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      Department of Leisure, Events & Hospitality Management

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      Department of Leisure, Events & Hospitality Management

      The Department’s strategic goal is to provide knowledge and facilitate learning in the areas of leisure, events and hospitality business management. We teach, conduct research, and promote scholarship and publication of knowledge in internationally peer reviewed journals within our areas of specialization including but not limited to leisure, events, culinary arts, hospitality and tourism business management.

      • To attract develop and retain staff.
      • To provide an enabling atmosphere for students to learn.

      Vision

      Be the benchmark for Leisure, Events and Hospitality Business Management Education, Research and Training in Uganda and the region.

      Mission

      To enable the future of our clients through creation and provision of knowledge in Leisure, Events and Hospitality Business Management

      Core Values

      The values that guide the conduct of business in the Department:

      • Professionalism
      • Team work
      • Integrity
      • Respect

      • Creativity and Innovation

      Time management

      Message from the Head of Department

      I bring greetings from the Department of Leisure, Events and Hospitality Management, Faculty of Tourism, Hospitality and Languages, Makerere University Business School (MUBS). Taking a decision to pursue a degree in this field at MUBS would the best choice. Established in 1997, the Department continues to make significant contribution to human resource development in the hospitality profession. Many of our alumni are highly positioned in the industry as investors, general managers, consultants, quality assurance directors, researchers as well as officers in local governments, Ministries, Departments and Agencies (MDAs), and in corporate entities and NGOs at the national and international levels. The Department’s products constitute the best minds and the most sought-after in Uganda. The Department is also on spot for generating academics for many emerging hospitality and tourism Faculties/Departments in both public and private Universities in Uganda and beyond. We continue to support socio-economic transformation of the country through the supply of competent manpower. Deliberate effort is made to attract, develop and retain competent academic staff within our area of mandate.

      Programmes

      CourseDuration
      Master of Hospitality and Tourism Management 
      2 Years
      Diploma in Catering and Hotel Operations
      2 Years
      Bachelor of Leisure Events and Hotel Management
      3 Years

      Staff Members

      Publications

      Oengei Samson Omuudu

      Changha, G., Otengei, S. O., Ntayi, J. M., Ngoma, M., Bagire, V., & Dawa, S. (2025). Explaining social sustainability practices of hotels using a multi-theoretical approach: A narrative inquiry. Tourism and Hospitality Research, 0(0). https://doi.org/10.1177/14673584241306361

      Najjinda, S., Sendawula, K, Otengei, S,O., Walugembe, A and Kimuli, S.N.L. (2023) Social capital and sustainable growth of full-service restaurants in the global south: testing the mediating role of dynamic capabilities. Journal of Work Applied Management, DOI 10.1108/JWAM-04- 2023-003

      Otengei, O. S., and Changha, G. (2021) Resident loyalty formation for the survival of African ethnic restaurants during COVID-19: the adaptive capabilities logic, Journal of Hospitality and Tourism Insights, DOI 10.1108/JHTI-07-2021-0159.

      Otengei, S. O. and Ahebwa (2021) Innovative capacity and Sustainable food tourist influx to African-ethnic restaurants: The dynamic capabilities perspective, Tourism and Hospitality Research, Vol. 21(2), pp. 131–143, DOI: 10.1177/1467358420966028.

      Otengei, S. O., Kasekende, F. and Changha, G. (2020) Linking key antecedents of hotel Information management system adoption to innovative work behavior through attitudinal engagement, Journal of Hospitality and Tourism Insights, DOI 10.1108/JHTI-10-2020-0201.

      Changha, G., Otengei S. O and Kasekende F. (2020) Employee engagement: a mediator between organizational inducements and industry loyalty among workers in the hospitality industry in Uganda, Journal of Human Resources in Hospitality & Tourism, DOI: 10.1080/15332845.2020.1702869.

      Kasekende F., Nasiima S. and Otengei S.O (2020) Strategic human resource practices, emotional exhaustion and OCB: the mediator role of person-organization fit, Journal of Organizational Effectiveness: People and Performance, DOI 10.1108/JOEPP-04-2020-0056

      Otengei, S. O.; Kasekende, F. Changha, G. and Ntayi, J. M.(2017).Vicarious Experience: A neglected Source of Career Identity among Indigenous Hospitality Graduates in Uganda, Journal of Hospitality & Tourism Education, DOI: 10.1080/10963758.2017.1382364

      Otengei S. O.; Bakunda G., Ngoma M., Ntayi M.J. and Munene; J.C. (2017) Internationalization of African-Ethnic Restaurants: A qualitative enquiry using the dynamic capabilities perspective. Tourism Management Perspectives, Vol. 21, pp. 85–99.

      Otengei S. O.; Bakunda G., Ngoma M., Ntayi M.J. and Munene; J.C. (2016). Inward Internationalization of African-ethnic restaurants: The role of managerial dynamic capabilities. Advances in Hospitality and Tourism Research, Vol.4, No.2, pp. 107 – 136.

      Nkuruziza, G., Kasekende, F., Otengei, S.O., Ntayi, J.M. (2016). An investigation of key predictors of performance of agricultural projects in Sub- Saharan Africa: A case of Uganda, International Journal of Social Economics, Vol.43, No7, pp.676-691.

      Otengei, S.O.; Changha, G.; Kasekende, F. and Ntayi M.J (2014).Understanding Key Determinants of Brand Loyalty in Full Service Restaurants in Uganda, Advances in Hospitality and Tourism Research (AHTR), Vol. 2, No. 2, pp.79-107.

      Otengei, S. O.; Waako, F. and Bakunda, G. (2014). African Cuisine- History and Practice: A Text for Culinary Practitioners and students, First Edition, MK Publishers Ltd, Kampala, Uganda.

      Kasekende, F.; Munene, J. C.; Otengei, S. O. and Ntayi, J. M. (2014), Linking Teacher Competences to Organizational Citizenship Behaviour: The role of empowerment, International Journal of Education Management, Vol. 30, No.2, pp. 252 – 270

      Mujabi, S., Otengei,S.O., Kasekende, F. and Ntayi.M.J, (2014), Determinants of Successful Implementation of Donor-Funded Projects in Uganda, International Journal of Social Economics, Vol. 42,No. 12, pp. 1139 – 1154

      Bakunda, G. and Otengei S. O. (2013). Internationalization of African ethnic cuisine: A situation analysis, Journal of Research in International Business and Management, Vol. 3, No.2, pp. 66-72.

      Otengei, S. O. and Bakunda, G. (2010), Brand Building for Internationalization of African Cuisine: A survey of exposure and acceptability of African Cuisine by foreign visitors in Uganda, Peer-Reviewed Proceedings of the International Academy of African Business and Development (IAADB), Vol.11, 11th Annual International Conference Held at Lekki, Lagos, Nigeria, May 18- 23, 2010.

       

      Kiconco Michele

       

      Farhoud, M., Bignotti, A., Hamann, R., Kauami, N. C., Kiconco, M., Ghalwash, S., … & Kgaphola, M. (2023). African perspectives on researching social entrepreneurship. Social Enterprise Journal, 19(5), 421-434.

       

      Kiconco, M., Alinda, K., Mwebaza, S., & Ssemata, R. (2025). Livelihood strategies for achieving sustainable livelihood outcomes among communities near national parks in Uganda: a study of tourism-related and non-tourism-related approaches. Tourism Critiques: Practice and Theory.

       

      Kiconco, M., Nelmapius, A., Venter, E., & Alinda, K. (2025). Livelihood capital access and sustainable livelihood outcomes of park adjacent communities in Uganda. IIMBG Journal of Sustainable Business and Innovation, (ahead-of-print).

       

      Kiconco, M., Alinda, K., Mbabazi, I. M., Mutabazi, J., & Ngunoue, C. K. (2025). Rising above vulnerability: resilience and sustainable livelihood outcomes of national park-adjacent communities in an African biodiversity hotspot. Journal of Humanities and Applied Social Sciences.

       

      Dr. Innocent Hope Tinka Mukama

       

      Mukama, I. H. T., Mukisa, M. I., & Muyanja, K. C. (2023). Profile and Operations of Highway Tourist Stopover Foodservice Establishments in Uganda. ASEAN Journal on Hospitality and Tourism Vol. 21, No. 3, pp. 233-253. https://doi.org/10.5614/ajht.2023.21.3.01

       

      Mukama, I. H. T., Mukisa, M. I., & Muyanja, K. C. (2024). Structural Modeling of Food Safety Knowledge, Attitude, and Practices of Food Handlers in Highway Tourist Stop-Over Food Service Establishments in Uganda.  ASEAN Journal on Hospitality and Tourism Vol. 22, No. 2, pp. 225-243. DOI: 10.5614/ajht.2024.22.2.06

      Katongole, C., & Mukama, I. T. (2024). Nutritional richness of traditional foods in Uganda’s tourism industry: An investigation of luwombo. Tourism and Hospitality Research. https://doi.org/10.1177_14673584221141387

      Collaborations

      The Department has established a number of local and international collaborations with various institutions. These collaborations are essential because they provide rich opportunities for students to learn new service approaches, share ideas on how to identify and address emerging industry challenges. Over the years, our products have accessed lucrative job opportunities as a result of the effective and mutually beneficial collaborations with hotel chains, established restaurant brands and other hospitality undertakings within and beyond the country. A number of Memoranda of understanding (MOUs) have been signed between MUBS and various organizations regarding field attachments and internships. Specifically, MOUs have been signed with the following institutions, associations and hotels: Hong Kong Polytechnic in Hong Kong, Sheffield University, UK, Moi University, Kenya, Serena Group of Hotels, Four Points By Sheraton, Protea Hotels By Marriott, Star Cafes-Uganda, Uganda Hotel Owners Association (UHOA), Uganda Hotel Managers Association of Uganda (UGMAO), and Café Javas among others.

      The Department has established a number of local and international collaborations with various institutions. These collaborations are essential because they provide rich opportunities for students to learn new service approaches, share ideas on how to identify and address emerging industry challenges. Over the years, our products have accessed lucrative job opportunities as a result of the effective and mutually beneficial collaborations with hotel chains, established restaurant brands and other hospitality undertakings within and beyond the country. A number of Memoranda of understanding (MOUs) have been signed between MUBS and various organizations regarding field attachments and internships. Specifically, MOUs have been signed with the following institutions, associations and hotels: Hong Kong Polytechnic in Hong Kong, Sheffield University, UK, Moi University, Kenya, Serena Group of Hotels, Four Points By Sheraton, Protea Hotels By Marriott, Star Cafes-Uganda, Uganda Hotel Owners Association (UHOA), Uganda Hotel Managers Association of Uganda (UGMAO), and Café Javas among others.

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