Objectives
- Improve their spoken and written English skills
- Develop confidence in communicating in various situations
- Enhance listening and comprehension abilities
- Use appropriate vocabulary and grammar in context
- Engage effectively in discussions and presentations
Learning Outcomes
- Communicate clearly and confidently in English
- Demonstrate improved pronunciation and fluency
- Write structured and meaningful texts (emails, essays, reports)
- Understand and respond appropriately to spoken English
- Participate actively in conversations, debates, and presentations
Class Activities:
- Forum
- Image Checkin
- Class Chat
- Given Individual Assignment
Assessment Methods:
- Continuous Assement Test
- Mid Term Exam
- Final Exam
Academic Year 2025-2026
Course Code: COM 1101
Credits: 15
Period: 4 Months
Pre-requisite: None
Level: 6
Lecturer: Nelson MWESIGYE
- Teacher: NELSON MWESIGYE
This course introduces students to the foundational principles and operations of the hotel industry. It explores the structure, functions, and classifications of hotels while emphasizing management practices essential for effective operation. Topics include front office management, housekeeping, food and beverage services, sales and marketing, financial management, human resource practices, guest services, and sustainability in hospitality. The course also covers trends and challenges in modern hotel management, preparing students for roles in hospitality operations and administration.
Objectives:
- To provide an overview of the hotel industry and its key segments.
- To examine the organizational structure and functional departments within a hotel.
- To understand the roles and responsibilities of hotel management staff.
- To introduce effective management practices for front office, housekeeping, and F&B operations.
- To explore customer service standards and quality management in hospitality.
- To analyze the financial, marketing, and human resource aspects of hotel management.
- To develop awareness of current trends, technologies, and sustainability practices in the hotel industry.
Learning Outcomes
- Explain how different hotel departments operate and interact
- Demonstrate basic skills in managing hotel services
- Provide quality customer service in hospitality environments
- Handle guest needs and resolve common service challenges
- Apply management concepts to real-life hotel scenarios
Class Activities:
- Forum
- Image Checkin
- Class Chat
- Given Individual Assignment
Assessment Methods:
- Continuous Assement Test
- Mid Term Exam
- Final Exam
Academic Year 2025-2026
Course Code: BLTH 1102
Credits: 15
Period: 4 Months
Pre-requisite: None
Level: 6
- Teacher: content creator
Objectives
By the end of this course, students should be able to:
- Understand the basic components and functions of a computer system
- Use common software applications (Word, Excel, PowerPoint)
- Navigate and utilize the internet effectively
- Apply ICT skills in academic and professional tasks
- Practice safe and responsible use of technology
Learning Outcomes
Upon successful completion of this course, learners will be able to:
- Operate a computer and manage files efficiently
- Create documents, spreadsheets, and presentations
- Communicate using digital platforms (email, online tools)
- Access and evaluate information from the internet
- Demonstrate awareness of cybersecurity and digital ethics
Class Activities:
- Forum
- Image Checkin
- Class Chat
- Given Individual Assignment
Assessment Methods:
- Continuous Assement Test
- Mid Term Exam
- Final Exam
Academic Year 2025-2026
Course Code: ICT 1101
Credits: 15
Period: 4 Months
Pre-requisite: None
Level: 6
- Teacher: Edison ISHIMWE
The Food and Beverage Cost Control course focuses on the strategies and techniques used to monitor, manage, and reduce costs in food and beverage operations while maintaining quality and profitability. Students learn how to analyze sales, calculate food and beverage costs, prevent losses due to waste or theft, and use cost control tools such as budgets, standard recipes, and portion control. The course emphasizes financial responsibility, cost-saving practices, inventory control, purchasing methods, and pricing strategies to ensure sustainable and profitable hospitality operations. This knowledge is crucial for food service managers, chefs, and hospitality professionals aiming to optimize operational efficiency and customer satisfaction.
Objectives:
- To introduce the fundamental principles of cost control in food and beverage operations.
- To enable students to identify, classify, and monitor food and beverage costs.
- To develop skills in creating and analyzing cost reports and operating budgets.
- To teach methods of controlling waste, theft, and inefficiencies.
- To understand pricing strategies that maintain profitability and customer satisfaction.
- To promote the use of standardized recipes, portion control, and inventory systems.
- To encourage sustainable and cost-effective purchasing and storage practices.
Learning Outcomes:
- Explain the importance of cost control in food and beverage operations.
- Identify different types of costs (food cost, labor cost, overheads) and how they are managed.
- Apply cost control techniques such as standard recipes, yield testing, and portion control.
- Prepare and analyze food and beverage cost reports.
- Monitor and reduce waste, pilferage, and over-portioning.
- Use inventory management and purchasing procedures effectively.
- Set menu prices using appropriate costing and markup methods.
- Make informed managerial decisions to improve financial performance and efficiency.
Class Activities:
- Forum
- Image Checkin
- Class Chat
- Given Individual Assignment
Assessment Methods:
- Continuous Assement Test
- Mid Term Exam
- Final Exam
Course Code: BLTH 1205
Credits: 10
Academic Year 2024-2025
Period: 4 Months
Pre-requisite: None
Level: 6
Lecturer: Jean MBUNGIRA
- Teacher: content creator
Objectives
- Understand different types of food and beverage service
- Demonstrate proper service techniques and procedures
- Develop effective communication and customer service skills
- Apply hygiene and safety standards in service operations
- Work efficiently as part of a hospitality team
Learning Outcomes
- Perform various service styles (e.g., table service, buffet, room service)
- Set up and organize a dining area professionally
- Take and process customer orders accurately
- Provide high-quality service that enhances customer satisfaction
- Handle customer complaints and service challenges effectively
Class Activities:
- Forum
- Image Checkin
- Class Chat
- Given Individual Assignment
Assessment Methods:
- Continuous Assement Test
- Mid Term Exam
- Final Exam
Academic Year 2025-2026
Course Code: LTHM
Credits: 15
Period: 4 Months
Pre-requisite: None
Level: 6
Lecturer: Immaculate MUKASE
- Teacher: Immaculate MUKASE