Description of the BTHM Program

Bachelor of Tourism and Hospitality Management (BTHM) program under the Faculty of Business and Entrepreneurship (FBE) at Daffodil International University (DIU) offers the BTHM degree. This program comes under the tertiary sector which is also known as service sector. The primary sector includes agriculture, fisheries, forestries and extraction such as mining; while secondary sector is the same as manufacturing sector.  BTHM program involves provision of services to other businesses as well as final consumers. Services may involve the transportation, distribution and sale of goods from producer to consumer as may happen in wholesaling and retailing or the provision of service for pest control or entertainment. Restaurant industry is an example where goods may be transformed in the process of providing the service. However, the focus is on people, interacting with people, and serving the customer rather than transforming physical goods.

Objectives of the Program:

The Objectives of Tourism and Hospitality Management Program are to provide training, education and develop skill necessary to prepare individuals for effective job performance in the hospitality, tourism and entertainment industries. On completion of this program, students will be able to understand:

● Investment trends and hotel development patterns by international hospitality firms and identify emerging overseas markets for hotel development.

●  The socio-economic impact of hotel development in the developing countries.

● Hotel management functions such as Human Resources Management, Hotel Marketing, Financial Control, Accounting & Taxes and Technology Applications.

●    The need for integration of Tourism and Hospitality Industry within our national polices and plans.

Slogan:

1. The care for your country could be your career.
2. Be a contributor to the beauty of Bangladesh.

 

Why study Tourism and Hospitality Management?

Reason to Study Tourism and Hospitality Management:

• ·   Tourism is the world's largest industry with revenues of over $500 billion.
• ·  This program links business principles with the principles and practice of modern tourism. The program goes further to explore issues such as ecotourism and sustainable development. Students holding this qualification will be confident in applying key business and management concepts to this growing sector.
• ·   The hospitality industry is one of the world’s most dynamic industries and continues to grow year after year.  The World Travel Organization predicts that it will triple in size by the year 2020, becoming one of the largest industries in the world. This growth will provide many employment opportunities for people with the right qualifications, and DIU will provide exactly the type of education and skills that the future hospitality managers should understand.
• For the last 100 years, there has been a substantial shift from the primary and secondary sectors to the tertiary sector in industrialized countries. The tertiary sector is now the largest sector of the economy in the Western World and is also the fastest-growing sector in Bangladesh, with its wonderful natural beauty, gorgeous history and booming economy. This holds out needs and opportunities for imparting education for tourism and hospitality industry. 

Career Opportunities:

• Careers exist for graduates from hospitality-related disciplines in managing hotels, restaurants, public houses, conference centers, accommodation and catering operations, as well as in customer services' management across a range of industries.
• The leisure industry also covers sport and entertainment as additional avenues of employment in sport and fitness centers, cinemas and theatres as well as other leisure venues such as bowling alleys and theme parks. Other customer service-focused roles in retailing, human resources management and events management may also be of interest.
• Careers like travel agency manager or travel consultant, tour manager, guide or holiday representative or tourism officer may be of interest to many.
• May become an entrepreneur in the service industry like Tour Entrepreneur, Club Entrepreneur, Travel Consultant, Events Manager, Restaurant / Hotel Owner etc. 

Eligibility for Admission:

A higher secondary certificate or its equivalent in Science, Arts, Commerce or other field of study is the basic educational requirement. Candidates having at least 2.5 GPA at both SSC & HSC levels may apply for admission.

Graduation Requirement:

To obtain the degree, students must complete 146 credits with a minimum CGPA of 2.00 on a scale of 4.00. If any student fails in any course he/she will get the opportunity to improve the grade by retaking the same in subsequent semesters.

 Duration of the program:

The total duration of the program is 4 years. The semester system will be followed in this program. There will be 2 (two) semesters a year. Each semester will be of 6 (six) months duration. Grading System: The UGC guided uniform grading system will be followed. 

Semester schedule for one academic year is as follows:

Description	Name of the Semester	Duration
Semester I	Spring	January – June
Semester II	Fall	July – December

 Marks Distribution:

Description	Allotted Marks
Class Attendance	07
3 Quizzes (at least)	15
Assignment & Term Paper	08+05=13
Midterm Exam	25
Semester Final Exam	40
Total Marks	100

 Marks Distribution: (Lab work)

Description	Allotted Marks
Class Attendance	10
Midterm Exam	20
Lab Performance	20
Lab report/Laboratory report/Project report / Lab note book	20
Lab Final /Lab Mark	30
Total Marks	100

 

 Curriculum Framework/Structure

a. Duration of the program: 4 Years/ 8 Semesters

b. Total minimum credit requirement: 130 Credit

c. Course Distribution (indicative)

d. Maximum academic years of completion:  6 Years

 Course Distribution of Bachelor of Tourism and Hospitality Management (4-Year Honors):

 The breakdown of credits will be as follows:

	Categories of Courses	No. of Courses	Credits
1.	General Education Courses	16	47
2.	Tourism & Hospitality Core Courses	11	34
3.	Tourism & Hospitality Elective Courses	11	43
4.	Industrial Training/Internship	1	6
	Total	39	130

 

A student will be allowed to start Internship only after completing 38 courses (124 credits) as well as students may allow to their On-education training after completing 20 courses (60 credits).

 Semester Wise Distribution of Courses:

1st  Semester
Sl. No	Course code	Course Title	Credit
			T	P	Total
1	0231-101	English for Hospitality	3
2	0612-101	Networking And Information Technology	2
3	0612-102	Networking And Information Technology		2
4	0413-101	Introduction to Business	3
5	1015-101	Introduction to Tourism & Hospitality Management	3
6	1022-101	Food Safety, Hygiene and Sanitation	3
7	1022-102	Food Safety, Hygiene and Sanitation		1
		TOTAL CREDIT	14	3	17
2nd Semester
Sl. No	Course code	Course Title	Credit
			T	P	Total
1	0222-101	Bangladesh Studies	3
2	0413-103	Introduction to Management	3
3	0414-101	Introduction to Marketing	3
4	1013-101	Fundamentals of Food and Beverage Service	2
5	1013-102	Fundamentals of Food and Beverage Service		2
6	1013-105	Housekeeping Management	2
7	1013-106	Housekeeping Management		2
		TOTAL CREDIT	13	4	17
3rd  Semester
Sl. No	Course code	Course Title	Credit
			T	P	Total
1	0411-201	Introduction to Accounting	3
2	0311-201	Introduction to Economics	3
3	1013-203	Introduction to Culinary Arts	2
4	1013-204	Introduction to Culinary Arts		2
5	1016-201	Legal aspects of tourism and hospitality	3
6	1013-207	Front Office Management	2
7	1013-208	Front Office Management		2
		TOTAL CREDIT	13	4	17
4th  Semester
Sl. No	Course code	Course Title	Credit
			T	P	Total
1	0412-201	Principles of Finance	3
2	1016-203	Human Resource Management	3
3	1016-205	Marketing for Tourism & Hospitality Industry	3
4	1015-205	Tour, Travel and Transport Management	3
5	1015-206	Tour, Travel and Transport Management		1
6	1013-209	Food & Beverage Management	2
7	1013-210	Food & Beverage Management		2
8	0223-111	Art of Living	3
		TOTAL CREDIT	17	3	20
5th  Semester
Sl. No	Course code	Course Title	Credit
			T	P	Total
1	0542-301	Business Statistics	3
2	0415-301	Business Communication	3
3	1017-301	Reservation and Ticketing	2
4	1017-302	Reservation and Ticketing		2
5	1015-303	Tourism Geography and Global Culture	3
6	1013-311	Bakery and Pastry Production	2
7	1013-312	Bakery and Pastry Production		2
		TOTAL CREDIT	13	4	17
6th  Semester
Sl. No	Course code	Course Title	Credit
			T	P	Total
1	0413-305	Entrepreneurship	3
2	1013-313	Resort & Recreation Management	3
3	1016-307	Supervision in the Hospitality Industry	3
4	1016-309	Purchasing for Hospitality Operations	3
5	0031-301	Employability Skill 360	3
6	0231-303 0231-305 0231-307 0231-309	Foreign Language- 01 French Language Learning Chinese Language Learning German Language Learning Arabic Language Learning	2
		TOTAL CREDIT	17		17
7th  Semester
Sl. No	Course code	Course Title	Credit
			T	P	Total
1	1016-411	MICE And Event Management	3
2	1016-412	MICE And Event Management		1
3	1018-401	Research Methodology-Tools and Techniques	3
4	1041-401	Cabin Crew and & Airport Service	3
5	1041-402	Cabin Crew and & Airport Service		1
6	1015-407	Tourism Planning and Development	3
7	1015-409	Sustainable Tourism	3
8	0231-304 0231-306 0231-308 0231-310	Foreign Language- 02 French Language Learning Chinese Language Learning German Language Learning Arabic Language Learning	2
		TOTAL CREDIT	17	2	19
8th  Semester
Sl. No	Course code	Course Title	Credit
			T	P	Total
1	1019-402	Industrial Training/Internship			6
Total credits required for completion of the BTHM Program					130

 

 Internship/Thesis/Project

1	1019-401	Hospitality Industrial Placement/Internship
2	1019-403	Thesis in Tourism & Hospitality
3	1019-405	Project in Tourism & Hospitality