|Program Description:||Hospitality Management Level 1 is a continuous program from Hospitality Basic Study Level 2. This program is constructed to prepare hospitality students to enter a supervisor or mid-management position. This program covers more advance contents, from advanced hotel management to cost operation. In addition, student will learn about hospitality principle in the hospitality industry, and event planning.|
Students will complete the program in 9 months.
Full-time students will complete 15 courses in three semester (each semester has 12 lecture weeks, three semesters have 36 weeks).
|Delivery Method:||On-site Delivery|
The graduation requirements for Hospitality Management Level 1 are:
Total International Student Tuition Fee: $16,500.00
Total Domestic Student Tuition Fee: $12,100.00
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.
19. Understand and identify control procedures, forms, and systems used in the purchasing, receiving, storage, issuing, production and service of both food and beverage
20. Explain the purpose, principles, and processes underpinning the production of ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬Ãƒâ€¹Ã…â€œProfit and Loss AccountsÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢ and ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬Ãƒâ€¹Ã…â€œBalance SheetsÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢ (Financial Statements).
21. Students will be able to promote using media and technology.
22. Differentiate between approaches to non-profit events and corporate events.
23. Deep understanding of various aspects of resort management
24. Different types of the resort and their operations.