Introduction

The recent growth of tourism in Kenya and the East African region requires competent and dedicated human resources with the ability to work in the various sectors of hospitality and related institutions in the region and beyond. The fast-changing nature of the hospitality and tourism industry requires personnel who are capable of understanding and be responsive to the ever-changing environment. Against this background, this course has been designed to train and produce graduates who are able to meet the industry demands.  

Programme Objectives

1. To provide students with the knowledge, skills, and attitudes to function effectively in a diverse and global hospitality and tourism environment
2. To produce graduates with the ability to integrate concepts and theories across various functional domains in the hospitality industry and other related institutions.
3. To provide students with the career-oriented program with professional leadership, teamwork, and interpersonal skills needed for managing hospitality operations and other related institutions.

Programme Courses

Year 1 Semester 1

Introduction to Hospitality and Tourism

Principles of Management

Foreign Language I

Introduction to Housekeeping and laundry

Food and Beverage Knowledge

Kitchen Planning and Organization

Foundations of Information Technology

 

Year 1 Semester 2

Word Processing and Design of Presentations

Introduction to Food and Beverage Production

Sanitation and Safety in Food & Beverage

Food and Beverage Service Techniques I

Essentials of Menu Planning

Principles of Economics

Management Mathematics 1

Computer Communication Systems

Data Manipulation and Analysis using Spreadsheets

 

Year 2 Semester 1

Principles of Human Nutrition and Dietetics

Basic Culinary Skills

Foreign Language II

Front Office Operations I

Business Communication in Hospitality and Tourism

Management Mathematics II

The Internet and World Wide Web

Desktop Publishing Techniques

 

Year 2 Semester 2

Hospitality Accounting

Food and Beverage Service Techniques II

Quality Control and Food Safety in hospitality

Housekeeping & Laundry Management

Advanced Culinary Skills

Business Law

Computer Based Information Systems

Relational Database Management Systems

Industrial Attachment I

 

Year 3 Semester 1

Research Methods

Food and Beverage Cost Control

Foreign Language III

Hospitality Supervision

Hospitality and Tourism Marketing

Entrepreneurship and Innovation in Hospitality

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 & Functions Management

Beverage Standards, Merchandising and Management

Hospitality Finance and Control

Quantitative and Qualitative Analysis using SPSS

Electronic Commerce

 

Year 4 Semester 1

Hospitality Facility Management

Cuisine and Festival

Research Projects

Leisure and Recreation Management

Food & Beverage Management

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 Resource Management and Development

Professionalism in Hospitality and Tourism

Banquet Management

Conference Tourism Management

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.