- International faculty body that delivers global educational excellence of restaurant and entrepreneurship courses.
- A programme that has been designed to match international industry requirements and standard.
- A well designed programme that provides students with well-equipped skilled and knowledge related to restaurant entrepreneurship.
- A wide range of global employment opportunities and dual-degree education programs with Institute of Paul Bocuse, France.
- We provide hands-on opportunities in a state-of the art facilities specially designed for the restaurant and culinary courses to enhance better learning.
|Management||Brand management, Inventory Management, Digital Marketing, Franchise Management, Restaurant Marketing, Food Product Management, Human Resource Management|
|Culinary Art||Kitchen Operations, Global Culinary Industry, Wine Sommelier, Food Styling, Beverage Management, Global Korean Cuisine|
|Entrepreneurship||Restaurant Concept & Business Model Development, Restaurant Facilities and Space Design, Creative Menu Design, Restaurant Trend & Value Proposition|
|Awareness||Sanitation and Kitchen Safety, Culinary Nutrition and Health, Global Food History & Culture|
|Hospitality||Advanced Dining Services, Hall Operations|
- Entrepreneurial skills to start a food service business.
- International Service Standard and Service skills
- Professional Fine dining restaurant quality standards.
- Regulations and policies related to restaurant management and entrepreneurship.
- Financial aspects of restaurants, fund raising, menu planning and designing.
- Marketing and sales related to food and beverage service industry.
- Prepare and serve non-alcoholic beverages and art of mixology.
- Industrial / practical experience and internship
- Institut Paul Bocuse – France
- Basque Culinary Center - Spain
- University of Barcelona - Spain
- Berjaya University - Malaysia
- National Kaohsiung University of Hospitality and Tourism – Taiwan
- Emirates Academy of Hospitality Management – Dubai
- Hotelschool, The Hague – Netherlands
- Swiss Hotel Management School – Switzerland
- IMI – Switzerland
- Varna University of Management – Bulgaria
- Swiss German University – Indonesia
- Eastern Mediterranean University – Cyprus, North Turkey
- ESC Rennes School of Business – France
Potential Career Paths:
- Restaurant owners or managers
- Franchise owners
- Family restaurant business second / third generation owners
- Concept developer for food service company
- Operational manager in food industry
- Food-related startup owners / entrepreneurs
- Menu developer
In addition to the fees paid as part of general admission, certain additional costs are required to fulfill student’s participation as a student. All departments have a Student Council Fee (administered by Student Council and monitored by Department Chairs) to include costs that are incurred during a student’s 3.5 years with the university. Most departments administer the fees in the same approximate manner.
Restaurant & Food Service Entrepreneurship (SIRES)
The following purchases are required for culinary lab classes. If you already own kitchen uniforms, you may not need to purchase these uniforms.
|Unit Price||Recommended No||Total|
|Uniform Tops||₩ 29,000||2||₩ 58,000|
|Pants||₩ 26,000||1||₩ 26,000|
|Apron||₩ 7,000||2||₩ 14,000|
|Hat||₩ 1,000||2||₩ 2,000|
|Shoes||₩ 30,000||1||₩ 30,000|
|Scarf||₩ 4,000||1||₩ 4,000|
|Scarf Ring||₩ 5,500||1||₩ 5,500|
|SIRES Patch Set||₩ 3,000||4||₩ 12,000|
|Name Tag||₩ 10,000||1||₩ 10,000|
|Side Towel||₩ 6,000||1||₩ 6,000|
|Knife Set||₩ 134,000||1||₩ 134,000|
SIRES Department (Student Council fees)
- Sports day food and drink expenses 30,000×2years
- T-shirt 9,000×2years
- Field trip 12,000×3years
- Membership Training Event fee 15,000x3years
- Annual party fee 15,000x3years
- Other events 12,000×3years
- Festival fee 10,000x3years
- Graduation present fee 15,000
- Operational Fee 5,000x3years
- Total 300,000 Kwon (~USD $270)
These are the pertinent classes available for students in the Restaurant and Entrepreneurship major.
|SIRS1190||Introduction to the Hospitality Industry|
|SIRS1140||Introduction to Culinary Management|
|SIRS1192||Product and Service Management in the Hospitality Industry|
|SIRS1241||Culinary Fundamentals I|
|SIRS1250||Purchasing and Inventory Management|
|Software Fundamentals 1|
|SIRS2172||Basic Accounting in Hospitality Industry|
|SIRS2153||Hospitality Property Management Systems – Opera|
|SIRS2142||Culinary Fundamentals II|
|SIRS2152||Menu Planning, Engineering, and Cost Control|
|GENR2211||Software Fundamentals Education 2|
|SIRS 2254||Food and Beverage Management|
|SIRS 2276||Financial Management in Hospitality|
|SIRS 2294||HR Management in Hospitality|
|SIRS 2293||Innovative Technologies for Hospitality|
|SIRS 2255||Franchising and Brand Management|
|SIRS 3194||Marketing in the Hospitality Industry|
|SIRS 3190||Organizational Behavior in Hospitality|
|SIRS 3156||Wine Sommelier|
|SIRS 3157||Restaurant Operations|
|SIRS 3296||Global Hospitality Business Management|
|SIRS 3297||Strategic Leadership in the Hospitality Industry|
|SIRS 3258||Catering and Event Management|
|SIRS 3259||Wine and Food Tourism|
|SIRS 3276||Entrepreneurship I: Hospitality Entrepreneurship and Innovation|
|SIRS 4197||Customer Relationship Management in the Hospitality Industry|
|SIRS 4160||Restaurant Layout and Design|
|SIRS 4188||Research Methods in the Hospitality Industry|
|SIRS 4177||Entrepreneurship II: Entrepreneurial Finance|
|SIRS 4289||Capstone Project|
|SIRS 4278||Entrepreneurship III: Restaurant Development and Operations|
|SIRS 4295||Marketing Communication Technologies|
|SIRS 4261||Hospitality and Business Law|
2020 Course Descriptions Global Railroad and Transportation Management
|Course Name||Class Description|
|Introduction to the Hospitality Industry||This subject will enable understanding of the history, development and future of hospitality industry from an international perspective.
-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
-To identify and understand the current and some future trends in the hospitality industry across the world and Asia
|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 Culinary Management||This interdisciplinary course is designed to allow students to gain essential knowledge in basic and general purchasing and procurement processes for hospitality and food service operations. During the course of 15-week module, importance of ethics and legal implications of improper purchasing practices are also covered in the industry as well as basic principles and effective purchasing practices. In addition to procurement, students will learn how product are stored and managed in the inventory management segment of the course. Through lectures, classroom exercises and case studies, students will be able to choose and apply appropriate purchasing and inventory management system and processes that are suitable for hospitality/food service operations. This course stresses the importance of a safe and secure work environment in professional food service premises and the minimization of fire, life and injury hazards. Students are introduced to emergency lifesaving procedures, workplace safety basics and food sanitation standards. Students explore the fundamentals of food and environmental hygiene, the origins of foodborne illness and the implementation of global HACCP standards.|
|Culinary Fundamentals I||This entry-level course introduces students to basic cooking techniques, along with the proper use of professional culinary tools and equipment. Students will learn to comprehend and follow recipe instructions, as well as recipe conversion and scaling. Proper knife skills, methods of measurements, classic Western stocks, sauces and soups, as well as the use of thickening agents and flavoring techniques, including compound butters and reductions are taught and practiced. The concept of mise-en-place and ingredient preparation is emphasized.|
|Purchasing and Inventory Management||This interdisciplinary course is designed to allow students to gain essential knowledge in basic and general purchasing and procurement processes for hospitality and food service operations. During the course of 15-week module, importance of ethics and legal implications of improper purchasing practices are also covered in the industry as well as basic principles and effective purchasing practices. In addition to procurement, students will learn how product are stored and managed in the inventory management segment of the course. Through lectures, classroom exercises and case studies, students will be able to choose and apply appropriate purchasing and inventory management system and processes that are suitable for hospitality/food service operations.|
|Beverage Management||This course will introduce students to the history, trends, and production processes of alcoholic and non-alcoholic beverages; the procurement, storage, sales, service, and control of beverage management techniques as well as laws related to responsible alcohol service.|
|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.|
|Culinary Fundamentals II||Students will learn the basics of entremetier, potager, legumier and intermediary sauce making in this Fundamental II course. Students are introduced to additional ingredients, equipment, culinary terminology, cooking techniques, and procedures related to production of various classifications of soups, vegetable/side dishes, and small sauces derived from mother sauces. The emphasis of this class will be placed on acquisition and understanding of culinary terminology and gaining additional practice on the fundamental cooking techniques.|
|Menu Planning, Engineering, and Cost Control||Students are introduced to key concepts of menu planning while considering feasibility of the menu items through careful examination of basic menu planning/cost control guidelines. During the first half of this module, students will explore various types and forms of menus utilized in the industry, and take into account of several factors that affect the menu design and engineering processes. In the second half of this module, students will be introduced to the basic food service cost control/accounting vocabulary, and practice commonly used food service equations. This course focuses on a student-driven research based project to allow students to guide their own learning while demonstrating understanding of the course material.
Upon completion of this course students will be able to:
1. Identify and explain basic components of a menu
2. Describe different menu types and their purposes
3. Discuss basic components of a standardized recipe and their functions
4. Use metric units to accurately calculate food/beverage cost and convert one unit to the other if necessary
5. Perform basic food service related cost analysis: yield-cost analysis, raw food cost analysis, edible portion analysis, and recipe costing.
6. Devise and design balanced menu that is appealing, logical and profitable
7. Prepare a basic income statement for food service operation
8. Describe and explain the functions of sales history, forecasting, and sales mix
9. Explain the relationships between menu planning, cost control and recipes.
|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).|
|Innovative Technologies for Hospitality||An introduction to innovative technologies utilized in the global hospitality and tourism industry. Students will explore guest room technologies, virtual reality, self-service kiosks, e-commerce, global distribution systems, social media, and cybersecurity as tools that influence multicultural hospitality and tourism in worldwide businesses. Discussion will focus on how to gain competitive advantage within casinos, resorts, restaurants, events, and destination management organizations via technology.|
|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.|
|Wine Sommelier||This course develops students' systematic approach to tasting wines and spirits and strengthens their ability to describe beverages in a marketable way. Regional wine
laws will be studied as well as the ways to interpret labels of major wines and spirits. Students will gain a fundamental understanding of the relationship between climate, terrain, soils and grape varietals and the differentiation between the
quality levels of wine and spirits. Students will be prepared to take the WSET Level 2 Intermediate certification upon completion of this course.
Course Outcomes: Upon completion of this course students will be able to:
1. Explain the techniques of viticulture that are used to impact the flavor of wine
2. Describe the process of vinification from crushing to bottling
3. Understand and interpret global wine and spirits labeling terminology
4. List wine laws of the major wine producing regions of the world
5. Develop tasting and evaluation skills through a systematic approach to tasting
6. Distinguish and identify qualitative levels of wine and spirits
|Restaurant Operations||1) Principles and Practices of Management
This is a course that students can apply foodservice production and service management skills at one of Woosong's on-campus student training outlets. The course will draw from the students' previous theoretical background in basic culinary math, nutrition, food production and sanitation; introduce key management issues; and integrate these areas into the daily operation of one of our on-campus student-operated restaurant classroom labs.
2) Product Development Lab
Students are introduced to the development of food products for gastronomy. This course teaches the basic principles, practices, and processes in product development labs, test kitchens, and culinary centers in the food industry. It focuses on the product development process from concept through commercialization and provides students the opportunity to explore the many aspects of the product development process as they research the needs of one particular target market and the technologies of one particular product category. Students also practice the volume production of developed items.
3) Beverage Operations
Students practically apply their beverage service skills across the wide range of hot and cold drinks. This includes barista operations and wine service. The course emphasizes table service to guests, sales conversations and beverage recommendations. In addition, opening and closing procedures, bar mise-en-place, ordering and stocking of supplies are covered.
4) Students gain insight into the creation of sales enhancing displays, food styling and product rotations. Emphasis is put on customer thinking, freshness and quality offerings. Participants get to practice sales and service and learn to explain and present their work to guests. ***This course must be taught in Solpine or one of our other full-service student operated on-campus restaurants.***
|Marketing in the Hospitality Industry||The course introduces the student to understand 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.
In addition, the students will go through the design of the right message as well as the semiotics applied to the design of a good layout.
|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.|
|Catering and Event Management||The catering and special events industries are among the fastest-growing segments within the hospitality industry. This course focuses on off-premise and on-premise catering for social and business functions and the management of large-scale independent events, such as sporting events, artistic performances, and product launches. Topics include organizational structure, legal aspects of catering and special events management, product and service development, marketing and sales, catered function and special event planning and execution, staff recruitment and training, post-event analysis, and financial success of catering.|
|Wine and Food Tourism||This course has two major objectives. Firstly, it explores the structure of the wine tourism industry as it relates to both wine and tourism. Secondly, this course addresses the principles of multichannel retailing as well as the issues of wine distribution. Given the worldwide renown of wine regions, the course will outline the attractiveness of different countries heritage to the wine tourism industry. Specific focus areas include wine tourism visitor behavior, the role of the winery cellar door in wine marketing/distribution, the functions of wine roads, wine region brand building and wine festival event fundamentals and management. The course introduces themes relevant to the main trends of tourism industry. After a tourism overview, it exposes the policy and the organization of wine tourism in different countries. This course also focuses on the coordination of different stakeholders to promote destination, vineyards and leisure activities, through the development of a destination branding strategy. Then, this course addresses tourist behaviors in order to understand what are their motivations, their purchase behavior process as well as the major market trends in wine tourism industry. Finally, it covers multichannel retail concern through a presentation of distribution channels and strategies and retail metrics to measure retail performance.|
|Entrepreneurship I: Hospitality Entrepreneurship and Innovation||This course examines Entrepreneurship, Intrapreneurship and Innovation in the Hospitality Industry. The course provides a foundation of how ideas are generated, implemented, and taken to market. The course examines the characteristics of the entrepreneur and the process from idea generations, building a business model, preparing competitive analysis, completing a feasibility study, reviewing intellectual property, developing a business plan, seeking funding, and presentation to investors. The course is oriented to the student who would like to start a business or explore innovation within an existing organization.|
|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 shale the hospitality industry. It will investigate the global hospitality business management as global and evolving, adapting as a result of innovation and cultural and geopolitical changes.|
|Restaurant Layout and Design||Students will learn how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing equipment, smallwares, tableware, and linens.|
|Contemporary Issues and Strategies in Food and Beverage Management||The purpose of this course is to focus on contemporary issues and current events in food and beverage management. The course will attempt to keep the students as updated as possible regarding the industry by covering these topics and including a discussion of current events from headline news services and other electronic references. Students gain knowledge that is applicable specifically to the restaurant and foodservice industry. This course explores the global food and drink market in today's challenging climate with analysis of trends and conditions expected to influence sales value and volume growth over the next five years. Discussion will include the impact economic shifts have on the restaurant and food service industry and the subsequent influence on consumer purchasing habits and food and drink sales over several years. This course considers food and drink New Product Development (NPD) and other vital branding, marketing and sales strategies in the context of the following challenges, issues and trends expected to influence restaurants and food service management over the years.|
|Entrepreneurship II: Entrepreneurial Finance||A focus on financial issues affecting an entrepreneur. The course emphasizes, identifies, and follows the wealth creation cycle. The wealth creation cycle begins with an idea for a good, product or service, progresses to an initial company startup, passes through successive stages of growth, considers alternative approaches to resource financing, and ends with harvesting the wealth created through an initial public offering, merger or sale. Identification and valuation of business opportunities, how and from whom entrepreneurs raise funds, how financial contracts are structured to both manage risk and align incentives, and alternative approaches by which entrepreneurs identify exit strategies are reviewed.|
|Research Methods in the Hospitality Industry||The main purpose of the 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:
|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.|
|Global Citizenship in Hospitality and Tourism||This course will serve as an exploration for students who are interested in global travel, global careers, and overall understanding of global citizenship while traveling. Students will research and become aware of how to contribute in global culture, communities, education, and within hospitality organizations. This course will foster an understanding of hospitality and tourism from the global lens which will promote cross-cultural communications.
Overall Student Learning Outcomes:
This course will investigate international travel from both the historical view to a current day view, situated from the US. The goal of the class is to heighten awareness of the hospitality and tourism industry from an individual perspective, and lessen personal barriers to personal travel and/or working abroad.
|Entrepreneurship III: Restaurant Development and Operations||Simulation and application of technical, conceptual, interpersonal skills. Emphasis on group dynamics; improvement in managerial skills; management team functions. This course is designed to give students an opportunity to gain experience in the wide range of skills and techniques that are normally associated with the duties of a hospitality manager. The skills and techniques that will be emphasized include, but are not limited to, duties involved in the planning, execution and evaluation of full-service, theme oriented ala carte dining. Students are expected to form a marketable theme and then develop, produce and evaluate an authentic dining experience. A successful dining experience is contingent upon both guest satisfaction and the achievement of financial goals. Main topics typically include: * Research, describe and produce an authentic restaurant environment from a selected theme * Demonstration of technical responsibilities involved in the development, production and evaluation of a wide range of food service systems including: sales, menu planning, recipe development and evaluation, pricing, purchasing, facilities management, personnel management and financial management * Operational needs and potential problems in a food and beverage operation during production and service * Timely and effective managerial problem identification and decision-making abilities * Interpersonal and teamwork skills both within a management team and with classmates as employees * Interaction with guests and evaluation of guests' dining experiences The course is the final entrepreneurship class in the entrepreneurship sequence of the food and beverage degree. Students must first complete all major required courses and Entrepreneurship I and II. Students must be 4th year status (seniors). *** This course must be operated in one of our on-campus student operated restaurants.***|
|Marketing Communication Technologies||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 operational ICT systems specific to the hospitality industry; creating more dynamic and smarter businesses. The course will further provide a detailed overview of the profound influence of internet technologies on hospitality 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 digital management of tourism – value co-creation, role of Big data.|
|Hospitality and Business Law||This course provides an overview of the legal fundamentals that apply to operations management in the hospitality and tourism industries with an emphasis on preventative practices. Legal procedures, Civil Rights, contract law, negligence, relationships with guests, specialized liabilities related to food and alcohol service, and tourism companies are covered. Additional topics of contemporary legal issues as they relate to employment practices, market regulations, and franchising.|
|Capstone Project||The purpose of the Capstone Project is for the students to apply theoretical knowledge acquired during their major required courses and 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 within the food and beverage industry.|