DURATION: 4 Semesters

OBJECTIVE: This course is designed to broaden students knowledge in Hospitality Operation, Management and to have a sound foundation for higher qualification in the hospitality professions and related disciplines.


  • – The programme is structure to have 1,800 contact hours.
  • – Trainees go on industrial attachment upon completion of  2nd semester for 12 weeks before commencement of third semester. The trainees should have a work place log book to enter daily work activity engaged upon and supervised by both workplace and NIHOTOUR Supervisor.
  • – Emphasis on practical exercises during lecture sessions is be given top priority.
  • – Projects to be written are base entrepreneurial and or operational / administrative in nature.


  • – Professional certificate in Hospitality Management from NIHOTOUR or any management related courses passed at lower credit load from recognized institutions.
  • – GCE/SSCE/NECO with four credit passes including a pass in English and Mathematics and two science subjects at not more than two sittings.


Introduction To Hospitality
Introduction To Tourism
Food & Beverage Production
Food &  Beverage Service
Accommodation Operation (House Keeping)
Use Of English Language
Communication Skills
Intro. To ICT And Computer Application
Use Of French Language 1
Hospitality Marketing
Front Office Operations
Introduction To Book Keeping And Accounts
Food Hygiene And Nutrition
Entrepreneurship Studies
Food And Beverage Costing & Control
Tourism Principles
Customer Care Services
Accommodation Operation (Front Office)
Citizenship Education
Computer And Ict Application
Food Microbiology And Hygiene
Intro To Hospitality Statistics
Use Of French Language II
Hospitality  Management
Physical And Health Education
Food Science
Hospitality Law
Bar And Liquor Operations
Hotel Accounting And Software Application
Event Management
Long Essay (Project)