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Deparment :

Department of Hospitality and Business Management

Programme Name :

Bachelor of Arts (Honours) in Hotel Operations Management

Programme Code :

Year 1/2/3 Entry: MH125104 (Full-Time)
Year 3 Entry: MH525104 (Part-time)

Duration :

Year 1 Entry: 4 Years (Full Time)
Year 2 Entry: 3 Years (Full Time)
Year 3 Entry: 2 Years (Full Time) / 4 Years (Part-time evening class)

Medium of Instruction :

English

Venue(s) :

Core Modules: Chai Wan Campus
General Education (GE) : Chai Wan/Tsing Yi Campus

The programme is recognised under the QF Level: 5
Registration No.: 14/002733/L5
Registration Validity Period: 01/09/2014 to 31/08/2029

Programme Aims

This programme aims to nurture a new generation of professionals for the rapidly developing hotel sector in Hong Kong as well as in the region. In order to equip students with strong theory and practical knowledge and skills in hotel operations management, a broad range of hotel topics including food & beverage management, front office and housekeeping management, hotel revenue management, and staff development and training will be covered in the programme. Via internship opportunities, this programme will also help students to identify and strengthen their career aspirations by integrating classroom knowledge with the practice of work within actual hotel settings.

Career Prospects

After obtaining relevant operational experience in the hotel / hospitality industry, graduates will be capable of assuming managerial positions such as restaurant manager, catering manager, front office manager, housekeeping manager, or revenue manager in local, regional or global hotel / hospitality companies (e.g. hotel and resort companies, conference and exhibition centres, private and country clubs, and theme parks, etc.).

Assessment

Students’ abilities and performances will be assessed by a variety of assessment approaches, including Assignments, Written Tests, Skill Tests, Projects and Examinations. Details of assessment methods, criteria and weighting for each module are described in the Module Syllabi and Module Curriculum.

Professional Recognition

This programme has been accredited by the Institute of Hospitality (UK), and received Recognition of Quality Culinary Education Programme Cerification by the World Association of Chefs’ Societies. This programme also achieved Observer of the International Centre of Excellence in Tourism and Hospitality Education (THE-ICE).

Programme-specific Requirements

For Year 1 Entry:
1. For HKDSE, a maximum of two Applied Learning (ApL) subjects can be counted for admission purpose.  Relevant ApL subjects include: Hotel Operations, Hospitality Services in Practice, Western Cuisine, Food and Beverage Operations, Events Planning and Operation, Film and Video Studies/Film and Video, Accounting in Practice, Pâtisserie and Café Operations and Practical Psychology.
2. Applicants may be required to attend an interview.
 
For Year 2 Entry:
Higher Diploma (HD) / Associate Degree (AD) in business or management-related areas or other equivalent qualifications.
 
For Year 3 Entry:
Higher Diploma OR equivalent sub-degree qualifications/studies in a relevant area of study.
 
Remarks (for Year 2 and Year 3 Entry):
1. Additional core modules are required (with fee charged) for sub-degree graduates according to the educational background of individuals.
2. All applicants are screened and selected by an Admission and Interview Panel. All interviews are conducted in English.
3. For enquiries, please contact Department of Hospitality and Business Management (Telephone No: 3890 8222).
 
For General Entry Requirement, please refer to Admission

Tuition fees

  • The tuition fees are charged according to the number of credit points taken during a semester.
  • The tuition fee for academic year 2025/26 per credit:
Local StudentsNon-local Students
 HK$ 3,300 HK$ 3,970

Programme Curriculum

This is a credit-based programme, which students will normally complete over 4 years (in 8 semesters). Students are required to take 129 credit points with modules as shown below and an Industrial Attachment module for work-integrated learning. To encourage lifelong learning in general, and to provide students with greater flexibility, the programme will be offered through a credit-based module accumulation system with a multi-entry and multi-exit structure.

Year 1
  • Business Management Fundamentals
  • Accounting for Management
  • Marketing Management
  • Human Resources Management
  • Tourism Studies
  • Hotel Operations Fundamentals
  • General Education Core Module: Chinese 1
  • General Education Core Module: English for Academic Studies 1
  • General Education Core Module: Creativity & Innovation in Society
  • General Education Elective Module 1
  • Food & Beverage Operations
  • Front Office Management
  • Wine, Spirits & Food Affinities
  • Housekeeping Management
  • Food & Beverage Planning and Simulations
  • Food Hygiene & Sanitation
  • A.I. & Blockchain in Society & Work
  • Entrepreneurial Mindset
  • General Education Elective Module 2
  • General Education Elective Module 3
  • Entrepreneurship
  • Hotel Revenue Management
  • Research Methods & Data Analysis
  • MICE Business & Operations Management
  • Staff Training & Development
  • Work-integrated Learning
  • Programme Elective 1
  • Programme Elective 2
  • General Education Core Module: Chinese 2
  • General Education Core Module: English for Academic Studies 2
  • General Education Core Module: English for Professional Purposes
  • Business Ethics & Law
  • eBusiness for Hotels
  • Environmental Management in the Hospitality Industry
  • Contemporary Issues in Hotels
  • Customer Services Management
  • Final Year Project (Part 1)
  • Final Year Project (Part 2)
  • Programme Elective 3
  • Programme Elective 4
  • Programme Elective 5
  • General Education Elective Module 4

Remarks:

(i) Students are also required to complete the Work-integrated Learning module before a Bachelor Degree is awarded.
(ii) More elective modules may be offered. Modules offered are subject to change.

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