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MAKERERE UNIVERSITY

DEPARTMENT OF GEOGRAPHY

BACHELOR OF TOURISM PROGRAMME

REVISED CURRICULUM FOR THE DEGREE OF

BACHELOR OF TOURISM

Department of GeographyMakerere University

P.O. Box 7062Telephone: +256-41-531261

Email: [email protected], Uganda

July 2010

mailto:[email protected]

Introduction

Since the 1970s Universities, in developed countries started introducing academic departments to promote and enhance the teaching tourism at university level. This arose from the recognition that tourism was significantly taking up a position as the world’s single largest industry. This scenario has not changed in any way; and instead the 21st

Century forecasts indicate that there is great potential for continued growth in the tourism sector than most other sectors. This is true even in the East African region where Uganda lies. Tourism as a professional academic discipline is not well established in most universities and institutes in developing countries. The situation is worsened by the few fully established Tourism programs in African Universities. The Department of Geography, Makerere University recognized this need and started the Bachelor of Tourism Programme in 1997 as a stepping stone fort the establishment of a Department of Tourism and Hospitality Management in future.

Tourism has a well defined academic community and borrows some concepts and theories from other disciplines to help investigate and explain particular phenomenon and practices of tourism. In the revised tourism programme, we consider a substantial contribution from three disciplinary perspectives necessary for a Bachelor of Tourism that operates on the knowledge based platform as indicated below:

- Environmental and Geographical sciences- Economics sciences (marketing is the core discipline, but economics and

management sciences are relevant)- Social sciences (sociology is the core discipline, but contributions from

psychology, anthropology, history, law and political science are regarded relevant)

Tourism is a highly competitive industry, with regard to the standard of services required by the various clienteles. Highly trained and groomed professionals are required to plan,

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Tourism

Social Sciences

Economic Sciences

Environmental & Geographical sciences

PeopleSocial Sciences

ProsperityEconomic Sciences

PlanetEnvironmental &

Geographical sciences

Adapted from: Jafari J. (2005) Bridging out, nesting: powering a new platform. Journal of Tourism Studies, 16(2)

Tourism

manage and sustain the standards required of any tourism sector in any given country. Such training and grooming is required in various specialties of the tourism industry like; hotel, restaurant, and institutional management; transport, travel and tour operations management; tourism product development and management; tourism promotion and marketing; leisure and recreational planning and management; wildlife conservation and management; to mention a few. In addition, the demand for tourism products and services worldwide reflects very dynamic changes in tastes of tourists and trends in tourist flows. This calls for constant research on consumer tastes and aspirations in order to determine the quality and quantity of the desired tourism products and services.

This revised curriculum aims at producing highly, but broadly inter-disciplinary oriented professionals in aspects of tourism and hospitality planning, development and management. The programme emphasizes; problem-based; project oriented; work-based and practical/field based learning. After completion of the training, the tourism graduates should be equipped with competencies (knowledge, skills and attitudes) in planning, development and management of tourism, leisure and recreation resources in ways that enhance sustainable tourism and general development. The target will be to produce tourism graduates that are consciously and attitudinally oriented to practical, field, development and extension tourism work. This curriculum is in line with the East African regional efforts under the ACP-EU Cooperation Programme in Higher Education (EDULINK) project that has been implemented in Nairobi and Moi University (Kenya), University of Dar-es- Salaam (Tanzania), and F+U University (Germany) since 1997. The project titled: “East Africa Academic Alliance for Curricula in Logistics and Tourism” aims at promoting and advancing a network of East African universities to develop and share advanced higher education curricula development practices in the field of advanced logistic and sustainable tourism management techniques. As an output of this project a Bachelor of Tourism curriculum was developed by the above mentioned five universities with a purpose of having uniform curricula in East Africa. The developed project curriculum has been integrated in revised curriculum.

2.0 Goals and Objectives of the revised program

2.1 Overall Goal

The overall goal of the revised Bachelor of Tourism Programme is to provide students with knowledge, skills and attitudes in sustainable tourism management in order to enable them effectively participate in the development of tourism as an academic discipline, a profession and business.

2.2 Course Objectives

Upon completion of the Bachelor of Tourism Programme, the students should:1. Explain the concepts, principles and theories of tourism. 2. Examine tourist products, tourism systems and tourism organizations.

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3. Analyze and interpret ecological and cultural environments for sustainable tourism development.

4. Apply different methods, tools and skills to identify, develop and manage tourism resources sustainably.

5. Apply different methods, tools and skills to plan, design, develop and manage Tourist products, facilities profitably and efficiently.

6. Write quality research proposals, collect, analyze and interprete tourism data and write research reports.

7. Make the right tourism interpretations and guide tourists using both General Communication and Information and Communication Technology (ICT) skills.

8. Have sound management and entrepreneurial skills for self-reliance.

3.0 Admission/Entry Requirements

3.1 Minimum Entry Requirements

A candidate is admitted to the Bachelor of Tourism Programme if he/she satisfies any one of the following conditions:(i) Possesses at least an Ordinary Level Certificate (Uganda Certificate of Education)

or its equivalent obtained at one sitting and an Advanced Level Certificate (Uganda Advanced Certificate of Education) with a minimum of two principal passes obtained at one sitting.

(ii) Has passed the Makerere University Mature Age Entry Examination in the area of Tourism and/or Recreation Management

(iii) Holds a good Diploma (or equivalent) in Tourism or Recreation or in any other related field from a recognized institution.

(iv) Holds a Bachelors degree (or equivalent) in any area of study from a recognized University or institution.

4.0 University Regulations

This curriculum follows all other Makerere university regulations relating to: Entry Weighting system Funding: government sponsorship and private sponsorship Time for running of the course: Day and Evening program The structure of the programs under the semester system Examinations : University examination regulations apply Progression through the program (normal progress, probationary progress, retaking of

course units, discontinuation and award of degree)

5.0 The CurriculumThe revised curriculum leads to the award of the degree of Bachelor of Tourism of Makerere University. It is designed in such a way that the course extends over three academic years. In the first year of study students are introduced to tourism concepts principles and theories, tourism operations and other related disciplines. All the first year courses are compulsory. The second year takes students through more specific and in-

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depth courses in tourism, tourism management and related disciplines. During the first and second year vacation, the students undertake compulsory field courses and internships/ industrial training. Students conduct an independent/individual tourism oriented research project and the report/dissertation is submitted at the end of third year. In the third year, students are offered the opportunity to specialize in the following areas: Tour and Travel Management option or Hospitality Management option. During the second year recess term, every student shall be attached to a tourism related institution within East Africa for internship/ industrial training lasting TWO months. This training is compulsory and supervised by university academic staff.

During the other recess terms students undertake practical training and compulsory academic field trips in Uganda and other parts of the East African region. At the end of these trips students are expected to prepare and submit field reports.

A student offering the Bachelor of Tourism is required, to take courses as specified and described here below.

Important things to note in the Structure: The coding system is structured basing on year, semester of study and course unit.

LH = Lectures, PH = Practical, TH = Tutorial, CH = Contact Hours, and CU = Credit Units,

1 Lecture Hour = 1CU2 Practical hours = 1 lecture hour = 1 CU2 Tutorial hours = 1 Lecture Hour = 1 CU

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GEOGRAPHY DEPARTMENTREVISED BACHELOR OF TOURISM PROGRAM

OLD COURSES REVISED COURSESCourse Code Course Name

Course Code Course Name

Year One: Semester One (All courses are core)

TOU 1101Introduction to tourism and Tourism Operations TOU 1105 Principles of Tourism (Improved TOU 1101)

TOU 1102East African Environment and Tourism Product Development TOU 1106 Environment and Tourism (Merger-TOU 1102 & 1103 )

TOU 1103 East African Wildlife Ecology I TOU 1107 Sociology of Tourism (NEW)CSK 1101 Communication Skills TOU 1108 Business Communication Skills I (Improved-CSK 1101)GEO 1103 Introductory Economics TOU 1109 Tourism Economics (Merger-GEO 1103 & 3213)

TOU 1110 Language I (Swahili) TOU 1111 Language I (French) TOU 1112 Language I (German)

Year One: Semester Two (All courses are core)TOU 1201 Tourism Business Operations TOU 1206 Principles of Management (NEW)TOU 1202 Introduction to Quantitative Skills TOU 1208 Tourism Geography (Improved-TOU1203) TOU 1203 Map and Photographic Interpretation TOU 1209 Philosophy and Ethics of Tourism (Improved-TOU2208)

TOU 1204East African Wildlife Ecology II (merged with TOU 1103 to make TOU 1108) TOU 1210 Language II (Swahili, French, German)

TOU 1205 Foreign Language I TOU 1211 Principles of Accounting (Improved-GEO 1203)GEO 1203 Basic Accounting TOU 1212 Field Course/Internship I (Recess Term) (NEW)

Year Two: Semester One CoresTOU 2115 Cross-Cultural studies (NEW)

TOU 2109Tourism and Hospitality Services Management TOU 2116 Hospitality Service Operations (Improved-TOU 2109)

TOU 2110 Principles of Tourism Resource Management TOU 2117 Tourism Resources Management (Merger-TOU 2110 & 2210)TOU 2111 Foreign Language II TOU 2118 Language III (NEW)TOU 2112 Introduction to Computers TOU 2119 Quantitative Methods (Improved-TOU1202)

Electives (Students select any one course)TOU 2101 Public Relations TOU 2120 Culture and Heritage Tourism (Improved-TOU 2209)TOU 2104 Development Concepts and Applications TOU 2121 Food and Beverage Management I (NEW)

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TOU 2107 Eco-tourism TOU 2107 Eco-tourism (Improved 2107)TOU 2113 Aquatic TourismTOU 2114 Tourism Organizations Management

Year Two: Semester Two CoresRHM 2201 Research Methods RHM 2201 Research Methods

TOU 2211 Human Resource Management (Improved-TOU 2211)TOU 2203 Computer Applications in Tourism TOU 2212 Technologies for Tourism (Merger-TOU 2112 & 2203)TOU 2204 Tourism Analysis TOU 2213 Tourism Systems Analysis (NEW)TOU 2208 Tourism Professional Ethics TOU 2214 Consumer Behaviour (Improved- TOU 2202)

Electives (Students select any one course)TOU 2202 Travel Behaviour and Management TOU 2215 International Tourism Business (NEW)TOU 2209 Culture Tourism TOU 2216 Tourism Destination management (NEW)

TOU 2210Protected and Conservation Areas Management (Core Course in Recess Term

TOU 2211 Human Resource Management TOU 2217 Field Course/Internship II (Recess Term) (NEW)

Year Three: Semester OneGeneral Core Courses

TOU 3103 Tourism Marketing systems TOU 3103 Tourism Marketing Systems (Improved-TOU 3103)TOU 3110 Tourism Planning and Policy in East Africa TOU 3123 Tourism Planning and Policy (Improved-TOU 3110)

TOU 3111Sustainable Tourism Development (formerly an elective)

A: Hospitality Management OptionSpecialization Core Courses

TOU 3116 Hospitality Operations Management TOU 3119 Accommodation Management (Improved TOU 3119)

TOU 3118Foods and Beverages Production Management TOU 3122 Food and Beverage Management 11 (Improved TOU 3118)

TOU 3129 Hospitality Ethics and Law (NEW)

Electives (Students select any one course)TOU 3114 Enteprenual Skills Development TOU 3124 Customer Service Management (NEW)

TOU 3115Management Accounting and Decision Making TOU 3125 Project Planning and Management (Improved 3214)

TOU 3119 Accommodation Management

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B. Tour and Travel Management OptionSpecialization Core Courses

TOU 3120 Tour Operations Management TOU 3126 Tourism Product Development and Pricing (NEW) TOU 3121 Travel Operations Management TOU 3127 Tour and Travel Operations Management (Merger-TOU 3120 & 3121)

TOU 3128 Tourism Transport Management I (Improved TOU 3223 & 3224) Electives (Students select any one course)

TOU 3113Principles of Geographical Information Systems TOU 3122 Customer Service Management (NEW)

TOU 3114 Entrepreneual Skills Development TOU 3125 Project Planning and Management (Improved 3214)

TOU 3115Management Accounting and Decision Making

TOU 3122 Transport in Tourism DevelopmentTOU 3121 Travel Operations Management

Year Three: Semester TwoGeneral core Courses

GEO 3208 Field Course, Research Project and Internship TOU 3226 Research Project (Improved TOU 3208)TOU 3213 Tourism Economics TOU 3114 Entrepreneurship skills Development (Improved TOU 3114)

TOU 3227 Sustainable Tourism Development (Improved TOU 3111)A: Hospitality Management Option

Specialization Cores CoursesTOU 3219 Recreational Facilities Management TOU 3228 Strategic Management (NEW)TOU 3210 Sports and Events Tourism TOU 3229 Events and Conference Management (Improved- TOU 3210)

TOU 3230 Yield Management (NEW)

Electives (Students select any one course)TOU 3211 International Relations TOU 3231 Hospitality Facilities Management (Improved-TOU 3219)TOU 3221 Strategic Planning and Management TOU 3232 Restaurant Management (NEW)

B: Tour and Transport Management OptionCores

TOU 3222 Tour Guiding and Leadership Skills TOU 3222 Tour Guiding and Leadership SkillsTOU 3223 Transport Systems Management TOU 3233 Tourism Transport Management II (Improved-TOU3223 & 3224)

TOU 3224 Transport Law and Regulations Electives (Students select any one course)

TOU 3211 International Relations TOU 3211 International Relations (Improved 3211)TOU 3218 GIS Applications in Tourism TOU 3235 Tourism Fleet management (NEW)

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TOU 3224 Transport Organizations and PoliciesTOU 3225 Transport Law and Regulations

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5.1 Nature of the Curriculum

Course Code Course Name LH PH TH CH CUYear One: Semester One (All courses are core and compulsory)TOU 1105 Principles of Tourism 45 15 15 60 4TOU 1106 Environment and Tourism 45 15 15 60 4TOU 1107 Sociology of Tourism 45 0 30 60 4TOU 1108 Business Communication Skills I 30 30 30 60 4TOU 1109 Tourism Economics 45 15 15 60 4TOU 1110 Language I (Swahili)* 30 30 0 45 3TOU 1111 Language I (French)* 30 30 0 45 3TOU 1112 Language I (German)* 30 30 0 45 3

* student selects only one language

Year One: Semester Two (All courses are core and compulsory)TOU 1206 Principles of Management 45 0 30 60 4TOU 1208 Tourism Geography 45 0 30 60 4TOU 1209 Philosophy and Ethics of Tourism 45 0 30 60 4TOU 1210 Principles of Accounting 30 30 30 60 4TOU 1211 Language II (Swahili)* 30 30 0 45 3TOU 1212 Language II (French)* 30 30 0 45 3TOU 1213 Language II (German)* 30 30 0 45 3TOU 1214 Field Course/Internship I (Recess Term) 0 60 0 30 2

* student continues with the language selected in first semester

Year Two: Semester OneCore Courses (Compulsory)

TOU 2115 Cross-Cultural studies 45 15 15 60 4TOU 2116 Hospitality Service Operations 45 0 30 60 4TOU 2117 Tourism Resources Management 45 15 15 60 4TOU 2118 Quantitative Methods 45 30 0 60 4TOU 2119 Language III (Swahili)* 30 0 30 45 3TOU 2120 Language III (French)* 30 0 30 45 3TOU 2121 Language III (German)* 30 0 30 45 3

* student continues with the language selected in first year

Elective Courses (Student selects one elective)TOU 2122 Culture and Heritage Tourism 30 15 15 45 3TOU 2123 Food and Beverage Management I 15 30 15 45 3TOU 2107 Eco-tourism 30 15 15 45 3

Year Two: Semester TwoCore courses (Compulsory)

RHM 2201 Research Methods 45 15 15 60 4TOU 2211 Human Resource Management 45 0 30 60 4TOU 2212 Technologies for Tourism 30 0 60 60 4TOU 2213 Tourism Systems Analysis 45 0 30 60 3TOU 2214 Consumer Behaviour 45 0 30 60 3

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Elective Courses (Student selects one elective) 60TOU 2215 International Tourism Business 30 0 30 45 3TOU 2216 Tourism Destination Management 30 0 30 45 3

(Core Course in Recess TermTOU 2217 Field Course and Internship II (Recess Term) 10 0 40 30 2

Year Three: Semester One (Each student chooses a specialiasation)General Core Courses: Compulsory for each student) LH PH TH CH CU

TOU 3103 Marketing Management 45 0 30 60 4TOU 3123 Tourism Planning and Policy 45 15 15 60 4

60 4A: Hospitality Management Option

Specialization cores:TOU 3119 Accommodation Management 30 30 30 60 4TOU 3122 Food and Beverage Management II 30 40 20 60 4TOU 3129 Hospitality Ethics and Law 45 0 30 60 4

Specialization Electives: (Select one elective)TOU 3124 Customer Service Management 30 0 30 45 3TOU 3125 Project Planning and Management 30 0 30 45 3

B: Tour and Travel Management OptionSpecialization cores:

TOU 3126 Tourism Product Development and Pricing 45 15 15 60 4TOU 3127 Tour and Travel Operations Management 45 15 15 60 4TOU 3128 Tourism Transport Management I 45 15 15 60 4

Specialization electives: (Select one elective)TOU 3122 Customer Service Management 30 0 30 45 3TOU 3125 Project Planning and Management 30 0 30 45 3

Year Three: Semester Two (Each student continues with a specialiasation selected in semester one)

General Core Courses: (Compulsory for each student) LH PH TH CH CU

TOU 3226 Research Project 10 40 0 30 2TOU 3114 Entrepreneurship skills Development 30 30 30 60 4TOU 3227 Sustainable Tourism Development 45 0 30 60 4

A: Hospitality Management OptionSpecialization cores:

TOU 3228 Strategic Management 45 0 30 60 4TOU 3229 Events and Conference Management 30 30 30 60 4TOU 3230 Yield Management 45 0 30 60 4

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Specialization Electives: (Select one elective)TOU 3231 Hospitality Facilities Management 30 30 0 45 3TOU 3232 Restaurant Management 30 30 0 45 3

B: Tour and Travel Management OptionSpecialization cores:

TOU 3222 Tour Guiding and Leadership Skills 30 30 30 60 4TOU 3233 Tourism Transport Management II 45 15 15 60 4TOU 3224 Transport Law and Regulations 45 15 15 60 4

Specialization Electives: (Select one elective)TOU 3211 International Relations 30 15 15 45 3TOU 3235 Tourism Fleet Management 30 30 0 45 3

Tourism will be offered as a subject to the students who will study it as a minor only. This will only apply to the intake of 2010/2011 and there after tourism will only be offered as at the degree programme level and not as a subject. Student offering the Tourism for the 2010/2011 intake will take two courses per semester as specified below.

Course Code Course Name LH PH TH CH CUYear One: Semester One TOU 1105 Principles of Tourism 45 15 15 60 4TOU 1106 Environment and Tourism 45 15 15 60 4

Year One: Semester Two TOU 1206 Principles of Management 45 0 30 60 4TOU 1208 Tourism Geography 45 0 30 60 4

Year Two: Semester OneTOU 2116 Hospitality Service Operations 45 0 30 60 4TOU 2117 Tourism Resources Management 45 15 15 60 4

Year Two: Semester TwoTOU 2212 Technologies for Tourism 30 0 60 60 4TOU 2213 Tourism Systems Analysis 45 0 30 60 3

Year Three: Semester OneTOU 3103 Marketing Management 45 0 30 60 4TOU 3123 Tourism Planning and Policy 45 15 15 60 4

Year Three: Semester Two TOU 3114 Entrepreneurship skills Development 30 30 30 60 4TOU 3227 Sustainable Tourism Development 45 0 30 60 4

6.0 Detailed Course Content

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Course Code: TOU 1105 Course Title: Principles of Tourism

Course Description:A foundation course to provide students with an understanding of tourism as a discipline and as a business. It introduces the principles and concepts in tourism and elaborates on the different tourism products and organization. It gives the necessary hospitality management background and development trends in the tourism industry.

Course Objectives: Explain the concepts of tourism products and tourism organization Understand the main features of a successful tourism product Expose students to the field of tourism and hospitality management Understand the trends in the tourism development industry

Course Outline: Introduction to tourism and tourism operations History and growth of the tourism industry Principles, concepts and theories of Tourism development Understanding the tourism product and its development Tourist product and resources in tourism: (Sectors - accommodation, attractions, transport,

the travel organizers, destination organization) Impacts of the tourism industry on the host nation Trends in tourism development (locally,nationally,regionally and internationally)

Learning Outcomes: Knowledge on concepts, principles of Tourism Development Ability to differentiate between tourism concepts and theories Knowledge on tourism and hospitality industry Knowledge on history, trends of Tourism Development. Acquire Skills to identify tourism products.

Method of Teaching/Delivery:Lecture Hours – 45Practical Hours – 15Tutorial Hours – 15

Mode of Assessment: Course Work Practical Final written Exam

Reading/Reference Materials Holloway. H (2006) The Business of Tourism. 7th Ed. Prentice Hall Michael. C.H, (2000) Tourism Planning, Policies, processes and Relationships. Prentice

Hall Inskip . E, (1991) Tourism planning. An integrated and sustainable development, Van

Nostrand Reinhold Goeldner, C.R. & Ritchie, B. (2006) Tourism: Principles, Practices, Philosophies. New

Jersey: John Wiley & Sons.

Course Code: TOU 1106 Course Title: Environment and Tourism

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Course Description:Course provides knowledge of the different components of the environment and how human beings interact with it. Students understanding this interaction is vital since tourism in Africa and East Africa in particular is mainly nature based.Course Objectives:

Differentiate between physical and human environment Explain the land forming processes responsible for the present physical environment Acquire knowledge about animal, plant interaction Relate the physical and human environment to tourism development

Course Outline: Land forming processes responsible for the physical environment The influence of physical environment on tourism development Evolution of the East African drainage system and significance to Tourism The peopling of East Africa, population growth and significance to Tourism Concepts and components of ecology Natural history of East African mammals, avifauna, reptiles and amphibians and

vegetation Relationships between biotic and abiotic factors Energy flow in ecosystem Economic, biological and cultural values of plants and animals to tourism. Ecological measurements: animal census, ground and aerial surveys etc and analysis in

tourism Human impact on the distribution of fauna and flora

Learning Outcomes: Gain Knowledge and skills to differentiate between the physical and human environment. Appreciate importance of environment in tourism development. Knowledge and skills to link environment to tourism development

Method of Teaching/Delivery:Lecture Hours – 45Tutorial Hours – 15Practical Hours - 15


Reading/Reference Materials Backle C (1987) Landforms in Africa. Longman Ltd Bunnett W (1988) Physical Geography in Diagrams Bush, M.K.(2000):Ecology of A Changing Planet, Prentice Hall, NJ Chapman, J.L. And Reiss, M.J. (1999): Ecology: Principles and Application, Cambridge Herlocker, D.J (1999) Rangeland Resources in East Africa, Their Ecology and

Development Middleton W (1995) The Global Casino. An introduction to Environment Issues Pratt, D.J and Gwynne , P.D (1977): Rangeland Management and Ecology in East Africa Stiling , P. (2003): Ecology: Theories and Applications Waters G and Odero J (1989) Geography of Kenya and the East African region.

Macmillan WTW Morgan (1980) East Africa Its People and Resources. Oxford University

Course Code: TOU 1107 Course Title: Sociology of Tourism

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Course Description:The course introduces students to key sociological concepts and theories which are relevant in tourism. Tourism emerges from social constructions and it is importance for student to gain knowledge in this discipline so as to be able to think critically about tourism.Course Objectives:

Understand the general concepts in sociology Explain the key theories within sociology of tourism Apply the knowledge of sociology in tourism.

Course Outline: Introduction to sociology of tourism Theories and approaches within sociology of tourism Tourisms place within the discipline of sociology Interaction between sociology, tourism and travel (identity, social class, age, youth culture,

sexuality, globalisation and environment) Globalisation, global culture and the development of global tourism from a sociological

point of view. Social divisions within tourism, interdependence of tourism and social institutions Tourism beyond modernity and post modernity The growth of tourism and the tourist experience- local and global impacts and its

intersection with indentities and everyday worlds.

Learning Outcomes: Knowledge on theories and approaches of linking theory to tourism development Ability to link social issues to tourism development Appreciate the importance of social institutions in tourism development

Method of Teaching/Delivery:Lecture Hours – 45Tutorial Hours – 30

Mode of Assessment: Course Work Final written Exam

Reading/Reference Materials Urry, J. (2002), The Tourist Gaze, London: Sage. Sheller, M. & Urry, J. (2004), Tourism Mobilities: Places to Play, Places in Play,

London: Routledge Turner, L. and Ash, J. (1975), The Golden Hordes, London: Constable Yiannakis, A., Apostolooulos, Y. and Leivadi, S. (eds) (2001), The Sociology of

Tourism, London: Routledge, (2001)

Course Code: TOU 1108 Course Title: Business Communication Skills

Course Description:Course builds students knowledge on elements, processes and channels of communication. It

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equips students with business communication knowledge and skills which are very vital in tourism business. Course Objectives:

Provide students with knowledge on elements of communication, the communication process, and the channels of communication in business settings.

Equip students with business communication skills essential for success in the modern business environment.

Improve communication competencies of students in a business environment Enhance students’ capacity to develop flexible communication approaches in tourism

business workplaceCourse Outline:

Definition, purpose, type and process of communication Principles of business communication Core communication skills in business Business organizational communication (Internal, External, Group, Corporate and

Grapevine) Business correspondence (personal and business letters; resumes; memoranda; emails;

circulars; note-taking; telegrams; inspection notes; press releases; reports; job applications; essays; and recommendations)

Ethical issues in business communication Culture and communication (stereotypes; prejudices; assumptions, similarity; culture

shock; and ethno centrism) Chanllenges and solutions to effective business communication

Learning Outcomes: Acquire skills to communicate (verbal, written) effectively for the tourism Business. Improve business communication competences of the students Gain Knowledge and skills of business communication ethics



Reading/Reference Materials Bough Bennie (2005) Ways to Improve Communication skills Instantly, Longman Condrill, Jo and Bough, Bennie (1999). 101 Ways to Improve your Communication

Skills. Goalminds Inc. Ellis, Richard (2003). Communication Skills: Stepladders to Success for the

Professional. Intellect Book Publishers Newcomb. J. (1982) Commuincation:Messages and Meanings. Ginn & co. Ltd Terminello, V. and Reed, M. (2002). E-Mail: Communicate Effectively. Prentice Hall. Owen, Hargie (1997). The Hand Book of Communication Skills. Routledge. Vangelisti, Anita L; Daly, John Augustine; and Friedrich, Gustav W. (1999). Teaching

Communication. Lawrence Erlbaum Associates.Course Code: TOU 1109 Course Title: Tourism Economics

Course Description:Explains major concepts in economics and relates various economic principles to tourism. Course also highlights how the micro and macro economic changes influence tourism developmentCourse Objectives:

Explain major concepts in economics Acquire knowledge of production in a modern economy

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Apply different market concepts to tourism development Analyse influence of micro and macro economic changes on tourism

Course Outline: Concepts of economics - demand and supply, theory of price and distribution. Circular flow of income and its measurement Supply and demand economics – influence on tourism Factor markets and income distribution, production function and cost function Market structures (monopoly, perfect competition, oligopoly, monopolistic competition) Consumer theory, revenue and profit maximization Tourism consumer behaviour Micro-economic indicators and social-well being - impact on tourism and recreation International aspects of macro-economic theory (targets and instruments of macro

economic policy). Cost analysis of the tourism industry Tourism investment, financing and amenity values Economic models – Classical, Keynesian Economic growth and development - role of tourism National and international business laws governing tourism; duty, customs; import and

export laws, immigration lawsLearning Outcomes:

Appreciate the importance of tourism in economic development of nations. Acquire knowledge on the trends of tourism supply demanded Gain knowledge on the economic models for tourism development



Reading/Reference Materials Begg, D. Fischer S. and Dornbersch R. (2003) Economics, McGraw Hill Griffiths A.and Wall, J.(2000) Applied Economics, Longman Pindyck, Robert S., and Daniel L. Rubinfeld (2004). Microeconomics. 6th ed. Upper

Saddle River, NJ: Pearson Prentice Hall. Mankiw, N.G. Principles of Economics (International Student Edition), Fourth Edition Sloman J. (1991), Economics, University Press, Cambridge

Course Code: TOU 1110 Course Title: Language I (Swahili)

Course Description:This is a Competency-Based course aimed at introducing the learners to specific applied Swahili language skills and competencies. Aspects of Swahili language such as grammar and vocabulary will be discussed and explained to the learners as they arise from the relevant discourse under consideration.

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Course Objectives: Explain the norm, rules and concepts in Swahili language Acquire elementary knowledge of the Swahili language

Course Outline: Pronunciation, alphabet, spellings, prosody and intonation, W-questions, yes/no questions, The main clause: subject-predicate-object, conjugation of verbs; conjugation of regular and

irregular verbs. Declination of definite and indefinite articles, negation; personal pronouns in nominative,

dative and in accusative. Plural of the substantive, ordinal numbers, and negation. The imperative; the possessive pronouns; modal verbs (conjugation – present).

Learning Outcomes: Learn to pronounce and spell words in Swahili Learn to speak basic sentences in Swahili language

Method of Teaching/Delivery:Lecture Hours – 30Practical Hours – 30


Reading/Reference Materials Cornwallis A (2009) Swahili – English Dictionary Mohamed M (2001) Modern Swahili Grammar. East Africa Publishers Living Language (2007) Swahili: A complete Course for Beginners. Living Language

Course Code: TOU 1111 Course Title: Language I (French)

Course Description:This is a Competency-Based course aimed at introducing the learners to specific applied French language skills and competencies. Aspects of French language such as grammar and vocabulary will be discussed and explained to the learners as they arise from the relevant discourse under consideration.

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Course Objectives: Explain the norm, rules and concepts in French language Acquire elementary knowledge of the French language




Learning Outcomes: Learn to pronounce and spell words in French Learn to speak basic sentences in French language



Reading/Reference Materials Heinrich J and J. Seidenstuecker (2004) Practical book for learning to speak French Schopwinkel F (2002) Elementary grammer of the French Langauge

Course Code: TOU 1112 Course Title: Language I (German)

Course Description:This is a Competency-Based course aimed at introducing the learners to specific applied German language skills and competencies. Aspects of German language such as grammar and vocabulary will be discussed and explained to the learners as they arise from the relevant discourse under consideration.

Course Objectives:

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Explain the norm, rules and concepts in German language Acquire elementary knowledge of the German language




Learning Outcomes: Learn to pronounce and spell words in German Learn to speak basic sentences in the German language



Reading/Reference Materials German Langauge Lab (2000) Learn German in 60 minutes. Hinkler Books Pty Dodd, B. And Eckhard-Black.C (2006) Modern German Language: A practical Guide April, W. (2004) German Quickly: A Grammar for Reading German. Lang Publishers Rosenburg, J. (1997) How to Speak and Write it. Dover Publishers

Course Code: TOU 1206 Course Title: Principles of Management

Course Description:The course provides an understanding to students about the methods and challenges in the art and science of managing and leading diverse modern organizations especially in the tourism sector. The knowledge and skills acquired by the students will enhance their ability to manage tourism organisations through increased productivity and quality control of the products or services offered.Course Objectives:

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Explain the development of management thought and the social and ethical considerations which affect it currently and will in the future.

Understand the concepts of planning and decision making as they apply to modern organizations.

Understand methods of enhancing the productivity of the organization and controlling the quality of the product or services offered.

Course Outline: Introduction to management and leadership in the 21st century Decision making process Organizational design and structure Understanding motivation Teams and groups in management Communication in management Planning, control and quality Understanding management strategy Understanding globalization and diversity Organizational change

Learning Outcomes: Learn to identify relevant management and leadership styles Learn to apply modern management and leadership strategies in tourism organisations



Reading/Reference Materials Essential of Management – Harold Koontz & Heinsz Weirich. Management – H. Koontz & Cyrill O’Donnell. Management Theory – Jungle, H. Koontz. Principles of Management – Peter F. Drucker. Management Concepts – V.S.P. Rao, Konark Publishers Principles & Practice of Management – L.M. Prasad, S. Chand.

Organization & Management – R. D. Agarwal, Tata McGraw Hill

Course Code: TOU 1208 Course Title: Tourism Geography

Course Description:Explains the fundamental spatial concepts in geography and relate them to tourism. Enables students to appreciate how spatial structures and spatial patterns influence tourism development.Course Objectives:

Explain concepts in tourism geography Explain the role of geographical knowledge in tourism development

Course Outline: Introduction to tourism geography, the fundamental role of geography in tourism

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Geo-tourism, tourism location analysis Travel and its impact on places Environmental impact of tourism on places Spatial organization, spatial structures and spatial patterns and their relevance to

tourism development Travel geography and tourism resource development Cartography and tourism, Capture and representation of spatial tourism information, Map and photographic interpretation for Tourism Geo-information technologies for tourism

Learning Outcomes: Appreciate the role of geography in tourism development. Skills to read and interpret topographical maps and photographs. Knowledge and skills to delineate the impact of tourism on the environment.



Reading/Reference Materials Adams A.and Gould (1972) Spatial Organization, The Geographers view of the World,

Prentice Hall/International Inc. London. DeBlij H.J. (1977) Human Geography: Culture, Society and Space, John Wiley and

Sons. Hagget P (1965) Locational Analysis in Human Geography, Arnold, London. Rolf A, de By (ed) 2001, Principles of Geographic Information Systems (2nd edition) ITC

(International Institute for Aerospace Survey and Earth Sciences) Educational Textbook Series, Enschede, The Netherlands.

Course Code: TOU 1209 Course Title: Philosophy and Ethics of Tourism

Course Description:Provides knowledge to students about the concepts and principles in ethics. Explains tourism as a profession, and the philosophy and ethics applicable in tourism and how they influence its development.Course Objectives:

Gain Knowledge in philosophy and ethics Understand tourism as a profession Apply codes of conduct and professional ethics in tourism

Course Outline:

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Nature of ethics/morality; good versus evil; right versus wrong Normative ethics and meta ethics Key concepts in ethics Freedom and responsibility Justice and equality and duty Nature of morality based on reason and morality based on community Morality and conventions The nature and characteristics of a profession Personal versus professional ethics Comparative study of professional ethics in various professions Ethical issues in tourism industry (clientele ethics, work place ethics, environmental

ethics, etc) Nature and characteristics of a code of conduct Codes of conduct and their relationship to ethic Code of conduct for tourism professionals

Learning Outcomes: Knowledge and skills to appreciate the importance of ethics in tourism development Knowledge and skills to design code of conduct for the tourism stakeholders.



Reading/Reference Materials Williams, B. (1985) Ethics and the limits of Philosophy. Laurie, S. (1986) The philosophy of ethics Fennel, D (2006) Tourism ethics. Channel View Publications Smith, M and Duffy, R. (2003)The Ethics of Tourism Development. Routledge

Course Code: TOU 1210 Course Title: Principles of Accounting

Course Description:Provides students with knowledge and background in principles of accounting. The accounting principles are explained and related to tourism management and tourism business reportingCourse Objectives:● Acquire understanding of accounting● Knowledge and skills of making financial summaries● Knowledge and skills on prescription of budgets and projected financial statements

Course Outline: Conceptual frame work of Accounting Concept of Accounts; accounting cycle; inventories and firm assets; journals; ledgers Accounting principles, accounting for sales, accounting for cash receipts, accounting for

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purchases, accounting for wages, calculation of discount and commissions Preparing financial statements; ledger income statement, balance sheet, assets and

liabilities, analysis of simple financial statements Financial accounting: trial balance, final accounts, receipts and payments Deprecations, reserves and provision Internal audit and control procedures; budget and budgetary controls. Accounting practices of in tourism establishments (tour and travel bureaus, hotels,

motels, restaurants, etc) Review of departmentalized worksheet, reports to management

Learning Outcomes: Knowledge and skills to make financial summaries Knowledge and skills to budget for and project financial performance of tourism

businesses. Skills to prepare financial statements and accounting



Reading/Reference Materials Chadwick, L (2000) Essential Management Accounting. Prentice Hall Droms W G (1990) Finance and Accounting for non financial managers. Addison –

Wesley Weetwan P (1999) Financial and Management Accounting. An Introduction. Prentice

Hall Wood F (2006) Business Accounting. Prentice Hall, UK

Course Code: TOU 1211 Course Title: Language II (Swahili)Course Description:Course provides student with advanced applied language skills and competencies in Swahili. Aspects of Swahili language such as reflexive verbs, adjectives, tenses are discussed and explained to the learners to enable them construct accurate sentences.

Course Objectives: Differentiate between verbs and prepositions Demonstrate knowledge and ability to speak Swahili language

Course Outline: The reflexive verbs; separable and inseparable verbs; the two-way prepositions; comparison of adjective (comparative, superlative). Adjective declination; the perfect (regular and irregular verbs) Past tense and modal verbs

Learning Outcomes: Learn to construct sentences in Swahili language

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Learn to engage in a conversation with medium fluency in SwahiliMethod of Teaching/Delivery:Lecture Hours – 30Practical Hours – 30



Course Code: TOU 1212 Course Title: Language II (French)Course Description:Course provides student with advanced applied language skills and competencies in French. Aspects of French language such as reflexive verbs, adjectives, tenses are discussed and explained to the learners to enable them construct accurate sentences.

Course Objectives: Differentiate between verbs and prepositions Demonstrate knowledge and ability to speak French language


Learning Outcomes: Learn to construct sentences in French language

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Learn to engage in a conversation with medium fluency in FrenchMethod of Teaching/Delivery:Lecture Hours – 30Practical Hours – 30



Course Code: TOU 1213 Course Title: Language II (German)Course Description:Course provides student with advanced applied language skills and competencies in German. Aspects of German language such as reflexive verbs, adjectives, tenses are discussed and explained to the learners to enable them construct accurate sentences.

Course Objectives: Differentiate between verbs and prepositions Demonstrate knowledge and ability to speak t German language


Learning Outcomes: Learn to construct sentences in German language Learn to engage in a conversation with medium fluency in German

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Course Code: TOU 1214 Course Title: Field Course/Internship I

Course Description:Students go to the field to have a practical experience on the operation of tourism facilities and destinations. This is achieved by students going on a compulsory and supervised field trip

Course Objectives: Demonstrate knowledge of operating tourism facility Write and present a field report

Course Outline: Compulsory academic field trip in first year. Practical work on planning, management and operations of tourism

sites/facilities/services. Writing of field report.

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Learning Outcomes: Learn how to collect data from the field Learn how to write a field report Learn how to write a research proposal Learn how to carry out research

Method of Teaching/Delivery:Lecture Hours – 10Practical Hours - 40

Mode of Assessment: Course Work Presentations of field reports

Reading/Reference Materials Reference materials selected according to the nature and area where field

course/internship is to be carried out

Course Code: TOU 2115 Course Title: Cross Cultural Studies

Course Description:Course provides knowledge on cross cultural aspects since tourism involves dealing with visitors from various cultures. Students gain skills in cross cultural handling and management.

Course Objectives: Understand how cross culture has influence on tourists behavior Application of cross cultural issues in the handling tourists and management of tourism

Course Outline: Introduction to cross cultural studies. Comparative studies of human behavior, society and culture Cross-cultural handling and management: various races, religions, cultures and beliefs Ethnography and Tourism. Cross cultural theories. Cultural communication in Tourism. Cultural diversity, globalisation and tourism.

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International business etiquette and manners of global travellers. Cross cultural implications of physical attractiveness.

Learning Outcomes: Appreciate the importance of culture in tourism development. Skills to apply cultural issues in the management of tourism Knowledge to understand the importance of cultural issues for tourism development



Reading/Reference Materials Bruce I Newman (2002) Communication of politics. Cross cultural theory building in the

practice of public relations and political marketing. Library of Congress Ember Meluin (1997) Evolution of the human relations Areas. Cross cultural Research McGee. Jon. R., (2004) Anthropological Theory. An introductory History. 3rd Ed Boston Gudykunst. B.William (2003) Cross – cultural and Intercultural communication. Sage

Publishers

Course Code: TOU 2116 Course Title: Hospitality Service Operations

Course Description:Course provides students with knowledge in hospitality service operations and skills on how to handle customers and manage a hospitality enterprise

Course Objectives: Define a service and explain the nature of hospitality services Understand the factors that cause service gaps and challenges of service operations Understand the importance of a customer in hospitality services and supplier

relationships Understand quality service operations in hospitality operations Course Outline: Introduction to hospitality service operations and definition of a service Classification of services and their implications to hospitality service delivery Characteristics of services and their marketing implications Service people and culture Hotel customers and relationships Hotel customer expectations and satisfaction Managing differentiation of services

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Managing service quality and productivity in a hotel Post sale service strategies Hospitality service operations practicumLearning Outcomes:

Knowledge on the concepts of service operations Knowledge and skills in hospitality service operations Skills to manage a tourism hospitality enterprise



Reading/Reference Materials Buhalis, D. and Costa, C. (2005). Tourism Management Dynamics: Trends,

Management and Tools. Butterworth-Heinemann. Robert, J. and Graham, C. (2001) Service Operations Management, Harlow England;

Prentice Hall

Course Code: TOU 2117 Course Title: Tourism Resources Management

Course Description:Students are given knowledge in resource principles, resource allocation, assessment and management which are very vital in tourism development since resources form the major attractions.Course objectives

Knowledge of different types of tourism resources and their identification Assessment of the economic, social, cultural and environmental impacts of tourism Skills in assessing, developing, managing and evaluation of tourism resources. Knowledge and skills sustainability and conservation of tourism resources

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Course Outline Nature and type of resources Principles of resource allocation (role of spatial organization of resources and spatial interaction

processes) Concepts of resource management Approaches in resource management (ecological, economic, technological, ethnological and

sustainability approaches) Principles and ethics of natural resource conservation and management Poverty and its implications to natural resource management Perceptions, attitudes and behaviour - implications for tourism resource management Resource and appraisal for tourism (estimating demand and determining supply and implication

for resource management) Environmental impact assessment for tourism enterprises Restoration of degraded environments Sustainable tourism resources management Resources management Law and Policy

Learning Outcomes: Knowledge and skills to identify tourism resources Knowledge and skills to assess develop and manage tourism resources. Skills of tourism resource management Skills to Conduct EIA for a tourism project



Reading/Reference Materials Buhalis, D. and Costa, C. (2005). Tourism Management Dynamics: Trends, Management and

Tools. Butterworth-Heinemann.. Chiranjeev, A. (2008) Wildlife Tourism Resources. Jnanada Prakashan Girish, Thnadavan R. (2006). Tourism Product. Dominant Publishers and Distributors Pender, Lesley and Sharpley, Richard (eds). (2004). The Management of Tourism. Sage

Publications Limited. Swarbrooke,T. (1999). Sustainable Tourism Management. CABI publications, London Swarbrooke J, Evans N, Long P, Sharpley R. (2000): Environmental Management and

pathways to Sustainable Tourism, WTO (2004) Sustainable Tourism Resources Management. WTO

Course Code: TOU 2118 Course Title: Quantitative Methods

Course Description:Course explains the various forms and measures of quantitative data It equips students with skills of analyzing quantitative data to enable accurate decision making and projections in tourismCourse Objectives:

Summarize and present quantitative data Analyze and interpret quantitative data in tourism Establish relationships between tourism phenomena

Course Outline:

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Quantitative and qualitative data Measures of central tendency, dispersion, and spatial distribution Network analysis. Statistical diagrams. Presentation of statistical data Correlation, regression analysis and index numbers Time series and forecasting Introduction to probability and statistical distribution Confidence levels and significance testing Tourist data analysis skills Decision making and quantitative techniques for tourism

Learning Outcomes: Learn how to analyze and interpret quantitative data Learn how to arrive a decisions based on quantitatively analyzed data



Reading/Reference Materials Dicknison, G.C. (1978): Statistical Mapping and presentation of Statistics, Edward Anold Gregory, S. (1983) Statistical methods and the Geographer Barber, G.M. (1988) : Elementary Statistics for the Geographer Sanders, D. H. And Smith, R.K (2000): Statistics, A first course, 6th edition, McGraw-

Hill, New York. Blalock, H. M (1972): Social Statistics, McGraw-Hill, New York.

Course Code: TOU 1219 Course Title: Language III (Swahili)Course Description:Course provides student with advanced applied language skills and competencies in Swahili. Aspects of language such as Relative clauses, Prepositions are explained to the learners to enable them write and speak accurate sentences.

Course Objectives: Demonstrate acquisition of higher elementary knowledge of the Swahili language Demonstrate knowledge and ability to write and speak Swahili language

Course Outline: Relative clauses; Passive (present, past) Subjunctive (present, past) Verbs with prepositions in sentence construction

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Sentence connection (main clause, subordinate clause) Prepositions (local, temporal)

Learning Outcomes: Learn to write sentences/ paragraphs in Swahili language Learn to engage in a conversation with high fluency in Swahili




Course Code: TOU 1220 Course Title: Language III (French)Course Description:Course provides student with advanced applied language skills and competencies in French. Aspects of French language such as Relative clauses, Prepositions are explained to the learners to enable them write and speak accurate sentences.

Course Objectives: Demonstrate acquisition of higher elementary knowledge of French language Demonstrate knowledge and ability to write and speak French language

Course Outline: Relative clauses; Passive (present, past) Subjunctive (present, past)

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Verbs with prepositions in sentence construction Sentence connection (main clause, subordinate clause) Prepositions (local, temporal)

Learning Outcomes: Learn to write sentences/ paragraphs in French language Learn to engage in a conversation with high fluency in French




Course Code: TOU 1221 Course Title: Language III (German)Course Description:Course provides student with advanced applied language skills and competencies in German. Aspects of German language such as Relative clauses, Prepositions are explained to the learners to enable them write and speak accurate sentences.

Course Objectives: Demonstrate acquisition of higher elementary knowledge of German language Demonstrate knowledge and ability to write and speak German language

Course Outline: Relative clauses; Passive (present, past) Subjunctive (present, past) Verbs with prepositions in sentence construction

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Sentence connection (main clause, subordinate clause) Prepositions (local, temporal)

Learning Outcomes: Learn to write sentences/ paragraphs in German language Learn to engage in a conversation with high fluency in German




Course Code: TOU 2122 Course Title: Culture and Heritage Tourism

Course Description:The course exposes students to aesthetic, scientific artistic, historic and conservationist points of views and values about culture and heritage in different places and culture. This enables them to know how to promote cultural and natural heritage as important tourist aspects

Course objectives: Understand different types of cultural and heritage resources Develop cultural and heritage tourism in their country Legal systems governing development of cultural and heritage tourism.

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Course Outline: Evolution and characteristics of ethnic cultures in East Africa Planning for the development of cultural tourism based on cultural products Structure of heritage site tourism (attractions, facilities, infrastructure, transportation etc) Heritage tourism resource inventory Planning and management of heritage sites Conflicts between preservation of cultural heritage sites and tourism Legal systems governing cultural and heritage development

Learning Outcomes: Knowledge and skills to differentiate between heritage and culture Knowledge on evolution and characteristics of E.A cultures Ability to identify and prepare an inventory of heritage resources Skills to plan and manage a heritage site



Reading/Reference Materials: Herbert D.T. (1995) Ed, Heritage, Tourism and Society USA. Wecher B Colin Micheal Had (1992 Ed. Special Interest Tourism, Belhaven Press

London, U.K Chee-Berg T. Cheung S. C.H and Hui Y (2001) Ed. Tourism, Anthropology and China,

White Lotus Press, Thailand Robinson M & Picard d. (2006), Tourism culture and sustainable development, France UNESCO (2005) Basic Texts of the 1972 World Heritage convention.

Course Code: TOU 2123 Course Title: Food and Beverage Management I(CORE for Hospitality Management Option)

Course Description:Course provides knowledge about the history of food services, food pairings, food and beverages management and how they relate to tourism industry at the national and international level

Course Objectives: Understand the history of food services and how they relate to tourism industry Understand commercial, industrial and institutional areas of food service

Understand food production and pairings Course Outline:

Introduction to food and beverage services Food and beverage business environment Food production areas and equipment

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Preparing food and beverage service areas Food and beverage purchasing and store control Introduction to food menu planning and considerations Food and beverage production Product identification and guest service styles Food and beverage service licensing and regulation Effective communication for food and beverage planners and food service staff

Learning Outcomes: Knowledge and skills to differentiate between foods and beverage and importance in

tourism industry. Skills to communicate with foods and beverage planners and staff Skills on food and beverage purchases and storage

Method of Teaching/Delivery:Lecture Hours – 15Practical - 30Tutorial Hours – 15


Reading/Reference Materials Cousins, J., Foskett D. and Gillespie C. (2002). Food And Beverage Management 2nd

Edition Davis, B, Lockwood, A and Stone, S (1998) Food and Beverage Management Dopson L (2010) Food and Beverage Cost Control Wood R (2000) Strategic Questions in food and Beverage Management

Course Code: TOU: 2107 Course Title: Eco TourismCourse Description:Course provides knowledge on the concepts, principles and goals of ecotourism as opposed to other forms of tourism. It provides skills on eco tourism planning, development and management

Course objectives: Appreciate eco-tourism and its relevance to the recreation and tourism Interpret current trends in eco-tourism Analyze eco-tourism markets and thier sustainability Gain skills in the planning, design, development and maintenance of the environment for

sustainable leisure activities Experience a variety of eco-tourism activities

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Course Outline: Concept and evolution of ecotourism Goals and objectives of ecotourism Eco-tourism development: International, national and regional perspective Costs and benefits of ecotourism The eco-tourist –needs and expectations Stakeholders in ecotourism development Eco-tourism guidelines, regulations and policy Planning, development and management of ecotourism sites Identification of potential ecotourism zones and sites Management and Marketing of Eco-tourism

Learning Outcomes: Appreciate the importance of Eco-Tourism in recreation and tourism Knowledge on concepts, goals, objectives and evolution of Eco-tourism development Skills to conduct a cost-benefit study of eco-tourism



Reading/Reference Materials: Fennell A David (2003): Eco-tourism. An Introduction, Routledge, London and New

York Wearing and Neil (2000): Ecotourism Impacts, potentials and possibilities, Butterworth

& Heinemann Swarbrooke J, Evans N, Long P, Sharpley R. (2000): Environmental Management and

pathways to Sustainable Tourism, The centre for travel and tourism in association with Business Education Publishers Ltd Mowforth M, Munt I. (2003): Tourism and Sustainability: Development and New

Tourism in the Third world 2nd Edition, Routledge London and New York Page, S. J. and Dowling, R. K. (2002). Ecotourism. Harlow: Prentice Hall

Course Code: RHM 2201 Course Title: Research Methods

Course Description: Student is exposed to the principles, steps of scientific research. Student is also given knowledge of the different research types and designs to give them a background and a foundation of how to carry out their own researchCourse objectives:

Acquire of knowledge on research and research process Acquire skills on how to conduct tourism research, analyze and present the data Acquire Knowledge and skills to write a research proposal and report

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Course Outline: Principles of research – research and the state of knowledge The research process; conceptualization of the research problem, formulating objectives,

questions, hypotheses Research types and designs (descriptive studies, analytical studies, experimental research,

forecasting studies, etc) Sampling and sample designing Principles of literature review Data collection instruments and techniques Data handling, processing and analysis (record forms, coding, basic parametric and non-

parametric forms of data analysis, testing hypotheses, etc) Reporting research results (writing a report and types of research reports, verbal

presentations, etc) Computer application in tourism research Tourism research and potential tourism research opportunities and areas Ethics in research

Learning Outcomes: Knowledge on research and research process Skills to conduct tourism research. Skills to analyze and interpret tourism research data. Skills to write a high quality research proposal and report



Reading/Reference Materials: Flowerdew R and Martin D (Ed.) (2005) Methods in Human Geography: A guide for

students doing research. Prentice hall Gayle J (2004) Tourism research. John Wiley and Sons Ltd Gregory S (1987) Statistical methods and the Geographer. Longman Kumar R (2005) Research Methodology. Sage publications Maguire D (1993) Computers in Geography. Longman Matter D (1994) Computer applications in Geography. Wiley Ltd Miles M (1994) Qualitative Data Analysis. Sage Publications

Course Code: TOU 2211 Course Title: Human Resource Management

Course Description:Course provides knowledge in human resource management and explains concepts and theories in management. It provides knowledge and skills on motivation and how to motivate people at work relating it to tourism

Course Objectives: Understand and explain the human resource management and explain the human resource

management model Examine different approaches to human resource planning in the tourism and hospitality Examine the different theories of motivation and how to motivate people at work Understand recruitment and selection, performance management and how they are applied in

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hospitality and tourism Understand the concept of diversity and equality at workplacesCourse Outline:

Introduction to human resource management and personnel management Human resource management and the working environment Motivation, rewards and performance management Human resource planning Recruitment and selection Labour markets in tourism and hospitality industry Service management and the role of people Managing diversity and equality Introduction to international human resource management Career development, education and training at work Gender relations in human resource management Employee relations

Learning Outcomes: Learn different approaches in human resource management Learn how to motivate and manage workers in tourism and hospitality



Reading/Reference Materials Page, S. J. (2007) Tourism Management: Managing for Change (2nd edition). Elsevier

Ltd, Oxford. Heneman et al., (2000) Personnel/Human Resource Management (4th Ed.) Richard D.

Irwin, Inc., New Delhi. Graham and Bennett (1995) Human Resources Management (8th Ed.) Pitman Publishing,

London. Torrington and Hall (1998) Human Resource Management (4th Ed.) Prentice Hall. The International Journal of HRM, Industrial Relations, Personnel Journal, Harvard

Business Review, Sloan Management Review.

Course Code: TOU: 2212 Course Title: Technologies for Tourism

Course Description: The course provides knowledge on the available technologies applicable in tourism. It also equips the students with skills for the application of the various technologies as a means of developing and improving the management and efficiency of the tourism industry.

Course objectives: knowledge of information technology Ability to differentiate between levels of information processing Acquire Skills on internet and Office technology Acquire Skills in e- tourism/business Knowledge on different Global Distribution Systems (GDS) in Travel and Tourism

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Course Outline: Automation and computerization in tourism Trends in tourism information systems Practical, hands-on exposure to Word processing and Spreadsheets packages Data Base Management in tourism E-tourism; e-business, e-marketing. IT applications, multi-media, web development in the tourism industry, Application of Geographic Information Systems (GIS) in travel and tourism Computerized reservation systems IT applications in tourism business planning and management

Learning Outcomes: Skills to use modern technology in tourism activities Appreciate the importance of Information Technology in tourism development Knowledge and skills to use modern IT equipments/ tools.



Reading/Reference Materials: Williams, B.K. and Sawyer, C. Stacey (2006). Using Information Technology: A Practical

Introduction to Computers and Communications, Irwin Professional Publishers. Frew, A.J. (ed) (2004). Information Technologies in Tourism, Springer, 1st Ed. Buhalis, D.M. et al., (1998). Information Communication Technologies in Tourism, Springer. Werthner, Hannes and Klein, Stefan (1999). Information Technology and Tourism. A

Challenging Relationship Zhou, Z. (2004). E-Commerce and Information Technology in Hospitality and Tourism,

Butterworth and Heinemann

Course Code: TOU 2213 Course Title: Tourism Systems AnalysisCourse Description:The course explains the different sectors that compose the tourism industry and the other sectors that tourism relates with. Students are able to analysis the interrelationship among the sectors of the economy and tourism and examine how this influences tourism development

Course objectives Appreciate the dependence of tourism on other sectors of the economy for its product

success and satisfaction. Understand the interrelationships among the sectors of the economy and tourism, in order

to manage tourism business organizations Demonstrate the interrelatedness between the different sectors of the tourism

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Course Outline The interrelationship between demand and supply of tourism products: Matching supply

with the market The tourism chain of distribution: the network of sectors in the tourism industry. Travel market studies: household/traveler surveys - origin, number of travelers, interests location survey: exit surveys, entry surveys, highway counts Tourism business survey: types of businesses, sources of travelers, extent of visits,

selecting a site for business development. Traveler research and measurement of tourism economics Travel market segmentation: purpose of travel, demography, choice of product, lifestyle

and trends, geographic segmentation, use frequency (seasonality segmentation) The tourism functioning system: Attractions, transport, information, promotion, services The functioning tourism system: labour, entrepreneurship, community, competition,

governmental policies, natural resources, cultural resources, organizational leadership, finance

Learning Outcomes:

Appreciate the interdependence between tourism and other sectors Knowledge and skills to demonstrate the interrelatedness between tourism and other

sectors of an economy. Skills to analyze the tourism chain of distribution Skills to identify the different interrelatedness between the different actors in tourism.



Reading/Reference Materials: Smith Stephen L.J (1995): Tourism Analysis. Longman Group Ltd. Gunn Clare A. (1994): Tourism Planning; Basics, concepts, cases. 3rd edition. Taylor &

Francis Publishers. Pearce Douglas (1995): Tourism Today: A Geographical analysis. Adison Wesley

Longman Limited. Uganda Bureau of Statistics (UBOS): Key Economic Indicators. 50th Issue: fourth

Quarter 2002/03

Course Code: TOU 2214 Course Title: Consumer Behaviour

Course Description:The course explores concepts in consumer behaviour, and provides knowledge which enables the student to understand consumer perceptions, needs and motivation.Course Objectives

To develop an understanding of consumer behaviour from a variety of perspectives (multicultural, interdisciplinary, etc.).

To develop an appreciation for and understanding of how marketing research, marketing strategy, and basic research on intra- and interpersonal processes play multiple roles in the discipline of tourism marketing.

Develop an understanding of peoples' consumption-related behaviours and to develop and evaluate marketing strategies intended to influence those behaviours in tourism

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Course Outline Introduction to Consumer Behaviour Models of understanding travel needs and destination choices Market Segmentation and Strategy Self and self identity - Personality and Lifestyles Consumer Attitudes, Persuasion Motivation and Involvement Consumer Perception and choices Consumer Learning and Memory Communication and on-line Consumer Behaviour Product Meaning and Design Individual Decision Making Purchase Process / Problem Recognition Cultural Processes and Consumption Group influences and Opinion Leadership

Learning Outcomes: Learn how to effectively meet the needs of buyers in the market Learn new knowledge on how to influence buyers Learn how to become an effective seller



References Solomon, M.R ( 2000 ) Consumer Behaviour: Buying Having and Being. Mowen, J. C. and Minor, M., Consumer Behaviour, Fifth Edition, 2000 Pearson Education

Asia Pte. Ltd. (Textbook) O’Shaughnessy, J., Explaining Buyer Behaviour, Oxford University Press, New York, 1992 Peter, J.P. and Olson, J.C., Consumer Behaviour and Marketing Strategy, 4th Edition, Irwin,

Chicago, 1995.

Course Code: TOU 2215 Course Title: International Tourism Business

Course Description:Course provides students with knowledge and understanding of international tourism. Students in-depth understanding of international tourism business is important in terms of operations, resource distribution, its impacts and policies

Course objectives: To provide students with a thorough knowledge and understanding of international

tourism as both an economic and social phenomenon. To provide students with a critical understanding of the world within which tourism

occurs. To prepare students for an international career in the tourism industry by providing a

global perspective and experience in the tourism industry.

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Course Outline: Introduction: Local, regional and international companies International Tourism Policy and Planning, Strategic Management of Tourism, World Tourism perspectives: current trends, views and patterns of international tourism Global tourism marketing management International e-Business applications Multinationals in travel and tourism: International tour/travel companies and branching International hospitality and hotel management Regional integration and travel Global foods and wines tourism International travel fairs and investment campaigns

Learning Objectives: Have the knowledge and skills to take up an international tourism career. Appreciate the international status of tourism Appreciate the role of tourism in international relations.



Reading/Reference Materials: Bull A. (1992). The Economics of Travel and Tourism. 2nd edition. Addison Wesley

Longman Australia Pty Limited. P.192-208 Coles Tim, Hall C. Michael (2001). International Business and Tourism: Global Issues,

Contemporary Interactions. Published by Routledge Philip, P. (2002): International Tourism - the new engine of the cuban economy.

Published by the Lexingstone Institute, Virginia. World Tourism Organisation (WTO 2009, 2010) Co-operation and Partnerships in

Tourism – A Global Perspectives. UNWTO

Course Code: TOU 2216 Course Title: Tourism Destination Management

Course description:

The course focuses on providing knowledge to students about models and theories of destination management, management needs and processes. It equips students with skills to handle tourists/visitors, host communities, private sector and public sector at various destinations – to enable a destination achieve sustainability and enhance tourist visitor satisfaction.

Course objectives: Formulate, integrate and coordinate sustainable policies for the public and private sector Destination Management: Concepts, theories and strategies Utilize cluster networks and value chains to enhance a destination competitiveness Design a tourism destination management information system to collect statistics and

other data needed to assess visitor profiles

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Course Outline: Destination Life cycle/Model Destination Management Tourism destination market positioning and branding strategies Destination Product development Destination Marketing Tourism destination - policy and planning strategies

Learning Outcomes: Identify tourism destinations and branding Clearly understand tourism market positioning and branding Skills development, destination management strategies.



Reading/Reference Materials: Asworth , G. J and Goodal,B.(eds) (1990) Marketing Tourism places. Routledge London. Carmen. B, Stuart. E .l and Ritchie. J.R.B (2005) Destination branding: Insights and

practices from destination management organizations. Katrin . B, (2005) Tourism destination marketing- A tool for destination management?

Newzealand Pike. S, (2004) Destination Marketing Organisation. Elsevier

Course Code: TOU 2217 Course Title: Field Course/Internship II

Course Description:Students go to the field for second time to have a practical experience on the operation of tourism facilities and destinations. This is achieved by students going on a selected tourism facility, destination or organization for a period ranging between 45 to 60 days Course Objectives:

Demonstrate knowledge of operating tourism facility Demonstrate ability to work in a tourism business environment Write and present an internship report

Course Outline: second compulsory academic field trips and Industrial attachment/training or internship. Preparation of internship report.

Learning Outcomes:

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Learn how to fit and work in a tourism environment Learn how to collect and compile tourism business operations Learn how to write an internship report


Mode of Assessment: Students are supervised and assessed by their

trainers and university academic staff Presentations of internship reports

Reading/Reference Materials Reference materials selected according to the nature and area where internship is to be

carried out

Course Code: TOU 3103 Course Title: Marketing Management

Course Description:The course provides knowledge on concepts and principles of marketing and how they apply to tourism development. Students gain knowledge and skills in creating customer-focused marketing strategies

Course Objectives: Knowledge of marketing Analyze marketing opportunities tourism and hospitality and Demonstrate the knowledge of developing, planning and implementation of marketing

strategies and programmes in the tourism and hospitality businesses Demonstrate the knowledge and understanding of marketing and its application to the

tourism sectorCourse Outline:

Concepts and principles of marketing as they apply to tourism and hospitality

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Global tourism and hospitality marketing environment The marketing matrix Tourism and hospitality product Marketing plan for tourism and hospitality sectors Tourism and hospitality marketing strategies and programmes Internal marketing and service quality in hospitality and tourism services Destination marketing Contemporary issues in tourism and hospitality marketing: e-marketing, GDS etc

Learning Outcomes: Learn the concepts and principles of tourism marketing Learn how to apply various marketing strategies in tourism Learn to develop a tourism marketing plan



Reading/Reference Materials Kotler, P. (1997) Marketing Management (9th Ed.), Prentice Hall, London. Goeldner, C. R. and Ritchie, B. R. (2006) Tourism: Principles, Practices, Philosophies.

(10th edition). John Wiley and Sons, New Jersey. Hall, C. M. and Page, J. S. (2003) The Geography of Tourism and Recreation:

Environment, Place and Space (3rd edition), Routledge, London. Lickorish, L. J. and Jenkins, C. L. (1997) An Introduction to Tourism. Butterworth

Heinemann, Oxford.

Course Code: TOU 3114 Course Title: Entrepreneurship Skills Development

Course Description:Course provides students with knowledge on entrepreneurship concepts and how they can be applied to develop tourism business plans and projects.Course Objectives:

Explain the role of entrepreneurs in tourism economic development Attain knowledge and skills to prepare, manage and complete a tourism business plan. Design a tourism business enterprise

Course Outline: Nature and Importance of entrepreneurship Understanding entrepreneurial management (Opportunity assessment) Creativity and the business idea in tourism Legal issues for entrepreneurs Business planning Financing the Entrepreneurial Business (financing the venture from entry to exit) Managing and completing a tourism business plan Tourism business growth and strategic business planning

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Social entrepreneurship Managing the growing tourism business (growing the venture through various stages of

growth) Funding sources for tourism entrepreneurs Entrepreneurship practicum/project

Learning Outcomes: Learn how to identify a viable tourism business enterprise Learn how to manage a tourism business enterprise Learn how to design a tourism business plan

Method of Teaching/Delivery:Lecture Hours – 30Practical Hours - 30Tutorial Hours – 30


Reading/Reference Materials Robert, H. Micheal, P. & Shephard, D. (2005) Entrepreneurship, McGraw-Hill Irwin. Christie, I. and Crompton, D. (2001) Tourism in Africa. Africa Region Working Paper

Series No. 12, World Bank. Allen, K. R. (2003) Launching new ventures: an entrepreneurial approach, Houghton

Mifflin; Boston. Blackwell, E. (2002) How to prepare a business plan, Kogan Page; London. Martin, W. (1998) Creating and Developing a Consultancy Practice. Dublin: Oak Tree

Press. Gupta, C. B. and Khanka, S. S. (2000) Entrepreneurship and small business management.

New Delhi: Sultan Chand & Sons Educational Publishers.

Course Code: TOU 3123 Course Title: Tourism Planning and PolicyCourse Description: Course provides students planning concepts, processes, approaches of tourism planning and policy. Students are equipped with skills on how to carry out planning at various scales and levels

Course objectives: Acquire knowledge and skills in tourism planning and policy Knowledge and skills to evaluate various approaches to policy and planning Assess tourism planning in developing countries

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Course Outline: Understanding Planning and Policy Policy and Planning Dimensions of Tourism Tourism planning approaches (project, micro and macro levels) Stakeholders in Tourism Planning Policy Issues in Tourism Tourism and Economic Development - planning and policy issues Tourism Development Plans Sustainable Tourism Development Planning International Tourism Policy and Development Tourism Planning and Policy issues in developing Countries

Learning Outcomes: Acquire knowledge and skills to plan for tourism at different levels Knowledge and skills to differentiate between the different tourism stake holders Understand the tourism planning process at different levels



Reading/Reference Materials: Hall, M.C. (2008) Tourism Planning: Policies, Processes and Relationships. Essex,

England: Pearson Education. Goeldner, C.R. & Ritchie, B. (2006) Tourism: Principles, Practices, Philosophies. New

Jersey: John Wiley & Sons. Gunn, C.A. (2002), Tourism Planning, 4th edition. London/New York: Routledge. Inskeep, E (1991), Tourism Planning: An Integrated and Sustainable Development

Approach. New York: John Wiley. Gunn C. A. and Turgut V,: (2002): Tourism Planning: Basics, Concepts, Cases.

Fourth Edition, Taylor and Francis

Course Code: TOU 3119 Course Title: Accommodation Management

Course Description:Course provides knowledge and skills in front office, house keeping and general accommodation operations and management in the hospitality industry

Course Objectives: Knowledge on structure and organization of accommodation facilities knowledge of managing front office operations Demonstrate the knowledge of managing housekeeping operations Demonstrate the knowledge of design and layout of accommodation facilities

Demonstrate the knowledge of guest security and safety

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Course Outline: Introduction accommodation services Guest services in accommodation operations Front office operations Housekeeping operations Service quality systems Behavioral and communication skills Rooms division and selling techniques Managing outsourcing Accommodation safety and security rules and policies Simulation and immersion exercises Accommodation operations practicum

Learning Outcomes: Learn how to manage a tourism accommodation facility Learn how to design layout of accommodation facilities

Method of Teaching/Delivery:Lecture Hours – 30Practical Hours – 30Tutorial Hours - 30


Reading/Reference Materials Graham and Bennett (1995) Accommodation Management (8th Ed.) Pitman Publishing,

London. Torrington and Hall (1998) Human Resource Management (4th Ed.) Prentice Hall.

Course Code: TOU 3122 Course Title: Food and Beverage Management II

Course Description:Course builds on the knowledge acquired in Food and beverages management I. It provides more practical and hands on experience in food and beverages operational controls, menu design costing and managementCourse Objectives:

Knowledge on food perchance cycle function Menu management systems Knowledge on food and beverage standard procedures used in accommodation systems Understand food and beverage income statements and spread sheets Apply technologies in food and beverage operations

Course Outline: Food production systems

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Food and beverage pairing and sensory evaluation Quality and management of food and beverage operations Menu planning and management Staffing in food and beverage operations Health and safety Food and beverage service: managing volume, sales and merchandising Income statements and spread sheets for foods and beverages Food and beverage operations performance appraisal and strategy Food and beverage practicum

Learning Outcomes: Learn new knowledge in Food and beverages control Learn skills in beverage costing and menu management

Method of Teaching/Delivery:Lecture Hours – 30Practical Hours – 40Tutorial Hours - 30


Reading/Reference Materials Cousins, J David Foskett and Cailein Gillespie (2002). Food and Beverage Management

2nd Edition Davis, B, Lockwood, A and Stone, S (1998) Food and Beverage Management Dopson L (2010) Food and Beverage Cost Control Wood R (2000) Strategic Questions in food and Beverage Management

Course Code: TOU 3129 Course Title: Hospitality Ethics and Law

Course Description:Course provides knowledge on morals that have a bearing on hospitality establishment policies and laws. It enables students to identify different forms components of the hospitality industry and the laws governing their operations

Course Objectives: knowledge of hospitality industry operations Define the legal rights of the guest and the hospitality operator as well as the operator's

liability Labour laws in hospitality operations State, and local laws relating to the general operation of a hospitality establishment Knowledge of tax liabilities and responsibilities of hospitality industry establishments

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Knowledge of franchise management and convention contracts To identify the three basic forms of business ownership. To describe how to protect the public against

Course Outline: Hospitality operations Ethics and codes of conduct in Hospitality Industry Operations Business ownership – legal guidelines Laws Relating to the Hospitality Operation The Hospitality labour laws Taxation laws in hospitality Antitrust Law, Franchise and Convention Contracts fraud, misrepresentation or unethical practices in the hospitality industry

Learning Outcomes: Learn new knowledge in hospitality ethics and law Learn to manage a hospitality facility within the laws of the country



Reading/Reference Materials Betsy Stevens (2001) Hospitality Ethics: Responses from Human Resource Directors

and Students to Seven Ethical Scenarios Stephen C. Hayes B (2006) Hopspitaility law: Managing Legal Issues in the Hospitality

Industry

Course Code: TOU 3122 Course Title: Customer Service Management

Course Description:The course provides students with knowledge about understanding a customer and equips them with skills on how to manage customers and meet their expectation and needs in the tourism industry

Course objectives: Understand the value of a customer service philosophy for business growth and service

excellence Develop an integrated approach to customer service process management Understand implementation, assessment and compliance with the International Customer

Service Standard Explain how to use best practice methodology to increase market share and customer retention Acquire leadership and management skills

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Course Outline: Introduction to Customer Service Customer Expectations Attitude development Personality Styles Customer communication Skills (Listening Skills) Use of Vocabulary in customer service (Telephone Techniques Handling difficult and Angry Customers Time management and Leadership skills Managing Customer feedback

Learning Outcomes: Learn new knowledge about customer service philosophy Learn to apply leadership and management skills to develop an integrated approach to

customer service.



Reading/Reference Materials: Cronin.J, Brady, G., (2000), Assessing the effects of quality, value, and customer satisfaction

on consumer behavior, intentions in service environment. Journal of retailing. Hartline, M. Ferrel, C. (1996), The management of customer- contact service employees; An

empirical investigations. Journal of Marketing. Hallowel, R. (1996) The relationship of customer satifistaction, customer loyalty, and

profitability; an empirical study. Journal of service industry management.

Course Code: TOU 3125 Course Title: Project Planning and Management

Course Description:The course explains the project planning cycle and the concepts in project planning and management. It equips students with planning, analysis and management knowledge and skills of tourism projects.

Course objectives: Explain the basic concepts of project planning, management and analysis Explore the various aspects of project planning in tourism Critically analyze the various project analysis monitoring and evaluation tools

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Course Outline: Introduction to project planning and management Project planning cycle and its applicability in tourism projects Project management frameworks, relevance, types and organization Project analysis tools in tourism, the option (Gant charts, Critical path analysis cash flow

forecasts) and major project analyses (market analysis, technical financial ecological and economical analyses)

Tourism project Monitoring and Evaluation techniques Project sustainability

Learning Outcomes: Skills to plan adjustment action project Skills to monitor and evaluate a tourism project Knowledge to analyze a tourism project.



Reading/Reference Materials: Cracknel, B.E (2000) Project analysis in developing countries, London Macmillan. Cusworth J and Frank , T. (1993) Managing projects in developing countries. Field, M and Keller, L. (2000) Project management London: Thomson Perkins , F. (1994) Practical cost benefit analysis and Appraisal in developing countries,

Edward Elgar.

Course Code: TOU 3126 Course Title: Tourism Product Development and Pricing

Course Description:Course explains the features of a tourism product and equips students with skills of product analysis and planning. It provides knowledge on product pricing and how it influences tourism product value and success. Course objectives:

Understand the main features of a successful tourism product Product analysis even in the work place: SWOT analysis; tangible and augmented (add-

ons to the product) product analysis; benefit analysis Managing existing and new products - prices and pricing policies Product value and success To appreciate the variety of that are adopted by tourism organizations

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Course Outline: Review of Tourism Products Product planning (producers, products, the market and needs) Product development: challenges and solutions Product analysis and planning: SWOT analysis; features and benefits analysis New and existing products (extensions, dissatisfaction growth, seeking new markets) Role influence and functions of pricing in product development The process of successful pricing: minimum price, maximum price; target-profit pricing;

cost-plus pricing; perceived value pricing; going rate pricing; sealed bid pricing; negotiated pricing.

Pricing strategies techniques and evaluation (market skimming, market penetration) Tactical pricing: seasonality, sudden market fluctuations, competition Non price revenue: cross selling; gifts and donations e.g. in museums, education centres,

zoos.Learning Outcomes:

Knowledge and skills to develop a tourism product Skills to price and strategize a product and project. Knowledge and skills of tactful pricing



Reading/Reference Materials: Akamaa J S. Ondimu K. I. (2001): Tourism product development and the changing

consumer demand: A case study of Kenya. Routledge Taylor & Francis Group. Bennett M.M, Seaton A.V (1996): The Marketing of tourism products: Concepts, Issues

and Cases. International Thomson Business Press. Holloway, J.C (2002): The Business of Tourism. Sixth Edition. Financial Times Prentice

Hall Muller Cleaver, M., Ruys T. E., Wei, S. H. F. M. (1998): Tourism product development

for the senior market, based on travel-motive research. Published by CABI European Union.

Course Code: TOU: 3127 Course Title: Tour and Travel Operations Management

Course Description:The course exposes students to knowledge on the operations and management of tour and travel segments of the tourism industry. It equips them with skills of how to manage tour and travel related procedures and activities enabling them to become effective managers.Course Objectives:

Knowledge of the tour operations industry Knowledge and skills of tour operators’ products Knowledge and skills essential in the administration and management of tour operations as

a business

Course Outline: Modes of travel Trends and contemporary issues in the travel industry

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Factors influencing the tour operating industry Tour motivations and the vacation decision Tour and travel intermediaries: Tour Operators, Travel Agents, Tours guides Tasks and responsibilities of a tour operator Travel, Transfer and Accommodation planning Itinerary Planning Pricing, Travel Management, Tour schedule and Information Tour administration and management – office, reservations, data management Travel Facility Management Legal Aspects in Tour and Travel Operations

Learning Outcomes: Knowledge and skills of tourism operations industry Understating legal aspects in tour and travel operations.



Reading/Reference Materials Wheeler M. 1995. Tourism Marketing Ethics Yale P. (1995) The Business of Tour Operations Cogliandro J. A. (2007) Intelligent Innovation: Four Steps to achieving Competitive Edge.

John Ross Publishing, Inc. Palmatier G. and Crum C. (2002) Enterprise Sales and Operations Planning: Synchronizing

Demand, Supply and Resources for Peak Performance. John Ross Publishing, Inc. Crum C. and Palmatier G. (2003) Demand Management Best Practices: Principles, Process

and Collaboration. John Ross Publishing, Inc.

Course Code: TOU 3128 Course Title: Tourism Transport Management ICourse Description:Transport form a very important component and link in the tourism sector. This course provides students with knowledge about transport; modes, systems, organisation and planning in relation to tourism operations. It equips them with skills of how to manage transport systems to enhance tourism development.Course objectives:

Understand the role of transport in economic development of a region Appreciate the role of transport in fostering close contact and unity between traveling

individuals and societies

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Course Outline: Introduction to tourism transport Theories and Models of transport development Types of transport used in tourism (National and International) Transport organizations – national and international Role of stakeholders in transport development and policy Transport and tourism development Transport systems and tourism in a global economy

Learning Outcome: Learn new knowledge in tourism transport. Learn how to analyze the influence of transport on tourism development



Reading/Reference Materials: Tolley R.S; Turton B.J (1995): Transport Systems, Policy and Planning – a geographical

approach. Longman Group Limited. Simon David (1996): Transport and development in the Third World. Routledge, London. UGSTDP (Uganda Sustainable Tourism Development Programme) (2004): Marketing

Strategy for Uganda 2004-2008.Tourism & Transport Consult International (TTC), Dublin Ireland.

Course Code: TOU 3222 Course Title: Tour Guiding and Leadership Skills

Course Description:Despite having vast tourism resources in Africa, they have greatly remained un or under utilised partly due to poor tour guiding and leadership skills this course provides knowledge and practical skills in guiding techniques and leadership qualities.

Course objectives: Concepts of tours and tour guiding Knowledge and skills essential tour guiding practices Acquisition of leadership skills in tour guiding and tour management

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Course Outline: General overview of tourism guiding concept Principles and practices of tour guiding Qualities of a professional tour guide - professional appearance, client handling Tour guiding and product knowledge - interpretative techniques in tour guiding Communication skills in tour guiding - problem solving skills in tour guiding Total quality management (TQM) in tour guiding Tour design and costing: travel intermediaries, tour product and packaging, tour design

and planning, tour costing, tour reservations, tour marketing Leadership Skills in Tour Guiding Health and safety management Handling emergencies Issues and principles of driving vehicles (issues relating to the car, the driver, the co-

driver, the passengers, other road users)

Learning Outcomes: Knowledge and skills in tour guiding Skills of identifying the qualities of a tour guide Demonstrate safety and security skills both in/outside the work environment



Reading/Reference Materials: Braidwood, B, Boyce et al(2000) Tour guiding business. Self course Press, (2nd Ed) Burton J, Burton L: (1994) Interpersonal skills for Travel and Tourism. Adison Wesley

Longman Limited. Fay, Betsy (1992) Essentials of tour management, Prentice Hall Flood, R, L. (1993) Beyond Total Quality Management, John Wiley & SonsInc. Barraclough, N. (2008). First Aid Taking Action, Mc-Graw-Hill Publishers Railey C. (2002) Becoming a Tour Guide :Principles of Guiding and Site Interpretation.

Cengage Learning EMEA, Nakalembe (2004) Developing Professional Bird Guiding for Quality Service and

Tourism Promotion in Uganda. Case of Uganda Bird Guides Club (August, 2004)

Course Code: TOU: 3211 Course Title: International Relations

Course Description:Course exposes students to the nature and theories of international relations. This provides them with knowledge on contemporary international issues and how they influence tourism development and management at the global scale

Course objectives: Explain the evolution and nature of international relations Explore the various theories of international relations Critically analyse the influence of international relations on tourism business and

development

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Course Outline: Evolution and nature of international relations Theory of international relations - classical and modern theories Theories of state of society - structural and dependence theories. Foreign policy and the social making Interdependence and trans-nationalism Integration - beyond the nation state Normative issues in international relations. International relations and tourism East African Community – changing international relations and tourism

Learning Outcomes: Knowledge on theories, policies and social making of international relations Ability to explain the evolution of international relations Appreciate the role of international relations in tourism development



Reading/Reference Materials: Coles Tim, Hall C. Michael (2001). International Business and Tourism: Global Issues,

Contemporary Interactions. Published by Routledge Philip, P. (2002): International Tourism - the new engine of the cuban economy.

Published by the Lexingstone Institute, Virginia. World Tourism Organisation (WTO 2009, 2010) Co-operation and Partnerships in

Tourism – A Global Perspectives. UNWTO

Course Code: TOU 3223 Course Title: Tourism Transport Management IICourse Description:This course builds on earlier knowledge in Tourism Transport management It provider broader knowledge on transport especially at an international level and equips them with skills of how to manage transport systems at to enhance tourism development.Course objectives:

Understand the role of transport in economic development of a region Appreciate the role of transport in fostering close contact and unity between traveling

individuals and societies

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Course Outline: Transport in the developing world International transport systems: freight transportation, passenger and tourist traffic,

international air terminals, international ports Management of transport: operational characteristics, transport problems, route selection,

scheduling techniques Information systems and communication in transport Transport and Environment Transport planning for tourism

Learning Outcome: Appreciate the role of transport in tourism development and its interrelatedness with the

economy. Learn to apply skills to manage the transport systems to enhance tourism Sector.



Reading/Reference Materials: Tolley R.S; Turton B.J (1995): Transport Systems, Policy and Planning – a geographical

approach. Longman Group Limited. Simon David (1996): Transport and development in the Third World. Routledge, London. UGSTDP (Uganda Sustainable Tourism Development Programme) (2004): Marketing

Strategy for Uganda 2004-2008.Tourism & Transport Consult International (TTC), Dublin Ireland.

Course Code: TOU 3224 Course Title: Transport Law and RegulationsCourse Description:This course builds on the earlier knowledge of students about transport and its management. It specifically concentrates on the laws and regulations governing the transport sector and gives specific attention to tourist transport modes.

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Course objectives: Acquire knowledge on the legal, system, process and the institutions (Uganda and East

Africa generally) Knowledge on Transport Laws and regulations Transport Safety regulations and laws Examine Legal and policy issues relevant to tourist transportation modes Assess Transport and Environment (climate change) – legal issues

Course Outline: Evolution of transport laws Transport laws and regulations Relationship between transport laws/regulations and policies (bridging the gaps) Transportation agreements Transport planning and development Transport safety Transport laws in Uganda and how they influence tourism

Learning outcomes Understand the legal framework for Uganda Knowledge on the value of transport networks, governing laws and regulations. Knowledge on importance of transport in the development process with emphasis on

tourism.



Reading/Reference Materials: The constitution of Uganda Tourism Act (2008) Ministry of Tourism, Trade and Industry(MTTI ), Kampala Tourism Policy For Uganda (2003) Ministry of Tourism, Trade and Industry(MTTI ),

Kampala Simon David (1996): Transport and development in the Third World. Routledge, London. UNDP-WTO-UGA-101 (1992) Integrated Tourism Master Plan for Uganda.

Course Code: TOU 3226 Course Title: Research Project

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Course Description:Students identify a research area/problem and carry out an independent research and write a dissertation. Student is exposed to the procedure of research and principles of scientific writing. Course Objectives:

Prepare a research proposal Collect and analyze data Produce a research report for examination

Course Outline: Students undertake an independent research project in tourism. Investigate a defined tourism related problem using scientific research methods and

techniques. Demonstrate ability to develop the research problem, review the literature, use of relevant

methodology, presentation of results and appropriate use of illustrations, the argument and conclusions.

Written report dissertation of between 5,000 – 10,000 words.

Learning Outcomes: Learn how to write a research proposal Learn how to collect data from the field Learn how to analyze field data Learn how to write a dissertation


Mode of Assessment: The project is supervised and assessed by a

lecturer chosen by the department.

Reading/Reference Materials Reference materials selected according to the nature and area of students research

Course Code: TOU 3227 Course Title: Sustainable Tourism development

Course Description:Provides knowledge on the principles, models, and theories of sustainable tourism development. It also equips students with skills of managing and developing sustainable tourism activities Course Objectives:

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Acquire Knowledge and Understanding of Sustainable Development Attain skills to develop sustainable tourism Projects

Course Outline: Understanding Sustainable Development (definition, needs, Obstacles, concepts and

theories) Sustainable Tourism development (principles, approaches, components, models,

theories, alternatives and path of attaining sustainable tourism) Dimensions of Sustainable Tourism Development (environmental, Social-Cultural,

Economic, Empowerment and Participation) Actors in Sustainable Tourism Development (the host community, media, tourist, public

sector, industry and volunteers) Sustainable Tourism in Different Geographical Milieurx - Case Studies (Coasts, Urban,

Islands, Rural, Mountains, Developing areas) Sustainable Tourism and functional Management – (Marketing, Human Resource,

Operational and Financial Management) Sustainable Tourism at Sector level (destinations, attractions, tour operations, business

tourism, eco-tourism, cultural tourism, Hospitality and transport) Sustainable Tourism development in Uganda (Actors, challenges and solutions - Case

studies- success and failure) The future of sustainable tourism development (ethical issues, linkage with sustainable

development, technology, implementation, monitoring indicators.

Learning Outcomes: Knowledge on principles, models, theories and challenges of sustainable tourism

development. Knowledge to link tourism in the sustainable development milieu. Skills to establish and manage sustainable tourism development projects at different

levels. Skills to establish and manage sustainable tourism development activities in different

geographical environmentsMethod of Teaching/Delivery:Lecture Hours – 45Tutorial Hours – 30


Reading/Reference Materials Beder, S (1999): The Nature of Sustainable Development. Earthscan Harris R. et al (2003) Sustainable Tourism: A global Perspective, Earthscan Middleton, N. (1998) The Global Casino: An introduction to Environmental Issues Mowforth, M. and Munt I. (1998): Tourism and Sustainability: Development and New

Tourism in the Third World. Routledge. Reid D (2005): Sustainable Development: An introductory Guide. Earth Scan Swarbrooke J (1999): Sustainable Tourism Management. CABI Publishing Todaro (2001): Economic Development in the Third World Francu L. (1997) (Ed) Sustainable Tourism. EarthScan

Course Code: TOU 3228 Course Title: Strategic Management

Course Description:The course builds on the knowledge of students about Tourism management. It introduces the concepts of strategic management and provides them with skills on how to apply strategic management techniques in tourism enterprisesCourse Objectives:

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Knowledge of strategic management and its role in the planning process Formulate strategic options for management of an enterprise and develop a system for the

identification and monitoring of critical success factors Skills to manage the implementation of strategic plans through an innovate process approach Course Outline:

The strategic management process (SPM) and Innovative tools for operational analysis Strategy formulation and true value of strategic planning Strategy implementation: models and frameworks Innovation and strategic management in tourism Managing competition in the tourism industry Strategic Management and management consultancy Strategic Management and Risk assessment

Learning Outcomes: Learn knew knowledge about strategic management Learn how to apply strategic management techniques In Tourism management



Reading/Reference Materials Etzioni, A. (1967) Mixed Scanning: A third approach to decision-making", Public

Administration Review, 27: 387-392. Doswell, R. (1997) Tourism: How Effective Management Makes a Difference. London,

Butterworth-Heinemann. Reid, D. G. (2003) Tourism Globalization and Development: Responsible Tourism

Planning, Pluto Press, London

Course Code: TOU 3229 Course Title: Events and Conference Management

Course Description:Course provides knowledge to students about events and conferences and equips them with skills on how to organise and manage such eventsCourse Objectives:

Knowledge on event or conference tourism

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Knowledge on event and conference planning process Develop marketing and promotional techniques in relation to a specific special

event/conference. Acquire effective leadership skills for coordinating a special event/conference.

Course Outline: Introduction to events and conferences Classification of events Actors in events and conferences management Planning co-ordination and management of events and conferences Marketing of events and conferences Evaluation of events and conferences Risk assessment and management for a special event or conference. Managing event and conferences practicum

Learning Outcomes: Learn new knowledge on events and conferences as a section in tourism Learn how to organise and manage events and conferences

Method of Teaching/Delivery:Lecture Hours – 30Practical Hours - 30Tutorial Hours – 30


Reading/Reference Materials Jackson, R. & Schmader, S.W. (1997). Special Events: Inside & Out (2nd ed.).

Champaign, IL: Sagamore Publishing. ISBN 1-57167-128-5 Crompton, J. L. (1999). Measuring Economic Impact of visitors to sports tournaments

and special events. Ashburn, VA: National Recreation and Park Association. Coleman, Lee & Frankle (1991), Powerhouse Conferences. Educational Institute of AH

& MA. Hoyle, Dorf & Jones (1995), Meaning conventions & Group business. Educational

institute of AH & MA

Course Code: TOU 3230 Course Title: Yield Management

Course Description:This course builds on student’s knowledge of Accounting and introduces yield management concepts and models. It equips them with skills on carrying out financial analysis to enable efficient decision making.Course Objectives:

Concepts and models of consumer demand Understand how different hospitality products are priced in the different channels

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Knowledge on how hospitality business can implement yield management systems Understand how to set the best prices for the offered products and make decisions very

often linked to the profit performance of a supply chain.

Course Outline: Introduction to yield management Selling digital products Models of consumer demand Pricing – constrained optimization Implementation of yield management systems Value based pricing Markdown management Nonlinear, Dynamic & other innovative Pricing Strategies Capacity Control via Linear Programming Yield management and other business activities Customer Acceptance and Legal Issues

Learning Outcomes: Learn new knowledge on yield management Learn how to apply yield management techniques in a tourism enterprise



Reading/Reference Materials Phillips, R (2005). Pricing and Revenue Optimization. Stanford University Press. Talluri, Kalyan; van Ryzin, Garrett (2004). The Theory and Practice of Revenue

Management. Kluwer Academic. Nagle, T. Hogan, J. (2005). The Strategy and Tactics of Pricing: A Guide to Growing

more Profitability (4th Edition). Prentice Hall.

Course Code: TOU 3231 Course Title: Hospitality Facilities Management

Course Description:Course provides knowledge and skills in design and management of hospitality facilities in relation to their existence, associated costs and environmental concerns.

Course Objectives: Knowledge on hospitality facilities Identify major components and concepts of hospitality facility design, with a

concentration on food service planning and design.

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Knowledge on maintaining hospitality facilities and their components. Discuss various reasons for and types of renovations within the hospitality industry,

including the various stages involved.Course Outline:

Introduction to hospitality facilities Management of hospitality facilities Water and wastewater systems Electrical facilities management (Heating, Lighting ventilating and air conditioning

systems) Food service equipment (design and maintenance) Energy management Management of building and exterior facilities (building renovation, parking areas) Managing maintenance needs Safety and security systems of hospitality facilities Lodging planning and design

Learning Outcomes: Learn new knowledge on hospitality facilities Learn how to manage and maintain hospitality facilities

Method of Teaching/Delivery:Lecture Hours –30Pratical Hours - 30Tutorial Hours – 30

Mode of Assessment: Course Work Pratical Final written Exam

Reading/Reference Materials Stipanuk, David M. (2006). Hospitality Facilities Management and Design. 3rd Edition.

Educational Institute of the American Hotel & Lodging Association. ISBN: 978-0-86612-285-6

Course Code: TOU 3232 Course Title: Restaurant Management

Course Description:This course builds on the knowledge of students on Food and Beverages management. It provides Knowledge and skills on how to establish and manage a restaurant.Course Objectives:

Establishment a basic requirements for starting a restaurant Demonstrate the knowledge about the basic operational aspects of a restaurant Plan how to set up his or her own restaurant and be able to run one

Course Outline: Pre-opening activities for a restaurant business.

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Creating your business plan, options for financing, deciding on management model. Restaurant concept, layout and design, selecting equipments. Menu Planning & merchandising Installing systems procedures and controls Managing service quality. Kitchen Management basics Managing sales, revenue and profits Public Relations and Promotion for restaurant.

Managing restaurant staff and labourLearning Outcomes:

Learn new knowledge on restaurant concepts and operations Learn how to establish and operate a restaurant



Reading/Reference Materials Mill R.C (2006) Restaurant Management: Customers, operations and Employees Brezinski R (1999) The complete Restaurant Guide

Course Code: TOU 3235 Course Title: Tourism Fleet Management

Course Description:This course builds on student’s knowledge in Transport management. It specifically focuses on management of tourism fleets in the tour operations. It provides them with skills in the management and administration of transport fleets which is very crucial when working in a big and busy tourism organisation. Course Objectives: Concepts in fleet management

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Knowledge in fleet management and administration Apply fleet management skills in tourismCourse Outline: Introduction to fleets Managing human resources in fleet Vehicle and fleet costing Service maintenance and repairs management Fuel Administration Fleet registration Technologies in Fleet management and administration Fleet insurance and safety Vehicle allocation policy Fleet disposal and replacement Tourism fleet management

Learning Outcomes: Learn how to monitor and administer fleet Learn how apply technologies in tourism fleet management Learn how to manage and administer a tourism fleet



Reading/Reference Materials Drucker, P. (2006) The Practice of Management. Harper and Row Publishers Drucker, P. (2004) Management Tasks, Responsibilities and Practices. Allied Publishers Davis, K and William, F (2001) Business and Society Management, Public Policy Ethics

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