전주대학교 국제교류원

Undergraduate

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Degree Programs

The undergraduate program focuses on providing students with opportunities to work internationally and to participate in overseas internships.

Program Highlights
  • The global educational excellence in hospitality management by in trinational and Korean faculty
  • A well-matched curriculum to global industry requirements and standards to provide hands-on experiences and knowledge for hospitality management
  • Wide range of top-quality internships and job placements in various destinations in Asia and Pacific-region
  • Extensive collaboration with top global hotel brands providing updated industry trends and conditions
Skills and competencies obtained
  • Cutting edge KNOWLEDGE about the international hospitality management trends and standards
  • LEADERSHIP skills for the modern hospitality environment
  • Practical and innovative MINDSET to manage the current global challenges
  • PROFESSIONALISM and SERVICE-ORIENTED ATTTIDUES to succeed in luxury hospitality sector

Curriculum

Completion of the bachelor’s degree requires a minimum of 110 credit hours of course work combined with general education (21~43 credit hours) and major education (70~93 credit hours) offered by the International Hospitality Management.

GENERAL EDUCATION (21~43 CREDIT HOURS)
HUMANITY
  • Human and Community* (3)
  • Community Service (3)
  • Career Coaching (6) (1 credit hour per 1 semesters)
BASICS
  • Communication skills* (3)
  • Foreign Languages (6)
  • Software* (3)
ELECTIVES (0~6)
INTERNATIONAL HOSPITALITY MANAGEMENT (80~93 CREDIT HOURS)
  • REQUIRED COURSES – BASICS (6)
  • REQUIRED COURSES – ADVANCED (24)
  • ELECTIVE COURSES (63)

* Indicates required cours. / Number in parenthesis ( ) denotes credit hours.

Course Descriptions – Bachelor of Science in International Hospitality Management

Course Descriptions1
Course Description
Managing Service Quality and Excellence in Hospitality Industry Understanding of general service concept, types and applications in hospitality industry with reviewing the organization's management strategies for maintaining qualified service.
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.
Introduction to Multicultural Diversity in the Hospitality Workplace Understanding of etiquette and protocol in business and social settings including domestic and international common courtesies, greetings and introductions, communications and dining etiquette.
Housekeeping Management Working knowledge of operations and sales related to rooms division including a hotel front office, registration, and housekeeping.
Food & Beverage Service Practice Laboratory experiences relating to food & beverage services including setting the table, serving different styles of service, serving alcoholic beverages including wines.
Principles of MICE Management Overview of MICE industry (Meetings, Incentive Travels, Conventions, Exhibitions), emphasizing various aspects of convention planning, budgeting, marketing, food & beverage service, and human resources.
Managing Sustainability of Tourism & Culture Integration of culture into the tourism experience through field trips to cultural heritage sites and activities focusing on cross-cultural understanding.
Course Descriptions2
Course Description
Korean Communication for Hospitality Professionals Practice of situational Korean used in the different departments within the hospitality industry by simulating the various work situations related to the industry.
Hospitality Marketing in the Digital Age Study of characteristics of hotel marketing which is different from general marketing due to intangibility, variability, perishability, and inseparability of the hospitality industry products.
Talent Management in Hospitality Industry 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 hospitality industry.
Hospitality Data and Information Practice Principles, analysis, and processing of information needed for effective and efficient customer management, revenue management, sales marketing (laboratory experiences included).
International Luxury Brand Management in Hospitality Industry Study of building, measuring, and evaluating a consumer-oriented brand equity for new and existing hotel brands.
Hotel Development Project Review of methodological operation, financial, and marketing aspects of analyses for hotel development projects.
Revenue Management Discuss strategies and technologies for sales analysis and sales improvement required in the hospitality industry, and learn the work of the sales department of the actual hotel company.
Course Descriptions3
Course Description
Hospitality Business Planning and Development Designed to develop students’ thinking skills, individually and collectively. Cases from hotel companies, restaurant chains, and other hospitality-related businesses are used for class discussion.
Graduation Project A comprehensive project to provide students the opportunity to put the conceptual, practical, and academic skills acquired through the bachelor into practice. A written project and an oral presentation are required.
Introduction to Lodging Management Survey of the history, likely direction, and dynamics of the hotel industry from the perspective of the global economy, with emphasis on the wide variety for career opportunities.
Introduction to Food Service Industry Study of theoretical and practical aspects of food service operations, covering quick service, casual, family, theme, and fine dining.
Innovative Technologies for Hospitality Operation Introduction to technology and its application within the hotel industry, emphasizing an impact of Fourth Industrial Revolution on the hotel management (laboratory experiences included).
Hotel Front Office Operations & Management Review of the organization, duties, and administration of a hotel front office with an emphasis on SOP practice. Laboratory experience (front office application) is included.
Principles of Accounting in Hospitality Industry Financial record keeping and reporting, utilizing uniform systems of accounts for hotels with emphasis on payroll, statement analysis, and computer applications.
Course Descriptions4
Course Description
Restaurant Management Study of various aspects of managing restaurant including 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.
Wine Tasting & Cocktail Service Practice Overview of alcoholic beverage management and practices focusing on wine and cocktail tasting and services (laboratory experiences included).
Customer Relationship Management in the Hospitality Management Principles of Customer Relationship Management (CRM), emphasizing application of big data and information technology for acquisition and retention of desired hotel customers.
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.
Hotel Purchasing Procedures and practices in the purchasing function for acquiring hotel services, food, beverages, equipment, and supplies.
Hospitality Consumer Behavior and Insight An in-depth understanding of the roles and function of consumers in the hotel industry, emphasizing the consumer decision process on consumer decision making, satisfaction/dissatisfaction factors, perceptions, learning and group influences.
Cost Control in Food & Beverage 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.
Course Descriptions5
Course Description
Business Practices in Global Hospitality Industry The organization of global chains, fundamentals of franchising, sales and growth, evaluation of franchise financial performance, and unit ownership characteristics.
Current Issues in Hotel Operation 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.
Special Topics in the Hospitality Industry Analysis and development of service management skills with real cases for the hospitality industry, including leadership behavior, motivation, communication, training, staffing and professionalism.