Bachelor of Commerce in Tourism and Hospitality Management

Overview

INTRODUCTION

1.1 These regulations shall be read in conjunction with the Faculty Regulations and the General Regulations.

1.2 The degree will be awarded to candidates who have successfully completed the programme and passed examinations in accordance with the Faculty Regulations

2. CAREER PROSPECTS

The following are possible areas of employment for the Bachelor of Commerce Tourism and Hospitality Management graduates; Hotel Operations, Tour and Travel Agency, Lodge Management, Services Marketing, National Parks, Museums, Car Hire Companies, Airlines, Destination Marketing, Safari Operations, Conference Management, Civil Aviation, Environmental Organisations and the academic world.

3. ENTRY REQUIREMENTS
3.1 Normal Entry

3.1.1 To qualify for normal entry into the Bachelor of Commerce Tourism and Hospitality Management (Honours) 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

3.2 Special Entry

3.2.1 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.

3.2.2 Candidates admitted under regulation 3.2 above will normally be exempted from Level I on a module-by module basis.

3.2.3 No candidate may complete the degree in less than three academic levels.

3.2.4 Successful completion of Work Related Learning component at Level III is compulsory for all students

3.3 Mature Entry

Refer to Section 3.3 of the General Regulations.

3.4 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:

3.4.1 At least 2 `A’ Level passes in MOB and any other commercial subjects OR

3.4.2 A National Diploma in Travelling and Tourism or equivalent relevant qualification OR

3.4.3 Proof of employment in a Tourism or hospitality organisation

3.4.4 General provisions for the four year degree programme apply except for work related learning which runs concurrently with the second level of studies

3.4.5 The programme is three years long

4. GENERAL PROVISIONS

4.1 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.

4.2 Each module is worth 4 credits except for the Work Related Learning Level, which is worth forty (40) credits and the dissertation, which is worth 8 credits.

4.3 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.

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

6. FAILURE TO SATISFY EXAMINERS – Refer to Section 9 of the General Academic Regulations.

7. PROVISION FOR PROGRESSION – Refer to Section 6 of the Faculty Academic Regulations.

8. WORK RELATED LEARNING GENERAL GUIDELINES – Refer to Section 8 of the Faculty Regulations.

9. GRADING AND DEGREE CLASSIFICATION – Refer to Section 10 of the Faculty Regulations.

10. DEGREE WEIGHTING-Refer to Section 11 of the Faculty Regulations.

Programme Structure

11. PROGRAMME STRUCTURE
Level 1 Semester 1
Code Module Description Credits
THM 101 Introduction to the Tourism and Hospitality Industry 4
THM 102 Zimbabwe Tourism Geography 4
EC101 Microeconomics 1 4
ACC105 Financial Accounting for Business 1A 4
BM101 Principles of Management 4
CS101 Communication Skills 4
HCS115 Introduction to Information Systems 4
Level 1 Semester 2
THM104 Sustainable Tourism Management 4
BM105 Business Law 1 4
EC104 Macro-economics 1 4
THM105 Principles of Tourism Marketing 4
ACC106 Financial Accounting for Business 1 4
BM102 Business Communication 4
Level 2 Semester 1
THM 203 Portuguese I 4
THM201 Food and Beverage Management 4
THM 202 Rooms Division Management 4
THM 204 Regional Tourism (THM102) 4
BM104 Management Information Systems 4
GS201 Introduction to Gender Studies 4
Level 2 Semester 2
Prerequisites
THM 210 Portuguese 2 (THM203) 4
THM205 Food and Beverage Preparation & Services (THM201) 4
THM 206 Hotel and Institutional Management (THM202) 4
THM 207 Tourism Operations Management (THM101) 4
THM 208 Tourism Research Methods 4
THM 209 Human Resource Management 4
Level 3 Semester 1 and 2: Work Related Learning
THM 301 Work Related Learning Report 15
THM 302 Academic Supervisor’s Report 15
THM 303 Employer’s Assessment Report 10
Level 4 Semester 1
MM 105 Quality Management 4
THM 402 International Tourism Management 4
THM 406 French 1 4
BM 205 Organisational Behaviour 4
Level 4 Semester 2
THM 404 International Hospitality Management 4
THM405 Dissertation (THM208) 8
BM405 Strategic Management 4
THM 409 French II (THM406) 4
12. MODULE SYNOPSES

THM 101 INTRODUCTION TO THE TOURISM AND HOSPITALITY INDUSTRY

An introductory module, which sets the foundation for this Tourism and Hospitality Management Degree Program. The module imparts the basic understanding of the nature, structure, historical development, and economic and social aspects of the tourism and hospitality Industry.

THM 102 ZIMBABWE TOURISM GEOGRAPHY

Provides a stepping-stone for other modules in the programme. It has been designed to highlight the physical and nature based resources of Zimbabwe and their significant contribution to the success of the tourism industry.

THM 104 SUSTAINABLE TOURISM MANAGEMENT

This module underpins the importance of cultural and nature-based tourism. It emphasizes the required balanced between tourism business and culture and natural resources. It highlights a destination’s distinctive features, natural, cultural, heritage and life styles.

THM 105 PRINCIPLES OF TOURISM MARKETING

Marketing Functions, the environments of marketing, marketing information systems and marketing research, the marketing mix, consumer behaviour, the social responsibility of marketing, public policy with respect marketing practices, a general survey of the major marketing methods, techniques, institutions and practices.

THM 203 & 210 PORTUGUESE I & II

These modules are intended to enable students to write and fluently speak Portuguese. 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. These modules will also enable our students to work comfortably in Portuguese speaking countries such as Brazil, Portugal, Mozambique etc. The students will thus become more internationally marketable.

THM 201 FOOD AND BEVERAGE MANAGEMENT

A professionally oriented course that introduces students to the structure and organization of the functional areas of the food and beverage department of the hotel including other non-hotel based food and beverage segments. The module will focus on the basic principles of these operations.

THM 202 ROOMS DIVISION MANAGEMENT

This is a professionally oriented module, which introduces the student to the front-of-house as an integral part of the total operations. Emphasis will be placed on its traditional role as the nerve centre of the hotel as well as its principal operational functions.

THM 204 REGIONAL TOURISM

Students will study the trends and impacts of tourism in the region, regional co-operation and the role of transnational parks and organizations.

THM 205 FOOD AND BEVERAGE PREPARATION AND SERVICE

This module is designed to give students first hand practical skills of food and beverages preparation. This practical course is aimed at enhancing the marketability of the student on completion of the degree. It also affords the student the opportunity to apply the theory learnt in the Food and Beverage Management module (THM 201).

THM 206 HOTEL AND INSTITUTIONAL MANAGEMENT

The module outlines the structure, design and trends in the accommodation sector. It enables the student to have a clear understanding of the management of hotels and other similar establishments such as lodges, guesthouses, hostels etc.

THM 207 TOURISM OPERATIONS MANAGEMENT

The module is designed to give an insight and understanding of the nature and structure of the tourist resources. It will outline the principles and implications of management and the need for industry co-ordination.

THM 208 TOURISM RESEARCH METHODS

The major focus of the module will be on the research process, problem definition, research designs, questionnaire construction and administration, sampling, data collection methods and interpretation.

THM 209 HUMAN RESOURCE MANAGEMENT

The module seeks to cultivate a critical understanding of concepts, principles and processes of human resource management with particular reference to the Tourism and Hospitality Industry.

THM 402 INTERNATIONAL TOURISM MANAGEMENT

The module provides an overview and introduction to the broad issues of international tourism in terms of policy, tourism development, transportation and hospitality-related services and management implications and interventions.

THM 404 INTERNATIONAL HOSPITALITY MANAGEMENT

The module focuses on the theory, principles and practices of corporate strategy in an international hospitality context. It examines the current trends problems and challenges and considers management implications.

THM 406, 407, 409 & 410 FRENCH I & II

These modules are 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. These modules will also enable students to work comfortably in French speaking countries.