The Hospitality Management programme exposes the students to an environment oriented to both business and hotel operations and management. The BHM curriculum is a combination of theory and practice where the students are exposed to hands-on training in food and beverage production and service and in rooms division management within the Strathmore facility and in the hotels where they will do their attachment and internship.
The students acquire not only technical and management skills but also the necessary soft skills such as spirit of service, social etiquette, personal responsibility, commitment and teamwork.
The BHM graduates will be better equipped to work in hotels as well as in various service organizations such as resorts, restaurants, airlines, cruise ships, hospitals, conventions and conference facilities and banqueting, or venture into business start-up of events management and outside catering and lodging houses.
All students are required to take the compulsory humanity units that include philosophy, ethics, communication skills and foreign languages which enable the students to attain a holistic development.
Both hospitality and tourism students do the common units together such as management subjects, accounting, economics, marketing, business management and entrepreneurship, statistics and research methods. All students are required to submit a research project in any area related to hospitality and tourism as a final requirement to attaining the degree.
Hospitality Management (BHM) has the following core subjects of specialization:
- Food and Beverage Production I, II and III
- Food and Beverage Service I and II
- Food and Beverage Management
- Housekeeping and Laundry Techniques
- Housekeeping and Laundry Supervision
- Front Office and Customer Service
- Hotel Information Systems
- Accommodation Management
- Essentials of Menu Planning and Costing
- Hospitality Operations Management
- Bar Operations Management
- Food Related Microorganisms and Diseases
- Hospitality Facilities Management
- Management Accounting for Hospitality
For practical classes, the students do the food production in the CTH kitchen laboratory while service practice is done in the Snack Bar.
The BHM degree programme requires all students to do 200 hours of community-based attachment after their first year of study and 3 months of industrial attachment in top hotels at the end of the second year and third year of study.
The BHM graduates will be better equipped to work in hotels as well as in various service organizations such as resorts, healthcare institutions, airlines and schools, in a supervisory and managerial level. They will be able to plan for and manage food and beverage operations, hotel accommodation, front office operations, events and conventions as well as customer relations. They can also venture into business start-ups of a restaurant, events management services, catering service or lodging house.