Hospitality Management and Tourism

HISTORY OF THE DEPARTMENT  

The department which was formerly known as “THE HOTEL AND CATERING MANAGEMENT DEPARMENT came into effect in January 1991 under the Professor Zak Obanu’s led administration and this was in recognition of the increasing importance of Hotels, Catering and Tourism trade to the economy of Nigeria and in pursuit of manpower in this specialized area. Two (2) Academic staff namely Mr. I.I. Anemba (Senior Lecturer) and Mr. C.C. Nwachukwu (Senior Instructor) were recruited as foundation staff to prepare for the commencement of the department. These very committed and hardworking pioneer staff restricted and converted the building formerly used as students’ cafeteria and examination hall into the present department of Hospitality Management and Tourism.

The National Board for Technical Education (NBTE) came for resources inspection of the department in November 2000 and the National Diploma in Hotel and Catering Management Programme commenced in October 2001 with eight (8) students as the first (1^st) intake. Consequently, the second, third and fourth sets of students were admitted into the programme in October 2002, 2003 and 2004 respectively.

Mr. Felix Omoniyodo was appointed Head, Hospitality Management and Tourism in October 2016 in preparation for the HND programme, the department underwent resource inspection in October 2016 by NBTE and was finally granted approval to start Higher National Diploma (HND) Programme in Hospitality Management and Tourism in 2016/2017 Academic session. Thereafter, the department admitted 35 students.

Hospitality Management and Tourism is a multi-disciplinary field of study that tries to realize and implement ideas identified as useful and necessary by other disciplines such as Marketing, accountancy, management and food science etc. In a bid to strengthen interdisciplinary co-operation, taking into account the importance of the tourism and hospitality industry in Nigeria and the type of job expected to be done by the graduate, the curriculum is planned to achieve the following results.

• Provide sound foundation training in hospitality and tourism field and other related areas.
• Produce well articulated students who are knowledgeable in the related areas of food science, accounting and management while attaining at the same time relevant training and skills required in the core areas of;

1. Food production (both national and continental dishes using both local
   and international commodities).

1. House keeping operations (Arranging accommodations, human and material supervision).

1. Food and beverage service management (supervising restaurants and bar operations in hotels and other catering establishments).

• Adequate practical training aimed at producing graduates who are practically equipped to plan economic operations of new and existing hospitality outfits and manage various sections of all sizes of the hospitality and tourism industry.

• 5 HEADS OF THE DEPARTMENT
• I.I. Anemba                                     –             1991 – 2005
• Mrs. Muorah                                  –             2006 – 2008
• I.I. Anemba                                     –             2008 – 2012
• Dr. Anuna                                       –             2013 – 2014
• I.I. Anemba                                     –             2014 – 2016
• Mr. Felix Omoniyodo                   –             2016 – 2020
• Dr. Mrs. Adindu U.P.                     –             2020 – 2022
• Mr. Akadiri John Adetayo            –             2022 to date

BENEFITS OF STUDYING THE COURSE

6.6         JOB/EMPLOYMENT OPPORTUNITIES

• The Diploma holders of the Department have ample employment opportunities in both the public and private sectors of the Nigerian economy.

1            INDUSTRIES/PRIVATE SECTOR

• Diploma holders of the department find good jobs with companies and establishments that deal in Hospitality and Tourism related products such as:
• – Hotels (of various classes)
• – Motels
• – Clubs and Casinos
• – Restaurants
• – Fast food establishments
• – Catering outfits etc.

• 2 LEISURE INDUSTRY
• – Health clubs and spas
• – Museums
• – Theme parks
• – Holiday centres/camps
• 3 TRAVEL ESTABLISHMENTS
• – Sea ferries
• – Cruise lowers and other ships
• – Airline services
• – At the Airport
• – Railways

• 4 PUBLIC SECTORS
• Public sectors organizations also need catering services. These public-sector organizations include:
• – Hospitals –Hospital catering providing food to the sick
• – Universities – Working in university staff clubs, canteens etc
• – Colleges and schools as catering officers.
• – Prisons as catering officers for the staff and general feeding supervision        for inmates.
• – Offshore catering services – providing meals for staff of oil companies who are working in oil rigs.
• – Financial institutions – providing catering services to bank staff,     insurance companies and other financial institutions requiring catering
• – Ministries – Ministry of works, culture and tourism at both the federal         and state levels advising on tourism and culture matters.
• – Tourist attractions – Get employment as tour guides, catering officers and tourism supervisors.
• – Catering for business – small and medium enterprises – Diploma holders who well knowledgeable and skilled can decide to open and run their own small restaurants, event centres, bars etc.
• – Contract food service centre
• Diploma holders from the department with good knowledge in the industry operation can go into.
• Outside catering: Providing catering services for functions and events.
• Contract catering/consultancy: Undertaking catering business for companies, schools, hospitals and other public sectors in the following lease.
• Executive lease
• Management
• Partnership management
• All these are forms of consultancy jobs.

• 2 ADMISSION REQUIREMENTS
• The Minimum entry requirement into the National Diploma programme in Hospitality Management and Tourism Department is five credit passes in West African School Certificate (WASC)/Senior Secondary Certificate Examination (SSCE)/General Certificate of Education (GCE)/National Examination Council (NECO)/National Business and Technical Examination Board (NABTEB) in not more than two (2) sittings.
• The required subjects must include: English, Mathematics, Biology/Agricultural Science/Health Sciences and any of the following: Physics, Chemistry, Economics, Food Nutrition/Home Economics and Geography.
• Candidates who have successfully completed the Pre-National Diploma (Pre-ND) programme in Science and Technology as recognized by the National Board for Technical Education (NBTE) may be admitted into the programme. Such students must have passed English language, Mathematics, Biology, Economics at WASC, GCE, NECO, or NABTEB ‘O’ level before undertaking the course.
• For the Higher National Diploma Programme, in addition to O’level for ND, at least a lower credit level pass in National Diploma in Hospitality Management obtained from an accredited Hospitality Management School, with One year relevant industrial work experience. Candidates with PASS diploma will require a minimum of 2 years Industrial work experience progrmame.