History
ISU applied for the establishment of the Department of Hospitality Management in Academic Year 2005. After more than a year of meticulous planning and development, the Ministry of Education approved the launch of the Department of Hospitality Management for the day division, which began admitting students in the 2007 academic year. Additionally, the bachelor's degree program for continuing education in the Department of Hospitality Management started enrolling students in Academic Year 2009.
Department Development Direction
The main goal of the department is to cultivate advanced hospitality management talents. The teaching emphasizes both theory and practical experience, providing students with comprehensive professional knowledge and skills. It also focuses on developing students' humanistic qualities and corporate ethics to meet the personal characteristics required for professional hospitality services.
In addition to sequentially arranged theoretical courses, technical training is provided, along with guidance for obtaining relevant hospitality certifications. Before graduation, students can obtain at least 1 to 5 nationally recognized certificates. Furthermore, students are encouraged to pass English or Japanese proficiency tests to enhance their language skills for the global market!
The department offers a diverse curriculum and systematic teaching. In the first and second years, both foundational theory and practical courses are emphasized to help students understand the work content and processes in the hospitality industry. In the third and fourth years, advanced core professional courses are offered, allowing students to learn about supervisory and management roles in the hospitality industry. Additionally, a six-month off-campus internship is arranged during the third year for students to gain hands-on experience and apply what they have learned.
Specialized elective courses in "Restaurant Management" and "Hotel Management" are also planned to cultivate comprehensive hospitality management professionals. The goal is to develop students' core competencies as follows:
(1) Students should possess the ability to apply hospitality management theory and practical skills, integrating them for real-world application.
(2) Students should have the capability to manage restaurant or hotel operations, anticipate market changes, and adapt to the evolving trends in hospitality management.
(3) Students should embody corporate ethics, value communication skills, possess leadership ability, and have team spirit along with independent work capacity. Additionally, they should develop a well-rounded personality and broaden their international perspective to become comprehensive hospitality professionals.
Educational Objectives and Department Features
The department is the only hospitality management program in the nation directly connected with five-star hotels. Its educational goal is to cultivate well-rounded hospitality management professionals with a global perspective.
A unique feature is the "I-Shou Hospitality Operations Internship Center," which includes: a Chinese Cuisine Classroom, Western Cuisine Classroom, Baking Classroom, Kitchen Operations Center, Housekeeping Demonstration Center, Beverage Mixing Center, Restaurant Service Classroom, and Reception Hall, allowing students to learn in a simulated teaching environment.
Course Planning
The department provides a diverse and systematic curriculum. In the first and second years, both foundational theory and practical courses are emphasized, while in the third and fourth years, advanced core professional courses are offered, equipping students with comprehensive professional knowledge and skills.
In the third year, junior students are arranged to intern at well-known domestic and international companies, allowing them to gain practical workplace experience and apply what they have learned. Students learn in a simulated teaching environment.
