The Department of Hotel and Restaurant is designed featuring professional foodservice equipment, including three culinary laboratories (Western, Chinese and Teppanyaki).? Moreover, a culinary demonstration studio with a capacity of 120 is utilized for events and professional demonstrations.? Numerous classrooms are also layout according to the specific course purposes, such as Dietary and Culture (Culture and Cuisine), Beverage Making (Beverage Practices), Food Tasting, Foodservice Training, and Room Service Practices.
The Department of Hotel and Restaurant Management offers a four-year bachelor degree in hotel and restaurant management. The curriculum is developed to give the students adequate management capabilities and professional skills. Under the discipline of the Management College, courses such as Management, Economics, Accounting, and etc. are introduced. In addition, the program has core hotel and restaurant management requirements, as well as various electives. The focal components of the program are divided into the following segments.
Foundation of Food Preparation and Practice, Baking and Practice, Beverage Management and Practice, Menu Planning and Analysis, Chinese Cooking and Practice, Western Cooking and Practice, Dietary Planning and Laboratory, Nutrition and Laboratory, Therapeutic Nutrition and Laboratory, Quantity Food Operations and Management and Laboratory,
Food and Beverage Operations
Food Hygiene and Safety, Service Skills and Practice in Restaurant, Table Design for Restaurant and Practice, Restaurant Management, Banquet Management and Practice, Floral Design, Etiquette, Food and Culture
Hotel (Lodging) Operation
Hotel Management, Financial Management, Front Office Management, Housekeeping Management, Hotel Human Resources Management, Hotel Management Practice, Bed and Breakfast Management.
Introduction to Hospitality Management, English for the Hospitality Industry, Japanese for the Hospitality Industry, Research Method in the Hospitality Industry, Hospitality Marketing, Quality and Service Management in the Hospitality Industry, Hospitality Merchandise and Practice, Hospitality Franchising Management, International Business Strategy in Hospitality, Hospitality Purchasing, Training and Planning Human Resource in Hospitality Industry, Hospitality Image Management, MICE Management, Hospitality Management Information System and Practice, Computer Principles and Practice, Consumer Psychology, Inter-personal Relationships and Communication Skills, Consumer Behavior,