TaTU HTM Department poised to be hub for practical excellence

By Samuel SAM

The Department of Hospitality and Tourism Management (HTM) at Tamale Technical University (TaTU) has held its 17th annual exhibition and practical projects fair to showcase the creativity and entrepreneurial skills of its final-year students.

The event, themed “Sustainable Hospitality: Green Today, Thriving Tomorrow,” was held at the University restaurant and brought together industry players, alumni, university management, and tourism stakeholders to celebrate innovation in hospitality and tourism education.

Over 200 final-year students exhibited a range of products and concepts, including eco-friendly pastries made from local grains, artisanal soft drinks infused with Northern Ghanaian herbs, ready-to-eat canned delicacies, locally produced oils and rice, and interactive tourism models that promote cultural heritage.

Head of Department, Dr. Alhassan Fatawu, said the exhibition aims to bridge academia and industry for job creation and national development.

“This platform is more than a showcase – it is a launchpad for our students to turn their potential into viable careers,” he said. “In an era where sustainability is non-negotiable, our graduates are trained not only to join the workforce but to redefine it by creating jobs, preserving culture, and protecting our natural resources.”

Dr. Fatawu noted that the department’s curriculum combines hands-on training with industry partnerships, including collaborations with local hotels and the Ghana Tourism Authority, to promote entrepreneurship.

He, however, lamented the lack of laboratory equipment and funds, which continues to hinder practical training. He appealed to government, through the Minister for Education, to provide support for laboratory facilities to improve the quality of training.

Patron of the department, Alhassan Yahaya, explained that the annual event allows students to apply the knowledge and skills acquired during their studies by developing innovative products using local materials.

“Instead of doing traditional project work, our students create value-added products from local resources,” he said. “This approach encourages them to be innovative and self-reliant after graduation.”

He added that the initiative aims to equip students to start their own businesses rather than depend on government for employment.

Vice President of the HTM Students’ Association, Philemon Mba Anamooh, expressed gratitude to lecturers and staff for their guidance.

“This exhibition has been our canvas to turn dreams into reality,” he said. “We have learned that innovation in hospitality is not just about serving meals or tours, but about serving communities and the planet.”

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