The Bachelor of Management     |     Master of Management

The Bachelor of Management

Undergraduate Degree Requirements

Graduation Credits ： 140

College Required Courses

Core Academic Courses English

Library ＆ Information

Introduction to Computer Science

English Language Laboratory

Logic

General Education Courses Four Areas －

Religion ＆ Value Philosophy

Literature and Culture

History and Social Science

Biology and Civilization

Physical Education Physical Education

Department Required Courses

Accounting

Economics

Business Management

Psychology

Introduction to Civil Law

Introduction to Tourism

Statistics

Application of Computer

Restaurant Management

Hotel Management

Travel Operations and Management

Tourism Resources Planning

English Conversation

Research Methodology

Human Resources Planning and Training

Individual Study （ I ）

Individual Study （ II ）

Tourism Research Study

Tourism Administration and Regulation

Selected Courses

Calculus

Business Law

Tourism Psychology

Natural Conservation

American Geography

Managerial Accounting for Hospitality Industry

Geography of Europe and Africa

Tourism and Media

Food Preparation ＆ Lab

Environmental Interpretation

Recreation Area Management

Reading English Research Papers in Tourism, Travel, and Leisure （ A ）

Reading English Research Papers in Tourism, Travel, and Leisure （ B ）

Sales Management for Hospitality Industry

Franchise and Management Control in Industry

Tourism Information System

Application of GIS in Tourism （ I ）

Application of GIS in Tourism （ II ）

Cost Controls in Food Service and Lodging

Environmental Education

Managing Conventions in Group Business

Sociology of Leisure

Tourism Multi-Media System

Data Processing and Analysis

Natural Resources Management

Behavior issue at recreational environment

Urban Tourism

Global Trend in Tourism Industry

Air Transportation and Ticketing

Facility Planning and Design For Hospitality Industry

Senior English

Western Culinary

Beverage Management

Public Relation

Practices in Tourism Industry

Front Desk Operation Management

Club Management

Menu Planning and Designing

Banquet Management

Strategic Management in Tourism Industry

Electric Commerce and Marketing

Event Tourism （ I ）

Practices of Tour Guide and Tour Leader

Wine Tasting

Casual Dining Management

Customs and cultures

Food and Beverage Purchasing Management

Hotel Management and Planning

Resort Planning

Service Management

English Conversation of Tourism

Selected Reading in Tourism

Overseas Practice of Tour Leader

Profiles of Universal Culture

Japanese Conversation of Tourism

French Conversation of Tourism

Art of Carving and Lab

Tourism Geography of Mainland China

Modern Language Requirements ( Credits ： 12)

Four semester of the same modern language

Course Outline

Behavior issue at recreational environment( 遊憩環境行為研究 ) (2)

The course is based on concepts of environmental psychology such as privacy, personal space, and territoriality. By way of term project, student will learn human behaviors at the living environment. The applications of environmental psychology will be introduced into recreational areas.

Calculus （微積分） （ 4 ）

The object of this course is introducing theories and methods for differentiation and integration. It focus wore on conceptual understanding and applicability of the subject matter. Application for business, economics, engineering and statistics are contained.

Customs and cultures （民俗與文化） （ 4 ）

Content: This course instills students with a fundamental understanding of Taiwanese culture as well as its social norms, cultural treasures, native religions and local events. In addition to instruction given by the professor, students are expected to participate in field trips to major cultural sights. They also have to participate in local cultural activities. Students must also demonstrate a proper understanding of the cultural customs of their particular area.

Food Preparation ＆ Lab （食物製備與實習） （ 3 ）

Food is an intrinsic part of life. This introductory course discusses factors that influence the selection and purchase of food, the nutrients present in food and their function in the body. Guidelines used for selecting nutrients and the chemical changes occurring in food preparation are also discussed in class.

Food and Beverage Purchasing Management （餐飲採購學） （ 2 ）

This course includes product information, and several related purchasing activities, such as bill-paying and others, that most purchasing agents do not perform. However, the typical hospitality manager does become involved with many of these related activities. Hence, this course focuses on the discussion of selection and procurement for the hospitality industry.

Global Trend in Tourism Industry （國際旅遊概況 ) （ 2 ）

The course expects students to observe, collect, and analyze the phenomena of society, technology, environment, and politics related to tourism development. This course is to facilitate the discussions of possible, probable, plausible, and preferable futures of global tourism.

Menu Planning and Designing （菜單設計） （ 2 ）

This course contains elements that will help students understand the principles of the menu design and pricing. It will provide students with new insight that will enable them to develop a critical thinking process for finding solutions about menu design and pricing. Students are expected to gain the knowledge in making appropriate decisions for the restaurant based upon sound management principles.

Overseas Practice of Tour Leader （海外領隊實務操作） （ 1 ）

An overseas tour is required for students to take in this course. Hand-on experiences of tour leading are the main focus of this tour. Students are expected to serve as a tour leader responsible for the tour management during the tour. A final paper for the evaluation of is needed to turn in when the tour is over.

Reading English Research Papers in Tourism, travel and Leisure (A) （專業英文 A ） （ 2 ）

Students are asked to learn the terminology of tourism industry in class. In addition, real scenarios of working environments are proposed to students for them to deal with later on. Thus, this course provides students opportunities to practice the English required for the employees working in hospitality, travel, and recreation and leisure service industries.

Reading English Research Papers in Tourism, travel and Leisure (B) （專業英文 B ） （ 2 ）

The course design is to let students familiarize with papers published in the journals of hospitality, travel, recreation, and leisure studies. The contents of papers are analyzed and explained in class. The student of this course is expected to build up the reading and discussing ability of academic articles in tourism.

Practice of Tour Guide and Tour Leader （領隊導遊實務） （ 2 ）

The contents of this course revolves around empirical manners of tour leading by tour guide and tour leader. Different case studies are presented and discussed in class. Students are expected to possess appropriate working ethics and interpersonal skill training in the end of this class.

Recreation Area Management （遊樂區經營管理） （ 3 ）

The main focus of this course is to introduce two major factors of management at recreation area: resource management and visitor management. At the resource management dimension, concepts such as carrying capacity, recreation opportunity spectrum (ROS) and Limits of Acceptable Change (LAC) are discussed. At the visitor management perspective, issues such as crowding, vandalism, visitor information service, and control of visitor volume are lectured. Finally, a project of recreation area evaluation is required for students to understanding the practical issues of recreation area management.

Strategic Management in Tourism Industry ( 觀光事業策略經營管理 ) （ 3 ）

This course presents students an overall introduction of development of strategic management. With the use of various cases studies, the implication of strategic management to tourism industry are discussed and explained to students. The students are expected to learn the basic of

strategic management in tourism industry.

Statistics （統計學） （ 4 ）

The goal of this course, in practical terms, is to assist students to apply the statistics to the tourism industry management or related research fields. Basic concepts and simple statistical methods will be introduced step by step. Although the fundamental statistical principles, such as probability distribution, will still be kept, they are not the focus due to the applied nature of the course. Moreover, since the revolution of the information technology has relieved much burden of computing and graphing, much emphasis of this course will be put on the understanding and interpretation of the outputs from computer programs, especially those from SPSS (Statistical Package of Social Sciences).

Selected Reading of Tourism （觀光叢書導讀） (2)

The purpose of this course is to let students read articles and books related in the fields of park, recreation and tourism. Books such as “Silent Spring”, “Walden Lake”, and “My First Summer in the Sierr”, “Green Travel” and service management related articles are read and discussed. Through in class discussion, students will have more knowledge about tourism, environmental ethics, and service management.

Travel Operations Management （旅運經營學） （ 3 ）

This course presents students an overall introduction of development of travel industry. Various empirical aspects of travel industry management are discussed and explained to students. Current issues of travel industry were also added in class. The students are expected to learn basic

knowledge of travel industry managemen t.

Tourism Resources Planning （觀光資源規劃） （ 3 ）

The objective of this course is to assist the students to know comprehensively how to process a tourism planning project. Upon the completion of the course, students are expected to understand the framework and scope of tourism planning, field survey techniques, methods of data analysis, the assessment of development potential, market positioning analysis, and the integration of the related information in order to make right decisions in a tourism planning project. Since the tourism planning has been recognized as an interdisciplinary work done by a team composing experts from various fields, students are also required to practice cooperating with others in a team-work project.

Casual Dinning Management ( 休閒餐飲管理實務 ) (3)

The foodservice business today is changing daily. Customers have more choices, competition is heating up, the traffic patterns are shifting and what little money we do make, the government wants more of.

This course provides a study of the casual dinning management and introduces you how to run a profitable hospitality industry today thru the “Service that Sales!”..

At the conclusion of the course, it is able:

•  To show you do-able (not theoretical) ways to improve service in the real store, restaurant, bar or hotel.

•  To teach you how to increase sales and tips 5 percent to 25 percent in the actual operation immediately.

•  To give you dozens of ways to significantly reduce waste and control costs.

•  To improve your training skills so that you can effectively teach your potential staff how to improve performance, productivity and profits in your featured operation.

•  To give you an actual picture of the actually casual dinning restaurant experience and help you decide your career plan before graduation.

Moreover, I offer students an opportunity to become really shoppers of the restaurant and research the quality of the operation's service for the semester's project. It definitely helps students to perform a successful restaurant operator or manager in the future.