• Dec 2017 MSc graduants with the Dean, School of Hospitality and Tourism

  • The School of Hospitality and Tourism was awarded Ecowarrior Award 2nd runners-up position county-wide by the Ecotourism Kenya on the 27th September 2017 at the Radison Blue Hotel.

  • Tree Planting at Karura Forest by members of staff

  • From right Patrick is Marekia of Panari Hotel, Dr Alice Ondigi, the Dean School of Hospitality and Tourism- Kenyatta University; Muriithi Ndegwa, the Managing Director of Kenya Tourism Board, and Judy Kephar, the founder of Sustainable travel and Tourism Agenda.

  • Hospitality and Tourism Students following the proceedings of the Seminar and Kenyatta University Conference Centre.


Entry Requirements

  1. Candidates must satisfy the minimum entry requirements of Kenyatta University.
  2. Candidates must have C+ (C Plus) at KCSE or equivalent in any three (3) of the following subjects: Biology/ Biological Sciences; Chemistry/ Physical Sciences/ Physics/ Mathematics ; Home Science; English/ Kiswahili/ Foreign Language; Geography/ History/ Business Studies/ Commerce/ Economics/ Agriculture 
  3. Diploma holders with a minimum of a credit pass in a related area from a recognized institution with a C (Plain) at KCSE or equivalent. 
  4.  Mean grade of C- (Minus) at KCSE and progressed from certificate to Diploma from recognized/accredited institutions.

Credit Waivers

Credit waivers may be granted to Diploma holders from a recognized institution who shall have passed the courses for which credit is requested with a minimum grade B or equivalent.

A candidate will be given a credit wavier up to a maximum of fourteen (14) units as approved by the university. Those with a four (4) year Diploma or a Higher National Diploma will be waived up to a maximum of twenty four (24) units.

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Duration of Study
The programme will take a maximum of four (4) years

Mode of Study
The programme is available under the following mode(s) of study in Nairobi and Mombasa Campuses and is offered on a full time basis.
Programme Structure


Students are required to take a total of three (3) University Common Units


UCU 100: Communication Skills
UCU 103: Critical Thinking
UCU 106: Ethics, Citizenship and Diversity


HTM 100: Introduction to the Hospitality Industry
HTM 104: Principles of Management in Hospitality and Tourism
HTM 106: Services Management in Hospitality and Tourism
HTM 107: Food Safety and Hygiene (existing)
HTM 108: Introduction to Hospitality and Tourism Accounting-
HTM 109: Tourism Philosophies and Practices
HTM 110: Introduction to Computer Applications in Hospitality and Tourism
HTM 111: Introduction to Travel and Tour Operations
HTM 112: Introduction to Hospitality and Tourism Marketing
HTM 113: Tourism, Leisure, Recreation & Health
AFG BO1: German for Beginners I
AFF BO1: French for Beginners I


BBA 200: Organizational Behaviour in Hospitality and Tourism
HTM 207: Wine and Beverage Knowledge
HTM 208: Introduction to Economics in Hospitality and Tourism
HTM 212: Food Production Lab I
HTM 213: Food and Menu Knowledge I
HTM 214: Food and Beverage Service Lab I
HTM 215: Food and Beverage Service Theory I
HTM 216: Hospitality and Tourism Events Management
AFG BO2: German for beginners II
AFF BO2: French for beginners II
HTM 217: Hospitality and Tourism Management Accounting
AFF BO3: French for Beginners III
AFG BO3: German for Beginners III
HTM 218: Meetings, Incentives, Conventions and Exhibitions (MICE)
HTM 219: Legal aspects in Hospitality & Tourism
HTM 220: Hospitality and Tourism Facilities Management


BBA 301: Human Resource Management I
HTM 303: Research Methods
BHT 315: Food and Menu Knowledge II
BHT 316: Food Production Lab II
BHT 317: Food and Beverage Service Theory II
BHT 318: Food and Beverage Service Lab II
BHT 319: Accommodation Operations (Theory and Practical)
BHT 320: Hospitality Consumer Behaviour
BHT 321: Front of the House Management
BHT 322: Hotel Information Systems (Theory & Practical)
BBA 310: Entrepreneurship and small Business Management
HTM 315: Field Attachment I (Outside Semester)


HTM 402: Statistics
HTM 403: Research Project (to be done over 2 semesters)
BHT 415: Hospitality Product Marketing
BHT 416: Food and Beverage Production Management III (Theory and Practical)
BHT 417: Food and Beverage Service Management III (Theory and Practical)
BHT 418: Hospitality Financial Management
HTM 406: Strategic Management in Hospitality and Tourism
BHT 419: Product Development in Hospitality
HTM 410: Public Relations and Resource Mobilisation in Hospitality and Tourism
BHT 420: Internal Controls in Hospitality Operations (existing)
BHT 421: Interior Design and Decoration
HTM 419: Field attachment II (Outside Semester)


Last Updated on Thursday, 14 May 2015 20:46

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