Hospitality Management (International Hospitality Management) Scholarship
Zhejiang Gongshang University
Tuition: 18,000-25,000 0 - 5,000
Accommodation: 250-1100/month
Living Expense: About 1000/month
Type B Scholarship:
RMB 20,000/year
Note:
This scholarship is for the first academic year.
You can reapply this schlarship or apply the excellent students scholarship in the next year.
a. For undergraduate programs: applicants should be graduated from high school and be aged no more than 30 years old.
b. Applicants must be of foreign nationality and in good physical condition.
c. Applicants should behave well both on and out of campus, and have no records of violating laws and regulations of China and host university.
d. Applicants should have corresponding Chinese language proficiency and submit proof documents like HSK certificate or other papers. This term can be eased for programs taught in English.
e. Applicants should have outstanding academic performance.
f. Applicants who have won other Chinese government scholarships are not eligible.
a. Notarized highest degree certificate and academic transcripts;
b. Proof documents for Chinese language or English language proficiency;
c. Passport Photocopy;
d. Foreigner Physical Examination Form.
e. Certificate of No Criminal Record
f. Scholarship Application Form (provided by CUCAS).
g. For applicants under the age of 18, a letter of Authorization for Parents and a letter of Guarantee for Guardian shall be submitted. The guardian shall be a Chinese adult or foreigner residing in China.
a. For undergraduate programs: applicants should be graduated from high school and be aged no more than 30 years old.
b. Applicants must be of foreign nationality and in good physical condition.
c. Applicants should behave well both on and out of campus and have no records of violating laws and regulations of China and host universities.
d. Applicants should have corresponding Chinese language proficiency and submit proof documents like an HSK certificate or other papers. This term can be eased for programs taught in English.
e. Applicants should have outstanding academic performance.
f. Applicants who have won other Chinese government scholarships are not eligible.
The four-year Bachelor programme provides the advanced knowledge and competencies needed for a successful career in the hospitality world. The student learns about the highly complex and specialized world of hospitality from the inside. As well as providing technical knowledge, the programme develops those creative, artistic and interpersonal skills which are essential for a career in hospitality.
Hotel Management and Operations is a course like a door, leading students to coming into the hospitality industry, trying to understand, in a balanced and in-depth way, each department in the hotel. In this course, students will be asked to read lots of new articles pertaining to recent trends in the lodging industry, those also covering topics such as spas, yield management techniques, events that have occurred in recent year. In this course, students will have lots of chances to have case studies discussions on the experiences from the hotel managers all over the world. It will help students to well understand hospitality in the preview part of studying.
In this course students will be confronted with challenges facing a restaurant, such as competition, changing consumer behaviour and high costs. In a second phase, students will be asked to identify, quantify and analyze the components and interactions between the various internal processes in place. They will have to provide concrete and realistic solutions to the cases presented focusing on maximizing income and controlling prime costs. On successfully passing this course unit, students will be able to identify, quantify and analyze the various sources of revenue generated by a foodservice operation and the processes within the internal supply chain (revenue, food costs, personnel and technology) that impact on the prime costs and the margin, and to propose an improvement plan. They will also be able to identify the key players in the foodservice industry in Europe and North America.
During this course, students will be confronted with aspects of operational management in the hospitality industry. They will distinguish the various types of accommodation establishments that exist today and understand their relative importance. They will then define the role, responsibilities and mode of operation of the accommodation department for the various types of hotel, with particular reference to interactions between departments and to the importance of human resources and human relations. After passing this course, students will have acquired the basic competencies necessary to manage a reception department in terms of its human resources, structure and processes, according to the various types of establishment and their respective kinds of clientele.
During this course, the student will be able to understand accounting information, its limitations and its relevance to the decision-making process. The student will apply the fundamental principles and concepts related to the preparation of financial statements, internal and external. The aim of this course is to develop students‟ ability to build, execute, and control a budget, which is one of the most important business skills. Financial statements will be used to evaluate a company‟s performance, identify cost drivers and potential opportunity for performance improvements, and estimate contribution margin ratios. On completion of this course, students will be able to identify justified assumptions needed to develop proforma financial statements, including the income statement, the balance sheet, the statement of cash flows, and the cash budget.
During this interactive course, students will discover the foundations of marketing, which they will apply through a structured, workable marketing framework. By analyzing the major players of the industry, students will learn how marketing actions at the unit level are integrated into today‟ hospitality environment and will apply them accordingly. After study this course, students will determine how to scan the business environment and identify appropriate sources of marketing information. They will synthesize this marketing intelligence into clearly defined relevant hospitality issues and formulate marketing objectives. Subsequently, they will be capable of evaluating various action plan proposals to address these issues for different types of hospitality businesses at the unit level with the purpose of achieving the defined marketing objectives.
In this course, students will discover concrete HR policies, methods and techniques aimed at job analysis, job descriptions, job specifications, recruitment and selection, performance appraisal, compensation as well as training and career management. Students will explore HR processes and systems applied in international hospitality companies. They will analyze the operational management of personnel in alignment with strategic human resource processes. Upon successful completion of this course, students will be able to diagnose specific management problems of HR acquisition and development inherent to hospitality companies and propose recommendations for taking decisions using appropriate tools within the personnel function.
This course provides an introduction to the fundamental principles of marketing of services. The topics will, among others, include: The characteristics of services compared to goods, marketing mix applied to services, consumer behavior in services, customer's perception/satisfaction on the quality of a service, the ways to measure this perception/satisfaction, the building of relationships and development of loyalty with the customer, the establishment of service recovery. This course also presents the managerial preoccupations concerning service pricing, distribution, communication. We will also talk about service firms who are in a process of internationalization. After successful completion of the course, students will be able to set up a comprehensive process allowing to keep track of the customers level of satisfaction in order to maintain competitiveness and profitability.
The purpose of this course is to allow students to understand and master the different steps that are necessary to develop a professional business plan about a project in the hospitality industry. These steps rely on the application and integration of interdisciplinary concepts that have been learned in previous classes. The course helps also to understand the factors that favor the emergence of business opportunities and to analyze the risks associated to these. It finally helps to develop some students’ entrepreneurial capacities. After having succeeded this course, students should have acquired the necessary competencies to identify opportunities, analyze project risks in order to make a professional business plan in the hospitality industry. They will know how to assess and develop their entrepreneurial capacities.
This course enables students to identify the different types of restaurants and to create meals accordingly. Students will also deepen their technological knowledge by discovering new techniques that will help them extend their professional competencies. Teaching methods will ensure a good understanding of these techniques and will help students be more autonomous in real situations. Upon successful completion of this course, students will be able to understand and to put into practice the new and future operational techniques used in various types of restaurants. Students should be able to justify their choices and decisions in specific situations.
This course unit allows students to explore fashion and trends in the world of beverages. The theoretical, practical and gustative aspects and techniques regarding the various products on offer in food and beverage service will be discussed to enable students to provide a service that meets the expectations and demands of their clients. At the end of this course unit, students should have reached a level of competence that allows them to evaluate and respond to the needs of beverage service and sale in the hospitality industry.
This course unit enables students to identify responsibilities and the way the housekeeping department functions to provide effective management whilst respecting quality standards (hygiene, security, ergonomics, aesthetics and environment). The balance of comfort, functionality and cost control, depending on the type of establishment, should satisfy all concerned (clients, employers and staff).
After passing this course unit, students should have acquired the necessary competencies to manage a housekeeping department in an appropriate and profitable manner.
As more consumers seek to manage their health and prevent diseases, they have become more conscious of nutrition and food ingredients than ever before, with a focus on facgaors such as healthy/high fiber carbohydrates, reduced saturated fats, allergen identification, fortification, low sodium and related health claims. In this nutrition course students will both apply their acquired nutrition knowledge in their own personal lives for improved health and also find innovative and sustainable approaches for serving the demanding consumer, with higher financial returns.
This course provides the tools needed to use English and Chinese effectively, orally and in writing, in the main situations involved in professional communication in hotel management and operations. After study this course, students will have acquired the competencies necessary to communicate in a professional manner, both orally and in writing, using vocabulary specific to hospitality industry both in English and Chinese.
Designed to meet the needs of international hotel industry, this BSc program gives the students both in-depth knowledge in hotel management and a broader range of transferable skills that can be applied to a variety of hotel supervisory and managerial roles.
Main Courses
Hotel Operation and Management; Food & Beverage Operation and Management; Rooms Division Operation and Management; Hotel Human Resource Management; Hotel Facilities Management; Hotel Accounting
Length, Credits and Degree
The length of curriculum is four years. Minimum credits for graduation: 130 credits.
Qualified students will be granted Bachelor degree of Management in International Hotel Management.
Cultivate concept in this program are as follows:
1. Professional training
In order to meet the demands of economic and social development in hospitality industry, the program aims to improve the students’ learning interest and efficiency, strengthen the practice teaching link, helping students to gain practical work experience. In the long run, we do hope to develop the students to be excellent international hotel managers with skills and quality.
2. School knowledge training
Through this program, the overseas undergraduate students could gain the basic knowledge of hotel management, and service skills in every department in a hotel, such as operation in hotel lobby, guest rooms, and restaurant. The students’ basic skills in market research, public relations & propaganda, community relations coordination and market promotion could also be acquired through this program. And students’ English reading, writing, listening and speaking competence, good manner and etiquette, fluent Chinese will also be improved.
3. Vocational training
This program aims to cultivate students into senior manager in hotel industry with international view and sophisticated Chinese management philosophy. Through this program, the students may not only acquire qualified hotel service ability and interpersonal skills, but also gain strong ability of innovation and self development.
I. Training method
The overseas undergraduate student program of International Hotel Management at ZJSU carries out a cultivation module that combines theory and practice. In this 4-year program, the overseas students will have 3-year in school study to learn theoretical knowledge and hotel practice, and 1-year probation period. This program pays attention to the modular system in designing courses, and modules include guest services and department management module, hotel human resources management module, and hotel financial and decision analysis module.
II. Training mode
The trainning mode is as following ways:
click here for International Hotel Management time-table
Topic selection of thesis should be followed by the development of hotel industry. The thesis can be either a research on current issues or a case study report of high quality. The thesis will be valued according to its ability to solve practical problems with student’s knowledge, its innovative and its contribution to the whole society and economy.
In order to get the bachelor's degree, the students are required to gain stated credits through 3-year theoretical learning and 1-year probation, pass the national HSK level 6 within the program duration and also the thesis oral defense.
During the Bachelor Program for International Hotel Management ,School of Tourism Management will offer you a lot of opportunities for international education exchange. School of Tourism Management has cooperation with many famous international university, including:
• University of South Carolina
• University of Angers
• University of San Francisco
• University of Manchester
• University of Plymouth
• Kumamoto University
• Hunam University
Bachelor Program for International Hotel Management includes 12 months' paid intership, School Tourism Management has cooperation with more than 20 hotels, which will offer abundant management training chances for students. Some of the hotels are as following:
• Radisson Hotel
• Ramada Plaza
• Hangzhou Shangri-la Hotel
• Holiday Inn
• Hangzhou Lakeview Hotel
• Zhejiang Grand Hotel
• Hangzhou Meiyuan Hotel
• Hangzhou Huagang Hotel
• Hangzhou Xixi Sheraton Resort
• Intercontinental Hotel
• Dynasty Hotel, Wenzhou
• Zhejiang Narada Grand Hotel
• Hangzhou Wuyang Hotel