Guiding of tourists is done from different geographical locations and attraction sites around the destination.The aim of this course is to introduce and equip students with tour guiding knowledge and practical techniques to enable them to effectively manage and control tour groups and conduct them around the destination country. It is therefore a very important course in promoting tourist satisfaction while in the destination because the tourist is in the hands and at the service of the tour guide from the time of arrival at the airport and transfer to the hotel and also the actual tour around the different attraction sites where the activities planned on the itinerary are carried out. This knowledge will therefore help them in improving the quality of the tour experience in Rwanda as a destination and increasing future tourist arrivals to Rwanda due to the satisfying service offered.
As the hospitality and tourism industry matures and changes, marketing for the industry matures and changes, as well. Today’s hospitality marketing students need to be as concerned with service as with marketing plans or Internet optimization. This module presents many new ideas along with established marketing principles, exploring not only the foundations of marketing in the hospitality and tourism world but also new trends in the industry. It as well explores marketing and themes unique to hospitality and tourism.
Organizational Behavior (OB) is the study of the way people interact within groups. Normally this subject is applied in an attempt to create more efficient business organizations. The central idea of the above subject of organizational behavior is that a scientific approach can be applied to the management of workers. Organizational behavior theories are used for human resource purposes to maximize the output from individual group members within organizations/institutions/companies…etc.
OB includes the core topics of motivation, leader behavior and power, interpersonal communication, group structure and processes, learning, attitude (ethics, values..etc) development and perception, change processes, conflict, work design, and work stress.
This course is designed to build knowledge and experience in food production in a food service operation. Basic principles of food service management and their application to volume food production, menu development, food safety, procurement, kitchen equipment, customer service, marketing, and finance will be covered. A basic cooking lab will provide hands-on experience in food preparation. The final project will consist of analyzing a menu for a food service operation; this will provide experience in various aspects of food service management.