• 課程簡介
課程名稱: 餐旅產業管理理論研討(全英授課)
英文名稱: Lecture on Hospitality Industry Management Theory
課程編號: 19A16N0442 人數上限: 5
上課時數: 45 上課日期起迄: 2019/03/10~2019/03/17
學費: 9000 上課日期說明: 3/10~17
材料費: 0 上課時段說明: 3/10~3/16: 0900-1200、1300-1600;3/17: 0900-1200
其它費用: 0    

授課教師:Fevzi Okumus 老師

經歷
CFHLA Preeminent Chair Professor
Hospitality Services Department, Rosen College of Hospitality Management, University of Central Florida, Orlando, USA
Visiting Chair Professor
National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan
Editor-in-Chief of the International Journal of Contemporary Hospitality Management
Co-Founding Editor of the Journal of Hospitality and Tourism Insights

課程說明

Course Description: This course focuses on theories of hospitality industry management. It covers key management theories, trends and developments within the hospitality field. It strategically analyzes the hospitality industry, focuses on decision making, competitive advantage and strategy implementation.
 
Course Objectives: This course aims to provide students with an in-depth knowledge of theories, key trends and developments within the hospitality field. Upon the completion of this course, students should be able to:

  • Identify and discuss current status of the hospitality industry globally.
  • Identify and discuss hospitality management theories.
  • Identify and evaluate critical issues and developments in the hospitality industry and propose appropriate strategies to respond to these critical issues.
  • Analyze a hospitality organization’s position strategically.
  • Recognize leading scholars in the hospitality field.
  • Evaluate and propose competitive strategies to be developed and implemented by hospitality organizations.
  • Prepare and present a strategic case study analysis project on a hospitality organization.
 
Method of Instruction
This course is designed as an advanced graduate level course for hospitality management graduate students. It will be taught via combination of:
  • Reading assignments
  • Case study analysis and applications
  • Guest speakers
  • Discussions
  • Writing assignments
  • Videos
  • Site visits
 
Grading Scale: 
A: 90-100
B: 80-89
C: 70-79
D: 60-69
F: below 59
 

1.Class Participation (15 points and 15% of total grade): Students are expected to attend classes and actively participate in class discussions. Prior to each session, they should read required materials, articles and other materials so they can contribute to and participate in class discussions. The professor may give specific tasks during classes and they may be part of class participation points. 
 
2.Hospitality Management Scholar Project (25 points and 25 % of total grade): Students either individually or in groups (up to 2 students in each group) will select one leading hospitality scholar and present this scholar’s research to the class and her/his contribution to the hospitality field.  

3.Critical Issue paper (30 points and 30% of total grade): Following the problem based learning (PBL) approach, students either individually or in groups (up to 3 in each group) will select one critical issue/problem that hospitality organizations may be facing and write a critical issue paper on this topic. Each student or group can also select a critical issue/problem that she/he or they might have faced (or currently facing) while working for a hospitality organization. Detailed information about this project will be provided later.   

4.Strategic Analysis Case Study Project (30 points and 30% of total grade): Students individually or in groups (up to 3 students in each group) will prepare a strategic analysis report on a hospitality organization. Each group is required to select one organization in the hospitality on which contemporary published information is widely available. If and where possible, you may also approach this company and interview their managers and executives. In this project, the group should provide information about the company’s history, vision, mission, business strategy and issues related to external and internal environment, competitive advantage of the company etc. Based on your project you should draw key conclusions and provide strategic and tactical recommendations. Detailed information about this project will be provided later.  

Required and supplementary texts:
Gee, C. Y. (2013). International hotels: Development and management. 2nd Edition. Educational Institute of American Hotel & Motel Association.
 
Okumus, F., Altinay, L. and Chathoth, P. (2010), Strategic Management for Hospitality and Tourism, Oxford: Elsevier – Butterworth-Heinemann.  ISBN: 978-0-7506-6522-3

STR reports
Other materials will be provided in class.
 

※偕同教師:陳紫玲副教授
 

The registration of foreign students for the course

Foreign students please donlowd the registration form, and e-mail to cec@mail.nkuht.edu.tw after the registration form is completed.

Donlowd the registration form.

適合對象

餐旅產業管理理論有興趣的學員。
※此課程為全英授課,建議學員需具一定英文程度,以免跟不上課程進度。

繳費說明
  1. 開課前兩週,如達到開課人數即以書面通知繳費。若未達開課人數,即以簡訊或電話方式通知停課。
  2. 請收到「開課繳費通知單」後再進行繳費,請於開課前一週繳費完畢,否則視同放棄錄取資格。如已繳費完成於兩天內無收到繳款完成簡訊 請來電洽詢。繳費方式如下:
  • 銀行匯款: (請勿用ATM轉帳)

戶名: 國立高雄餐旅大學401專戶
匯款帳號: 71430010289  (第一銀行小港分行)
匯款後請於存根上註明學員姓名、所繳費之課程名稱後傳真至07-8032534
本中心收到傳真後,兩天內若無收到繳款完成簡訊請來電洽詢。

  • 郵政匯票:

抬頭請署名 國立高雄餐旅大學,用掛號郵寄至
812 高雄市小港區松和路1號
國立高雄餐旅大學 推廣教育中心。

  • 親臨繳費:

週一至週五上班時間AM9:00-PM5:00至本校第二實習大樓6樓繳費(開課當日恕不接受現場繳費)。

  • 超商繳費:

在推廣教育中心網站線上選取超商繳費,列印繳費單或用手機顯示條碼至超商繳費,本項服務需自付超商繳款手續費用,繳費完成後請將收據存根拍照E-mail(cec@mail.nkuht.edu.tw)至本中心(※繳費金額超過2萬元以上者,恕不接受超商繳款,請利用郵局或金融機構匯款繳費。)

  • 信用卡繳費:

在推廣教育中心網站線上選取信用卡繳費,本項服務需自付刷卡手續費用。

退費規定
  1. 報名繳費後,因不可抗力之因素(需提出證明),得於一定期限內請求退費。
  2. 退費標準:依教育部「專科以上學校推廣教育實施辦法」第17條之標準辦理退費。
  • 完成報名手續至開課前退費者:退還應繳金額之90%
  • 實際上課後未超過全期1/3者:退還應繳金額之50%
  • 開課後超過1/3課程者:恕不予退還費用。
  • 若校方因故未能開班,得全額退還已繳費用。
           
備註
  1. 進入實作教室請穿著標準廚師服、廚帽、圍裙、防滑鞋,並勿穿短褲、拖鞋和涼鞋
  2. 本中心不提供廚藝課程相關器具,煩請學員依各堂課程所需器具自行攜帶(※所需器具請以課程簡訊通知為主)
  3. 妥善保養維護各項實習器具,如有偷竊、破壞、毀損等情事,除取消其研習資格外,並依法究辦,並請配合每堂下課器具點收及環境清潔工作(如未有確實執行清潔工作者及開課後擾亂課程秩序者,予以退訓,並不予退還學費)
  4. 課程恕不接受試聽,學員請勿攜帶孩童上課或進入實習教室,以免發生危險。
  5. 課程均為一次性課程,如有單堂課程時間無法配合,恕無法補課,亦無法提供上課錄影,還請見諒。
  6. 本中心因校內活動或教室消毒及管線維修等不可抗拒因素,常需變更師資、課程時間、場地等造成不便,敬請見諒。
  7. 因配合外在整體環境因素、天災、國際情勢等無可抗力之因素,本中心保有調整替代食材之權利。
  8. 若遇不可避免之天災(如:颱風),則依照高雄市政府公告確定是否上課;如公告“停止上班”則停止上課,擇期補課。
  9. 本校園內一律禁止吸煙,在校期間有吸煙行為者給予退訓不退還任何費用。
  10. 本校提供免費汽車停車,請於報名時告知正確的汽車車號以利提供給校門警衛放行,如未提供請學員每次上課時以換證方式進出,並請學員將汽車停妥於汽車格內。
  11. 課程內容如有包含酒類,請注意「飲酒過量、有礙健康」,並且遵守法規「酒後不開車」,謝謝。
回上一頁