Guiding Cultivation Plan for theHospitality Management Major

2023

Major Code: 120902

Drafter: Hai Duanmu Reviewer: Jiajun Lou

I Cultivation Objectives

1. Overall cultivation objectives

Studentsin this major should have a grasp of basic theoretical knowledge related tohotel management, as well as professional skills in the main operationaldepartments. They should also be familiar with reception and managementknowledge and processes in other tourism and hospitality industries. Studentsshould possess an international perspective, strong service awareness,management abilities, and communication skills and writing abilities to becompetent in applying for managerial positions in the tourism and hospitalityindustry.

2. Goals which students shouldachieve within five years after graduation:

Fiveyears after graduation, students in this major should strive to becomemanagement backbone members in the tourism and hotel industry, capable of independentlysolving operational management issues and possessing the abilities to handlecomplex problems. The cultivation objectives of this major reflect thecomprehensive requirements of the students' knowledge, abilities, and overallquality, which can be further specified as follows:

Objective1:Cultivate a strong foundation in the humanitiesand social sciences, instill a sense of patriotism and national pride, foster asense of social responsibility, and adhere to professional ethical standards.

Objective2:Based on accumulated industry experience,develop the abilities to assume managerial positions above department heads inhotels or tourism enterprises.

Objective3:Possess excellent communication and teamworkskills, capable of independently handling various operational issues in hoteldepartments.

Objective4:Cultivate lifelong learning capabilities andfoster innovation, fluency in foreign language communication with aninternational perspective, and maintain physical and mental health as well asongoing development motivation.

II Academic Requirementsfor Program Completion

Graduation Requirements and Degree Conferral

Students of this major must complete the minimum credits requiredby the various courses according to the requirements of the guiding cultivationplan, and complete the corresponding extracurricular arrangements. Students cangraduate only when they obtain at least 155 credits; those who meet therequirements for the conferral of a bachelor's degree will be awarded a Bachelorof Management degree.

Program duration

Flexible academic period, generally 4 years, with a flexible rangeof no less than 3 years and no more than 6 years.

III CourseSystem Composition and Distribution of Class Hours (excluding Second Classroom)

Program requirements

The Bachelor ofHospitality Management requires students to successfully complete 155 credits,which are comprised of:

• At least 45.5 credits from Public Fundamental Courses;

• At least 10 credits from General Education Courses;

• At least 18 credits from Professional Fundamental Courses;

• All 48 credits from Core Courses;

• All 33.5 credits from Professional Practice.

IV Schedule of Teaching Arrangement (1)

(* Note: The first foreign language coursehas a total of 10 credits, including College English, College German, andCollege Japanese. Students shall choose the appropriate language based on theirneeds. For those choosing College English, select the appropriate module fromModules A, B, or C.)

V Schedule of Teaching Arrangement (2)

VI Schedule of Teaching Arrangement (3)

Course Type	Course Code	Course Title	Total Credits	Total Hours	Recommended Semester
Professional Practice	b4000028	Innovation and Entrepreneurship	2	48	Spring 3
	b4030140	Service Simulation in Housekeeping I	1	24	Autumn 1
	b4030141	Service Simulation in Housekeeping II	1	24	Spring 1
	b4030165	Catering Service Simulation Practice I	1	24	Autumn 2
	b4030166	Catering Service Simulation Practice II	1	24	Spring 2
	b4030168	Front Office Service Simulation Practice	1	24	Autumn 3
	b4030167	The Art of Wine Tasting	1	24	Summer 1
	b4030048	Hotel Management Software Operation (OPERA)	2	48	Summer 3
	b4030169	WIE Internship	17	408	Autumn 4
	b4030200	Labor Education B	0.5	16	Spring 3
	b4030134	Graduation Practice and Graduation Project (Thesis)	6	288	Spring 4
	Subtotal (Professional Practice)		33.5	952
The Second Classroom	b5110001	The Second Classroom	1	-	Autumn, Spring, Summer
		Total	156	3032

Note: The summer semesters 1, 2,and 3 will be arranged with practical training that focuses on multi-skillcomprehensive training.

*ProfessionalModule Courses and Practical Module Courses optional instructions:

Professionalcourses are divided into modules according to different ability requirements, andstudents are required to choose one of the modules and earn the creditsrequired for that module. The Professional Practice module must be selectedaccording to the corresponding professional course module.

*Elective ModuleCourse Descriptions:

The professional coursesare divided into different modules based on different competency requirements.Students must choose and complete one module to earn the required credits.

1. Module A (LuxuryService Orientation):

This module includes courses suchas Introduction to Luxury Goods and Cruise Services, which aims to equipstudents with the basic knowledge of service and management in the hospitalityindustry. It enables students to broaden their horizons and provides additionalemployment opportunities.

2. Module B (Operationsand Decision Making Orientation):

This module includes courses onrevenue management, which is in high demand in the hotel industry. It helpsstudents develop the skills needed for revenue management, as well as courseson strategic management and cost control, which broaden their perspectives andincrease employment options.

3. Module C (DigitalMarketing Orientation):

This module includes courses ondigital marketing, which provides students with essential knowledge ine-commerce and helps them become valuable digital marketing professionals forthe hotel industry. It also includes courses on data mining and analysis, whichhelp students broaden their horizons and increase employment opportunities.

VII SecondClassroom Credits Policy

Through the development ofthe Second Classroom activities, students are encouraged to activelyparticipate in academic lectures, social practice activities, campus culturaland sports activities, innovation and entrepreneurship activities, volunteerservice activities, etc., to cultivate the students' social adaptability andquality, and enhance the students' employability. Please refer to the provisionsof the "Shanghai Polytechnic University's 'Second Classroom Credit'Implementation Measures (Trial)" in the "Student Handbook" formore details.