Program Goal
This programme will offer specialized training in tourism and hospitality to produce equipped man power to manage tourism and hospitality on a global scale. It is designed to provide the needed professional training for rewarding careers in the Industry. The course focuses on the corporate and administrative side of the industry, operational competencies, event management, investment, market study and proficiency in working on and eventually operating a Hospitality and Tourism business. Students also gain exposure through practical training in top notch facilities, participate in varsity career seminars, class excursions and undertake industrial attachment.
Career Opportunities:
- Accommodation Manager
- Catering Manager
- Spa Manager
- Chefs and Head Cooks
- Event Manager
- Fast Food Restaurant Manager
- Hotel Manager
- Public House Manager
- Restaurant Manager
- Customer Service Manager
Programme Goals:
- To enable students to obtain a comprehensive knowledge and deep understanding of the field of Hospitality and Tourism Management;
- To prepare skilled managers for tourism and hospitality sectors for international standard;
- To develop students’ intellectual ability, executive personality and managerial skills through an appropriate and balanced general education along with theoretical and practical training;
- To prepare graduates to become globally competitive, professionally competent and socially responsible contributors to national development;
- To provide a steady stream of competent graduates with the necessary knowledge, skills, values and attitudes to occupy positions of management and administration in the Industry.
Duration of the programme
This is a four-year full time programme of eight Trimesters.
Minimum Entry Requirements:
KCSE or equivalent certificate with a minimum of C+, and a minimum of a C (plain) in any three of the following;
- Biology/Biological Sciences
- Chemistry/Physical Sciences/Physics/Mathematics
- English/Kiswahili/Foreign Language
or is a holder of diploma in a relevant discipline from an institution recognized by the University Senate Or
- KACE Certificate with a minimum of two principal passes and one subsidiary Or
- A student registered in another University recognized by the University Senate may be allowed to transfer credit to the programme
Learning Outcomes
- Assess, develop and apply requisite competencies for Hospitality and Tourism management;
- Analyse, evaluate and solve managerial problems that utilize quantitative reasoning concepts, critical thinking in all sectors of the Hospitality and Tourism Industry in a global, cultural and diverse society,
- Apply entrepreneurship skills in creating business opportunities in the hospitality and tourism sector;
- Explain and apply fundamental principles for performing effective;
- Verbal and written communication skills in a socially and culturally-diverse environment.
CURRICULUM SETUP FOR BACHELOR OF SCIENCE HOSPITALITY AND TOURISM MANAGEMENT
YEAR 1 SEMESTER 1
CORE UNITS
- BCU 100 Communication Skills
- BCU 101 Introduction To Computer Studies and Internet
- BCU 102 Health And Wellness Management
- BFR 101 Beginners French 1
- BHM 112 Food Production Theory
- BHM 113 Food Service Theory
- BTM 111 Introduction to Hospitality and Tourism Management
YEAR 1 SEMESTER 2
CORE UNITS
- BFR 102 Beginners French 11
- BHM 122 Food & Beverage Production Practice I
- BHM 123 Food & Beverage Service Practice I
- BHM 124 SERVICE QUALITY MANAGEMENT
- BHM 125 FRONT OFFICE OPERATIONS
- BHM 126 FOOD SAFETY AND HYGIENE
- BTM 121 TOUR GUIDING TECHNIQUES
YEAR 2 SEMESTER 1
CORE UNITS
- BAC 111 Financial Accounting I
- BFR 201 Intermediate French 1
- BHM 211 Housekeeping and Laundry Operations
- BHM 212 Food and Beverage Production practice II
- BHM 213 Food and Beverage Service practice II
- BTM 214 Tourism Geography
YEAR 2 SEMESTER 2
CORE UNITS
- BBM 121 Principles Of Management
- BEC 111 Introduction to Microeconomics
- BFN 121 Introduction To Financial Management
- BFR 202 Intermediate French 11
- BHTM 211 Computerized Reservation Systems
- BHTM 212 Tourism Leisure And Recreation
- BHTM 213 Industrial Attachment
YEAR 3 SEMESTER 1
CORE UNITS
- BFR 301 Advanced French 1
- BHTM 301 Service Quality Management
- BHTM 302 Housekeeping And Laundry Supervision
- BHTM 303 Domestic And International Tourism
- BHTM 306 Meetings, Incentives, Conferences And Exhibitions
- BHTM 308 Food Hygiene And Nutrition
- BHTM 307 Interior Design And Decor
YEAR 3 SEMESTER 2
CORE UNITS / COURSES
- BHTM 309 Hospitality and Tourism Facility Management
- BHTM 311 Food And Beverage Production Management Practice
- BHTM 312 Sustainable Tourism
- BHTM 313 Accommodation Operations Management
- BHTM 314 Cultural And Heritage Tourism
- BHTM 315 Rural And Urban Tourism
- BHTM 316 Food Microbiology
- MAT 214 Business Statistics I
YEAR 4 SEMESTER 1
CORE UNITS
- BCU 320 Research Methods
- BFR 302 Advanced French 11
- BHTM 400 Coastal And Marine Tourism
- BHTM 401 Food And Beverage Service Management Practice
- BHTM 402 Hospitality And Tourism Law
- BHTM 405 Management Of Parks And Protected Areas
- BHTM 408 Environmental Management For Hotels
- BHTM 407 Laundry And Dry Cleaning Management
YEAR 4 SEMESTER 2
CORE UNITS
- BBM 325 Strategic Management
- BCU 401 Industrial Attachment
- BHR 121 Human Resource Management
- BHR 311 Organisational Behaviour
- BHTM 409 Marketing For Hospitality And Tourism
- BHTM 410 Tourism Policy Planning And Development
- BHTM 416 Destination Management
- BHTM 417 Banqueting And Seminars Management
- HCB 406 Research Project