(Applicable to students enrolled in or before 2019)

Course Features

The program aims to train professionals in the tourism and hospitality industry with the view of enhancing professional quality, service quality and competitiveness of the industry. Students of Bachelor of International Hospitality and Tourism Management can take elective subjects, completing one of the subjects from Hotel Management, Leisure and Spa Management, Food and Beverage Management, MICE Management, Gaming and Club Management, and Intelligent Tourism management in four school years and acquire multiple skills for enhanced competitiveness and employability.

Learning Programme

Area of Concentration: Tourism Management

Duration of Study:  4 years

Credits Required for Graduation: 143 with the following breakdown

1. 36 credits of General Studies courses from Table I

2. 62 credits of International Hospitality and Tourism Management core courses from Table II

3. 30 credits of elective courses, 24 credits from chosen area and 6 credits from Table III and IV or 15 credits from chosen area and 15 credits from Table III and IV

4. 15 credits of Internship

Table I: General Studies Courses

Table II: Core Courses 

Table III: Major Elective Course 

Table IV Elective Courses

Course Description

General Studies Courses (Compulsory)

University English (3 credits)
This course is designed to strengthen students’ foundation in English by increasing their knowledge of grammar and expanding their vocabulary. Through interactive class activities and discussions as well as writing assignments, students improve their skills in English listening, speaking, reading and writing.

Interpersonal Communications (3 credits)

The course begins with the important concepts of interpersonal communications, difference between verbal and non-verbal communications and the art of communications then to conflicts resolution and communications between a group and within an organization.

Special Topic in Language and Communication (3 credits)
Special topics will be discussed in relation to Language and Communication by means of lectures, lab work, seminars or tutorials, meanwhile, current issues related to language and communication will be provided for students’ insightful exploration in order to let them obtain the most current information in both theories and practice with the aim to increase students’ knowledge about such areas.

E-Commerce (3 credits)

The main objective of this course is to introduce the theories and applications of E-Commerce, market globalization, E-Commerce strategies and management of security systems.

Introduction to Information Systems (3 credits)
This course introduces the basic concepts of information systems (IS) and the key role IS playing in today’s business organizations. Content includes the fundamental concepts of IS, the supporting role IS playing in organizations’ overall functions, the influence of IS to the organization structure, information technology fundamentals, and various application systems. The student will learn how to realize organization’s whole process management and gain competitive edge through IS, and explore further how to develop and manage an IS system.

Tourism Geography (3 credits)
The course presents basic knowledge and scope of geography related to tourism, including the understanding of the relationship between tourism and geographic locations, climate and ecology. The course further explains the interrelationships among geography, culture and tourism in the various regions of the world.

Eco-tourism (3 credits)
This course aims to give an introduction to eco-tourism and increase the awareness of environmental care. Student can enhance their eco-tourism knowledge, planning of eco-tourism and management skill.

Special Topic in Science and Technology (3 credits)
Special topics will be discussed in relation to natural science and modern technology by means of lectures, lab work, seminars or tutorials, meanwhile, current issues related to natural science and modern technology will be provided for students’ insightful exploration in order to let them obtain the most current information in both theories and practice with the aim to increase students’ knowledge in these areas.

Tourism Sociology (3 credits)
This course aims at providing a general introduction to sociology then to the basic concepts and theories of tourism sociology. The course also includes a variety of research techniques including questionnaire design and surveys. Students will be able to apply their knowledge through participation in tourism research.

Ethics (3 credits)
This course introduces the basic concepts, methods, theories and applications of ethics studies.

Special Topic in Social Science (3 credits)
Special topics will be discussed in relation to Social Science by means of lectures, lab work, seminars or tutorials, meanwhile, current issues related to Social Science will be provided for students’ insightful exploration in order to let them obtain the most current information in both theories and practice with the aim to increase students’ knowledge in these areas.

Logic (3 credits)
This course introduces the analysis of arguments using the theory and techniques of formal logic. The theory underlies most formal systems including computer applications. Students learn such concepts as deduction and induction and how to prove that arguments are valid or invalid.

Principles of Philosophy (3 credits)
An introduction to philosophy through the study of important philosophers, philosophic problems and methodologies.

Intercultural Relations (3 credits)
This course aims to increase the knowledge of students concerning different cultures in order to eliminate misunderstandings due to the ignorance of other cultural practice, codes and norms. Moreover, analysis of different religions and ideologies will also be included.

Special topic in Humanities and Arts (3 credits)
Special topics will be discussed in relation to humanities, arts and literature by means of lectures, lab work, seminars or tutorials, meanwhile, current issues related to humanities, arts and literature will be provided for students’ insightful exploration in order to let them obtain the most current information in both theories and practice with the aim to increase students’ knowledge in these areas.

Compulsory Core Courses

Introduction to Tourism and Hospitality Business (3 credits)

This subject aims to give an introduction to the development of the tourism and hotel industry. Topics include general concepts of tourism, travel motivations, scope and structure of travel organizations and travel-related professions.  Basic issues regarding hotel management will also be discussed.

Principles of Management (3 credits)

The subject aims to provide students with the general knowledge of management in terms of the organizational design, structure, culture, inside and outside stakeholders, and the pattern and discipline of organizational operation. Various functions of management such as managing organizational processes, technological environment, and organizational environment will be discussed. Moreover, the study tools like case studies and group projects will be employed, in order to ensure students’ understanding on this subject.

Introduction to Accounting (3 credits)

This subject is the introduction to accounting which includes double entry bookkeeping.  Through class practices, students will be able to apply the principles and theories learnt. In addition, preparation and analysis of financial statements of a company will be discussed.

Tourism Law (3 credits)

In this subject, students will be provided with information concerning the international tourism organizations in major countries, tourism legislation, safety management plans applying to the travel industry, regulations for tour guide and legislation for the hotel and tourism industry. In addition, the possible consequences of failure to satisfy legal obligations will be examined.

Introduction to Statistics (3 credits)

This subject enables students to understand the purpose of Statistics.  Students are taught the methods to collect statistical data, to analyze collected data and to present the data by using different types of graphs and charts.

Tourism Marketing (3 credits)

The main objective of this subject is to introduce the theories and principles of tourism marketing, analysis and evaluation of the market for the tourism industry, elimination of inappropriate market information and application of marketing strategies.

Principles of Economics (3 credits)

This is an introductory subject concerning the basic concepts and principles of economics.  Topics concerning the theory of choice, as well as the demand and supply and price determination both at micro and macro level will be discussed to cultivate the analytical abilities of students in business and economics.

Travel Agency Operations and Management (3 credits)

Information on the structure, various departments and their corresponding functions of a travel agency will be provided. Student will be guided to perform the reservation procedures including travel tour, transportation and hotel rooms for customers, and the use of the computer reservation systems.

Transportation Studies (2 credits)

This subject aims to survey the overall structure of the passenger transportation through the analysis of various elements including the nature, economy and pricing of the major transportation modes for the tourism industry.

Events Management and Public Relations (3 credits)

The main objective of this subject is to discuss the development and management of events.  Topics include the planning of schedules, selection of venues and locations, vendors of related-industry, risk management and professional ethics.

Seminar for Contemporary Issues of Tourism (3 credits)

A series of seminars on various contemporary issues related to the tourism industry will be open to students for discussion. Topics discussed include cruise travel, sports tourism and professional ethics for tourism industry.

Tourism Destination Planning and Conservation (3 credits)

This subject provides students with an understanding of the purpose of tourism destination planning and the various sectors of the tourism industry. Moreover, outside factors affecting tourism planning which include natural and cultural resources, finance, government policy and the concepts of regional and tourism destination planning will be discussed in this subject.

Tourism Economics (3 credits)

The objective of this subject is to analyze the economical effect of local tourism at micro and macro level. Students are also taught with the methodology of cost and profit analysis in order to enable them to analyze local tourism in regard to economical aspects.

Cultural and Heritage Tourism (3 credits)

This subject aims at providing students with the concepts and characteristics of cultural and heritage tourism, and the cultural heritage of various parts of the world. The exploit of cultural heritage, management and preservation of tourism destinations, and the mutual relations between tourists and tour guides will be discussed.

Management of Leisure and Entertainment Tourism (3 credits)

This subject aims to help students to understand the origins and concepts of leisure and entertainment tourism, the scope, psychology and expectations of participants of leisure and entertaining activities, and to incorporate this understanding into the promotion, development and planning, operations and management of leisure and entertainment business.

Theories and Practice of MICE Travel (3 credits)

The objective of this subject is to discuss the development and scope of MICE travel.  Throughout the subject, students will be able to learn the method to select the most appropriate venue for MICE activities considering factors which include on-site support, accommodation and transportation, logistics flow and precautions against accidents.

Professional English (3 credits)

This subject aims to develop students' English language proficiency in listening, speaking, reading and writing with emphasis on expanding their vocabulary on tourism-related topics and situations. Comprehension and summary skills will be developed through magazine articles, news stories, and materials that are available on the web and are specifically tourism and hospitality industry related.

Hospitality Industry Financial Accounting (3 credits)

This subject presents basic financial accounting concepts and teaches students how they apply to the hospitality industry. It offers the most recent formats, information, and schedules. Numerous case studies will be used to give students practice using accounting information.

Topics include:

• The responsibilities of a hospitality property's accounting department
• Advantages and drawbacks of various types of income statements
• The role of inventory in calculating profit

Travel Service Management (3 credits)

This subject aims to provide students with the knowledge of the different types and characteristics, communication system and quality management of the travel service industry through case studies.

Human Resources Management (3 credits)

Principles and strategic purpose of human resources management will be explored in this subject. Students will be able to acquire the relations between human resources management strategies and business strategies that are necessary to maintain the competitiveness of the company.

Hotel and Resort Management (3 credits)

This subject enables students to understand the different departments, structure and operations of a hotel. In addition, repairs and maintenance of the property and facilities of hotels and resorts will be explored. Furthermore, this subject will also include the sanitation and safety precautions.

Internship (15 credits)

The intern units of International Tourism and Hotel Management for bachelors are generally hotels or travel agencies, mainly related to Hotel (Front Office, Housekeeping, Catering, etc.), travel agency (Liaison or the marketing department, account transfer department, reception, Ministry of Personnel or human resources, finance, ticket center, and retail outlet, etc.).  Students are required to submit an internship report after the internship.

Major Elective Courses

1) Hotel Management

Managing Housekeeping Operations (3 credits)

Housekeeping is critical to the success of today's hospitality operations. This subject shows what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area. This subject also focuses on the extensive changes in the hotel industry, includes the following topics:

• Energy management, sustainability and "green" housekeeping
• Post 9/11 security issues
• Health concerns
• Amenities and guestroom furnishings (bathrobes, triple sheeting, higher thread counts, "bed wars," pillow menus, wireless Internet, etc.)
• Human resources (diversity, recruitment challenges, immigration reform laws, turnover, selection and interviewing)

Hospitality Facilities Management and Design (3 credits)

This subject teaches students how to keep every area of a hotel property running smoothly. It takes a systems approach to hospitality facilities issues, while also providing a summary based on functional spaces within a property. It features the latest information on facilities management and design issues. Students will learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.

Management of Food and Beverage Operations (3 credits)

This subject gives the students the foundation they need to make smart decisions in food and beverage operations. The subject addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars. The subject offers an expanded discussion of marketing channels and tactics used by food service managers, information on sustainability issues in food service, and discussion of nutrition issues including menu labeling legislation, organic foods, food allergies, and the obesity problem.

Supervision in the Hospitality Industry (3 credits)

Help aspiring hospitality supervisors hit the ground running with the skills will be taught in this subject. The students will be prepared to juggle with expectations of management, guests, employees, and governmental agencies. Numerous case studies help students practice solving problems they may face on the job. This subject also provides resources to help students create a professional development plan for their hospitality career.

Convention Management and Service (3 credits)

This subject provides students with the most current and comprehensive coverage of the convention industry, with an in-depth look at conventions and meetings marketing, how to successfully sell to groups, and how to service their business after the sale.

This subject also offers expanded coverage of key industry trends, including the greening of meetings, new technology applications, social media, and the popularity of second-tier cities. Numerous useful charts, graphs, interviews, examples, and Internet exercises to give students insight into situations they will encounter on the job.

International Hotels: Development and Management (3 credits)

This subject Introduces students to the exciting world of international hospitality with key issues in global hotel development and management. Students will learn about new trends and developments that have changed the context of international hotel operations and management and explore international policies affecting travel, tourism, and hospitality development. Numerous tables, exhibits, and statistics provide students with the most current information available.

Topics include:

• Trends in global distribution systems, sustainable development, new hotel products, and consumer demographics
• Growth and importance of China, India, and the Middle East as destinations for hotel development and management
• Country-specific policies regarding investment regulations, visa programs, hotel classification systems, and travel advisories

Security and Loss Prevention Management (3 credits)

Prepare the students to handle vital risk management issues in the hospitality workplace. Includes safety and security case studies developed with industry professionals; links to Internet-based, hospitality-specific resources for safety and security; and dozens of exhibits and updated sample forms and documents. Topics include information on working with an in-house safety committee, crisis communications, and the importance of safety equipment to loss-prevention management.

International Hotel Management Studies (3 credits)

Special topic studies will provide the current issues related to the Hotel Industry with case studies to allow students to explore these cases together so that students will not only learn "knowledge", but also acquire the "learning approach" to develop their creativity and hand on skills.

2) Leisure and Spa Management

Introduction to Leisure Management (3 credits)

This subject covers the themes of leisure business management, including the basic concepts of leisure service industry, leisure industry analysis, objective management of leisure industry, strategic management and quality management elements; the initiation, change, innovation and marketing of leisure industry; the competition and cooperation relationship in leisure industry; the characteristics of public sector and non-profit organizations involving in leisure management; and also it explores the  impact of globalization and localization on the leisure industry management .

Eco-tourism Planning and Design (3 credits)

This subject offers theory of eco-tourism planning and design, survey and evaluation of eco-tourism resources, evaluation of eco-tourism environmental quality and assessment of environmental impact, environmental protection planning of eco-tourism, principles and methods of eco-tourism area planning, planning and design of eco-tourism facility, market research and marketing planning of eco-tourism, community involvement in eco-tourism planning, etc.

Recreational Environment Planning and Management (3 credits)

The objective of this subject is to provide students with specialized knowledge of the planning and management of recreational environment based on which to expand the vision and field of planning and management of recreational resources, including:

• Recreational resource and tourist management
• Assessment of recreational Tourism resource;
• Resource development and environmental planning of Recreational Tourism;
• Case Study of recreational Tourism Environmental Planning

Spa: A Comprehensive Introduction (3 credits)

This subject takes an in-depth look at subjects ranging from the history and cultural development of spas to spa terminology and financial realities. It also examines today’s spa industry, and introduces students to spa careers. In addition, it takes students through a typical day from a spa director’s perspective, examines the qualities of an outstanding spa experience, and discusses industry trends and future directions. This subject provides a strong foundation of knowledge for success in the spa industry.

Risk Management for Spas (3 credits)

Help your students learn to identify, analyze, and transfer risks pertaining to staff, guests, property, treatments, products and equipment, and information technology in the spa environment. This subject is divided into 10 modules: Introduction, Staff and Human Resources Liabilities, Guest-related Liabilities, Facility Operations and Property Liabilities, Treatments and Services Liabilities, Product and Equipment Liabilities, Handling Incidents and Emergencies, Insurance, Information Technology, Understanding the Legal Process. The content includes links to relevant websites, sample forms, and useful articles.

Retail Management for Spas (3 credits)

This subject teaches students retail planning, inventory management, maximizing profits, sales and service, visual merchandising, and marketing within the spa environment. This subject will help aspiring spa professionals increase their retail knowledge and understanding of vendor partner relationships. Many Web-based references are used to illustrate the concepts discussed in the subject.

International Hotels: Development and Management (3 credits)

This subject Introduces students to the exciting world of international hospitality with key issues in global hotel development and management. Students will learn about new trends and developments that have changed the context of international hotel operations and management and explore international policies affecting travel, tourism, and hospitality development. Numerous tables, exhibits, and statistics provide students with the most current information available.

Topics include:

• Trends in global distribution systems, sustainable development, new hotel products, and consumer demographics
• Growth and importance of China, India, and the Middle East as destinations for hotel development and management
• Country-specific policies regarding investment regulations, visa programs, hotel classification systems, and travel advisories

Leisure and Spa Management Studies (3 credits)

This subject provides current issues related to the Leisure and Spa Industry for students’ insightful examination in order to let them obtain the most current information in both theories and practices.

3) Food and Beverage Management

Supervision in the Hospitality Industry (3 credits)

Help aspiring hospitality supervisors hit the ground running with the skills will be taught in this subject. The students will be prepared to juggle with expectations of management, guests, employees, and governmental agencies. Numerous case studies help students practice solving problems they may face on the job. This subject also provides resources to help students create a professional development plan for their hospitality career.

Managing Service in Food and Beverage Operations (3 credits)

This subject offers students how food service professionals create and deliver guest-driven service; enhance value and build guest loyalty; and continuously improve the process of providing excellent service. Students learn how every aspect of a food service operation contributes to the guest experience, and explore unique features of a variety of food and beverage operations. This subject also covers the menu trends, new service skills and styles.

Training and Development for the Hospitality Industry (3 credits)

Every hospitality organization needs well-trained employees. Guests expect it, and employees are now choosing employers based on the training and professional development they offer. This subject will teach the students how to be excellent trainers who understand the role training plays in the organization, how to design it, and how to deliver it.

Students will learn:

• Why training is vitally important to a property’s success
• How to use a variety of assessment methods to determine training needs
• Instructional design techniques and processes
• What mentoring is—and isn’t

Planning and Control for Food and Beverage Operations (3 credits)

This subject teaches students the most up-to-date control processes and new technologies used to reduce costs in food and beverage operations worldwide. It shows students how planning and control functions can help operations work more efficiently, compete for market share, and provide value to guests. Many Web-based references are used to illustrate the concepts discussed in the subject.

Purchasing for Food Service Operations (3 credits)

This subject teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The subject focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Students will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor's and operator's perspectives.

Managing Beverage Operations (3 credits)

This subject focuses on the successful elements of a beverage operation, based on research to identify those that are thriving. Discussions of leadership and supervision focus on the management and leadership practices specific to a beverage operation, including emotional intelligence and the importance of relationships, communication, recruitment and training, and motivation and performance reviews. It offers a real-world approach to beverage controls, purchasing through serving, technology, design, and handling guest complaints. Topics also cover sales and marketing includes both food and beverage products, and boosting sales through technology and unique service.

Banquet Planning and Management (3 credits)

This subject provides students with the understanding of banquet planning and management.  Topics include organizational structure and the various positions in the banquet and sales division, banquet menu planning and seat planning, different types of banquets and program rundown.

Food and Beverage Management Studies (3 credits)

Special topic studies will provide the current issues related to the Food and Beverage Management with case studies to allow students to explore these cases together so that students will not only learn "knowledge", but also acquire the "learning approach" to develop their creativity and hand on skills.

4 ) MICE Management

Convention Management and Service (3 credits)

This subject provides students with the most current and comprehensive coverage of the convention industry, with an in-depth look at conventions and meetings marketing, how to successfully sell to groups, and how to service their business after the sale.

This subject also offers expanded coverage of key industry trends, including the greening of meetings, new technology applications, social media, and the popularity of second-tier cities. Numerous useful charts, graphs, interviews, examples, and Internet exercises to give students insight into situations they will encounter on the job.

Hotel Conference Operations (3 credits)

Characteristics of conference, décor of conference rooms, service provided by the conference attendants, sales of the hotel conference service and the renting of equipment will be introduced in this subject. Upon completion of the subject, students will be able to acquire the skills to maximize profits of hotel.

MICE Logistics (3 credits)

This subject introduces the logistics flow of a MICE event from planning, budgeting, venue and equipment selection to the designing of program rundown.

MICE Economics (3 credits)

Discusses the role of MICE in Macao in recent years, and the direct economical effects bring along by its development and trends.

MICE Material Design and Production (3 credits)

This subject aims to teach the methodology for doing surveys and analysis related to the MICE industry. Through these surveys and analysis, students will be able to understand the development of MICE; the different materials used, their characteristics and the visual effects produced by each material. Furthermore, MICE product design and production will be discussed.

Security and Loss Prevention Management (3 credits)

Prepare the students to handle vital risk management issues in the hospitality workplace. Includes safety and security case studies developed with industry professionals; links to Internet-based, hospitality-specific resources for safety and security; and dozens of exhibits and updated sample forms and documents. Topics include information on working with an in-house safety committee, crisis communications, and the importance of safety equipment to loss-prevention management.

MICE Event and Product Management (3 credits)

The main objective of this subject is to teach the management of MICE event which include budgeting, obtaining sponsorship, risk evaluation, MICE planning and promotion. Furthermore, coordination of the MICE event will also be discussed which involved equipment, on-site support and registration, etc.

MICE Industry Studies (3 credits)

Special topic studies will provide the current issues related to the MICE Industry with case studies to allow students to explore these cases together so that students will not only learn "knowledge", but also acquire the "learning approach" to develop their creativity and hand on skills.

5) Gaming and Club Management

Introduction to Gaming Industry (3 credits)

This subject is an introduction providing basic information on the gaming industry. The main topics discussed include table games and slot operations, the security and surveillance departments, gaming revenue departments and casino marketing, etc. Through this subject, students will be able to know the phenomenal growth of the gaming industry.

Operations of Modern Gaming Industry (3 credits)

The main objective of this subject is to discuss all the rules and operations related to the gaming industry including issues related to the allocation of human resources, security, taxation, facilities for entertainment, finance and credit.

Gaming Business Management (3 credits)

This subject introduces the organizational structure of the casino, human resources allocation, and operational strategies to enable students to understand the roles and responsibilities of the casino manager and to acquire necessary management techniques.

Introduction to Club Management (3 credits)

This subject introduces the outlook and composition of the industry in the tourism business. Through this subject, students will understand the responsibilities of club managers for them to acquire necessary management strategies and techniques in the maintenance of environmental safety.

Gaming Psychology and Casino Marketing (3 credits)

This subject analyses the psychological characteristic of the rational gambler’s gaming motivation and non-rational gambler’s overflow to bet. This subject simultaneously discusses the measure of prevent non-rational gambler’s overflow to bet and encourage rational gambler’s to bet, to introduce of gaming psychology and appraise different promotion program’s utilization and benefit.

Practical Casino Techniques (3 credits)

This subject introduces the principles of Casino, dealer position, terms and conditions, regulations and odds of Baccarat and Black Jack.

The Design and Planning of Club Activities (3 credits)

This subject teaches students how to establish and plan club activities to enable the learners to understand and master the abilities in club activities planning, to accurately position, design and revitalize the mode of activities in the club to effectively enhance the satisfaction of club high ended customers.

Project of Gaming and Club Management (3 credits)

Students will deeply explore the operational process in a selected topic or a case in gaming and club management and write a paper about operation under supervision of professors.

6) Intelligence Tourism Management

Introduction to E-Tourism, Internet and Web Foundations (3 credits)

This subject provides an overview of electronic tourism. Business models underlying e-tourism are studied, and information is presented with a balanced approach between business analysis, marketing, network technology, and Web site development. It also introduces students to the basic technologies and tools that make up the current Internet in tourism industry. They also learn the principles of Web page design using W3C standard HTML and the FrontPage 2000 Web Author in Program. The characteristics of an effective e-tourism store front are also presented.

Project Management for E-Tourism (3 credits)
This subject presents basic concepts of project management as they apply to a Web environment, including defining project scope, task lists, budgeting resource allocation, tracking, and creating a management flow chart. The concept of E-teams and online collaborative technologies will be introduced.

Introduction to Intelligent Tourism (3 credits)

Intelligent tourism is a modern engineering with application of intelligent cloud computing, networking, 3G, triple play and other intelligent technologies for tourism services and management innovation to bring about the whole process of tourism activities and management, and the intelligent application of the whole chain of tourism industry. This subject covers the basic concepts of intelligent tourism and further to make students understand how to apply intelligent technology to tourism for easy to obtain information, plan travel, book tickets, arrange accommodation and spending which greatly improves the travel experience.

Visitor Management and Interpretation (3 credits)

The subject focuses on political and ethical issues relating to the interpretation, representation and display of culture in museums and heritage sites and the relationship between visitor management and interpretation. Students will be taught the wide variety of visitor management approaches and techniques, as well as learning and communication theories. Practical examples will be used to evaluate the role of visitor management and interpretation in enhancing the visitor's experience.

Internet of Things in Commerce Service Industry (3 credits)

Nowadays, the world is coming into the era of internet of things. Internet of things is a new wave of information industry after the emerging of computer, internet and mobile communication network. The US, EU and Japan has attached a lot of importance to the work of internet of things. China is also making efforts in developing internet of things as a state strategy. The market space for business and trade services in China is particularly large and the application prospect of the internet of things in logistics industry, retail trade, catering services and convention and exhibition industry is very bright. In this subject, students will study the problems rising during the application process of the internet of things in the area of business and trade services and put forward some countermeasures.

Term Project of Intelligent Tourism (3 credits)

Students will deeply explore the operational process in a selected topic or a case in intelligent tourism management and write a paper about operation under supervision of professors.

Intelligent Tourism Sales and Customer Relations (3 credits)

This subject aims to examine the use of intelligent technology in advertising, promotion, brand and overall strategy of the successful tourism products and the service marketing. It focuses on the data-driven of customer relationship management system and how to use intelligent tourism to attract and retain visitors as well. How to use the Internet / mobile Internet technology to provide tailor-made tourism products for tourists is also stressed.

Intelligence Tourism Management Studies (3 credits)

Special topic studies will provide the current issues related to the Intelligence Tourism Management with case studies to allow students to explore these cases together so that students will not only learn "knowledge", but also acquire the "learning approach" to develop their creativity and hand on skills.

Elective Courses

1) Special Topics in Hotel Management

This subject provides current issues related to the Hotel Industry for students’ insightful examination in order to let them obtain the most current information in both theories and practices. Special topics are divided into three stages with the depth and breadth of content gradually deepened.

Special Topics in Hotel Management (I) (3 credits)

Special Topics in Hotel Management (II) (3 credits)

Special Topics in Hotel Management (III) (3 credits)

2) Special Topics in Leisure and Spa Management

This subject provides current issues related to the Leisure and Spa Industry for students' insightful examination in order to let them obtain the most current information in both theories and practices. Special topics are divided into three stages with the depth and breadth of content gradually deepened.

Special Topics in Leisure and Spa Management (I) (3 credits)

Special Topics in Leisure and Spa Management (II) (3 credits)

Special Topics in Leisure and Spa Management (III) (3 credits)

3) Special Topics in Food and Beverage Management

This subject provides current issues related to the Catering Business for students’ insightful examination in order to let them obtain the most current information in both theories and practices. Special topics are divided into three stages with the depth and breadth of content gradually deepened.

Special Topics in Food and Beverage Management (I) (3 credits)

Special Topics in Food and Beverage Management (II) (3 credits)

Special Topics in Food and Beverage Management (III) (3 credits)

4) Special Topics in MICE Management

This subject provides current issues related to the MICE Industry for students’ insightful examination in order to let them obtain the most current information in both theories and practices. Special topics are divided into three stages with the depth and breadth of content gradually deepened.

Special Topics in MICE Management (I) (3 credits)

Special Topics in MICE Management (II) (3 credits)

Special Topics in MICE Management (III) (3 credits)

5) Special Topics in Gaming and Club Management

This subject provides current issues related to the Gaming and Club for students’ insightful examination in order to let them obtain the most current information in both theories and practices. Special topics are divided into three stages with the depth and breadth of content gradually deepened.

Special Topics in Gaming and Club Management (I) (3 credits)

Special Topics in Gaming and Club Management (II) (3 credits)

Special Topics in Gaming and Club Management (III) (3 credits)

6) Special Topics in Intelligence Tourism Management

This subject provides current issues related to the Intelligent Travel for students’ insightful examination in order to let them obtain the most current information in both theories and practices. Special topics are divided into three stages with the depth and breadth of content gradually deepened.

Special Topics in Intelligence Tourism Management (I) (3 credits)

Special Topics in Intelligence Tourism Management (II) (3 credits)

Special Topics in Intelligence Tourism Management (III) (3 credits)