Features
The mission of our program is to encourage students to assume base-level and middle-level leadership positions in the hospitality industries, and to meet hospitality industry requirements by emphasizing theories and practicum, professional knowledge and skills, and cultural accomplishment. Therefore, curriculum design includes as followings:
1. Diverse curriculum and systematic instruction to train students’abilities of active
cogitation and analysis.
2. Dynamic teaching environment and facilities to support lab courses.
3. Hands-on practicum in a small group format to establish better practicum.
4. Intercollegiate learning to expand students' vision to foster personnel who can integrate
different resources among colleges.
5. Acquisition of the minors or practicum program to increase students’ competitiveness
in the hospitality industry
6.Situational teaching emphasizing the collaboration between industries and academics to
strengthen students’ practical experiences
7. Off-campus practicum to establish the integration between theories and practicum, and
advanced management courses to have students understand the inwardness of
operational management after their practicum.
Features
1. Diverse curriculum and systematic instruction: the design of the first and second year of curriculum lays stress on fundamental knowledge and hands-on skills, such as hospitality management, hospitality information management, beverage management and practicum, food & beverage service and practicum, front office practicum, housekeeping practicum, and hospitality accounting, letting students better understand the operational procedure in the hospitality industry. The third and fourth years of curriculum design then offer core course, such as hospitality service quality management, human resource management, hospitality purchasing management, hospitality marketing management, and hospitality financial analysis, allowing students to realize supervising management in the hospitality industry. Students can choose the area of either food & beverage entrepreneurship or hotel operating management for their own interests. Furthermore, our programs also offer the elective courses of business ethics, customer relationship management, leadership administration, public relation and crisis management to educate well-rounded professional hospitality manager.
2. The dynamic environment and facilities: I-Shou University creates a dynamic environment and facilities, including multi-functional kitchens for Chinese cuisine, western cuisine, and baking & pastry as well, practicum restaurant run by students, dining room for service skills, practicum classroom for front desk and housekeeping, mixology classroom, demo room, and multimedia classroom. These facilities provide students with a perfect learning environment to imitate the future working environment.
3. Hands-on practicum in a small group format: our programs integrate hands-on courses with on-campus practicum, assigning students with different positions in either food & beverage departments or hotel departments. The purpose of these job imitations in a small group format is to ensure that students obtain meaningful work experiences and can be familiar with every operation procedure among those departments. Such employment experiences will improve the employability and supervision.
4. Augmenting the foreign language training: our curriculum is also designed to train students with at least three languages training (English, Japanese, and third foreign language) in the language lab, and also provide compensation to encourage students to participate in every language test.
5. Intercollegiate learning to expand students' vision: our program integrates the courses in the College of Tourism and Hospitality, the College of Managment, and the College of Language Arts, to enhance students' abilities in the areas of language, financial management, and leisure management for further choice of their minors.
6. Foster student's research abilities in the hospitality industry: our program also offers students the courses of selected topic, research method and statistics, and research on special topic to deepen their research ability in the hospitality industry.
7. Multi-stage curriculum design for on-campus practicum: our program requires students to complete certain time of practicum experience through extensive training in order to be familiar with hospitality operation, such as function planning, seating arrangement, table setting, menu design, job assignment, greeting, and hospitality service.
8. Encouraging students to acquire the minors in Tourism or Leisure program: students can easily acquire the minors throughout the alliances among our programs including Tourism program and Leisure program.
9.Situational teaching that emphasizes the cooperation of industries and academics: our program cooperates with several five-star hotels, allowing students to undertake off-campus practicum to enhance their practical experiences.