National Diploma In Hotel Management (NDHM)

The National Diploma in Hotel Management (NDHM) programme aims at boosting
service delivery in the hospitality sector through churning out competent and
professional human resources. The course modules are designed to enable learners
perform tasks regardless of the year of study. The competences the learner is
expected to acquire are clearly spelt out in the modules covered in each of the
semesters.

The core modules consist;
1. Food Production
2. Food and Beverage service
3. Housekeeping
4. Front Office Operations
5. Nutrition
6. Safety & Hygiene
7. Real -Life projects
Support modules include; Computer Applications, Basic Kiswahili, Basic French,
Communication skills, Entrepreneurship and Accounting, among others. The support
modules are aimed at enhancing the learner’s communication, report writing, and
presentation skills.

Upon successful implementation, the curriculum is intended to produce hospitality
graduates with skills in:
i) Reception Operations
ii) Food Production
iii) Basic Baking and Pastry
iv) Food costing
v) Food and Beverages service
vi) Housekeeping
vii) Laundry operations
viii) Customer care
ix) Basic research and report writing skills
x) Communication skills

xi) Hospitality entrepreneurship and marketing
Curriculum implementation
The programme is based on the module system and each module contains sub-
modules that help the learner understand how to perform core tasks such as applied
knowledge, practical involvement and professional attitude.

Admission Requirements
Candidates are required to possess a minimum of:
a) Two principal passes at UACE obtained at the same sitting and one subsidiary
pass.
b) Any other qualifications considered by the TVET admitting Council policies.

Prospects of NDHM trainees
 NDHM graduates are industry-ready and are well prepared for rapid
progression in operational ranks of the hotel services sector. Upon
completion, they are able to work in the following areas in operational and
supervision positions:
 Hotels (in all departments)
 Restaurants, Bakeries
 Other hospitality businesses (e.g. bars, catering businesses, event
businesses)
 Provide hospitality services in all types of establishments, including ministries,
embassies, schools, Non-Governmental Organizations (NGOs) and hospitals,
among others.
Programme-level Learning Outcomes
The graduate must be able to:
a) Handle guest arrivals, departures and inquiries.
b) Manage room assignments, key control, and guest billing.
c) Attain and maintain cleanliness, hygiene, and safety in hotel housekeeping.
d) Develop skills in cleaning and maintaining guest rooms, public areas and laundry
operations.

e) Manage linen and uniform inventory and control pests and wastes
f) Handle Food and Beverage orders and controls of costs.
g) Prepare foods, beverage and basic pastries
h) Communicate effectively with guests, colleagues and management, including
handling customer complaints and feed back.

Learning Environment
For successful implementation of the NDHM curriculum, a conducive learning
environment has been provided. This includes:
i) Adequate physical infrastructure such as lecture rooms, laboratories, kitchens and
libraries equipped with relevant resources
ii) A digital learning and teaching environment
iii) Teaching and learning materials
iv) Healthcare facilities
v) Adequate arrangements for seminars, workshops and exhibitions, sites and
industrial visits
vii) A platform for the learner and staff to air out their views such as representation
on governing councils.
ix) Adequate maintenance of the learning facilities
x) Demonstration kitchen, restaurants, bars, receptions, and housekeeping mock
rooms