Swahili language tourism and hospitality

Taarifa za Kozi

Jina la Kozi: Kiswahili kwa Utalii na Ukarimu
Msimbo wa Kozi: BLTH 1105
Programu: Shahada ya Ukarimu / Usimamizi wa Utalii na Hoteli / Programu Zinazohusiana
Mwaka wa Masomo: 2025–2026
Mhadhiri wa Kozi: Emmanuel 
Mikopo (Credits): 10
Kiwango/Muhula: Mwaka wa Kwanza, Muhula wa Kwanza
Njia ya Ufundishaji: Mihadhara ya ana kwa ana, vipindi vya vitendo, michezo ya kuigiza (role plays), na msaada kupitia Moodle.

Muhtasari wa Kozi

Kozi ya Kiswahili kwa Utalii na Ukarimu imeandaliwa kuwapatia wanafunzi ujuzi muhimu wa mawasiliano ya Kiswahili unaohitajika katika sekta ya utalii na ukarimu. Kozi hii inazingatia ustadi wa kuzungumza, kusikiliza, kusoma na kuandika unaotumika katika mazingira halisi kama vile hoteli, migahawa, mashirika ya usafiri, viwanja vya ndege na huduma kwa wateja. Pia inasisitiza matumizi ya msamiati wa kitaaluma, lugha ya heshima na mawasiliano bora na wageni wanaozungumza Kiswahili.

Malengo ya Kozi

Mwisho wa kozi, mwanafunzi ataweza:

  • Kuendeleza uwezo wa kuwasiliana kwa ufanisi kwa Kiswahili katika sekta ya utalii na ukarimu.
  • Kutumia msamiati sahihi unaohusiana na shughuli za hoteli na utalii.
  • Kuboresha ujuzi wa kuzungumza na kusikiliza katika huduma kwa wateja.
  • Kukuza uwezo wa kusoma na kuandika nyaraka rahisi za kitaaluma.
  • Kujiamini katika kuwasiliana na wageni wanaozungumza Kiswahili.

Matokeo ya Kujifunza

Baada ya kukamilisha kozi hii, mwanafunzi ataweza:

  • Kuwasiliana kwa ufanisi na wageni kwa kutumia Kiswahili.
  • Kushughulikia mazungumzo yanayohusiana na hoteli na utalii kwa weledi.
  • Kuandika nyaraka rahisi kama barua pepe, fomu za kuhifadhi nafasi na maombi ya taarifa.
  • Kutumia lugha ya heshima na ya kitaaluma katika huduma kwa wateja.
  • Kuonyesha uelewa mzuri wa mazungumzo na kuzungumza kwa ufasaha katika mazingira ya ukarimu.

Mahitaji ya Awali

  • Uwezo wa msingi wa mawasiliano kwa Kiingereza.
  • Nia ya kujifunza kuhusu utalii na ukarimu.

Rasilimali za Kujifunzia

  • Noti za mihadhara na vipeperushi.
  • Vitabu vya Kiswahili kwa Utalii na Ukarimu.
  • Vifaa vya sauti na video.
  • Kamusi za Kiswahili na Kiingereza.
  • Rasilimali za kujifunzia mtandaoni.
  • Mfumo wa Moodle.

Shughuli za Kujifunza

  • Mihadhara shirikishi.
  • Michezo ya kuigiza (mapokezi ya hoteli, huduma za mgahawa, mawasiliano ya uwanja wa ndege na uongozaji wa watalii).
  • Mazoezi ya kusikiliza na matamshi.
  • Mazoezi ya kujenga msamiati.
  • Mazoezi ya kusoma na kuandika.
  • Majadiliano ya vikundi.
  • Mawasilisho ya wanafunzi.
  • Mazoezi ya kuiga hali halisi za huduma kwa wateja.

Mbinu za Tathmini

  • Kazi za nyumbani (Assignments)
  • Maswali mafupi (Quizzes)
  • Mitihani ya Tathmini Endelevu (CATs)
  • Mawasilisho ya mdomo
  • Mtihani wa katikati ya muhula
  • Mtihani wa mwisho wa muhula

Muda wa Kozi

Wiki 15

Ratiba ya Kozi kwa Wiki 15

Wiki Mada
1 Utangulizi wa Kiswahili kwa Utalii na Ukarimu
2 Salamu, Utambulisho na Maneno ya Heshima
3 Sarufi ya Msingi na Uundaji wa Sentensi
4 Msamiati wa Hoteli na Huduma za Malazi
5 Mawasiliano katika Migahawa na Huduma za Chakula
6 Mawasiliano katika Mashirika ya Usafiri na Uongozaji wa Watalii
7 Mawasiliano katika Viwanja vya Ndege na Usafiri
8 Mtihani wa Tathmini Endelevu (CAT)
9 Kuhifadhi Nafasi Hoteli na Huduma kwa Wateja
10 Kushughulikia Maombi na Malalamiko ya Wageni
11 Mawasiliano kwa Simu na Maadili ya Kitaaluma
12 Kuandika Nyaraka Rahisi za Ukarimu kwa Kiswahili
13 Mawasiliano ya Tamaduni Tofauti na Utaalamu Kazini
14 Marudio na Mazoezi ya Kuzungumza
15 Mtihani wa Mwisho

Taarifa za Mhadhiri

Jina: Emmanuel 

Barua Pepe: ______________________

Microeconomics

Course Information

Course Name: Microeconomics
Course Code: DECN 1202
Programme: Bachelor of Hospitality / Tourism and Hotel Management / Related Programmes
Academic Year: 2025–2026
Course Lecturer: Dr. Moses
Credits: 15
Level/Semester: Year I, Semester III
Delivery Mode: Face-to-face lectures, tutorials, group discussions, and Moodle support

Course Overview

Microeconomics is an introductory course that examines how individuals, households, firms, and governments make decisions regarding the allocation of scarce resources. The course explores the principles of demand and supply, consumer behavior, production and costs, market structures, pricing, and the role of government in the economy. It also highlights the application of microeconomic principles to business, tourism, hospitality, and public policy.

Learning Objectives

By the end of the course, learners will be able to:

  • Understand the fundamental concepts and principles of microeconomics.
  • Explain how demand and supply determine prices in competitive markets.
  • Analyze consumer and producer decision-making.
  • Examine different market structures and their characteristics.
  • Evaluate the effects of government intervention on markets.
  • Apply microeconomic concepts to business and hospitality industries.

Learning Outcomes

By the end of the course, learners will be able to:

  • Define and explain key microeconomic concepts.
  • Analyze market equilibrium using demand and supply models.
  • Calculate and interpret price, income, and cross elasticity of demand.
  • Explain production, cost, revenue, and profit concepts.
  • Distinguish among perfect competition, monopoly, monopolistic competition, and oligopoly.
  • Assess the impact of taxes, subsidies, and price controls on consumers and producers.
  • Apply microeconomic theories to solve real-world business and hospitality problems.

Prerequisites

  • Basic Mathematics skills.
  • Basic English communication skills.

Learning Resources

  • Lecture notes and handouts.
  • Principles of Microeconomics textbooks.
  • Academic journals and articles.
  • Business and hospitality case studies.
  • Online learning resources.
  • Moodle learning platform.

Learning Activities

  • Interactive lectures.
  • Tutorials and problem-solving exercises.
  • Group discussions.
  • Case study analysis.
  • Classroom presentations.
  • Individual and group assignments.
  • Quizzes.

Assessment Methods

  • Assignments
  • Quizzes
  • Continuous Assessment Tests (CATs)
  • Midterm Examination
  • Final Examination

Course Duration

15 Weeks

Weekly Course Outline

Week Topic
1 Introduction to Economics and the Scope of Microeconomics
2 Scarcity, Choice, Opportunity Cost, and the Production Possibility Frontier (PPF)
3 Demand, Supply, and Market Equilibrium
4 Elasticity of Demand and Supply
5 Consumer Choice and Utility Theory
6 Production Theory and the Law of Diminishing Returns
7 Costs of Production, Revenue, and Profit Maximization
8 Continuous Assessment Test (CAT)
9 Perfect Competition
10 Monopoly and Monopoly Pricing
11 Monopolistic Competition and Oligopoly
12 Factor Markets and Resource Pricing
13 Government Intervention: Taxes, Subsidies, Price Ceilings, and Price Floors
14 Market Failure, Externalities, Public Goods, and Course Review
15 Final Examination

Lecturer Information

Name: Dr. Moses

Email: ______________________

Food Preparation and Cookery

Course Information

Course Name: Food Preparation and Cookery
Course Code: BLTH1204
Programme: Bachelor of Hospitality / Tourism and Hotel Management
Academic Year: 2025–2026
Course Lecturer: Chef Simon
Credits: 15
Level/Semester: Year I, Semester 3
Delivery Mode: Face-to-face lectures, practical kitchen sessions, demonstrations, and Moodle support

Course Overview

Food Preparation and Cookery introduces learners to the fundamental principles and techniques of food preparation, cooking, and kitchen operations. The course emphasizes food safety and hygiene, the proper use of kitchen equipment, ingredient selection and storage, basic cooking methods, menu planning, and food presentation. Through practical kitchen sessions, learners develop the knowledge, technical skills, and professional attitudes required for successful careers in the hospitality and catering industry.

Learning Objectives

By the end of the course, learners will be able to:

  • Understand the principles of food preparation and cookery.
  • Identify and safely use kitchen tools, equipment, and utensils.
  • Apply food safety, hygiene, and sanitation standards in food production.
  • Demonstrate basic food preparation and cooking techniques.
  • Prepare and present a variety of dishes using appropriate cooking methods.
  • Work effectively as part of a professional kitchen team.

Learning Outcomes

By the end of the course, learners will be able to:

  • Explain the organization and functions of a professional kitchen.
  • Apply food hygiene and safety regulations during food preparation.
  • Demonstrate competence in basic knife skills and food preparation techniques.
  • Prepare and cook a variety of foods using standard cooking methods.
  • Present food attractively according to hospitality industry standards.
  • Maintain cleanliness, safety, and professionalism in the kitchen.

Prerequisites

  • Basic English communication skills.
  • Introduction to Hospitality and Tourism.

Learning Resources

  • Lecture notes and handouts.
  • Professional cookery textbooks.
  • Standard recipes and kitchen manuals.
  • Food safety and hygiene guidelines.
  • Demonstration videos.
  • Moodle learning platform.

Learning Activities

  • Interactive lectures.
  • Kitchen practical sessions.
  • Cooking demonstrations.
  • Individual and group cooking exercises.
  • Food presentation activities.
  • Recipe development assignments.
  • Group discussions.
  • Practical assessments.

Assessment Methods

  • Assignments
  • Quizzes
  • Continuous Assessment Tests (CATs)
  • Practical Cooking Assessments
  • Midterm Examination
  • Final Examination

Course Duration

15 Weeks

Weekly Course Outline

Week Topic
1 Introduction to Food Preparation and Cookery
2 Kitchen Organization and Safety
3 Food Hygiene and Sanitation
4 Kitchen Equipment, Tools, and Utensils
5 Basic Knife Skills and Vegetable Preparation
6 Stocks, Soups, and Sauces
7 Basic Cooking Methods (Boiling, Steaming, Frying, Baking, Roasting, Grilling)
8 Continuous Assessment Test (CAT)
9 Meat, Poultry, and Fish Preparation
10 Preparation of Rice, Pasta, and Vegetables
11 Breakfast Preparation and Egg Cookery
12 Desserts and Bakery Basics
13 Menu Planning, Portion Control, and Food Presentation
14 Practical Revision and Recipe Review
15 Final Practical and Written Examination

Lecturer Information

Name: Chef Simon

Email: ______________________

Accommodation Operations I

Course Information

Course Name: Accommodation Operations I
Course Code: BLTH 1102
Programme: Bachelor of Hospitality / Tourism and Hotel Management
Academic Year: 2025–2026
Course Lecturer: Jean Claude
Credits: 15
Level/Semester: Year I, Semester I
Delivery Mode: Face-to-face lectures, practical sessions, and Moodle support

Course Overview

Accommodation Operations I introduces learners to the fundamental principles and practices of accommodation services in the hospitality industry. The course focuses on the organization and operation of the Rooms Division, including front office operations, reservations, guest reception, check-in and check-out procedures, housekeeping operations, room preparation, hygiene and sanitation standards, and customer service. Learners will acquire the practical knowledge and skills required to provide efficient, professional, and high-quality accommodation services that enhance guest satisfaction.

Learning Objectives

By the end of the course, learners will be able to:

  • Understand the principles of accommodation operations in the hospitality industry.
  • Identify the functions and responsibilities of the Front Office and Housekeeping departments.
  • Apply standard procedures for reservations, guest registration, check-in, and check-out.
  • Develop practical housekeeping and room maintenance skills.
  • Demonstrate professionalism and excellent customer service in accommodation operations.
  • Apply hygiene, safety, and quality standards in accommodation services.

Learning Outcomes

By the end of the course, learners will be able to:

  • Describe the organization and functions of the accommodation department.
  • Perform reservation, guest registration, check-in, and check-out procedures effectively.
  • Explain the roles and responsibilities of housekeeping staff.
  • Prepare and maintain guest rooms according to industry standards.
  • Apply customer service principles in accommodation operations.
  • Identify common challenges in accommodation services and recommend appropriate solutions.

Prerequisites

  • Basic English communication skills.
  • Introduction to Hospitality and Tourism.

Learning Resources

  • Lecture notes and handouts.
  • Accommodation operations textbooks.
  • Hospitality industry case studies.
  • Videos on front office and housekeeping operations.
  • Online hospitality journals and articles.
  • Moodle learning platform.

Learning Activities

  • Interactive lectures.
  • Group discussions and case studies.
  • Front office role plays.
  • Housekeeping practical demonstrations.
  • Room preparation exercises.
  • Hotel field visits.
  • Individual and group assignments.
  • Student presentations.

Assessment Methods

  • Assignments
  • Quizzes
  • Continuous Assessment Tests (CATs)
  • Midterm Examination
  • Practical Assessment
  • Final Examination

Course Duration

15 Weeks

Lecturer Information

Name: Bosco

Email: ______________________

Food and Beverage costing and Control

Course Information

Course Name: Food and Beverage Costing and Control
Course Code: BLTH 1205

Programme: Bachelor of Hospitality / Tourism and Hotel Management / Related Programmes
Academic Year: 2025–2026
Course Lecturer: Dr.Wanyera 
Credits: 15
Level: 7
Duration: 4 Months
Delivery Mode: Face-to-face lectures, practical sessions, case studies, and Moodle support

Course Overview

Food and Beverage Costing and Control introduces learners to the principles and techniques used in managing food and beverage costs within hospitality operations. The course focuses on cost calculation, purchasing procedures, inventory management, menu pricing, portion control, budgeting, and cost control systems. Learners will develop skills required to monitor food and beverage operations, reduce wastage, improve profitability, and maintain quality standards in restaurants, hotels, and catering establishments.

The course combines theoretical concepts with practical applications to enable learners to make effective decisions related to food and beverage financial management.

Learning Objectives

By the end of the course, learners will be able to:

  • Understand the principles of food and beverage costing and control.
  • Calculate food and beverage costs accurately.
  • Apply purchasing, receiving, storage, and inventory control procedures.
  • Develop skills in menu pricing and cost analysis.
  • Identify causes of food waste and apply control measures.
  • Manage budgets and financial records in food and beverage operations.
  • Apply cost control techniques to improve hospitality business performance.

Learning Outcomes

By the end of the course, learners will be able to:

  • Define key concepts related to food and beverage costing and control.
  • Calculate food cost percentages and beverage cost percentages.
  • Prepare cost sheets and analyze menu profitability.
  • Apply effective purchasing and inventory management procedures.
  • Conduct stock control and identify losses or wastage.
  • Develop pricing strategies based on cost and market considerations.
  • Prepare basic food and beverage budgets.
  • Recommend strategies for improving cost efficiency and profitability.

Prerequisites

  • Basic Accounting knowledge.
  • Introduction to Hospitality and Tourism.

Learning Resources

  • Lecture notes and handouts.
  • Food and beverage management textbooks.
  • Hospitality cost control manuals.
  • Restaurant and hotel case studies.
  • Inventory management tools and spreadsheets.
  • Online hospitality resources.
  • Moodle learning platform.

Learning Activities

  • Interactive lectures.
  • Cost calculation exercises.
  • Inventory control practices.
  • Menu pricing activities.
  • Case study analysis.
  • Group discussions.
  • Practical demonstrations.
  • Individual assignments.
  • Student presentations.

Assessment Methods

  • Continuous Assessment Test (CAT)
  • Individual Assignments
  • Practical Exercises
  • Midterm Examination
  • Final Examination

Course Duration

4 Months

Lecturer Information

Name:Dr.Wanyera 

Email: ______________________