PROFESSIONAL CULTURE - CUP 101 - MR.TRẦN NGUYỄN ĐĂNG KHOA
Goals of the course:
Basic knowledge in gastronomic and hospitality culture
An overview of the history in the professional hospitality industry and restaurant services sectors Understanding the industry today through its history
Skills to be acquired:
Knowing how to define the French art of hospitality
Knowing the different types of services throughout the years Knowing the new trends in 21st century gastronomy Understanding the changes in today’s way of reserving a hotel
Summary:
Students will study the background and current trends in hospitality and restaurant services from a cultural and historic point of view. This course will thus allow students, through the various cultural themes, to understand the universe in which they will work in the future. The goal is not to study technical details, which will be studied throughout the program, but to study concepts, their definitions, and to have discussions on their existence and their validity.
HOSPITALITY IND. ENVIRONMENT - ENV 102 - MR.NGUYỄN THIÊN TRƯỜNG
F&B ENVIRONMENT - ENV 101 - MR.CHÂU THÀNH TRUNG
MA3 MB3 2019 - CAREER PROJECT - APP301
MA3,MB32019 - MULTICULTURAL MANAGEMENT - CLT 301 - Ms. DINH VAN NGOC HA
MA3MB32019 - FOREIGN LANGUAGE 2 III (FRENCH) - LAN 302 - Mr. VU TRIET MINH
MA3MB32019 - FOREIGN LANGUAGE III (ENGLISH) - LAN 301 - Dr. GREG DOLEZAL
MA3MB32019 - TOURISM AND TRAVELLING - TOU 301 - Mr. PHU TRUONG THANG
Students perfect their knowledge in tourism by treating the different types of tourism in today’s world. They learn how to highlight modern touristic trends. They become aware of the breadth and diversity in the tourism industry as well as the links that the various players have between them.