Programme Aims, Objectives and Outcomes 

  1. Programme Aims 

The Bachelor of Technology in Hospitality Management programme aims to provide an avenue for students to gain significant knowledge and skills regarding the hospitality and catering sector and be able to successfully function in managerial positions in the hospitality industry and develop their total personality to become successful entrepreneurs. 

 

  1. Programme Objectives 

The specific objectives of the programme are to: 

  1. Teach students the theoretical knowledge and concepts in the catering and 

hospitality industry; 

  1. Equip students with practical skills and competencies to enable them perform the requisite tasks in the catering and hospitality industry. 

    1. Train students with professional ethics and standards in the catering and hospitality subsector of the economy. 

      1. Equip the students with research skills to enable them carry out studies in the practices and emerging trends in the industry; 

        1. To provide pathway for lifelong learning to our students who will acquire post graduate to terminal degrees and other professional qualifications. 

 

Year One - Semester I 

CODE 

COURSE 

T 

P 

C 

BHCM 101 

Front Office Operation I 

2 

4 

4 

BHCM 109 

Project I (Front Office) 

0 

4 

2 

BHCM 105 

Catering French I 

2 

0 

2 

COS 101 

Communication Skills I 

2 

0 

2 

BHCM 103 

Housekeeping Operations I 

2 

4 

4 

AFS 101 

African Studies I 

0 

0 

0 

CLT 101 

Computer Literacy I 

2 

2 

3 

BHCM 107 

Culinary Mathematics 

2 

0 

2 

TOTAL 

 

12 

14 

19 

     

    Year One - Semester II 

CODE 

COURSE 

T 

P 

C 

BHCM 102 

Culinary Skill 1 

2 

4 

4 

BHCM 110 

Project (Culinary Skills) 

0 

4 

2 

BHCM 108 

Catering Science I 

2 

0 

2 

AFS 102 

African Studies II 

2 

0 

2 

BHCM 104 

Restaurant Service 1 

2 

4 

4 

BHCM 106 

Hygiene, Sanitation and Safety 

2 

0 

2 

COS 102 

Communication Skills II 

2 

0 

2 

CLT 102 

Computer Literacy 11 

2 

0 

2 

Total 

 

14 

12 

20 

     

 

 

 

 Year Two - Semester I 

CODE 

COURSE 

T 

P 

C 

BHCM 201 

Front Office Operation II 

2 

4 

4 

BHCM 207 

Hospitality & Tourism marketing 

2 

0 

2 

BHCM 205 

Catering French II 

4 

0 

4 

BHCM 203 

Housekeeping Operation II 

2 

4 

4 

BHCM 209 

Purchasing, Costing & Control 

2 

0 

2 

BHCM 215 

Project (Housekeeping) 

0 

6 

3 

TOTAL 

 

12 

14 

19 

 

 

Year Two - Semester II 

CODE 

COURSE 

T 

P 

C 

BHCM 202 

Culinary Skills II 

2 

4 

4 

BHCM 208 

Catering Science II 

2 

2 

3 

BHCM 204 

Restaurant Service II 

2 

4 

4 

BHCM 214 

Project VIII (Restaurant Service) 

0 

4 

2 

BHCM 206 

Nutrition 

2 

0 

2 

BHCM 210 

Travel and Tourism 

2 

2 

3 

BHCM 228 

Industrial Attachment 

1 

2 

2 

TOTAL 

 

11 

18 

20 

 

Year Three - Semester I 

CODE 

COURSE 

T 

P 

C 

BHCM 301 

Room Division Management 

2 

4 

3 

BHCM 303 

Hospitality Laws 

2 

0 

2 

BHCM 305 

Hotel & Restaurant Accounting 

2 

0 

2 

BHCM 307 

Organizational Behaviour 

2 

0 

2 

BHCM 309 

Entrepreneurship I 

2 

0 

2 

BHCM 311 

Research Methods 

2 

2 

2 

BHCM 313 

Project (Room Division management) 

0 

4 

3 

TOTAL 

 

12 

10 

16 

 

Year Three - Semester II 

CODE 

COURSE 

T 

P 

C 

BHCM 304 

International Cuisines 

2 

4 

4 

BHCM 316 

Project (International Cuisine/Product Development) 

0 

4 

2 

BHCM 310 

Food Processing and Preservation 

2 

0 

2 

BHCM 360 

Food and Society 

2 

0 

2 

BHCM 302 

Food & Beverage Management 

2 

4 

4 

BHCM 308 

Bar Operations and Management 

2 

4 

4 

TOTAL 

 

10 

16 

18 

 

 

                                                        Year Four - Semester I 

CODE 

COURSE 

T 

P 

C 

BHCM 401 

Industrial Training 

0 

10weeks

      16  

BHCM 405 

Live Task 

0 

4weeks 

3 

BHCM 403 

Industrial Training Report 

2 

0 

2 

TOTAL 

 

4 

14weeks

      21 

 

  

Year Four - Semester II 

CODE 

COURSE 

T 

P 

C 

BHCM 404 

Technology in the Hospitality Industry 

2 

2 

3 

BHCM 406 

Hospitality Ethics 

2 

0 

2 

BHCM 408 

Human Resource Management   

2 

0 

2 

BHCM 410 

Engineering and Maintenance Management 

2 

0 

2 

BHCM 412 

Entrepreneurship II 

2 

0 

2 

BHCM 402 

Project Work 

6 

0 

6 

 

TOTAL 

14 

2 

17 

 

Department
Department of Hotel Catering and Institutional Management
Programme Session
Regular
Evening
Weekend
Programme Type
Undergraduate Programme
Programme Duration
Four Years (4)