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Data Source: Department of Hotel and Restaurant Management

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>Department of Hotel

Department of Hotel & Restaurant Management

 

Introduction

The Department of Hotel & Restaurant Management was established in 2001, offering a four-year bachelor’s degree program (day division) to students graduating from senior high schools and vocational high schools. Since 2002, the department has also offered a four-year bachelor’s degree program in the night division, a two-year bachelor’s degree program in the night division, and other flexible courses for both part-time and short-term students in continuing education and extension education.
 

Educational Goal

The Department of Hotel & Restaurant Management aims to cultivate professionals for the hospitality industry, with the bachelor’s degree program emphasizing managerial knowledge, practical skills and administration. It provides quality teaching professionals, a combination of academic and practical programs, and fully-equipped training facilities to strengthen students’ practical skills and enrich their learning experience. The bachelor’s degree also includes a six-month internship program in order to enhance the professional skills students have learned at school and to prepare them to meet the diverse challenges they will face working in the hospitality industry.

 

Faculty Members

Up to 2018, there are 23 faculty members at this department including 1 full professor, 1 associate professor, 1 professional professor, 1 professional associate professor, 13 assistant professors, 3 professional assistant professors, 2  lecturers and 1 professional lecturer. 15  of these members are holding doctoral degrees with industry-related and knowledgeable experiences.

 

Training Facilities

Chinese/Western culinary kitchen, bakery kitchen, food service and beverage classrooms, student training hotels, audio room.

 

Curriculum

Compulsory units:

Principles of Food Preparations, Introduction to Food and Beverage Management, Introduction to Hotel Management, Sanitation Management in Food and Beverage, Food and Beverage Service, Nutrition, Hotel and Restaurant English, Hospitality Marketing Management, Purchasing for Hospitality, Introduction to Western Cuisine, The Practices of Western Cuisine, Hotel and Restaurant Human Resources Management, Menu Design and Cost Control, Beverage Management, The Beverage and Cocktail Practice, Hospitality Law, Hotel and Restaurant Accounting, Food Service Operations and Management, Chinese Culinary Practice, Housekeeping Management Operations and Practice, Housekeeping Management Practice, Front Office Management Theory and Practice, Food and Beverage Sanitation and Inspection, Bakery Science, Bakery and Practice, Housekeeping Management Operations and Practice, Software Application and Practice in the Hospitality Industry, Front Office Management Theory and Practice

 

Optional units:

  1. Hospitality Skill Management: Hospitality Japanese (II), Service Quality Management in Hospitality, Hospitality Law, French (I), Wine Tasting, Service Skills.
  2. Food & Beverage Management: Flavor in Food and Beverage, Food and Beverage Planning for Travel, Japanese Cuisine, Menu Design and Cost Control.
  3. Hospitality Innovative Management: Hospitality Innovative Management, Recreation Industry Management, Hotel and Restaurant Franchising and Management, Statistics, Introduction to Business, Logistics Management, Food and Beverage Equipment Design and Planning, Special Project.
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No.60, Sec. 1, Erren Rd., Rende Dist., Tainan City 71710, Taiwan (R.O.C.)
TEL:+886-6-2664911 FAX:+886-6-2662774

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