Asian International
Mobility for Students
Academics
Global Hotel Management- Academics
- Global Hotel Management
Program Highlights
- International faculty that provides students with a global perspective
- A program that utilizes an American/European approach to higher education
- A multicultural environment that helps students learn to form relationships with people from diverse backgrounds
- A wide variety of job placement opportunities in South Korea as well as internationally with well established brands
- Training from industry professionals that understand the real-world challenges that you will face in this dynamic industry
- Guest speakers from both industry partners and partner schools around the world
Specialized courses:
| Management | Management of Services: Concepts, Design, and Delivery, Human Resource Management in Hospitality, Conferences and Events Management, Strategic Marketing in Hospitality Business, Food and Beverage Management, E-distribution and Communication, CRM, MICE - Sales & Management, Real Estate Management and the Hospitality Industry, Revenue and Yield Management, Destination Management, Hospitality Business Planning and Development, Strategic Hospitality Management |
|---|---|
| Practical | Industry Placements, Culinary Techniques, Food Operation, Beverage and Bars Operations |
| Awareness | Safety and Security Management, Tourism Policy, Tourism Geography and Economics, Regulations in Tourism and Hospitality Businesses, Sustainable Approaches to Hospitality, Dynamics of Tourism |
| Hospitality | Rooms Division Management, Cruise Industry, Global Hospitality Business Management, Hospitality Organization, Hospitality Terminology, Accounting and Finance in the Hospitality Industry, E-hospitality and Tourism, Room Division Service Standards, Food and Beverage Service Standards, Hotel Strategy and the Travel Intermediaries, International Luxury Brand Management |
Qualifications & Certificates
As part of the learning process, we have arranged for Hospitality Management students to become certified in various skill services which prospective employers seek. Studying for a particular certificate provides an additional opportunity for the student to focus on the specifics of a particular area of Hospitality Management.
Learning Outcomes
- Collaborate with multinational teams on various projects
- Operationalize specific international industry standards
- Recognize differences regarding regional industry practices
- Identify and adhere to the cultural norms of various regions
- Manage and administer various international regulations
- Gain practical experience through classroom training and internships
Required Courses
| Study Area | Courses | Credits |
|---|---|---|
| Major Required | ||
| Major Required | Introduction to the Hospitality Industry ▼
Course Description
This subject will provide students with understanding of the history, development, and future of hospitality industry from an international perspective. |
3 |
| Service Management in Hospitality and Tourism Industry ▼
Course Description
This subject provides students with knowledge and skills on service management in the hospitality and tourism industry. It covers the roles and nature of services in the hospitality and tourism industry, and explores its future challenges. Students are introduced to various customer service strategies and professional service skills. The concepts of organizational culture and environment, staffing and training for service management, and hospitality service systems are also highlighted. |
2 | |
| Hospitality Terminology and Onsite Learning ▼
Course Description
This course is designed to familiarize students with the key terminology used in tourism and hospitality industries. |
2 | |
| Fundamentals of Food and Beverage ▼
Course Description
This course will introduce students to the concepts, principles, and systems found in a professional food and beverage operation. Students will be instructed regarding the types of equipment and its operation as well as the safety procedures that are specific to the food and beverage industry particularly regarding aspects of food and beverage preparation. Students will learn proper cooking techniques as well as proper beverage preparation techniques in order to provide them with the foundational skills they will need to successfully enter the food and beverage industry. |
3 | |
| SIHOM English ▼
Course Description
The course will help the students to learn to communicate in a straightforward and professional language when dealing with customers and colleagues in a variety of work-related situations. It will enrich students’ vocabulary with the necessary terminology, introduce them to the appropriate grammatical structures, and increase their confidence when serving international guests. |
2 | |
| SIHOM Korean ▼
Course Description
The course will help the students to learn to communicate in a straightforward and professional language when dealing with customers and colleagues in a variety of work-related situations. It will enrich students’ vocabulary with the necessary terminology, introduce them to the appropriate grammatical structures, and increase their confidence when serving international guests. |
2 | |
| Food and Beverage Service Practice ▼
Course Description
This course will introduce students to the concepts, principles, and systems found in a professional food and beverage operation. Students will be instructed regarding the types of equipment and its operation as well as the safety procedures that are specific to the food and beverage industry particularly regarding aspects of food and beverage preparation. Students will learn proper cooking techniques as well as proper beverage preparation techniques in order to provide them with the foundational skills they will need to successfully enter the food and beverage industry. |
3 | |
| Hospitality Software Application ▼
Course Description
This subject will enable the student to understand the nature and implications of the role of information technology in hospitality business activities. The learner will be introduced to a range of software tools and techniques that can be applied to the better management of the hospitality business activity. Students will have an opportunity to practice using the system ‘OPERA PMS’, a property management system that is used worldwide by international hotel chains. |
2 | |
| Rooms Division Management ▼
Course Description
This course is designed to enable the students to gain essential knowledge and core competencies require for the effective and efficient management and delivery of Rooms Division services that are up to standards and would deliver guest expectations. Apart from gaining a broader perspective of Rooms Division management, the students will be exposed on the specific key areas of the division including reservation, front office/reception, housekeeping, and executive club/lounge services. They will be able to gain insights on how guest delight could be achieved in these vital service points. To deepen student learning, they will examine and analyze the operational characteristics of the above service points and then develop appropriate standards and corresponding strategies on how to achieve and maintain them. In addition, the students will determine the costs associated with the maintenance of those standards. |
3 | |
| Hospitality Finance ▼
Course Description
This subject will enable the student to understand the management of business performance from both a financial and operational position. The learner will develop a range of skills including the use of computing accounting systems to critically understand and analyze business performance and will be able to recognize the key performance indicators that impact on the effective and efficient management of the hospitality business. |
2 | |
| Tourism Management ▼
Course Description
This course introduces the study of tourism, fundamental concepts, terminologies, characteristics, and perspectives. In this course, tourism is analyzed both as an industry and as an emerging research field. This course unveils tourism from a local to a global context. It covers the industry's size, breadth, and organizational principles. This emphasizes developing and managing tourism's natural, cultural, historical, and recreational resources and identifies problems with tourism's economic, technical, and political dimensions. |
2 | |
| Hospitality Health and Safety Regulations ▼
Course Description
This course is designed to introduce the student to the laws and regulations surrounding the practices of the hospitality industry. Topics to be covered include, but are not limited to contract law, negligence, bailment, rights of innkeepers, rights of guests, legal responsibilities connected with travel and tourism, liability with respect to the sale of food and alcohol, regulation and licensing, employment issues, and safety and security issues affecting the hospitality industry. |
3 | |
| Housekeeping Operations Management ▼
Course Description
This course provides knowledge and skills in Housekeeping operations and management in the hospitality industry. Students will attain a complete perspective of the Hotel's Housekeeping Operation, describe the various processes and procedures that the department performs to provide efficient service to hotel guests, and recognize the interrelationships among the Housekeeping department and other departments in a hotel. It deals with techniques for skills training and scheduling, inventory management, laundry, linen selection, cleaning procedures, cost control, environmental issues. |
2 | |
Elective Courses
| Study Area | Courses | Credits |
|---|---|---|
| Major Elective | ||
| Major Elective | Hospitality Accounting ▼
Course Description
This subject will enable the student to understand and use basic financial skills to assist in the review, monitoring and reporting on business performance and financial status in a hospitality business. The learner will develop an understanding of the importance of accurate financial record keeping whilst complying with legal requirements. |
3 |
| Hospitality Consumer Behavior ▼
Course Description
The course will enable the student to understand concepts and theories of consumer behavior in hospitality industry, significance of studying consumer behavior, determinants influencing consumer behavior, purchasing decision-making process, motivations and experiences of customers, and interactions between customers and hosts in hospitality business environments. |
3 | |
| Revenue Management ▼
Course Description
Revenue management is the process of matching supply and demand by offering the right product to the right customer at the right time for the right price according to the market segment. It started with the airline industry in the early 1980s and is now a mainstream business practice used by many of today’s top airline companies. It is an essential subject in the hospitality and tourism industry due to the perishable characteristic of a service-based product offered. The basic principles and concepts of revenue management covered in this subject are forecasting demand and supply, inventory analysis, distribution channel management, and pricing strategies. |
3 | |
| Marketing in Hospitality Industry ▼
Course Description
The course introduces the student to marketing in hospitality and tourism. A focus in this course will be on two different parts: the marketing mix applied to the industry and the in-depth knowledge about the promotional mix tools appropriate to the hospitality and tourism field. The application of real-life scenarios of marketing campaigns implemented by hospitality companies as well as tourism destinations will be discussed. |
2 | |
| Brand Management ▼
Course Description
This course familiarizes students with concepts of brands, branding, brand identity and brand equity, significance, and challenges of brands in hospitality industry; brand strategies, positioning and extension, and relationship of brands and customer loyalty. |
2 | |
| International Hospitality Management ▼
Course Description
The course will provide students with an understanding of the global hospitality environment, including appreciating the scope of the operations and facilities which shale the hospitality industry. It will investigate the global hospitality business management as global and evolving, adapting because of innovation and cultural and geopolitical changes. |
3 | |
| Research Methods in Hospitality Industry ▼
Course Description
The main purpose of this course is to introduce students to quantitative and qualitative methodologies and methods for conducting meaningful inquiry and research, as well as for students to learn the research process. |
3 | |
| Service Design Management ▼
Course Description
In the ultra-competitive world of hospitality, understanding how to create a remarkable guest experience consistently can be the difference between success or failure. Service Design Management is the process by which successful businesses ensure that they will meet or exceed the expectations of each guest. The service design management class will teach students to approach service design in a holistic manner that focuses on the guest's point of view as they move through the service process. Students will learn how to create a comprehensive strategy that focuses on all aspects of the customer experience. They will learn how to select and prepare staff in a way that creates a positive workplace environment and finally, students will learn how to plan the actual service delivery system and to evaluate said system to ensure that it has met the needs of the guest. |
3 | |
| Dynamics of Tourism ▼
Course Description
Areas of study include, understanding tourism as a series of systems, and evaluating the impacts of tourism. Specific focus is given to the business of tourism. The course introduces you to the global dimensions of tourism and helps you to understand the scale of tourism from the local, regional, national and global perspectives. |
3 | |
| Hospitality Customer Relationship Management ▼
Course Description
This subject introduces the principles and practices of customer relationship management and provides the students with the knowledge required to identify and evaluate relationship strategies with guests and other clients in the hospitality industry. It will develop the learner’s understanding of the importance of customer relationship management (CRM) as a method of establishing positive relationships with customers/guests, in the competitive business environment. |
3 | |
| Human Resource Management in Hospitality and Tourism ▼
Course Description
Hospitality industry, being labor-intensive, necessitates hospitality organizations to manage their human resources with high level of efficacy to successfully achieve their goals and objectives. Hence, it is vital for hospitality personnel including human resource managers; those occupying supervisory positions as well as those in the lower-level positions in the organizational structure understand the principles and key issues surrounding human resource management (HRM). |
3 | |
| Capstone Project 1 ▼
Course Description
The purpose of the Capstone Project is for the students to apply theoretical knowledge acquired during the research methodology course to a project involving actual data in a realistic setting. During the project, students engage in the entire process of collecting and processing theoretical and empirical data to solve a problem with specific aim and objectives. Students will work individually or in small teams of two on a problem statement. A list of possible projects and research themes will be posted early in the semester so students can align themselves with problems statements corresponding to their individual interests. |
3 | |
| Sustainable Development in Hospitality ▼
Course Description
Sustainability discourses affects multiple areas of the hospitality industry. The hospitality industry has embraced sustainability into its management paradigm across all its sectors. This subject will enable understanding of the concept, principles, and application of sustainable development in the context of the hospitality industry. This subject will expose students to the concept of sustainability and how its implementation can mitigate negative impacts and enhance positive impacts in the hospitality industry. |
3 | |
| Strategic Hospitality Management ▼
Course Description
The course examines application of tourism and hospitality strategic management concepts and practice to the operation of key organizations in various to tourism and hospitality sectors. It aims to provide learners with advanced skills and knowledge necessary for swift critical analysis and sound managerial decision-making in the context of the challenges in these exciting, rapidly expanding industries. Tourism and hospitality managers are in short supply globally and the various industry sectors welcome the entry into the workforce of professionally qualified, strategic-thinking graduates. |
3 | |
| Capstone Project 2 ▼
Course Description
The purpose of the Capstone Project is for the students to apply theoretical knowledge acquired during the research methodology course to a project involving actual data in a realistic setting. During the project, students engage in the entire process of collecting and processing theoretical and empirical data to solve a problem with specific aim and objectives. Students will work individually or in small teams of two on a problem statement. A list of possible projects and research themes will be posted early in the semester so students can align themselves with problems statements corresponding to their individual interests. |
3 | |
| General Elective | ||
| General Elective | Any General Education or Major course x 2 | |
Minors
There is one minor for the Global Hotel Management Department. In order to complete the minor students must take the following courses.
| Minor: | 18 Total Credits | |
|---|---|---|
| Track/Minor | ||
| Track/Minor | Hospitality Economics ▼
Course Description
This course will introduce students to the subject of economics, its core theories, principles, and models. It will focus on demonstrating how economic theories, principles and models are applied to analyzed hospitality industry in the real-world context. Students will therefore learn about demand, supply, pricing, diversification, etc. Students will be able to conduct business analyses, evaluate business performance and conduct effective improvements over time. |
3 |
| Organizational Behavior in Hospitality ▼
Course Description
This course integrates the study of management principles and practices with human behavior within organizations. This course details how organizations work, and a vital skill set to effectively address the range of people-related challenges daily in a hospitality organization. The focus will be upon translation of management and organizational behavior theory to practices that result in organizational effectiveness, efficiency, and human resource development. This course’s primary goal is to prepare students for advanced leadership roles in modern organization. It will provide a good foundation for students intending to study in any major, as the main objective of this course is to provide students with the essential content and experiences. |
3 | |
| Food and Beverage Cost Control ▼
Course Description
This course will provide students with a fundamental understanding of the costs associated with a professional food and beverage operation. In this class, students will learn about purchasing products, scheduling labor, and forecasting sales and revenue to maximize their operational efficiency. In the dynamic world of food and beverage operations, businesses must learn to operate with the slimmest of profit margins, this class will focus on teaching students the skills they will need as a manager to excel in this ultra-competitive environment. |
3 | |
| Franchising Brand Management ▼
Course Description
Students will analyze and critique the various approaches to franchise concept development, the franchisor-franchisee relationship, franchise agreements, operational problems, and international franchising. The course explains how brands are managed and employed as strategic assets. It covers the management of brand loyalty, brand extensions, extended product lines and assessment of brand strength and equity. Brand development and brand life cycle strategies are also discussed. The course uses real life cases to familiarize students with the subject matter. |
3 | |
| Catering and Event Management ▼
Course Description
This course explores the world of Catering & Event Management. This course will focus on the challenges that Catering and Event Managers face in this dynamic industry. This course is designed to help students better understand both the practical and theoretical aspects of this unique field. During this class, students will learn about the history of the industry, the opportunities available today, and the many stakeholders that they will have to work with. In addition, students will learn about the strategic planning process and how planning helps them achieve both their day-to-day as well as long-term goals. |
3 | |
| MICE Management ▼
Course Description
This course explores the Insights of Meetings, Incentives, and Conferences & Events in relation to efficient Planning and Management. It includes many practical aspects of organizing such events and allows students to develop a realistic approach to this exciting and promising Industry. |
3 | |
General Electives
All students are required to take 36 credits in General Education.
| Study Area | Course | Credits |
|---|---|---|
| Gen Edu | ||
| Gen Edu | General Education | 36 |