PROGRAM BROCHURE

PROGRAM SPECIALIZATION

EXPECTED LEARNING OUTCOME

COURSE SPECIFICATIONS

K-S-A

Upon completion of the program, graduates are able to:

KNOWLEDGE

1. General knowledge (PLO 1): Apply knowledge of mathematics, social sciences, environment, management, and understanding of contemporary issues into the field of Hospitality Management.

1.1. Apply appropriate mathematical, computational, and statistical approaches in order to solve complex problems of the Hospitality Management industry.

1.2. Apply knowledge of social sciences including: economics, culture, society, politics, law, and understanding of contemporary issues in order to solve complex problems of the Hospitality Management industry.

1.3. Apply knowledge about the environment and sustainable development in order to solve complex problems of the Hospitality Management industry, thus achieving the goals of sustainable development.

1.4 Apply the knowledge and fundamentals of management and business in order to solve complex problems of the Hospitality Management industry.

2. Business knowledge (PLO 2): Analyze business trends, market needs, and organizational resources based on the application of concepts, theories, models and approaches of Hospitality Management.

2.1 Identify issues to be investigated, and then select appropriate approaches for market analysis.

2.2 Perform market analysis correctly (collect market data, identify market segments, analyze trends, perform SWOT analysis, perform PESTLE analysis, etc.)

2.3 Draw logical conclusions based on the application of the foundational knowledge and principles of management and business.

2.4 Develop a business strategy based on the results of market analysis, and demonstrate a positive business perspective (maximizing benefits for stakeholders, and developing a brand for the business).

3. Management knowledge (PLO 3): Manage business activities professionally and ethically.

3.1 Apply theoretical knowledge as well as practical experience appropriately in order to formulate, implement, monitor, and manage corporate strategies and operational plans.

3.2 Manager service activities, including developing standards, establishing technical procedures, operating service delivery activities (implement, monitor, review, evaluate, adjust, and improve services) effectively.

3.3 Develop human resources including planning, recruiting, training, developing, and managing employees, as well as applying human resource policies in order to meet the development goals of the business.

3.4 Manage financial activities, including assessing the business status, and creating a plan for budget management based on the business status.

3.5 Manage asset including creating procurement plans for assets equipment, creating maintenance for assets equipment, monitoring the use of assets, equipment, and tools in order to meet business goals while staying environmentally friendly.

3.6 Manage security and safety by developing standards, establishing processes, deploying security and safety procedures and equipment in accordance with national standards and international.

3.7 Manage risks by identifying, classifying, predicting, preparing risk response plans, and implementing response plans effectively.

SKILLS

4. Thinking skills (PLO 4): Apply critical thinking, creative thinking, and problem solving skills effectively in the context of the Hospitality Management industry.

4.1 Demonstrate critical thinking skills in analyzing and evaluating text documents and oral communication.

4.2 Demonstrate critical thinking skills in analyzing, processing, and evaluating information, reasoning, and drawing conclusions.

4.3 Demonstrate problem-solving skills including recognizing the problems, knowing when and how to gather information, and evaluating and selecting information needed for problem solving, and decision-making .

4.4 Demonstrate novelty and creativity when solving problems.

5. Teamwork (PLO 5): Collaborate effectively with the work group, both as a member and a team leader, creating an environment of cooperation and inclusion, creating and implementing work plans in order to achieve goals.

5.1 Develop a plan in accordance with the group's goals, and strictly manage work time within the group.

5.2 Develop good internal relations, including establishing connections and resolving conflicts within the group.

5.3 Evaluate individual and team performance, and improve continuously until the set goals are achieved.

6. Communication (PLO 6): Communicate effectively using oral, written, and multimedia means with stakeholders in a diverse and multicultural environment; satisfy English/French proficiency requirements as prescribed by the Ministry of Education and Training.

6.1 Listen respectfully and comprehend appreciatively.

6.2 Use context-appropriate language for academic and social communication.

6.3 Explain the importance of communication factors such as feelings, emotions and values ​.

6.4 Demonstrate appropriate behaviors towards stakeholders in diverse environments, showing respect for multicultural differences.

6.5 Demonstrate good negotiation skills.

6.6 Use English/French for communication at the level prescribed by the Ministry of Education and Training.

7. Professional skills (PLO 7): Perform hospitality skills correctly.

7.1 Perform front desk procedures correctly.

7.2 Perform culinary procedures correctly.

7.3 Perform housekeeping procedures correctly.

7.4 Perform event management procedures correctly.

7.5 Perform add-on service procedures in hospitality and F&B correctly.

7.6 Utilize IT tools and other modern tools for hospitality management.

8. Investigation and research (PLO 8): Research the complex issues of the Hospitality Management industry, using existing research results and applying appropriate research methods.

8.1 Assess the strengths, weaknesses, similarities and differences of survey methods (forms of inquiry).

8.2 Select survey and research methods suitable to the research objectives.

8.3 Deploy appropriate survey and research methods.

8.4 Collect data and interpret information correctly.

8.5 Conclude based on solid scientific foundation, and draw logical conclusions.

ATTITUDE

9. Ethics and Professional responsibilities (PLO 9): Demostrate respect for professional ethical standards, and an understanding of social responsibilities.

9.1 Abide by the regulations on professional ethics.

9.2 Comply with labor disciplines, showing respect for corporate culture.

9.3 Demonstrate interest in the impacts of the tourism in general and hospitality management in particular in the global, economic, environmental and social context.

10. Life-long learning (PLO 10): Be willing to engage in lifelong learning.

10.1 Identify personal limitations in terms of knowledge and competencies for a hospitality managers; be able to recognize modern trends within the industry.

10.2 Identify opportunities to learn, improve knowledge and capacity.

10.3 Set clear directions for lifelong learning.

 

 
  View all
Visited: 9766836
Truy cập tháng: 187650

Faculty of Tourism:
 Main campus - Faculty's Office: 69/68 Dang Thuy Tram Street, Ward 13, Binh Thanh District, HCMC

Campus 2: 233A Phan Van Tri Street, Ward 11, Binh Thanh District, HCMC
Tel: 028.710.99241 - Email: k.dulich@vanlanguni.edu.vn