Course Content
Chapter 1: Hospitality Industry
Learning Objectives Define hospitality management and its core principles Identify the main sectors within the hospitality industry Understand the nature of hospitality as a service Explain the role of a manager in hospitality Recognize career paths and the importance of practical employment
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Chapter 2: Definitions of Tourism
Learning Objectives Define tourism and its basic components Describe the evolution of tourism from ancient times to today Differentiate between different types of tourism Explain the economic and social importance of tourism Analyze the positive and negative impacts of tourism
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Chapter 3: Meaning of Visitors, Tourists and Excursionists
Learning Objectives Differentiate between a visitor, a tourist, and an excursionist Understand different types of tourists and travelers Explain the primary motivations for why people travel Classify travelers based on their purpose and behavior
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Chapter 4: Lodging – Meeting Guest Needs
Learning Objectives Trace the historical evolution of lodging from ancient times to modern hotels Identify and describe different types of hotel properties Explain how classification systems help guests choose accommodations Understand how lodging in Nepal has evolved to meet diverse guest needs
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Chapter 5: Guest Room
Learning Objectives Identify and describe the different types of hotel rooms Explain the standard placement of guest supplies and amenities in a room Understand the various statuses a guest room can have during daily operations Recognize how room types and amenities cater to different guest needs
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Chapter 6: Hotel and Lodging Operations
Learning Objectives Identify the major functional departments in a hotel Explain the roles and responsibilities of each operational department Understand how different departments work together to serve guests Recognize the structure of hotel operations in a Nepali context
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Protected: Travel and Tourism
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The nature of hospitality is unique because you are selling an experience, not just a physical product. The atmosphere and the service are just as important as the food or the room. Hospitality is intangible, meaning you can’t touch it before you buy it, and it is perishable—if a hotel room goes unsold for a night, that revenue is lost forever.

  • Intangibility: Guests form an opinion based on their feelings and interactions.

  • Perishability: An empty hotel room or an unsold seat on a mountain flight is lost income.

  • Inseparability: The service is produced and consumed at the same time. The guest is part of the experience.

  • Variability: The service depends on who provides it and when. A Nepali guide might give a different experience on a rainy day compared to a sunny one.