Akal College of Economics, Commerce and ManagementPost Graduate Programme in Agribusiness Management (ABM) In this era of fast changing business environment, the demand for motivated and responsive specialized human resource has increased manifold. With a view to develop such a human resource in the field of agribusiness, the University will be starting MBA (Agribusiness) programme from the new academic session in the Akal College of Economics, Commerce and Management. The college aims at positioning itself as a world class Centre of learning with special emphasis on overall development and growth of managerial talents.MandateThe objective of the Post-graduate programme in Agri-business Management is to transform the students into competent professional managers for the agriculture, food, agri-business, rural and allied sectors. The programme will serve the needs of enterprises working in these sectors, both domestic and international. The programme will build sensitivity to domestic and international market needs and span the entire agricultural value chain. To equip students with the required conceptual and interpersonal skills and social purpose for managerial functioning in the fields of business with specific emphasis on agriculture and food technology. To inculcate entrepreneurial capabilities in the students to make them effective change agents. To nurture in the students the capabilities of setting standards of excellence in their managerial responsibilities. To provide managerial inputs to business organizations, teaching of management subjects and guidance of research work related to management subjects.

About The ProgrammeDuration: 4 Semesters (2 Years) Eligibility: Passed 4-years B.Sc (Agri), examination of this University OR an equivalent examination OR 4 years degree program in B.Sc. Agri./Forestry/ B.Sc. Horticulture, B.Sc. (Hons.) in Forestry/Horticulture/Biotechnology/, B.Tech.(Agricultural Engineering), B.V.Sc. & A.H., B.Tech (Dairy Technology), B.Tech.(Food Technology) with at least 55% marks.Specialization Offered: (i) Agriculture Marketing and (ii) Food TechnologyCandidates for the two-year MBA (Agri-Business) programme shall be examined in prescribed subjects in accordance with the syllabus approved by Akal College of Economics, Commerce and Management.

SCHEME OF TWO-YEAR M.B.A. (AGRI BUSINESS) PROGRAMMEThe Agri-Business Management programme will be of four semester full time programme. The course will be organized over two years, each year consisting of two semestersthe odd semester and the even semester. The programme of study consists of 23 courses out of which 17 are core courses and will be compulsory for all students. Other6 courses are of specialized nature and would be specific to each stream of specialization being offered presently, e.g. Agriculture Marketing and Food Technology.A. Core courses - (common for all specializations)

1 SEMESTER

II SEMESTER

1. ABM-501 Management concept and O.B2. MATH-501 Quantitative Techniques3. ABM-502 Managerial Economics4. ABM-503Business Environment5. CSE-551 Computer application6. ENG-551 Managerial communication skills1. ABM-504 Managerial accounts 2. ABM-553 Human Resource Management3. ABM-506 Production & Operations Management4. ABM-507 Marketing Management5. ABM-508 Management Information System

III SEMESTER IVSEMESTER

1. MATH-540 Operations Research2. ABM - Elective-13. ABM- Elective-24. ABM-582 Business Ethics & Corporate Governance

5. BT-609 Advanced Research Methodology 6. ABM- Elective-31. ABM-565 Project Management2. ABM-566 Strategic Management3. ABM- Elective-44. ABM- Elective-55. EDU-101 Human Values& Professional Ethics in Higher Education

6. ABM- Elective-6

B. Specialization courses Specialization

Agriculture MarketingFood Technology

1. Agri-International Business.2. Agri-Business Financial Management.3. Management of Agri-business Co-operatives 4. Rural Marketing 5. Agri-supply chain management 6.Farm Business Management.

1. Food Quality System and Management.2. Technology for fruits and vegetable cultivation3. Traditional and Value-added dairy products 4. Food Processing Technology 5. Food technology and process waste management 6 Management of dairy Research &development

C. Summer Training & ReportEvery MBA (Agri-business) students is required to undertake practical training for a period of eight weeks in an organization connected with industry, trade or commerce, and approved by the Dean, Akal College of Economics, Commerce and Management/ Coordinator, MBA (Agri -business) programme. This Training Report is a part of the MBA (Agri-business) III Semester examination and would carry 100 marks (50 marks for presentation and 50 marks for written report).

D. Research Project Report (20 credit)The students will finalize her/his topic for Research Project Report in consultation with the Advisory Committee of the concerned department in the beginning of 3rd semester. The Research Project Report will be of 100 marks; 70 marks for Research Project Report and 30 marks for viva -voce. The viva voce will be conducted by the end of 4th semester, which will be done by internal committee constituted by Department.

E. Examination ScheduleAs applicable to the other postgraduate courses of Eternal University

AGRI-BUSINESS MANAGEMENTField of specialization- (Food Technology)

I SEMESTER S. N.COURSE CODECOURSE TITLELTP

1.

2.

3.

4.

5.

6.ABM-501

MATH-501

ABM-502

ABM-503

CSE-551

ENG-551Management Concept and Organizational BehaviorQuantitative TechniquesManagerial EconomicsBusiness Environment Computer ApplicationsManagerial Communication Skills

4

4

4

4

4

40

0

0

0

0

0

0

0

0

0

0

0

II SEMESTER

S. N.COURSE CODECOURSE TITLELTP

1.

2.

3.

4.

5. ABM-504

ABM-505

ABM-506

ABM-507

ABM-508

Managerial Accounts

Human Resource Management

Production and Operations Management

Marketing Management

Management Information System4

4

4

4

41

0

1

0

10

0

0

0

0

III SEMESTER S. N.COURSE CODECOURSE TITLELTP

1.

2.

3.

4.

5

6

MATH-540

NFT-505

NFT-514

ABM-582

BT-609

ABM-587

Operations Research

Food Quality System and Management

Technology for Fruits and Vegetables Cultivation

Business Ethics and Corporate Governance

Advanced Research Methodology

Traditional and Value-added Dairy Products4

4

4

3

4

3

1

1

1

1

0

1

0

0

0

0

0

0

IV SEMESTER S. N.COURSE CODECOURSE TITLELTP

1.

2.

3.

4.

5.

6.ABM- 565

ABM-566

ABM-588

ABM-589

EDU-101

ABM-594

Project management

Strategic management

Food processing technology

Food technology and process waste management

Human values and professional ethics in higher education

Management of dairy Research & Development4

4

4

3

2

31

1

1

1

1

10

0

0

0

0

0

Total credits: 120 (including 20 credit of research project report)

MANAGEMENT CONCEPTS AND ORGANIZATIONAL BEHAVIOUR (ABM-501)

Objective: The course is intended to help students understand the conceptual framework of management and organizational behaviour and discover the facts and the relationships among them in organizations for developing a more accurate appreciation of the managerial realities.

Unit-1: Management: Concept, roles and challenges; Schools of Management Thought: Scientific, Process, Human Relations, Systems, Quantitative and Contingency approaches towards management; Managerial Functions: Planning, Organising, Staffing, Directing, Coordinating and Controlling. Organizational behaviour: Concept and eclectic nature; OB as a perspective for management. Unit- 2: Individual Behaviour: Individual differences among managers and work force Perception- processes, distortions, factors influencing perception, Personality-Concept, personality and OB, Learning Concepts and approaches. Motivation of employees: motivational process, content and process theories. Values and attitudes.Emotional intelligence and its applications in OB.Unit- 3 :Group Behaviour: Groups and teams basic characteristics group formation and development, factors affecting group and team performance; Decision making types and influences rational decision making techniques for improving decision making. Unit- 4:Leadership: Theories of leadership-traits, behavioural, situational and contingency; leading multicultural work force; Leadership Power and organisational politics: sources, bases of power and power styles; meaning, nature of organisational politics and managing politics. Unit-5:Organisational Perspectives: Organisational culture concept creating and sustaining culture. Concept of organisational climate, Impact of organisational climate, developing sound organizational climate; Organisational change: concept and techniques for planned change, Emerging concepts and trends Reference Books:

1. Fred Luthans, OrganisationalBehaviour (11th Edition) McGraw Hill International, New York, 2007.2. H Koontz and Wechrich, Management (10th Edition), New York, McGraw Hill, 1995.3. MadhukarSukla, Understanding Organizations: Theory and Practice in India, New Delhi, Prentice Hall

QUANTITATIVE TECHNIQUES (MATH-501)

Objective: To develop a deeper understanding of the quantitative techniques that could be successfully used for improving the quality of managerial decisions. The students will study this course with a generalist approach and avoid the minor details of the topics prescribed hereunder:

Unit 1:Introduction to Statistics: Classification and Tabulation, Continuous and discrete frequency distribution, tabulation of Data, Sampling, Sampling Size and types of sampling. Unit 2:Measures of Central tendency: mean, Median, Mode, Geometric and Harmonic Mean; Measures of dispersion: range, quartile deviation, Mean Deviation and Standard deviation, Coefficient of variance, Measures of Skew ness and Kurtosis

Unit 3:Time series and Index Numbers: Time series analysis Trend, Cyclical, Variable Seasonal, Erratic Variations and Measurements: Index Numbers Laspeyers, Paasche and Fishers Index Numbers and Cost of Living Index Numbers.

Unit 4: Probability Distribution and Decision Theory: Concept of Probability, dependent and independent, Bayes Theorem, Theoretical Probability Distribution, binomial and Poisson and Normal distribution.

Unit 5: Sampling and Sampling Distribution: Sampling distribution relation between sample size errors, estimation and testing of Hypothesis: Chi-square, t- test and Z- test. ANOVA table. Progressions, Vectors, Matrices and Determinants as applicable to business. Calculus: limits, differentiation and Integration, Maxima and Minimum (algebraic formulas only)

Reference Books: 1. Statistics for Management by Levin & Rubin, PHI 2. Statistics for Management by S.P. Gupta 3. Quantitative Techniques for Management Decisions by Srivastava, Shenai& Sharma 4. Quantitative Methods by N.K. Nag, Kalyani Publishers.

MANAGERIAL ECONOMICS (ABM-502)

Objective: - To familiarize the students with the fundamental economic concepts and principle in the context of managerial decision making.

Unit- 1:Introduction to Managerial Economics: Scope of Managerial Economics and other disciplines, Basic economic concepts in decision-making. Distinction between Micro and Macroeconomics, Demand analysis: Types, determinants, elasticity, demand function, Demand forecasting.

Unit-2:Cost Analysis: Concept of cost and its types, cost output relationship in short and long period, supply curve. Iso-quant curves, Indifferences curves. Pricing analysis: Market structures, price determination under different market situations, price discrimination, selling costs, product differentiation, Various pricing methods, transfer pricing, break even analysis, profit planning.

Unit-3:National income analysis: Techniques of social accounting. Theories of income, output and employment: Classical Keynesian. Demand behaviour: Duessenbury and Friedman.

Unit-4:Theory of multiplier: Concept of static and dynamic multiplier, balanced budget multiplier. Income generation process through multiplier.

Unit-5:Theory of trade cycles: Concept and causes of trade cycles. Measures to control trade cycles. Macroeconomic policy: Monetary and fiscal. Theories of inflation: causes and control of inflation.

Reference Books1. K.K. Dewett Modern Economic Theory 21stS.Chand2. D.M. Mithani Managerial Economics: Theory & Applications 1st Himalaya3. H.L. Ahuja Macro Economics Theory & Policy 7th S. Chand S.No Author Title Edition Publisher4. Mote, Paul, Gupta Managerial Economics 1st Tata McGraw Hill5. D.N. Dwivedi Managerial Economics 6thVikas6. H.C. Peterson & W.C. Lewis: Managerial Economics 4th Prentice Hall India7. Edward Shapiro Macro Economic Analysis 5thGalgotia8. A. Koutyiannis Modern Micro Economics 2nd McMillan

BUSINESS ENVIRONMENT (ABM-503)

Objective: To provide knowledge of the policies and legal provisions of the government with respect to the business environment in India.

Unit-1Analysis of Business Environment: Internal and External Environment of Business with special reference to India. Salient features of Economic System. Basic features of Indian Economy: Unit-2Social Environment- Social responsibility of business - Concept, rationale, dimensions and its disclosure by Indian Business.The Environment Protection Act, 1986.Consumer Movement in India with special reference to consumer protection act, 1986 in protecting consumer interests.

Unit-3Deficit financing and its implications for the Indian Economy.Analysis of current year Annual Budget. Evaluation of various regulatory policies of government: Industrial Policy Resolutions, Fiscal and monetary policy in India, Salient features of FEMA.

Unit-4Foreign Trade Nature, Composition and Direction. Exim policy during the post reforms in India. Government Business Relationship in India. Aspects of Economic Reforms and its implications: Liberalization, globalization and privatization.

Unit-5Disinvestment of Public Enterprises: Rationale. Objectives and Implications. Economic planning in India; objectives, strategies and evaluation of X-plan and strategy and priorities for XI - plan

Reference Books1. Francis Cherunilam Business Environment :Himalaya Publishing House, New Delhi.2. K Asvathappa Legal Environment of Business, Himalaya Publishing House. New Delhi.l3. M. Adhikary Economic Environment for Business, Sultan Chand & Sons, New Delhi.4. K. Aswathappa Essentials of Business Environment Himalaya Publishing House.5. RuddarDutt and KPM Sundaram.Indian Economy (Fifty-third ed.), S. Chand and Company Ltd., New Delhi, 2006.6. P.K. Ghosh and G.K. Kapoor Business Policy and Environment, Sultan Chand and Sons, Delhi.7. Govt. of India Five Years Plan Documents.8. Govt. of India Various Issues of Annual Economic Survey of India.9. Paul Justin, Business Environment Text and Cases, Tata McGraw Hills Publishing Com. Ltd.

COMPUTER APPLICATIONS (CSE-551)

Objective: The course objective is to acquaint the students with the knowledge and use ofcomputers and simple applications of computers in managerial decisions. Effortwill also be made to provide them an orientation about the increasing role ofcomputers in corporate/business world.

Unit-1Information: Information concepts and processing; Evaluation of information processing techniques; Data; Information language and Communication Computer Organization: Central Processing Unit; Storage Devices: Primary and secondary storage devices; InputOutput devices; Generations of computer systems and growth of personal computers. Memory buffers: input /output buffers; Graphic interfacing; I/O Processors and multi-user environmentUnit-2Overview: Languages; Compilers; Interpreters; Assemblers; OOPS; SQL; Java (an introduction) Use of MS-Office: Basics of MS-Word, MS-Excel and MS-PowerPoint; Application of these softwares for documentation and making reports; preparation of questionnaires, presentations, tables and reports (Practical)Unit-3Operating Systems: Concept of an operating system; Operating system as resource manager and coordinator of devices and jobs; Elements of Window operating systems; Use of menus, tools and commands of window 95/98 operating systems Computer Networking: Single and multi-user; Multi-task computer systems; File maintenance; Concept of computer network: functions and scope of LAN, WAN Network; Internet; E-mailUnit-4Internet and its uses: Architecture and functioning of Internet; World-wide web and its structure; Role of internet service providers; Website development related to different specializations of management; Searching and downloading from internet and uploading of websites in some cases; Updating of some simple websitesUnit-5Microsoft Access &Spreadsheet: Concept of database creation and modification of database files; Expressions and functions Application: Information Technology (IT) applied to various functional areas of management, such as Production / Operations, Marketing, Human Resource, Finance and Materials Management.

Reference Books1) Cyganski- Information Technology: Inside and Outside (Pearson)2) Lucas Jr H C- Information technology for management, (Tata McGraw- Hill), 6th ed,1997.3) Saxena S- A first course in computers (Vikas, 2003)4) Leaon, Alexis & Mathews: Information Technology (Vikas)5) Basandra S K- Computers Today (Galgotia), 2003.6) Leon A and Leon M- Introduction to Computers (Leon Techworld, 1999)

MANAGERIAL COMMUNICATION SKILLS (ENG-551)

Objective: The course aims to make students proficient in written as well oralcommunication. The focus will be on business related communication.

Unit-1Analysis of communication process as it relates to the business process in Knowledge work place. Strategic forces influencing business communication; traditional forms of written communication, reports, letters, memos, Memoranda. Emerging forms of communication such as telecommunication, distance learning// Training system, E-mail, Software and Electronic Presentation system.

Unit-2Inter personal communication, Johari Window, Truncation Analysis, Oral Communication, Speaking Skills, (Expressive directive Problem solving and (Meta Styles). Small Group communication, Committee and conferences.

Unit-3Non-verbal communication (Kinesics, Proexmics& paralanguage), communication through objects and Concepts.Effective Listening Skills; Barriers to Effective communication & Strategies to overcome them.Unit-4A broad Sweep of Neuro Linguistic Programming Preparing for effective presentation, Essential of oral Presentation, Check list & Exercises, Interviews.

Reference Books1. Excellence in business communication by John V.Thill and Court Land L. Bovee2. Business communication by Bowman, Joel P and Bronchan, Dryden press Publication.3. A short guide to Successful writing in management communication by Kent Robert W, HBS Publication Division.4. Communication business by Hatch, Richard, Science Research Associate Chicago Publication.5. Effective Communication by Murphy, Herta and Peck Charles , TMH

MANAGERIAL ACCOUNTS (ABM-504)

Objective: The objective of this course is to expose the learner to the concept and methods offinancial and management accounting. Focus will be on understanding techniques, uses and applications of financial and management accounting.

Unit-1Introduction to Accounting: Indian GAAP Accounting rules, Concepts, conventions and Accounting Standards; US GAAP- Comparison between US GAAP and Indian GAAP. Basics of Accounting, Accounting Cycle, Accounting Equation, Journal, Ledger and Trial Balance.

Unit-2Preparation of Bank Financial Statements: Horizontal and Vertical form, Permanence and Liquid form, Trading and Profit & Loss A/c, Balance Sheet of Banks, Value Add Statements.

Unit-3Special Accounts: Bank Reconciliation Statement, Capital and revenue Expenditure, Depreciation, Inventory Valuation, Bills of Exchange, Consignment and Joint Venture.

Unit-4Analysis and Interpretation of Bank Financial Statements Trend Analysis, Common Size Statements, Comparative Statements, Ratio Analysis, Funds flow and Cash flow Statements.Forecasting of Financial Statements: Qualitative Analysis Sales Opinion, Delphi Methods Quantitative Analysis Regression and Trend Analysis.

Unit-5Other Special Accounts: Leasing and Hire Purchase, Company Accounts, and Accounts, Nature and Incidence of Window dressing.

Reference Books:1. Advanced Accountancy by Sultan Chand R.L. Gupta and Radhaswamy.2. Advanced Accountancy, Shukla and Gravell, S. Chand3. Accounting for Managers by Jawaharlal, HPH4. Corporate Accounting by S.N. Maheswari, Vikas Publications5. Financial Accounting for Management by Sharma & Vital,

PRODUCTION & OPERATIONS MANAGEMENT (ABM-506)

Objective: The objective of this course is to expose the learner to the field of production andoperations management. The focus will be on imparting knowledge of the basic concepts, tools, and functions of production management.

Unit-1Operations Management - Concepts; Functions .Product Design & Development Product Design and its Characteristics; Product Development Process Technical); Product Development Techniques. Process Selection - Project, Job, Batch, Mass& Process types of Production Systems; Product -Process Mix

Unit-2Facility Location - importance; Factors in Location Analysis; Location Analysis TechniquesFacility Layout - Objectives; Advantages; Basic Types of Layouts

Unit-3Capacity Planning - Concepts; Factors Affective Capacity. Planning, capacity Planning Decisions.Production Planning & Control (PPC) - Concepts, Objectives; Functions Work Study - Productivity; Method Study; Work Measurement.Materials Management - Concepts, Objectives.

Unit-4Introduction to modem Productivity techniques-just in time, Kanbansystem, Total quality management & six sigma. Functions Purchasing Management - Objectives; Functions; Methods; Procedure Stores Management - Types of Stores; Functions; Coding Methods Value Analysis Concepts

Unit-5Inventory Management - Concepts; Classification; Objectives; Factors Affecting Inventory Control Policy; Inventory Costs; Basic EOQ Model; Re-order Level; ABC Analysis.Maintenance Management - Concepts; Objectives; Functions; Types of Maintenance Quality Management Quality Concepts, Difference Between Inspection, Quality Control, Quality Assurances, Total Quality Management; Control Charts; acceptance Sampling.

Reference books:

1. Nair Production & Operation Management 1st Tata McGraw Hill2 .Adam & Ebert Production & Operation Management 5th Prentice Hall India3. Krajewski&Ritzman Operations Management 5th Pearson4. Buffa&Sarin Modern Production/Operations Management 8th John Wiley5. Chary Production & Operations Management 2nd Tata McGraw Hill

MARKETING MANAGEMENT (ABM-507)

Objective: The objective of this course is to develop an understanding of the field of marketing. The focus will be on imparting knowledge of the basic concepts, tools and functions of marketing.

Unit-1Marketing Concepts and orientations, Marketing Tasks, Marketing in modern context. Strategic Planning, Marketing System & Marketing Environment, Marketing Planning & Marketing Process.Marketing Information System : Concept and Components.

Unit-2Consumer Behaviour : Factors influencing consumer buying behaviour, Buying process. MarketSegmentation & Targeting.Product Decisions: Product Mix, Differentiation & Positioning, New product development, Consumer adoption process, Product Life Cycle and strategies, Packaging, Labeling, Branding.

Unit-3Pricing Decisions: Objectives, Factors affecting pricing decisions, Pricing Methods, Pricing Strategies.Channel Decisions: Nature and types of Marketing Channels, Channel Design and Channel Management Decisions, Retailing, Wholesaling, Physical distribution.

Unit-4 Promotion Decisions : Communication process, Promotion Mix, Advertising, Sales Promotion, Public Relations, Managing the Sales force.

Unit-5Introduction to strategic management.Introduction to E-Commerce. Organising for marketing, Marketing Implementation & Control.

Reference books:

1.Kotler Marketing Management: 10th Prentice Hall India2.Saxena Marketing Management: 1st Tata McGraw Hill3.Stanton, Etzel& Walker: Fundamentals of Marketing 10th Tata McGraw Hill4.Ramaswamy&Namakumari: Marketing Management 2nd McMillan5.Gandhi: Marketing A Managerial Introduction TMH6.Kotlar& Armstrong Principles of Marketing 8th Prentice Hall India

MANAGEMENT INFORMATION SYSTEM (ABM-508)

Objective: The objective of this course is to develop an understanding and utility of MIS. Thefocus will be on imparting knowledge of the basic concepts, development, functions and usage of MIS.

Unit-1Introduction: Definition & Significance, Evolution, MIS Support for Programmed and Non-Programmed Decision Making, Model of Decision Making. Structure of MIS: Based on Management Activity & Organisational Function, Conceptual and physical Structure of MIS.

Unit-2Systems Concept: Definition of a System, Types of Systems, Sub-System, and Systems Concepts and Organisation. Information Concept: Definition of Information, Information Presentation, Quality of Information.

Unit-3Decision Support Systems: Characteristics of DSS, Decision Support & Structure of Decision Making. Decision Support & Repetitiveness of Decisions. Classes of DSS, DSS Users, GDSS, Characteristics of GDSS.

Unit-4Organisation & Information Systems : Relationship, Salient Feature of Organisation, Effect of organisation on Information Systems and Vice Versa. Advanced Information Systems: Knowledge Work Systems, Executive Support Systems, Expert Systems Artificial intelligence.

Unit-5ERP: An Introduction, Application Examples of Information Systems. Introduction to CRM, Business intelligence, supply chain management, Business process re-engineering, Business Process management.

Reference Books1. Laudon&Laudon Management Information Systems: Organisation&Technology 7th Pearson2. Goyal Management Information Systems: Managerial Perspectives McMillan3. Alter Information Systems: Management Perspective 3rd Pearson4. Murdick, Ross &Claggett Information Systems for Modern Management India5. Kanter Managing with Information 4th Prentice Hall India6. Davis & Olson Management Information Systems

HUMAN RESOURCE MANAGEMENT(ABM-553)

Objective: The objective of this course is to expose the learner to the field of human resourcemanagement. The focus will be on human resource practices and their utility for managers.

Unit-1 Introduction: Meaning, scope, objectives functions, policies & roles and importanceof Human Resource Management, HRM & HRD a comparative analysis, Organizingthe Human Resource Management department in the organization. Human Resource Management practices in India.

Unit- 2 Human Resource Planning: Definition, objectives, process and importance Job analysis, description, specification & job evaluation Recruitment, selection, placement and induction process. Human Resource Development: Concept, Employee training & development Career Planning & development

Unit-3 Performance management: concept & process, performance appraisal, Potential Appraisal Job Compensation: Wage & salary administration, incentive plans &Fringe Benefits Promotions, demotions, transfers, separation, absenteeism & turnover.

Unit-4 Quality of work life (QWL): Meaning, origin, development and various approaches to QWL, techniques for improving QWL. Quality circles: concept, structure, role of management quality circles in India. Job satisfaction and morale. Health, Safety &Employee welfare.Counseling for effective Human Resource Development.

Unit-5 Human Relations: definition, objectives & approaches to human relations, Employee grievances and discipline, participation & empowerment, Introduction to collective bargaining HR Audit. Introduction to Business Ethics

Reference Books

1. V.S.P.Rao Human Resources Management Excel 2 C.B.Memoria Personnel Management Himalya 3 Edwin B.Flippo Personnel Management Tata McGraw Hill 4 Dale Yoder Personnel Management & Industrial Relation 5 ArunMonappa&SaiyadainPersonnel Management Tata McGraw Hill 6 V.P.Michael HRM & Human Relations Himalays7 R.S.Dwivedi HRD in Indian Companies McMillan India

OPERATION RESEARCH (MATH-540)

Objective: The objective of this course is to acquaint the learner with the applications of some important Operations Research techniques. Focus will be on understanding the use of these techniques in solving business problems.

Unit-1Introduction to operation Research: Meaning and Definition of Operation Research, Characteristics, scope, techniques and limitations of Operations research. Transportation and Assignment Models: General structure, Methods and finding initial and optimal solution, Variation in assignment Model

Unit-2Linear Programming and Application: LPP Problems Graphical Method, Simplex, DE gene racy, Big M Method, Concept of Duality in LPP, Advantages of LPP and Application to Managerial Solution. Queuing or Waiting line theory: Benefits of Waiting line theory, single and multiple channel queuing model and its application, single Poisson arrival with exponential service rate.

Unit-3Replacement theory: Replacement of Equipment that deteriorates with time (without change in money value and Change in money value) Decision theory: Decision Making and risk, uncertainty and conflict: Decision Tree Approach. Theory of Games: two persons Zero sum game, minima and Maximum Strategies and Mixed Strategies, Solution for game by LP Application

Unit-4Network Analysis: CPM and PERT: Distinction between CPM and PERT, Application of CPM and PERT Networking, determination of earliest and latest allowable time, determination of Critical Paths, PERT Cost, Scheduling of Project Application of PERT ,CPM.

Unit-5Theory on simulation of Management systems: Monte, Carlo Methods, Random Number generation, waiting line simulation Method, Inventory, marketing and Financial Management simulation, simulation Languages.

Reference Books1. Operation Research by V.K. Kapur, Sultan Chand,2. Operation Research for Management by Srivastava, Shenai& Sharma, Stren Ltd,.3. Quantitative Methods for Management by S. Vora.

FOOD QUALITY SYSTEM AND MANAGEMANT (NFT- 505)

Objective: The objective of this course is to provide the knowledge for maintaining consumer confidence in food quality system and providing a sound strategy foundation for domestic and international trade in food.

Unit-1Concept of quality: quality attributes of raw and processed food- physical, chemical, nutritional, microbial and sensory evaluation.

Unit-2Quality management system - TQM, GMP/GHP, GAP, HACCP, ISO, food Codex and Indian food standards.

Unit-3Statistical quality control. Sampling procedures and plans, Food law, safety and Standards act,2006. Labeling issues.

Unit-4International food standards, Quality manuals ,documentation and audit. Export:- Import policy and export documentation.

Unit-5Laboratory quality procedures and assessment of laboratory performance.Application in different food industries.Food adulteration and food safety.

Reference Books1. Amerine MA, pangborn RM &Rosslos EB. Principales of sensory Evaluation of food.Academic Press,1965. 2. Early R. Guide to quality management system for Food Industries.Blackie Academic. 1995 3. Jellinek G Sensory Evaluation of food theory and practice. Ellis Horwood.1985 4. Krammer A &Twigg BA. Quality Control in food industry.Vol. I,II. Avi Publ.1973.5. Ranganna S. Handbook of analysis and quality control for fruit and vegetable product. 2ndED.Tata McGraw-Hill.2001

TECHNOLOGY FOR FRUITS AND VEGETABLES CULTIVATION (NFT- 514)

Objective: The objective of this course is to understand the properties of fruit and vegetable based products in terms of raw material properties, formulation, processing & storage and monitor and control the storage and distribution of minimally processed fruits and vegetables.

Unit-1Indian global scenario on production and processing of fruits and vegetables. Quality requirements of raw material for processing, Postharvest handling, Treatments, Grading and storage.

Unit-2Controlled and modified atmosphere storage of fruits and vegetables. Physical and Enzymological methods of juice extraction.

Unit-3Fruits and vegetables processing for pulp, puree and concentrate using aseptic packaging, canning, RTS fruit beverages, IQF and frozen fruits and vegetables.

Unit-4Technology for processed products-pickles, chutneys, sauces. Processing of fruits for candies,bar,toffees,jams and jellies,squashes, syrups ,cordials, nectars, vinegars and tomato products.

Unit-5Dehydration of fruits and vegetables using various drying techniques, Intermediate moisture fruits and vegetables, Utilization of fruits and vegetables industry waste and effluent treatment.

Reference Books

1. Lal G Siddappa GS &Tandon GL. Preservation of fruits and Vegetables.ICAR,19981. Salunkhe DK &KadamSS.Gandbook of fruit sciences & technology: Production,composition and Processing.Marcel Dekker,19951. Salunkhe DK &KadamSS.Gandbook of Vegetables sciences & technology: Production,composition,Storage and Processing.Marcel Dekker,1995 4. Somoyi LP et al..Processing Fruits- science and technology.VolsI,II .Technomic Publ.19965. Srivastava RP & Kumar S. fruits and vegetables preservation-principles and practices. International book distributors.2003

BUSINESS ETHICS AND CORPORATE GOVERNANCE (ABM- 582)

Objective: The objective of this course is to acquire the knowledge about ethical issues in business and transparency in corporate governance.

Unit-1 Value-Importance, sources of value system, types, value, loyalty and ethical behaviour, value across culture; Business ethics Nature, characteristics and needs ,ethical practices in management.

Unit-2 The Ethical Value System- Universalism, Utilitarianism, Distributive Justice, Social Contracts, Individual Freedom of choice, Professional codes; Culture and ethics- Ethical values in different cultures, culture and individual ethics.

Unit-3 Law and Ethics-Relationship between laws and ethics, other bodies in enforcing ethical business behaviour, Impact of laws on business ethics; Social responsibilities of business-Environmental protection, fair trade practices, fulfilling all national obligation under various laws, safeguarding health and well-being of customers.

Unit-4 Corporate governance: Issue, need, corporate governance code, transparency and disclosure, role of auditors, board of directors and shareholders; Global issues of governance, corporate scams, committees in India and abroad, Corporate ocial responsibility.

Readings books 1. Kitson Alan- Ethical organisation,Palgrave.1. L.T Hosmer:- the ethics of management,Universal Book.1. D.Murray; Ethics in Organisational,Kogan Page.1. S.K Chakraborty; Value and Ethics in Organisational,OUP

ADVANCED RESEARCH METHODOLOGY(BT- 609)

Objective:- The objective of this course is to develop an understanding of research methodology. The focus will be on process and techniques of research.

Unit-1 History, myths and ethnic practices; need, importance and impact of research; types of research; research process.

Unit-2 Synopsis writing; selecting research problem; formulation of research projects; survey of literature; allied and critical literature; research infrastructure; experimental designs; sampling designs; recording of observations ; measurement and scaling techniques; GLPs

Unit-3 Financial support and various funding agencies; Multidisciplinary, multi-institutional research network initiatives; writing research proposal. Computer and informatics; introduction; word processing, excel, power point presentation; graph and figure plotting; web browsing; information resources and various databases.

Unit-4. Formulation and types of hypothesis; collection, maintenance, storage and analysis of data; Measures of central tendencies and relationships and error analysis; tests of significance

Unit-5. Compilation and presentation of results, writing of manuscripts; research reports and thesis; organization of reference material using endnote; bibliography; plagiarism; IPR and patent Application. Scale up of protocols; pilot plants; institute-industry linkages; venture capital; entrepreneurship Research as career; Current status and future prospects of research.

Reference Books 1.C. R. Kothari, Research methodology-methods and techniques, Wiley eastern Ltd.2.Research methodology and statistics, sherri Jackson, Wadsworth Cengage Learning.3.Ranjeet Kumar, Research methodology-A step by step guide for beginners,2nd edn. PearsonEducation.

TRADITIONAL AND VALUE-ADDED DAIRY PRODUCTS(ABM- 587)

Objective:To project the significance and status of traditional and value added dairy products in Indian dairy industry.

Unit-1Present status of traditional dairy products; globalization of traditional dairy products;plans and policies of the Government and developmental agencies.

Unit-2 Process schedule of heat-desiccated, coagulated and fermented traditional dairy products; process improvement in production of milk sweets.

Unit-3 New products based on fruits, vegetables and cereals; application of membrane technology; microwave heating for industrial production of traditional dairy products.

Unit-4Advances in industrial production of ghee, flavour and texture simulation.

Unit-5Techno-economic aspects for establishing commercial units for traditional products. Convenience traditional dairy products; use of natural and permitted synthetic preservatives and new packaging systems.

Practical Microwave heating of traditional milk delicacies for shelf life extension; application of membrane technology for improving the quality of traditional products from cow and buffalo milk; preparation of feasibility report for establishing commercial units for traditional products. Reference Books

1. Achaya, K.T. and Rangappa, K.S. 1975. Indian Dairy Products, 2nd Edition. Asia Publishing House, Bombay. 2. Aneja, R. P., Mathur, B.N., Chandhan, R. C. and Banerjee, A. K. 2002. Technology of Indian Milk Products, Dairy India Publication, Delhi. 3. De, S. 1980. Outlines of Dairy Technology, Oxford University Press Publication, New Delhi. 4. Gould, G. W. 1995. New Methods of Food Preservation, Blackie Academic & Professional Pub. London. 5. NDRI. 1998. Advances in Traditional Dairy Products. Lecture Compendium, CAS/DT, Dairy Technology Division, NDRI, Karnal.

PROJECT MANAGEMENT (ABM-565)

Objective:The aim of the course is to enable the student to evolve a suitable framework for the preparation, appraisal, monitoring and control and hedge risk of industrial project.

Unit-1:Project Management: An overview, Concept of project, Project management, Nature and Scope of Project Management, Generation and screening of project idea.Project appraisal / Analysis: Market and Demand analysis Situation analysis, collection of information, Market survey, demand forecasting, market planning,Unit-2:Analyses of project: Technical Analysis Study of Material inputs and utilities, manufacturing process and Technology, location and site, equipment and machinery, projects shots and layouts, work schedule; Financial Analysis Estimation of cost of project and means of financing, estimates of sales and production cast of production, working capital requirement and its financing, BEP, projected cash flow statement, and balance sheet, viewing a project from different points of view, definition of cash flows by financial institutions and planning commission; appraisal criteria; Risk Analysis of Project - Types and measures of risk, simple estimation of risk: sensitivity, scenario, Monte Carlo, simulation and decision tree analysis, special decision situation projects un equal life, optimal timing decision, determination economic life, inflation and capital budgeting.Unit-3:Social Cast benefit analysis (SCBA): Rational for SCBA, UNIDO approach and little and mirle approach to SCBA.Multiple projects and constrains: Constrains, methods of ranking: Mathematical programming approach Linear, Integer linear and goal programming model.Unit-4:Qualitative analysis and environment appraisal of project: Project financing in India: Means of finance Norms and policies of FIs SEBI guidelines, structure of FIs in India, scheme of assistance by financial institutions for project appraisal, assessing tax burden, financial feasibility analysis preparation detailed project report, format of application form of all India FIsUnit-5:Project Management: Form of Project organization, project planning, project control, human aspects of project management, pre-requisite for successful project implementation; Project review and administrative aspect: Initial review, performance evaluation, abandonment analysis, evaluating the capital budgeting system of an organization.

Reference Books1. Project preparation, appraisal and implementation by Prasanna Chandra, TMH.2. Project management by S. Choudury, TMH3. Project management, hand-book by Gopal Krishna and Ramamurthy, MCH.4. Project management by K. Nagarajan, New Age International5. Manual of Industrial projects analysis in developing countries by IDBI.6. Guide to practical project appraisal by OECD.STRATEGIC MANAGEMENT (ABM- 566)

Objective: To provide students with knowledge of Strategic Management and to enablethem to develop appropriate Strategies for Business enterprises.

Unit-1:Nature and value of Strategic management : Definition of Strategy and strategic Management , Levels of Strategy , Characteristics of strategic management decision , formality in strategic management, value strategic management benefits of strategic management, strategic management process, components of strategic management model-company vision , mission , objectives, goals , targets, procedures, philosophy , Limitation of the model.Unit-2:External environmental analysis : Remote Environment , economic, social, political and Technological considerations ; operating environment, competitive position, Suppliers and creditors , emphasis environmental factors, designing opportunistic strategies; Evaluating multinational environment , Development of MNC, need for internalization, complexities of multinational environment, multinational strategic planning, global Industries, multi nationalization of corporate mission, components of multinational environment.Unit-3:Industry analysis: shaping competitive strategy, Michel porter model, Formulation of strategy, positioning the company, influencing the balance, exploiting the industry change.Internal analysis of the firm: value systematic internal assessment, SWOT analysis, BCG matrix, Mc Kinsey 7s model, value change analysis, qualitative and quantitative approaches in evaluating internal factors, steps in the development of company profile.Unit-4:Strategy formulation : (a) Financial level strategies : core competencies-marketing financial,R&D., operations , purchase, logistic, HRM and Information systems strategies .(b) Business level strategies : generic business level , cost leadership , Differential and focus strategies. (c) Strategies in global environment: International, Multi-domestic, global and transnational strategies. (d) Corporate level strategies: Stability, growth, retrenchment, combination and portfolio strategies. (1) BCG matrix (2) GE Multifactor portfolio matrix

Unit-5:Strategy implementation: Structure- Strategy and structure, structure relationship, functional structure, divisional structure, matrix structure, vertical differentiation and horizontal differentiation, leadership and structure. Strategy Evaluation and Control: Strategy control, premise control, Implementation control, strategic surveillance special alert control, types of operational control, preventive control, contingency planning.Unit-6:Environmental Forecasting: Selection of critical environmental variable, and sources of significant environmental Information, evaluation of forecasting technique. Integrating forecast results into strategic management process.Reference Books1. Strategic management by John A Pearc II and Richard B. Robinson2. Strategic management by Alex Milller and Irwin, TMH3. Business policy and strategy management by Lawrence R. Januch& W.I. Glueck4.Business Policy and Strategy by AzarKhazmi

FOOD PROCESSING TECHNOLOGY (ABM-588)

Objective: To provide in-depth understanding of advances in theoretical and practical aspects of food processing.

Unit-1Principles underlying food processing operations including thermal, radiation, refrigeration, freezing and dehydration, effect of processing on physicochemical characteristics.

Unit-2History and methods of food preservation, processing technology for preservation and production of variety and indigenous food products, losses during storage, handling and processing of cereals and legumes, oilseeds, fruits and vegetables, food spoilage and its causes.

Unit-3Processing technology for milk and milk products, egg, meat, poultry and fish, convenience foods, processed foods, technologies underlying in mutual supplementation, enrichment and fortification, fermentation, malting, germination, food additives commonly used in food industries for colour, flavour, and as preservatives.

Unit-4Quality control in food industry: raw material, finished products, waste management and sanitation in food industries, packaging of foods, storage and marketing of processed foods.

Practical: Familiarization with equipment used in food preservation, exercise with different food preservation methods by using different food groups, organoleptic evaluation: visit to food processing units.

Reference Books1. Food science by Potter.2. Food facts and principles by SakuntalamManay. 3. Preservation of fruits and vegetables by Srivastava and Kumar.4. Principles of food sanitation by Noistrand Reinhold, New York. 2nd Edition AVI Publishers5. Principles of food sanitation by NomanG.Marriott,Robert B Gravani,5th Edition,2006,Speinger.

FOOD TECHNOLOGY AND PROCESS WASTE MANAGEMENT (ABM- 589)

Objective: The objective of this course is to acquaint the students with different food processing techniques and their management.

Unit-1 Present status of food industry in India; Organization in food industry; Introduction to perationsof food industry; Deteriorative factors and hazards during processing, storage, handling and distribution.

Unit-2 Basic principles of food processing and food preservation by manipulation of parameters and factors and application of energy, radiations, chemicals and biotechnological agents; Packaging of foods.

Unit-3 Analysis of costs in food organization; Risk management; Laws and regulations related to food Industry and food production and marketing; Quality management quality standards, PFA, ISO, etc.

Unit-4 Case studies on project formulation in various types of food industries milk and dairy products, cereal milling, oil-seed and pulse milling, sugarcane milling, honey production, baking, confectionery, oil and fat processing, fruits and vegetable storage and handling, processing of fruits and vegetables, egg, poultry, fish and meat handling and processing, etc.Readings books

1. Acharya SS &Aggarwal NL. 2004. Agricultural Marketing in India. Oxford & IBH.2. Early R. 1995. Guide to Quality Management Systems for Food Industries.Blackie.3. Jelen P. 1985. Introduction to Food Processing.Reston Publishing.4. Potly VH &Mulky MJ. 1993. Food Processing. Oxford & IBH.

HUMAN VALUES AND PROFESSIONAL ETHICS IN HIGHER EDUCATIONEDU-101 Objective: The objective of this course is to help the students appreciate the essential complementary between values and skills to ensure sustained happiness and prosperity.

Unit- 1: Understanding the need, basic guidelines, content and process of value education, self-exploration, continuous happiness and prosperity, fulfillment of basic aspirations of human beingUnit-2: Understanding the human being as co-existence of Self (I) and body, Understanding myself, sanyama and svasthya, understanding values in human relationships, from family order to World family order, understanding the incorrectness and mutual fulfilment understanding existence as co-existence,Unit-3: Basis for universal human values and ethical human conduct, basis for holistic alternative towards universal human orderUnit-4: Professional ethics, issues in professional ethics, inherent contradictions and dilemmas and their resolutionsUnit-5:The holistic criteria for evaluation, case studies of typical holistic technologies, management models and production systems, strategy for transition from the present state to universal human order: at the level of individual, at the level of society.PracticalS. No.Particulars

1Self-Introduction, goals of life, Differentiation between right and wrong, Observations and analysis of achievements and shortcomings in life

2Root cause and way out of various techno-genic maladies such as energy and natural resource depletion, environmental pollution, global warming, ozone depletion, deforestation, soil degradation etc.

3Root cause and way out of various threats to human happiness and peace such as nuclear proliferation, terrorism, criminalization of politics, large scale corruption, suicidal attempts, generation gaps, depression, scams, and breakdown of relations.

4Natural Acceptance in relationship-feeling of respect and disrespect, Desires related to Self (I) or Body, nurturing, protection and right utilization of body, plants and herbs around the campus and their use in curing diseases

5Group discussions in classrooms about any two problems of society, respecting and disrespecting the related ones, Writing a story, poem, essay, skit, narration, dialogue to educate a child,

Reference BooksS. NAuthors/ Name of Books/Publisher

1R R Gaur, R Sangal, G P Bagaria 2009, A foundation course in Human Values and professional ethics. Excel Books Private Limited New Delhi.

2R R Gaur, R Sangal, G P Bagaria 2009, Teachers Manual: A foundation course in Human Values and professional ethics. Excel Books Private Limited New Delhi.

3A N Tripathy, 2003, Human Values, New Age International Publishers

4B P Banerjee, 2005, Foundations of Ethics and Management, Excel Books.

MANAGEMENT OF DAIRY RESEARCH & DEVELOPMENT (ABM- 594)

Objective:To provide in-depth knowledge to research scholar in selection and management of research project in the area of new product development and in patentingand transfer of technology processes.

Unit-1Current Status of R&D Efforts in Dairy Processing in India and abroad.

Unit-2 Resource Management: Management of financial and human resources in diary Industry: a) Structure and design of Research and Development organisation; b) Analysis of organization behaviour Transactional analysis; and c) Personnel management Typology analysis, individual and the organization, team building, human behaviour at work, motivation.

Unit-3 Management of R&D functions: a) Criterion for the selection of R&D projects; Technology Development Process and b) Techniques for monitoring R & D functions.

Unit-4 Patenting Laws; Indian Patenting Act/International Protocols for technology transfer; Transfer of technology from Lab to Plant, HACCP, GMP/GHP practices in dairy processing. ISO14001, Total Quality Management (TQM), Six-Sigma concept.

Unit-5Project proposal writing for research funding, Development of feasibility and technical report for dairy plant establishment, evaluation and report writing of projects.

Reference Books

1.NAARM. 1990. Agricultural Research Management. National Academy of Agricultural Research Management, Hyderabad. 2. Encyclopaedia of Food Technology and Nutrition. 1993. Academic Press, London. 3. General Information on Patents, The Patent Office, Kolkata. 4. IPR Bulletins (TIFAC) (www.tifac.org.in)