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Academic College of Human Science and Technology
College of Human Science and Technology
Department of Hospitality Management

 

Introduction of the Department

In response to the development of Taiwan’s tourism. The Department of Food and Beverage Management was founded in 2004. In order to move along with the world trend and the need for specialty, the name is changed to The Department of Restaurant & Hospitality Management in 2005.

Hoping that we can accord with national development and to elevate the quality of hotel and restaurant management.

The department provides four-year undergraduate programs for bachelor degrees to prepare quality employees for the hospitality industry. Health and nutrition are focused in the department to cultivate the entry-level and middle-level hospitality employees.


Educational Objective

The department emphasizes both knowledge and professional skills, and sets up many certificated testing courts which accords with the standards made by bureau of employment and vocational training, such as baking, Chinese and Western cooking, beverage-making, Chinese-style rice- and flour-based dishes, and hotel and restaurant management.

 

Educational Objectives and Curriculum

Health Culinary and Management and Hospitality Service and Management are two main curriculums and training to prepare students for the required skills and competencies for the hospitality industry.

The program design emphasizes a well-balance of theoretical knowledge and practical use of the hospitality professions.

The program is designed to equip students with multiple skills, creation and innovation ability, attitude of enthusiastic service, and communication and negotiation skills.

In addition, students are expected to obtain greater employment opportunities and become the industrial-welcomed employees upon graduation after they complete the Internship training.

 

Faculty

    • The department employs 17 full-time teachers, including 2 professor, 5 associate professors, 7 assistant Professor and 3 lecturers. Out of the faculty members, three are professional specialists. The faculty are all enthusiastic and experienced in teaching with professional licenses. Besides there are several part-time teachers who have specialization in baking and cooking.
    • The faculty of the department have multiple special skills, including Chinese and western cooking, baking, Chinese-style rice-and flour-based dishes, beverage making, meat processing, food sensory evaluation, functional food development and elder dietary plans.
    • In order to make students enter job market promptly after graduation, the department invites professionals with practical experience to help students understand the operations and skills in the job market.

 

Name

Title

Extention Number

Contact Information

1

Tsen, Hsing-Chau

Professor

200、288

hsingchau@mail.hwai.edu.tw

2

Chi, Suey-Ping

Professor

762

spchi@mail.hwai.edu.tw

3

Chen, Nan-Yin

Associate Professor

750、763

minami@mail.hwai.edu.tw

4

Lee, Bey-Fen

Associate Professor

758

michelle@mail.hwai.edu.tw

5

Lin, Yuan-Hui

Associate Professor

769

yhl@mail.hwai.edu.tw

6

Lin, Shwu-Yuann

Associate Professor

780

sylin88@mail.hwai.edu.tw

7

Yang, Fu-Ching

Associate Professor

765

rankfcy@mail.hwai.edu.tw

8

Sun, Liane-Cheng

Assistant Professor

292

Cheng0189@yahoo.com.tw

9

Chen, Hsin-Hsin

Assistant Professor

767

alkalk88@yahoo.com.tw

10

Chen, Wen-Yu

Assistant Professor

767

yujuharp@yahoo.com.tw

11

Chen, Shan-Fu

Assistant Professor

766

chenyosio@gmail.com

12

Liu, Kuang-Liang

Assistant Professor

706

klliu@mail.hwai.edu.tw

13

Chen, Chi-Tsai

Lecturers

766

goodlijen@yahoo.com.tw

14

Hung, Ma-Wei

Lecturers

761、247

Woei73@yahoo.com.tw

15

Hsieh, Jen-che

Lecturers

768

ninja.james@msa.hinet.net

16

Wang, Linda

Assistant Professor

752

yahsuan1106@yahoo.com.tw

17

Wu, Ching-Hua

Assistant Professor

764

chefnikowu@yahoo.com.tw

 

Equipment and Facilities

The department provides various professional culinary classrooms and laboratories to train students’ professional skills. Western Culinary Classroom, Baking Classroom, Beverage Classroom, Dinning & Room Service Classroom, Demonstration Classroom, Group-Discussion Room, Meeting Room, and Consultation Corner.

In addition, HOLAS Restaurant and HOLAS Hotel of the department provide opportunities for students to participate the business operation.

Therefore, students can obtain the real experiences of operating a small business during their study in school.

Napkins folding

 

The Future Trends and Development (Mission and Objectives)

The mission of the department is to train professional hospitality workforce who are welcomed to  the industry.

The Objectives of the Department of Hospitality Management are to

  1. Prepare students with the knowledge of health diet
  2. Train professionals with food and beverage skills
  3. Train experts with dinning service skills and room service skills
  4. Train students with the abilities to operation small business
A scene in classes.

 

Program Description

The undergraduate programs are designed for students to obtain various skills and competencies in the hospitality industry in a gradual way.

In the first and second years of the study, students will learn the basic theories and practical operation of food and beverage preparations and the organization and functions of hotels. In the third and the fourth years of the study, students will learn advanced courses, such as Health Dietary Plan, Service Quality Management, Human Resource Management, Purchasing and Cost Control in Hospitality, Marketing in Hospitality, and Business Operation of Restaurants and Hotels. Therefore, students can obtain the knowledge of working as supervisors.

In addition, the programs include an internship for at least six months for students to work on the fields to obtain real-world experiences.

The program also embraces Health Dietary Skills and Green Hospitality Service to lead the students to have positive attitudes of ecotourism, green dinning, and healthy diet.

A scene in classes.

Departmental Required Courses

  1. The department provides a variety of courses. The aims are to train and elevate the service quality for hotel and restaurant management, to do research on teaching material about hotel and restaurant management, to fulfill teaching content, and to invite outstanding trainers with practical experience to join our department.
  2. Besides the required courses on hotel and restaurant management, the related fields such as tourism will be provided as elective courses to elevate students, competitive ability.
  3. Language proficiency is reinforced, such as professional English, Japanese, and French in Hotel and Restaurant management, in accordance with the trend of globalization.

 

 

 

 

Course

http://www.hwai.edu.tw/dhm/pub/LIT_10.asp

Contact Information

TEL:886-6-2671214 ext 751
Email:dhm@mail.hwai.edu.tw
WEB(English version):http://www.hwai.edu.tw/dhm/pub/LIT_11.asp
WEB(Chinese version):http://www.hwai.edu.tw/dhm/