B.SC HOTEL AND CATERING MANAGEMENT

YEAR   1                                1^stSemester

YEAR 1                                  2^nd Semester

YEAR 2                                              1^st Semester

2^nd Semester

YEAR 3                                              1^st Semester

2^nd Semester

YEAR 4                                                              1^st Semester

2^nd Semester

HCM303:      FOOD SERVICES AND PROFESSIONALISM – 2 CREDIT UNITS

The course aim to expose learners to the professional, techniques of food service in the hospitalityIndustry with reference to some authors in the area of studyWhat is food service and professional, purchasing selection and storage of food service items,

Factors  affecting food service experience  (environment  analysis:  location, accessibility, interior décor, furniture, ambience,equipment and cleanliness  as well as hygiene), measuring service quality in the hospitality industry, cost control in food service, menu development and classification of service, planning  and service  procedure, role of human resources management in the food service sector, food service ,marketing and customers’ behavior, financial management and budgeting for food service operation, latest trend and future of food service industry (design and positioning food service for multicultural markets personalized service).

ACC 305: COST ACCOUNTING -3   CREDIT UNITS

Course content:

Introduction definition and purpose of cost accounting of cost function; elements responsibility and behavior – material accounting and control procedure; labour accounting, overhead cost accounting and control procedures; cost centre; cost behavior and cost estimation – costing methods, standard costing techniques; absorption costing, marginal costing, budgeting and budgetary control and cost control.

HCM313:    RESTAURANT ENTREPRENEURSHIP – 2 CREDIT UNITS

The course is designed to assist student and learners with skills, knowledge and experiences required to run a successful restaurant outfit.

The purpose of this subject is to provide a thorough understanding of the theoretical fundamentals and practices of small and medium enterprise (SME) business management and planning and insight into the entrepreneurial skills, knowledge and innovation processes required of SME’s in today’s competitive business environment.

Student will apply the knowledge and skills to the writing of a business plan for the use of innovative and entrepreneurial approaches to business practices and management specifically for a SME. Students will critically analyze contemporary theories in management of a SME.

ENT 321: QUANTITATIVE METHODS FOR BUSINESS DECISIONS 2 CREDIT UNITS

To provide the learners with theoretical knowledge and the use of mathematical tools in solving management problems in business.

Matrix algebra, linear programming, quality control, network analysis, queuing models, queuing theory, time series and capital investment appraisal.

HCM 333: FOOD & BEVERAGE SERVICES III – 2 CREDIT UNITS

Other skill Important to sale situation and beverage service, handing difficult customer /guest, sale promotion in food and beverage services, merchandising; internal selling and public relations, food and beverage service in hotels, fast food operation, nature of franchising, industrial catering services, transport catering services, handling function catering, hospital catering services, bar operation, selection and development off staff in food and beverage services operation, cuisine and service terms I and cuisine and service terms II.

HCM 339: FOOD AND BEVERAGE PRODUCTION III – 2 CREDIT UNITS

The aims of this course is to further expose you to the practice of food production, principals of cookery and various approach to food production the aims will be achieved by knowing principal in cake making, preparation of eggs, grains and farinaceous dishes, preparation of pastries pudding and sweets, preparation of flavors, sandwiches and beverage, process involved in preparation of non-alcoholic drinks, know difference cuts, quality grades, portion size and uses, common uses of poultry preparation and cooking fish and sea foods, utilization of local food commodities  in the international acceptable Nigeria dishes and sequence of work schedules and production analysis in menu planning.

Describe the different material in cake making, faults in making cakes, the use of eggs in food production prepare egg dishes and apply garnishes, foods classified as farinaceous dishes aged its accompaniment, grain used in cookery, fat flour and other commodities  available for production of pastries, puddings and sweet hot and cold sweets,  freezing techniques, chilled and iced confectionaries, convenience products, Hot  and cold savories, Use of fillings and toppings, commodities for making non-alcohol icy beverages, healthy and whole some birds, disease poultry cooking, garnishes flavorings,  stuffing for poultry game, fish and sea foods, utilization of local commodities acceptable for Nigerian dishes, menu planning and purchases, uses and maintenance of kitchen equipment.

HCM 343: PROCUREMENT AND SUPPLY MANAGEMENT – 2 CREDIT UNITS

The course is designed  to enable you define, specify, relate , apply, demonstrate and use or complement policies, principles,  techniques and method involve in the physical, quantitative, procurement, planning, financial and management control of materials.

Develop conceptual frameworks and perspective of the subject matter of procurement and supply management (the stuffs, functions, objectives, variable or elements, procedure and interdepartmental relationships) ; quality assurance in PSM ( introduction , specifications,  standardization , value analysis, inspection of purchases material ); sourcing procedure, policies and strategies; pricing and payment procedures and policies in PSM; management of procurement and materials related activities ( personnel, JIT, use of computers, records and ethics ); government procurement and contract administration; competitive bidding and negotiated procurements, international purchasing and expediting.

HSM 3445: WINE AND FOOD PAIRING PRINCIPLES – 2 CREDIT UNITS

On successful completion of this subject, the student will be able to achieve the following leaning outcomes:  Knowledge and Intellectual Skills – understanding the key factors affecting the taste of wines and major wine producing countries. Students will be able to demonstrate knowledge of the wines produced in the world, old world and other wine producing countries. Student will be able to use simple and appropriate wine terms to describe wine. Student will be able to demonstrate knowledge of fortified wines. Student will be able to demonstrate knowledge of sprits and liqueurs. Student will be able to apply the principle of wine and food matching. Student will be able to understand the correct storage of wine. Types and style of wine (Light wines Sparking wines Fortified wines Vermouth Red wines, White wines and Rose wines Dry, Medium and Sweet wines), Key factors affecting the taste of wines (Grapes Climate Luck of year soil Viticulture Vinification), Old   world wine producing countries ( The linkage of viticulture with the European civilization and culture France, Italy, Spain, Portugal and Germany), New world wines producing countries (The expression of New world wines in the context of wine culture: the viticulture and wine making South  Africa, Chile, Argentina, United State of America , Canada, Australia and New Zealand), Other wine producing countries (China, Southern and Eastern Europe, the Mediterranean countries), Spirits from various countries ( Whisky , Cognac, Armagnac Flavored spirits, Unflavored spirits Liqueurs), Decanting of wine and its role in social function. The established rules how to achieve the best match and sensory evaluation and tasting techniques (Appearance Nose Palate).

TMGS 303: MANAGERIAL  ECONOMICS – 2 CREDIT UNITS

To introduce learners to managerial economics skills for decision making and planning in the field of business s management. Objectives of business formulations,  Objectives, Motivating business entrepreneurs, major role of profit as business objectives, Internal and External factors influencing business objectives, analysis of investment  appraisal, Net Present Value (NPV), Internal Rat of Return (IRR),  Traditional and  Modern method of investment appraisal, Pricing policies, Pricing techniques, Approach to pricing commodities according to age / life cycle, Nationalization, Privatization and commercialization, Concept of corporate strategy, Study of corporate economics, Uncertainty in today’s corporation, Strategic planning and its benefits, Corporate development, Concept of market structures, Operation of various market structures in existence, Monopoly and Oligopoly market structures, Cost analysis, Definition of cost functions of business management, Cost behavior  (long-run and short-run), Significance of cost of decision making, Cost concept and break-even analysis.

TSM 347: COMMERCIAL RECREATION MANAGEMENT – 2 CREDIT UNITS

Concept of recreation, Tourism and recreational facilities provision in Nigeria, Tourism and the environment, Different opportunities in leisure participation, Leisure product, Role of commercial and home-based leisure facilities ( Accommodation and catering), Provider of leisure services, Environmental planning of tourism attraction , Investment in tourism and the private sector, Sources type method and aims of public sector investment.

 TSM 349: INTRODUCTION TO AIRLINE MANAGEMENT – 2 CREDIT UNITS

This course is designed to acquaint students with the basic communication tools in organization, Once you have successfully completed the course, it is expected that you should be able to do the following (Understand what organizational communication is all about and to appreciate its importance; Awareness of the large scope of the communication functions in organization; Acquainted with the principle to acquire the skills needed for effective communication).

General Introduction to  communication, Communication systems mode and Network, Definition of communication, Elements of communication process, Difference between oral writing and non-verbal communication, Formal communication system, Vertical, Horizontal and Quasi- Vertical, Semi-formal and Informal communication system, Barriers and Limitation  to effective communication, Analysis of attitude, Feeding and objectives of self and other people with reference to conflict resolution, Motivation to work, Interpretation of technical and non- technical  information, Basic communication skills, Listening , Speaking, Reading and writing, Language skills, Vocabulary, Part of speech (form, meaning and usage), Mechanics ( paragraphing, punctuation and spellings), Direct and reported speed, common errors, Pronouncement ( word stress, sentence stress, intonation, minimal  pairs, homophones), Essay writing, Speech making, Correspondence ( Letters, Memo and Circular), Meeting ( Note, agenda and minutes), Report writing,  Advertisement .

BHM 304 RESEARCH METHODOLOGY - 2 CREDIT UNITS

This course is to prepare students on how to gather information and data for research and analysis purposes especially as they relate to hotel and hospitality industry.  Define, describe and use research terms correctly, develop the skills and competency for executing s research project, choose an appropriate research techniques most suitable for the nature of the problem (s) to be investigated, analyze and interpret data generated using any of the various statistical and computer tools of analysis, prepare an acceptable and sound project plan (proposal) for investigating the identified problem.

Conceptual framework research; skills of scientific investigation, Information gathering, Analysis and interpretation in dealing with hotel and catering management problems in Nigeria, Steps in research agenda and proposal, the art of problem identification and analysis and report writing, the typologies of the research method, Statistical tools of analysis, Computer application in research, Research referencing and citation styles, Proposal contents writing skills, Ethical issues.

HCM 304: FOOD AND BEVERAGE PRODUCTION IV – 2 CREDIT UNITS

The course aims at describing hotel catering and tourism industry is organized, Identifying the food hygiene regulation, Describing the need to comply with the law in regards to health , Environment condition, Highlight what menu/recipe entails and customer requirements, Describing local food commodities, Explain purchasing of food, Describing the process of effective control system, Describing functional catering, Explaining the procedures for cook chill, Cook freeze and soups vide catering system and describing meat cookery.

Types of catering services rendered, Food hygiene regulations, health, safety and hygiene practice, Menu and recipes, planning and types of menu, Compilation of different menu from food, Local food commodities, Function of food operator in purchasing of food, Control system, Functional catering, Cook chills, Cook freeze and soups vide catering system and meat cookery.

HCM 310: INDUSTRIAL ATTACHMENT (6 MONTH) – 6 CREDIT UNITS

There will be industrial attachment of 3 to 6 month in a reputable hotel and catering organization by student. This will enable the student to put into practice all the theories they have learnt. A report will be submitted on their experience to the school. Also, the Industrial Training Fund will be there to monitor the training exercise.

HCM 340: HOSPITALITY LAWS AND TRAVELS – 2 CREDIT UNITS

To introduce to the students necessary rules and regulations as well as liabilities in the hospitalities business.That the student should be aware and be conversant with rules and regulations binding the hospitality practice. To enable the students to be conscious of their interaction with clients when they eventually found themselves working in hospitality establishment after their course of study.

Booking contract, Price display, Registering gush and over booking, Inns and hotels, the  rights and duties of the proprietor, the guest in residence, the rights of an innkeeper, the hotel premises, In keepers strict liability.

HCM 342:   CURRENT ISSUES IN FOOD SAFETY AND SANITATION – 2 CREDIT UNITS

  The aims of this course are to familiarize learners with the necessary primary and secondary things that are necessary in current issues in food safety and sanitation.

Implementing healthy catering services, health and safety for new catering premises, Food safety temperature control, Pest control, Kitchen floor safety, Food safety, importance of hygiene, Food hygiene (amendments) regulation 1990/1991, Kitchen hygiene, Control of waste and recyclable materials.

TSM 342: CONCEPT, DESIGN AND FEASIBILITY – 2 CREDIT UNITS

The purpose of this subject is to provide conceptual and understandings of design, Location Planning, settings up and the maintenance and management of a quality, legally complaint commercial work environment. The subject examines the interrelationships between the management of facilities and operations management that is concerned with the selection of inputs and transformation process to produce outputs of added value. Students will develop of a facilities plan for a nominated hospitality business that complements its business strategy and maintains it market competitiveness.

ENT 326: AGRO –BUSINESS MANAGEMENT – 2CREDIT UNITS

Overview of agro-business, Strategic planning in agro-business, Forecasting demand in agro-business, Inventory  management and control in agro-business, Warehousing management in agro-business, Financing of agro-business, Record management in agro-business, Managing risks in agro-business, The role of Nigerian agricultural insurance, corporation in agro-business, promotion strategies for agro-products, Grading and pricing of agro-product, Corporation in agro-business, Branding and packaging of agro-products, Distinction of agro-product, Market opportunities for agro-products.

TSM 348: HOSPITALITY AND TOURISM MANAGEMENT – 2 CREDIT UNITS

Industry Overview, How the industry works, Rail and Ground Transportation and Accommodation, Tours, Cruises and Insurance, World Geography and Documentation, Sales and Administration Procedures, Air Travel, Domestic and International Fares and Ticketing, Computer Reservation System, Basic theory  on the Apollo reservation system, Advanced Computer Reservation System, Using SABRE Advanced Computer Reservation System Using APOLLO, Selling Skills for the Professional Travel Counselor, Advanced Fares and Ticketing Construction and Domestic and International Airline Tariff and Ticketing.

HCM 431: ADVANCED FOOD AND BEVERAGE PRODUCTION – 2 CREDIT UNITS

 Upon satisfaction completion of this course, students should have: developed knowledge, understanding and application of food microbiology at an advanced level, Ability to determine how microorganism impact on the quality and safety of goods and operation efficiency across the total chain of production, Ability to identify current and future research directions in food microbiology, Enhanced their ability to work in a team and enhanced their oral and written communication skills.

This course takes food microbiology from its basic concept to advanced consideration of current issues in microbial ecology of foods, Food spoilage, Food borne microbial disease (including viruses), Food and beverage fermentations and use of microorganisms as processing aids and sources of food ingredients and additives. Using selected microbial groups and commodities, it examines the biochemical, physiological and molecular mechanisms of microbial growth, Survival and significance in food and beverage ecosystems as they evolve from the raw materials through the processing to the consumer. Emphasis will be in the linkage between microbial activity, product quality and safety, and practical management of these needs. The application of molecular techniques and genomics to food microbiology will be highlighted throughout the course. The topics selected for discussion reflect research interests and projects currently active in the Food Science program at UNSW.   

HCM433: MANAGEMENT AND ORGANISATION BEHAVIOUR – 2 CREDIT UNITS

This course introduces the student to multidisciplinary approaches to human behavior in organizational settings. Attention will be paid to both public and private sector organization. A variety of issues will be examined from the perspective of the manager as well as those of the workers, the client and the citizen. The major objectives of this course include : To provide an overview of the influential theoretical perspectives and research findings in the field of organizational behavior, To offer  conceptual frameworks, methodological approaches, and analytical skills which are useful in increasing our understanding of human behavior in organization, To provide opportunities to practice the use of these conceptual frameworks through their application to organizational problem, To  challenge the student to think analytically and creatively about significant issues facing organizational stakeholders now and in the future.

HCM 435: SECURITY AND LOSS PREVENTION MANAGEMENT -2 CREDIT UNITS

Explain the completion of this course , students should be able to : Discuss legal concerns in providing safe and secure accommodation for guests, Identify preliminary consideration in settings up a security program, including the importance of law enforcement liaison and security training, Identify and explain the function of a wide variety of security equipment,  including physical security system, surveillance system, communication systems, alarm system and guestroom security equipment such as locks, Identify and explain the purpose of security procedures that deal with guest protection and internal control. Procedures are discussed generally and on a department-by- department basis, with special  attention given to the accounting department and the protection of funds, Discuss the element of need for computer security, Cite the special security concerns involved in report writing and report keeping, media relations, the presence of special guest or events, and maintaining swimming pools, health clubs and jogging trails, Contribute to the development of an emergency management programs that deal with bombs and bomb threats, fires, hurricanes, tornadoes, floods, earthquakes, blackouts, robberies, medical emergencies and terrorism, Discuss the elements of a safety program, Identify many Occupational Safety and Health Act regulations that contain information to lodging property managers and personnel.

 HCM 439: HOTEL PLANNING AND INTERIOR DESIGN – 2 CREDIT UNITS

Project development, hotel planning, operational criteria and building system, conceived and initiated student term case study to develop hotel concept. Hospitality, Facilities, Design interpretation and analysis of hotel and restaurant plans, drawing conventions, drawing skills and introduction to AutoCAD software.  Hotel planning and Interior Design Market criteria, hotel space planning, interior design and renovation requirement, major interior design presentation.

ENT 417: PRODUCTION MANAGEMENT – 2 CREDIT UNITS

Examination of production processes from small manufacturing outfits to full- automated production lines such as exists in brewing industry. Production systems and models, Production planning, Sales forecasting factors of production and linear  programming, CPM and PERT system of production control, Plant layout and material handling system, Inventory control mechanisms as applied to inventories of raw materials work-in-progress and finished goods, Inventory control models such as Economics Order Quantity, Tools for integrated planning and control functions in production.

ENT 431 MARKETING ETHICS AND SOCIAL RESPONSIBILITY

 CREDIT UNITS

 This course different concepts of ethics and social responsibility, Societal marketing practice, Macro marketing, Social responsibility activities of marketing, Social criticisms of marketing, Consumerism, Environmentalism, Green marketing,  Arguments on marketing ethics, The role ethics in  marketing, Nature and significance of ethics in marketing, Difference between ethical and legal behaviour  in marketing , Factors influencing ethical marketing management  decisions, Public action to regulate marketing concept, Public policy on marketing in Nigeria, Importance of ethical and socially responsible in consumer behaviour.

TSM 403: CULTURAL TOURISM – 2 CREDIT UNITS

Visitors to museums and heritage organizations everywhere are seeking authentic, engaging and memorable experiences that foster an awareness of the history and culture of local communities. This course explores the complex dynamics of cultural tourism and provides you with practical tools to assess the opportunities and implications associated with tourism development programming for your cultural institution.

TSM 441: STRATEGIC MANAGEMENT IN HOSPITALITY AND TOURISM – 2 CREDIT UNITS

For the student to identify and understand strategic management in hospitality and tourism industry as a process of integrating organizational plans for achieving operational goals.

The strategic management process: In general and hospitality /tourism industry, Strategic in making task, Strategic vision, Setting objectives and crafting a strategy, Industrial and competitive analysis, Evaluating company resources and competitive capabilities, Strategy and competitive advantage in hospitality and tourism industry.

HCM 412:   SEMINER – 2 CREDIT UNITS

Problem identification, objectives of seminar enquiry, historical background of the issue of interest, survey of the problem area, Analysis of information, report of findings, and presentations.

NOTE: student will present a research-based report of not less then 3000 words.

TSM 442:    TOURISM ENTREPRENEURSHIP-(2 CREDIT UNITS)

Course outlines for the following courses are attached: developing new tourism enterprises; tourist behaviour; major in entrepreneurship – new program proposal major in entrepreneurship proposal; Tourism strategy; managing small tourism enterprises; Tourism in a global environment; information technology and tourism; managing the tourist experience and Tourism enterprise field course.

TSM 444:  GLOBAL TOURISM ISSUES – (2 CREDIT UNITS)

 This course focuses on travel and tourism as the vehicle for studying selected world regions. Using a variety of geo-technologies and inquiry and communication methods, students will conduct and present case studies that develop their understanding of the unique characteristics of selected world regions; the environmental, cultural, economic, and political factors that influence travel and tourism; and the impact of the travel industry on communities and environments around the world.

HCM 432:    HOSPITALITY INFORMATION SYSTEMS – 2 CREDIT UNITS

Gives employees a thorough understanding of hospitality computer technology and the management of information systems. Features applications for all functional areas, including reservations, room, food and beverage, sales and event management, and accounting, employees learn to improve efficiency while serving guests better.

HCM 434:    LODGING FACILITIES MANAGEMENT – 2 CREDIT UNITS

As many organizations, both private and public, invests in leisure facilities and the staging of special events, it is essential that the managers of such facilities and events are aware of planning, design and management issues that are in keeping with current practices and trends. This course addresses these issues and aims to provide knowledge and skills, both strategic and operational, through a series of lectures, examination of case studies and site visits.

This course extends the application of management knowledge to the specific area of facilities and events and aims to equip students with a working knowledge of facility and event management processes and the skills required to design, plan and manage facilities and special events.

After successfully completing this course, students should be able to: Discuss and critique the political and economic forces behind and the impacts that result from, the staging of special events and the planning and provision of leisure facilities; provide examples of how particular management strategies are applied to leisure venues and events; Articulate the specific planning and management needs of facilities and special events including differences, for example, between large scale sport, cultural and community recreation facilities and events; provide informational on the operational requirements related to staging a special event in a leisure facility; demonstrate an understanding of the application of evaluation techniques asthey apply to facilities and special events.

HCM 436: INTERNAL CONTROL IN HOSPITALITY ADMINISTRATION–2CREDIT UNITS

This is designed to impact necessary skills on the learners on internal control system in hospitality administration. Thus at the completion of the course, the learner should be able to define internal control systems. Types of internal control system. To achieve this, the following topics will be cover: Definitions of internal; types of internal control; importance of internal control system assessment and evaluation of the internal control system in hospitality administration; general features of internal control system; internal audit; relationship between internal auditor; techniques of recording inhospitality administration; problems of internal control system in hospitality admin;internal control of stock in hospitality admin, cash disbursement control in hospitality admin; petty cash control in hospitality admin; account receivable control in hospitality administration; and control of employees remuneration in hospitality administration.

HCM: 438   HOSPITALITY SUPERVISION & QUALITY MANAGEMENT – 2 CREDIT UNITS

For the student to be equipped with the skills of quality supervision and management in hospitality industry.

Development of hotel & catering industry; communication and formal organization; leadership and management (effective & efficiency); quality human resource; job security; enabling environment (government & society); the customer, financial resources, industry and the dynamic society.

HCM 450:    RESERCH PROJECT – 6 CREDIT UNITS

Students are expected to submit project work for approval bringing into focus all they have learnt in programme.

ENT 424:   FEASIBILITY STUDY AND BUSINESS PROPOSALS – 2 CREDIT UNITS

Sources of information for feasibility studies; generation data for feasibility studies; business description; choice of business location; technical analysis; management plan for operation; marketing strategy; marketing analysis; ; financial analysis plan implementation; financing plan (sources of funds etc); writing business proposal; writing a loan proposal.