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글로벌Hospitality·관광학과
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서울캠퍼스 글로벌Hospitality·관광학과
글로벌Hospitality·관광학과 Hospitality · Department of Global Hospitality & Tourism
- 수여학위명 : 관광학석사, 관광학박사
- 사무실 : 서울캠퍼스 호텔관광대학 2층 201호
- TEL : (02) 961-0867
- FAX : (02) 961-9557
- E-Mail : globalgrad@khu.ac.kr
- Homepage : http://globalhtm.khu.ac.kr/main/index.do
교육목적
글로벌Hospitality·관광학과는 크게 석사과정과 박사과정으로 구성되어 있다. Hospitality·관광분야의 글로벌 경쟁력을 갖춘 전문가를 양성하는 것으로 목표로 하고 있으며, 이는 학문적으로 다양한 연구이론과 사례를 분석하고 실무적으로 현장의 문제제기를 근본적으로 해결할 수 있는 연구 및 경영전문가를 양성하는 것을 의미한다. 이를 위하여 Hospitality·관광분야의 다양한 교육과정과 이를 뒷받침하는 교육 시스템을 구축하고 있으며, 전 세계 어느 대학 학과와도 경쟁할 수 있는 우수한 교수진을 보유하고 있어 학생들의 연구능력 배양과 전문경영인으로서의 창의적인 능력을 키울 수 있도록 하고 있다. 모든 강의는 영어로 진행되며, Hospitality·관광분야의 국내외 다양한 정부 및 공공기관, 기업, 협회, 조직 등과의 연계활동도 활발히 진행되고 있다.
개황 및 연혁
글로벌 Hospitality·관광학과는 경희대학교 호텔관광대학 내에 소속된 학과로서 호텔관광대학은 관광학과, 문화관광콘텐츠학과, 호텔경영학과, 컨벤션경영학과, 외식경영학과, 조리서비스경영학과의 학사, 석사, 박사로 구성되어 있으며, 국내외 최고의 호텔관광대학으로 인정받고 있으며, 해외 받은 국가에서 외국인들이 유학하여 학습하고 있다. 이러한 글로벌 수요에 맟추어 이번 2018학년도부터 글로벌Hospitality·관광학과를 신설하여 기존의 다른 학과와의 협조와 협력을 통한 더욱 경쟁력 있는 글로벌한 호텔관광대학을 만들고자 한다.
연구분야 및 개요
| 연구분야 | 개요 |
|---|---|
| 호텔경영 | 호텔경영론, 호텔마케팅, 호텔경영전략 등 호텔관련 분야의 다양한 교육과정을 제공하고 있으며, 경영, 마케팅, 인사, 조직, 운영, 서비스 등 호텔경영 전반의 학문적 이론과 연구사례를 학습할 수 있다. |
| 관광경영 | 관광학과는 국내외 관광업체 뿐 아니라 관광개발, 관광마케팅, 관광유통, 관광서비스 등 관광산업 전반과 공공 기관에서 필요로 하는 관광전문인을 양성합니다. 국제적인 수준의 전문교육 및 실무교육을 제공하기 위하여 다양한 연계프로그램을 지원하고 있으며, 많은 졸업생들이 국내뿐만 아니라 해외의 유수 관광산업의 분야에서 국제적 감각을 지닌 관광전문가로 활약하고 있습니다. |
| 문화관광 콘텐츠 | 문화관광콘텐츠는 인문∙ 사회과학적 이론을 바탕으로 문화이해와 외국어능력을 함양시켜 창의적인 문화콘텐츠를 개발 할 수 있는 우수한 인재 양성을 목적으로 합니다. |
| 컨벤션경영 | 고부가가치를 창출하는 국제회의, 전시 및 이벤트 분야에서 핵심적 역할을 수행할 인재를 양성하기 위하여 컨벤션에 관한 전문적인 지식을 학습하며, 체계적인 현장실습을 통하여 컨벤션 유치 및 운영실무 능력을 배양시키고 국내는 물론 전 세계 컨벤션 분야의 영향력 증대를 위하여 리더십 교육으로 구성하고 있다. |
| 외식경영 | 국내외적으로 급속히 발전하고 있는 외식산업 발전에 기여하는데 필요한 광범위한 지식과 산업현장의 경험을 습득하게 하여 숙련된 실무수행 능력을 배양시킴으로써 대기업 외식업체, 호텔 식음료, 프랜차이즈 외식기업, 외식창업 등에 적합한 학문적인 지식과 경영능력을 배양할 수 있는 교육과정으로 구성되어 있다. |
영문 교수님 명단
| Name | Research Area | Teaching Courses | |
|---|---|---|---|
| GHT Department Chair Hwang, Johye |
Food Service Management, Consumer Psychology & Decision Making |
Food Communication Food Tourism & Marketing Food Service Management |
HwangJ@khu.ac.kr |
| Bae, So Young | Cultural Tourism, Leisure Culture | Tourism Contents Development and Planning Leisure and Culture |
sybae@khu.ac.kr |
| Cho, Meehee | Supply Chain Management | Strategic Supply Chain Management for the Hospitality Industry | Chom2h2@khu.ac.kr |
| Choi, Jeong-gil | Hotel Development Finance and Investment Strategic Management |
Hotel Management Business Analysis and M&A Hotel Finance and Investment Hotel Service Operations Hotel Concept Design Accounting and Cost Management |
jechoi0405@gmail.com |
| Chung, Lana | Culinary Art & Foodservice Management | Food & Culture | dearlana@khu.ac.kr |
| Chung, Nam Ho | Smart Tourism, Knowledge Management, IT Adoption, Digital Marketing | Smart Tourism Seminar H&T Digital Marketing Seminar |
nhchung@khu.ac.kr |
| Kang, Kyung Ho | Hospitality Strategic Management | Hospitality Strategic Management | khkang@khu.ac.kr |
| Kim, Bong-Seok | Trade Fair & Exhibition Management | Trade Fair Management Trade Fair Planning Trade Fair Business Model Development Special Issues in Trade Fair Industry |
herz5@khu.ac.kr |
| Kim, Jin Young | Hospitality Financial Management | Hotel Finance Seminar Corporate Governance |
Jk293@khu.ac.kr |
| Koo, Chul Mo | Smart Tourism | Smart Tourism | helmetgu@khu.ac.kr |
| Lee, Choong-Ki | Forecasting Tourism Demand, Economic Impact of Touris m, Mega-events, Casino Management and Policy | Applied Economics of Tourism | cklee@khu.ac.kr |
| Lee, Gye Hee | Tourism Destination Marketing | Social Psychology Theories in Tourism | ghlee@khu.ac.kr |
| Lee, Gyu Min | Food Service Management | Human Resource Management Marketing Research |
gmlee@khu.ac.kr |
| Nam, Yoon Jae | Culture, Media Contents, Social network | Social network analysis Tourism contents |
ynam@khu.ac.kr |
| Robert John Hart | Leisure and recreation, Tourism Education | Tourism Resources Cultural Tourism Tourism Advertising and Promotion The Language of Tourism Global Tourism Culinary Tourism Marketing in Hospitality and Tourism |
hot rob@khu.ac.kr |
| Seo, Won Seok | Hotel, Integrated Resort, Brand | Integrated Resort, Management Brand Management |
wss114@khu.ac.kr |
| William Hunter | Cultural and Heritage Tourism Qualitative Research | Cultural Tourism Academic Research and Writing Convention and Exhibition Management Global Conventions and Tourism Theory and Research |
primalamerica@yahoo.com |
| Won, Jaewoong | Urban Studies & Real Estate | Urban Spatial Analytics Market Analysis Urban Big Data Analytics |
jwon@khu.ac.kr |
| Yoo, Chang Sok | Content & High-Tech Marketing | Technology Innovation on Industry | csyoo@khu.ac.kr |
| Yoon, Ji Hwan | Tourism trends, Strategic Management | Tourism Trends | yoon1207@khu.ac.kr |
| Yoon, Yooshik | Tourism/Mice Destination Marketing and Strategy, Destination Product Development | Tourism/Mice Destination Marketing and Strategy Research Methodology |
ysyn@khu.ac.kr |
GRADUATE SCHOOL KYUNG HEE UNIVERSITY
경희대학교 대학원
교육과정을 안내드립니다.
※ 아래 교육과정은 2016~2017학년도 교육과정과 다를 수 있습니다. 대학원 홈페이지 개편 관련 최종 교육과정은 추후 업데이트 예정입니다.
| 번호 | 강좌명(국문) | 학점 | 이수구분 | 수강대상 | 수업구분 | 개설학기 | 비고 | |||
|---|---|---|---|---|---|---|---|---|---|---|
| 강좌명(영문) | 2018학년도 | 2019학년도 | ||||||||
| 1학기 | 2학기 | 1학기 | 2학기 | |||||||
| 1 | 연구조사방법론 | 3 | 전공 필수 |
석 · 박사 | 이론 | ○ | ○ | ○ | ○ | 영어강의 |
| Research Methodology | ||||||||||
| 2 | 통계분석 1 | 3 | 전공 필수 |
석 · 박사 | 이론 | ○ | ○ | ○ | ○ | 영어강의 |
| Statistical Analysis 1 | ||||||||||
| 3 | 관광학개론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | ○ | 영어강의 | ||
| Principle of Tourism | ||||||||||
| 4 | 관광자원론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Tourism Resources | ||||||||||
| 5 | 관광계획개발론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Tourism Planning & Development | ||||||||||
| 6 | 글로벌관광 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Global Tourism | ||||||||||
| 7 | 관광광고홍보론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Tourism Advertising and Promotion | ||||||||||
| 8 | 문화관광론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| CulturalTourism | ||||||||||
| 9 | 음식관광 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Culinary Toursim | ||||||||||
| 10 | 컨벤션전시경영론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Convention & Exhibition Management | ||||||||||
| 11 | 관광마이스소비자행동론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Tourism & MICE Customer Behavior | ||||||||||
| 12 | 컨벤션관광 논문작성법 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Academic Research and Writing for Convention and Tourism | ||||||||||
| 13 | 호텔관광전략 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Strategic Management in Hospitality & Tourism | ||||||||||
| 14 | 외식경영학 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Food Service Management | ||||||||||
| 15 | 관광사회심리학 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | ○ | 영어강의 | ||
| Social Psychology in Tourism | ||||||||||
| 16 | 관광질적연구방법론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Qualitative Research | ||||||||||
| 17 | 호텔재무관리연구 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Advanced Hotel Financial Management | ||||||||||
| 18 | 축제이벤트경영 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Festival and Event Management | ||||||||||
| 19 | 호스피탈리티 경영정보시스템 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Hospitality Management Information System | ||||||||||
| 20 | 푸드투어리즘&마케팅 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Food Tourism & Marketing | ||||||||||
| 21 | 호스피탈리티 구매 및 유통관리 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Hospitaltiy Puchasing & Supply Management | ||||||||||
| 22 | 인적자원관리론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Human Resouces Management in Hospitality &Tourism | ||||||||||
| 23 | 글로벌컨벤션관광론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Global Convention Tourism | ||||||||||
| 24 | 지배구조이론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Corporate Governance | ||||||||||
| 25 | 호스피탈리티 B2B 관계 관리론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Strategic Relationships Management for the Hospitality Supply Chain | ||||||||||
| 26 | 호텔관광세미나 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Seminars in Hospitality Management | ||||||||||
| 27 | 호스피텔리티 관광 브랜드 관리론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | ○ | 영어강의 | ||
| Hospitality & Tourism Brand Management | ||||||||||
| 28 | 국제마케팅전략 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| International Marketing Strategy | ||||||||||
| 29 | MICE 서비스학의 투자수익률론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| ROI for MICE Serviceology | ||||||||||
| 30 | 호텔관광시장분석론 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Hospitality & Tourism Market Analysis | ||||||||||
| 31 | 관광 마케팅 | 3 | 전공 선택 |
석 · 박사 | 이론 | ○ | 영어강의 | |||
| Tourism Marketing | ||||||||||
| 32 | 지속가능관광 | 3 | 전공 선택 |
석 · 박사 | 이론 | 2022학년도 1학기 | 영어강의 | |||
| Sustainable Tourism | ||||||||||
| 33 | 관광소비자행동 | 3 | 전공 선택 |
석 · 박사 | 이론 | 2022학년도 2학기 | 영어강의 | |||
| Consumer Behavior in Tourism | ||||||||||
| 34 | 푸드심리와 마케팅 | 3 | 전공 선택 |
석 · 박사 | 이론 | 2022학년도 2학기 | 영어강의 | |||
| Food Psychology & Marketing | ||||||||||
| 35 | 서비스경영 | 3 | 전공 선택 |
석 · 박사 | 이론 | 2023학년도 1학기 | 영어강의 | |||
| Service Management in Hospitality & Tourism | ||||||||||
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 |
