Hospitality and Tourism, are two industries associated with travel planning, hotel management, events and entertainment. They remain vital to the growth of economies worldwide. Their proclivity to attract foreign investors is providing a golden venture for governments all over the world.
The Hotel, Catering and Institutional Management Department of Accra Technical University is fast becoming the spoke for contemporary advancements of teaching in the effective and efficient growth of the industry and other service-related fields.
The department over the years has endeavoured to provide a career-focused education which equips the learner with the competencies required for the world of work. This is demonstrated through our hands-on training and the zeal to provide academic excellence and also address industry needs and challenges.
With a 34-roomed hotel, Students’ Demonstration Block (Lodge) with 30-seater restaurant and conference room, and a cafeteria, there is no limit for students to explore and hone their creative dexterity. The department has also built strong relationship with industry greats for students’ training: JUST Food Company Ltd, Golden Tulip Hotel, Accra, Holiday Inn, Tulip Inn.
There are plans afoot by the department to collaborate with industry experts to introduce new market driving programmes to deepen research and encourage excellence among students to take up the enormous recompenses in the industry.
Programme Structure of the Department
BTECH HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
C = Core
Year 1 Semester I
| No | Course Code | BTech Hotel Catering & Institutional Management | Credit Hours | Remarks |
| 1 | BHM 411 | PROPERTY MANAGEMENT SYSTEM FOR THE HOSPITALITY INDUSTRY | 3 | C |
| 2 | BHM 421 | STRATEGIC HOSPITALITY MANAGEMENT | 3 | C |
| 3 | BHM 431 | HUMAN RESOURCE MANAGEMENT IN THE HOSPITALITY INDUSTRY | 3 | C |
| 4 | BHM 441 | MANAGERIAL ECONOMICS | 3 | C |
| 5 | BHM 451 | FRENCH LANGUAGE I | 3 | C |
| Total | 15 |
Year 1 Semester II
| No | Course Code | BTech Hotel Catering & Institutional Management | Credit Hours | Remarks |
| 1 | BHM 412 | HOSPITALITY PROCUREMENT AND STORES MANAGEMENT | 3 | C |
| 2 | BHM 422 | HOSPITALITY ACCOUNTING | 3 | C |
| 3 | BHM 432 | HOSPITALITY MARKETING AND SALES | 3 | C |
| 4 | BHM 442 | HOSPITALITY ENTREPRENEURSHIP | 3 | C |
| 5 | BHM 452 | FRENCH LANGUAGE II | 3 | C |
| Total | 15 |
Year 2 Semester I
| No | Course Code | BTech Hotel Catering & Institutional Management | Credit Hours | Remarks |
| 1 | BHM 511 | RESEARCH METHOD FOR HOSPITALITY | 3 | C |
| 2 | BHM 521 | CULINARY ARTS | 3 | C |
| 3 | BHM 531 | RESTAURANT MANAGEMENT | 3 | C |
| 4 | BHM 541 | HOSPITALITY FACILITIES DESIGN AND MANAGEMENT | 3 | C |
| 5 | BHM 551 | ROOMS’ DIVISION MANAGEMENT | 3 | C |
| 6 | BHM 561 | EVENT PLANNING AND MANAGEMENT | 3 | C |
| Total | 18 |
Year 2 Semester II
| No | Course Code | BTech Hotel Catering & Institutional Management | Credit Hours | Remarks |
| 1 | BHM 552 | INDUSTRIAL ATTACHMENT | 6 | C |
| 2 | BHM 562 | PROJECT WORK | 6 | C |
| Total | 12 |
HND HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
C = Core
Year 1 Semester I
| No | Course Code | HND Hotel Catering & Institutional Management | Credit Hours | Remarks |
| 1 | AFS 111 | AFRICAN STUDIES | 2 | C |
| 2 | CLT 101 | COMPUTER LITERACY I | 2 | C |
| 3 | COS 101 | COMMUNICATION SKILLS I | 2 | C |
| 4 | HCM 111 | FOOD PRODUCTION OPERATION | 3 | C |
| 5 | HCM 121 | FOOD AND BEVERAGE SERVICE | 3 | C |
| 6 | HCM 131 | FRONT OFFICE OPERATION | 3 | C |
| 7 | HCM 141 | ACCOMMODATION OPERATION | 3 | C |
| 8 | SCN 141 | SANITATION AND SAFETY | 2 | C |
| 9 | SCN 121 | FOOD SCIENCE I | 2 | C |
| Total | 22 |
Year 1 Semester II
| No | Course Code | HND Hotel Catering & Institutional Management | Credit Hours | Remarks |
| 1 | SCN 122 | FOOD SCIENCE II | 2 | C |
| 2 | PUS 116 | PURCHASING,COSTING AND CONTROL | 3 | C |
| 3 | SCN 112 | NUTRITION | 2 | C |
| 4 | HCM 142 | ACCOMMODATION OPERATION | 3 | C |
| 5 | HCM 132 | FRONT OFFICE OPERATION | 3 | C |
| 6 | HCM 122 | FOOD AND BEVERAGE SERVICE | 3 | C |
| 7 | HCM 112 | FOOD PRODUCTION OPERATION | 3 | C |
| 8 | COS 102 | COMMUNICATION SKILLS II | 2 | C |
| 9 | CLT 102 | COMPUTER LITERACY II | 2 | C |
| Total | 23 |
Year 2 Semester I
| No | Course Code | HND Hotel Catering & Institutional Management | Credit Hours | Remarks |
| 1 | FREN 203 | HOSPITALITY FRENCH | 2 | C |
| 2 | HCM 203 | HOSPITALITY ACCOUNTING I | 2 | C |
| 3 | HCM 213 | FOOD PRODUCTION OPERATION | 3 | C |
| 4 | HCM 223 | FOOD AND BEVERAGE SERVICE | 3 | C |
| 5 | HCM 243 | ACCOMMODATION OPERATION | 3 | C |
| 6 | HCM 253 | TOURISM | 2 | C |
| 7 | LGS 203 | HOSPITALITY LAW | 2 | C |
| 8 | SCN 233 | FOOD TECHNOLOGY | 2 | C |
| Total | 19 |
Year 2 Semester II
| No | Course Code | HND Hotel Catering & Institutional Management | Credit Hours | Remarks |
| 1 | LGS 204 | HOSPITALITY LAW | 2 | C |
| 2 | MKT 216 | HOSPITALITY MARKETING | 2 | C |
| 3 | STA 204 | RESEARCH METHODOLOGY | 4 | C |
| 4 | HCM 244 | ACCOMMODATION OPERATION | 3 | C |
| 5 | HCM 224 | FOOD AND BEVERAGE SERVICE | 3 | C |
| 6 | HCM 234 | FRONT OFFICE OPERATION | 3 | C |
| 7 | HCM 214 | FOOD PRODUCTION OPERATION | 3 | C |
| Total | 20 |
Year 3 Semester I
| No | Course Code | HND Hotel Catering & Institutional Management | Credit Hours | Remarks |
| 1 | HCM 315 | FOOD PRODUCTION MANAGEMENT | 3 | C |
| 2 | HCM 325 | FOOD & BEVERAGE MANAGEMENT | 3 | C |
| 3 | HCM 335 | FRONT OFFICE MANAGEMENT | 3 | C |
| 4 | HCM 345 | ACCOMMODATION MANAGEMENT | 3 | C |
| 5 | ETP 305 | ENTREPRENEURSHIP | 2 | C |
| 6 | STA 305 | PROJECT SEMINARS | 1 | C |
| 7 | HCM 375 | BAR OPERATION & MANAGEMENT | 2 | C |
| 8 | SCN 355 | ENGINEERING & MAINTENANCE | 2 | C |
| Total | 19 |
Year 3 Semester II
| No | Course Code | HND Hotel Catering & Institutional Management | Credit Hours | Remarks |
| 1 | SMS 316 | HUMAN RESOURCE MGT | 2 | C |
| 2 | STA 306 | PROJECT WORK | 4 | C |
| 3 | ACT 320 | HOSPITALITY ACCOUNTING | 2 | C |
| 4 | HCM 346 | ACCOMMODATION OPERATION | 1 | C |
| 5 | HCM 366 | HOSPITALITY OPERATION MGT | 2 | C |
| 6 | HCM 326 | FOOD AND BEVERAGE MANAGEMENT | 1 | C |
| 7 | HCM 316 | FOOD PRODUCTION OPERATION | 1 | C |
| Total | 13 |