REGULATIONS FOR THE BACHELOR OF COMMERCE HONOURS DEGREE IN AGROTOURISM MANAGEMENT (HAM)

Duration:	Four Years
Credit load Minimum Credit Load:	540 480 `
Maximum Credit Load:	540
Maximum MBKS Credit Load:	384
ZNQF Level: Accreditation	8 Zimbabwe Council for Higher Education

 

1. INTRODUCTION
   • These regulations shall be read in conjunction with the Faculty Regulations and the General University Regulations.
   • The degree will be awarded to candidates who have successfully completed the programme and passed examinations in accordance with the Faculty and University Regulations

PREAMBLE

This course is to designed to impart knowledge and skills of agrotourism. For decades, the developed countries have been paying particular attention to the development of rural spaces. Within this background agrotourism has been strongly promoted as an indispensable tool for community development. This course equips students with current and innovative skills in the field of agrotourism.  

OBJECTIVES OF THE PROGRAM

• To develop knowledge, skills and competencies in the field of agrotourism management 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 agrotourism management.

2. AREAS OF STUDY

Tourism, Hospitality, Agrotourism operations, Destination Marketing, Rooms Management, Foreign languages, Aquaculture, Landscaping, Food and Beverages, Rural tourism.

3. LEARNING OUTCOMES

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

• To produce innovative and patentable agrotourism products and services that are marketable worldwide.
• To apply skills learnt to change and industrialise rural landscapes in Zimbabwe in line with strategic issue 7 of the Ministry’s tourism recovery and growth plan for 2020 to 2025.
• To develop and manage agrotourism operations.
• To develop new agrotourism product designs and concepts.
• To effectively manage costs in order to make the agrotourism product more competitive.
• To develop new and sustainable agrotourism models and technologies.
• Apply research skills to develop, enhance agrotourism market intelligence and undertake research in agrotourism.

4. CAREER PROSPECTS

The most important career prospect is in agrotourism 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, environmental organisations and pave way for prospective student to further their academic ambitions in the same field.

5. ENTRY REQUIREMENTS
   • Normal Entry
     • To qualify for normal entry into the Bachelor of Commerce in Agrotourism 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 `A’ level passes from the following subjects: Mathematics, Agriculture, Accounting, Economics, Management of Business, Geography, Food Science and Computer Science
   • 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 5.2.1 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 Section 3.3 of the University General Regulations.

• Visiting School

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:

• At least 2 `A’ Level passes in MOB and any other commercial subjects OR
• A National Diploma in Travelling and Tourism or equivalent relevant qualification OR
• Proof of employment in an agrotourism operation or any tourism or hospitality related organisations
• General provisions for the four year degree programme apply except for work related learning which runs concurrently with the second year studies of this program.
• The programme is three years long.

6. GENERAL PROVISIONS
   • A candidate is required to undertake a minimum of five (5) modules per Semester unless one is carrying over or retaking certain modules from the previous academic level or semester respectively.
   • Each module is worth 12 credits except for the Work Related Learning Level, which is worth one hundred and twenty credits (120) and the dissertation, which is worth 24 credits.
   • The Department may accept students who are discontinued from other programmes on condition they meet the entry requirements and only if places are available at that time.
7. ASSESSMENT

Refer to Section 6 of the General Academic Regulations and Section 5 of the Faculty Regulations.

8. FAILURE TO SATISFY EXAMINERS

Refer to Section 9 of the General Academic Regulations.

9. PROVISION FOR PROGRESSION

Refer to Section 6 of the Faculty Academic Regulations.

10. WORK RELATED LEARNING GENERAL GUIDELINES

Refer to Section 8 of the Faculty Regulations.

11. GRADING AND DEGREE CLASSIFICATION

Refer to Section 10 of the Faculty Regulations.

12. DEGREE WEIGHTING

Refer to Section 11 of the Faculty Regulations.

13. PROGRAMME STRUCTURE

 

Module code	Module Title	Credits
Level 1 Semester 1
HAM101	Introduction to Agrotourism	12
THM 136	Zimbabwe Tourism Geography	12
ACC 135	Financial Accounting for Business 1A	12
BM 131	Principles of Management	12
CS 131	Basic Communication Skills	12
HCS 135	Introduction to Information Technology	12
EC131	Economic Principles 1	12
Level 1 Semester 2
HAM 102	Principles of Agrotourism Marketing	12
HAM 103	Tour Guiding	12
HAM 104	Agrotourism Operations	12
THM 140	Rooms Division	12
THM 435	French 1	12
EC 134	Economic Principles 11	12
ACC 138	Financial Accounting for Business 1B	12
Level 2 Semester 1
THM 231	Food and Beverage Operations	12
THM 438	French 2	12
HAM 201	Agrotourism Development and Planning	12
HAM 202	Natural Resources and Conservation Management	12
HAM 405	Aquaculture and Tourism
GS 231	Introduction to Gender studies	12
Level 2 Semester 2
HAM 203	Agrotourism Enterprise Management	12
THM 236	Tourism Research Methods	12
THM 232	Food and Beverage Production	12
HAM 105	Adventure Tourism	12
BM 436   MM135	Organisational Behaviour   Quality Management	12   12
Level 3 Semester 1and 2: Work Related Learning
HAM 301	Work Related Learning Report	45
HAM 302	Academic Supervisor	45
HAM  303	Work related learning Employer reports	30
Level 4 Semester 1
THM 431	Sustainable Tourism	12
HAM 401	Spatial and Community Dimensions of Agrotourism	12
HAM 402	Principles of Agribusiness Management	12
HA M 204	Geographical Information Systems	12
HAM 403	Rural Tourism	12
BM 438	Strategic Management	12
Level 4 Semester 2
HAM 404	Creative Tourism (Food, wine and festivals	12
THM 238	Innovation and Entrepreneurship	12
HAM 406	Dissertation* (THM 236 prerequisite)	24

 

14. MODULE SYNOPSES

HAM 101 INTRODUCTION TO AGROTOURISM

The module introduces students to the foundation for the Agrotourism Management Degree programme. The module imparts an understanding of the nature, structure and historical development of the agrotourism industry. The economic and social aspects of the agrotourism industry are also a vital component of the module. 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 attractions in Zimbabwe, Zimbabwe`s weather patterns and their impact on tourism. In addition, the physical and social impact of tourism, and people-park conflicts are also taught in the module. Population demographics and their effect on tourism, the land reform program and the history of tourism development in Zimbabwe are other key aspects explored in the module.  

HAM 102 PRINCIPLES OF AGROTOURISM 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 about 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. This also includes different types of operations, their products and services, the scale of the industry and how it is being affected by trends and new developments. Students also examine management issues at both the strategic and tactical levels in order to develop learner`s decision making skills and 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 among others.

HAM 105 ADVENTURE TOURISM

The module introduces students to the growth and development of adventure tourism and how it is situated within contemporary rural locations. 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 to adventure tourism are illustrated using case study materials from both the local and international context.

THM 231 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.

THM 232 FOOD AND BEVERAGE PRODUCTION

The module introduces students to the practical aspects of food and beverage production. The module also focusses on the production of food and beverages from a holistic point of view. 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.

HAM 201 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 which underpins agrotourism also having an emphasis on skills development for the enterprise. The module covers the components of strategic planning, and the techniques and tools available to the tourism planner.

HAM 202 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 global resource appraisal and how these relate 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 expected to develop and present a comprehensive business plan for a prototype agrotourism business as a requirement of this module.

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 various 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.

HAM 204 GEOGRAPHICAL INFORMATION SYSTEMS

The module introduces students to the basics, 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 the advanced analysis methodology and use of data in enterprise valuation, market analysis and the assessment of the agrotourism sector. Distinguishing aspects of agrotourism supply and economic development dimensions that target tourism demand enhancement are also included. Creative market assessment methods are used to illustrate concepts, analysis and evaluation techniques for agrotourism enterprises.

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 tourist activities through recreational fishing. This also includes 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.

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. Again, 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

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.

 

ACC135 Financial Accounting  1A- Refer to Accounting Sciences Department

ACC138 Financial Accounting 1B- Refer to Accounting Sciences Department

BM131 Principles of Business Management– Refer to Management Sciences Department

BM438 Strategic Management- Refer to Management Sciences Department

BM436 Organisational Behaviour- Refer to Management Sciences Department

CS131 Basic Communication Skills- Refer to Communication Skills Centre

HCS135 Introduction to Information Technology- Refer to Information and Marketing Sciences Department

EC134 Economic Principles 1- Refer to Economic Sciences Department

EC131 Economic Principles 11- Refer to Economic Sciences Department

GS231 Introduction to Gender Studies– Refer to Gender Studies Institute

MM135 Quality Management- Refer to Information and Marketing Sciences Department