The first part of this course will begin by introducing themes relevant to the trends of the Hospitality industry. Topics of health and wellness service, service quality management, hotel distribution management, as well as the management of crisis will be included. Subsequently, given the worldwide identity of Kenyan cuisine, the course will outline the continued potential of Kenya’s culinary heritage to the world’s hospitality industry. The second part of the course will cover the role of tourism in economy and society from political-economic approach and functional approach; dimensions of tourism in Africa and discourse on cultural heritage management and tourism
Have a minimum aggregate of grade D+ (plus) in Kenya Certificate of Secondary Education.