한양사이버대학교

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  • Hanyang Cyber University. Helps You Realizing Your Dream.
  • Hanyang Cyber University. Helps You Realizing Your Dream.
  • Hanyang Cyber University. Helps You Realizing Your Dream.
  • Hanyang Cyber University. Helps You Realizing Your Dream.
  • Hanyang Cyber University. Helps You Realizing Your Dream.

Academics

Hanyang Cyber University Helps You Realizing Your Dream.
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Hospitality Management

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  • Introduction

    Major Field of Study in Hospitality Management

    Major Field of Study in Hospitality Management

    Hospitality Industry Professional

    Food Service Management
    Food service industry management consultant
    Trade right analysis consultant
    Cooking
    Craftsman Cook
    Craftsman Breads Making/Confectionery Making
    Coffee Barista
    Bartender
    Food Service Management
    Hotel Maintenance
    Hotel Manager

    Major Field of Study in Hospitality Management

    Purpose and Goal of Establishment

    The hospitality industry, a service industry including hotel, food service, and cooking areas, is showing incredible growth and development through increase in government development policies and domestic/international markets. The Department of Hospitality Management is making multifaceted efforts to foster sustainable professionals equipped with expert practical competence and mindset in the field of hotel/cooking/food services, which are the leading fields in the hospitality industry. The goal of the department is to provide a curriculum that can directly reflect the systematic theories learned in the field of hotel management, food service management, and cooking.

    Features of the Department

    01. Systematic Lectures with Excellent Teaching Staff

    Develop distinguished and competitive educational contents through full-time professors equipped in both theory and practice, but also by inviting professional practitioners.

    Lecture on food service trade rights by Professor Kim Yeong-gap Special lecture on hotels by Professor Jeong Hye-jin Cooking class by Professor Jeon Hye-jin Lecture on food service entrepreneurship by Professor Kim Yeong-gap

    02. Special Guest Lecture from Professional Practitioners

    By conducting lectures from invited professional practitioners, continuously provide opportunities to identify and analyze the ever changing market trends.

    Special one day class lecture by Starbucks Major Cohen Special lecture on wine and sommelier theory by Sommelier Jeong Ha-bong

    03. Human Network in each Field (Industry-Academic Cooperation)

    Provide network opportunity regardless of age or position through various students currently working in the hospitality industry, including areas of hotel management, food service management, and cooking, and through active department events from graduates who advanced to research institutes or graduate schools.

    Walker Hill Hotel dining experience Opening meeting of the Department of Hospitality Management

    04. Diverse Offline Meetings and Activities

    Starting with the orientation at the start of the semester, provide diverse offline activity experiences through events such as MT, special guest lectures, and overseas exploratory trip.
    By searching restaurants that have successfully applied their major field through the department’s “Nangmansiggaek(Romantic Epicure)” club, provide opportunities to develop and grow by learning an discussing the know-hows of their success.
    Powerful Human Network of Hanyang Cyber University

    Fall MT Cooking exercise Overseas exploratory trip: Florence, Italy Hotel experience

    05. Culinary Program Partnership with Florence University of the Art

    Operation of cook license and credit exchange system through an MOU with the Florence University of the Art

    Cooking class in Italy MOU signing ceremony

    06. Support of AHLA License and Overseas Internship Course

    Ensure domestic and international competitiveness by conducting licensing classes related to hotel cooking/food service management/kitchen sanitation of AHLA (American Hotel & Lodging Association).

    AHLA License servSafe Certification

    Career after Graduation

    The graduates of the department are advancing to diverse fields where they can be active professionals equipped with expert competence and knowledge in the field of hotel management, food service management, and cooking.

    Employment in domestic and international hotel, food service, and service enterprises

    • Employment in major domestic and international hotels
    • Employment in major domestic and international food service enterprises
    • Entrepreneurship of food service enterprise or franchise

    Admission to renowned domestic and international graduate schools

    • Admission to renowned domestic and international graduate programs
    • Graduate school admission status: Including domestic graduate schools such as Hanyang University, Sejong University, Kyunghee University, Kyonggi University, and Yonsei University, students are continuously advancing to overseas graduate schools such as the Lancaster University in U.K. There are also various other paths taken by graduates such as advancement and graduation from doctorate programs.

    Research institute or research institution

    • Employment at various research institutions or institutes related to hotel or food service

    Hospitality Management Introduction Video

  • Curriculum

    Curriculum

    Curriculum
    field of major 1-1 1-2 2-1 2-2 3-1 3-2 4-1 4-2
    GENERAL ELECTIVE COFFEE ACADEMIA PRESENTATION SKILLS ANALYSIS OF DIGITAL ECONOMICS PRINCIPLES OF ECONOMICS ACCOUNTING PRINCIPLES MODERN SOCIETY & MARKETING DAILY LIFE AND TAX REAL ESTATE AND ECONOMY
    HOTEL MANAGEMANET TRACK
    • ◇ SERVICE MANAGEMENT IN HOSPITALITY INDUSTRY
    • FOREIGN CULTURES AND TRAVEL ENGLISH
    • ◇ SERVICE MANAGEMENT
    • SERVICES MARKETING
    • WINE AND SOMMELIER
    • ◇ HOTEL MANAGEMENT
    • ◇ HOTEL HUMAN RESOURCES MANAGEMENT
    • TOURIST BEHAVIOR
    • ◇ MANAGING FRONT OFFICE OPERATIONS
    • MARKETING STRATEGY
    • ◇ LOCATION AND TRADING AREA ANALYSIS
    • HUMAN RESOURCE MANAGEMENT AND DEVELOPMENT
    • ONLINE MARKETING
    • ◇ ACCOUNTING FOR HOTEL & RESTAURANT
    • ◇ HOTEL FOOD & BEVERAGE MANAGEMENT
    • STRATEGIC BRAND MANAGEMENT
    • SALES PROMOTION MANAGEMENT
    • ★ GRADUATION PROJECT
    • ◇ CHANNEL MANAGEMENT
    • BUSINESS ENGLISH 1
    • ★ GRADUATION PROJECT
    • ◇ Food and Beverage Cost Control
    • SPEECH COMMNUNICATION
    • PRINCIPLES OF MARKETING RESEARCH
    FOOD & BEVERAGE TRACK
    • ◇ SERVICE MANAGEMENT IN HOSPITALITY INDUSTRY
    • WORLD FOOD & CULTURE
    • ◇ FOODSERVICE MANAGEMENT
    • SERVICE MANAGEMENT
    • SERVICES MARKETING
    • ◇ HOTEL HUMAN RESOURCES MANAGEMENT
    • TOURIST BEHAVIOR
    • ◇ STARTING FOODSERVICE BUSINESS
    • MARKETING STRATEGY
    • ◇ LOCATION AND TRADING AREA ANALYSIS
    • ◇ THEORY OF CAFE BUSINESS
    • HUMAN RESOURCE MANAGEMENT AND DEVELOPMENT
    • ONLINE MARKETING
    • ◇ FOOD SERVICE MENUS
    • ◇ ACCOUNTING FOR HOTEL & RESTAURANT
    • HOTEL FOOD & BEVERAGE MANAGEMENT
    • SALES PROMOTION MANAGEMENT
    • ★ GRADUATION PROJECT
    • ◇ FOODSERVICE FRANCHISING MANAGEMENT
    • CHANNEL MANAGEMENT
    • ★ GRADUATION PROJECT
    • ◇ Food and Beverage Cost Control
    • Food and Beverage Management Consulting
    • PRINCIPLES OF MARKETING RESEARCH
    CULINARY ART TRACK
    • ◇ SERVICE MANAGEMENT IN HOSPITALITY INDUSTRY
    • ◇ UNDERSTANDING OF THE COOKING
    • WORLD FOOD & CULTURE
    • ◇ WINE AND SOMMELIER
    • ◇ FOODSERVICE MANAGEMENT
    • SERVICE MANAGEMENT
    • ◇ KOREAN FOOD WORKING PRACTICES
    • ◇ HOTEL MANAGEMENT
    • HOTEL HUMAN RESOURCES MANAGEMENT
    • ◇ WESTERN FOOD WORKING PRACTICES
    • STARTING FOODSERVICE BUSINESS
    • MARKETING STRATEGY
    • ◇ FOOD STYLING
    • THEORY OF CAFE BUSINESS
    • ONLINE MARKETING
    • ◇ FOOD SERVICE MENUS
    • HOTEL FOOD & BEVERAGE MANAGEMENT
    • STRATEGIC BRAND MANAGEMENT
    • ★ GRADUATION PROJECT
    • ◇ Kitchen Management
    • CHANNEL MANAGEMENT
    • ★ GRADUATION PROJECT
    • ◇ Food and Beverage Cost Control
    • SPEECH COMMNUNICATION
    • ◇ CORE SUBJECT
    • ★ GRADUATION PROJECT
  • Course Descriptions

    Course Descriptions

    Course Descriptions
    Year Major/Elective Semester 1 Semester 2
    Courses Title Credit Courses Title Credit
    Year 1Major
    (Compulsory)
    SERVICE MANAGEMENT IN HOSPITALITY INDUSTRY
    3
    FOODSERVICE MANAGEMENT
    3
    Major
    (Optional)
    UNDERSTANDING OF THE COOKING
    FOREIGN CULTURES AND TRAVEL ENGLISH
    WORLD FOOD & CULTURE
    3
    3
    3
    SERVICES MARKETING
    SERVICE MANAGEMENT
    WINE AND SOMMELIER
    3
    3
    3
    Year 2Major
    (Compulsory)
    HOTEL MANAGEMENT
    3
    STARTING FOODSERVICE BUSINESS
    3
    Major
    (Optional)
    KOREAN FOOD WORKING PRACTICES
    HOTEL HUMAN RESOURCES MANAGEMENT
    TOURIST BEHAVIOR
    3
    3
    3
    WESTERN FOOD WORKING PRACTICES
    MARKETING STRATEGY
    MANAGING FRONT OFFICE OPERATIONS
    3
    3
    3
    Year 3Major
    (Compulsory)
    LOCATION AND TRADING AREA ANALYSIS
    3
    ACCOUNTING FOR HOTEL & RESTAURANT
    HOTEL FOOD & BEVERAGE MANAGEMENT
    FOOD SERVICE MENUS
    3
    3
    3
    Major
    (Optional)
    FOOD STYLING
    THEORY OF CAFE BUSINESS
    ONLINE MARKETING
    CORPORATE HUMAN RESOURCE DEVELOPMENT
    3
    3
    3
    3
    SALES PROMOTION MANAGEMENT
    STRATEGIC BRAND MANAGEMENT
    3
    3
    Year 4Major
    (Compulsory)
    GRADUATION PROJECT
    2
    GRADUATION PROJECT
    2
    Major
    (Optional)
    THE MANAGEMENT OF CUISINES IN THE KITCHEN
    MARKETING CHANNEL MANAGEMENT
    BUSINESS ENGLISH 1
    FOODSERVICE FRANCHISING MANAGEMENT
    3
    3
    3
    3
    SPEECH COMMNUNICATION


    PRINCIPLES OF MARKETING RESEARCH
    3
    3
    3
    3
    Course Descriptions
    Year Major/Elective Courses Title Credit
    Year 1
    Semester1
    Major
    (Compulsory)
    SERVICE MANAGEMENT IN HOSPITALITY INDUSTRY
    3
    Major
    (Optional)
    UNDERSTANDING OF THE COOKING
    FOREIGN CULTURES AND TRAVEL ENGLISH
    WORLD FOOD & CULTURE
    3
    3
    3
    Year 1
    Semester2
    Major
    (Compulsory)
    FOODSERVICE MANAGEMENT
    3
    Major
    (Optional)
    SERVICES MARKETING
    SERVICE MANAGEMENT
    WINE AND SOMMELIER
    3
    3
    3
    Year 2
    Semester1
    Major
    (Compulsory)
    HOTEL MANAGEMENT
    3
    Major
    (Optional)
    KOREAN FOOD WORKING PRACTICES
    HOTEL HUMAN RESOURCES MANAGEMENT
    TOURIST BEHAVIOR
    3
    3
    3
    Year 2
    Semester2
    Major
    (Compulsory)
    STARTING FOODSERVICE BUSINESS
    3
    Major
    (Optional)
    WESTERN FOOD WORKING PRACTICES
    MARKETING STRATEGY
    MANAGING FRONT OFFICE OPERATIONS
    3
    3
    3
    Year 3
    Semester1
    Major
    (Compulsory)
    LOCATION AND TRADING AREA ANALYSIS
    3
    Major
    (Optional)
    FOOD STYLING
    THEORY OF CAFE BUSINESS
    ONLINE MARKETING
    CORPORATE HUMAN RESOURCE DEVELOPMENT
    3
    3
    3
    3
    Year 3
    Semester2
    Major
    (Compulsory)
    ACCOUNTING FOR HOTEL & RESTAURANT
    HOTEL FOOD & BEVERAGE MANAGEMENT
    FOOD SERVICE MENUS
    3
    3
    3
    Major
    (Optional)
    SALES PROMOTION MANAGEMENT
    STRATEGIC BRAND MANAGEMENT
    3
    3
    Year 4
    Semester1
    Major
    (Compulsory)
    GRADUATION PROJECT
    2
    Major
    (Optional)
    THE MANAGEMENT OF CUISINES IN THE KITCHEN
    MARKETING CHANNEL MANAGEMENT
    BUSINESS ENGLISH 1
    FOODSERVICE FRANCHISING MANAGEMENT
    3
    3
    3
    3
    Year 4
    Semester2
    Major
    (Compulsory)
    GRADUATION PROJECT
    2
    Major
    (Optional)
    SPEECH COMMNUNICATION


    PRINCIPLES OF MARKETING RESEARCH
    3
    3
    3
    3