tourism and hospitality operations management

Hospitality and Tourism Operations Management

Online full-time programs.

Online full-time programs are offered as either Daytime, or a combination of Evenings and Saturdays. Check your program Dates and Times to see what the program commitment will be.

Find out more about Full-Time Online programs

Humber is proud to have the highest graduate employment and employer satisfaction rate of the GTA colleges based on Colleges Ontario’s key performance indicators for college graduates in 2022-2023.

Program Overview

Humber’s Hospitality and Tourism Operations Management graduate certificate program is your fast-track entry into one of the world’s most dynamic industries which continues to offer great employment advancement potential. Gain the skills needed for success in an exciting career in tourism and hospitality management both in Canada and internationally.

The program covers a wide array of subjects including key areas of the tourism industry such as sales and marketing, human resources, leadership and strategic business planning. The curriculum brings the industry into the classroom and connects the student with the industry through guest speakers, field trips and industry engagement.

Enjoy small class sizes at our downtown International Graduate School which are taught by faculty with extensive industry experience and strong tourism and hospitality connections. You will:

• enhance your resumé with industry certifications such as responsible alcohol beverage service, and food safety training
• embark on a 256-hour industry placement providing you with on-the-job experience and industry contacts
• gain valuable instruction and guidance from faculty with extensive industry experience in concepts such as marketing and sales, leadership and financial management, travel and tourism, accomodations, and sustainability
• learn leading technologies used by notable global brands including Opera, the premier hotel management system software

At Humber, courses are delivered in a variety of formats:

In-Person - An in-person course is delivered fully on campus.

Online Asynchronous (A) - An online asynchronous course has no fixed class schedule and allows students to engage with the course at different times according to their needs. Faculty provide modules, which are completed independently by the students according to established deadlines.

Online Synchronous (S) - An online synchronous course is delivered fully online and requires faculty and students to participate in real-time according to a fixed schedule. Classes are scheduled for a specific day and time.

Hybrid - A hybrid course is a combination of in-person and online classes and follows a set schedule. Students must be available to attend in-person classes at scheduled times during the semester.

The chart below outlines the delivery options available for each course in this program, by campus. For some academic terms, there may be more than one delivery option available. You’ll be able to select your preferred options when building your course schedule during open enrolment. Preferences for course delivery will be considered on a first come, first served basis. Some Humber programs are also delivered fully online, where all courses are delivered online.

International students: the impact of studying from outside of Canada on Post-Graduation Work Permit (PGWP) eligibility differs significantly based on when you start your program. Please review the PGWP eligibility before choosing your program and course delivery.

Field Experience

Work-integrated learning  .

Your field experience will provide you with the vital hands-on experience that is highly valued by employers. Gain valuable field experience needed to embark upon an exciting career in the hospitality and tourism industry. Our internship co-ordinators provide support in securing your field experience, leveraging our strategic relationships and partnerships with highly rated employers. During the field experience, you will receive hands-on experience, network with industry professionals while working under their experienced direction, allowing you to showcase your skills and knowledge - all under the guidance of dedicated faculty support field experience provides the opportunity for employers to evaluate students’ performance. Field experiences are 160 hours (minimum) which may be completed full time in the third semester.

Our internship co-ordinator provides direction and assistance for each student in securing a field experience.

Work-Integrated Learning (WIL) at Humber

Work-integrated learning.

Work-integrated learning opportunities prepare you for your future career. You will apply what you’ve learned in class and in real-world environments through a wide range of academic, community and industry partnerships. These work-integrated learning opportunities may include field experiences, professional practicums and co-operative education.

A field experience offers students an opportunity to engage in intensive experiences related to their field of study or career goals to build their skills, knowledge and abilities. Field experiences may be paid or unpaid.

Professional Practicum

Programs requiring a professional practicum offer practice-based experience or work hours for a professional license or certification. Students work under the direct supervision of an experienced professional. Placements are unpaid.

Co-operative Education

Students in co-op programs gain experience through paid work terms in their field of study that become progressively more complex as their skill level increases.

Optional Co-operative Education

Students in co-op programs gain experience through paid work terms in their field of study that become progressively more complex as their skill level increases. The co-op portion of this program is optional.

If you would like to learn more about work-integrated learning at Humber, visit WIL AT HUMBER

Humber Advantages

International Students can Stack and Stay Longer™ in Canada!

Double your employability with 2 times the education and experience! Apply now for your first Graduate Certificate and get the opportunity for early admittance* into a second program in the following year. Stack your education to potentially earn credits that will lessen your course load in year two, allowing you to work or spend more time immersing yourself in Canadian culture! Extend your stay and double your employability skills through two work terms across two business programs. The extra year of studies will give you qualifications for a potential 3-year postgraduate work permit.

Industry Partners

Longo Faculty of Business has more than 500 industry partners who provide added value to students with field trips, guest speaker presentations, and case studies - to form valuable components of the Hospitality and Tourism Operations Management Graduate Certificate program. Partners provide internships for students, fund capital projects such as labs and more than $60,000 in awards and scholarships, and also employ Humber graduates.

Humber Graduates Score Multiple Culinary and Hospitality Awards

Six award-winning Longo Faculty of Business alumni and faculty are excelling in the food and hospitality industry. Learn more about their career journeys, accolades and how Humber has contributed to their success.

Internship Partners

Cactus Club Cafe Restaurants

City Sightseeing Toronto

Destination Ontario

Destination Toronto

Fairmont Hotels

Hilton Hotels

Hyatt Hotels

JOEY Restaurants

Kensington Tours

Oliver & Bonacini Restaurants

RECIPE Unlimited Brands of Restaurants

Schlegel Villages

Shangri-La Hotels

The Boulevard Club

WestJet Airlines

Photo Gallery

Study Abroad

To be vetted by AD.

Your Career

Take off on a new dynamic career path in the hospitality and tourism industry.

The global tourism industry is ever-changing with over one billion people travelling the world in a single year. According to the UNWTO’s long-term forecast, international tourist arrivals worldwide is expected to reach 1.8 billion by 2030. Tourism HR Canada projects that the potential labour shortage in tourism services in Canada could reach more than 240,000 full-year jobs by 2030.

Establish your hospitality and tourism career in a number of diverse sectors including:

• commercial and leisure transportation such as airlines and cruise ships
• convention and conference centres
• destination marketing organizations
• food and beverage management
• hotels and accommodations
• special event planning
• tour operations
• tourist attractions
• tourism marketing and advertising agencies

Find employment as:

• attractions manager
• conference and event manager
• director of food and beverage
• director of human resources
• director of sales and marketing
• hotel general manager
• operations manager
• quality standards specialist
• restaurant manager
• revenue manager
• tour operator

Graduates work for domestic and global hotel brands, cruise lines, travel agencies, restaurants, airlines, other tourism related businesses and agencies, and event planning companies.

Professional Accreditations & Recognition

Wine & Spirit Education Trust (WSET)

Qualified students have the opportunity to earn the Wine & Spirit Education Trust (WSET) Level 1 certification.

Additional requirements may apply.

Note: The requirements for the additional credential(s) are determined by the granting body, which is independent from the College. Students are encouraged to obtain the specific requirements directly from the granting body before enrolling.

Program Availability

International students can now apply to this program at Humber’s new International Graduate School (IGS) .

Humber is a publicly-funded institution and does not have a public-private partnership. International students graduating from Humber or Humber’s International Graduate School (IGS) are eligible to apply for a Post-Graduation Work Permit .

International Students in Canada who apply for May 2024 start could be eligible for a $1,000 Scholarship*. Apply now

Please note the new International Admissions Process and Provincial Attestation Letters. Read the update

International Students Out of Canada can Apply through Humber International

Recruitment Events

Open House   Book a Tour  

Can't make it to campus?

Experience Humber Virtually  

Program Delivery Types

Block-based: Students select a pre-set weekly schedule of courses that best meets their needs. Block-Based schedules may include in-person, hybrid and online courses.

Course-based: Students create their own schedule of courses from among in-person, hybrid and online options.

Condensed Week - Courses requiring students to come to campus are scheduled over 2-3 days per week. Online courses are scheduled on other days.

Online - Courses are scheduled only online and may be delivered asynchronously, where students study independently or synchronously, where students attend the online class on a specified time and day.

Twilight - In-person, online synchronous and hybrid courses are generally scheduled after 3:00pm.

Twilight-Online: Online synchronous courses are generally scheduled after 3:00 pm.

Learn The Art of Hospitality

Watch the video to preview the hospitality experience at Humber.

Humber Welcomes Germain Hotels for Work-Integrated Learning and Job Opportunities

Tue, April 09, 2024

The Work-Integrated Learning (WIL) team hosted Germain Hotels at both the International Graduate School (IGS) and North campuses to engage with students.

Students Explore Opportunities With The Travel Corporation

The Work-Integrated Learning team welcomed The Travel Corporation, for a a pop-up event to showcase opportunities within the travel industry.

On-Campus Recruitment: Provisions Seeks Talent for Summer Term

Provisions Chef Krista Emery and Event Coordinator Diana Smith set up a recruitment table, offering students a glimpse into summer 2024 opportunities.

The Dorchester Collection's Commonwealth Programme Hosts Virtual Information Session

Didi Vaykarova, Talent Acquisition Manager at The Dorchester Collection, hosted a virtual information session for current students and graduates.

Marriott Canada Promotes Paid Internships and Voyage Leadership Development Program

Wed, February 28, 2024

The Work-integrated Learning team welcomed Ellis Luo, Manager of University Relations & Recruiting at Marriott Canada for a pop-up recruitment table.

Tour-Guiding Students Explore and Interpret Toronto's Distillery District

Fri, December 22, 2023

Tourism - Travel Services Management Professor Kevin Smith led a group of tour-guiding students on a captivating field trip to downtown Toronto.

No news at this time.

Every attempt is made to ensure that information contained on this website is current and accurate. Humber reserves the right to correct any error or omission, modify or cancel any course, program, fee, timetable or campus location at any time without prior notice or liability to users or any other Person.

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Admissions Questions

General enquiries.

Call 416-675-3111 or email [email protected] . If you have already applied, be sure to check your application status on myhumber.ca .

Domestic Applicants Enquiries

Domestic applicants can book a one-on-one advising appointment with an admissions representative.

International Applicants Enquiries

Contact the International Centre for information about full-time programs (including the International Graduate School), how to apply and to follow up on your submitted application.

Program-Specific Questions

Speak to the Program Co-ordinator about the course curriculum, projects and career options.

Kristy Adams, program co-ordinator 416.675.6622 ext. 4668 [email protected]

Campus Information

Book a campus tour to take a closer look at what it's like to be a student at Humber.

Want More Info?

Find out more about the student experience and everything that Humber has to offer Future Students .

Sign-up now for more info on Humber, including programs, special events and more!

How To Become An Apprentice

Becoming an apprentice.

Find an employer willing to sponsor you as an apprentice.

Contact the Ministry of Labour, Immigration, Training and Skills Development to register as an apprentice.

Work with your employer approximately one year before attending Humber.

View Instructions  

Ontario Youth Apprenticeship Program (OYAP)

If you’re in high school – grade 11 or 12 – you can earn co-op education credits through work placements in some skilled trades.

Visit OYAP  

How to Apply

Domestic students.

Applications to Humber are made through ontariocolleges.ca . Be sure to submit your application by the equal consideration deadline of February 1. You may apply after February 1, however, post-February 1 applications will be considered on a first-come, first-served basis depending on the availability of the space in the program.

To check program availability refer to the Campus/Availability listing on Humber’s program pages, search by availability , or ontariocolleges.ca .

To see where you are in the admissions process, visit the Admissions Road Map .

International Students

If you’re an international student, you can apply directly to Humber via our International Centre .

Need Advice?

Program advising appointments.

Get help narrowing down your program options or book a one-on-one pre-enrolment advising appointment with one of our Recruitment Officers.

Transfer & Pathway Advising

Book a virtual appointment with a Student Mobility Advisor learn more about getting Transfer Credit(s) for previous post-secondary experience, Prior Learning Assessment and Recognition (PLAR), and Pathways options.

Admission Requirements

Admission selection is based on the academic criteria indicated. Meeting minimum eligibility requirements does not guarantee admission.

Admission selection is based on the following three requirements:

To be eligible for admission, you must possess the following:

• A bachelor’s degree, advanced diploma or diploma

Mature Applicants

Diplomas and certificates.

An applicant is considered a mature applicant if they have not completed secondary school or other postsecondary school, and will be 19 or older as of the first day of classes. Humber will invite you for testing to demonstrate that you meet all listed course requirements.

An applicant is considered a mature applicant if they have not completed secondary school or attended postsecondary studies, and will be 21 or older as of the first day of classes. Mature applicants for degree programs will be required to meet course requirements at the U/M level or equivalent.

College Transfer Applicants

An applicant is considered a college transfer applicant if they have completed some or all of a college-level credential. Humber may use a combination of secondary school and/or college courses and grades to determine program eligibility.

An applicant is considered a college transfer applicant if they have completed some or all of a college-level credential. Humber may use a combination of secondary school and/or college courses and grades to determine program eligibility. Applicants must have an overall minimum grade point average (GPA) of 65 per cent in the program. Applicants are required to disclose and provide academic transcripts for all course work completed at the postsecondary level.

University Transfer Applicants

An applicant is considered a university transfer applicant if they have completed some or all of a university-level credential. Humber may use a combination of secondary school and/or university courses and grades to determine program eligibility.

An applicant is considered a university transfer applicant if they have completed some or all of a university-level credential. Humber may use a combination of secondary school and/or university courses and grades to determine program eligibility. Applicants are required to disclose and provide academic transcripts for all course work completed at the postsecondary level.

English Language Proficiency

All applicants whose first language is not English must meet Humber’s English Language Proficiency Policy .

International Credit Evaluation

Canadian citizens or permanent residents with international education are required to provide a credential evaluation. Note, for international High school education course by course evaluations, ICAS must be used. For international post-secondary education, a WES evaluation must be provided. In situations where you expect to apply for transfer credit, it is recommended that a course by course WES evaluation is completed.

International Academic Equivalency

Admission equivalencies for Humber depend on your country of study. Please enter your location or choose detect my location to see the requirements for your country below.

Applying with an International Baccalaureate (IB)

Post-Admission Requirements

Once you have been accepted, and have confirmed your offer, you may need to complete a further set of requirements related to your program (Post-Admission Requirements).

Equipment & Device Requirements

Fees & financial aid.

The 2024/2025 fee for three semesters is:

• domestic: $6,187.70
• international: $19,169.12

Fees are subject to change.

Fees by Semester

Domestic Fees by Semester

International fees by semester.

*Plus Mandatory Health Insurance fee once per academic year: Fall start - $420 Winter start - $280 Summer start - $140

Additional Costs

Approximately $650 - textbooks and supplies – $650 (per semester); plus nominal fees to cover the costs of industry field trips in specific courses.

Financial Aid, Scholarships and Bursaries

Understand the costs associated with coming to Humber and explore resources available from first year to your final year on Student Fees and Financial Resources .

Scholarships

Humber scholarships.

Find out more about scholarships and bursaries that you may be eligible for, visit Student Scholarships . International students can visit International Student Scholarships .

Humber Bursaries

Bursaries are available for Certificate, Diploma and Degree programs primarily based on financial need, visit Humber Bursaries.

External Awards, Bursaries & Scholarships

Find out more information about external scholarships and bursaries, visit External Awards.

Indigenous Student Awards, Bursaries & Scholarships

Humber offers a variety of bursaries and scholarships for Indigenous students, visit Indigenous Student Awards.

Explore Opportunities through Humber Pathways

Humber Pathways include:

• Opportunities to build on your college education and complete your diploma or degree at Humber.
• Degree and graduate study opportunities at other institutions in Ontario, Canada and abroad.

Additional information will be made available to students from their program before the beginning of the Winter term. Courses with in-person requirements will likely also have online components. The delivery mode of some courses is still being determined. Humber may need to change plans for in-person learning, subject to government and public health directives and/or additional health and safety considerations.

You can find a complete list of programs with downloads including program and course details at Current Student Resources  

Students in programs marked as online/in-person will have a combination of those two types of delivery. Additional information will be made available to students from their program in the first week of June. Courses with in-person requirements will likely also have online components. The delivery mode of some courses is still being determined. Humber may need to change plans for in-person learning, subject to government and public health directives and/or additional health and safety considerations.

Learning Outcomes:

Upon successful completion of the program, a graduate will:

Apply financial management principles including cost accounting, management accounting, and audit practices and procedures.

Apply management theory and operating practices including the fundamental principles underlying management planning, organizing, directing and controlling in a service-driven industry.

Use financial operating and statistical reports to assist in intermediate and long-term decision making.

Assess the adequacy of strategic and operational decisions through the application and analysis of appropriate financial indicators.

Apply strategic marketing principles and techniques in the development of a sound organizational marketing plan.

Develop effective customer relations, manage guest problems with empathy and sensitivity.

Apply the concepts of organizational behaviour with consideration of their impact on hospitality and tourism operations.

Use relevant and current information systems including the use and application of industry-specific and generic software packages relating to operational planning and management.

Contribute effectively to the development and implementation of management procedures in the supervision of employees, identify and use appropriate motivational and team-building techniques to achieve desired results.

Apply government legislation and regulations bearing on the hospitality and tourism industry including occupational health and safety legislation, employment standards and labour relations, and contract law.

Define ethics, integrity and social responsibility, and assess their importance to hospitality administration.

Conceptualize and develop a new venture small business plan including the role of the entrepreneur or small business owner/operator in the hospitality and tourism sectors.

Use effective interpersonal skills in the workplace.

Use effective oral and written communication skills.

Conduct meetings and make formal presentations through the use of effective public speaking skills and techniques.

Hospitality, Travel and Tourism Management (BS)

Program description.

The BS in Hospitality, Travel and Tourism Management prepares students for management positions in one of the largest economic sectors worldwide. Combining a thorough liberal arts program of study with industry- specific business classes, students gain in-depth knowledge in the areas of hospitality finance, sales and marketing, revenue management, special event planning, destination development, and food and beverage operations. Students learn how to develop new hotel and resort concepts, market tourism destinations, and manage tourism and convention bureaus. Frequent site visits, industry events, and guest speakers ensure that students make use of all the opportunities New York City has to offer, both in and out of the classroom. In addition, they gain hands-on experience through internships, which develop them into successful—and highly employable—industry professionals.

New York University's Office of Undergraduate Admissions supports the application process for all undergraduate programs at NYU.  For additional information about undergraduate admissions, including application requirements, see How to Apply . 

Program Requirements

Concentrations.

The program requires the completion of 128 credits, and students may choose one of six concentrations listed below.

The BS in Hospitality, Travel and Tourism Management prepares students for a wide range of careers in hotels, restaurants, catering companies, real estate and management services companies, online travel agencies, marketing and PR firms, destination marketing organizations, event companies and consulting firms. The degree has six concentrations:

Event Management

This concentration explores career opportunities in festivals, weddings and social events, trade shows, and experiential marketing.

The event sector is growing fast, and offers a wealth of career opportunities. Whether you are interested in festivals, weddings, business conventions or sporting events, this concentration will equip you with the skills and knowledge you need to succeed in this exciting field.

Event planning, design and production are a central focus of this concentration. Event planners/producers coordinate every detail of the event: from the venue and speakers to arranging for printed materials and audio-visual equipment. They develop the concept for the event, and liaise with suppliers and staff. Event planners/producers may work for non-profit organizations, associations, hotels, corporations, and government. Many are independent business owners and coordinate events for a range of clients.

Events can also play an important role in a company’s marketing strategy. Experiential or event marketing is a promotional strategy that involves face-to-face contact between companies and their customers at special events like concerts, fairs, and sporting events. Brands use event marketing entertainment (like shows, contests, or parties) to reach consumers through direct hand-to-hand sampling or interactive displays.

Marketing and Analytics

In this concentration, students study hospitality and travel sales and marketing, as well as strategies and processes that optimize a business’s revenues.

The marketing and analytics concentration provides students with in-depth knowledge of the marketing functions of hospitality businesses.  Professionals in marketing and branding roles need strong analytical skills as they conduct market research, oversee multimedia advertising campaigns, and consult with outside agencies, promotional representatives and corporate executives.

Marketers and revenue managers currently evolve in an increasingly digital and data-driven environment. They are tasked to develop and implement strategies to maximize the business's revenues and profitability. On the basis of daily reports, they make predictions of demand and make distribution channels and pricing decisions. They also leverage the power of loyalty programs and optimize the entire guest acquisition phase; in partnership with travel agencies - on and offline - and other travel intermediaries.

Leadership and Management

This concentration focuses on the operational aspects of hospitality businesses – a great concentration for budding general managers!

The leadership and management concentration provides students with in-depth knowledge of the operational aspects of hospitality businesses. This is an attractive concentration for budding general managers, as the concentration includes aspects of sales and marketing, food and beverage management, but also leadership and law. Hotel operations roles are available in a wide range of departments: front desk, catering, events, housekeeping and human resources. Professionals in operations oversee the daily activities of their teams, and aim to ensure guest satisfaction.

Hotel Real Estate Finance and Development

This concentration provides students with in-depth knowledge of financial management and the hotel development process.

The hotel real estate finance and development concentration provides students with in-depth knowledge of financial management and the hotel development process. Hotel finance careers may include responsibilities such as overseeing the financial processes of the hotel, maintaining audits and reports, producing monthly income statements, and coordinating budgets and forecasts. The hospitality sector is mostly associated with the hotel industry, however, many other asset classes fall into this sector, including large scale resorts, spas, timeshares, restaurants and casinos.

Another aspect of this concentration is hotel development and asset management. Many well-known hotel brand names do not own the building in which the hotel operates, but rather contract their management and brand name to the owner for a fee. Owners and real estate investment trusts employ analysts to maximize the returns earned by the property. Hotel investment professionals produce valuations, and make recommendations about the development of new assets or the remodeling of existing assets.

Travel and Tourism Development

This concentration prepares students for careers in destination marketing organizations, (online) travel agents, tour operators, airlines, cruise lines, PR firms, and visitor attractions.

The travel and tourism industry has shown remarkable resilience in the face of economic challenges, geopolitical conditions and natural disasters. It remains one of the largest and fastest growing industry sectors in the world. Graduate tourism degrees prepare students for a wealth of careers in the public, private and voluntary sectors. WTTC estimates that the travel and tourism sectors support 292 million jobs worldwide, or 1 in every 10 jobs.

The travel and tourism development concentration prepares students for careers in destination marketing organizations, (online) travel agents, tour operators, airlines, cruise lines, event companies, development agencies, marketing and PR firms and visitor attractions. Students will explore various aspects of this large and multi-faceted sector, including casinos, special interest tourism products, sports tourism and mega-events, entrepreneurship and destination marketing.

Entrepreneurship

In this concentration, students will learn the different aspects of the typical entrepreneurship journey: from ideation, to prototyping,  to business launch, and management as applied to hospitality.

Entrepreneurship plays a crucial role in innovation, economic development and competitiveness. The entrepreneurship concentration provides students with in-depth knowledge of the crucial role that entrepreneurship plays in the travel and hospitality business. It also provides them with the entrepreneurial and innovative mindset sought after by many employers. The courses offer an overview of the different aspects of the typical entrepreneurship cycle, from ideation to business launch and management. Courses in this concentration are experiential,  applying theory to real world problems and opportunities.

Sample Plan of Study

Learning outcomes.

Upon successful completion of the program, graduates will:

• Comprehend the historical development of the industry, including its key global stakeholders, terminology and data/information sources.
• Develop analytical and critical thinking skills, by understanding the selection of appropriate research methods and data, and the principles of analyzing data effectively to address industry challenges.
• Develop the business skills and attributes required of contemporary, global hospitality and tourism professionals, to include the areas of management, service, leadership, communication, ethical responsibility, finance and technology.
• Develop strong business writing skills, as well as engaging and effective presentation skills.
• Develop a specialized focus on a specific area of study within hospitality and tourism.
• Prepare for successful careers by integrating work experiences with academics.

NYU Policies

School of professional studies policies.

University-wide policies can be found on the New York University Policy pages .

Additional academic policies can be found on the School of Professional Studies academic policy pag e. 

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Chapter 3. Accommodation

3.3 Operations

The organizational structures of operations and the number of roles and levels of responsibility vary depending on the type and size of accommodation. They are also determined by ownership and the standards and procedures of the management company. In this section, we explore the organizational structure and roles that are typically in place in a full-service hotel with under 500 rooms. These can also apply to smaller properties and businesses such as campgrounds — although in these cases several roles might be fulfilled by the same person.

Guest Services

Before we turn to examples of specific operational roles, let’s take a brief look at the importance of guest services, which will be covered in full in Chapter 9.

The accommodation sector provides much more than tangible products such as guest rooms, beds and meals; service is also crucial. Regardless of their role in the operation, all employees must do their part to ensure that each guest’s needs, preferences, and expectations are met and satisfied.

In some cases, such as in a luxury hotel, resort hotel, or an all-inclusive property, the guest services may represent a person’s entire vacation experience. In other cases, the service might be less significant, for example, in a budget airport hotel where location is the key driver, or a campground where guests primarily expect to take care of themselves.

In all cases, operators and employees must recognize and understand guest expectations and also what drives their satisfaction and loyalty. When the key drivers of guest satisfaction are understood, the hotel can ensure that service standards and business practices and policies support employees to deliver on these needs and that guest expectations are satisfied or exceeded.

Spotlight On: 4Hoteliers

4Hoteliers compiles world news for hotel, travel, and hospitality professionals. It features recent news releases and articles and a free e-newsletter distributed three times per week. For more information, or to subscribe, visit the 4Hoteliers website .

General Manager and Director of Operations

In most properties, the general manager or hotel manager serves as the head executive. Division heads oversee various departments including managers, administrative staff, and line-level supervisors. The general manager’s role is to provide strategic leadership and planning to all departments so revenue is maximized, employee relations are strong, and guests are satisfied.

The director of operations is responsible for overseeing the food and beverage and rooms division. This role is also responsible for providing guidance to department heads to achieve their targets and for directing the day-to-day operations of their respective departments. The director of operations also assumes the responsibilities of the general manager when he or she is absent from the property.

The controller is responsible for overall accounting and finance-related activities including accounts receivable, accounts payable, payroll, credit, systems management, cash management, food and beverage cost control, receiving, purchasing, food stores, yield management, capital planning, and budgeting.

Engineering and Maintenance

The chief engineer is the lead for the effective operation and maintenance of the property on a day-to-day basis, typically including general maintenance, heating, ventilation and air conditioning, kitchen maintenance, carpentry, and electrical and plumbing (Fairmont Hotels and Resorts, 2020). The chief engineer is also responsible for preventive maintenance and resource management programs.

Food and Beverage Division

The food and beverage director is responsible for catering and events, in-room dining, and stand-alone restaurants and bars. The executive chef, the director of banquets, and the assistant managers responsible for each restaurant report to the director of food and beverage. The director assists with promotions and sales, the annual food and beverage budget, and all other aspects of food and beverage operations to continually improve service and maximize profitability.

Human Resources

The human resources department provides guidance and advice on a wide range of management-related practices including recruitment and selection, training and development, employee relations, rewards and recognition, performance management, diversity and inclusion and health and safety.

Rooms Division

Front office.

Reporting to the director of rooms, the front office manager, sometimes called the reception manager, controls the availability of rooms and the day-to-day functions of the front office. The front desk agent reports to the front office manager and works in the lobby or reception area to welcome the guests to the property, process arrivals and departures, coordinate room assignments and pre-arrivals, and respond to guest requests.

Housekeeping

Reporting to the director of rooms, the executive housekeeper manages and oversees housekeeping operations and staff including the housekeeping manager, supervisor, house persons, and room attendants. An executive housekeeper is responsible for implementing the operating procedures and standards. He or she also plans, coordinates, and schedules the housekeeping staff. Room audits and inspections are completed regularly to ensure standards are met (go2HR, 2020a).

Reporting to the housekeeping supervisor, room attendants complete the day-to-day task of cleaning rooms based on standard operating procedures and respond to guest requests. Reporting to the housekeeping supervisor, house persons clean public areas including hallways, the lobby, and public restrooms, and deliver laundry and linens to guest rooms.

Reservations

Large full-service hotels typically have a reservations department, and the reservations manager reports directly to the front office manager. The guest’s experience starts with the first interaction a guest has with a property, often during the reservation process. Reservations agents convert calls to sales by offering the guest the opportunity to not only make a room reservation but also book other amenities and activities.

Today, with online and website reservations available to guests, there is still a role for the reservations agent, as some guests prefer the one-to-one connection with another person. The extent to which the reservations agent position is resourced will vary depending on the hotel’s target market and business strategy.

Sales and Marketing

The sales and marketing director is responsible for establishing sales and marketing activities that maximize the hotel’s revenues. This is typically accomplished by increasing occupancy and revenue opportunities for the hotel’s accommodation, conference and catering space, leisure facilities, and food and beverage outlets. The sales and marketing manager is responsible for coordinating marketing and promotional activities and works closely with other hotel departments to ensure customers are satisfied with all aspects of their experience (go2HR, 2020b).

Catering and Conference Services

In larger full-service hotels with conference space, a hotel will have a dedicated catering and conference services department. The director of this department typically reports to the director of sales and marketing. The catering and conference services department coordinates all events held in the hotel or catered off-site. Catering and conference events and services range from small business meetings to high-profile conferences and weddings.

Now that we have a sense of the building blocks of a typical hotel operation, let’s look at some trends affecting the sector.

Introduction to Tourism and Hospitality in BC - 2nd Edition Copyright © 2015, 2020, 2021 by Morgan Westcott and Wendy Anderson, Eds is licensed under a Creative Commons Attribution 4.0 International License , except where otherwise noted.

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Tourism Operations Management

Are you interested in the business aspects of travel, tourism and hospitality? If so, then a career in tourism operations management could be a great fit. Imagine working in places all over the world or creating great experiences for tourists who visit Minnesota or the U.S.  

The hospitality and tourism management certificate is a great accompaniment to the associate’s degree in Hospitality Management. After earning that degree, you can continue as a junior to earn a bachelor’s degree in hospitality management at a Minnesota State university.  

What are Typical Careers in Hospitality and Tourism Management?

Tourism operations management courses can prepare you for some very interesting roles that ensure fun, memorable experiences for thousands of people, such as  

• Airline reservation manager  
• Tourism manager  
• Amusement/theme park manager  
• Convention services manager

What Classes are Included in the Tourism Operations Management Certificate Program?

The hospitality and tourism operations management certificate will help you gain the skills needed to promote an attraction or destination. You’ll learn how to create a successful experience for travelers, too. Your courses include

• Introduction to hospitality and tourism management
• Human geography
• Food/beverage management and cost control

Tourism Operations Management Basics

• At least one-third of the credits required for this certificate must be completed here  
• Earn a minimum cumulative GPA of 2.0 for college-level coursework  

Hospitality Management Faculty

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Related Programs

Learn and develop critical business skills at Normandale, then move forward towards your 4-year degree.

Normandale community college’s hospitality management program offers an associate’s degree in hospitality management and a hospitality management certificate..

Fanshawe College

Hospitality and Tourism Operations Management

Program Overview

Program details, full time offerings, i am an international applicant and i’m ready to apply to fanshawe.

• Review the Admission Requirements to ensure you meet the program requirements.
• Check the Program Details for availability and campus locations.
• Apply now through Fanshawe College’s VAS (Virtual Application System). Our International Centre will assess your application and, if accepted, provide you with a Letter of Admission as soon as possible.

I am a domestic* applicant and I am ready to apply to Fanshawe! 

Thank you for your interest! At this time, this program is currently available to International applicants only. Check back soon for updates or connect with us to discuss your program options.

*Domestic applicants include Canadian citizens, permanent residents, protected persons and Convention refugees.

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Your Learning Experience

This two-year Ontario College Graduate Certificate program in Hospitality and Tourism Operations Management is designed for university and college graduates seeking a career in the tourism and hospitality sector. The program will focus on hospitality operations within a global economy, encompassing leadership, management, and operations of hospitality and tourism businesses of varying sizes and complexity.

The program consists of five semesters including a paid internship semester, where students can apply their knowledge in the field. You will have the opportunity to network with industry partners in hotels, restaurants and tourism organizations, and will learn from industry professionals with proven leadership and relevant hospitality experience. 

Located steps away from hospitality businesses in our London Downtown Campus, you’ll be surrounded by tourism and hospitality industry partners in a dynamic learning environment. Develop the knowledge and skills to work in hotels, restaurants, tourism and travel companies and retirement residences in North America. Upon graduation, you’ll be prepared for first-line supervisory and management roles.

During this program, students will have the opportunity to complete the following industry certificates:

• Wine & Spirit Education (WSET)
• Prud ‘homme Beer Certification
• Smart Serve – Beverage Sales & Service Training
• Certificate in Revenue Management (CRMA)  
• Workplace Hazardous Materials Information System (WHMIS) training
• Safe Food Handling training
• Certified Guest Service Professional (CGSP)

Graduates of Fanshawe’s Hospitality and Tourism Operations Management program will find fun and exciting employment opportunities in hotels, resorts, convention centres, restaurants, tourism offices or tour companies, including: 

• guest service agent
• guest service supervisor
• restaurant supervisor
• reservation supervisor
• banquet supervisor
• front office supervisor
• food and beverage supervisor
• housekeeping supervisor
• night auditor
• sales coordinator
• catering coordinator

Did you know Fanshawe consistently ranks high in graduation employment rates among large colleges in Ontario? 

Here are some examples of career opportunities for graduates of Fanshawe’s Hospitality and Tourism Operations Management program:

Hotel Team Member Amazing work opportunities in beautiful 3, 4 & 5 star hotels and resorts around the world in positions such as guest service agents, food and beverage, housekeeping, sales, catering and more!

Resort Staff Play an integral role in maintaining the efficient operation and resort services, such as golf, spa, ski, tours and recreational activities.

Catering Coordinator Provide support for the event planning team while also acting as the point of contact for visitors and guests.

Retirement Residence Service & Rec Team Provides service and recreational support for retirement residences.

Tour Operator & Guide

Customize tour experiences including accommodations, meals, sightseeing and transportation components.

Program coordinator:

Rob Foster Phone: 519-452-4430 x3963

The graduate has reliably demonstrated the ability to

1. Identify, select and utilize financial management principles, including cost accounting, management accounting, and audit practices and procedures.

2. Select and implement the appropriate management theory and operating practices, including the fundamental principles underlying management planning, organizing, directing and controlling in a service-driven industry.

3. Utilize financial operating and statistical reports to assist in intermediate and long-term decision-making.

4. Assess the adequacy of strategic and operational decisions through the application and analysis of appropriate financial indicators.

5. Develop a sound organizational marketing plan.

6. Develop and implement effective customer relations; manage guest problems with empathy and sensitivity.

7. Select and utilize industry-specific and generic software packages relating to operational planning and management.

8. Contribute effectively to the development and implementation of management procedures for the supervision of employees; identify and use appropriate organizational behaviour principles and motivational or team-building techniques to achieve desired performance.

9. Identify, analyze, and work within relevant government legislation and regulations bearing on the hospitality and tourism industry, including occupational health and safety legislation, employment standards and labour relations, and contract law.

10. Maintain service standards and address business needs in an ethical and socially responsible manner.

11. Develop, implement, and revise strategic operational plans for a department or business.

12. Conduct meetings and make formal presentations employing effective public speaking skills and techniques.

Golf and Club Management (Co-op)

Food and Beverage Management (Co-op)

Hospitality - Hotel and Resort Services Management (Co-op)

Academic school, program coordinator:.

Kathy Butler

Transfer Opportunities

Study & Work Abroad

Admission Requirements

• *Applicants may be required to submit a resume and cover letter that includes details of work experience.
• English Language Requirements

Learn More about English Language Requirements

Recommended Personal Preparation

• Above average interpersonal skills
• Ability to work successfully in both an independent and team environment
• Keen interest in cultural diversity
• Aptitude for language study
• Above average English, reading, writing and comprehension skills

Applicant Selection Criteria

Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:

• Achievement in the Admission Requirements

Tuition Summary

London - downtown.

*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.

Hospitality and Tourism Operations Management (Co-op)

Take your career in hospitality and tourism management to the next level with Fanshawe Toronto@ILAC’s post-graduate certificate Hospitality and Tourism Operations Management program. Students are prepared for a successful career in a variety of jobs in the hospitality and tourism industry. Upon successful completion of this program, students may be eligible to apply for a 3-year work permit in Canada.

Our Affiliate Partner Programs

InnRoad PMS is an all-in-one, cloud-based hotel management software.

TouchBistro is an all-in-one restaurant management system.

Start Dates

• Winter 2024
• Spring 2024

Program Code

• Day Time, Full-Time
• Ontario College Graduate Certificate

Estimated Cost

• $23,949 CAD plus ancillary fees

Post Admissions FAQ >>

Program highlights.

Students starting Fall 2023 onward will take THM3/THM3G version.  Students who started the program May 2023 or earlier will take  THM1/THM1G

This Graduate Certificate program in Hospitality and Tourism Operations Management is designed for university and college graduates seeking a career in the tourism and hospitality sector. The program will focus on hospitality operations within a global economy, encompassing leadership, management, and operations of hospitality and tourism businesses of varying sizes and complexity.

The program consists of three semesters including a paid internship semester, where students can apply their knowledge in the field. You will have the opportunity to network with industry partners in hotels, restaurants and tourism organizations, and will learn from industry professionals with proven leadership and relevant hospitality experience. 

Develop the knowledge and skills to work in hotels, restaurants, tourism and travel companies and retirement residences in North America. Upon graduation, you’ll be prepared for first-line supervisory and management roles. 

During this program, students will have the opportunity to complete the following industry certificates:

• Wine & Spirit Education (WSET)
• Prud ‘homme Beer Certification
• Smart Serve – Beverage Sales & Service Training
• Certificate in Revenue Management (CRMA) 
• Workplace Hazardous Materials Information System (WHMIS) training
• Safe Food Handling training
• Certified Guest Service Professional (CGSP)

Graduates of Fanshawe Toronto@ILAC’s Hospitality and Tourism Operations Management program will find fun and exciting employment opportunities in hotels, resorts, convention centres, restaurants, tourism offices or tour companies, including:

• guest service agent
• guest service supervisor
• restaurant supervisor
• reservation supervisor
• banquet supervisor
• front office supervisor
• food and beverage supervisor
• housekeeping supervisor
• night auditor
• sales coordinator
• catering coordinator

  Did you know Fanshawe consistently ranks high in graduation employment rates among large colleges in Ontario?

Here are some examples of career opportunities for graduates of Fanshawe Toronto@ILAC’s Hospitality and Tourism Operations Management program:

Hotel Team Member Amazing work opportunities in beautiful 3, 4 & 5 star hotels and resorts around the world in positions such as guest service agents, food and beverage, housekeeping, sales, catering and more!

Resort Staff Play an integral role in maintaining the efficient operation and resort services, such as golf, spa, ski, tours and recreational activities.

Catering Coordinator Provide support for the event planning team while also acting as the point of contact for visitors and guests.

Retirement Residence Service & Rec Team Provides service and recreational support for retirement residences.

Tour Operator & Guide

Customize tour experiences including accommodations, meals, sightseeing and transportation components.

ILAC Pathway 3.3 or IELTS 6.5 with no band less than 6.0 (same for SDS program)

A Two- or Three-Year College Diploma, or a Degree OR Acceptable combination of related work experience and post-secondary education as judged by the College to be equivalent to the above*

– *Applicants may be required to submit a resume and cover letter that includes details of work experience.

Fanshawe Toronto@ILAC is accepting Duolingo for the programs for 2023-2024. Acceptable language proficiency tests are IELTS, TOEFL, CAEL, PTE, Cambridge English, and Fanshawe College English Language Evaluation (ELE)

Take all of the following Mandatory Courses:

COOP-1020   Co-operative Education Employment Prep

This workshop will provide an overview of the Co-operative Education consultants and students’ roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term.

DEVL-6032   Canadian Workplace-Intro

A practical course that will prepare students for working in Canada. Students will develop a plan to set career goals, enhance resumes, job search, prepare for interviews, labour laws and personal finance.

MGMT-6184   Canadian Human Resources

The Human Resource department is critical to the success of hospitality & tourism operation. You will learn key Canadian & Ontario legislations that govern employers and employees in Ontario. Students will gain knowledge in; recruitment, retention, training and development, performance management, benefit management, occupational health and safety, union management, and dispute resolution. Through the use of case studies students will put into practice skills required to manage and motivate team members by building the employer and employee relationship.

MGMT-6185   Canadian Sales & Customer Relations

Emerging tourism and hospitality professionals must recognize that customer sales and service skills are key to this very competitive industry. In this course, students will cover the key concepts, fundamental skills and techniques needed to manage customer expectations in the tourism and hospitality industry to create customer-focused priorities.

COMM-6046    Canadian Workplace Communications

This course will introduce graduate-level international students to communication within the Canadian workplace. Topics to be covered will include verbal, non-verbal and written communications, with a focus on cultural differences. Working individually and in groups, students will have ample opportunity for skill development.

TOUR-6010   Canadian Hospitality & Tourism-Intro

An introduction to the Canadian tourism and hospitality industry. Students will explore the various sectors and service levels in Canada with an emphasis on the natural, cultural heritage and recreational resources. Students will become familiar with the Ontario Travel Industry Act, define terms, legal requirements and processes required to work in an Ontario Travel Agency. Upon completion of this course, students will be eligible to complete the TICO certification required to sell travel products in Ontario.

FDMG-6020   Canadian Food & Beverage Operation

Students will learn the fundamentals of the Canadian food & beverage industry. With a focus on professional hospitality service, students will practice basic service and communication skills required for quick service to fine dining. Students will be introduced to the business aspect of service including POS training, legal requirements and health & safety regulations. Students will complete provincial certifications required including: Smart Service and Food Safe Handling.

COMP-6056   Hospitality Technology

This practical course develops technology skills required for hospitality supervisory and management positions. Students will create professional documents, create spreadsheets using formulas, mail merge and use other applications to produce professional documents. Students will also apply technology skills in collaborative sharing platforms, business social media and Desktop publishing to prepare and execute an effective presentation.

HOSP-6015   Sales & Events

In this advance course, students will focus on selling events in North America. Students will create event specific requests for proposals (RFP’s), prepare and negotiate industry ready proposals. Students will learn North American industry standards, costing, common industry terms, requirements and contractual clauses.

HOTL-6002   Rooms Division Management

The course is designed to give the student in-depth knowledge of the rooms division, strategies, tactics, key performance indicators, industry reports, and current trends used today to maximize front office revenue. Students will also develop technical skills using a property management software system.

HOTL-6003   Residence Management

Canada offers many types of accommodations including University/College Residences, Timeshare, Private Rentals and Retirement Residences that provide a range of basic to luxury accommodations. providing hospitality services and recreational activities. Students will examine the operations of such services including: Residences services, legislation, essential management skills, sales and budgeting requirements.

BUSI-6011   Canadian Business Operations

Designed to introduce students to the business essentials and practices required for hospitality and tourism business in Canada. This course will introduce you to the Canadian economy, basic bookkeeping, quality assurance, law and risk management. Students will apply their knowledge through case studies.

BEVR-6005   Beverages, Wines & Spirits

In this course students study the history and production process of beer, wine, spirits and learn how to objectively evaluate these products and market them in a hospitality setting. Students will learn proper techniques to pour, mix and taste various beers, wines and spirits.

INDG-6000   Indigenous Peoples in Canada

The Cree word, Miskâsowin, is used to convey the responsibility to understand oneself and others, who they are, where they come from, and what historical and contemporary life experiences have contributed to their sense of self and well-being. Using an Indigenous pedagogical and reflexive lens, learners will apply the framework of Miskâsowin to themselves and the colonized experiences of First Nations, Métis, and Inuit peoples. Implications of Miskâsowin for creating ethical relationships are discussed.

TOUR-6011   Responsible Tourism

Responsible tourism is examined as a response by tourism operators coming to terms with human impacts on the planet and on communities in destinations. Students will explore these industry responses known as sustainable tourism, ethical tourism and regenerative tourism, among other models. Students will examine and assess responsible tourism in Canada through articles and case studies.

Level 3 – Co-op

Take the following Mandatory Course:

MGMT-6186   Leadership, Ethics & Diversity

This course explores ethics, leadership and diversity in the Tourism and Hospitality industry. You will be introduced to various frameworks for ethical decision-making to assist in leadership roles to effectively manage people and North American tourism & hospitality businesses. Through use of discussions, debates, and research students will apply strategies to create positive change.

MKTG-6040   Canadian Strategic Marketing

Explore how to influence hospitality and tourism consumes with digital marketing strategies and tactics. Students will learn digital marketing principles and gain hands on experience in creating digital marketing plans, creatives and tools to analyze the effectiveness of digital marketing campaigns.

FDMG-6021   Food & Beverage Service Management

Management positions required leadership, organizational and analytical skills. In this hands-on course, students will learn how to effectively lead a team, handle conflict, navigate change management, and execute a plan to meet the financial goals for food and beverage operations.

HOSP-6016   Revenue Management & Industry Analytics

Maximizing revenue with space and capacities constraints requires data analysis and decision making. Through case studies students will analyze industry reports to create measurable strategies and tactics to impact long-term revenue goals. Upon completion of this course, students will qualify to complete the Certified Revenue Management Analysis (CRMA) Certification.

FINA-6031   Financial Management

Develop your critical thinking skills focusing on management accounting and financial accounting. Students will learn management controls, analyze financial statements, manage costs and create internal costs to meet financial objectives of a hospitality enterprise.

HOTL-6004   Sustainable Facilities

Facilities Management will analyze the daily operations of tourism and hospitality facilities. You will explore facets of successful operational departments from inventory control, equipment purchases and maintenance to routine cleaning of guest facilities. Topics will also include: energy conservation, grounds keeping and recreation areas with great emphasis placed on health & wellness, safety & security as they pertain to guests and employees.

INNV-6004   Tourism & Hospitality Innovation

This course offers students the opportunity to apply their skills acquired in the program to real Tourism & Hospitality business cases/issues. This is a SILEx course-a signature learning experience. It will include one of the following SILEx elements: applied research, entrepreneurship, global projects, live client interactions or a multi-disciplinary project.

Contact/Questions

655 Bay Street, Toronto, ON, Canada M5G 2K4

+1 (416) 961-5151

[email protected]

DESIGNATED LEARNING INSTITUTE NUMBER: O271444185572

Quick Links

Student Excellence Program Fees How to Apply Contact Directory

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AgriLife Today

Texas A&M AgriLife's digital magazine and newsroom

Sustainable tourism expert joins Department of Hospitality, Hotel Management and Tourism

Clark brings expertise on sustainable nature-based tourism, resource management and community resilience.

October 11, 2023 - by Paul Schattenberg

Connor Clark, Ph.D., an expert in sustainable tourism, has joined the Department of Hospitality, Hotel Management and Tourism in the Texas A&M College of Agriculture and Life Sciences .

Clark, who came to the department in August, brings expertise in sustainable nature-based tourism with an emphasis on ecological and resource conservation in tourism development.

“Having someone with Dr. Clark’s focus on sustainable tourism and an eye for resilient and thriving communities brings a further dimension to the scholarly efforts of our department,” said Brian King, Ph.D., head of the Department of Hospitality, Hotel Management and Tourism. “He will also bring greater depth to our understanding of international hospitality and tourism, including the perspectives of diverse populations and global communities.”

Clark earned a doctoral degree in community resources and development with an emphasis in tourism management from Arizona State University; a master’s degree in global management from Thunderbird School of Global Management, Phoenix; and a bachelor’s degree in Latin American studies from Brigham Young University, Provo, Utah. He also has had international study experiences, including study abroad courses in South Africa and Mexico.

Clark’s role and previous experience

In his role as an assistant professor in the department, Clark is responsible for developing and teaching coursework in hospitality, hotel management and tourism. He will also design and conduct tourism-related research and advise graduate students.

Before coming to Texas A&M University , Clark was an assistant professor in the Recreation and Tourism Management Program in the School of Human Ecology at Georgia Southern University.

There, he designed and taught recreation and tourism management courses and conducted tourism and recreation research. He also assisted with program design, marketing and recruiting. Clark also has experience as a research assistant for Arizona State University and Arizona State Parks and Trails, helping develop the Arizona Statewide Comprehensive Outdoor Recreation Plan.

He was also a research associate at the Center for Sustainable Tourism at Arizona State University, where he had additional duties as an instructor in the School of Community Resources and Development.

Along with research and teaching, Clark’s passions include helping micro- and small businesses. Prior to his academic career, he served as a market analyst and then director of field operations for Elevate Global in Lima, Peru; a microenterprise consultant at the Inter-American Development Bank in Lima; and he has experience in caregiving services, including hospice care.  

“I am very excited to take my international development background and integrate it into my tourism teaching and research so that it brings an international and community development focus,” Clark said.  

Tourism and ecological conservation  

Some of the research projects in which Clark has been involved include: 

• A New Vision for Sustainability in the Southwest Borderlands: How Ecological Restoration Can Invite Tourism, Regional Economic Opportunities and Improved Cross-border Relations.
• Statewide Comprehensive Outdoor Recreation Plan for Arizona, Arizona State Parks and Trails.
• Understanding the Changing Relationships of Indigenous Peoples with their Natural Environments: A Cross-Cultural Study.

Clark has been published in several well-known refereed journals, including the Journal of Travel Research , Journal of Sustainable Tourism , Current Issues in Tourism , Journal of Ecotourism , Journal of Hospitality and Tourism Technology , and Tourism Review International . He also has articles accepted for publication in the Handbook on Crisis and Disaster Management in Tourism . Some of the topics of his work include:

• Building community resilience at a cross-border destination.
• Preserving and protecting resources at the Arizona-Mexico border through sustainable tourism development and ecological restoration.
• Agave: The peculiar plant fueling new tourism trends and saving endangered species. 

He also has given numerous conference presentations on topics ranging from tourism potential and appreciation at the U.S.-Mexico border, the political ecology of border landscapes, engaging tourism and conservation stakeholders in the Sky Island borderlands to tourism development and ecological restoration and the use of technology in nature-based tourism.

“As a proud new member of the department, I look forward to continuing my focus on issues related to sustainable tourism development, resource preservation and resilient communities at the U.S.-Mexico border, across Texas and in Latin America,” Clark said.

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1st International Conference on Travel, Tourism, Hospitality & Culture(ICTTHC)-2022 March 11th – 12th, 2022

Institute of Hotel Management Catering Technology & Applied Nutrition, Ranchi, Jharkhand has organized the 1st International Conference on Travel, Tourism, Hospitality and Culture-2022 (ICTTHC) on the theme of “Promotion and Advertising of Leisure Activity for

Institute of Hotel Management Catering Technology & Applied Nutrition, Ranchi, Jharkhand has organized the 1st International Conference on Travel, Tourism, Hospitality and Culture-2022 (ICTTHC) on the theme of “Promotion and Advertising of Leisure Activity for Sustainability of Hospitality(PALASH) on 11th and 12th March, 202. The conference was conducted on Hybrid mode.

INAUGURATION

International Conference on Travel, Tourism, Hospitality and Culture-2022 (ICTTHC) was inaugurated with lamp lighting by Chief Guest Hon’ble Governor of Jharkhand, Shri Ramesh Bais, Guest of Honor, Shri Rahul Sharma, IAS, Secretary, Department of Planning and Development, Govt. of Jharkhand, Shri Rahul Kumar Sinha, IAS, Director, Tourism, Govt. of Jharkhand, Dr. Bhupesh Kumar, Principal, President ICTTHC & IHM Ranchi and Alok Aswal, Convener ICTTHC & HOD, IHM Ranchi on 11th and 12th March, 2022 at IHM Ranchi. The Book of Abstracts was released during the inauguration ceremony.

Shri Ramesh Bais, Hon’ble Governor of Jharkhand appreciated the hard work and dedication of IHM Ranchi, for organizing the International Conference. He said that for promoting, advancing and disseminating the knowledge of hospitality and hotel administration IHM has been instrumental in setting high standards of knowledge. Hospitality plays an important role for our society and mankind. With the rapid development of tourism in India, its importance is increasing more and more. The conference will lead to fruitful discussions, produce constructive results and arrive at some concrete suggestions, which will help policy makers to further boost the growth of the tourism and hospitality sector in the country.

Shri Rahul Sharma, said that Jharkhand is developing a lot in the field of Tourism, any country and state is known only by Tourism and tourism plays an important role as a brand. IHM Ranchi is the newest of all the IHMs across the country, but it has evolved a lot in the last three years of its establishment. The first batch of IHM Ranchi will pass this year and all the students have already been placed in different establishments. He envisioned this conference as a forum where hospitality and tourism experts and professionals will come together to share practical knowledge and technology, debate openly on policies, which are best for individual operators and the community.

Dr. Bhupesh Kumar in his speech said that It gives me immense pleasure to welcome you all to the International Conference on Travel, Tourism, Hospitality & Culture -2022. The Conference aims to bring Tourism and Hospitality Researchers together to deliberate on the subjects related to the Travel, Tourism, Hospitality and Culture. It is an honor to host the event that too in new normal. State of Jharkhand is a land of bountiful opportunities and one of all most potential tourism destination for travelers across the globe. This gives academicians and research scholars to find scope for research in varied field of Hospitality and Tourism in India. I would like to thank all those who are associated with this Conference, especially our organizing team and the supporting staff for their tireless efforts in making this Conference a grand success.

A vote of thanks was given by Mr. Alok Aswal, Conference Convener & organizing Secretary ICTTHC 2022 at the end of the Inauguration ceremony.

Dr. Asad Mohisn, Associate Professor, University of Waikato, Hamilton, New Zealand, Prof. Maharaj Vijay Reddy, Professor of Sustainable SME Growth, Birmingham City Business School, Birmingham, United Kingdom, Prof. Ashish Dahiya, Professor, M.D University, Rohtak, Haryana, Prof. Parikshat Singh Manhas, Professor, The Business School, University of Jammu, Jammu & Kashmir, Prof. Paramita Suklabadiya, IGNOU, New Delhi, Mr. Nisheeth Srivastava, Principal, IHM Kolkata, Dr. Anand Kumar Singh, Principal, IHM Bhopal, Madhya Pradesh, Ms. Sharada Ghosh, Principal, IHM Bhubaneswar, Mr. Argha Chakravorty, Principal, IHM Gurdaspur, Dr. Urvashi Yashroy, Dirtor, Tuli College of Hotel management, Nagpur, Maharashtra, Dr. Bharti Gupta, Assistant Professor, Central University of Jammu, India and Dr. Aarti Meshram, Principal, GITHM&CT, Nagpur, Maharashtra attended the conference.

The Conference explored overall theme related to Hotel, Travel and Tourism industry during the two days through deliberations on 04 Technical Session Track:

(1) New Normal and Trends

(2) Promotion and Marketing

(3) Sustainability and Environment

(4) Culinary and Cultural Tourism

There were about 40 papers submitted for the conference out of which 38 papers were presented during the conference.

Day 1, March 11, 2022

The Keynote address by Dr. Asad Mohsin, Associate Professor, The University of Waikato, Hamilton, New Zealand gave an insight on “The Ageing Challenge in International Hospitality Management: An intercultural assessment”. He told Ageing population in developed countries poses challenges not only to healthcare systems, but also for tourism, hospitality and recreation services. Modern medical technology and improved conditions are helping to live longer and work longer. The segment is referred with different names/titles such as elderly, older, ageing, aged, retired, senior, silver market, third age, mature market etc. In contrast to the youth audience, ageing consumers are sensitive to the image and status of goods paying attention to the real characteristics of goods and services.

The Keynote address by Prof. Maharaj Vijay Reddy, Professor, Birmingham City Business School, Birmingham, United Kingdom on “Rebuilding Hospitality & Tourism: How green is the recovery”. During his keynote he discussed about the impact of Crises, Disasters on tourism. The crisis is an opportunity to rethink tourism for the future. He told to recycle and reduce waste, Increasing awareness among tourist, Efficient management and conservation of forests and other natural resources. All we require is Sustainability awareness and capacity building – Education & training to stake holders, International, National & local corporation, Research initiatives.

Technical Session Track -1: New Normal and Trends

Session Chair: Mr. Nisheeth Srivastava, Principal, IHM Kolkata and

Mr. Pankaj Chatterjee, Associate Professor RKDF University Ranchi, Jharkhand

Rita Mitra & Sohini Basu Mukhopadhyay presented paper on “Prospects of Re-Skilling and Upskilling Employees in Hospitality Industry” emphasized that it literally seems like the entire world is changing more rapidly than ever before. Every day brings in new technology, app, trend or method of working that makes the older version completely obsolete. All sorts of company

must be prepared for these challenges and changes. COVID 19 forced most employers to make vital changes in how they move ahead to cope up with odds in their field and comply with limitations forced by the pandemic.

Dr. Goldi Puri presented paper on “Success Factors of online courses offered by Tourism and Hospitality Institutes” highlighted on E-learning has generated enormous excitement in education all over the world. It offers the potential to provide learning to new audiences and chance to fundamentally transform learning delivery and the competitive landscape (Poehlein, 1996). The rapid and massive expansion of the Internet as a potential course delivery platform, combined with the increasing interest in lifelong learning and budget restrictions has created a substantial incentive for universities to develop e-learning courses.

John Major presented paper on “Exploring Success Strategies of Indian Start-up’s (Restaurant) With Global Foot-Print in Food and Beverage Industry” explained that the main purpose of this research is to explore how Indian food and Beverage startups have matured and how local and global connectivity is critical to startup success. It is said that for good ideas and true innovation, one needs to have human interactions, thought exchanges and debate.

Anindita Bharadwaj & Dr. Amit Kumar presented paper on “A Study on Guest’s Perception Towards Housekeeping Services in Luxury Hotels of India” emphasized on Hotel building has been an important economic support in India. The success of a hotel depends on its guests. Keeping customers pleased is one of a hotel’s most challenging tasks. Customer satisfaction and service are the foundation of a long-term client relationship. In this research, hotel personnel in luxury Hotel Category and guests were asked about customer satisfaction concerns. The study focuses on customer happiness and service quality of housekeeping services in hotels.

Dr. Suneel Kumar, Sanjeev Kumar & Varinder Kumar presented paper on “New Normal Tourism post COVID-19: Trends and Issues” emphasized on COVID-19 has had an effect on each and every business throughout the world, and the tourism & hospitality business has been particularly severely damaged. Earlier to COVIF-19, tourism industry has risen to be one of the most prominent industries across the globe.

Rahul Bharti presented paper on “Post Covid-19 Innovative Front Office Practices in the hotels of Delhi- NCR” highlighted on Post Covid-19 hospitality sector needs to adopt sustainable and innovative practices to recover from the setbacks due to the pandemic. In this regard, a survey related to current Front Office practices has been conducted in more than ten hotel properties in Delhi-NCR region. These practices are compared with those which were prevalent during the pre-covid times.

Technical Session Track -2: Promotion and Marketing

Session Chair: Mr. Argha Chakraborty, Principal, IHM Gurdaspur and

Dr. Nishikant Kumar, BIT Meshra, Ranchi, Jharkhand

Trina Deka & Dr. Sudhanshu Verma presented paper on “Social Media- An overhyped tool for destination marketing, being used awfully towards sustainable tourism” emphasized on Social media allows the people to post unscrupulous data about almost anything. The data needs to be converted into information for the marketers to be used fruitfully. Since the input and editing of data is not controlled hence conversion of this data

into useful information is very difficult. The main objective of this study is to examine the authenticity of the information available on social media and to analyses how effectiveness of using social media for marketing and promotion of a destination, through it.

Abhishek Chowdhury & Chandrokala Biswas presented paper on “Tourism Marketing Strategies for Lady Travelers: A Case Study On Tourism Marketing Strategies for Lady Travelers & Feedback from Hospitality Professionals in Mumbai” emphasized on as the tourist market becomes global, identification of gender differences in tourist behaviors and the ability to meet the gender specific need will be the key to successful differentiation of the tourism product. Unfortunately, there is reluctance by many tourism writers and practitioners to recognize gender specific differences and to fully incorporate gender issues into the design and marketing of travel and tourism products.

Ratan Lal Sahu & Seema Jain presented paper on “The Transformation of Tourism Industry in Post Covid 19 Era and Its Impact On Travel and Tour Businesses” emphasized on CVOID 19’s effects on the tourism industry and its transformative power for both professional and researchers are the goal of this study which will help both groups better manage COVID19 situations pertaining to the industry. This article provides an overview of the COVID 19 tourism destinations effects and how they can be used in tourism research.

Dr Harshada Satghare & Nishant Sutare presented paper on “Use of Social Networking sites for Tourism Marketing: Current Scenario & Future Prospects” emphasized that nowadays Social Networking Sites has become an unavoidable component of marketing strategies of every small and big travel organization. Moreover, new social media channels are emerging and influencing the methods of tourism marketing now then. Hence the present research has aimed to anise the present usage of social networking sites among the public and private tourism stakeholders and their further plans related to the use of sites.

Neha Dubey presented paper on “Marketing strategies of airlines operating in India with its impact on customer satisfaction” emphasized on the aviation industry plays a significant role in contributing to the GDP through the travel and tourism sector in the Indian economy. The civil aviation industry in India has emerged as one of the fastest growing industries in the country. After China and the United States of America, India has become the third-largest domestic aviation market in the world.

Pratim Chatterjee & Debasish Batabyal presented paper on “Analyzing Reviews for Future Marketing of Jyotirlings in India with Special Reference to Kashi Vishwanath Temple, Varanasi, India” emphasized on Varanasi or Benaras is believed to have been one of the oldest extant cities in the world, with Kashi Vishwamnanth as its spiritual identity and religious salvation. India’s twelve Jyotirlings is also one of the oldest extant pilgrim-circuits of my mythology, religion and history. The present article is based on reviews in Trip Advisor for all these twelve Jyotirlings in India, and surprisingly the pride of this Jyotirling is found dwindling.

Rimjhim Neog presented paper on “Destination Designing, Marketing and Management: Issues and consideration” emphasized on Tourist have always attracted to specific locations. Destination designing and planning on the other hand is new phenomenon for tourism industry. Previously travelers travelled to places of their choice (beaches, old cities, pilgrimage tours, hill stations etc.) that had developed into tourist destination through time, because of their unique traits, they are popular tourist destinations.

Sahil Sharma & Dr. Jeet Dogra presented paper on “Inputs for effective marketing of Hospitality in Ranchi” emphasized on the tourism and hospitality industry is full of competition today, effective promotion and marketing of products and services play a key role in the overall success of nay business. In this study, the researchers identify key experiential dimensions of hospitality services in Ranchi.

Harjot Kaur, Shaina Arora & Jyoti Sharma presented paper on “Social Media Marketing: A Paradigm shift in tourism marketing with the advent of social media” emphasized on Social media has altered every part of our existence, including our consumption habits. These advancements have had a tremendous impact on organizations, primarily by enabling new marketing methods. The paper summarizes recent debates about the future of marketing and how businesses market to their customers using different social media platforms.

Day 2, March 12, 2022

Second day of Conference started with welcoming of guests by Dr. Bhupesh Kumar, Principal, IHM Ranchi. The Chief Guest for Day 2 was Mr. L. K. Ganguli, Director(A&F), National Council for Hotel management, Noida.

Mr. L. K. Ganguli in his speech informed about the fast growing travel and tourism industry. Tourism has experienced continued growth and expanding diversification to become one of the fastest growing economic sectors in the country. Tourism is closely linked to development and involves a growing number of new destinations. These dynamics have turned tourism into a key driver for socio-economic progress. He appreciated IHM Ranchi for conducting an international conference.

Key note Address by Prof. Manohar Sajnani, Director Amity Institute of Travel and Tourism at Amity University Uttar Pradesh, Noida, India on “Sustainable Community Development”. In his keynote he told Sustainable Community Development may be defined as environmentally, socially and economically benefits people without disturbing the ecosystem. Today population of world has increased significantly which cause degradation of environment due to massive use of natural resources. Hence it has become essential to make every community economically and prosperously sustained. Further as the population increases there will also be increase in the use of bare essential of live needs as food, water & shelter etc. when a community becomes sustainable it generate not only profit economically, but also provides social equality and friendly environment. He said happiness is the key of tourism.

Keynote Address by Prof. Ashish Dahiya, professor, Hotel & Tourism Management. M.D, University, Rohtak, Haryana on “Understanding life skills and making our life blissful with their application in everyday life”. He told that leisure is the way to life. Life skills is a term open to wide interpretation, it is used to describe a set of basic skills acquired through learning and direct life experience that enable individuals and groups to effectively handle issues and problems commonly encountered in daily life. He said behavioral changes through life skills: Happiness, Knowledge, Motivation, Acceptance, Good habits, Life style.

Keynote Address by Prof. Parikshat Singh Manhas, Director, School of Hospitality & Tourism Management (SHTM), Professor, The Business School (TBS), University of Jammu, Jammu & Kashmir on “Quality Enhancement in Tourism & Hospitality Industry”. The COVID-19 pandemic has seriously affected the political and economic development pattern in the world. It has deeply changed the hospitality industry and human resource service mode of hospitality. Livelihood

of a lot of people depends on tourism & hospitality industry. Once the recovery process has started we have to address all globally how to build up a better blue print. Trust is a very important factor to create sustainable tourism all over the world.

Technical Session Track -3: Sustainability and Environment

Session Chair: Dr. Anand Kumar Singh, Principal, IHM, Bhopal, Madhya and

Dr. Sonia Sharma, Associate Professor, IGNOU, New Delhi

Dr. Supriya Sikari presented paper on “Community Sustainability and Community Development Through Tourism Practices: An empirical study on ‘Natungram Craft-Village” considered to be the largest and fastest growing industry, tourism causes in building and reviving country’s economy by earning foreign exchange, generating employment and boosting indigenous business opportunities. Tourism also contributes in Socio-cultural development by understanding, participating, practicing and respecting each other’s culture both by tourist and host community.

Anup.S.Patwal & Dr. Jagdeep Khanna presented paper on “Starting Homestay Business Post Covid-19: A Social Entrepreneurial Approach” emphasized on the primary goal of this research is to use social entrepreneurship to make the homestay business more competitive after the corona virus(COVID-19) pandemic. The data is acquired from government organizations, ministries, and commercial travel businesses participating in the domestic travel and tourism sector.

Gagandeep Soni, Dr. Sarah Hussain & Saima Kareem presented paper on “The Impact of Environment Friendly Practices On Customer Satisfaction in Hotels: A Review of Literature” emphasized on The study’s goal is to examine at diverse environment friendly measures employed by the hospitality sector and analyze their influence on customer satisfaction. From 2000 to 2020, 31 publications with keywords like “environmental friendly,” “customer satisfaction,” “customer loyalty,” and “sustainability” were downloaded from major online research databases such as Google Scholar, Science Direct, Research Gate, and Emerald Insights.

Neha Kumari & Dr. Nidhi Nayna presented paper on “Women Career Elevation in Hospitality Industry: An Overview” elaborate that nowadays, women hold incredibly unique status in a society, they played various roles in their institutions such as family, political or other social groups. Moreover, in today’s Indian industry women are gaining more power and positions as compared to past.

Ravi Kumar & Dr. Bhupesh Kumar presented paper on “Tribal Tourism Planning and Development in Jharkhand: An Application of Four Hs of Indigenous Tourism” emphasized on the state of Jharkhand “Nature’s hidden Jewel”, come into existence on 15th November 2000 is the land of Bhagwan Birsa Munda. The state is blessed with rich natural mineral resources, diverse flora and fauna and has enormous tourism potential with Tribal Tourism, Religious Tourism, Heritage Tourism, Mining Tourism, Eco Tourism, Adventure Tourism. There are as many as 32 tribes in the state of Jharkhand, each tribe have a unique culture, custom, tradition and heritage.

Rohan Joglekar & Tanya Singh presented paper on “To study the significance of Sustainable Tourism in India” emphasized on Tourism industry is considered as one of the fastest growing industry in the world. It is an important source of foreign exchange as well. Tourism sector is extremely sensitive industry which affected by various environmental factors and incorporates distinct features of information of the society not only of one country

but across the world.

Banani Mondal & Suman Ghosh presented paper on “A Study on Green Hotel Practices and Achievement of Sustainable Development Goals” emphasized on Hospitality and Tourism of India has emerged as one of the key service sectors in the context of the country’s economy and have led the way for development. The present day scenario of the hotel industry has changes with the shift of focus of the global traveler from high rise hotel buildings in cities to places that are close to nature and have a peaceful natural environment which does not damage the natural ecosystem and ecology around.

Suchismita Roy Indra & Ishika Karia presented paper on “A study on new practices adopted by Hotels in Housekeeping Department in 5 star hotels in Mumbai post Covid 19” emphasized on the hotel is a unique place for people to interact, get together and exchange ideas. Hotel employees are employees who work side by side to provide guests with the best possible experience. Housekeeping departments are often overlooked, but their work affects all departments of the hotel. Over time, the housekeeping sector has changed significantly with new practices following the Covid-19 pandemic.

Vimal Kumar, Surbhi & Bhavesh Gupta presented paper on “A Study of New Challenges in learning for students pursuing hospitality programs and new demands of Employers in hospitality sector in District Faridabad, Haryana” emphasized on we have seen a surge in the universities and stand-alone institutions offering long term and short term hospitality a programs and modules in the preceding years to support varying human resource demands in the hospitality and tourism sectors. The purpose of the study to find out and address the new challenges encountered by the hotel management students in online learning and the new norms applicable in Industrial Training & placement of Hospitality students in the post pandemic times.

Arvind Sonkamble & Pallavi Yedgaonkar presented paper on “To Study the Role of Hospitality in Health Sector” emphasized on Health plays vital roles in today’s lifestyle, people are travelling for many purposes tend to have food outside. Youth like to try different cuisine which is one of the major causes of effecting health negatively. Hotels, restaurants and other hospitality sectors plays important role in serving hygienic food in clean ambiance.

Abinash Dash & Sambit Suman presented paper on “Bibliometric Analysis of Central Finance Assistance (Cfa) Seminars by Ministry of Tourism from 2017 -2020” emphasized on Research performance is an important part of academic pedagogy system. Continuous research activities show continuous expansion in capacity building of academic as well as academic milieu. The Ministry of Tourism provides financial Assistance (CFA) to establish and upgrade the Institute of Hotel Management Catering Technology & Applied Nutrition(IHMs) and the National Council of Hotel Management in the country.

Madhuri Deshbhratar & Suchismita Roy Indra presented paper on A Study On Changing Trends in Housekeeping Department of Five Star Hotels in Mumbai Post Covid- 19 emphasized on this pandemic no other department than the Housekeeping department has evolved so rapidly. As we all know the hospitality industry is a dynamic industry and the housekeeping department plays a vital role in keeping the hotel clean and safe.

Technical Session Track -4: Culinary and Cultural Tourism

Session Chair: Dr. Urvashi Yashroy, Director, Tuli College of Hotel Management, Nagpur, Maharashtra

Dr. Aarti Meshram, Principal, Government Institute of Hotel Management & Catering Technology, Nagpur

Dr. Amit Kumar, CT University, Punjab

Srijani Chatterjee & Vikram Singh presented paper on “Prospect for Development of Sualkuchi as a Destination for Cultural Tourism: Perceptions of Local People and Tourists in Assam” emphasized on Sualkchi is a weaver’s village in Assam, having immense potential as a center for culture and heritage. This village is home to around 17000 handlooms, and the weavers here consider this an heirloom passed on from generation to generation. The people of this area also suffered hugely due to the pandemic and these flag bearers of heritage and traditions are surviving on the bare necessities.

Siddhartha Dey, Nomita Dey & Harveer Singh presented paper on “Sustainable Food Consumption: An Overview of Contemporary Preserve Food Items” emphasized on Sustainable tourism has become a progressively popular field of research since the late 1980s. However, the sustainable tourism debate is patchy, disjointed an often flawed with false assumptions and arguments. This paper is a brief critique of some of the weaknesses in the sustainable tourism literature.

Manish Semwal & Anup S Patwal presented paper on “A Systematic Literature Review on Local Food Tourism and Regional Development in Uttrakhand” emphasized on the use of food as a distinctive feature of locations, as well as its ability to influence visitor’s travel decisions, is a contentious issue in academics. Various nations utilize different phases to refer to Tourism and Food. Food tourism, gastronomic, and food tourism are all interchangeable terms.

Rishabh Kumar, Deepanshu Khurana, Akhil Chawla & Dr. Suneel Kumar presented paper on “A Critical Investigation into the Emergence and Rise of the Cloud Kitchen” expressed the major objective of this is study is to see the emergence of cloud kitchens. In the Modern era where the generation wants everything on the mobile; Cloud kitchen to get more popular. Cloud Kitchens are an increasingly vivid model that a lot of new generation entrepreneurs can move into in recent times.

Deepti Yadav & Dr.Gaurav Bathla presented paper on “A study on the factors affecting the change in food lifestyle of the consumers during COVID-19: a special reference towards convenience food” emphasized on the purpose of this research is to study the change in the consumption pattern of food during the covid-19 pandemic in India. The study focused on the convenience food-related lifestyle and behavior of the consumers changed due to pandemic Objectives were fulfilled by collecting information from questionnaires through a google form.

Dr. Dhanraj Kalgi, Ashwini Talaulikar & Yogendra Tanwar presented paper on “The study of advancement in the Tourism and Hospitality industry during Post Covid-19 pandemic” emphasize on Post Covid-19 pandemic has brought a new revolution in tourism and hospitality. The new normal put into practice by the government had challenged the tourism and hospitality industry to evolve new service processes for their revival and survival. Emerging technology turned to be a boon to this industry as it aided in virtual reality tours, Internet of thighs, voice search and contactless payments to provide and maintain the quality of service and customer satisfaction.

Apurba Chakraborty & Dr. Santosh Kumar Upadhyay presented paper on “How the COVID 19 Pandemic, Effects on Tourism & Hospitality Industry, of Dooars Region: An Overview” emphasized on Hospitality & Tourism industry in Dooars has been main contributor to the revenue of income by increasing the GDP Growth of North Bengal. Tourism Industry of Dooars not only employs workers in cities but also provides an earning base for the rural population.

Baljit Singh Kalsi presented paper on “Culinary Tourism- An Upcoming Opportunity for Tourism Industry in Jharkhand”.

Dr. Dhanraj Kalgi, Ashwini Talaulikar & Asmita Patil presented paper on “To study the significance of relationship marketing for improving customer loyalty in hospitality and tourism industry” expressed the relationship marketing is a type of marketing originated from direct response marketing campaigns which accentuates not only on retention of customer but also on satisfaction comparatively than sales dealings. Relationship marketing inspires the establishments of hospitality and tourism to cultivate relationships with guests, suppliers, peers and partners, to uphold their reliability to the trade.

The conference concluded with Valedictory Ceremony and Workshop delivered by Dr. Bharti Gupta, Assistant Professor, Department of Tourism & Travel Management, Central University of Jammu, Jammu & Kashmir on topic “How to Write & Publish Research Paper for International Journals” emphasized on to know about what to keep in mind before write a paper, things related to writing for Avoiding Desk Reject, how to pick your target journal, understand the meaning of Bibliometric and methods, to understand the meaning of citation, citation index and about the measures that emerge from citation analysis and to know about the Peer Review Process, 4Ps of Publishing, Publication ethics, Open Access Journals, UGC-CARE, useful softwares and SCI-HUB.

The concluding vote of thanks was given by Dr. Bhupesh Kumar, Principal, IHM Ranchi & President of ICTTHC 2022 who acknowledged the efforts of all the Researchers and Presenters for their excellent cooperation and contribution to the Tourism and Hospitality field.

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