Bachelor of Arts (Honours) in Hotel Operations Management
FacultyFaculty of Management and Hospitality
DepartmentDepartment of Hospitality Management
Programme NameBachelor of Arts (Honours) in Hotel Operations Management
Programme CodeMH125104 (Application via VTC Web-based Admissions System)
Mode, Year of Study Accepting Entry & Duration of StudyFull-time: 4 Years (Year 1 Entry) / 2 Years (Year 3 Entry)
Medium of InstructionEnglish supplemented with Cantonese
Venue(s)Programme core modules conducted at Kowloon Tong campus and some General Education (GE) elective modules on other campuses
Bachelor of Arts (Honours) in Hotel Operations Management is recognised under the QF
QF Level: 5
QR Registration No.: 14/002733/L5
Validity Period: 01/09/2014 to 31/08/2019
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.
After having 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).
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.
This programme has been accredited by the internationally-renowned Institute of Hospitality (UK). The programme achieved Observer of the International Centre of Excellence in Tourism and Hospitality Education (THE-ICE).
Entrance Requirements for Year 1:
Level 3 or above in the HKDSE English Language and Chinese Language; AND Level 2 or above in the HKDSE Mathematics, Liberal Studies and one Elective Subject; OR Equivalent.
You may also refer to the General Entrance Requirements for more infromation.
- A "Grade D or E" and a "Grade C or above" in an HKDSE Other Language subject (Category C subjects) are regarded as equivalent to an HKDSE subject at "Level 2" and "Level 3" respectively, and one Other Language subject can be counted for admission purpose.
- An "Attained" and an "Attained with Distinction" in an HKDSE relevant Applied Learning (ApL) subject (Category B subjects) are regarded as equivalent to an HKDSE subject at "Level 2" and "Level 3" respectively, and a maximum of two 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.
- Applicants may be required to attend an interview with an original work portfolio.
Entrance Requirements for Year 3:
Higher Diploma OR equivalent qualifications in a relevant area of study.
- Bridging modules are required (with fee charged) for sub-degree graduates according to the educational background of individuals.
- All applicants are screened and selected by an Admission and Interview Panel. All interviews are conducted in English.
- For enquiry please contact Faculty of Management and Hospitality (Telephone No: 3959 7222).
- The tuition fees are charged according to the number of credit points taken during a semester.
- The tuition fee for academic year 2017/18 is $2,700 per credit point. Tuition fees are subject to annual reviews.