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Applicants seeking admission to the Tourism and Hotel Management program must be accepted as per Bahir Dar University’s senate legislation and higher university admission requirement of minster of Education. Additionally, Applicants seeking admission to the Tourism and Hotel Management program must meet the following admission requirements:
Successful completion of preparatory schools in business or social science stream or comparable level of school education.
Passing mark in Ethiopian universities’ entrance examination or any other comparable examination.
Diploma in related fields and minimum of two years of experience, preferably in tourism related areas.
NB: Personal financial status declaration in case of adult and/or foreign students is needed.
S. No | Program | Normal Duration (Year) |
1 | Regular | 4 Academic years with 8 semesters |
2 | Extension | 5 Academic years with 14 semesters |
Extension of the duration of study may be allowed when a candidate shows that he/she was unable to complete his/her studies within the specified period due to force measure and where the extension is recommended by the Department Council (DC) and endorsed by Academic Council (AC); but the extension for all modalities should not be more than twice the normal duration.
The national agreed mode of delivery method is semester based (parallel delivered of courses)
Mode of delivery in the program is parallel and semester based. The main reasons for using parallel mode include presence of courses which have field trips and the nature of some courses which are skill based and regulations related to it.
Besides classroom-based instruction (lecture method), emphasis will be given on active learning, practical education and problem-solving teaching approaches. These include interactive lecture small group discussion, individual presentations, case study methods, group assignments, field visits, video shows, advising, individual and group projects and researches, practical lab, etc.
Student work is assessed continuously throughout the semester through quizzes, tests, individual and group assignments, field visit reports, projects, presentations, demonstrations, practical activities, etc. Continuous assessment will weight minimally 50%. The maximum mark for final examination is 50%.
The grading system will be the letter grading system representing values for grade points as per university’s legislation grading system comprising of “A” (the best) to “F” (the worst). Examinations for all graduate programs (regular, evening, summer and distance) and all type of curriculum (conventional/Harmonized/modular) are graded as stipulated below.
Raw Mark Interval (100 % | Corresponding Fixed Number Grade | Corresponding Letter Grade | Status Description |
Class Description |
90 <= x <= 100 | 4.0 | A+ | Excellent | First class with Great distinction |
85 <= x < 90 | 4.0 | A | ||
80 <= x < 85 | 3.75 | A- | ||
75 <= x < 80 | 3.5 | B+ | Very Good | First class with Distinction |
70 <= x < 75 | 3.0 | B | ||
65 <= x < 70 | 2.75 | B- | Good | First class |
60 <= x < 65 | 2.5 | C+ | Second Class | |
50 <= x < 60 | 2.0 | C | Satisfactory | |
45 <= x < 50 | 1.75 | C - | Unsatisfactory |
Lowest Class |
40 <= x < 45 | 1.0 | D | Very Poor | |
< 40
[<30) | 0
0 | F
F | Fail
|
Remarks
A student cannot graduate with a grade of less than 2.0 out of the 4-scale grading system. Therefore, he/she should at least score a minimum of C and above which is 50% of the competency.
A student with ‘C- ‘can pass to the next semester if it is first semester period and it increases with level/year of students. A student with a good stand can graduate if he/she scores ‘C- ‘in any course.
A student with all ‘Ds’ cannot pass to the next semester. A student with a good stand can pass to the next semester and even can graduate if he/she scores D in any course.
A student with F must repeat the course for two times and the grade will be any of what a student can score.
A student who completes the four years of study successfully must be accepted as per Bahir Dar University’s senate legislation. A student must accomplish a total of 152 credit hours or 250 CP (except the course waving) with at least a CGPA and of not less than 2:00 without scoring in “F” or “fail” grade in any of the course.
The Degree is named as:
In English: “Bachelor of Arts Degree in Tourism and Hotel Management”
በአማርኛ:- “የአርት ባችለር ዲግሪ በቱሪዝም እና ሆቴል ማኔጅመንት”
The Medium of instruction for Bachelor of Arts Degree in Tourism and Hotel Management program is ENGLISH.
Year I, Semester I | ||||
No | Course Name | Course Code | Cr. Hr | ECTS |
1. | Communicative English Language Skills I | FLEn 1011 | 3 | 5 |
2. | Economics | Econ-1011 | 3 | 5 |
3. | General Psychology and Life Skills | PsyL 1011 | 3 | 5 |
4. | Mathematics for SocialSciences | Math 1011 | 3 | 5 |
5. | Critical Thinking | LoCT 1011 | 3 | 5 |
6. | Physical Fitness | SpSc 1011 | P/F | 2contact Hrs. |
7. | Geography of Ethiopia and the Horn | GeES 1011 | 3 | 5 |
| Total | 18 | 32 | |
Year I, SemesterII | ||||
No | Course Name | Course Code | Cr. Hr | ECTS |
1 | Communicative English Language Skills II | FLEN1012 | 3 | 5 |
2 | Social Anthropology | ANTH1012 | 2 | 4 |
3 | Entrepreneurship | MGMT1012 | 3 | 5 |
4 | Introduction to Emerging Technologies | EMTE1012 | 3 | 5 |
5 | Moral and CivicEducation | MCIE1012 | 2 | 3 |
6 | Global Trends | GlTr1012 | 2 | 4 |
7 | Inclusiveness | INCL1012 | 2 | 3 |
8 | History of Ethiopia and the horn | Hist1012 | 3 | 5 |
Total | 20 | 34 | ||
Year-II, Semester-I | ||||
No | Course Name | Course Code | Cr. Hr | ECTS |
1 | Introduction to Travel and Tourism | ToHM2011 | 3 | 5 |
2 | Introduction to Hotel operations | ToHM2012 | 3 | 5 |
3 | Introduction to Food and Nutrition | ToHM 2051 | 3 | 5 |
4 | Introduction to Management | MGMT 2091 | 3 | 5 |
5 | Introduction to Computer Application | CoSc2101 | 3 | 5 |
6 | Foreign Language I (elective ) | ToHM 2031 | 3 | 5 |
Total | 18 | 30 | ||
*Five days trip to nearbytourist destinations for the course fulfillment of Introduction to Travel and Tourism, and Introduction to Hotel operations. | ||||
Year-II, Semester-II | ||||
No | Course Name | Course Code | Cr. Hr | ECTS |
1 | Cultural Tourism Resources of Ethiopia | ToHM2013 | 3 | 5 |
2 | Fundamentals of Accounting for Tourism and Hotel | ToHM2071 | 3 | 5 |
3. | Tourism and Hotel Information System | ToHM2033 | 3 | 5 |
4 | Housekeeping Management I | ToHM2062 | 2 | 3 |
5 | Tourism Geography | ToHM2021 | 3 | 5 |
6 | Foreign Language II (elective) | ToHM2031 | 2 | 3 |
7 | Front Office Management I | ToHM2061 | 2 | 3 |
Total | 18 | 29 | ||
*Fifteen (15) days tripto selected touristdestinations for the course fulfillment of Cultural Tourism Resources of Ethiopia and Tourism Geography. | ||||
Year-III, Semester-I | ||||
No | Course Name | Course Code | Cr. Hr | ECTS |
1. | Human Resource Management | MGMT3092 | 3 | 5 |
2. | Housekeeping Management II | ToHM3064 | 3 | 5 |
3. | Front office Management II | ToHM3063 | 3 | 5 |
4. | Business Statistics | Stat3111 | 3 | 5 |
5. | Marketing for Tourism and Hospitality | ToHM3034 | 3 | 5 |
6. | Natural Tourism Resources of Ethiopia | ToHM3014 | 2 | 3 |
7. | Customer Care | ToHM3035 | 2 | 3 |
Total | 19 | 31 | ||
| ||||
Year III, Semester II | ||||
No | Course Name | Course Code | Cr. Hr. | ECTS |
1. | Food and Beverage Preparation Management I | ToHM3052 | 2 | 3 |
2. | Travel Agency andTour Operation Management | ToHM3041 | 3 | 5 |
3. | Food and Beverage Service Management I | ToHM3053 | 2 | 3 |
4. | Ecotourism Development and Management | ToHM3022 | 3 | 5 |
5. | Food Hygiene and Sanitation | ToHM3054 | 2 | 3 |
6. | Principles and Practices of Tour Guiding | ToHM3042 | 3 | 5 |
7. | Research Method in Tourism and Hotel | ToHM3081 | 3 | 5 |
8. | Tourism Innovations and New Product Development | ToHM3027 | 2 | 3 |
Total | 20 | 32 | ||
*Fifteen (15)days trip to selected tourism destinations for the course fulfillment of Travel Agency and Tour Operation Management, Principles andPractices of TourGuiding, and Ecotourism Development and Management. | ||||
Year-IV, Semester-I | ||||
No | Course Name | Course Code | Cr. Hr | ECTS |
1. | Food and Beverage Service Management II | ToHM4056 | 3 | 5 |
2. | Business Law | LLM4121 | 2 | 3 |
3. | Tourism Development Policy and Planning | ToHM4023 | 2 | 3 |
4. | Food and Beverage Preparation Management II | ToHM4055 | 3 | 5 |
5. | Event Management | ToHM4036 | 3 | 5 |
6. | Heritage Conservation and Management | ToHM4025 | 3 | 5 |
7. | Tourism Destination Development and Management | ToHM4024 | 3 | 5 |
8. | Internship forTourism and Hotel | ToHM4082 | 2 | 3 |
Total | 21 | 34 | ||
*Fifteen (15) days trip for the course fulfillment of Tourism Development Policy and Planning, Tourism Destination Development and Management &Heritage Conservation and Management. *35 days for internship in tourism and hotel organizations during the academic year break
| ||||
Year-IV, Semester-II | ||||
No | Course Name | Course Code | Cr. Hr | ECTS |
1. | Food andBeverage Control | ToHM4057 | 4 | 7 |
2. | Transportation Management | ToHM4043 | 3 | 5 |
3. | Research Project | ToHM4083 | 3 | 5 |
4. | Sustainable TourismManagement | ToHM4026 | 3 | 5 |
5. | Tourism Economics | ToHM4072 | 3 | 5 |
6. | Hotel Maintenance and Engineering | ToHM4065 | 2 | 3 |
7. | National Exit Exam | ToHM4084 |
|
|
Total | 18 | 30 | ||
* Ten (10) days trip for the course Sustainable Tourism Mgt and Transportation Management. | ||||
YEAR I SEMESTER I
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Communicative English Language Skills I | FLEn1011 | 3 | 5 |
2 | Economics | Econ1011 | 3 | 5 |
3 | General Psychology | Psyc1011 | 3 | 5 |
4 | Mathematics for Social Sciences | Math1011 | 3 | 5 |
Total Credit Hours | 12 | 20 | ||
YEAR I SEMESTER II
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Critical Thinking | LoCT1011 | 3 | 5 |
2 | Physical Fitness | SpSc1011 | P/F | P/F |
3 | Geography of Ethiopia and the Horn | GeES1011 | 3 | 5 |
4 | Communicative English Language Skills II | FLEn1012 | 3 | 5 |
Total Credit Hours | 9 | 15 | ||
YEAR I SUMER SEMESTER
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Social Anthropology | Anth1012 | 2 | 4 |
2 | Entrepreneurship | MGMT1012 | 3 | 5 |
3 | Introduction to Emerging Technologies | EmTe1012 | 3 | 5 |
Total Credit Hours | 8 | 14 | ||
YEAR II SEMESTER I
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Moral and Civic Education | MCiE1012 | 2 | 3 |
2 | Global Trends | GlTr1012 | 2 | 4 |
3 | Inclusiveness | Incl1012 | 2 | 3 |
4 | History of Ethiopia the horn | Hist1012 | 3 | 5 |
Total Credit Hours | 9 | 15 | ||
YEAR II, SEMESTER-II
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Introduction to Travel & Tourism** | ToHM2011 | 3 | 5 |
2 | Introduction to Hotel operation * | ToHM2012 | 3 | 5 |
3 | Introduction to Food and Nutrition | ToHM2051 | 3 | 5 |
4 | Introduction to Management | MGMT2091 | 3 | 5 |
Total Credit Hours | 12 | 20 | ||
YEAR II SUMER SEMESTER
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Introduction to Computer Application | CoSc2101 | 3 | 5 |
2 | Foreign Language I | ToHM2031 | 3 | 5 |
3 | Cultural Tourism Resources of Ethiopia | ToHM2013 | 3 | 5 |
Total Credit Hours | 9 | 15 | ||
YEAR III SEMESTER I
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Fundamentals of Accounting for Tourism and Hotel Management |
ToHM2071 | 3 | 5 |
2 | Tourism and Hotel Information System | ToHM2033 | 3 | 5 |
3 | Housekeeping Management I | ToHM2062 | 2 | 3 |
4 | Tourism Geography | ToHM2021 | 3 | 5 |
Total Credit Hours | 11 | 18 | ||
YEAR III, SEMESTER II
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Foreign Language II | ToHM2032 | 2 | 3 |
2 | Human Resources Management | MGMT3092 | 3 | 5 |
3 | Housekeeping Management II | ToHM3064 | 3 | 5 |
4 | Front OfficeManagement II | ToHM3063 | 3 | 5 |
Total Credit Hours | 11 | 18 | ||
YEAR III, SUMER SEMESTER
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Business Statistics | Stat3111 | 3 | 5 |
2 | Marketing for Tourism and Hospitality | ToHM3034 | 3 | 5 |
3 | Natural Tourism Resources of Ethiopia | ToHM3014 | 2 | 3 |
Total Credit Hours | 8 | 13 | ||
YEAR IV, SEMESTER I
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Customer Care | ToHM3035 | 2 | 3 |
2 | Food and Beverage Preparation Management I | ToHM3052 | 2 | 3 |
3 | Travel Agency and Tour Operation Management | ToHM3041 | 3 | 5 |
4 | Food andBeverage Service Management I | ToHM3053 | 2 | 3 |
Total Credit Hours | 10 | 14 | ||
YEAR IV, SEMESTER II
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Ecotourism Development and Management | ToHM3022 | 3 | 5 |
2 | Food Hygiene and Sanitation | ToHM3054 | 2 | 3 |
3 | Principles and Practices of Tour Guiding | ToHM3042 | 3 | 5 |
4 | Research Methods in Tourism and Hotel | ToHM3081 | 3 | 5 |
Total Credit Hours | 11 | 18 | ||
YEAR IV, SUMER SEMESTER
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Tourism Innovations and New Product Development | ToHM3027 | 2 | 3 |
2 | Food andBeverage Service Management II | ToHM4056 | 3 | 5 |
3 | Business Law | LLM4121 | 2 | 3 |
4 | Tourism Development Policy and Planning | ToHM4023 | 2 | 3 |
Total Credit Hours | 9 | 14 | ||
YEAR V, SEMESTER I
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Food and Beverage Preparation Management II | ToHM4055 | 3 | 5 |
2 | Event Management | ToHM4036 | 3 | 5 |
3 | Heritage Conservation and Management | ToHM4025 | 3 | 5 |
4 | Tourism Destination Development and Management |
ToHM4024 | 3 | 5 |
Total Credit Hours | 12 | 20 | ||
YEAR V, SEMESTER II
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Internship for Tourism and Hotel Management | ToHM4082 | 2 | 3 |
2 | Food & Beverage Control | ToHM4057 | 4 | 7 |
3 | Transportation Management | ToHM4043 | 3 | 5 |
4 | Research project | ToHM4083 | 3 | 5 |
Total Credit Hours | 12 | 20 | ||
*35 Days Internship in international Star Rated Hotels in the country
YEAR V, SUMER SEMESTER
No. | Course Name | Course Code | Cr. Hr | ECTS |
1 | Sustainable Tourism Management | ToHM4026 | 3 | 5 |
2 | Tourism Economics | ToHM4072 | 3 | 5 |
3 | Hotel Maintenance and engineering | ToHM4065 | 2 | 3 |
Total Credit Hours | 8 | 13 | ||