School of Hospitality and Tourism
GENERAL INFORMATION
The Faculty of Hospitality Management, formerly known as the Department of Hospitality Management, was one of the first three departments established with the establishment of the Faculty of Hospitality and Tourism – Hue University in 2008 to meet the demand for high-quality human resources in the hospitality industry in general and the accommodation and catering business in particular. With the establishment of the School of Hospitality and Tourism – Hue University in 2020, the Department of Hospitality Management has developed into the Faculty of Hospitality Management which is currently in charge of researching and in-depth training in the field of Tourism business management, lodging, and food and beverage services businesses.
There are currently 18 lecturers in the Faculty of Hospitality Management, including 01 Associate Professor – Senior Lecturer, 01 Doctorate – Main Lecturer, 01 Doctorate, and 15 Masters. The Faculty is divided into two sub-departments: Hotel Management and F&B Management, which are responsible for managing 03 full-time undergraduate majors:
– Hospitality Management (code: 7810201)
– Restaurant and Catering Service Management (code: 7810202)
– Tourism and Hospitality Management (code: 7810104)
In which two majors of Hospitality Management; Restaurant and Catering Service Management have implemented training in accordance with the Ministry of Education and Training’s specific mechanism. Tourism and Hospitality Management, in particular, is an advanced program, with more than 80% of the courses are being taught in English.
- FACULTY PERSONNEL
| No | Full name | Academic rank, degree | Position | Personal information |
| Department of Hotel Management | ||||
| 1 | Trần Thị Ngọc Liên | Dr., Main Lecturer | Vice Rector, Head of Faculty of Hospitality Management | Details |
| 2 | Đàm Lê Tân Anh | MSc | Lecturer | Details |
| 3 | Phạm Đinh Khang | MSc | Lecturer | Details |
| 4 | Đoàn Lê Diễm Hằng | MSc | Lecturer | Details |
| 5 | Võ Thị Ngân | MSc | Lecturer | Details |
| 6 | Phan Thị Thuỳ Linh | MSc | Lecturer | Details |
| 7 | Đoàn Khánh Hưng | MSc | Lecturer | Details |
| 8 | Trương Thị Thu Hà | MSc | Lecturer | Details |
| 9 | Trần Lê Phương Anh | MSc | Lecturer | Details |
| Department of Food and Beverage Management | ||||
| 1 | Châu Thị Minh Ngọc | MSc | Lecturer | Details |
| 2 | Đào Thị Minh Trang | MSc | Lecturer | Details |
| 3 | Nguyễn Đức Cường | Associate Professor, Senior lecturer | Vice Rector | Details |
| 4 | Hoàng Thị Quý Phương | MSc | Lecturer | Details |
| 5 | Cao Hữu Phụng | MSc | Lecturer | Details |
| 6 | Võ Ngọc Trường Sơn | MSc | Lecturer | Details |
| 7 | Nguyễn Bình | BA | Lecturer | Details |
| 8 | Trần Ngọc Quyền | PhD Candidate | Lecturer | Details |
| 9 | Nguyễn Thuỳ Trang | MSc | Lecturer | Details |
- TRAINING PROGRAMS
UNDERGRADUATE PROGRAMS
Hospitality Management (details)
Restaurant and Catering Service Management (details)
Tourism and Hospitality (details)
- NEWS – EVENTS
- CONTACTS
For further information, please contact the faculty office at:
Address: Second floor – Office Block, 22 Lam Hoang street, Hue city
Telephone: +84 0234 393 87 13
Email:
TRAINING PROGRAMS
A. Bachelor in Hotel Management
- Training objectives
1.1. General objective
Training high-quality human resources in the field of hotel business operation with good political, ethical and health qualities,having applicable knowledge and skills in tourism and business management, as well as expertise in business tourism administration and hotel management, as applied in the economic, tourism, and service environments.
1.2. Specific objectives
After completing the program, the students are able to:
- a) About knowledge:
- apply general knowledge of economic management in businesses, particularly hotels and lodging establishments
- apply management knowledge of human resources, finance, strategy, facilities, and processes in hotel and resort departments
- have knowledge and practical skills managing departments in hotels and resorts
- have a deep understanding of sustainable tourism development, cultural, geographical, and environmental issues in the tourism industry
- assess the socio-economic impacts of tourism development and hotel business, ensuring the principle of optimizing the beneficial socio-economic effects while assuring the purity of the environment towards sustainable development
- have a deep understanding of the tourism and services industry, its development, opportunities, and challenges, as well as the critical roles and factors in the service industry and tourism systems
- b) About skills
- apply knowledge in hotel business management
- analyze and detect problems in the hotel industry
- have good communication skills and the ability to use at least one foreign language fluently in communication and other necessarily commercial operations
- assess the socio-economic impacts of tourism development and hotel business while adhering to the principles of optimizing the beneficial socio-economic effects while maintaining the purity of the environment towards sustainable development
- operate machines proficiently, office and hotel management software
- form and develop independent research skills in the tourism and service business
- initially, have the ability to propose managerial solutions to solve hotel business issues
- work under high pressure in a professional hotel, restaurant and resort environment
- c) Autonomy and responsibility
- perform serious and professional manners in working, communicating and serving customers
- have a clear professional sense, willingness to learn to improve professional qualifications, communication and service skills
- have job responsibility and showing professional ethics
- Training duration
Following the Regulations of the Ministry of Education and Training
- Number of credits
The total number of credits is 121
- Enrollment
Complying with the regulation on enrollment of universities and colleges of the Ministry of Education and Training.
- Training process, graduation conditions
– Credit system training process
– Graduation conditions: Students must accumulate a minimum of 121 credits, with 99 compulsory credits and 22 optional credits.
- Grading scale
Using the scale according to the provisions of the current regulation on training according to the current credit system of the Ministry of Education and Training and Hue University.
B. Bachelor in RESTAURANT AND CATERING SERVICE MANAGEMENT
- Training objectives
Training high-quality human resources with good political, ethical and health qualities; having knowledge, skills and a responsible working attitude to be able to work independently or cooperatively in the field of tourism, restaurant and catering service and in the environment of international integration.
– Having political qualities, patriotism and national pride, as well as being conscious of protecting and promoting the nation’s tourism resources, and be responsible for serving the community and customers.
– Equipping knowledge background in management sciences, social sciences and humanities, economics, general business administration and business administration in tourism, restaurant and catering service.
– Providing necessarily knowledge of socio-economic and managerial skills, especially foreign language skills that are needed for students to work as tourism and restaurant managers in a market economy and in an environment of international integration.
– Equipping professional tourism skills, computer skills, communication skills in English and Vietnamese, research ability, and critical thinking in order to manage, operate, or implement hospitality and restaurant strategies, projects, and production plans.
- Learning outcomes
Upon successful completion of the Restaurant and Catering service management program, students will be able to gain the following knowledge, skills and educational values:
2.1. Knowledge
2.1.1. General knowledge
| No. | Code | Learning Outcomes for General Knowledge |
| 1 | LO1 | • Have a general knowledge about Marxism – Leninism, Ho Chi Minh ideology, the policies of the State and Vietnam Communist Party |
| 2 | LO2 | • Have a broad understanding of natural sciences, social sciences and humanities, state of laws as the theoretical and practical foundations for the restaurant and catering service management |
| 3 | LO3 | • Have a general knowledge of management science, economic management, business administration as the theoretical and practical foundations for the restaurant and catering service management
• Have a broad understanding of the developments, opportunities – challenges, roles and key factors in the tourism industry and other fundamental business operations in the tourism sector |
2.1.2. Professional Knowledge
| No. | Code | Learning Outcomes for Professional Knowledge |
| 4 | LO4 | • Have a deep understanding of tourism business administration
• Thoroughly understand the characteristics, psychological characteristics, customer purchasing behaviours and trends in the domestic and international tourist markets • Have a deep understanding of culinary culture and tourism in the catering business • Have an in-depth understanding of planning, organizing, monitoring and evaluating financial transactions of tourism enterprises, service quality management and risk management in tourism business and operation • Understand and apply the tourism information systems in practice |
| 5 | LO5 | • Have a deep understanding of the food and beverage business, restaurant chains and other types of catering businesses. Understand the overall architectural spaces, interior designs, facilities and the restaurant equipment
• Have in-depth understanding of planning, organizing, monitoring and evaluating human resource management, finance, revenue – cost management, ensuring labor efficiency in restaurants and catering service establishments • Understand and implement planning, organizing, assigning, monitoring, evaluating activities, ensuring the service quality at food and beverage department, kitchen department, bar, event and banquet department • Understand and apply the principles and methods of ensuring food hygiene and safety in restaurant business |
| 6 | LO6 | • Understand, analyze, evaluate and apply research methods using relevant tools and techniques in order to carry out practical independent scientific studies research in tourism and catering service industry
• Have a solid knowledge of project planning and management in the tourism and hospitality, and catering service industry • Understand up-to-date e-commerce, digital marketing, sales management, building and managing brand in restaurant business • Apply knowledge of entrepreneurship and innovation in restaurant operating field |
2.2. Skills
2.2.1. Soft Skills
| No. | Code | Learning Outcomes of Soft skills |
| 7 | LO7 | • Have an ability to communicate effectively in a multi-cultural and diverse workplace and demonstrate an appreciation of diversity in the workplace with a foreign language level of 3/6 (or equivalent) or higher
• Use information technology tools efficiently and master in using common and specialized software (meeting the standards for advanced information technology skills prescribed in Circular 03/2014/ TT-BTTTT dated March 11, 2014, of the Minister of Information and Communications • Have an ability to persuade and negotiate effectively in a tourism and restaurant business operation based on good ethics, individual and social responsibility and obeying the law • Have capability in planning, organizing, operating and coordinating teamwork • Demonstrate skills in entrepreneurship, self-employment and express professional ethics in tourism and hospitality businesses |
2.2.2. Professional Skills
| No. | Code | Learning Outcomes for Professional skills |
| 8 | LO8 | • Demonstrate the ability to perform customer serving skills according to the standard operating procedures at independent restaurants and F&B departments
• Use machines and equipment supporting works such as computers, payment machines and specific communication devices; ability to use efficient hotel and restaurant management software • Execute and apply skills in designing, planning, implementing and evaluating projects, business plan for restaurants • Have systematic thinking, problem-solving in economics, business and management |
2.3. Autonomy and responsibility
| No. | Code | Learning outcomes for Autonomy and responsibility |
| 9 | LO9 | · Have responsibility with works, customers, community and the environment
· Have professional manner, hardworking, willing to learn and working creativity · Have professional ethics, adhering to the laws of the State of Vietnam as well as those of other countries in contracts and tourism – restaurant business organizations |
- Job Opportunities
Graduates from Restaurant and Catering Service Management program will have the opportunity to work and promote in the following job titles:
+ In hotels, restaurants and catering service establishments
– Specialist in organizing culinary events in hotels, restaurants
– Consulting agent, organizer and operator at F&B service businesses, restaurant chains, high-class coffee chains, banquet and conference center
– Restaurant Manager, F&B Service Director, Head of Customer Rlations, Manager of Sales and Marketing for restaurants and hotels
+ Assistants, Secretaries of the Board of Management/Board of Directors/Managers of domestic and international companies in the fields of tourism and services.
+ In other manufacturing, trading and service enterprises:
– Staff/Head/Deputy head of Sales department
– Staff/Head/Deputy head of Customer service department
– Tellers
– Staff/Head/Deputy Head of Human resources, Administration and Accounting departments.
+ Officials of state management agencies, NGOs engaged with tourism
+ Researchers and lecturers in tourism and hospitality field in universities, colleges, and vocational schools.
C. Bachelor in TOURISM AND HOSPITALITY MANAGEMENT
- Training objectives
Training high-quality human resources with good political, ethical and health qualities; having knowledge, skills and a responsible working attitude to be able to work independently or cooperatively in the field of tourism – hotel business management.
– Having political qualities, patriotism and national pride, as well as being conscious of protecting and promoting the nation’s tourism resources, and be responsible in serving the community and customers.
– Equipping knowledge background in management sciences, social sciences and humanities, economics, general business administration and business administration in tourism and hospitality industry.
– Providing necessarily knowledge of socio-economic and managerial skills, especially foreign language skills that are needed for students to work as tourism and hotels managers in a market economy and in an environment of international integration.
– Equipping professional tourism skills, computer skills, communication skills, research ability, and critical thinking in order to manage, operate, or implement tourism and hospitality strategies, projects, and production plans.
- Learning outcomes
Upon successful completion of the Tourism Hospitality and Management program, students will be able to gain the following knowledge, skills and educational values:
2.1. Knowledge
2.1.1. General knowledge
| No. | Code | Learning Outcomes for General Knowledge |
| 1 | LO1 | • Have a general knowledge about Marxism – Leninism, Ho Chi Minh ideology, the policies of the State and Vietnam Communist Party |
| 2 | LO2 | • Have a general knowledge of management science.
• Know, understand and apply the principles of tourism and hospitality management and other related fields |
| 3 | LO3 | • Have a general knowledge of English and be able to use information technology and systems relevant to the tourism and hospitality sectors
• Have an appreciation of the PESTEL environment of hospitality and tourism organizations and be able to understand the relationship between these factors |
2.1.2. Professional Knowledge
| No. | Code | Learning Outcomes for Professional Knowledge |
| 4 | LO4 | • Have a general knowledge about tourism and hospitality trends
• Have a general knowledge about Vietnamese and other countries’ cultures and appreciate the principles of intercultural communication in a global working environment • Possess detailed knowledge of the cultural heritage and values at the national and local level • Know and understand marketing principles and how they apply to the tourism and hospitality industry • Know and understand consumer behaviours of domestic and international tourists • Know how to obtain knowledge regarding tourism and hospitality management related information and activities • Have knowledge about planning, organizing, leading, monitoring and evaluating tourism and hospitality-related resources, including financial, human, physical and social resources • Have a profound knowledge about the information systems used in tourism and hospitality organizations |
| 5 | LO5 | • Know how to gather, understand and interpret information related to specific departments of a hotel operation, including revenue and distribution management, sales and marketing, finance, food and beverage, and front office/reservations and be able to evaluate the effectiveness and performance of a hotel business operation based on this information
• Possess knowledge concerning standard operating procedures and the operation of functional departments in hotels • Know how to develop tourism and hospitality strategies and have acquired problem-solving, leadership and change management skills |
| 6 | LO6 | • Understand, analyze, evaluate and apply research methods using relevant tools and techniques
• Be able to carry out independent scientific studies and research • Have a solid knowledge of project planning and management in the tourism and hospitality industry • Understand up-to-date sales and marketing principles in the digital era • Apply knowledge of entrepreneurship and innovation in hotel operating field • Be able to choose and apply, in an ethical way, relevant knowledge on hospitality and tourism relevant issues and challenges with a view to make evidence-based decisions and to determine and implement a suitable course of action. |
2.2.1. Soft Skills
| No. | Code | Learning Outcomes of Soft skills |
| 7 | LO7 | • Have an ability to communicate effectively in a multi-cultural and diverse workplace and demonstrate an appreciation of diversity in the workplace
• Possess the ability to communicate competently and fluently in both written and spoken English and be able to interpret a variety of sources of information published in English • Have an ability to negotiate effectively in a tourism and hospitality context • Display ethical behaviour, self-efficacy, corporate and individual social responsibility and comply with existing and accepted rules of behaviour and legislation. • Be able to work effectively as part of a multi-cultural team to achieve common goals |
2.2.2. Professional Skills
| No. | Code | Learning Outcomes for Professional skills |
| 8 | LO8 | • Demonstrate the ability to perform supervisory level hotel specific job functions at front office, food & beverage, housekeeping and other departments
• Be able to make strategic business decisions and be able to develop and manage tourism and hospitality designed to improve key business indicators • Have an ability to collect, process, analyze, synthesize factors, problems, and phenomena arising in the external environment in order to take cognizance of future trends in the industry and to capitalize on the opportunities arising from these developments and to devise plans to limit the impact of threats in the external environment • Have the ability to detect problems and the relationship between issues in the tourism and hospitality fields such as tourism – hotel and economic, social, political, and natural environments |
2.3. Autonomy and responsibility
| No. | Code | Learning outcomes for Autonomy and responsibility |
| 9 | LO9 | · Have responsibility with works, customers, community and the environment
· Have professional manner, hardworking, willing to learn and working creativity · Have professional ethics, adhering to the laws of the State of Vietnam as well as those of other countries in contracts and tourism – hotel business organizations · Demonstrate the highest professional standards · Have the capability to work independently, autonomously and creatively. · Understand the need for continuous professional development of self and others |
- Job Opportunities
Graduates from Tourism and Hospitality Management program will have the opportunity to work and promote in the following job titles
+ In hotels, resorts and accommodation establishments:
– Staff/ Supervisor/ Manager, Assistant Manager/ Director of Front Office department
– Staff/ Supervisor/ Manager, Assistant Manager/ Director of Food and Beverage department
– Staff/ Supervisor/ Manager, Assistant Manager/ Director of Housekeeping department
– Staff/ Supervisor/ Manager, Assistant Manager/ Director of Sales department
– Staff/ Supervisor/ Manager, Assistant Manager/ Director of Guest service and relations department
– Staff/ Supervisor/ Manager, Assistant Manager/ Director of Human resource department, Administration office, Finance and Accounting department
+ Assistants, Secretaries of the Board of Management/Board of Directors/Managers of domestic and international companies in the fields of tourism and services.
+ In other manufacturing, trading and service enterprises:
– Staff / Head/Deputy head of Sales department
– Staff / Head/Deputy of Customer service department
– Tellers
– Staff/Head/Deputy head of Human resources, Administration and Accounting departments.
+ Officials in human resource management, production, business and market management at government agencies at all levels.
+ Travel consultants/experts in government and non-governmental organizations working in tourism, community and sustainable development projects;
+ Researchers and lecturers in the tourism field in universities, colleges, and vocational schools.
