국제 호스피탈리티 경영학 준석사

Postgraduate Diploma in International Hospitality Management

국제 호스피탈리티 경영학 준석사
(Postgraduate Diploma in International Hospitality Management)

스위스, 스페인, 중국

1 year (1 semester + 1 internship)

 

호스피탈리티 업계로 진출 또는 이직을 희망하는 학사학위 보유자들이 호스피탈리티 경영학의 이론과 실무를 집약적으로 공부할 수 있도록 디자인되어 있으며, 학생들이 호스피탈리티 산업 전반을 이해할 수 있도록 교육하여 추후 산업계에서 개인의 적성에 맞는 전문 분야를 결정할 때에도 큰 도움을 받게 됩니다.

과정 이수 후 MBA과정을 연계함으로써 호스피탈리티 산업 분야 경영전반에 대해 보다 전문적이고 발전적인 지식 및 경험을 축적하여, 졸업 후 업계에서 고급 관리자 혹은 경영자로서의 소양을 갖출 수 있습니다. 스위스와 스페인, 그리고 중국 캠퍼스에서 제공되며, 학기 중에는 국제 교육의 중심 두바이(Dubai)로의 비즈니스 산업현장 견학이 포함되어 있습니다.

교수진은 세계 유명 호텔 또는 레스토랑의 전문 경력자와 호텔 경영 분야에서 저명한 대학의 경력이 출중한 교수들로 구성되어 있습니다. 비전공자인 경우에는 학기 시작 전 2주간 Hospitality Immersion Program에 참여해야 합니다. PGD과정을 성공적으로 이수 후 한 학기를 더 공부하면, MBA 2학기 과정으로 입학하여 MBA in Global Hospitality Management 학위를 받을 수 있습니다.

 

HOSPITALITY IMMERSION PROGRAM (HIP)


Hospitality Immersion Program (HIP)는 호스피탈리티 업무와 관련하여 관리자 레벨의 스킬을 개발하기 위해 디자인 된 2주 과정으로, 글로벌 호스피탈리티 경영학 석사 (MBA) 또는 경영학 준석사(PGD) 과정에서 비전공자인 경우 이 과정을 필수로 수강해야 합니다. 배우는 과목은 아래와 같습니다. 

  • Hospitality in Context
  • Food and Beverage Operations Management
  • Rooms Division Operation Management

(학비)
스위스 6주 : 2018년 학비 CHF 2,530 + 숙식비 2인1실 CHF 1,005
스페인 6주 : 2018년 학비 Euro 2,010 + 숙식비 2인1실 Euro 595 

교육 과정

CORE SUBJECTS

HOSPITALITY LEADERSHIP AND ORGANIZATIONAL BEHAVIOR
The course will examine the contemporary principles, techniques and findings that are driving high performance and continuous improvement in hospitality. The students will analyze what makes a good leader, such as personality traits, behaviours and skills, all within a global context. This course will prepare students for advanced leadership roles in modern hospitality organizations, while encouraging them to reflect upon their own communication skills and leadership potential.
HOSPITALITY FINANCE AND PERFORMANCE MANAGEMENT
Those studying this course will acquire the major analytical skills needed to be successful hospitality manager and business operator. These include facilitating effective financial planning and decision-making in a hospitality accounting context. The course takes the major elements of financial and management accounting and relates them to the hotel/restaurant industry.
STRATEGIC MANAGEMENT IN A GLOBAL ENVIRONMENT
The course will prepare students to identify strategic challenges in the global hospitality industry. They will be given the tools needed to successfully evaluate business environments and make rational strategic decisions. This course provides an overview of the current strategic orientations of hospitality firms, and the consequences of major trends on the industry’s future.
SERVICES MARKETING IN A DIGITAL AGE
The course offers a thorough grounding in services marketing, with a particular focus on hotels. It addresses the various opportunities service-oriented hospitality companies should adopt in their approach to digital marketing planning. They will gain an understanding of the digital age on shaping current strategies. They will be prepared to deal with the disruptive digital environment, as well as researching current trends to identify opportunities and design sound business practices for online customers.
ENTREPRENEURSHIP AND BUSINESS MODELING
The course aims to develop an understanding of the process of entrepreneurship and the business environment 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 decision will enable students to be more entrepreneurial within existing organizations and perform well when studying alternative or leading a project.
상기 커리큘럼은 예고 없이 변경 될 수 있음.

ELECTIVES IN SWITZERLAND (CHOICE OF 2)

DESIGN AND FACILITIES MANAGEMENT
This course provides a background to the subject of Facilities Management with the emergence of including sustainability to support a differentiated service Property asset management with contemporary designs such as intelligent buildings are appraised from the perspective of operational effectiveness and their respective impact on three pillars: social, environmental and economic sustainability. Strategic planning and decisions making related to energy, water and waste are analysed and discussed with the use of case studies and real-life projects.
TALENT MANAGEMENT IN HOSPITALITY
Talent Management is becoming more critical in todays globalized and fast changing business environment. Also, the new generations have shown that there are different needs and requirements in terms of job challenges, opportunities, retention and motivation in general. This course will highlight the importance of a talent management development program within an organization, best practices of talent identification and attraction, tailored training programs and different motivation practices.
EVENT MANAGEMENT
Events management 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.
INNOVATION THROUGH AGILE AND DESIGN THINKING
This course will prepare the students to aim for value creation through innovation and design thinking. The method of thinking involves to continuously question and redesign to achieve innovation and efficiency. To further enhance the process, the students will learn to include the customers’ influence in shaping the services to ensure that the innovative design can be customised as a market winning product or service to underpin continuous differentiation, growth and sustainable competitive edge.
상기 커리큘럼은 예고 없이 변경 될 수 있음.

ELECTIVES IN SPAIN (CHOICE OF 2)

YIELD AND REVENUE MANAGEMENT
The course will prepare the students to craft a well-conceived Revenue and Pricing strategy. Solving issues and calculating profits for a hotel and outlets using a Hotel Revenue Simulation. They will investigate the evolution of pricing and the changing mindset of the consumer, as well as a practical dive into the distribution landscape. Finally, the students will understand and manage all channels, from online to offline. They will be required to critically evaluate the latest innovations and products in the field, to embrace the latest skills set of today’s Revenue managers.
EVENT MANAGEMENT
The course is designed to give students a clear understanding on the impact the meetings and event industry has on hotels. The course will provide a focus on the different event markets and demonstrate how the hotel events office negotiates and prices an event. The organization structure and job descriptions of those who work in a hotel events department will be discussed, to give an understanding of the role of the Events department. On completion, students will be able to sell, organize, and coordinate an event in a hotel.
OPTIMIZING HOSPITALITY OPERATIONS
This course analyses operational, organizational and financial aspects of the main hospitality operations, where concepts like cost control systems, capital and operating budgets and revenue optimizing techniques are learned and discussed. Advanced managerial theories concerning planning, staffing as well as cost and revenue control of the Food and Beverage and Rooms Division Operations in a hotel will be discussed to provide the student with a strong foundation for the managerial role.
FACILITIES MANAGEMENT
Given that hospitality 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 sustainability, both in relation to maintenance and design.

Illustrated with examples drawn from the industry, the course will prepare students to deal with facilities related questions and problems as they occur in practice. Whilst focusing upon the hospitality industry the knowledge gained will prove applicable to many similar micro-organizational settings.

상기 커리큘럼은 예고 없이 변경 될 수 있음.

ELECTIVES IN CHINA (CHOICE OF 2)

YIELD AND REVENUE MANAGEMENT
The objective of this course is to teach Rooms and Food & Beverage departments’ tactics and methods of effectively applying revenue management principles with the overall goal of maximizing revenue. Hospitality Rooms Division and Food & Beverage departments will be the emphasis of class discussion. Room discussion topics will include overbooking, product inventory control, duration control and forecasting techniques. Food & Beverage discussion topics include menu engineering, operations analysis and capacity management with the intent of maximizing revenue per available seat. The role of information technology with specific reference to customer profiling and Customer Relationship Marketing Management will also be reviewed.
EVENT MANAGEMENT
Events management is a Project Management led course integrating the disciplines of F&B operations management, financial management, human resources management, marketing and logistics. It is an area that is growing rapidly and now represents hundreds of professionals who are responsible for planning, coordinating and evaluating a wide range of events all year round. Students will be assessed before, during and after the event on their planning, managing and evaluation of live event presented during the semester to a range of internal and external customers.
TALENT MANAGEMENT IN HOSPITALITY
Talent management involves individual and organizational development in response to a changing and complex operating environment. It is not just limited to attracting the best people from the industry but it is a continuous process that involves sourcing, hiring, developing, retaining and promoting them while meeting the organization’s requirements simultaneously. This course explores fundamental issues related to the principles of talent management, based on the characteristics of the hospitality industry. It is intended to familiarize the students with practical human resource managerial competences that focus on the service industry. Students develop theoretical concepts combined with practical team work which builds transferrable skills to enable the effective management of people in the hospitality industry.
DESIGN AND FACILITIES MANAGEMENT
This course provides an introduction to the key issues involved in hotel operations management, while incorporating the contemporary issues of environmental protection and sustainability. Illustrated with examples drawn from the industry, the course will prepare students to deal with facilities related issues as they arise in practice. Students will learn the design, operation, maintenance needs and maintenance methodologies of the primary facility systems such as water and wastewater, electrical, HVAC, lighting, laundry, solid waste management, telecommunications, food service, energy management, and safety and security. While focusing upon the hospitality business, the knowledge gained in this course will also be transferrable for use within many other similar micro-organizational settings.
상기 커리큘럼은 예고 없이 변경 될 수 있음.

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