BATHM

The Department of Tourism and Hospitality Management offers diplomas in Tourism Management, Hotel and Resort Management, and Community Housing Management. Course requirements for diploma programs are as given below.

Common Courses


Common Courses
Courser Code Courser Name Credits
ENG 101 Basic English Composition 4
MAT 107 Mathematics 4
CSC 103 Fundamentals of Computers and Applications 3
CSC 104 Computer Applications Lab 1
ENG 102 English Comprehensions and Speaking 3
ECO 101 Principles of Microeconomics 3
BUS 101 Introduction to Business 3
ACC 101 Financial Accounting 3
THM 201 Organizational Behavior 3
STA 240 Statistics 3
Total 30

Additional courses for Tourism Management:
Courser Code Courser Name Credits
THM 107 Tour Guiding 3
THM 108 Tour Guiding Practical 1
THM 127 The Tourism Industry 3
THM 161 Managerial Communication I 3
THM 297 Resort Management 3
THM 317 Culture, Heritage, and Entrepreneurship 3
THM 391 Business and Hospitality Law 3
THM 397 Environmental Issues in Tourism Industry 3
One international language other than English and Bengali 3
Practicum 9
Total 35

The total credit hours required for the diploma is 65 credit hours plus such courses recommended by the college after reviewing individual background.

Additional course for Hospitality Management:
Courser Code Courser Name Credits
THM 115 Front Office Management 2
THM 116 Front Office Mgt. Lab 1
THM 117 House Keeping Management 1
THM 118 House Keeping Lab 2
THM 133 Food and Beverage Management 3
THM 134 F & B Lab(Service) 3
THM 161 Managerial Communication 3
THM 235 Culinary Theory 3
THM 236 Culinary Lab 2
THM 331 Restaurant Management 3
One international language other than English and Bengali 4
Practicum 9
Total 35

The total credit hours required for the diploma is 65 credit hours plus such courses recommended by the college after reviewing individual background.

CERTIFICATE PROGRAMS

The certificate programs are offered in Food and Beverage  Management Community House and Hotel Asset Management, and Tour Coordination.  Each program requires 30 – 35 cr. hrs.

Course Description:

Descriptions of tourism and hospitality courses are given below while the description of courses under other Colleges can be seen under respective colleges.

DESCRIPTION OF COURSES

THM-001 FOOD HYGIENE AND NUTRITIONS (2)

Food Hygiene, Food Poisoning, Bacteria, Hygiene Control, Personal Hygiene, Pest Control, Kitchen Design and Layout, Temperature Control, Cleaning and Disinfection, Food Hygiene Laws & Rules, Nutrition, Minimum Nutritional Value, Importance of Nutrition, proper diets, Nutrition in Health Care.  Some related practical works so that students can realize about Food Hygiene and Nutrition.

THM 107 Tour Guiding [3]

Group tours require leadership and tour commentary during their travels. Group tour leaders include tour directors, city tour guides, heritage site interpreters, driver-guides, park interpreters, attraction hosts and museum docents. This course is an introduction to the principles and practices of tour guiding for those interested in employment as tour guide, tour director or tour coordinator, as well as for those interested in group tour handling.

Through classroom instruction, seminars and practical work, students will be introduced to the major aspects of tour guiding: public speaking; interpretation; tour commentary research and delivery; and social and leadership skills.

Components of the course include a focus on customer service, dealing with the public in a position of responsibility and leadership, public speaking, storytelling, development and delivery of tour commentary, group tour dynamics, and Tilden’s principles of interpretation.

Emphasis will be on tour guiding in an international perspective that will allow application of guiding, tour commentary and interpretive skills to international tourism.

The course will be enhanced with study of a widely used automated airline reservation system to familiarize students with this technical aspect of group tour operations, as well as familiarize the student with airline service, routing and automated passenger reservations systems.

THM 115 FRONT OFFICE MANAGEMENT (2)

Hotels: Past & Present; Classification of Hotels; Guest & Guest Rooms; Hotel Organization; Front Office Overview; Room Rate Structure; Properties of Management System; Guest Accounting; Night Audit; House Keeping; Reservations & Forecasting; Measuring Hotel Performances and Guest Services.

THM 116 FRONT Office Lab (1)

Front Office Preamble; Front Office Assistance; Information; Reservation; Reception; Night Auditor; Lobby; Telephone; Practical Self Development Program.

THM 117 House Keeping Management ()  (2)

Role of House Keeping; Planning & Organizing; Human Resource Issues; Managing Inventories; Controlling Expenses; Safety & Security; Managing On-Premise Laundry; Cleaning.

THM 118 HOUSE KEEPING LAB (2)

Equipments; Maid’s Trolley Setting; Polishing Surfaces; Maintenance of Registry & follow-up;  Evening Services; Decoration;  Flower Arrangement & care of Plants;  Treatment of VIP Guests; Room Inspection;  Laundry Management; Preparation of Duty Roasters / Work Schedules; Planning & Stuffing for Various Situation.

THM 127 THE TOURISM INDUSTRY [3]

An introduction to the tourism industry and its role in the economy: its scale and impact, major sectors, tourism products in Bangladesh, development potential, language and terminology, industry structure of an organization, major world travel routes, prime tourism attractions in SAARC Countries, revenue and costs in various sectors, and case studies explaining the various sectors in tourism. Students will learn key legal issues in the industry sectors in Bangladesh. Student will complete a research project related to trends and sectors within the tourism industry.

This course is designed to address the changes occurring in the workplace today as identified by Stephen Robbins. As many of the graduates of this program will find themselves in supervisory positions within the tourism industry, the course will be delivered from the perspective of a supervisor and how she/he fits into today’s organizations. This will give update knowledge on other organizations working in the field, their views etc.

THM 133 FOOD AND BEVERAGE MANAGEMENT [3]

Service Management &Leadership; Menu Development; Dining Service: Style & Procedures; Beverage Service: Style & Procedures; Food Service Supplies & Equipments; Facility Design , Decor & Cleaning;  Sanitation; Safety; Security; Health & Liquor Issues;  Labor & Revenue Control; Casual/ Theme Restaurants; Banquette & Catered Events; Room service and On-site Food Service Operations.

THM 134 FOOD AND BEVERAGE LAB (1).

Knowledge, Attitude & Skills in (a).The Waiter and (b). Supervisor Covering Basic Etiquette, Knowledge of Other Departments;

Menu; Grooming; Service Equipments; Safety; Sanitation ; Hygiene; Food, Breakfast and Beverage Services; Different types of demonstrations.

THM 137 ORGANIZATIONAL LEADERSHIP IN TOURISM [3]

This course is designed to address the changes occurring in the workplace today.  As many of the graduates of this program will find themselves in supervisory positions within the tourism industry, the course will be delivered from the perspective of a supervisor and how he/she fits into today’s organization.

THM 161 MANAGERIAL COMMUNICATION [3]

An introduction to the role and importance of effective communication in managerial work, especially in the hospitality industry. Development of abilities in analytical thinking and clear expression. The process of planning, preparing, and executing professional communications. Students write a series of business documents and give several oral presentations.

THM 171 MICRO COMPUTING [2+1 = 3]

An introduction to micro computing to develop functional computer fluency. Students will develop their skills in five generic areas: text, graphics, spreadsheet, presentation and list processing. The course is entirely lab-oriented and students work in both Mac/OS and Windows.

THM 235 CULINARY THEORY  [2]

Historical Progression to Modern Cookery; Kitchen Equipments; Knowledge of Various Culinary Terms , level of Skills, behavior and personnel Hygiene and Attitude to Work;  Knowledge about the functioning of Food Processing Department; Ingredients and Its Role in Food Preparation; Cooking Factors; Various Methods of Cooking Foods; Stocks; Sauces; Method of Storage; Cooking Local, Continental and English Foods; Food Presentations; Types and Effects of Heats; Menu Planning; Food Cost; Food Preservation.: Long  & Short Term.

THM 236 Culinary Lab ()(2)

Identification of Equipments; Mis-en-Place (Cutting, Peeling, Slicing, Chopping, Shredding, Paring, etc); Egg Preparation( Boiled, Fried, Scrambled, Omlette, Poached and Egg Akuri); Boiled Rice, Dal Masala, Bangla Fish Curry; Vegetable Curry; Birani, Different Type of Polao; Muglai Khana, Paratha, Khichuri, Poori; Different Cuisines.

THM 233  Bakery & Patisseries(2)

 Bakery Equipments; Bakery Theory; Methods of preparation ; Mis-en-place; Basic Pasta; Ice-cream Making.

THM 234 B & P Lab()(2)

Loaf Preparation, Pastry , Different kinds of Cake; Patties; Spaghetti;  Nankhatai,  Masala Bread, Cookies; Sponge Cake; Swiss Roll, Caramel Custard, soups; Fruit Cake; Pudding; Bread Roll; Ice-Cream.

THM 241 HOSPITALITY  MARKETING [3]

This course discusses the role, concepts and principles of marketing.  It examines market research and planning, product pricing and costing, packaging, promotion, service as a primary product, advertising methods, target marketing, factors in consumer preference and assessment of guest satisfaction.

THM 251 HOTEL DEVELOPMENT AND PLANNING (3)

An introduction and management overview of the problems and opportunities inherent in the development and planning of hospitality facilities. Course components include the project development sequence; conceptual and space planning; architectural design criteria; construction management; and the interpretation of architectural design and consultant drawings. The emphasis is on setting appropriate facilities requirements, understanding industry practice, and implementing properties decisions within a balanced design, operations, and financial framework.

THM 297 RESORT MANAGEMENT [3]

This course offers a complete approach to the operation of resort properties.  Beginning with historical development, details are presented in planning, development, financial investment management and marketing that deal with the unique nature of the resort business.  The course also examines the future and the impact of the condominium concept, time sharing, technological change and the increased cost of energy and transportation.

THM 319 CULTURE, HERITAGE, COMMUNITY  [4]

This course develops skills for cultural, heritage and nature interpretation. Through lectures students will study the theory of interpretation, focusing on the need for protection and preservation of natural and cultural heritage and on techniques for effective interpretation. On excursions, students will learn by observing experienced interpreters practice interpretation in the field and students will practice their skills by giving interpretive commentary in and around old Dhaka / Chittagong/ Sylhet /etc.

Apply cross-cultural communication skills and knowledge, including conflict resolution and negotiation skills, to employees, clients, land customers from different cultures. Ability to apply leadership and negotiation skills as they apply to community issues in tourism. Ability to promote communities and cultures as tourism attractions and/or resources.

This course provides insight into what culture is and looks at the ways in which cultures meet and interact in tourism settings.

THM 331 RESTAURANT MANAGEMENT [4]

In this course each student participates as a manager of a full service restaurant operation. Lectures will cover topics relating to the general management of restaurants. These topics will cover the issues involved in defining a service philosophy, improving profit-margins, securing adequate or supplies, identifying target markets, and planning for organization growth. Many aspects of production and service in a full service restaurant will be experienced, discussed and demonstrated. The laboratory is based upon an extensive “hands-on” managerial component. Part of this experience is provided by the student becoming familiar with the various requirements for success of each of the line positions in a restaurant organization. A significant function for each manager will be the preparation of a complete planning and summary report.

THM 351 HOSPITALITY FACILITIES OPERATIONS  [3]

The course develops an understanding of the features, Limitations, and considerations associated with the operation of microcomputer-based computer aided design (CAD) systems. Using Auto CAD on the IBM PC, the course presents an organized and logical sequence of commands, mode settings, drawing aids and other characteristics of CAD. Students will spend time learning the program in the School’s computing center and will develop a complete graphic presentation. Emphasis is placed on the use and operation of CAD systems in a commercial document production environment.

THM 361 MANAGERIAL COMMUNICATION II [3]

A broad study of communication in a management contest. This course emphasizes the significant role of communication in developing work relationships that enable managers to achieve their goals. It presents the theories and principles of communication that underlie effective interpersonal interaction. Students increase their individual communication abilities by applying these concepts in a variety of managerial contexts, including interacting one –to-one, working in groups, and formally developing and presenting ideas to larger audiences.

THM 371 INFORMATION TECHNOLOGY [4]

A three-tiered course, with each tier lasting five weeks. Tier I covers information –technology management issues. Tier II, students will be required to pass a proficiency test of microcomputer skills. In Tier III, students select one of a series of modules, such as hotel systems, food-service systems, management of information-technology systems, or electronic commerce.

THM 391 BUSINESS AND HOSPITALITY LAW [3]

This course examines the legal rights, responsibilities and obligations of organizations in the hospitality industry.  The industry needs to operates under the relevant laws of the land.  Particular emphasis is on the legal problems regularly faced by business firms within this industry and their possible solutions.

THM 397 ENVIRONMENTAL ISSUES IN TOURISM INDUSTRY [3]

The rapid growth of tourism on a global scale has resulted in significant negative environmental impacts, and there is increasing concern about the relationship between tourism and the environment, both natural and cultural.  This course will explore the challenge faced by the tourism industry, the ways to create a balance between environmental and economic concerns.  Students will examine the current “Greening” of the industry and investigate positive environmental policies and procedures and procedures implemented by tourism organizations.

THM 401 RESORT AND RECREATION MANAGEMENT  [3]

Students will develop an understanding of now and why resort properties are developed as tourist destinations. Focus will be on the planning, development, operation, financing, design and special needs of resort and resort and recreation areas.

THM 405 STRATEGIC MANAGEMENT [3]

Focuses on analysis, planning, change, and implementation issues associated with strategic management, emphasizing the value of analyzing environments and formulating strategies linked to environmental conditions, building on organizational strengths, land defending against organizational weaknesses.

THM 490 Practicum [9]

College of Tourism and Hospitality Management (CTHM) places great emphasis on the value of practical experience in the professional BATHM degree. Without practical experiences, BATHM degree is incomplete. All BATHM students must go to a standard hospitality organization (a renowned 5 or 4 stars hotel) for a period of three months. After completion, he has to submit a report and face the defense and also an oral examination.

THM 496 Comprehensive [–]

The comprehensive is for the student who has completed all the course of BATHM program satisfactorily. It consists of a written test on the knowledge of the student on strategic management and the courses he studied. Duration of the examination is three hours and also has to appear before an oral examination. Comprehensive is prerequisite to practicum, THM 490.