Course Description

BITM1301 Introduction to Tourism and Hospitality Business (3 credits)

This course introduces the development of the tourism and hotel industry. Topics include general concepts of tourism, travel motivations, scope and structure of travel organizations and travel-related professions.  Basic issues regarding hotel management will also be discussed.

BITM1303 Microeconomics (3 credits)

This course discusses the economics of a business enterprise. Content includes the theory of business enterprise, supply and demand, market structures, resource allocation, and government policies.

BITM1908 Introduction to Management (3 credits)

The course provides students with a general knowledge of management in terms of the organizational design, structure, culture, inside and outside stakeholders, and the pattern and discipline of organizational operations. Various functions of management such as managing organizational processes, technological environment, and organizational environment will be discussed. Tools like case studies and group projects will be employed, in order to ensure students’ understanding of this subject.

BITM1310 Introduction to Accounting (3 credits)

This course introduces the fundamental concepts and principles of financial accounting. Major topics include: accounting cycle, bookkeeping, inventory valuation, appraisal of fixed tangible assets and intangible assets, and preparation and analysis of accounting reports.

BHM1221 Hospitality Marketing (3 credits)

This course introduces the theories and principles of hospitality marketing, analysis and evaluation of the market for the hospitality industry, elimination of inappropriate market information and application of marketing strategies.

BHM1222 Food and Beverage Operations (3 credits)

This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting the needs and, whenever possible, exceeding the expectations of guests.

BHM1924 Gaming and Entertainment Management (3 credits)

This course introduces the organizational structure of the casino, human resources allocation, and operational strategies to enable students to understand the roles and responsibilities of the casino manager and for them to acquire management techniques.

BITM1311 Business Statistics (3 credits)

This course focuses on analysis of data and the theoretical underpinnings of probability and statistics. Content includes probability, statistical distribution, sampling, estimation, hypothesis testing, regression, multiple regression, and random process.

BHM1231 Hospitality Finance Management (3 credits)

This course concerns the basic concepts and techniques of financial decisions. Topics include financial report analysis; risk and return; capital budgeting; and valuation of stocks and bonds.

BITM1314 Human Resources Management (3 credits)

Principles and strategic purposes of human resources management will be explored in this course.  Students will acquire an understanding of the relations between human resources management strategies and business strategies that are necessary to maintain the competitiveness of the company.

BHM1932 Hotel Supervision (3 credits)

This course provides students with basic skills in how to meet the expectations of their customers, upper management, colleague and even government as being a supervisor. In this course, students will learn not only theories but also learn from the discussion of cases for their future career path.

BHM1233 Rooms Management   (3 credits)

Front office and housekeeping are the two basic departments in the room division. In this course, students will learn the daily operation of these two departments. Also, students will brainstorm on how to keep these two departments work harmonically in order to provide ready rooms efficiently.  

BHM1235 Hotel Information System (3 credits)

This course provides students with skills on operating computer system for guests’ check-in, check-out, point-of-sale, key locks, phone bills, pay-per-view and so on.

BITM1320-01 Research Methods in Tourism (3 credits)

This course provides a methodological foundation for doing tourism research. Method here is understood not only as research techniques, procedures, and practices, but also as involving the theories and perspectives that inform the production of a particular kind of research and justify it in terms of knowledge-building skills. By exploring different tourism research methods, students will learn how to apply these methods themselves. Practical examples will be used to illustrate these methods and the problems entailed

BHM1241 Customer Relationship Management (3 credits)

This course provides students with skills on how to build good relationships with customers, customers’ loyalty, and customers’ satisfaction by using systematical marketing tools. 

BHM1242 Crisis Management and Hotel Regulations (3 credits)

In this course, students will be provided with information concerning the Hospitality industry in major countries, Hospitality legislation, crisis management plans applying to the hospitality industry, regulations for hotels, restaurant and bartenders.  In addition, the possible consequences of failure to satisfy legal obligations will be examined.

BHM1943 Leadership and Organizational Behavior (3 credits)

This course provides students with skills on how to improve their leadership and to build an efficient team. When a leader is facing his/her team members who are with different culture, he/she knows how to pass on the organizational culture to the team.

BHM1251 International Etiquette (1 credit)

This course will provide students with the proper tools to create a foundation of good manners that will enhance and enrich their life and professional image. The course will consider etiquette from a cross cultural perspective. Through this course, students will build up their confidence in different ways.

BHM1252 Introduction to Beverage Management (1 credit)

The course introduces beverage in different contexts, including stand-alone bars and taverns, premises incorporated into hotels and restaurants and night clubs. It covers the bar operator’s needs and product and equipment knowledge, management skills, marketing skills, and insight into the latest trends. It provides a firm understanding of mixology and covers group sales, negotiations, contracts, computer applications and service methodologies. An understanding beers, wines, tea, coffee and cocktails will also be included.

BHM1253 Introduction to Purchasing (1 credit)

This course includes the concept of logistics, procedure of purchasing and material management in hotels. Students will learn how to utilize the purchasing information system well so that the managers can make material management and cost control better. 

BHM1954 Menu Design (1 credit)

In this course, students will learn menu planning in order to build a successful foodservice concept. The subjects include concept development, design mechanics, and menu pricing.

BHM1255 Business Communication (1 credit)

The course covers professional codes of behavior such as greetings and etiquette in different cultures, dress, grooming and deportment. The course uses experiential learning to simulate real professional experiences such as writing resumes and covering letters, dress and deportment interview presentations, interview techniques.

BHM1256 Negotiating Skills (1 credits)

This course will teach students how to using communication and negotiating skills by industrial cases study, discussions, practice and feedback from the instructors in order to get a win-win situation.  

BHM1957 Seminars by Hotel Managers (1 credit)

In this course, top management from the industry will be invited to have a speech to share their experience and let the students understand what the industry is like. Students will also be given a topic for them to discuss after the speech. Through the discussion, students can learn more about the supervision and leadership.

HMGT1305 Hotel Conference Operations (3 credits)

Characteristics of conference, décor of conference rooms, service provided by the conference attendants, sales of the hotel conference service and the renting of equipment are introduced in this course.  Upon completion, students will acquire the skills necessary for them to contribute to maximizing the profits of a hotel. 

HMGT1907-01 Food and Beverage Cost Control (3 credits)

Students will be taught food and beverage cost control and analysis in this course.  Topics include sales and budgeting, catering reports, income and expenditure account, methods for cost analysis and the factors affecting cost.

HMGT1906-01 Banquet Planning and Management   (3 credits)

This course provides students with the understanding of banquet planning and management. Topics include organizational structure and the various positions in the banquet and sales division, banquet menu planning and seat planning, different types of banquets and program rundown.

HMGT1303 Club Management (3 credits)

This course introduces the outlook and composition of the industry in the tourism business.  Through this course, students will understand the responsibilities of club managers for them to acquire necessary management strategies and techniques in the maintenance of environmental safety.

BHM1258 Consumer Behavior (3 credits)

This course offers a practical approach to help students apply consumer behavior principles to their studies in Hospitality industry. This course will help students to explore why as well as how consumers make specific decisions and behave in certain ways—what motivates them, what captures their attention, and what retains their loyalty, turning “customers” into “fans” of an organization.

BHM1259 Property Management (3 credits)

Property management is the operation, control, and oversight of real estate as used in its most broad terms. In this course, students will learn how the hospitality industry management their property, equipment, tooling and physical capital assets that are acquired and used to build, repair and maintain end item deliverables.

BHM1960 Intercultural Communication (3 credits)

In this course, students will lean the wide range of communication problems that naturally appear within an organization made up of individuals from different religious, social, ethnic, and educational backgrounds. Students will understand how people from different countries and culture act, communicate and perceive the world around them.

BHM1961 Training and Development (3 credits)

Training and development is an important part of Human Resources, especially Human Resources in Hospitality Industry. In order to provide quality of services consistently, the industry are getting more and more attention on training their staff and developing employees’ career path. In this course, students will learn to plan the standard operating procedures and design the training program for employees in all departments.

HMGT1308 Studies in Hotel Management (3 credits)

This course provides current issues related to the Hotel Industry for students’ scrutiny to help them obtain the most current information in both theories and practices.

BHM1923 Food and Beverage Practice (3 credits)

In this course, students will need to go out of the campus and look for an internship opportunity in the related to food and beverage. Students will need to complete a certain numbers hours of internship and their internship report accordingly.

BHM1944 Advanced Internship and Project (15 credits)

In this course, students will need to go out of the campus and look for an internship opportunity in the related field of his/her major. Students will need to complete 800 hours of internship and their internship report accordingly.

BHM1934 Rooms Management and Practice (3 credits)

In this course, students will need to go out of the campus and look for an internship opportunity in the related field of his/her major. Students will need to complete a certain numbers hours of internship and their internship report accordingly.

BHM1262- Special Topic in Hotel Management (1)   (3 credits)

Special issues will be examined in relation to Restaurant by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

BHM1263- Special Topic in Hotel Management (2)   (3 credits)

Special issues will be examined in relation to Restaurant by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

BHM1264- Special Topic in Hotel Management (3)   (3 credits)

Special issues will be examined in relation to Restaurant by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

BHM1965- Special Topic in Hotel Management (4)   (2 credits)

Special issues will be examined in relation to Restaurant by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

BHM1966- Special Topic in Hotel Management (5)   (2 credits)

Special issues will be examined in relation to Restaurant by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

BHM1967- Special Topic in Hotel Management (6)   (2 credits)

Special issues will be examined in relation to Restaurant by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

BHM1968- Special Topic in Hotel Management (7)   (1 credits)

Special issues will be examined in relation to Restaurant by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

BHM1969- Special Topic in Hotel Management (8)   (1 credits)

Special issues will be examined in relation to Restaurant by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

BHM1970- Special Topic in Hotel Management (9)   (1 credits)

Special issues will be examined in relation to Restaurant by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

BHM1901 Integrated Resort Management (3 credits)

This course enables students to understand the different departments, structure and operations of a resort. In addition, repairs and maintenance of the property and facilities of resorts will be explored. This course also includes the principles of sanitation and safety precautions.

BFBM1921 Personal and Professional Development (1 credits)

The course covers professional codes of behavior such as greetings and etiquette in different cultures, dressing, grooming and deportment. The course uses experiential learning to simulate real professional experiences such as writing resumes and cover letters, dressing, deportment interview presentations and interview techniques.

BFBM1904 Beverage Operations Management (3 credits)

The course introduces beverage in different contexts, including stand-alone bars and taverns, premises incorporated into hotels and restaurants and night clubs. It covers the bar operator’s needs, product and equipment knowledge, management skills, marketing skills, and insight into the latest trends. It provides a firm understanding of mixology and covers group sales, negotiations, contracts, computer applications and service methodologies.  An understanding of beers, wines, tea, coffee and cocktails will also be included.

RM1902 Wine Appreciation (1 credits)

The course introduces the chemistry, botany, history and professional practice of viniculture and wine appreciation.  It covers the major and minor wine producing regions, explains their differences, and identifies contemporary and future trends in wine appreciation.

BHM1903 Hotel Revenue Management (3 credits)

This course is designed to develop an understanding of revenue management in the hotel industry. This has become a major strategic tool in the successful operation of these businesses. The module provides an overview of the revenue management, looking all aspects of this activity from a variety of perspectives – strategic, marketing and operations. Students will learn to make revenue management decisions that improve hotel performance.

BHM1904 Brand Management (3 credits)

This course introduces brand cultivation and brand operation, which covers the basic concepts of branding, management model, principles and methods of brand design. The course further explains brand operation and maintenance, how to build brand awareness and enhance customer brand loyalty etc.

BHM1905 Hospitality Project Management (3 credits)

This course applies management knowledge, tools and techniques in project activities to achieve problems and requirements in a project. Project management also includes five main tasks: leadership, organization, employment, planning and control.

BHM1906 Innovation and Sustainability in Hospitality (3 credits)

This course aims to introduce students to how the hospitality industry uses innovation to attract their customer's loyalty and applies innovation on the sustainable development of hospitality industry. This course also discusses how to use innovation and design effects to make the hotels more environmentally friendly. Under the pressure of the global warming crisis, this course may provide valuable knowledge to the young generations.

Contact Us

If you need any further information, please feel free to contact us:
Tel:853-88972381;
  853-88972382
E-mail: 
FHTM_inquiry@must.edu.mo
Address:
Building O, O307, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau
Fax:853-28825990

Guest House:
Tel: (+853) 88972014
E-mail: guesthouse@must.edu.mo
Address: Building L, Macau University of Science and Technology Avenida Wai Long, Taipa, Macau

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Guesthouse

Guesthouse only offers accommodation to university staff and those who handle university-related matters, cannot be used for personal business. All application must be submitted by the administrative staff. Thanks.

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