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  • 1. ATTACHMENT 1 Example of UNESCAP APETIT Marco Polo Programme Provider/Partner Registration UNESCAP APETIT Marco Polo Programme Provider/Partner Registration Date: 13 June 2006 Institute For Tourism Studies (IFT), Macao SAR, China Mission IFT, established in 1995, is a public institution of higher education, offering tourism and hospitality management degree programmes, as well as professional training. The mission of IFT is to become a higher education institution of choice for tourism and hospitality studies with European characteristics. Not only for the benefits of Macao, but also for the Asia Pacific region, it will equip students with professional knowledge and technical competence in preparation for their future leadership responsibilities in the industry. In order to fulfil the above mission, the Institute has the following three characteristics: 1. Unique Identity – The Institute operates independently, specialising in providing higher education and vocational training in tourism and hospitality management. 2. Integration – It blends the best of academic development with professional training. 3. Internationalisation – It seeks mutually beneficial cooperation with similar institutions abroad, actively promoting academic and student exchange activities. Background In 1997, the Network of Asia-Pacific Education and Training Institutes in Tourism (APETIT), a body fully supported by the United Nations Economic and Social Commission for Asia and the Pacific (UNESCAP) selected IFT as the “training the trainer centre” offering training and advisory services for APETIT members in the Asia Pacific region. In the same year, IFT received from the Pacific Asia Travel Association (PATA) the Gold Award in “Education and Training”, which acknowledged the content and the quality of IFT’s programmes. In 2002, IFT was presented, again, with the same award for having set up the “Macao Occupational skills Recognition System” (MORS) for the local tourism and hospitality industry in collaboration with the European Union (EU). In 1999, in cooperation with EU, the Macao-Europe Centre for Advanced Tourism Studies (ME-CATS) was established in the Institute, incorporating new European concepts of tourism and hospitality management into the tourism development of the Asia Pacific region. This centre aims at becoming a base for education and training in the Asia Pacific region. It promotes exchange of knowledge and experience between institutes of higher education in Europe and in the region. In 2000, IFT became the first educational institution to be granted the World Tourism Organization UNWTO.TedQual Certification by the UNWTO.Themis Foundation. This confirmed the international standard and quality achieved by IFT in education and training. In 2004, IFT has successfully obtained renewal of the UNWTO.TedQual Certification till 2008. In 2003, IFT was invited by the United Nations Educational Scientific and Cultural Organization (UNESCO) and the International Centre for the Study of the Preservation and Restoration of Cultural Property (ICCROM) to be the founding member of the Asian Academy for Heritage Management (AAHM). This consortium networks institutes of higher learning throughout the Asia Pacific region that are engaged in the research and teaching of heritage conservation and cultural institution management. In 2004, The Association for Tourism and Leisure Education (ATLAS) appointed the Institute as an Executive Member. It helps to develop the transnational educational initiatives in tourism and leisure of Macao, encourage exchanges between lecturers and students in academic researches, and enhance quality of the programmes provided by the Institute. Website: http://www.ift.edu.mo Contact Person: Ms. Louisa Lam, Head, Office for International Affairs Email: louisa@ift.edu.mo Tel: 853 5983 126 Fax: 853 519-058 1
  • 2. Number of places available: TWO students of APETIT member institutions per semester Academic calendar: First semester: September to January (including final examination) Second semester: February to June (including final examination) Student accommodation: IFT Hostel, monthly rental at MOP950 (on shared room basis) Expect monthly living expenses around MOP2,000 Note: USD1 ~ MOP8 About the destination: Please visit http://www.macautourism.gov.mo 2
  • 3. Proposed Marco Polo Programme falls under the theme:  Sustainable Tourism Development   Heritage Management  MICE and Events Management  International Hospitality Management Course selection: Please attach courses and their descriptions open to exchange students that fall under the theme. It is advised that exchange students select enough courses that satisfy the conditions of the UNESCAP APETIT Marco Polo Programme requirements (normally 18 credits or one semester’s work) and the requirements of home institutions for credit recognition. 1. MGMT111-Introduction to Tourism and Hospitality 2. HMGT211-Introduction to Food and Beverage 3. HMGT212-Food and Beverage Management 4. HMGT213-Club Management 5. HMGT214-Lodging Management 6. HMGT215-Wine Studies 7. INFO211-Management Information System for Tourism and Hospitality 8. MKTG211-Tourism and Hospitality Marketing 9. SOCI211-Socio-cultural Issues in Tourism 10. HMGT311-Hotel Operations 11. HMGT312-Facilities and Properties Management 12. HMGT313-Food and Beverage Cost Control 13. MGMT415-Strategic Management 14. MGMT416-Seminar on Tourism and Hospitality Course Descriptions of UNESCAP APETIT Marco Polo Programme at IFT under the theme “International Hospitality Management” Course Code: MGMT111 (year 1 level) Course Title: Introduction to Tourism and Hospitality Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course presents a comprehensive overview of the interrelated industries of tourism and hospitality. Course topics include the historical development, the diverse composition of the industry, its major players, current trends, and future challenges facing these dynamic businesses. This course is best suitable for aspiring high school-leavers dedicated to joining this world’s fastest growing industry. On completion of this course, students will be fully equipped with the essential knowledge required to prepare them for the more advanced courses ahead. Course Code: HMGT211 (year 2 level) Course Title: Introduction to Food and Beverage Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course aims at giving students an overview of modern catering service institutions, service techniques and methods, basic principles of food and beverage service operations and use of multi- media applications, concepts and procedures involved in effective food and beverage control, and development and use of quality standards, actual costs and quality delivery in the modern food and 3
  • 4. beverage control system. 4
  • 5. Course Code: HMGT212 (year 2 level) Course Title: Food and Beverage Management Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: Food and Beverage Management is a “Practical Management” work assignment subject. The course allows all students to put their theory into practice and experience “Real Life” management situations. It will develop and expand their Management Skills, Supervision, Planning, Preparation, Communication, Confidence, Guest contact skills, Motivation, Food and Beverage knowledge, Creative skills, Directional skills and their ability to make sound effective decisions. Course Code: HMGT213 (year 2 level) Course Title: Club Management Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: The students are provided a comprehensive examination of the operational aspects of resort and private club management. Emphasis is placed on club and resort planning, development, marketing, human resources, legal issues, and financial analysis. Golf operations in clubs will be introduced. Students will have a good understanding of the various career opportunities and emerging trends in this dynamic sector. Course Code: HMGT214 (year 2 level) Course Title: Lodging Management Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course covers the hotel Rooms Division that is responsible for the all lodging-related aspects of a commercial hotel. The guestroom is the defining characteristic of hotels in that a hotel with its accommodation portion removed no longer can be called a hotel. Revenue generated from guestroom occupancy is typically is the bulk of a hotel’s total revenue and therefore all activities directly related to the operation of the aptly named Rooms Division, are critical. Whilst the course focuses on the core activities of the Rooms Division, i.e. Front Office and Housekeeping, the student will gain an appreciation for allied activities such as Security and Engineering operations and for the interrelationship between the Rooms Division and the other Divisions within a hotel. Course Code: HMGT215 (year 2 level) Course Title: Wine Studies Duration: 1 semester Credit Carried: 2 Lecture Hours Per week: 2 Course Aim: The aim is to introduce the students to the several aspects of the wine world and to give a clear perspective of the importance of wine made from grapes in connection with the hotel industry, and today’s social life. Introduce cultural, social and economic aspects related with the production of wine. Provide the adequate tools in order to be able to taste and talk about wine. 5
  • 6. Course Code: INFO211 (year 2 level) Course Title: Management Information System for Tourism and Hospitality Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: Students will gain the knowledge about information systems and the management of IS from this course. They will understand different categories of computer systems, and how they can be useful. Besides, students will learn how to build database management systems. Course Code: MKTG211 (year 2 level) Course Title: Tourism and Hospitality Marketing Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course prepares students to function effectively in the sales, marketing, or public relations departments of organisations in the hospitality and tourism industries in particular, and service-oriented organisations in general. The course introduces students to the various marketing related activities and functions designed to achieve the strategic objectives of organisations. Though the course requires students to master a broad range of marketing concepts and principles, the academic focus is to ultimately equip students with the ability to apply these marketing principles and concepts in the context of analysing, planning, implementing, and the control of marketing issues and problems. In addition, the course is designed to build students’ analytical thinking and critical evaluation regarding tourism and hospitality related issues in marketing. By the end of this course, students should be able to acquire mastery of the different factors that influence the marketing success of organisations. Students should be able to make decisions related to marketing issues in the tourism and travel industry and latest emerging trends, and to work out a marketing plan of action around such factors. Students should demonstrate a proficiency for analysis and strategy recommendation within the context of tourism, travel, and hospitality marketing. Furthermore, students should demonstrate proficiency in communicating, presenting and persuading others of their marketing decisions. Course Code: SOCI211 (year 2 level) Course Title: Socio-cultural Issues in Tourism Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: The objective of the course is to show how culture variation can influence the patterns of human behaviour and interaction. As Tourism and Hotel Management are business areas in which cultural diversity is more often the norm than the exception, it is important to prepare the future professionals to face, react and manage it, understanding the importance of culture to pursue and find the best solutions to both strategical and operational decisions and actions. Cross-cultural training programmes are important instruments for increasing cultural knowledge, and a project approach is followed so the students can design and present their own cultural training programme, adapted to their business specific demands. 6
  • 7. Course Code: HMGT311 (year 3 level) Course Title: Hotel Operations Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This subject aims to examine the mechanisms and techniques employed in the management of hotel companies. Selected topics focus on equity structures, operations, marketing, human resources and systems for a variety of hotel operations. On completion of this subject, students should be able to: - demonstrate an understanding of the origins of hotel industry and the operational characteristics of hotels; - demonstrate an awareness of commercial and non-profit hotel operations and distinguish different models of hotel management; - demonstrate an understanding asset protection strategies; - be able to analyse employee performance and apply scheduling techniques; - demonstrate an understanding of the nature of demand, capacity management and product development principles as applied to hotel operations - demonstrate an understanding and display a practical knowledge of customer service encounters, pricing and income maximization techniques and productivity; and - distinguish between customer and management perceptions of quality and apply the techniques of quality control and quality audit. Course Code: HMGT312 (year 3 level) Course Title: Facilities and Properties Management Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: The objective of this course is to explain the fundamental principles of properties and facilities planning, management, and maintenance for all segments of the hospitality industry. Students who complete this subject will be able to: - state the definitions, functions and scopes of facilities and properties management in the hospitality industry; - understand the management activities, tools and trends in facilities and properties management; - describe the hotel planning and development process; - appreciate the importance of integrating the elements of culture and heritage when planning and developing hotels in the local context; - learn how to make plans for an efficient working space; - understand the local fire safety code; - understand how to manage waste; - distinguish among types of hotel renovation - learn how to select contractors and understand the tendering process. Course Code: HMGT313 (year 3 level) Course Title: Food and Beverage Cost Control Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course aims at giving students an overview of the complexities of controlling over the primary resources of income and expense concerned with the function of a food service unit, namely, products (food and beverages), labor and sales income. Also to develop skills in order to perform cost-volume profit analysis as well as creating menu-pricing strategies. 7
  • 8. Course Code: MGMT415 (year 4 level) Course Title: Strategic Management Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: Strategic Management is a course designed to enhance students’ planning and analytical skills when confronted by different and challenging problems related to strategic management. It builds on the foundation built from attending elementary and intermediate courses such as Principles of Marketing and Principles of Management and furthers the development of the three skills (conceptual, analytical, and group communication skills) that students are expected to acquire. At the end this course, students must demonstrate not only their (1) knowledge of strategic management concepts and principles, and (2) their ability to apply it in decision- and analysis-making settings, but also their ability to (3) comprehensively develop a strategic course of action for a firm in a given situation and faced with certain constraints. Course Code: MGMT416 (year 4 level) Course Title: Seminar on Tourism and Hospitality Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course is advanced (senior) level course that provides students with a broad knowledge of the latest developments in the tourism and hospitality industries. The topics included in this seminar course are not fixed and are updated as needed because the course aims to reflect the current relevant international, regional, and local issues in tourism and hospitality. Emphasis is placed on students to become aware of these issues, what industry participants are doing to address these, and challenges students to suggest creative ways and new perspectives of looking at the issues. The course is usually taught by invited visiting professors or highly respected industry professionals. Students taking this course should have already an extensive knowledge of the tourism and hospitality industries gained in courses taken in previous years. Another interesting aspect of this course that it seeks to force students to integrate all the knowledge they have gained in tourism and hospitality in their undergraduate studies by means of the seminar issues and topics presented in the course. By the end of this course, students must be able to demonstrate a broad awareness and understanding of contemporary trends, development, and issues confronting the tourism and hospitality industries. Students should demonstrate an ability to address these issues and the factors that incorporate them. They are further expected to be able to provide their own insights into and perspectives of these current topics by displaying their knowledge of how integrated the different elements of the hospitality and tourism industries interact. Finally, students are also expected to appreciate the complex nature of the elements making up the tourism and hospitality industries and how these need to be integrated and connected. 8
  • 9. Proposed Marco Polo Programme falls under the theme:  Sustainable Tourism Development   Heritage Management  MICE and Events Management  International Hospitality Management Course selection: Please attach courses and their descriptions open to exchange students that fall under the theme. It is advised that exchange students select enough courses that satisfy the conditions of the UNESCAP APETIT Marco Polo Programme requirements (normally 18 credits or one semester’s work) and the requirements of home institutions for credit recognition. 1. TSMT111-Tourism Destinations 2. HERT213-Principles of Conservation 3. HERT214-Visitor Management 4. INFO211-Management Information System for Tourism and Hospitality 5. MKTG211-Tourism and Hospitality Marketing 6. SOCI211-Socio-cultural Issues in Tourism 7. TSMT212-Passenger Transport Management 8. TSMT213-Travel Services Management 9. TSMT311-Tourism Planning and Development 10. TSMT312-Special Interest Tourism 11. TSMT313-Development and Management of Attractions 12. ECON411Tourism Economics 13. MGMT414-Tourism Product Management 14. MGMT416-Seminar on Tourism and Hospitality Course Descriptions of UNESCAP APETIT Marco Polo Programme at IFT under the theme “Sustainable Tourism Development” Course Code: TSMT111 (year 1 level) Course Title: Tourism Destinations Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: Tourism & hospitality industry will never exist without the wide spectrum of cultural & natural attractions at different destinations around the world. This course aims at providing the students with essential knowledge of world geography as it relates to tourism & hospitality. Students will be acquainted with understanding of world travel patterns, such as the destinations and origins of tourists, major world wonders, and some special issues about travelling to certain countries. The students will be assigned to do research and presentation about cultures, taboos, and attractions of some selected destinations. Upon completion of the course, students should be able to understand cultural divergence among nations & religions, and demonstrate knowledge of attractions in different parts of the world, especially those of high cultural and natural values. Course Code: HERT213 (year 2 level) Course Title: Principles of Conservation Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course provides an introduction to the principles of conservation and traces the history, 9
  • 10. development of, and major theories related to conservation practices. The course focuses on various strategies that can be utilized in dealing with sites of heritage value from restoration, reconstruction, to preservation and others. It will also introduce students to effective conservation systems, approaches, decision-making and frameworks. 10
  • 11. Course Code: HERT214 (year 2 level) Course Title: Visitor Management Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course will explore the operational aspects of the management of heritage attractions and their visitors. It will address how heritage attractions are designed, planned, performance monitored and yields evaluated. The course also addresses how visitor experience is central to the management of such attractions. It will outline the concepts and strategies currently employed for best practice management and discuss some specific cases in detail. Heritage attractions and products will be discussed throughout the course using local and international examples. Course Code: INFO211 (year 2 level) Course Title: Management Information System for Tourism and Hospitality Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: Students will gain the knowledge about information systems and the management of IS from this course. They will understand different categories of computer systems, and how they can be useful. Besides, students will learn how to build database management systems. Course Code: MKTG211 (year 2 level) Course Title: Tourism and Hospitality Marketing Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course prepares students to function effectively in the sales, marketing, or public relations departments of organisations in the hospitality and tourism industries in particular, and service-oriented organisations in general. The course introduces students to the various marketing related activities and functions designed to achieve the strategic objectives of organisations. Though the course requires students to master a broad range of marketing concepts and principles, the academic focus is to ultimately equip students with the ability to apply these marketing principles and concepts in the context of analysing, planning, implementing, and the control of marketing issues and problems. In addition, the course is designed to build students’ analytical thinking and critical evaluation regarding tourism and hospitality related issues in marketing. By the end of this course, students should be able to acquire mastery of the different factors that influence the marketing success of organisations. Students should be able to make decisions related to marketing issues in the tourism and travel industry and latest emerging trends, and to work out a marketing plan of action around such factors. Students should demonstrate a proficiency for analysis and strategy recommendation within the context of tourism, travel, and hospitality marketing. Furthermore, students should demonstrate proficiency in communicating, presenting and persuading others of their marketing decisions. 11
  • 12. Course Code: SOCI211 (year 2 level) Course Title: Socio-cultural Issues in Tourism Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: The objective of the course is to show how culture variation can influence the patterns of human behaviour and interaction. As Tourism and Hotel Management are business areas in which cultural diversity is more often the norm than the exception, it is important to prepare the future professionals to face, react and manage it, understanding the importance of culture to pursue and find the best solutions to both strategical and operational decisions and actions. Cross-cultural training programmes are important instruments for increasing cultural knowledge, and a project approach is followed so the students can design and present their own cultural training programme, adapted to their business specific demands. Course Code: TSMT212 (year 2 level) Course Title: Passenger Transport Management Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: To provide students with the background of the importance of transportation in tourism, the difference between traveling market, transport market and traffic market, definition of transport as a product, the use and possibilities of the different modes of transport, and the operational aspects of transport and the quality and sustainability issues in transport. Course Code: TSMT213 (year 2 level) Course Title: Travel Services Management Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course will cover principles governing travel agency organisation and operations; the development of retail, wholesale and tour operations; and the provision of services to individuals, groups, and special interest market segments. Course Code: TSMT311 (year 3 level) Course Title: Tourism Planning and Development Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: The course examines and analyses the concepts that apply to development of tourist destinations. It presents examples through case studies and literature obtained from a variety of primary and secondary sources. 12
  • 13. Course Code: TSMT312 (year 3 level) Course Title: Special Interest Tourism Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course is intended to provide students with an understanding of the diverse nature of the tourism industry. The course prepares students to be able to work in, operate, manage, and set-up tourist products that cater to travellers with specialized needs and interests. Emphasis will be placed upon understanding the issues involved in developing and satisfying different forms of travel and tourism needs and how the planning and introduction of appropriate tourist products and programmes can satisfy these. In addition, the course looks into the nature and characteristics of the demand for more specialized forms of tourist needs. By the end of this course, students must be able to demonstrate a broad awareness of contemporary trends in tourism and understanding of the different specialized forms of tourism and the characteristics of the demand driving those needs. Students are also expected to understand the impact, planning processes, and issues involved in satisfying the needs of diverse segments of tourists. Students are also expected to be able to recommend tourism strategies and plans of action designed to take advantage of and develop special interest tourism in Macao and in the region. Course Code: TSMT313 (year 3 level) Course Title: Development and Management of Attractions Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course has the following objectives: - To understand the nature of different attractions. - To understand the issues that are of particular importance in attractions management. - To provide an introduction to a range of management techniques. - To understand visitor behavior and motivations. - To develop abilities to assess site and destination characteristics. - To understand the concept of carrying capacities. - To assess alternative means of managing the visitor (on and off site). Course Code: ECON411 (year 4 level) Course Title: Tourism Economics Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course studies the economical effects of Tourism at macro and meso level expressed in a cost and profit analysis. Students learn to differentiate, to criticize and to apply different economical assessment methods and to analyze tourism in regard to economical aspects. 13
  • 14. Course Code: MGMT414 (year 4 level) Course Title: Tourism Product Management Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: To provide an understanding for observable changes in the demand for specific tourism product features and product bundles over time and to equip the student with decision and planning tools regarding the planning, control and management of the tourism product development process within the travel industry. Starting with a discussion regarding the changing nature of tourism products and the evaluation of travel trends students will be shown as to how existing and anticipated market trends can be translated into product planning exercises and the marketing of new products. Course Code: MGMT416 (year 4 level) Course Title: Seminar on Tourism and Hospitality Duration: 1 semester Credit Carried: 3 Lecture Hours Per week: 3 Course Aim: This course is advanced (senior) level course that provides students with a broad knowledge of the latest developments in the tourism and hospitality industries. The topics included in this seminar course are not fixed and are updated as needed because the course aims to reflect the current relevant international, regional, and local issues in tourism and hospitality. Emphasis is placed on students to become aware of these issues, what industry participants are doing to address these, and challenges students to suggest creative ways and new perspectives of looking at the issues. The course is usually taught by invited visiting professors or highly respected industry professionals. Students taking this course should have already an extensive knowledge of the tourism and hospitality industries gained in courses taken in previous years. Another interesting aspect of this course that it seeks to force students to integrate all the knowledge they have gained in tourism and hospitality in their undergraduate studies by means of the seminar issues and topics presented in the course. By the end of this course, students must be able to demonstrate a broad awareness and understanding of contemporary trends, development, and issues confronting the tourism and hospitality industries. Students should demonstrate an ability to address these issues and the factors that incorporate them. They are further expected to be able to provide their own insights into and perspectives of these current topics by displaying their knowledge of how integrated the different elements of the hospitality and tourism industries interact. Finally, students are also expected to appreciate the complex nature of the elements making up the tourism and hospitality industries and how these need to be integrated and connected. 14

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