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School of Home Economics, Tourism & Hotel Management
Hotel Management and Catering
Delivering hospitality excellence through service, organization and culinary discipline.
The Hotel Management and Catering programme at MEHIT University prepares students with practical knowledge in hospitality operations, catering service, food preparation, guest care, event service, hygiene, kitchen organization and professional hotel administration for careers in hotels, restaurants, catering companies, hospitality businesses and food service environments.
About the Programme
Preparing future hotel management and catering professionals.
Hospitality succeeds when service, discipline and attention to detail create memorable experiences.
The Hotel Management and Catering programme develops students’ understanding of hotel operations, catering service, food preparation, guest relations, event service, hygiene standards and kitchen organization for professional hospitality and food service environments.
Catering Service
Food Preparation
Guest Relations
Event Service
Hygiene and Kitchen Organization
Professional Journey
From hospitality foundations to confident hotel and catering practice.
The programme guides students from hospitality knowledge into catering service, guest relations, hotel operations, event service and professional portfolio readiness.
Stage 01
Build Your Hospitality Foundation
Begin with the core principles of hospitality service, hotel environments, food service standards and professional guest care.
Stage 02
Develop Catering and Guest Service Skills
Learn catering routines, service preparation, guest communication, food handling awareness and organized hospitality support.
Stage 03
Advance into Hotel Operations and Event Service Practice
Strengthen practical awareness of hotel departments, event layouts, service flow, hygiene discipline and hospitality coordination.
Stage 04
Hospitality Portfolio & Professional Readiness
Bring together catering practice, guest service exercises, hotel operations tasks and hospitality projects into a professional learning portfolio.
From hospitality foundations to professional hotel and catering practice, students build the confidence to serve guests, support operations and deliver quality experiences with discipline and care.
What You’ll Learn
Learn the practice behind hospitality, catering and professional guest service.
Students develop practical knowledge of hospitality operations, catering practice, food preparation, guest service, event and banquet service, hygiene and safety.
Understand hotel departments, service flow, guest care standards and the coordination required in professional hospitality environments.
Learn catering routines, service preparation, presentation standards and organized support for food service events.
Practise basic food preparation, ingredient handling, kitchen organization and the discipline required for consistent hospitality production.
Build communication, service confidence and professional awareness for supporting guests in hotel, restaurant and hospitality settings.
Study event layouts, banquet service routines, table presentation and coordinated hospitality service for organized functions.
Develop disciplined hygiene habits, safe food handling routines and safety awareness for professional kitchen and catering environments.
Learning Experience
Learning shaped by kitchen practice, guest service and hospitality discipline.
Students learn through supervised kitchen practice, catering service sessions, guest service simulations, event setup exercises and portfolio-based hospitality projects.
Training Kitchen Practice
Build practical confidence through supervised kitchen sessions focused on preparation, organization, hygiene discipline and professional food production routines.
Catering Service Sessions
Practise catering setup, food presentation, service preparation and the routines used in hospitality and food service environments.
Guest Service Simulations
Develop communication, service confidence and guest care awareness through guided hospitality service scenarios.
Event Setup Exercises
Learn how to support event layouts, banquet preparation, table arrangements and coordinated service delivery.
Menu and Food Preparation Practice
Practise basic menu planning awareness, ingredient preparation, kitchen workflow and food presentation standards.
Portfolio-Based Hospitality Projects
Bring together kitchen practice, catering exercises, guest service tasks and event preparation into a professional hospitality portfolio.
Career Opportunities
Career pathways in hotel operations, catering and hospitality service.
Graduates are prepared for practical entry-level roles in hotels, restaurants, catering services, event environments, guest relations and hospitality businesses.
Hotel Operations Assistant
Catering Assistant
Food Service Assistant
Restaurant Service Assistant
Guest Relations Assistant
Event Service Assistant
Kitchen Assistant
Hospitality Business Assistant
Programme Information
Essential details for the Hotel Management and Catering programme.
Review the qualification, duration, entry requirements, study mode, practical learning areas and career outcome for this programme.
HND / Degree Pathway
2 Years
GCE Advanced Level
Hospitality, home economics, food-related, business or relevant subjects preferred.
Morning
Yaoundé
Catering Practice
Guest Service, Food Preparation and Hospitality Portfolio.
Contact Admissions
Professional Hotel Management and Catering Pathway
FAQ
Questions about Hotel Management and Catering.
Answers to common questions about duration, study topics, practical training, progression, career pathways and the application process.
The Hotel Management and Catering programme is completed over two academic years including practical hospitality, catering, food preparation and guest service training.
Students study hospitality operations, catering practice, food preparation, guest service, event and banquet service, hygiene, safety and hotel administration.
Yes. Students develop practical skills through training kitchen practice, catering service sessions, guest service simulations, event setup exercises, food preparation practice and portfolio-based hospitality projects.
Yes. Graduates may progress to further studies in hospitality, hotel management, catering, tourism, food service, business or related fields subject to the University’s admission requirements.
Graduates may work as Hotel Operations Assistants, Catering Assistants, Food Service Assistants, Restaurant Service Assistants, Guest Relations Assistants, Event Service Assistants, Kitchen Assistants and Hospitality Business Assistants.
Applications are submitted through the MEHIT University Admissions Office. Contact Admissions for entry requirements, tuition fees and application deadlines.
Apply to MEHIT University
Begin Your Career in Hotel Management and Catering.
Join a practical programme designed to develop disciplined, service-minded and quality-conscious hospitality professionals ready to support hotels, restaurants, catering services and event environments.