Facilities
Professional labs
Our program provides students with the realistic practical training, integrates teaching into the reality according to curriculum design, and requires them to complete the practicum step by step to establish students’ abilities and skills of hospitality operational management. Therefore, our program especially creates “hospitality operational center” as a multifunctional scenario simulation teaching center, which is divided into five sections as followings:
Scenario teaching restaurant
Food & beverage server is the spirit of a restaurant. Students not only absorb professional knowledge in the classroom but also realize the entity and essence of food & beverage service. Under the supervision provided by practical faculty, students should plan a restaurant from nothing to a real restaurant with the knowledge of restaurant design, table setting, duty scheduling, cost calculation, marketing or menu design and planning, and coordination between dining room and kitchen. They are also required to understand real operation through customer service, complete the cleanliness assignment, calculate cost and profit or loss, and review and discuss the whole process. The purpose of this student practical restaurant is not only to give students an opportunity to practice through both theoretic and practicum but also to make them realize their future career development through such restaurant operation.
Hospitality service center
In this hospitality center, we will provide customers with added value and wishes which could beyond their expectations. Students will maintain such motto and credo to provide the on-campus and off-campus customers with the diverse service experience and joy. This includes diverse simulation teaching restaurant, kitchen operation center and house-keeping center of hospitality operation center, and certainly the operation of hospitality service center. We will dedicate our spirit to the fostering of students’ food & beverage service quality and passion, excellent operational style and diverse language scenario, and outstanding marketing strategy and promotion skills with full confidence in service passion.
Mixology center (convention and exhibition center)
Mixology is a must-have profession in the hospitality industry. Our students must not only possess the professional hospitality knowledge and skills but also learn the culture of alcohol and non-alcohol beverage in the world. During the course of mixology, students must apply learned knowledge of mixology to the real operation, and transfer such knowledge and skills to professional abilities for future career development. In addition, through the operation of mixology, students could understand the mixing process of different countries to further realize the real bartender operations of the world.
Housekeeping demo room
Scenario teaching, the way we simulate real housekeeping operation procedure. Housekeeping and front office practicum are the hospitality related fundamental professional courses. They could simulate the realistic of housekeeping and front office to let students understand hotel operations and skills through both theories and practicum, and train students’ professional knowledge and skills toward housekeeping arrangement and cleanliness. Under professor’s instruction, students must apply the knowledge they learned from class to the real operations, integrate academic knowledge into real practices, and obtain the professional skills suited for future career development. Furthermore, students will be familiar with housekeeping procedure of check-in and check-out operation, guest account management, guest room beverage management, housekeeping management, group operation, and night audit through the courses of housekeeping and front office.
Multifunctional teaching kitchen
Even though kitchen operation is one of fundamental cuisine practicum, it is still the skill and knowledge required for the hospitality personnel. It includes the operation procedure of menu design, purchasing, receiving, storeroom management, cooking, supplying, recycling, cleaning, cost control, and pricing. The kitchen operation, along with service skills and marketing, becomes the most important job and also control whole economic effect. Each student in our program must not only possess the professional knowledge and skills of Chinese cuisine, western cuisine, and baking and pastry, but also experience the beauty of culture through the Chinese cuisine, western cuisine, and baking and pastry. Under professor’s instruction, students must apply the cooking theories they learned from the class to real kitchen operation, and transfer such knowledge and practicum into their professional abilities. Furthermore, students could also realize the differences among Chinese cuisine, western cuisine, and other Asian cuisine, and will be familiar with kitchen operation and cost control.
Software
Food & beverage information system
Hotel information system
Hospitality related teaching media
The teaching media for hospitality English, Japanese, and third foreign language
