{"id":11481,"date":"2024-01-04T17:54:13","date_gmt":"2024-01-04T09:54:13","guid":{"rendered":"https:\/\/hm.mcu.edu.tw\/?page_id=11481"},"modified":"2024-04-23T14:11:49","modified_gmt":"2024-04-23T06:11:49","slug":"focused-course-program","status":"publish","type":"page","link":"https:\/\/hm.mcu.edu.tw\/en\/focused-course-program\/","title":{"rendered":"Focused Course Program"},"content":{"rendered":"

Ming Chuan University School of Tourism<\/span><\/h4>\n
Unit of Execution: Hospitality Management Department<\/span><\/h6>\n

Food and Beverage Services Industry Management Focused Course Program<\/span><\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n
Type<\/span><\/h6>\n<\/td>\n
\n
Course<\/span><\/h6>\n<\/td>\n
\n
Credits<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Basic subjects<\/span><\/h6>\n<\/td>\n
\n
Food and Beverage Service<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Hospitality Marketing<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
An Introduction to Hospitality Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Core subjects<\/span><\/h6>\n<\/td>\n
\n
Menu Design and Cost Control<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Beverage Management (I)<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Restaurant Development<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Restaurant Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Advanced subjects<\/span><\/h6>\n<\/td>\n
\n
Introduction to Tourism<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Principles of Baking (I)<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Chinese Culinary<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Food Service Facilities Planning and Design<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Restaurant Chain Management<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Special Topics on Wines<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Food Safety and Sanitation<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Hospitality Career Planning and Professional Certification<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
<\/td>\n\n
Strategic Brand Management in the Hospitality Industry<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Franchising in the hospitality Industry<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Tour Guide Practices<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Tourism Administration and Regulations<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Etiquette<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Travel Agency Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Convention and Exhibition Management ( I )<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Travel Disputes and Risk Administration<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Commercial Recreation<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
National Park And Word Heritage<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Leisure aesthetics<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Safety & Risk Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Leisure and Recreation Programming<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Green Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
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.<\/span><\/h6>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Ming Chuan University School of Tourism<\/span><\/h6>\n
Unit of Execution: Hospitality Management Department<\/span><\/h6>\n
Lodging Industry Management\u00a0Focused Course Program<\/strong><\/span><\/h6>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n
Type<\/span><\/h6>\n<\/td>\n
\n
Course<\/span><\/h6>\n<\/td>\n
\n
Credits<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Basic subjects<\/span><\/h6>\n<\/td>\n
\n
Hotel Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Food and Beverage Service<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
An Introduction to Hospitality Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Practical Housekeeping Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Core subjects<\/span><\/h6>\n<\/td>\n
\n
Menu Design and Cost Control<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Hospitality Services Marketing<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Bed and Breakfast Operations and Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Hospitality Marketing<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Resort Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Advanced subjects<\/span><\/h6>\n<\/td>\n
\n
Introduction to Tourism<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Convention and Exhibition Management ( I )<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Beverage Management (I)<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Food Service Facilities Planning and Design<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Food Safety and Sanitation<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Hotel Development and Planning<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Hospitality Career Planning and Professional Certification<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Strategic Brand Management in the Hospitality Industry<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Hospitality Professional Ethics<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Franchising in the hospitality Industry<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Tour Guide Practices<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Tourism Administration and Regulations<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Etiquette<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Travel Agency Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Management II<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Travel Disputes and Risk Administration<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Commercial Recreation<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Leisure Real Estate Development<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Safety & Risk Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Leisure and Recreation Programming<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Green Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
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.<\/span><\/h6>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Ming Chuan University School of Tourism<\/span><\/h6>\n
Unit of Execution: Hospitality Management Department<\/span><\/h6>\n
Bakery Operations Management Focused Course Program<\/span><\/h6>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n
Type<\/span><\/h6>\n<\/td>\n
\n
Course<\/span><\/h6>\n<\/td>\n
\n
Credits<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Basic subjects<\/span><\/h6>\n<\/td>\n
\n
Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
An Introduction to Hospitality Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Western Desserts<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Chinese Desserts<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Core subjects<\/span><\/h6>\n<\/td>\n
\n
Principles of Cake Making<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Principles of Bread Making<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Restaurant Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Baking Food I<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Advanced subjects<\/span><\/h6>\n<\/td>\n
\n
Counseling for Class B Skill-Test Certificate<\/span><\/h6>\n<\/td>\n
\n
6<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Food Safety and Sanitation<\/span><\/h6>\n<\/td>\n
\n
2<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Restaurant Development<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Cake Decorative Arts<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Chocolate Making and Decorations<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Shop Design and Planning<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Baking Food II<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Principles of Food<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Marketing For Hospitality<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Tourism Marketing Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Tour Guide Practices<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Etiquette<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Product Strategy and Tour Design<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Provision of Interpretation Services<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Consumer Psychology<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Commercial Recreation<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Environmental Conservation and Education<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
eisure Aesthetics<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Safety & Risk Management<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Leisure and Recreation Programming<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Cultural Creative Industries and Leisure<\/span><\/h6>\n<\/td>\n
\n
3<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
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.<\/span><\/h6>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h6>\n
<\/h6>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":55,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-blank-1.php","meta":{"_themeisle_gutenberg_block_has_review":false,"_vp_format_video_url":"","_vp_image_focal_point":[]},"acf":[],"_links":{"self":[{"href":"https:\/\/hm.mcu.edu.tw\/en\/wp-json\/wp\/v2\/pages\/11481"}],"collection":[{"href":"https:\/\/hm.mcu.edu.tw\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/hm.mcu.edu.tw\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/hm.mcu.edu.tw\/en\/wp-json\/wp\/v2\/users\/55"}],"replies":[{"embeddable":true,"href":"https:\/\/hm.mcu.edu.tw\/en\/wp-json\/wp\/v2\/comments?post=11481"}],"version-history":[{"count":4,"href":"https:\/\/hm.mcu.edu.tw\/en\/wp-json\/wp\/v2\/pages\/11481\/revisions"}],"predecessor-version":[{"id":13991,"href":"https:\/\/hm.mcu.edu.tw\/en\/wp-json\/wp\/v2\/pages\/11481\/revisions\/13991"}],"wp:attachment":[{"href":"https:\/\/hm.mcu.edu.tw\/en\/wp-json\/wp\/v2\/media?parent=11481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}