Welcome to the Wonderful World of
Hospitality
Dr. Cheah Kuan Yean
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The hospitality Industry
• Lodging
• Food service
• Clubs
• Cruise ships
• Gaming
• Theme parks
• Travel
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THE HOSPITALITY INDUSTRY
• Lodging
• Food service
• Clubs
• Cruise ships
• Gaming
• Theme parks
• Travel
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4
Some facts about the hospitality industry
• Fastest growing industry in the world
• Vietnam tourism is growing and many new
hotels will open in the next few years
• This means that there will be many jobs
available and also good career progression
Modules You Need To Take
A. Pre-requisite Modules:
1) HRM 351– Human Resource Management
B. Core Modules:
1) HMGT 213: Essentials of Hospitality Management
2) HMGT 358: Lodging Management
3) HMGT 361: Destination and Event Management
4) HMGT 401: Food and Beverage Management
5) HMGT 410: Service Quality Management
6) HMGT 434: International Hospitality Issues and Management Skills
7) HMGT 482: Integrated Hospitality Management
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Elective Courses
PHL 255 – Critical and Creative Thinking (4) (Highly
Recommended)
MKTG 363 – Consumer Behavior (4) (Highly Recommended)
ACTG 360 – Cost Accounting (4)
IEPS 361 – Planning and Managing New Venture (4)
MKTG 420 – Branding (4)
HRM 461 – Reward Systems and Performance Management (4)
Modules Pre-requisites
COURSE PRE-REQUISITE(S)
HMGT 213 - Essentials of Hospitality Management None
HRM 351 - Human Resource Management BUS 314
HMGT 358 - Lodging Management HMGT 213, HRM 351
HMGT 361 - Destination and Event Management HMGT 213, HRM 351
HMGT 401 - Food and Beverage Management HMGT 213, HRM 351
HMGT 410 - Service Quality Management HMGT 213, HMGT 358,
HMGT 361, HMGT 401
HMGT 434 - International Hospitality Issues and Management Skills HMGT 213, HMGT 358,
HMGT 361, HMGT 401,
HMGT 410
HMGT 482 - Integrated Hospitality Management HMGT 213, HMGT 358, HMGT
361, HMGT 401, HMGT 410,
HMGT 434
The Track Focus
HOSPITALITY MANAGEMENT
NOT Hotel or Restaurant,
NOT Tourism or Culinary Arts
Management
The Mission Focus
Mission Key Words:
Industrial-Professionalism
Knowledge-Acquirement
&
Career-Attitude-Development
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The Study Focus
This leads to the Study directions of:
• Professionalism Training & Enhancement
• Knowledge Study
• Applications & Implications of Concept/Theory
• Self-Actualization in Career Advance
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The Teaching Focus
This leads to the Teaching-Training directions of:
Concept/Theory Elaborations
Work Examples & Experiences Enrichments
Case studies
Site Visits
Life-Career Balance Philosophy
The student should be or are confident to take
responsibilities in the hospitality work arena.
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COMPETITIVE ADVANATAGES
You got me, Babe!
Not only a knowledge-driven, but also
Professionalism-oriented
Career Attitude–Oriented
More English-Oriented
Real work-life demos and illustrations
We have good reputable properties to
support/hire students
Mean – not learn & know
HMGT 361
EVENT AND DESTINATION MANAGEMENT
The module introduces students to the essential concepts of travel
and tourism with an understanding of the dynamics of the travel
industry. The concept of the tourism system as a combination of
numerous service providers and industry players and the main
components of the integrated model of tourism and its association to
the hospitality, leisure, recreation and events industries is examined.
It also traces the development of tourism, the role of tourism
promoters, service suppliers, and destination products. It also
serves as a general introduction to the MEEC (Meetings,
Expositions, Events and Conventions) industry to provide the base
for succeeding participations in event management. The
uncontrollable factors and environmental constraints affecting
destination and event management are discussed and familiarized.
HMGT 410
SERVICE QUALITY MANAGEMENT
This module introduces a framework for understanding the nature of
hospitality services and the related marketing and management
implications. The service characteristics are recognized for how it
affects both the customer behavior and marketing strategy. The
issues impacting service quality in the hospitality industry and
service product strategy are discussed to create customer values.
The students are shown and taught the basic principles, theories,
concepts and skills that they will require to learn if they are to
become effective managers in the hospitality industry.
HMGT 434
INTERNATIONAL HOSPITALITY ISSUES AND MANAGEMENT SKILLS
This is a customized module to develop the students to be better prepared for their
hospitality management challenges in their career paths. The hospitality globalization
issues and concerns are presented and studied so that the students can be aware of
the expectations of the global players and guests in the hospitality industry. The
understandings of international standards which are universally conceptualized by the
multinational hospitality corporations are discussed for better understanding to realize
its product-service implications. The SKA (skill, knowledge, ability and attitude)
development through the selection of soft skill sets and training concepts in the module
would also benefit the students in developing their managerial competencies. Together
with the specific guest-contact and service skills together with the psychological skill
set, the module will be able to enhance confidence and competency in the
management conducts and performances. The sessions will be illustrated by case
studies and scenarios with the lecturer’s experiences and knowledge to reveal salient
learning points. This module will cover the Hospitality Global Market and International
Corporations: Now and future, International Standards, National Culture and Impacts
on Management, Cultural Dimensions,Customer Service Skills, SERVQUAL Model and
Concept: Parasumaran, Guest Conflict Management Skills, Competency Model:
Motivation, Emotional Intelligence,Impression Management, Immediate Management
Concept and Applications, and Field Trip or Guest Speaker.
HMGT 482
INTEGRATED HOSPITALITY MANAGEMENT
This module is to link and connect the hospitality intelligence of the
students after learning the hospitality core modules. The course will
require the students to be in project teams to strategize and plan
hospitality business ventures or business sustainability to realize the
applications and implications of the hospitality knowledge. This would
require the students to research the hospitality industry and environments
to craft innovative and entrepreneurial ideas for their [Link] module
will cover Hospitality Business Types, Elements of Entrepreneurship,
Business Plan, Feasibility Study, Sales pitch and Execution, Marketing
Strategies, and Performance Measurement and Control.
HMGT 213
ESSENTIALS OF HOSPITALITY MANAGEMENT
This is an introductory module to the Hospitality Management
track program. This module aims to provide the students with a
general idea of the hospitality services industry, the industry’s role
in the hospitality sector, its relationship with other players in the
hospitality industry and the external environment that shapes the
industry. Consequently, it also provides the opportunity for the
students to gain the essential knowledge about Hospitality
Industry, Tourism Demand and Motivation, Hotel Business and
Classification, Hotel Operations, Management Perspectives, and
Specialized Segments: Leisure and Gaming, and MICE.
HMGT 358
LODGING MANAGEMENT
This module focuses on a variety of hospitality contexts such as
classification of lodging facilities, front office operations,
housekeeping and sales and marketing planning. The module would
also assist to emphasize some of the knowledge encountered in the
Principles of Hospitality Management module. Besides
concentrating on the lodging perspectives, other operational
aspects of the lodging industry are elaborated. This module would
allow the students to realize and comprehend the concerns of
lodging operations and understand its salient components within the
hotel’s Room Divisions are highlighted.
HMGT 401
FOOD AND BEVERAGE MANAGEMENT
The basic concepts and practices relating to foodservice management
are delivered in this module. This knowledge can be implied and applied
to all types of foodservice in their own perspectives. Important operation
and management areas of foodservice management are covered which
include menu planning, food safety, purchasing, food production, and
types of service delivery, human resource management, pricing and
marketing mix. After completing this module, the students will be able to
have enough suffice knowledge to guide them through the challenges of
Food and Beverage establishment.
In all Hospitality classes, you need
to dress up professionally in
business attire to attend the
classes.
Meaning Man in shirt & Tie or shirt
& tie with jacket, and ladies in
professional secretarial uniform
Questions ?
Where are the jobs?
• Professional
– Operations management, finance,
accounting, human resources, customer
relations, marketing, food science
• Corporate
– Marketing, human resources, training,
quality assurance, accounting,
purchasing
• Entrepreneurial
– Owner, operator, franchisor
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Lodging Career
Entry level Mid level Upper management
Housekeeper Reservations Personnel director
Front desk clerk manager Senior sales manager
Reservations clerk Executive Controller
Food service staff housekeeper Food & beverage
Front office director
manager Director of sales &
Catering sales marketing
manager General manager
Sales manager
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Food service careers
Entry level Mid level Upper management
Crew person Manager trainee Executive chef
Crew supervisor Chef General manager
Lead positions Unit manager District manager
Controller Regional manager
Kitchen manager Operations director
Catering manager Other directors
CFO
President/CEO
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Chain operation
• Better training
• More opportunities for advancement
• Better benefits
• Opportunities for relocation
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Is the Hospitality Industry Right
for You?
Personal qualities needed:
– Honesty
– Good communication skills
– Willingness to work hard
– Team player
– Willingness to work long hours
– Dedicated to exceptional
service
– Desire to exceed guest
expectations
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Question time?
Thank you!
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