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BACHELOR OF ARTS IN HOSPITALITY MANAGEMENT program

University of Nairobi

Bachelors Degree Program 4 YEARS

Course Details

Course Overview

The world has become a global village with many people traveling around the world both for leisure and business. Besides this, international tourism has been on the increase due to the efforts of governments in promoting it as an alternative source of foreign exchange. Domestic tourism in the developing world is also on the rise due to changing human tastes as a response to globalization.

These international and domestic tourists need entertainment and accommodation provided to the highest level of expertise and in professionally managed hospitality establishments, by staffs who clearly understand the local and global dynamics of hospitality operations. Kenya Utalii College, through the University of Nairobi, aspires to produce such professionals through the Bachelor of Arts in Hospitality Management.

The BA in Hospitality Management programme is designed with a view to blend theory with practical oriented courses so as to equip the graduate with the tools to enable him/her to confidently manage hospitality establishments bearing the global trends in mind. The course will also enhance the student's employability in the hospitality industry.

Minimum Entry Requirements

Entry requirements for the above degree at the University of Nairobi


1.      KCSE with a C+ or equivalent


2.      KCSE with a C plain or equivalent Plus a Diploma (including IB Diploma) or equivalent from a recognized post- secondary institution.


3.      KCE/EACE Div. III/ Ordinary GCE or equivalent Plus a Diploma (including IB Diploma) or equivalent from a recognized post- secondary institution.


4.      KACE or EAACE/Advanced GCE Certificate with one principal pass Plus a Diploma (including IB Diploma) or equivalent from a recognized postsecondary institution.


5.      KACE or EAACE certificate with two principal passes or equivalent.


6.      International Baccalaureate Diploma


7.      A degree from a recognized University or equivalent.

Course Objectives

The objectives of the University of Nairobi in offering this course are:


i) To enable students to pursue careers in the hospitality industry.


ii) To equip students with knowledge and skills in practical operations in the industry


iii) To equip students with a broad based theoretical appreciation of the hospitality industry.


iv) To produce management-level resource capacity with understanding of all aspects of hospitality industry operations.


v) To enable students to carry out relevant academic research in the area of hospitality management.

Course Program

Level I


Semester I


Core Units


 Food Hygiene and Human Nutrition


Practical Cookery I


Kitchen Organization


Introduction to Tourism


Food & Beverage Practicals


Communication Skills


Introduction to Hospitality Management


Semester II


 Business Ethics


Food & Beverage Service


Information Technology for Hospitality & Tourism


Food Knowledge


Housekeeping Operations


HIV/AIDS


Practical Cookery


Level II


Semester I


 Marketing Hospitality and Tourism


Food and Beverage Costing and Control


Science and Technology


Bar and Beverage Management


Principles of Accounting


Menu planning and Engineering


Introduction to Front Office Management


Semester II


Banqueting and Catering Events Management


Principles of Management


Laundry and Dry Cleaning Operations


Elements of Statistics


Leisure and Recreation Management


 Human Resources Mgt for Hospitality & Tourism


Travel and Tour Operations


Level III


Semester I Rooms Division Mgt Core/


Electives


Managerial Finance and Accounting in Hospitality and Tourism C


Organizational Behaviour for Hospitality and Tourism C


Destination Mgt in Hospitality & Tourism C


 Foreign Language Level 1 Unit 1 E


 Foreign Language Level III Unit 1 E


Sales and Revenue Management E


Uniform System of Accounts E


Entrepreneurship in Hospitality and Tourism E


House-keeping Mgt E


Food and Beverage Mgt


Managerial Finance and Accounting in Hospitality and Tourism


Organ. Behaviour for Hosp. &Tourism C


Destination Mgt in Hospitality & Tourism C


 Foreign Language Level I Unit II C


 Foreign Language- Level III Unit II E


Entrepreneurship in Hospitality and Tourism E


Restaurant Management E


Meat Science E


Hospitality Marketing


Managerial Finance and Accounting in Hospitality and Tourism C


Organizational Behavior for Hospitality and Tourism C


Destination Mgt in Hospitality & Tourism C


Foreign Language- Level I Unit I E


Foreign Language Level III Uunit 1 E


Entrepreneurship in Hospitality & Tourism E


Services Marketing E


Marketing Information Mgt in Hospitality E


Hospitality Human Resources Management


Managerial Finance and Accounting in Hospitality and Tourism C


Organizational Behaviour for Hospitality and Tourism C


 Destination Management in Hospitality and Tourism C


Foreign Language Level I Unit I E


 Foreign Language Level III Unit 1 E


Entrepreneurship in Hospitality & Tourism E


 Indust. Relations for Hospitality & Tourism E


 Human Resource Mgt Support Systems E


Hospitality General Management


Managerial Finance and Accounting in Hospitality and Tourism C


Organizational Behaviour for Hospitality and Tourism C


Destination Management in Hospitality and Tourism C


 Foreign Language Level I Unit I E


 Foreign Language Level III Unit 1 E


Entrepreneurship in the Hospitality and Tourism E


 Gen.l & Strategic Mgt in Hosp.& Tourism E


Clubs and Casino Operations Management E


Hospitality Mgt Information Systems E


Hospitality Financial analysis and Mgt. Accounting


Managerial Finance and Accounting in Hospitality and Tourism C


Organizational Behaviour for Hospitality and Tourism C


Destination Mgt in Hospitality & Tourism C


 Foreign Language Level I Unit I E


 Foreign Language - Level III Unit 1 E


Entrepreneurship in Hospitality & Tourism E


 Hospitality Business Taxation E


 Hospitality Financial Reporting E


Hospitality Accounting Infor. Systems E


Semester II Rooms Division Management


Research Methods C


Project Mgt in Hospitality and Tourism C


Hotel information Management System


Hospitality General Management


 Global Business and Cultural Diversity C


 Project C


 Total Quality Management E


 Developing Hosp. Products and Facilities E


Management Consulting in Hospitality E


Foreign Language Level II unit II E


Foreign Language - Level IV unit II E


Hospitality Facilities Management E


Hospitality and Tourism Law E


Financial Analysis and Management


Global Business Mgt. and Cultural Diversity C


Project C


 Hospitality Auditing E


 Hospitality Budgetary Planning and Control E


Accounting for Club Operations E


Foreign Language Level II Unit II E


Foreign Language Level IV Unit II E


Hospitality Facilities Management E


Hospitality and Tourism Law E


Semester III


Internship C

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