The School of Hospitality and Tourism management (SHTM) at Murang’a University of Technology has since its inception made tremendous strides in the realization of the University objectives to be a leader in technology, research, innovation and community extension. Through its multifaceted approach to teaching, the School has continued to blend class room lectures with practical sessions, seminars and workshops, guest lectures, field work in leading tourist destinations and hospitality facilities. These have seen SHTM fast emerge as a leading academic destination for students and attracting partnerships with industry and policy organs both within Kenya and the larger African region.
In recognition of the need to enhance access to professional knowledge offered at the University, SHTM has developed professional and technical courses aimed at capacity building the larger community with skills required in the hospitality and tourism industry. In particular, we have developed the Hospitality and Tourism Business Training and Development programme targeted at equipping community members with technical and enterprise development skills for the different subsectors of the industry.
Our Business Training and Development Model focuses on 4 stages as represented in the framework below
This programme is open to anyone with passion for skills and entrepreneurship in the hospitality and tourism industry whether he/she is already in an existing business, desirous of starting one, or gaining skills for domestic or personal use.
We are currently offering the following courses focused on skills and entrepreneurship in hospitality and food sector.
| S/No. | PROGRAMME |
KEY COMPETENCIES (what will they learn) |
DURATION (hours) | MIN CLASS SIZE | FEES (ksh.) |
|---|---|---|---|---|---|
| LEVEL 1 (MODULE 1) | |||||
| 1. | Pastry and Bakery enterprise development | i.Preparation, production and presentation of different yeast products. | 60 hours | 10 | 25,000 |
| ii.Preparation, production and presentation of different pastry products. | |||||
| 2. | Cake making and Decoration |
i.Preparation, production and presentation pound, moist and sponge cakes. ii.Cake decoration using soft icing, hard icing and other cake decoration techniques. |
60 hours | 10 | 25,000 |
| 3. | Laundry operations | i.Understand how a commercial laundry works ii.Identify fibers, fabrics and textiles iii.Identify fabric and garment cleaning requirements iv.Receive and sort articles for cleaning – v.Apply infection control policies and procedures in laundry operations vi.Operate washing machines vii.Control washing extractor operation viii.Work safely with chemicals in laundry operations ix.Perform conditioning and drying processes x.Perform Linen Rewash xi.Prepare products for storage or dispatch xii.Apply quality standards xiii.Practice environmentally sustainable laundry operations |
60 hours | 10 | 25,000 |
| 4. | Events business specialist | i.Identify the unique requirements of different events ii.Understand requirements to plan and organize different events iii.Plan and manage the labour requirements for events iv.Develop a marketing plan for events v.Create an event budget and pricing strategy vi.Demonstrate ability to contract and successfully negotiate with venues and other event providers vii.Demonstrate ability to contract and successfully negotiate for supply of event services and equipment including catering tents, chairs, audio visual equipment, entertainment, etc viii.Provide event decoration services ix.Handle health and safety issues in events x.Practice environmentally sustainable event operations |
60 hours | 5 | 25,000 |
| 5. | Dairy products value addition | i. Dairy Processing Techniques ii. Milk Sourcing and Supply Chain Management iii. Dairy Product Innovation iv. Dairy Product Marketing v. Dairy Equipment and Facility Management vi. Regulatory Compliance |
60 hours |
10
|
25,000 |
| 6. | Fruit products value addition | i.Fruit Selection and Quality Assessment ii.Fruit Processing Techniques iii.Recipe Development and Product Innovation iv.Food Safety and Hygiene v.Quality Control and Sensory Evaluation vi.Marketing and Market Research and Labeling vii.Equipment and Facility Management |
60 hours |
10
|
25,000 |
| LEVEL 2 (MODULE 2) | |||||
| 7. | Enterprise Development (to be customized for each of the above courses in module 1) | On successful completion of this course students should at least be able to: • Acquire a basic understanding of the entrepreneurial skills • Develop critical thinking entrepreneurial skills that will enable them to identify and evaluate entrepreneurial opportunities, manage risks and learn from the results. • Analyze the process that enables entrepreneurs with limited resources to transform a simple idea into a sustainable success. • Establish goals, identify resources and determine the steps required to start and manage a business. • Demonstrate and interact with local entrepreneurs and business owners within their own communities. • Develop business models for their business • Develop a business plan for starting up a business • Apply the knowledge to a real-world perspective through cases and examples derived from real entrepreneurial skills and actions hence developing their ability to apply theory to practice. i.Acquire basic understanding of the entrepreneurial skills ii.Develop critical thinking and entrepreneurial skills that will enable them to identify and evaluate entrepreneurial opportunities iii.Analyze the process that enables entrepreneurs with limited resources to transform a simple idea into a sustainable success. iv.Establish goals, identify resources and determine the steps required to start and manage a business v.Understand customer management skills vi.Apply the knowledge to a real-world perspective through cases and examples derived from real entrepreneurial skills and actions hence developing their ability to apply theory to practice. vii.Generate a business idea and develop a business plan for starting up a business |
60 hours | 5 | 25,000 |
| LEVEL 3 (MODULE 3) | |||||
| 8. | Business incubation (to be customized for each of the above courses in module 1) | Liaising with external resources to achieve: i.Idea Definition and refinement ii.Business idea development support (including Technical assistance, Linkages to key networks eg financing, etc) iii.Business idea application support (including Business planning , Linkages to markets, Prototyping and testing facilities) iv.Business Support (including Mentorship through links with area experts, hosting facilities, coaching) v.Commercialization support (eg location vetting, etc) |
3 months | 1 | 75,000 |