Hotel ManagementThis foundational course provides essential knowledge for students majoring in hotel management. It aims to cultivate the basic competencies required to build expertise and practical skills across various hotel sectors. By introducing Western hotel management experiences, the course offers a comprehensive understanding of modern hotel management and helps students acquire systematic fundamental knowledge.
Principles of TourismStudents gain fundamental theoretical and practical knowledge needed for understanding the overall tourism industry and academic systems related to tourism phenomena.
Hospitality Foreign Language 1In response to the demands of globalization, this course enables students to acquire diverse knowledge related to domestic and international tourism, while developing foreign language skills (English, Chinese, Japanese) necessary to become global leaders.
Hotel Room ManagementAs hotel room operations are becoming increasingly diversified, competitive, and sophisticated, this course provides students with fundamental concepts and knowledge about room division operations, often considered the heart of the hotel, including the functions and characteristics of each department.
Food &Beverage Practice 1Focusing on barista training, this course teaches students about coffee knowledge and understanding, various brewing techniques, customer service, and management and operation of coffee shops.
Hospitality IndustriesThis course helps students understand the broader concept of hospitality industries, which encompass the hotel industry. Students learn the concept, importance, types, characteristics, and trends of hospitality-related industries.
Business Foreign Language 1Students develop practical conversational skills (English, Chinese, Japanese) required for working in hotels, airlines, travel agencies, and other tourism fields, focusing on real-life situations to enhance their ability to serve international customers.
Food Service ManagementStudents learn about the concepts and characteristics of food service management, understand the current status of the food service industry, and study the basic theories and contents necessary for managing food service operations.
Food &Beverage Practice 2Students transform various service techniques performed in hotel F&B outlets into art, learning to embody the entertainer mindset towards customers. They also practice basic cocktail making, including techniques needed for bartender certification.
Global Food CultureFocusing on leading tourism countries known for attracting international tourists and high tourism performance, this course explores local climates, geography, culture, events, shopping, major attractions, tourism infrastructure, and travel tips to understand their attractiveness and competitiveness.
Hospitality Foreign Language 2This course continues to build on fundamental foreign language skills (English, Chinese, Japanese) to enhance students’ ability to communicate in various tourism-related fields.
Food &Beverage ManagementStudents deepen their understanding of food service management concepts and characteristics, gain insights into the food service industry, and learn fundamental theories and practical knowledge for managing food and beverage operations.
Food &Beverage Practice 3Focusing on sommelier training, this course teaches wine selection, purchasing, storage, recommendation, sales, tasting, equipment management, grape varieties, wine-making classifications, and distinctions between Old World and New World wines, along with F&B outlet management skills.
Global Manner &Self-ManagementStudents learn the essential manners and etiquette required to become global leaders, gaining both conceptual understanding and practical skills for self-management.
Business Foreign Language 2Students acquire practical knowledge of writing business correspondence, case studies, business conversation (English, Chinese, Japanese), and various document preparation skills to strengthen their competence in international business.
Hotel &Restaurant Product DevelopmentStudents learn about the basic concepts and characteristics of hospitality products, and acquire systematic practical skills in planning, developing, and managing tourism products to meet industry needs.
Casino PracticeThis course provides essential knowledge and hands-on practice required for casino dealers to effectively manage games and understand on-site operations.
Catering ServiceStudents learn about hotel catering (off-site banquet) management and related service operations, developing integrated competencies as mid-level hospitality managers through comprehensive catering service management.
Hospitality Foreign Language 3This course helps students overcome fear of English interviews by collecting and analyzing actual interview materials, and practicing expressions (English, Chinese, Japanese) needed for successful job interviews and employment.
MICE IndustryStudents examine the theoretical aspects, related businesses, and current status of the convention industry. They also learn about the types and functions of the MICE industry, integrated marketing tools, and develop practical application skills.
Introduction to WineStudents acquire essential knowledge of wine, including basics, grape varieties, winemaking, tasting, and service, through systematic and practical training. The course aims to develop professional skills required for working in the hotel and F&B industries.
Hospitality MarketingThis course teaches core marketing theories, considered the most important and unique within tourism management, and guides students in applying these theories to real-world tourism and hospitality marketing strategies.
Business Foreign Language 3Students practice writing business letters, emails, faxes, memos, résumés, and other documents in English, Chinese, or Japanese to develop practical foreign language skills needed for real business environments.
Hotel Operation Practice (Capstone Design)Using mentoring from industry professionals, students study the current status of domestic and international hotel industries, market environment analysis, hotel management strategies, and factors for success.
Service Interpersonal RelationshipFocusing on the service industry where employees must build various human relationships, this course equips students with the necessary knowledge, skills, and attitudes to enhance interpersonal relationships through improvement programs.
Banquet ManagementStudents learn to plan and operate banquets, including providing food, beverages, and various services within specific time, place, and budget constraints to ensure successful events and maximize customer satisfaction.
Human Resource ManagementStudents understand the concepts and procedures of human resource management in hotels and related industries, and learn strategies for managing human resources effectively in hospitality enterprises.
Space Planning &Design for HospitalityStudents learn practical knowledge and skills in food styling, event design, spatial decoration, menu planning, and food photography, responding to demands from media, exhibitions, and events, to become professional food coordinators.
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