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1. COUESE OBJECTIVES

The environment in which businesses operate is increasingly changing on a complicated and unforeseeable basis. Uncertainties such as pandemic on a global scale, the fierce digital transformation, and fragile customer demand puts businesses at a considerable amount of risks. Therefore, businesses need a decent change management in order to attain their sustainability, and to reach expected goals as set out in their overall strategy.

Change management, especially, is a process which requires a visionary dynamism and flexibility. Therefore, this course is designed to focus on the means so as to construct, expand plans of action which are suitable to organizational change management. A change management is supposed not only to be effective, but also to reach goals and objectives as planed in organizations’ mission and strategy. And above all, it must fit very well into the changing environment, technological obsolescence at a rapid pace, high-calibre human resources, and adaptive organizational cultures. Change management requires a sound understanding of systematic relationships between many organizational factors as well as the interactions among them.

In the above-mentioned spirit, this course on change management is, therefore, aimed to provide students with general theoretical issues as well as practical skills necessary to construct, expand, and assess the effectiveness of action plans for change and efficient process for change management in the context of overall strategy of all kinds of business.

Apart from basic theoretical issues regarding change management, students are equipped with knowledge in order to assess the organizational change from different angles such as employees; managers; or internal and external consultancies via case studies in change management.

2. COURSE CONTENT

Class

Chapter

Time Allocation

Contribution to CLO

Class hours

Essays, exercise, 

Assignments...

(3)

Self-study with teacher’s tutorials

(4)

   

Lecture

(1)

Practice, Seminar…

(2)

1

Introduction and chapter 1. Basics of change management.

1.5

1

1.5

4.5

1,2,6,7,8,

9,10

2

Chapter 1 Basics of change management 

1.5

0.5

0.75

5.25

1,2,6,7,

8,9,10

3

Chapter 1 Basics of change management 

1.5

1.5

2.25

3.25

1,2,5,

6,7,8,9

4

Chapter 2. Why changes : pressure and drivers

2.

0.5

0.75

5.25

1,2,5,

6,7,8,9

5

Chapter 2. Why changes : Diagnostic tools

2

1

1.5

4.5

4,5,6,

7,8

6

Chapter 3. Types of changes .

2.

0.5

0.75

5.25


3,4,5,

6,7,8,9

7

Chapter 3. Types of Change: Purpose and Vision for Change 

2.

0.5

0.75

5.25

6,7,8,

9,10

8

Mid-term exam

3

0

0

6

6,78,9,

10,11,12

9

Chapter 4. Change strategies

2

1

1.5

4.5

6,78,9,

10,11,12

10

Chapter 4. Change strategies

1.5

1.5

2.25

3.75

6,78,9,

10,11,12

11

Chapter 5. Making sense of change via Organizational Development 

1.5

1.5

2.25

3.75

8,9,10,11,121,3,14,15

12

Chapter 5. Making sense of change via Organizational Development

1.5

1.5

2.25

3.75

8,9,10,11,121,3,14,15

13

Chapter 6. Sustaining changes in    business development.

1.5

1.5

2.25

3.75

11,121,13,14,15

14

Chapter 6. Sustaining changes in    business development.

4.0

1.5

2.25

3.75

11,121,13,14,15

15

Review and presentation of group assignments.

2

1

1.5

4.5

1,2,3,4,5,6,7,8,9,10; 11,12,13,14,15

Total (45 lecture-hours)

30

15

22.5

82.5

 

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment



Form

Content

Criteria

CLO 

Proportion

 

Formative

 

Attendance

Daily call-up, or norminating students to respond to the questions raises by lecture conductors

The number of attendances and participation in lesson

 

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

9,10,11,12

 

10%

Mid-term exam

.See the activities above

60-80 minutes

1,2,3,4

5,6,7,8;9

20%

Case presentation and individual report

Presentation of case in assigned group

Produce individual reports

Group or individual assignment 

1,2,3,4

5,6,7,8;9;

10;11;12

10%

Summative

Final test

Final exam as tests of theoretical issues as well as case analysis

Writing 60-80 minutes

1,2,3,4

5,6,7,8;9;

10;11;12

40%

 

 

 

Total:

100%

 

  • Student’s Regular grading and hard-studying during the entire course-work

Grading and assessment criteria include: the number of on-class attendance as well as the active-learning contribution during the entire course-work;

- Those students who attend 100% number of required on-class lecturing (i.e. 15 class lectures) as well as show active-learning contribution during the entire course work shall be given 10 marks;

- Those students who attend 100% number of required on-class lecturing (i.e. 15 class lectures), yet show no active-learning contribution shall be given 9 marks;

- Those students who attend 90% of number of required on-class lecturing (i.e. 15 class lectures) as well as show active-learning contribution during the entire course work shall be given 9 marks;

- Those students who attend 90% of 15 required on-class lecturing, yet show no active-learning contribution during the entire course work, shall be given 8 marks;

- Those students who attend 80% of 15 required on-class lecturing as well show active-learning participation during the entire coursework, shall be given 8 marks;

- Those students who attend 80% of 15 required on-class lecturing, yet show no active-learning contribution during the entire course work, shall be given 7 marks;

- Those students who attend 70% of 15 required on-class lecturing as well show active-learning participation during the entire coursework, shall be given 7 marks;

- Those students who attend 70% of 15 required on-class lecturing, yet show no active-learning contribution during the entire course work, shall be given 6 marks;

- Those students who attend less than 70% of 15 required on-class lecturing shall be give zero mark and considered as failed;

  • Mid-term exam: Students shall take their mid-term exam in writing on the class.

- Contents of the mid-term exam:

Content 1: is designed to make students, once again, show their understanding and their explanation of basic definitions that relate to the course-work;

Content 2: is design to make students produce their illustrative example for their view points or their reasoning in written exam papers; 

- Modes/forms: Mid-term exam questions include free-style reasoning as well as multiple questions in the time duration of 40 minutes ;

  • Grading criteria: number of marks shall be given to exam answer sheets on the following criteria

+ Clear answers/solutions to the free-style reasoning questions: 5 marks

+ Precise answers/solutions to the multiple questions: 5 marks

    Total grade: 10 marks

  • Group assignment

Requirements:

  • Group assignment report should include a maximum of 10 – 15 pages, excluding the cover page, table of contents, list of references or annces (if applicable);
  • Font: Times new roman, size: 13, line spacing: 1.5, header 3cm, footer 3cm, Left margin of 3cm, right margin of 2.5cm; 
  • Cover page
    Table of Contents and list of references
  • List of tables of figures (if applicable). Citations are made in accordance with scientific format;

Main contents of group assignment report

  • Analysing one of the change management issues;
  • Presenting the required issues in questions in a clear and transparent format with a readable and understandable layer or hierarchy;
  • Using smartly the scientific language and proper reasoning. Making no use of slang language in any form;
  • Applying theoretical generalization to the analysis of practical issues that arise in the given group assignment or project
  • Final exams
  • Form of final exam: in writing
  • Final exam coverage: Issues that have been studied or learned ;
  • Final exam questions include free-style reasoning as well as multiple questions in 60 minutes.
  • Grading criteria: number of marks shall be given to exam answer sheets on the following criteria

+ Clear answers/solutions to the free-style reasoning questions: 5 marks

+ Precise answers/solutions to the multiple questions: 5 marks

    Total grade: 10 marks

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1. COURSE OBJECTIVES

The course is designed to provide hotel management major students with the necessary knowledge, skills and abilities to set up, develop and operate a new hotel business project. The content of the course focuses on the qualities of an entrepreneur operating in the hospitality industry, finding new business opportunities and gathering the resources needed to turn these opportunities into a completed business project in the hotel business field. Students will learn how to evaluate a successful entrepreneur in general and a hotel lodging service entrepreneur in particular and evaluating the business projects. Also, students will be able to work in groups to create a lodging service business plan.

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

Chapter 1: Overview of entrepreneurship and the basics of starting up a hotel business

2

0

0

4.5

1,2,8

2

Chapter 1: Overview of entrepreneurship and the basics of starting up a hotel business (continue)

2

1

3

4.5

1,2,8

3

Chapter 1: Overview of entrepreneurship and the basics of starting up a hotel business (continue)

2

1

1.5

7.5

1,2,3,8

4

Chapter 2:  Entrepreneurship and innovation in lodging service startup business

2

1

0

4.5

3,4,8,9

5

Chapter 2:  Entrepreneurship and innovation in lodging service startup business (continue)

2

1

3

7.5

3,4,8,9,10

6

Chapter 3: Feasibility of the business idea 

2

1

1.5

4.5

3,10,11

7

Chapter 4: Design business plan 

2

1

1.5

7.5

3,9

8

Chapter 4: Design business plan (continue)

2

1

1.5

4.5

1,3

9

Chapter 5: Marketing plan and strategic plan in hotel business. 

2

1

1.5

4.5

1,3

10

Chapter 5: Marketing and strategic management in hotel business. (continue)

2

0

1.5

7.5

4,8,9,10,11

11

Chapter 6: Human resource management in hotel business

2

1

1.5

4.5

5,8,9,11

12

Chapter 7: Operation management in hotel business

2

1

1.5

4.5

6,7,8,9

13

Chapter 8: Finance management in hotel business

3

1

0

7.5

7,10,11,12

14

Chapter 8: Finance management in hotel business (continue)

3

1

1.5

4.5

10,11,12

15

Idea and business plan Pitching

0

3

3

4.5

1,2,3,4,5,6,7,8,9,10,11,12

Total (hour)

30

15

22.5

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

    30%

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.

1Scoring 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

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1. COURSE DESCRIPTION

This course provides students with an appreciation of management accounting concepts related to the management functions of decision-making, planning and control in the hospitality industry. Students are introduced to the application of management accounting tools for pricing, budgetary control, cost allocation and performance evaluation as well as new developments in management accounting knowledge and techniques and how to assess these through cost-benefit analysis.

2. COURSE CONTENT 

No.

Content

Time Allocation

 

Hour(s) on the class

Essays, exercise, 

Assignments...

Self-study with teacher’s tutorials

 

Lecture

Practice, Seminar… 

Contribution to CLO

1

Chapter 1: Basic Accounting Review

2

4

6

8

1,7,8,9

2

Chapter 2: Understanding Financial Statements

1

2

3

4

2,7,8,9

3

Chapter 3: Analysis and Interpretation of Financial Statements

1

2

3

4

2,7,8,9

4

Chapter 4: Ratio Analysis

1

2

3

4

2,7,8,9

5

Chapter 5: Internal control

1

2

3

4

4,7,8,9

6

Chapter 6: The bottom up approach to Pricing

1

2

3

4

6,7,8,9

7

Chapter 7: Cost management

1

2

3

4

6,7,8,9

8

Midterm exams

       

1,2,4,6,7,8,9

9

Chapter 8: The Cost – Volume – Profit Approach to decisions

1

2

3

4

3,7,8,9

10

Chapter 8: The Cost – Volume – Profit Approach to decisions (con’t)

1

2

3

4

3,7,8,9

11

Chapter 9: Operations Budgeting

1

2

3

4

5,7,8,9

12

Chapter 9: Operations Budgeting (con’t)

1

2

3

4

5,7,8,9

13

Chapter 10: Statement of Cashflows and Working Capital Analysis

1

2

3

4

6,7,8,9

14

Chapter 11: Cash Management

1

2

3

4

6,7,8,9

15

Chapter 12: The Investment Decision

1

2

3

4

6,7,8,9

Total

15

30

45

60

 

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

Form

Content

Criteria

CLO 

Proportion

 

Formative

 

Attendance

 

The number of attendances and participation in lesson

 

7,8,9

 

10%

Quiz, midterm test

Chapter 1 to chapter 7, reading and calculation skill.

Quick test, 30- 60 minutes

1,2,4,6,7,8,9

  30%

Summative

Final test

Chapter 1 to chapter 12, understand and analyze cases for performance evaluation and decision making.

MCQ + writing (60 - 75 mins)

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

60%

 

 

 

Total:

100%

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1. COURSE OBJECTIVES

The Cultural Heritage module provides learners with basic concepts of cultural heritage, such as: characteristics, classification, and characteristics of each specific type of heritage. Besides, the course also provides learners with an overall picture of the cultural heritages of Vietnam as well as of the world.

2. COURSE CONTENT

No.

Content

Time Allocation

Contribution 

to CLO

Hour(s) on the class

Team work

Self-study with teacher’s tutorials

Lecture

Seminar

1

Chapter 1: General overview of cultural heritage

2

1

1.5

5.5

1,2,5,6,7,8

2

Chapter 2: The system of Vietnamese cultural heritages: The tangible cultural heritage

2

1

1.5

5.5

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

3

Chapter 2: The system of Vietnamese cultural heritages: The tangible cultural heritage (continued)

2

1

1.5

5.5

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

4

Chapter 2: The system of Vietnamese cultural heritages: The tangible cultural heritage (continued)

2

1

1.5

5.5

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

5

Chapter 2: The system of Vietnamese cultural heritages: Intangible cultural heritage (continued)

2

1

1.5

5.5

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

6

Chapter 2: The system of Vietnamese cultural heritages: Intangible cultural heritage (continued)

2

1

1.5

5.5

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

7

Chapter 2: The system of Vietnamese cultural heritages: Intangible cultural heritage (continued)

2

1

1.5

5.5

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

8

Chapter 2: The system of Vietnamese cultural heritages: Intangible cultural heritage (continued)

2

1

1.5

5.5

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

9

Chapter 2: The system of Vietnamese cultural heritages: Folk artisans, folk artists 

2

1

1.5

5.5

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

10

Chapter 3: World Cultural Heritage: Cultural Heritage

2

1

1.5

5.5

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

11

Chapter 3: World Cultural Heritage: Cultural Heritage (continued)

2

1

1.5

5.5

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

12

Chapter 3: World Cultural Heritage: Natural Heritage

2

1

1.5

5.5

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

13

Chapter 3: World Cultural Heritage: Natural Heritage (continued)

2

1

1.5

5.5

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

14

Chapter 3: World Cultural Heritage: Mixed Heritage

2

1

1.5

5.5

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

15

- Conclusion

- Summary - Review 

2

1

1.5

5.5

1,2,3, 6,7,8

Total

30

15

22.5

82.5

 

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

Form

Content

Criteria

CLO 

Proportion

 

 

 

 

Formative

 

Attendance

The number of attendances

The number of attendances and participation in all exercises

 

4,5,6,7,8

 

10%

Quiz, midterm test

 

 

 

 

Report

Presentation 

(Group Exercises)

Group assignment 

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

30%

Summative

Final test

- MCQ + writing (offline)

- Oral test (online)

- MCQ + writing (60 mins)

- Answer the question (5 minutes)

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

60%

 

 

 

Total:

100%

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1. COURSE OBJECTIVES

This 2nd 3-month supplementary internship program offers third-year students a more in-depth view of the industry and the opportunity to apply theoretical knowledge learned at the university at a different department compared to the first internship program. While the internship in the 2nd year gives you a board look of what it is like to work for a 5-star hotel, this year internship enhances your experience even further. As you get more involved in your job, more industry secrets will be revealed to you, which are critical for your success in the future. On top of that, this could also reinforce your relationship with old your coworkers, as well as building new relationship with your new ones in the new department, and might even help you to secure a position there after you graduate.

2. COURSE CONTENTS

No.

Contents

Time Allocation

Contribution to CLO

Hour(s) on the class

Outline, Report, Internship (3)

Self-study, Research (4)

Instruction sessions of Faculty instructor (1)

Discussions with Faculty instructor and Internship unit’s supervisor (2)

1

Learn about the internship site, perform the assigned tasks at the hotel

5

3

37.5

8.5

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

3

37.5

8.5

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 report.

0

3

37.5

8.5

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

4

Students write reports. 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

3

37.5

8.5

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

5

Complete the report, print and submit the Report to the Faculty

0

3

37.5

8.5

3,4,5,6,7,8

Total (hour)

5

15

187.5

42.5

 

3. COURSE ASSESSMENT

- Score ladder: 10

- Type of assessment

 

Form 

Content

Criteria

CLO 

Proportion

 

Assessment of attitude towards course implementation

 

Reviews of the internship unit

Assessment of knowledge, skills and working attitudes at the hotel

According to the criteria in the Midterm Internship Assessment Sheet

8

5%

Consciousness, diligence in the process of making the Report

Evaluate the positivity and initiative in reporting. Regularly communicate with instructors.

Follow the instructions of the instructor.

6, 7, 8

5%

Assessment of the report

Internship report

  • Assess the need for the research topic
  • The content of the report meets the set objectives.
  • Correct reporting format

+ The research problem is clearly defined, reasonable and feasible.

+ Logical, rigorous, straight-to-the-problem analysis

+ Rich and engaging content.

+Scientific language, citing references in accordance with regulations

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

40%

 

 

 

Total:

100%

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1. COURSE OBJECTIVES

This course is designed to provide students with the basic principle of restaurant and bar service management. This course also aims at helping students to understand a wide range of food and drink services, menu planning principle, pricing strategies and some other concepts of the restaurants. At the end of the course, students are able to demonstrate a variety of skills such as leadership in practical exercise, handling specific situations in the food service industry using culinary management. Students will have a chance to practice their skills in a professional working environment by forming teams and conducting practical projects.

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

Chapter 1: Hospitality Industry and overview of restaurant and bar service

3

0

0

7

1,3,5,6,7

2

Chapter 2: Preparation for Restaurant service 

2

0

0

5

1,2,3,10

3

Chapter 3: Forms and types of services

2

0

0

5

1,5,8,10

4

Chapter 4: Functions and specialized catering

3

0

0

5

3,4,6,7

5

Chapter 6: Bar overview

3

0

0

7

1,4,5

6

Chapter 7: Food and beverage control 

2

0

0

5

1,4,5

7

Chapter 7: Food and beverage control (continue)

2

0

0

5

1,3,4,9

8

Mid-term examination

1

0

0

0

1,2,3,4,5,9

9

Training session 1: Overview of the restaurant industry with a variety of service styles

0

9

4

5

1,3,5,6,7

10

Training session 2: Restaurant preparation

0

5

3

5

1,2,3,10

11

Training session 2: Restaurant preparation

0

5

3

5

1,2,3,10

12

Training session 3: Process of serving in a restaurant 

0

5

3

5

1,5,8,10

13

Training session 3: Process of serving in a restaurant

0

5

3

5

1,5,8,10

14

Training session 4: Clean up after serving

0

8

4

5

3,4,6,7

15

Training session 7: Overview of the beverage industry with a variety of products and service styles

0

9

4

6

1,4,5

16

Training session 8: Methods of serving hot/cold drinks

0

5

3

5

1,4,5

17

Training session 8: Methods of serving hot/cold drinks

0

5

3

5

1,4,5

18

Training session 9: Prepare preparation area

0

9

3

5

1,3,4,9

19

Training session 10: Serve drinks upon request

0

5

3

5

1,3,4,9

20

Training session 10: Serve drinks upon request

0

5

3

5

1,3,4,9

21

Training session 11: Clear out the bar and service area

0

9

3

5

1,3,4,9

22

Practice test

0

5

3

0

6,7,8,10

Total (hour)

18

84

45

103

 

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%

Group Project

The exercises are provided and updated on the website

  • Form: Essay of case study 
  • Assessment criteria :

+ Identify the problem clearly, reasonably and practically        2 marks

+ Logical analysis, clarity, close to reality                                      5 marks

+ Documents used are diverse and attractive             1 marks 

+ Clear language, quoting, using valid references                           2 marks

 

1,2,5,6,7,8

  25%

Summative

Midterm Exam

All contents are described in the detailed outline of the subject.

 

The test consists of 40-50 sentences in D / S, multiple-choice

Evaluation criteria:

+ Answering clearly correct multiple-choice questions: 10 points

 

1,2,3,6

25%

Final test

All contents are described in the detailed outline of the subject.

 

- Form: Practice exams at restaurants and bars

- The test includes 2 parts:

1- Service process at the restaurant

2- Service process at the bar

- Evaluation criteria:

+ Prepare furniture at the dining table and bar: 2 marks

+ Display at restaurants, bars as required: 2 marks

+ Standard service style restaurant, bar: 2 marks

+ Standard service process for restaurants and bars: 4 marks

                                                               Total: 10 marks


 

2, 6,7,8

40%

 

 

 

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

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1. COURSE OBJECTIVES

This course will introduce students to the key components involved in the design and management of hospitality facilities. The student will acquire knowledge of the following: the nature of hospitality facilities, maintenance needs, the primary facility systems, lodging and food service design and renovation. Today’s growing hospitality industry requires managers who understand the basic elements of facility design and renovation. This course provides students the required knowledge to become successful managers in the field of hospitality.

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: The role, cost and management of hospitality facilities


Chapter 2: Hospitality facilities management tools, techniques, and trends

6

0

4

11

1,4,5,7,9,10

3, 4

Chapter 12: Lodging and Planning design


Chapter 3: Environmental and Sustainability Management

3

3

4

11

1,2,5,8,9,10

5, 6

Chapter 14: Renovation and capital project


Chapter 4: Safety and security systems

3

3

4

11

1,5,6,8,9,10

7, 8

Chapter 6: Electrical systems


Chapter 7: Heating, ventilating and air conditioning systems

3

3

4

11

5,6,8,9,10

9

Mid-term exam

3

0

 

12

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

10, 11

Chapter 8: Lighting system 


Chapter 9: Laundry systems

3

3

4

11

5,6,7,8,9,10

12, 13

Chapter 10: Food service equipment.

3

3

3

11

1,5,6,7,9,10

14, 15

Chapter 11: Building structure, Finishes and Site

3

3

4

11

1,5,6,7,8,9,10

Total

27

18

27

78

 

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

 

Individual Report

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

15%

 

15%

Mid-term Assignment 2

 

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 & 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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THÔNG BÁO

VĂN BẢN - BIỂU MẪU

Số lượng truy cập

22311757
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Hôm qua
Tuần này
Tuần trước
Tháng này
Tháng trước
Tất cả
1375
11732
94235
22148801
127215
462173
22311757

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2025-05-11