Hospitality Management 2019-03-08T16:48:20+07:00

Hospitality Management

Hospitality Management

Hospitality Management and Tourism represent one of the fastest growing industries in Vietnam, especially near Da Nang. Drawing on the well-established connections between AUV and local/international industry leaders, students pursuing a Bachelor of Science degree in Hospitality Management and Tourism at AUV will have opportunities to gain invaluable internship experience with five-star hotels, luxurious resorts, and top travel agencies during the course of their undergraduate study. As a result, students will be well-prepared to assume leadership positions in the hotel industry, resort management, marketing or culinary arts upon graduation.

A Bachelor of Science in Hospitality Management requires a minimum number of 124 credits. Students are required to complete the AUV General Education Curriculum (39 credits), the preparatory courses for the major (18 credits), the core courses for the major (55 credits), internships (6 credits), and free electives (6 credits).

Preparation for the Major

This course introduces students to the accounting information reported to external users, including the accounting cycle, valuation of assets, liabilities and owners’ equity, measurement of net income, and reporting of cash flows. This course also introduces students to the business environment and vocabulary, as well as ethics and related areas of accounting such as managerial accounting, taxation, auditing, and attestation. Emphasis is on creation and interpretation of financial statements including required disclosures.

Prerequisite: Completion of ACCT 201 with a minimum grade of C-. This course introduces students to the accounting information created for internal decision makers, including product costing, cost-volume-profit analysis, budgetary control, and incremental analysis. This course focuses on strategic cost management to support efficient use of company resources.

This course is designed to provide students with an introduction to the various areas of law that pertain to business and to teach students to critically evaluate legal issues. This course examines the legal and ethical laws, rules, and standards of conduct relating to business operations and administrations. Topics of discussion include constitutional law, tort law (negligence and intentional torts), contracts, business entities, agency, and employer-employee legal issues. The scope of the course also includes discussion of public policy and ethics in shaping the development of these areas of law and how they relate to ethical obligations in business transactions.

This course covers writing strategies and language choices in business writing, where students will practice using different business formats, document designs, and organizational styles. Students will also conduct research, analyze findings, and make a recommendation to their readers.

Examination of fundamental concepts and tools for understanding the economic behavior of households, firms, and markets. Covers demand and supply, marginal analysis, production costs, profit maximization and pricing of resources. Explains price and output decisions in various market structures. Applications of microeconomic analysis in addressing public, social, environmental and global issues and problems.

A study of government fiscal and monetary policy tools to manage inflation, unemployment and growth. Covers national accounting system, aggregate demand and supply, and impact on macroeconomic variables affecting savings & investment, income & wealth, money & interest rates, credit & capital and international trade and exchange.

Core Courses

This course explores the hospitality and tourism industry with focus on basic management theories and principles as they apply to hospitality and tourism; basic structure, organization, and management of industry components, and the services/products they deliver.

This course examines the utilization of accounting information in decision-making, planning, directing, and controlling in hospitality and tourism management. Course content integrates areas of managerial accounting and controls with applications in hospitality industry.

This is a foundation course providing students with an overview of the role and process of marketing as a system of exchanges within society, the economy, and business organizations. Topics covered include strategic planning, market segmentation, environmental scanning, marketing strategies, marketing mix elements, consumer and business buying behaviors, and marketing research.

This course introduces students to the theoretical and applied behavioral aspects involved in the effective management of organizations, including individual differences, motivation, communication, group dynamics, power, conflict, decision-making, and leadership.

This course introduces students to statistical concepts and methods relevant to business problems, model building and analysis, as well as case studies and intensive use of statistical software.

Prerequisite: BUS 304 with a minimum grade of C-. This course offers an intensive study of the elements associated with the design and operation of companies in manufacturing and service industries and the integration of these elements within the entire corporate strategy, including operations in global markets, designing and controlling the transformation process, and planning for operations. This course also focuses on the quantitative model building approach to problem-solving with extensive use of computer software.

This course examines the financing and investment decisions made by firms’ financial managers. Subjects include financial mathematics, capital budgeting, valuation of financial securities, risk and return, cost of capital, capital structure, dividend policy, and financial analysis and planning.

This course introduces students to subjects in management information systems, including computer hardware and software, databases, information systems development, and the role of information systems in the organization. Three hours of lecture and two hours of laboratory.

This course covers hotel management and operations to include room reservations, housekeeping, front desk management, concierge, sanitation, safety, security, and bell stand. Other topics of emphasis include revenue management, forecasting, performance measurement, transient versus group displacement, service quality, pricing and inventory management, and ethics.

This course examines restaurant and food service principles to operations of casual and fine dining restaurants with emphasis on cost/volume/profit relationships, forecasting demand and market share, market niche/positioning, sanitation and safety, scheduling, quality management, customer service, technology, and ambience/environment.

This course applies functional area knowledge to strategic decision situations in global, political, social, legal, regulatory, and competitive environments.

This course focuses on planning, developing, and implementing hotel meetings and convention services.

This course covers the organization and administration of attraction-based events, focusing on scheduling, financing, budgeting and revenue distribution, logistics, planning techniques, marketing, contracts, and staging considerations.

This course discusses sales functions and management skills required of hospitality companies, as well as the tactics and techniques used to reach target audiences.

This course examines managerial insights and techniques for understanding, evaluating, and managing hospitality industry financial information, and making sound decisions.

This course covers revenue management in hotel industry, including marketplace intelligence, forecasting, pricing, and revenue optimization techniques.

This course examines problems and issues of strategic planning in hospitality and tourism businesses, including methods, techniques, and models used to identify strategic issues and generate future-oriented action plans to implement change.