Name of the Program: BA in Tourism and Hotel Management
Programme type: undergraduate
Degree to be awarded by: Jimma University, Subject to the Approval by their respective Senate
Teaching and learning method: Lecture, demonstration, case study, group discussion, Presentation, term papers, field Visit (educational Tour), internship, seminar and Project.
Assessment and Evaluation Methods: Individual and group assignments, test, quiz, field visit report, internship report, Presentation, final examinations and seminars
Duration: Four Academic years or eight semesters for the regular program
Exit Exam: As per the MoE and the Universities’ rules and regulations
- Graduation Requirements
To graduate from the program, the student should take all courses offered in the program, a total of 159 Credit Hours and 264 ECTS and earn a Cumulative Grade Point Average (CGPA) of 2.00 or better by the end of the program, and earn no ‘F’ grade in any course. The student is also required to have a cumulative grade-point average of at least 2.00 in all major courses by the end of the program.
1.1. Degree Nomenclature
Degree Nomenclature in English: Bachelor of Arts Degree in Tourism and Hotel Management
Degree Nomenclature in Amharic: የአርት ባችለር ዲግሪ በቱሪዝም እና ሆቴል ማኔጅመንት
1.2. Medium of Instruction
The medium of instruction for the program is English Language
- Program Objectives
2.1. General Objective
The general objective of the program is to produce qualified manpower that can effectively contribute to the development of the hospitality industry in Ethiopia by making use of the vast potential of the country in the sector.
2.2. Specific Objectives
The specific objectives of the Tourism and Hotel Management program are to:
- Produce competent and well-qualified graduates to meet the growing demand of trained personnel in the sector;
- Provide appropriate training that helps the graduates acquire the skills required to serve within the context of international standards of the service industry.
- To produce specialists trained in tourism and hotel Management who will advocate the practice of professionalism and ethics in the field.
- To produce graduates who will tackle problems pertinent to the industry.
- To augment the nation’s capacity to research the diverse aspects of the industry and consultancy services to enhance the development of the sector.
- To produce entrepreneurs who can create and manage small businesses within the tourism and Hotel industry.
- To prepare future professionals to strategically manage and make sustainable and effective decisions in placements of high responsibility in tourism institutions and;
- To provide future professionals with an integrated knowledge of the dynamics of tourism development, the principles of sustainable management, environmental issues, the role of cultural diversity and creativity for innovation and product development, the governance of tourism networks and the quality management of tourism, hotel and customer service.
3. Profiles
3.1. Professional Profile
Graduates of the Tourism and Hotel Management are equipped with the knowledge and skills in the area of Food and Beverage Preparation, Food and Beverage Service, Housekeeping Management, Front Office Management, Hospitality and Tourism, Business and Management areas and they can also work in various managerial positions such as tourism destination managers, marketing and promotion managers, tour operation and travel agency managers, customer relation managers, tourism experts and supervisors, etc.
Generally, the Tourism and Hotel Management Program provides students with the opportunity to pursue a career in the tourism and hospitality industry. Upon the successful completion of the program, graduates will become a competent workforce in different sectors of the economy, but not limited to the following:
- General Manager, director of rooms division, executive housekeeper, front office manager, director of sales and marketing
- Public and private sector managers in standard hotels, restaurants and lodges.
- Meeting manager, banquet manager, convention service planners and managers.
- Marketing analysis and planning in the hospitality industry.
- Financial accounting in the hospitality industry.
- Institutional food and beverage service managers.
- Catering operators and managers for airlines, shipping lines, tourism centres, etc.
- Assistant vegetable, pastry, sauce, roast, cold kitchen and relief cook.
- Consultants in the hospitality industry and any customer-focused organisation, given the transferable skills and business taught on the course.
- There are also opportunities to become an entrepreneur and start their own business.
- Trainees can work as tourism development planners and policy implementers to transform the sector to a better level.
- The amalgam of theoretical and pragmatic knowledge and skill the trainees acquired during their study enables them to cater properly and ethically to the needs of tourists, express an image of the destination and promote the various tourism resources of the country.
- Trainees have acquired both theoretical and pragmatic knowledge and skills to organize and manage different kinds of mini and mega events such as meetings, conferences, exhibitions, workshops, etc.
- Trainees can conduct research related to the tourism and hospitality sector.
3.2. Graduate Profile
Graduates of the Bachelor of Arts in Tourism and Hotel Management will get adequate competency (knowledge, attitude and skills) in the area of Tourism and Hotel Management. Generally, this degree program provides students with the opportunity to pursue a career in the Hotel and Tourism industry, and upon completion of the program, graduates will be able to:
- Plan, develop, manage and market tourism and hotel sector services and products;
- Provide operational as well as managerial services in areas such as hotel and tourism marketing, heritage conservation, heritage administration and utilization, hotel management, front office management, housekeeping management, travel facilitation, tour guiding and operation at the national, regional and local tourism offices;
- Work in the trade and industry sector as a tourism and hotel investment expert and perform public relations tasks in different tourism and hotel organisations;
- Deal with key issues in finance, marketing, management and other functions within the tourism and hotel industry in innovative ways;
- Undertake Micro, Small and Medium Enterprises entrepreneurial activities in the tourism and hotel sector;
- Support in the development and implementation of an appropriate international, national and regional policies and regulations in the sector;
- Undertake relevant operational and marketing research and implement the results of these studies for the advancement of the sector and for the country’s development;
- Provide short and long-term training in the areas related to tourism, travel, hotel, customer services, etc.
- Acquire knowledge in travel and tourism industries like Travel agencies, Tour operators, Event management organizations, Airlines, Cruise lines, Cargo operators, Shipping lines and other sectors of the tourism industry; and
- Acquire practical and theoretical knowledge, attitude and skills in community organization and empowerment.
4. Course Breakdown
| Year-II, Semester-I | ||||
| No | Course Name | Course Code | Cr. Hr. | ECTS |
| 1 | Introduction to Travel and Tourism | ToHM2011 | 3 | 5 |
| 2 | Introduction to Hotel Operations | ToHM2012 | 3 | 5 |
| 3 | Introduction to Food and Nutrition | ToHM 2051 | 3 | 5 |
| 4 | Introduction to Management | MGMT 2091 | 3 | 5 |
| 5 | Introduction to Computer Application | CoSc2101 | 3 | 5 |
| 6 | Foreign Language I (elective ) | ToHM 2031 | 3 | 5 |
| Total | 18 | 30 | ||
| *Five-day trip to nearby tourist destinations for the course fulfilment of Introduction to Travel and Tourism, Introduction to Hotel Operations. | ||||
| Year-II, Semester-II | ||||
| No | Course Name | Course Code | Cr. Hr. | ECTS |
| 1 | Cultural Tourism Resources of Ethiopia | ToHM2013 | 3 | 5 |
| 2 | Fundamentals of Accounting for Tourism & Hotel | ToHM2071 | 3 | 5 |
| 3 | Tourism and Hotel Information System | ToHM2033 | 3 | 5 |
| 4 | Housekeeping Management I | ToHM2062 | 2 | 3 |
| 5 | Tourism Geography | ToHM2021 | 3 | 5 |
| 6 | Foreign Language II (elective) | ToHM2031 | 2 | 3 |
| 7 | Front Office Management I | ToHM2061 | 2 | 3 |
| 8 | CBTP phase 1 | CBTP 2012 | 3 | 5 |
| Total | 21 | 34 | ||
| *Fifteen (15) days trip to selected tourist destinations for the course fulfilment of Cultural Tourism Resources of Ethiopia and Tourism Geography. | ||||
| Year III semester 1 | ||||
| No | Course Name | Course Code | Cr. Hr. | ECTS |
| 1 | Human Resource Management | MGMT3092 | 3 | 5 |
| 2 | Housekeeping Management II | ToHM3064 | 3 | 5 |
| 3 | Front Office Management II | ToHM3063 | 3 | 5 |
| 4 | Business Statistics | Stat3111 | 3 | 5 |
| 5 | Marketing for Tourism and Hospitality | ToHM3034 | 3 | 5 |
| 6 | Natural Tourism Resources of Ethiopia | ToHM3014 | 2 | 3 |
| 7 | Customer Care | ToHM3035 | 2 | 3 |
| 8 | CBTP phase II | CBTP 3011 | 3 | 5 |
| Total | 22 | 36 | ||
| *Ten 3-day trips to selected tourism destinations for the course fulfilment of Natural tourism resources of Ethiopia. | ||||
| Year III, Semester II | ||||
| No | Course Name | Course Code | Cr. Hr. | ECTS |
| 1. | Food and Beverage Preparation Management I | ToHM3052 | 2 | 3 |
| 2. | Travel Agency and Tour Operation Management | ToHM3041 | 3 | 5 |
| 3. | Food and Beverage Service Management I | ToHM3053 | 2 | 3 |
| 4. | Ecotourism Development and Management | ToHM3022 | 3 | 5 |
| 5. | Food Hygiene and Sanitation | ToHM3054 | 2 | 3 |
| 6. | Principles & Practices of Tour Guiding | ToHM3042 | 3 | 5 |
| 7. | Research Method in Tourism and Hotel | ToHM3081 | 3 | 5 |
| 8. | CBTP Phase III | CBTP3012 | 3 | 5 |
| Total | 21 | 34 | ||
| *Fifteen (15) days’ trip to selected tourism destinations for the course fulfilment of Travel Agency and Tour Operation Management, Principles and Practices of Tour Guiding, and Ecotourism Development and Management. | ||||
| Year-IV, Semester-I | ||||
| No | Course Name | Course Code | Cr. Hr | ECTS |
| 1. | Food & Beverage Service Management II | ToHM4056 | 3 | 5 |
| 2. | Business Law | LLM4121 | 2 | 3 |
| 3. | Tourism Development Policy and Planning | ToHM4023 | 2 | 3 |
| 4. | Food and Beverage Preparation Management II | ToHM4055 | 3 | 5 |
| 5. | Event Management | ToHM4036 | 3 | 5 |
| 6. | Heritage Conservation and Management | ToHM4025 | 3 | 5 |
| 7. | Tourism Destination Development & Management | ToHM4024 | 3 | 5 |
| 8. | Internship for Tourism and Hotel | ToHM4082 | 2 | 3 |
| Total | 21 | 34 | ||
| *Fifteen (15) days’ trip for the course fulfilment of Tourism Development Policy and Planning, Tourism Destination Development and Management & Heritage Conservation and Management.
* Thirty five (35) days of internship in tourism and hotel institutions during their break. * Organize one week event for the course event management. |
||||
| Year-IV, Semester-II | ||||
| No | Course Name | Course Code | Cr. Hr. | ECTS |
| 1. | Food & Beverage Control | ToHM4057 | 4 | 7 |
| 2. | Transportation Management | ToHM4043 | 3 | 5 |
| 3. | Research Project | ToHM4083 | 3 | 5 |
| 4. | Sustainable Tourism Management | ToHM4026 | 3 | 5 |
| 5. | Tourism Economics | ToHM4072 | 3 | 5 |
| 6. | Hotel Maintenance and Engineering | ToHM4065 | 2 | 3 |
| 7. | Exit Exam | MoE4254 | P/F | |
| Total | 18 | 30 | ||
| Ten (10) days’ trip for the course Sustainable Tourism Management and Transportation Management. | ||||
Hospitality and Tourism Management |