Hospitality And Service

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This course program focuses on optimizing business management by implementing strategies and practices that improve efficiency, productivity, and profitability while ensuring sustainable growth. It focuses on the key areas for business management optimization.

Course Objectives

This curriculum outline provides a comprehensive framework for a hospitality and service program, integrating theoretical knowledge with practical skills and field experience to prepare students for diverse career paths and advanced studies in the hospitality industry.

By the end of the course the student will also understand the use & application of Hospitality Information (HIS) to maintain smooth operations, improve guest satisfaction and stay competitive in a dynamic market.

Course Components

Internship/Field Experience
Practical Experience in a Hospitality Setting
Application of Theoretical Knowledge
Workshops and Seminars: Regular workshops and seminars on current hospitality and service topics, skills development, and professional networking.
Community Engagement: Opportunities for students to engage with local communities through service learning and volunteer projects.
Guest Lectures: Sessions with hospitality and service professionals and experts to provide real-world insights and mentorship.

Who is this Course For

High school, college, university graduates
Mid -career & professionals to upgrade in information technology in this industry
Aspiring entrepreneurs in the hospitality industry
Career changers
Hospitality business owners

Course Outline

Course: Hospitality Operations Management

Fundamentals of Hospitality Management
Front Office Operations
Housekeeping Management

Course: Culinary Arts

Basic Culinary Skills and Techniques
Kitchen Equipment and Tools
Food Preparation and Presentation
Advanced Cooking Techniques
International Cuisine
Kitchen Management

Course: Hospitality Marketing

Marketing Principles in Hospitality
Consumer Behavior and Market Segmentation
Digital Marketing Strategies

Course: Event Planning and Management

Principles of Event Planning
Event Coordination and Logistics
Post-Event Evaluation

Course: Food and Beverage Management

Restaurant and Bar Management
Menu Planning and Design
Cost Control and Pricing Strategies
Wine Regions and Varietie
Beverage Pairing and Service
Bar Operations

Course: Hotel Management

Hotel Operations and Administration
Guest Services and Relations
Revenue and Yield Management

Course: Tourism Management

Principles of Tourism Management
Tourism Planning and Development
Sustainable Tourism Practices

Course: Strategic Management in Hospitality

Strategic Planning and Implementation
Competitive Analysis
Innovation in Hospitality

Course: Hospitality Information Systems

Property Management systems
Point of Sale Systems [ POS]
Customer relations systems [ CRM]
Revenue Management Systems
Booking Engines and Channel Managers
Event Management Systems

Elective Courses in this school

Resort Management
Spa and Wellness Management
Cultural Aspects of Hospitality

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Course Details

Tuition Fees

KES 40,000

Instructor

Judith Kyenze

Number of Students

Mode of Study

Self- learning,
Online or Distance Learning

Certifications

Lecture Note,
Live Lectures,
Workshops,
Simulations and Role-Playing Exercises,
Hands-on practice,
Guest instructors from the industry,
Assessment & Exams

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