교과목개요
| 교과목명(국문) | 교과목명(영문) | 내용 | 학점 |
|---|---|---|---|
| 연구조사방법론 | Research Methodology | (개요) This course is designed to learn the essentials of research methodology required for thesis/dissertation writings and journal publications. The goal of this course is to learn 1. the various scientific approaches to research methodology 2. the approaches to literature review and data collections 3. the approaches to the hypothesis developments and theory building; and 4. the entire process of writing a research proposal |
3 |
| 통계분석1 | Statistical Analysis 1 | 개요) From the Statistical Analysis 1 course, students will learn the basic research analysis methods used in tourism and hospitality research. The course covers the various analysis methods and provides actual data to practice the analysis methods. The methods covered in class are basic statistical analysis, regression analysis, analysis of variance, factor analysis, logistic regression analysis, and more. | 3 |
| 관광학개론 | Principle of Tourism | (개요) The aim of the course is to provide a theoretical framework of the fundamental aspects of tourism. Key terms and concepts of tourism are evaluated. A comprehensive introduction is provided to the world’s most rapidly growing industry. The course examines how different components of the industry work together to create a unified, successful travel experience. Travel and tourism industry is presented from a global perspective, offering insights into the economic, political, and social forces that drive and shape tourism. | 3 |
| 관광자원론 | Tourism Resources | (개요) This subject aims at analysing the phenomenon of tourism from a fundamentally territorial and geographical perspective. The analysis involves a range of elements that make up the system of tourism, and most especially those relating to tourist resources. The historical evolution of territorial development within tourism will be analysed, as well as the current situation at both national and international levels, differing typologies of tourist destinations, the impact deriving from tourist activities on these destinations, and current challenges in sustainability applied to tourism. | 3 |
| 관광계획개발론 | Tourism Planning & Development | (개요) This course critically examines tourism planning as a process and as a set of techniques for sustainable tourism development. It focuses on the physical environment of tourism planning, and the social, cultural and political realities of planning and policy making. Public and private sector roles are evaluated, as well as the nature of, and parameters and constraints relating to, tourism development in specific settings. Additional aims of the course are to develop an understanding of tourism policy-making processes, and to gain skills in both evaluation and development of tourism plans and policies. Students will also explore tourism as a strategy for urban revitalization, conservation, agriculture, and historic preservation; and the role of tourism in enhancing community character, culture, quality of life and sense of place will also be explored. | 3 |
| 글로벌관광 | Global Tourism | (개요) The age of contemporary mass tourism began following the Second World War. Today, tourism has been called the biggest industry in the world. This course explores contemporary global tourism from a variety of perspectives. Students are expected to bring their own knowledge and experiences into the class discussions. | 3 |
| 관광광고홍보론 | Tourism Advertising and Promotion | (개요) The resources and variables available in developing a successful marketing strategy in the tourism industry; market research, advertising and promotion, sales techniques, and public relations; the tourism industry distribution network, and the integrated marketing efforts of the various components of the hotel and tourism industry. | 3 |
| 문화관광론 | Cultural Tourism | (개요) In this course, the social conditions that define cultural tourism are discussed. Cultural tourism is not a large scale industry and it does not conform to standardized criteria for development. Instead, it emerges organically through the interaction of the unique mix of local residents and visitors at a destination. Based on the existing features of a destination and the disposition of inbound tourism markets, a unique touristic culture emerges that cannot be duplicated elsewhere. | 3 |
| 음식관광 | Culinary Toursim | (개요) Food and drink are basic needs. Increasingly, though, they are a way to attract visitors to a destination. After all, one of the easiest and most enjoyable ways to experience a location is through its food and drink. From cheap street food to five-star fare and everything in between has become a major drawing point for many locations. Utilizing this has become increasingly important in the completion to attract tourists. This class looks at the growth and development of culinary tourism, its role in marketing destinations, and its attractions and events both in South Korea and internationally. There may be some meetings required outside of the regular class time and place for the exploration of food and drink tourism in Seoul. | 3 |
| 컨벤션전시경영론 | Convention & Exhibition Management | (개요) Convention & Exhibition Management is a specialized sector of the larger MICE (Meetings, Incentives, Conferences and Exhibitions) industry and is of concern to any professional involved in the leisure and tourism industry. MICE can be small or large but they concern the meeting of people who come together to exchange information, to interact, to do business or to play. The key to successful convneion & exhibition management is a mixture of planning, creativity and punctuality and most importantly, sensitive to cultural and individual characteristics of convneion & exhibition guests and participants. In this course a number of readings will be assigned and a unique term project will be completed to enable the student to master the fundamental principles of convneion & exhibition management. | 3 |
| 관광MICE소비자행동론 | Study of Tourism&MICE Customer Behavior | (개요) Understanding consumer psychology and behavior is the fundamental area in the hospitality industry including the MICE sector. This course provides students with the theories of consumer psychology and behavior, specifically applicable in the MICE and hospitality industries. | 3 |
| 컨벤션관광 논문작성법 | Academic Research and Writing for Convention and Tourism | (개요) In this course the student is introduced to:1) selected topics in Hospitality and Tourism Studies through a research perspective; and 2) unique and innovative methodologies such as Semiotics, Visual Methods and Q method. The purpose of the course is to help students develop their research and writing skills in Hospitality and Tourism. A collection of original research articles found in international hospitality and tourism-related journals will be the basic readings for this course. Students will read articles weekly and will be prepared to discuss them critically in class. A framework for writing articles will be introduced along with common problems that beginning writers are likely to encounter. The construction of research/writing timelines, research techniques for generating literature reviews, fitting methodology with theory and research problems, and presenting analysis and results will be discussed. The elements of critical thinking will be emphasized. This course will be very useful for students preparing to write a Master’s Thesis or Doctoral Dissertation. As a graduate course, lectures will take the form of roundtable discussion. | 3 |
| 호텔관광전략 | Strategic Management in Hospitality & Tourism | (개요) The objective of this course is to provide knowledge of models, concepts, tools and techniques necessary to undertake strategic marketing and management decisions in the field of Hospitality & tourism. The focus is on developing analytical skills in the formulation and implementation of market driven strategies and plans for an organization. Strategic marketing is the process of creating satisfied customers through the integration of all business functions and through the continuous search for a sustainable competitive advantage through innovation. Therefore the course will cover current developments in marketing and management theory and practice. | 3 |
| 외식경영학 | Food Service Management | (개요) The operations and management principles and procedures involved in an effective food and beverage control system are conveyed fully in this module. It provides an in-depth insight into the operating budget, menu management, menu pricing, purchasing and supplier selection, cost-volume profit analysis, labour cost-control, computer applications and the successful management of service quality standardisation. This module is considerably supported by the Industrial Placement Stage. | 3 |
| 관광사회심리학 | Social Psychology in Tourism | (개요) Understanding of tourism phenomena is possible from various angles. Sociopsychological approaches to tourism research have been applied as a traditionally important academic criterion, which greatly assists in understanding the relationship between tourists, tourist regions, local resident, and various tourism operators. This course examines the major theories dealt with in social psychology in tourism research and studies specific examples of the application of theories in empirical research. The purpose of this course is to foster the ability of students to design, implement and evaluate empirical studies through a sociopsychological approach. | 3 |
| 관광질적연구방법론 | Qualitative Research | (개요) This course will introduce participants to the characteristics and various approaches to designing and conducting qualitative research projects in the field of tourism studies. Students will gain hands-on experience in various qualitative methods and analysis techniques while carrying out a small research project related to their area of interest. | 3 |
| 호텔재무관리연구 | Hotel Financial Management | (개요) In this course, we will read and discuss scholarly papers that used the financial measures. in the field. In order to understand the core of the academic literature, the students develop concepts and understanding in the subject. | 3 |
| 축제이벤트경영 | Festival and Event Management | (개요) The objective of this course to provide an exploration of the principles and practice required to manage Events and Festivals. The fundamentals of customer expectations, customer care, event and project structure, and quality enhancement will be explored through case studies and detailed analysis of existing events/festivals. This provides a framework for further exploration of the tools of quality management, project planning, and event management. | 3 |
| 호스피탈리티 경영정보시스템 | Hospitality Management Information System | (개요) This Course aims to familiarize students with the theoretical framework and academic literature concept of Management Information Systems in the context of modern hospitality industry. | 3 |
| 푸드투어리즘&마케팅 | Food Tourism & Marketing | (개요) Because food is integral to the tourist experience, it has become an important element in the marketing of tourism and in determining visitor satisfaction. As food tourism becomes critical in improving the quality of our lives and contributing to the economic development, the need for research in the area is growing. This course tries to connect food and tourism, and offers an opportunity for students to learn the theory and concepts in food tourism. The topics include food tourism resources, food tourists’ psychology and behavior, information-search behavior, decision-making behavior, globalization and cultural issues in food tourism, sustainability and food tourism, and service management in food tourism, food safety issues, and others. | 3 |
| 호스피탈리티 구매 및 유통관리 | Hospitaltiy Puchasing & Supply Management | (개요) The main purpose of this course is to provide an understanding of the idea and concepts of purchasing and supply chain management in the foodservice industry. Specific concepts covered include: supplier selection & strategic sourcing, cost management, negotiations, supply processes, logistics and inventory issues. | 3 |
| 인적자원관리론 | Human Resouces Management in Hospitality & Tourism | (개요) In this business and management course, we will analyze contemporary issues in the management of human capital in the hotel and tourism industry, within both macro- and micro-perspectives. You will learn how organizational culture impacts human capital, how to effectively staff your team, leadership skills and how to manage employee motivation. We will also discuss how different cultures approach human resource management (HRM). |
3 |
| 글로벌컨벤션관광론 | Global Convention Tourism | (개요) Global convention Tourism, or the contemporary mass tourism system of today is usually understood in terms of an industry, or more precisely, a large network of industries. This industrial outlook downplays the impact of modern tourism, as a social phenomenon. A more complete socio-economic perspective places the home/host perspective alongside the traditional destination/ market (guest) industry outlook. In this sense International Tourism can be understood as a collection of historical, technological and social events that culminate in a complex language of imagery, or the language of tourism. In this course, the socio-economic perspective is used to examine the problems of tourism, namely, stakeholders, sustainability and satisfaction. | 3 |
| 지배구조이론 | Corporate Governance | (개요)This course discusses leading academic literature on corporate governance focusing on the hospitality and tourism industry. Issues in ownership structure (family ownership, institutional ownership, and so on), board composition (classified board, board independence, etc) are investigated with respect to the firm performance and value. Prerequisite: Basic knowledge in financial accounting and corporate finance is mandatory for taking this course. | 3 |
| 호스피탈리티 B2B 관계 관리론 | Strategic Relationships Management for the Hospitality Supply Chain | (개요) The main purpose of this course is to highlight the importance of efficient and effective relationships between buyers and suppliers within the foodservice supply chain. Focus is placed on the development and management of relationships with suppliers in restaurant business environments supplemented by cases studies. Specific objectives are to address current management issues involving the supply chain and include: strategic sourcing, relationship quality, benefits and risks of multi-sourcing, make vs. buy strategies and how ethical decisions facilitate professionalism. | 3 |
| 호텔관광세미나 | Seminars in Hospitality Management | (개요) The aim of the course is to 1)Learn team building skills and group interpersonal skiils. 2) Critically evaluate current articled in the hospitality industry by analyzing main ideas, evidence, conclusions, credibility, and contrasting points of view. 3) Clarify one's own ideas and express them to others, both orally an in written form and to prepare stydents fof soeaking and writing in their careers and personal lives. | 3 |
| 호스피텔러티 관광 브랜드 관리론 | Hospitality and Tourism Brand Management | (개요)This course provide hospitality and tourism industry with brand management studies for enhancing those industry area and education. This course suggest various topics related to product, service, destination, city, exhibition and convention, restaurant, transportation, and so on which introduce brand theories, and methodologies from sociology, psychology, marketing, and geology for the context of hospitality and tourism. Students will development research model for hospitality and tourism and develop survey questions and propose a short proceeding paper at the end of course in the semester. | 3 |
| 국제마케팅전략 | International Marketing Strategy | (개요) One of the critical success factors for any company is marketing their products or services internationally. This course covers international marketing operations by examining issues such as product policies, pricing, marketing communications, distribution channels and marketing research. The factors governing the decision of a company to market their products or services are explored in detail. | 3 |
| MICE 서비스학의 투자수익률론 | ROI for MICE Serviceology | (개요) In a framework of seviceology that reveals a significant context of convergent characteristics of the MICE (Meeting, Incentive Travel, Convention & Exhibition), this subject aims to teach students concepts, theories, and cases of ROI (return on investment). | 3 |
| 호텔관광시장분석론 | Hospitality&Toursim Market Analysis | (개요) This course is designed for students to learn how to analyze of the market practically by applying an economic theory to the tourism industry and its development. Students will also learn how to analyze economic value of tourism developments. The course covers analytical approaches including tourism demand forecasting, market segmentation, economic-impact analysis, economic valuation, and feasibility analyses. | 3 |
| 관광 마케팅 | Toursim Marketing | This course provides an introduction to service marketing and its application to the hospitality industry, including the application of basic marketing concepts and research methods. This course will also cover the design and delivery of marketing components for a hospitality business based on customer services to achieve guest satisfaction and competitive distinctiveness. Regardless of one's role in an organization, an understanding of marketing functions is essential. Properly designed and executed marketing plans are necessary for a hospitality business to position itself properly in the market. | 3 |
| 지속가능관광 | Sustainable Tourism | This course will examine issues associated with sustainability in the tourism and hospitality industry in relation to the UN Sustainable Development Goals. It will discuss how principles of sustainable development and the triple bottom line (economic, social and environmental) are applied to tourism. The course will also address sustainability across a variety of tourism sectors including destination management, lodging, restaurants and events. | 3 |
| 관광소비자행동 | Consumer Behavior in Tourism | The aim of this course is to provide in-dept understanding of key concepts in tourism consumer behavior and discuss the theories of consumer behavior in the area of tourism. Understanding key concepts of tourism consumer behavior is significant, especially since tourism is a complex service industry and thereby influences these very concepts. | 3 |
| 푸드심리와 마케팅 | Food Psychology & Marketing | This course focuses on marketing communication taking the unique nature of food or foodservice industry into consideration. This course brings together various theoretical perspectives from social psychology and behavioral economics and applications of theories in real settings. Upon the completion of the course, students will be able to develop marketing communication strategies to support consumers’ decision-makings and desirable food consumptions. | 3 |
| 서비스경영 | Service Management in Hospitality & Tourism | This course focuses on service management from an integrated viewpoint from marketing, operations, and strategy with an emphasis on providing a high-quality service for the hospitality and tourism industries. The intent of the course is to provide students with the concepts and tools necessary to effectively manage a service operation. The topics include: service strategy, service delivery system, supply and demand management, service innovation, service quality measurement and management, and customer experience design, and etc. | 3 |