All Courses

Course Objectives: This specialized course has been offered to broaden the horizon of thinking of the
graduate students about the prospect and problems of overall Bangladesh tourism. This course is highly
analytical, critical, and participatory. The students have to form the groups and debate over several issues
relating to Bangladesh tourism. The objective of this course is to make the future leaders in tourism sector
more realistic, strategic, assertive and imaginative.

Course Integrity: Honesty and integrity are integral components of the academic process. Students are expected
to be honest and ethical at all time in their pursuit of academic goals

**Developed By:
M/S Tanjila Afroz Mou (MBA & BBA, Major in THM, DU)
Lecturer, Dept. of Tourism & Hospitality Management,
Daffodil Institute of IT

Course Title : Food Hygiene and Sanitation
Course Code : 530907
Credits : 03
Class Hours : 90

Course Objective: The course introduces the principles of hygiene and food safety management and the management principles that flow them. The course provides an introduction to the legal frameworks relevant to hygiene and food safety.

Chapters:
Chapter 1: Microbiology and Food Quality: Basic Microbiology; Common food; Borne micro-organisms; Characteristics of micro-organisms; Beneficial role of micro-organisms in food.
Chapter 2: Food Contamination and Spoilage: Food Contamination; Types of contaminants in food; Food spoilage; Reasons for food spoilage; Criteria for judging whether food is fit for consumption.
Chapter 3: Food Preservation: Basic principles of food preservation; Food additives; Preservatives; Antioxidants; Food emulsifiers; Food colors.
Chapter 4: Food-Borne Diseases: Diseases and their classification; Cross-contamination; Food-borne illness; Food poisoning; Food infections; Food allergies; Food adulteration.
Chapter 5: Personal Hygiene and Safety: Personal hygiene; Personal appearance; Sanitary practices; Protective clothing; Importance of rest; Exercise and recreation; Sanitation Codes.
Chapter 6: Cleaning Procedures: Cleaning and sanitizing; Necessity for an efficient cleaning program; Types of food soil; Water; Cleaning agents; Types of cleaning equipment- manual and mechanical; Pest control.
Chapter 7: Purchase and Storage of Food: Receiving and inspecting deliveries; Food storage; Temperature danger zone.
Chapter 8: Food Standard: Hazard Analysis and Critical Control Point (HACCP); Steps in HACCP; Identify CCPs; Sanitation Risk Management (SRM); BSTI; ISO; TQM; Zero Defect.

Course Objectives: Tourism executives in the course of performing their normal duties to deal with two main groups of people–outside and inside. Dealing with these groups of people are guided and controlled by certain laws. The objective of this course is to give the students idea of the various laws related with business and tourism.
Course Integrity: Honesty and integrity are integral components of the academic process. Students are expected to be honest and ethical at all time in their pursuit of academic goals
Text Books:
1. Md. Iqbal Hossain. Text Book on Commercial Law (2nd Edition). Ain Prokashan, Dhaka, Bangladesh.
2. Arun Kumar Sen and Jitendra Kumar Mitra. Commercial Law Including Company Law. The World Press Private Limited, India

**Developed By:
M/S Tanjila Afroz Mou (MBA & BBA, Major in THM, DU)
Lecturer, Dept. of Tourism & Hospitality Management, DIIT

Fundamentals of Finance highlights the modern, analytical approaches to corporate finance decision-making. The course has been structured to focus on finance 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 the principles and practices of financial management. Students will earn conversant with the cost of capital, capital budgeting, and investment decisions, the value of money, risk and risk management through this course.

The course provides -----------
 * the understanding, role and features of entrepreneurship in the field of tourism and
hospitality
 * the various aspects of entrepreneur, entrepreneurship and leadership process in tourism
industry.

Important issues to be covered in this course -----------
 * Entrepreneurs & Entrepreneurship
 * Creativity & Innovation
 * Forecasting & Competitive Business Strategy’
 * Presenting the business plan
 * Hospitality Issues
 * Leadership Tactics
 * Social Entrepreneurship Business Model

This course gives students an overview of the MICE (Meetings, Incentive, Conventions and Events/Exhibitions) sector of the tourism industry. Students will understand the managerial and operational aspects pertaining to MICE industry. The purpose of this course is to acquire an in-depth knowledge about the specialized field of "MICE industry" and to become familiar with management techniques and strategies required for successful planning, promotion, implementation and evaluation of special events within a MICE context.