Tribhuwan University
BHM 1st semester
Principle of Management (POM) Study Notes
Please scroll downwards to choose your preferred chapter.
Introduction to Management
Business Environment
Evolution of Management Theories
Planning and Decision Making
Organizing
Leading
Controlling
Course Details
Unit 1: Introduction to Management
Management: concepts, features, significance; levels of management; functions of management; types of managers; managerial roles and managerial skills. Emerging challenges of management in hospitality industry.
Unit 2: Business Environment
Concept of business environment; components of business environment: internal and external; SWOT analysis: concept and components: social responsibility: concept and approaches; areas of corporate social responsibility
Unit 3: Evolution of Management Theories
Classical Theories of management: scientific management theory, administrative management theory and bureaucratic management theory; Human Relation Approach (Hawthorne Studies); Behaviour Science Approach: need hierarchy theory and two factor theory; System theory of management; contingency theory.
Unit 4: Planning and Decision Making
Concept, features and importance of planning; types of planning; levels of planning: strategic, tactical and operational; planning process; pitfalls of planning; improving planning; Decision making: concept, types and process; decision making conditions in hospitality industry: certainty, risk and uncertainty.
Unit 5: Organizing
Concept and characteristics of organizing; organizing process; principles of organizing; forms of organizational structure: simple structure, functional structure, multidivisional .structure, geographic structure, and matrix structure. Types of authority; line authority and staff authority; concept of authority, authority and responsibility, concept and advantages of centralization and decentralization of authority, concept, advantages and disadvantages of decentralization; Emerging issues inorganization design of hospitality industry:
Re-engineering process, team work, downsizing, network, and virtual organization
Meaning and qualities of leadership; functions(roles) of leadership for successful functioning of hospitality industry, Leadership Styles: autocratic, democratic, and participative; concept and types of groups; reasons for joining groups. Motivation: concept, importance, and techniques; communication: meaning, process, and communication networks; types of communication, barriers to effective communication, measures for improving communication
Unit 7: Controlling
Meaning, features, purposes and process of controlling; types of control; importance
of control; essentials of effective eontrolling the hospitality industry; control tools
and techniques; quality: concept and importance; dimensions of quality; factors
affecting quality; total quality management: concept, components, principles;
emerging issues in quality management.