
Finance is concerned with everything that takes place in the conduct of the
business. Obviously this subject seeks to develop and acquaint the students with the
various concepts, techniques, methods of planning, forecasting, effective utilisation of
appraisal evaluations. This will develop and improve the decision making ability in
the area of finance.
Unit–I : Introduction to Financial Management
Finance function: Meaning – Definition – Scope of Finance function – Goals of
Financial Management – Profit maximisation and Wealth maximisation.
Unit–II : Short – Term Financing
Sources of short term financing: Meaning of working capital – Net working
capital – Financing mix approaches – Sources of working capital financing –
Importance of cash and liquidity – Determination of cash cycle – Receivable
management – Objectives – Formulation of Credit and collection policies - Inventory
management – Objectives of Inventory – Determination of optimum level of inventory
– Types of Inventory.
Unit–III : Long – Term Financing
Sources of long term financing – Nature of long term financing – Common stock
– Preferred stock – Repurchase of shares – Under writing of shares – Rights issue:
Meaning – Procedure – Pricing – Underwriting of rights

Unit–IV : Dividend Policy Decision and Cost of Capital

Dividend policy decision: Dividend and Retained earnings – M.M. Model –
Walters Model – Dividend practices – Factors affecting dividend policy – Dividend
payout ratio – Stock dividend and Stock splits – Issue of bonus shares and its
procedure.
Cost of Capital – Significance – Determining component of Cost of Capital –
Weighted Average Cost of Capital.
Unit–V : Capital Structure and Leasing
Capital Structure – Features of an appropriate capital structure – Determinants of
the capital structure – Modigliani–Miller Hypothesis – Analysis of capital structure in
practice (simple problems).
 15

Leasing: Characteristics of leasing – Types of Leasing – Advantages and

Disadvantages – Hire-Purchase – Meaning and Characteristics – Hire-purchase Vs
Instalment payment.

References
1. Prasanna Chandra, Financial Management: Theory and Practice, Tata
McGraw Hill, 2012.
2. Chandra Prasanna, Financial Management – Theory and Practice, Tata
McGraw Hill Publishing Co., 4th ed., New Delhi, 2007.
3. Eugene F. Brigham & Joel F. Houston, Fundamentals of Financial
Management, Cengage, 2011.
4. Hanif M, A Mukherjee, Financial Accounting, Volume III, Mc Graw Hill,
New Delhi, 2013.
5. Khan, M.Y. and P.K. Jain, Financial Management – Text and Problems,
4th ed., Tata McGraw Hill Publishing Co., New Delhi.
6. Kuchhal, S.C., Financial Management, Allahabad, Chaitanya Publishing
House, 2004.
7. Pandey, I.M., Financial Management, (9th Edition), Vikas Publishing House,
2009, New Delhi.
8. Srivastava. R.M., Financial Management, Himalaya Publication House,
Mumbai, 2010.
9. VanVan Horne. James C and Sanjat Dhamija, Financial Management and
Policy, Pearson, New Delhi, 2012.
 16

MBAHM 203 HUMAN RESOURCE MANAGEMENT

Unit 1
Human Resource Management – Importance – Challenges – Line and Staff aspect –
HR management activities – Role of personnel manager – Images and qualities of HR
manager – Integration of employee/management interests –Environment of Human
Resource Management – External forces, Internal forces.
Unit 2
Job analysis – Content, steps in job analysis, methods of collecting job data,– Job
design approaches – Job specification – Human resource Planning – Importance –
Factors affecting HRP – Recruitment – Factors affecting recruitment – Recruitment
policy – Internal/External sources of recruitment – Methods of recruitment – Selection
procedure – Orientation program.
Unit 3
Distinction between training, development education – Inputs in T&D – Skills,
Development – Gaps in training – Training process – on the job and off the job
training methods. Training techniques – Management Development – Factors of
Appraisal – Traditional methods – Modern methods – MBO process – Appraisal
techniques failure – Retention determinants.
Unit 4
Promotion – Promotion policy – Types of Promotion – Basis of Promotion – Seniority
– Merit – Ability – Transfers – Reasons, principles and types – Separation – Lay off,
Resignation, Dismissal, Retrenchment, Voluntary retirement scheme – Job evaluation
– Procedure, Advantages, Limitations – Job evaluation methods – Components of
remuneration – Wages and salary, incentives, fringe benefits – Factors affecting
employee remuneration – Minimum wage, fair wage and living wage – Executive
remuneration.

Unit 5
Scope and ways of participation – Staff council, joint council, collective bargaining,
Job enlargement/enrichment, suggestion schemes and quality circle – Total quality
management – Structure of participative management – Nature and benefits of
participation – Quality of work life.
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References
1) Aswathappa K., and Sadhna Dash, International Human Resource Management,
2nd Edition, Mc Graw Hill, New Delhi, 2013.
2) Aswathappa, K., Human Resource Management, McGraw Hill, 2013.
3) Cynthia D. Fischer, Lyle F Schoenfeldt, James B Shaw, Human Resource
Management, Biztantra, New Delhi, 2004.
4) Gary Dessler, Human Resource Management, Pearson Education, New Delhi,
2011.
5)Gupta. C.B., Human Resource Management, Sultan Chand & Sons,
New Delhi, 2011.
 18

MBAHM 204 : MARKETING MANAGEMENT

Objectives: It helps students to understand the basic concepts of Marketing

Management, understand various marketing tools/models for solving marketing
problems and to comprehend various situations and marketing terminologies.

UNIT I: Marketing conceptual frame work – marketing environment – customer

oriented organization – marketing interface with other functional areas, marketing in a
globalized environment.

UNIT II: Understanding Industrial and individual buyer behavior – influencing

factors– responding to buyer behaviour – building customer satisfaction – marketing
to organizations and marketing of services Market segmentation – targeting and
positioning, developing marketing mix,

UNIT III: Product planning and development – product life cycle – brand
management, developing new product -Pricing decisions – channel design and
management – retailing and wholesaling – promotion methods. Advertisement and
personal selling, public relations.

UNIT IV: Marketing Research- Types, process – tools and techniques – application of
marketing research – product launching, demand estimation, advertising, brand
preferences, customer satisfaction, retail stores image, customer perception,
distribution, customer relationship, competitor analysis and related aspects

UNIT V: Online marketing – web based marketing programmes – emerging now

trends and challenges to marketers.

REFERENCES
1. Aakar Day, Kumar, Essential of Marketing Research.
2. Boyd Walker, Marketing Management, McGraw Hill, 2002.
3. Keith Flether, Marketing Management and Information Technology Prentice Hall,
1998
4. Phlip Kortler: Marketing management (Millenium edidtion), Prentice hall of India.
5. Zikmand d’Amico, Marketing South western, Thomson Learning, 2000.
 19

MBAHM205 : MANAGEMENT INFORMATION SYSTEM

Objectives: Make the students to understand the interface of the Human Resources
function with Operations, Marketing, and Finance functions and to impart knowledge
on information systems and its relevance to business decisions.

UNIT I :
Human Resource Philosophy - Changing environments of HRM - Strategic human
resource management - Using HRM to attain competitive advantage - Trends in HRM
- Organisation of HR departments - Line and staff functions - Role of HR Managers.

UNIT II: Employment planning and forecasting – Recruitment, selection process-

SourcesInduction-Orientation & Training - Management Development - On-the-job
and off-the-jobManagement Developments - Performance appraisal in practice.
Managing careers : Career planning and development - Managing promotions and
transfers.

Unit III : Establishing Pay plans : Basics of compensation - factors determining pay
rate - Statutory benefits - non-statutory (voluntary) benefits - Labour relations -
Industrial relationDiscipline administration - grievances handling - managing
dismissals and separation.

UNIT IV: Foundations of Information Systems: A framework for business users -

Roles of Information systems - System concepts - Organisation as a system -
Components of Information Systems - IS Activities - Types of IS-HRIS: Function,
Usage and Application.

UNIT V: DSS: DSS models and software: The decision making process - Structured,
Semi Structured and Unstrcutured problems; Managing Information Technology:
Managing Information Resources and technologies - Security and Ethical Challenges:
IS controls - facility controland procedural control.

References
1. Gary Dessler, "Human Resource Management", Seventh edition, Prentice-Hall
of India 2. James A O'Brien, "Management Information Systems", Tata
McGraw Hill. 3. VSP Rao, Human Resource Management : Text and cases,
First edition, Excel Books 4. Waman S Jawadekar , "Management Information
System Text and cases", TMH
 20

MBAHM 206 :OPERATIONS AND SUPPLY CHAIN MANAGEMENT

Objectives  To introduce process and functions of physical distribution system  To

introduce the major building blocks, functions, business process, performance metrics
and decision making in supply chain network, and  To provide an insight into the
role of Internet Technologies and electronics commerce in supply chain management

UNIT - I Physical distribution : Participation in the physical distribution functions –

The environment of physical distribution – Channel design strategies and structures –
electing channel members – Setting distribution objectives and tasks – Target markets
and channel design strategies.

UNIT - II Managing the marketing channel - Product, Pricing and Promotion issues in
channel Management and Physical Distribution - Motivating channel members -
Evaluating channel member performance - Vertical marketing systems - Retail co-
operatives, Franchise systems and corporate marketing systems.

UNIT - III Supply Chain: Building Blocks of a Supply Chain Network – Performance
Measures in Decisions in the Supply chain World – Models for Supply chain Decision
Making.

UNIT - IV Supply Chain Inventory Management: Economic Order quantity Models –

Recorder Point Models – Multichannel Inventory systems – Supply chain Facilities
Layout – Capacity Planning – Inventory optimization – Dynamic Routing and
Scheduling.

UNIT-V Relation to ERP: E-procurement – E-Logistics – Internet Auctions – E-

markets – Electronic Business Process – Optimization Business Object in SCM.

REFERENCES N. Chandrasekaran, SUPPLY CHAIN MANAGEMENT, Oxford

University Press, 2010 D.K. Agarwal, LOGISTICS & SUPPLY CHAIN
MANAGEMENT, Macmillan India Pvt. Ltd. New Delhi, 2008 Sunil chopra, Meindl
& Kalra, SUPPLY CHAIN MANAGEMENT, Pearson Education, India, 2009
Bowersox & Closs, LOGISTICAL MANAGEMENT, Tata McGraw Hill. New Delhi,
2008 Satish K. Kapoor & Purva Kansal, BASICS OF DISTRIBUTION
MANAGEMENT - A LOGISTICAL APPROACH, Prentice-Hall India, 2003.
Richard R. Still, Edw
 21

MBAHM 301 : STRATEGIC MANAGEMENT

Learning Outcomes
• Ability to analyze, synthesize and anticipate the effects of strategic choices
• Ability to integrate knowledge from strategic management in problem solving in a
bigger multidisciplinary setting.
• Conduct a situational analysis that demonstrates an understanding of an
organization, present and conceivable future.
• Ability to think strategically about an organization, its business position, how it can
increase sustainable competitive advantage and develop plans to ensure long term
viability.
• Ability to select, structure and present operational data and strategic information.
• Ability to clearly explain their own perspectives and choices, and to consider the
feedback and remarks of partners.

Unit-I Strategic Management: An Introduction

Strategic thinking Vs Strategic management Vs Strategic planning, Meaning of
strategic management, concept of strategy, policy and strategy, strategy and tactic,
Strategy and strategic plan, Nature of strategic plan, nature of strategic decisions,
approaches to strategic decision making, levels of strategies, The strategic
management process, strategic management: merits and demerits

Unit-II Mission, Objectives, Goals and Ethics

What is mission, concept of goals, Integration of individual and organisation goals: A
Challenge, How Objectives are pursued, how are mission and objectives are
formulated, why do mission and objective change, vision mission, objectives, goals
and Strategy: Mutual relationships, core of strategic management: vision A-must,
ethics and strategy

Unit-III External environment:

Analysis and appraisal Concept of environment, environmental analysis and appraisal,
why environmental scanning and analysis, component of environment, SWOT:A tool
of environment analysis, techniques of environmental search and analysis, ETOP: A
technique of diagnosis, decision making on environmental information.

Unit-IV Organisational change and innovation:-

Planned and unplanned change, causes or forces of organisational change, managing
planned change, choosing a change strategy, creativity and innovation in
organisations, organizational creativity and innovation process, learning organisation

Unit-V Generic competitive strategy:-

 22

Generic vs. competitive strategy, the five generic competitive strategy, competitive
marketing strategy option, offensive vs. defensive strategy, Corporate strategy:-
Concept of corporate strategy , offensive strategy, defensive strategy, scope and
significance of corporate strategy. Strategic evaluation and control:- Evaluation of
strategy and strategic control, why strategy evaluating, criteria for evaluation and the
evaluation process, strategic control process, types of external controls.

Reference Books
Business Strategy: Managing Uncertainty, Opportunity, and Enterprise by J.C.
Spender
Contemporary Strategic Management – By Robert Grant
Execution: The Discipline of Getting Things Done – By Larry Bossidy & Ram Charan
How strategists really think. Tapping the power of analogy – By Gavetti & Rivkin
The Strategy Process by Mint burg, Quinn, and Ghosal, Publishing House: Prentice
Hall
R.Srinivasan, Strategic Management -The Indian Context, 4th Edition, Prentice Hall
of India, 2012
Strategic Management by Ireland, Hoskisson & Hitt, Indian Edition, Cengage
Learning
 23

MBA HM 302 : ENTERPRISE PERFOMANCE MANAGEMENT

Learning Objective
1. To acquaint the students with a perspective of different facets of management of an
enterprise.
2. To provide inputs with reference to the Investment Decisions along with the
techniques for those decisions.
3. To inculcate the evaluation parameters of enterprise in terms of expenses, control
system and pricing.
4. To develop the knowledge of the concept of auditing and its applicability as
performance management tool.

Unit - 1
1.1 Performance Management: Concept, Need, Linkages with Strategic
Planning,Management Control and Operational Control.
1.2 Performance Evaluation Parameters: Financial – Responsibility Accounting –
Concept of Responsibility Centres, Revenue Centre, Expense Centre – Engineered and
Discretionary Costs – Committed Costs, Profit Centre, Investment Centres. ROI,
ROA, MVA, EVA – DuPont Analysis (Numerical Not Expected – Interpretation
Only) Limitations of Financial
Measures.
1.3 Performance Evaluation Parameters: Non-financial Performance Measures –
Balanced Scorecard, Malcolm Baldrige Framework.
1.4 Measuring SBU Level Performance: Concept, Need, Linkages with Enterprise
Performance Management – Goal Congruence. Transfer Pricing – Objective, Concept,
Methods – Cost Based, Market Price Based and Negotiated, Applicability of Transfer
Pricing.

Unit - 2
2.1 Capital Expenditure Control: Concept, Need, Process of Capital Budgeting, Types
of Capital Expenditure Decisions – Pre-sanction, Operational and Post-sanction
Control of Capital Expenditure.
2.2 Tools and Techniques of Capital Expenditure Control: Performance Index,
Technical Performance Measurement, Post Completion Audit.

Unit - 3
3.1 Performance Evaluation Parameters for Banks: Customer Base, NPAs, Deposits,
RoI, Financial Inclusion, Spread, Credit Appraisal, Investments.
3.2 Performance Evaluation Parameters for Retail: ABC Analysis, Sell Through
Analysis, Multiple Attribute Method, Gross Margin Return on Investment (GMROI),
GMROI as Gross Margin/Average Inventory at Cost.

Unit - 4
 24

4.1 Performance Evaluation Parameters for Projects: Project Control Process: Setting
Base Line Plan, Measuring Progress and Performance, Comparing Plan against
Action, Taking Action, Schedule Variance (Time Overruns), Project Cost Variance
(Cost Overruns).
4.2 Performance Evaluation Parameters for Non-profit: Features of Non-profit
Organisations, Fund Accounting, Governance, Product Pricing, Strategic Planning and
Budget Preparations, Social Audit.
Unit - 5
5.1 Audit Function as a Performance Measurement Tool: Financial Audit, Internal
Audit, Cost Audit, Management Audit – Principles and Objectives (Audit
Reports/Formats are Expected to be Discussed in the Class From a Performance
Measurement Perspective).

References
1. Rao, T.V. (2017). Performance Management: Toward Organizational Excellence.
New Delhi: Sage Publishers.
2. Rao, T.V. (2005). Performance Management and Appraisal Systems. New Delhi:
Sage Publishers.
3. Chadha, P. (2008). Performance Management. New Delhi: Macmillan India Ltd.
4. Michael, A. (2006). A Handbook of Human Resources Management Practice,
London: Kogan Page.
5. Suri, G.K. (2008). Performance Measurement and Management. New Delhi: Excel
Publications.
6. Robert, L. C. (2011). Performance Management Concepts Skills and Exercises,
New York: M.E.Sharpe Publications.
7. Rao, N.S., (2017). Compensation System and Performance Management. New
Delhi: Himalaya Publishing House

MBAHM 303 : STARTUP& NEW VENTURE MANAGEMENT

UNIT-I
ENTREPRENEUR AND ENTREPRENEURSHIP
Evolution of the Concept of Entrepreneur – Characteristics of an Entrepreneur –
Distinction Between an Entrepreneur and a Manager – Functions of an Entrepreneur –
Types of Entrepreneurs – Concept of Entrepreneurship – Functions – Problems –
Entrepreneurial Process – Growth of Entrepreneurship in India – Recent Trends of
Women Entrepreneurship – Meaning and Need for Rural Entrepreneurship – Problems
and Development of Rural Entrepreneurship.
 25

UNIT-II
FACTORS AFFECTING ENTREPRENEURIAL GROWTH
Economic and Non-Economic Factors – Government Actions – Entrepreneurial
Motivation – Entrepreneurial Competencies – Entrepreneurial Mobility – Role of
Entrepreneurship in Economic Development – Entry Strategies for Startups – New
Product – Franchising – Partial Momentum – Sponsorship and Acquisition –
Entrepreneurship Development Programmes (EDPs) – Need – Objectives – Course
Contents and Curriculum – Phases – Evaluation of EDPs.
UNIT-III
SMALL ENTERPRISES
Definition – Characteristics – Relationship with Large Units – Rationale – Objectives
– Scope of Small Enterprises – Opportunities for an Entrepreneurial Career – Role of
Small Enterprises in Economic Development – Their Problems – Project Identification
and Selection – Project Formulation – Project Appraisal – Ownership Structures,
MSME Act – Intellectual Property – Creation and Protection.
UNIT-IV
INSTITUTIONAL FINANCE TO ENTREPRENEURS
Commercial Banks – Other Major Financial Institutions such as IDBI – IFCI – IIBI –
LIC – UTI – NABARD – SFCs – SISI – SIDCs – SIDBI and EXIM Bank – Need for
Institutional Support to Entrepreneurs – Role of NSIC – SSIB – SSICs – MSMEDI –
DICs – Industrial Estates – Specialized Institutions and TCOs – Micro Finance
Institutions.
UNIT-V
VENTURE CAPITAL
Venture Capital Financing Concept and Features – Need – Relevance and
Development of Venture Capital Funds – Structure and Regulatory Framework of
Venture Capital Financing in India – Investment Process and Evaluation –
Conventional Valuation Method – The First Chicago Method – Revenue Multiplier
Method – Structuring Venture Capital Financing – Investments Nurturing
Methodologies – Valuation of Venture Capital Portfolio – Performance of TDICI and
Other Venture Capital Firms in India – Exit Strategies of Venture Capital Financing –
Policy Imperatives of VCF Development in India – Role of Private Equity.
 26

MBAHM 303: STARTUP & NEW VENTURE

Objective
To instill a spirit of entrepreneurship among the student participants.
To provide an overview of the competences needed to become an entrepreneur
To give insights into the Management of Small Family Business

Unit 1
1.1 Concept and Definitions: Entrepreneur & Entrepreneurship, Entrepreneurship
and Economic Development; A Typology of Entrepreneurs;
1.2 Entrepreneurial Competencies: Personality - Entrepreneurial Skills: creativity,
problem solving, decision -Ach theory, self analysis, personal efficacy, culture &
values, risk-taking behaviour, technology backup.
1.3 Factor Affecting Entrepreneurial Growth: Economic, Non-Economic Factors; EDP
Programmes; Entrepreneurial Training;
1.4 Traits/Qualities of an Entrepreneurs: Entrepreneur; Manager Vs. Entrepreneur,
The Early Career Dilemmas of an Entrepreneur, Defining Survival and Success ,
Entrepreneurship as a Style of Management , The Entrepreneurial Venture and the
Entrepreneurial Organization. Entrepreneurial Process.
1.5 Steps of entrepreneurial process: Deciding Developing Moving Managing
Recognizing.

Unit 2
2.1 Opportunity / Identification and Product Selection: Entrepreneurial Opportunity
Search and Identification;
2.2 Product Selection: Criteria to Select a Product
2.3 Conducting Feasibility Studies: Project Finalization; Sources of Information.
2.4 Entry strategies: New product, Franchising, Partial Momentum, Sponsorship and
Acquisition.
2.5 Intellectual Property: Creation and Protection.

Unit 3
3.1Small Enterprises and Enterprise Launching Formalities: Definition of Small Scale;
Rationale;Objective; Scope; Role of SME in Economic Development of India; SME;
Registration; NOC fromPollution Board; Machinery and Equipment Selection.
3.2Project Report Preparation: Specimen of Project Report; Project Planning and
Scheduling using Networking Techniques of PERT / CPM; Methods of Project
Appraisal - economic viability and market feasibility, requirements of financial
institutions, projected financial statement preparation

Unit 4
4.1 Role of Support Institutions and Management of Small Business: Director of
Industries; DIC;SIDO; SIDBI; Small Industries Development Corporation (SIDC);
SISI; NSIC; NISBUED; StateFinancial Corporation SFC; Information : assistance
 27

from different organizations in setting up a new venture, technology parks,

industrialcorporations, directorate of industries / cottage and small scale industries,
SISI, Khadi & Village Industries Corporation / Board. DGS & DNSIC, export &
import, how to apply for assistance procedure, forms, proceduresfor obtaining
contract from Railways, Defence, P & T etc., SIDBI.
4.2 Laws :Liabilities under the Factories Act, Shops & Establishment Act, Industrial
Employment (Standing Orders) Act,Environment Protection Act, Sale of Goods Act,
maintenance & submission of statutory records & returns, understanding labour -
management relationship.

Unit 5
Case Studies: Diagnostic case studies of successful / unsuccessful entrepreneurs, key
variables explaining success /failures, industrial sickness, industrial reconstruction,
technology obsolescence, technology, transfer.

References
1. Entrepreneurship: New Venture Creation by David H. Holt
2. Entrepreneurship Development New Venture Creation by Satish Taneja,
S.L.Gupta Project management by K. Nagarajan.
3. Entrepreneurship: Strategies and Resources by Marc J. Dollinger
4. The Culture of Entrepreneurship by Brigitte Berger.
5. Entrepreneurship by Robert D. Hisrich, Michael P. Peters, Dean A. Shepherd
6. Entrepreneurship As Strategy by G. Dale Meyer, Kurt A. Heppard
7. New Vistas of Entrepreneurship: Challenges & Opportunities by A. Sahay,
M.S.Chhikara
8. Entrepreneurship and Small Business Management by Siropolis
9. Lead like an Entrepreneur by Neal Thornberry Make The Move: Demystifying
Entrepreneurship by Ishan Gupta, Rajat Khare
 28

MBA HM 304 : PRICIPLES OF TOURISM & HOTEL MANAGEMENT

UNIT I
Hospitality Management/Industry: Introduction of the Hospitality Industry. Origin &
Nature, Evolution and Growth of Hospitality Industry, Hospitality Industry in Today’s
Scenario, Importance of Hospitality Management, Training for Hospitality
Management.
UNIT II
Tourism and Hospitality: Definition of Tourism, Evolution of Tourism Industry,
Components of Tourism, Concept of Domestic & International Tourism, Basic Travel
Regulation, Significance & Impacts of Tourism: Socio- Cultural, Economic &
Environmental. Typologies of Tourism, Travel Motivators. Tourism products of India
(Worlds Heritage Countries)
UNIT III
Hotel Management Overview of the Accommodation Industry, Hotel Organization
Structure. Classification of Hotels, Departments of Hotel, Hotel Categories – Star
Rating, Types of Hotel Rooms, Plans & Rates. Front Office & its Co-ordination with
Other Departments. Food & Beverages: Organization Chart of Housekeeping
Departments, Responsibilities, Traits & Duties of House Keeping Staff, Knowledge of
other Departments, Menu, The cover, Service Equipments: Linen, Furniture,
Chinaware, Glassware, Tableware, Briefing, Banquets, Alcoholic & Non Alcoholic
Beverages, Conference & Convention Management.
UNIT IV
Laws & Guidelines: Recognition of Travel Agency, Tour Operator and Travel Guide
License & Permits required for Hotels National & International Organization: IATA,
PATA, ICAO, WTO, UFTAA, FHRAI, TAAL.
UNIT V
Marketing for Hospitality and Tourism: Service Characteristics Segmentation,
Targeting and Positioning of Hospitality Industry, Marketing Mix and Marketing
Strategies for Hospitality and Tourism.
REFERENCES:
1.Stephen Ball, Jones Peter, Kirk David and Lockwood Andrew – Hospitality
Operations. A System Approach (Cengage Learning, 1st ED.)
2. James A BArdi – Hotel Front Office Management (Wiley).
3. G. Raghubalan, Smritee Raghubalan – Hotel House Keeping (Oxford University
Press)
4.Sudhir Andrews – Hotel House Keeping Training Manual (Tata Mc Graw Hill, 1st
Ed.)
5. Negi Jagmohan – Hotel and Tourism Laws (Frank Brothers)
6. Michael Flynn, Caroline Ritchie – Public House and Beverage Management
(Butterworth).
7. Lee-Ross Darren – HRM in Tourism and Hospitality (Cengage Learning, 1st Ed.)
8. Kotler Philip, Bowen John and Makens James – Marketing for Hospitality and
Tourism (Pearson Education, 3rd Ed.)
 29

MBA HM 305: FINANCIAL ACCOUNTANCY FOR TOURISM & HOTEL

MANAGEMENT

Objective

To give the basic knowledge about the various accounting procedures followed in the
hotel operations. To make familiar about the departmental accounting and uniform
system of accounting.

UNIT - I
ACCOUNTING CYCLE & FINANCIAL
STATEMENTS Concepts and conversation,
Summary of accounting cycle, Journal (recording)
Ledger (Posting), Trial Balance, Preparing Final.
Accounts, (Trading a/c., P&L a/c., Balance sheet)

UNIT – II
DETAILED STUDY OF STATEMENT OF INCOME AND
BALANCE SHEET Income Statement,
Purpose of Statement of Income,
Balance Sheet, Need for a Balance sheet,
Linkage of P&L a/c, and Balance sheet
PREPARATION OF FINAL ACCOUNT
Preparation of Final Statement,
Working out a problem,
REVENUE MIX, Sales Mix meaning,
Effect on change of individual items in volume

UNIT – III
BALANCE SHEET AND THEIR COMPONENTS
Contents of balance sheet,
Form and classification of item,
Asset side, Fixed Assets, Investments, Current Assets, Miscellaneous
Expenditure, (Deferred Review, amortization),
Liabilities, Capital, Reserves & Surplus (Retained earnings), Long Term
Liabilities, (Secured & Unsecured loan), Current Liabilities,
Provision, Format of a Balance Sheet &
Presentation, In order of Liquidity,
Proprietorship, Partnership.
In order of permanence, Joint Stock Companies, Sides of
Assets & Liabilities, American Mode, (Left side Assets, right
side liabilities), British Model (Left side Liabilities, right side
Assets)
 30

UNIT – IV
DEPARTMENTAL ACCOUNTING
Definition & Objectives,
Changes required in Book-keeping records,
Main methods of preparing Dept. accounting,
Gross Profit method, Departmental profit method, Net profit method,
Working out an example

UNIT – V
UNIFORM SYSTEM OF
ACCOUNTING Concept, Conditions for
Uniform system, Necessities, Advantages
& Disadvantages,
Various kinds of schedules, Room Schedule, F & B Schedule,
Telephone Schedule, Income Statement Presentation,

REFERENCE BOOKS

 Hotel Accounting & Financial By Ozi A.D’Cunha & Gleson O. D’Cunha

Publisher: Dicky,s Enterprize, Mumbai
 Introduction to Accounts - T.S. Grewal
 Hospitality Accounting- Publisher: Prentia Hall Upper Sadde, River New Jersey
 Accounting for Management, S K Bhattacharya, Publisher: Vikas Publishing House
 Hospitality Financial Accounting By Jerry J Weygandt, Publisher Wiley & sons
 31

MBAHM 306 : HOTEL FACILITY MANAGEMENT

UNIT-I

Understanding Hotel Classification Guidelines & Designing

Introduction to hotels – types of hotels; Architectural features, facilities and Services in star,
heritage and apartment hotels

Criteria for star classification

Permits and license require to open/run a hotels by the local, state and central government

Introduction, design considerations, Systematic Layout planning (SLP), Rules for Allocation
of space in a hotel, formulate and report and flow process and diagrams

UNIT-II

Kitchen & Restaurant Design and planning

Types of restaurant and its features

Different shapes of kitchen and its features

Physical Layout of kitchen, restaurant and bar

Designing & planning considerations for Kitchen, restaurant and bar

Factors to be considered while planning a decor

Planning of support service areas

Planning of material management and receiving area

UNIT-III

Specification for equipment, ventilation, kitchen safety & various storage facilities

Features of good kitchen and HVAC system in hotels

Kitchen equipment types and care & maintenance of kitchen equipment and specifications

Food store: definition & types

Role of a storekeeper and purchase manager

 32

Beverage storage facilities

UNIT-IV

ENERGY CONSERVATION AND MANAGEMENT

Introduction to Different types of energy
Importance of conserving energy & concept of energy management
Energy cost control & Building system
Controlling energy cost- Guest rooms, F&B Production & Service areas, Public areas in
Hotel
Different types of Energy conservation Techniques practised in hotels
UNIT-V
PROJECT MANAGEMENT
Project management & Masterpieces of Facility planning

The network models (CPM / PERT)

Rules and procedure for network analysis

Network crashing and determining crash cost and normal cost

Drawing of a Network diagram

Project cost analysis

References

1. Production Management-S.K Hajra Choudhary

2. Hospitality Facility Management & Design-David M Stipanuk & Harrold Roffmann

3. Systematic Layout Planning-Richard Muther Cahners

4. Building Construction By Sushil Kumar

5. Management Operations & Research-N Sathyanaryana

6. The Management Of Maintenace And Engineering System In The Hospitality Industry By

Frank D Borsenik & Alan T Stuts
33
 34

MBAHM 401 : MANAGING FOR SUSTAINABILITY

Objective
• Develop awareness about environmental challenges faced by businesses.
• Learn about major debates among business thought leaders regarding business’ role
in shifting towards sustainable future.
• Examine drivers and challenges of sustainability initiatives in organizations.
• Learn to efficiently search library databases to retrieve information about
sustainability aspects of organizations’ operations.
• Practice to systematically synthesize information from various sources and
effectively communicate the results of analyses.

Unit 1
Why Sustainability Matters
• State of the World
• Sustainability Pillars (Environmental, Social, Economic, Governance)
• Redefining Capitalism
Integrating Sustainability into Business
• Systems Thinking for Sustainability
• Value Chain perspective
• Beyond Corporate Social Responsibility
• Sustainability Strategy and Planning
• Stakeholder Engagement

Unit 2
Integrated SustainabilityManagement
• Sustainability Performance Management,
• Continuous Improvement
• Integrated SustainabilityManagement Systems
SustainabilityReporting Frameworks
• Materiality Assessment

Unit 3
Product Life Cycle Management
• Life Cycle Thinking
• Environmental Life CycleAssessment
• Life Cycle Costing
SustainabilityManagement Approaches
• Eco-business and Environmental Management
• Lean Manufacturing
• Social Sustainability Management

Unit 4
Product Sustainability Frameworks and Tools
 35

• Sustainable Procurement
• Supply Chain Sustainability
• Product Stewardship, Extended Producer Responsibility

Unit 5
Environmental claims and marketing
• Environmental Claims, Labels and Declarations
• Environmental Marketing

References
1. Larson (2011), Sustainability, Innovation, and Entrepreneurship, Flatworld
Knowledge
2. Russo (2010), Companies on a Mission: Entrepreneurial Strategies for Growing
Sustainably, Responsibly, and Profitably,
3. Stanford University Press
4. Szaky (2009), Revolution in a Bottle, Penguin Books
5. McDonough & Braungart (2002), Cradle to Cradle, North Point Press
 36

MBAHM 402 : ENTRPRENUERSHIP DEVELOPMENT

Objectives

 understanding basic concepts in the area of entrepreneurship,

 understanding the role and importance of entrepreneurship for economic development,

 developing personal creativity and entrepreneurial initiative,

 adopting of the key steps in the elaboration of business idea,

 understanding the stages of the entrepreneurial process and the

 resources needed for the successful development of entrepreneurial ventures.

Unit 1

Entrepreneur &Entrepreneurship: Meaning of entrepreneur - Evolution of the concept -

Functions of an Entrepreneur - Types of Entrepreneur - Intrapreneur- an emerging class -
Concept of Entrepreneurship - Evolution of Entrepreneurship - Development of
Entrepreneurship - Entrepreneurial Culture - Stages in entrepreneurial process.

Unit 2

Business Planning Process: Meaning of business plan - Business plan process - Advantages
of business planning - Marketing plan - Production/operations plan - Organization plan -
Financial plan - Final Project Report with Feasibility Study - preparing a model project report
for starting a new venture.

Unit 3

Family Business: Importance of family business - Types - History - Responsibilities and

rights of shareholders of a family business - Succession in family business - Pitfalls of the
family business - strategies for improving the capability of family business - improving
family business performance.
 37

Unit 4

International Entrepreneurship Opportunities: The nature of international entrepreneurship -

Importance of international business to the firm - International versus domestic
entrepreneurship - Stages of economic development - Entrepreneurship entry into
international business - exporting - Direct foreign investment - barriers to international trade.

Unit 5

Informal Risk Capital and Venture Capital: Informal risk capital market - venture capital -
nature and overview - venture capital process - locating venture capitalists - approaching
venture capitalists. Social Entrepreneurship: Social enterprise-need - types - characteristics
and benefits of social enterprises-

Social entrepreneurship - Rural entrepreneurship, MSME Policies. Make-In India, Start-Up

India, Stand-Up India.

References
1. EDII Faulty and External Experts – A Hand Book for New Entrepreneurs
Publishers: Entrepreneurship Development, Institute of India, Ahmadabad, 1986.
2. Hisrich R D, Peters M P, Entrepreneurship 8th Edition, Tata McGraw-Hill, 2013.
3. Mathew J Manimala, “Enterprenuership theory at cross roads: paradigms and
praxis 2 Edition Dream tech, 2005.
4. Rajeev Roy, “Entrepreneurship” 2nd Edition, Oxford University Press, 2011.
 38

MBAHM 403 : EVENT MANAGEMENT

Objectives:
To familiarize the students with the essentials of Event Management;
To understand the potential of MICE and Event Tourism; and
To enable the students to take up project work in the above areas.

Unit - I
Introduction to Events: Scope - Nature and Importance – Types of Events - Unique
features and similarities – Practices in Event Management - Key steps to a successful
event.

Unit - II
The Dynamics of Event Management: Event Planning and organizing – Problem
Solving and Crisis Management – Leadership and Participants Management –
Managing
People and Time – Site and Infrastructure Management.

Unit - III
Introduction to MICE: Planning MICE, Components of the Conference
Market,Characteristics of Conferences and Conventions, MICE as a supplement to
Tourism, the
nature and demand of Conference markets- The Economic and Social significance of
Conventions, process of Convention Management.

Unit - IV
Event Marketing – Customer care – Marketing equipments and tools – Promotion,
Media Relations and Publicity - Event Co-ordination - Visual and Electronic
Communication
– Event Presentation – Event Evaluation – Case Studies of events of National and
International importance.

Unit - V
Travel Industry Fairs – Benefits of Fairs - ITB, WTM, BTF, TTW, FITUR,
KTM,IITM, CII-Events, PATA Travel Mart.

References
1. Avrich Barry (1994), Event And Entertainment Marketing, Vikas,Delhi.
2. Bhatia A.K. (2001), Event Management, Sterling Publishers, New Delhi.
3. David C. Watt (1998), Event Management In Leisure And Tourism,Pearson, Uk.
4. Joe Gold Blatt (1997), Special Events- Best Practices In Modern Event
Management, John Wiley And Sons, New York.
5. Panwar J.S. (1998), Marketing In The New Era, Sage, New Delhi.
39
 40

MBAHM 404 : ACCOMODATION MANAGEMENT

UNIT-I Introduction to Hotel Industry

A brief history of hotels – India & , Classification & Categorization of hotels, Types&
Organization Structure of a Hotels, Meaning, Definition & Importance of Rooms Division

Organizational Structure of Rooms Division, Job Description & Job Specifications of

Rooms Division staff., Inter departmental Communication.

UNIT-II The Guestrooms & Facilities

Types of rooms, Room Status Terminology, Standard layout (single, double, twin, suite
rooms), Smoking, Non Smoking & Barrier free rooms, Furniture / Fixtures / Fittings / Soft
Furnishing /Accessories / Guest Supplies /Amenities in a guestroom, Public Area Facilities.

UNIT-III Front Office and Housekeeping Procedures

Front Office Equipment, Telecommunication, Reservations – Types, Procedures, Rates,

Plans., Bell Desk Operations, Guest Registration, Front Office Accounting

Check Out & Settlement of Bills.

House Keeping Control Desk, Forms, Files, Formats & Registers., The Linen Room & HK
Stores procedures., Supervision in House Keeping – Rules on a guest floor, TBBC Rule, Key
Controls,Guestroom Cleaning Services.,Cleaning the Public Areas., Laundry Systems – In-
house v/s Contract.

UNIT-IV House Keeping Procedures

Briefing & Debriefing, Control desk, Duty Rota & work schedule, Files with format used in
House keeping department. ,Cleaning Science, Characteristics of good cleaning agent

Application of cleaning agent, Types of cleaning agent, Cleaning products, Cleaning

equipment, Classification and types of equipment with Diagrams.

UNIT V Fabrics & Fibers, Floors, Care and Cleaning of Metals

Fabric- basic types and types of weaves, Characteristics and uses of usual fabrics, Laundry
services- dry cleaning and stain removal, records maintained in laundry, valet services, Bed
& bedding- size, care & cleaning of beds- bed linen, blankets, bed spreads, mattress covers &
pillows. Floor finishes- points to be considered in floor finishes and types of floor finishes.
Carpeting- purpose and points considered while selecting a carpet, cleaning of carpet. Soft
furnishing- curtains, blinds, loose covers and cushions. Care and Cleaning of Metals, Brass,
 41

Copper, Silver, EPNS, Bronze, Gun Metal, Chromium, Pewter,Stainless Steel. Types of
tarnish Cleaning agents and methods used.
 42

MBAHM 405 : FOOD & BEVERAGE MANAGEMENT

Course Outline
Analysing and applying the controls needed to manage a successful food and
beverages operation National and international food and beverage management
developments 
The key factors involved in food and beverage preparation including health and
hygiene issues  The legislation regarding the management of a restaurant business 
The importance of cost control and managing revenue and profit in and food and
beverage business

UNIT I Introduction to the Food and Beverage Operations

The evolution of catering operations & its scope.
Structure of F & B Operations – Service Areas & Production Areas.
Organisational structure of F & B Department – F & B Services & Food Production
Divisions, Duties & Responsibilities of Staff, Attributes required, etc.
Back areas: Still Room, Wash-up, Hot-Plate, Plate Room, Kitchen Stewarding,
Kitchen Stores.

UNIT II Food and Beverage Equipment

Operating Equipment, Requirements, and Criteria for selection, quantity and types.
Classification of crockery/ cutlery/ glassware/ hollowware/ flatware/ special
equipment upkeep and maintenance of equipment. Furniture & Fixtures. Linen
Disposables, Packing Materials.

UNIT-III Menus and Covers

Types of Meals, Introduction to Menu Planning, Cover- definition; different layouts.
Menu Planning, considerations and constraints. Menu Terms, Menu Design, French
Classical Menu, Food and its accompaniments.

UNIT – IV Food and Beverage Service Methods

Table Service – Silver/English, Family, American, Butler/ French, Russian, Self
Service - Buffet and Cafeteria Service , Specialized Service – Gueridon, Tray, Trolley,
Lounge, Room etc., Single Point Service- Takeaway, Vending, Kiosks, Food Courts,
Bars. Room Service
Food and Beverage Working Environment, Maintaining a safe and secure
environment, Maintaining a professional & hygienic appearance, maintaining
effective,working relationships contributing to the development of self and others. ,
Selection, uses and care of knives and equipment

UNIT – V Wines
Introduction, definition and classification of wines, Viticulture and viticulture
methods Vinification – Still, Sparkling, Aromatized and Fortified wines, Vine
diseases,Wines – France, Italy, Spain, Portugal, South Africa, Australia, India and
 43

California, Food and wine harmony, Wine glasses and equipment, Storage and
service of wine,Fermented and Brewed Beverages, Introduction – Beers, Sake, Cider,
Perry, Alcohol free wines.Ingredients & Production, Types and Brands - Indian and
international

Reference Books
Food and Beverage Service – B.R. Lillicrap & Cousins
Modern Restaurant Service – John Fuller
Sondra J. Dahmer, Kurt W. Kahl (2002), Restaurant Service Basics, John Wiley &
Sons, Inc.
Ann Hoke ( 1 9 5 4 ), Restaurant Menu Planning, Hotel Monthly Press
Lendal H. Kotschevar, Valentino Luciani (2006), Presenting Service: The Ultimate
Guide for the Foodservice Professional, John Wiley & Sons Inc
Brian Varghese: Professional F& B Service Management
Brown, Heppner & Deegan: Introduction to F&B Service
 44

MBAHM 406 : FOODSCIENCE NUTRITION & DIETETICS MANAGEMENT

1. Food Groups- A guide to menu planning

- Functions of food
- Five food groups
- Significance of the five food group systems.
- Balanced diet
- Food guide pyramid
- Meal planning
2. Nutrition
- Definition and classification of nutrients
- Classification & functions of Macronutrients: Carbohydrates, Proteins & Fats
- Classification & functions of Micronutrients: Vitamins & Minerals
- Sources, requirements & deficiency diseases.
- Digestion, absorption & utilization of nutrients
3. Food Microbiology
- Introduction to Microbiology
- Classification & general characteristics of Microorganisms: bacteria, fungi, parasite &
viruses
- Microbial growth curve
- Factors affecting growth curve
- Role of microorganisms in food industry
- Food poisoning- food borne diseases; causes
- Types of food borne diseases: food borne infection & food borne intoxication
- Symptoms & prevention
4. Food Preservation
- Food spoilage
- Principles of food preservation
- Methods of food preservation
o Use of low temperature: Chilling & Freezing temperature
o Use of high temperature: Pasteurization
o Canning
o Drying: sun drying, mechanical drying & freeze drying
o Use of high concentrated salt and sugar solution
o Pickling
o Use of chemical preservatives
o Radiation
5. Food Quality
- Definition of Food Adulteration & types of food adulterants
- Tests for detecting common adulterants
- Food laws & Standards: need for Food law
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- Prevention of Food Adulteration Act

- Agmark standard
- Bureau of Indian Standard (BIS)
- International Standard
- HACCP

Reference Books:
Food Microbiology- Frazier
Food & Nutrition- Dr M Swaminathan
Fundamentals of food & nutrition – S R Mudambi & M V Rajagopal
Food Science and Technology – Geoffery Campbell-Platt
Food Microbiology – Anna K Joshna
Food Adulteration & its Detection - Battershall, Jesse P.