Department of Hotel Catering & Institutional Management (HCIM)

Overview of the Department

The Department of Hotel, Catering, and Institutional Management at Accra Technical University stands as a premier hub for developing highly skilled, industry-ready professionals in the fields of hospitality, tourism, and service management. These dynamic sectors are key contributors to global economic growth and continue to attract significant international investment, especially in travel, accommodation, and guest services.

Renowned for its progressive and experiential approach to hospitality education in Ghana, the department combines academic rigour with hands-on training to equip students with the competencies, creativity, and confidence required to excel in the competitive global market and address evolving industry demands.

Students benefit from access to cutting-edge training facilities, including a fully operational 34-room hotel, a Students’ Demonstration Block (Lodge) with a 30-seater restaurant and conference room, and a modern cafeteria. These facilities provide immersive learning environments where students can hone their practical skills in real-world scenarios. In addition, the department has cultivated robust collaborations with esteemed industry leaders, including JUST Food Company Ltd, Lancaster Hotel, Holiday Inn, Marriott Hotel, and Tulip Inn, thereby enhancing students’ professional exposure and career readiness.

Looking to the future, the department is proactively partnering with industry experts to co-develop innovative, demand-driven academic programmes that promote advanced research, innovation, and excellence. This forward-thinking strategy aims to empower students to seize emerging opportunities and become transformative leaders in the hospitality and tourism sectors, both locally and internationally.

Programmes offered by the department of interior design and upholstery technology

The department currently runs the following programmes at various levels:

1. Bachelor of Technology in Hospitality Management and Catering Technology;

2. Higher National Diploma in Hotel Catering and Institutional Management.

Bachelor of Technology in Hospitality Management and Catering Technology

The BTech in Hospitality Management and Catering Technology is a dynamic 4-year programme designed to shape the next generation of hospitality professionals. This career-focused degree blends creativity with operational expertise, equipping students with the hands-on skills and managerial knowledge needed to excel in today’s competitive and tech-driven hospitality landscape.

From mastering traditional, continental, and fusion cuisine to navigating the front lines of guest service, accommodation, events, and front office operations, students gain immersive experience in every facet of the industry. The programme also integrates digital tools, applied research, and entrepreneurial thinking—ensuring graduates are not only job-ready but also innovation-ready.

With comprehensive training in food and beverage service, event management, accommodation operations, financial and strategic management, and more, graduates leave equipped to lead with confidence and creativity across local and global hospitality settings.

Whether you dream of managing a luxury resort, launching a catering business, or transforming guest experiences through digital innovation, this programme is your launchpad.

Objectives/Prospects

The Bachelor of Technology in Hospitality Management and Catering Technology programme is designed to:

1. Equip students with practical skills in traditional, continental, and fusion food production techniques through intensive hands-on training.

2. Integrate digital tools and technologies in hospitality operations to enhance efficiency, service delivery, and guest satisfaction.

3. Develop students’ competencies in applied research, enabling them to investigate and address real-world challenges in the hospitality and catering sectors.

4. Build proficiency across core hospitality domains, including food and beverage service, accommodation management, event planning, front office operations, and food production.

5. Provide in-depth knowledge in business functions, including financial management, marketing, entrepreneurship, and strategic management, to support leadership and innovation in the hospitality industry.

6. Foster critical thinking, problem-solving, and customer service excellence, enabling graduates to deliver high-quality, guest-centred experiences.

Graduates of the BTech in Hospitality Management and Catering Technology program will be well-prepared for diverse career paths in both local and international hospitality and tourism industries. Potential career opportunities include:

– Hotel/Resort Manager

– Executive Chef or Kitchen Manager

– Food and Beverage Manager

– Event and Conference Coordinator

– Front Office/Guest Relations Manager

-Accommodation/Housekeeping Supervisor

– Restaurant/Catering Operations Manager

– Hospitality Entrepreneur

– Travel and Tourism Consultant

– Hospitality Digital Solutions Specialist

-Hospitality Researcher or Consultant

– Corporate Hospitality or Facilities Coordinator

Graduates may also pursue advanced studies in hospitality management, tourism, business administration, or related fields, further enhancing their leadership and academic potential.

Entry Requirements

Eligible applicants for BTech Hospitality Management and Catering Technology include:

1. West Africa Senior School Certificate Examination (WASSCE) Applicants

Applicants with a minimum grade of C6 or better in three (3) core subjects, i.e., English Language, Core Mathematics, and Integrated Science or Social Studies, and any three (3) elective subjects.

2. Senior Secondary School Certificate Examination (SSSCE) Applic

Applicants with a minimum grade of D or better in three (3) core subjects, i.e., English Language, Core Mathematics, and Integrated Science, and any three (3) elective subjects.

3. General Certificate of Education (GCE) Advanced Level Applicants

Applicants with passes in three (3) subjects (at least one of the passes should be Grade D or better) in addition to having credit passes (Grade 6) in five GCE Ordinary Level subjects, including English, Mathematics, and a science subject (for non-science students) and an Arts subject for Science students.

4. Mature Student Applicants

A mature student applicant must:

– Be at least 25 years old.

– Show evidence of age with a birth certificate that is not less than 5 years old.

Sit for and pass an entrance examination.

5. Higher National Diploma in Hotel Catering and Institutional Management (HCIM)

Applicants with a 3-year Higher National Diploma in Hotel Catering and Institutional Management (HCIM) with a CGPA of at least 2.5 from a recognised institution may be considered for admission to level 300 of the BTech in Hospitality Management and Catering Technology, provided they pass a three-month foundation course examination.

Programme Structure - 4 Year Technology In Hospitality Management And Catering Technology

Year 1 Semester I

Course Codes	Courses	TCH	PCH	C
ATU 101	Proficiency in information and Communication Technology	1	2	2
ATU 103	Communication Skills	2	0	2
ATU 105	Hospitality and Culinary Mathematics	2	0	2
ATU 107	Introduction to the Hospitality Industry	2	0	2
BHC 111	Food Production Operation	2	3	3
BHC 113	Food and Beverage Service	2	3	3
BHC 115	Integrated Hospitality Operation	2	3	3
BHC 117	Culinary Science and Nutrition	2	0	2
Total		15	11	19

Year 1 Semester 2

Course Codes	Courses	TCH	PCH	C
ATU 102	Introduction to Computer Graphics	1	2	2
ATU 104	Technical Report Writing	2	0	2
ATU 106	Hospitality and Culinary Mathematics II	2	0	2
PRJ 102	Problem Solving: Identification and Solution	2	0	2
BHC 112	Food Production Operation	2	3	3
BHC 114	Food and Beverage Service	2	3	3
BHC 116	Integrated Hospitality Operation	2	3	3
BHC 118	Culinary Science and Technology	2	0	2
Total		14	11	19

Year 2 Semester 3

Course Codes	Courses	TCH	PHC	C
ATU 201	Introduction to the Principles of Entrepreneurship	2	0	2
ATU205	Research Methodology	2	0	2
BHC 211	Food Production Operation	2	3	3
BHC 213	Food and Beverage Service	2	3	3
BHC 215	Accommodation Technology	2	3	3
BHC 217	Front Office Technology	2	3	3
BHC 219	Hospitality Accounting	2	0	2
BHC 221	Food Safety, Hygiene, and Sanitation	2	0	2
Total		16	12	20

Year 2 Semester 4

Course Codes	Courses	TCH	PCH	C
ATU 202	Logic and Critical Thinking	2	0	2
WBL 202	Industrial Attachment I	0	2	2
ATU 206	Project Management in Hospitality	1	3	2
PRJ 202	Entrepreneurship Based Project Work	0	2	2
BHC 212	Larder Technology	2	3	3
BHC 214	Beverage and Bar Technology	2	3	3
BHC 216	Practical Application in Accommodation	2	3	3
BHC 218	Practical Application in Front Office	2	3	3
BHC 222	Hospitality Marketing	2	0	2
Total		14	20	22

Year 3 Semester 5

Course Codes	Courses	TCH	PCH	C
ATU 301	French for Hospitality and Catering	2	3	3
ATU 305	Governance and Leadership	2	0	2
BHC 311	Bakery and Pastry Technology	2	3	3
BHC 313	Housekeeping Functions and Linen Management	2	3	3
BHC 315	Revenue Management	2	3	3
BHC 317	Personality Skills in Hospitality.	3	0	3
BHC 319	Facility Maintenance	3	0	3
Total		15	12	20

Year 3 Semester 6

Course Codes	Courses	TCH	PCH	C
ATU 302	Sustainability in Hospitality	2	0	2
ATU 304	Hospitality and Catering Law	2	0	2
WBL 302	Industrial Attachment II	0	2	2
PRJ 302	Community Based Project Work	0	3	3
BHC 312	Conference and Banqueting	2	3	3
BHC 314	Total Quality Management	3	0	3
BHC 316	Digital Marketing in Hospitality	2	3	3
BHC 318	Tourism Business	2	0	2
Total		13	11	20

Year 4 Semester 7

Course Codes	Courses	TCH	PCH	C
ATU 401	Research Project Proposal	1	2	2
BHC 411	Catering Management	2	3	3
BHC 413	Food and Beverage Management	2	3	3
BHC 415	Accommodation Management	2	3	3
BHC 417	Functions of Management	2	0	2
BHC 419	Hospitality Strategic Management	2	0	2
Total		12	11	15

Year 4 Semester 8

Course Codes	Courses	P	C
ATU 402	Project Work	18	6
WBL 402	Industrial Exposure Training	27	9
Total		45	15

Mode of Delivery

1. Lectures

2. Laboratory Work

3. Group Projects

4. Case Studies

Assessment and Student Progression

Assessment of students in a course shall be based on two components: continuous assessment and end-of-semester examination. The continuous assessment will comprise quizzes, class work, assignments, presentations, case studies, term papers, seminars, coursework, and mid-semester examination.

Students are required to take and pass the required number of courses per semester as well as for the whole program. The GPA per semester should be at least an average of 1.50. The cumulative grade point average (CGPA) for the programme should not be less than 1.50.

To progress from one semester to the next, a student must attain a minimum CGPA of 1.50. However, a student who after resit has four trails but with a CGPA of 1.5 or better shall be put on probation or repeat the academic year. A student with more than four trails after resit examinations and a CGPA less than 1.5 would be advised to withdraw from the programme.