Tourism Planning, Policy and Development in the East African Community (EAC)
Course Overview
Tourism Planning, Policy and Development in the East African Community (EAC) is an advanced course that examines the frameworks, strategies, and institutions that guide tourism development within the EAC region. The course focuses on how member states—Rwanda, Kenya, Uganda, Tanzania, Burundi, and South Sudan—plan, regulate, and promote tourism in a coordinated regional approach.
Students will study tourism policy formulation, regional integration, sustainable tourism development, public–private partnerships, and cross-border tourism initiatives. The course also emphasizes environmental sustainability, community participation, and the role of regional cooperation in enhancing tourism competitiveness in East Africa.
Course Objectives
By the end of this course, students should be able to:
- Understand tourism planning concepts and policy frameworks in the EAC.
- Analyze tourism development strategies in member states.
- Evaluate the role of regional integration in tourism growth.
- Assess the impact of tourism policies on sustainable development.
- Identify key institutions involved in tourism governance in EAC.
- Examine cross-border tourism initiatives and challenges.
- Develop basic tourism planning proposals for regional destinations.
- Promote sustainable and inclusive tourism development practices.
Learning Outcomes
Upon successful completion of this course, students will be able to:
- Explain the structure and objectives of tourism policy in the EAC.
- Compare tourism development strategies across EAC countries.
- Evaluate the effectiveness of regional tourism integration programs.
- Apply sustainable tourism planning principles in case studies.
- Analyze stakeholder roles in tourism policy implementation.
- Identify challenges affecting tourism development in East Africa.
- Propose strategies for improving regional tourism cooperation.
- Prepare basic tourism development and planning reports.
Course Credits: 8
Lecturer: Egide Mudaheranwa
- Teacher: Edison ISHIMWE
Beverage Management and Cocktail Making
Course Overview
Beverage Management and Cocktail Making is a practical and industry-oriented course that introduces students to the principles of beverage service, bar operations, and cocktail preparation in the hospitality industry. The course covers alcoholic and non-alcoholic beverages, bar setup and management, inventory control, beverage costing, customer service, and responsible alcohol service.
Students will also gain hands-on skills in cocktail making, mixology techniques, presentation, and beverage pairing. Emphasis is placed on professionalism, hygiene, creativity, customer satisfaction, and compliance with hospitality industry standards.
Course Objectives
By the end of this course, students should be able to:
- Understand the classification of alcoholic and non-alcoholic beverages.
- Identify and use bar tools, equipment, and glassware correctly.
- Prepare a variety of classic and modern cocktails.
- Apply principles of bar and beverage service operations.
- Manage beverage inventory and control costs effectively.
- Demonstrate responsible service of alcohol and customer care.
- Apply hygiene and safety standards in bar operations.
- Develop creativity in cocktail presentation and menu design.
Learning Outcomes
Upon successful completion of this course, students will be able to:
- Classify different types of beverages and their uses.
- Set up and manage a functional bar operation.
- Prepare standard cocktails using correct recipes and techniques.
- Demonstrate professional beverage service to customers.
- Calculate beverage costs and manage stock efficiently.
- Apply hygiene and safety standards in beverage preparation.
- Create innovative cocktails and beverage menus.
- Demonstrate responsible alcohol service and customer handling skills.
Course Credits: 10
Lecturer: Chef Henry
- Teacher: Edison ISHIMWE
Hospitality and Customer Care
Course Overview
Hospitality and Customer Care is a foundational course that introduces students to the principles and practices of delivering high-quality service in hospitality, tourism, and related service industries. The course focuses on understanding customer needs, service excellence, communication skills, guest relations, complaint handling, and professional behavior in hospitality environments.
Students will learn how customer satisfaction drives business success in hotels, restaurants, travel agencies, and tourism services. The course emphasizes attitude, etiquette, emotional intelligence, and the importance of creating positive customer experiences that lead to loyalty and repeat business.
Course Objectives
By the end of this course, students should be able to:
- Understand the concept of hospitality and customer care.
- Identify customer needs and expectations in service industries.
- Apply effective communication skills in customer service situations.
- Demonstrate professional etiquette and service behavior.
- Handle customer complaints and service recovery effectively.
- Develop strategies for customer satisfaction and retention.
- Understand the role of emotional intelligence in service delivery.
- Apply quality service standards in hospitality operations.
Learning Outcomes
Upon successful completion of this course, students will be able to:
- Explain the importance of customer care in hospitality and tourism.
- Demonstrate effective interpersonal and communication skills.
- Provide professional guest services in hospitality environments.
- Handle difficult customers and resolve complaints appropriately.
- Apply service standards to improve customer satisfaction.
- Work effectively in teams within service-oriented organizations.
- Demonstrate positive attitude and professionalism in service delivery.
- Evaluate customer service quality in hospitality settings.
Course Credits: 10
Lecturer: Egide Mudaheranwa
- Teacher: Edison ISHIMWE