Programmes offered within the department
Bachelor Of Commerce Tourism And Hospitality Management Honours Degree
Mcomm In Tourism And Hospitality Management Degree
Chairman’s Welcome Remarks
The Department of Tourism and Hospitality Management is a renowned pace-setting and innovative tourism and hospitality training institute globally. To this end, the department is geared to producing a well rounded graduate with an entrepreneurial mindset. The Tourism and Hospitality Management department also offers a platform for cutting edge research in collaboration with the private sector, which meaningfully contribute to the tourism and hospitality development and global competitiveness of destination Zimbabwe.
Department of Tourism & Hospitality Management
Midlands State University
Tel +263 54 60409 / +263 54 260450/ +263 54 260667
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.
11. PROGRAMME STRUCTURE
|Level 1 Semester 1|
|THM 101||Introduction to the Tourism and Hospitality Industry||4|
|THM 102||Zimbabwe Tourism Geography||4|
|ACC105||Financial Accounting for Business 1A||4|
|BM101||Principles of Management||4|
|HCS115||Introduction to Information Systems||4|
|Level 1 Semester 2|
|THM104||Sustainable Tourism Management||4|
|BM105||Business Law 1||4|
|THM105||Principles of Tourism Marketing||4|
|ACC106||Financial Accounting for Business 1||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|
|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|
|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.
REGULATIONS FOR THE MASTER OF COMMERCE IN TOURISM AND HOSPITALITY MANAGEMENT (MTHM)
1.1 These Regulations shall be read in conjunction with the Faculty of Commerce Regulations and the General Academic Regulations for Postgraduate Degrees, hereinafter referred to as the General Postgraduate Regulations.
1.2 The degree shall be awarded to candidates who have successfully completed the programme and passed the examinations in accordance with regulations set in the Faculty Regulations.
2.1 The Master of Commerce degree in Tourism and Hospitality Management is a two-year programme for students with an undergraduate background in Tourism and Hospitality Management and other equivalent qualifications. Through this programme, the M.Com. graduates will acquire in-depth knowledge and advanced competence to strategically operate and or manage key sectors of the tourism and hospitality industry.
2.2 This programme aims to develop sound conceptual, technical, analytical and communication skills that are required to succeed in the management of tourism and hospitality establishments. To this end, the programme employs a Problem Based Approach which requires students to exercise their analytical abilities.
2.3 This programme will be offered through the MSU e-learning portal in order to instil a deep appreciation of e-learning as a platform for conveying and receiving academic knowledge.
3. ENTRY QUALIFICATIONS
3.1 To qualify for entry into the Master of Commerce in Tourism and Hospitality Management degree, a student should have a minimum of a good Bachelor of Commerce Honours degree in Tourism and Hospitality Management or an equivalent qualification. The student should also have a minimum of two years working experience in the industry.
4. GENERAL PROVISIONS
The programme shall be completed over a minimum of 2 years and a maximum of four years after which any credits attained by the student maybe lost .
5.1 Formal examinations will be held at the end of each semester.
5.2 For a student to be admitted to the examinations they must have:
5.2.1 Satisfactorily attempted approved modules of study including submission of required written assignments and term papers.
5.2.2 Attended compulsory lectures.
5.2.3 Participated in prescribed seminars, tutorials workshops.
5.2.4 Paid the prescribed fees in accordance with the General Regulations.
5.3 Formal examinations will normally be written papers, but in some cases the examiner may test the candidate orally.
5.4 Coursework shall account for 40% of the overall assessment, while the final examination will account for 60% of the overall assessment.
5.5 The aggregate pass mark shall be 50% and the candidate must have obtained at least 50% in all the learning activities including the final examination.
6. SUPPLEMENTARY EXAMINATIONS
6.1 A student who fails to satisfy the examiners and obtains a mark less than 50% or fails the examination but not by less than 40% may, on the recommendation of the Board of Examiners and subject to the approval of the Senate, be permitted to sit for a supplementary examination(s) in the respective module(s) failed in the fourth semester.
6.2 Overall assessment of the Supplementary examination will not incorporate continuous assessment.
6.3 Supplementary exanimations shall be marked as “Pass” or “Fail” and the overall maximum mark awarded in a supplementary examination shall be 50%.
6.4 No student shall be allowed to sit for more than two supplementary examinations in the final semester.
7. PROVISION FOR PROGRESSION
-Refer to section 6 of the General Academic Regulations
8. DEGREE WEIGHTING
For purposes of degree classification, the parts of the degree programme will be classified as follows:
|Level 1 (Semester 1 and 2)||38%|
|Level 2 (Semester 1)||19%|
9. MARKING SCHEME– Refer to Section 21 of the General Academic Regulations
10. NOTIFICATION OF RESULTS -Results lists shall be published in accordance with the provisions of General Regulations.
11. PROGRAMME STRUCTURE
|Level 1 Semester 1|
|MTHM 701||Strategic Destination Marketing||4|
|MTHM 702||Strategic Tourism Planning and Leadership||4|
|MTHM 703||Sustainable Ecotourism and the Communities||4|
|MTHM 704||Tourism and Hospitality Law and Ethics||4|
|Level 1 Semester 2|
|MTHM 705||Advanced Food and Beverage Management||4|
|MTHM 706||International Hotel Management||4|
|MTHM 707||MICE Management||4|
|MTHM 708||Advanced Services Marketing||4|
|Level 2 Semester 1|
|MTHM 801||Financial Management for Tourism and Hospitality Organizations||4|
|MTHM 802||Strategic Human Resource Management for the Tourism Industry||4|
|MTHM 803||Global Distribution Systems||4|
|MTHM 804||Advanced Tourism and Hospitality Research Methods||4|
|Level 2 Semester 2|
|MTHM 805||Project Management and Local Entrepreneurship||4|
|MTHM 806||Dissertation (MTHM 804)||8|
12. MODULE SYNOPSES
MTHM 701 STRATEGIC DESTINATION MARKETING
This module creates a comprehensive and focused management approach to marketing a destination in the domestic and global markets. The increasing role of the internet and cyber-marketing will also be looked at and in this case students will learn how to design and manage their own websites in order to effectively market their organizations. Issues of branding, advertising and public relations will also be addressed. Students will also acquire expertise in applying tourism marketing strategies in countries other than their own.
MTHM 702 STRATEGIC TOURISM PLANNING AND LEADERSHIP
Leadership ultimately determines the kind of tourism and hospitality organisations that any tourist destination can have. It thus also determines the quality of services that we deliver to our guests and the quality of life that we also enjoy. This module therefore seeks to impart leadership skills to tourism and hospitality managers so that they can effectively formulate and implement strategies that will continuously improve and sustain their operations. Issues relating to role modeling, mentoring, training and performance management will also be looked into.
MTHM 703 SUSTAINABLE ECOTOURISM AND THE COMMUNITIES
The aim of this module is to provide students with the knowledge, know-how and skills to manage destinations with a high degree of social, cultural, ecological and/or economic vulnerability, like indigenous communities, traditional rural areas and protected areas. Students will be asked to formulate the outlines of a sustainable tourism development vision as part of an integrated rural development perspective for a region and specify the critical success factors that must be met for the tourism vision to be realized. This approach includes an analysis of the needs and the potential of a region in order to create a sound and feasible future tourism and hospitality perspective for that area.
MTHM 704 TOURISM AND HOSPITALITY LAW AND ETHICS
Currently, most students pursuing tourism and hospitality studies at under-graduate level are only being introduced to general business law which is not specific to tourism and hospitality operations. This module therefore intends to fill in this knowledge gap. On ethics, the module will look at ethical issues and practices affecting the industry as these also affect organizational credibility and profits and the long term sustainability of the industry. It will not only look at unethical practices by tourism and hospitality establishments but also by government, media, private watch groups, competitors and employees. Responses to unethical practices and how organizations can be ethical to increase profits will also be looked at.
MTHM 705 ADVANCED FOOD AND BEVERAGE MANAGEMENT
This module is designed to give students advanced skills in food and beverage management. Special focus will therefore be on food purchasing, costing, stock management.
MTHM 706 INTERNATIONAL HOTEL MANAGEMENT
Foreign ownership of tourism and hospitality establishments is key feature in most tourism destinations. This module therefore focuses on the theory, principles and practices of managing international hotel establishments. It examines the current trends, problems and challenges and considers management implications in the management of these hotels.
MTHM 707 MICE MANAGEMENT
Today, meetings, incentives, conferences, fairs and events commonly referred to as MICE – make up a substantial part of the tourism business worldwide. Compared to other types of tourism, MICE are often among the most lucrative types of tourism for destination areas. That’s why many destinations exert themselves to have their share of the MICE markets. The general objective of the module therefore will be to understand what is going on in the MICE world. Current trends in the MICE business and the opportunities they can bring along for Southern African countries and Zimbabwe in particular will be looked into. Students will also learn how to plan and manage small and large scale meetings, conferences, fairs and events.
MTHM 708 ADVANCED SERVICES MARKETING
Perception plays a key role in the provision of the tourism and hospitality product. This module therefore aims at providing students with a sound knowledge of the barriers that divide the perception of service quality from customer expectations and to understand the criteria that customers use when forming expectations. This aspect
will be looked into after students have been given some insight into the nature and special characteristics of services as well as how to manage service quality, productivity and staff. Issues relating to positioning and branding of tourism and hospitality services and their relationship to the services marketing mix will also be addressed. In this case students will learn how to build and sustain powerful and successful brands.
MTHM 801 FINANCIAL MANAGEMENT FOR TOURISM AND HOSPITALITY MANAGEMENT
This module brings to the fore, the determination of financial objectives for tourism and hospitality organizations, the selection of appropriate projects to enable the financial objectives to be met and the sourcing of funds to finance the projects. Other areas of focus will include planning, control and financing of current operations, long term capital commitments, management of cash flows, evaluation of income, production property and expansion, capital budgeting and long term financing. The formulation, implementation and evaluation of financial management practices employed by tourism and hospitality management establishments will also be looked into.
MTHM 802 STRATEGIC HUMAN RESOURCE MANAGEMENT FOR THE TOURISM INDUSTRY
The human resource factor is increasingly becoming the most important factor in the tourism and hospitality industry. This module therefore seeks to equip tourism and hospitality managers with the relevant skills to develop strategies, policies and practices that motivate employees. Special focus will be on how managers can inculcate feelings of employee loyalty and commitment and retain labour in the long run. Issues relating to the current high rate of labour turnover affecting the industry will also be looked into.
MTHM 803 GLOBAL DISTRIBUTION
Global Distribution systems are certainly driving the tourism and hospitality industry today and will continue to do so well into the future. This module therefore seeks to familiarize students to the various Global Distribution systems. Other computer software packages widely in use in the tourism and hospitality industry today like ACC PAC, CLS, etc. The general introduction to computers that students are exposed to at undergraduate level do not cater for these tourism related packages. These will be the main focus of this module. Students will also acquire computer skills to the equivalent of advanced ICDL in power point, word and excel packages.
MTHM 804 ADVANCED TOURISM AND HOSPITALITY RESEARCH METHODS
The major objective of this module is to introduce the theories, principles, and methods of conducting qualitative and quantitative research in tourism and hospitality management. Additionally, the course will acquaint students with general issues involved in conducting research, including ethics, validity, reliability, and instrument construction. More depth and scope will distinguish this course from the general introductory research methods that the students will have covered at undergraduate level.
MTHM805 PROJECT MANAGEMENT AND LOCAL ENTREPRENEURSHIP
Hospitality related ideas can be transformed into achievable business opportunities. One of the key learning outcomes of the later will be the development of a feasible tourism and hospitality related business plan by each student.
MTHM 806 DISSERTATION
This Module rounds off this program and consists of a supervised dissertation of not less than 20 000 words. It carries the greatest weight compared to the rest of the modules by virtue of it mainly consisting of an in-depth and independent study of a specific area of interest to the student. Only students whose topics will have been approved by the department will be allowed to proceed with the research.