BSc (Hons) Hotel Management & Catering Technologies

Upon completion of the programme, learners will acquire the latest knowledge and skills required by professional Hoteliers. This programme covers a range of knowledge central in the understanding of hotel management and includes Hotel Administration, Finance, Hospitality, Catering Management, Housekeeping, Marketing and Accounts. A degree in Hotel Management opens up avenues in national and International Hotel Industries, the private sector or the possibility of higher studies.

Tuition fees

 No Tuition fees for first time undergraduates Mauritian Learners

Entry Requirements

 General Entry requirements on Foundation Programmes:
Candidates having at least 25 years of age and who have Cambridge School Certificate or GCEO-Level with at least three credits or equivalent Or Candidates having less than 25 years of age and who have Cambridge School Certificate or GCEO-Level with at least three credits or equivalent & One Pass at Principal A-Level.

General Entry Requirements under Direct Entry to Certificate Programme:
Foundation in Hotel Management and Catering Technologies or equivalent.

General Entry Requirements under Direct Entry to Diploma Programme:
Certificate in Hotel Management and Catering Technologies or equivalent.

General Entry Requirements under Direct Entry to Undergraduate Programme:
Diploma in Hotel Management and Catering Technologies or equivalent.

Intake 2025
  • February
  • August

Scholarships
  • Scholarship for Open university of Mauritius Toppers after graduation

Duration

 Minimum: 4 years Maximum: 6 years
Year 1
  • Food Production |
  • Food & Beverage Management 1
  • Tourism & Hospitality Industry
  • Hospitality Communication
  • Academic Literacies
  • Leisure and Recreational Management
  • Food Production II
  • Food & Beverage Management II
  • Accommodation Operation
  • Food service & Nutrition
  • Basic Accounts
  • Health and Safety Management

Year 2
  • Ethical Principles in Hotel Management
  • Food & Beverage Operations
  • Accommodation Operation II
  • Front office operation
  • Tourism Products, Design and Development
  • Basic Principal & Strategic Management
  • Industrial Training

Year 3
  • Local and International cuisines
  • Research Methods
  • Front office Administration & Management
  • Human Resources Management
  • Marketing Management
  • Hotel Engineering & Management
  • Inventory Management |
  • Facilities Management |
  • Process and Quality Management
  • Resort Designing, Development & Management
  • Hospitality & Tourism law
  • Event & Disaster Management

Year 4
  • Bakery & Patisserie
  • Inventory Management – II
  • Room Division Management – ||
  • Aviation & Cruise Line operation
  • Retail Operation & Entrepreneurship Development
  • Architecture and Interior Designing
  • Industrial Training II (5mths/22Weeks)
  • Research Projects
Payment Facilities
Instalments Facilities upon request
Number of Modules
39 Modules (3/4/5/6/7/10/20 Credits)
Dissertation (10 Credits)
Fee Structure

Mauritian
Total: Rs 153,000

SADC
Total: US$ 3,825

International (Non-SADC)
Total: US$ 5,750
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