Jeonju University | Academics | Undergraduate | College of Culture and Tourism

Dept. of Tourism Management

Introduction
Faculty
Course Information

The educational objectives of the department is focused on the improvement of management skills, personality educa-tion for the better service, and world-class tourism expert. The department offers working-level programs in expertise in tourism, or foreign language strengthening, as well as internships in travel agencies, airlines, event companies, or in tour-ism authorities. The department in engaged with at least 100 tourism-related and co-op organizations to let students ex-perience on-site and working-level situations, especially a one-year overseas training program.


Name	Song Kwang-In
Position	Professor
Specializations	-
Contact	+82-63-220-2899	Email	tour@jj.ac.kr


Name	Choi Young Ki
Position	Professor
Specializations	Tourism Management, Tourism Management Strategy, Tourism Business, World Culture Exprience, Mice Industry
Contact	+82-63-220-2591	Email	tourism@jj.ac.kr


Name	Ryu Inpyong
Position	Professor
Specializations	-
Contact	+82-63-220-2941	Email	jjtour@jj.ac.kr


Name	SHIM WOO SUK
Position	Assistant Professor
Specializations	Tourism Policy,Tourism Law, Tourism & Leisure Management, Tourism Storytelling, Tourism Behavior
Contact	+82-63-220-2379	Email	tourjj@jj.ac.kr


Name	null
Position	Assistant Professor
Specializations	-
Contact	+82-63-220-2438	Email	airtour@jj.ac.kr


Course No.	Course Name	Course Information
16723	Digital Storytelling	Learn about the role of cultural tourism resources and storytelling, and learn the basic knowledge to develop a content strategy that can be applied to tourist destinations through brand strategy necessary for image formation.
16093	Understanding of culture	본 교과목은 인간사회의 문화는 보편성과 특수성을 동시에 지니고 있다는 것을 전제로 문화의 특징을 더 잘 이해할 수 있고 인간 문화에 대한 객관적인 이해를 가능하게 하는 것을 목표로 한다.
08041	Introduction to Tourism	Overview of the tourism; topics include the history of tourism, its definition, and the different types of tourism resources and development with emphasis on the basic understanding of tourism and issues as related to the tourism business.
09830	Tourism Resources	Study of effective management of tourism resources based on the knowledge of concepts and classification methods for cultural heritages and historical sites.
14198	Cultural Tourism Theory	In this study, we can comprehend analyses of various cultural and tourism factors affecting tourism industries. All of students know how to understand various tourism cultures.
16412	Airline Cabin Service	The study of basic services in airline industry and practice of operation skills required in airline business such as airline service manners, understanding of the industries, and in-flight service.
14363	Tourism Development and foundation	Working knowledge of tourism concepts and theories applicable to the tourism development by classifying different types of tourism development
08646	Tourism Marketing	Study of basic theory and practice of marketing as related to the tourism including types of tourism market, its size, research method of tourism market, planning, and advertising.
08043	Tourism Law	Examination of the laws regulating the tourism business and tourism policy. Emphasis on the practical aspects of tourism-related regulations.
10221	Tourism Business	Study of overall business operations as related to the tourism bisiness. Includes travel business, travel lodging business, toursm facilities, and tourism-related business.
16134	Tourism English Conversation	Practice of English conversation with emphasis on improvement of communication skills.
14501	Travel Agency management & Operation	The trends operation management procedures and practices of travel agents. Emphasis on agency operations including cost control of travel, scheduling of itinerary, and recruiting travelers.
15874	Tourism History	Students will learn about the importance of tourism through the study of tourism history, including the origin of tourism, the development of tourism, and the relationship between Korean historical history and tourism.
09016	Tourism Behavior	Analysis of factors affecting consumer behavior to develop systematized management practices of tourism business.
16413	Air Transport Service	The characteristics of air transportation services, and to understand. The developments in the air transport, and the interests of air transport. Learning basic and general content of air transportation services, such as air transport order.
16722	ICT Content Planning	Provides an im-depth understanding of the event business and hands-on situation analysis; emphasis on study of value of event operations by exploring an effect of event business on tourism industry.
16406	Customer Service	Subjects for understanding and learning services for customer satisfaction.
10083	Tourism Management	Functions and methods of management as related to the tourism including travel agency, hotel, and tourism-related business.
17416	Practical English for Tourism	Learn English that is practically used in tourism.
15883	Tourism Policy	The purpose of this course is to understand the role and function of the tourism administration organization and to analyze the development process and the direction of tourism policy at home and abroad.
14500	Green Tourism and foundation	Integrated study of environment and tourism. Analysis of types of tourism development in favor of environment, characteristics of green tourism and its effective development methods.
16407	Field Experience Ⅰ	An internship experience in hospitality industry segments including food service, lodging, tourism, and convention/exposition. Focus on on-site training to apply knowledge acquired in classroom to the industry.
16408	Field ExperienceⅡ	An internship experience in hospitality industry segments including food service, lodging, tourism, and convention/exposition. Focus on on-site training to apply knowledge acquired in classroom to the industry.
16669	Immersive festival contents planning	The goal is to contivate practical festival experts who can build new types of festival contents and contribute to the development of local festivals by combining Immersive media technology, a key content in the 5G era, and festivals, a new tourism paradigm in modern society.
15756	Reservation Practice	Practice of overall reservation base, Individual & Group booking etc. for future staff of Airline ground service, Travel Agent and other tourism service industry.
10899	Tourism & Leisure Management	Examination of the multi-faceted phenomenon of leisure in relation to tourism industry, with particular attention to various ways of improvement in quality of life.
15885	Tourism Research Methodology	Exploration of software utilized in the tourism information. Working knowledge of application of multi-media software including planning, storyboard.
10897	Tour Conductor Exercise	Develop awareness and understanding of tour conductor for overseas travel.Focuses on practices and training of students for future career as a professional tour conductor.
16670	Digital Immersive MICE industry theory	From the concept of the MICE industry. 'MICE' is an acronym for Meetings, Incentives, Conventions, and Exhibitions, and refers to the service industry that comprehensively refers to these fields. This lecture is a class to learn and experience the digital potential of the MICE industry theory by combining advanced technologies such as 'Metaverse' and 'Artificial Intelligence (AI)', which are rapidly emerging as new trends across the traditional MICE industry and the MICE industry.
14202	Comprehensive Design of Culture Toruism	To understand the status of cultural tourism and related problems in order to suggest new cultural tourism products
14201	Capstone Design of Culture Tourism	Cultural tourism and the overall planning and problem solving in culture tourism
16410	Field Experience Ⅲ	An internship experience in hospitality industry segments including food service, lodging, tourism, and convention/exposition. Focus on on-site training to apply knowledge acquired in classroom to the industry.
16409	Field Experience Ⅳ	An internship experience in hospitality industry segments including food service, lodging, tourism, and convention/exposition. Focus on on-site training to apply knowledge acquired in classroom to the industry.
16411	Image Management and Communication	The Study of image management and communication skills. Subjects to improve the power.
14595	Progect of Total tourism	Students are able to make an on-the-spot survey of cultural tourist attraction in Jeonbuk and investigate the place. students are able to grasp the problems of total tourism and suggest solutions such as developing programs or tourist goods.

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Dept. of Foodservice and Culinary Management

Introduction
Faculty
Course Information

This department was established in order to educate and train human resources who may lead the development of the food service industry of Korea, which has seen significant growth due to dining-out culture in response to changes in life-style. The department is doing their best efforts in order to train students into food service administrators with cosmo-politan outlooks that can play important roles in the food service industry. The aim of the department is to foster food experts who can play important roles in the domestic and foreign food service industries, such as professional chefs, dining-out consultants, food and beverages experts.


Course No.	Course Name	Course Information
11337	Barista Training	By practicing with the various coffees, check the responses of the customers and study and develop the more scientific coffee.
10879	Service Practical English	The aim of this study is to increase communication skill in English to serve foreigners in restaurants and non commercial restaurants.
13119	Western Cuisine	This subject design to train practical skills to cook western foods in relation with western food culture. At the end of this course, students are able to apply international western cook test
10883	Foodservice Service marketing	Learn the way to manage the customers for satisfying them ranging the needs and preferences of the customers from the basic knowledge of the customers in the service industry, and also learn how I as the executive or manager have to manage the employees.
11951	consumer behavior for foodservice	A study of consumer behavior in purchasing Foodservice products with an emphasis of consumers' lifestyle, attitude, and behavior.
10881	Food and Beverage Cost Control	The efficient of cost brings a benefit augmentation effect at once. purchasing, storage, marketing channels of various foods, storage and inventory control
10886	Baking Practice	Examines principles and methods of baking practice. including the many baking types, materials, cooking steps for the all kids of breads.
10887	Bar Cocktail Practice	This subject design to increase understanding of beverage in restaurant operation.The study explain various utensil which is mainly use in the bar. Also the study explain to mix a drink to train bartenders.
11339	Food Service English (2)	The aim of this study is to increase communication skill in English to serve foreigners in restaurants and non commercial restaurants.
16671	Cafe and Wine, and Dessert Start-up Practice	It develops food and beverage such as cafe, wine, brunch and dessert to suit the modern trend. Also Development of various foods through product planning, production, and testing. Concentrate on studying various practical competencies necessary for starting a business.
15751	Oriental cuisine	This course is to learn the whole process of planning, preparing and cooking which the influenced Asian menus through traditional and modern oriental cuisine. The course mainly focuses on presenting of curriculums which is Asian food culture, dining style, ingredients, cooking skill, and decorative especially the cooking technique focuses on Asian cooking.
11326	Management of Restaurant	Restaurant management requires a specific knowledge and operation skills. Includes the role of managerial leadership, staff selection and staff development, effective approaches to successful client relations, and approaches to maintaining the balance between food service and facilities quality.
13120	Survice Manner and Image	Laboratory aspects of overall foodservice management with service manners, art of conversation, etiquette.
10884	Food Sanitation	Provides basic principles of food sanitation for ensuring the safety, wholesomeness, and soundness of food at all stages from its growth, production or manufacture until its final consumption. Also covers food sanitation codes and their adaptations in restaurant business.
15875	Pastry and Dessert Practice	Learn the knowledge of the confectionary including the basic course, and take the course of the practice to learn the production methodology and skill. Practice the basic processes of fermentation, dividing, shaping, ripening, and baking. Also prepare for the examination of the confectionary specialist, and learn the development of the decoration, creative transformation and standardization of the desert.
16414	Table Coordination	For making the person to feel vividly the dishes on the picture or screen by learning the design and decoration as well as presentation which could become the aesthetic part of it, take the knowledge and skill to elevate its value. Along with the foods learn the whole things of the eating area to become the specialist having the qualification to present the aesthetic life art to the customers by decorating the environmental conditions and setting up the table as well as eating area and eating style.
16415	Food Tech(Capstone Design)	Create kitchen-related ideas and study contents for the purpose of nurturing talents with creative and comprehensive design capabilities related to food tech and Learn how to operate and develop capabilities through capstone design.
11335	Entrepreneurship & Franchise	Learn the new administration model to figure out how the branches of chain restaurant would be organized and managed, and then for the target to building up the general theory enhance the ability to be the professional administrator by analyzing the various case studies of the merits and weak points of the multi branches administration.
11336	Menu Planning	Subject to the development of the new, for the purpose of founding the business by surveying the menus from the existing markets, or the menus currently studied and serviced, and comparing them with the rival companies, try to approach to the suppliers(store) to learn the successful menu development and management plan.
11344	Restaurant Planning and Design	Along with the various courses of the eating out business and its culture survey the field and also learn other things such as concept, design of the kitchen, drawing, allocation, lighting and music, flow planning, estimation of the investment, interior, menu, laws relating to the foundation, and so on.
11953	Seminar for the foodservice	Broad perspective of contemporary issues in the management of foodservice. A written article with a required at the end of seminar.
11952	Research method in foodservice	Exploration of programming language and software utilized in the hotel and foodservice busimess area.

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The department operates co-op and internship programs with recognized domestic fashion companies, and has a work-ing-level curriculum. The department also provides various working-level experience and career development with practicum facilities such as Hyungji Fashion Trend Center, and CAD rooms. Moreover, it operates various employment-preparation programs such as global fashion professional training project, license preparation classes, graduation fash-ion shows, as well as field trips and career seminars to help students find the right path for their career after graduation.


Name	HYUNJUNG PARK
Position	Professor
Specializations	History of Korean Clothing and Textiles / Construction of Korean Clothing / Fashion Culture Contents / Korean Fashion Design
Contact	+82-63-220-2940	Email	phj4@jj.ac.kr


Name	Choi Jin-Hee
Position	Professor
Specializations	Flat Pattern Making / Draping / Apparel CAD & 3D CLO / Smart Apparel Manufacturing / Creative Fashion Design
Contact	+82-63-220-2898	Email	jhchoi@jj.ac.kr


Name	Ju Jeong Ah
Position	Professor
Specializations	Textile Material / Textile Science / Textile Planning and Development / Textile Design (Dyeing, Knitting, Weaving) / CAD of Weaving and knitting (Tex-Pro)
Contact	+82-63-220-2017	Email	jajoo11@jj.ac.kr


Name	Seo Sangwoo
Position	Professor
Specializations	Fashion Psychology / Fashion Marketing / Fashion Information Analysis / Fashion Retailing / Fashion Merchandising / Fashion Portfolio
Contact	+82-63-220-3112	Email	sangwooseo@jj.ac.kr


Name	Kwon Sang Hee
Position	Assistant Professor
Specializations	Fashion Design, Fashion CAD, Fashion Drawing, History of Western Costume
Contact	+82-63-220-2344	Email	shkwon@jj.ac.kr


Course No.	Course Name	Course Information
16024	Global Fashion Business	The goal of Global Fashion Business is to prepare to become a global leader for the next generation. In a global fashion business, understand a variety of global successes of the fashion business. It also learns global leadership, global, paradigm, global writing skills, global manners and global thinking.
16419	Fashion Flat Sketches	In this course, students learn how to draw flat sketches of various apparel items such as skirts, pants, shirts, dresses, jumpers, jackets, and coats and how to create specification sheets using terminologies on sewing, fabric, and supplementary materials.
16421	CAD for Fashion Design	Using Adobe Photoshop and Illustrator, students study fundamental techniques specific to fashion design and presentation. Students create mood boards, print designs, fashion illustrations, and flats digitally.
16416	Basic for Clothing Construction	This course is to understand the basic theories of clothing in the overall system of human, society, culture and environment. Students learn human body measurement, clothing construction and manufacturing methods applicable to wearable devices, which are necessary for constructing future apparel.
15816	Color planning and Product Development	Based on the basic knowledge of the material, practice various dyeing techniques and material properties change, processing possibilities, and acquire knowledge for the development of materials and fashion products.
14505	Fashion Social Psychology	Clothing is an important phenomenon in corporate culture. This course applies concepts and theories of social psychology to explain human behavior related to Fashion. Major concepts are psychological factors such as personal characteristics, desire, and self-concept, as well as social factors such as sex, age, role, status, symbolic communication, and impression formation. Understanding these various factors can make comprehension of human clothing behavior and fashion marketing.
09056	Texitile Materials	Kinds and composition of materials and raw materials for textile are examined together with the survey of chemical and physical nature of various kinds of textiles.
09046	Fashion Marketing	The purpose of this courses are to investigate the consumer needs to develop fashion products, and to analyze the target market, fashion trends, and consumer behavior to prepare the guidelines to plan fashion products.
09820	Pattern Design 1	Based on clothing construction design, students learn to develop clothing design(Blouse and Shirts & Shirts and Pants) from basic pattern.
14503	Construction of Korean Costume	Through the process of making the traditional Korean costume, students understand the value of Korean costume's color, patterns, and composition.
14072	Draping	On the basis of Construction techniques learned flat pattern, the course introduces basic draping and skills. Students have a better understanding of relationship body and clothing construction.
16420	Fashion Design	This course enables students to understand the role of research, design development, and editing in the fashion design process. Students develop fashion collections under various themes and practice presentation techniques.
11691	Fashion lllustration	In this course, students understand the human body's proportion, acquire the expression method about silhouette, detail, drape by various pose and practice the coloring applied technique from basic one.
15519	Korean Costume Contents	This course is a basic course for developing Korean apparel products using IoT technology. We understand the basic structure of Korean costumes from ancient times to the Joseon Dynasty and understand the aesthetic and symbolic characteristics. This knowledge ultimately applies to Korean costume product planning and development.
16417	Digital Fashion Design	Using Texpro program, students learn techniques of textile design (print, weave, and knit), flat sketch, and 2D simulation. Students develop and make presentation of original designs through creation of mood board, textile design, fashion illustration, flats, and 2D simulation using Texpro, Photoshop, and Illustrator.
08444	History of Western Costume	The purpose of this course is a theoretical approach to the history of dress from ancient times to the present times, and a examination of dress in the context of social, economic and aesthetic development of Western culture.
16418	Apparel CAD & Production(Capstone Design)	Based on the knowledge acquired from pattern making and draping courses, student have the opportunity to draw patten with easy and accurately by computer pattern program. As applicate pattern making, grading and marker making, students develop practical ability to mass product of pattern.
14391	Fashion Visual Merchandising(Capstone design)	Students develop concepts in design exclusively for the higher designer market, with emphasis on image direction of fashion coordination. This course also suggests what apparel's coordination of today reveals about us and our world.
16422	Fashion retailing	Learn about retail sales and marketing strategies of fashion goods. Understand domestic and international retail distribution of fashion goods and learn effective retail sales strategies. In particular, we will discuss the future direction of the fashion retail business by integrating retail issues related to the fourth industrial revolution.
14648	Fashion Culture Content(Capstone Design)	In this course, students study a variety of theories which explain the fashion based on the fashion culture contents of the whole world throughout history. Through the analytic thinking beyond space and time, they also understand fashion, cultyre, and human being.
14208	Fashion Textile Planning	Based on the knowledge of fashion textile, students learn how to analyze and investigate information about trend, consumer and technology in order to develop textiles products.
14206	Fashion Textile Development	Students develop ability to analyse the structure of textile and can design textile by understanding how to produce textile such as a woven and a knitted fabric.
13720	Fashion Information Analysis	This conrse studies fashion designing, merchandising, production, marketing, buying and selling in order to understand the process of fashion industry. Students will be able to understand the characteristics of fashion markets and predict the future directions of fashion markest in Korea.
09821	Pattern Design 2	By practicing more advanced clothing construction(Two pieces or Coat), students have a better understanding of garment manufaturing in general.
14317	Design for Traditional Costume(capstone design)	Students design creative costume of modern sense based on basic structure and aesthetic characteristics of Korean traditional costume.
11957	Development of Traditional Fashion Goods	Through the planning and construction of daily fashion goods using Korean traditional sewing and dyeing method, students cultivate planning capacity of fashion merchandising skill.
14318	Creative Fashion Design(capstone design)	This courses practice subject that help a original work of graduation. Students work on their own work, exploring various styles, materials, and construction techniques.
10664	Fashion Merchandising	This course deal with Fashion Merchandising methods and process to be applied in the field. Students develop ability of market research and brand launching
14504	Fashion Textile Design(Capstone Design)	Students learn how to customize textile to trend, market and demands of consumers and design it creatively.
15522	Fashion Textile and technology commercialization	This course deals with the textile materials and new technologies developed in the fashion industry from the perspective of the business and commercialization.
16423	Fashion Collection(Capstone Design)	In this course, students design and create professionally executed garments for individual fashion collection showing one’s own identity. Students develop a collection under their chosen theme, refine their looks through fitting done on professional models utilizing apparel design and construction techniques acquired so far.
14390	Fashion Portfolio(Capstone design)	This course emphasize on the collection and analysis of fashioncollection, consumer, and market informtions, Students make the fashion portfolio by theirselves.

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Dept. of Korean Cuisine

Introduction
Faculty
Course Information

The Department of Korean Cuisine conserves, accedes, and develops our traditional food culture, and cultivates knowledge on food and food cultures of the East and the West, and in addition, aims to foster the experts who will take the role in leading the globalization of Korean food culture, while realizing the University’s founding Christian ideas. The department began as an academic discipline in 2000, in Jeonju, the hometown of majority of Korean food, and the city recognized by UNESCO as Creative Cities Network in food culture, with plans to develop and enhance the cultural and industrial values of Korean cuisine, and was the first of its kind amongst its peers in Korea. In 2010, the department and the University was chosen as a special developer of Korean food, and received a financial support from the government totaling 2.4 billion Korean Won, for a period of four years, allowing the University to transform the discipline into a de-partment. Since then, the department had built advanced cooking and practice facilities, and established a world-class education infrastructure with expert faculty and specialized curricula. The department currently focuses on fostering ‘global Korean food superstars’ by operating internships, major co-op experiences, field trips, and global Korean food mastering programs, to cultivate global mindset and foreign language communication abilities, food culture and man-agement, techniques and knowledge in cooking Eastern and Western cuisines, including traditional Korean cuisine, espe-cially acceding the techniques of the 38th Important Intangible Cultural Artifact, the “Royal Cuisine of Joseun Dynas-ty.”


Name	Cha Jina
Position	Professor
Specializations	Restaurant management / Foodservice management in Institutions / Nutrition / Traditional food fermentation and practice
Contact	+82-63-220-2897	Email	jinacha@jj.ac.kr


Name	Cha Gyung Hee
Position	Professor
Specializations	Korean Cuisine Practice / Culinary Science / Experimental Cooking Practice / Korean Regional Cuisine Practice / Food Culture Studies and Practices through the Old Literature
Contact	+82-63-220-2016	Email	injeulmi@jj.ac.kr


Name	Shin Jung-kue
Position	Professor
Specializations	Food New Products Development / Food Processing & Preservation / Food Sanitation / Food Science / Tradition Alcohol Beverage & Wines
Contact	+82-63-220-3081	Email	sorilove@jj.ac.kr


Name	Kim Su-in
Position	Professor
Specializations	-
Contact	+82-63-220-2909	Email	fooddeco@jj.ac.kr


Name	Chung heajung
Position	Professor
Specializations	-
Contact	+82-63-220-2098	Email	angiechung@jj.ac.kr


Name	Do hyun-wook
Position	Assistant Professor
Specializations	Western Cuisine, Chinese Cuisine, Kitchen Management Service, Korean Cuisine Banquet kitchen service, Basic Culinary 101 Class.
Contact	+82-63-220-3101	Email	hw.do@jj.ac.kr


Course No.	Course Name	Course Information
30163	null	Recent research trends of domestic and foreign restaurant service marketing, to establish a marketing strategy for restaurant service satisfaction by analyzing and discussing global environment issues related to restaurant service marketing.
16219	K-Food Design	The aim of the subject is to improve design skills for food styling, coordination, menu development.
16027	Korean Foods Culture Contents	Eating five thousand years of Korean to a correct understanding of the natural environment and social impact of transition to the vicissitudes of food in Korea who have historically and culturally, to discussion.
08434	Foods Science	Provides general characteristics of foods, physicochemical changes and functional properties of food durings food preparation and processing.
14849	Korean Cuisine Practice	Practices the cooking methods of Korean traditional foods, also covers basic knowledge and cultural aspects of Korean food.
08289	Basic Culinary Skill Practice	Provides basic knowledge and skills for cooking. Also covers food materials preparation, cooking utensils usage, cooking process.
14214	Understanding for Foodservice Industry	The aim of the subject is to prepare students for professional careers in restaurant business by providing theoretic and practical studies for effective restaurant operation.
09005	Nutrition	Study in digestion, absorption, metabolism and functions of nutrients, which are essential to human lives, in connection with one's diet.
08999	Culinary Science	Provides a basic understanding of the composition of foods, changing structures and physical chemical characteristics of cooking process.
13648	Demonstration of Korean Cusine	We learn how to put the ingredients and garnish on the plate and understanding which is korean traditional style and modern sense of food.
14631	Foods Hygiene	Provides basic principles of food sanitation for ensuring the safety, wholesomeness, and soundness of food at all stages from its growth, production or manufacture until its final consumption. Also covers food sanitation codes and their adaptations in restaurant business.
07445	Western Cuisine Practice	Practicing the cooking methods of western foods, utensils and food materials used in western restaurants.
13647	Foods Service English	The aim of this study is to increase communication skill in English to serve foreigners in restaurants and non commercial restaurants.
08985	Confectionery and Baking Practice	Examines principles and methods of baking and pastry practice. including the many baking types, materials, cooking steps for the all kids of bread and cookies.
08442	Chinese Cuisine Practice	Practicing the cooking methods of Chinese foods, utensils and food materials used in Chinese restaurants.
13103	Korean Royal Cuisine Practice	Deals with literatures and food cultures of Korean royal cuisine, practices cooking methods for everyday life and event banquet.
16218	Global Food Culture	Study in the relationship between food and culture, and comparative analysis of food cultures across the world, especially their individuality and universality.
13684	Rice cookie & Tea Practice	The aim of this study is to recapture modernistically the rice cookie & tea or punch based on korean traditional recipes.
14721	Food Processing	Covers principles and methods of food processing and preservation in order to utilize agricultural products effectively including traditional fermented food, and to develop new food products with increased storage, safety, commerciality, preference and quality.
16424	Experimental Cooking Practice(capstone design)	Provides basic knowledge for research on cookery science and experimental cooking practice. Also covers experimental cooking design for developing standardized recipe, stepwise changes according to the diverse cooking method and optimal processing method for the newly developed menus and food products.
13104	Japanese Cuisine Practice	Practicing the cooking methods of Japanese foods, utensils and food materials used in Japanese restaurants.
17143	Traditional Fermented Food Practice(capstone design)	Covers principles and methods of food processing and preservation in order to utilize agricultural products effectively including traditional fermented food, and to develop new food products with increased storage, safety, commerciality, preference and quality.
10064	Educational Theory of Culinary Teaching	Studies of educational theory of culinary teaching, curriculum design, instructional methods.
14907	Study and Instruction Method for Culinary Teaching	Studies of instruction method for culinary teaching, textbook and teaching aids development, And their utilizing for the teaching practice training.
13115	Kitchen Managerment Practices	Provides the overall knowledges and skills such as the characteristics of kitchen management, food ingredient control, cost control, menu planning and meal management, personnel management, safety control, customer satisfaction in the food service facilities.
13109	Vegetarian Diet & Food Therapy Practice	Vegetable, medicinal and herbal ingredients to take advantage of vegetarian food, the ingredients used in food inspections for the study, a vegetarian and will learn theories and practical techniques of medicinal food. As 'Yaksikdongwon(？食同源)', thoughts on the basis of the oriental nutrition and functional characteristics of medicinal materials with respect to learning, the organic formulation of these ingredients, color, smell, taste combines food to study the health-promoting food and prevent disease through the ability to be cultured.
16681	K-Food Banquet Practice (capstone design)	Deals with menu settings, classifications of the Korean traditional wedding food. And practices preparation processes of them.
13105	Korean Regional Cuisine Practice	Characteristics analysis of Korean regional culinary on seasonal food, banquet food, kimchi and many other delicacies, including plausible outlook in regional cuisine tourism.
11489	Foodservice in Institutions	Provides the principles of food service systems, menu planning, food purchasing, quantity food production, sanitation, facility and equipment, cost control.
14316	Food Products Development(capstone design)	Provides a basic understanding of the traditional food development related to the process and merchandising of the food products.
13111	Food Culture Studies and Practices Through the Old Literatures	Studies of dietary history and food culture of our ancestors through the old literatures. By making the old food, to reproduce the traditional food culture of the circle knows, the superior ability to recognize and encourage them to develop.
14113	Menu Planning and Design for Korea Resturant(Capstone design)	Deals with traditional wine making, various kinds of beverages and their characteristics, serving methods and cocktail making methods using alcoholic and nonalcoholic beverages.
16425	Graduate Work (capstone design)	Every student designs, makes and presents their own graduate works.
13110	Menu Planning and Design for Korean Resturant	Provides the studies of the process about the planning and developing a workable, quality menu for the profitable operation and strategic menu development by menu marketing.
15482	Korean Restaurant Establishment and Management	Understandings the overall Korean food industry and establishment trends of Korean restaurants, and study how to make management proposals and key aspects of restaurant establishment and operations such as determination of restaurant concepts, design and layout, menu planning related with restaurant business starting.

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Dept. of Hotel Management

Introduction
Faculty
Course Information

The objective of the department is to foster hotel management professionals skilled with room service, food and bever-ages, and overall management. Through internship and co-op programs with five-star hotels at home, the department provides direct opportunities for students to learn working-level situations before they graduate, and also operates over-seas internships programs, opening more possibilities. The department’s aim is to foster hoteliers with appropriate mind-set, skilled with theoretical and practical knowledge, and leadership that would see its light in hotels at home and abroad.


Name	Hwang Insoo
Position	Professor
Specializations	Customer Relationship Management / Hotel Management Information Systems / Hotel Information Processing Practices / Tourism Laws / Introduction to Information Technology
Contact	+82-63-220-2757	Email	insoo@jj.ac.kr


Name	Ahn, Seh-Kil
Position	Professor
Specializations	-
Contact	+82-63-220-2041	Email	skahn@jj.ac.kr


Name	Im Hyun Jung
Position	Professor
Specializations	-
Contact	+82-63-220-2553	Email	hollyim@jj.ac.kr


Name	Shim Young-kuk
Position	Professor
Specializations	Hotel Human Resource Management, Understanding of Service, Hotel F&B service Practice, Service Case Study in Hospitality Industry, Wine Service.
Contact	+82-63-220-3082	Email	bruceshim@jj.ac.kr


Name	TODD MORRIS
Position	Associate Professor
Specializations	-
Contact	+82-63-220-2933	Email	todd@jj.ac.kr


Name	Carpio Nimrod
Position	Assistant Professor
Specializations	-
Contact	+82-63-220-2206	Email	nimrodcarpio86@jj.ac.kr


Course No.	Course Name	Course Information
16092	Introduction to Customer Services	Understanding of general service concept, types and applications in hospitality industry with reviewing the organization's management strategies for maintaining qualified service.
15476	Introduction to the Hospitality Industry	Introduction to various segments of hospitality industry including lodging, tourism, restaurant, foodservice, airlines, and convention and events, with an emphasis on hospitality spirits.
09058	Introduction to Hotel Management	Survey of the history, likely direction, and dynamics of the hotel industry from the perspective of the global economy, with emphasis on teh wide variety fo carerr opportunities.
14510	Global Hoteliar Manner	Understanding of etiquette and protocol in business and social settings including domestic and international common courtesies, greetings and introductions, communications and dining etiquette. Basic manners and skills required for serving hotel guests are also discussed.
13645	Introduction to Foodservice Industry	Study of theoretical and practical aspects of foodservice operations, covering quick service, casual, family, theme, and fine dining.
12404	Professional English for Hoteliers	Practice of situational English used in the different departments within the hotel by simulating the various work situations related to the industry.
09060	Rooms Division Management	Working knowledge of operations and sales related to rooms division including a hotel front office, registration, and housekeeping.
09066	Food & Beverage Service	Laboratory aspects of overall food & beverage management with an empahsis on arrangement of silverware and foodware and carry-out.
15612	Hotel Management Information Systems	Introduction to technology and its application within the hotel industry, emphasizing an impact of Fourth Industrial Revolution on hotel management.
08313	Hotel Front Office	The organization, duties, and administration of a hotel front office. Examines the various jobs in the lodging front office, and procedures for reservation, registering, check-in and check-out, night audit, and accounting.
08046	Principles of Hotel Accounting	Financial record keeping and reporting, utilizing uniform systems of accounts for hotels with emphasis on payroll, statement analysis, and computer applications.
15846	Introduction to MICE Industry	Overview of MICE industry (Meetings, Incentive Travels, Conventions, Exhibitions), emphasizing various aspects of convention planning, budgeting, marketing, food & beverage service, and human resources.
10904	Restaurant Management	Restaurant management requires a specific knowledge and operation skills. Includes the role of managerial leadership, staff selection and staff development, effective approaches to successful client relations, and approaches to maintaining the balance between food service and facilities quality.
15478	Culture & Tourism	Integration of culture into the tourism experience through field trips to cultural heritage sites and activities focusing on cross-cultural understanding.
09067	Beverage & Liquor Management	Overview of responsibilities of a beverage director and study of beverage management including cost control, production, and wine. Also included social and legal aspects associated with alcholic beverages.
11740	Hotel Service English	Practice of situational English used in the different departments within the hotel by simulating the various work situations related to the industry.
15477	Hotel Customer Relationship Management	Principles of Customer Relationship Management (CRM), emphasizing application of big data and information technology for acquisition and retention of desired hotel customers.
09071	Hotel Marketing	Study of characteristics of hotel marketing which is different from general marketing due to intangibility, variability, perishability, and inseparability of the hotel products.
14714	Hotel Human Resources Management	Overview of planning, organizing, influencing, and control functions associated with hotel human resource management, focusing on various policies, strategies, and detailed job descriptions applicable to hotel industry.
15914	Hotel Information Processing Practice	Principles, analysis, and processing of information needed for effective and efficient customer management, revenue management, sales marketing.
15479	Catering & Event Management	Applications of catering event planning, implementation, and evaluation on a team project basis, which requires each group to plan and execute a themed event.
12406	Hotel Purchasing	Procedures and practices in the purchasing function for acquiring hotel services, food, beverages, equipment, and supplies.
16304	Hotel Brand Management	The learning objectives for this course are to have students to develop a consumer-centric approach to building, measuring and evaluating strategies that build brand equity for new and existing hotel brands and identify important issues related to planning and implementing brand strategies for a diverse group of marketing offerings.
09079	Hotel Consumer Behavior	This course provides students with an in-depth understanding of the roles and function of consumers in the hotel industry. The course intends to give a detailed view of the consumer behavior and to discuss key concepts and issues. Students are introduced to the consumer decision process with emphasis on consumer decision making, satisfaction/dissatisfaction factors, perceptions, learning and group influences.
15613	Hotel Cost Accounting	Principles and procedures of an effective system of food, beverage, and labor controls for the hotel industry. Topics include food and beverage costing, labor cost analysis, pricing methods and computer applications.
10089	Hotel Project	Review of methodological operation, financial, and marketing aspects of analyses for hotel development projects.
10905	Tourism Law	Examination of the laws regulating the tourism business and tourism policy. Emphasis on the practical aspects of tourism-related regulations.
15847	Global Hotel Chain Management	The organization of global chains, fundamentals of franchising, sales and growth, evaluation of franchise financial performance, and unit ownership characteristics.
14511	Hotel Strategic Operations	This course aims to develop students’ strategic thinking skills, individually and collectively. Cases from hotel companies, restaurant chains, and other hospitality-related businesses are used as departure points for class discussion.
14506	Trends in Hotel Operations	A series of seminars conducted by invited industry experts on broad perspective of contemporary issues in the management of hotel. A written report with a 15-page long is required at the end of the course for students to complete the course.
14509	Cases in Hotel Service Operations	Analysis of a set of circumstances that require management decision-making practices in lodging operation. Through active involvement in case discussion, students will be able to enhance their critical thinking and communication skills by identifying problems, determining pertinent information, appraising alternatives, and developing realistic solutions.
12409	Case Studies on Service Quality of Hospitality Industry	Analysis and development of service management skills for the hotel industry, including leadership behavior, motivation, communication, training, staffing and professionalism.

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