Introduction

The recent growth of tourism in Kenya has called for the development of human resources to work in the various tourism and hospitality firms in the country. This programme will provide skilled and knowledgeable graduates who are employable as both operatives and managers in the different tourism and hospitality establishments in Kenya thus filling any existing training needs gaps.

Programme Objectives

1. To produce graduates who understand the link between tourism, host communities, and the environment thereby influencing policy on the use of tourism resources sustainably;
2. To provide students with the knowledge, skills, and attitudes to function effectively in a diverse and global hospitality and tourism environment
3. To produce graduates with the ability to integrate concepts and theories across various functional domains in the hospitality industry
4. To provide students with the career-oriented program with professional leadership, teamwork, and interpersonal skills needed for managing diverse hospitality operations in the hospitality and tourism industry
5. To provide the student with proficiency in the application of selected technology in hotel and institution management work environment

Programme Courses

Year 1 Semester 1

Introduction to Hospitality and Tourism

Principles of Management

Foreign Language I

Principles of Ecotourism

Food and Beverage Knowledge

Kitchen Planning and Organisation

Foundations of Information Technology

Word Processing and Design of Presentations

 

Year 1 Semester 2

Hospitality Accounting

Food and Beverage Service Techniques II

Sustainable Tourism Investment & Financing

Housekeeping Operations

Sustainable Tourism

Business Law

Industrial Attachment I

Computer-Based Information Systems

Relational Database Management Systems

 

Year 3 Semester 1

Research Methods

Food and Beverage Cost Control

Foreign Language III

Hospitality Supervision

Hospitality and Tourism Marketing

Ecotourism Development and Infrastructural Design

Information Technologies for Hospitality & Tourism

Multimedia and Graphics Systems and Applications

 

Year 3 Semester 2

Service Management in Hospitality and Tourism

Front Office Operations II

Quantity Food Production and Service

Conventions and Functions Management

Beverage Standards, Merchandising and Management

Tourism Policy Planning and Development

Quantitative and Qualitative Analysis using SPSS

Electronic Commerce

 

Year 4 Semester 1

Hospitality Facility Management

Cuisine and Festival

Research Projects

Cultural and Heritage Tourism

Tourism Certification

Managing Diversity in Multicultural Workplace

Hospitality Property Management Systems

Financial Management Information Systems

 

Year 4 Semester 2

Strategic Management in Hospitality and Tourism

Legal Aspects in Hospitality and Tourism

Human Resources Management and Development

Professionalism in Hospitality and Tourism

Ecotourism Planning and Management

Eco and Nature-Based Tourism

Energy Management Systems

Integrated Digital Marketing

Industrial Attachment II

 

Programme Requirements

 

 Admission Requirements

1. The University common admission requirements shall apply.
2. A candidate shall have scored at least i) a grade C+ (C plus) in English/ Kiswahili. In addition, the candidate must have attained at least a C (C plain) in Mathematics at KCSE or other equivalents examinations.

OR 

3. A candidate who scores a minimum of a Principal pass in Chemistry, Biology, or Geography and subsidiary passes in either Maths or Physics at A-level examinations is eligible.

OR

4. Candidates with credit pass at ordinary Diploma in Hospitality or Tourism management or related courses from a recognized institution to qualify.

 Programme Duration

The program shall normally take eight (8) academic semesters with additional two semesters for industrial attachment.

 

Programme Structure

The programme consists of face-to-face lectures, tutorials, scheduled laboratory practicals, field trips, and industrial attachment. In the first year of study, students shall undertake face-to-face lectures, practical and familiarisation trips to hospitality facilities within the Lake Victoria tourism circuit. In the second year, students shall undertake face-to-face lectures, tutorials, practical and industrial attachment. In the third year, students shall undertake face-to-face lectures, tutorials, practicals, and a field trip. In the final year, students shall undertake face-to-face lectures, tutorials, practical and industrial attachment.