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COURSE CODE: FSM 203

Explore the global objectives of tourism, the economic impact of foodservice, and ways to promote sustainable tourism in Nigeria. Learn about tourism practices, challenges, legislation, and organizational roles.

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COURSE CODE: FSM 203

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  1. COURSE CODE: FSM 203

  2. Introduction to Foodservice and Tourism

  3. INTRODUCTION TO FOODSERVICE AND TOURISM

  4. Course Synopses • This course is designed to provide an overview of the history, problems and general operating procedures 0f the industry. • Importance of Foodservice and tourism in Nation building. Definitions of Foodservice and Tourism including who is a tourist, tourist definitions, types of tourists.

  5. Course Handler Bakare, H. Adegoke(Ph.D.)

  6. Course Objectives At the end of the course participants should be able to: • Explain the meaning and global objectives of tourism. • Discuss the role of tourism in global prosperity and Peace . • Identify factors that promotes tourism activities. • Classify tourism using various established criteria • Identify the roles of various tourism organizations • Discuss the economic impart of tourism • Identify negative aspects of tourism and discuss measures that can promote sustainable tourism.

  7. Course Objectives(Contd) • Discuss tourism practices in Nigeria and identify producers of administrative data on Hotels and tourism. • State how tourism is organized in Nigeria • Identify relevant legislation and regulations that affects tourism activities in Nigeria • Identify programmes that promotes sustainable tourism • Identify and discuss some tourism sites, events and culture in Nigeria

  8. Course Objectives(Contd) • Discuss the challenges of contemporary foodservice in the hospitality industry • Justify the need to develop the foodservice sector and suggest how

  9. Duration of objectives 1&3:2week • Meaning, scope and nature of Tourism and Tourism Industry e.g. stimulation of economic growth, Job creation, provide motivation for protecting the environment and cultural heritage, promotion of peace, prosperity and respect for human rights etc. • Role of WTO in the actualization of objectives of Global Tourism Activities . • Role of Tourism in global prosperity and peace. • Identification of factors that promotes tourism activities .

  10. Duration of objectives 4&6:2weeks • Identification of various ways of classifying tourism activities e.g. geographical scope, ownership, industrial scope etc. • Identification of activities of various Tourism organizations e.g. Government, WTO, IATA, ICAO etc. • Discussion on the activities of promoters of Tourism Activities . • Identify reasons why people travel and factors that encourages such travels. • Effects of Tourism on Social and Cultural Life of People

  11. Duration of objectives 7&8:3weeks • Discussion on negative aspect of tourism and justification for the promotion of sustainable Tourism. • Tourism practices in Nigeria: Lecture to include the need to; • Identify available data bank and explore methods used in generating the data. • Bring to perspectives, government policies, agents responsible for different aspects of tourism and necessary regulations in respect of tourism. • Determine tourist expenditure such as average expense.

  12. Objectives 7&9:3weeks(Contd). • Identification of producers of administrative data on Hotels and tourism e.g. Central Bank of Nigeria, National population Commission, Federal Ministry of Culture and Tourism, The Nigerian Tourism Development Corporation which coordinates the activities of International Youth Tourist Centre, Jos., National Travel Bureau, Holiday Village and Amusement Parks etc.

  13. Duration of objectives 9&10:2weeks • Highlights of how tourism is organize in Nigeria through the Federal Ministry of Commerce and Tourism, Nigerian Tourism Development Corporation (NTDC) - in line with the World Tourism organization charter, The National Parks Board, Federal environmental Protection Agency while at state and local levels, responsibility is on the State Tourism Boards and the Local Government Tourism Committees respectively.

  14. Duration of objectives 9&10:3weeks(Contd.) • Brief mention of; • relevant laws and other regulatory mechanisms that guides sustainable tourism and those that set aside specific areas or preserves for eco-tourism and nature-based tourism. • existing codes of practice, standards and guidelines for the activities of industry in sustainable tourism .

  15. Duration of objectives 11&12:2weeks • Identification of programmes that Promotes Sustainable Tourism in Nigeria e.g. hotel development and classification , establishment of hotels and tourism schools , establishment of National Parks, Game Reserves, Game sanctuaries, botanical gardens, etc. Activities of Tourists Associations , National Union of Road Transport Workers (NURTW),establishment of guides/hospitality associations for tourists, promotional activities using local and international media including the internet, development of beaches as marine and coastal tourists centers .

  16. Duration of objectives 11&12:2weeks(Contd.) • Identification of factors that promote ecotourism e.g. -establishment and maintenance of National Parks and other nature reserves, game reserves, sanctuaries, botanical gardens, zoological gardens by national and states and local governments. -establishment of nature-based and eco-tourism facilities by the private sector and non-governmental organizations and tourism establishments, etc.

  17. Duration of objectives 11&12:2weeks(Contd.) Contribution from private sector through; • Organizing local and international workshops and seminars • Cultural displays • Provision of transport systems, including boat regatta • Establishment of appropriate hotel facilities.

  18. Duration of objectives 13&14:2weeks • Mention of some tourism sites, events and culture in Nigeria. •  Meaning relevance of foodservice in the hospitality industry. • Relationship between foodservice, and hospitality and tourism industry. • Why do we need to develop the foodservice sector? • Available careers in contemporary Foodservice industry.

  19. Bibliography • Experyong, A. J. O. (2010 ) Useful information for foreign visite.onlineNigeria portal E:\ Nigeria- useful information for the foreign visitor.mht • Anyakaoha, E. U. and Eluwa, M. A. (1994) Home management for schools and colleges. Onitsha Nigeria, African – FEP Publishers Ltd. Pp 180 – 209. • Lilicrap, D. and Cousins, J.(2006) Food and Beverage Service. London: Hodder Arnold. 7th Edition. Pp1-100. • Walker, J.R. (2007) Introduction to Hospitality Management New jersey: Person Educational, inc. 2nd Edition. Pp 1-120.

  20. Bibliography(Contd.) • Foskett, D. and Ceserani, V.(2007) The Theory of Catering.Britain :Hodder Arnold. 11th edition. Pp1-45. • Marcini, M. (2004) Cruising: A guide to the cruise industry, 2 ndedition, Florence, KY: Thomson Delmar Learning.

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