MSU Colombo Learning Centre


 

Bachelor in Hospitality & Tourism Management (Hons)


Introduction
The Bachelor of Hospitality & Tourism Management (Hons) is an undergraduate academic programme that leverages on a unique learning opportunity in the combined disciplines of hospitality, tourism and management. Students pursuing the programme will be exposed both in the hospitality and tourism industry, as well as to the state-of-the-art technologies used in the fields of economics, management and marketing. As such, graduates of the programme are expected to be competent to handle not only the common hospitality and tourism practice but as well to provide advice on complex strategic issues in business decision making process.

Conducted over the period of three-years on a semester basis (six long and three short semesters), where students will major in hospitality, tourism and management areas. Given such academic exposure, graduates of the Bachelor of Hospitality & Tourism Management (Hons), therefore, would be in an advantage position to find career opportunities not only in the government sector, but more importantly, in the private and corporate sector. As for the latter career opportunities, graduates are most encouraged to further acquire internationally recognized qualifications in the fields of accounting (ACCA; ICMA, CA, CFA), marketing (IM), insurance (CII), transport and logistic (CILM) or corporate administration (ICSA).

Core Subject Description

Intro to Hospitality - Tourism Industry
This course intends to expose student with the insight of the tourism and hospitality industry and its importance to the nation economy. Topics that will be discussed include tourism and issues in tourism development, the role of hospitality sector, the interrelation between both sector and its future.

Customer service in hospitality
This course will discuss the latest concepts of customer service management. Students will be exposed to the latest theories and methods of customer service in order to increase their ability in managing and conducting customer service activities. This course also tends to prepare the students with the strong basics and knowledge in facing the variety of consumer behavior in the marketplace.

Tour Operation Management
This course gives the insight of tour operations done by tour companies and their roles in the tourism industry. Among the topics discussed include sales and communication, corporate sales, organizing meetings and many others. For evaluation purposes and effectiveness of the teaching and learning process student are expected to develop and conduct tour packages using the information given during the lectures.

Event Management
This course introduces students to event planning processes and technique suitable to the hospitality and tourism industry. Emphasis is on creating, organizing, identifying sponsors, marketing and implementing real life event. For evaluation and effectiveness of teaching and learning process student will have to plan and organize real life event.

Housekeeping Management
This course introduce student to the role and function of housekeeping department. Student will be exposed to the practical side of housekeeping which involve handling linen, housekeeping and cleaning devices.

Food Service Management
This course is designed to equip learner with useful knowledge about the concept of foodservice management, which is also to make the learner be able to identify the crucial elements involved in the successful operation of a foodservice organization, and show their interrelationships. Moreover, a foodservice manager brings together three elements: customers, the operation (consisting of food and beverage items as well as the physical facility), and employees. The operator's task is to manage these elements to produce satisfied customer.

Food and Beverage Management
An understanding of basic restaurant service is important for the students to coupe with the environment of the restaurant business. This subject addresses the above need by providing an overview of the restaurant industry and an introduction to various aspect of restaurant service, starting from basic skills to technical and as well as interpersonal skills. The course will cover the theory and practical of restaurant service throughout the semester. Furthermore, this course complements the analysis of hospitality activity carried out in other courses in the program.

Legal Aspect in Hospitality & Tourism
This course is designed to help hospitality students gain a comprehensive understanding of hospitality policy. It includes common law, contract law, criminal law, insurance, employment, travel legislation, innkeepers and food law.

Purchasing and cost control
This course discusses basically the roles of cost in contributing to decision making. Topics covered are budget, inventory, analysis, labour costs and information system.

Tourism Planning
This course covers aspects of tourism planning and development. Besides that, the subject explains the environmental and socioeconomic impacts of tourism development. This course also exposes to a few subjects such as approaches to tourism planning, tourist attractions and activities, tourism policy and plan formulation, and tourist destination planning and development.

Attraction Management
The module introduces management techniques for different types of visitor and tourist attractions in public and private sectors. Student will be given lectures and conduct presentations; methods of studies include, examples and case studies, on-line discussions, site visits and guided reading.

Current Issues in Hospitality
This course present the current issues in hospitality in which it is divided into 6 major topics. The topics include people and organization, quality services, customer satisfaction, strategy and operation, food & beverage services, eco-tourism and legal issues.

Recreation Management
This subject deals with both the theory of leisure and the day to day practicalities of managing a recreation facility. The subject outlines the history and current state of recreation and leisure and provides an introduction to basic concepts. It examines sociological influences such as social values, age group factors, race, ethnicity and gender as well as exploring the social function of community recreation. At the end of the lesson student will have to plan and manage recreational activities and will be evaluated.

Front Office Management
This course is designed to train students with the systematic approach to Front Office management and procedures by detailing the flow of work involved, and incorporates the application and the usage of computer in the department's daily routines.

Hospitality Marketing
The students will be taught on marketing aspects in hospitality sector and they will be exposed to actual hospitality marketing environment.

Fee Structure
For information on fees, please contact the university

Duration Of Programmes
Minimum 1 year to Maximum 3 year based on requirement (full-time I part time basis)

Annual Intakes
Refer to University

Admission Requirements
O - Level with five credits. Students who have qualifications other than the ones stated, are to submit them for the University's Senate consideration.

For a detailed breakdown of the entry requirement, please liaise with the Counselling & Communications department or email your queries to enquiry@msu.edu.lk

The above information is accurate at the time of printing. However MSU reserves the right to make changes where required without notice.

    a) Total tuition fees charged is based on credit hour taken for each semester

    b) Full payment of tuition fee must be made on the Registration Day Or Prior To The Commencement of the semester

    c) Fees are charged on per semester basis and are based on credit hours taken by the respective students. Please contact the Counselling & Communications department on fees and other payments details

    d) Tuition fees inclusive of taxes

    Registration fees must be paid on the registration day
    Registration fees paid are not refundable