1. BACKGROUND

1.0.1 UNIVERSITY VISION

The Vision of Maasai Mara University (MMU) is “to be a world class university committed to academic excellence for development”.

1.0.2 UNIVERSITY MISSION

The Mission of Maasai Mara University is “to provide quality University education through innovative teaching, research and consultancy services for development”.

1.0.3 UNIVERSITYPHILOSOPHY

The Philosophy of MMU is “to promote holistic education for both students and staff through teaching, research, innovation and extension, in order to promote social, economic and political development of Kenya and beyond and to realize sustainable conservation of the environment through natural resource management and tourism”

1.1UNIVERSITY MINIMUM ADMISSION REQUIREMENTS

As stipulated by Maasai Mara University Senate, the minimum entry requirement for undergraduate degrees is KCSE C+. In addition, the regular government sponsored students are admitted upon meeting the requirements stipulated by the Kenya Universities and Colleges Central Placement Service (KUCCPS). 

  1. a) C+ for Kenya Certificate of Secondary Education (KCSE) holders or its equivalentas determined by the Kenya National Examination Council (KNEC);
  2. b) KNEC diploma or its equivalent.

1.3 THE PROGRAMME

1.3.1 TITLE

The title of the Programme is Bachelor of Hotels and Hospitality Management

2. BACHELOR OF HOSPITALITY AND HOTEL MANAGEMENT

2.0 INTRODUCTION

The teaching of hospitality in universities corresponds with the increasing economic importance of the hospitality industry worldwide. Currently tourism and hospitality are the world's fastest growing industry, and forecasts suggest great potential for growth. However, hospitality as an academic discipline is not well established in most developing countries, especially in Africa. In this regard, the School of Business and Management at Maasai Mara University was established to provide Hotel and hospitality management.

The Bachelor of Hotel and Hospitality Management (BHHM ) program aims at producing highly trained professionals in all aspects of hospitality The programmer emphasize , the student centered learning approach in which the main training characteristics include combinations of problem based learning, project oriented/work-based and cooperate learning the Module approach will be used in delivering the program On completion of the training the BHM  graduates should be equipped with competencies (knowledge, skills and altitudes) in planning, development and management of hotels and other hospitality establishments. Training in the Department of Hotel and Hospitality emphasizes practical work, in-house training and industrial attachments in keeping with the mission of Maasai Mara University or producing practical, development-conscious and extension-oriented graduates

2.1OVERALL OBJECTIVE

The overall objective of the Hotel and Hospitality Programme is to provide student with knowledge, skills and appropriate attitudes in hospitality management in order to enable them to effectively participate in the development of hospitality as an academic discipline and to improve the standards of management in the hospitality industry.

2.1.1 SPECIFIC OBJECTIVES

The objectives of the degree Programme are to:

  1. Provide training programs which are flexible, relevant rigorous and consistent with the best tourism and hospitality practice, which also, employ the principle of ethical practice and social responsibility
  2. Provide students with appropriate knowledge skills and competences in strategic planning and hospitality management that will enable them to integrate various parameters (i.e. social, cultural, economic, environmental, technological and political parameters in planning organization and management of the overall hotel industry in Kenya.
  3. Provide students with appropriate knowledge, skills and competencies in hospitality product development, hospitality operations, hospitality service delivery, hospitality marketing and promotion
  4. Enable students to develop appropriate research methods and skills in the development of quality hospitality services including aspects of operational quality, control management, human resource management strategic approaches to quality management and analysis or performance indicators. 

3. ADMISSION REQUIREMENTS

Candidates must meet Minimum University entry requirements of Maasai Mara University in addition; mature entry candidates must meet the following additional requirements

  1. Candidates must have passed KCSE with C+ with a minimum grade C in, English or Kiswahili and mathematics D+
  2. Must have successfully completed a relevant courses recognized by the University senate such candidates must have passed with at least a credit and have at least one year relevant working experience after obtaining a diploma
  3. Diploma holders with credit and above from recognized institutions will enter in the Second Year of study.

3.0 DURATION

The duration of degree course is 4 academic years.

4.    EXAMINATION REGULATION

Continuous assessment test (CAT) shall constitute 30% of the final marks and end of semester examinations, 70%

  1. The other University senate approved examination regulation will be followed.

5. COURSE STRUCTURE

5.0 YEAR ONE

YEAR ONE SEMESTER I

TOURISM SYSTEM

SEMESTER II

SERVICE MANAGEMENT

CMJ1100

Communication skills

3

COM 1200

Computer and information literacy

3

ZOO 1100

HIV and AIDS and Lifestyle diseases

3

MAT 1200

Quantitate skills

3

BTM 1103

Introduction to Tourism Management

3

BHM 1203

Principles of management

3

BHM 1103

Introduction to hospitality operation

3

BHM 1204

Introduction to accounting

3

WRM 1103

Natural history of East Africa flora and fauna

3

BHM 1205

Introduction to marketing

3

BHM 1104

Food and beverage production theory

3

BHM 1206

Food and beverage production practice 1

6

BHM 1105

Food and beverage service theory

3

BHM 1207

Food and beverage service practice 1

3

 

Foreign language

 

 

Foreign language

 

BTM 1107

Elementary German I

3

BTM 1207

Elementary German II

3

BTM 1106

Beginners French

3

BTM 1206

French structure I

3

BTM 1108

Beginners Spanish

3

BTM 1208

Beginners Spanish II

3

BTM 1109

Writing Chinese characters and speaking Chinese

3

BTM 1209

Writing speaking Chinese

3

Credit Hours

24

Credit Hours

27

5.1 YEAR TWO

YEAR TWO

SEMESTER I

FOOD AND BEVERAGE PRODUCTION MANAGEMENT

YEAR TWO

SEMESTER II

HOSPITALITY SERVICE   

ESN 2100

Environmental Skills

3

BHM 2203

 

                    

Introduction to computer applications in hospitality

3

REL 2100

Philosophy and Critical Thinking

3

BHM 2103

Food and beverage management

3

BHM 2104

Front office operations management

3

BHM 2105

Introduction to Food Safety and Hygiene

3

BHM 2204

Housekeeping Operations and Management

3

BHM 2106

Marketing hotels and catering services

3

BHM 2205

Consumer behavior

3

BHM 2107

Food and Beverage Production practical II

6

BHM 2206

Housekeeping practical

3

BHM 2108

Food and Beverage Service practical II

6

BHM 2207

Industrial placement

6

Foreign language

Foreign language

BTM 2109

Intermediate German I

3

BTM 2209

Intermediate German II

3

BTM 2108

French structure II

3

BTM 2208

Intermediate French

3

BTM 2110

Beginners Spanish III

3

BTM 2210

Intermediate Spanish 1

3

BTM 2111

Intensive Reading And Writing In Chinese

3

BTM 2211

Chinese speaking and listening

3

 

Credit Hours

33

 

Credit Hours

21

5.3 YEAR THREE

YEAR THREE SEMESTER I

HOSPITALITY SERVICES MANAGEMENT

YEAR THREE SEMESTER II

FACILITIES PLANNING AND MANAGEMENT

BHM 3103

Hospitality Operations Management

3

BBM 3200

Entrepreneurship skills

3

BHM 3104

Hospitality Services Management

3

BHM 3203

Human Resource Management

3

BHM 3105

Hospitality information systems

3

BHM 3204

Facility and Property Management

3

BHM 3106

Statistics and data analysis

3

BHM 3205

Events and convections management

3

BHM 3107

Specialized menus and international cuisines

3

BHM 3206

Research methods

5

BHM 3108

Crisis management

3

BHM 3207

Introduction to Hotel Economics

3

 

 

 

BHM 3208

Industrial Placement II (Outside Semester)

6

Foreign Languages

Foreign Languages

BTM 3111

Advanced German I

3

BTM 3208

Advanced Germany II

3

BTM 3110

French for Tourism 1

3

BTM 3207

French for tourism II

3

BTM 3112

Intermediate Spanish II

3

BTM 3209

Intermediate Spanish III

3

BTM 3113

Chinese extensive listening and comprehension

3

BTM 3210

Chinese for tourism

3

 

Credit Hours

21

 

Credit Hours

27

5.4 YEAR FOUR

SEMESTER I

OPERATIONS MANAGEMENT

SEMESTER II

STRATEGIC MANAGEMENT OF HOSPITALITY SERVICES

BHM 4103

Hospitality Accounting

3

BHM 4203

Strategic Management

3

BHM 4104

Hospitality Law

3

BHM 4204

Personal development

3

BHM 4105

Financial Management

3

ELECTIVES

BHM 4106

Events planning and execution supervisory practical

3

BTM 4205

Pastry cake making and decorations

3

BTM 4107

Senior Project

6

BTM 4206

Managerial accounting

3

 

BHM 4207

International marketing

3

Foreign Language

Cluster two

BTM 4110

Business French

3

BHM 4208

Wine and bar

3

BTM 4111

German in the hotel industry

3

BHM 4209

Hotel Economics

3

BTM 4112

Advanced Spanish

3

BHM 4210

Hospitality entrepreneurship

3

BTM 4113

Chinese language computer programs

3

Foreign language

 

 

 

BTM 4208

Oral expression

3

 

 

 

BTM 4209

German in the hotel industry II

3

 

 

 

BTM 4210

Advance Spanish II

3

 

 

 

BTM 4211

Advance Chinese for tourism

3

 

Credit Hours

21

 

Credit Hours

18