The Department of Hospitality & Tourism Management originates from the Hospitality Training Centre (HTC). The HTC was established in the early 1990’s as part of the Academy and was partly funded by the Hospitality Association of Namibia (HAN).

The need for a professional hospitality and tourism training institution was identified in the 1992 White Paper on Tourism. The vision was that this training facility would supply industry with fully trained graduates who would be the future hotel staff and managers of Namibia's Tourism Industry.

By the end of 2000 the HTC had been integrated into the Department of Hospitality & Tourism Management of the Namibia University of Science and Technology.

NUST Hotel School

In 2003 the Hotel & Tourism School opened its doors to the public and students and since then had a steady increase in the number of enrolments and the courses and programs offered.

The NUST Hotel School offers practical oriented courses, complimented by state of the art lecturing facilities and a fully fledged Hotel.

Highly skilled international and local lecturing staff ensures that students receive the latest transfer of skills which enables them to face present and future challenges of the industry in Namibia as well as abroad.

Programs are developed and updated in close corporation with industry to ensure they are relevant to the industry. In addition students are placed on job attachments in various Namibian and International Organizations.

Currently the Department of Hospitality & Tourism offers the following programs and courses:

    Two main qualifications with multiple exits as shown below

Bachelor of Hospitality Management (Full Time Only) (Phased in 2012) O7BHMN

Bachelor of Tourism Management (New) 07BOTM

Bachelor of Travel and Tourism Management (4th Year only) 27BTTM

(Distance Education Mode Only)

For more detailed information go to Programmes

The Department also offers Specific Industry tailored short courses:

Meat and vegetables course: 3week course that covers all the mayor cooking methods for meat and    vegetables, small theory component on 3 days; includes theory and recipe manual

Bakery and Desserts: 2weeks course that covers an extensive range of bakery and dessert items as well as plenty of garnishes and decorations; includes recipe booklet

Menu Course: 1 week course; covers a 3 to 4 course menu every day and is ideal as starting point; includes recipe booklet

Vegetarian course: 1 week course covering a variety of vegetarian starters and main courses; includes recipe booklet

Basic skills chef’s certificate course: 6 Modules each 2 weeks long spread over the entire year.