Hospitality Management

1. Introduction

The Hospitality Management Program is offered by IPRC Musanzeis three years (six semesters) for advanced diploma and twoyears for diploma (Four semesters).The full-time programme will equip students with all the required competencies to efficiently discharge the technical duties and responsibilities in the Hospitality industry, especially in the Hotel Management. The program involves in-depth practical work using well equipped IPRC Musanze Training Hotel and professional Trainers for students to acquire required knowledge, skills and attitudes based on the standards in the operational areas of Professional cookery, Food &Beverage Services , Housekeeping Operations, Front Office Operationsand other related areas.

2. Expected Learning Outcome

A graduate of TVET Advanced Diploma in Hospitality Management will be mainly able to occupy various operational and supervisory positions found in Hospitality industry such as Hotels , campsites, Hospitals, Cruise-ship,resorts,casinos,clubs,Conference centers, Convention and Visitors centers,Destination Management organizations,Restaurants,parks,airlines companies,Travel agencies,Tour companies, etc
After successfully completing the Program, graduate will be equipped with the following learning outcomes:

  • Apply technical and management skills in the Hospitality and Tourism industry.
  • To apply or make sure that financial transactions are properly recorded in order to facilitate the hotel management
  • To establish and ensure the use of professional customer care and customer service tactics
  • To effectively plan and implement marketing strategies and tactics of a hospitality business
  • To exercise business and service in accordance within the framework of Hospitality Law
  • To exercise occupational food safety procedures in a Hospitality environment
  • To apply entrepreneurship skills in setting up a business in the sector of Hotels
  • To effectively and efficiently manage subordinates at work place
  • To effectively perform and supervise or manage all the Front office operations as applied in a Hospitality environment
  • To effectively perform and supervise all the Housekeeping and laundry operations as applied in a Hospitality environment
  • To plan and implement MICE events (Meetings, incentives, conferences, and exhibitions)
  • To perform and manage Food &Beverage services operations in a Hospitality environment
  • To control Food &Beverage with the aim to avoid unnecessary wastes and maximise related profits
  • To professionally manage the kitchen and its operations
  • To effectively use at least one Property Management System (PMS) and its different modules
  • To effectively use computer generic softwares included in the package of MS (Microsoft) Office
  • To apply economic principles in allocating hotel business resources

 

3. Qualifications and minimum requirements

a. Diploma or Advanced Diploma in Hospitality Managment

Candidates qualified for admission at RP shall have an Advanced General or technical Certificate of Secondary Education, with at least two relevant principal passes permitting entry to higher education. For applicants from advanced General secondary education, RP will consider those with highest aggregated point from the highlighted two core principal courses according the applied program.

For applicants from TVET education, some courses like entrepreneurship, Technical Languages and practical exam will not be considered as core modules for admission points.

b. Short term trainings

S/N

Name of the Training

Minimum Requirements

Duration

1

Food and Beverage services

O level Certficate

3 months

2

Culinary Art

O level Certficate

4 months

3

Housekeeping Operations and Front office Operations

O level Certficate

4 months

4

Culinary Art

High School Certificate in any program

1 year

4. Covered modules

YEAR 1 SEMESTER 1

S/N

Module

Module code

Credit

TH

PH

CH

NCH

1

Introduction to hospitality and tourism

HOM 101

10

70

30

60

40

2

Basics of Food &Beverage services

HOM 106

10

30

70

60

40

3

Basics of Food Commodities and Production

HOM 104

10

40

60

60

40

4

Nutrition and Microbiology

HOM 105

10

60

40

40

40

5

Health and safety and environment sustainability

HOM102

10

70

30

60

40

6

Languages(English and French)

LNG103

10

60

40

60

40

TOTAL SEMESTER 1-60----
YEAR 1 SEMESTER 2

S/N

Module

Module code

Credit

TH

PH

CH

NCH

1

Quantity food production

HOM 110

10

30

70

60

40

2

Restaurant service operations

HOM 111

10

30

70

60

40

3

Guest room and public area servicing

HOM 109

10

30

70

60

40

4

Front office operations

HOM 108

10

30

70

60

40

5

Basic computer skills

ICT107

10

30

70

60

40

6

Languages(Swahili and Kinyarwanda)

LNG103

10

60

40

60

40

TOTAL SEMESTER 2-60----
YEAR 2 SEMESTER 1

S/N

Module

Module code

Credit

TH

PH

CH

NCH

1

Laundry and dry-cleaning Operations

HOM 217

10

30

70

60

40

2

Basic accounting

HOM 212

10

40

60

60

40

3

Menu planning and costing

HOM 213

10

40

60

60

40

4

Pastry and confectionary

HOM 216

10

30

70

60

40

5

Front office Management

HOM 215

10

30

70

60

40

6

Business Communication skills

HOM 214

10

40

60

60

40

TOTAL SEMESTER 1-60----
YEAR 2 SEMESTER 2

S/N

Module

Module code

Credit

TH

PH

CH

NCH

1

International cuisines

HOM 223

10

30

70

60

40

2

customer relations

HOM 219

10

50

50

60

40

3

Housekeeping Management

HOM 220

10

30

70

60

40

4

Food and beverage management

HOM 221

10

40

60

60

40

5

Research methodology and Ethics

RME 222

10

50

50

60

40

6

Professional languages (English and French for hospitality)

HOM218

10

40

60

60

40

TOTAL SEMESTER 2-60----
YEAR 3 SEMESTER 1

S/N

Module

Module code

Credit

TH

PH

CH

NCH

1

Event management (MICE)

HOM 324

10

40

60

60

40

2

Entrepreneurship

HOM 111

10

40

60

60

40

3

Human resources management

HOM 329

10

60

40

60

40

4

Business economics

HOM 327

10

40

60

60

40

5

Kitchen operations management

HOM 328

10

30

70

60

40

6

Tourism and Hospitality Marketing

HOM 326

10

50

50

-

-

TOTAL SEMESTER 2-60----
YEAR 3 SEMESTER 2

S/N

Module

Module code

Credit

TH

PH

CH

NCH

1

Hospitality law and Ethics

HOM 330

10

60

40

60

40

2

Cross cultural management

HOM 331

10

60

40

60

40

3

Hotel Property Management System ( HPMS)

HOM 332

10

30

70

60

40

4

Final Year projects

ADP333

15

20

130

60

40

5

Industrial attachment

IAP 334

15

20

130

60

40

6

Languages(Swahili and Kinyarwanda)

LNG103

10

60

40

60

40

TOTAL SEMESTER 2-60----