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1. COURSE OBJECTIVES

This course provides the principles of digital marketing and acquire the skills, analytical techniques and approaches to apply digital strategies effectively for customer acquisition, engagement and retention which focussed on the 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)

1

Course introduction and Chapter 1

2

1

2

4.5

1,7,8

2

Chapter 1 (con’t)

3

1

2

4.5

1,7,8

3

Chapter 2

3

1

1

4.5

1,5,7,8

4

Chapter 3

3

1

1

4.5

1,5,7,8

5

Chapter 4

2

1

1

4.5

3,5,6,7,8

6

Chapter 5

2

1

1

4.5

3,5,6,7,8

7

Midterm 

0

0

0

4.5

1,3,5,6,7,8

8

Chapter 6

2

1

1

6

2,5,6,7,8

9

Chapter 7

2

1

3

6

2,5,6,7,8

10

Chapter 8

2

1

3.5

6.5

3,4,5,6,7,8

11

Chapter 9

3.5

1

2

6.5

3,4,5,6,7,8

12

Chapter 9 (cont’)

3.5

1

2

6.5

3,4,5,6,7,8

13

Chapter 10

2

1

3

6.5

2,3,4,5,6,7,8

14

Presentation & discussions

0

1.5

0

6.5

3,4,5,6,7,8

15

Presentation & discussions

0

1.5

0

6.5

3,4,5,6,7,8

Total (hour)

30

15

22,5

82.5

 

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

 

Form 

Content

Criteria

CLO 

Proportion

 

Formative

 

Attendance

Attending classes and participating in classes

 

The number of attendances and participation in classes

7,8

 

10%

Mid-term Test

Quiz Test chapter 1-5

Quiz Test

1,3,5,7,8

30%

Group Project

Understand and apply knowledge in group e-commerce project

Group Report and Presentation 

1-8

Summative

Final test

Quiz, Essay, and/or Oral test

Quiz, Essay, and/or Oral test 

1-8

60%

 

 

 

Total:

100%

- Assessment Criteria

General rules for all written documentations

All works are presented on A4 sized paper, size: 12, font: Times New Roman or VnTime; margin settings as follows: top 2.5 cm, bottom 2.5 cm, left 3.5 cm, right 2 cm; spacing 1.5. 

Group work

- Form: Group assignment of 3-5 members 

- Content: Build the digital marketing plan for your group hotel.

- Requirements: 

o Length: 15-30 pages excluding references and appendices which can be unlimited The number of pages also does not count the cover page and the pages of table of contents, abbreviations, and the list of tables & figures

o The exam paper must have a cover page (with student name, class, and topic); a table of contents, a list of abbreviations, a list of tables & figures; and a list of references

o Citations must be made clear in the paper (referencing can be in the footnotes, or in the text following Harvard citation system which can be seen here, for example, http://libweb.anglia.ac.uk/referencing/harvard.htm)

- 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 points

+ Well-presented, good Q&A part 2 points

                                                              Total: 10 points

Final examination

- Form: Quiz, Essay, and/or Oral test

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1. COURSE OBJECTIVES

This course presents you with an in-depth understanding of the strategic applications of technology and non-technology innovations in the hospitality industry. You will learn about the roles of innovations and tools in shaping business environment, business models, marketing practices, revenue strategies, and customer services. We will also discuss the dynamics that is generated in the development of technology and its impact on hospitality organizations.

During the course, you will: (1) Develop a holistic view of the various knowledge and theories of technology and innovation management applicable to the hospitality industry; (2) Appraise, analyze and evaluate the general impact and applications of technology on various sectors in the hospitality industry; (3) improve your analytic and decision-making competences in the context of innovation. These knowledge, skills and competences involve a combination of technical and managerial aspects, thus making it highly relevant for students of Hospitality management, or others with such multi-disciplinary interests, who will need to combine their understanding of technology with business skills as future managers of innovation in hospitality industry.

2. COURSE CONTENTS 

Section

Chapter

Teaching/Learning Methodology

Assessment Methods

Teaching hours

Assignment

Self-learning/tutorial

Lecturer

Seminar

1

Introduction

Chapter 1: An Introduction to innovation in Hospitality Industry

2

1

1.5

6

1,8,9,11

2

Chapter 1: An Introduction to innovation in Hospitality Industry

2.5

0.5

0.75

6

1, 8,9,11

3

Chapter 2: Introduction to innovation management

1.5

1.5

2.25

4

1, 8,9,11

4

Chapter 3: Innovation strategy in hospitality industry

2.5

0.5

0.75

6

2, 8,9,11

5

Chapter 3: Innovation strategy in hospitality industry

2

1

1.5

5

2, 8,9,11

6

Chapter 4: Innovation process in hospitality organizations

2.5

0.5

0.75

6

2, 8,9,11

7

Chapter 4: Innovation process in hospitality organizations

2.5

0.5

0.75

6

3, 8,9,10,11

8

Mid-term assignment

3

0

0

7

8,9,10,11

9

Chapter 5: Analysis innovation potential of hospitality organizations

2

1

1.5

5

2, 3, 4,8,9,11

10

Chapter 6: Applications of innovations in hospitality organizations

1.5

1.5

2.25

5

2, 3, 4,8,9,11

11

Chapter 6: Applications of innovations in hospitality organizations

1.5

1.5

2.25

5

4, 8,9,10,11

12

Chapter 7: Innovation capture in hospitality organizations

1.5

1.5

2.25

5

4, 8,9,11

13

Chapter 7: Innovation capture in hospitality organizations

1.5

1.5

2.25

5

4, 8,9,11

14

Chapter 8: Emering issues in Hospitality Innovation Management

1.5

1.5

2.25

5

5,6,7,8,9,11

15

Innovation pitching

2

1

1.5

6.5


5,6,7,10,11

Total (hours)

30

15

22.5

82.5

 

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

Form

Content

Criteria

CLO 

Proportion

 

Formative

 

Attendance

Assess the ability to understand the lesson and the sense of participation in the lesson

The number of attendances and participation in lesson

 

6,7,8,9,10,11

 

10%

Quiz, midterm test

Written form and multiple choice about the content of the modules studied.

Quick test, 30 minutes

1,2,3,4,5,6,7,8

20%

Project

Innovation project 

Group assignment 

1,2,3,4,5,6,7,8

10%

Summative

Final test

Assess how much students achieve the target percentage of knowledge

MCQ + writing (90 mins)

1, 4,5,7

60%

 

 

 

Total:

100%

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1. COURSE OBJECTIVES

This course is designed to provide an introduction to and an overview of human resource management in hospitality. Issues related to various related sub-disciplines will also be discussed. Major topic areas include: labor market conditions, the legal environment, employee recruitment and selection, training, development, compensation and benefits, and labor relations in hospitality environment.

2. COURSE CONTENTS 

No.

Contents

Time Allocation

Contribution to  Course Learning Outcomes

Hour(s) on the class

Essays, exercise, 

Assignments

Self-study with teacher’s tutorials

Lecture

Seminar

1

Course Introduction

Unit 01: Introduction to Human Resource Management in the Hospitality Industry

3

0

0

6

1

2

Unit 02: Trends in Human Resource Management

1

2

0

4.5

1,8,9,10

3

Unit 03 Analyzing Work and Designing Jobs

3

0

0

6

3,8,9,10

4

Seminar: Case Study 1

Midterm 1 (QUIZ)

0

3

4.5

4.5

1,2,8,9,10

5

Unit 04: Planning for and Recruiting Human Resources

3

0

0

6

 

6

Unit 05: Selecting Employees and Placing Them in Jobs

3

0

0

6

2,8,9,10

7

Unit 06: Training and Developing Employees

3

0

0

6

4,8,9,10

8

Seminar: Case Study 2

0

3

4.5

4.5

3,4,8,9,10

9

Unit 07: Creating and Maintaining High-Performance Organizations

3

0

0

6

4,8,9,10

10

Unit 08: Managing Employees' Performance

3

0

0

6

5,8,9,10

11

Unit 09: Separating and Retaining Employees

3

0

0

6

6,8,9,10

12

Seminar: Case Study 4

Midterm 3

0

3

4.5

4.5

6,8,9,10

13

Unit 10: Compensation System and Establishing a Pay Structure

2

1

4.5

6

6,8,9,10

14

Unit 11: Recognizing Employee Contributions with Pay

3

0

0

6

7,8,9,10

15

Seminar & Group Discussion

0

3

4.5

4.5

7,8,9,10

Total (hour)

30

15

22.5

82.5

 

3. COURSE ASSESSMENT

3.1. Type of assessment

- Score ladder: 10

Form

Content

Criteria

CLO 

Option 1

Option 2

Option 3

 

Formative

 

Attendance

 

The number of attendances and participation in lesson

 

10

10%

10%

10%

Mid-term Assignment 1: Quiz 

Unit 1, 2, 3

Quick test, 30 minutes

1,2,5,8,13,14,15

    15%

15%

 

Mid-term Assignment 2: Report

 

Individual Case Report

1,2,3,4,5,6,8,10

15%

 

15%

Mid-term Assignment 2

 

Group presentation

1,2,3,4,5,6,8,13,14,15

 

15%

15%

Summative

Final test

All units

MCQ + writing (60 - 90 mins)

1, 2, 3, 4, 5

 

60%

60%

Assignment_3: Group Written Report & Presentation (in case no final exam)

1,2,3,4,5,6,8,13,14,15

60%

 

 

 

 

 

Total:

100%

100%

100%

 

3.2. Assessment Criteria 

 

  • General rules for all written documentations

 

All works are presented on A4 sized paper, size: 12, font: Times New Roman; margin settings as follows: top 2.5 cm, bottom 2.5 cm, left 3.5 cm, right 2 cm; spacing 1.5. 

 

 

  • Assignment 1: Individual Assignment/case report

 

Assessment name: Individual Written Report 

Length: Words: 1,500 words, excluding the reference list.  

Submission date: TBD

Type: Case study analysis

Analyse the case study using the following structure: 

  1. Case Analysis: Analyses the case identifying the key issues and/or problems. Identifies problems using evidence from the case plus theories and concepts
  2. Linking theory and practice to the solution: Develops a solution to the issues or problems. Justifies the solution with evidence, management theory, approaches, concepts and/or models.
  3. Recommends specific strategies to accomplish the proposed solution.

Criteria

  1. Case Analysis: Analyses the case identifying the key issues and/or problems. Identifies problems using evidence from the case plus theories and concepts
  2. Linking theory and practice to the solution
  3. Recommended strategies and/or solutions

 

  • Assignment 2: Group presentation

 

Type: Group Presentations

Analyse the case study using the following structure: 

  1. Case Analysis: Analyses the case identifying the key issues and/or problems. Identifies problems using evidence from the case plus theories and concepts
  2. Linking theory and practice to the solution: Develops a solution to the issues or problems. Justifies the solution with evidence, management theory, approaches, concepts and/or models.
  3. Recommends specific strategies to accomplish the proposed solution.

Group members

At the beginning of the term, your lecturer will allocate you to a group of 4 to 6 students randomly chosen within your class.  

Criteria: Rubric

  1. Describe the issue and relate it to the theory
  2. Analysis Recommendations
  3. Presentation skills Delivery
  4. Presentation skills
  5. Ability to answer questions
  6. Feedback skills (as members of the audience)

 

  • Assignment 3

 

Task: In a groups, students will have to prepare a written report and present their assigned long case study ( The case company was experiencing the problem presented dealing with several issues (presentation topics). Students will then analyze explain how this specific problem relates to the concept covered in the course, and finally build recommendations on how to solve the problem.

The typical structure of a report should be as followed

  1. Provide a brief introduction to the organization
  2. Describe the selected topic
  3. The issues/problem should then be considered and analysed in terms of materials drawn from topics studied as part of this subject
  4. Design an intervention (a change program or set of activities and procedures utilizing some aspects of your analysis. The intervention should be intended to solve or improve the situation

Criteria: Rubric

  1. Describe the issue and relate it to the theory
  2. Analysis Recommendations
  3. Presentation skills Delivery
  4. Presentation skills
  5. Ability to answer questions
  6. Feedback skills (as members of the audience)

 

  • Final Examination: 

 

Form: Written test

Content: all materials covered in the course schedule.

The test is composed of two parts:

  • Multiple choice questions (40 questions) :  true-false, multiple-choice (account for 60% of final score)
  • Essays: 2-3 questions (account for 40% of final score)
  • Criteria:

+ Giving precise multiple-choice answers:               6 points

+ Clear, well-structured, informative essays:   4 points

Total: 10 points

 

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1. COURSE OBJECTIVES

This course addresses all operating departments of a full-service hotel. While it is detailed in its coverage of the general manager’s responsibilities, it does not include “how-to” information about hotel departmental-specific tasks. Instead, it addresses hotel management from the general manager’s perspective. After the course, students should have the understanding of hotel industry, the guest service imperative, the hotel general manager, human resources, revenue management, some main functions in the hotel such as sales and marketing, front office, housekeeping, property operation and maintenance, personal safety and property security, and managing in the global hotel industry.

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 

1, 2

Chapter 1: Overview of the hotel industry

5

1

1.5

9

1, 7, 8, 9

3, 4

Chapter 2: The guest service imperative

4

2

3

9

2, 6, 7, 8, 9, 10

5, 6

Chapter 3: The hotel general manager

4

2

3

9

2, 6, 7, 8, 9, 10

7, 8

Chapter 4: Revenue management

4

2

3

9

3, 5, 6, 7, 8, 9, 10

9

Mid-term exam

3

0

 

9

1,2,3,5,6,8,9

10

Chapter 5: Sales and Marketing

2

1

3

7.5

3, 6, 7, 8,9,10

11,12

Chapter 6: Front Office and Housekeeping

4

2

3

9

3, 6, 7, 8,9,10

13

Chapter 7: Property operation and maintenance

2

1

1.5

7.5

4,6,7,8,9,10

14

Chapter 8: Personal safety and property security

2

1

1.5

7.5

4,6,7,8,9,10

15

On-site visit/ Guest speaker

0

3

3

6

1,2,3,4,6,8,9,10

Total

30

15

22.5

82.5

 

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

 

Form

Content

Criteria

CLO 

Option 1

Option 2

 

Formative

 

Attendance

 

The number of attendances and participation in lesson

 

8

10%

10%

Mid-term Assignment 1: Quiz 

Chapter 1, 2, 3, 4

Quick test, 45 -60 minutes

1,2,3,5,8,9

    15%

15%

Mid-term Assignment 1: Report

 

Individual Report

2,3,4,5,6,8,9

15%

 

Mid-term Assignment 2

 

Group presentation

2,3,4,6,7,8,9,10

 

15%

Summative

Final test

Chapter 1, 2, 3, 4, 5, 6, 7, 8

MCQ + writing (60 - 90 mins)

1,2,3,4,5,8

60%

60%

 

 

 

 

 

 

 

Total:

100%

100%

 

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1. MỤC TIÊU CỦA HỌC PHẦN:

Học phần này nhằm trang bị cho sinh viên:

  • Kiến thức và thuật ngữ Tiếng Anh khách sạn ở cấp độ B2 (trình độ trung cấp và trên trung cấp), giúp cho sinh viên có thể tự tin trong môi trường công việc điều hành khách sạn; quản lý các bộ phận tại khách sạn; giảng dạy, nghiên cứu về các lĩnh vực khách sạn
  • Kiến thức chuyên sâu về quản trị khách sạn, tạo tiền đề cho sinh viên học đi thực tập nâng cao nghiệp vụ ở học kỳ tiếp theo tốt hơn.
  • Cơ hội nâng cao cả bốn kỹ năng nghe, đọc, nói và viết trong các tình huống thực tế tại nơi làm việc

2. NỘI DUNG HỌC PHẦN

Buổi

Nội dung

Phân bổ thời gian

Đóng góp vào CLO

Giảng dạy trên lớp

Tiểu luận, bài tập lớn, thực tế

Tự học, chuẩn bị có hướng dẫn

Lý thuyết (thuyết giảng)

Thực hành, thảo luận

1

Introduction

Overview of Hospitality

1.5

1.5

0

4,5

1, 2, 3,7

Overview of Hospitality (cont.)

1.5

1.5

0

4,5

1, 2, 3, 4, 5, 6

3

Organization and management 

1.5

1.5

0

4,5

1, 2, 3, 7

4

Organization and management (cont )

1.5

1.5

0

4,5

1, 2, 3,4,5,6,7

5

Hotel operation

1.5

1.5

0

4,5

1, 3, 7

6

Hotel operation (cont.)

1.5

1.5

0

4,5

1 ,2, 3, 4, 5, 7

7

Human resources 

1.5

1.5

0

4,5

1, 2, 3, 7

8

Human resources (cont.)

1.5

1.5

0

4,5

1, 3, 4, 5, 6,7

9

Sales and marketing in hospitality

1.5

1.5

0

4,5

1, 2, 3, 47

10

Sales and marketing in hospitality (cont.)

1.5

1.5

0

4,5

1, 3, 4, 5, 6, 7

11

Hotel security

1.5

1.5

0

4,5

1, 2,  3, 7

12

Hotel security (cont.)

1.5

1.5

0

4,5

1, 2, 3, 4,5, 7

13

Accomodation

1.5

1.5

0

4,5

1, 2, 3, 7

14

Accomodation (cont.)

1.5

1.5

0

4,5

1, 2, 3, 4, 6, 7

15

Food and beverage sector

1.5

1.5

0

4,5

1, 2, 3, 7

16

Food and beverage sector (cont.)

1.5

1.5

0

4,5

1, 3,4,5,6, 7

17

Financial control

1.5

1.5

0

4,5

1, 2, 3, 7

18

Financial control (cont.)

1.5

1.5

0

4,5

1, 3, 5,6,7

19

Legal guidelines in hospitality

1.5

1.5

0

4,5

1, 2, 3,4, 5, 6, 7

20

Mid-Term Test (Reading, Writing and Speaking)

1.5

1.5

0

4,5

1,2, 3, 4,5, 6, 7

 

Tổng

30

30

0

90

 

3. PHƯƠNG PHÁP, HÌNH THỨC KIỂM TRA ĐÁNH GIÁ

  • Thang điểm: 10.
  • Các thành phần đánh giá:

Hình thức

Nội dung đánh giá

Tiêu chí đánh giá

CLO 

Trọng số

 

Đánh giá  quá trình

 

Chuyên cần

- Tham gia học đầy đủ các buổi học trên lớp theo chương trình; hoàn thành đầy đủ và đúng hạn các bài tập được giao trên lớp cũng như về nhà.

- Đi học đủ số buổi học của học phần;

- Tích cực tương tác và hoạt động trên lớp;

- Hoàn thành đủ, đúng hạn các bài tập được giao

 

1,2,3,4,5, 6, 7

 

10%

Kiểm tra thường xuyên, giữa kỳ

- Hình thức: thi Đọc- Viết- Nói theo kế hoạch trong học phần

- Nội dung: theo các nội dung học trong học phần (mục 5.2A, từ buổi 1 đến buổi 10)

- Kỹ năng Đọc: hoàn thành hết bài đọc và trả lời đúng câu hỏi: 10 điểm

- Kỹ năng Viết: 10 điểm

+ Trình bày rõ ràng, bố cục hợp lý: 2 điểm

+ Trả lời chính xác yêu cầu của đề bài: 3 điểm

+ Viết đúng thể loại, văn phong theo yêu cầu: 2 điểm

+ Sử dụng mẫu câu đa dạng, từ vựng phong phú, đúng ngữ pháp, chính tả: 3 điểm

- Kỹ năng Nói : 10 điểm

+ Hoàn thành tốt các nhiệm vụ bài thi, trả lời hết các câu hỏi : 3 điểm

+ Nội dung các câu trả lời đúng, hoàn chỉnh, sáng tạo: 3 điểm

+ Phát âm tốt và lưu loát: 3 điểm

+ Sử dụng tốt từ vựng và phương tiện liên kết:1 điểm

-Kỹ năng nghe : hoàn thành hết bài nghe và trả lời đúng câu hỏi: 10 điểm

Tổng 10 điểm

(Lấy trung bình cộng của ba điểm Đọc- Viết- Nói - Nghe)

1,2,3,4,5, 6, 7

    30%

Đánh giá tổng kết

Thi hết học phần

- Hình thức: thi trắc nghiệm kết hợp tự luận trên máy

- Nội dung: toàn bộ các nội dung đã được học trong học phần từ buổi 1 đến buổi 19 (mục 5.2)

- Đề thi bao gồm cả loại câu tự luận và loại câu trắc nghiệm, phân bổ như sau:

  • Trắc nghiệm - Nghe và Đọc hiểu
  • Tự luận - Viết

+ Task 1: Report(s)/ email(s) (Nội dung task 1 nằm trong phần kiến thức đã được học từ buổi 1 đến buổi 19, mục 5.2)

+ Task 2: essays (Nội dung task 2 nằm trong nằm trong phần kiến thức đã được học từ buổi 1 đến buổi 19, mục 5.2)

- Thời gian làm bài: 100 phút.

- Trả lời đủ và chính xác các câu hỏi trắc nghiệm: 50 điểm

- Phần tự luận: 50 điểm

+ Trả lời đầy đủ, chính xác yêu cầu của bài viết: 15 điểm 

+ Vận dụng tốt ngôn ngữ tiếng Anh thương mại: 15 điểm

+ Trình bày rõ ràng, đúng thể loại, văn phong được yêu cầu: 10 điểm

+ Sử dụng từ vựng linh hoạt, đúng ngữ pháp, chính tả:10 điểm

 

Tổng : 100 điểm

(sau đó được quy đổi ra theo thang điểm 10)

1,2,3,4,5, 6, 7

60%

 

 

 

Tổng:

100%

 

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1. COURSE OBJECTIVES

The course is designed for companies in the hospitality industry. The course provides for learners with the basic marketing knowledge and skills applied in hospitality business such as Hospitality service industry characteristics; Types of hotel services; researching hotel market; Target customers and Design marketing mix decisions to attract and satisfy customer needs.

2. COURSE CONTENT 

 

No.

\Content

Time Allocation

Contributions to CLO

Hour(s) on the class

Essays, 

Assignments, Teamwork

Self-study with teacher’s tutorials

Lecture

Practice, Seminar

1

Chapter 1: Understanding the Hospitality Marketing

2

1

1

5.5

1,2,4,5,6,7

2

Chapter 1: Understanding the Hospitality Marketing (con’t)

2

1

1

5.5

1,2,4,5,6,7

3

Chapter 2: The Hospitality Marketing Environment

2

1

1

5.5

1,2,4,5,6,7

4

Chapter 2: The Hospitality Marketing Environment (con’t)

2

1

1

5.5

1,2,4,5,6,7

5

Chapter 3: Customer market behavior

2

1

1

5.5

1,2,3,4,6,7

6

Chapter 3: Customer market behavior (con’t)

2

1

2

5.5

1,2,3,4,6,7

7

Chapter 4: Segmentation, target market and positioning 

Midterm Exam

2

1

1

5.5

1,2,3,4,6,7

8

Chapter 5: Product policy (Hospitality services)

2

1

2

5.5

1,3,6,7

9

Chapter 5: Product policy (Hospitality services) (con’t)

2

1

2

5.5

1,3,6,7

10

Chapter 6: Price policy

2

1

1

5.5

1,3,6,7

11

Chapter 6: Price policy (con’t)

2

1

1

5.5

1,3,6,7

12

Chapter 7: Place policy

2

1

2

5.5

1,3,5,6,7

13

Chapter 7: Place policy (con’t)

2

1

2

5.5

1,3,5,6,7

14

Chapter 8: Promotion policy

2

1

2

5.5

1,3,5,6,7

15

Chapter 9: External marketing mix policy

2

1

2.5

5.5

1,2,3,4,5,6,7,8,9,10

Total

30

15

22,5

82,5

 

3. COURSE ASSESSMENT

- Score ladder: 10

-Type of assessment

Form 

Content

Criteria

CLO 

Proportion

 

Formative

Attendance 

Class attendance 

Checking attendance at least 5 times

1,2,3,8,9,10

10%

Mid-term 

Written exam or Group assignment of 5-7 members 

o Length: 15-30 pages excluding references and appendices which can be unlimited The number of pages also does not count the cover page and the pages of table of contents, abbreviations, and the list of tables & figures

o The exam paper must have a cover page (with student name, class, and topic); a table of contents, a list of abbreviations, a list of tables & figures; and a list of references

o Citations must be made clear in the paper (referencing can be in the footnotes, or in the text following Harvard citation system which can be seen here, for example, http://libweb.anglia.ac.uk/referencing/harvard.htm)

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 points

+ Well-presented, good Q&A part: 2 points

Total: 10 points

2,3,4,5,6,7,8,9,10

30%

Summative

Final exam

Written exam

Closed book exam

Duration: 60 minutes

Questions are included quizzes and short answer essays.

Quizzes (MC/ TF): 4 points

Essays (2 questions): 6 points

1,2,10

60%

 

 

 

Total:

100%

 

*Extra credit (or bonus points for study encouragement):

- Through class participation and in-class contribution

- Students actively engage in class

- 3 in-class contributions: 1 extra point to mid-term exam, 6 in-class contributions: 1 extra point to final exam. Extra points cannot exceed 2 points for mid-term exam and 1 point for final exam.

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1. COURSE OBJECTIVES

In the hospitality industry, event management is an integral activity. The organization of events and conferences is not only to enhance community cohesion, express local culture but also to attract tourists and bring economic benefits to the community. Therefore, the event management in hospitality in Vietnam is growing strongly and meeting the great and diverse needs of many individuals and entities. For a student studying Hospitality Management, related knowledge and event management skills in hospitality would enable him/her to work as banquet/conference management personnel as well as managers at event management companies in the future

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 

1- 2

Chapter 1: Overview of event management in hospitality

5

0

 

12.5

1,2,3,6,7,8,9,10

3-5

Chapter 2: Formatting, planning, budgeting in event management in hospitality

5

6

4.5

14

3,4,6,7,8,9,10

6-7

Chapter 3: Event planning in hospitality

5

0

4.5

14

3,4,6,7,8,9,10

8-10

Chapter 4: Event preparation in hospitality

5

3

4.5

14

5,6,7,8,9,10

11-13

Chapter 5: Event logistics management in hospitality

5

3

4.5

14

5,6,7,8,9,10

14- 15

Chapter 6: Managing activities of events in hospitality

5

3

4.5

14

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

 

8

10%

10%

10%

Mid-term Assignment 1: Quiz 

Chapter 2, 12, 3, 14, 4, 6

Quick test, 45 minutes

1,2,3,4,5,6,8

15%

15%

 

Mid-term Assignment 1: Report

Chapter 2, 12, 3, 14, 4, 6

Individual Report

1,2,3,4,5,6,8

15%

 

15%

Mid-term Assignment 2

Chapter 2, 12, 3, 14, 4, 6, 8, 9, 10 (appendix 1 )

Group presentation 

1,2,3,4,5,6,7,8

 

15%

15%

Summative

Final test

Chapter 2, 12, 3, 14, 4, 6, 8, 9, 10

MCQ + writing (60 - 90 mins)

1,2,3,4,5,6,8,10

 

60%

60%

Assignment_3: Group Written Report 

1, 2, 3, 4, 5, 6, 7, 8, 9, 10

60%

 

 

 

 

 

Total:

100%

100%

100%

    

 

APPENDIX 1: 

Group presentation

- Type: Group Presentations: Present a complete event plan following 3 periods:



  1. Before the event: Show the screening process, how you progress your idea of creating event and the planning process: Formatting, planning and budgeting for event
  2. During the event: Establish your preparation for event: logistics, contract, necessary documentation and setting up infrastructure.
  3. After the event: Close- down procedure, evaluate the event 

 

- Group members

At the beginning of the term, your lecturer will allocate you to a group of 4 to 6 students randomly chosen within your class.  

-Criteria: Rubric Group Assignment Assessment 

Describe the event and relate it to the theory

+ The logical between each steps of planning for event

+  Presentation skill: Ability to answer question

  1. Group report

- Task: In a group, students will have to prepare a written report and present their complete event plan (following the structure as mentioned in section 1: presentation , and then analyze how you apply theory from the course to build your own idea for an event. 

All works are presented on A4 sized paper, size: 12, font: Times New Roman; margin settings as follows: top 2.5 cm, bottom 2.5 cm, left 3.5 cm, right 2 cm; spacing 1.5. 

  • The typical outline of a report should be as followed:
  1. Provide a brief introduction to the event
  2. Describe generally the event plan 
  3. Follow the structure of 3 period: Before, During and After an event. 




Criteria

Ratings

Pts

Describe the event plan and connect it to the theory

0 to <2

2 to <3

3 to <4

4 to 5

 

The description was superficial; there was a dearth of application of pertinent ST theories.

A good explanation of the issue was provided; proper application of several pertinent theories was used to develop your event plan.

The plan was described in length and backed by evidence; the plan was correctly applied using major important theories.

The plan was described in length and with substantial evidence. Outstanding application of all pertinent notions.

5

The logical between each steps of planning for event 

0 to <1

1 to <2

2 to <3

3 to 4

 

Not follow the 3-step structure

Gave suitable process matching with 3 steps.

Show the logical connection between each steps

high level of understanding 3 step structure

4

Presentation skills

Ability to answer questions

0 to <0.25

0.25 to <0.5

0.5 to <0.75

0.75 to <1

 

Poor answers to questions; unable to form answers.

Acceptable answers to questions; able to form answers that are mostly relevant.

Competent answers to questions; able to form answers that are mostly succinct, clear and supported.

Very competent answers to questions; able to form answers that are succinct, clear and well supported.

1

Total

       

10

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22311756
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2025-05-11