Tribhuvan University
Faculty of Management
Office of the Dean
Bachelor of Hotel Management (BHM)
Course Description
:Concepts and functions of management, management theories, principles of management, planning: meaning, levels, classification, process; decision making concept and conditions; authority, responsibility and accountability; forms of organization structure, delegation of authority, centralization, and decentralization. Emerging issues in organizing. Leading: meaning, qualities and styles of leadership; concept and types of groups. Motivation: concept and techniques. Communication: meaning, process, types and barriers. Controlling: meaning, process and types of control; essential and techniques of control; concept, importance of dimensions of quality; emerging issues in quality management.
Course Objective
:The main objectives of this module are to impart the fundamental concept, knowledge, and skills of management to the students of hospitality industry so as to enhance their managerial capabilities and enable them to apply such knowledge in their professional life’ Course Description Concepts and functions of management, management theories, principles of management, planning: meaning, levels, classification, process; decision making concept and conditions; authority, responsibility and accountability; forms of organization structure, delegation of authority, centralization, and decentralization. Emerging issues in organizing. Leading: meaning, qualities and styles of leadership; concept and types of groups. Motivation: concept and techniques. Communication: meaning, process, types and barriers. Controlling: meaning, process and types of control; essential and techniques of control; concept, importance of dimensions of quality; emerging issues in quality management.
Course Contents:
Lecture hours show the approximate classroom time allocated to each unit.
Unit 1. Introduction to Management
- Management: concepts, features, significance
- levels of management
- functions of management
- types of managers
- managerial roles and managerial skills. Emerging challenges of management in hospitality industry.
Unit 2. Business Environment
- Concept of business environment
- components of business environment: internal and external
- SWOT analysis: concept and components: social responsibility:
- concept and approaches
- areas ofcorporate social responsibility
Unit 3. Evolution of Management Thoughts
- dH Classical Theories of management: scientific management theory, administrative management theory and bureaucratic management theory
- Human Relation Approach (Hawthorne Studies)
- Behaviour Science Approach: need hierarchy theory and two factor theory
- System theory of management
- contingency theory.
Unit 4. Planning and Decision-Making
- Concept, features and importance of planning
- types of planning
- levels of planning:
- strategic, tactical and operational
- planning prbcess
- pitfalls of planning
- improving planning
- Decision making: concept, types and process
- decision making conditions in hospitality industry: certainty, risk and uncertainty.
Unit 5. Organizing
- Concept and characteristici of organizing
- otganizing process
- principles of organizing
- forms of organizittional"structure: simple structure, functional structure, -l multidivisional .structure, geographic structure, and matrix structure. Types of .f
- authority: line Sthority-andl-tqflButhority
- concept of authority, responsibility and iac.orrtubility
- ctfoep delegation of authorifuidelegation of authorityl advarrtages of delegation of authority, barriers to and decentralization
- Emerging issues inorganization design of hospitality industry:
- Re-engineering process, team work, downsizing, network, and virtual organization.
Unit 6. Leading
- Meaning and qualities of leadership
- functions(roles) of leadership for successful functioning of hospitality industry, Leadership Styles: autocratic, democratic, and participative
- cortcept and types of groups
- reasons for joining groups. Motivation:
- concept, importance, and techniques
- communicatiorr: meaning, process, and communication networks
- types of communication, barriers to effective communication, measures for improving communication.
Unit 7. Controlling
- Meaning, features, purposes and process of controlling
- types of control
- importance of control
- essentials of effective eontrolling the hospitality industry
- control tools and techniques
- quality: concept and importance
- dimensions of quality
- factors affecting quality
- total quality management: concept, components, principles
- emerging issues in quality management.
Suggested Readings:
Charles W.L. Hill and Steven L. McShane, Principles of Management,Tata Mc-Graw-Hill Company, New Delhi. Griffin, Ricky W., Management, AITBS Publishers and Distributors, New Delhi. Hitt, M.A., J.S. Black and Porter, L.W., Management,PearsonEducation, New Delhi. Robins S.P. and Coulter M. ManagementNew Delhi Prentice Hall of India Pant, Prem Raj, Principles of Management, Buddha Academic Publishers and Distributors Pfi. Ltd. Agarwal G.R. Principles Managemenl, Kathmandu MK Publishers and Distributers Pradhan, Gopal Man (2020), Principles of Management,Paudyal, Santosh Raj an Advance Saraswati Prakas an (P) Ltd, Kathmandu, Nepal. lar; vlo6) ,uooot SU