Hospitality Management (SIHOM)

Educating hospitality management leaders with International Practical Experience

Sol International Hotel Management

Why Choose Hospitality Management?

There is a huge demand for trained hospitality professionals, particularly in the Asia Pacific Region where countries are still exploring untouched lands and developing new and exciting tourist areas.

The skills you develop in our program will be competitive when working in luxury hotels, on cruise ships or in the meetings and events industry (MICE). You will learn from our partners like the Hilton Group, the Hyatt Group, and Princess Cruises, that the skills you develop are immediately applicable. You will experience, in the internships you select, opportunities in a variety of countries around the world, which could easily lead to a permanent position. Your future is assured when you study with us.

To provide top-quality management education in this field, we have benchmarked our programs against prestigious hospitality and tourism universities around the world. The program focuses on providing students with opportunities to work internationally and to participate in overseas internships. Students are taught entirely in English by international faculty members who have enjoyed successful careers in their respective fields. An additional goal of the program is to give students the best possible preparation to be ready for a job placement anywhere around the world.


Program Highlights:

  • International faculty body that provides international quality of Hospitality & Tourism related courses and knowledge
  • A program with a duration of 3.5 years
  • A wide range of global employment opportunities and dual-degree education programs
  • A wide variety of Global internships and job placements in South Korea and several countries
  • Development of international talents to serve within the Asian and worldwide hospitality markets
  • Regular guest speakers invited from partner schools around the world
  • Delivering cutting edge knowledge, practices and key skills to develop professionals in the industry

Specialized courses:

Management Management of Services: Concepts, Design, and Delivery, Human Resource Management in Hospitality, Conferences and Events Management, Strategic Marketing in Hospitality Business, Food and Beverage Management, E-distribution and communication, CRM, MICE - Sales & Management, Real estate Management and the hospitality industry, Revenue and Yield Management, Destination Management, Hospitality Business Planning and Development, Strategic Hospitality Management
Practical Industry Placements, Culinary Techniques, Food Operation, Beverage and Bars Operations
Awareness Safety and Security Management, Tourism Policy, Tourism Geography and Economics, Regulations in Tourism and Hospitality Businesses, Sustainable approaches to Hospitality, Dynamics of tourism
Hospitality Rooms Division Management, Cruise Industry, Global Hospitality Business Management, Hospitality organization, Hospitality Terminology, Accounting and Finance in the Hospitality Industry, E-hospitality and Tourism, Room Division Service Standards, Food and Beverage Service Standards, Hotel Strategy and the Travel intermediaries, International Luxury Brand Management

Qualifications & Certificates

As part of the learning process, SIS has arranged for Hospitality Management students to become certified in various skill services which prospective employers seek. Studying for a particular certificate provides an additional opportunity for the student to focus on the specifics of a particular area of Hospitality management.

Domestic Certificates

The following certificates can be achieved within the Korean Hospitality Industry: Tourist guide, Domestic tour guide, Tour conduct, Hotel guest services representative, Hotel general manager, Hotel manager, Convention meeting planner, International medical tour coordinator, Craftsman Bartender, and others.

Overseas Certificates

  • Certified Guest Service Professional (CGSP) provided by AHLA/AHLEI
  • Certified Front Desk Representative (CFDR) provided by AHLA/AHLEI

Skills Learned:

  • International hospitality standards
  • Culture and ethics of various countries
  • Practices of hospitality in different industries
  • Regulations and policies related to hospitality management and traveling
  • Hotel administration and operation skills
  • Understanding of various hotel operations & networks around the world
  • Catering and hospitality terminologies
  • Industrial / practical experience and internship

International Educational partnerships:

  • Afyon Kocatepe University - Turkey
  • CETT Barcelona
  • Eastern Mediterranean University – Cyprus, North Turkey
  • Emirates Academy of Hospitality Management – Dubai
  • ESHTE - Portugal
  • Haaga Helia - Finland
  • Hotel school, The Hague – the Netherlands
  • ICHM – Australia
  • IMI – Switzerland
  • Kaohsiung National University of Hospitality and Tourism – Taiwan
  • Oklahoma State University – USA
  • Prince of Songkla University – Thailand
  • Shih-Chien University – Taiwan
  • Swiss Hotel Management School – Switzerland
  • Universidade Europeia - Portugal
  • Varna University of Management – Bulgaria

International Industry Partnerships:

  • AHLA (American Hotel & Lodging Association)
  • Chris & Partners (MICE Industry Experts)
  • GSTC (Global Sustainable Tourism Council)
  • Hilton (Hotel Chain)
  • ACCOR-Ambassador Korea
  • IHG Academy - Korea
  • IHG Alpensia Resort
  • PIC - Pacific Islands Club (Guam)
  • Hyatt - Guam
  • Sheraton - Guam
  • Nikko Hotels
  • PATA (Pacific Asia Travel Association) Member
  • PATA KOREA - Woosong University Student Chapter
  • Princes Cruise (Cruise Industry)
  • STR (Hotel & Travel Research)
  • Value Hotels Worldwide (Hotel Chain)

Potential Career Paths:

  • Hoteliers at worldwide hotel chains
  • Managers (Hotels, resorts, golf clubs, catering centers, restaurants, cruise ships)
  • Events planning and project management
  • Administrator at conventions
  • Tour guides / agency coordinators
  • Branding and marketing for luxury hotels
  • Educators
  • Exhibition and tradeshow staff
  • Tourism council
  • Hotel Group employee
  • Cruise Industry employee

Hospitality Management (SIHOM) Grooming policy

All students must dress in the appropriate manner for special events, guest speakers, visitors, internships, etc. Here are the regulations for men and women. If you can purchase the clothes at your home, it would be less expensive although we can help you purchase clothes in Korea.

Men’s suits

  • All students must wear black (recommended) or dark blue suit jacket and pants and white dress shirt.
  • (You are not permitted to wear semi-formal style suits, short sleeve shirts and different colors of dress shirt.)
  • No fancy tie.
  • Shoes: Black dress shoes (No loafers) with black dress socks (Always).
  • No brooches nor handkerchiefs. Tie clips are acceptable.
  • Hair: Hair should be neat and a forehead should be showing.
  • No fancy accessories.
  • When you wear a suit, you must always wear your name tag on your chest (left side of your jacket). (Name tags will be distributed from the department.)
  • When you do indoor activities (e.g. lecture), you should take off your coat.
  • When you go on field trips, you can put on the coat depending on the weather.

Women’s clothes

  • All students must wear black suit jacket and skirt and white or pale ivory dress shirt. Students are not permitted to wear semi-formal style. All-season suits are recommended.
  • Not too short, wide, skinny nor bootcut pants.
  • Suit jacket: A black jacket with a collar. Jacket buttons should be always fastened. No non-collar jackets
  • Blouse: Long or short round neck white blouse (No collar, frill, button, nor v neck top) (Shirring or ivory color is permitted.)
  • Skirt: Skirts should reach the knees or just above the knees (No mini skirt nor too tight skirt)
  • Nude stockings are compulsory (No bare legs - You must wear stockings when you wear suits). No coffee-colored stockings.)
  • Black stockings of normal thickness are allowed in the cold weather (Not too thick napping stockings)
  • Shoes: 3 cm ~ 5c m black matt dress shoes. (No high-heels)
  • No shoes that are Glossy, ornaments, patterned, flatties, loafers, Mary Janes, platform or suede 3-5 cm are suitable for you to wear for a long time. Low-heeled and comfortable dress shoes are recommended to avoid sore feet.
  • Wearing dress shoes is needed in the school building. Sneakers and running shoes are allowed off campus. (No slipper, sandal, and mule)
  • Accessory or manicure is allowed not to be too fancy.
  • Not too heavy make-up. Not too strong perfume.
  • When you wear a suit, you must always wear your name tag on your chest (left side of your jacket). Name tags will be distributed from the department.
  • When you do indoor activities (e.g. lecture), you should take off your coat.
  • When you go field trips, you can put on the coat depending on the weather.

YEAR 1

Spring

SIHM1190 Introduction to the Hospitality Industry
SIHM1192 Product and Service Management in the Hospitality Industry
SIHM1191 Hospitality Terminology and Onsite Learning
General Education

Summer

Fall

SIHM1262 Cruise Industry
SIHM1211 Fundamentals of Food and Beverage
SIHM1252 Rooms Division Management
GENR1213 Software Fundamentals Education 1
General Education

YEAR 2

Spring

SIHM2112 Food and Beverage Services (Practices)
SIHM2153 Hospitality Property Management Systems – Opera
SIHM2172 Basic Accounting in Hospitality Industry
SIHM2134 Tourism Geography and Economics
GENR2211 Software Fundamentals Education 2
General Education

Fall

SIHM2294 HR Management in Hospitality Industry
SIHM2276 Financial Management in Hospitality
SIHM2214 Food and Beverage Management
SIHM2234 Digital Tourism
General Education

YEAR 3

Spring

SIHM3135 Regulations in Tourism and Hospitality Businesses
SIHM3196 Innovative Technologies for Hospitality and Tourism
SIHM3194 Marketing in the Hospitality Industry
General Education

Fall

SIHM3296 Safety and Security Management
SIHM3297 Strategic Leadership in the Hospitality Industry
SIHM3296 Global Hospitality Business Management
SIHM3225 MICE Management
General Education

YEAR 4

Spring

SIHM4137 Dynamics of Tourism
SIHM4137 Customer Relationship Management in the hospitality industry
SIHM4147 Destination Management
SIHM4188 Research Methods in the Hospitality Industry
General Education

Fall

SIHM4298 Sustainable Approaches to Hospitality
SIHM4298 Hospitality Business Planning and Development
SIHM4297 International Luxury Brand Management in Hospitality
SIHM4289 Cap Stone-Project

2020 Course Descriptions Hospitality Management

Course Name Class Description
Product and Service Management in the Hospitality Industry This subject will enable the student to demonstrate the range of professional skills and knowledge required to provide and coordinate complex services to customers in a professional and operational industry setting. This integrates a range of well-developed operational, professional, and organizational skills required by staff to provide a range of products and services to multiple, diverse guests in a variety of settings.
Introduction to the Hospitality Industry This subject will enable understanding of the history, development, and future of the hospitality industry from an international perspective.  By the end of this course students will be able:·
  • To acknowledge the origin and history of the development of hospitality industry;
  • To learn about the growth and development of modern hospitality industry worldwide;·
  • To understand, and reflect on the future development of hospitality industry in the world;·
  • And to identify and understand the current and future trends in the hospitality industry globally.
Hospitality Terminology and Onsite Learning This course is designed to familiarize students with the key terminology used in the tourism and hospitality industry.After attending classes, participating in class activities, and reading required materials, the students will be able to:
  • Explain key terminology used in the tourism and hospitality industry·
  • Use the terminology learned in class both in oral and written communication
Cruise Industry This course aims to introduce the Cruise Industry and the reasons for its growth. It explores cruise areas and ports around the world and examines the variety of employment opportunities within specific roles and responsibilities.
Fundamentals of Food and Beverage Introduce the principles, concepts, and systems of professional table service. Topics include food and beverage areas and equipment, menu, beverages, the service sequence, HACCP, and sanitation.
Rooms Division Management This course is designed to enable students to gain essential knowledge and core competencies required for the effective and efficient management and delivery of Rooms Division services that are up to standards and would deliver guest expectations. Apart from gaining a broader perspective of Rooms Division management, the students will be exposed to the specific key areas of the division including reservation, front office/reception, housekeeping, and executive club/lounge services. They will be able to gain insights on how guest delight could be achieved in these vital service points. To deepen student learning, they will examine and analyze the operational characteristics of the above service points and then develop appropriate standards and corresponding strategies on how to achieve and maintain them. In addition, the students will determine the costs associated with the maintenance of those standards.
Hospitality Property Management Systems - Opera This subject will enable the student to understand the nature and implications of the role of information technology in hospitality business activities. The learner will be introduced to a range of software tools and techniques that can be applied to the better management of the hospitality business activity. Students will have an opportunity to practice using the system ‘OPERA PMS’, a property management system that is used worldwide by international hotel chains.
Basic Accounting in Hospitality Industry This subject will enable the student to understand and use basic financial skills to assist in the review, monitoring, and reporting on business performance and financial status in a hospitality business. The learner will develop an understanding of the importance of accurate financial record keeping whilst complying with legal requirements.
Food and Beverage Service (Practices) Practice classes in one of the on campus student run restaurants. Kitchen and setting (Mise en place). 6 hours daily for dinner from 3.30pm to 8.30pm during 3 weeks in block.
Tourism Geography and Economics This module deals with worldwide tourism destinations, providing a comprehensive knowledge of the major characteristics of the destinations. Students are taught to identify and locate countries (regions) in terms of economic aspects with geographical models, socio-cultural developments in the main cities, physical features of the special tourism areas, the influence of climate change, religion, political dimensions of tourist attractions, and their significance for tourism geography. The case studies will help to understand the structure and patterns with regards to economics and tourism geography.
HR Management in Hospitality Industry The hospitality industry, being labor-intensive, necessitates hospitality organizations to manage their human resources with high level of efficacy in order to successfully achieve their goals and objectives. Hence, it is vital for hospitality personnel including human resource managers; those occupying supervisory positions as well as those in the lower level positions in the organizational structure, understand the principles and key issues surrounding human resource management (HRM).
Food and Beverage Management  The aim of the Managing Food & Beverage Operations subject is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operation for an international clientele in a range of establishments.
Managing Food and Beverage Operations includes the study and practical application of food and beverage management techniques to effectively manage resources, learning principles of marketing, menu planning, service styles, nutrition, sanitation and safety, purchasing, and control systems as they apply to food and beverage management in an operational setting. 
Digital Tourism The course has been designed taking into consideration managerial competence scenarios. As future managers, current students of the Bachelor in International Tourism should be prepared to manage both human and other eTourism-related resources, namely they will be required to (i) fruitfully interact with ICT experts; (ii) design and evaluate eTourism projects; (iii) manage available ICT assets (people, technologies, other resources) in the most effective and efficient way. When it comes to different levels of knowledge, the course considers both explicit and tacit knowledge students should (i) know current etourism applications, technologies, and successful practices; (ii) know how to plan, run and evaluate eTourism related activities, as well as how to interact fruitfully with ICT experts, especially when it comes to expressing their own needs (user requirements); (iii) be aware of the crucial role played by ICT within the tourism and hospitality sectors, both in the travelers’ experience as well as within the industry at large.
Financial Management in Hospitality  This subject will enable the student to understand the management of business performance from both a financial and operational position. The learner will develop a range of skills including the use of computing accounting systems to critically understand and analyze business performance and will be able to recognize the key performance indicators that impact on the effective and efficient management of the hospitality business.
Innovative Technologies for Hospitality and Tourism Information and communication technologies (ICT) are increasingly shaping and reconfiguring global businesses including the Hospitality Industry. ICTs have become integrated as well as embedded with hospitality operational, facilities/infrastructural, and decision-making systems and processes in the recent times. This has led to innovations in operational, environmental, service, and strategic systems of 21st Century Hospitality Industry. This course will provide a comprehensive outline of the fundamental essentials of ICT in general and ICT systems operations, specifically in Hotels that make it more dynamic and smarter as a business. The course will further provide a detailed overview of the profound influence of internet technologies on hotel operational aspects especially the role of online hotel intermediaries and the role of social media technologies in bringing radical changes in the hospitality industry. Finally, critical aspects of digital management in tourism will also be covered; such as value co-creation and the role of Big Data.
Regulations in Tourism and Hospitality Businesses Course is designed to introduce the student to the laws and regulations surrounding the practices of the hospitality industry. Topics to be covered include, but are not limited to: contract law, negligence, bailment, rights of innkeepers, rights of guests, legal responsibilities connected with travel and tourism, liability with respect to the sale of food and alcohol, regulation and licensing, employment issues, and safety and security issues affecting the hospitality industry. 
Marketing in the Hospitality Industry The course introduces students to the approaches of marketing and marketing communication in hospitality and tourism. A focus will be in two different parts: the marketing mix applied to the industry and the in-depth knowledge about the promotional mix tools appropriate to the hospitality and tourism field.
The application will be on real case scenarios of marketing campaign implemented by tourism companies as well as tourism destinations.
Safety and Security Management This course introduces students to the concepts and principles of property safety and security management in the context of the Tourism Industry, considered as a vital aspect for the latter. It will provide an understanding, to students, of effective implementation of strategies on safety, security, and crisis management; and on preventing events.·
  • To understand typologies of risks and crises;
  • To appreciate the elements needed for successful implementation of security;·
  • To develop knowledge on hotel and destinations security and safety; and·
  • To identify and to learn the strategies for safety and security in Tourism.
Strategic Leadership in the Hospitality Industry This course is designed to help the student progress to a more senior role within the hospitality industry. It allows the students to improve their leadership abilities and develop an understanding of high-performance teams and employee empowerment. Practical information prepares them to put quality leadership into action to enhance guest service and increase profitability.
Global Hospitality Business Management The course will provide students with an understanding of the global hospitality environment, including appreciating the scope of the operations and facilities which comprise the hospitality industry. It will investigate global hospitality business management as global and evolving; adapting as a result of innovation, cultural, and geopolitical changes.·
  • Describe the depth and breadth of the hospitality industry using examples·
  • Discuss globalization in the context of hospitality
  • Describe the role and effect of innovation in the hospitality industry·
  • Describe opportunities in the hospitality industry
MICE Management This course explores the Insights of Meetings, Incentives, and Conferences & Events in relation to efficient Planning and Management. It includes many practical aspects of organizing such Events and allows students to have a realistic approach to this Interesting Industry. It is mainly split into two parts:
  • Project Management
  • Events' Sales Management
  • To understand Meetings, Incentives, Conferences Events (MICE)
  • To study the EMBOK
  • To explore planning methods for MICE
  • To Define Management skills and approaches for MICE
  • To be able to describe implementation processes for MICE
  • To recognize the process of promoting events
Dynamics of tourism  Areas of study include understanding tourism as a series of systems and evaluating the impacts of tourism. Specific focus is given to the business of tourism. The course introduces you to the global dimensions of tourism and helps you to understand the scale of tourism from the local, regional, national, and global perspectives.
Customer Relationship Management in the Hospitality Industry This subject introduces the principles and practices of customer relationship management and provides the students with the knowledge required to identify and evaluate relationship strategies with guests and other clients in the hospitality industry. It will develop the learner’s understanding of the importance of customer relationship management (CRM) as a method of establishing positive relationships with customers – guests, in the competitive business environment. 
Destination Management This course covers the management principles for tourism destinations, with a focus on branding, positioning, and economic issues. Consideration is given to the ongoing fluctuations, future changes, and current trends affecting directly or indirectly tourism destinations worldwide.
  • To appreciate the methods of destination management research;
  • To understand the P-I-B approach;
  • To recognize methods to market a destination;
  • To recognize a selection of management strategies to be implemented by tourism destinations.
Research Methods in the Hospitality Industry The main purpose of Research Methods is to introduce students to quantitative and qualitative methods for conducting meaningful inquiry and research. This course is designed to enable students to meet the following final terminal learning objectives:
  • Prepare a preliminary research design for projects in the Hotel Management area;
  • Accurately collect, analyze, and report data;
  • Present complex data or situations clearly, through qualitative or quantitative research methods and techniques;
  • Review and analyze research findings;
  • Organize an finalize a layout
Sustainable Approaches to Hospitality Sustainability discourses affects multiple areas of the hospitality industry. The hospitality industry has embraced sustainability into its management paradigm across all its sectors. This subject will enable understanding of the concept, principles, and application of sustainable development in the context of the hospitality industry. This subject will expose students to the concept of sustainability and how its implementation can mitigate negative impacts and enhance positive impacts in the hospitality industry.
  • To understand the concept, principles, and practices of sustainability in the hospitality industry.
  • To analyze the sustainable hospitality practices in each of the key areas of water conservation, energy conservation, solid waste management, and employee and guest environmental education.
  • To understand and reflect on the environmental policies and regulations with regards to hospitality industry
  • o understand, identify, and reflect on the certifications, awards, and best practices in sustainable hospitality from across the world and Asia.
Hospitality Business Planning and Development The course is going to present the methods and approaches currently in use in the field of hospitality business planning and development. The successful completion of the course provides the participants with the skills and abilities to assist the planning process in the hospitality industry, to write a business plan for a smaller business, or for a division of a larger one. The course is aimed at developing the participant’s abilities in recognition, analysis, and solving of strategic problems; including the abilities to communicate them in oral and written forms, and development of the skills needed for team work.
International Luxury Brand Management in Hospitality The purpose of this course is to examine the concept of luxury and its meaning in hospitality globally. It aims to explain how the idea of luxury is changing in response to a variety factors, such as social change, technological innovation, and the challenge of sustainability. It also discusses the meaning and concept of luxury service today, as well as the concept of luxury branding and related concepts. You learn marketing techniques and trends to better position luxury hospitality services, as well as how luxury brands are created and how to properly communicate the value of luxury brand.·
  • To discuss the essence of luxury brand management
  • To understand the brand potential that exists in luxury activities
  • To understand how the luxury-goods business should be conducted on daily basis
  • To analyze the specifics of luxury goods marketing and the long-term trends in the luxury industry
  • To address the changes in the luxury sector
  • To identify luxury brands and the challenges and opportunities within the hotel and tourism context and to apply skills and techniques to solve these problems
Cap Stone-Project The purpose of the Capstone Project is for students to apply theoretical knowledge acquired during the research methodology course to a project involving actual data in a realistic setting. During the project, students engage in the entire process of collecting and processing theoretical and empirical data in order to solve a problem with a specific aim and objective. Students will work individually or in small teams of two on a problem statement. A list of possible projects and research themes will be posted early in the semester so students can align themselves with problems statements corresponding to their individual interests. The approval will be done by the course Professor. At the end of this course students will provide a final layout of 8,000 to 10,000 words comprising:
  • Research aim and objectives, a literature review, research methodology, results and findings, conclusion and recommendation, and their references.