HM423/TM423 (SO1/TO1)- Introduction to Meetings Incentives, Conferences and Events Management (MICE

This course examines the principles of conceptualizing, planning, managing, and evaluating events, conferences, meetings, festivals and other such special activities.  Topics include the significance of conventions and events in tourism.  Lessons include discussions on event conceptualization, event design, project/event management, methods of monitoring and evaluation, physical requirements, organizing, promotions, sponsorships and handling the financial aspects of such tasks.  It will give the students the skills and knowledge to develop business strategies to get MICE business and retain the clients, as well as to identify, understand and overcome the intricate challenges of collective supplier management and engagement.  This is an integration course that applies all the principles of management and foundation tourism courses.

 


HM312 (S1)- Recreation and Leisure Management

This course introduces the students to the operations of leisure, sports, and recreation facilities and programs.  Students will be able to appreciate the importance of diverse leisure, sports, and recreations facilities and programs and how these contribute and affect the tourism and hospitality industry and to incorporate this understanding into the promotion, development and planning, operations and management of leisure and entertainment business.

HM229 (SO2)- Bar and Beverage Operations

This course delves into the principles of the bar and mixology, trains learners in the specialized services of the bar, and provides extra training on bartending and flair tending.  Values of customer-pampering, courtesy and precision in the mixing of beverage ingredients and spirits are imbedded in the course.

HM229 (SO1)- Bar and Beverage Operations

This course delves into the principles of the bar and mixology, trains learners in the specialized services of the bar, and provides extra training on bartending and flair tending.  Values of customer-pampering, courtesy and precision in the mixing of beverage ingredients and spirits are imbedded in the course.

HM230/TM230 (SO/TO1)-Junior Practicum

The practicum workload is intended to help undergraduates apply their formal education in a real work environment.  By following the instruction is given in the training logbook (with an emphasis on working skills), students are required to undertake a 300-hour practicum in various areas of the tourism and hospitality industry.  These areas may be in food production, front office, food and beverage service, housekeeping, sales and marketing, and other relevant areas of exposure based on specialization/training receive in school.  Close contact with a workplace supervisor/mentor is needed as students are required to produce both a training report, with an emphasis on problem-solving and supervisor’s evaluations.  Attendance and participation are also required at the practicum seminars held at the start and finish of the successful practicum.