吃瓜头条

INTRODUCTION
PREAMBLE
The hospitality and tourism industry is very significant to the Kenyan economy and certainly one of the largest
contributors to foreign exchange and employment. The Industry is currently facing challenges in meeting the
diverse needs of employers and clientele in regard to training and professionalism. Practitioners in the industry
should be competent to address these challenges. The School of Hospitality and Tourism aims to train
professionals in the discipline in response to the present and anticipated future needs of the hospitality and
tourism industry.
VISION:- To be an internationally recognized program of excellence in the hospitality and tourism industry
training and education.
MISSION:- Provision of high-quality training, research and community service in the hospitality and tourism
industry.

PROGRAMME OBJECTIVES
a) To equip students with knowledge, skills and attitudes to enable them excel in the hospitality
and tourism industry.
b) To offer training that serves as a foundation for research and further education in the
discipline.
c) To inculcate the value of community service and social responsibility in the students.

RATIONALE
The demand for hospitality and tourism courses is rising. To cope with the current and anticipated demand
for trained management personnel at degree level, the programme provides the student with important skills and knowledge for management and supervisory positions with the opportunity for advancement to upper-
level management positions in a restaurant, hotel, resort, food manufacturer, airline, and travel and tour agencies.

ENTRY REQUIREMENTS
In order to qualify for admission to the Bachelor of Science in Hospitality and Tourism Management, candidates
must satisfy the minimum entry requirements of 吃瓜头条.Candidates must have C+ (C Plus) at KCSE or equivalent and C+ (C Plus) in any three (3) of the following
clusters:
飦� Biology/Biological Sciences
飦� Chemistry/Physical Sciences/ Physics/Mathematics
飦� Home Science
飦� English/Kiswahili/Foreign Language
飦� Geography/History
飦� Business Studies/ Commerce/ Economics/ Agriculture

OR

飦� Candidates must have obtained a mean grade of C- (minus) at KCSE or equivalent.
飦� At least a two-year Diploma in Hospitality and/or Tourism and related areas, with a credit from a
recognized institution.
飦� Other qualification as recognised by the Kenya National Qualifications Framework (KNQF).
CREDIT WAIVERS
Credit waivers may be granted to Diploma holders from a recognized institution who shall have passed the
courses for which credit is requested with a minimum grade B or equivalent. A candidate will be given a credit
wavier up to a maximum of fourteen (14) units as approved by the university. Those with a four (4) year
Diploma or a Higher National Diploma will be waived up to a maximum of twenty- four (24) units.
EXAMINATION
飦� The University examination regulations shall apply.
飦� All units shall be examined at the end of the semester in which they are taken
飦� Continuous Assessment marks shall make up 30% and the final examination shall make up 70% of the
total marks
6. MODE AND STRUCTURE OF DELIVERY
The programme will be offered by full time face-to-face, blended, and online mode [For the Tourism Option
Only] of delivery.

PROGRAMME DURATION
In order to graduate with a Bachelor of Science Degree in Hospitality and Tourism Management the candidate must have done at least fifty-two (52) units. BSc Degree in Hospitality and Tourism Management is a four year-
program offered in 8 semesters. For the Tourism Option, the program is available under digital school of virtual and open learning on Trimesters basis The Bachelor of Science in Hospitality and Tourism Management shall be offered in the following degree
pattern.

a) In the first (1st) year of study, students will take ten (10) common school units from the School of
Hospitality and Tourism and one (1) foreign language from the Foreign Languages Department. In
addition, the students will take three (3) university common units (UCU鈥檚).
b) In the second (2nd) year of study, students will take eleven (11) units from the School of Hospitality
and Tourism Management, one (1) unit from the School of Business and two (2) units from the foreign
language Department.
c) In the third (3rd) year of study, students will choose to specialize in either Hospitality or Tourism
Management as follows: –
i. Those specializing in Hospitality Management will take two (2) common school units from
the Department of Hospitality and Tourism, two (2) units from the School of Business,
Economics and Tourism and eight (8) units from the Hospitality Management option. In
addition, students will undertake a compulsory Field Attachment I.
ii. Those specializing in Tourism Management will take two (2) common school units from the
Department of Hospitality and Tourism, two (2) units from the School of Business,
Economics and Tourism and ten (8) units from the Tourism Management Option. In addition,
students will undertake a compulsory Field Attachment I.

d) In the Fourth (4th) year of study, students will carry on with their specialization in either Hospitality or
Tourism Management as follows: –
i. Those specializing in Hospitality Management will take four (4) common units and seven (7)
units from the departmental specialization units based on the option selected in section 鈥榗鈥�
above. In addition, students will undertake a compulsory Field Attachment II.
ii. Those specializing in Tourism Management will take four (4) common units and seven (7)
units from the departmental specialization units based on the option selected in section 鈥榗鈥�
above. In addition, students will undertake a compulsory Field Attachment II.

To successfully graduate a student must complete all departmental core units plus industrial attachment/practicum.

Hospitality Option	Tourism Option
AFF BO3: French for Beginners III	AFF BO3: French for Beginners III
AFG BO3: Japanese for Beginners III	AFG BO3: German for Beginners III
BHT 315: Food and Menu Knowledge II	HTM 316: Chinese III
BHT 316: Food Production Lab II	HTM 303: Research Methods
BHT 317: Food & Beverage Service Theory II	BTM 370: Travel Agency Operations
BHT 318: Food & Beverage Service Lab II	BTM 371: Tour Operations Techniques
BHT 319: Accommodation Ops Mgmt	BTM 372: Flora and Fauna of East Africa
BHT 320: Consumer Behaviour	BTM 373: Tourism and Travel Geography
BHT 321: Front of House Management	BTM 374: Tourism Distribution Systems
BHT 322: Hotel Information Systems	BTM 375: Destination Management
HTM 303: Research Methods	BTM 376: Sociology of Tourism
HTM 315: Field Attachment I	BTM 377: Airfare and Ticketing
	BTM 378: Cultural and Heritage Tourism
	HTM 315: Field Attachment I

 

Hospitality Option	Tourism Option
BHT 415: Hospitality Product Marketing	BTM 470: Destination Marketing
BHT 416: Food & Beverage Production Management	BTM 471: Tourism and the Environment
BHT 417: Food & Beverage Services Management	BTM 472: Sustainable Tourism Management
BHT 418: Hospitality Financial Management	BTM 473: Domestic and Regional Tourism
BHT 419: Product Development in Hospitality	BTM 474: Ecotourism Principles and Practices
BHT 420: Internal Controls in Operations	BTM 475: Tourism Policy and Planning
BHT 421: Interior Design and Decoration	BTM 476: Tourism Product Development
HTM 403: Research Project (2 Semesters)	HTM 403: Research Project (2 Semesters)
HTM 406: Strategic Management	HTM 406: Strategic Management
HTM 410: PR & Customer Care	HTM 410: PR & Resource Mobilisation
HTM 419: Field Attachment II	HTM 419: Field Attachment II
HTM 420: Statistics in Hospitality & Tourism	HTM 420: Statistics in Hospitality & Tourism

CURRICULUM HIGHLIGHTS
In addition to classwork and examinations, curriculum will be offered through projects and internships/field
attachment.

CAREER OPPORTUNITIES
BSc Degree in Hospitality and Tourism Management provide a career path in public and county governments,听the private sector (hospitality facilities such as Hotels, Restaurants, tour operators, event organizers, and travel听agencies), non-governmental organizations (NGOs), local community organizations involved in hospitality and
tourism, and public and private training institutions that offer courses in these areas.

TUITION AND FEE STRUCTURE:
Full Time; Fees Ksh.204,400/= p.a
飦� Digital [Open Learning Students] Ksh.204,400/= p.a
飦� Non-East Africans Ksh.255,000/= p.a

WHY CHOOSE THIS PROGRAMME AT KU?
Choosing 吃瓜头条’s Hospitality and Tourism program offers a strong foundation for a career in a听growing industry. Students gain expertise in management, marketing, and operations, preparing them for听diverse roles. The program focuses on practical skills and theoretical knowledge, making graduates highly听sought after in the industry. Additionally, KU emphasizes practical, hands-on learning and fosters strong听connections with industry partners to ensure graduates are well-prepared for the workforce.