400 Level Course Ouline
FIRST SEMESTER (HARMATTAN) 400 LEVEL
THM 401: Tourism and Hospitality Law 2 Credits (C)
A further study of the legal framework as it affects guest/customer relations. Legal rights and responsibilities of the hotel, travel agency and airlines and the customers (guest/passenger) are look into using problems as case studies drawn from the industry.
THM 403: Room Division Management 3 Credits (C)
An in-depth look into reservation and registration procedures at the front desk. Psychology of delivery service up-selling techniques and the preparation of various front-office reports will be taught with emphasis on practical exercises. An operational view of the housekeeping and laundry departments. Hands-on practical demonstrations and the importance of internal communication highlighted.
THM 405: Nigerian Cuisine Development and Merchandising 3 Credits (C)
The course will explore various Nigerian Cuisines in-terms of history, life style, and food peculiar to a tribe or culture. Various ingredients, methods of preparations and recipe development will be studied to make comparisons and draw relationship among food ways of different Nigerian cultures and tribes. Modern presentation techniques to make meals more appealing and proper utilization of ingredient will be explored.
THM 407: Park Development & Management 3 Credits (C)
Principles and practices to plan, develop, manage and operate parks, gardens, with emphasis on leisure-based facilities and services, Investigates theory, principles and methods of planning recreation land systems. Explores procedures to preserve, acquire and develop recreation lands and green space throughout a district or urban area.
THM 409: Tourism Planning and Policy 3 Credits (C)
The evolution of modern tourism policy at the national and International level, formulation of new policy, and implementation of policy as it relates to planning and management of policy as it relates to planning and management of tourism is the focus of this course. Students will learn to conduct a comprehensive review of the tourism planning process used to develop or modify a travel destination area. Aspects of the strategic tourism process include: the development of goals and objectives; the identification of natural, cultural, social, and recreational resources; and the control procedures needed to assure implementation and measure impacts.
THM 411: Human Resources Management 2 credits (C)
Problems of personnel management, recruitment, selection, placement of personnel, the role of supervision with emphasis on induction, training, communication, performance appraisal, leadership style, wage and salary administration, motivation and union-management relations are discussed and studied. Emphasis is on class discussion and analysis of case problems from business and industry.
THM 413: Managerial Accounting for Tourism & Hospitality 3 Credits (C)
The use of accounting information for managerial planning, control, and evaluation. Particular emphasis is on differential accounting and its role in extracting relevant decision variables. Other topics are accounting systems, behavior of costs, budget preparation, standard costs, the analysis of variance from standard costs, and performance reports.
SECOND SEMESTER (RAIN) 400 LEVEL
THM 402:Consumer Behaviour In Hospitality and Tourism Industry 3 Credits (C)
The study of buyer behaviour, buying situations, buying decisions, buying process, models of consumer behaviour, expectancy of satisfaction and dissatisfaction will examined. Market implications, factors influencing consumer behaviour in the hospitality and tourism industry, the concept of total set, awareness set, choice set and decisions of hospitality and tourism products
buyers will also be studied.
THM 404: Management of Travel Agency and Tours Operations 2 Credits (C)
The role and importance of a travel agent and tour operator will be explained in the context of the tourism industry. Structure and mode of operation (daily activities such as daily reports files vouchers, invoices, calculation of fare, travel schedules and arrangements). Legislation and government regulation both locally and internationally will be studied. Specific relationship with airline industry and local tour operation will be highlighted. The basic professional ethics, sign language, recruitment considerations, planning of tour site schedules and event mixing, safety considerations should be discussed.
THM 406: Niche Tourism 3 Credits (C)
As a result of improvement in modern information technology, people can easily know about from one area to another. Tourist seeking specialized adventures challenging unique product and services from cuisine to leisure activities. Students will know NICHE travel and tourism products such as sports, health, space tourism, food tourism and others.
THM 408: Beverage Management 3 Credits (C)
Study of wines, beers, spirits and other beverages (alcoholic and non-alcoholic) as they relate to the hospitality industry. Brand specifications, purchasing, storage, tasting techniques and drink
formulas (cocktails) are discussed. Types of bars, their layout and mode of operation, stock and cost control, merchandising techniques and pairing food with wine are evaluated.
THM 410: Research Project 6 Credits (C)
Students have the option of conducting an independent study project in any academic area. Note:
Students commit themselves to a certain number of credits of independent academic work per week per credit hour if they choose to do an independent study project, and the work must be performed in the semester for which the student is enrolled in the independent study. Projects are conducted under the direction of a faculty member, and regular, frequent consultations are mandatory. Also, a written report must be produced and made available to all faculty members and students of the school after its submission to the supervising faculty member. Each student under the guidance of a supervisor is required to conduct research into an approved Tourism and Hospitality Management problem culminating in the submission of a dissertation. Each student shall deliver a seminar which, in addition to the project report constitutes the final grade.
THM 412: Competition and Strategy 2 Credits (E)
This is a new concept in business management aimed at improving the life of any business. It is
knowledge and innovative based.
GNS 401 Entrepreneurship Practice (Harmattan) 2 Credits
Commercial Entrepreneurship Option
This is the stage where the students are expected to put into practice the various steps of establishing and operating a business enterprise. The registered business enterprise of the student would be assessed after a grace period of six (6) months (beginning from the Rain Long Vacation till the end of the Harmattan Semester of 400 Level) for the following:
ENTREPRENEURSHIP INCUBATION CENTRE 123
1 Confirmation of Business Registration 10 Marks
2 Confirmation of Business Location 10 Marks
3 Confirmation of Business Product(s)/Market 10 Marks
4 Confirmation of Business Funding/Sources 10 Marks
5 Confirmation of Business Operations/Process 10 Marks
6 Confirmation of Business Management/Functions 10 Marks
7 Confirmation of Business Ownership/Structure 10 Marks
8 Confirmation of Business Performance 15 Marks
9 Confirmation of Business Sustainability 15 Marks
Social Entrepreneurship Option
Alternatively, students are to embark on social entrepreneurship in groups/teams conceiving and executing a community development programme based on the concepts of entrepreneurship but focusing on the social/economic benefits of such projects for the community in what is termed ‘social entrepreneurship for community development’.
SIWES/Industrial Attachment Entrepreneurship Option
Under this arrangement, students who have been engaged in the mandatory SIWES/Industrial Attachment Programmes for their respective programmes of study would be required to complete an Entrepreneurship Practice Substitution Assessment Form to assess the acceptability of their SIWES/Industrial Attachment Experiences as a substitute to the Entrepreneurship Practice. Their experiences as presented would form the basis of grading and scoring them for entrepreneurship practice.
KWASU ENTREPRENEURSHIP FUND
The Kwara State University in our attempt to realise our dream of producing graduates that will create enterprises has put together a KWASU Entrepreneurship Fund which is a contributory fund where the University and our financial partners contribute at the ratio of 20:80 and every graduate of Kwara State University could assess funds for their economic projects provided the project’s feasibility/business plan is acceptable to, and supported, by the Centre.