국제 호텔경영학 석사

Master in International Hotel Management

국제 호텔경영학 석사
(Master in International Hotel Management)

스페인

15 months (9months Academic + 6months Internship)

 

호스피탈리티 산업은 세계에서 가장 역동적으로 성장하고 있는 산업으로 새로운 트렌드와 문화를 지속적으로 연구 개발하며, 사람들로 하여금 끊임없이 새로운 경험을 가질 수 있도록 합니다. 레로쉬 스페인의 국제 호텔경영학 석사 프로그램은 학사학위를 가진 분들이 국제 호텔 경영 분야로 진출할 수 있도록 돕고 있습니다. 이 프로그램을 통해 학생들은 호텔의 관리자들이 오늘날 직면하는 운영과 전략에 대한 기술과 지식을 습득할 수 있습니다.

Academic Months

Months Internship

Intakes a year (February & September)

교육 과정

SEMESTER 1

FOOD & BEVERAGE PRACTICAL : SERVICE + KITCHEN OPERATION

이 과목은 키친과 서비스 두 가지 모듈의 이론과 실제 실무를 공부한다.
Kitchen: The course offers students foundation knowledge in preparing food using all major cooking methods, while also applying proper hygiene, energy conservation and wastage prevention techniques. Students will learn to appreciate quality and gain a significant understanding of raw materials. The course is designed for students to work in teams or individually to produce high-quality food in an effective and efficient way.

Service: This module prepares students to work effectively and efficiently within a team to provide a timely basic banquet food and beverages service. In the ‘a La Carte’ operations setting, the students are taught to provide a high standard of fine dining service, working independently within a restaurant environment. In addition, the students are shown the art of flambé, filleting, gueridon service and mixology, which will prepare them for any type of restaurant situation within the industry.

 

ROOMS DIVISION PRATICAL

이 과목은 객실운영, 고객관리, 프론트 오피스, 하우스 키핑 및 오페를 통해 객실수버의 운영과 고객 사이클을 공부한다.    
Five main components make up this course – Rooms Division Operations (Front Office and Housekeeping), Customer care, Applied Front Office Techniques, Housekeeping Technical Operations and Opera PMS. The programme covers all aspects of the ‘Guest Cycle’ in relation to the Rooms Division department. The course considers the role of customer care within the hotel, and particularly within the Rooms Division environment. The importance of close communication and cooperation between the two sub-departments is stressed. In addition, students will have the opportunity to develop the practical knowledge and skills required of operational staff in Front Office PMS and Housekeeping. These skills will be developed in the classroom, the practical reception area and housekeeping operations area.

 

F&B OPERATION MANAGEMENT

레스토랑 및 식음료 사업은 매우 경쟁이 심한 분야로 이 과정은 실무외에도 재무 및 운영 측면 모두를 학습함으로써 매니저 및 오너가 가져야할 할 경영적인 관점을 갖도록 한다.
This course will highlight that today F&B departments are going through a concept turnover. There is an overwhelming competitiveness in this business; the costs involved are high and the profit margins low in comparison. This course introduces the students to the duties of an F&B Manager, both financial and operational aspects. The course stresses the importance of Total Quality Management in today’s fast-track, changing world, and the importance of labour cost control and staff motivation. The students will become familiar with Profit and Loss Statements, and how to interpret them. The course also includes a view into the practical management aspects within the school’s F&B department.

 

FINANCIAL AND PERFORMANCE MANAGEMENT FOR HOTELS

본 과정은 호텔/레스토랑 환경과 관련된 재무 및 경영 회계 주요 요소를 통합하여 주요 재무제표의 작성 및 분석, 재고 분석, 비용 및 기타 회계 개념과 같은 재무 회계 원칙과 관행을 다룬다.
This course covers principles and practices of financial accounting such as GAAP, transaction analysis, adjustments, inventory analysis, cost and other accounting concepts related to the preparation and analysis of the main financial statements. This hospitality finance course will introduce and develop the major analytical skills hospitality managers and business operators require in terms of facilitating effective financial planning, control and decision making in a hospitality accounting context. Consequently, this course integrates the major elements of financial and management accounting pertaining to a hotel/restaurant environment.

 

ROOM DIVISION OPERATION MANAGEMENT + PROPERTY MANAGEMENT

이 과목은 관리자가 되기 위한 객실부서 운영의 계획, 인력, 비용 및 수익 제어와 관련된 고급 경영 개념들에 대해 공부한다
This course prepares the student for the organisational and strategic management of a modern international Rooms Division organisation. Advanced managerial concepts concerning planning, staffing, and cost and revenue control of Rooms Division operations will be discussed to provide a foundation for the new manager.

 

DESIGN AND FACILITIES MANAGEMENT

호텔 운영은 큰 자본이 투입되며 다른 시설과 구별되므로 호텔시설 운영은 특정한 지식과 기술을 필요로 한다. 이 과목은 학생들은 호텔 시설 운영의 관점에서 환경보호과 지속성장성 등의 현대적 이슈를 소개한다.
Given that hotel facilities are costly, complex, and unique in many ways, managing hotel operations in a responsible manner requires the application of specific knowledge and skill. This course provides an introduction to the key issues involved in hotel operations management, incorporating contemporary issues of environmental protection and sustainability. Illustrated with examples drawn from the industry, the course will prepare students to deal with facilities-related questions and problems as they arise in practice. Whilst focusing on the hospitality industry, knowledge gained will prove applicable in many similar micro-organisational settings.

 

GLOBAL PEOPLE MANAGEMENT IN A HOTEL CONTEXT

직원 채용은 호텔 운영에 있어 가장 핵심적인 업무 중 하나로 이 과목을 통해 직원의 채용과 직원들의 동기부여 등을 공부한다.
This course will focus on understanding the importance of the employment cycle within a hotel, and the different variables (technology, employment law, discrimination, health and safety) affecting the smooth run of it. Recruitment and selection, as a key function within the Human Resources environment, will be an important area of study on this course in order to allow the students to understand the importance of having a proactive, creative and professional approach when dealing with hiring matters. It is evident that positive motivation at work provides individuals with a unique opportunity to excel in performance within the hotel industry. For that, the organization must implement strategically designed plans, for example in compensation and benefits, career development, internal recruitment, and any other HR areas. Controlling the Human Resources budget will be another area of importance within the course, as all tasks delivered and developed within Human Resources will have to be budgeted and controlled for a successful evaluation of outcomes.

 

SERVICE MARKETING IN A DIGITAL AGE

본 과목은 호텔에 중점을 두고 서비스 마케팅, 특히 디지털을 기반으로 한 마케팅을 공부한다.
This course offers a thorough grounding in Services Marketing with a particular focus on hotels. It aims to address the various opportunities service oriented hospitality companies need to adopt in their approach to marketing planning in the digital world. Starting from an understanding of the major differences between service and product marketing, the course examines the impact of the digital age shaping current strategies. Students will also be prepared to deal with the disruptive digital environment and current trends to identify opportunities and design sound business practice for the online customer.

SEMESTER 2

ENTREPRENEURSHIP AND BUSINESS MODELLING FOR HOTELS

이 과목은 기업가정신과 그 과정이 이루어지는 비즈니스 환경에 대한 이해를 발전시키는 것을 목표로 한다.
The course aims to develop an understanding of the process of entrepreneurship and the business environments in which the process takes place. Building on a number of previously and simultaneously taught units, this course will provide students with the foundations for acquiring knowledge and skills to enable them to make a planned decision to proceed and develop their own ventures. Through business modelling, value enhancing decisions will enable students to be more entrepreneurial within existing organizations and perform well when identifying opportunities or leading a project.

 

STERATEGIC HOTEL MANAGEMENT IN A GLOBAL ENVIRONMENT

이 과목을 통해 학생들은 비즈니스 환경을 평가하고 합리적인 결정을 내기 위해 세계 호텔업계의 전략적 과제를 파악하는 방법을 공부한다.
The students will be taught how to identify strategic challenges in the global hotel industry. Tools for evaluating business environments and making rational strategic decisions are introduced. This course provides an overview of the current strategic orientations of hospitality and hotel firms, and of the consequences of major trends on the future of the industry.

 

EVENT DESIGN AND MANAGEMENT

이 과목은 식음료 운영 관리, 재무 관리, 인력 관리, 마케팅 및 물류 분야를 통합한 프로젝트 과목으로 이벤트의 기획 및 기획 관리 평가를 공부한다.
This is a project management-led course integrating the disciplines of Food and Beverage Operations Management, Financial Management, Human Resources Management, Marketing and Logistics. Students will be assessed before, during and after the event on their planning, managing and evaluation of a live event presented during the semester to a range of internal and external customers.

 

SUSTAINBILITY IN BUSINESS DEVELOPMENT

이 과목은 개인, 조직, 지역사회와의 관계에서 사회적 책임에 대한 기초적인 관점을 통해 기업의사회적 책임에 대해 공부한다
The course provides a foundational perspective for social responsibility in relationship to individuals, organizations, and the community. Our global future depends on grasping the need for a transition towards a sustainable society searching for the balance between social, environmental and business aspects of life. The course will provide an overview of Corporate Social Responsibility (CSR) as an alternative principle in the business environment. Students will be able to identify and implement strategic practices and gain the skills to analyze, develop and make recommendations for implementing strategic CSR in organizations and assist consumers wanting to behave responsibly.

 

REVENUE AND ASSET MANAGEMENT FOR HOTELS

이 과목은 학생들에게 수익을 창출하기 위한 호텔 산업의 수익 관리에 대한 개요를 제공한다.
Yield and revenue management strategy can be considered critical for hotel operations. This subject provides students with an overview of revenue management for the hotel industry in terms of a process created to increase revenue. Demand, reservation scheduling and variable pricing are important variables to be understood by the student. Additionally, the students will be given a foundation in strategies and models, such as: pricing models, forecasting, group management, overbooking and pricing strategy, among others. These are highly important factors and their successful management is a critical function for hotel business development.

 

APPLIED PROJECT (CAPSTONE)

캡스톤은 프로젝트 수업으로 담당 교수의 지도 하에 실제 현장 또는 산업현장에서 부딪칠 수 있는 문제들을 해결할 수 있는 능력을 길러주기 위해 그 동안 배운 이론을 바탕으로 프로젝트를 기획, 설계, 제작하는 과정이다.
The student will learn how to put academic research together with their specific business curiosity in order to create a capstone project, supervised by relevant faculty to the area of knowledge.

상기 커리큘럼은 예고 없이 변경 될 수 있음.

FIELD TRIP TO DUBAI

국제 호텔경영학 석사 과정 학생들은 학기 중 일주일간 두바이로 필드 트립을 가게 됩니다. 학생들은 호텔업계를 선도하는 두바이의 5성급 호텔들을 직접 방문을 통해 캠퍼스에서 공부한 것을 실제 업계에서 검증하는 시간을 가지며 레스토랑, 호텔, 리조트 분야의 리더들을 만날 그들의 경험과 조언을 들어볼 수 있습니다. 두바이를 세계 최고의 호스피탈리티 도시로 만든 주인공들과의 만남을 통해 학생들은 새로운 리더십을 배우고 네트워킹 하게 됩니다.

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