{"id":29543,"date":"2025-04-14T17:55:32","date_gmt":"2025-04-14T12:25:32","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/325009-revenue-and-quality-management-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T17:55:32","modified_gmt":"2025-04-14T12:25:32","slug":"325009-revenue-and-quality-management-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/325009-revenue-and-quality-management-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"325009: Revenue and Quality Management Syllabus for Hotel Management & Catering Technology 5th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Revenue and Quality Management detailed Syllabus for Hotel Management & Catering Technology (HM), K scheme PDF has been taken from the MSBTE<\/a> official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical\/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below. <\/p>\n

For all other MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for revenue and quality management is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Formulate the room tariff of hotel guest rooms<\/li>\n
  2. Implement the practices in Revenue management in hotels<\/li>\n
  3. Incorporate the total quality management approach to the services rendered to guests<\/li>\n
  4. Plan and process the training program to various employees in hotels\/front office.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Room Tariff 1.1\tTariff structure-Room Tariff, Basis of charging, Meal Plans, Room Tariff Fixation-Check in Check out basis, Twenty-four hours basis, Emerging trends in Check-In Check out basis, On the basis of competitors rate, Day rate, Inclusive and Non inclusive rates, 1.2\tFactors determining room rate-Cost based Pricing-Rule of the thumb approach , Hubbart’s Formula Market based pricing Bottom – up approach, Upside down method Operating cost approach, Room rate based on square foot age, Rooms rate for long term lets Calculation of rates for functional rates\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nPresentations Collaborative learning Case Study\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Managing Quality Guest Services 3.1\tImportance of Hospitality, Guests’ perception of quality, Features of Quality Introduction to Total Quality ManagementHistory of Quality Management, Definition of TQM, Implementing guest service, Gap in Quality Services 3.2\tPractices in Total Quality Management, Japanese S- Practice, Business Process , Re-Engineering, Quality control circles, Kaizen, Benchmarking, Fool Proof Poke – yoke, Benefits of TQM Comment cards\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nFlipped Classroom Case Study Cooperative Learning\n<\/p>\n

    Unit IV<\/h4>\n

    Training for Hospitality 4.1\tTraining – Learning Needs ,Training objectives, Developing Orientation program -Overview of hotel, Employee handbook, policy and procedure manual, Introduction to the front office staff Training Program-Task Detailing, Preparing step by step procedures Training Process-Preparation and Deliver, Training methods – The Telling Method, The Showing Method , The Doing Method , Commercial videos, Distance learning, Follow up Cross Training ,Developing the Trainer 4.2\tGuest service training, Guest complaints, Excellence in hospitality, Managing stress, Decision making, Team building Conflict management\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nPresentations Flipped Classroom Role Play\n<\/p>\n

    List of Experiments:<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Self Learning<\/h4>\n<\/p>\n

    Assignment<\/i><\/p>\n