Description:
For students to acquire knowledge about Leisure theories and recreation facilities management. The students will also be introduced to the various aspects of leisure as a sector in the hospitality and tourism industry, the philosophy of life and leisure, the historical development of leisure, leisure dimensions, conceptions, approaches, descriptions, leisure as a social problem, factors that influence participation, leisure needs and planning, leisure and sustainable environment.
Course code: BLTH 1203
Course credit: 10
Pre-requisites: None
Academic year: 2024-2025
Lecturer: Josephine Gatsinzi
Course Objectives:The main objective of this module is to equip students with knowledge and skills about leisure theories and recreation facilities management. While the specific objectives are to:
- Define the concept of leisure from different perspectives.
- Explain the historical development of leisure.
- Introduce the theories of leisure to students i.e. the philosophy of life and leisure.
- Discuss the factors that influence leisure participation.
- Explain the need for leisure planning, management in a sustainable way.
By the end of this module, learners should be able to:
- Understand key leisure theories and their impact on human behavior, well-being, and social interactions.
- Analyze the role of recreation in enhancing quality of life, community engagement, and economic development.
- Explain the principles of recreation facilities management, including planning, design, and operations.
- Identify different types of recreation facilities and their functions in leisure and tourism industries.
- Demonstrate knowledge of facility maintenance, safety procedures, and risk management in recreational settings.
- Develop strategies for effective programming and service delivery in leisure and recreation management.
- Apply financial and administrative principles in budgeting, staffing, and resource allocation for recreation facilities.
- Evaluate sustainability practices in the operation and management of recreational spaces.
- Enhance customer service skills to improve user experience and engagement in recreational activities.
- Assess emerging trends and innovations in leisure and recreation management to adapt to changing industry demands.
This module provides a comprehensive foundation in leisure theories and recreation facility operations, equipping students with the knowledge and skills needed for careers in recreation management, hospitality, tourism, and community development.
- Teacher: ict office
Description:
This module introduces the fundamental concepts and operations involved in managing accommodation services within the hospitality industry. It covers the essential aspects of front office and housekeeping operations, focusing on providing quality service and ensuring guest satisfaction.
Learners will explore key topics such as front office procedures, reservations, check-in and check-out processes, housekeeping management, room maintenance, and guest relations. Additionally, the module emphasizes the importance of hygiene, safety, security, and sustainability in accommodation management.
By the end of this module, learners will develop the necessary skills and knowledge to efficiently manage accommodation services, ensuring smooth operations and a comfortable experience for guests.
Course code: BLTH1301
Course credit: 10
Pre-requisites: None
Academic year: 2024-2025
Lecturer: Ms. Immaculate
AIMS AND OBJECTIVES:
At the end of this lesson, students should be able to demonstrate appropriate skills, and show an understanding of the following:
- Housekeeping and its importance
- Functions of housekeeping
- Relationship of housekeeping with other departments
- Cleaning agents
- Cleaning equipments
- Chamber Maid’s trolley
- Cleaning public area.
- Cleaning different articles
Course Learning Outcomes:
Upon completing this module, learners will be able to:
- Explain the key functions and responsibilities of accommodation operations in the hospitality industry.
- Identify the roles and duties of front office and housekeeping staff in maintaining guest satisfaction.
- Demonstrate proper procedures for reservations, check-in, stay services, and check-out.
- Apply housekeeping standards and best practices for room cleaning, linen management, and maintenance.
- Utilize cleaning equipment, chemicals, and safety protocols effectively in housekeeping operations.
- Understand the importance of hygiene, sanitation, and sustainability in accommodation management.
- Implement guest service strategies to enhance the overall guest experience.
- Analyze safety and security measures required in accommodation establishments.
- Develop problem-solving skills to handle guest complaints and operational challenges efficiently.
- Work collaboratively as part of a team to ensure smooth and efficient accommodation operations.
- Teacher: ict office
Description:
This module provides learners with the knowledge and skills required to prepare a variety of shellfish dishes. It covers the selection, handling, storage, and cooking techniques for different types of shellfish, including shrimp, crab, lobster, mussels, clams, and oysters. Learners will gain hands-on experience in cleaning, seasoning, and presenting shellfish dishes while adhering to food safety and hygiene standards. The module also explores various cooking methods such as boiling, steaming, grilling, and sautéing to enhance flavors and textures.
Course code: CUASS301
Course credit: 10
Pre-requisites: None
Academic year: 2024-2025
Lecturer: GITENGE CLAIRE
Course Objectives:By the end of this module, learners should be able to:
- Identify different types of shellfish and their characteristics.
- Explain proper handling, storage, and safety procedures for shellfish.
- Demonstrate techniques for cleaning and preparing various shellfish.
- Apply appropriate cooking methods such as boiling, steaming, grilling, and sautéing.
- Create well-balanced and visually appealing shellfish dishes.
- Follow food safety and hygiene standards when preparing shellfish.
- Explore different seasoning and flavoring techniques to enhance shellfish dishes.
- Present and garnish shellfish dishes attractively for service.
Upon successful completion of this module, learners will be able to:
- Recognize various types of shellfish and their culinary applications.
- Demonstrate proper handling, storage, and hygiene practices for shellfish to ensure food safety.
- Perform cleaning, de-shelling, and preparation techniques for different shellfish varieties.
- Utilize appropriate cooking methods, such as boiling, steaming, grilling, and sautéing, to achieve desired textures and flavors.
- Create a variety of shellfish dishes using suitable ingredients, seasonings, and garnishes.
- Present shellfish dishes in an aesthetically appealing manner.
- Evaluate the quality and freshness of shellfish before and after preparation.
- Apply industry standards and best practices in shellfish preparation and cooking.
- Teacher: ict office
Students are introduced to the various aspects of leisure as a sector in the hospitality and tourism industry, the philosophy of life and leisure, the historical development of leisure, leisure dimensions, conceptions, approaches, descriptions, leisure as a social problem, factors that influence participation in leisure, leisure needs and planning, leisure and sustainable environmen
Course code: BLTH 1203
Course credit: 10
Assessment type: Quiz & Forum
Pre-requisites : None
Academic year 2024-2025
Lecturer: Steven K Mangwa
The main objective of this module is to equip students with knowledge and skills about leisure theories and recreation facilities management.
The specific objectives are to:
- Explain the historical development of leisure.
- Introduce the theories of leisure to students i.e. the philosophy of life and leisure.
- Discuss the factors that influence leisure participation.
- Explain the need for leisure planning, management in a sustainable way.
- General overview of the concept of leisure and recreation
- Individual benefits of leisure
- Philosophy of life and leisure
- Historical development of leisure
- Leisure factors that influence participation.
- Leisure theories,approaches, perspectives and dimensions
- Leisure planning
- Leisure and recreation facilities management
- Leisure as a social problem
- Individual- 10 marks.
- Group assignment -10 marks.
- Individual test - 40 marks
- Final exam -40 marks.
- Teacher: Edison ISHIMWE