East Asia Institute of Management 东亚管理学院 (EASB) Hospitality

Accounting in Hospitality and Tourism is a subject to be taught in the first year of the degree programme in Hospitality and Tourism.  It consists of 3 parts namely, Financial Accounting, Management Accounting and Finance. There is no pre-requisite for this subject. In this subject, the student will learn about the basic concepts of financial accounting and how to interpret and analyse financial statements in the Financial Accounting section.  In the management accounting section, they will learn about management accounting systems and techniques that are popularly used by managers in their decision-making.  In the Finance section, students will learn about capital investment project appraisal and working capital management. As the subject is one on accounting for hospitality and tourism, illustrations and examples to be discussed in class as well as tutorial exercises will all be surrounding the hospitality industry.  Special operating ratios, formats of accounting and management control reports and unique management decision models being used in the hospitality industry will be taught. 

Marketing  in Hospitality & Tourism

This module introduces students to the fundamental concepts and applications of Hospitality & Tourism Marketing. Its aim is to develop the students' understanding on marketing issues and enable them to make good decisions by balancing the organisation's objectives and resources against customer needs and opportunities in the industry. Topics also include marketing for tourism & hospitality, service characteristics, market segmentation, market positioning, target marketing, and the Eight Ps of marketing in the Hospitality & Tourism industry.

Principles of Management

This module covers the contemporary trends in management and organizations. In this subject, you will be introduced to the key topics in management and organisations including managing in today's world, foundation of planning and decision making, basic organisation design, human resource management, managing change and innovation, communication and interpersonal skills, foundation of control, as well as technology and operation.

Food & Beverage Service Operations

This module introduces students to the fundamental concepts of managing services in food & beverage operations and their applications. Its aim is to develop students' service management know-how, planning skills, and techniques in delivering high quality service in the food & beverage industry. Topics also include service management, menu development, dining & beverage service styles, service equipment, facility design, decor, and maintenance.

Front Office Operations

This module provides students with the framework of the front office organisation and its operations. Its aim is to enable students to demonstrate the integration of staff and tasks related to front office operations. Topics also include the structure of the hotel organisation, front office responsibilities, reservation process, hotel revenue cycle, and rooms management technology.

Introduction to Gaming Management

This module seeks to set the scene academically and provides a fundamental framework within which to locate issues in gaming management. These will include a historical and contemporary examination of gaming practices globally, organizations, policies, provision and management.

This course serves as an introduction to academic research, i.e., dissertations, thesis for the academic world. It aims to provide students with the knowledge and skills necessary to apply the scientific method and to design research projects in their chosen discipline. Students will become familiar with a range of research tools and methodologies, gain an understanding of quantitative and qualitative approaches to important research related issues, and enhance their oral and written skills in relation to research. The assignments take students through the process of producing a research proposal which forms the basis for commencing a research program.

Organisational Behaviour

Organizational Behavior plays a very important part in all our lives, as citizens, as consumers, as employees or as employers. Learning about Organizational Behavior will help you develop a better understanding about yourself and other people in the work environment. This course will provide you with the knowledge, concepts and tools to be more effective in dealing with your peers, subordinates and business associates. It will focus on developing you as an effective and successful manager. In this course, you will learn the impact of individuals, groups and structure on the behavior within an organization, for the sole purpose of applying such knowledge toward improving an organization's effectiveness.

Human Resource Cross Culture Management

This module provides students with a framework for understanding employment relations and management of human resources in diverse organisations, such as in the Hospitality & Tourism industry. It aims to develop students' abilities to adapt and manage an increasingly diverse and competitive business environment. Topics also include job analysis & job design; planning, recruiting, selection & orientation; training & development; compensation, incentives & benefits; and evaluating employee performance.

Convention Sales & Services

This module introduces students to fundamental concepts of convention sales and services. Its aim is to develop students' understanding and skills in formulating marketing strategies in conventional sales and services as a sub-segment of the industry. Topics also include environment assessment & scanning developing a marketing plan, organising for convention sales, and implementing it.

Casino Operations and  Management

This module provides students with the managerial, technical and operational expertise in the casino and gaming segment of the hospitality industry. It covers all aspects of the casino environment from supervision to security and surveillance technologies.

Food & Beverage Management

This module focuses on the analysis of the operations and determines the best course of action in food & beverage operations and management. It examines the ways to maximise service efficiency and productivity to satisfy demands of today's guests. Topics also include organisation of food & beverage operations, marketing, nutrition, menu, standard product costs & pricing strategies, productions, service, sanitation and safety; facility design, layout and equipment.