Course Module – Home Science/Hospitality Management & Tourism

Course Module

COURSE MODULE (Undergraduate)

 

100 LEVEL FIRST SEMESTER

CODE

TITLE

CREDITS

L

T

P

GSS 111

Use of English 1

1

1

GSS 112

Nigerian History

2

2

GSS 113

Physical and health education

1

1

GSS 114

Elementary French

1

1

GSS115

Basic German

1

1

GSS116

Use of Library

1

1

BIO 111

General Biology  (Theory & Practical) 

4

3

1

MTH 111

Mathematics 1

2

2

AEC 111

Basic Principles of Economics

2

2

CHM 111

Physical Chemistry

1

1

CHM 112

Organic Chemistry

2

2

HPY 111

General physics

1

1

HMT 111

Principles of Sociology

2

2

UGC 111

Farm Practice

1

1

 

 

22

 

 

 

 

100 LEVEL SECOND SEMESTER

CODE

TITLE

CREDITS

L

T

P

GSS 121

Use of English II

2

2

GSS 124

Elementary French II

1

1

GSS 125

Basic German II

1

1

GSS 126 

Social Science

2

2

CHM 122

Organic Chemistry II

2

2

CHM 123

Inorganic chemistry

2

2

CHM 124

Practical Chemistry

1

1

BIO 121

General Biology II

4

2

2

MTH 121

Mathematics II

2

2

PHY 121

General Physics II

2

2

HMT 121

Introduction to Hospitality

2

2

HEC 123

Introductory Home Management

          1

1

UGC 121

Farm practice

1

1

                                   TOTAL

23

 

 

 

 

200 LEVEL FIRST SEMESTER

CODE

TITLE

CREDITS

L

T

P

GSS 212

Peace and Conflict Studies

2

2

GSS 214

Intermediate French

1

1

GSS 217

Philosophy and Logic

2

2

MTH 211

Food and Society

2

2

HMT 212

Principles of Accounts

2

2

HMT 213

Principles of food purchasing

2

2

HMT 214

Introduction to tourism

2

1

HMT 215

Psychology (Human development)

2

2

NUD 211

Human Biochemistry and Nutrition 

2

1

1

MCB 211

General Microbiology

3

2

1

HMT 216 

Introduction      to      Leisure     and       Recreation

Management

1

1

             

TOTAL

21

 

 

 

 

200 LEVEL SECOND SEMESTER

CODE

TITLE

CREDITS

L

T

P

GSS 224

Intermediate French II

1

1

MTH 227 

Introduction to Computer Systems

2

2

FST 225

Introduction to Food Science and technology

2

2

HEC 221

Introduction to Home Economics

2

2

HMT 221

Food Service Operations (Theory and Practical)

3

2

1

HMT 222

Personnel Management

1

1

HMT 223

Accommodation Management

1

1

HMT 224

Restaurant Operational Management

2

2

HMT 225

Institutional Equipment, Maintenance and

Management

2

1

1

HMT 22 6

Financial Accounting in Hospitality and Tourism

I

2

2

GNT 221

Introduction to Entrepreneurial and innovation

2

2

 

 

20

 

 

 

 

 

 

 

 

300 LEVEL FIRST SEMESTER

CODE

TITLE

CREDITS

L

T

P

GSS 314

Advanced French I

1

1

FST 314

Food Analysis and Sensory Evaluation

3

2

1

HMT 311

Food Costing and Control

      2

2

HMT 312

Food and Beverage operations

      2

1

1

HMT 313

Hospitality and Tourism Management 

1

1

HMT 314

Front Office/Reception Management

2

2

HMT  315

Intermediate Tourism

1

1

1

HMT 316

Financial Accounting in the hospitality industry

II

2

2

HMT 317

Managing Housekeeping Operations

2

2

HMT 318

Catering Hygiene and Safety

2

1

1

GNT 311

Business Development and Management 

2

2

 

TOTAL

20

 

 

 

 

 

300 LEVEL SECOND SEMESTER

CODE

TITLE

CREDITS

L

T

P

GSS 324

Advanced French II

1

1

HEC 422

Recipe development and testing

2

1

1

TEM 322

Introduction to landscaping and environmental management

2

1

1

TEM 323

Ornamental plants and flower production

2

1

1

FST 324

Food Microbiology

2

1

1

FST 325

Post-Harvest Physiology and storage

2

2

HMT 321

Employee labour Relations

2

 

 

 

HMT 322

Liquor studies and Bar organization

2

1

1

HMT 323

Food Preparation Management

3

2

1

HMT 324

Navigation in Hospitality and Tourism

2

1

 

 

20

 

 

 

 

 

 

 

 

 

400 LEVEL FIRST SEMESTER

CODE

TITLE

CREDITS

L

T

P

FRW 314

Introduction to Zoo and Park Mgt.

2

1

1

HMT 411

Quantity Food Production and Service

2

1

1

HMT 412

Organization and Administration of Hospitality and Tourism Centres

2

2

HMT 413

Hospitality & Tourism Facility Planning, Design,

Development & Management

2

2

HMT 414

Research Methods in Hospitality & Tourism

2

2

HMT 415

Hotel Furnishing and Mgt.

2

1

1

HMT 416

Travel Product            Management   and      retail operations

2

1

HMT 417

Food Service Operations, Equipment and

Technology

2

1

1

HMT 418

Hospitality and Tourism law

2

2

HMT 419

Tourism Planning and the Environment

2

2

GNT 411

Practicum

2

2

 

                                               TOTAL

        22

 

 

 

ELECTIVES

CODE

TITLE

CREDITS

L

T

P

HEC 413

Advanced Food Preparation and Preservation

2

1

1

HEC 312 

Home Furnishing and Management

2

1

1

 

 

 

400 LEVEL SECOND SEMESTER

SIWES 400

Students Industrial Work Experience Scheme

CREDITS

L

T

P

 

 

15

 

TOTAL

15

 

 

 

 

 

 

 

 

 

 

500 LEVEL FIRST SEMESTER

CODE

TITLE

CREDITS

L

T

P

HMT 500

Project in Hospitality & Tourism Management

2

1

1

HMT 501

Seminar in Hospitality & Tourism Management

1

1

HMT 511

Advanced Food production and Mgt.

2

HMT 512

Restaurant management

3

2

1

HMT 513

Hospitality and Tourism Marketing Management

2

1

1

HMT 514

Small and Medium-scale Business Ownership

2

2

HMT 515

Tourism Transportation Management 

3

2

1

HMT 516

Tourism Planning and Development

2

2

HMT 517

Tourism Economics

2

2

HMT 518

Hotel Bookkeeping and Reception

2

1

1

 

Total 

21

 

 

 

ELECTIVES

CODE

TITLE

CREDITS

L

T

P

HMT 519

Map Reading

2

1

1

HEC 314

Food Preparation and Management

      2

2

 

500 LEVEL SECOND SEMESTER

CODE

TITLE

CREDITS

L

T

P

HMT 500

Project in Hospitality & Tourism Management

2

2

HMT 520

Human Resource management

2

2

HMT 521

Management Accounting and Financial Control

2

2

HMT 522

Business Decision Making

2

2

HMT 523

Strategic Planning in Hospitality and Tourism

2

2

HMT 524

Business Development and Marketing in

Hospitality & Tourism 

2

2

MT  525

Insurance, Security, and loss Prevention

Management

2

2

MT 526

Advanced Food Service

2

1

1

MT 527

Event Management

2

1

1

 

Total

18

 

 

 

ELECTIVES

CODE

TITLE

CREDITS

L

T

P

HMT 529

Travel Retail Operations II

2

1

1

HEC 425

Institutional Equipment, Food Preparation &

Management 

2

1

1

 

 

                                             COURSE SYNOPSES

100 Level – FIRST SEMESTER

All outside courses except HMT 111 – Principles of Sociology.

HMT 111 – Principles of Sociology (2 units)

Contributions of some founding fathers such as Plato, Auguste Comte. Max Weber, etc to sociology; the nature and scope of sociology; relationship between sociology and other social science disciplines; methods of sociological research; some basic terms and concepts in sociology, culture; socialization; social groups and social institutions; social change.

100 LEVEL – SECOND SEMESTER

All outside courses except HMT 121 – Introduction to Hospitality.

HMT 121 – Introduction to Hospitality (2 units)

The course is designed to acquaint students with the meaning and concepts of hospitality. Historical background of the hospitality sector tracing from the humble beginnings of the inns of the Biblical to the modern sophistication of the industry. Scope of the hospitality sub-sector including hospitality institutions and their functions, ownership statuses of hospitality, institutions, Relationship between hospitality and tourism, Problems and prospects of hospitality industry in Nigeria.

 

200 Level – FIRST SEMESTER COURSES

HMT 211 – Food and Society (2units)

Definition of food, food sources, food habits, their formation and change, ethic cultural influences, introduction to ethic cookery, religious influences, European, Mediterranean, Middle, Eastern, American, Mexican and South American, Caribbean, Indian, Pakistan, Bangladesh, Chinese, Japanese, South East Asian, and Nigeria. African cookery. Sources of supply and purchasing information of raw food materials, prepared and point prepared product purchasing methods and organization, tendering buying; methodologies of buying, cooperative buying groups, food quality standards, sizes, weights, labeling requirements and specialization, purchasing and organization for liquors, purchasing arrangement with brewers, wine merchants, wine suppliers, nominated suppliers, contractors, cash and carry.

HMT 212 – Principle of Accounting (2 units)

Accounting concepts, principles and purpose of accounting, cash book, revenue and expenditure, double entry book keeping, source documents, books of original entry and ledger, trading, profit and loss account and balance.

HMT 213 – Principles of Food purchasing (2 units)

Sources of supply and purchasing information; raw materials; prepared and point prepared food products; purchasing methods and organization forms; tendering; contract buying; nominated suppliers; cooperative buying groups; food quality; standards, weights, labeling requirements and specifications; liquors, purchasing arrangements with brewers, wine merchants, wine shippers, liquor contractors, cooperative buying groups, cash and carry; legal standards for liquors.  

HMT 214 – Introduction to Tourism (2 units)

Meaning of tourism, historical development of tourism (in the world and Nigeria). 

Typology of Tourism, Tourism as an industry, components of tourism.  Industry, Tourism Products, organization/management structure of tourism in Nigeria.  (Tourism stake holder) sig and growth of Tourism in Nigeria, Nigeria Tourism Policy, Tourism support services: transportation, communication and travel agencies, History of travel agency in Nigeria, basic requirement for establishing a travel agency.

HMT 215 – Psychology (Human Development)

Concept of psychology; branches of psychology; brief historical perspective; concepts of growth and development; factors affecting human development; theories of development – Piaget’s, Freud’s, Erickson’s, – – – social learning and modeling; concept applications of the id, ego and super ego; social institutions; creativity, intelligence and training; conditioning- Pavlov’s experiment with dogs and applications, implications for human learning; stimulus – response synapse; motivation theories and applications – Maslow’s theory.

HMT 216 – Introduction to Leisure and Recreation Management

Concepts of leisure, recreation, tourism, tourist, recreationist, excursionist, tourist arrival, traveler; characteristics of recreation; leisure travel/tourism, metamorphosis of the concepts of leisure, recreation and tourism in the modern sense; economic aspects in the conceptualization of leisure, recreation and tourism; the importance of leisure and recreation; types and classification of recreation; recreational activities;  modern industrial society and the conceptualization of leisure and recreation, leisure in traditional and modern Nigerian settings.

 

200 Level – SECOND SEMESTER

HMT 221 – Food Service Operations (T & P) (3 units)

Concept of food service, food service operations and institutions, menu planning and basic considerations, production and service requirements, stockholding and stock turnover considerations, table layout, techniques of menu writing and suitability to type of operation, drawing market list and pricing menu items.

HMT 222 – Personnel Management (1 unit)

Definition of Personnel management, nature and challenges of personnel management, organization of the personnel unit in hospitality and Tourism outfits, recruitment and selection processes, socialization and adaptation processes, appraisal and compensation, training and development programs, disciplining the employees.

 

HMT 223 – Accommodation Management (1 unit)

Concept of Accommodation Management, types of accommodation, cost and control of cleaning supplies, occupancy percentage, sleeper nights, types of tariffs, booking and reservation, accommodation sales through tour operations and travel agents, application of ICT in accommodation management.

HMT 224 – Restaurant Operations Management (2 units)

Restaurant organization defined, waiting as a career, service equipment, mis en place duties, skills required of service providers, menu knowledge, matching food with beverage, service of breakfast, lunch and dinner, wine list and menu card as selling tools. HMT 225 – Institutional Equipment, Maintenance and Management (2 units)

Definitions, designs and classification of institutional equipment, requirement and specifications for installation, considerations for choice of equipment, methods of evaluating equipment performance. Maintenance principles required in today’s lodging and food service operations and in tourism destination. Technical information needed to establish effective preventive maintenance programmes. Routine care and maintenance of equipment and environment. Role and function of maintenance department in hospitality and tourism industry, etc.

HMT 226 – Financial Accounting in Hospitality and Tourism I (2 units)

Basic introduction of accounting steps in the accounting cycle.  Bank reconciliation statement, single entry and incomplete records, receipts and  payment accounts, income and expenditure accounts , partnership accounting, cost volume analysis, product costing, costing concepts, etc.

 

300 Level – FIRST SEMESTER COURSES

HMT 311 – Food Costing and Control (2 units)

Cost as a management function in hotel and tourism industry, factors affecting food cost control, by menus, types of service, purchasing methods, storage room control, pricing methods, portion standardization etc, labour cost control, bar and restaurant control, records for control, financial reports, operational control, store keeping.

HMT 312 – Food and Beverage Operation (2 units)

Management and evaluation of food and beverage systems, food and beverage service personnel, attribute of food and beverage personnel, merchandizing concept, menu concept and planning operation for profitable operations, origin of the menu, classes of menu, classic menu sequence, influences on the menu, menu and service knowledge, basic technical skills and interpersonal skills in food service operation, penitents legislation.

HMT 313 – Hospitality and Tourism Management (2 Units)

This course is set out to cultivate in students an understanding of the nature and scope of the hospitality and tourism industry. It will provide a brief historical perspective especially regarding to Nigeria. The hospitality subsector; ramifications. Hospitality and tourism giants. Attention will be laid on the role of the sector on human health, and general welfare, the global economy and the problems and prospects of the sector in the Nigerian setting. 

HMT 314 – Front Office/Reception Management (2 units)

Reception terms – Reception and Receptionist, Functions and staff of reception, personal qualities and qualification of receptionist, Duties, Front office sales man, front office procedures for emergencies, reservations – Advance reservation, diary description and use.  Guidance notes on advance reservation, communication and counseling, selling and marketing techniques.  Ancillary services checking in checking out, night clerk.

HMT 315 – Intermediate Tourism (2 units)

The role of tourism within the broader context of leisure, tourism theories, concepts and techniques used in the study of tourism.  Factors that determine demand for tourism, tourism and Nigerian economy, travel formalities and regulations, tourism and Nigeria government, mass tourism, problems of tourism.

HMT 316 – Financial Accounting in Hospitality and Tourism II (2 units)

Higher accounting steps in the accounting cycle.  Bank reconciliation statement; profit and loss accounts; single entry and incomplete records; receipts and payment accounts, income and expenditure accounts, partnership accounting, cost volume analysis, product costing, costing concepts, etc.

HMT 317 – Managing Housekeeping Operations (2 units)

Housekeeping organization, housekeeping staff, relationship with either departments; head housekeeping, his/her duties, recruitment of staff.  Duty rosters for commercial hotel housekeeping, seasonal hotels, motel etc.  duties and responsibilities of other housekeeping staff- assistant housekeeper, chamber maids, staff maids, cleaners, clock room attendant, house porters, valets, sitting and large rooms, linen, bed and beddings, keys, safety and fire precautions, health hygiene and first aid.  Storage containers towels – different sizes/types, kitchen rubbers, oven cloths, duster, death control of rodents and pest, bed bugs, clothes moth and their control.

HMT 318 – Catering hygiene and Safety (2 units)

Concept of catering; organizations and businesses concerned with commercial food and beverage service. Purpose and importance of hygiene, personal hygiene of food handlers, personal cleanliness, kitchen hygiene. Handling of dairy products, meat, storage sterilization and disinfection, cleaning methods, food poisoning, reservoirs of infection and modes of transmission, causes and types of food poisoning; preventive measures.

Law of hygiene.   

 

300 Level – SECOND SEMESTER COURSES

HMT 321 – Employee Labour Relations (2 units)

Difference and relationship between an employer and employee.  Definition of labour relations and history of labour unionism in the country.  Examples of labour unions locally and internationally.  Labour laws, achieving industrial peace, engagement, disengagement, dismissal, retrenchment, retirement, annual leave etc.

HMT 322 – Liquor Studies and Bar Organization (2 units)

Definition of Liquor and Bar Organizations, Characteristics and properties of minerals, beers, wines, spirits, and liquor.  Classification of beverages both alcoholic and non alcoholic, drinking vessels and other beverage service facilities e.g. wine dispenser, concept of proof, service techniques, hygiene and cleanliness of environment, legislation and merchandizing.

HMT 323 – Food Preparation Management (T & P) 3 units)

Purposes of cooking food, use of heat, effects of various methods of heat application on physical, nutritional and aesthetic aspects of food, solutions, colloids, enzymatic and microbiological aspects of food preparation, measuring techniques, procedures in relation to time,energy, sanitation and monetary implications, etc.

HMT 324 – Navigation in Hospitality and Tourism (1 unit)

To provide students with basic special orientation skills regarding the earth; coupled with the ability to locate positions. This is considered necessary in view of students’ expected management of trips through open space wilderness in the course of industry practice upon graduation. Course to stress studio and field practical activities including the earth’s rotation and revolution, the planetary system; the cardinal points of the earth; longitudes and latitudes; coordinates; bearing using maps, field positions. Use of navigational equipment such as the prismatic compass, global positioning system, natural methods of navigation, etc.

 

400 Level – FIRST SEMESTER COURSES

HMT 411 – Quality Food production and Service (2 Units0

Development of food service institution, menu planning, food standard and service, food selection and storage, food products and their preparations.

HMT 412 – Organization and Administration of Hospitality and Tourism centres.

Factors and responsibilities of management, arts and Science of hospitality and tourism management, skill required of managers and need for management development in hospitality and tourism industry.  Types of management instructions, organization chart, method of communication, their importance and functions, Maslows hierarchy of needs and other motivational theories.

HMT 413 – Planning and Development of Hospitality & Tourism Attractions (2 Units).  General Concept of Planning, Evolution of Tourism planning, levels and types of hospitality and tourism planning (planning the facilities, the attraction, floor layout of different areas) different classes of hotels, components of tourism development. Design and maintenance of building, Architectural design, furniture and equipment in hospitality industry, principles and concepts for various types of parks, factors affecting selection and location of food service, laundry, water and surface parking systems, functional design e.g. parks for family relaxation, parks for holidaying, concepts of national parks, picnic parks. Consequences of unplanned tourism development; role of government in promoting sustainable tourism development etc.

HMT 414 –  Research Methods in HMT —-  (2 Units)

This course is designed to facilitate students’ awareness of the usefulness of research for improvement of the hospitality and tourism sector especially in the contemporary Nigerian environment that the industry is still at its stage infancy. The course aims to introduce students to research techniques and methodology. It is intended to serve students’ needs in developing competency in the application of simple statistics in the use of inferential statistical procedures and data analysis, interpretation and conclusions. 

 

HMT 416 – Travel product management and retail operations (2 Units)

Growth of tour package market and the design, concept, development and management of the travel product:  Commercial management and organization in the chain of distribution; management information systems, reservation systems –types, operations; planning and pricing and various business functions of marketing; major trend in travel distribution system, functional difference between retail, wholesale and ground operations.

 

HMT 417 – Food service operations’ equipment and technology (3 units)

Food service equipment, combined systems, vending machine – technical reliability, types of vending machine and their safety; kitchen planning, food services, gas, electricity, comparison of fuels energy conservation standards of hygiene, cook – chill system, cookfreeze system centralized production.

HMT 418 Hospitality and Tourism Law (units)

Basic elements of contract, reservation contract, moving these exception clauses, on license and off license, partnership law, employment law, first semester sanitary laws (health, safety and welfare) obligations to government and the society.

HMT 419 – Tourism Planning and Environment (2 units)

Planning and Progress in the last decade.  Environmental awareness and environmental impact of tourism in an area, the role of government, tourism planning process and levels of tourism resources, protected areas, land-use planning methods carrying capacity analysis, environmental impact analysis etc.

 

ELECTIVES

HEC 413 – Advanced Food Preparation and Preservation ———————– 2 Units

The application of principles of nutrition and management to planning and preparation of meals for special groups, and occasions; developmental research and control experiments with food; developing food demonstration techniques, quality characteristics of some important traditional Nigeria food ingredients, strategies for improving nutrient value and utilization of the traditional and non-traditional meals.

HEC 312 – Home Furnishing and Management ———————————— 2 Units

Home furniture and fixtures; function, selection and use of furnishings, practical interior furnishing techniques; decoration, refurnishing and restoration of furniture and soft furnishing, construction of windows treatment and practical application in analysis. Application of design principles to interior decoration and arrangement of living space. Analysis organization and development of multi-functional spaces within living environment, exploration of interior living environment, contemporary and traditional residential areas in an ecological behavior and cultural context.

 

SECOND SEMESTER COURSES – 400 LEVEL

SIWES 400 (6 Months Industrial training in Hospitality and Tourism establishments).

 

500 LEVEL – FIRST SEMESTER

HMT 500 – Project 

This consists of an original research project to be undertaken by the student supervised by a member of faculty of the Departmental. A research report must be submitted to the Head of Department; which has to be examined through presentation of such project report by the student before the external examiner/moderator in the presence of the Departmental Academic Board.  

HMT 501 – Seminar

This consists of a long essay to be written by the student. The seminar  paper must be submitted to the Head of Department through the seminar coordinator; which has to be presented by the student before the Departmental Academic Board.

HMT 511 – Advance food production and management (3 Units)

Dynamics of menu planning, planning menu for infants, the sick, vegetarians, religions bodies, industry, workers, students and others, using menu as a marketing tool, food production and service systems, Management of different menus.

HMT 513 – Restaurant Operations Management (3 Units)

Restaurant organization, staff uniforms, Preparation and duties, service procedure, social skills, technical skills, service areas, menu knowledge, covers for various occasion/functions, control systems, meal service and customer satisfaction.

HMT 514 – Hospitality and Tourism marketing Management (3 Units)

Concept of Marketing management, Marketing systems, Measuring demand using profitability Index (P.T.), Improvement techniques, market plan, marketing campaigns and sustainability, food and beverage marketing, guest rooms and conference rooms marketing, marketing and information and Communication technology (ICT), Bench Marking and Total Quality marketing, marketing Communication.

HMT 515 – Tourism Transportation Management ( 2Units)

Tourism transportation within the overall frame work of the passenger Transportation Industry, modes of transport, examination of the physical, economic, pricing and regulatory components, industry analysis, local and national legislation, international treaties and organizations, current policy issues and future trends with reference to Nigeria tourism industry.

HMT 516 – Tourism Economics (2 Units)

Demand and supply of tourism, products, factors affecting demand and supply of tourism products, concepts and relationships that result in wealth creation in tourism industry, major economic phenomenon associated with tourism industry in developed and developing economies, economic impact of tourism trade, economic contribution and importance of tourism in Nigeria, tourism multipliers concept, measurement of economic impact of tourism – direct and indirect.

HMT 518 – Hotel Book Keeping and Reception (2 units)

The nature and urpose of book keeping in hospitality and tourism operations, day-to-day book keeping, sales, purchases, cash accounts, use of double entry, sales book keeping, Normal accounts, purchase and purchases return journal. Purchases and trading ledgers. Suppliers’ statements. 

 

ELECTIVES

HMT 519 – Map Reading ———————————————————– 2 Units

The course is designed to equip students with the basic concept of mapping; uses of maps; the ability to locate places on maps; determination of the bearings of one location from another; identification of basic land forms from maps; scales and their functions in map reading; the ability to determine distances of one location from another; uses of maps in hotels and tourism destinations. 

HEC 314 – Food Preparations and Management  —————————  2 units

Scientific principles of handling and cooking of foods, measuring techniques, leavening agents, flour mixtures, modern and traditional equipment procedures in relation to food expenditures. Meal preparation for different people in the family(infants, adolescents ,aged, convalescences ,pregnant and lactating mothers ,invalid vegetarian dishes );Preparation of simple drinks, snacks and dishes(local and continental);Skills in meal service and entertainment

 

500 LEVEL – SECOND SEMESTER 

HMT 521 – Human Resource Management (2 Units)

Employment laws and applications, job analysis and designs, human resource cycle, groups and conflict in hospitality and tourism industry, labour unions and collective bargaining, social responsibility and ethics, training and development programmes and motivation.

HMT 521 – Management Accounting and Financial Control – (2 Units)

Concept of management accounting, difference between management accounting and financial accounting, inventory control, responsibility accounting, budgeting and budgetary control, break even analysis and operations control in hospitality and tourism industry.

HMT 522 – Business Decision Making (2 Units)

Concept of decision making, decision making models and techniques, queuing system, capital budgeting, sensitivity analysis, simplest and graphical methods, mathematical expectation, and decision making under risk and uncertainty in hospitality and tourism industry.

HMT 523 – Strategic planning in Hospitality and Tourism – (2 Units)

Business planning and policy formulation, types of plan, concept of strategy and its formulation, management and marketing strategies, strategy implementation and its success evaluation, causes of strategy fortune Management Information System (MIS), and Total Quality Management (TQM)and their applications in Hospitality and Tourism

HMT 524 – Business Development and Marketing in Hospitality and Tourism – (2 Units)

Marketing concept, buyer behavior, marketing research, marketing mix variables, market segmentation, developing marketing proposals, marketing analysis, controlling organizing and measuring marketing effort, difference between marketing and selling, marketing strategies and strategies for marketing hospitality and tourism product etc.

HMT 525 – Insurance, security and loss prevention ( 2 Units)

Safety and security, security equipment and procedures, guest security and safety, security of guest’s property, concept of protection management, insurance in hospitality and tourism, types of, and benefits of insurance.

HMT 527 – Event Management (2 units)

Concept of event, types of events – wedding, birthdays, house warming, funerals, festival, carnivals, meetings, conference, conventions, luncheon, banquets, sports, meets, etc., the managements of events – planning, booking organization, reservation and costing of events, relationship between events and tourism trade, mass tourism

 

ELECTIVES

HMT 529 – Travel Retail Operations II ——————————————  2 Units

Principles of travel agency establishment and management. The business functions of marketing; commercial management; information systems, organizational management; accreditations; legal aspects of consumer protection, Trends in travel product distribution system; functional differences between retail, wholesale and ground operations. 

HEC 425 — Institutional Equipment, Food Preparation & Management — 2 Units

The course involves skills, techniques, and principles in large scale food selection, preparation and service. It takes care of nutritional requirement of different groups in an institution. It also deals with selection, use and care of institutional equipment and facilities. Field trip to various institutions where those institutional equipment are being used e.g. schools, hotels, hospitals etc. Report writing on the field trip.