Monday, June 6, 2011     17:19

200 Level Course Outline


THM 201: Food and Beverage Operations I 3 Credits (C)

A cafeteria food-production course in which student will be exposed to participate as a team member in hot and cold food production. Principles of planning cafeteria meals, recipe standardization, sanitation and hygiene are taught. Utilization of locally available ingredients is emphasized, also covered will be the basic types and styles of food service, menu knowledge and accompaniment and other basic and technical skills as related to restaurant service.

THM 203: Front Office Operations 2 Credits (C)

The principles required to organize, operate and manage a front office in a hotel or motel. Guest Students/Staff needs salesmanship, and procedures used in different types of front office operations, relationship with other department within the organization, value and attributes of

social skill of the front office employee, knowledge of operating equipment for checking procedures and the various records of registration. Reservation (inclusive)

THM 205: Domestic Tourism & Culture 3 Credits (C)

A comprehensive study of the diversity in culture in the Nigerian society and its effect on tourist

attraction. Major tourist attractions within the country are explored. With a view of recommending promotional strategy on how to educate the travellers on significant of cultural impact on the tourist product. Preservation of cultural diversity through festivals and sites are also examined.

THM 207: Hotel and Tourism Accounting 2 Credits (C)

Application of accounting systems and principles by which hotel and tourism business operate. Topics to be covered include Basic accounting for front office, restaurants, travel agents and other sales areas. Special journal and leisure account peculiar to hospitality/travel accounting systems.


THM 202: International Travel and Tourism 3 Credits (C)

An introduction to the international scope of travel and tourism. A brief analysis of regional framework and specific regions of the world the interrelationship between human society and the physical environment. Tourism as a factor in economic development and its cultural and sociological factors are explored. An analysis of the international organization of tourism with their respective status, regulation and agreement and the facilitation procedures required for their successful implementations are highlighted.

THM 204: Safety and Security in Tourism 3 Credits (C)

The global economy has far-reaching effects on global movement. Issues such as effects of natural disasters, terrorism and other perceived risk to travel destination are studied and explored. Re-positioning, re-branding and restoring confidence in tourism destination after such crisis/disaster and ways to plan for future crisis response to develop necessary strategies for recovering business are some of the topics discussed at length.

THM 206: Food and Beverage Operations II 3 Credits (C)

A laboratory based course designed to familiarize students with more elaborate techniques offood preparation and food service basic managerial functions, such as planning, scheduling and delegating will be put into practice. The use of financial management techniques and systems to control food, beverage and labour cost in the food and beverage Department. Objectives and methodology of food cost control and the food and beverage control cycle.

THM 208: Internal Control In Hospitality & Tourism 3 Credits (C)

Discussion of problems encountered in distributing the accounting and clerical work in hotels and travel agencies to ensure a good system of internal control. Practical problems and actual techniques of functioning systems and analysis of the causes for failure and profitability aspect will be studied. Control measures to ensure security of sales in the different operating Departments for hospitality and travel agencies will be highlighted.

THM 210: Tourism & Hospitality Facilities Planning 3 Credits (C)

Students are introduced to issues and opportunities inherent in the development and planning of problems associated with cost and operation of pest control, security, general cleaning and upkeep, fire drills and prevention, maintenance of recreational facilities (pools, tennis court, gym.). Care and maintenance of rooms, public spaces with emphasis on equipment, personal and modern innovations in Tourism and Hospitality facilities will be studied. Maintenance systems involving the administration of maintenance forces, maintenance of personnel, planning and scheduling of work, maintenance of environmental system, project and cost control for maintenance operations.

GNS 201 Foreign Language (Arabic/French/Spanish) I (Harmattan) 1


The students are provided with the options of learning any of the listed foreign language with the purpose of empowering them with the ability to communicate and function in the global world. The first part of this course will start the students from the basics of the chosen language. The detail curriculum is as provided by Languages and Literary Studies


GNS 203 Innovation and Product Development (Harmattan) 2 Credits

This is the first stage of the ECSA Programme and it is aimed at enlightening the students on creative business ideas and opportunities. The end result is for each student to come8up with a creative business idea by the end of the semester. The course is expected to put the students through the following: The Definitions of Creativity and Innovation, The Need to Study Creativity and Innovation, Distinction between Creativity and Innovation, The Misinterpretations of Innovation, The Sources of Innovative Opportunities, Creativity and Product Development Process, Product Planning and Execution, The Market, the Target, the Customer, and the Creativity Sessions/Presentation of Creative Ideas.

GNS 202 Foreign Language (Arabic/French/Spanish) II (Rain) 1 Credits

As a follow up to the first part of learning a foreign language, the students will be further empowered with the components of understanding the chosen language. The detail curriculum is as provided by Languages and Literary Studies Department.

GNS 204 Enterprise Creation and Development (Rain) 2 Credits

This course is designed to be the students' second encounter with the ECSA Programme and business/enterprise creation is expected to form its focus of attention. At the end of this course, every student is expected to have conceived and registered a business enterprise or an organization to be used as the vehicle for the actualization of the dream product (idea) approved at the end of the first semester course GNS 203. The students are to be taken through: Definition and Conceptual Clarification of Entrepreneurship, The Characteristics of Entrepreneurship and Success Secrets, Theories and Psychology of Entrepreneurship, Definition of Business (the Enterprise, the Activity), Business: Its Characteristics and Objectives, Business Classification and Ownership Forms, The Scale of Business Operations and Location, The Theory of the Business, The Process of Establishing a Business and the Practical Registration of a Business Enterprise.