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. 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. Objectives

The course is designed to provide an introduction to the symbiotic relationship between Tourism and Geography.

B. Content

The course outlines the basic elements of geography and highlights their implications or links with tourism. It also considers the concept of tourist interactions as expressed in the relationship between destination and originating spaces. It also examines some global trends in tourism flows and examines the concept of attractions and their importance to tourism.

C. Mode of Delivery

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

D. Reading Materials

Adams, C., & Laurence, R. (Eds.). (2012). Travel and geography in the Roman Empire. Routledge.

Burton, R. (1995). Travel geography (No. Ed. 2). Pitman Publishing Limited.

Hanson, S., & Giuliano, G. (Eds.). (2004). The geography of urban transportation. Guilford Press.

Sharpley, R. (2006). Travel and tourism. London: Sage.

Smith, L. G. (2012). Gateways to Discovery. Dubuque, Lowa: Kendall Hunt.

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. (2nd Ed.). Thomson Learning.

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

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 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. 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, (4th 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. Objective

The objective of the course is to introduce students to the planning, development and management of international travel and tourism.

B. Content

Issues covered include the nature and components of the Tourism industry, destination planning and management, international tourist arrivals and receipts, marketing strategies, economic dimensions of international travel, effects of climate change on international tourism, diplomatic and consular framework, and international tourism organisations such as UNWTO.

C. Mode of Delivery

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

D. Reading Materials

Cooper, C., & Hall, M. C. (2008). Contemporary tourism: An international approach. Oxford, UK: Butterworth-Heinemann.

Reisinger, Y. (2009). International tourism: Cultures and behavior. Oford, UK: Butterworth-Heinemann. Sigala, M., & Leslie, D. (2005). International cultural tourism: management, implications and cases. Burlington, MA: Elsevier ButterworthHeinemann.

Wachowiak, H. (2006). Tourism and Boarders: Contemporary issues, policies and international research . Hampshire, England: Ashgate Publishing.

Dodds, K. (2005). Global geopolitics: A critical introduction. London: Pearson.

Anoushiravan Ehteshami (2007). Globalisation and geopolitics in the Middle East: Old games, new rules. London: Routledge.

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

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 equip students with relevant concepts, models and theories commonly used in the field tourism.

B. Content

The course covers the basic concepts needed in all the sub-fields of tourism including environmental, economic, social, cultural, historical, and marketing. Students will learn contemporary as well as theories of antiquity that explicate domestic as well as international tourism. Specific issues to be covered under theories are its components, characteristics, purpose and criteria for evaluating theories. Other models in tourism to be addressed include platforms of tourism development, contact hypothesis, Plog’s model, Distance decay, Doxey’s irridex model, demonstrational effect, symbolic interactionism, destination life cycle, input-transformation-output model.

C. Mode of Delivery

The course will be delivered through lectures, individual and group assignments.

D. Reading Materials

Amuquandoh, F. E. (2010). Lay concepts of tourism in Bosomtwe Basin, Ghana, Annals of Tourism Research, 37(1), 34-51.

Amuquandoh, F. E. (2007). Host Attitudes and concerns towards tourism development in the lake Bosomtwe Basin of Ghana, PhD Dissertation, University of Cape Coast, Cape Coast.

Butler, R. (Ed.). (2006). The tourism area life cycle (Vol. 1). Channel view publications.

Fridgen, J. D. (1996). Dimensions of Tourism. Michigan: The Education Institute of America Hotel and Lodging Association

Getz, D. (1992). Tourism planning and destination life cycle. Annals of tourism research, 19(4), 752-770.

Snow, D. A. (2001). Extending and broadening Blumer's conceptualization of symbolic interactionism. Symbolic interaction, 24(3), 367-377.