A. Objective

The objective of this course is to introduce students to essential food components, their functions in life processes and their application to food service delivery in the hospitality industry.

B. Content

This is a foundational course in food and nutrition. Students will be introduced to essential food components and their functions in life processes. Basic principles of nutrition and their application to food service delivery in the hospitality industry will also be discussed. The occurrence, uptake and metabolic roles of essential and key non-essential nutrients will be discussed in relation to growth, reproduction and health in humans.

C. Mode of Delivery

The content will be delivered through lectures and individual assignments and presentations

D. Reading Materials

Brown, A. (2011). Understanding Food: Principles and Preparation, (4th Ed.). Belmont: Cengage Learning Inc.

Hewlings, S. J. & Medeiros, D. M. (2009). Nutrition: Real people, Real choices. New Jersey: Pearson Education.

Khan, M. A. (1998). Nutrition Food Nutrition for Foodservice Managers. Concepts, Applications, and Management. New York: Wiley.

Wardlaw, G. M. & Haml, J. S. (2007). Perspectives in nutrition, (7th Ed.). New York: McGraw-Hill.

Whitney, E. & Rolfes, S. R. (2005). Understanding nutrition. (10th Ed.). Belmont: Thomson Learning.

A. Objectives

This course is designed to introduce students to the basic principles of management and their application to the various sectors of the hospitality and tourism industries particularly in Ghana.

B. Content

This course will examine the basic concepts of management and the functions of a hospitality manager, know the structure and organization of the tourism industry, apply management principles and concepts to the hospitality and tourism industry, examine the effectiveness of a good customer service culture in the hospitality and tourism industry and analyse the various types and channels of communication in an establishment.

C. Mode of Delivery

The content will be delivered through lectures, guest lectures, individual and group presentations.

D. Reading Materials

Mensah, I. & Dei-Mensah, R. (2013). Management of hospitality and tourism services (2nd Ed.). Bloomington, IN: Xlibris.

Barrows, C.W., Powers, T., & Reynolds, D. (2012). Introduction to the Hospitality Industry (8th Ed.). Hoboken, NJ: Wiley

Powers, T. & Barrows, C.W. (2006). Introduction to Management in the Tourism Industry, (8th Ed.). New York: Wiley.

Dittmer, P. R. & Griffin, G. G. (1993). The Dimensions of the Hospitality Industry, An Introduction. New York: Van Nostrand Reinhold.

Woods, R. H. (2002). Managing hospitality human resources, (2nd Ed.). Michigan: Educational Institute of the American Hotel and Lodging Association

Goeldner, Charles R. et al (2002). Tourism Principles, Practices, Philosophies, (7th Ed.). Canada: Wiley.

A. Objective

The objective of this course is to provide students with a broad overview of how the hospitality industry works by introducing them to various departments and the role played by key personnel.

B. Content

This introductory course acquaints students with the scope and complexity of the hospitality industry by exploring the national and global relationships of lodging, food and beverage and entertainment operations. Topics to be treated include historical development of hospitality, career opportunities in hospitality and types of hospitality services. Others include the structure of hotels, restaurants, and clubs and the role of service in the lodging and food service industry.

C. Mode of Delivery

The content is delivered through lectures, individual and group presentations.

D. Reading Materials

Akyeampong, O. A. (2007). Tourism in Ghana: The accommodation subsector. Accra: Janel.

Barrows, C. W., Powers, T., & Reynolds, D. (2012). Introduction to management in the Hospitality Industry (10th Ed.). Hoboken, NJ: Wiley.

Jones, P. (2002). Introduction to hospitality operations: An indispensable guide to the industry (2nd ed.). Hampshire, United Kingdom: Cengage Learning.

Mensah, I. & Dei Mensah, R. (2013). Management of hospitality and tourism services, (2nd Ed.). Bloomington, IN: Xlibris.

Walker, J. A. (2013). Introduction to hospitality (6th Ed.). Englewood Cliffs, NJ: Prentice-Hall International.

A. Objective

The objective of this course is to introduce students to hospitality and tourism services and to provide them with the requisite skills and knowledge for managing hospitality and tourism services.

B. Content

This course is designed to introduce students to the design, delivery and management of hospitality and tourism services. This is to equip them with relevant skills for the management of services. Some of the topics to be treated are the distinctive characteristics of services, service design, service encounter and management of queues. Services will be examined in terms of customers’ experiences and operators’ performance.

C. Mode of Delivery

The modes of delivery are lectures, role play, video shows and group presentations.

D. Reading Materials

Fitzsimmons, J. A., & Fitzsimmons, M. J. (1998). Service Management: Operations, Strategy and Information Technology (2nd Ed.). Boston: McGraw-Hill.

Kandampully, J. A. (2007). Services Management: The New Paradigm in Hospitality. New Jersey: Prentice Hall.

Mensah, I. & Dei Mensah, R. (2013). Management of hospitality and tourism services (2nd Ed.). Bloomington, IN: Xlibris.

Mok, C., Sparks, B., & Kadampully, J. (2013). Service quality management in hospitality, tourism, and leisure. Routledge.

Mudie, P., & Cottam, A. (1993). The Management and Marketing of Services. Oxford: Butterworth-Heinemann.

A. Objective

This course is intended to introduce students to the basic principles of tourism and the practices within the industry.

B. Content

This course discusses the historical development of tourism as an industry. Concepts and components of tourism and the basic principles underlying tourism and practices are covered. This course also considers tourism demand, tourism supply, impacts of tourism and current trends in the tourism industry both locally and globally. The importance of tourism as an economic activity in both developed and developing countries are among the issues captured in the course coverage.

C. Mode of delivery

The delivery of the content will be by means of lectures, discusses and contributions

D. Reading Materials

Goldner, C. R., & Brent Ritchie, J. R. (2009). Principles, Practices, Philosophies. Hoboken, NJ: Wiley.

Bearer, A. (2006). A Dictionary of Travel and Tourism Terminology. Oxfordshire, VK: CABI Publishing.

Cook, R., Yale, L. Morqua, J., & McNally R. (2006). Tourism: The Business of Travel. Upper Saddle River, NJ: Prentice Hall.

Shaw, S. (2000). The Delicious History of the Holiday, London: Routledge.

Ninemeier, J., & Perdue, J. (2005). Hospitality Operations: Career in the World’s Greatest Industry. Upper Saddle River, NJ: Prentice Hall.

Pike, S. (2004). Destination Marketing Organisations. Oxford, UK: Elsevier. Travel Industry Association of America (2004). Business and Convention Travellers, Washington, DC: Tia.

A. Objective

The objective of this course is to equip students with knowledge and skills in dealing with food related hazards, sanitation, food spoilage and deterioration that causes unneeded economic burden to the food industry.

B. Content

The course focuses on topics such as food safety related concepts, origin of food safety and regulations, eating out and its health implications, providing safe food, the micro world, contamination and foodborne illness, and government control and related agencies. Other topics to be covered are serving sanitary food, sanitary and safe food environment, sanitary facilities and equipment and Managing a sanitary and safe food service.

C. Mode of Delivery

The course will be delivered mainly through lectures, discussion, film shows and field trips.

D. Reading Materials

Amuquandoh, F. E. (2016). Essentials of food safety in the Hospitality Industry

Knowles, T. (2002). Food Safety in the Hospitality Industry: Oxford: Butterworth and Heinemann

Mehas, K. & Rodgers, S. (1989) Food science and you, USA: Macmillan/Mc Graw Hill National Restaurant Association and Educational Foundation (2006). Servsafe essential. Chicago:

National Restaurant Association and Educational Foundation.

Plat, G. C. (2009). Food science and technology. Singapore: Wiley. Sherrow, V. (2008). Food safety. New York: Chelsea House Publishers.

The Educational Foundation National Restaurant Association (1985). Applied Foodservice Sanitation. USA: John Wiley and Sons.

A. Objective

The objective of the course is to expose students to business environmental concerns relating to the hospitality and tourism industry.

B. Content

Issues covered include the environmental responsibility of businesses operating in the hospitality and tourism industry, the interdependence of tourism factors and tourism environmental analysis are considered in the course. The impacts made by hospitality and tourism on the environment are discussed as well as role of the hospitality and tourism sectors in addressing environmental issues.

C. Mode of Delivery

The delivery process is by means of lectures and class discussions

D. Reading Materials

Carey, Sandra & Grountas, Y. (1977). Tour Operators and Destination Sustainability. Tourism Management, 18(7), 425-431.

Hasson, S. S. (2000). Determinants of market competitiveness in an environmentally sustainable tourism industry. Journal of Travel Research, 239-246.

Holden, A. (2000). Tourism and environment. London: Routledge.

Honey, Martha S. (1999). Ecotourism’s Impact on the Environmental. Environment, 41(5), 5-9, 28-33.

Kasim, A. & Scouriat, C. (2005a). Business environmental responsibility in the hotel sector. In Second International Conference of Management and Industrial Engineering Sustainable Development Management, ( ed.) C. Niculescu, 2000-2009. Bucharest, Niculescu.

Sharpley, R. (2000). Tourism and Sustainable development: Exploring the theoretical divide. Journal of Sustainable Tourism 8(1): 1-19.

United Nat ions Environment Program (UNEP), (2005): Making tourism more sustainable – A guide for policy makers (Geneva).

A. Objectives

The objectives of this course are to develop students’ knowledge of the foodservices industry, know the prerequisites needed for working in the foodservices industry. Identify food and beverage areas and equipment, understanding the menu and finally identify and understand specialized form of food service.

B. Content

This course is to introduce students to the knowledge and skills needed for operating and working at various levels in food and beverage service operations. The course gives an overview of the foodservice industry, explains the attributes, needed skills and knowledge of foodservice staff and describes the foodservice areas and equipment. It also deals with the foodservice menu, the service sequence and the various forms of food service. The course would act as the foundation for Practicum 299 in the second semester

C. Mode of Delivery

The content will be delivered through lectures and group research.

D. Reading Materials

Lillicrap, D., & Cousins, J. (2010). Food and beverage service. London: Hodder Education.

Fischer, J. W. (2005). At your service: A hands on guide to the professional dining room. New York: Thompson.

Arduser, L., & Brown, D. R. (2004). The Waiter & Waitress and Wait staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees. Buttonwood

A. Objective

The objective of this course is to help students understand and appreciate issues that define the tourist’s behaviour.

B. Content

This course exposes students to the psychological and social aspects of leisure behaviour especially from the dimension of the individual tourist and the host community. Among topics to be discussed are motivation theories for leisure travel, the holiday decision making process, perceptions, and images of tourist destinations, tourist typologies, host attitudes towards tourism, and sociocultural impacts of tourism.

C. Mode of Delivery

The content will be delivered through lectures and individual assignments and presentations

D. Reading Materials

Akyeampong, O. & Asiedu, A. B. (2008). Tourism in Ghana: A modern synthesis. Accra: Assemblies of God Literature Centre.

Cooper, C., Fletcher, J., Gilbert. D., Wanhill, S., & Fyall, A. (2008). Tourism: Principles and Practices, (4 th Ed.). UK: Prentice Hall.

Fridgen, J. D. (1996). Dimensions of tourism. Michigan: Educational Institute America Hotel and Motel Association.

Mathieson, A. & Wall, G. (1982). Tourism: Economic, physical and social impacts. Harlow: Longman Group Limited.

Pearce, P. L. (1986). The social psychology of tourist behaviour. Oxford: Pergamon.

Pearce, P. L. (2005). Tourist behaviour: Themes and conceptual schemes. Clevedon: Channel View Publications.

A. Objective

This course is an introduction to French language and French culture. Its objective is to provide tourism students with the requisite communicative skills for their future career.

B. Content

The course is designed to enable students acquire the basic grammar, vocabulary and communicative skills in the French language through various speech acts. It exposes students to various forms of greeting and courtesy, how to inquire and provide information to clients and how to design brochures in French.

C. Mode of delivery

The content will be delivered through role play, presentations, simulations, activities in small groups & class discussion.

D. Reading Materials

Augé, H. et al. (2005). Tout va bien 1. Paris: Clé international.

Calmy, A. (2004). Le français du tourisme. Paris: Hatchette.

Chauvet, A. et al. (2008). Référenciel pour le cadre européen commun. Paris: Clé international.

Girardet, J. & Gibbe, C. (2008). Méthode de français. Paris: Clé international.

Poisson-Quinton, S. et al. (2005). Festival 1, Méthode de français. Paris: Clé international.

Renner, H. et al. (2002). Le français de l’hôtellerie et de restauration. Paris: Clé international.

Sirejols, E. (2007). Vocabulaire en dialogue. Paris: Clé international.

A. Objectives

This course is designed to provide students with the basic concepts of human resource management and their applications in the hospitality and tourism setting.

B. Content

Issues covered include: basic concepts of Human Resources Management (HRM) and the functions of the HRM which are planning, recruitment, selection, training and development. Also included are job analysis and job design, planning and recruiting; selection of employees for a particular job and training and development methods for employees.

C. Mode of Delivery

The content will be delivered through lectures, guest lectures, individual and group presentations.

D. Reading Materials

Bohlander, G. W. & Snell, S. (2013). Managing Human Resources, (14th Ed.). USA: South-Western College Publishing.

Price, A. (2004). Human Resource Management in a Business Context. (2 nd Ed.). Thomson Learning.

Woods, Robert H., (2002). Managing hospitality human resources, (2nd Ed.). Michigan: Educational Institute of the American Hotel and Motel Association.

Tanke & Mary L., (1990). Human resources management for the Hospitality Industry. New York: Delmar Publishers Inc.

Woods, Robert H., (2002). Managing hospitality human resources, (2nd Ed.). Michigan: Educational Institute of the American Hotel and Motel Association.

A. Objective

The objective of this course is to equip students with knowledge on the principles and practices of marketing to enable them to successfully market hospitality and tourism products and services.

B. Content

This course is designed to enable students gain understanding of marketing concepts and to acquire relevant skills for marketing hospitality and tourism services. It thus introduces them to basic marketing concepts related to hospitality and tourism services. Among the issues to be discussed are marketing management philosophies, the marketing environment of hospitality and tourism businesses, consumer decision process, tourism & hospitality marketing mix and the use of technology for hospitality and tourism marketing.

C. Mode of Delivery

The modes of delivery are lectures, class discussions, guest lecturers and field trips.

D. Reading Materials

Hudson, S., & Thal, K. (2013). The impact of social media on the consumer decision process: Implications for tourism marketing. Journal of Travel & Tourism Marketing, 30(1-2), 156-160.

Kotler, P., Bowen, J. & Makens, J. (2003). Marketing for hospitality and tourism, (3rd Ed.). New Jersey: Prentice Hall.

Middleton, V. T., Fyall, A., Morgan, M., & Ranchhod, A. (2009). Marketing in travel and tourism. Routledge.

Moutinho, L. (Ed.). (2011). Strategic management in tourism. Cabi.

Palmer, A., & McCole, P. (2000). The role of electronic commerce in creating virtual tourism destination marketing organisations. International Journal of Contemporary Hospitality Management, 12(3), 198-204.

Woodside, A. G., Crouch, G. I., & Ritchie, J. B. (2001). Consumer psychology of tourism, hospitality, and leisure (Vol. 2). CABI.

A. Objective

The objective of this course is to introduce students to the basic tenets of law and their relevance and applications within the hospitality/tourism set up.

B. Content

The course introduces students to basic definitions of law as well as the two major sources of law. It discusses the hospitality environment and the reasons for its high level of volatility to legal liability. Major concepts such as contracts and the various forms and sources of liability within the hospitality and tourism setting are also discussed. The course also discusses the STEM approach to avoiding legal liability.

C. Mode of Delivery

The content will be delivered through lectures, guest lectures, individual and group presentations.

D. Reading Materials

Atherton, T. C., & Atherton, T. A. (1998). Tourism, travel and hospitality law. LBC Information Services.

Barth, S.C (2001). Hospitality Law: Managing Legal Issues in the Hospitality Industry. New York: Wiley. Boella, M. J.,

Boella, M., & Pannett, A. (1999). Principles of hospitality law. Cengage Learning EMEA.

Corke, J. (1993). Tourism law (No. Ed. 2). Elm Publications.

Jefferies, J. P. (1990). Understanding hospitality law. Educational Institute of the American Hotel & Motel Association.

A. Objective

This course is designed to give students the opportunity to have a practical experience in the Hospitality industry. The emphasis will be on housekeeping and food and beverage operations using the hospitality facilities on the University of Cape Coast campus.

B. Content

Upon the successful completion of both components students will have exhibited the required skills necessary to: 1. demonstrate proficiency in a variety of styles of table service; 2. identify the various flatware, silverware and glassware used in the dining room; 3. demonstrate the ability to set up table; 4. demonstrate the basic tenets of waiting; 5. identify various floors and walls and how to take care of them; 6. demonstrate the basic tenets of cleaning a guest room including the bathroom and toilet and how to lay beds; 7. demonstrate proper sanitation procedures used in a dining room and guests room and the personal character necessary to become a dining room supervisor or housekeeping supervisor.

C. Mode of Delivery

The content will be delivered through demonstrations and practice.

D. Reading Materials

Kotschevar, L. H. & Luciani, V. (2007). Presenting Service: The ultimate guide for food service presentation (2nd Ed.). Hoboken, New Jersey: Wiley.

Lillicrap, D. & Cousins, J. (2010). Food and beverage service (8th Ed.). Euston Road, London: Hodder Education

Branson, J. C. & Lennox, M. (2008). Hotel, hostel and hospital housekeeping (5th ed.). Euston Road, London: Hodder Education

Jones, T. J. A. (2008). Professional management of housekeeping operations (5th ed.). Hoboken, New Jersey: John Wiley & Sons.

A. Objective

This course is designed to provide students with the requisite grammatical skills for constructing basic sentences in French.

B. Content

Topics to be discussed include verb conjugation in present, past and future tense. Students are also taught subject-verb agreements in both present and past tense and are led to practice them in sentences.

C. Mode of delivery

The content will be delivered through role play, presentations, simulations, activities in small groups & class discussion.

D. Reading Materials

Augé, H. et al. (2005). Tout va bien 1. Paris: Clé international.

Calmy, A. (2004). Le français du tourisme. Paris: Hatchette.

Chauvet, A. et al. (2008). Référenciel pour le cadre européen commun. Paris: Clé international.

Girardet, J. & Gibbe, C. (2008). Méthode de français. Paris: Clé international.

Poisson-Quinton, S. et al. (2005). Festival 1, Méthode de français. Paris: Clé international.

Renner, H. et al. (2002). Le français de l’hôtellerie et de restauration. Paris: Clé international.

Sirejols, E. (2007). Vocabulaire en dialogue. Paris: Clé international

A. Objective

The objective of this course is to introduce students to the fundamentals of information technology applications in the hospitality and tourism industries, especially those packaged for business decision making.

B. Content

The course highlights the role of information technology in hospitality and tourism businesses and the need for effective and efficient management of information with the latest technology. Topics covered relate to the use of computer applications for competitive advantage, property management systems, restaurant management systems, database management, networks and security, destination websites, e-Commerce, and social media applications, among others.

C. Mode of Delivery

The content will be delivered through lectures, individual and group presentations.

D. Reading Materials

Kasavana, M. L. & Cahill, J. (1992). Managing Computers in the Hospitality Industry (2nd Ed.). Michigan: Educational Institute of the American Hotel and Lodging Association.

Nyhiem, P. A., McFadden, F. M., & Connolly, D. J. (2005). Technology strategies for the Hospitality Industry. Upper Saddle River, NJ:Prentice.

Tesone, D.V. (2006). Hospitality Information Systems and E-Commerce. Hoboken, NJ: Wiley.

Parameswaran, R. (2010). Computer applications in business. Delhi: S Chand & Co Ltd.

Eliason, A. L. (1991). Online business computer applications: London: Macmillan

Randy, B. (2011). Computer applications in business management. New York: Anmol Publications.

Rathor, R. (2010). Computer applications in management: Delhi: Asian Books Private Limited.

A. Objective

The objective of this course is to help students build upon HMG 204 which is a pre-requisite, and to equip them with the knowledge of more marketing concepts and their applications to hospitality and tourism.

B. Content

Issues considered in the course include the service culture as a means of ensuring customer satisfaction. Other issues considered are Consumers Markets and Consumer Buying Behaviour, Marketing Research and Information Systems. Also covered are designing and managing of products as well as building customer satisfaction through quality (closing the customer gap).

C. Mode of delivery

The delivery will be in the form of lecturers, discussions and contributions.

D. Reading Materials

Teare et al (1994). Marketing in Hospitality and Tourism: A consumer focus. London: Cassel Villiers House.

Gibson and Nielsen (2000). Hospitality and tourism marketing in Ireland. Park West, Dubline: Gill and Macmillan Ltd.

Kotler, P., Bowen, J. & Makens, J. (2003). Marketing for hospitality and tourism, (3rd Ed.). New Jersey: Prentice Hall.

Mensah, I. & Dei-Mensah, R. (2013). Management of hospitality and tourism services (2nd Ed.). Bloomington, IN: Xlibris.

Chambers, R., Chacko, H., & Lewis, R. (1995). Marketing Leadership in Hospitality. New York: Van Nostrand Reinhold.

Gronroons. C. (1990). Service Management and Marketing. Lexington, Mass: Lexington Books.

Lewis, R. C. (1989). Hospitality marketing: The internal approach. Cornell Hotel and Restaurant Quarterly, 30(3), 43.

United Nations Environment Program (2005): Making tourism more sustainable – A guide for policy makers. United Nations Environment Program.Geneva

A. Objective

The objective of this course is to develop students’ capacity to understand and appreciate the functions and supervisory aspects of the front office department.

B. Content

This course introduces students to the systems and procedures required for front office operations. In view of this, students will gain insights into the functions and supervisory aspects of the front office department. By the end of this course, students should have acquired skills that will enable them man and supervise the front desk of hospitality and tourism related facilities. They should also be able to provide information to guests, handle complaints and meet the needs of guests.

C. Mode of Delivery

The content will be delivered through lectures, guest lectures, and group presentations.

D. Reading Materials

Bardi, J. A. (2003). Hotel front office management. (3rd Ed.). New Jersey: Wiley.

ECOWAS Harmonized Standards for Hotels. Ghana Tourism Authority. Ismail, A. (2002). Front office operations and management. New York: Delmar.

Kasavana, M. L. & Brooks, R. M. (2005). Managing front office operations. (7th ed.). Michigan: American Hotel and Lodging Association.

Media, B.P.P.L (2009). CTH front office operations: Study guide. London: BPP Learning Media. Mensah, I. & Dei

Mensah, R. (2013). Management of hospitality and tourism services, (2nd Ed.). Bloomington, IN: Xlibris.

Rutherford, D. G. & O’Fallon, M. J. (2007). Hotel management and operation, (4th Ed.). New Jersey: John Wiley.

A. Objective

The objective of this course is to equip students with management skills that are needed for the day-to-day running of a food and beverage business.

B. Content

This course provides students with the practical knowledge needed to manage a food and beverage service operation. It will help students to develop critical thinking skills required to understand the complex issues managers face in all types of food and beverage service operations. Issues addressed include food and beverage service management, food and beverage management control and food and beverage systems control.

C. Mode of Delivery

The content is delivered through lectures, individual and group assignments and visitation to on-campus food service establishments.

D. Reading Materials

Davis, B., Lockwood, A., Alcott, P., & Pantilidis, I. S. (2008). Food and beverage management, (4th Ed.). Oxford, UK: Elsevier.

Dittmer, P. R., & Keefe III, D. J. (2009). Principles of food and beverage, and labour cost controls, (9th Ed.). Hoboken, NJ: Wiley.

Kotschevar, L. H., & Tanke, M. L. (1996). Managing bar and beverage operations. Lansing, Michigan: American Hotel and Lodging Educational Institute.

Payne-Palacio, J., & Theis, M. (2012). Food service management: Principles and practices, (12th Ed.). Upper River Saddle, New Jersey: Pearson.

Spears, M. C., & Gregoire, M. D. (2007). Foodservice organization: A managerial and systems approach, (6th ed.). Upper Saddle River, New Jersey: Pearson.

A. Objective

By the end of this course, students should be able to examine the role of the GM, describe the functions of the housekeeping department in the hotel, describe the functions of the marketing department in the hotel, examine the functions of the Food & Beverage department in the hotel noting the differences based on size and type and Plan and develop a new hotel

B. Content

This course is design to introduce students to the basic components of hotel operations. It will discuss a historical overview of the development of the hotel industry: an understanding of the functions of the front and back of the house; classifications of hotel products/services and development and opening a new hotel. It will examine the role of the hotel GM as well as current trends in the industry globally.

C. Mode of Delivery

The content will be delivered through lectures, guest lectures, individual and group presentations.

D. Reading Materials

Hayes, D. K. & Ninemeier, J. D. (2010). Hotel management operations. New Jersey: Prentice Hall.

Kasavana, M. L. & Brooks, R. M. (2005). Managing front office operations. (7th ed.). Michigan: Educational Institute of the American Hotel and Lodging Association.

Lattin G. W. (2005). The lodging and food service management, (6th Ed.). USA: Educational Institute of the American Hotel and Lodging Association.

Stutts, A. T. (2001). Hotel and Lodging Management: An Introduction. New York: Wiley.

A. Objective

The objective of this course is to equip the student with the relevant skills to conceptualize, operationalize and design an instrument for social enquiry.

B. Content

This course is designed as a follow up to two earlier research methods taught in Level 200. It compares the scientific method with other ways of knowing and discusses the components and procedures of the research process. Other issues covered include review of literature, methodology, conceptualisation, operationalization, instrument design and administration. Also discussed are the ethical issues that arise from these processes. Students are also introduced to referencing using the APA format.

C. Mode of Delivery

The content will be delivered through lectures, guest lectures, individual and group presentations.

D. Reading Materials

Altinay, L., Paraskevas, A., & Jang, S. S. (2015). Planning research in hospitality and tourism. Routledge.

Morrison, A. (2002). Hospitality research: a pause for reflection. International Journal of Tourism Research, 4(3), 161-169.

Neuman, W. L. (2003). Social Research Methods, Qualitative and Quantitative Approaches. New York: Allyn and Bacon.

Osuala, E. C. (2001). Introduction to research methodology. Lagos: Africana Publishers Limited

Xiao, H., & Smith, S. L. (2006). The making of tourism research: Insights from a social sciences journal. Annals of Tourism Research, 33(2), 490-507.

A. Objective

The objective of this course is to acquaint students with the approaches and methods used by the hospitality and tourism industry for managing the physical environment sustainably.

B. Content

This course is intended to equip students with concepts and theories of environmental management as well as environmental management practices relating to the hospitality and tourism industry. Among the issues to be discussed are some of the global environmental problems which have ramifications for tourism development and how the industry can help address these environmental problems by engaging in sustainable and environmental management practices. Particular focus will be placed on environmental issues that apply to the planning, development and operation of tourism-related facilities.

C. Mode of Delivery

The modes of delivery are lectures, fieldtrips and group presentations.

D. Reading Materials

Holden, A. (2000). Environment and Tourism. New York: Routledge, Taylor and Francis.

Hunter, C. & Green, H. (1995). Tourism and the Environment, a Sustainable Relationship? New York: Routledge.

Kirk, D. (1996). Environmental management for hotels, a students’ handbook. New York: Butterworth-Heinemann.

Mathieson, A., & Wall, G. (1982). Tourism; Economic, Physical and Social Impacts. England: Longman Group Limited.

Sloan, P., Legrand, W. & Chen, J.S. (2009). Sustainability in the Hospitality Industry, Principles of Sustainable operations. New York: ButterworthHeinemann.

Welford, R., & Gouldson, A. (1993). Environmental management and business strategy. London: Pitman Publishing.

A. Objectives

This course is to equip students with knowledge and skills in handling personnel issues in the Tourism and Hospitality Industry.

B. Content

This course builds on the foundation laid in Human Resources Management I (HMG 203). Topics to be covered are: work-family conflict, managing diversity at the workplace, delegation, performance monitoring and strategic thinking in human resource governance. Other topics include working in teams, managing conflicts and stress at work.

C. Mode of Delivery

The content will be delivered through lectures and group exercises.

D. Reading Materials

Baum, T. (2016). Human resource management for tourism, hospitality and leisure: An international perspective. UK: Cengage Learning EMEA.

Hendry, C. (2012). Human resource management. London: Routledge.

Mensah, I. & Dei Mensah, R. (2013). Management of hospitality and tourism services (2nd Ed.). Bloomington, IN: Xlibris.

Moutinho, L. (2011). Strategic management in tourism (2nd Ed.). USA: Cabi International.

Riley, M. (2014). Human resource management in the hospitality and tourism industry. London, New York: Routledge.

Nickson, D. (2013). Human resource management for hospitality, tourism and events. USA: Routledge.

A. Objective

This course introduces students to the fundamentals of accounting and cost control in the hospitality and tourism industry.

B. Content

The course looks at the types of business entities i.e. sole proprietorship, partnership, companies limited by shares, companies limited by guarantee and unlimited companies that the hospitality or tourism enterprise can fall under. Students are also introduced to the various financial statements used by these businesses such as the income statement or trading profit and loss accounts, the balance sheet and the cash flow statement. The users of accounting information and their information needs are discussed as well. There will also be an in-depth look at the books of original entry and the concept of double entry as they are applied in the hospitality and tourism industry. With regards to cost control, the course will look at the purpose of cost control, the components of cost control, a general overview of cost control, the use of technology in cost control and cost-volume-profit relationships.

C. Mode of Delivery

The content will be delivered through lectures and group exercises.

D. Reading Materials

Gyasi, K. (2015). Management Accounting. Accra: EPP Books Services.

Marfo-Yiadom, E., Asante, S., & Tackie, G. (2015). Financial accounting and reporting: An introduction. Accra: Kwadwoan Publishing

Gowthorpe, C., (2003). Business Accounting and Finance for non-specialists. Bedford Row, London: Thompson Learning.

Addo-Nkrumah, S. K., (2002). Foundations of Financial Accounting, A User Friendly Approach, Unpublished.

Hales, J. A. (2011). Accounting and financial analysis in the Hospitality Industry. Upper Saddle River, NJ: Prentice Hall.

Asch, B. A., (2006). Hospitality Cost Control. Upper Saddle River, NJ:Prentice Hall.

Dittmer, P. R. & Keefe J. D., (2006). Principles of Food, Beverage, and Labour Cost Control. John Wiley and sons, NJ: Hoboken

Dopson, L. R., Hayes, D. K. and Miller, J. E. (2008). Food and Beverage Cost Control. Hoboken, NJ: Wiley.

A. Objective

This course is designed to equip students with planning and management skills that can be applied to events such as festivals, meetings, conventions, expositions and trade shows as well as sporting events.

B. Content

This course is to brace students in order to examine the concepts of event planning and management, develop an understanding of key areas required for planning and managing events, including planning, project management, logistics, risk management, legal considerations, human resources, budgeting, staging, strategic marketing, promotion and evaluation. The course also looks at the various forces (financial, human, marketing and technological) that impact events. Finally, by the end of the course, the student should be able to understand the events industry within its broader business context.

C. Mode of Delivery

The content will be delivered through lectures, guest lectures, individual and group presentations.

D. Reading Materials

Berridge, G. (2007). Event design and experience. Oxford, UK: ButterworthHeinemann.

Bowdin, et al. (2006). Events management (2nd Ed.). Oxford, UK: Butterworth-Heinemann.

Conway, D. G. (2009). The event manager’s Bible: The complete guide to planning and organising a voluntary or public event (3rd ed.) Oxford, UK: How to Content.

Getz, D. (2007), Event studies: Theory, research and policy for planned events. Oxford, UK: Butterworth-Heinemann.

Goldblatt, J. (2002). Special events: Twenty-first century global event management, (3rd Ed.). Hoboken, NJ: Wiley.

Goldblatt, J. (2014). Special events: Creating and sustaining a new world for Celebration, (7th Ed.). Hoboken, NJ: Wiley.

A. Objective

To equip students with knowledge and skills in dealing with food related hazards, sanitation, food spoilage and deterioration that causes unneeded economic burden to the food industry.

B. Content

The will focused on themes such as food safety related concepts, origin of food safety and regulations, eating out and its health implications, providing safe food, the micro world, contamination and foodborne illness, and government control and related agencies. Other topics to be covered are serving sanitary food, sanitary and safe food environment, sanitary facilities and equipment and Managing a sanitary and safe food service

C. Mode of delivery

The course will be delivered mainly through lectures, discussion, film shows and field trips.

D. Reading Materials

Amuquandoh, F. E. (2016). Essentials of food safety in the Hospitality Industry

Knowles, T. (2002). Food Safety in the Hospitality Industry: Oxford: Butterworth and Heinemann

Mehas, K. & Rodgers, S. (1989) Food science and you, USA: Macmillan/Mc Graw Hill National Restaurant Association and Educational Foundation (2006). Servsafe essential. Chicago:

National Restaurant Association and Educational Foundation.

Plat, G. C. (2009). Food science and technology. Singapore: Wiley.

Sherrow, V. (2008). Food safety. New York: Chelsea House Publishers.

The Educational Foundation National Restaurant Association (1985). Applied Foodservice Sanitation. USA: John Wiley and Sons.

A. Objective

The objective of this course is to develop students’ capacity to understand and appreciate the functions and supervisory aspects of the housekeeping department.

B. Content

This course provides students with knowledge and skills in housekeeping operations and management in a hotel. Students will develop knowledge and an understanding of the sequence of cleaning and inspection of guestroom, use of different cleaning equipment and supplies, inventory control, as well as safety and security within the work environment.

C. Mode of Delivery

The content will be delivered through lectures, guest lectures, training videos, demonstrations and group presentations.

D. Reading Materials

Jones, T. J. A. (2008). Professional management of housekeeping operations (5th ed.). New Jersey: John Wiley.

Kappa, M. M., Nitschke, A. & Schappert, P. B. (2008). Managing Housekeeping operations (3rd Ed.). Michigan: American Hotel & Lodging Educational Institute.

Media, B.P.P.L (2009). CTH Housekeeping and Accommodation Operations: Study Guide. London: BPP Learning Media.

The emphasis of this exercise is to introduce Level 300 to the Hospitality and Tourism industry in order for them to obtain practical experience prior to graduation. This component of the programme is to ensure the practical application of the knowledge and skills in real work environment and to ensure that students balance theory and practice.

This course also has two components. The first is a one-day working visit to selected hotels where the students spend the entire day working with the various departments within the hotel.

The second part is an elaborate 8-week supervised industrial internship where the student spends two full months at a hospitality facility, after which a confidential assessment is undertaken by the supervisor and submitted to the department.

The emphasis of this exercise is to introduce Level 300 to the Hospitality and Tourism industry in order for them to obtain practical experience prior to graduation. This component of the programme is to ensure the practical application of the knowledge and skills in real work environment and to ensure that students balance theory and practice.

This course also has two components. The first is a one-day working visit to selected hotels where the students spend the entire day working with the various departments within the hotel.

The second part is an elaborate 8-week supervised industrial internship where the student spends two full months at a hospitality facility, after which a confidential assessment is undertaken by the supervisor and submitted to the department.