Faraja Course Outline

DHT: 21 FOOD AND BEVERAGE SERVICES (9 credits)
CONTACT HOURS: 90 Hours per semester
COURSE DESCRIPTION:
The course aims at exposing students to practical skills, bar, function administration and food and
beverage control.
COURSE OBJECTIVES:
Upon completion of the course the students should be able to:
• Classify beverages
• Explain and apply food and wine harmony concept
• Serve beverages as per required procedure
• Explain basic steps of food and beverage control cycle
COURSE CONTENTS:
This course intends to cover:
• Bar staffing and organization,
• Classification of beverages,
• Function administration,
• Food and beverages control,
• Service practicals.
ASSESSMENT: By Continuous Assessment (40%) and by Examination (60%).
BIBLIOGRAPHY:
Cousins J. and Smith R. (2001) Learning About Food and Beverage Service
(2nd ed.), Hodder and Stoughton, London.

Davis, B. (2003), Food and Beverage Management (3rd ed.)/ Butterworth
Heinemann Publications, London.
Jones, P. (2000), Food Service Operations,(3rd ed.), Cassell,
London.
Lillicrap, D. and Cousins, J. (2003), Food and Beverage Service (6th ed.),
Hodder and Stoughton, London.
DHT 22: HOUSEKEEPING (9 credits)

CONTACT HOURS: 90 Hours per semester
COURSE DESCRIPTION:
The course covers laundry and linen care, control of housekeeping resources, safety and hygiene
aspects, guest roms cleaninig.
COURSE OBJECTIVES:
Upon completion of the course the students should be able to:
• Explain laundry procedures
• Prepare and intepret reports and statistics
• Report accidents as per established procedure
• Carry out cleaning of specific areas and perform turning down as per established
procedure.
COURSE CONTENTS:
This course intends to cover:
• Introduction to laundry service,
• Linen room and exchange procedure,
• Control of housekeeping resources,
• Maintenance, safety and security of guests and their properties and
• Service practicals.
BIBLIOGRAPHY
Branson, J. and Lenox, M. (2004), Hotel, Hostel and Hospital Housekeeping,
(5th ed.), Hodder and Stoughton Educational,London.
David A. (2003), Accommodation and Cleaning Services Operations (4th ed.),
Stanley Thornes Publishers, London.
Casado, M.A. (2000), Housekeeping Management, Wiley,
New York.
Hatfield, D. and Winter, C. (2001), Professonal Housekeeping,
Stanley Thornes Publishers, London.
Jones, I. and Phillips, C. (2002), Commercial House Keeping and
Maintenance, PPA, London
DHT 23: TOURISM INTERMEDIARIES (9 Credits)

CONTACT HOURS : 90 Hours per semester
COURSE DESCRIPTION:
Throughout the course, emphasis is placed on the acquiring the meaning and definition tourism
intermediaries. It also designed to acquire knowledge, skills and attitudes necessary for them to develop
and manage tourism and determine appropriate intermediaries
COURSE OBJECTIVES:
At the end of this course students should be able to:
• Analyze concepts of tourism intermediaries
• Describe components of intermediaries in leisure tourism industry
• Prepare a package tour
• Prepare an itinerary
COURSE CONTENTS:
The course intends to cover:
• Concepts of tourism intermediaries,
• Historical development of intermediaries,
• Accommodation Industry,
• types of accommodation,
• Travel Distribution Systems,
• Types of distribution systems,
• Direct distribution system,
• Indirect distribution system,
• Travel intermediaries,
• Tour whole sales,
• Types of tour wholesales,
• Tour operator,Types of tour operator,
• Travel agents,
• Distinction between travel agents and tour operator,
• Package holiday,
• Tourism Attractions and Products,
• Typology of attraction, Man made features/cultural features,
• Destination Administration, Entry and exit control,
• Role of national tourism administration
ASSESSMENT: By Continuous Assessment (40%) and by Examination (60%)
BIBLIOGRAPHY:
Cooper, C and et al. (1993) Tourism Principles and practices. Pitman Publishing, London
Diamantis,D. (2004) Ecotourism. Thomson,Australia
Higham, J. (2007) Critical Issues in Ecotourism: Understanding A Complex Tourism Phenomenon.
Butterworth-Heinemann, London
Hill, J and Tim, G. (2009) Ecotourism and Environmental Sustainability. Ashgate, Amsterdam
Mason, P. (2008) Tourism Impacts, Planning and Management HYPERLINK
"http://www.amazon.com/Tourism-Impacts-Planning-Management-
Second/dp/0750684925/ref=sr_1_6?ie=UTF8 HYPERLINK "http://www.amazon.com/Tourism-
Impacts-Planning-Management-Second/dp/0750684925/ref=sr_1_6?ie=UTF8 HYPERLINK
Second/dp/0750684925/ref=sr_1_6?ie=UTF8&s=books&qid=1275812577&sr=1-6"& HYPERLINK
Second/dp/0750684925/ref=sr_1_6?ie=UTF8&s=books&qid=1275812577&sr=1-6"s=books
HYPERLINK "http://www.amazon.com/Tourism-Impacts-Planning-Management-
Second/dp/0750684925/ref=sr_1_6?ie=UTF8&s=books&qid=1275812577&sr=1-6"qid=1275812577
Second/dp/0750684925/ref=sr_1_6?ie=UTF8&s=books&qid=1275812577&sr=1-6"sr=1-6"
Impacts-Planning-Management-Second/dp/0750684925/ref=sr_1_6?
ie=UTF8&s=books&qid=1275812577&sr=1-6"& HYPERLINK "http://www.amazon.com/Tourism-
ie=UTF8&s=books&qid=1275812577&sr=1-6"s=books HYPERLINK
Second/dp/0750684925/ref=sr_1_6?ie=UTF8&s=books&qid=1275812577&sr=1-6". HYPERLINK
Second/dp/0750684925/ref=sr_1_6?ie=UTF8&s=books&qid=1275812577&sr=1-6"2nd Ed,
Butterworth-Heinemann. London
Middleton, C.T.V. (1994) Marketing in Travel and Tourism. Butterworth-Heinemann, London
Negi, J and Manoher G. (2004) Tourist guide and Operation, planning and organizing. Kanishka
Publishers, New Delhi
Ward,J et al..(1995) Advanced leisure and Tourism. Stanley Thornes, Chetenham
CTGT21:ART H HER CULTURE

(9 Credits)
CONTACTS HOURS: 90 Hours per semester
COURSE DESCRIPTION:
This course is designed to enable the student acquire knowledge of Tanzania’s diverse Cultural
Resources for Tourism Promotion
COURSE OBJECTIVES:
On completion of this course, the students should be able to:
• Identify major ethnic groups of Tanzania
• Identify the different distinct physical structures of the major tribes.
• Explain the important Cultural Festival in Tanzania
• Identify the major Cultural Festivals in Tanzania’s tribes.
• Explain impact of Cultural ceremonies on tourism Promotion in Tanzania
COURSE CONTENTS
This course intends to cover
• Major ethnic groups of Tanzania
• Ethnic groups of Tanzania
• History of these mix of ethnic groups mentioned in 1.1 above using the following parameters.
• Origin
• Location
• Language and occupation
• Arts and crafts
• Marriage pattern
• Food and life pattern
• Scarification
• Festivals
• Different distinct physical structures of the major tribes.
• With the aid of a map show the location of the major ethnic groups as in 1.1 above
• Traditional systems and administration of the three major ethnic groups in Tanzania
• Compare and contract the dressing mode of the three main ethnic groups in Tanzania
• Scarification (tribal marks) of the three main ethnic groups in Tanzania
• Importance of the facial marks
• Important cultural festivals in Tanzania.
• Define and explain the term festival
• Classify festival under the following headings:

a) Religious and cultural
b) Occupational and sports
• Trace the origin of each of the following national festivals in Tanzania e.g.:
i) National festivals
a) Independence day celebrations
b) Children day celebration
c) May day celebration
d) Saba saba and Nanenane day
e) Nyerere day and Karume day
ii) Religious Festivals
a) Id-el Fitri and Id-el Haji
b) Christmas and Pass over day
iii) Cultural Festival
a) Tingatinga
b) Sauti za busara
• Major cultural festivals in Tanzanians tribes.
• Occupational Festivals
• Sport Festival
• Importance of the various festivals in above
• Impact of cultural ceremonies on tourism promotion in Tanzania.
• Common social ceremonies in Tanzania
• Annual plan preparation of visit to the various festivals in Tanzania

• Importance of ceremonies to the development and promotion of tourism in Tanzania
• Roles which music, dance and drama play in the cultural festivals in Tanzania.
6. Field trip
BIBLIOGRAPHY
Eckhardt, K. & Ermann, D.M. (1977) Social Research Methods: Perspective, Theory and
Analysis. Random House, New York.
Middleton, C.T.V. & Hawkins, R. (1998) Sustainable Tourism: A Marketing Perspective.
Butterworth-Heinemann. London
Ferraro, G. (1992) Cultural Anthropology: An Applied Perspective. West publishing company,
New York
Rusumo, N (2005) Keys for Breaking through of Tourism development in Tanzania. Afrikan
Image Productions Ltd, Dare s salaam

Faraja Course Outline

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Faraja Course Outline

Uploaded by

Copyright:

Available Formats

DHT: 21 FOOD AND BEVERAGE SERVICES (9 credits)

CONTACT HOURS: 90 Hours per semester

ASSESSMENT: By Continuous Assessment (40%) and by Examination (60%).

(2nd ed.), Hodder and Stoughton, London.

DHT 22: HOUSEKEEPING (9 credits)

ASSESSMENT: By Continuous Assessment (40%) and by Examination (60%).

DHT 23: TOURISM INTERMEDIARIES (9 Credits)

• Describe components of intermediaries in leisure tourism industry

• Prepare a package tour

CTGT21:ART H HER CULTURE

• Identify the different distinct physical structures of the major tribes.

• Explain the important Cultural Festival in Tanzania

• Identify the major Cultural Festivals in Tanzania’s tribes.

• Explain impact of Cultural ceremonies on tourism Promotion in Tanzania

• Ethnic groups of Tanzania

• Language and occupation

• Arts and crafts

• Different distinct physical structures of the major tribes.

• Scarification (tribal marks) of the three main ethnic groups in Tanzania

• Importance of the facial marks

• Important cultural festivals in Tanzania.

• Define and explain the term festival

• Classify festival under the following headings:

• Importance of the various festivals in above

• Impact of cultural ceremonies on tourism promotion in Tanzania.

• Common social ceremonies in Tanzania

• Annual plan preparation of visit to the various festivals in Tanzania

ASSESSMENT: By Continuous Assessment (40%) and by Examination (60%).

You might also like