Curriculums
Taiwan Shoufu University
Hospitality Management Four-year Curriculum
Academic Year |
1st Year |
2nd Year |
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Semester |
1st Semester |
2nd Semester |
1st Semester |
2nd Semester |
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|
Course |
Credit |
Course |
Credit |
Course |
Credit |
Course |
Credit |
Required Courses |
Reading and Writing of Chinese (Ⅰ) |
2 |
Reading and Writing of Chinese (Ⅱ) |
2 |
Advanced English (Ⅰ) |
1 |
Advanced English (II) |
1 |
Practical English (Ⅰ) |
2 |
Practical English (Ⅱ) |
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 |
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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 |
|
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|
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Food Franchise Management |
3 |
|
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|
|
|
|
Bed and Breakfast Operating and Management |
2 |
|
Total |
|
16 |
|
15 |
|
15 |
|
20 |
Academic Year |
3rd Year |
4th Year |
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Semester |
1st Semester |
2nd Semester |
1st Semester |
2nd Semester |
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|
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 |
|
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|
|
|
Food Financial Management |
2 |
Independent Study (I) |
2 |
|
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|
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Food Cost Control |
2 |
|
|
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Marketing Management |
3 |
|
|
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|
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|
|
|
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|
|
|
|
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 |
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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 |
|
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|
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Total |
|
21 |
|
21 |
|
0 |
|
18 |