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 Kenyatta University.Candidates must have C+ (C Plus) at KCSE or equivalent and C+ (C Plus) in any three (3) of the following
clusters:
Biology/Biological Sciences
Chemistry/Physical Sciences/ Physics/Mathematics
Home Science
English/Kiswahili/Foreign Language
Geography/History
Business Studies/ Commerce/ Economics/ Agriculture
OR
Candidates must have obtained a mean grade of C- (minus) at KCSE or equivalent.
At least a two-year Diploma in Hospitality and/or Tourism and related areas, with a credit from a
recognized institution.
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
The University examination regulations shall apply.
All units shall be examined at the end of the semester in which they are taken
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’s).
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 ‘c’
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 ‘c’
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.
| Level 100 Common Core Units (All Students) | |
|---|---|
| UCU 110: Communication Skills | |
| UCU 111: Critical Thinking and Problem Solving | |
| UCU 112: Creativity and Innovation | |
| HTM 100: Introduction to the Hospitality Industry | |
| HTM 104: Principles of Management in Hospitality and Tourism | |
| AFG BO1: German for Beginners I | |
| AFF BO1: French for Beginners I | |
| HTM 316: Chinese I | |
| HTM 106: Services Management in Hospitality and Tourism | |
| HTM 107: Food Safety and Hygiene | |
| HTM 108: Introduction to Hospitality and Tourism Accounting | |
| HTM 109: Tourism Philosophies and Practices | |
| HTM 110: Introduction to Computer Applications | |
| HTM 111: Introduction to Travel and Tour Operations | |
| HTM 112: Introduction to Hospitality and Tourism Marketing | |
| HTM 113: Tourism, Leisure, Recreation & Health | |
| Level 200 Common Core Units (All Students) | |
|---|---|
| BBA 200: Organizational Behaviour in Hospitality and Tourism | |
| AFJ BO2: Japanese for Beginners II | |
| AFF BO2: French for Beginners II | |
| HTM 221: Chinese II | |
| HTM 207: Wine and Beverage Knowledge | |
| HTM 208: Introduction to Economics in Hospitality and Tourism | |
| HTM 212: Food Production Lab I | |
| HTM 213: Food and Menu Knowledge I | |
| HTM 214: Food and Beverage Service Lab I | |
| HTM 215: Food and Beverage Service Theory I | |
| HTM 216: Events Management | |
| HTM 217: Management Accounting | |
| HTM 218: Meetings, Incentives, Conventions & Exhibitions (MICE) | |
| HTM 219: Legal Aspects in Hospitality & Tourism | |
| BHM 301: Human Resource Management I | |
| HTM 220: Facilities Management | |
| 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, the private sector (hospitality facilities such as Hotels, Restaurants, tour operators, event organizers, and travel 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
Digital [Open Learning Students] Ksh.204,400/= p.a
Non-East Africans Ksh.255,000/= p.a
WHY CHOOSE THIS PROGRAMME AT KU?
Choosing Kenyatta University's Hospitality and Tourism program offers a strong foundation for a career in a growing industry. Students gain expertise in management, marketing, and operations, preparing them for diverse roles. The program focuses on practical skills and theoretical knowledge, making graduates highly sought after in the industry. Additionally, KU emphasizes practical, hands-on learning and fosters strong connections with industry partners to ensure graduates are well-prepared for the workforce.