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Introduction

The brief history of the College of Leisure and Hospitality

 

In August of 2005, the College of Leisure and Hospitality was established by Zhang Guangming, a professor of the Department of Leisure Sports Management, served as the first dean. The college includes the Department of Leisure Sports Management, the Department of Recreation and Sports Management, the Department of Hospitality Management, the Department of Tourism, and the Department of Fashion and Beauty Applications.

 

The administrative offices are located in Building Q.  The specialty classrooms are located in Building S, Building J, the“Michelin Building” (formerly: Cook Building), which impose various research resource integration, sharing and effectively use to promote teaching and related activities, create a healthy, energetic and happy life quality.

 

At present, the college is composed of five departments.

Department

School system

Established year

Department of Leisure Sports Management

Four-year system (day/night)

Two-year system (weekend class)

2000

Department of Hospitality Management

Four-year system  (day/night)

Two-years system (weekend class)

2002

Department of Tourism Management

Four-year system (day/night, includes Aboriginal class)

2006

Department of Fashion and Beauty Applications

Four-year system (day/night)

2009

Master Degree of Recreation and Sports Management

Master's Degree (general, on-the-job)

2004

 

 

The educational goals of the College of Leisure and Hospitality

 

The College of Leisure and Hospitality is based on the educational philosophy of “Mechanical Dedication” of the school, in line with the development trend of the industry and the needs of the country's society.  With the aim of cultivating professionals in the leisure life industry, we integrate the in-house leisure business management department with a master's program in leisure sports management, and a meal tour management department, the Department of Tourism as well as fashion and beauty business application system that emphasizes practical skills training, innovative applications of life, all ages and health of both the humanities minor, to humanity, to life, to the ground, industrialization and internationalization into the development of spindle, to cultivate professional talents that keep pace with the times.

The educational goals of the school are as follows:

  1. To cultivate professional technical skills related to leisure life industry.
  2. To cultivate leisure life industry management knowledge.
  3. To cultivate leisure life, humanities and aesthetics.
  4. To cultivate leisure life planning and innovation ability.

 

 

Teachers of the College of Leisure and Hospitality

The college has excellent teachers which includes sixty-eight full-time teachers. There are four professors, thirty-four associate professors, thirteen assistant professors and thirteen lecturers.

Department

Professor

Associate Professor

Assistant professor

Lecturer

Total

Department of Leisure Sports Management

2

15

1

2

20

Department of Hospitality Management

1

13

8

12

34

Department of Tourism Management

1

2

2

2

7

Department of Fashion and Beauty Applications

 

4

2

1

7

 

Development spindle and features

The college is adjacent to the Agricultural Biotechnology Park, the Liudui Hakka Culture Park and the Agricultural Improvement Field, and is adjacent to the National Parks and Scenic Areas such as Sandimen Cultural Park, Maolin National Scenic Area, Dapeng Bay National Scenic Area, and Kenting National Park. There are unique natural resources and landscapes such as sea ​​areas and mountains . Lin near the school area is aboriginal, Hakka ethnic-cum-ethnic Taiwanese and other multi-ethnic cultural exchange Survey Office, located at the circulation recruit multicultural central thoroughfare, is the Kaohsiung-Pingtung area in the future prosperity and cultural resources landmarks. In consideration of professional personnel training to students in entrepreneurship and innovation resources to personnel training in the agri-food promotion, integration of schools near Lin Inland Scenic rich sea resources and multicultural ethnic characteristics, the Court positioned to promote the development of low-carbon tourism community for the College of The characteristics are to cultivate relevant professionals and promote the industry related to leisure meals.

 

First of all, to promote a healthy, leisure community and to build a low-carbon living.

The college has a unique location and natural and human resources , such as seashore and mountainous areas . Over the years, it has implemented various government-related environmental resources surveys, food tours, Hakka and aboriginal cultures. At present, the relevant concrete results, the implementation of the Ministry of Science and Technology for three consecutive years of planning "the aboriginal tribes in response to climate change, environmental sustainability strategies and practices - taking the Wukai tribe of Wutai Township as an example", the three-year plan "artificial " study on integrated functions of wetlands" and " Construction of local food for sustainable food from the local sustainable food", totaling 22 million yuan; the Ministry of Communications Tourism Bureau training program "Hotel industry initial and intermediate management functions development training and The key functional category benchmarks are established; the Ministry of Education's "School of the Sea Series Project" gourmet cooking and other talent training programs; the Ministry of Labor professional license test training and counseling programs.

Key features and research directions :

  1. Promoting community ageing health and leisure health programs, silver hair fitness training courses and music arrangements.
  2. Promoting the training of talents in the sea and mountain areas, leisure farms, low-carbon tourism and other industries.
  3. Committing to social care and promoting the full range of health care for the silver body and mind.
  4. Assisting in the development of leisure accommodation industry in neighboring areas, cultivating students' ability in product production, service training, operation management, etc., improving service quality and create high-quality professional quality.
  5. Amplifing Seniors isokinetic muscle strength training classroom safety.

 

Secondly, to cultivate the multi-ethnic communities of religious history and culture, waterfront land domain environment awareness training.

The college maintains the region's natural cultural resources as its mission to promote the development of low-carbon tourism has been planned low-carbon tourism study process, builds ecological view the stars guide commentary, airports and other field service practical teaching facilities, low carbon leisure cultivate talent. Pingtung area is a sea-and-land eco-diversity city. It cooperates with the Ministry of Science and Technology to enhance the private school's research and development energy plan "Research on the integrated function of constructed wetlands": the opening of "Environmental Ecology Conservation", "Introduction to National Parks", "Original resident culture Introduction "," Introduction to the Hakka culture, "explained lead and other related ecological view, multi-ethnic personnel training courses. There is a invention patent for the plant identification learning machine.

Key features and research directions:

  1. Understanding of environmental resources in the humanities, astrology, land, marina-cum-ecological. Strengthen students' ability to explain and guide laid recognition of community cohesion.
  2. Promoting low-carbon tourism community to community-based schools near Lin, in conjunction with the ecological resources, build low-carbon Broadwood recreational living area. At the same time, we will understand the unique culture of the community and work hard to promote community tourism and promote community care in the rural areas.
  3. We will do our best to care for the social responsibility of the community, provide teaching and equipment resources, and enhance the exchange and experience sharing between the regional public and private sectors and local people.
  4. Star guide training, teaching and training laid explain the context of classroom amplification equipment plan.
  5. Updating the plane cabin classrooms, ticketing counters, real-time flight schedules, waiting hall and other entry-exit situation classroom training equipment and improvement program.

 

Thirdly, to promote the local sustainable food sightseeing.

The students of this college have the characteristics of localization, cultivate the characteristics of multicultural ethnic talents in Pingtung area, and cooperate with local tourism industries such as Kangqiao Group, Furong Group, Handai Hotel, Hanlai Food Group, Sanyi Travel Agency. We have long-term cooperation with local companies such as Jupai Travel Agency , Kaiyang International Travel Service, and Kenting Travel Agency to cultivate suitable talents. Strengthen the understanding of the community's characteristic culture and promote community tourism, promote the care of rural community services, and cultivate community tourism industry management talents. Design and development in line with the characteristics of regional food and drink, the art-talent training kitchen, and to join with other local ingredients and culture, into the community to enhance the value of tourism, food and enjoy the season to the ground, promoting local sustainable cuisine sightseeing. To do this will increase R & D center set up Michelin chef arts, use of local ingredients, research and development characteristics of the area with food and drinks, to reduce the carbon footprint, enhance the tourism value of the Pingtung area.

Key features and research directions:

  1. The tour of “from construction to sustainable diet food”, the use of local, seasonal ingredients, in addition to reducing the carbon footprint also helps local agricultural products marketing activation of local industries.
  2. Leading and counseling and promoting the production of tribal materials in the local area, innovative flavors of food and beverage cooking, local specialties, production of food and beverage baking products and other research and development results transferred to local stakeholders.
  3. Promote food sightseeing, design and develop foods and beverages that meet regional characteristics, cultivate cooking skill, drink talents, and combine local ingredients and culture to integrate into the community to enhance the value of sightseeing.
  4. Review the demographic characteristics and industries of the region, establish a resource network, establish an industry strategic alliance, and strengthen the energy of industry-university cooperation.
  5. Michelin building and the establishment of Culinary R & D center, practice by strengthening Restaurant (light food cafe) plans to build multi-purpose classrooms.
  6. Combine the beverage research and development center to build a special beverage research and development base.

 

Fourthly, the multi-ethnic culture is integrated into the creative aesthetic design.

The development of the college is to promote the community's low-carbon tourism, food and tourism and other key points. It is planned to strengthen exchanges with regional associations and parks, and integrate modern creative aesthetics into traditional cultural objects to create new vitality in the community. At present, relevant deep communication communities: Blue Donggangxi Conservation Association, Linzibian Nature and Culture Conservation Association, Xiaozhenji Culture and Art Foundation, Zhongdui Culture and Education Association, Jialian Wetland Community Association, Xintian Village Community Development Association.

Key features and research directions:

  1. With the cultural elements of the local community, it combines modern fashion aesthetics to create costumes, accessories and various specialties.
  2. Leading and counseling and promoting the production of tribal materials in the local area, and the production of hand-made organic beauty products and other research and development results transferred to local stakeholders.
  3. Sustained and integrated activities to create a vibrant community and innovate local innovative talents.
  4. Cultural and creative aesthetic situation classroom expansion plan.