This course explores tourism policy and planning in Nigeria. It examines the need for tourism policy, planning processes, and sustainable development strategies. The course covers tourism promotion, infrastructure management, and the roles of public and private sectors. It also addresses challenges like economic leakages and environmental impacts, aiming to equip students with the knowledge to formulate effective tourism development programs.
This course provides an introduction to the interdisciplinary fields of agriculture, nutrition, and health. It explores the meaning and scope of agriculture, including farming and cropping systems. The course covers essential food nutrients, their sources, and their roles in animal health. It also examines common pests, parasites, and diseases affecting farm animals, along with management and control strategies. The course aims to equip students with a foundational understanding of these interconnected areas.
This course introduces the fundamental principles of hospitality management. It explores the history and classification of the hospitality industry, covering both commercial and non-commercial aspects. Students will learn about housekeeping, inter-departmental relations, layout design, guest room management, and cleaning procedures. The course also addresses safety, hazard prevention, staff welfare, and motivation, providing a comprehensive overview of the hospitality sector.
This course introduces the fundamental concepts of food and nutrition. It explores the meanings of food, the components of foods, and the importance of good nutrition for overall health. The course covers essential topics such as energy, carbohydrates, lipids, proteins, minerals, and vitamins, examining their roles in the body. It also addresses nutritional disorders, food toxicants, and additives, providing a comprehensive overview of food and its impact on human well-being.
This course, Tourism as an Industry, explores the transformation of tourism into a structured industry. It examines the Tourism System, focusing on demand and supply dynamics and their constraints. Key concepts such as 'Pull' and 'Push' factors are defined, alongside discussions on demand-led systems, supply-side challenges, and the broad impacts of tourism. The course also addresses the debate surrounding the nature of the tourism industry, its components, and the roles of various national and international tourism organizations.
This course introduces students to the food and beverage industry, covering basic definitions, descriptions, and the various sectors within the industry. It explores staffing procedures, staff development, and the technical and interpersonal skills needed for success. The course also examines dispense bar operations, including equipment, drinks, and wines, and provides insights into the service of alcoholic beverages. It aims to equip learners with a comprehensive understanding of food and beverage services.
This course explores the multifaceted dimensions of cultural heritage and its significance in tourism. It examines the use of history, living culture, performing arts, and religions in Nigeria as key elements of cultural tourism. The course delves into the management and communication strategies within Nigerian museums, addressing challenges and offering recommendations for improvement. It also provides an overview of cultural heritage sites, monuments, and the role of cultural tourism in promoting national identity and economic development.
This course explores the geography of tourism, focusing on Nigeria's diverse landscapes, ecological varieties, and environmental concerns. It examines the relationship between seasonality and destinations, the importance of maps and charts for tourism professionals, and Nigeria's geographical features. Students will learn about climate, vegetation, modes of transport, and the demand for recreation, equipping them with essential knowledge for the tourism industry.
This course provides an overview of tourism marketing principles and practices. It explores key marketing concepts such as segmentation, target markets, and the marketing mix, with a focus on the unique characteristics of service products in the tourism industry. The course also covers product design, market research, promotional strategies, and the role of media in tourism marketing. Students will learn how to develop effective marketing plans to attract and satisfy tourists.
This course provides a comprehensive introduction to the phenomenon of tourism. It explores the concepts, definitions, and characteristics of tourism, examining its historical evolution and changing trends. The course delves into the motivations behind tourism, different forms and types, and the impacts on destinations. Special attention is given to alternative tourism and the factors influencing tourism demand, equipping students with a foundational understanding of the tourism industry.
This course on Anatomy and Physiology of Farm Animals is designed to provide students with a foundational understanding of the structure and function of various farm animals. It covers cell biology, animal tissues, and the nervous, skeletal, circulatory, reproductive, and digestive systems. Students will learn about physiological functions such as homeostasis, nutrition, respiration, temperature regulation, excretion, and reproduction. The course aims to equip students with essential knowledge for careers in animal science.
This course introduces students to the fundamental concepts and applied aspects of animal biotechnology. It covers animal molecular biology, recombinant DNA technology, the production of transgenic animals, and reproductive biotechnology. Students will explore biotechnology's role in animal breeding and address ethical considerations. The course aims to provide a scientific and technical understanding of animal biotechnology, its commercial applications, and its potential impact on livestock production in developing countries.
This course on Menu Development and Planning introduces students to the principles and techniques involved in creating effective menus for the hospitality industry. It covers food and nutrition, cookery methods, kitchen planning, and menu composition. Students will learn to develop standard menus, considering factors like hygiene, equipment, and customer preferences. The course also explores food preservation, purchasing, and culinary terminology, equipping students with the skills to compile acceptable menus using their culinary knowledge.
This course explores menu planning and catering services within the hospitality industry. It covers menu compilation, arrangement, and the production of palatable and balanced menus. Students will gain an understanding of food commodities, costing, control, and the scope of catering operations. Topics include catering for special nutritional needs, various types of catering establishments, and planning for special functions. The course aims to improve catering service standards and ensure customer satisfaction.
This course, Hospitality Sales and Marketing, explores the challenges, objectives, and benefits within the hospitality industry. It defines sales and marketing, highlighting the distinctions between the two. Emphasizing a customer-centric approach, it advocates for a service culture and rewarding employees who directly interact with customers. Students will learn to prepare marketing plans, conduct SWOT analyses, and apply electronic marketing strategies for enhanced productivity and accountability in hospitality organizations.
This course provides an understanding of the administration of the food and beverage department within the hospitality industry. It explores the pricing of menus and delves into the principles of cost control. Students will learn about menu compilation, beverage costing, and various control systems. The course also covers budgeting and the responsibilities of food and beverage managers, equipping students with essential skills for effective management in the food and beverage sector.
This course introduces students to the fundamentals of food and beverage production. It covers essential aspects such as sales promotion techniques, interpersonal skills for service personnel, and various food and beverage service methods. Students will explore different types of food service outlets, including hotels, hospitals, and fast-food establishments. The course also emphasizes the attributes and roles of personnel in the food and beverage industry, providing a comprehensive overview of the sector.
This course provides an understanding of the principles of agricultural extension and their role in effective agricultural processes. It explores the meaning, scope, and objectives of agricultural extension, emphasizing the importance of government involvement. The course covers the characteristics and roles of extension agents, communication principles, and the significance of research-extension-farmer linkages. It also examines rural community development, addressing challenges and strategies for improvement.
This course, Introduction to Home Economics Extension, is designed to provide students with a comprehensive understanding of the principles and practices of home economics. It explores the historical development, philosophy, and objectives of home economics, emphasizing its role in strengthening families and communities. The course covers various aspects such as food and nutrition, clothing and textiles, and home management, equipping students with the knowledge and skills to address basic human needs and improve living standards. It also examines career opportunities and the role of women in agriculture.
This course provides an introductory insight into agricultural economics, preparing students for careers in the field. It covers basic economic concepts, demand and supply theories, production and cost theories, and agricultural marketing principles. Students will learn to analyze agricultural problems, understand market dynamics, and evaluate the performance of the agricultural sector in Nigeria's economy. The course also addresses challenges facing Nigerian agriculture and efforts to promote its development.