Course Content
Nutrition Studies
Introduction to Hospitality Management
Hospitality Economics
Japanese Language I OR French Language I OR Korean Language I
Hospitality Accounting
Hospitality Marketing
Introduction to information Technology
Principles of Management
Legal Aspects in Hospitality Industry
Japanese Language II OR French Language II OR Korean Language II
Theory of food
Beverage Management (Theory)
Beverage Appreciation (Practical)
Food Preparation I (Practical)
HRM for Hospitality Industry
Resorts Management
Tourism Management
Statistical Analysis for Business
Rooms Division Management
Food Preparation II (Practical)
Food and Beverage Service Management
Restaurant Management
Hospitality Financial Accounting
Tourism and Hospitality Research Methods
Professional Development
Ecotourism OR Sustainable Tourism
Tourism and Hospitality Industry Project
Strategic Management
Retail Management
Food and Beverage Cost Control
Industrial Attachment
Entrepreneurial Skills and Business Ethics
