Student Handbook BBA Program · CONTENTS Transportation 23 Co-curricular Activities 23 Organization...

Session: 2017 - 2018

Department ofTourism and Hospitality Management

Faculty of Business AdministrationIslamic University, Kushtia –7003

BangladeshWeb: www.iu.ac.bd

BBA ProgramStudent Handbook

Published byChairman


Faculty of Business AdministrationIslamic University

Kushtia – 7003, Bangladesh

Concept & DesignProfessor Dr. Md. Mahbubul Arfin

Printed byDot Net Limited

51/51-A (Level-3), Purana Paltan, Dhaka-1000Phone: 01711 624246

Copyright ReservedDepartment of

Tourism and Hospitality ManagementIslamic University, Kushtia –7003

DisclaimerEvery effort has been made to ensure that the information given in this handbook was up to date and accurate at the time of printing. We apologize for any errors. However, the Department of Tourism and Hospitality Management reserves the right to alter or cancel courses and their contents, or other details, should circumstances so dictate.

Professor Dr. Md. Mahbubul ArfinChairman

CONTENTSOffice of the Chairman 05Message from the Chairman 06Faculty Members and Support Staff 08Chairmens’ Chronology 10General Information

Islamic University 11Faculty of Business Administration 14Department of Tourism and Hospitality Management 14Academic Programs

BBA Program 16MBA Program (Regular) 17MBA Program (Evening) 17M.Phil and Ph.D Programs 18Resources and Facilities of the Department

Physical Facilities 19Seminar Library Facilities 19Student Counseling and Guidance 20Organizational Attachment 20Other Resources and Facilities of Islamic University

Central Library 20Islamic Education and Research Centre (IIER) 21Department of Physical Education 21Medical Centre 21Computer Center 22Residential Accommodation 22

CONTENTSTransportation 23Co-curricular Activities 23Organization enhancing co-curricular activities 24Ordinance of the BBA Program

Title of the Ordinance 25Degree and Department 26Objectives of the program 26Admission 27Language of the Program 27Duration of the Program and Examination 27Distribution of Courses, Marks and Credit Hours 28Evaluation, Examination Committee & Result Publication 29Examination Entry Requirements 37Promotion 38Degree Requirements 38Supplementary Examination and Improvement of Grades 39Re-admission 40Drop Out 41Credit Transfer 41Academic Administration 41Additions, Alteration, Change or Modification in the Ordinance 42Courses of the BBA Program 44Detailed Syllabus of the BBA Program 49Appendix – A 123

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ACADEMIC CURRICULUMFOR

BBA PROGRAM

Office of the Chairman



BangladeshPhone: PABX (071) - 74910-21, Ext. 2388

E-mail: [email protected]: www.iu.ac.bd


6 BBA Program Session: 2017 - 2018

Message from the Chairman

Tourism is the single largest industry of the world today in terms of employment and foreign exchange earnings. Tourism is an ever expanding industry and this trend will continue throughout the current century. Tourism is a fascinating and challenging profession of the 21st century. There is a great demand for skilled manpower for this sector at home and abroad. Our young, smart and energetic boys and girls can easily meet this ever growing challenge and demand of the local and foreign markets through development of professional skills in the different disciplines of hotel, tourism and hospitality industry. Keeping this in view, the Islamic University, Kushtia, Bangladesh has taken initiative to offer Bachelor of Business Administration (BBA) and Master of Business Administration (MBA) under the Department of Tourism and Hospitality Management. The programme blends world-class art of hospitality and the age-old unique hospitality heritage of Bangladesh.

I would like to take this wonderful opportunity to express my heartiest greetings to the students who have been admitted into the Department of Tourism and Hospitality Management in the Bachelor of Business Administration (BBA) Program. The students of today are the Architects of tomorrow. To meet the challenges of the present in an ever changing globe the graduates of today must also be determined but flexible, dexterous but resolute. With an affirmed goal this department will provide the assistance, encouragement, resource, participation and legitimacy required in establishing the back bone of credible higher research in the socio-politic and socio-economic landscape of Bangladesh. The department also instils a spirit of inquiry professionalism, social consciousness, and deep sense of patriotism.

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7BBA Program Session: 2017 - 2018

Bangladesh has a need to produce the graduates that will drive us to a tourism based renaissance and deliver us to the Promised Land. With these stated missions and resolute goals, the Department of Tourism and Hospitality Management has risen to the challenge of providing Bangladesh with the life blood /line for such a revolution. Our mission goal demands of us not just remain another participant in the sea of isolated initiatives for higher education in Bangladesh, but to also be a major player in the transmission and dissemination of knowledge, research and technology in Bangladesh based on tourism and hospitality management. Therefore, the Department of Tourism and Hospitality Management provides high-quality education, equipping students with the acumen to address both local and global challenges.

As Chairman of this Department, I am deeply committed to attracting a body of faculty and students dedicated to academic excellence, top-notch research, pedagogical sophistication, and service to society. In our mission to contribute to national development, it stands tall as a centre of excellence that is able to develop confident leaders, independent thinkers and creative entrepreneurs. We also focus on professional development of our students in order to equip them with the knowledge and skills necessary to play a leading role in different sectors of the economy and polity.

I hope we will all work together this quest for excellence. Whether you join us from across the campus, or from the other side of the world, I am proud to welcome you to our profound family.

By thanking you

Professor Dr. Md. Mahbubul ArfinChairmanDepartment of Tourism and Hospitality ManagementIslamic University, Kushtia.



List of Faculty Members

List of Faculty Members &Support Staff

Professor Dr. Md. Mahbubul ArfinChairman

B.B.S (Hons.), M.B.S (Rajshahi), Ph.D (Kushtia)

Md. Rafiqul IslamLecturer

BBA, MBA (University of Rajshahi)

Ayrin ChowdhuryLecturer



List of Faculty Members

List of Faculty Members &Support Staff

Jesmin AkterLecturer


Md. Shoriful IslamLecturer

BBA, MBA (Islamic University)

List of Support Staff

Md. Mostafizur RahmanU.D

BSS (Hon’s), MA

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Chairmens’ Chronology

SL. Name Tenure

1. Professor Dr. Md. Mahbubul Arfin 03.10.2017 - to date


Faculty of Business AdministrationIslamic University, Kushtia, Bangladesh

Established in September, 2017

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General Information

Islamic University, Kushtia

Islamic University is one of the major public universities in Bangladesh. This University was founded on November 22, 1979 at Shantidanga-Dulalpur (Kushtia-Jhenidah). The Islamic University Act was passed by National Assembly of Bangladesh on December 27, 1980. As construction of several important buildings began, a presidential decree was issued on May 15, 1982 to shift the university from Shantidanga-Dulalpur to Board Bazar, Gazipur on an area of 50 acres. The construction of an academic building, two residential halls and other necessary infrastructures were erected. Initially two faculties (Faculty of Theology and Islamic Studies and Faculty of Humanities & Social Sciences) with four departments (Al-Quran Wa’ulumul Quran, At-tauwhid wa’dawah, Accounting, and Management) were opened. Initially few faculty were recruited 300 students were enrolled in the first academic session 1985-86. Two more departments (Al-Kanun Wa’sharia and Economics) were opened and began their academic activities from the session 1987-88. On December 28, 1989, while the infrastructure development and academic activities had been in full swing, the university was shifted back to Kushtia town and started academic and activities in different government and rented buildings such as MATS, PTI, Gymnasium, Stadium etc. In 1990-91 sessions, five more departments Bengali, English, Arabic, Islamic History, and Public Administration were started activities in those buildings. In November, 1992 all offices were shifted to Islamic University own campus i.e., Shantidanga-



Dulalpur (Kushtia-Jhenidah) after completing some academic, administrative, and residential buildings.

According to The Islamic University Act, 1980 Prime Minister was the Chancellor of Islamic University. On 23 June 2009, the Act was re-amended in the Parliament and assigned the President as Chancellor, replacing the Prime Minister. According to Islamic University Act, 1980 the main objective for establishing Islamic University is “to provide for instructions in theology and other fields of Islamic studies and comparative jurisprudence and such other branches of learning at Graduate and Post- Graduate level as The University may think fit and make provisions for research including Post-Doctorate research and training for the advancement and dissemination of knowledge”. [Clause 5 (a), The Islamic University Act 1980 (37)]

Later, with the elapse of time, the number of faculties, departments, teachers and students increased gradually. At present the University has 33 departments under five faculties 1 specialized Institute (IIER), 8 residential halls ( 5 for males and 3 for females), about 10000 regular students, and 375 teachers, the University is now the largest seat of higher education in the South-West part of the country. This University in the public sector is administered as an autonomous body, in accordance with the provisions of the Islamic University Act, 1980.

Mainly, the Islamic University is a campus oriented university, where the academic and administrative buildings, residential halls and gymnasium, central cafeteria and auditorium all are on one self-contained 175-acre site at Shantidanga-Dulalpur, beside the Kushtia-Khulna highway and about 24 Kms south and 22 Kms north

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of respectively the Kushtia and Jhenidah district-towns. The University Library, housed in three floor buildings, is one of the biggest in Bangladesh. The Library holds a collection of more than 1,07,000 volumes, including bound volumes of periodicals. In addition, it has a collection of over 30,000 manuscripts on various languages and a large number of microfilms, and CDs. It subscribes to over 300 current foreign journals. Also, the University provides student counseling and guidance services with a view to effectively pursuing curricular and co-curricular activities. The Campus Center, as part of the educational program of IU, serves as a laboratory of citizenship, developing socially responsible leaders essential for democracy.

Moreover, the University organizes sports and recreational activities, offers almost free medical service and free pathological examinations to students, teachers and staff of the University through its medical center. Besides, looking for a better solution, the University decided to install the Fiber Optic Network System. Currently the total length of Optical Fiber Network is about 10 kilometers. Students, Teachers, Officers, of Islamic University are enjoying the Super Highway network of 10 Mbps bandwidth.

The University offers undergraduate, graduate, and postgraduate programs in various disciplines including M. Phil. and Ph.D. Several scholarships are awarded to students every year. The major scholarships/ stipends/ awards are UGC Scholarship, Government Talent Pool Scholarship, Government General Merit Scholarship, University Graduate Awards, Hall Awards, BNCC award, Rover Award, and Awards for Blind Students, etc.



Faculty of Business Administration

Faculty of Business Administration (formerly, Faculty of Arts and Social Science established in 1986) is a leading ‘Faculty of Islamic University, which consists of six departments (Management, Accounting & Information Systems, Finance & Banking, Marketing, Human Resource Management and Tourism & Hospitality Management). The faculty is headed by the Dean who is selected by the Vice-chancellor among the teachers of the Faculty according to seniority. The faculty affairs are governed by a committee composed of all professors and chairpersons of the departments, two teachers’ representatives (other than professors & chairpersons) from each department, two representatives of the Academic Council of Islamic University, and four representatives outside of the University having expert knowledge and professional skills in subjects taught in the faculty. The departments under the Faculty of Business Administration offer BBA and MBA programs as well as research programs such as Master of Philosophy (M. Phil.) and Doctor of Philosophy (Ph. D.). Evening MBA program has also been introduced into this faculty from July, 2010. The Department of Tourism and Hospitality Management provides high-quality education, equipping students with the acumen to address both local and global challenges.

Department of Tourism and Hospitality Management

The Department of Tourism and Hospitality Management launched its academic activities on September 25, 2017 with 75 students at Islamic University. The Department is

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empowered to provide teaching for the degree of BBA and MBA as per rules regulations of the Islamic University. It also offers academic programs leading to the award of doctoral degree and Masters of Philosophy degree and Evening MBA programs. Normally classes are conducted with lecture method. Along with Lecture Method, Case Study, Problem Solving, Group Discussion, Business Game, Role-playing, Documentary film Projection are also used to integrates theoretical knowledge with the practical knowledge. In addition the department also organizes field study, Study Tour, Conferences, Seminars etc.

The naming of the department as Department of Tourism and Hospitality Management now looks towards fundamentally changing the teaching- learning methods in an endeavor to cope with the changing demands for job oriented business education and to enable the graduating students of the Department to face the challenges in the competitive world of the new challenges.

The Department of Tourism and Hospitality Management is located in the Faculty of Business Administration Building. It is within yards of University Gymnasium, & Central Mosque. The central Library of Islamic University is just a five-minute walk from the department. The department is well connected by Wireless Fidelity (Wi-Fi). The vision of the department of Tourism and Hospitality Management is to grow as the premier center for business education as Tourism and Hospitality both in Bangladesh and the Asian region.

Our mission goal demands of us not just remain another participant in the sea of isolated initiatives for higher education in Bangladesh, but to also be a major player in the transmission and dissemination of knowledge, research and technology in Bangladesh based on tourism and hospitality management.



Academic Programs

Academic programs consist in the Department of Tourism and Hospitality Management are Bachelor of Business Administration (BBA), regular Master of Business Administration (MBA), Evening Master of Business Administration (Evening MBA), Master of Philosophy (M. Phil), and Doctor of Philosophy (Ph.D).

BBA Program

BBA in Tourism and Hospitality Management is our undergraduate program of 129 credit hours, to be completed in four academic years divided into eight semesters. It is a terminal degree. Each semester is of 19 weeks of which 15 weeks are for class-teaching, one week for break and 3 weeks for holding the semester final examination. Each unit is of 100 marks. There are 4 in-course tests. The final examination scripts are evaluated by two examiners.

The students of BBA are exposed to various business related courses issues in order to enable themselves to be equipped with modern knowledge in business and technology. The course offered broadly include such areas of learning as the basics of Business, Tourism, Hospitality, Management, Accounting, Management Fundamentals, Mathematics for Decision-Making, Business and Industrial law, Marketing, Project Management, Operations Management, Business Communication, Business English, Introduction to Business, Business Research, Financial Management, Human Resource Management, E-tourism, Hospitality Management Information’s Systems, Tourism

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Entrepreneurship Development, Hotel Management and Computing Fundamentals etc.

MBA Program (Regular)

The regular MBA Program is a full-time 42 credit hour of professional program designed to meet the needs of the students who want to develop their carrier as executives or as teachers and researchers. Only 4-year BBA graduates of Tourism and Hospitality Management of this department are eligible to get admission into the regular MBA program.

Evening MBA Program

Evening MBA program (Evening MBA) is an addition to the existing academic programs of the Department of Tourism and Hospitality Management. This self-financed program primarily aimed at helping executives of the business and non-business organizations to develop their career. The terms and conditions regarding admission, examination, and other matters relating to these degrees are prescribed by the regulations formulated by the Academic Council and the Syndicate of the Islamic University. Generally, a student with Bachelor degree should be able to complete the program within 24 months. However, a student must complete the degree within 3 years. Graduates in any discipline may apply for appearing at the admission test conducted twice a year. The written admission test of one hour is centrally conducted by the Faculty of Business Administration on aptitude, logical reasoning, general knowledge, and analytical ability. Applicants selected through the



admission test results are called for interview. There are two semesters in a calendar year as follows:

Semester A: January to June (6 months)

Semester B: July to December (6 months)

There is one class of 3 hours for each course in a week. Admission seekers to the Evening MBA program have to complete 66 credit hours. Every graduating student, after completion of MBA course work, is required to undergo an internship program for at least three months and write a project/ research report under the supervision of a departmental teacher.

M. Phil and Ph.D Programs

Every year students are admitted into M. Phil and Ph.D. programs according to the rules of the University. Master’s Degree holders in Tourism and Hospitality Management or Business Administration from any recognized educational institution may apply for admission, subject to fulfillment of the conditions set by the University. The terms and conditions regarding admission, examination, and other matters relating to these degrees are prescribed by the regulations formulated by the Academic Council and the Syndicate of the Islamic University.

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Resources and Facilities of the Department

Physical Facilities

The Department of Tourism and Hospitality Management offers an enjoyable teaching- learning environment, which has been made possible for the existence of some unique physical and related facilities. The facilities include:

A well-equipped computer lab that helps provides one student one-computer related classes.

Network system and 24-hours on-line Internet connection in the computer lab.

In-built microphone and white boards in all classrooms.

Sophisticated overhead and multimedia projectors for visual presentation using computers.

Well-furnished room for each faculty member, fitted with Wi-Fi connection and computer for individual use.

A seminar library with rich books related to business and other issues.

Seminar Library Facilities

Students have access to the Islamic University Central Library, which has some thousands of books in its possession. In addition, the department has developed a seminar library and a reading room where regularly



procures need based books upon recommendation of course teachers and allows the students to use those books in the seminar library.

Student Counseling and Guidance

Departmental student advisors regularly provide counseling services to the students on academic related issues and co-curricular activities. Three Departmental teachers are in charge of students’ counseling and guidance.

Organizational Attachment

Students of both BBA and MBA programs are required to complete an internship assignment of three months duration with preferably a business organization. The department of Tourism and Hospitality Management maintains a regular contact with the public and private sector organizations including multinational companies and student are placed in those organizations for internship. As an integral part of their academic programs, each student, after the internship is over, has to prepare a report under the supervision of a departmental teacher.

Other Resources and Facilities of Islamic University

Central Library

The University Library, housed in three-storey buildings, is one of the biggest in Bangladesh. The Library holds a

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collection of more than 1,07,000 volumes, including bound volumes of periodicals. In addition, it has a collection of over 30,000 manuscripts on various languages and a large number of microfilms and CDs. It subscribes to over 300 current foreign journals. Students and teachers have the access to use the library from 8 am. to 8 pm. except holidays.

Institute of Islamic Education & Research (IIER)

The Institute of Islamic Education and Research (IIER), Islamic University, was established for professional services to establish, organize and direct the initial stages of IIER, including advanced overseas training of teachers.

Department of Physical Education

The Islamic University organizes sports and other extracurricular and recreational activities. The Office of the Director of Physical Education provides coaching major games and sports, and Intramural and Extramural programs. This office is located in the Gymnasium.

Medical Centre

The Medical Centre of the Islamic University offers almost free medical service and free pathological examinations to students, teachers and staff of the University and also family members of the teachers and staff. The Centre provides service round the clock, seven days a week, with 15 doctors working in different shifts. The Centre also has dental unit, eye unit, x-ray department and two



ambulances. The Centre has in its premises arrangement for 10-bed accommodation so that students suffering from contagious diseases like chicken pox, mumps, etc. may be taken care of in isolation.

Computer Center

Islamic University Computer Center was established in the Faculty of Applied Science & Technology Building in order to accelerate research facilities for faculty, staff and students. The Computer Center has developed gradually during the last two decades. Looking for a better solution, the University decided to install the Fiber Optic Network System. At present, the total length of Optical Fiber Network is about 10 kilometers. Students, Teachers, Officers, of Islamic University are enjoying the Super Highway Network of 10 Mbps bandwidth. This center is headed by a director.

Residential Accommodation

Students admitted to the Departments of the University have either to reside in or be attached to a hall of residence. The University has 8 halls of residence, five for male students and three for female students. The administration of a hall is headed by a Provost who is assisted by a number of House Tutors and Assistant House Tutors. Residential Halls for Students are:

Male Saddam Hossain Hall Shahid Ziaur Rahman Hall

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Jatirpita Bangabandhu Sheikh Mujibur Rahman Hall

Lalon Shah Hall Sheikh Russel Hall

Female Begum Khaleda Zia Hall Bangamata Sheikh Fazilatunnesa Mujib Hall Deshratna Sheikh Hasina Hall

Transportation Facilities

Islamic University has transport services for students. Though the number of the bus is not adequate for a large quantity of students, nevertheless, it is a great facility. The bus schedule for different points of the Kushtia and Jhenidah district can be found in the bus depot. The service is available even on university holidays, to help those students who come to university for library or teachers’ counseling.

Co-curricular activities

The Islamic University Campus Center serves as a unifying force in the campus life of all members of the University community - students, faculty, staff and alumni. Our services and programs are a catalyst for social, cultural, recreational and intellectual growth. The Campus Center, as part of the educational program of IU, serves as a laboratory of citizenship, developing socially responsible leaders essential for democracy. Our goal is to encourage



students to seek a level of excellence higher than they ever imagined, in individual social competency as well as group effectiveness. The Campus Center provides the stimulus for realizing potential, hidden or obvious, as individuals maximize their skills, talents and abilities in the achievement of their visions. The student life program, in consonance with our academic program, is designed to enhance the total development of our students.

Organization enhancing co-curricular activities

Bir Sreshtho Hamidur Rahman Auditorium, Central Cafeteria, Bangladesh National Cadet Corps (B.N.C.C), Rover Scouts, Islamic University Debating Society, Islamic University Photographic Society, University Theater groups, Islamic University Film Society, Different Journalist Organizations, Blood Donors’ Organization etc.

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BBA ProgramDepartment of

Tourism and Hospitality ManagementFaculty of Business Administration

Islamic University, Kushtia

BBA in Department of Tourism and Hospitality Management is a four years’ composite program following semester system of examination and evaluation. The international schooling requirement of 16 years regular study for graduation is also met with the 4 year BBA program. It is an under graduate program for individuals who plan carrier as junior level managers. The primary emphasis of the program is to develop knowledge and skills among the candidates to undertake practical operations of business organizations. The program will also be helpful to those who plan careers in government, semi-government and non-government organizations.

Ordinance for BBA Program

01. Title and Academic Year

a) This ordinance shall be called the “Ordinance for BBA Program”.

b) This ordinance shall be effective from the academic year 2017-18.



02. Degree and Department

The name of the degree is ‘Bachelor of Business Administration’ – BBA. It is an integrated program following a semester system of learning, examination and evaluation. There shall be the following departments in the Faculty of Business Administration:

i) Accounting & Information Systems

ii) Management

iii) Finance and Banking

iv) Marketing

v) Human Resource Management

vi) Tourism & Hospitality Management

and such other departments as approved by the University authority from time to time and assigned to the Faculty by the Academic Council.

03. Objectives of the Program

The main objectives are

a) to develop comprehensive understanding of the business, economics and environment;

b) to equip the students with modern and Islamic knowledge in business and technology;

c) to produce skilled, corporate & dynamic cadres (teachers, managers, leaders, executives and others); and

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d) to motivate the students to the application of business study in any area of practical concern.

04. Admission

Students will be admitted into the First Year BBA Program in different departments of the Faculty in accordance with the acts, statutes and the ordinances of the University.

05. Language of the Program

The language of the program shall be English.

06. Duration of the Program and Examination

a) The duration of BBA Program shall be 4 (four) academic years. Each academic year is divided into two semesters: First Semester and Second Semester. Every semester will consist of 18 (eighteen) weeks of which 13 (thirteen) weeks for class teaching, at least 1 (one) week break and 4 (four) weeks for holding the semester final examinations. For each course there will be 3 lectures of 60 minutes or 2 lectures of 90 minutes each in every week & minimum 6 hours of other academic activities in every semester and thus a total of 45 hours in a 13-week period.

b) An oral examination (Viva-Voce) will be held at the end of semester final written examinations.

c) After the completion of the 4th year 2nd semester final examination, each student is required to undergo 3 months long internship and to present the report on



his/her study/observation before the faculties of the department.

07. Distribution of Courses, Marks and Credit Hours

a) The BBA program consists of 40 credit courses and 01 non-credit course. The program shall be of 129 credits and evaluated on the basis of 4,300 total marks. Out of which 4,000 marks shall be for 40 teaching credit courses, 200 marks for oral examination (Viva-Voce) and 100 marks for an internship/business research program.

b) A total of 4300 marks will be distributed as under:

Year First Semester

Second Semester

Total Courses Marks Viva-Voce

Internship/business research

ProgramTotal

Marks

1st Year 5 5 10 1000 25+25 = 50 --- 1050

2nd Year 5 5 10 1000 25+25 = 50 --- 1050

3rd Year 5 5 10 1000 25+25 = 50 --- 1050

4th Year 5 5 10 1000 25+25 = 50 100 1150

TOTAL 40 4000 200 100 4300

c) In addition to the above 40 credit courses 01 non-credit University Course (Islamic Studies/Bangladesh Studies; Islamic Studies for Muslim students coming from general education stream and Bangladesh Studies for Muslim students coming from Madrasah stream and for Non-Muslim students) must be completed by

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the second Year. The language of non-credit course shall be either English or Bangla.

d) The credits of the BBA program shall be as follows: Total Number of Courses 40 Credit per Course 03 Total Credits for the Courses 40 x 3 = 120 Credits for Internship Program = 3 Credit for Oral Examination (Viva-Voce) = 6 Total Credits 129

(Note: One Credit means equivalent text of lectures / effective contact / academic task of 15 hours)

08. Evaluation, Examination Committee & Result Publication

EVALUATION

a) Performance of students in a course will be evaluated as under:

Nature of Examination Marks

Continuous Assessment:In-course test/Class test/Assignment 4 x 5 = 20 Case Study/Quiz/Practical/Class Performance/Presentation 10 Class Attendance 10Semester Final Examination

40

60

TOTAL 100

b) Three copies of the marks for continuous assessment shall be prepared, of which one copy for the chairman of the examination committee, 1 copy for the Controller



of Examinations and 1 (one) copy for publication through the notice board before the semester final examination starts.

The marks for class attendance will be as follows:

Attendance Marks

90% and above 10

85% to less than 90% 9





60% to Less than 65% 4

Less than 60% 0

A student will not be allowed to appear at the examination of a course if his/her class attendance in that course is less than 50%.

c) There will be a semester final examination. The duration of the semester final examination of each course shall be of 4 (four) hours. A student shall answer 5 questions out of 7 and each question will carry 12 marks.

d) Two evaluators considered as 1st and 2nd examiners shall evaluate the answer scripts of semester/grade improvement/supplementary examinations. The respective examination committee of the department will select examiners from the panel of examiners as approved by the Academic Council. The examiners will act as question-setter & answer script evaluator.

e) The course teacher will act as 1st examiner for each course. If a course is conducted by more than one

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teacher, the examination committee will select any one of them as 1st examiner who will act as question setter and answer script evaluator.

f) The arithmetic mean of the marks given by two examiners shall be taken. If the marks given by two examiners differ by 20% or more, the examination committee shall recommend a 3rd examiner to examine the answer script. In this case, the arithmetic mean of two nearest marks shall be taken. In the event of equal difference of marks among the three examiners, the average of the two higher marks shall be considered. The 3rd examiner shall be appointed by the Vice-chancellor on the recommendation of the concerned examination committee from the approved panel of examiners other than a member of the examination committee, a tabulator or an examiner of that course.

g) Total marks of a student in each course and internship shall be rounded up. The total marks in the oral (viva-voce) examinations (from 1st year to 4th year) shall also be rounded-up and awarded only one grade after the end of 4th year.

h) The Internship shall be supervised and evaluated by the teacher/s of the concerned department. The academic committee of the concerned department will appoint the supervisors / guides at the end of the 4th year 1st semester examination to supervise the students who will act as 1st evaluator. Each student will select a topic in consultation with the supervisor / guide and throughout the 2nd semester the students will build up the theoretical framework along with carrying out the normal course load. After the completion of internship each student will submit 3 copies of the report (one copy for the supervisor, one copy for 2nd evaluator and



another copy for the seminar library/third evaluator-if necessary) to the chairman of the examination committee. The chairman of the department shall arrange to preserve a copy of internship reports (approved for BBA degree) in the seminar library of the department for future reference.

i) Total marks obtained in each course, oral (viva-voce) examination and the internship shall be converted into LG and GP as under:

Numerical Grade Letter Grade Grade Point Interpretation

80% and above A+ (A plus) 4.00 Outstanding

75% to less than 80% A (A regular) 3.75 Excellent

70% to less than 75% A– (A minus) 3.50 Very Good

65% to less than 70% B+ (B plus) 3.25 Good

60% to less than 65% B (B regular) 3.00 Satisfactory

55% to less than 60% B– (B minus) 2.75 Below Satisfactory

50% to less than 55% C+ (C plus) 2.50 Average

45% to less than 50% C (C regular) 2.25 Below Average

40% to less than 45% D 2.00 Poor

Less than 40% F 0 Fail

j) A student securing less than Letter Grade C+ (GP 2.50) in oral (Viva-Voce) examination and internship shall have no credit i.e. this marks will not be counted while determining his/her result.

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k) The 1st, 2nd and 3rd (if any) examiners shall prepare 2 copies of detailed mark sheets and submit 1 copy to the chairman of the examination committee and 1 copy to the Controller of Examinations.

EXAMINATION COMMITTEE

a) The academic committee of the department shall constitute an examination committee for each academic year of the program, which consists of two semesters. The examination committee shall be composed of 5 (five) members, one of whom shall be an external member appointed from other University. One of the internal members shall act as the chairman of the examination committee. In case of any vacancy, absence or inability on the part of any two of the members of the examination committee, the examination work shall not be invalidated.

b) The internal members of the relevant examination committee will send the name of examiners for each course and evaluators for internship (supervisors/guides to be appointed as 1st evaluators, the teachers other than the 1st evaluators/supervisors as 2nd evaluators) submitted by the students with their roll numbers to the Controller of Examinations of the University who will issue appointment letters subject to the approval of the Vice-chancellor. A teacher as third evaluator (if necessary) would be appointed (other than the members of the examination committee / tabulators / 1st and 2nd evaluators of the concerned report) from the panel of examiners.

c) The examination committee will moderate and shall make arrangement for printing of question papers, fix dates for conducting of written and oral (Viva-Voce) examination and prepare the results.



d) On receipt of manuscripts the chairman of the examination committee shall convene the meeting of the Examination Committee for moderation of question papers. If the manuscript is not received either from 1st or 2nd examiner the moderation work shall not be invalidated.

e) The examination committee shall be responsible for safe custody of manuscript, question papers and answer scripts. Minimum before 3 days of the final examination of a particular semester, the Controller of Examinations shall supply the total answer scripts along with the supportings (such as: top sheet, detailed blank mark sheet, cover sheet, attendance sheet, envelops, statement sheet, etc.) of that examination to the chairman of the department.

f) The 1st examiner shall receive the answer scripts with acknowledgement from the chairman / member of the examination committee along with supportings (question, top sheet, any instructions, detailed & integrated blank mark sheets, envelops, etc.) on the date of examination. If 1st examiner fails to receive the answer scripts on the date of examination, he/she will collect the same within next 3 working days. After 3 working days the chairman of the examination committee may hand over these scripts to the Controller of Examinations. On receipt of examined answer scripts from the 1st examiner the chairman of the examination committee shall hand over the answer scripts to the 2nd examiner along with supportings for evaluation.

g) If the 2nd examiners are from outside this University, the scripts shall be sent by the Controller of Examinations. The 2nd examiner shall send the answer scripts to the chairman of the relevant examination committee.

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h) The chairman of the examination committee after publication of results will hand over the relevant answer scripts to the Controller of Examinations and the course-wise mark sheets, average sheets and all other relevant documents to the chairman of the department.

RESULT PUBLICATION

a) The following information shall be shown in the tabulation sheets:

i) The Semester Final Result:- Continuous assessment, written & total marks, individual LG and GP in each course;

ii) 1st Year Result:- Continuous assessment, written & total marks, individual LG & GP in each course, points secured, GPA, LG and EC;

iii) 2nd and 3rd Year Result:- Continuous assessment, written & total marks, individual LG & GP in each course, points secured, GPA, AGPA, LG of AGPA and EC;

iv) The Final Result (after the completion of the program):- Continuous assessment, written & total marks, the individual LG & GP in each course, viva-voce & internship/Business Research marks with corresponding LG & GP, total points secured, CGPA, EC, LG and Interpretation ;

v) The retake/improvement marks shall be written in the original tabulation sheet of the concerned student and concerned year; and



vi) The semester-end / final result sheets, which will be published for the students, will not show the numerical marks i.e. show the LG, GP in each course, GPA and AGPA.

b) The internal members of the examination committee shall ordinarily act as tabulators. If necessary, the Controller of Examinations on the recommendation of the relevant examination committee shall appoint tabulators other than the members of the examination committee. The tabulators will prepare 3 (three) sets of result sheets and the chairman of the examination committee will send to the Controller of Examinations for publication duly signed by him & the internal members of the examination committee.

c) The Controller of Examinations shall publish the results of each semester, year-end & the total program, subject to approval of the Vice-chancellor / Syndicate and thereafter shall send a copy of the tabulation sheets duly signed by him with date to the chairman of the concerned department. The Controller of Examinations shall also provide the transcript/grade sheet showing course-wise LG and the corresponding grade points (the numerical marks will not be shown), the CGPA, LG and the interpretation of the CGPA of the candidates for the BBA degree. Final Grade must be spelled out clearly in the certificate/ transcript [Example: C+ = ‘C+’ (C plus); A- = ‘A-’ (A minus); B = ‘B’ (B regular)].

d) The result of an examination shall be published within one month (in case of final result for BBA program shall be published within three and a half-month) from the date of last course examination.

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e) Result sheets of each examination as prepared by the Controller of Examinations shall be compared and signed by the chairman of the examination committee or his/ her nominee.

9. Examination Entry Requirements

a) A student shall have to attend 75% of classes held in a course. The academic committee of the department may recommend of shortage of attendance (not below 50%) for consideration. A candidate taking his/her examination under the benefit of this provision (from 50% to 74%) shall have to pay Tk. 500/- for each course as non-collegiate fee.

b) Each course teacher shall submit the class attendance report along with the register/ documents to the chairman of the department at least 7 days before processing the examination entry form.

c) Student failing to clear up the Hall/Department/University dues of the year of study shall not be permitted to appear at that year’s second semester examination.

d) A student is required to fill-up the examination entry form and pay the University dues within the time specified by the department for taking each semester-end final examination. The chairman of the department will send these examination entry forms to the Controller of Examinations through the Provost of the Hall concerned by much earlier dates.



10. Promotion

Particulars Instructions

a) From 1st Year to 2nd Year

Minimum GPA of 2.00 (except Viva-Voce) must be earned

b) From 2nd Year to 3rd Year

Minimum AGPA of 2.25 (except Viva-Voce) must be earned taking entire published retake /improved grades (if any).

c) University Course

A student must complete the Non-credit University Course (Islamic Studies/ Bangladesh Studies) by the 2nd Year and earn a minimum Letter Grade of C+ (GP 2.5) otherwise he / she will not be promoted from 2nd year to 3rd year.

d) From 3rd Year to 4th Year

Minimum AGPA of 2.5 (except Viva-Voce) must be earned taking the entire published retake /improved grades (if any).

N.B.: A student failing to clear up University/Departmental dues shall not be promoted to the next year.

11. Degree Requirements

For the BBA degree, each student requires to:a) Earn 129 credits successfully;b) Earn a minimum CGPA of 2.5;

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c) Obtain a minimum Letter Grade of C+ (GP 2.5) in the oral (viva-voce) examination;

d) Obtain a minimum Letter Grade of C+ (GP 2.5) in the internship; and

e) Complete the program in maximum of six academic years from the first admission year into the program.

12. Supplementary Examination and Improvement of Grades

a) A student earning less than B (3.0) in any course in any of the 1st to 6th semester shall be required to improve the grade through supplementary examination that will be held within 15 days from the date of publication of semester final result. Respective examination committee will conduct the supplementary examination.

b) For improving the grade and appearing at the supplementary examination, a student shall have to pay Tk. 500 as examination fee for each course and apply within 7 days after the announcement of the results of the semester. He/she may seek this opportunity for not more than once in a course.

c) No improvement shall be allowed in continuous assessment, internship program and Viva-Voce examination.

d) After publishing the final result of BBA, a student who has failed to earn 129 credits is required to improve the F grade(s) for earning 129 credits successfully. The student who has obtained the letter grade of ‘B’ or below (less than CGPA 3.25) is permitted to retake the examination as irregular candidate for improving the grades in the courses (from 1st year to 4th year) in which he/she gets the letter grade of B or below. To



retake the examination, a student is required to pay Tk. 500 for each course as examination fee and send the application to the Controller of Examinations through the chairman of the department within 15 days from the date of publication of the result of BBA program. If a student fails to improve his/her CGPA, their previous CGPA will remain valid.

e) If a candidate fails to attend the grade improvement examination (held for respective session) shall not be given further chance to improve.

f) The relevant 4th year examination committee will conduct and complete the grade improvement examination within four months after the publication of the result.

13. Readmission

a) If a student fails to appear at the 1st /2nd semester examination in any year due to shortage of required percentage of attendance, fails to pay the dues to some unavoidable circumstances or is expelled from the University as the case may be, he/she shall have to get him / her re-admitted to the following batches.

b) If a student fails to get the requisite grade points for promotion (according to clause 10) from one year to the next year may seek readmission with the following batches. For readmission, a student shall have to apply immediately (maximum within 7 days) after announcement of the result of the concerned year.

c) On readmission, grades earlier earned by a student in that year shall be cancelled automatically and the student shall have to retake all the course-works (such

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as in course/practical/quiz tests, internship program, viva-voce examination & final examinations).

d) Readmission in any year shall be allowed only once and a student will not get chance for readmission more than twice during the entire program. A student must complete the BBA program within a maximum period of six academic years from the original admission year.

14. Drop Out

a) After taking readmission in any year if a student fails to earn the yearly GPA for promotion from one year to the next year shall be dropped out of the program.

b) If a student fails to earn the CGPA of 2.5 or earn 129 credits successfully in grade improvement examination (according to clause # 12-d) shall be dropped out from the BBA program.

15. Credit Transfer

No credit transfer from any other programs/Universities/Institutions is allowed for BBA program.

16. Academic Administration

a) The Academic Calendar showing dates for beginning and ending classes, commencement of examinations and probable date for publication of the results shall be published by the respective departmental academic committee before commencement of each semester. The copy shall be sent to the Dean of the faculty, Controller of Examinations and the respective University authority.



b) Re-examination of any script shall not be allowed.

c) The examination committee will start tabulation work after receiving all the marks of the examination. Modification of submitted marks shall not be accepted.

d) The answer scripts, which will be examined by the 3rd examiner, shall be sorted out by the internal members of the examination committee.

e) Within the framework of these rules and the rules of the University, the departmental academic committee may adopt policies for strengthening the academic and co-academic activities of the department.

17. Additions, Alteration, Change or Modification in the Ordinance

In order to make any addition, alteration, change or modification in the ordinance (if required), it must be placed by the departmental academic committee through the faculty to the Academic Council for approval.


SYLLABUSBBA Program

Session: 2017 - 2018



Bangladesh




BBA ProgramSession: 2017 – 2018

Course Number and Course Title

First Year (2017-2018)

First Semester

THM - 111 Introduction to Business THM - 112 Fundamentals of Tourism and Hospitality ManagementTHM - 113 Fundamentals of Computing THM - 114 Basic English LanguageTHM - 115 Micro Economics

University Course (Bangladesh Studies/Islamic Studies)Viva Voce and Field Study

Second Semester

THM- 121 Business MathematicsTHM- 122 General Science and Environment THM- 123 Principles of MarketingTHM- 124 Fundamentals of ManagementTHM- 125 Macro EconomicsUniversity Course (Bangladesh Studies/Islamic Studies)Viva Voce and Field Study

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Second Year (2018-2019)

First Semester

THM- 211 Business CommunicationTHM- 212 Business Statistics THM- 213 Fundamentals of AccountingTHM- 214 First Aid, Safety and SecurityTHM- 215 Business Law and Legal Issues in Tourism

Viva Voce and Field Study

Second Semester

THM- 221 Tourism Culture, Heritage and SocietyTHM- 222 Economic Geography of Bangladesh THM- 223 Theory and Practice of Culinary ArtTHM- 224 Cost & Management AccountingTHM- 225 Organizational Behavior


Third Year (2019-2020)

First Semester

THM- 311 Geography of TourismTHM- 312 Front Office Operations & ReservationTHM- 313 Service MarketingTHM- 314 Financial ManagementTHM- 315 Human Resource Management




Second Semester

THM- 321 Urban & Rural TourismTHM- 322 House Keeping ManagementTHM-323 Aviation and Flight ManagementTHM- 324 Quantitative Analysis for BusinessTHM- 325 Consumer Behavior


Fourth Year (2020-2021)

First Semester

THM- 411 Costal and Marine TourismTHM- 412 Destination ManagementTHM- 413 Catering, Food, Beverage and Bar ManagementTHM- 414 Hospitality Management Information SystemsTHM- 415 Research Methodology


Second Semester

THM- 421 Travel Agency and Tour OperationsTHM- 422 Tourism and Hospitality Entrepreneurship THM- 423 Tourism Planning and DevelopmentTHM- 424 Program and Event ManagementTHM- 425 Tourism in Bangladesh

Viva Voce and Field StudyInternship Program

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Detailed SyllabusBBA Program

Session: 2017 - 2018


Faculty of Business AdministrationIslamic University

Kushtia –7003, Bangladesh

Economic Importance of Tourism Tourism is the one of

the most important aspect for developing countries.

Both domestic and international tourism must be considered to evaluate the impact of tourism on the economy.

To the host region/area travel provides a basis for developing tourism as an export industry, which means that the level of economic activities of the area shall increase through the sale of products and services to the tourists.



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BBA ProgramSession: 2017 – 2018

Detailed Syllabus

First Year (2017-2018)

First Year First Semester

THM-111: Introduction to Business

Course Objectives: This course aims at motivating and educating students with the current business practices. The business world is changing dramatically. Competition is becoming increasingly global. New markets are opening in Europe, Asia and Latin America. Social political, Economic, and technological factors are changing rapidly. The changes taking place today are forming the business world of the future. Students who would understand these changes will be more likely to succeed than the others.

1. Introduction: Background of business and business organizations in modern society, Classification of business activities, Classification of business enterprise; Functions, motives and objectives of business; Social and industrial aspects of business; Requisites of a successful business; Essential qualities of a businessman.

2. Business System and its Environment: Importance of system approach; Meaning of system and sub-system; Business organization as a system, Characteristics and



elements of business system, Institutional framework of system, Environment of business system.

3. Business Organizations: Forms of business organizations, Relative position of each form of ownership: Sole proprietorship, Partnership, Joint Stock Company, Distinguishing features of each form of ownership, Effectiveness of various forms of business organizations in Bangladesh.

4. Joint Stock Company: Phases of development of Joint Stock Companies in Bangladesh, Types, Domains of operations of each type, Formation, Memorandum of associations, Articles of Associations, Prospectus, Rights and obligations of shareholders, Directors, and Government, Liquidation of a company.

5. Location and Selection of Region and site: Significance of location: Weber’s Theory, Sergent Florence’s Theory; Factors affecting location, Selection of site.

6. Business and Government.

7. International Trade and Business.

8. Tourism in Business.

Books Recommended

1. Business Organization and Management, by Gupta, C.B.

2 Business Organization and Management, by Shukla, M.C.

3. Business Organization and Management, by Pandey, Vishal.

4. Business Organization & Combination by Owen, R.N

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THM-112: Fundamentals of Tourism and Hospitality Management

Course Objectives: The primary purpose of this course is to familiarize the students with the strategies, concepts, theories, that deal with the tourism and hospitality industry to effectively manage an organization for achieving its goals. It covers issues like growth, development, scope and nature of tourism; the tourism industry, its products, markets, infrastructure and superstructure; marketing mix, communications mix, tourism management strategies; hospitality service strategies; and ethics.

1. Introduction: What is Tourism? Components of Tourism and Tourism Management, Basic Approaches to the study of Tourism, Economic Importance of Tourism, Benefits and Cost of Tourism.

2. Tourism through the Ages: Introduction, Early Beginnings, Early Tourist Attraction, Early Economic References, The First Travel Agents, Historic Transportation.

3. Career in Tourism: Reasons for a tourism career, Careers path in the tourism industry, Qualifications and skills needed, Traits of people in hospitality, tourism and recreation pathway, What employees specially want, Future of career in tourism.

4. The Impacts of Tourism: Economic impacts on tourism, socio-cultural impacts, Environmental impacts on tourism etc.

5. World, National, Regional and Other Organizations: Introduction, International Organizations Development Organizations (International and National), Regional Organizations, State and Community Organizations.

6. Hospitality and Related Services: Introduction, The Lodging Industry, The Food Service Industry, Meeting Planners, Meeting and Conventions.



7. Tourism Destination Management: Definition of DMO, Basic elements, Destination marketing, Why manage the destination, Destination lifecycle.

8. Tourism policy, Strategy, Formulation and Implementation: Definition of Tourism Policy, The purpose of Tourism Policy, Importance of Tourism Policy, Area addressed by Tourism Policy, The Structure and Composition of Tourism Policy, Strategy, Formulation and Implementation.

9. Tourism Marketing: Introduction, Significance of market environment, marketing segmentation in tourism, Tourist decision making process.

10. Tourism promotion: The concept of tourism promotion, The importance of tourism promotion, The criterions of tourism, Tourism and globalization, Understanding of tourism promotion and marketing.

11. Tourism Components and Suppliers: Introduction, Supply Components, Natural Resources, Built Environment, Operating Sectors, Spirit of Hospitality and Cultural Resources.

12. Future in Tourism: Introduction, Technology and future global tourism, Different dimensions and variations of future tourism, Tourism forecasting, Future of travel distribution channel, ways of ensuring future growth of tourism.

Books Recommended

1. Tourism Principles, Practices, Philosophies by C. R. Goeldner and J. R. B. Ritchie

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THM-113: Fundamentals of Computing

Course Objectives: Information Technology has become an inseparable factor in business. With the pace of change in this sector now it has started challenging the traditional systems. The most important device that works as the life of Information Technology is Computer. This course is designed to update students’ computer related knowledge in an efficient manner. It includes application software training in lab where basics of computer literacy and Microsoft Office packages are covered. After completing this course students are expected to have computer literacy.

1. Introduction to Computer: Meaning, types, characteristics; Evolution of computer and computer generation; why study computer? How computers are used in Business.

2. Computer Architecture: Components of a computer system, the central processing units (CPU), Input-device, Output-device, Memory organization.

3. Number system: Binary, Octal, Hexadecimal number system, Conversion of one number to another; computer codes.

4. Software: Software; Types of software – System software, application software and their developmental, Firmware, Middleware; Acquiring Software; software development life cycle (SDLC); Software Engineering.

5. Operating System: Meaning, types, objectives and functions of operating system; Process, Memory, File and Device Management.

6. Introduction to Windows: History of windows, Types of windows, Elements of Windows-XP, Windows-7, Windows-8, Windows-8.1, Start menu & desktop, Control panel, Explorer program, Recycle bin program,



Printers program, Program manager, File manager, Some commands for all windows program, Office short cut bar, Tools.

7. Word Processing with MS-WORD-07.

8. Computer in Business in Bangladesh: Applications, Problems and Prospects.

Books Recommended

1. Computer Fundamentals by Pradeep K. Sinha.

2. Introduction to Computer Science by Mahesh K. Goel

3. Computer Concept in Management by Schulmeyer, G. G

THM-114: Basic English Language

Course Objectives: English grammar is necessary in case of every kind of communication in our life. In tourism and hospitality sector the use of English gives a vibrant flow of work and the knowledge of expressing the total industry to the tourists. After completing this course students will have a broader knowledge to manage the organizations they will work in future. Therefore, Basic English Language is a vital course for the students of business specializing in tourism and hospitality management.

1. Sentence: Meaning, patterns and types; Subject & Predicate; Determiners, Modifiers, Headword.

2. Phrase: The noun phrase, the verb phrase, the prepositional phase, the infinitive phrase, the adjective phrase etc.

3. Clause: Noun clause, Adjective clause, Adverb clause etc.

4. Vocabulary: Roots, compound words, affixes; phrasal

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verbs, phrases and idioms; use of words and phrases in sentences.

5. Parts of Speech: Noun, kinds of noun, gerund, number, case, Adjective and its kinds, comparison of adjectives, Adjectives used as nouns, position of adjectives, correct use of some adjectives, pronoun, kinds of pronoun, verb, transitive and intransitive verb, finite and infinite verb, verb of incomplete prediction, number and person, subject-verb agreement, strong and weak verbs, auxiliaries verb modifiers (adverbial) Adverb - comparison of adverbs, formation of adverb, position of adverb; Prepositions; use of prepositions; Conjunctions and Interjection.

6. Articles: Rules and use.

7. The Tenses: Its application in sentences.

8. Sentence Structure: Sb + vi, Sb + lv + adj-c, Sb +lv + Nc, Sb+ vt + obj, Sb + vt + obj + adj-c, Sb + vt + obj + nc, Sb+vt+indirectobj+directobj, There + v + sb, The compound sentence, The complex sentence.

9. Translation: From English to Bangla and from Bangla to English.

10. English Composition: Sentence making, Effective sentence; Paragraph writing.

11. Editing: Capitalization, punctuation, spelling.

12. Communicative English: Greeting; formal and informal introducing; asking for and giving help, advice, suggestion, liking and disliking, making requests, obligation, apology, farewell permission etc.

13. Commercial Terms & Abbreviations.



Books Recommended

1. English Grammar, by- Wren, P. C. and Martin H

2. An Easy Way to Learning English, by- Sadruddin, M.

3. Intermediate English Grammar, by-Murphy, Raymon.

4. Principles of Commerce and General Commercial Knowledge by Nagarajan, K. L. et al

THM-115: Micro Economics

Course Objectives: Economics is a subject that teaches how scarce resources can be efficiently utilized to produce proper goods and services which are to be distributed among people. This course will help students with an understanding of the basic concepts of economics. The focus of the course is on the economics principles that are behind the determination of demand, supply and production functions and on how equilibrium is reached in different markets and the incomes distributed among different factors.

1. Introduction: Micro Vs. Macro Economics; Some basic, concepts: Wealth, want, utility, consumption, and equilibrium.

2. Marginal Analysis: Consumers surplus, Law of diminishing marginal utility.

3. Indifference Curve Techniques: Meaning, Properties, and Equilibrium.

4. Theory of Demand: Law of demand, Factors determining demand, Demand function, Elasticity of demand, Types of elasticity, Measurement and uses of elasticity.

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5. Theory of Supply: Law of supply, Supply function, Elasticity of supply and its measurement.

6. Theory of Production and Cost: Production function, Law of variable properties, Cost of production, Short run and long run curves.

7. Market Structure: Market and its form, Price and output determination under a) Perfect market, and b) Monopolistic competition.

8. Theory of Distribution: Rent, Wages, Interest and Profit.

Books Recommended

1. Economics, 14th Edition by Paul A. Samuelson & William D. Nordhaus.

2. Modern Economic Theory by Dewett, K. K.

3. Principles of Microeconomics by Ahuja, H. L.



First Year Second Semester

THM-121: Business Mathematics

Course Objectives: This course will help the students to develop understanding of basic concepts and principles of mathematics used in the area of business and economics. Number systems, mathematical induction, theory of sets, indices and logarithms, linear equations and inequalities, quadratic equations, binomial theorem, and financial mathematics are covered in this course.

1. Theories of Sets: Meaning, elements & operations with sets, Union & intersections of sets, Venn diagram, Application of set theory.

2. Indices and Surds: Indices, Laws of indices, Positive and fractional indices, Operation with power functions; Surds, Operations on Surds, Rationalization, Root of Mixed Surds.

3. Equation: Establishment of functions through the data points; Quadratic equation, Symmetrical expression, Formation of an equation.

4. Permutation and Combination: Permutations, Factorial notations, Permutation of different things; Combinations; Complementary theories.

5. a) Differentiation: Derivative of a function of one variable, Derivative of a power function, Derivative of product & quotient of two functions, Derivative of a logarithmic and trigonometric functions.

b) Integration: of different methods: Indefinite integral rules of integration, Some standard results, Integration by substitution, Definite integral, Application of integration in Business.

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6. a) Coordinate Geometry: Definitions, Cartesian coordinate system, Distance between two points, Locus and its equations.

b) The Straight Line: Equation of the straight line, Slope line intercepts, Line through given points.

c) Circle: Definition, Equation of a circle, General form of equation of a circle.

7. Progression: Arithmetic and Geometric progression.

8. Functions, Limits & Continuity: Types of a function, Limit of a function, Continuity of a function.

9. Matrix Algebra & Determinants: Types of matrix, Addition, Subtraction, Multiplication, Cramer’s rule, Inverse of matrix, Simultaneous equations, Application of matrices in business.

Books Recommended

1. Business Mathematics by Sancheti, D.C. and Kapoor, V.K.

2. Business Mathematics by Zameeruddin, Q. Khanna, V. K and Bhambri, SK

3. Business Mathematics by Hakim, M. A. and Bhuyan, NazimUddin

THM-122: General Science and Environment

Course Objectives: Today’s business is now recognizing the significance of science and environmental issues. This course will enable students to explore the areas of basic physics, chemistry and environmental issues so that they can learn the basic scientific know-how required for business. As today’s world highly values the diversity of knowledge so this course is going to make the students



capable to understand the core ideas of science and environment. Thus it will assist efficient decision making and implementation.

1. Scientific Methodology, Techniques, and History: Methods of Scientific Inquiry and Design - Identifying problems based on observations , Forming and testing hypotheses, Development of theories, models, laws, Experimental design, process skills including observing, comparing, inferring, categorizing, generalizing, concluding, Major Historical Developments of Science.

2. Physics: Basic Principles- Structure of matter (e.g. Elements, compounds, mixtures, Atoms, molecules, ions , Basic properties of solids, liquids, and gases), Basic structure of the atom (e.g. Atomic models, Atomic structure including nucleus, electrons, protons, neutrons, Atomic number, atomic mass, isotopes and electron arrangements), Basic characteristics of radioactive materials, Basic concepts and relationships involving energy and matter.

3. Chemistry: Periodic table of the elements, elements arranged in groups and periods .atomic number, atomic mass, isotopic abundance , symbols of the elements, trends in physical properties based on position of elements on the periodic table, trends in chemical reactivity based on position of elements on the periodic table ) , States of matter and factors that affect phase changes, chemical nomenclature, composition, and bonding.

4. Basic Structure and Function of Cells and Their Organelles: Structure and function of cell membranes, Structure and function of animal and plant cell organelles, Levels of organization (cells, tissues, organs, organ systems), Major features of common animal cell types (e.g., blood cells, muscle, nerve, epithelial, gamete) , Prokaryotes (bacteria) and eukaryotes (animals, plants, fungi, protists).

5. Earth and Space Science: Physical Geology- The rock

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cycle, Processes involved in erosion, weathering, and deposition of Earth’s surface materials and soil formation, Earth’s basic structure and internal processes;

6. Astronomy: Major features of the solar system, Interactions of the Earth-Moon-Sun system, Major features of the universe, Contributions of space exploration and technology to our understanding of the universe.

7. Impact of Science and Technology on the Environment and Society: Air and water pollution, Climate change and greenhouse gases, Loss of biodiversity, Pros and cons of power generation based on various resources including fossil and nuclear fuel, hydropower, wind power, solar power, geothermal power, and alternative energy sources; Impact of Science on Public Health Issues - Nutrition, disease, and medicine, Biotechnology, Medical technologies; Major Issues associated with Energy Production and the Management of Natural Resources- Renewable and nonrenewable energy resources, Conservation and recycling, Issues associated with the use and extraction of Earth’s resources (e.g., mining, land reclamation, deforestation).

Books Recommended

1. Conceptual Integrated of Science by P. Hewitt

2. Asimov’s New Guide to Science 1993, Isaac Asimov

3. Science Restated: Physics and Chemistry for the Non-Scientist 1970, Harold Gomes Cassidy

4. Eminent Muslim Scientists 1991,S. FakhreAlamNaqvi



THM-123: Principles of Marketing

Course Objectives: This course is designed to introduce students to the principles of marketing and to prepare them understand how organizations adopt and design different marketing approaches to acquire, retain and develop customers with the use of appropriate marketing mix of organizations. They will understand marketing and other related concepts, the process of marketing, basic tools of marketing and how to integrate the company’s activities towards customer orientation.

1. Creating and Capturing Customer Value: Understanding Marketing the Marketplace and Customer Needs, Designing a Customer-Driven Marketing Strategy, Preparing an Integrated Marketing Plan and Program, Building Customer Relationships, Capturing Value from Customers, The Changing Marketing Landscape.

2. Company and Marketing Strategy: Partnering to Build Customer Relationships, Companywide Strategic Planning, Defining Marketing’s Role, Planning Marketing, Partnering to Build Customer Relationships, Marketing Strategy and the Marketing Mix, Managing the Marketing Effort, Measuring and Managing Return on Marketing Investment.

3. Analyzing the Marketing environment: The Company’s Microenvironment, The Company’s Macro environment, Responding to the Marketing Environment.

4. Managing Marketing Information to Gain Customer Insights: Marketing Research, Analyzing and Using Marketing Information, Other Marketing Information Considerations.

5. Consumer Markets and Consumer Buyer Behavior: Model of Consumer Behavior -Characteristics affecting

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Consumer Behavior - Types of Buying Decision Behavior - The Buyer Decision Process -The Buyer Decision Process for New Products.

6. Business Markets and Business Buyer Behavior: Business Markets - Business Buyer Behavior - Institutional and Government Markets.

7. Customer-Driven Marketing Strategy: Creating Value for Target Customers: Market Segmentation, Market Targeting, Differentiation and Positioning, Products, Services and Brands, Building Customer, Values: What is a Product? Product and Service, Decisions, Branding-Strategy, Building Strong Brands, Services Marketing.

8. New Product Development and Product Life-Cycle Strategies: New-Product Development Strategy, The New-Product Development Process, Managing New, Product Development, Product Life-Cycle Strategies, Additional Product and Service Considerations.

9. Pricing: Understanding and Capturing Customer, Values: What is a Price? Factors to Consider when Setting Prices.

10. Pricing Strategies: New-product Pricing Strategies, Product Mix Price Strategies, Price, Adjustment Strategies, Price Changes, Public Policy and Pricing.

11. Marketing Channels: Delivering Customer Value: Supply Chains and the value Delivery Network, The Nature and Importance of Marketing Channels, Channel Behavior and Organization, Channel Design Decisions, Channel Management Decisions, Public Policies Distribution Decisions, Marketing Logistics and Supply Chain Management.

12. Retailing and Wholesaling: Retailing, Types of Retailers, Retailer Marketing Decisions, Types of wholesalers, Wholesalers Marketing Decisions.



13. Communicating Customer Value: Integrated Marketing Communications Strategy, The Promotional Mix, Integrated Marketing Communications, A View of the Communication Process, Steps in Developing Effective Marketing Communication , Setting the Total Promotion Budget and Mix, Socially Responsible Marketing Communication, Advertising and Public Relations

14. Personal Selling and Sales Promotion: Personal Selling, Managing the Sales Force, The Personal Selling Process, Sales Promotion.

15. Direct and Online Marketing: Building Direct Customer Relationships, The New Direct Marketing, Model Growth and Benefits of Direct Marketing, Customer Databases and Direct Marketing, Forms of Direct Marketing, Online Marketing, Public Policy Issues in Direct Marketing.

Books Recommended

1. Principle of Marketing 15th Edition, Kotler Philip et al.

2. Fundamental of Marketing, 15th edition, Statnton, W.J et al.

THM-124: Fundamentals of Management

Course Objectives: Today’s managers are facing both opportunities and challenges from globalization of the economy and the environmental changes. The core objective of this course is to make the students aware of these environmental changes and show them how effective managers are adapting. This course will describe how men and women go about managing the people and activities of their organizations so that the goals of these organizations as well as their own personal goals can be achieved.

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1. Introduction to Management and Organizations: Management; Managers; Management Functions and Processes; Management Roles; Management Skills; Organization; Why Study Management; The Universality of Management.

2. Historical Background: Scientific Management; Important Contributions; Frederick W. Taylor, Frank and Lillian Gilbreth; Managers Use Scientific Management; General Administrative Theorists: Important Contributions, Henri Fayol, Max Weber; Managers Use General Administrative Theories, Quantitative Approach, The Systems Approach, The Systems Approach and Managers, The Contingency Approach.

3. Organizational Culture, Environment, Social Responsibility and Managerial Ethics: Organizational Culture; Strong versus Weak Culture; Source of Culture; Continuity of Culture; How Employees Learn Culture; Effect of Culture on Manager; Ethical Culture; External and Internal Environment and Their Effect; Social Responsibility, View of social Responsibility Arguments For and against social Responsibility; Managerial Ethics.

4. Foundation of Planning: Planning; Why do Managers Plan; Purpose and Performance of Planning; How do Managers Plan; Goals, Setting and Approaches to Attain Goals; Developing Plans and Contemporary Issues For Plan.

5. Organizational Structure and Design: Organizational Structure; Work Specialization; Departmentalization; Chain of Command; Span of Control; Centralization And Decentralization; Formalization; Mechanistic and Organic Design; Common, Traditional and Contemporary Design.

6. Motivating Employees: Motivation; Theories of Motivation: Maslow’s Hierarchy of Needs Theory, McGregor’s Theory X and Theory Y, Three Needs Theory; Goal Setting Theory, Reinforcement Theory, Equity and Expectancy Theory. Integrating Contemporary Theory of Motivation.



7. Leadership: Leader and Leadership; Leadership Theories, Trait Theory, Behavioral theory, Contingency Theory; The Fiedler Model; Leadership Issues; Becoming an Effective Leader.

8. Foundations of Controls: Controlling; Process of Controlling: Measuring, Comparing, and Taking Suitable Action; Organizational Performance; Measures and Tools for Measuring of Performance: Feed forward, Concurrent and feedback Control, Financial Control.

Books Recommended

1. Management, by Stephen P. Robbins, Mary Coulter, Neharika Vora, 10th ed. 2010 or latest, Pearsons Prentice Hall.

2. Management, by Koontz and Wierich.

3. Management, by R.W. Griffin.

THM-125: Macro Economics

Course Objectives: Macroeconomics examines the reasons behind the economic growth and decline of nations. It explains why some nations prosper with high and growing standards of living while others experience high unemployment, rampant inflation, low wages, or large trade deficits. The aim of this course is to introduce students with the core concepts and theories of Macro Economics. It addresses National Income; consumption and investment; aggregate supply and demand; Multiplier Model; Money, commercial Banking, Central Banking and Monetary Policy. It also covers topics like economic growth, unemployment, inflation, etc.

1. Some Fundamental Concept of Macro Economics: Aggregate income, Consumption, Savings, and Investment.

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2. National Income: Definition and its concepts, National income measurement methods, Estimation of national income in Bangladesh.

3. Theory of Income & Employment: Classical theory of employment, Theory of consumption, Savings & investment, Keynesian development.

4. Unemployment: Nature, types, causes of unemployment; Aggregate demand & aggregate supply.

5. Money: Value of money, Theory of money, Inflation.

6. Theory of Consumption: Consumption & savings, Consumption functions, Marginal propensity to consume, Determinants.

7. Theory of Investment: Capital formation, Investment decisions, Multiplier.

8. Public Finance: Nature, Public expenditure, Public revenue, Public debt, Budget, Fiscal policy.

9. Development Economics: Developed and underdeveloped country, LDC, Characteristics, Development criteria, Classical, Neoclassical and modern views and models of development, Economic development policy and procedures in Bangladesh.

Books Recommended

1. Macro Economics by Dornbush & Fisher.

2. Modern Economic Theory by Dewett, K.K.

3. Macro Economics by Gupta, K.R.

4. Economics, 14th Edition by Paul A. Samuelson & W. D. Nordhaus



Second Year (2018-2019)

Second Year First Semester

THM-211: Business Communication

Course Objectives: To become successful in the business field one should have effective communication skills. This course is going to help the students to enhance their ability to communicate efficiently and effectively in the field of business. Students are going to understand the theories and processes of business communication, and will be able to know the techniques to apply to their workplace and personal life. The main aim of this course is to excel communication ability in all avenues: reading, writing, listening and speaking.

1. Introduction to Communication: Meaning of communication and business communication; Effective business communication-Communicating more effectively on the job-technology to improve business communication.

2. Listening and Nonverbal Communication Skills and Communicating in Teams: Listening skills- Nonverbal communication skills-Performance in teams-Meetings-Productive meetings.

3. Cross-culture Communication: Challenge of communication in diverse world-Intercultural communication skills-.Communication challenge.

4. Planning Business Messages: Three step writing process-Analyzing situation- Gathering information-Selecting the right medium- Organizing Information, Writing Business messages- Adapting audience-Composing message, Completing Business messages-Revising messages- Producing messages.

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5. Writing Brief Messages: Writing message for electronic media- Creating effective E-Mail messages, Instant & Text messages- Creating effective business Blog and Podcasts, Writing routine & positive messages- Routine request & replies, Writing Negative Messages, Writing Persuasive messages- Persuasive business message-Marketing and sales messages.

6. Planning, Writing, and Completing Reports and Proposals: Planning informational Reports- Analytical reports-Planning Proposals, Writing Reports and Proposals-Composing Report and proposals-Components of formal report, Designing Visual Communication

7. Designing and Delivering Oral and Online Presentations: Planning, Writing and Completing Presentations- Presentation with Slides-Planning presentation visuals-Effective slide and support materials.

8. Developing CVs, and Attending Interviews: Preparing Resumes-Writing Application Letter and other Employment Messages-Interviewing Process-Job Interview- Following up After the Interview.

9. Tourism Business Report Writing: Types of report, characteristics and importance of different types, purpose, scope, different styles of writing reports. Letter Writing, Types of letter – circular letter – letter of inquiry – letter of complaints – dunning letter – letter of adjustment – letter of order, letters in connection with bank and insurance. Employment Communication, Preparing CV or personal resume, application, letter, interviews and joining.

Books Recommended

1. Business Communication Today, 9th edition by Courtland L Bovee, Thill Mukesh Chaturvedi



2. Essentials of Business Communication by Pal, Rajendra and Koriahale, J. S.

3. Business Communication by Raymond V Lesikar, et al

4. Business English and Communication, by Stewart, Lanham, et al.

5. Business Communication by Mohammad Mohiuddin.

6. Basic Business Communication: Making Connections in a Digital World by R. V. Lesikar, M. E Flatley and K. Rentz

THM-212: Business Statistics

Course Objectives: Statistical methods are applicable to a variety of fields of studies. These fields of Studies lean heavily upon Statistics. In business studies, it has profound application. Studying this course will enable the students to apply statistics in business, to be equipped with statistical tools to solve mathematically formulated business problems, to be able to suggest qualitative and quantitative models, to be able to pursue other advanced quantitative courses.

1. Introduction: Definition, nature, scope, functions and limitations of Statistics, Statistical data, Statistical methods, Uses of statistics in business.

2. Presentation of Business Data: Classification of data, Principles of classification, Formation of frequency distribution, Tabulation of data, Review of the table, Types of table, Parts of a table, Charting data, Diagrams and Graph.

3. Measures of Central Tendency: Objectives and requisites; Types of averages: Mean, Median, Mode, Geometric mean, Harmonic mean, Quadratic mean; Choice of average.

4. Measures of Variation: Objectives and properties of a good measure of variation, Methods of studying variation: Mean deviation, Standard deviation, Inter-quartile range and quartile deviation, Choice of the measures of dispersion.

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5. Skewness, Moments and Kurtosis: Measures of Skewness, Moments and Kurtosis.

6. Correlation and Regression Analysis : Significance of measuring correlation-Correlation and causation-Methods of correlation Analysis-Spearman’s Rank correlation coefficient. Understanding Regression analysis and its advantages: Parameters of Simple linear Regression model-Methods to determine Regression coefficients.

7. Index Number: Uses of index numbers, Methods and problems in the construction of index numbers, Test for perfection, Consumer price index numbers, Index numbers for industrial production, Limitations of index numbers.

8. Interpolation and Extrapolation: Newton’s forward and backward formula, Uses in business.

9. Probability: Meaning, Events in probability law, Use of combinations, Conditional probability, Probability functions, Mathematical expectation, Theoretical distribution, Binomial, possion and normal distributions with applications in real world situation.

10. Business Forecasting and Time Series Analysis: Introduction, Steps in forecasting, Methods of forecasting, Business forecasting and time series analysis, Components of time series, Straight line trend, Method of least squares, Method of moving averages, Measurement of seasonal variations.

Books Recommended

1. Introduction to Statistics by Mia and Miyan

2. Business Statistics by Gupta, S. P. and Gupta, M. P.

3. Introduction to Statistics,by, Mostofa, M. G.

4. Statistics for Management by R. I. Levin and D. S. Rubin



5. Statistical Techniques in Business and Economics by Lind, A.D, Marchal, G.W. and Mason, D.R. et al

THM-213: Fundamentals of Accounting

Course Objectives: The purpose of accounting is to provide the information that is needed for sound economic decision making. The objectives of this course is to develop students’ understanding of how to prepare financial reports that provide information about a firm’s performance to external parties such as investors, creditors, and tax authorities. After finishing the course students will be able to identify and record financial transactions and analyze the figures in financial statements.

1. Introduction: Definition, scope, importance of accounting; Different branches of accounting, Accounting equation, Financial statements, Assets, liabilities & owner’s equity, Generally accepted accounting principles.

2. Recording Transactions: The Accounts, Double Entry System, Journals, Ledger and Trial Balance.

3. Adjusting the Accounts: Preparing Income Statement, Balance Sheet and Work Sheet.

4. Classified Financial Statement: Reversing entries, Rectifying entries, Closing entries & Sources of closing entries’ information, Post closing Trial Balance.

5. Accounting for a Merchandising Concern: Merchandising Accounts, Preparing the statements, taking the ending inventory, Controlling the purchases and sales with business papers, Special Journals and Subsidiary Ledgers.

6. Accounting for Fixed Assets: Plant and equipment, Natural resources and Intangible assets, Cost of plant asset, Nature of depreciation, Salvage value, Methods of depreciation.

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7. Accounting for Uncollectible and Notes

Books Recommended

1. Accounting Principles by Weygant, J. J., Kiso, D.E. & Kell, W.G.

2. Accounting Principles by Hermanson, Edwards and Salmonson.

3. Advanced Accounting by Khan, M. M.

4. Practice in Accountancy by Basu, S. P. and Das, M.

THM-214: First Aid, Safety and Security

Course Objectives: This course will help the students to develop and equate knowledge about safety and security process in hospitality and tourism industry. Tourism and hospitality is a labor intensive industry for that reason a good manager should have a knowledge about these issues.

1. Importance of health and safety in the aviation industry accident statistics: At airports, In the air Incidents: Safety, e.g. bird strike, foreign object debris (FOD), aircraft fire, collision between aircraft and airside vehicle, fuel spillage; Health, e.g. slips, trips, falls, hearing damage, musculoskeletal damage Importance of maintaining a safe environment: To the organization, e.g. licensing, court fines, bad publicity, loss of revenue, compliance with health and safety regulations; To staff, e.g. to reduce accidents and injuries, disciplinary action, responsibility in law; To visitors and passengers, e.g. unfamiliar with their surroundings, unaware of potential dangers.

2. Key legislation, regulations and procedures of health and safety is regulated in the aviation industry: The Health and Safety at Work Act 1974; Other relevant health and safety legislation and regulations, e.g. noise control, Control of Substances Hazardous to Health



(COSHH) regulations, working-time regulations, manual handling, data protection, personal protective equipment (PPE); CAAB regulations; ensuring staff compliance, e.g. wearing PPE, following manual handling regulations, maintaining training records, reporting and investigating incidents Role of regulatory bodies and organizations involved in aviation health and safety. Airlines and MRO procedures relating to health and safety Responsibilities of supervisors and employees.

3. Importance of security in the aviation industry Security incidents: Buildings, e.g. unauthorized persons airside, unauthorized articles found within passenger baggage, bomb threat, unattended baggage within the terminal; Aircraft, e.g. hijack, suspicious package found during turnaround/in-flight, inbound flight with hijackers/suspected bomb on board; Passengers and staff, e.g. violence towards staff/passengers in the terminal and towards aircrew/ passengers on board, theft from baggage, stolen baggage, unauthorized staff, misuse of passports/tickets; Importance of maintaining a secure environment; CAAB (compliance with Air Navigation Order – CAP393); International Civil Aviation Organization (ICAO) (global coordination); Security screening, e.g. passenger boarding card check, staff pass check, archway metal detector (AMD), pat down, body scan, explosive detection, liquids restrictions.

Books Recommended

1. Jeffrey C Price and Jeffrey S Forrest –Practical Aviation Security: Predicting and Preventing Future Threats

2. Kathleen Sweet –Aviation and Airport Security: Terrorism and Safety Concerns, Second Edition

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THM-215: Business Law and Legal Issues in Tourism

Course Objectives: Business executives in the course of performing their normal duties deal with two main groups of people - outsiders and insiders. Dealings with these groups of people are guided and controlled by certain laws. Therefore, the objective of this course is to give the students ideas of the various laws related with business. This course covers Law of Contract, Law of Agency, Sale of Goods Act, Employment of Labor (standing orders) Act, Factories Act, Industrial Relations Ordinance, etc.

1. Law of Contact: Definition of contract–Essentials of contract–Communication, acceptance and revocation of proposals–Contracts, voidable contracts and void agreements–Consignment contracts–Contracts which must be performed–Time and place of performance–Contracts which need not be performed–Breach of contract–Indemnity and guarantee–Bailment–Bailment of pledges–Agency, appointment and authority of agents, sub-agents, revocation of authority, agent’s duty to principal, principal’s duty to agent.

2. The Sale of Goods Act, 1930: Formation of the contract–Effects of the contract–Performance of the contract–Rights of unpaid seller against the goods- Suits for breach of the contract.

3. The Negotiable Instruments Act, 1881: Promissory notes, bills of exchange and cheques–Negotiations–Payment and interest–Discharge from liability on notes, bills and cheques–Notice of dishonor–Special provisions relating to cheques–Special provisions relating to bills of exchange, Penalties in case of dishonor of certain cheques for insufficiency of funds in the accounts.

4. The Trade Marks Act, 2009: Registration procedures and duration, Effects of registration, Use of trademark.



5. The Partnership Act, 1932: The nature of partnership–Relations of partners to one another– Relations of partners to third parties–Incoming and outgoing partners–Dissolution of a firm– Registration of firms.

6. The Bangladesh Labor Act, 2006: Important Statutory Definitions: Factory, Worker, Employer, Commercial Establishment, Industrial Establishment; Summary of major provisions on: Employment and Conditions of Services, Employment of Adolescent, Provisions of Health, Hygiene, Safety and Welfare Measures, Working hours and leave, Trade Union and Industrial relations, Dispute resolution, Workers’ Participation in Companies’ Profits.

7. The Bangladesh Environment Conservation Act, 1995: Restrictions on manufacture, sale etc. of article s injurious to environment, Remedial measures for injury to ecosystem, Environmental Clearance Certificate.

8. The Arbitration Act, 2001: Arbitration agreement, Subject matter of arbitration, Different methods of arbitration, Arbitration Tribunal, Arbitral proceedings, Arbitral award, Appeals.

9. The Competition Act, 2012: Objective of the Act, Agreement against Competition, Abuse of Dominant Position–Bangladesh Competition Commission–Complaint, Inspection and Disposal, Appeal.

Books Recommended

1. Commercial Law by A. K. Senand J.K. Mitra

2. Ehical, Legal and Regulatory Aspects of Tourism Business by R. Singhal

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Second Year Second Semester

THM-221: Tourism Culture, Heritage and Society

Course Objectives: This course covers history of tourism; grand tour of Europe; history of leisure tourism and winter tourism; evolution of mass travel and tourism. It also focuses on changes in consumer’s behavior; demographic changes and its impact on tourism development; history and geographical impacts on new trends in tourism; and 21 critical issues and trends for travel and tourism industry in 21st century. It also includes the physical and economic development of tourism; socio-cultural impacts of tourism; tourism and anthropology; cultural and psychological influences; socio-environmental impacts of tourism; and carrying capacity.

1. Introduction: Characteristics and definitions of heritage tourism.

2. World Heritage: Convention and international heritage tourism sites: Heritage tourism and national governance in Bangladesh, world heritage site in Bangladesh.

3. Tourism and anthropology: Features of anthropology, field and theme of anthropology.

4. Cultural tourism: cultural tourism development, cultural tourism in Bangladesh, Cultural Impact.

5. Socio-environmental impact of tourism:

6. Managing Heritage and Cultural Tourism Resources:

7. Economics, Sustainability, and Living with Cultural heritage:



Books Recommended

1. Environmental and Legal Issues in Tourism by R. K. Malhotra

2. Tourism Geography by S. Williams

3. Tourism Geography by R Pratap and K Prasad

4. Tourism Transport and Travel Management by P. C. Sinha

THM-222: Economic Geography of Bangladesh

Course Objectives: This course includes topics like historical background, issues and approaches in contemporary geography of tourism, the popularization of tourism, modes and history of travel industry, wonders of the world, etc. It brings together a wide panorama of materials from a number of different disciplines and accompanies this with informative original maps and diagrams spanning a period from the 16th Century up to the 21st Century. It also explores the diverse aspects of places, both urban and rural, in shaping distinctive leisure, activities, and other issues.

1. Introduction: The nature of geography as a dynamic academic discipline and applied science, development of methodological concepts with special reference to regional, spatial/locational, and ecological approaches, objectives and scope of modern geography, Location of Bangladesh in the region and the world community; characteristics and importance.

2. Historical Geography: Definition and scope. Nature and importance, source materials of historical geography, origin of Bengali’s, early settlements of Bengal.

3. Tools in Geography: Maps and other simple models,

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problems of scale, size and shape in mapping, terrestrial space, absolute and relative location in spatial distribution; types of map and their use, remote sensing and field work in geography and environment.

4. A brief history of the Mughal Bengal (1126-1757): Bhuyan’s of Bengal, Bengal under Suja, administration of Shaista Khan, Reforms by MurshidKuli Khan, European merchants in Bengal. Sirij-ud-Daulah and the battle of Plassey. Economic condition of Bengal during Mughal. Mughl structure and Architecture.

5. Bengal Under the British: The East India Company, Dual Government, Diwani, Permanent Settlement, Agitation against British in Bengal (Rangpur peasant Revolt, Chakma revolt) Faraizi movement (Haji Shariatullah, Dudu Mia), Titumir, Sepoy mutiny, Muslim renascent in Bengal. (Nabab Abdul Latif, Syed Amir Ali) Partition of Bengal, Economic Condition of Bengal during British period (Agriculture, Industry, Transport and Trade).

6. Political Movement and Partition of India: Bengal Pact, the Simon Commission, Demand for a separate homeland for the Muslims, Lahore resolution, two nation theory, Cripps after Quit India movement, Cabinet mission, Direct action day. Bangladesh During Pakistan Period: Language Movement, United front and Election of 1954, Ayub Khan and his reforms. War of 1965, Inter wing disparity (Political, Defense. Economic and Education), Six Points demand, Mass uprising of 1969, Election of 1970 and its aftermath.

7. Liberation war and Independence of Bangladesh: Factors leading to freedom struggle. Speech of 7th March, Army Crackdown of 25th March, Declaration of Independence, Formation of Mujib Nagar Government, Different forces of liberation war, Formation of war sector and final victory.



8. The History of Development in Bangladesh: Economic and Development Trends Under British Empire; Development Policies in Bangladesh; Entrepreneurship; Governance, Management, and Efficiency; Gender, Equity, and Human Rights; Human Development and Regional Perspectives; Poverty Alleviation; A Village Perspective and Local Trends; Urbanization Issues; Environmental Issues; Current Debates.

Books Recommended

1. Economic geography of Bangladesh : Haroun-er-Rashid

2. Bangladesh: Emergence of a Nation: Abul-Mal-Abdul Muhit

THM-223: Theory and Practice of Culinary Art

Course Objectives: Food in the core of every tourism and hospitality attraction. It is expected that the food is prepared with a proper attention. The aim of this course is to provide knowledge with the art of working and how a cooking place is managed. Along with this one student would also come to know that how the modern cooking and serving apparatuses are used for this purpose.

1. Introduction to the Art of Cookery: Uniform, Kitchen tools, Safety procedures, Middle ages to Modern cookery, Menu terms, Kitchen hierarchy / Brigade.

2. Methods of Cooking & Basics of Vegetable Cookery: Aims and Objectives of Cooking Food, Importance classifications-Principles, Equipment required, Methods of cooking-boiling-roasting, poaching, braising, grilling, baking, roasting, broiling, stewing, sautéing-blanching-steaming-micro-waving etc.

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3. Culinary Fundamentals: Stocks, Soups, Sauces & Salads, Stocks, Types & Uses, Sauces, Classification and Importance Soups, Classification, Importance, Salads, definition, parts, types and salad dressings.

4. Kitchen Equipment: Types of equipment , Special Equipment, Refrigeration, Kitchen Machinery, storage tables, Hand tools, weighing & measuring, pot wash, diagrams, uses, maintenance.

5. Food Commodities: Classification of Ingredients with examples and uses in cookery, Cereals, Pulses, Vegetables, Mushrooms, Fruits, Eggs, Oils etc.

6. Introduction to Eggs and egg cookery: Introduction, Structure, Classification, types, selection, storage, uses, cooking principles.

7. Kitchen Organization Layout and Hierarchy: Kitchen layout and functions, Receiving area, Storage area, Cold butchery, and vegetable unseen place area, Cold kitchen, Hot kitchen, Manger, bakery and confectionery. The classical and new kitchen brigade, duties and responsibilities and job description of the kitchen personnel.

Books Recommended

1. Bali, P. S. (2009). Food Production Operations. New Delhi; Oxford University Press.

2. Kinton, R., & Ceserani, V. (2005).The Theory of Catering. London: E. Arnold.



THM-224: Cost and Management Accounting

Course Objectives: This course covering both the issues of Cost Accounting and Management Accounting will enable the students gain ideal knowledge’s about various concepts, process, and techniques of cost determination and control with special focuses on elements of manufacturing cost, cost accounting cycle, cost behavior, reconciliation of cost and financial accounting functions of management accountants, and techniques of management accounting.

1. Introduction: Meaning– Importance and Limitation of Cost Accounting, management accounting, Difference among other branches of accounting, Need for management accounting information for planning and control.

2. Costs: General classification of costs, Manufacturing and non-manufacturing costs, Product costs vs. Period costs, Cost classification on financial statement, Cost classification for predicting cost behavior, Cost classification for assigning costs to cost objects, Cost classification for decision making.

3. Cost Sheet/Statement of Cost of Production: Cost of Goods Manufactured, Cost of Goods Sold, Income statement, Unit cost, Determination of selling price, Tender price.

4. Cost Behavior Patterns: Variable cost behavior, Fixed cost behavior, Mixed cost behavior, Problems regarding segregation of Mixed cost.

5. Cost Volume Profit Relationship: CVP analysis, Contribution margin, Contribution margin ratio, Breakeven analysis, Target profit analysis, Sales mix and breakeven analysis.

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6. Variable Costing: Tools for decision-making, Overview of absorption and variable costing, Effect of change in production or net income, Advantages of variable costing and the contribution approach.

7. Relevant Cost for Decision Making: Cost concept for decision-making, Sunk cost, Future cost, Application of relevant cost in management decision.

8. Basic Framework of Budgeting: Preparation of budget for different components in master budget, Cash budget, Budgetary Control, Flexible budgeting and overhead analysis.

Books Recommended

1. Garrison& Noreen : Managerial Accounting

2. Usry and Matz : Cost Accounting, planning & control

3. Horngren,Foster, and Srikant: Cost Accounting A Managerial Emphasis

THM-225: Organizational Behavior

Course Objectives: Organization consists of people and every individual is unique by their own rights. To know about their uniqueness is quite a job! And, that is basically what organizational behavior is all about. The study and practice of organizational behavior goes beyond the integration and application of behavioral science down to the work situations for a better understanding.

1. Introduction: Meaning, Elements, Basic concepts of Organizational Behavior.

2. Climate and Models of Organizational Behavior: Organizational climate, Measuring climate, Models of organizational behavior.



3. Conflict in Organizations: The nature of conflict, Levels of conflict, Sources of conflict, Effect of conflict, Conflict resolution.

4. Group Work: The nature of groups and its formation, Types of groups, the Dynamics of informal groups; Dynamics of formal groups, Positive and negative attributes of committees; Nature and effectiveness of teams, Making a team more effective.

5. Occupational Stress: Meaning and causes of occupational stress, The effects and coping strategies for occupational stress.

6. Leadership: Concepts, theories and other aspects of leadership.

7. Motivating Employees: Maslow’s hierarchy of needs, Herzberg’s two-factor theory, Behavior modification, Achievement motivation, Expectancy model.

8. Job Satisfaction: Meaning of job satisfaction, Importance of job satisfaction and Profile of satisfied workers.

9. Empowerment and Participation: Nature of empowerment and participation, How participation works, Programs for participation, Important considerations in participation.

10. Organizational Development and Training: Understanding organizational development, The development process, Training methods used.

Books Recommended

1. Organizational Behavior, 10th Edition by Newstrom, J.W. and Davis, K.

2. Organizational Behavior Analysis by Luthans, F.

3. Essentials of Organizational Behavior, 5th Edition by Robbins

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Third Year (2019-2020)

Third Year First Semester

THM-311: Geography of Tourism

Course Objectives: This course includes topics like historical background, issues and approaches in contemporary geography of tourism, the popularization of tourism, modes and history of travel industry, wonders of the world, etc. It brings together a wide panorama of materials from a number of different disciplines and accompanies this with informative original maps and diagrams spanning a period from the 16th Century up to the 21st Century. It also explores the diverse aspects of places, both urban and rural, in shaping distinctive leisure, activities, and other issues.

1. Introduction: The basic concepts of tourism geography; human life in relationship to geographical space; maps.

2. World regions: physical, political, economic and cultural characteristics, Tourism economy, The development of international tourism: International tourism, Tourism development, tourists, Geographical patterns of tourism and the tourism characteristics of selected world regions.

3. Geographic Approaches to Tourism:

4. Development of Tourism Demand: Opportunities and Growth of tourism, Geographic factors in Tourism Supply, Public and Private Actors in Tourism.

5. Geographic Areas and Tourism Impacts: Economic and Environmental Impacts, Social Costs and Benefits of Tourism, Sustainable Tourism Development, Tourism and Environmental Change, Social-Cultural Impacts in Tourism, Social Impacts on Communities.



6. Spatial Patterns of Tourism: Coastal tourism, urban tourism, rural tourism, ecotourism

Books Recommended

1. Tourism Geography by S. Williams; History and Geography of Tourism by M. Ratti

THM-312: Front Office Operations and Reservation

Course Objectives: This course is offered to inform students about hotels’ front office operations, systems, job description and specification of hoteliers. It will teach students about the international standard of hotel behavior; reception office and communications; reservations; checking in and staying. The course includes guest accounting; payment methods; revenue management; distribution channels; planning and controlling property.

1. Introduction: Hotel industry, classifying of hotels & guests, hotel organizations, front office operations.

2. Front office operations: Guest cycle, front office systems, front office documents, front desk, Property management systems.

3. Reservations: types of reservations, reservation inquiry, group reservation, reservation availability, reservation record.

4. Registration: Registration process, selling the guest room Communication and guest service: Front office Communication, guest service & relation.

5. Security and lodging industry: security program, management’s role in security program, setting up security program.

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6. Check out and account settlement: Check out and account settlement process, departure procedure, Check out option.

7. Planning and evaluation operations: Management function, establishing room rate, forecasting room availability, evaluation operations.

8. Revenue Management: Concept of Revenue Management, Measuring yield, elements of Revenue Management, using Revenue Management.

Books Recommended

1. Managing Front Office Procedures by Michael L. Kasavana

2. Front Office Operations by C. Dix and C. Baird.

3. Hotel front office management by J.A Bardi

THM-313: Service Marketing

Course Objectives: Today’s business world is getting more dependent on services signifying greater importance of service marketing. Service marketing requires concentration on customers, particularly about their expectations, perceptions and behavioral patterns regarding services; creation, retention and recovery of customer relationships; strategic, systematic approaches in developing and implementing customer focused services; and financial and economic effectiveness as well. After studying this course, students will understand properly all these inter-related topics of service marketing and hence will be able to apply the knowledge with expertise

1. Introduction to Services Marketing: Why Study Services? Categories of Services, The Scope of Services Marketing, The Gaps Model of Services Quality, Focus on



the Customer-What Do Customers Expect? Focus on the Customer-Customer Perceptions in Services.

2. Services Marketing: Understanding the Customer: Listening to Customers Through Research, Building Customer Relationships, Service Recovery.

3. Positioning Service in Competitive Markets: What is Required for Positioning Service Effectively, Service Attributes, Positioning Distinguishes a Brand from its Competitors, Competitive positioning.

4. Promotions and Pricing Strategies in Services Marketing: Integrated Services Marketing Communications, Pricing of Services, the Financial and Economic Impact of Service.

5. Designing and Managing Service Process: Customer Service Processes, Service Process Redesign, Blueprinting Service to Create Value, Self Service Technologies.

6. Standardizing and Aligning the Delivery of Services: Service Innovation and Design, Customer, Defined Service Standards, Physical Evidence and the Service scape.

7. The People Who Deliver and Perform Services: Employees’ Roles in Service Delivery, Customers’ Roles in Service Delivery, Managing Demand and Capacity.

8. Managing People for Service Advantage: Service Employees, Cycles of Service Failure and Success, Human Resource Management, Service Leadership and Culture.

9. Improving Service Quality and Productivity: Integrating Service Quality and Productivity Strategies, Service Quality, Measuring and Improving Service Quality, Improving Service Productivity.

10. Service Leadership: Striving for Service Leadership, Service Profit Cain, Integrating Marketing Operations

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and Human Resource, Creating a Leading Service Organization, Human Leadership.

Books Recommended

1. Integrating customer focus across the firm by V. A Zeithaml, M. J. Bitner, D. Gremler

2. Service Marketing by Christopher Lovelock, Jochen Wirtz, Jayanta Chatterjee.

THM-314: Financial Management

Course Objectives: Financial Management highlights the modern, analytical approach to corporate finance decision-making. The course has been structured to focus on finance theory and its implications in the financial decision-making process and policy. The broad objective of this course is to provide students with sound theoretical knowledge on principles and practices of financial management. This course will make the students conversant with cost of capital, capital budgeting and investment decisions. They will also learn about time value of money.

1. Goals and Functions of Finance: Meaning of Financial Management; Financial Goal: Maximize Shareholder Wealth; Maximization of EPS; Corporate decisions, Importance of Financial Management, Factors influencing financial decisions. Agency Problems, Dealing with Agency Problems; Principle of Financial Management; Social Responsibility; Corporate governance.

2. Capital Budgeting and Risk Analysis: Risk Evaluation Approaches-Certainty Equivalents (CE), Risk-adjusted Discounted Rates (RADR), CE vs RADR., Probability Distribution Approach, Decision Tree Approach, Behavioral Approach for Dealing with Risk-Sensitivity Analysis, Simulation.



3. Theory of Capital Structure: Introduction to the Theory; Assumptions and Definitions; NI Approach, NOI Approach and Traditional Approach; Modigliani-Miller (MM) Position; Arbitrage process; Taxes and Capital Structure; Corporate plus Personal Taxes; Merton Miller’s Equilibrium; Effects of Bankruptcy Costs, Tradeoff model, Pecking order theory.

4. Dividend Policy: Procedural Aspects of Paying Dividends; Types of Dividend Policies; Factors Affecting Dividend Policy; Dividend Payout Irrelevance; Arguments for Dividend Payout Mattering; Impact of Other Imperfections; Financial Signaling; Share Repurchase; Method of Repurchase; Repurchasing as Part of a Dividend Decision; Stock Dividends; Stock Splits.

5. Capital Market Financing: Public Offering of Securities; Traditional Underwriting, Best Efforts Offering, Making a Market, Shelf Registrations, Flotation Costs, Government Regulations for Issuing Securities, SEC Review, SEC Regulations in the Secondary Market, Selling Common Stock Through a Rights Issue, Value of Rights, Success of the Offering, Standby Underwriting, Oversubscriptions, Rights Issue vs. Public Offering, Green Shoe Provision, Financing a Fledgling, Initial Public Offerings, Information Effects of Announcing a Security Issue; Types of Long-term Debt Instruments; Retirement of Bonds; Preferred Stock and its Features; Common Stock and its Features; Bond Refunding.

6. Lease Financing: Definition of Lease, Types of Leases, Leasing Arrangements, Advantages and Disadvantages of Lease, Lease versus Purchase Decision, Leasing in Bangladesh-Problems and Prospects.

7. Working Capital Management: Importance, Determinants of Working capital, Policies for Financing Current Assets, Operating Cycle and Cash Conversion

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Cycle, Estimating Working Capital Requirement risk and risk management; and short, intermediate and long term financing.

Books Recommended

1. Fundamentals of Financial Management by J. C. V. Horne and J. M. Wachowicz

2. Financial Management by I. M. Pandey

3. Essentials of Managerial Finance by J. F. Weston and E. F. Brigham

THM-315: Human Resource Management

Course Objectives: In today’s world employees are considered as resources and thus proper management of this resource can benefit organizations in multiple ways. It addresses how HRM is handled in a dynamic environment by focusing on its fundamentals; EEO; employee rights; employment planning: job analysis and job description; recruitment; selection; socialization, managing careers; managing employee performance; and establishing rewards and pay plans.

1. Introduction to Human Resource Management: Meaning, objectives, scope, functions and importance of Human Resource Management; Personnel Management and Human Resource Management.

2. Human Resource Planning: Meaning, importance, components, process and limitations of human resource planning.

3. Job Analysis: Meaning, purposes, importance, uses, steps and techniques of job analysis; Meaning, objectives, process and methods of job evaluation.



4. Manpower Recruitment and Selection: Recruiting; Selection process; Interviewing and testing; Reliability and validity; Placement and orientation.

5. Employee Training and Management Development: Meaning, objectives, and methods of employee training; Determination of training needs; Concept of management development, Process and techniques of management development, Evaluation of development programs.

6. Career Development: Meaning and importance of career development plan; Dimensions and career stage; Career choice.

7. Appraisal of Employee Performance: Meaning, importance, process, and methods of performance appraisal; Factors that distort appraisal; Suggestion for improvement.

8. Reward and Job Change: Types of reward, quality of reward and distribution of reward; Promotion and Transfer.

9. Employee Compensation and Benefits: What is compensation? Wage and salary administration, Establishing pay structure, Incentive compensation plan; Factors influencing compensation; Systems of payment of wages; Meaning and types of employee benefits.

10. Handling Grievance: Basic consideration; Steps in handling grievance.

11. Maintaining Discipline: Principles of disciplinary action; Procedure of disciplinary action; Effects of union on discipline.

12. Strategic Human Resource Management.

13. Human Resource Management Practices in Islam.

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Books Recommended

1. Human Resource Management, 7th edition, by DeCenzo D. A

2. Human Resource Management, 7th edition, by Gary Dessler.

3. Human Resource Management, 3rd edition, by Wendell French.

4. Personnel Management by Jucious, J.

5. Personnel Management, by Haque, S. A.

6. Personnel Management by Mamoria, C.B.



Third Year Second Semester

THM-321: Urban and Rural Tourism

Course Objectives: Tourism is expected to be expanded over a country. This course is designed to arrange the tour operations among the rural and urban areas of a country. Urban societies are developed with the newer and newer concepts of urbanization and on the other hand rural societies are gifted with natural beauties. After completing this course one student would be able to design a tour and hospitality offer for an aspirant for such tours in both the urban and rural areas of a country.

1. Introduction: Terms & Definitions, Development of urban tourism, phenomenon tourism industry today.

2. Changes in the nature of consumption and their impact on tourism and culture.

3. Urban tourism (demand side): Urban Tourism motivations, business, conferences, recreation, culture, visiting relatives and friends (VFR), urban tourism demand factors.

4. The city as a tourism product (supply side): Typology of tourist cities, Cities Kit coastal / Mountain, pilgrimage centers, representing cities, historic towns and cities, conferences and entertainment. Cities with major tourist element: capital cities, cities of the world, major metropolitan areas.

5. Urban tourism product: a. Primary Products - types of tourist sites and their characterization, the intensity of the attraction of urban tourist sites. b. Secondary products - services support system of urban tourism (hotels, dining places, public transport, etc.).

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6. The spatial organization of the system of primary and secondary: primary tourist centers formation (RF).

7. Effects of urban tourism city: Urban design; Urban economy; Social, Cultural and Environmental Influences.

Books Recommended

1. Linking Urban and Rural Tourism: Strategies in Sustainability by Susan L. Slocum and Carol Kline

THM-322: House Keeping Management

Course Objectives: Nothing sends a stronger message than cleanliness in a hospitality industry. After completing this course, students will gather both theoretical and practical knowledge about housekeeping management. The contents include the role of housekeeping in hospitality operations, planning and organizing the housekeeping department, housekeeping human resources, managing inventories, safety and security, managing on- premises laundry, guestroom cleaning, public area cleaning, ceilings, walls, furniture, fixtures, beds, linens, uniforms, carpets and floors.

1. Overall structure and operation of hospitality industry: Hotel organization chart and its reporting line, Knowledge of overall operation of each department, General relationship of each department and how it functions.

2. Role of housekeeping and its relationship with other departments: Housekeeping department and its role and responsibility, Housekeeping organization chart , Positions and job descriptions in housekeeping department, Relationship of housekeeping department with others particularly front office, food and beverage as well as engineering departments.



3. Planning and organizing housekeeping department: Planning the work in housekeeping department, Area inventory , Frequency schedule, Performance standard, Productivity standard, Supply and equipment inventory level.

4. Managing Inventories: Par level, Linens, Uniforms, Guest loan items, Equipment, guest supply.

5. Controlling expense: Budget, Operating budget, budgeting expense, control expense,

6. Safety and security: Safety, equipment, security.

7. Managing on premises laundry: Planning, equipment, machines, valet services, staffing.

8. Guest room and public area cleaning: Preparation, cleaning the guest room and inspection, front of the house and functional area cleaning.

9. Bed, linen and uniform.

10. Rural Tourism

Books Recommended

1. House Keeping Management by M. M. Kappa, A. Nitschke and P. B. Schappert

THM-323: Aviation and Flight Management

Course Objectives: Real growth in the aviation industry began after 1950 when a period of massive expansions and the emergence of a complex network of global and domestic air transport systems, rapidly assembled in the aftermath of World War II. The importance of the 41 aerospace industry to the world’s economies is huge. In

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this course students will learn the basic concept about the aviation industry and flight management.

1. General aviation operations to the aviation industry: Aircraft operator, e.g. flight school, club, executive transport, air taxi, oil industry support, emergency service; Airfield operator, e.g. private strip, GA terminal at regional airport; Management and control, e.g. Air Traffic Control, Border Control, Airfield management; Aircraft types used by general aviation organizations’:

Manufacturers, e.g. Cessna, Piper, Bell, Boeing, Gulfstream; Characteristics, e.g. fixed wing, rotary, passenger capacity, cargo capacity range, take-off/landing performance; Requirements, e.g. crew number, qualifications, ground handling, General aviation operations: Ownership types, e.g. private (business, pleasure), club, corporate, fractional; Pilot training, e.g. school, private, commercial; Recreational, e.g. flying club, gliding, parachute, aerobatics, Commercial operation, e.g. business, air taxi, charter, survey, agricultural.

2. Operating characteristics of commercial airlines: Full service scheduled, Low-cost scheduled, Charter, Cargo, e.g. scheduled, charter, integrated, Operating characteristics: Aircraft types, e.g. manufacturers, characteristics, crew and ground handling requirements; Route networks, e.g. long/short haul, hub and spoke, point to point, international/domestic; Fares and conditions of travel, e.g. flexibility, seat selection, baggage allowances; Class options and service levels; Timetables.

3. Different types of airport, their ownership and characteristics of airports: Geographical location; Major, e.g. London Heathrow; Regional, e.g. Newcastle; Local, e.g. Blackpoll; Ownership (public, private, public/private partnership, group).



4. Regulatory bodies, trade associations and ancillary organizations support the aviation industry: Role of regulatory bodies (to establish the rules and regulations that govern the industry, to promulgate; Rules and regulations and to ensure compliance with rules and regulations); International Civil Aviation Organization (ICAO); European Aviation Safety Agency (EASA); Civil Aviation Authority of Bangladesh (CAAB); Bangladesh Border Agency;

National Air Traffic Service (NATS); Police; Department for Transport – security (TRANSEC) Role of trade associations (to promote and support the interests of industry): International Air Transport Association (IATA).

Books Recommended

1. Airline Marketing and Management by S. Shaw, Doganis R –

2. The Airline Business, 2nd Edition; Fecker A and Könemann L –

3. The Complete Book of Flight, 3rd Edition

THM-324: Quantitative Analysis for Business

Course Objectives: This course provides an introduction to quantitative analysis tools most commonly deployed in optimizing strategic planning and decision making. It focuses on mathematical modeling techniques for decision making as applicable to the management. The course also addresses quantitative analysis tools applicable to operations management settings. It covers probability, decision analysis, regression models, linear programming distribution models, network models, utility and game theories and Markov analysis.

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1. Introduction: Meaning of Quantitative analysis for business, Characteristics of Quantitative analysis, Describe the quantitative analysis approach, Application of quantitative analysis in a real situation, The use of Modeling in quantitative analysis, possible problems in using quantitative analysis, Perform a break-even analysis.

2. Decision Theory: Define Decision Theory, Elements, Decision Criteria, Decision Tables, Decision Making under Uncertainty, Certainty, Risk, Decision Trees, Application.

3. Utility And Game Theories: Utility Analysis, Measuring Utility, Using Utility for Decision Making, Attitudes Towards Risk, Limitations, Multiple Criteria, Priority Systems, Transformations, Multi attribute Utility Theory, Limitation, Conflict Situations, Characteristics, Dominance, Pessimistic Criterion, Mixed Strategy, Extensions.

4. Linear Programming: Nature of linear Programming Problems, Formulation, General Formulation and Terminology, The Graphic Method of Solution, Feasible Solutions, Finding the Best Solution, Minimization Problem, Decision Considerations, Redundant Considerations, Unbounded Problems, Infeasible Problems, Ties for Best Solutions, Applications.

5. Simplex Method: Fundamental Methodology, Standard Form, Basic Feasible Solution, Evaluation a Solution, Improving a Solution, Iteration Process, Finding The Optimal Solution, Simplex Tables, Initial Simplex Table, Optimal Simplex Table, Decision Consideration, Minimization Problems.

6. Distribution: Transportation, Nature of the Problem, First Feasible Solution, Evaluating the Solution, Improving the Solution, Finding the Optimal Solution, Decision Considerations, Unbalanced Supply and Demand,



Prohibited Routes, Maximization, Degeneracy, Multiple Optima, Limitations, Nature of the Situations, Application.

7. Queuing Theory: Structure of a Queuing System, Source Population, Arrival Process, Queue Accommodations And Behavior, Selection Process, Service Process, Departure, Basic Queuing Analysis, Performance Measures, Comparative Analysis, Cost Considerations, Practical Extensions, Finite Source Population.

8. Inventory Control: Definition of Inventory- Purpose of Inventory- Inventory Costs-Independent versus Dependent demand- Inventory systems- Fixed-order quantity models- Fixed-time period models- Price-break models-Inventory control and supply chain Management.

9. Statistical Quality Control: Control charts, Control limits, Accepting sampling.

10. Simulation: The Nature of Simulation, Developing a Model, Flow Charts, Performing a Simulation, Monte Carlo Method, Generating Inputs with a Mechanical Device, Random Number Table, Computer Simulation, Pseudorandom Numbers, Decision Making, Advantages and Limitations.

Books Recommended

1. Quantitative Analysis for Management by B. Render, R. M Stair and M.E Hanna.

2. Fundamentals of Management Science by E. Turban and J.R. Meredith.

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THM-325: Consumer Behavior

Course Objectives: In today’s highly competitive and global economy, understanding tourist behavior is imperative to success. This course explains the basic concepts and theories that underlie tourist decision-making and behavior. From this course, students will understand and learn the needs and preferences of tourists and how to investigate the process of destination and product selection to help provide customers with products and services that will best meet their needs.

1. Introduction: Definition, Scope, Significance, Development of marketing concept and consumer behavior.

2. Consumer Decision Process: Levels of consumer decision-making, Factors affecting consumer decision, Diffusion process, Adoption process.

3. Consumer Research: Quantitative research, Qualitative research, Consumer research process.

4. Market Segmentation: Definition, Use of market segmentation, Bases for segmentation, Criteria for effective targeting of market segments, Product positioning.

5. Consumer Motivation: Definition, The dynamic nature of motivation, Negative and positive motivation, Rational versus emotional motivation, Hierarchy of needs, Measurement of motives.

6. Personality and Consumer Behavior: Definition, Nature of personality, Theories of personality, Freudian theory, Neo-Freudian and trait theory, Personality and consumer diversity.

7. Consumer Perception: Definition, Sensation, The absolute and differential threshold, Dynamics of perception,



Consumer imagery, Perceived risk.

8. Learning: Definition, Elements, Sources of information, Information processing.

9. Consumer Attitude: Attitude formation, Attitude change.

10. Group Dynamics and Consumer Reference Group: Definition of group, Reference group, Applications of the reference group concepts, Family, Family decision making, Family life cycle.

11. Social Class and Consumer Behavior: Definition, Measurement of social class, Lifestyle profiles of social classes, Social class mobility, Geo demographic clustering, The affluent consumer, Non affluent consumer, Consumer behavior applications of social class.

12. Influence of Culture on Consumer Behavior: Culture, Elements of culture, Characteristics of culture, Cross culture and subculture.

13. Public Policy and Consumer Behavior: Consumerism, Environmentalism, Emerging issues and marketing practices.

Books Recommended

1. J. Paul Peter & Jerry C. Olson: Consumer Behavior and Marketing

2. Schiffman, Leon G. & Kanuk, Leslie L: Consumer Behavior

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Fourth Year (2020-2021)

Fourth Year First Semester

THM-411: Costal and Marin Tourism

Course Objectives: Coastal and marine tourism examines both successful and unsuccessful tourism in coastal and marine environments. The course provides an overview of the history, development and growth of marine tourism and describes the characteristics of ‘marine tourists’ and the ‘vendors’ of these tourist activities. It focuses on marine affairs contributing in tourism management, hotel and resort management, sport management, business, geography, and sociology addressing crucial issues of personal motivation and satisfaction, social and economic value, leisure technology and history, and sustainability. It also examines tourism impacts on marine eco-systems and coastal communities and explores management techniques aimed at reducing negative impacts and maximizing the benefits of marine tourism.

1. Situating Coastal and Marine Tourism: History and Overview of Coastal and Marine Tourism, Approaches to Developing Coastal and Marine Tourism.

2. Tourism in Coastal and Marine Locations: Coastal hot-spots versus sensitive eco resorts, Marine wildlife tourism Marine tourism niches, Dive tourism, Surf and Fishing Tourism, Islands and Marine Tourism, Coastal Destination Management.

3. Management Issues: Contested resources, the struggle for governance (including marine protected areas).

4. Sustainability: Stakeholder Perspectives, Research trends and future issues for Coastal and Marine Tourism.



Books Recommended

1. Marine Tourism: Development, Impacts and Management by M. Drams

2. Water-Based Tourism, Sport, Leisure, and Recreation Experiences by G. Jennings

THM-412: Destination Management

Course Objectives: This course aims at focusing on topics like tourist destination development; strategic planning and management; holiday choices; marketing of tourist destination; destination development policies; heritage; senior tourism as a new dimension; environment; and wildlife.

1. Introduction: Tourists destination-concepts/ notions; Destination- Elements of Tourists Destination Characteristics of successful destination- Uniqueness of destination management stakeholders in destination management- destination governance- destination management organization (DMO).

2. Tourism Destination Planning: Tourists destination development; planning and development of tourism; Traditional and contemporary approaches to destination planning- History & Influence on planning- Factors affecting the planning process-Environment Analysis, Resource Analysis, Regional Environment analysis. Market analysis, competitor’s analysis, Regional analysis. Stages in destination planning- Benefits of strategic plans- Outcome of destination planning formulation of master

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plan, implementation of plan; resort development – Economic impact of Tourism.

3. Tourism Destination Management: Partnership and Team-building –Leadership and Coordination, Community Relations, Tourists Destination, Destination Products, Destination Branding, Destination Mix, Destination Integrated Marketing Communications, Destination Information and Communication Technologies, Future of Destination Management.

4. Sustainable Tourism Destination Development: Sustainable Tourism Development : Meaning- Principles-Sustainable Employee Practices, Sustainable Tourism Destinations , Impacts of Sustainable Tourism, Sustainable Tourism Development Policy, Environmental Laws.

5. Emerging Trends In Destination Management: Environmental Management Systems, Integrated Coastal Zone Management, Eco-friendly, Practices, Water Conservation, Energy Efficiency, Waste Management, Commoditization Community Participation, Responsible Tourism Space Tourism Recent Trends, Best Practices.

Books Recommended

1. Managing Tourist Destination: Development, Planning, Marketing and Policies by K K Kamra

2. Fundamentals of Destination Management and Marketing by R Harrill

3. C.Gunn (2002), Tourism Planning: Basic, Concepts and Cases, Cognizant Publication.

4. Krishan K. Kamra, Managing Tourist Destination: Development, Planning, Marketing & Policies, Kanishka Publishers, 2005.



THM-413: Catering, Food, Beverage and Bar Management

Course Objectives: This course introduces students to the different types of catering establishments; relationship of catering industry with other industries; staff organization in various types of restaurants, duties and responsibilities of restaurant staff; classification of restaurants. It focuses on operating equipment used in restaurants; ancillary departments, still room, pantry, hot plates; restaurant service Unseen scene and Unseen place; table laying; menu, order taking procedures, room service, classification of beverages, etc.

1. Introduction: Food & Beverage Industry, Classification of Catering Establishments (Commercial & Non-Commercial)

2. Introduction to Food & Beverage Operations (Types of F&B Outlets).

3. Food & Beverage Service areas in a Hotel: Restaurant, Coffee Shop, Room Service, Bars, Banquets, Snack Bar, Executive Lounges, Business Centers, Discotheques & Night Clubs, Auxiliary areas.

4. Food & Beverage Service Equipment: Types & Usage of Equipment- Furniture, Chinaware, Silverware & Glassware, Linen, Disposables, Special Equipment , Care & maintenance.

5. Food & Beverage Service Personnel: Food & Beverage Service Organization Structure - Job Descriptions & Job Specifications Attitudes & Attributes of Food & Beverage personnel, competencies.

6. Basic Etiquettes: Interdepartmental relationship Types of Food & Beverage Service Table Service –English / Silver, American, French, Russian Self Service – Buffet & Cafeteria

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Specialized Service – Gueridon, Tray, Trolley, Lounge, Room etc.

Single Point Service – Take Away, Vending Kiosks, Food Courts & Bars

Books Recommended

1. Food & Beverage Service – Lillicrap & Cousins, ELBS

2. Modern Restaurant Service – John Fuller, Hutchinson

3. Food & Beverage Service Training Manual – Sudhir Andrews, Tata McGraw Hill

THM-414: Hospitality Management Information Systems

Course Objectives: A basic knowledge of computer based information system is essential in performing the management functions in contemporary business organizations for tourism and hospitality management. This course introduces students to Management Information Systems (MIS) and demonstrates how it contributes to making better tourism management decisions. It explores the digital integration of the firm and the use of Internet technology. After completion of this course students will have the skills and capability to be able to effectively use information and communications technology for the tourism and hospitality situations.

1. Foundations of Information Systems: Introduction to information systems in business. Fundamentals of information systems. Solving business problems with information systems.

2. Information Technology: Computer Hardware and Computer Software, Telecommunication, Database Management.



3. Application in Business and Management: Information systems for end user computing and collaboration, Information systems for business operations, Information systems for managerial decision making and support, Information systems for strategic advantage, Information systems for artificial intelligence technologies.

4. Managing Information Technology: Enterprise and global management, Planning and implementing change, Security and ethical challenges.

5. Hospitality and Tourism Management Information System.

6. Real World Case Studies.

• Computer Applications in Management• Spreadsheet Analysis with Excel’2000• Database Management System with MS ACCESS• THM Package (With Tally/Accord).

Books Recommended

1. Microsoft Excel’ 2000 by Trudi Reisner

2. Excel for Dummies by Harvey, G.

3. MS ACCESS: Shahjahan Sajib

4. Accounting Package Manual (Tally/Accord) by Peutronics, England)

5. Management Information System by James A. O’Brien

6. Management Information System by Schutheis, R. And Sumner

7. Management Information System by Davis, G.B. and Olson, M.

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THM-415: Research Methodology

Course Objectives : Business researchers are challenged with the job of producing just this type of intelligence. As search is the biggest part of research, they must have some idea of how to begin the search process, how to best search through loads of available information to pick out those elements which best hold the possibility of turning into intelligence, and then how to communicate that intelligence in a way that helps to make decisions. This course equips students with the knowledge of business research. These will simplify and provide more accuracy to their search for business intelligence.

1. Introduction: Meaning, objectives, significance, types and process of research; Research and scientific method.

2. Research Problem: What is research problem? Basis of research problem, Selecting the problem, Techniques in defining a problem.

3. Hypothesis: Meaning, functions, and formulation of hypothesis; Types of hypothesis; Forms of hypothesis; Verification and proof of hypothesis.

4. Research Design: Meaning, needs, features, phases and types of research design.

5. Sampling Design: Census and sample survey; Implication of a sample design; Steps in sampling design; Criteria for selecting a sampling procedure; Characteristics of a good sample design; Different types of sample designs; How to select a random sample.

6. Measurement and Scaling Techniques: Meaning, Measurement scales; Sources of errors in measurement; Test of sound measurement; Important scaling techniques.



7. Data Collection and Processing: Methods of data collection, Data- Editing, Coding, and Tabulation.

8. Test of Hypothesis and Test of Significance: Meaning, Procedure of testing hypothesis; Test of significance based on distribution; Test of significance for mean; Chi-square Test of independence.

9. Report Writing: Meaning, Steps and Layout of research report; Precautions for writing research report.

10. Bibliography Writing.

Books Recommended

1. Research Methodology by Kothari, C. K.

2. Scientific Method and Social Research by Ghosh, B. N.

3. Basic Methods of Evaluative and Action Research by NIPORT

4. Research Methodology in Social Science by Khaleque, A., and Others

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Fourth Year Second Semester

THM-421: Travel Agency and Tour Operations

Course Objectives: Travel and Tourism has been a global trade that transacts billions of dollars annually. This course would be a window to the vast arena of today’s Travel/Tourism trend and its impact on the global businesses. This course will explore the four major attributes of these industries; such as Travel Agents, Tour Operators, Hotel Services, and of course the Tourists and/or Travelers and their relationship with the business.

1. Introduction: Travel agency and tour operator-meaning, concept, Types and importance. Historical growth and development of travel agency and tour operation business. Linkages and interrogations in travel agency & tour operation business. Entrepreneurship in travel operation and Career in travel agency and tour operation business. The future role of Travel Intermediaries.

2. Organization structure and Functions: Organizational structure of travel agency and tour-operator-main operational and managerial staff of major travel agencies/tour operators. Ownership structure-MNCS, Franchise, collaborative and others. Travel agency HR planning and job analysis of major positions.

3. Major functions of Travel agency and tour operators

4. Setting up of travel agency and tour operation and their approval: Travel agency & Tour operation Business-Setting procedure and process. Ministry of Tourism, Govt. of Bangladesh and ATAB approval for travel agency and tour operator. Ownership structure and revenue sources of travel agency and tour operation. Financial



incentives available for travel agency and tour operator in Bangladesh.

5. Understanding the role of Govt. and other Organizations in travel Trade: Role and contribution of Department of Tourism, Government of Bangladesh, Porjoton Corporation, Tourism corporations in travel agency and tour operation business. Travel Trade Association and Organizations role of contribution of ATAB. Present business trends and Future prospects of travel agency and tour operation business.

Books Recommended

1. Gee, Chuck and y. Makens,(2000) Professional Travel Agency Management, Prentice hall, New York..

2. Mohinder Chand,,(2007), Travel Agency Management: An Introductory Text, Anmol publication Pvt. Ltd. New Delhi.

3. Foster, D.L.(2010) The Business of Travel Agency Operations and Administration, McGraw Hill, Singapore.

THM-422: Tourism and Hospitality Entrepreneurship

Course Objectives: International perspectives of tourism and entrepreneurship provide an innovative and interdisciplinary approach. This course’s central theme is the role of entrepreneurship in the context of regional, local and national tourism development. Several key themes are explored and articulated through the following concepts and issues: tourism, innovation and entrepreneurship; the role and nature of individual and collective entrepreneurship in different contexts; and the role of tourism in responding to development opportunities created by global forces.

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1. Introduction: Definition of entrepreneurship-Classification of entrepreneurs-Characteristics and qualities of entrepreneur-Functions of entrepreneur-Role of entrepreneurship in economic development-Entrepreneurship as critical resources.

2. Theories on Entrepreneurship: Psychological theories-Socio-psychological and cultural theories-Other theories.

3. Women Entrepreneurship and rural entrepreneurship.

4. Small Enterprises: Definition, characteristics, relationship between small and large business, rational, scope, role and opportunities.

5. Business Plan: Outline of a model business Plan for small firm- valuation of business-The cost approach- The market value approach- The capitalized income approach.

6. Financing of Enterprise: Needs for financial planning, source of finance, capital structure, term loans, and sources of short term finance.

7. Management of SME Business: Understanding various Aspects of SME Business Management- Marketing of SME Business-Production and Operations Management in SME Business. Financial Management in SME Business-Labor and other Legal Aspect Management of SME Business.

8. Entrepreneurship and SME Business Support Services: Financial Support-Technical Support-Accounting Support and other Support-Understanding SME Business Support Services Required at Various Stages of Business Growth-Financial Institutions of Government and Non-government Support Services in Bangladesh-Government Policy and Programs for SME- Role of BSCIC and other Promotional Agencies for the Development of SME in Bangladesh.



Books Recommended

1. Entrepreneurship and Small Enterprise Development in Bangladesh by Rahman A. H. M. H.

2. Problems of Small Scale and Cottage Industries in Bangladesh by Rowshan

3. Entrepreneurial Development by S.S Khanka

4. Entrepreneurship Development by Nazrul Islam and Mamun

5. Problems and Prospects of Small Scale Industries in Bangladesh by Kamal, M. R.

6. Theory of Economic Development by Schempeter, J.

7. Shilpa Uddyog Parichity (in Varnaculur) by Rahman, Islam, Khan, Ahmed & Choudhury

8. Shilpa Uddyog Unnoyan by Rahman and others.

9. Tourism and Entrepreneurship: International Perspectives by S. J. Page and J. Ateljevic

10. Developing Hospitality Properties and Facilities by J. Ransley and H. Ingrami

THM-423: Tourism Planning and Development

Course Objectives: This course aims to provide students with an understanding of the principles and practices associated with tourism planning and development. It involves review, analysis, and application of concepts, strategies, techniques, and approaches associated with destination tourism planning, development, and management. Emphasis is on integrated and sustainable tourism planning and development models at global, national, regional, and local/community levels. This course is specifically designed to enable students to describe the reciprocal relationships between tourism

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planning and development and the physical, political and socio-economic environments in developed and developing nations.

1. Tourism Planning and Development: Concept, need, objective, institutional framework and the principal lines of public tourism policy; The role of govt. public and private sector in formulation of tourism policy. Roles of international, national and local tourism organizations in carrying out tourism policies.

2. Goal of National Administration and Tourism Policy.

3. Policy Making Bodies and Its Process at National Levels: National Tourism Policy, Opportunities for investments in hotel sector & Tourism related organizations. Incentives and concessions extended for tourism projects and resources of funding.

4. Background, Approach and Process: Techniques of Plan Formulation, Planning for Tourism Destinations, Objectives, Methods, Steps and Factors Influencing Planning.

5. Destination Life Cycle Concept.

6. Tourism planning at international, national, regional, state and local: The traditional approach and PASLOP method of tourism planning, Important feature of five year tourism plans in Bangladesh. Elements Agents, Processes and typologies of tourism development.

Books Recommended

1. Burkart & Medlik, Tourism; Past, Present and Future

2. Gee, Chuck Y, James C. Makens , Dexter J. L. & Choy, The Travel Industry

3. Murphy, Peter H, Tourism: A Community Approach



THM-424: Program and Event Management

Course Objectives: Human life is full of events. Some of these events are once-in-a-lifetime one, while others are repetitive and/or periodical. Thus, event planning and management industry has a bright future. Now we also observe the inclusion of vents in tourism. This course covers definition of event management; types of events; developing the concept; designing the event; feasibility analysis; event marketing; risk management; protocol; staging; safety and security; and crowd management.

1. Introduction: Event Planning, Event Planning Principles, Key Competencies. Pre-event responsibilities, Legal issues. Negotiations, The Uniform Commercial Code, The International Contractual Consideration, Ethics.

2. Concept of MICE: Scope - Nature and Importance –Types of Events in MICE – Unique Features and Similarities, Practices in MICE Management, Key Steps to A Successful Operation of MICE. Economic and Social Significance of MICE. Impact of conventions on communities.

3. A Typology of Planned Events: Role of events for promotion of tourism, Types of Events - Cultural, festivals, religious, business etc. Need of event management, key factors for best event management. Checklists for different types of Event. Planning schedule & Action Agenda. Implementation documents and Administrative Instructions.

4. Types of Organizations and Sponsor Producing and Facilitating Events and their key goals, benefits of events, Important Events Organization Agencies.

5. Trade Fairs: Nature, Scope and Function, Benefits of Fairs – Unique Selling, Propositions of International Trade Fair Berlin (ITB), World Tourism Mart (WTM), Berlin Trade

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Fair (BTF), TTW, FITUR, Pacific Asia Travel Association (PATA) Travel Mart.

6. Important Convention & Conference Centers in Bangladesh: Differences, Similarities & Uniqueness.

7. Budgeting Events: Budget Preparation, Estimating fixed & variable cost. Cash flow, Measures of financial performance, financial controls, risk management.

8. Event Operations: Registration. Seating Arrangements, Documentation, Press Relations, Audio-Visual Arrangements, Use of Films, Videos, CDs, etc., Videoconferencing. Service quality management.

9. HR Dimension of Events: Interactions in event service management, event service and program quality gaps, human resource planning process for events.

10. Marketing Dimension of Events: The marketing mix for events, segment variables, customers decision making process for events. Event packaging.

Books Recommended

1. Coleman, Lee & Frnkle, Powerhouse Conferences, Educational Institute of AH &MA.

2. Hoyle, Dorf & Jones, Meaning Conventions & Group Business, Educational Institute of AJ MA.

3. Meetings, Conventions & Expositions - An Introduction to the Industry Rhonda Montgomery, Ph.D. & Sandra K. Strik. Publishers - Van Nostard Reinhold, An International Thomson Publishing Co.



THM-425: Tourism in Bangladesh

Course Objectives: The main objective of this course is to teach the students the role and goals of tourism sector in Bangladesh. It also informs students about the present scenario and future prospects of tourism industry of this country. It covers tourism history; contemporary tourism practices; functions of National Tourism Organization- BPC; roles of private sector; roles of TOAB, ATAB, TDAB, etc.

1. Bangladesh’s Rich Heritage: Archaeological sites, Ancient Monuments and Diverse, Monuments and Architecture, Religion and Religious Festivals, Cultural and Artistic Heritage of Bangladesh, Dance, Music, Sculpture, Painting, etc.

2. Beaches in Bangladesh: Cox’s Bazar, Kuakata, Patenga, St. Martin Island and Nijhum Dwip.

3. Hill Stations: Bandarban, Rangamati, Khagrachari, Jafflong, Srimongol

4. Wildlife Resources of Bangladesh: Major national parks and wildlife sanctuaries in Bangladesh, Sundarban, Bangladesh Wildlife Conservation and Security Act, 2012.

5. Fairs and Festivals in Bangladesh: Dhaka International Trade Fair, Mongol Shovajatra, Rash Mela, Holy Ashura.

6. Islands of Bangladesh: Chhera Island, Bhola, Char Bijoy etc.

7. Tourist Attractions of Bangladesh: Mujibnagar, National Monument, Lui Kaan’s Jatiyo Shanshad Bhaban, Tagore’s Kuthibari- Shilaidah, Patisar, National Poet Kazi Nazrul’s Kazir Shimla, Birishiri of Netrokona, Ramsagor, Kantoji Temple, Hakaluki Haor etc.

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8. Bangladesh Tourism Board Act: BTB’s Organizational Structure, Citizen Character, Board of Bangladesh Parjatan Corporation, Bangladesh Parjatan Corporation Order 1972, Role and Functions of BPC, Tourist support’s by BPC.

Books Recommended

1. Tourism in Bangladesh by A. S. M. M. M. Chowdhury

2. Lonely Planet Bangladesh by R Plunkett, A. Newton, and B. Wagenhauser

3. Lonely Planet Bangladesh by S. Butler



wek¦we`¨vjq †Kvm© : BmjvwgK óvwWR

(GK‡WwgK KvDwÝ‡ji 56Zg mfvq I wmwÛ‡K‡Ui 146Zg mfvq Aby‡gvw`Z)

1) Bmjvg I Ab¨vb¨ cÖwm× a‡g©i msw¶ß cwiwPwZ|

2) (K) ZvInx`, Cgvb I Bmjvg

(L) wkiK Ges Bnvi cÖKvi †f`

(M) weÀvZ I Bnvi cÖKvi‡f`|

3) Bmjvgx kwiqv‡Zi Drm mg~n (Avj-KziAvb, Avj-nvw`m, BRgv I wKqvm)|

4) Bmjv‡g nvjvj I nviv‡gi weeiY Ges Aciva `g‡bi weavb|

5) Bev`Zt

(K) dihmg~nt mvjvZ, hvKvZ, mIg I n¾

(L) IqvwRe mg~n (M) mybœZ mg~n, (N) gy¯Ívnve mg~n|

6) Bmjvgx AvPvi AvPiYt

(K) gyÔAvgvjvZ - Bmjv‡gi `„wó‡Z cvi¯úvwiK †jb‡`b, kÖwgK I gvwjK m¤cK©

(L) gyÔAvevivZ FY`vZv I MÖnxZv, we‡µZv, gvZv-wcZv, †QvU-eo, QvÎ-wk¶K Gi g‡a¨ Ges cÖwZ‡ekxi mwnZ m¤cK©

(M) Bmjv‡g fvZ…Z¡ I RbKj¨vYg~jK KvR|

7) Bmjvgx AvLjvKt ZvK&Iqv, mei, Av`j, Bn&mvb, wm`K, j¾v, wkóvPvi, aygcvb, gv`K`ªe¨ MÖnY, c`v©, AvgvbZ I †LqvbZ|

8) Abyev` t

K) myiv Avj& gyÔwgbyb Gi 1g iæKz

L) myiv wdj †_‡K myiv bvm

M) wekwU nv`xm (1995-96 mv‡ji wm‡jevm Abyhvqx)|

9) Bmjvgx wk¶v I ms¯‹…wZ: ¯îƒc, êwkó¨, ¸iæZ¡ I cÖfve|

10) A_©bxwZ: `vwi`ª we‡gvP‡b cyuwRev`, mgvRev` I Bmjv‡gi f‚wgKv|

11) Bmjvgx ivóª: msÁv, ¯îƒc, ê‡`wkK bxwZ I AwaKvi|

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12) Bmjv‡g wePvi eë¯’v: Bmjvgx AvB‡bi Drm mg~n, AvaywbK I Bmjvgx wePvi eë¯’v, wePvi‡Ki †hvM¨Zv I ¸bvejx, Bmjvgx wePvi c×wZ, mv‡gï wfwË‡Z b¨vq wePvi cÖwZôv, gnvbex (mt) I Lwjdv M‡Yi wePvi eë¯’v|

13) Bmjv‡g mvgwiK eë¯’v: wRnv‡ì msÁv, cÖKvi‡f` I ¸iæZ¡, Bmjv‡gi mgi bxwZ, AvaywbK mf¨Zvq hy×|

14) Bmjvg cÖPvi: Bmjv‡g Zvewj‡Mi cÖ‡qvRbxqZv I ̧ iæZ¡, Bmjvg cÖPvi - Gi c×wZ I cÖPvi‡Ki ¸bvejx, evsjv‡`‡k Bmjvg cÖPvi, evsjv‡`‡k Gb.wR.I. Ges L„óvb wgkbvix‡ì ZrciZv, Bmjvg cÖPv‡i cÖPvi gva¨g mg~‡ni f‚wgKv|

15) gvbevwaKvi: Bmjvg I cvðv‡Z¨|

Book Recommended

01. BmjvwgK ÷vwWR: Bmjvgx wek¦we`¨vj‡qi wewfbœ wefv‡Mi mbvgab¨ cÖ‡dmi KZ…©K cÖYxZ; cÖKvkbvq: MÖš’ KzwUi, XvKv|

wek¦we`¨vjq †Kvm© : evsjv‡`k óvwWR

(GKv‡WwgK KvDwÝ‡ji 56Zg mfvq I wmwÛ‡K‡Ui 146Zg mfvq Aby‡gvw`Z)

1. evsjv‡`‡ki Af‚¨`q: mvgvwRK, ivRbxwZK, A_©bxwZK I mvs¯‹…wZK †cÖ¶vcU, evqvbœi fvlv Av‡›`vjb, Pzqvbœi hy³d«›U wbe©vPb I MYZvwš¿K Av‡›`vjb, †QlwÆi Qq `dv Av‡›`vjb, AvMiZjv lohš¿ gvgjv I e½eÜz, DbmË‡ii MYAf‚¨Ìvb, mË‡ii mvaviY wbe©vPb, 7B gv‡P©i fvlY Ges GKvË‡ii gyw³hy×|

2. evsjv‡`‡ki †fŠMwjK cwiwPwZ: evsjv‡`‡ki †fŠMwjK Ae¯’vb I mxgv‡iLv, b`-b`x, cvnvo-ce©Z, mg~`ª-DcK‚j, ebvÂj, Rjevqy I e„wócvZ, eb¨v I Ab¨vb¨ cÖvK…wZK `y‡hv©M, cÖvK…wZK m¤ú` (ebR, cÖvbxR, grm¨ I LwbR), RbmsL¨v, bMi I bMivqY, cwi‡ek I cwi‡ek eë¯’vcbv|

3. evsjv‡`‡ki f‚-cÖK…wZ I Awaevmx: f‚wg (cÖK…wZ, cÖKvi‡f` I eënvi), evOvwj, DcRvwZ I Awfevmx Ges Zv‡ì b„ZvwË¡K I mvs¯‹…wZK cwiwPwZ|



4. evsjv‡`‡ki A_©bxwZ: cÖavb Drcv`b LvZmg~n I Zv‡ì A_©bxwZK ¸iæZ¡ (K…wl, wkí, evwYR¨, †hvMv‡hvM, e¨vswKs I ivR¯^), Drcv`b eë¯’v I Av_©-mvgvwRK AeKvVv‡gv, RbmsL¨v I †eKvi mgm¨v, RvZxq A_©bxwZ‡Z bvix I wbæeMx©q‡ì Ae¯’vb, RvZxq A_©bxwZK cwiKíbv I ev¯ÍevqY|

5. evsjv‡`‡ki ivRbxwZ: evsjv‡`‡ki msweavb I Zvi weeZ©b, evnvË‡ii msweav‡bi mwbœ‡ewkZ RvZxq g~jbxwZ I †gŠwjK AwaKvi mg~n, msweav‡bi ms‡kvabx I Aa¨v‡`k mg~n, kvmb I wePvi eë¯’v, ivR‰bwZK `j I Zv‡ì Abym„Z gZev`mg~n|

Books Recommended

01. evnvbœi fvlv Av‡›`vjb: Gg, Avi, AvLZvi gyKzj|

02. GKvË‡ii gyw³hy×: ‡gRi iwdKzj Bmjvg|

03. evsjv‡`‡ki gyw³hy‡×i BwZnvm: Wt †gvnv¤§` nvbœvb|

04. wRbœvn I cvwK¯Ívb: ˆk‡jkKzgvi e‡›`vcva¨vq|

05. evsjv‡`k i‡³i FY: G¨v›Ubx g¨vmKv‡ibnvm|

06. evsjv‡`‡ki BwZnvm 3 LÛ: †gvt wmivRyj Bmjvg

07. evsjv‡`‡ki A_©‰bwZK BwZnvm: Avãyj vn dviæK|

08. Current Issues of Bangladesh Economy by Rahim, A.M.A.

09. Geography of Bangladesh by Haroon-ar-Rashid10. Bangladesh Society Politics and Bureaucracy by Mahad

Khan11. Bangladesh Economy by Ahad, M. A.

StudentHandbook


Appendix - A

The EC, GPA, AGPA and CGPA will be computed as under:

GPA =Σ (Credit x Grade Points)

Total CreditsCGPA =

Total Grade Points Secured

Σ Credit of all courses attempted

Example

First Year

Course No.

No. of Credits

Grade Awarded

Corresponding Grade Point Points Secured

Col. 1 Col. 2 Col. 3 Col. 4 (Col. 1 x Col. 3)

111 3 A 3.75 11.25112 3 B+ 3.25 09.75113 3 C+ 2.50 07.50114 3 A - 3.50 10.50115 3 B 3.00 09.00121 3 A+ 4.00 12.00122 3 B 3.00 09.00123 3 C+ 2.50 07.50124 3 F 0 00.00125 3 B 3.00 09.00

Total 30 85.00

Credits taken = 3 + 3 + 3 +3 + 3 + 3 + 3 + 3 +3 + 3 = 30

EC (Earned Credit) = 3 + 3 + 3 +3 + 3 + 3 + 3 + 3 +0 + 3 = 27

GPA (Grade Point Average) = 85.50 ÷ 30 = 2.85 (Result: Promoted)



Second Year

Course No.

No. of Credits

Grade Awarded



211 3 A 3.75 11.25212 3 B+ 3.25 09.75213 3 F 0 00.00214 3 B 3.00 09.00215 3 A - 3.50 10.50221 3 A+ 4.00 12.00222 3 B 3.00 09.00223 3 C+ 2.50 07.50224 3 F 0 00.00225 3 C+ 2.50 07.50

Total 30 76.50

Credits taken = 3 + 3 + 3 +3 + 3 + 3 + 3 + 3 +3 + 3 = 30

EC (Earned Credit) = 3 + 3 + 0 +3 + 3 + 3 + 3 + 3 +0 + 3 = 24

GPA (Grade Point Average) = 85.50 ÷ 30 = 2.85 (Result: Promoted)

CGPA = =Total Grade Points Secured


85.50 + 76.50

30 + 30

= = 2.70 (Result: Promoted)162.00

60

StudentHandbook


Third Year

Course No.

No. of Credits

Grade Awarded



311 3 A+ 4.00 12.00312 3 B+ 3.25 09.75313 3 F 0 00.00314 3 B 3.00 09.00315 3 A - 3.50 10.50321 3 A+ 4.00 12.00322 3 B 3.00 09.00323 3 C+ 2.50 07.50324 3 F 0 00.00325 3 C+ 2.50 07.50

Total 30 77.25

Credits taken = 3 + 3 + 3 +3 + 3 + 3 + 3 + 3 +3 + 3 = 30

EC (Earned Credit) = 3 + 3 + 0 +3 + 3 + 3 + 3 + 3 +0 + 3 = 24

GPA = 77.25 ÷ 30 = 2.58

AGPA = =Total Grade Points Secured


85.50 + 76.50 + 77.25

30 + 30 + 30

= = 2.66 (Result: Promoted)239.25

90



Fourth Year

Course No.

No. of Credits

Grade Awarded

Corresponding Grade Point

Points Secured


311 3 A+ 4.00 12.00

312 3 B+ 3.25 09.75

313 3 F 0 00.00

314 3 B 3.00 09.00

315 3 A - 3.50 10.50

321 3 A+ 4.00 12.00

322 3 B 3.00 09.00

323 3 C+ 2.50 07.50

324 3 F 0 00.00

325 3 C+ 2.50 07.50

Viva-Voce 6 A 3.75 22.50

Internship 3 A 3.75 11.25

Total 30 77.25

Credits taken = 3 + 3 + 3 + 3 + 3 + 3 + 3 + 3 + 3 + 3 + 6 + 3 = 39EC (Earned Credit) = 3 + 3 + 0 + 3 + 3 + 3 + 3 + 3 + 0 + 3 + 6 + 3 = 33GPA = 77.25 ÷ 30 = 2.58

AGPA = =Total Grade Points Secured


85.50 + 76.50 + 77.25 + 111.00

30 + 30 +30 + 39

= = 2.72 (Results: Compulsory Redo)350.25

129

StudentHandbook


Cumulative Data Elaboration

Total Credits Attempted : 129Earned Credit : 108GPA in 1st year : 2.85GPA in 2nd year : 2.55GPA in 3rd year : 2.58CGPA (up to 4th year) : 2.72

EC = Earned CreditGPA = Grade Point AverageAGPA = Accumulated Grade Point AverageCGPA = Cumulative Grade Point Average

[The EC, GPA, AGPA and CGPA will be calculated using the formula as shown in ‘Appendix A’ of this Ordinance. The elaboration of the abbreviations is: LG = Letter Grade; GP = Grade Point; GPA = Grade Point Average; AGPA = Accumulated Grade Point Average; CGPA = Cumulative Grade Point Average; EC = Earned Credit].



NOTE

Student Handbook BBA Program · CONTENTS Transportation 23 Co-curricular Activities 23 Organization...

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