Hospitality Management

Purpose statement

This module describes the skills, knowledge and attitude required to apply basic entrepreneurial skills. It is intended for adult learners pursuing level 6 of RTQF in any option of TVET. At the end of this module, learners will be able to process guest reservation requests, manage overbooking, handle cancellation, and make different adjustments on guest reservations. Qualified learners deemed competent to this competency may be able to manage a team of other reservation staff within any hotel establishment at national and international level. This knowledge, skills and attitude will be applied in reservation operations at the front office.

Professional ethics and etiquette are crucial in any workplace, including kitchen or food production environments. Adhering to these principles not only ensures a productive and harmonious work environment but also guarantees the safety, quality, and integrity of the food products. And at the end of this module students will be able to apply ethics, respect hospitality professionals ethics and Apply  role and responsibilities.

Purpose Statement

This module describes the skills, knowledge and attitude required to manage the reception activities. It is intended for students pursuing Level 6 of RQF in option of Advanced Diploma with Rooms Division. At the end of this module, students will be able to prepare the reception activities, perform check-in and check-out activities and able to handle the guests ‘special requests. Qualified students deemed competent in this competency may work alone or with others on simple routine tasks under frequent and directive supervision by using a few basic, completing pre- planned tasks; making use of, with guidance, reception working facilities (the basic tools and materials) safely and effectively; producing and responding to simple written and oral report in familiar and routine contexts.

Learning Objectives

By the end of this course, each student should be able to:

1. Arrange neatly the Reception according to the Hotel standards.
2. Verify appropriately the availability of reception working facilities as par hotel standards
3. Check appropriately the working condition of reception facilities as per their usage
4. Verify carefully guests room requirements as per hotel standards
5. Check- in properly guests as per hotel standards
6. Check out appropriately hotel guest following the procedures.
7. Assess adequately the nature of requests according to the hotel standards
8. Process accordingly the guest request as per guests’ requirements
9. Follow - up carefully guests request as per Hotel policy

Purpose statement

This module handout is intended for a learner in Level 6, TVET Diploma, where learner acquires skills, knowledge and attitudes required to manage a business entity.

It will help the learner to be able to manage business development, manage business finance, perform human resource management as well as manage marketing operations.

Department: Hospitality Management

Module Tittle: Principals of Management

Module code: CCMPM 601

RQF Level: 6, Learning hours 50, Credits: 5

Sector: All

Sub-sector: All

Purpose statement

Principles of management emphasize the environment in which management decisions are made. The module traces and explains the development of management thinking and compares to the current management thinking, explains the various functions of management, applies the principles in decision making and problem solving and gives insight on different leadership styles in the environment. Further the module applies the concept of strategic management, explains dynamics of change management, multicultural diversity and global issues in management.

Prepared by: NIYONSABA Rosette

Assistant Lecturer Hospitality Management

                                                                                    Issue date: August ,2024

This module describes the skills, knowledge and attitude required to apply advanced computer skills. This module is intended to help students pursuing advanced diploma in Information technology. At the end of this module, the students will be able to perform computer base routine task, to produce complex word processing documents, to perform complex mathematical and statistical calculations, process complex reports, to plan and design presentations, to produce advanced presentation, to work collaboratively to improve productivity as well as enhancing productivity by working with macros and use linking and importing features to integrate data and all of these without supervision.

Purpose Statement

This module describes the performance outcomes, skills and competencies required by the learner to manage, apply, supervise, monitor and implement kitchen hygiene and sanitation in the kitchen and hospitality industry. The learner will be able to Supervise kitchen hygiene, Manage personal hygiene of the food handler and Monitor kitchen hygiene and safety

Learning Objectives

By the end of this course, each student should be able to:

1. Ensure personal hygiene and grooming
2. Monitor the usage of personal protective equipment (PPE)
3. Select properly cleaning tools and chemicals
4. Clean tools and equipment
5. Clean kitchen premises
6. Maintain HACCAP principles
7. Maintain tools and equipment
8. Handle food safely
9. Maintain safety and security equipment
10. Monitor handling of dangerous chemicals
11. Manage kitchen waste

But visé

Ce module vise à doter les apprenants de connaissances, de compétences et d'attitudes nécessaires pour employer le français élémentaire. Tout au long de ce module, les apprenants seront capables de s’exprimer oralement dans le langage simple, utiliser les règles grammaticales de base et composer un texte simple. A la fin de ce module, l’apprenant sera capable d’employer le français élémentaire dans le métier.

This module describes the skills, knowledge and attitudes required to communicate effectively at the workplace. 

In fact, the trainee will be able to apply English general language skills, listen to trade related speeches, speak about trade related topics and read trade-specific texts. 

this module is well delivered the trainee will be equipped with necessary skills to communicate in English at workplace.

Iyi mbumbanyigisho irasobanura ubumenyi n’ubushobozi bukenewe kugira ngo uwigishwa abashe gukoresha neza Ikinyarwanda mu bukangurambaga butandukanye. 

Nyuma y’iri somo, uwiga azaba ashobora: Gukoresha ubuvanganzo bw’abana atanga uburere bukwiye ku bana, gukoresha Ikinyarwanda cy’ Umukangurambaga mu bugeni bw’iyamamaza no gukoresha Ikinyarwanda kiboneye akora ubukangurambaga ku ngingo zitandukanye.

Moduli hii inalenga kumpa mwanafunzi uwezo wa kufanya mawasiliano nafuu katika Kiswahili akitumia vizuriherufi za Kiswahili katika maandishi na mazungumzo, msamiati wa Kiswahili katika maandishi na mazungumzo kimsingi na mwishowe kutumia kimazungumzo na kimaandishi aina za maneno ya lugha ya kiswahli.

Moduli hii inalenga kumpa mwanafunzi uwezo wa kufanya mawasiliano nafuu katika Kiswahili akitumia vizuriherufi za Kiswahili katika maandishi na mazungumzo, msamiati wa Kiswahili katika maandishi na mazungumzo kimsingi na mwishowe kutumia kimazungumzo na kimaandishi aina za maneno ya lugha ya kiswahli.