The hospitality management faculty at European College is the first of its kind to train professionals in the fields of hospitality that focus on filling the gap in the hospitality industry in Somaliland. Hotel management, Hotel and tourism, Hotel administration are particular lines in the sector that in recent years been expanding fast in the country. Hotel, restaurants, amusement parks, destination marketing organizations, travel agencies and country clubs have seen marked growth in the economy however the future of the sector is bright only with professionalization and this is what the hospitality management departments are committed to address by graduating highly qualified graduates ready to transform the industry. The first college to train hospitality professionals, EC runs the following hospitality courses;

  1. Customer care
  2. Food and Beverage services
  3. Hygiene and sanitation
  4. Front office observation
  5. Housekeeping
  6. Hospitality Management [Diploma]

Objectives of the program

The program is aimed at

  1. Equipping students with the skills required in modern day food industry across the world and professionalism in management of the hospitality industry.
  2. Enable students integrate tactic in management of culturally diverse business needs in the sector.
  3. Introduce best practices in the hotel and tourism administration, solve emerging challenges and ensure the sector that relies most on people management and wellness is entrusted with technical people.
  4. Enable the capabilities of graduates through entrepreneurial skills to create jobs, and also became employable in the sector.

    Facilities, Technology and career opportunities:

    The college is proud of the most advanced training facilities, in a serene location where state of the art technologies give graduates the best study experience for both theory and practice. These have enabled the student to quickly integrate informal and formal knowledge and skills and are taken up for employment in their second term at the college in hotels and food sector players in their second term at the college. Thus, quick entry in the job market and employability future of the youth is bright with hospitality management!!

    Programs duration and entry requirements:

    The programs are both Diploma in Hospitality Management and Certificate courses:

    1. Diploma in Hospitality management is a 9 months course that by the completion of theory and practice the most our students will stay is 1 year.
    2. Certificate courses run for on 3-6 months the most.
    3. Each course diploma or certificate includes practical sessions and theory.
    4. Application forms filled and payment of admission fees
    5. A secondary or high school certificate
    6. A degree or diploma from a recognized institution

    Diploma in Hospitality Management:

    Diploma of Hospitality Management which combines theory, practical and professionalism. This enables a Graduate to acquire the required skills and management capability to provide immediate value to an employer or to start their own business. The key component of the program is it provides students a "real life" application of theory while internship placements create opportunities within the industry.

    The most important aspect of this program is providing the student with a unique learning and mentoring experience which ultimately increases their value in society and business thinker!!

    The Graduate in Hospitality Management:

    1. A Diploma in Hospitality Management equips graduates with the skills needed to work in the leading businesses locally and internationally.
    2. Boutique hotels, resorts, luxury day center, restaurants and the travel industry that need world class management will take up the graduates.
    3. The Program blend of practical training with business theory gives graduates a competitive advantage to match their career ambitions.
    4. The Diploma founded on international standards of service and excellence, provides students with the necessary experience to advance their careers.
    5. The tourism focused culture of Somaliland enables students to develop their business networks and a career in Hospitality Management given the skills acquired at the college.

    Thus, EC trains multi-skilled, qualified and ambitious industry professionals. Graduates perform to international standards, ready to enter the workforce in leadership roles such as:

    Front office, food and beverage, rooms division, accounts and finance, sales and marketing and human resources.

    EC Graduates are now regarded within the hospitality industry as the employee of first choice.

    Certificate in Customer care:

    This is Customer Service certificate program which designed to teach you about the customer service work environment, methods for successful customer relations, and career advancement tactics. Courses in the certificate program will provide the learner with a solid knowledge base in the areas of computer skills, business communications, and best customer service practices.

    Learning outcomes:

    1. Create favorable impressions with customers;
    2. illustrates and maintain a professional attitude even when handling difficult customers;
    3. Demonstrate proper telephone etiquette;
    4. Detail and adopt the verbal and nonverbal processes of communication;
    5. Formulate steps to work effectively on a team;
    6. Explain the concepts of time management and healthy work habits;
    7. Strategize how to conduct customer service through electronic media such as email and the Internet;
    8. Describe methods, anticipate, prevent and solve problems and complaints posed by customers;
    9. Demonstrate an understanding of customers’ needs and wants;
    10. Use positive attitude to improve their interactions with customers;
    11. Outline methods of service to diverse customers, including those with different cultural backgrounds; and
    12. Describe customer service employment and career identify development opportunities.

    Food and Beverage services:

    This course focuses on the role of food and beverage service in the hospitality industry. The students will analyze the functions of the food and beverage division within a lodging operation, hotel or restaurants. In this course we focus on the philosophy and psychology of service as well as technical skills (or the mechanics) of service. Students will experience a combination of service theory reinforced by the actual practice of the concepts learned. With emphasis on the concept of customer relations from its broadest perspective, and the ways it impacts the customer and the interpersonal skills needed to manage situations. Students will understand and appreciate the areas of service that are important and critical from a management point of view.

    The objectives are to enable students to;

    1. Demonstrate to guests, in a professional manner, the interpersonal and selling skills required in a food and beverage service operation.
    2. Demonstrate the product knowledge required for a food and beverage operation.
    3. Perform common service techniques and section management.
    4. Follow the required steps for monetary transactions.
    5. Define the culinary terminology used in food production and menus.
    6. Describe the various cooking methods used in food preparation.
    7. Understand and apply the necessary communication and teamwork dynamics that foster professional front and back of house integration.
    8. Correctly identify the various equipment, small wares, and tools in a commercial kitchen.

    The learning outcomes of this course include:

    1. Knowledge staff positions within the food and beverage department and skill to demonstrate the elements of service within the food and beverage department.
    2. Demonstrate food and beverage set up and service, handle successfully the food and beverage operation for a hotel’s success.
    3. Cooperate with line departments commonly found in the food and beverage division, serve at most common positions found in a food and beverage operation and proper telephone etiquette practiced by food and beverage employees.
    4. Take reservations which food and beverage employees handle, demonstrate skill and knowledge of policy as well as conduct required in tipping policies restaurants use.
    5. Successfully manage the process involved in creating a restaurant menu, create a restaurant menu and able to explain the importance of being familiar with a restaurant’s menu.
    6. Use the point-of-sale equipment in a food and beverage operation and ensure quality food production in hospitality facility successfully.

    Hygiene and sanitation:

    Biological and chemical hazard in food that result from improper processing, packaging, handling and storage; cleaning of food plant equipment and facilities including characteristics of soil on equipment surfaces, cleaning compounds, clean-in-place, clean-out-of-place, sanitizers and their characteristics, and GMPs. Are critical issues and aspects that the hospitality industry is sensitive about and the cause damage or promote the service providers repute.

    However, the health of the clients is very vital and careful consideration of hygienic processes and sanitation in the hospitality facility remain a professional matter that the thriving sector in Somaliland require to match international and diverse cultural customer base today.

    Objectives for the course:

    The course aims are to enable students to;

    1. To integrate concepts in chemistry, organic chemistry, and biochemistry, with food processing sanitation and safety operations and understand their role in processing of food.
    2. To gain the ability to think critically about problems and issues in food processing.
    3. And solve food related issues as well as prevent harm from food management malpractices.
    4. To gain an appreciation for how the food processing industry’s role in society.
    5. Gain an understanding of food hygiene, sanitation, and safety during food processing unit operations.
    6. Apply skills acquired in food production and for a healthy hotel industry as well as safeguard the health of customers from food hazards.

    Front office observation

    Analyzes hotel front office positions and the procedures involved in reservation, registration, accounting for and checking our guests, and principles and practices of night auditing. Covers the complete guest operation in both traditional and computerized operations.

    This course consists of the study of hotel front office procedures, including reservations, registration, posting to and settlement of accounts, balancing and auditing of ledgers, and generation of rooms division reports.

    Objectives of the course:

    Upon successful completion of the course, the student will be able to;

    1. Develop an organization chart depicting the functional relationships among hotel divisions and departments.
    2. Explain the function and operation of the various systems, forms, equipment, and computer applications found in the front office.
    3. Construct an efficient reservation system that records crucial information while avoiding problems in processing various types of reservations.
    4. Construct a registration system that helps ensure a hotel's profitability while meeting the needs of guests by using effective guestroom sales techniques and efficient credit establishment procedures.
    5. Develop an efficient communication system to operate within the front office and between the front office and departments such as housekeeping and maintenance.
    6. Develop procedures regarding hotel safety and security, with particular emphasis on key control and emergencies.
    7. Develop procedures for handling complaints.
    8. Follow basic hotel accounting procedures ranging from posting accounts to conducting cash and check transactions at the front desk.
    9. Develop and follow check-out and settlement procedures.
    10. Explain and perform the steps involved in the night audit process.


    Management of housekeeping duties within an establishment, supervision of staff, scheduling, use of different cleaning agents, safety within the work environment; housekeeping technology are at the center of this course.

    Housekeeping management examines the supervisory role, set up, the thorough overview of maintaining high quality staff, planning, and organizing, the technical details on cleaning a room and managing the laundry, control of supplies and equipment.

    Course outcomes and objectives

    After successful completion of this course, students will be able to:

    1. Understand the overall structure and operation of hospitality industry.
    2. Understand role and responsibility of housekeeping department.
    3. Discuss relationship of housekeeping with other departments.
    4. Demonstrate an understanding of housekeeping basic planning activity and its organization.
    5. Discuss various activities in housekeeping department such as chemical usage, managing inventories, laundry management and controlling expense.
    6. Understand and analyze housekeeping standards together with safety and security aspects.
    7. Demonstrate the creativity on housekeeping standards and trends.
    8. Analyze and explain housekeeping impact of city and resort types of hotels.
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