|Program Description:||Hospitality Basic Study Level 2 is a continuous program from Hospitality Basic Study Level 1. This program is designed for students who want to explore more variety of career in hospitality. This program covers more contents, from cruise industry, resort and restaurant industry to food service management. In addition, student will learn about human resources management to manage dynamic work environment in various hospitality industries.|
Student will complete the program in 6 months.
Full-time students will complete 10 courses in two semester (each semester has 12 lecture weeks, two semesters have 24 weeks).
|Delivery Method:||On-site Delivery|
Graduation requirement for Hospitality Basic Study Level 2 are:
Total International Student Tuition Fee: $11,000.00
Total Student Tuition Fee: $8,200.00
Upon successful completion of this program, student will be able to:
1. Summarize current customer service needs and trends.
2. Explain the social impact of the travel industry.
3. Describe and explain concierge.
4. Understanding the skills you need to become a successful Concierge.
5. Describe the typical cleaning responsibilities of the Housekeeping department and the tasks associated with them.
6. Describe how an Executive Housekeeper budgets, controls inventories and expenses.
7. Describe the history of banquets, from the classical period, to the Renaissance and through today.
8. Schedule sufficient service staff to provide remarkable banquet service (and prepare for the unexpected).
9. Create a floor or site plan for a banquet.
10. Identify the role of the front office in establishing and maintaining effective communications with other departments.
11. Selecting a Property Management System (PMS).
12. Recognize professional techniques when responding to customer requests, complaints, safety and security and other customer services.
13. A full understanding of how to operate a resort, their markets, community participation, and challenges.
14. Describe and define the different restaurant operations. (Menu engineering. Supply and demand. Menu pricing, etc.)
15. Propose implementation strategies to manage a variety of workplace situations encountered by contemporary human resources managers in the hospitality and tourism industry.
16. Describe and analyze situations arising from the union, management, and government relations.
17. Acquire an appreciation of the various functions of management and the interrelationships of these functions with other key concerns of managers such as marketing, finance, and human resource management in the context of food service operations.
18. Analyze the significance and growth of the cruise industry within the tourism sector and identify the experiential benefits of cruising from a consumer perspective.