1. PURPOSE OF THE PROGRAMME

• To develop knowledge, skills and competencies in the field of agritourismmanagement relevant to tourism entrepreneurship and various careers in tourism and hospitality organisations world-wide.
• To provide a diversified tourism product base as enunciated in Zimbabwe’s tourism recovery and growth plan.
• To operationalize Education 5.0 through industrialisation and commercialisation of agricultural tourism products in Zimbabwe rural and urban spaces.
• To prepare students for further studies and lifelong learning in agritourism

2. ENTRY REQUIREMENTS
   • Normal Entry

To qualify for normal entry into the Bachelor of Commerce in Agritourism Management degree programme, a candidate, in addition to satisfying the minimum requirements as prescribed under the General Regulations and the Faculty Regulations for English and Mathematics at `O’ Level, must have obtained at least two passes at `A’ level from the following subjects: Mathematics, Accounting, Economics, Management of Business, Geography, Food Science and Computer Science

2.2 Visiting School/Harare Weekend School Programme

To qualify for the visiting school programme, a candidate in addition to satisfying the minimum requirements as prescribed under the general and faculty regulations for English and Maths at `O’ Level, must have the following:

Either:

passes in at least 2 `A’ Level subjects in any commercial subjects and/or any related subjects in the Science or humanities

Or:

A National Diploma in Travelling and Tourism or equivalent relevant qualification

And:

Confirmation of employment in a Tourism or hospitality organisation

• Special Entry

Candidates who have successfully completed Higher National Diploma in Tourism and Hospitality or have obtained equivalent qualifications may apply for direct entry into Level 2 of the degree programme. Candidates admitted under regulation 3.2 above will normally be exempted from Level I on a module-by-module basis. No candidate may complete the degree in less than three academic levels. Successful completion of Work-Related Learning component at Level III is compulsory for all students

• Mature Entry

Refer to faculty regulations.

• CAREEROPPORTUNITIES AND FURTHER EDUCATION

The most important career prospect is in agritourism entrepreneurship. Students can also be employed in the following sub-sectors: commercial farms, conservancies, national parks, hotels, lodges, game parks, botanical gardens, safari operations, tour operating companies, and environmental organisations. The programme paves way for prospective students to further their academic ambitions in the same field.

 

• PROGRAMME DELIVERY
  • Teaching and Learning methods: lectures, tutorials, group work, industrial visits, Work-Related learning, research project and innovation/ dissertation and individual independent study.
  • Assessment methods: written, practical and oral examinations, in-class tests, assignments, presentations, Work-Related learning report, final year research project.
• LEARNING OUTCOMES

 By the end of the program, students will be able:

• To produce innovative and patentable agritourism products and services that are marketable worldwide.
• To apply skills learnt to change and industrialise rural landscapes in Zimbabwe
• To develop and manage agritourism operations.
• To develop new agritourism product designs and concepts.
• To effectively manage costs in order to make the agritourism product more competitive.
• To develop new and sustainable agritourism models and technologies.
• Apply research skills to develop, and enhance agritourism market intelligence and undertake research in agritourism.

7. GENERAL PROVISIONS

Refer to faculty and general regulations

7. PROGRAMME STRUCTURE

Module code Module Description Credits

Level 1 Semester 1

HAM101 Introduction to Agri-tourism 12

THM136 Zimbabwe Tourism Geography 12

Level 1 Semester 2

HAM102 Principles of Agri-tourism Marketing 12

HAM103 Tour Guiding 12

HAM104 Agri-tourism Operations 12

THM140 Rooms Division 12

HAM105 Adventure Tourism 12

Level 2 Semester 1

ENT131 Entrepreneurship 12

THM 231 Food and Beverage Operations 12

HAM 201 Agritourism Development and Planning 12

HAM 202 Natural Resources and Conservation Management 12

GSB211 Gender Studies for Business 12

Level 2 Semester 2

HAM203 Agritourism Enterprise Management 12

THM236 Tourism Research Methods 12

THM232 Food and Beverage Production 12

HAM204 Geographical Information Systems 12

THM238 Innovation and Entrepreneurship 12

Level 3 Semester 1: Work-Related Learning

HAM340 Work-Related Learning Preliminary Report 40

Level 3 semester 2: Work-Related Learning

HAM341 Work-Related learning continuous assessment 40

HAM342 Work-Related learning report 40

Level 4 Semester 1

THM431 Sustainable Tourism 12

HAM401 Spatial and Community Dimensions of Agritourism 12

HAM402 Principles of Agribusiness Management 12

THM435 French 1 12

HAM403 Rural Tourism 12

Level 4 Semester 2

HAM 404 Creative Tourism (Food, wine and festivals) 12

HAM405 Aquaculture and Tourism 12

THM438 French 2 12

HAM 406 Dissertation/Research project* (THM 236 prerequisite) 24

8. MODULE SYNOPSES

HAM 101 Introduction to Agritourism

The module introduces students to the foundation for the Agritourism Management Degree programme. The module imparts an understanding of the nature, structure and historical development of the agritourism industry. The economic and social aspects of the agrotourism industry are also a vital component of the module. In addition, the module also explores the key issues and trends affecting the agrotourism industry in Zimbabwe.

THM 136 Zimbabwe Tourism Geography

The module introduces students to the natural and man-made tourist attractions in Zimbabwe and the structure of Zimbabwe`s tourism industry. In addition, marketing destination Zimbabwe, the physical and social impact of tourism, and people-park conflicts are also explored in the module. The overall aim of the module is to give students a firm understanding of key issues and trends affecting Zimbabwe’s tourism industry.

HAM 102 Principles of Agritourism Marketing

The module introduces students to the principles of marketing agrotourism products and services. The module covers marketing functions, the broad marketing environment, marketing information systems and marketing research. The marketing mix, consumer behaviour, the social responsibility of marketing, internal marketing, relationship marketing, e-marketing, segmentation and branding are also covered in the module.

HAM 103 Tour Guiding

The module equips students with the knowledge and skills of tour guiding. On completion of this module, students will be able to design innovative itineraries and provide insightful destination interpretive guides to tourists. Students will be able to start their own tour-guiding entities upon completion of the module.

HAM 104 Agrotourism Operations

The module introduces students to the operations and functions of agrotourism as a sub-sector of the travel and tourism industry. Students also examine management issues at both the strategic and tactical levels in order to develop critical thinking.

THM 140 Rooms Division

The module introduces students to the front-of-house operations as an integral part of the lodging sector. As a professionally oriented module, emphasis is placed on its traditional role as the nerve centre of the hotel as well as its principal operational functions. The module covers practical aspects of accommodation management, personnel issues and operation structures, guest reception; manning front desk and front office etiquette.

HAM105 Adventure Tourism

The module introduces students to the growth and development of adventure tourism. Aspects covered include an appreciation of the history of adventurous leisure practices and their relationships to the environment, including models of adventure tourism. Theories and issues associated with adventure tourism are illustrated using case study materials from both the local and international context.

ENT131 Entrepreneurship 1

The aim of this module is to develop entrepreneurial acumen in students. Students will appreciate the importance of entrepreneurship to the individual and in nation building and will be able to analyse and explain how PESTLEG factors affect the entrepreneur and to design a bankable business plan.

GSB211 Gender Studies for Business

The module empowers students with knowledge and skills that enable them to be gender sensitive in the university, workplace and in all social interactions. Topics covered include understanding gender, theories of gender inequalities, historical development of gender, gender analysis, gender issues in society, redressing gender imbalances, empowerment and strategies for creating a gender responsive environment. Every student has to pass the module in order to graduate.

THM231 Food and Beverage Operations

The module introduces students to the structure and organization of the functional areas of the food and beverage department of the hotel. The module also includes other non-hotel based food and beverage segments. Students are provided with the knowledge required to manage any food service outlet. The module focuses on the basic principles of these operations including planning, organizing, leading and control of food service operations.

THM232 Food and Beverage Production

The module introduces students to the practical aspects of food and beverage production. Students are expected to have a deep appreciation of kitchen designs, food production organization and menu planning for different types of menus. Students are also expected to prepare various types of local and international cuisines and present them.

HAM201 Agrotourism Development and Planning

The module introduces students to the concept of agrotourism planning and development. The module critically examines tourism’s contribution to national economic development goals. The module provides a thorough grounding in planning and places emphasis on skills development for the enterprise. The module covers the components of strategic planning, and the techniques available to the tourism planner.

HAM202 Natural Resources and Conservation Management

The module introduces students to the strategic management approaches for physical resources and biodiversity. The module reviews natural resources from a global resource appraisal point of view and how this relates to international conventions and their implementation.  This module also focuses on the challenges facing businesses, communities, administrations and countries as they attempt to protect, maintain and enhance the natural resources they rely on.

HAM 203 Agrotourism Enterprise Management

The module introduces students to the managerial skills required in the various types of agrotourism facilities which include operational planning and site layout; work scheduling; occupational health, safety and security; products and services design; facilities location and design and many more. Students are also expected to develop and present a comprehensive business plan for a prototype agrotourism business.

THM 236 Tourism Research Methods

The module introduces students to the critical competencies required for them to be able to undertake tourism research. The module aims to help students understand the research process and undertake research to solve tourism related problems. In order to fulfill this objective, the module covers the formulation of a research project, literature review, tourism research methodologies, data analysis and presentation of results as well as research ethics.

THM 238 Innovation and Entrepreneurship

The module introduces students to the creative and innovative skills required to solve societal problems and develop higher order thinking. A specific problem in the field of agrotourism is addressed. This involves identification of the problem guided by user needs, planning and managing the process, evaluating alternatives, analysing the economic and sustainable performance of the prototype. Legal issues in designing and making products and prototypes are also explored.

HAM 204 Geographical Information Systems

The module introduces students to the theory and practice of geographic information systems (GIS). It introduces some of the basic concepts of GIS including; input of data, storage and management of data and modelling output from GIS. Importantly, practical sessions are offered in this module to build basic skills in GIS such as adding, visualising, analysing and modelling data and creating effective map layouts.

HAM 301, 302,303 Work-Related Learning

The purpose of the Work-Related learning is to expose students to professional working life over a period of 8 to 12 months. This also gives them adequate exposure to relate theory to real life situations in the industry. The student is expected to rotate within the company in order to be exposed to all functions of that organisation. The student is also expected to produce a Work-Related learning report at the end of the Work-Related learning period.

THM 431 Sustainable Tourism

The module introduces students to the critical insights of the evolution of sustainable tourism and the impact of tourism on a variety of environments. The emergence of more sustainable forms of tourism like ecotourism, green tourism, culinary tourism, among others are also explored. The module also aims to develop an understanding of a range of strategies used to develop and monitor sustainable tourism in the global, national and local contexts.

HAM 401 Spatial and Community Dimensions of Agrotourism

The module introduces students to spatial and community dimensions of agrotourism. Distinguishing aspects of agrotourism supply and economic development dimensions that target tourism demand enhancement are also covered in the module.

HAM 402 Principles of Agribusiness Management

The module introduces students to the skills and equips them with knowledge on how an ordinary farm operation can be turned into a viable commercial venture that combines both tourism and agriculture. Areas focused on in the module include forms of business and analysis of business environment, value chain in agricultural operations and management principles. The module also includes issues of cooperate governance, operations research, agribusiness viability and analysis.

HAM 403 Rural Tourism

The module introduces students to the factors that determine successful and sustainable rural tourism development and management of sites in environmentally and culturally sensitive areas/settings. Demand and supply of rural tourism products and services including planning and management, sustainable rural tourism development, community involvement in rural tourism development and the future of rural tourism are also explored in the module.

THM 435 French 1

The module introduces the students to the basics of communicating in French. The module is for students who have no previous knowledge of French. Emphasis is on achieving a basic level of communication in all four skills (listening, speaking, reading and writing) while developing confidence and a degree of accuracy when using the language in a limited range of situations. The module thus enables students to adapt to French-speaking environments.

HAM 404 Creative Tourism (Food, Wine and Festivals)

The module introduces the students to food, wine and festivals as cultural phenomena from multiple perspectives including gastronomy, sociology, politics, tourism and hospitality. The particular focus of the module is on analysing creative ideas and emerging characteristics of tourist markets, products and services offered by food, wine and festival tourism. The module provides learners with hands-on experiences of food and wine trails, and festivals.

HAM 405 Acquaculture and Tourism

The module introduces students to the multi-use of the space (MUS) in agrotourism and aquaculture settings. The module equips the students with knowledge and skills to innovative and creative. The also covers restaurant services and outdoor catering activities where tourists can be served their own catch. Ornamental fish production linked to marine reserves or aquariums are also studied in this module.

THM 438 French 2

The module introduces students to the advanced communication skills required in French. Building on the concepts learnt in French 1, the module is intended to enable students to write and fluently speak French. Due to the great diversity in the nature and origin of tourists, it is imperative that tourism students be multi-lingual in order to cater for this diversity. The module also enables students to adapt to French speaking environments.

HAM 406 Dissertation/Research Project

The module introduces students and equips them with the competences in formulating research proposals, that is, review of literature, identifying research problems, formulating a research design, design of data collection instruments, data collection, data cleaning, data analysis, interpretation and report writing. The students apply the knowledge learnt in tourism research methods to solve an existing agrotourism or related problem.