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   1. Hospitality Management Diploma (12°ú¸ñ)
 È£Åڰ濵ÀÚ°¡ ¹Ýµå½Ã °®Ãß¾î¾ß ÇÒ È£ÅÚ ½Ç¹«Áö½Ä, Àη°ü¸®, À繫°ü¸®,¸¶ÄÉÆà µî È£Åڰ濵 Àü¹Ý¿¡ °üÇÑ ±³À°°úÁ¤À¸·Î 12°ú¸ñÀ¸·Î ±¸¼ºµÇ¾î ÀÖÀ¸¸ç, ÀÌ °úÁ¤ÀÇ ÁÖ¿ä¸ñÇ¥´Â È£ÅÚ»ê¾÷À» ºÐ¼®, ¿¹ÃøÇÒ ¼ö ÀÖ´Â ¿ª·® °­È­¿Í ¹Ì·¡ÀÇ È£ÅÚÃÖ°í°æ¿µÀÚ ¾ç¼º¿¡ ÀÖÀ½.

    1) Managing Front Office Operations
    2) Managing Housekeeping Operations
    3) Hospitality Facilities Management and Design
    4) Managing Hospitality Human Resources
    5) Supervision in the Hospitality Industry
    6) The Lodging and Food Service Industry
    7) Leadership and Management in the Hospitality Industry
    8) Security and Loss Prevention Management
    9) Food and Beverage Service
   10) Hospitality Sales and Marketing
   11) Hospitality Industry Financial Accounting
   12) Convention Management and Service


   2. Food & Beverage Management Diploma (12°ú¸ñ)
 ½ÄÀ½·á ¿î¿µ ¹× °ü¸®±â¹ý°ú °æ¿µ´É·ÂÀ» ¹è¾çÇÒ ¼ö ÀÖ´Â ½ÄÀ½·á »ê¾÷Àü¹®°¡ ¾ç¼º°úÁ¤À¸·Î ÃÑ 12°ú¸ñÀ¸·Î ±¸¼ºµÇ¾îÀÖÀ¸¸ç È£ÅÚ½ÄÀ½·á, Á¶¸®ºÐ¾ß ¹× ¿Ü½Ä»ê¾÷ °æ¿µ¿¡ ÇÊ¿äÇÑ ½Ç¹«Áö½Ä°ú À̷п¡ °üÇÑ Ã¼°èÀûÀÎ ±³À°°úÁ¤ÀÓ

    1) The Lodging and Food Service Industry
    2) Food Safety : Managing the HACCP Process
    3) Managing Bar and Beverage Operations
    4) Food Production Principles
    5) Managing Technology in the Hospitality Industry
    6) Hospitality Sales and Marketing
    7) Food and Beverage Service
    8) Hospitality Facilities Management and Design
    9) Planning and Control for Food and Beverage Operations
   10) Hospitality Industry Financial Accouting
   11) Supervision in the Hospitality Industry
   12) Purchasing for Hospitality Operations

  3. Hospitality Operations Certificate (8°ú¸ñ)
 È£Åڰ濵 À§ÁÖÀÇ 8°³ °í¸ñÀ¸·Î ±¸¼ºµÇ¾î ÀÖÀ¸¸ç ÀÌ°úÁ¤ÀÇ ÁÖ¿ä¸ñÇ¥´Â È£ÅÚ ¿µ¾÷ºÎ¼­¿¡¼­ÀÇ ÁغñµÈ È£ÅÚ¸®¾î ¾ç¼º¿¡ ÀÖ°í ¿µ¾÷ºÎ¼­ÀÇ °ü¸®ÀÚ ¹× ´ã´çÀÚ°¡ °®Ãß¾î¾ß ÇÒ Á÷¹«Áö½Ä, ±â¼ú ¹× ±âº» °ü¸®¿ª·®À» ÇÔ¾çÇÒ ¼ö ÀÖ´Â °úÁ¤ ÀÓ.

    1) The Lodging and Food Service Industry
    2) Managing Front Office Operations
    3) Hospitality Sales and Marketing
    4) Management Food & Beverage Operations
    5) Managing Service in Food & Beverage Operations
    6) Supervision in the Hospitality Industry
    7) Managing Housekeeping Operations
    8) Hospitality Industry Financial Accounting

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   4. Department Specialization (5°ú¸ñ)
 È£ÅÚ ÀüºÐ¾ß ½Ç¹«ÀÚ¿¡°Ô ¿ä±¸µÇ´Â Á÷¹«Áö½Ä, ±â¼ú ¹× È£Åڰ濵 ±âº»Áö½Ä ½Àµæ°úÁ¤À¸·Î °¢ °úÁ¤º° 5°³ °ú¸ñÀ¸·Î ±¸¼ºµÇ¾î ÀÖÀ¸¸ç ÃÑ 7°³ÀÇ °úÁ¤ÀÌ ÀÖÀ½.

   (1) Rooms Division Management Specialization
      - Supervision in the Hospitality Industry
      - Managing Front Office Operations
      - Managing Housekeeping Operations
      - Managing Technology in the Hospitality Industry
      - Security and Loss Prevention Management

   (2) Food and Beverage Management Specialization
      - Food Safety : Managing the HACCP Process
      - Supervision in the Hospitality Industry
      - Managing Service in Food and Beverage Operations
      - Planning and Control for Food and Beverage Operations
      - Managing Bar and Beverage Operations

    (3) Human Resources Management Specialization
      - Supervision in the Hospitality Industry
      - Leadership and Management in the Hospitality Industry
      - Training and Development for the Hospitality Industry
      - Managing Hospitality Human Resources
      - The Lodging and Food Service Industry

    (4) Account and Financial Management Specialization
      - Supervision in the Hospitality Industry
      - Basic Hotel and Restaurant Accounting
      - Accounting for Hospitality Managers
      - Managing Technology in the Hospitality Industry
      - Hospitality Industry Managerial Accounting

     (5) Club Management Specialization
      - Supervision in the Hospitality Industry
      - Contemporary Club Management
       - Managing Hospitality Human Resources
       - Planning and Control for Food and Beverage Operations
       - Managing Housekeeping Operations

     (6) International Hotel Management Specialization
      - Supervision in the Hospitality Industry
       - Managing Front Office Operations
       - International Human Resources Management in the Hospitality Industry
       - International Hotel Management
       - Managing Service in Food and Beverage Operations

     (7) Marketing and Sales Management Specialization
      - Supervision in the Hospitality Industry
       - Hospitality and Tourism Marketing
       - Hospitality Sales and Marketing
       - Convention Sales and Services
       - Marketing in the Hospitality Industry

  5. Single Courses

    100 The Lodging and Food Service Industry
    103 Hospitality Today : An Introduction
    241 Food and Beverage Management
    244 Quality Sanitation Management
    260 Hospitality Industry Financial Accounting
    261 Basic Hotel and Restaurant Accounting
    270 Marketing in the Hospitality Industry
    281 Hospitality Facilities Management and Design
    313 Contemporary Club Management
    321 Tourism and the Hospitality Industry
    333 Managing Front Office Operations
    338 Managing Housekeeping Operations
    345 Food Production Principles
    349 Food and Beverage Service
    357 Managing Hospitality Human Resources
    358 International Human Resource Management
    362 Accounting for Hospitality Managers
    366 Accounting for Club Operations
    370 Marketing of Hospitality Services
    387 Security and Loss Prevention Management
    391 Understanding Hospitality Law
    424 Resort Management
    428 International Hotel Management
    446 Hospitality Purchasing
    448 Bar and Beverage Management
    462 Hospitality Industry Managerial Accounting
    464 Planning and Control for Food and Beverage Operations
    468 Managing Technology in the Hospitality Industry
    472 Hospitality Sales and Marketing
    478 Convention Management and Service

[°ú¸ñ¾È³»]

  100 The Lodging and Food Service Industry
È£ÅÚ¾÷°è¿¡ óÀ½ ¹ßÀ» µéÀÎ »õ³»±â, ¶Ç´Â ÀüÇô °æÇèÀÌ ¾ø´Â ÇлýµéÀÌ ²À ¾Ë¾Æ¾ß ÇÒ È£ÅÚ »ç¾÷ Àü¹Ý °úÁ¤°ú ¼÷¹Ú, ¿Ü½Ä »ê¾÷À» ÀÌÇØÇϴµ¥ ÇÊ¿äÇÑ °ú¸ñ
  103 Hospitality Today : An Introduction
°ü¸®ÀÚÀÇ ÀÔÀå¿¡¼­ È£ÅÚ, ·¹½ºÅä¶û, ÇÁ·£Â÷ÀÌÁîµîÀ» ±âº»ÀûÀ¸·Î ÀÌÇØÇÏ°í À̸¦ À§ÇÑ »óµµ´ö, ¸¶ÄÉÆÃ, Àλç°ü¸®µîÀ» ¶Ù¾î³ª°Ô °ü¸®ÇÏ´Â ¹æ¹ýÀ» Á¦½ÃÇÏ´Â °ú¸ñ
  241 Food and Beverage Management
¿Ü½Ä¾÷À» °ü¸® ¿î¿µÇÒ ¶§ ¿ø°¡°è»ê°ú ÇÔ²² ÀÌÀÍÀ» âÃâÇÏ¸ç ´õºÒ¾î °í°´ÀÌ ¸¸Á·ÇÏ°Ô ÇÏ´Â ¹æ¹ýÀ» Á¦½ÃÇÏ°í, Á¾¾÷¿øÀÌ ¾î¶°ÇÑ ¹æÇâÀ¸·Î ÃÖ»óÀÇ ¼­ºñ½º·Î ¿Ü½Ä¾÷ü¸¦ ã´Â ¼Õ´ÔµéÀ» ¸Â¾Æ¾ß ÇÏ´ÂÁö¸¦ Á¦½ÃÇÏ´Â °ú¸ñ
  244 Quality Sanitation Management
¿Ü½Ä»ê¾÷¿¡¼­ ÀϾ ¼ö ÀÖ´Â Ä¡¸íÀûÀÎ ¼Õ½ÇÀ» ÁÙÀÌ°í À½½Ä¹°°ú Á¾¾÷¿øµéÀÇ ¾ÈÀüÀ» ¾î¶»°Ô °ü¸®ÇØ¾ß ÇÏ´ÂÁö¸¦ º¸¿©ÁÖ¸ç, û°áÀ» ±âº»À¸·Î ÇÏ¿© »óÇ°ÀÇ ÁúÀ» ³ôÀÌ°í ¼­ºñ½ºÀÇ ÁúÀ» ³ôÀ̴µ¥ ÇÊ¿äÇÑ ¹æÇâÀ» Á¦½ÃÇÏ´Â °ú¸ñ.
  251 Hospitality Supervision
È£ÅÚ¾÷°èÀÇ °ü¸®ÀÚ°¡ ÇÊ¿äÇÑ ¹Ì·¡ÁöÇâÀûÀÎ °üÁ¡°ú À̸¦ À§ÇÑ ¹æ¹ýÀ» Á¦½ÃÇÏ´Â °ú¸ñ. ÀÎÀç ä¿ëºÎÅÍ Á¾¾÷¿øÀÇ ½Ã°£°ü¸®, ³ª¾Æ°¡ È¿°úÀûÀÎ ¹æ¹ýÀ¸·Î »ý»ê¼ºÀ» Çâ»ó½ÃÅ°´Â ¹æÇâÀ» ¾Ë·ÁÁØ´Ù.
  260 Hospitality Industry Financial Accounting
±âº»ÀûÀÎ ±âÃÊ À繫ºÎ±âºÎÅÍ È£ÅÚ¾÷°èÀÇ ¿¹¸¦ µé¾î ½±°Ô ÀÌÇØÇÒ ¼ö ÀÖµµ·Ï µµ¿ÍÁÖ¸ç, ȸ°èÀÇ ¹æ¹ýÀ» 10°¡Áö ´Ü°è·Î ±¸ºÐÇÏ¿© ÀÚ¼¼ÇÏ°Ô ¼³¸íÇÏ¿© ½ÇÁ¦·Î »ç¿ëÇÒ ¼ö ÀÖµµ·Ï µµ¿ÍÁÖ´Â °ú¸ñ.
  261 Basic Hotel and Restaurant Accounting
¾÷°è¿¡¼­ ¹Ù·Î »ç¿ëÇÒ ¼ö ÀÖ´Â À繫Á¦Ç¥¸¦ °£ÆíÇÏ°Ô ÀÛ¼ºÇÏ´Â ¹æ¹ýÀ» ¾Ë·ÁÁÖ¸ç ±âº»ºÎ±â¿¡ ÇÊ¿äÇÑ Ç׸ñ°ú ¼­½ÄµîÀ» È¿À²ÀûÀ¸·Î ÀÛ¼ºÇÏ´Â ¹æ¹ýÀ» ¾Ë·ÁÁÖ¾î ÇöÀçÀÇ »ç¾÷°æÇâÀ» ÆľÇÇϴµ¥ µµ¿òÀ» ÁÖ´Â °ú¸ñ.
  270 Marketing in the Hospitality Industry
È£ÅÚ¾÷°èÀÇ ¸¶ÄÉÆÃÀ» Àü¹®ÀûÀ¸·Î ´Ù·ç¾î ½ÇÁ¦·Î °æÇèÀÌ ¾ø´Ù°í ÇÏ´õ¶óµµ ¾÷°è ¸¶ÄÉÆÃÀÇ Àü¹ÝÀ» ÆľÇÇÒ ¼ö ÀÖµµ·Ï ÇØÁÖ´Â °ú¸ñ.
  281 Hospitality Facilitites Management and Design
È£ÅÚ¿¡ °ü°èµÈ °íÀå°ú ¼ö¸®¸¦ È¿À²ÀûÀ¸·Î ÇÒ ¼ö ÀÖµµ·Ï ±× ¹æÇâ°ú Àü¹®¼ºÀ» Á¦½ÃÇÏ´Â °ú¸ñ. ±âº»ÀûÀÎ ÀÌÇØ¿Í ¾÷¹«¿¡ °ü·ÃµÈ ºñ¿ëÀ» Àý°¨ÇÏ´Â ¹æ¹ý°ú È¿À²ÀûÀÎ °ü¸®¹æ¹ýÀ» ³Ê¹«³ªµµ ½±°Ô ¾Ë·ÁÁÖ´Â °ú¸ñ.
   303 Managing for Quality in the Hospitality Industry
È£ÅÚÀÇ ±âº»À» ¾î´ÀÁ¤µµ ÀÌÇØÇÏ°í ÀÖ´Â Çлýµé¿¡°Ô ¼­ºñ½ºÀÇ ÁúÀ» À¯ÁöÇϱâ À§ÇÑ ¹æ¹ýÀ» ¾Ë·ÁÁÖ¸ç, ±×¸¦ À§ÇØ Á÷¿øµéÀÌ ½º½º·Î °áÁ¤ÇÏ´Â ´É·ÂÀ» È®´ëÇÏ´Â ¹æ¹ý°ú Á¶Á¤¹æ¹ý, °æ¿µ¸¶Àε带 ³ÐÇôÁÖ´Â Áß¿äÇÑ °è±â°¡ µÉ °ú¸ñ.
  313 Contemporary Coub Management
¼¼°èÀûÀ¸·Î À¯¸íÇÑ »ç±³Å¬·´µéÀ» ¼Ò°³ÇÏ°í ±×µé¸¸ÀÇ µ¶Æ¯ÇÑ °æ¿µ¹æ¹ý ¹× ¼Õ´ÔÀ» ±×´Â ¸Å·ÂµîÀ» ¼Ò°³ÇÏ°í ½ÇÁ¦ÀûÀÎ »ç·Ê¿¬±¸ ¹× Â÷º°È­µÈ ¼­ºñ½º¸¦ ¹è¿ï ¼ö ÀÖ´Â °ú¸ñ.
  321 Tourism and the Hospitality Industry
°ü±¤°ü·Ã¾÷¿¡ Á¾»çÇÏ°í Àְųª ¾ÕÀ¸·Î °ü±¤¾÷°è¿¡ °ü·ÃµÈ ÀÏ¿¡ Á¾»çÇÒ ¹Ì·¡ÀÇ Ã¢¾÷Àڵ鿡°Ô ¹æÇâÀ» Á¦½ÃÇÏ¿© °ü±¤ ¸¶ÄÉÆðú ±×¿¡ °ü·ÃµÈ ¿¬±¸¿Í ÀÌ·ÐÀ» ¾Ë·Á È¿°úÀûÀÎ »ç¾÷°ø·«À» ÇÒ ¼ö ÀÖµµ·Ï ÇÏ´Â °ú¸ñ.
  333 Managing Front Office Operations
ÇÁ·ÐÆ® Ŭ¶ôÀÌ ¾Ë¾Æ¾ß ÇÒ ±âº» ¼Ò¾çÀÌ¿Ü¿¡ ÆǸÅÁõ´ë¸¦ ´Þ¼ºÇϱâ À§ÇÑ ¸ðµç °ÍÀ» ¾Ë·ÁÁÖ´Â °ú¸ñ. ÄÄÇ»ÅÍ ÇÁ·Î±×·¥ »ç¿ë¹æ¹ýºÎÅÍ °´½ÇÆǸŠ¿ä±Ý°ü¸®±îÁö ¾Ë·ÁÁÖ¾î ¾÷ÀåÀÇ ÀÌÀÍÀ» ´Þ¼ºÇϴµ¥ ²À ÇÊ¿äÇÑ Å×Å©´ÐÀ» ¾Ë·ÁÁØ´Ù.
  338 Managing Housekeeping Operations
È£ÅÚÀÇ ÁßÃßÀûÀÎ ¿­ÇÒÀ» ´ã´çÇÏ´Â H.K(°´½Ç°ü¸®)ÀÇ ¿ªÇÒ°ú °ü¸®ÀÚÀû °üÁ¡À» ¹è¿ï¼ö ÀÖÀ¸¸ç, È¿À²ÀûÀÎ Á÷¿ø°ü¸® ¹× Á¶Á¤, °èȹÀ» ü°èÀûÀ¸·Î ¾Ë·ÁÁÖ´Â °ú¸ñÀ¸·Î ÇϿ콺ŰÇÎÀÇ ±âº»ºÎÅÍ Áøº¸µÈ ¸¶Àε带 ¹è¿ï ¼ö ÀÕ°Ô ÇØÁØ´Ù.
  345 Food Production Principles
¾÷Àå¿¡¼­ À½½Ä¹°À» ¸¸µé°í °ü¸®ÇÏ´Â µ¥ ÇÊ¿äÇÑ ±âº»ÀûÀÎ ¹æ¹ý°ú À½½ÄÀç·á¸¦ »ì¶§ºÎÅÍ º¸°ü, À§»ýµîÀ» ½ÉµµÀÖ°Ô ´Ù·ï ¼Õ´Ôµé¿¡°Ô ¾ÈÀüÇÑ À½½ÄÀ» °ø±ÞÇÏ°Ô ÇÏ´Â °ú¸ñ.
  349 Food and Beverage Service
È£ÅÚ¿¡¼­ Á¦°øÇÏ´Â ¿©·¯°¡Áö À½½Ä ¶Ç´Â À½·á¼öµîÀ» ¼º°øÀûÀ¸·Î °ü¸®ÇÏ´Â ¹æ¹ýÀ» ¾Ë·ÁÁÖ¸ç Ä¿ÇǼó, ¹ðÅ£, ·ë¼­ºñ½ºµî ²À ÇÊ¿äÇÑ Á¤º¸¸¦ ¾Ë·ÁÁÖ°í ´ç½ÅÀÇ ¾÷ÀåÀ» À̲ø¾î°¡°Ô ¸¸µé¾î ÁÖ´Â °ú¸ñ.
  355 Hospitality Industry Training
±Þº¯ÇÏ´Â ¼¼°è, ƯÈ÷ È£ÅÚ¾÷°èÀÇ µ¿ÇâÀ» À¯ÁöÇϴµ¥ ÇÊ¿äÇÑ ±âº» ÈÆ·ÃÀ» ÇÏ¿© ¾î¶»°Ô ±âÃʺÎÅÍ °³¹ß½ÃÅ°°í ¾÷ÀåÀÇ ±¸Á¶¸¦ ÀÌÇØÇϴµ¥ ÇÊ¿äÇÑ ¿Ã¹Ù¸¥ Áö½ÄÀ» ¾Ë·ÁÁÖ´Â °úÁ¤.
  357 Managing Hospitality Human Resources
°¡Àå ¹Ì¹¦ÇÑ ¹®Á¦°¡ µÉ ¼ö ÀÖ´Â Àλç°ü¸® ÇØ°á¹æ¹ýÀ» Á¦½ÃÇÏ¿© ¸Å´ÏÀú·Î¼­ÀÇ ¼Ò¾çÀ» °¡Áö°Ô ÇÒ »Ó¸¸ ¾Æ´Ï¶ó, Àå¾ÖÀÚ¸¦ À§ÇÑ ½Ã¼³ °ü¸®¹ýÀ» ÀÌÇØÇÏ°Ô ÇÏ¿© ¹Ì·¡¿¡ ´Ù°¡¿Ã ¹®Á¦Á¡À» ¾Ë¾Æº¸´Â °ú¸ñ.
  362 Accounting for Hospitality Managers
¼öÆÛ¹ÙÀÌÁ®³ª ¸Å´ÏÀúÀÇ ÀÔÀå¿¡¼­ È£ÅÚ/¸ðÅÚÀÇ È¸°è °³³äÀ» ÀÌÇØÇÏ°í ±×µéÀÌ È¸°èÀûÀ¸·Î ÇؾßÇÒ ÀÏÀ» Á¦½ÃÇÑ °ú¸ñ.
  370 Marketing for Hospitalit Services
¾÷ÀåÀÇ ºñÁö´Ï½º¸¦ Áõ´ë½ÃÅ°±â À§ÇÑ ¸¶ÄÉÆà Å×Å©´ÐÀ» °ËÁõÇÏ´Â ¹æ¹ýºÎÅÍ ¾î¶»°Ô ÃÖÀûÀÇ ºñÁö´Ï½º·Î ¹ßÀü½ÃÅ°±â À§ÇÑ Á÷¿øºÐ·ù¿Í ¼Õ´ÔÀÌ ¿øÇÏ´Â °ÍÀ» ¾Ë·ÁÁÖ´Â °ø°ÝÁöÇâÀûÀÎ ¸¶ÄÉÆÃÀ» ¹è¿ï ¼ö ÀÖ´Â °ú¸ñ.
  387 Security and Loss Prevention Management
¾÷Àå¿¡¼­ ÀϾ ¼ö ÀÖ´Â ¸ðµç °æºñ¾÷¹«¸¦ ¾Ë·ÁÁÖ°í ½ÇÁ¦ÀûÀÎ ¹®Á¦¸¦ ÇØ°áÇÒ ¼ö ÀÖ´Â Áö½ÄÀ» °Ô°øÇÏ´Â °ú¸ñ. ¼Õ´ÔÁ¶È£, °æºñÀåºñ, ºñ»ó¹ß»ý½Ã ÀϾ´Â ¸ðÁð °æ¿ì¸¦ ±âÃʺÎÅÍ ¾Ë·ÁÁÖ¸ç ¼±Áø±¹ÀÎ ¹Ì±¹ ¾ÈÀü°ü¸®±¹ÀÇ ±âº»Æ²µµ ºÎ°¡ÀûÀ¸·Î Á¢ÇÒ ¼ö ÀÖ´Â ±âȸ°¡ µÈ´Ù.
  391 Understanding Hospitality Law
È£ÅÚ¿¡¼­ ÀϾ ¼öÀÖ´Â ¹üÁ˼ҼÛÀ» ¹Ì¿¬¿¡ ¹æÁöÇÒ ¼ö ÀÖ´Â Áö½ÄÀ» ÁÖ¸ç ¹Ì¸® ¹æÁöÇÒ ¼ö ÀÖ´Â ¹ýÀû Á¶Ä¡¸¦ ¾Ë·ÁÁÖ¾î ¾÷Àå¿¡¼­ ÀϾ´Â ¹ýÀû¹®Á¦¸¦ ÃÖ¼ÒÇÑ ÀÇ ¼Õ½Ç·Î ¸·À» ¼ö ÀÖµµ·Ï µµ¿ÍÁØ´Ù.
  424 Resort Management
¸®Á¶Æ® »ç¾÷À¸·Î ¹ßµ¸¿òÇϱâ À§Çؼ­ ²À ¾Ë¾Æ¾ß ÇÒ °ú¸ñ. °è¼ÓÀûÀÎ ÈÞ¾ç»ê¾÷Áö »ê¾÷À» ÀÌ·ç±â À§ÇØ ÇÊ¿äÇÑ ÄÄÇ»ÅÍ ÀÛ¾÷, ÇコŬ·´, SPAµîÀÇ °ü¸® ¹æ¹ýÀ» ¾Ë·ÁÁØ´Ù.
  428 International Hotel Management
ºü¸¥ º¯È­¸¦ °¡Áø ¾÷°è Ư¼º»ó, ÇлýµéÀÌ ±¹Á¦È­ °èȹ, ¹ßÀü, ȯ°æ¼³Á¤µîÀÌ ÀÌÇØ¿Í ±¹°¡º° °ü¸®¹æ¹ý°ú »ó°ü°ü°è¸¦ Æø³Ð°Ô ÀÌÇؽÃÄÑÁÖ´Â °ú¸ñ.
  446 Hospitality Purchasing
¾÷ÀåÀÇ Á÷¿øµé¿¡°Ô Áß¿äÇÑ ¹°Ç°°ú ºñÇ°À» ¼±ÅÃ, ±¸ÀÔÇÏ´Â ¹æ¹ýÀ» ¾Ë¸®°í Ç°Áú°ú °¡°ÝÀ» °¢ÀÚÀÇ ¾÷Àå¿¡ ¾Ë¸Â°Ô ±¸¼ºÇÏ´Â Áö¸¦ ¾Ë·Á´©´Â °ú¸ñÀ¸·Î È£ÅÚ¾÷°èÀÇ ±¸¸ÅÇöȲÀ» ÇÑ´«¿¡ º¼ ¼ö ÀÖ°Ô ÇÏ´Â Áß¿äÇÑ °ú¸ñ.
  448 Bar and Beverage Management
È£ÅÚ¿¡¼­ ¾ËÄÚ¿Ã À½·á¸¦ Ãë±ÞÇÏ´Â ¸ðµç »ç¶÷ÀÌ ²À À̼öÇØ¾ß ÇÒ °ú¸ñÀ¸·Î ½Ã½ºÅÛ ÄÁÆ®·ÑºÎÅÍ ±¸Àΰú ¿¬¼öµî »óÇ°¿¡ ´ëÇÑ Áö½Ä°ú ÁÖ¿ä Á¤º¸¸¦ Æø³Ð°Ô ´Ù·é °ú¸ñ.
  462 Hospitality Industry Managerial Accounting
È¿°úÀûÀÎ ºñÁî´Ï½º¸¦ Çϱâ À§ÇÑ È£ÅÚȸ°è¸¦ ÀçÁ¤ ºÐ¼®À» ÅëÇÑ ITEMÀÇ °¡°Ý°áÁ¤ºÎÅÍ ½ÇÁ¦ ÀÚº» °è»ê µîÀ» È¿À²ÀûÀ¸·Î °ü¸®ÇÏ´Â ¹æ¹ýÀ» Á¦½ÃÇÑ °ú¸ñ.(262, 361,¶Ç´Â 263 ÄÚ½º¸¦ À̼ö ÇÒ °ÍÀ» Á¦¾ÈÇÔ)
  464 Planning and Control for Food and Beverage Operations
½ÄÀ½·á ºÎ¼­¿¡¼­ ÀϾ ¼ö ÀÖ´Â º¹ÀâÇÑ °è»êÀ» °£ÆíÇÏ°Ô °è»ê ÇÏ´Â ¹æ¹ýÀ» ¹Ì½ÃÀûÀÎ Â÷¿ø¿¡¼­ ºÐ¼®ÇÏ¿© °ü¸®ÇÒ ¼ö ÀÖµµ·Ï µµ¿ÍÁÖ´Â ¼±Áø °æ¿µ ¹æ¹ýÀ» ü°èÀûÀ¸·Î ¾Ë·ÁÁÖ´Â °ú¸ñ.
  468 Managing Technology in the Hospitality Industry
È£ÅÚ¾÷°è ¿¡¼­ ÀϾ ¼ö ÀÖ´Â °ÅÀÇ ¸ðµç °æ¿µ Á¤º¸½Ã½ºÅÛÀ» ÀÌÇØÇϵµ·Ï ÇØÁÖ¸ç ¿¹¾à, °´½Ç, ½ÄÀ½·á, µîÀ» ÀÌÇØÇϴµ¥ È¿°úÀûÀÎ °ú¸ñÀ¸·Î È£ÅÚÀü¹ÝÀ» ÀÌÇØÇÏ¿© ÃÑüÀûÀÎ ¼Õ´Ôµé¿¡°Ô º¸´Ù ³ôÀº ÁúÀÇ ¼­ºñ½º¸¦ Á¦°øÇϴµ¥ µµ¿òÀ» ÁÖ´Â °ú¸ñ.
  472 Hospitality Sales and Marketing
ÃÖ°íÀÇ ¼¼ÀÏÁî ¸¶ÄÉÆÃÀ» ¼º°øÀûÀ¸·Î ÀÌ·ç±â À§ÇÑ ¿©·¯ °¡Áö ¼±Áø ¸ðµ¨À» Á¦½ÃÇÏ°í °¢ ºÐ¾ßº°·Î ¼º°ø»ç·Ê¿Í ½ÇÆÐ »ç·Ê¸¦ µé¾î ¾÷°èÀÇ °¡Àå ¹ßÀüµÈ ÇüÅÂÀÇ ¸¶ÄÉÆà Ç÷£À» Á¦½ÃÇÏ´Â °ú¸ñÀ¸·Î ÀÌÁ¦±îÁöÀÇ ÁøºÎÇÑ À̷м­¿Í´Â ÁúÀûÀ¸·Î ´Ù¸¥ °ú¸ñ.
  478 Convention Management and Service
´ç½ÅÀÇ ¾÷Àå¿¡¼­ ´õ ÁÁÀº ¸¶ÄÉÆðú ¼­ºñ½º·Î ÄÁº¥¼Ç°ú ȸÀǸ¦ À¯Ä¡ÇÏ°Ô ÇÒ»Ó¸¸ ¾Æ´Ï¶ó ÄÁº¥¼Ç °ü°èÀڵ鿡°Ô ÀÀ´ëÇÏ´Â ¿Ã¹Ù¸¥ ¹æ¹ýÀ» Á¦½ÃÇÏ¿© È¿°úÀûÀÎ ºñÁî´Ï½º¸¦ À̲ø¾î ³»°Ô ÇÏ´Â °ú¸ñ.

   6. Lodging management Program
 È£ÅÚ°ü±¤ ¿Ü½Ä»ê¾÷ °ü·Ã Àü°ø¿¡ À־ °¡Àå ±âÃÊ°¡ µÇ´Â ÇÁ·Î±×·¥À̸ç Hospitality Industry ÀÇ ±âº»ÀûÀÎ ÀÌ·ÐÀÌ
°¢ ºÐ¾ßº°·Î Àß ÀÌÇØÇÒ ¼ö ÀÖµµ·Ï ±¸¼ºµÈ ÇÁ·Î±×·¥ÀÓ. ƯÈ÷, ¿Ü±¹ À¯ÇÐÀ̳ª ÀÎÅϽ±À» ÁغñÇÏ´Â »ç¶÷¿¡°Ô ÀûÇÕÇÑ °úÁ¤ÀÓ.

   (1) Year One
   - Overview of Lodging Management
   - The Front Office
   - Housekeeping

   (2) Year Two
   - Leadership and Management
   - Marketing and Sales
   - Food and Beverage Service

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