BACHELOR OF ARTS IN HOSPITALITY MANAGEMENT Program Offered at University of Nairobi

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.

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.

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.

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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