Teaching Objectives:

Focusing on both theories and practices, cultivating excellent service talents in the catering and tourism industry

Learning Content:

Providing various courses like Tour Design, Practice of Guidance and Interpretation, Catering Services, Beverage Modulation, Tourism Practice, Guest Room Practice, Introduction to Hospitality, Hospitality English and Japanese

Course Features:

1.Professional teachers guiding students to acquire professional knowledge and training them to acquire practical skills in professional classrooms

2.Going out of the classrooms to experience the workplace and integrate off-campus tourism resources

3.Collaborating with mentors from the tourism industry, cultivating their work ethics and international perspective

Future Development:

Obtaining licenses of the catering service, beverage modulation, English and Japanese before graduation, keeping studying through various programs, and entering the science and technology universities in tourism and catering fields; tour guides in travel agencies, business and housing staff in hotels, and service staff in the catering industry