- Bachelor of Science in Hospitality and Tourism Management
- Entry Requirements
- Courses
- Application Process
Tourism is an important sector in global economies; it enhances the economic growth of countries by creating jobs, acts as a source of foreign exchange and helps in developing regions. Global tourism experienced a 4% upturn in 2021, compared to 2020 (415 million versus 400 million). However, international tourist arrivals (overnight visitors) were still 72% below the pre-pandemic year of 2019, according to preliminary estimates by UNWTO. In Kenya, international tourist arrivals increased by 53.3 per cent to 870,465 in 2021 compared to 567,848 in 2020 with the sector showing recovery amid increased COVID-19 vaccinations across the globe.
The tourism industry is faced with a lot of challenges related to human resources, these include employee retention, human resource shortages, shortages of qualified managers and the expectations gap between education and industry. This programme is designed to address these gaps in human resources, by coming up with competitive graduates that will contribute to the achievement of the Sustainable Development Goals (SDGs), especially SDG 4, which addresses the need to ensure inclusive and equitable quality education and promotion of lifelong learning opportunities for all in relation to tourism development, and also the Kenya Vision 2030, which aims to contribute to the creation of a globally competitive and adaptive human resource base to meet the requirements of sustainable development in Kenya.
The program has Hospitality and Tourism options. The student will select their preferred track in the third year of Study.
Career prospects
The Hospitality and Tourism industry is one of the largest areas of employment globally and also in Kenya. Graduates will find opportunities in Food and beverage, Restaurant, Convention services, and travel and tourism management.
Why Hospitality and Tourism at Meru University of Science and Technology (MUST)?
MUST was established in pursuit of Kenya’s Vision 2030 goal of the intensified application of STI to raise productivity and efficiency levels across the three pillars, by committing more resources to scientific research, and technical capabilities of the workforce. This is to be realized by raising the quality of teaching mathematics, science and technology in schools, polytechnics and universities. Our overall aim is to produce a graduate who has hands-on, basic employability, and entrepreneurial skills. MUST provides a serene learning environment in the agriculture-rich area of Meru, modern learning facilities, and a dedicated faculty.
- Minimum mean grade of C+ (plus) in Kenya Certificate of Secondary Education (KSCE).
- A minimum grade of C (plain) in each of the following subjects: English/ Kiswahili, Mathematics A/B, any GROUP II or any GROUP III and, a GROUP II or a GROUP III or any GROUP IV or any GROUP V.
- Candidates who are admitted under government sponsorship will have their admission cut-off points fixed by The Kenya Universities and Colleges Central Placement Service (KUCCPS) for each admission year.
Or
At least a two-year Diploma in hospitality, tourism or related areas, with a credit from a recognized institution. In addition, the candidate must have a minimum of C- (minus) in the Kenya Certificate of Secondary Education (KCSE)
Or
Any other relevant qualifications from a recognized institution accredited by the Ministry of Education, the Commission of University Education and recognized by the Kenya National Qualifications Authority.
Other Admission Requirements
- Under the credit transfer system, admission will be given to a candidate student registered in a similar or related program from a university which is accredited by a relevant body. Admission will be subject to regulations on credit transfer for a particular program.
What Will I Study?
Courses
| Stage: Year 1 Semester 1 | |||
| SNo | Code | Title | |
| 1. | AFH 3100 | Introduction to Hospitality Management | |
| 2. | AFH 3101 | Introduction to Tourism Management | |
| 3. | SMF 3111 | Mathematics | |
| 4 | UCU 3101 | Development Studies and Ethics | |
| 5. | UCU 3103 | HIV/AIDS | |
| 6. | UCU 3102 | Communication Skills | |
| Foreign Language 1 (One Elective) | |||
| 7. | AFH 3102 | French I or | |
| 7. | AFH 3103 | German I or | |
| 7. | AFH 3104 | Chinese I | |
| Stage: Year 1 semester 2 | |||
| SNo | Code | Title | |
| 1. | BEC 3100 | Introduction to Economics | |
| 2. | AFH 3150 | Hygiene and Sanitation | |
| 3. | AFN 3151 | Principles of Human Nutrition | |
| 4. | CIT 3117 | Introduction to Computer and Applications | |
| 5. | AFH 3152 | Travel, Tours and Guiding Operations | |
| 6. | AFH 3153 | Introduction to Hospitality and Tourism Marketing | |
| Foreign Language 1 (One Elective) | |||
| 7. | AFH 3154 | French II or | |
| 7. | AFH 3155 | German II or | |
| 7. | AFH 3156 | Chinese II | |
| Stage: Year 2 semester 1 | |||
| SNo | Code | Title | |
| 1. | AFH 3200 | Menu Planning and Costing | |
| 2. | AFH 3201 | Environmental Issues in Hospitality and Tourism | |
| 3. | AFH 3202 | Facility Design and Management | |
| 4. | AFH 3203 | Mixology and Bar Operations | |
| 5. | AFH 3204 | Local and International Culinary Art | |
| 6. | AFH 3205 | Food Purchasing and Control | |
| Foreign Language II (One Elective) | |||
| 7. | AFH 3206 | French III or | |
| 8. | AFH 3207 | German III or | |
| 9. | AFH 3208 | Chinese III | |
| Stage: Year 2 semester 2 | |||
| SNo | Code | Title | |
| 1. | HPP 3257 | First Aid | |
| 2. | AFH 3250 | Housekeeping and laundry operations | |
| 3. | AFH 3251 | Food and Beverages production 1 | |
| 4. | AFH 3252 | Food and beverage service 2 | |
| 5. | AFH 3253 | Front Office Management | |
| 6. | BFB 3103 | Principles of Management | |
| Foreign Language 1 (One Elective) | |||
| 7. | AFH 3254 | French IV or | |
| 7. | AFH 3255 | German IV or | |
| 7. | AFH 3256 | Chinese IV | |
|
YEAR THREE (HOSPITALITY OPTION) |
||
| Stage: Year 3 semester 1 | ||
| SNo | Code | Title |
| 1. | AFH 3300 | Hospitality and Tourism Accounting |
| 2. | BFB 3200 | Human Resource Management |
| 3. | AFH 3301 | Legislation in The Hospitality and Tourism Industry |
| 4. | AFH 3302 | Health and Safety Protocols in Hospitality |
| 5. | AFH 3303 | Service Quality Management |
| 6. | AFH 3304 | Interior Design and Décor |
| Foreign Language 1 (One Elective) | ||
| 7. | AFH 3305 | French V or |
| 7. | AFH 3306 | German V or |
| 7. | AFH 3307 | Chinese V |
| Total | ||
| Stage: Year 3 Semester 2 | ||
| SNo | Code | Title |
| 1. | AFH 3350 | Management of Information Systems in Hospitality |
| 2. | BFB 3308 | Marketing Management |
| 3. | AFH 3351 | Research Methods |
| 4. | AFH 3352 | Food and Beverages Production II |
| 5. | AFH 3353 | Food and Beverages Service II |
| 6. | AFH 3354 | Industrial Attachment I (outside semester -12 Weeks) |
| Foreign Language 1 (One Elective) | ||
| 7. | AFH 3355 | French VI |
| 7. | AFH 3356 | German VI |
| 7. | AFH 3357 | Chinese VI |
| YEAR FOUR (HOSPITALITY OPTION) | ||
| Stage: Year 4 Semester 1 | ||
| SNo | Code | Title |
| 1. | AFH 3400 | Entrepreneurship for Hospitality and Tourism |
| 2. | AFH 3401 | Food and Beverages Production III |
| 3. | AFH 3402 | Food and Beverages Service III |
| 4. | AFH 3403 | Events Management |
| 5. | AFH 3404 | Statistics for Hospitality and Tourism |
| 6. | AFH 3405 | Leisure and Recreation Management |
| 7. | AFH 3406 | Research Project ( Two Semesters) |
| Stage: Year 4 Semester 2 | ||
| S.No | Code | Title |
| 1. | AFH 3450 | Sustainable Hospitality Operations and Innovations |
| 2. | AFH 3451 | Food Product Development and Innovation |
| 3. | AFH 3457 | Crisis Management and Public Relations in Hospitality and Tourism |
| 4. | BFB 3306 | Consumer Behaviour |
| 5. | BFB 3350 | Strategic Management |
| 6. | AFH 3452 | Financial And Revenue Management |
| 7. | AFH 3453 | Industrial Attachment II (Outside semester -12 Weeks) |
| YEAR THREE (TOURISM OPTION) | ||
| Stage: Year 3 semester 1 | ||
| SNo | Code | Title |
| 1. | AFH 3300 | Hospitality and Tourism Accounting |
| 2. | BFB 3200 | Human Resource Management |
| 3. | AFH 3301 | Legislations in the Hospitality and Tourism industry |
| 4. | AFH 3308 | Travel and Tourism Geography |
| 5. | AFH 3309 | Travel Agency Operations |
| 6. | AFH 3310 | Natural History of Flora And Fauna of East Africa |
| Foreign Language 1 (One Elective) | ||
| 7. | AFH 3305 | French V or |
| 7. | AFH 3306 | German V or |
| 7. | AFH 3307 | Chinese V |
| Stage: Year 3 Semester 2 | ||
| SNo | Code | Title |
| 1. | AFH 3358 | Sociology of Tourism |
| 2. | AFH 3359 | Wildlife Conservation and Tourism |
| 3. | AFH 3360 | Ticketing and Settlement |
| 4. | AFH 3361 | Tourism Distribution Systems |
| 5. | AFH 3362 | Research Methods |
| 6. | AFH 3354 | Industrial Attachment I (Outside Semester 12 Weeks) |
| Foreign Language 1 (One Elective) | ||
| 7 | AFH 3355 | French VI or |
| 7 | AFH 3356 | German VI or |
| 7 | AFH 3357 | Chinese VI |
| YEAR FOUR (TOURISM OPTION) | ||
| Stage: Year 4 Semester 1 | ||
| SNo | Code | Title |
| 1. | AFH 3400 | Entrepreneurship for Hospitality and Tourism |
| 2. | AFH 3407 | Tour Operation Management |
| 3. | AFH 3403 | Events Management |
| 4. | AFH 3404 | Statistics For Hospitality And Tourism |
| 5. | AFH 3405 | Leisure And Recreation Management |
| 6. | AFH 3406 | Research Project (two semesters) |
| Stage: Year 4 Semester 2 | ||
| S.No | Code | Title |
| 1. | AFH 3454 | Sustainable and Ecotourism Management |
| 2. | AFH 3455 | Tourism Policy and Planning |
| 3. | AFH 3456 | Tourism Product and Destination Management |
| 4. | AFH 3457 | Crisis Management and Public Relations In Hospitality and Tourism |
| 5. | BFB 3306 | Consumer Behaviour |
| 6. | BFB 3350 | Strategic Management |
| 7. | AFH 3453 | Industrial Attachment II (outside semester) -12 Weeks |