Ming Chuan University School of Tourism
Unit of Execution: Hospitality Management Department
Food and Beverage Services Industry Management Focused Course Program
| Type | Course | Credits |
| Basic subjects | Food and Beverage Service | 3 |
| Management | 3 | |
| Hospitality Marketing | 3 | |
| An Introduction to Hospitality Management | 3 | |
| Core subjects | Menu Design and Cost Control | 3 |
| Beverage Management (I) | 2 | |
| Restaurant Development | 3 | |
| Restaurant Management | 3 | |
| Advanced subjects | Introduction to Tourism | 3 |
| Principles of Baking (I) | 3 | |
| Chinese Culinary | 3 | |
| Food Service Facilities Planning and Design | 2 | |
| Restaurant Chain Management | 2 | |
| Special Topics on Wines | 2 | |
| Food Safety and Sanitation | 2 | |
| Hospitality Career Planning and Professional Certification | 2 | |
| Strategic Brand Management in the Hospitality Industry | 2 | |
| Franchising in the hospitality Industry | 3 | |
| Tour Guide Practices | 3 | |
| Tourism Administration and Regulations | 3 | |
| Etiquette | 3 | |
| Travel Agency Management | 3 | |
| Convention and Exhibition Management ( I ) | 3 | |
| Travel Disputes and Risk Administration | 3 | |
| Commercial Recreation | 3 | |
| National Park And Word Heritage | 3 | |
| Leisure aesthetics | 3 | |
| Safety & Risk Management | 3 | |
| Leisure and Recreation Programming | 3 | |
| Green Management | 3 | |
| Students are required to complete 20 credits (6 credits among these courses should not be involved in his or her required courses.) During the years allotted, including 2 basic subjects, 2 core subjects and 3 advanced subjects. Students are able to receive the Food and Beverage Management Focused Course Program Certificate after approval. | ||
Ming Chuan University School of Tourism
Unit of Execution: Hospitality Management Department
Lodging Industry Management Focused Course Program
| Type | Course | Credits |
| Basic subjects | Hotel Management | 3 |
| Food and Beverage Service | 3 | |
| An Introduction to Hospitality Management | 3 | |
| Practical Housekeeping Management | 3 | |
| Management | 3 | |
| Core subjects | Menu Design and Cost Control | 3 |
| Hospitality Services Marketing | 2 | |
| Bed and Breakfast Operations and Management | 3 | |
| Hospitality Marketing | 3 | |
| Resort Management | 3 | |
| Advanced subjects | Introduction to Tourism | 3 |
| Convention and Exhibition Management ( I ) | 3 | |
| Beverage Management (I) | 2 | |
| Food Service Facilities Planning and Design | 2 | |
| Food Safety and Sanitation | 2 | |
| Hotel Development and Planning | 3 | |
| Hospitality Career Planning and Professional Certification | 2 | |
| Strategic Brand Management in the Hospitality Industry | 2 | |
| Hospitality Professional Ethics | 2 | |
| Franchising in the hospitality Industry | 2 | |
| Tour Guide Practices | 3 | |
| Tourism Administration and Regulations | 3 | |
| Etiquette | 3 | |
| Travel Agency Management | 3 | |
| Management II | 3 | |
| Travel Disputes and Risk Administration | 3 | |
| Commercial Recreation | 3 | |
| Leisure Real Estate Development | 3 | |
| Safety & Risk Management | 3 | |
| Leisure and Recreation Programming | 3 | |
| Green Management | 3 | |
| Students are required to complete 20 credits (6 credits among these courses should not be involved in his or her required courses.) During the years allotted, including 2 basic subjects, 2 core subjects and 3 advanced subjects. Students are able to receive the Food and Beverage Management Focused Course Program Certificate after approval. | ||
Ming Chuan University School of Tourism
Unit of Execution: Hospitality Management Department
Bakery Operations Management Focused Course Program
| Type | Course | Credits |
| Basic subjects | Management | 3 |
| An Introduction to Hospitality Management | 3 | |
| Western Desserts | 3 | |
| Chinese Desserts | 3 | |
| Core subjects | Principles of Cake Making | 3 |
| Principles of Bread Making | 3 | |
| Restaurant Management | 3 | |
| Baking Food I | 3 | |
| Advanced subjects | Counseling for Class B Skill-Test Certificate | 6 |
| Food Safety and Sanitation | 2 | |
| Restaurant Development | 3 | |
| Cake Decorative Arts | 3 | |
| Chocolate Making and Decorations | 3 | |
| Shop Design and Planning | 3 | |
| Baking Food II | 3 | |
| Principles of Food | 3 | |
| Marketing For Hospitality | 3 | |
| Tourism Marketing Management | 3 | |
| Tour Guide Practices | 3 | |
| Etiquette | 3 | |
| Product Strategy and Tour Design | 3 | |
| Provision of Interpretation Services | 3 | |
| Consumer Psychology | 3 | |
| Commercial Recreation | 3 | |
| Environmental Conservation and Education | 3 | |
| eisure Aesthetics | 3 | |
| Safety & Risk Management | 3 | |
| Leisure and Recreation Programming | 3 | |
| Cultural Creative Industries and Leisure | 3 | |
| Students are required to complete 20 credits (6 credits among these courses should not be involved in his or her required courses.) During the years allotted, including 2 basic subjects, 2 core subjects and 3 advanced subjects. Students are able to receive the Food and Beverage Management Focused Course Program Certificate after approval. | ||
Department of Hospitality Management – Contact Us
■ Secretary: Ms. Wu, Yu-Ru | yuru@mail.mcu.edu.tw
■ Telephone: +886 3 350-7001 # 3257
■ Fax: +886 3 3593846
■ Address: 5 De Ming Rd., Gui Shan District, Taoyuan City 333, Taiwan, R.O.C.