Business Ethics

Course Information

Course Name: Business Ethics
Course Code: MGT 222
Programme: Bachelor of Hospitality and Tourism Management
Academic Year: 2025–2026
Course Lecturer: ____________________
Credits: 15
Level/Semester: Year II, Semester II
Delivery Mode: Face-to-face lectures, practical sessions, and Moodle support

Course Overview

This course introduces learners to the fundamental principles, concepts, and practices of business ethics. It provides an understanding of ethical behavior in business organizations and the importance of integrity, accountability, and professionalism in decision-making. Key areas include ethical theories, corporate social responsibility, ethical leadership, corporate governance, workplace ethics, consumer rights, environmental sustainability, and ethical challenges in modern business. The course emphasizes responsible business practices that promote trust, fairness, and long-term organizational success.

Learning Objectives

  • Understand the principles and importance of business ethics.
  • Identify ethical issues encountered in business organizations.
  • Apply ethical theories to business decision-making.
  • Develop ethical leadership and professional conduct.
  • Understand corporate social responsibility and sustainability.

Learning Outcomes

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

  • Explain the principles and significance of business ethics.
  • Describe ethical theories and their application in business.
  • Demonstrate ethical decision-making in business situations.
  • Apply corporate social responsibility principles in organizations.
  • Analyze ethical challenges in business and recommend appropriate solutions.

Prerequisites

  • Basic English communication skills
  • Introduction to Business

Learning Resources

  • Lecture notes and handouts
  • Business Ethics textbooks
  • Business case studies
  • Videos on ethical business practices
  • Online business journals and articles

Learning Activities

  • Interactive lectures
  • Case studies and group discussions
  • Role plays on ethical decision-making scenarios
  • Business ethics seminars
  • Practical demonstrations
  • Assignments and presentations

Assessment Methods

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

Course Duration

15 Weeks

Lecturer Information

Name: ____________________

Email: ____________________

Food Science and Nutrition

Course Information

 

Item

Details

Course Name

Food Science and Nutrition

Course Code

BLTH 223

Programme

Bachelor of Hospitality and Tourism Management

Academic Year

2025–2026

Course Lecturer
 

Credits

10

Level/Semester

Year II, Semester II

Delivery Mode

Face-to-face lectures, practical sessions, and Moodle support
 

Course Overview

This course introduces learners to the fundamental principles of food science and human nutrition. It provides an understanding of the composition of food, nutrients and their functions, food preparation methods, food safety, dietary requirements, and the relationship between nutrition and health. Key areas include carbohydrates, proteins, fats, vitamins, minerals, water, food preservation, meal planning, nutrition-related diseases, and the application of nutrition principles in hospitality and food service operations. The course emphasizes healthy eating practices, food quality, and the preparation of nutritious meals that meet customer needs and industry standards.

 

Learning Objectives

  • Understand the basic principles of food science and nutrition.

  • Identify the major nutrients and their functions in the body.

  • Apply food safety and hygiene principles in food handling.

  • Develop meal planning and dietary assessment skills.

  • Understand the relationship between nutrition and health.

 

Learning Outcomes

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

  • Explain the principles of food science and nutrition.

  • Describe the functions of major nutrients in the human body.

  • Demonstrate safe food handling and preservation practices.

  • Plan balanced meals for different groups of people.

  • Analyze nutrition-related health challenges and suggest appropriate dietary solutions.

 

Prerequisites

  • Basic English communication skills

  • Introduction to Hospitality and Tourism

 

Learning Resources

  • Lecture notes and handouts

  • Food Science and Nutrition textbooks

  • Food safety manuals

  • Videos on food preparation and nutrition

  • Online nutrition journals and articles

 

Learning Activities

  • Interactive lectures

  • Case studies and group discussions

  • Food preparation demonstrations

  • Nutrition assessment exercises

  • Practical laboratory sessions

  • Assignments and presentations

 

Assessment Methods

  • Assignments

  • Quizzes

  • Continuous Assessment Tests (CATs)

  • Midterm Examination

  • Final Examination

 

Course Duration

15 Weeks

 

Lecturer Information

Name: ____________Email: ____________

Events Operations and Management

Course Information

Course Name: Events Operations and Management
Course Code: BLTH 2304  
Programme: Bachelor of Hospitality and Tourism Management
Academic Year: 2025–2026
Course Lecturer: ____________________
Credits: 15
Level/Semester: Year II, Semester II
Delivery Mode: Face-to-face lectures, practical sessions, field visits, event simulations, and Moodle support

Course Overview

This course introduces learners to the principles and practices of planning, organizing, operating, and managing events in the hospitality and tourism industry. It provides an understanding of the event management process, including event planning, budgeting, marketing, logistics, risk management, customer service, and post-event evaluation. Key areas include conferences, exhibitions, festivals, weddings, corporate events, sporting events, and social functions. The course emphasizes professionalism, teamwork, creativity, sustainability, and quality service delivery to ensure successful event execution.

Learning Objectives

  • Understand the principles and concepts of event operations and management.
  • Identify the stages involved in planning and managing events.
  • Apply event planning and operational management techniques.
  • Develop budgeting, marketing, and customer service skills for events.
  • Understand risk management, safety, and sustainability in event operations.

Learning Outcomes

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

  • Explain the principles and processes of event management.
  • Plan and organize different types of events.
  • Prepare event budgets and operational plans.
  • Apply marketing strategies to promote events.
  • Demonstrate effective coordination of event logistics and resources.
  • Analyze risks associated with events and recommend appropriate control measures.
  • Evaluate the success of events using post-event assessment techniques.

Prerequisites

  • Introduction to Hospitality and Tourism
  • Basic English Communication Skills

Learning Resources

  • Lecture notes and handouts
  • Event Management textbooks
  • Hospitality and tourism case studies
  • Videos on event planning and operations
  • Online journals and articles on event management
  • Event planning software and templates

Learning Activities

  • Interactive lectures
  • Case studies and group discussions
  • Event planning workshops
  • Role plays and event simulations
  • Field visits to event venues
  • Practical demonstrations
  • Group projects
  • Assignments and presentations

Assessment Methods

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

Course Duration

15 Weeks

Lecturer Information

Name: ____________________

Email: ____________________

 
 

Tourism Policy planning and Development

Learning Outcomes/Objectives

 

Knowledge and Understanding

By the end of the course unit the learners should be able to:-

i) Explain how tourism planning and development interrelate

ii) Describe the institutional arrangements for tourism policy and of government and industry roles and responsibilities in contemporary tourism planning and policy making

iii) Identify and critically explain the values and interests of stakeholders in tourism policy-making and planning.

iv) Critically evaluate tourism policies and plans

v) Be able to work in groups, recognize problems and be able to resolve them

Cognitive/Intellectual skills/Application of Knowledge

Having successfully completed the module, students should be able to:

i. Identify different approaches used in developing a tourism policy

ii. Use the knowledge gained in explaining basic procedures in coming up with a tourism policy

Communication/Practical Skills

Having successfully completed the module, students should be able to:

iii. Demonstrate skills on formulating tourism policy at national and regional levels.

 iv. Demonstrate ability to identify weak tourism policies as well as revising of these policies to suit both national and regional tourism development goals

 General transferable skills

Having successfully completed the module, students should be able to:

v. Use knowledge gained to develop an applicable tourism policy for any given destination