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NPUST
Hotel & Restaurant Management
餐旅管理系
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Latest News

10-30-2018

03-25-2018

Mission

The Department of Hotel and Restaurant Management at National Pingtung University of Science and Technology endeavors to be a leading hospitality education provider and serves as a proponent of research development in the hotel and restaurant industries. To align with the University’s goal of providing holistic, professional and international frames of mind to the graduates, the main focuses of the program are 
1) employing both theoretical and practical aspects of the hospitality industry, 
2) enhancing the international perspectives and technology applications in hospitality operations, 
3) emphasizing team spirit and workplace moral standards, 
4) empowering the graduates to be the professionals who make significant contributions to the hotel and restaurant industries.

Faculty

A total of 12 faculty members serve at the Department of Hotel and Restaurant Management. 5 professors , 3 associate professors, 1 assistant professor, and 3lecturers bring their valuable industrial experience to the department. Among those faculty members, 8 of them obtained a Ph.D. degree in the hospitality related fields.

Facility

The Department of Hotel and Restaurant is designed featuring professional foodservice equipment, including 4 culinary laboratories (Baking,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  Beverage Making (Beverage Practices), Food Tasting, Foodservice Training, and Room Service Practices.

Academic Planning

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.

  • Culinary Arts
    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.
  • Hospitality  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,

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