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Department of Hospitality Management
Welcome to Department of Hospitality Management
English
Curriculums

Taiwan Shoufu University

Hospitality Management Four-year Curriculum

Academic Year

1st Year

2nd Year

Semester

1st Semester

2nd Semester

1st Semester

2nd Semester

 

Course

Credit

Course

Credit

Course

Credit

Course

Credit

Required Courses

Reading and Writing of Chinese ()

2

Reading and Writing of Chinese ()

2

Advanced English ()

1

Advanced English (II)

1

Practical English ()

2

Practical English ()

2

General Knowledge Course

3

General Knowledge Course

3

Computer and Software Application

2

General Knowledge Course

6

Economics

3

Accounting

3

Physical Education

0

Physical Education

0

Statistics

3

Human Resources Management

3

Military Training

0

Military Training

1

Basic Hospitality English

2

Advanced Hospitality English

2

Introduction to Leisure and Recreation

3

Worldwide Etiquette and Proper Manner

2

Basic Practices of Western Cooking Preparation

2

Information System & Practice

2

Safety and Sanitation for Hospitality

3

Fundamentals of Food Preparation

2

Hotel Management

3

English for Hospitality Industry

3

Introduction to Food Service Industry

3

Basic Practices of Chinese Cooking Preparation

2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

15

 

17

 

17

 

17

Elective Courses

Introduction of Food Ingredients

2

Application of Herbs and Spices

2

Advanced Practices for Chinese Cooking

3

Food Purchasing

2

Theory of Chinese Cooking

2

Theory of Western Cooking

2

Sensory Evaluation

2

Food Nutrition

2

Introduction and Practices of Coffee and Tea

2

Introduction of Wine

3

Management and Practices of Food Service

2

Advanced Practices for Western Cooking

3

Food Culture

2

Sensory Evaluation

2

Introduction and Practices of Tea Arts

2

Beverage Mixing

2

Food Aesthetics

2

Management and Practices of Food Service

2

Menu Design and Planning

2

French for Food  and Beverage

2

Food Culture

2

Introduction and Practices of Coffee and Tea

2

Stewarding Service Management

2

Retail Sales Management

2

Basic Cooking Techniques

2

Food Safety Control System

2

Food Purchasing

2

Japanese for Food  and Beverage

2

Basic Food Service Techniques

2

 

 

 

 

Food Franchise Management

3

 

 

 

 

 

 

Bed and Breakfast Operating and Management

2

Total

 

16

 

15

 

15

 

20

 

 

 

 

Academic Year

3rd Year

4th Year

Semester

1st Semester

2nd Semester

1st Semester

2nd Semester

 

Course

Credit

Course

Credit

Course

Credit

Course

Credit

Required Courses

General Knowledge Course

3

General Knowledge Course

3

Internship

8

Restaurant Planning and Design

2

Business Ethics

2

Hospitality Law

2

Independent Study (II)

2

Graduation Exhibition

2

Information System for Hospitality Management

3

Consumer Behaviour

3

 

 

 

 

Food Financial Management

2

Independent Study (I)

2

 

 

 

 

Food Cost Control

2

 

 

 

 

 

 

Marketing Management

3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

15

 

8 / 10

 

8 / 2

 

4

Elective Courses

Practices for High Level Chinese Cooking

3

Menu Design and Planning

2

 

 

Creative Cooking

3

Advanced Practices for Western Cooking

3

Stewarding Service Management

2

 

 

International Marketing for Alcohol and Beverage

2

Japanese Cuisine

3

Foreign Cuisine

3

 

 

Bar Operating and Management

2

Management and Practices of Beverage

2

Introduction for brewage

2

 

 

Customer Relationship Management

2

Introduction for Distilled Alcohol

2

Sommelier and Service

2

 

 

Supervisor for Food Service

2

French for Food  and Beverage

2

Management and Practices of Beverage

2

 

 

Hospitality Industry Management

3

Banquet Management

2

Service Quality Management

2

 

 

Design and Planning for Hospitality Products

2

Customer Relationship Management

2

Electronic Commerce

3

 

 

Introduction and Practices of Tea Arts

2

Service Quality Management

2

Entrepreneurship Operating and Management

3

 

 

 

 

Total

 

21

 

21

 

0

 

18