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)