· web viewseva mandal education society’s dr. bhanuben mahendra nanavati college of home...

DR.B.M.N. COLLEGE OF HOME SCIENCE (AUTONOMOUS) BSc SYLLABUS

Seva Mandal Education Society’s

Dr. Bhanuben Mahendra Nanavati College of Home Science

NAAC Re-Accredited ‘A+’ Grade with CGPA 3.69 / 4

UGC Status: College with Potential for Excellence

‘Best College Award 2016-17’ adjudged by S.N.D.T. Women’s

University

Smt. Parmeshwari Devi Godhandas Garodia Educational Complex

338, R.A. Kidwai Road, Matunga, Mumbai - 400019. Tel: 24095792

Email: [email protected]

1


OUTCOMES OF B.Sc. (HOME SCIENCE) PROGRAMME

1) To equip with the requisite knowledge and skills to become self-reliant to face the challenges of life.

2) To develop Professional Skills in Food Science & Nutrition, Human Development, Textile Science & Apparel Design, Resource Management (Hospitality Management) for social and economic empowerment.

3) To provide training and quality education for Entrepreneurship Development.

4) To build linkages with NGO, Government and Academic Institutions to enhance or enrich employment opportunities.

5) To develop a sense of social responsibility through participation in community outreach programmes.

6) To focus on the multi-disciplinary perspective by integrating science, social science and technology for improvement in the quality of life.

BSC101A English Communication Skills

(Higher Level)

Semester I

PROGRAM SPECIFIC OBJECTIVE: To equip the student with the required reading, writing and verbal communication skills in English for everyday personal as well as professional communication.

Target group: Students who have had 12 years of education in English medium

COURSE OBJECTIVES:

The student will learn how to

1. Read with fluency while simultaneously comprehending passages in English 2. Develop effective listening skills 3. Express ideas descriptively and creatively.4. Develop literary sensibility among students and learn how to appreciate texts critically.

45 lectures + 15 tutorials

Course TC Th C Pr C Int M Ext M Total

English I (Higher Level) 4 3 lectures

1 tutorial

50 50 100

Module No. Learning Outcomes Content Internal

Evaluation

2


Letter writing

1

The student will be proficient in writing social and business letters effectively

1. Social correspondence: Request/apology/ thank you/invitation

2. Letters of enquiry/ complaint 3. Letters to the editor on contemporary

social/ civic issues

Any two letters =

5x2 = 10 marks(to be evaluated as

part of written test)

Module No. Learning outcomes Content Evaluation

Report Writing

2

The student will be able to write a report effectively and also present the same verbally

1. Sequencing words / Use of

correct tense 2. Types of Reports Eye-witness Report Activity Report Project report

Assignments :Preparing and presenting a report based on a college event

Structure/ outline/content - 10 marks (delivery) - 5 marks =

15 marks

Module No. Objective Content Evaluation

Enhancing Comprehension and reading

skills

3

The student will be able to - enhance

vocabulary express

personal responses descriptively

articulate ideas lucidly

Selected stories the anthology Lets Go Home and Other Stories (Ed. Meenakshi Mukherjee)- ‘The Shadow’, ‘The Meeting Pool,’ The White Dove’

Written test for 15 marks based on the following parameters

Articulating ideas/critical analysis (5)

Expressing personal response to the

3


select narratives (10)

Module No.

Learning Outcomes Content Evaluation

Creative Writing

4

Student will be encouraged to explore the creative and and imaginative elements of writing

1. Story writing 2. Creating a blog

Assignments:Creating a blog on topics such as fashion , food, music etc (10)

In addition students will have to complete 5 hours of attendance per semester in the language lab

EVALUATION :

1. Internal formative evaluation 50 marks2. External summative evaluation - 50 marks 3. Total : Internal – 50 + External – 50 = 100 marks4.

4


PROGRAMME:

BSC101B English Communication Skills

( Lower Level)*

Semester I

PROGRAM SPECIFIC OBJECTIVE : To equip the student with required written and oral communication skills for everyday and professional communication

Target group: Students who have studied in school in medium of education other than English

OBJECTIVES: The student will learn how to

1. Improve their vocabulary so as to enhance their fluency in English 2. Read with correct pronunciation and modulation while simultaneously comprehending

passages in English 3. Develop written communication skills for everyday and professional communication

Course TC Th C Pr C Int M Ext M Total

English I (Lower Level) 4 3 1 50 50 100

Module No. Outcome Content Evaluation

1

The student will be able to employ techniques of skimming and scanning while reading a passage

identify key points while summarizing

1. Skimming and Scanning2. Precis writing /Summary

Assignments: Passage for summarization (5) Passage for skimming and scanning (5)


2

The learner will familiarize themselves with basic letter patterns

Basic Letter patterns(i) Invitation/request/ apology / thank

you (ii) Letters of enquiry/complaints/

Any 3 of the following:

Invitation or Request or Apology or Thank you or enquiry or Complaint

5 marks per letter 2x 5= 10 marks

5



3

The learner will be able to - develop effective

reading skills express their

ideas coherently write with proper

sentence construction and paragraph development

enhance their vocabulary

Developing Reading and Writing Skills Based on Select Short Stories from Yuva Katha Series 4 (Miriam’s Letter) and 7 (Pinti’s Sabun)1. Sentence construction for grammatically correct

English 2. Paragraph development3. Vocabulary building 4. Expressing ideas5. Reading with fluency

Comprehension of story (10) Vocabulary based exercises (5)Personal responses to the narrative (10)

Module No. Objective Content Evaluation

4

The learners will be able to - familiarize themselves

with formal and informal modes of social interaction

confidently converse in English

Conventions of Social Interaction Conventions of Social Interaction 1. Starting a conversation 2. Greetings 3. Introducing self and others4. Asking questions5. Requesting 6. Apologizing7. Thanking 8. Inviting9. Accepting10. Ending a conversation

Language lab assignments ( 10)

Role play(5)

EVALUATION :

1. Internal (Continuous Evaluation) 50 marks2. External - 50 marks3. Total : Internal 50 + External – 50= 100 marks

Prescribed Texts: (Lower Level English)Keerti Ramachandran. 1996 (rpt 2010). Yuvakatha Vol 7. Katha Books: New Delhi.

6


Higher Level English.

Meenakshi Mukherjee.Rpt.2018. Let’s Go Home and Other stories. Orient Longman: New Delhi .

REFERENCE BOOKS:

Asoka Rani, T. (1989). English for career development: A course in functional English. Hyderabad: Orient Longman Ltd.

Baker, Joanna (2003). Essential speaking skills. A handbook for English language teachers. Westrup, Heaths: London Continuum.

Das, Susmita (2004). English language and grammar a resource book of ideas and activities for teachers. Jaipur: Mangal Deep Publications.

David, A. (2005). Teaching English as a second language. New Delhi: Commonwealth Publishers.

Gibson, Miiko Tan (2003). Creative English - a comprehensive approach: 6. Singapore: Singapore Federal Publications.

McArthur, Tom (1983). A Foundation course for language teachers. Cambridge: Cambridge University Press.

Nagaraj, Geetha (1996). English language teaching: Approaches, methods, techniques. Hyderabad: Orient Longman Ltd.

Reutten, Mary K. (2004). Focus on writing: 1: developing composition skills through instruction and practice. Singapore: Singapore Learners Publishing.

Sood, S.C.(ed) et al. (1991). Developing language skills: 1: oral communication and reading comprehension, writing skills and words. New Delhi: Manohar.

Ur, Penny and Wright, Andre (1996). Five-minute activities. Cambridge: Cambridge University Press.

7


Semester I BSC102 Applied Science

PROGRAM SPECIFIC OUTCOME:

Applied Science focuses on applying scientific knowledge practically. Program specific outcomes of completing this course in Applied Science are as follows-

1.Learners develop a basic understanding of chemical/biological principles.2.Learners can apply these concepts to various disciplines especially the Home-Sciences.3.Developes an overall scientific aptitude.4.Develop practical skills in biology and chemistry.5.Learners become aware of laboratory chemicals and apparatus and are skilled to work in a laboratory during their further studies.6.Learners become aware of industrial uses and applications of topics taught to them.7.Learners are able to appreciate new scientific developments.

OBJECTIVES:

The course will enable the students to:

● impart basic knowledge on Chemistry and Biology.

● develop practical skills in Science.

● know the importance of science in daily life.

● develop analytical aptitude.

● develop scientific way of thinking.

● apply knowledge on a practical scale.

COURSE DESCRIPTION:

This course is about applying the theoretical knowledge or information of science to solve practical challenges. The course lays a foundation of scientific knowledge on various topics and enables learners to apply this knowledge to a given problem. Scientific topics covered under this course develops scientific aptitude and capability to apply this knowledge to various disciplines.

COUSE OUTCOMES:

8


The learner will develop scientific temper and have the basic knowledge on chemical and biological concepts. Learner will be able to relate imparted scientific knowledge to the areas of food science and nutrition, textiles, pharmaceuticals. Learners are able to perform basic chemistry/biology experiments in laboratory. Learners understand first aid measures and how to apply them.

Code No.

Course T.C. Th Cr. Pr. Cr Internal External Total

BSC102 Applied Science 4 2 2 50 50 100

Theory

Module Objectives Content Evaluation

1

This will enable students to:1.identify different classes of chemical compounds, atomic structure, chemical bonds, groups.

2.Application of chemistry in various industries.3.Define Soap, drugs, dyes and polymers.4.discuss characters and properties of the above.5.differentiate and classify the above.6. give examples of the above-mentioned classes of compounds.7.list uses of the above-mentioned compounds.

Applied Chemistry1) Review of Basic Chemistry

● Important definitions

●Difference between Organic & Inorganic compounds

● Functional groups

● Bohr’s model of atom

●Atomic number & electronic configuration2) Soaps & Detergents

● Saponification reaction

●Cold and hot process of soap making

●Difference between soaps and detergents

●Cleansing action3) Drugs and Pharmaceuticals

● Properties of good drug

●Meaning of important terms with e.g. Analgesic, Antipyretic, Antacid, Antibiotic, Diuretic, anti-inflammatory, Laxatives, Sulfa drugs

Assignment

= 10 marks2L

2L

4L

4L

9


●Common drugs- use and side effects of Aspirin, Paracetamol, Sulphanilamide

4) Dyes

●Definition, important terms like chromophore, Auxochrome, chromogen

●Classification based on application

● e.g. and uses of different dyes in food, textile, medicine, laboratory, etc. & their hazards

5)Polymers

● Introduction

●Define-monomer, polymer, polymerization Some important polymers (polyethylene,

polyester, polyvinyl chloride) and their structure & uses.

3L

2

This will enable the learners to -

1.Acquire the basic knowledge of the fundamentals of biological sciences.2.Understand structure and function of cell.3.differentiate between animal and 4.distinguish various micro-organism.5.classify living micro-organisms.6.understand principals of genetics and heredity. 7.explain methods in biotechnology and discuss its application to medicine and

Applied Biology

Cell

● As the basic unit of life

● Types of cells

● Salient features of animal cellIntroduction to Micro-organism

● Bacteria-Structure, Classification based on response to O2 ,nutrition, Importance of bacteria

● Fungi- Morphology of molds and yeasts, classification, beneficial and harmful aspects

● Virus- Morphology, Classification based on nucleic acid content and hosts

Quiz1. Multiple Choice Questions (MCQs) 2.Objective3.Descriptive

=15 marks

2L

6L

4L

10


diagnostics.8.Apply the knowledge of the biological processes to everyday life.

Genetics and Heredity

● Origin of the term gene

● Chemical basis of heredity- organization of human genome, sex determination, monogenic and polygenic traits, patterns of inheritance- autosomal, recessive and sex-linked inheritance

● Mutation and its type, abnormalities in chromosome number

Genetic Engineering and Biotechnology

● Definition of the terms

● Methodology of gene cloning-in brief1. Application of genetic engineering in

plants- insects & virus resistant plants, plants with improved characters.

2. Application in human medicine- pharmaceuticals, thalassemia oncogenes, interferon, production of growth hormone, human insulin ELISA.

3L

REFERENCES:

George A. (1984): Shreeve’s Chemical Process IndustriesGlazer A. Na Ni Baido H (1995) Microbial Biotechnology W.H. Freemen Company.K. Venkatraman (1952): The Chemistry of Synthetic Dyes, Vol. I, Academic Press, New York.Kent S.A. (1974): Riegel’s Handbook of Industrial Chemistry.Loewy A. and Sckevilz (1995) Cell Structure and Functions, Hold, New-YorkNicholl D.S.T. (1994) An Introduction to Genetic Engineering-Cambridge University, Press.Pelczar N.S, Chan F.C.S. Krieg N.R.(1998) Microbiology, Tata Mc Grow Hill.Person D. (1983): The Chemical Analysis of Food, Churchill Livings Tone, Edinburgh, London, New York.Porter K.R., Bonneville M.A. (1964) Fine Structure of Cells and Tissues, Lea & Blanchard, Philadelphia.Prof. V. A. Shenal (1991): Introduction to the Chemistry of Dyestuffs, sevsk Publications.Rao C.V. (1994) Foundation to Mol. Biol, R. Chenda. Co. PublisherThomsen E.G. (1985): Modern Cosmetics Universal publishing corpZhdanov L.S. (1980): Physics for the Technician, MIR Publications. Moscow.

11


Applied Science Practical

Module Objective Content Evaluation

3

This will enable student to:1.Develop in students the ability to work systematically in laboratory.2.Develop in them the skill for simple chemical procedures

Applied Chemistry1) Introduction to chemistry lab & apparatus.2) Neutralization of strong acid with strong base (HCl

&NaOH)3) Neutralization of weak base with strong acid

(Na2CO3& H2SO4)4) Neutralization of weak acid with strong base

(Oxalic acid &NaOH)5) Oxidation- reduction reaction (Oxalic acid &

KMnO4)6) pH determination of various solutions: acid, base

and neutral (two household examples for each)7) Preparation of soap bar8) Viscosity measurement: water, oil, shampoo by

Oswald’s viscometer

Daily workJournal

Performing experiment

8 marks

30L

Module Objective Content Evaluation

4

This will enable student to:1.Acquire knowledge of various micro-organisms and the required skills to study them.2.Apply this knowledge in day to day life

Applied Biology1) Study and care of microscope2) Observation of motility of bacteria by Hanging

drop method (E.coli/ Proteus)3) Observation of bacteria by the simple:

monochrome staining method (Hay infusion culture or milk)

4) Gram staining of bacteria in buttermilk5) To observe common pathogenic bacteria (any 6 –

permanent slides)6) Observation of fungi on different food materials7) To observe common pathogenic protozoa

(permanent slides of Entamoeba histolytica and Plasmodium vivax)

Daily workJournalPerforming experiment 7 marks

30L

EVALUATION:

● Internal (Practical)-25 Marks (Continuous assessment + Test)

● Internal (Theory) - 25 Marks (Assignment + quiz).

● Total Internal = Internal (Practical +Theory) = 50 Marks

12


● External Marks = Practical 50 marks + Theory 50 marks = 100 marks

● Final External Marks Given = 100/2 = 50 Marks

Final Total Evaluation = Internal-50 + External -50 marks = 100 marks

REFERENCES:

George A. (1984): Shreeve’s Chemical Process IndustriesGlazer A. Na Ni Baido H (1995) Microbial Biotechnology W.H. Freemen Company.K. Venkatraman (1952): The Chemistry of Synthetic Dyes, Vol. I, Academic Press, New York.Kent S.A. (1974): Riegel’s Handbook of Industrial Chemistry.Loewy A. and Sckevilz (1995) Cell Structure and Functions, Hold, New-YorkNicholl D.S.T. (1994) An Introduction to Genetic Engineering-Cambridge University, Press.Pelczar N.S, Chan F.C.S. Krieg N.R.(1998) Microbiology, Tata Mc Grow Hill.Person D. (1983): The Chemical Analysis of Food, Churchill Livings Tone, Edunburgh, London, New York.Porter K.R., Bonnevile M.A. (1964) Fine Structure of Cells and Tissues,Lea & Blanchard, Philadelphia.Prof. V. A. Shenal (1991): Introduction to the Chemistry of Dyestuffs, sevsk Publications.Rao C.V. (1994) Foundation to Mol. Biol, R. Chenda. Co. PublisherThomsen E.G. (1985): Modern Cosmetics Universal publishing corpZhdanov L.S. (1980): Physics for the Technician, MIR Publications. Moscow.

SEMESTER I

BSC103A DESIGN & AESTHETICS

Course Outcomes:

13


After completion of the course students will be expected to be able to:

1. Understand the elements and principles of design.2. Understanding of the application of art principles in various areas of Home Science3. Identify different textures.4. Recognize and classify colours and colour harmonies.

Code No. Course TC Th C Pr C Int Ext Total

103ADesign & Aesthetics (TH) (CBCS) 4 2 2 50 50 100

Module no

Objective Content Evaluation

1

To enable the students to understand the various elements of art for creating designs.

To develop a understanding in color perception and various textures

To enhance the ability of students to visualize space and lighting

ELEMENTS OF DESIGN1.1 BASIC ELEMENTSIntroduction, types, importance, application and psychological effects of each element.

a. Pointb. Linec. Shape d. Forme. Texturef. Lightg. Space

1.2 INTRODUCTION TO COLOUR a. Color wheel (Primary, Secondary and

Intermediate colors)b. Introduction to Various Color

Schemes (Color Harmonies)c. Dimensions of colord. Classification of colors (warm & Cool

color and Advancing and Receding Colours)

1.3 PRINCIPLES OF DESIGN Introduction, types and application

a. Harmonyb. Balancec. Rhythmd. Scale and Proportione. Emphasis

Collect pictures of all the basic elements from nature as well manmade objects(Marks 05)

Journal work for the entire color chapter (Marks 10)

One journal assignment comprising of all the principles (Marks 10

14


To help students to understand good and better design concepts

To enable the students to develop the skills to appreciate the aesthetics of art and design.

To develop in the students an understanding of the application of art principles in various areas of Home Science.

2.1 CONCEPT OF DESIGNINGa. Meaning of structural design and

decorative designb. Requirements of structural design and

decorative design

2.2 AESTHETICS OF ART AND DESIGN

a. Understanding of aesthetics and artb. Optical illusion

2.3 APPLICATION OF ART ELEMENTS AND PRINCIPLES OF DESIGN

Related to Interior Design/hospitality, Textile Design, Food Decoration, Visual Communication, curriculum planning

Group Presentation (Charts, pictures) related to all specializations (Marks 10)

Optical Illusions (3 Pictures to be collected & Submitted) (Marks 05)

To conduct group activity (article making)(Marks 10)

.

15


SEMESTER I

DESIGN & AESTHETICS (PR)

CBCS

Course Outcomes:


1. Develop the skills to appreciate the aesthetics of art and design.2. Use different mediums to create designs.3. Identify different textures.4. Recognize and classify colours and colour harmonies.5. Understand scale and be able to enlarge or reduce design6. Apply elements and principles to make a product from best out of waste.

Code No. Course TC Th C

Pr C Int Ext Total

103A Design & Aesthetics (Practical) 4 2 2 50 50 100

Module no

Objective Content Evaluation

3

To develop students with various drawing skills.

To help students learn different colour combination and its visual effects.

To promote group learning in the study of

3.1 USE OF VARIOUS MEDIUM TO CREATE DESIGNS

a) Pencilb) Pen & inkc) Color

3.2 CREATING TEXTURESFabric, Paper, Sticks, Saw dust, pearls etc.

3.3 COLOR SCHEMESColor harmony, Monochromatic, Achromatic, Chromatic color schemes.

3.4 ACCESSORY DESIGNPaintings / pot painting / 3D murals/Stain Glass Painting (INNOVATIVE WORK) etc

Journal Work for the first 3 blocks

( 5 marks each)

Accessory Design (Marks 10)

Concept (Marks 02)Creativity (Marks 03)Workmanship (Marks 03)Overall presentation (Marks 02)

16


arts and crafts.

To develop skill in making different crafts.

4

To enable the students to create concept designing with themes

To understand the basic principle of geometry & shapes; & the concept of form follows function with the help of 3D modelling

4.1 SCALE DRAWING Understanding Scales Enlargement Reduction

4.2 GEOMETRICAL DESIGN PATTERN Symmetry and asymmetrical designs Abstract pattern

4.3 APPLICATION OF ART IN DESIGN Flower Arrangement Fabric design/Embroidery Salad carving/Food presentation Flash cards/puppets

4.4 BEST OUT WASTE Paper bags / Paper collage etc

Scale drawing and Geometric work

(Marks 10)3 D form object

(Marks 10)

Best out of waste

REFERENCE BOOKS:

Agan T. (1970): The Houses, its plan and use, Oxford and IBM, New Delhi. Ahmed K. (1995): Interior Design- An introduction to art, craft, science, techniques and

profession, Ingra Publications Pvt.Ltd, Mumbai. Bevlin M.E. (1985): Design through Discovery, Rinchart and Winston, NewYork. Bhatt N.D. (1985): Elementary Drawing, Anan Charotar Publishing House. Bhatt P. & Shamita G. (1990): Foundation of Art and Design, Lakhani Book Depot,

Mumbai. Collingwood R.G. (1958): The principles if Art, Oxford University Press, London. Craig & Rush, Homes with Character, D.C. Health & Co.

17


Dandekar H.D. and Krishnamurti C.E. (1960): Anchine drawing, Oxford University Press, London.

Donald Anderson. : Elements of Design, Holt, Rinchat and Winston, NewYork. Dorothy S. Introduction to Home Furnishing, The McMillan Company, NewYork. Faulker R. & Faulker S. Inside today’s home, Holt, Rinchat and Winston, NewYork. Faulker, Ziegfeld, and Hill: Art today, Itenry Holt. Frances O. Art and Design in home living, McMillan Company, NewYork. Garreston Frouz.: Theory and practice of colour, Studio Vista Publishers, London. Goldstein and Goldstein (1953): Art in everyday life, McMillan Company, NewYork. Grames M. (1951): The art of colour and Design, Mcgraw Hill Book Co., NewYork. Lewis D.S., Jean O.B and Ester F.S. (1969): Housing and Home Management, The

McMillan Company, NewYork. Morris W. (1989): Design and patterns Bracker Books, London Morton R.: The home and its furnishing, Mcgraw Hill Book Company, Inc., New York. Morton G. M. (1964): The arts of costume and personal appearance, John Wiley and

Sons, New York. Mueller C. G., Mae Rudolfetal (1967): Light and vision – Life Science and Library, Time

life International, Netherlands.

18


SEVA MANDAL EDUCATION SOCIETY’SDR. BHANUBEN MAHENDRA NANAVATI COLLEGE OF HOME SCIENCE

(AUTONOMY)NAAC Re-Accredited ‘A+’ Grade with CGPA 3.69/4

UGC Status: College with Potential for ExcellenceBest College (2016-17) adjudged by S.N.D.T. Women’s University

Department of Resource Management (HOSPITALITY MANAGEMENT)

F Y B. Sc. COURSE

SEMESTER I

BSC103B HOSPITALITY & TOURISM MANAGEMENT (THEORY)

Course Outcomes:

To get an overview of Hospitality Industry. To understand the functions of various departments of hospitality industry. To acquaint students with the concepts of tourism. To know various types and forms of tourism.

Code No. Course TC Th C Pr C Int Ext Total

103BHOSPITALITY & TOURISM MANAGEMENT (Theory) 4 2 2 50 50 100

MODULE 1: INTRODUCTION TO HOSPITALITY MANAGEMENT

Module Objectives Content Evaluation Pattern

19


1

To understand the structure, nature and operating characteristics of the differentsectors of the hospitality industry: food service and lodging.

1.1 INTRODUCTION TO HOSPITALITY INDUSTRY

Origin & Nature of Hospitality Industry

History & Developmentof Hotel Industry

Scope of hospitality industry Classification of Hotel Hotel Departments Organization structure of Front

office & Housekeeping department Layout of the departments Coordination with other

departments.

Do a survey to find the names & address of 5 different types of hotels (small, medium & large and based on other classification criteria) (5 Marks)

1.2 INTRODUCTION TO FOOD SERVICE INDUSTRY

Types of food service operations (sectors)

F&B service methods Organization of F&B and

Production department F&B service areas & equipment

Do a survey to find the names and address of 5 different types of restaurants (In situ, Multi-cuisine, Fast Food, resto bars, Lounges Coffee shops, Pubs/bars) & type of food (like specialty restaurants) (10 Marks).

MODULE 2: INTRODUCTION TO TOURISM


To understand

2.1 INTRODUCTION TO TOURISM

Introduction, Definitions, Concepts Make a scrap book on

20


2 the concept and types of travel and tourism.

(Visitors, Excursionist, Tourist, Traveller, Transit Tourist, Recreation and Leisure) and types of Tourism (Inbound and outbound tourism, domestic)

2.2 HISTORY OF TOURISM:

Pre, Post and Modern India Role of MOT & Incredible India

(show only the website)TOURISM MOTIVATORS

Physical & Leisure Cultural Interpersonal & Curiosity Status & Prestige Health & Relaxation of mind Business & MICE

2.3 6 A’s of TOURISM:

Accessibility Attraction Accommodation Amenities Activities Affordability

types and forms of tourism. Five examples each both domestic and international destinations.

(10 Marks)

Outcome


1. Explain the relation of lodging and food service operations to the travel and tourism industry.2. Demonstrate knowledge of the history of the lodging, food service and tourism industry.3. Endorse the general classifications of hotels and describe the most distinctive features of each. 4. Describe the seven common divisions or functional areas of the hotel organization (Rooms,

Food and Beverage, Engineering and Maintenance, Marketing and Sales, Accounting, Human Resources, and Security).

5. List departments found in each hotel division.6. Outline and explain the main classifications of food service. 7. Describe the organization, structure and functional areas in commercial and

institutional food service and accommodation operation.

21


8. Understand and Define the concepts of tourism.9. Describe different types, forms and motivators of tourism.10. Explain the importance of 6 A’s in tourism.

REFERENCES:

B. K. Chakraborty, (2012): “Front Office Management in Hotel”. CBS Publishers & Distributors Pvt. Ltd.

Bhatia, A.K., - International Tourism G. Raghubalan and Smritee Raghubalan, (2015): “Hotel Housekeeping Operations and

Management”. Mittal Books. James Bardi, (2012): “Hotel Front Office Management”. CBS Publishers & Distributors Pvt. Ltd. Kappa, M., Nitschke, A. and Schappert P. (1997): “Housekeeping Management”. Educational

Institute American Hotel and Lodging Association, Michigan, USA. Sharma, K. (2014). Introduction to Tourism Management, McGraw Hill Education. New Delhi. Singh, Malini and George, Jaya (2008): “Housekeeping: Operations, Design and Management”.

Jaico Publishing House, New Delhi. Sudhir Andrews, (2017): “Front Office Operations and Management”. Tata McGraw Hill

Publishing Company Ltd, West Patel Nagar, New Delhi. Sudhir Andrews, (2017): “Hotel Housekeeping: A Training Manual”. Tata McGraw Hill Publishing

Company Ltd, West Patel Nagar, New Delhi. Swan, Sampad Kumar, and Mishra, Jitendra Mohan (2013). Tourism Principles and Practices,

Oxford Higher Education S.K.Bhatnagar “, Front Office Management”. Frank Bros & Co. (Publishers) LTD

SEMESTER I

HOSPITALITY & TOURISM MANAGEMENT (PRACTICAL)

Objectives:

To get an overview of hospitality industry. To describe different classification and types of rooms in hotels. To understand the functions of various departments of hospitality industry. To locate districts of Maharashtra state, states of India, continents, oceans and sea.Code No. Course TC Th C Pr C Int Ext Total

103BHOSPITALITY & TOURISM MANAGEMENT (Practical) 4 2 2 50 50 100

22

https://www.amazon.in/gp/help/seller/at-a-glance.html/ref=dp_merchant_link?ie=UTF8&seller=A3VUGZK414MTRM




MODULE 3: INTRODUCTION TO HOSPITALITY MANAGEMENT


3

To understand the structure & nature of different sectors of the hospitality industry.

To identify different types and styles of flower arrangement and cleaning equipment

To identify different equipment used for cleaning, F & B services and cooking

To learn theme based different styles & types of flower arrangement & about the safety and security in a hotel.

To differentiate between differentiate between different types of food service.

To learn and be able to identify different culinary terms, equipment and

3.1 INTRODUCTION TO FRONT OFFICE OPERATIONS AND ACCOMMODATIONS

History of Hotel Industry & its Development

Classification of Hotels Organization and types of Rooms

Division (Front office & Housekeeping department)

Types of Rooms

3.2 INTRODUCTION TO HOUSEKEEPING FACILITY MANAGEMENT

Introduction to Housekeeping department

Equipment used for cleaning Types of Flower Arrangement Safety and Security in a hotel

3.3 INTRODUCTION TO FOOD BEVERAGES & SERVICES

Types of Services (French, English, American, Russian etc.)

Equipment used in Food & Beverages Services

Napkin Folding

3.4 INTRODUCTION TO FOOD PRODUCTION

Glossary and Culinary terms Equipment and Commodities used

in the kitchen

Continuous assessment in journal (10 marks)

Practical: Any one of the following (5 marks)

Napkin folding

Different types of table arrangements

Identificatio

23


commodities. n of equipment

MODULE 4: INTRODUCTION TO TOURISM


4

To familiarize with different geographical locations.

4.1 MAP READING

State of Maharashtra 29 states of India World Map

Reading and marking of maps.

(10 Marks)

REFERENCES:

B. K. Chakraborty, (2012): “Front Office Management in Hotel”. CBS Publishers & Distributors Pvt. Ltd.

G. Raghubalan and Smritee Raghubalan, (2015): “Hotel Housekeeping Operations and Management”. Mittal Books.

James Bardi, (2012): “Hotel Front Office Management”. CBS Publishers & Distributors Pvt. Ltd. Kappa, M., Nitschke, A. and Schappert P. (1997): “Housekeeping Management”. Educational

Institute American Hotel and Lodging Association, Michigan, USA. Singh, Malini and George, Jaya (2008): “Housekeeping: Operations, Design and Management”.

Jaico Publishing House, New Delhi. Sudhir Andrews, (2017): “Front Office Operations and Management”. Tata McGraw Hill

Publishing Company Ltd, West Patel Nagar, New Delhi. Sudhir Andrews, (2017): “Hotel Housekeeping: A Training Manual”. Tata McGraw Hill Publishing

Company Ltd, West Patel Nagar, New Delhi. Oxford Atlas.

24





SEMESTER 1

BSC104 Child and Adolescent Development

Child and adolescent development covers the full range of childhood and adolescence, chronologically encompassing the prenatal period, infancy and toddlerhood, preschool years, childhood, and adolescence. Within those periods, the course focuses on interconnected developments in the physical, cognitive, social, language, and personality domains.

Learning Outcomes:

To help students identify the age-appropriate developmental characteristics of childhood and adolescence (including developments in the physical, cognitive, social, language, and personality domains).

To assist students in understanding the interrelationships among developments in the physical, cognitive, social, language, and personality domains.

To help students build awareness of both commonalities and diversity in child and adolescent development in today’s multicultural society.

Code No.

COURSE Number of hours

TC Th C

Pr C

Int M

Ext M

Total

BSC104 Child and Adolescent Development

42-44hrs 4 4 - 50 50 100

Module No.

Content Evaluation

1 Introduction to Child Development, Prenatal Development, & The Birth Process

-Introduction to Child and Adolescent Development

Principles of development Stages and domains of child and adolescent

development Introduction to key classic theorists (Freud, Erikson &

Unit test

Marks: 20

25


Piaget)

-Pregnancy and Prenatal development

Overview of prenatal development A healthy pregnancy Problems in prenatal development Avoiding environmental hazards

-Child birth

Preparing for baby’s arrival Child birth choices

The birth process

-The Neonate

Characteristics of neonates Newborn concerns

a. SIDS (Sudden Infant Death Syndrome)

b. Caring for premature babies

Module No.

Content Evaluation

2 Infancy and Toddlerhood (0-2 Years)

-The Baby’s First Year

Physical development Caring for an infant Handling and feeding Other infant care skills Emotional and social development Cognitive development

-The Child From One to Two Years / Development In Infancy

Physical development

Project (Group)

Marks: 10

26


Cognitive development Emotional development Social development Language development Discipline and disciplinary techniques

Module No.

Content Evaluation

3 Early Childhood Years (3-6 Years) And Late Childhood Years (6-12 Years)

Physical development Motor development Emotional development Social development Moral development Language and cognitive development Issues and Challenges of Children

Project

Marks: 10

Visiting a preschool and report presentation in class/Case study of individual child

Module No.

Content Evaluation

4 The Adolescent Years (13-18 Years) Group project related to adolescence

27


Physical and motor development Socioemotional development Personality adjustment Emerging sexuality Cognitive development Moral development Vocational development Issues and Challenges of Adolescents Positive Youth Development (PYD) Theory

Marks: 10

Evaluation pattern: 50marks external, 50marks internal.Internal assessment: Unit test + project Final exam: 50marks

References

1. Santrock, John W. Child development.(2009) - 12th ed. . - Boston: McGraw-Hill Inc. 2. Berk, Laura (2003). Child development - 6th ed . New Delhi: Prentice Hall of India Pvt.

Ltd. 3. Lefrancois, Guy R. (2001). Of children: an introduction to child and adoloscent

development - 9th ed. Australia: Wadsworth Publishing Co. 4. Deshprabhu, Suchitra (2003). Educational psychology and child development - 2nd ed.

New Delhi, Kanishka Publishing House.5. Surfleet, Florence (2003). Child in home and school. New Delhi: Sonali Publications.6. Majumdar, May (2004). Encyclopaedia of women and child development Vol I & II. -

Delhi : Adhyayan Publishers & Distributors.

Semester I

BSC 105 Environmental Studies

28


Unit 1: Introduction to environmental studies

• Multidisciplinary nature of environmental studies; components of environment – atmosphere, hydrosphere, lithosphere and biosphere.

• Scope and importance; Concept of sustainability and sustainable development. (2 Lectures)

Unit 2: Ecosystems

• What is an ecosystem? Structure and function of ecosystem; Energy flow in an ecosystem: food chain, food web and ecological succession. Case studies of the following ecosystems:

a) Forest ecosystem

b) Grassland ecosystem

c) Desert ecosystem

d) Aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries)

(6 Lectures)

Unit 3: Natural Resources: Renewable and Non-renewable Resources

• Land Resources and land use change; Land degradation, soil erosion and desertification.

• Deforestation: Causes and impacts due to mining, dam building on environment, forests, biodiversity and tribal populations.

• Water: Use and over-exploitation of surface and ground water, floods, droughts, conflicts over water (international & inter-state).

29


• Heating of earth and circulation of air; air mass formation and precipitation.

• Energy resources: Renewable and non-renewable energy sources, use of alternate energy sources, growing energy needs, case studies.

(8 Lectures)

30


Unit 4: Biodiversity and Conservation

• Levels of biological diversity :genetic, species and ecosystem diversity; Biogeography zones of India; Biodiversity patterns and global biodiversity hot spots

• India as a mega-biodiversity nation; Endangered and endemic species of India

• Threats to biodiversity: habitat loss, poaching of wildlife, man-wildlife conflicts,

biological invasions; Conservation of biodiversity: In-situ and Ex-situ conservation of biodiversity.

• Ecosystem and biodiversity services: Ecological, economic, social, ethical, aesthetic and Informational value.

(8 Lectures)

Unit 5: Environmental Pollution

• Environmental pollution : types, causes, effects and controls; Air, water, soil, chemical and noise pollution

• Nuclear hazards and human health risks

• Solid waste management: Control measures of urban and industrial waste..

• Pollution case studies.

(8 Lectures)

Unit 6: Environmental Policies & Practices

• Climate change, global warming, ozone layer depletion, acid rain and impacts on human communities and agriculture.

31


• Environment Laws : Environment Protection Act; Air (Prevention & Control of Pollution) Act; Water (Prevention and control of Pollution) Act; Wildlife Protection Act; Forest Conservation Act; International agreements; Montreal and Kyoto protocols and conservation on Biological Diversity (CBD). The Chemical Weapons Convention (CWC).

• Nature reserves, tribal population and rights, and human, wildlife conflicts in Indian context

(7 Lectures)

• Unit 7: Human Communities and the Environment

32


• Human population and growth: Impacts on environment, human health and welfares.

• Carbon foot-print.

• Resettlement and rehabilitation of project affected persons; case studies.

• Disaster management: floods, earthquakes, cyclones and landslides.

• Environmental movements: Chipko, Silent valley, Bishnios of Rajasthan.

• Environmental ethics: Role of Indian and other religions and cultures in environmental conservation.

• Environmental communication and public awareness, case studies (e.g., CNG vehicles in Delhi).

(6 Lectures)

Unit 8: Field work

• Visit to an area to document environmental assets; river/forest/flora/fauna, etc.

• Visit to a local polluted site – Urban/Rural/Industrial/Agricultural.

• Study of common plants, insects, birds and basic principles of identification.

• Study of simple ecosystems-pond, river, Delhi Ridge, etc.

(Equal to 5 Lectures)

Suggested Readings:

1. Carson, R. 2002. Silent Spring. Houghton Mifflin Harcourt.

2. Gadgil, M., & Guha, R.1993. This Fissured Land: An Ecological History of India. Univ. of California Press.

33


3. Gleeson,B. and Low, N. (eds.) 1999. Global Ethics and Environment, London, Routledge.

4. Gleick, P.H. 1993. Water in Crisis. Pacific Institute for Studies in Dev., Environment & Security. Stockholm Env. Institute, Oxford Univ. Press.

5. Groom, Martha J. Gary K. Meffe, and Carl Ronald carroll. Principles of Conservation Biology.Sunderland: Sinauer Associates, 2006.

6. Grumbine, R. Edward, and Pandit, M.K. 2013. Threats from India’s Himalaya dams. Science, 339: 36-37.

7. McCully, P.1996. Rivers no more: the environmental effects of dams(pp. 29-64). Zed Books.

8. McNeil, John R. 2000. Something New Under the Sun: An Environmental History of the Twentieth Century

9. Odum, E.P., Odum, h.T. & Andrews, J.1971. Fundamentals of Ecology. Philadelphia: Saunders.

10. Pepper, I.L., Gerba, C.P. & Brusseau, M.L. 2011. Environmental and Pollution Science. Academic Press.

11. Rao, M.N. & Datta, A.K. 1987. Waste Water Treatement. Oxford and IBH Publishing Co. Pvt. Ltd.

12. Raven, P.H., Hassenzahl, D.M. & Berg, L.R. 2012. Environment. 8th edition. John Wiley & Sons.

13. Rosencranz, A., Divan, S., & Noble, M.L. 2001. Environmental law and policy in India. Tripathi 1992.

14. Sengupta, R. 2003.Ecology and economics: An approach to sustainable development. OUP.

15. Singh, J.S., Singh, S.P. and Gupta, S.R. 2014. Ecology, Environmental Science and Conservation. S. Chand Publishing, New Delhi.

16. Sodhi, N.S., Gibson, L. & Raven, P.H. (eds). 2013. Conservation Biology: Voices from the Tropics. John Wiley & Sons.

17. Thapar, V. 1998. Land of the Tiger: A Natural History of the Indian Subcontinent.

18. Warren, C.E. 1971. Biology and Water Pollution Control. WB Saunders.

19. Wilson, E.O. 2006. The Creation: An appeal to save life on earth. New York: Norton.

34


20. World Commission on environment and Development. 1987. Our Common Future. Oxford University Press.

21. www.nacwc.nic.in 22. www.opcw.org

35

http://www.opcw.org/

http://www.nacwc.nic.in/

· web viewseva mandal education society’s dr. bhanuben mahendra nanavati college of home...

Documents