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Hospitality & Tourism

Bachelor of Hospitality and Institutional Management

The Bachelor of Hospitality and Institutional Management is a four-year programme that prepares students for hospitality operations, institutional catering and food service management. Students study food production, food and beverage service, accommodation operations, institutional catering and hospitality management. The programme combines practical hospitality skills with management theory for the hospitality and institutional sectors.

Duration
4 years
Next intake January 2027
Public tuition
Ksh 250,000
Ksh 1,000,000 total
Private tuition
Ksh 467,000
Ksh 1,868,000 total
Job market
Moderate
Market demand for graduates

The short answer

What it costs
Up to Ksh 250,000 a year at a public institution, Ksh 1,000,000 for the whole course. Up to Ksh 467,000 a year at a private one.The detail
Who can get in
A KCSE mean grade of C+ or above, plus 4 subject grades. There is another way in without it.The detail
How long, and when
Takes 4 years, full-time, with 3 months of attachment. Next intake January 2027, at 1 institution.The detail
Where it leads
8 careers in the catalogue. The least exposed to AI is Pastry Chef, at 5 out of 100.The detail

The programme

What you study, how long it takes, and how it is delivered.

Overview

Students develop competencies in food production, food and beverage service, front office operations, housekeeping, institutional catering, menu planning and hospitality management. They learn to manage hospitality operations, plan menus, supervise staff and deliver quality service. The programme covers food production, beverage service, accommodation, institutional catering and hospitality management.

In Kenya, hospitality and institutional management is a growing field with demand from hotels, restaurants, institutions, hospitals, schools and corporate catering. Kenya's tourism sector and growing institutional catering needs create opportunities. Graduates find roles in hotels, restaurants, hospitals, schools, universities, corporate catering and catering companies.

Teaching is delivered through lectures, practical kitchen and restaurant sessions, industrial attachment and research projects. Students cook in training kitchens, serve in training restaurants, manage front office operations and undertake industrial attachment. The programme includes a final-year research project.

Graduates pursue careers as hospitality managers, institutional catering managers, food and beverage managers, executive chefs and accommodation managers. Some work for hotels or restaurants. Others join hospitals, schools, universities or corporate catering.

This programme is ideal for individuals with service orientation, practical skills and interest in hospitality and food service.

What you study

10 subjects
  • Food Production and Culinary Arts
  • Food and Beverage Service
  • Accommodation Operations and Housekeeping
  • Front Office Management
  • Institutional Catering and Food Service
  • Menu Planning and Nutrition
  • Hospitality Management and Administration
  • Beverage Studies and Bar Operations
  • Events Management
  • Research Methods

Modules

12 in the programme

  • Introduction to Hospitality Industry

    Year 1Semester 13 creditsCore

    Introduction to Hospitality Industry: Fundamentals of hospitality industry, sectors and career opportunities Covers theoretical foundations, practical applications, and industry-relevant skills.

  • Food Production Principles

    Year 1Semester 23 creditsCore

    Basic cookery, kitchen operations, hygiene and food safety. The module covers theoretical foundations, practical applications and industry-relevant skills, assessed through continuous assessment te...

  • Food and Beverage Service

    Year 1Semester 33 creditsCore

    Food and Beverage Service: Restaurant service, table service, beverage service and customer care Covers theoretical foundations, practical applications, and industry-relevant skills.

  • Front Office Operations

    Year 2Semester 13 creditsCore

    Front Office Operations: Front office management, reservations, guest relations and PMS Covers theoretical foundations, practical applications, and industry-relevant skills.

  • Accommodation Operations and Housekeeping

    Year 2Semester 23 creditsCore

    Accommodation Operations and Housekeeping: Housekeeping, laundry, room maintenance and accommodation management Covers theoretical foundations, practical applications, and industry-relevant skills.

  • Institutional Catering and Food Service

    Year 2Semester 33 creditsCore

    Institutional Catering and Food Service: Institutional catering for hospitals, schools and large-scale food service Covers theoretical foundations, practical applications, and industry-relevant ski...

  • Menu Planning and Nutrition

    Year 3Semester 13 creditsCore

    Menu Planning and Nutrition: Menu planning, nutritional considerations, costing and menu engineering Covers planning theory, regulatory frameworks, and sustainable development practices.

  • Beverage Studies and Bar Operations

    Year 3Semester 23 creditsCore

    Beverage Studies and Bar Operations: Alcoholic and non-alcoholic beverages, bar management and wine studies Covers theoretical foundations, practical applications, and industry-relevant skills.

  • Events Management

    Year 3Semester 33 creditsCore

    Events Management: Event planning, conference management, banqueting and event operations Covers planning, organising, leadership, and control in organisational contexts.

  • Hospitality Management and Administration

    Year 4Semester 13 creditsCore

    Hospitality Management and Administration: Strategic hospitality management, finance, HR and operations management Covers planning, organising, leadership, and control in organisational contexts.

  • Quality Assurance in Hospitality

    Year 4Semester 23 creditsCore

    Quality management, standards, HACCP and service quality. The module covers theoretical foundations, practical applications and industry-relevant skills, assessed through continuous assessment test...

  • Final Year Research Project

    Year 4Semester 36 creditsCore

    Final Year Research Project: Independent research on hospitality and institutional management Involves independent research, data analysis, and scholarly writing under supervision.

Specialisations

  • Culinary Arts

    Specialization in Culinary Arts, preparing graduates for careers such as hotel-manager. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.

  • Events Management

    Specialization in Events Management, preparing graduates for careers such as hotel-manager. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.

  • Accommodation Management

    Specialization in Accommodation Management, preparing graduates for careers such as hotel-manager. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.

  • Food and Beverage Management

    Specialization in Food and Beverage Management, preparing graduates for careers such as hotel-manager.

  • Hospitality Operations

    Specialization in Hospitality Operations, preparing graduates for careers such as hotel-manager. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.

  • Institutional Catering

    Specialization in Institutional Catering, preparing graduates for careers such as hotel-manager. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.

A day as a student

A typical day combines morning lectures on hospitality management or food production with afternoon practical kitchen or restaurant sessions. Students may cook in training kitchens, serve in training restaurants, manage front office operations or work on hospitality projects.

The trade-offs

In its favourAgainst it
Diverse career paths in hotels, institutions and corporate cateringSome roles require working irregular hours and holidays
Relevant to Kenya's growing tourism and hospitality sectorEntry-level positions may have modest salaries
Practical skills combined with management trainingPhysical demands of kitchen and service work
Opportunity for career advancement to managementIndustry can be affected by tourism seasonality

What it costs

Tuition at both ends of the market, and how to pay for it.

What it costs, and where

Against 91 hospitality & tourism courses
Public141k to 250k
141k at Kenyatta University250k at University of Nairobi
Private192k to 467k
192k at Kabarak University467k at Strathmore University

Annual tuition in Kenyan shillings, rounded. The upright tick is the median for this field, so a bar sitting entirely to its right is an expensive programme by the standards of its own subject.

The fine print

KU 141K/yr (fixusjobs), UoN 250K/yr (uonbi.ac.ke). Kabarak 192K, Strathmore 467K/yr (kabarak.ac.ke, shika.co.ke)

Students may access HELB loans and county bursaries. Some hotels and hospitality companies offer internship stipends.

Funding options

  • Higher Education Loans Board (HELB)

    LoanKsh 60,000

  • National Government Affirmative Action Fund (NGAAF)

    Bursary

  • County Government Bursaries

    Bursary

Scholarships

5 recorded

  • Higher Education Loans Board (HELB) Loan

    LoanKsh 60,000Kenyan

    Kenyan students admitted to recognised universities

  • County Government Bursaries

    BursaryKenyan

    Residents of respective counties

  • Higher Education Fund (HEF)

    BursaryKenyan

    Kenyan undergraduate students placed by KUCCPS in public universities

  • Kenya Utalii College Bursary

    BursaryKenyan

    Students admitted to tourism and hospitality programmes at Kenya Utalii College

  • Tourism Training Revolution Fund

    BursaryKenyan

    Students pursuing tourism and hospitality training

Scholarships you could apply for

10 usable where it is taught
Save one and be reminded before it closes

Getting in

The grades, the alternatives, and who accredits the award.

What you need

KCSE mean grade
C+minimum entry
Alternative entry

Relevant diploma or equivalent qualification

Subject requirements
English or KiswahiliC+
Mathematics A/B or any Group IIC
Any Group III, IV or V subjectC+
Any Group III, IV or V subjectC+

When it next starts

Taught at 1 institution
January 20271 institution

Including University of Nairobi.

May 20271 institution

Including University of Nairobi.

September 20271 institution

Including University of Nairobi.

How you are assessed

4 components

  • Final Examination

    Coursework40% of the mark

  • Industrial Attachment Report

    Coursework10% of the mark

  • Continuous Assessment Tests (CATs)

    Coursework20% of the mark

  • Practical Sessions and Project Work

    Coursework30% of the mark

Accreditation

  • Commission for University Education (CUE)

    InstitutionalRequired

Accredited by the Commission for University Education (CUE).

Where it leads

The roles it opens, and what you leave with.

Where graduates go

5 roles

  • Executive Chef

    Moderate demandKsh 70,000 to Ksh 300,000

    Leads kitchen operations and food production

  • Institutional Catering Manager

    Moderate demandKsh 55,000 to Ksh 200,000

    Manages catering operations in hospitals, schools and institutions

  • Hospitality Manager

    Moderate demandKsh 60,000 to Ksh 250,000

    Manages hospitality operations in hotels and institutions

  • Accommodation Manager

    Moderate demandKsh 55,000 to Ksh 200,000

    Manages accommodation and housekeeping operations

  • Food and Beverage Manager

    Moderate demandKsh 60,000 to Ksh 220,000

    Manages food and beverage operations in hospitality establishments

Graduate outcomes

Graduates work as hospitality managers, institutional catering managers, food and beverage managers, executive chefs and accommodation managers in hotels, restaurants, hospitals, schools, universities, corporate catering and catering companies.

Where these fields lead

8 careers

Tools you will learn

  • Opera PMS

    Hotel managementPrimary

  • Microsoft Excel

    Spreadsheet

  • QuickBooks

    Accounting

  • Micros POS

    Point of sale

  • HACCP Systems

    Safety

    Hazard Analysis Critical Control Point food safety management systems

Certifications

Common misconceptions

  • Hospitality management is just about cooking

    Hospitality management covers operations, marketing, finance, human resources and strategic management.

  • There are limited career opportunities in hospitality

    Kenya's tourism sector and institutional catering create diverse opportunities.

  • Hospitality is only for hotels

    Institutional catering covers hospitals, schools, universities and corporate catering.

  • You don't need a degree for hospitality

    Professional hospitality management requires training in operations, finance and management.

Further reading

Read next