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Introduction

The tourism and hospitality industries are among the fast expanding industries in the world and are important top forex earners for Kenya. Kenya is endowed with rich faunal and floral biodiversity characterised by a myriad of terrestrial and marine plant and wildlife, natural and physical scenic features, and a growing diversity in the social-cultural heritage of the people. To date conventional tourism has dominated the tourism sector in the region. However, the demand on land for agricultural use and other development activities is rising threatening the future sustainability of tourism resources.

The new tourism policy has put emphasis this on involvement of the local communities in managing tourism resources. The Government is determined to encourage and facilitate this approach. To achieve this the emphasis must be directed to sustainable ecotourism development as the core in this industry supported by expansion in the hospitality service sector. There is inadequate skilled manpower in this sector but the future of tourism needs product diversification, opening up of new tourist circuits, promotion of domestic tourism and provision of skilled manpower. The programme in Ecotourism and Hospitality Management is designed to train manpower to meet these challenges.

Justification

Development of ecotourism offers opportunities for diversification in tourism and has
potential to transform economies, conserve the environment and culture. This can be realised through increased involvement of all stakeholders in decision making and sharing of benefits. In order to actualize the above positive attributes of ecotourism, an expanded hospitality service network should be established. The degree programme in Ecotourism and Hospitality Management will provide competence to service providers in this industry by training new entrants or upgrading skills of those who are already in the industry.

Tourism is a complex industry governed by the laws of supply and demand. The modern time tourist, especially ecotourists, demand more information and guidance on the tourism product?s natural history than the amateur naturalist, who is sufficiently rewarded if he/she can see a great eagle soar across the sky or come upon a pride of lions resting in a thorn bush. The programme will provide the competence needed to take the client to the next stage beyond identification i.e. to appreciate the ecology, behaviour and the tourism product?s interrelationship with the environment. In the case of animals, behaviour is the most intricate and revealing part of an animal?s natural history.

Objectives

The aim of this programme is to equip the students with relevant technical and professional knowledge that will enable them to effectively manage the ecotourism and hospitality industry.

Specific Objectives

? Provide training and knowledge to new entrants in ecotourism and hospitality industry.
? Upgrade skills of those who are already in the industry
? Enhance conservation of biodiversity through nature based tourism
? Equip stakeholders with relevant education in the ecotourism
? Create entrepreneurship attitude among graduates of this program

At the completion of the training the BSc Ecotourism and Hospitality Management graduates should be able to:-
1. Analyse and explain the physical environment, ecology and behaviour of major African fauna, floral communities and educate the client beyond simple identification, which is the current practice in tourism.
2. Identify, prioritize and map various tourist products, infrastructure and tourist circuiting and associated land use in destination areas.
3. Determine marketing and branding for destination areas.
4. Determine realistic potential and carrying capacity for tourism development in destination areas.
5. Establish planning and management guidelines for environment, business and community involvement in tourism products.
6. Where possible run their own enterprises including consultancy.

Admissions

In addition to satisfying the minimum admission requirement for Egerton University, the candidates should obtain at least grade C in Mathematics, C+ in Biology or B- in Biological Sciences, C in Chemistry, B- in Geography or History and Government, and at least C+ in English or Kiswahili at K.S.C.E. Admission will be granted to diploma holders in Hotel or Tourism management from a recognized institution. Degree holders from other institutions interested in this program will be considered on individual merits.

Course Duration
The programme shall cover four academic years. Each semester shall consist of fifteen (15) weeks with two weeks for examination. At the end of Y3 semester 2, the student will undergo an eight-week industrial attachment. The duration for Diploma and other degree holders will depend on the number of credit hours transferred as per the University regulations on credit transfers. Diploma students who qualify for credit transfer may complete their programme in a minimum period of 2 ½ years, whereas those on part-time basis may do so in 3 ½ years. The Self Sponsored Part-time students? Programme will be offered at the Town Campus. The cost for SSP Programmes per year will be as per University rates of fee payments for the SSP Science based courses. The course involves extensive academic field trips which will require additional cost for the trips.

Examinations

Examinations shall consist of Continuos Assessment Tests (CATS), field reports and laboratory work where appropriate. This shall account for 30% of the final grade. The end of semester examination shall account for 70% of the final grade.

Coding of Courses

The coding for the courses offered in this programme is represented by TOHM followed by a three-digit figure. The first digit represents the year in which the particular course is offered. The second digit represents the discipline of study. For instance; 0-introductory course, 1-principle courses, 2-ecology, 3-climate, 4-management, 5-applied, 6-planning courses, 7- seminar, research and student projects, 8-policy, law and administration. The third digit is the serial number of the course within that field e.g. TOHM 101 is first year introductory course and the first in the series.

Course Description

TOHM100: Introduction to Foreign Languages (French/German)Introduction to pronunciations of French / German alphabet, who is who? What is what? Getting to know someone. Negation. Asking for more details, what is available and where it is, its price. Getting what you want, saying what you would like to do. Localization, Destination: province, imperative, adverbs, comparative and superlative. Transport, seasons and time telling. Useful expressions for requesting, giving or refusing and appointment. Dialogue, writing language laboratory drills.

TOHM 101: Introduction to Ecotourism and Hospitality Services
Survey of ecotourism and hospitality services available in Kenya. Mission and objectives underlying establishment of hospitality services, ecotourism facilities; food, accommodation and recreation. Creativity in planning and developing ecotourism facilities, evaluation of visitors? satisfaction. Classification criteria for hotels and lodges.

TOHM 102: Introduction to East African Flora
Introduction to plant taxonomy. Flowering plants and their morphology. Classification of selected flowering plants in Kenya with emphasis on national parks. Ecological regions of Kenya and their associated flora. Vegetation communities of East Africa. The cultural and economic values of plants. Impacts of over utilization of plants by man and conservation measures in Kenya. Practical work will involve field identification of flowering plants and herbarium development.

TOHM 111: Philosophy of Conservation
History of conservation in Kenya, conservation versus preservation, significance of conserving natural systems. Concepts of conservation, classification and selection, policy, law and administration. Land use systems and social dimensions in planning conservation areas. Communication and public relations, management, monitoring and planning of natural resources. Attitudes of communities around conservation areas towards conservation.
TOHM 20I: Introduction to E. African Fauna
Natural history of important East Africa mammals, reptiles and amphibians. Identification and classification of major taxa. Species diversity, reproduction, social and feeding behaviour. Dangers caused by mammals, poisonous and non-poisonous snakes. Handling emergencies in the field. (PREREQUISITE TOHM 111)

TOHM 211: Global Ecotourism
Ecotourism as a global industry, types and trends; role of cultural and economic factors on ecotourism. Tourism as an exploitative industry; vulnerability of tourist destinations, sustainability and future of tourism as an industry. (PREREQUISITE TOHM 101)

TOHM 241: Tourism and Hospitality Information Systems
Use of available information technology in hotels and tourism industry, catering and retailing. Automated reservation systems, managerial and accounting packages. Hospitality management packages applicable to front and back house operations, menu code systems accounting, payroll, guest check and billing systems, purchasing and budgeting. (PREREQUISITE TOHM 101)

TOHM 251:Travel and Tour Operations
Background to tourism. Travel geography. Fundamentals of tour operation, package holidays, coach transportation services, cheques, credit cards and other financial services, car hire services. Computer appreciation and reservation systems. Passport, health visa and insurance. Hotel and other types of accommodation. Tourists? attractions. (PREREQUISITE TOHM 211)

TOHM 252: Bushcraft Techniques and First Aid
Basic survival techniques, swimming, pitching and care of tents, identification of suitable camping site. Planning and organization of camping safaris, cooking and storage of food in the field. Maintaining physical fitness. Map reading and campus orientation, leadership skills, and team work and wilderness ethics. Driving skills and basic mechanics. First aid skills. (PREREQUISITE TOHM 102:201)

TOHM 253: Museology and Photography
Survey of museums, national archives and historical sites in Kenya. Knowledge on: paleontology, mammology, ornithology, entomology, herpetology, and herbarium departments. Specimen collection and preservation; Taxidermy. Photography equipment, and their use. Photograph processing including dark room procedures. Aesthetics in photographs. Role of photography in conveying information. Tourism promotion using photographs and videocassettes. (PREREQUISITE TOHM 102:201)

TOHM 254: Food Selection, Preparation and Processing
Principles of selecting and preparing different types of food to preserve quality and nutritive value. Cooking methods and their application to different foods. Handling of raw food materials, processing technologies including product quality assessment.

TOHM 311: Ecotourism and Hospitality Promotion
Consumer and customer motivation; market systems, origin, development and change. Market research, forecasting and strategies. Marketing plans; principles and theories on ecotourism and hospitality marketing. Marketing as the key business. Function of meeting customer needs and competition threats; key marketing policy decisions. Products pricing, promotion and advertising. The distribution of hospitality and ecotourism services in domestic and international markets. Marketing research and information; its acquisition and analysis as the basics for marketing strategies and decision-making. Case studies from different industries and markets to give course participants the opportunity to apply concept studies.

TOHM 312: Ecotourism in Eastern Africa
Widening locus on international tourism, environmental impact of visitor densities, designation of protected areas, infrastructure and service requirements, cost of environment policy implications ? role of: - tourists, tourism enterprises and destination areas. (PREREQUISITE TOHM 211)

TOHM 313: Public Relations in Tourism and Hospitality
Principles of public relations. Forms of inter-cultural communication and language, altitudes of local communities and tourists; communication techniques in hospitality and ecotourism management. History of public relations, individual in public relation, public relations and technology.

TOHM 321: Ecotourism and the Environment
Mass tourism Vis a Vis ecotourism in developing countries, the role local communities, national governments and global tourism industry, impacts on the environment and environmental relevance and sensitivity, concepts of sustainability. (PREREQUISITE TOHM 211;241)

TOHM 341: Tour Operations Management
Location of tourist?s circuits in East Africa. Detailed studies of these circuits and available facilities. Conducting reservations for tours and accommodation payment of services, budgeting and writing tour reports. Briefings and preparation of itineraries, office management and linkages between tours and hotels. (PREREQUISITE TOHM 211)

TOHM 351: Tourism Marketing
Psychology of advertising; market trends; new products advertising. Product performance standards and evaluation. Marketing functions as they relate to the hospitality industries; direct sales, direct mail and Tele-marketing. Public relations and international promotions. Use of convention centres and visitor bureaus. (PREREQUISITE ECON 100)

TOHM 352: Entrepreneurship in Ecotourism And Hospitality Industries
Definition of an entrepreneur. Early development of entrepreneurship, application of knowledge, abilities and skills in entrepreneurship. Starting a small business, building an entrepreneurial team, planning and financing the business, managing and leading the small enterprise, preparing for failure. Planning, establishing and managing a small business related to hospitality and Ecotourism as an entrepreneur. Associations of value to small business in ecotourism and hospitality.

TOHM 362: Tour Circuit Planning
Identification of tourist?s individual and group interests and needs. Drawing itineraries. Planning and conducting tours. Packaging of tours: Importance of communication and monitoring of tourist resources found in the areas: - Unique landforms, scenic areas, animals and cultural activities of communities living in these areas. Public relations and customer care.

TOHM 371: Industrial Attachment
The students will be posted to suitable organizations where they will be expected to apply the knowledge learnt in class in real field situation. Practical experience will be gained by participating in the day-to-day activities of the organization. At end of attachment the student will be expected to make a report of his/her experience during the period, which will be assessed (40%), together with supervisor?s report (40%) and confidential evaluation report (20%) from the head of the organization where the student will be posted.

TOHM 441: Recreation Management
Detailed studies on recreation facilities and management in the East African region, Game viewing and bird hunting. Photography, fishing and snorkeling. Mountain climbing and trekking tours, community centres, site seeing and bird watching. Urban parks and gardens. Historical sites. Various games and sports. Management and administration of sports in Kenya.

TOHM 442: Cultural Tourism Management
Detailed survey of the different tribes in Kenya; people and culture, settlement history, population composition and structure. Land use practices, rural development and urbanization. Oriental culture and its influence on African culture. Industrialization and urbanization; identification of visitors preferences. Tourism diversification.

TOHM 443: Human Resource Organisation and Management
Principles of Human Management. Theories related to personnel management. Time management. Delegation of duties. Communications; horizontal and vertical, meetings, recruitment, training, motivation, morale and terms of employment; labour laws. Manpower planning and development, organization structure, process and functioning.
TOHM 461: International and Domestic Tourism Development
Growth of international tourism, structure of international tourism, planning and development. Tourism growth in developing countries. Transport and tourism. National tourism development. Hotel accommodation development.

TOHM 462: Protected Area Planning and Management
Concepts, classification and selection, policy, law and administration. Role of the park manager. Land use systems and social dimensions in planning. Park planning and law enforcement. Definitions of Zoos, distribution, role in conservation. Zoos as tourism and education centres. Management and information retrieval systems in parks and zoos.
TOHM 471: Seminars
Designed to familiarize the student with contemporary issues affecting the ecotourism and hospitality industry: population and food, pollution, and HIV/ AIDS. This is accomplished through use of descriptive seminars covering conceptual and applied areas within the sector.

TOHM 481: Legal Aspects in Hospitality and Tourism Industry
Study of court and legal obligations that a manager may be called upon to fulfill in Kenya. How the law is used and applied in the tourism and hospitality industry. Major legal problems and issues confronting the industry. Action against professionals, employees and customers; action on occupational safety procedures. Collective bargaining risk management, discrimination; national labour relation act. Franchise regulation and product liability laws.

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