DEMO1

Introduction to hospitality and tourism

FOOD AND VEVERAGE SERVICE OPERATION

Communication Skills

Communicating effectively  across different  professions

PRINCIPLES OF HOTEL AND THEIR MANAGEMENT

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.

INFORMATION AND COMMUNICATION TECHNOLOGY

This course provides a comprehensive introduction to Information and Communication Technology (ICT), covering fundamental concepts, technologies, and applications that drive modern digital systems. It explores the role of ICT in various industries, its impact on society, and emerging trends in the field.

COURSE OUTLINE

CHAP1:BASIC KNOWLEDGE OF COMPUTERS

1.1 Basic computer hardware components
1.2 Basic functions of a Windows operating system.
1.3 Start up, log on, and shut down a computer system properly
1.4 Use a mouse pointing device and keyboard
1.5 Identify and use icons (folders, files).
1.6 Minimize, maximize and move windows

CHAP2:Proficiency in Using Productivity Software
2.1 Create documents of various types and save in a desired location
2.2 Retrieve an existing document from the saved location
2.3 Select, copy, and paste text in a document or desired location
2.4 Print a document 
2.5 Name, rename and delete files or folders
2.6 Understand and know how to use the following types of software programs:
  2.6.1  Microsoft office word  2007(Word Processors)
  2.6.2 Microsoft office excel 2007(Spreadsheets)
  2.6.3  Microsoft office power point 2007(Presentation)

CHAP3:INTERNET

3.1 Internet

3.2 Web browser

3.3 Download files and images from a Web page with a web browser and to save it on the difference location to the computer

3.4 To create Email account and to know how to use it.



FOOD AND BEVERAGE COSTING CONTROL

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.

Course Code: BLTH 1205

Credits: 10

Academic Year 2024-2025

Lecturer: Jean MBUNGIRA