Shalom University: HND in Hotel Management and Catering

In Cameroon’s vibrant and growing service industry, hotels and catering businesses are at the forefront of providing hospitality and culinary excellence. As the country’s tourism and corporate travel sectors expand, so does the demand for skilled professionals who can manage these operations with expertise and a commitment to quality. The HND in Hotel Management and Catering (HMC) at Shalom University in Bamenda is designed to train these professionals, offering a comprehensive and practical program that prepares graduates to excel in Cameroon’s dynamic hospitality sector.

The curriculum at Shalom University is tailored to the Cameroonian context, blending core hospitality principles with an in-depth understanding of local customs, culinary traditions, and market demands. Graduates are prepared not only to manage day-to-day operations but also to deliver exceptional guest experiences and contribute to the growth of the nation’s hospitality industry.

The HMC Curriculum at Shalom University

The HND in Hotel Management and Catering program at Shalom University is structured around a set of core papers that provide a comprehensive and practical education in the field.

Paper: Case Study

The Case Study paper is a vital component that integrates all the theoretical knowledge and practical skills gained throughout the program. It challenges students to analyze complex scenarios within the hotel and catering industry, from managing customer complaints to planning a large-scale event. This is particularly relevant for hospitality professionals in Cameroon, who must navigate a market with diverse customer bases, operational challenges, and evolving service standards.

The course trains students to:

• Analyze real-world hospitality challenges: Based on a given case, students evaluate operational bottlenecks, service failures, or strategic issues faced by a hotel or catering business in Cameroon.
• Identify critical issues: They pinpoint specific problems related to housekeeping, catering, restaurant management, or customer service.
• Propose evidence-based solutions: Students formulate practical recommendations based on hospitality principles, management techniques, and local context. For example, a case study might involve analyzing a hotel’s declining occupancy rates and proposing a new marketing strategy or service improvement plan tailored to the Cameroonian market.
• Defend their decisions: During formal presentations, students must justify their analysis and proposed solutions, demonstrating their critical thinking and communication skills, which are essential for effective management and stakeholder interaction.

Paper: House Keeping and Accommodation Management

This paper provides students with a detailed understanding of the housekeeping department, which is the backbone of any hotel’s operational success. A clean, well-maintained environment is crucial for guest satisfaction and a hotel’s reputation.

Key topics include:

• Cleaning and Maintenance Procedures: Standards and best practices for cleaning and maintaining guest rooms, public areas, and back-of-house facilities.
• Accommodation Management: Procedures for managing guest check-in and check-out, room allocation, and guest services.
• Inventory Management: Managing the inventory of linen, toiletries, and cleaning supplies, ensuring a seamless operation.
• Laundry Operations: The process of managing and operating a hotel’s laundry service.
• Safety and Security: Implementing safety and security protocols to ensure the well-being of both guests and staff.

Paper: Practice of Hospitality Management

This paper focuses on the hands-on, operational aspects of hotel and catering management. It provides students with the practical skills and tools needed to execute day-to-day managerial duties and ensure a high standard of service.

The curriculum covers:

• Front Office Operations: The functions of the front office, including reservations, customer service, and guest relations.
• Guest Experience Management: Strategies for creating memorable guest experiences, from the initial booking to post-stay follow-up.
• Food and Beverage Management: An introduction to managing food and beverage services within a hotel, including restaurant, bar, and catering operations.
• Staff Training and Supervision: Techniques for training and supervising staff to ensure consistent and high-quality service delivery.

Paper: Culinary Theory and Catering Management

This paper combines the art of cooking with the business of managing catering operations. It provides students with both the culinary knowledge and the managerial skills needed to succeed in the catering industry, which offers significant entrepreneurial opportunities in Cameroon.

Key topics include:

• Culinary Principles: Foundational cooking techniques, food safety, and menu planning, with an emphasis on incorporating local Cameroonian ingredients and culinary traditions.
• Catering Management: The process of planning, executing, and managing catering services for events of all sizes, from corporate functions to weddings.
• Cost Control and Budgeting: Techniques for managing food and labor costs in a catering operation to maximize profitability.
• Menu Design and Pricing: Strategies for designing attractive menus and pricing catering services competitively.

Paper: Bar-Restaurant Management

This paper focuses specifically on the management of bar and restaurant operations, which are often central to a hotel’s profitability and guest experience. It provides students with the specialized skills needed to oversee these key revenue centers.

The curriculum addresses:

• Restaurant Operations: The functions of a restaurant, including front-of-house and back-of-house operations.
• Bar Operations: Management of bar service, including drink preparation, inventory control, and responsible alcohol service.
• Service Standards: Training staff on high service standards to enhance the dining experience for guests.
• Revenue Management: Strategies for maximizing revenue in restaurant and bar operations, including pricing, promotions, and table management.
• Food and Beverage Hygiene: Strict adherence to food and beverage hygiene standards to ensure guest safety.

Paper: Tourism Management

This paper provides students with a broader understanding of the tourism industry and its relationship with the hotel and catering sector. It helps students understand how hotels and catering businesses fit into the wider tourism ecosystem, both in Cameroon and globally.

The curriculum covers:

• Tourism Trends: Analysis of global and local tourism trends and their impact on the hotel and catering industry.
• Sustainable Tourism: Principles of responsible tourism development and how hotels can contribute to sustainable practices.
• Destination Marketing: The role of hotels and catering businesses in promoting Cameroon as a tourist destination.
• Tour Operator Relations: How to build and maintain effective relationships with tour operators and travel agencies.

A Career in Hospitality Excellence

Graduates of the HND in Hotel Management and Catering from Shalom University are well-prepared to enter the workforce in various roles across Cameroon’s hospitality sector. They can serve as Hotel Managers, Catering Managers, Restaurant Supervisors, or Front Office Managers in hotels, resorts, restaurants, and catering companies. Their proficiency in accommodation management, culinary arts, bar-restaurant operations, and customer service, coupled with a deep understanding of the local context, makes them highly sought-after candidates. The Case Study paper ensures that they are not just technically skilled but also adept at applying their knowledge to solve real-world challenges and innovate within the industry. By providing a practical and contextually relevant education, Shalom University plays a significant role in nurturing the hospitality expertise crucial for enhancing the quality of service and driving growth in Cameroon’s tourism sector.