General Education, HRIM major and elective courses
Program Structure
The structure of the RHIM department and its curriculum is based on four major components:
University Core Curriculum /Holistic Education (32 credit hours)
Curriculum Framework of Holistic Education Program
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Holistic Education Program of Study (Minimum Requirement: 32 credits ) |
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Year |
Holistic Education Core Courses (8 credits) |
Fundamental Skills (12 credits) |
General Education Courses (12 credits) |
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Freshman |
Introduction to University Studies 2 credits |
Physical Education 0 credits (2 years) |
Chinese Literature 4 credits |
Foreign Languages (2 years) 1. At least 4 credits of English 2.Second Language |
Information Literacy 0 credits |
Humanities & Art 4 credits |
Natural Sciences & Techno-logy 4 credits |
Social Science 4 credits |
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Sophomore |
The Philosophy of Life 4 credits |
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Junior |
Professional Ethics 2 credits |
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Senior |
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Year 1
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Fall |
Spring |
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Introduction to the Hospitality Industry (2) |
Hotel Management-Course in English (2) |
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Food and Beverage Operations Management (3) |
Service Management in Hospitality (2) |
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Accounting (3) |
Food and Beverage Management |
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Introduction to Tourism and Recreation (2) |
Food and Beverage Operations Management (2) |
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Hospitality Food Safety and Sanitation(2) |
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Principle of Food Production and Lab.Ⅰ(2) |
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General Education |
General Education |
Year 2
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Fall |
Spring |
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Principle of Food Production and Lab.Ⅱ(2) |
Economics (3) |
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Nutrition (2) |
Cost Control in Food and Beverage(2) |
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Internship in HospitalityⅠ(1) |
Meal Planning and Lab. (2) |
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English Conversation for Foodservice Professionals-Course in English (2) |
Front Office Operations and Housekeeping Management (3) |
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Hospitality Organization Behavior (2) |
Research Methodology (2) |
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General Education |
General Education |
Year 3
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Fall |
Spring |
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Advanced Foodservice Management and Practice (2) |
English for the Lodging Industry (2) |
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Internship in HospitalityⅡ (1) |
Statistics (3) |
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Consumer Behavior in Hospitality (3) |
Human Resource Management in Hospitality (3) |
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Financial Management in Hospitality (3) |
Hospitality Marketing Management (3) |
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Seminar Ⅰ(1) |
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General Education |
General Education |
Year 4
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Fall |
Spring |
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Internship in Hospitality Ⅲ (1) |
Special-Topical Lecture Series on RHIM (1) |
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Information Management in Hospitality (3) |
Strategic Management in Hospitality (2) |
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Hotel Planning and Management (2) |
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Seminar Ⅱ (1) |
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General Education |
General Education |
Elective Courses (24 credits hours)
Current RHIM electives include:
Banquet Service
Special Topic for Coffee
Baking Technology and Practice
Chromatics
Food Nutrition and Disease
Japanese Conversation on the Hospitality workplace
Introduction of Airline and Travel Industry
Beverage Management
Chinese Dessert
Wine Appreciation
Health Regimen and Diet Regulation
Creative Culinary Arts
Fast-Food Management
Operational Practice in Hospitality
International Culinary Arts
Hospitality Service Quality Management
Chain restaurant operation
Food Culture Foods of the World
Strategic Management in Hospitality
Cross-cultural Learning Program In Hospitality
Hospitality Aesthetics
Green Hospitality and Sustainable Development
Research Methods
Japan Culinary Arts
Purchasing & Storage for Hospitality Management
Public Relations and Crisis Management in the Hospitality Industry
Overseas Visit with hospitality focus
Resort Management
Hotel Planning and Management
