Ngành Tài chính ngân hàng (áp dụng từ K62 trở đi)

QKSE202 - Introduction to Hospitality Industry

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1. COURSE OBJECTIVES

The purpose of Introduction to Hospitality Industry course is to introduce students to the the hospitality industry with a focus on hotel management and details the symbiotic relationship between departments. Understanding the scope of the industry involves identifying the major organizations, their brands and their market segments. Students will learn about lodging operations and how activities are coordinated with the front desk, rooms division, and other departments.

2. COURSE CONTENTS

No.	Contents	Time Allocation				Contribution to CLO
		Hour(s) on the class		Essays, exercise, Assignments... (3)	Self-study with teacher’s tutorials (4)
		Lecture (1)	Practice, Seminar… (2)	Essays, exercise, Assignments... (3)	Self-study with teacher’s tutorials (4)
1	Chapter 1: The nature of hospitality and the hospitality industry	3	1	4.5	6.5	1,5,6,7,8,9,10
2	Chapter 2: Organizational structure	2	1	0	5.5	2,5,6,7,8,9,10
3	Chapter 3: Front office management	2	1	0	5.5	3,5,6,7,8,9,10
4	Chapter 4: Food and Beverage management	2	1	0	5.5	3,5,6,7,8,9,10
5	Chapter 5: Hotel meeting and convention management	2	1	0	5.5	3,5,6,7,8,9,10
6	Chapter 6: Sales and marketing management	2	1	0	5.5	3,5,6,7,8,9,10
7	Chapter 6: Sales and marketing management (con’t)	2	1	0	5.5	4,5,6,7,8,9,10
8	Chapter 6: Sales and marketing management (con’t)	2	1	0	5.5	4,5,6,7,8,9,10
9	Chapter 7: Hotel finance & accounting	3	1	0	6.5	3,4,5,6,7,8,9,10
10	Chapter 7: Hotel finance & accounting (con’t)	3	1	4.5	6.5	3,4,5,6,7,8,9,10
11	Chapter 8: Human resources management	2	1	0	5.5	3,4,5,6,7,8,9,10
12	Chapter 9: Technology, innovation and hotelscape management	2	1	0	6.5	3,4,5,6,7,8,9,10
13	Chapter 10: Hotel general manager job and leadership	3	1	0	6.5	4,5,6,7,8,9,10
14	Guest speaker	0	2	4.5	6	6,7,8,9,10
15	Group presentation	0	0	9	0	6,7,8,9,10
Total (hour)		30	15	22.5	82.5

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

Form		Content	Criteria	CLO	Proportion
Formative	Attendance	Assessment of attitude	The number of attendances and participation in lesson	9,10	10%
Formative	Group Assignment	Knowledge and skill assessment Form: Group assignment of 4-5 members Content: Suppose that your team is currently working as an external consultant, making a proposal to implement a recommendation for a selected hotel in a specific area	- Criteria: + Clear and feasible topics : 2 points + Sufficient contents, straight to the point, logical analysis: 4 points + Use of variety of references: 1 point + Coherent writing, precise citation: 1 point + Well-presented, good Q&A part: 2 points Total: 10 points	1-8	30%
Summative	Final test	Knowledge, skill and attitude assessment Form: Semi multiple choice questions + written questions (1-2 case study solving) (60-70 mins) Content: all materials covered in the course schedule	- Criteria: + Giving precise MC answers: 6 points + Clear, structured, informative essays: 4 points Total: 10 points	1-10	60%
				Total:	100%

QKSE531 - GRADUATION THESIS

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1. COURSE OBJECTIVES

The course provides final year students with an opportunity to be an intern in a luxury hotel for six months to explore career interests while applying knowledge and skills learned in the classroom. This experience in students’ field of study will be invaluable in establishing and achieving the professional development goals. During the internship, students are required to work in at least two different departments in two areas: Front of House (Front Office, Housekeeping, Restaurant, Bar, and Kitchen) and Back of House (Human Resources, Marketing, Finance, Sales...). Students would receive instructions and help from the hotel’s supervisors and university’s lecturers to fulfil their tasks as well as improve their knowledge about the departments, the hotel and the hospitality industry.

The course requires students to have an insight into the business field, the organization, the position they are in and express all those in a Graduation thesis – Creative project. The Creative project is built on the knowledge, skills and attitudes accumulated during the internship; the goal is to propose creative ideas to help hotels improve quality, performance and sales, or research new issues in the field of hotel management in Vietnam and around the world.

2. COURSE CONTENTS

No.	Contents	Time Allocation				Contribution to CLO
		Hour(s) on the class		Outline, Graduation thesis, Internship (3)	Self-study, Research (4)
		Instruction sessions of Faculty instructor (1)	Discussions with Faculty instructor and Internship unit’s supervisor (2)	Outline, Graduation thesis, Internship (3)	Self-study, Research (4)
1	Learn about the internship site, perform the assigned tasks at the hotel	15	12	50	20	1,2,5,6,8
2	Work with the Faculty instructor and Hotel Supervisor to identify the topic title. After the instructor and supervisor approves the topic title, students proceed to develop a detailed outline.	0	12	50	20	1,2,3,5,6,7,8
3	Finalize detailed outline with instructor and supervisor. After it is approved by the instructor and supervisor, students proceed to write a thesis.	0	12	50	20	1,2,3,5,6,7,8
4	Students write thesis. After completing the report, students send it to the instructor and supervisor for comments, and at the same time ask for a certificate at the internship site using the form by the Faculty	0	12	70	25	1,2,3,5,6,7,8
5	Complete the thesis, print and submit the thesis to the Faculty	0	12	50	20	3,4,5,6,7,8
Total (hour)		15	60	270	105

3. COURSE ASSESSMENT

- Score ladder: 10

- Course results are decided by: one person from the internship unit and two lecturers.

Form		Content	Criteria	CLO	Proportion
Formative	Attitude		Working attitude during internship period The number of attendances and participation in meetings with academic instructor	6, 7, 8	10%
Summative	Quality of the graduation thesis			1, 2, 3, 4, 5, 6, 7, 8	90%
				Total:	100%

QKSE513 - MANAGING INFORMATION SYSTEM IN HOSPITALITY (Quản trị hệ thống thông tin trong khách sạn)

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1. COURSE OBJECTIVES

This course provides the knowledge and skills for application of Information and Communication Technology in Business and Management. In organizations and companies, Management Information Systems include basic components such as infrastructure, facilities, applications, ICT human resources and leaders, relationship among business departments and ICT department. This unit aims to instil an appreciation of how technology can be used to assist business, without the technology becoming an end in itself. In particular, the unit aims to generate an awareness of the importance of information to decision-making and how to provide such information to ensure its usefulness to the decision makers. Students gain a strong foundation of business systems fundamentals and the influence of the Internet on business stakeholders; customers, suppliers, manufacturers, service makers, regulators, managers and employees in hospitality industry.

2. COURSE CONTENTS

No.	Contents	Time Allocation				Contribution to CLO
		Hour(s) on the class		Essays, exercise, Assignments... (3)	Self-study with teacher’s tutorials (4)
		Lecture (1)	Practice, Seminar… (2)	Essays, exercise, Assignments... (3)	Self-study with teacher’s tutorials (4)
1	Course introduction and Chapter 1	3	0	0	6	1,2,3,4
2	Chapter 1 (con’t)	3	1	1.5	6	1,2,3,4
3	Chapter 2	3	0	0	6	1,2,3,4
4	Chapter 3	2	3	3	3,5	1,2,3,4,5,5,6,7,8,9,10
5	Chapter 4	3	0	0	6	1,2,3,4,5,5,6,7,8,9,10
6	Chapter 5	2	3	3	4,5	1,2,3,4,5,5,6,7,8,9,10
7	Midterm	0	0	0	6.5
8	Chapter 6	3	0	0	6	1,2,3,4,5,5,6,7,8,9,10
9	Chapter 9	2	1	0	4,5	1,2,3,4,5,5,6,7,8,9,10
10	Chapter 10	2	3	3	4,5	1,2,3,4,5,5,6,7,8,9,10
11	Chapter 13	3	0	0	6	1,2,3,4,5,5,6,7,8,9,10
12	Chapter 14	2	1	3	4,5	1,2,3,4,5,5,6,7,8,9,10
13	Chapter 14 (con’t)	2	3	0	4,5	1,2,3,4,5,5,6,7,8,9,10
14	Presentation & discussions	0	0	4,5	7	1,2,3,4,5,5,6,7,8,9,10
15	Review for final exam	0	0	4,5	7	1,2,3,4,5,5,6,7,8,9,10
Total		30	15	22,5	82,5

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

Form		Content	Criteria	CLO	Option 1	Option 2	Option 3
Formative	Attendance		The number of attendances and participation in lesson	14	10%	10%	10%
	Mid-term Assignment 1: Quiz	Chapter 1, 2, 3, 4	Quick test, 30 minutes	1, 2, 3, 4	15%	15%
	Mid-term Assignment 1: Report		Individual Case Report	1, 2, 3, 4, 5, 6, 7, 8, 9, 11	15%		15%
	Mid-term Assignment 2		Group presentation	1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13		15%	15%
Summative	Final test	Chapter 1, 2, 3, 4, 5, 6, 7, 8, 9, 10	MCQ + writing (60 - 90 mins)	1, 2, 3, 4, 5		60%	60%
Summative	Final test	Chapter 1, 2, 3, 4, 5, 6, 7, 8, 9, 10	MCQ + writing (60 - 90 mins) online	1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13	60%
				Total:	100%	100%	100%

QKSE302 - Hotel front office operation management - Quản trị nghiệp vụ lễ tân khách sạn

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1. COURSE OBJECTIVES

The aim of this unit is to provide students with the understanding of how the hotel Front Office is managed and its importance within accommodation services. This unit will explore the Front Office and students will learn about the day-to-day management of the Front Office. Students will gain an understanding of what is involved in each phase of the guest experience as well as an understanding of room sales revenue and the importance of yield management in maximising revenue. On successful completion of this unit students will have developed sufficient knowledge and understanding of what it takes to manage the Front Office.

2. COURSE CONTENTS

No.	Contents	Time Allocation				Contribution to CLO
		Hour(s) on the class		Essays, exercise, Assignments... (3)	Self-study with teacher’s tutorials (4)
		Lecture (1)	Practice, Seminar… (2)	Essays, exercise, Assignments... (3)	Self-study with teacher’s tutorials (4)
1-2	CHAPTER 1. HOTEL ORGANISATION AND THE FRONT OFFICE MANAGER	4	2	3	9	1,5,6,7
3-4	CHAPTER 2. PROPERTY MANAGEMENT SYSTEMS	4	2	3	9	3,4,5,6,7
5-6	CHAPTER 3. REVENUE MANAGEMENT	4	2	3	9	2,5,6,7
7	MID-TERM TEST		3	4.5	1.5	7
8-9	CHAPTER 4. PREPARATION AND REVIEW OF THE NIGHT AUDIT	4	2	3	9	2,6,7
10-11	CHAPTER 5. HOSPITALITY MANAGEMENT	4	2	3	9	3,4,5,6,7
12	CHAPTER 6. IMPORTANCE OF RECEPTION & RESERVATION DEPARTMENT	1	2	3	3	1,5,6,7
13-14	CHAPTER 7. SYSTEMWIDE RESERVATIONS	2	4	6	6	1,3,5,6,7
15-17	CHAPTER 8. GUEST CHECK IN	2	7	10.5	7.5	3,5,6,7
18-19	CHAPTER 9. GUEST CHECK OUT	2	4	6	6	3,5,7
20-21	CHAPTER 10. WORKING PROCESS AT RECEPTION	2	4	6	6	1,5,7
22-25	CHAPTER 11. CONCIERGE AND GUEST SERVICES	1	11	16.5	7.5	3,4,5,6,7
Total (hour)		30	45	67.5	82.5

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

Form		Content	Criteria	CLO	Proportion
Formative	Attendance	In class attendance checking	The number of attendances and participation in lesson	1,2,3,4	10%
	Mid-term test	Assessement of knowledge and skills	MCQ + writing	5,6,7,8	15%
	Assigment	Clearly specified	Group or individual assignment		15%
Summative	Final test	Assessement of knowledge and skills	MCQ + writing	1, 4,5,7	60%
				Total:	100%

Guidance: Base on learning outcomes, what teaching method, learning method and evaluation are needed to achieve these learning outcomes and evaluate the level of achieving learning outcomes. Department should build criteria to assess measuring level of course learning outcomes (according to Rubric)

Types of assessment

Requirement for assessment when suggesting assessment method

Value

Measure exactly what is needed to be measured (assessment criteria/factor should be correlative with knowledge/skills demonstrating in respective learning outcomes).

Reliability

Assessment from two teachers/lecturers who evaluate the same task of student or from one teacher/lecturer in different time.

Fairness

Students are provided information about assessment criteria.

Scoring bases on specific criteria.

Students are completely instructed knowledge, skills needed to meet assessment criteria.

Assessment methods

Performance Based Outcomes	Demonstration, presentation, simultation, role play, work sample, performace test (Trình diễn, thuyết trình, mô phỏng, đóng vai, bài kiểm tra mô phỏng công việc thực tế, thi đánh giá năng lực)	Project, lab test, fieldwork, thesis, practicum, portfolios (Dự án, thực hành ở phòng lab, đi thực địa, luận văn, rèn luyện nghiệp vụ, hồ sơ)
Knowledge Based Outcomes	MCQs, short essay questions, posters (Thi trắc nghiệm, viết bài luận ngắn, posters)	Case studies, long essay questions, critiques, journal/blogs (Nghiên cứu tình huống, viết bài luận dài, bài phê bình, bài báo/blog)
	Low Order Thinking Skills (Kỹ năng tư duy cấp độ thấp)	High Order Thinking Skills (Kỹ năng tư duy cấp độ cao)

SUITABLE ASSESSMENT METHODS (knowlegde)

Remember	Understand	Apply	Analyse	Evaluate	Create
MCQ	MCQ	Open questions (allow to use materials)	Case study	Evaluate published articles	Create product model
Standardized test	Fill in the blank	Group project	Presentation	Evaluation essay	Thesis, dissertation, poster
Quiz	Quiz	Practice, experiment	Project	Evaluate problems	Compose
			Summarize book, documentary	Speaking test	Business model
				Case study	Start-up

QKSE512 - ECOMMERCE IN HOSPITALITY (Thương mại điện tử trong khách sạn)

User Rating: 0 / 5

1. COURSE OBJECTIVES

This course introduces the principles and procedures related to the design, use and launch of e-commerce ventures. It gives an overview of e-commerce and its effects on business and society, introduces e-commerce business models, portrays the technological infrastructure of e-commerce, discusses the intersection between marketing and e-commerce, and does all this in context – by presenting and discussing real e-commerce cases in hospitality.

Provides current and emerging issues in business transactions over the electronic medium and examines issues and topics in the functional areas of business in hospitality as they relate to electronic commerce. Includes study of business models and concepts, infrastructure, marketing, security and encryption, retailing, supply chain, ethical, social, and political issues.

2. COURSE CONTENTS

No.	Contents	Time Allocation				Contribution to CLO
		Hour(s) on the class		Essays, exercise, Assignments... (3)	Self-study with teacher’s tutorials (4)
		Lecture (1)	Practice, Seminar… (2)	Essays, exercise, Assignments... (3)	Self-study with teacher’s tutorials (4)
1	Chapter 1	3	0	0	6	1,2,3,4
2	Chapter 1 (con’t)	3	1	1.5	6	1,2,3,4
3	Chapter 1 (con’t)	3	0	0	6	1,2,3,4
4	Chapter 4	2	3	3	3,5	1,2,3,4,5,5,6,7,8,9,10
5	Chapter 4 (con’t)	3	0	0	6	1,2,3,4,5,5,6,7,8,9,10
6	Chapter 4 (con’t)	2	3	3	4,5	1,2,3,4,5,5,6,7,8,9,10
7	Midterm	0	0	0	6.5
8	Chapter 6	3	0	0	6	1,2,3,4,5,5,6,7,8,9,10
9	Chapter 6 (con’t)	2	1	0	4,5	1,2,3,4,5,5,6,7,8,9,10
10	Chapter 7	2	3	3	4,5	1,2,3,4,5,5,6,7,8,9,10
11	Chapter 7 (con’t)	3	0	0	6	1,2,3,4,5,5,6,7,8,9,10
12	Chapter 12	2	1	3	4,5	1,2,3,4,5,5,6,7,8,9,10
13	Chapter 12 (con’t)	2	3	0	4,5	1,2,3,4,5,5,6,7,8,9,10
14	Presentation & discussions	0	0	4,5	7	1,2,3,4,5,5,6,7,8,9,10
15	Presentation & discussions (con’t)	0	0	4,5	7	1,2,3,4,5,5,6,7,8,9,10
Total		30	15	22,5	82,5

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

Form		Content	Criteria	CLO	Option 1	Option 2	Option 3
Formative	Attendance		The number of attendances and participation in lesson	14	10%	10%	10%
	Mid-term Assignment 1: Quiz	Chapter 1, 2, 3, 4	Quick test, 30 minutes	1, 2, 3, 4	15%	15%
	Mid-term Assignment 1: Report		Individual Case Report	1, 2, 3, 4, 5, 6, 7, 8, 9, 11	15%		15%
	Mid-term Assignment 2		Group presentation	1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13		15%	15%
Summative	Final test	Chapter 1, 2, 3, 4, 5, 6, 7, 8, 9, 10	MCQ + writing (60 - 90 mins)	1, 2, 3, 4, 5		60%	60%
Summative	Final test	Chapter 1, 2, 3, 4, 5, 6, 7, 8, 9, 10	MCQ + writing (60 - 90 mins) online	1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13	60%
				Total:	100%	100%	100%

PLUE218 - Law in Hospitality

User Rating: 0 / 5

1. COURSE OBJECTIVES

2. COURSE CONTENTS

No.	Contents	Time Allocation				Contribution to CLO
		Hour(s) on the class		Essays, exercise, Assignments... (3)	Self-study with teacher’s tutorials (4)
		Lecture (1)	Practice, Seminar… (2)	Essays, exercise, Assignments... (3)	Self-study with teacher’s tutorials (4)
1-3	Chapter 1: Introduction to Law and Legal Systems	6	3	2.5	9	1,5,7,8,9
4-6	Chapter 2: Hospitality business structures	6	3	5	13.5	2,5,6,7,8,9
7-9	Chapter 3: Contract law and the Hospitality Industry	8	4	5	23	2,5,6,7,8,9
10-12	Chapter 4: Rights, Duties and Liabilities of Hospitality Operators and Customers	4	2	5	18.5	3,5,6,7,8,9
13-15	Chapter 5: Settlement of disputes arising in Hospitality industry	6	3	5	13.5	4,5,6,7,8,9
Total (hour)		30	15	22.5	82.5

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

Form		Content	Criteria	CLO	Proportion
Formative	Attendance	Daily attendance and participation in class	The number of attendances and participation in lesson	8,9	10%
Formative	Midterm test	Chapter 1,2,3	Written or oral test, an hour exam	1,2,3, 5,6,7	30%
Summative	Final test	Chapter 1,2,3,4,5	Writing test (90 mins) or assignment	1,2,3,4,5,6,7	60%
				Total:	100%

QKSE305 - Food culture

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1. COURSE OBJECTIVES

This course provides a multidisciplinary, comparative, and necessarily eclectic look at the anthropology of food, with a primary focus on issues of food, wine and culture. Students will explore connections between what we eat and who we are through the study of how personal identities and social groups are formed via food production, preparation, and consumption. The course examines the social context shaping the literal and symbolic production of food. The course also provides the basic knowledge related to wine and wine consumption. Students will discuss the cultural meanings attached to food, the institutional and industrial creation of food, its preparation, and rituals of eating; the origin of wine, grape varietals, and tasting wine like a professional.

2. COURSE CONTENTS

No.	Content	Time Allocation				Contribution to CLO
		Hour(s) on the class		Essays, Assignments, Teamwork	Self-study with teacher’s tutorials
		Lecture	Practice, Seminar	Essays, Assignments, Teamwork	Self-study with teacher’s tutorials
1, 2	Chapter 1: Food and Culture	4	2	3	10	1,5,6, 7,8,9,10
3, 4	Chapter 2: Food and culture of Native Americans	4	2	3	10	2,3,5,6,7,9,9,10
5, 6	Chapter 3: Food and culture of European	4	2	3	10	2,3,5,6,7,9,9,10
7, 8	Chapter 4: Food and culture of African	4	2	3	10	2,3,5,6,7,9,9,10
9	Mid-term exam	3	0		10	1,2,3,8
10, 11	Chapter 5: Food and culture of East and Southeast Asian	4	2	3	10	2,3,5,6,7,9,9,10
12, 13	Chapter 6: Food and culture of Vietnamese	4	2	3	10	2,3,5,6,7,9,9,10
14, 15	Chapter 7: Introduction to Wine	3	3	4.5	12.5	4,5,6,7,9,9,10

Total		30	15	22.5	82.5

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

Form		Content	Criteria	CLO	Option 1	Option 2	Option 3
Formative	Attendance		The number of attendances and participation in lesson	8	10%	10%	10%
	Mid-term Assignment 1: Quiz	Chapter 1, 2, 3, 4	Quick test, 45 minutes	1,2,3,8	15%	15%
	Mid-term Assignment 1: Report		Individual Report	2,3,5,6,7,9,9,10	15%		15%
	Mid-term Assignment 2		Group presentation	2,3,5,6,7,9,9,10		15%	15%
Summative	Final test	Chapter 1, 2, 3, 4, 5, 6, 7,	MCQ + writing (60 - 90 mins)	1,2,3,4,8		60%	60%
Summative	Final test	Chapter 1, 2, 3, 4, 5, 6, 7,	Assignment_3: Group Written Report & Presentation (in case no final exam)	1, 2, 3, 4, 5, 6, 7, 8, 9, 10	60%
				Total:	100%	100%	100%

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Ngành Tài chính ngân hàng (áp dụng từ K62 trở đi)

QKSE202 - Introduction to Hospitality Industry

QKSE531 - GRADUATION THESIS

QKSE513 - MANAGING INFORMATION SYSTEM IN HOSPITALITY (Quản trị hệ thống thông tin trong khách sạn)

QKSE302 - Hotel front office operation management - Quản trị nghiệp vụ lễ tân khách sạn

QKSE512 - ECOMMERCE IN HOSPITALITY (Thương mại điện tử trong khách sạn)

PLUE218 - Law in Hospitality

QKSE305 - Food culture

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