{"id":5446,"date":"2025-08-20T16:47:54","date_gmt":"2025-08-20T09:47:54","guid":{"rendered":"https:\/\/www.hoasen.edu.vn\/dl\/?page_id=5446"},"modified":"2025-09-04T13:36:35","modified_gmt":"2025-09-04T06:36:35","slug":"nganh-quan-tri-nha-hang-va-dich-vu-an-uong-2","status":"publish","type":"page","link":"https:\/\/www.hoasen.edu.vn\/dl\/en\/nganh-quan-tri-nha-hang-va-dich-vu-an-uong-2\/","title":{"rendered":"Restaurant Management"},"content":{"rendered":"\n
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Restaurant Management<\/h2>\n\n\n\n
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  • AUN-QA (ASEAN) Accredited Program<\/li>\n\n\n\n
  • Career-oriented training through real-world projects and practice<\/li>\n\n\n\n
  • As of June 2025, 100% of students secured employment before graduation<\/li>\n<\/ul>\n<\/div>
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    Overview<\/h2>\n\n\n\n
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    The rising demand for leisure and culinary exploration<\/strong> has fueled the strong growth of the Food & Beverage (F&B) sector<\/strong>, creating abundant career opportunities for professionals in this field. In response to this trend, the Restaurant Management program<\/strong> equips students with knowledge of culinary business management and operations<\/strong>, while also developing skills in negotiation, leadership, and management<\/strong> within an internationally integrated environment.<\/p>\n\n\n\n

    A distinctive feature of the program is its practice-oriented learning model<\/strong>, where students participate in projects and develop new service products. This hands-on approach ensures graduates are confident in taking on management positions in restaurant systems both in Vietnam and abroad<\/strong>.<\/p>\n<\/div>\n\n\n\n

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    Program Code<\/strong><\/p>\n\n\n\n

    7810202<\/p>\n<\/div>\n\n\n\n

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    Admission Subject Combination<\/strong><\/strong><\/p>\n\n\n\n

    A00, A01, D01, C00, X02, X01<\/p>\n<\/div>\n\n\n\n

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    Program Duration<\/strong><\/strong><\/p>\n\n\n\n

    3.5 years<\/p>\n<\/div>\n\n\n\n

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    Degree Awarded<\/strong><\/strong><\/p>\n\n\n\n

    Bachelor of Restaurant Management<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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    Foundational Knowledge<\/strong><\/strong><\/p>\n\n\n\n

    Students are equipped with comprehensive knowledge of management, operations, and service quality control in the field of restaurant and culinary business. In particular, they are encouraged to create and develop new culinary products to enhance the customer experience.<\/p>\n\n\n\n

    Practical Skills<\/strong><\/strong><\/p>\n\n\n\n

    Students master restaurant operations management skills across all stages, from reception, service, and food preparation to service quality control. The program also emphasizes management and customer care skills, along with the ability to analyze and forecast trends for innovative menu development.<\/p>\n\n\n\n

    Attitude and Professional Demeano<\/strong>r<\/strong><\/p>\n\n\n\n

    Students develop a professional demeanor, consistently prioritizing customer experience and a strong sense of responsibility in their work.<\/p>\n\n\n\n

    Foreign Languages and Technology<\/strong><\/strong><\/p>\n\n\n\n

    Students are equipped with foreign language proficiency for communication and professional tasks, mastery of office IT applications, and the ability to apply technology effectively in their work.<\/p>\n<\/div><\/div>\n\n\n\n

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    Distinctive Features<\/h2>\n\n\n\n
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    AUN-QA Accreditation<\/span><\/strong><\/p>\n

    The program is rigorously and comprehensively evaluated against 11 criteria, focusing on training quality, faculty expertise, learning methods, facilities, student outcomes, and student support services. Through this evaluation, students gain access to international-standard knowledge, engage in academic exchange with universities across the ASEAN region, and benefit from enhanced career opportunities in both domestic and international markets.<\/p>\n<\/div><\/div>\n\n\n\n

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    International Scholarship Opportunities<\/strong><\/p>\n

    HSU Faculty of Hospitality students have the opportunity to receive the prestigious Erasmus Mundus Scholarship (Europe), awarded to outstanding candidates who meet the program\u2019s criteria. In addition, they can participate in a variety of exchange programs, short- and long-term professional training, and paid internships at institutions such as PIHMS (New Zealand), Universiti Brunei Darussalam (Brunei), and Hanze University of Applied Sciences (the Netherlands).<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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    Integrating Theory and Practice<\/strong><\/p>\n

    The program is rigorously and comprehensively evaluated against 11 criteria, focusing on training quality, faculty expertise, learning methods, facilities, student outcomes, and support services. Through this framework, students gain access to international-standard knowledge, engage in academic exchange with universities across the region, and benefit from favorable conditions that enhance their future career opportunities in both domestic and international markets.<\/p>\n<\/div><\/div>\n\n\n\n

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    Internships at Prestigious Enterprises<\/strong><\/p>\n

    Students complete two mandatory internships in the culinary departments of partner hotels and restaurants, such as Merperle Hotel & Resort, Equatorial Ho Chi Minh City, Sheraton Saigon, and Caravelle Saigon. These internships play a crucial role in helping students refine their professional skills, gain practical experience, and prepare to confidently take on future management positions in the hospitality industry.<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div><\/div>\n\n\n\n

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    Expected Learning Outcomes<\/h2>\n\n\n\n
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    Professional Competencies<\/strong><\/p>\n

    Students are equipped with a solid foundation in tourism and local culture, integrated with specialized knowledge in food and beverage services including menu design, culinary preparation, food safety and hygiene, and beverage mixing. In addition, the program develops students\u2019 competencies in operations management, business management, and solution-oriented thinking, enabling them to effectively address challenges in the restaurant and culinary industry both domestically and internationally.<\/p>\n<\/div>\n\n\n\n

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    Professional Skills<\/strong><\/p>\n

    Students are capable of designing and evaluating strategies for culinary products and services, and performing operational processes in restaurant and food service enterprises aligned with international standards. They also develop strong skills in communication\u2014particularly in English\u2014teamwork, project management, managerial thinking, and adaptability in multicultural environments, all of which are key factors for success in the service industry.<\/p>\n<\/div>\n\n\n\n

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    Sustainable Development<\/strong><\/p>\n

    Students develop a strong sense of professional responsibility and the ability to adapt flexibly to cultural diversity and customer needs. The program encourages a spirit of lifelong learning and proactive professional development, thereby broadening career pathways. At the same time, students are trained to uphold community responsibility and comply with both Vietnamese and international legal regulations in the culinary industry.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n\n\n\n

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    Program Structure<\/h2>\n\n
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    • \n Freshman (Year 1) <\/li>\n
    • \n Sophomore (Year 2) <\/li>\n
    • \n Junior (Year 3) <\/li>\n
    • \n Senior (Year 4) <\/li>\n <\/ul>\n\n
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      English for International Integration 1 (EII 1)<\/div>\n
      English for International Integration 2 (EII 2)<\/div>\n
      English for International Integration 3 (EII 3)<\/div>\n
      English for International Integration 4 (EII 4)<\/div>\n
      Marxist-Leninist Philosophy<\/div>\n
      Management and Business Ethics<\/div>\n
      Introduction to Tourism and Hospitality<\/div>\n
      Applied Statistics<\/div>\n
      Marxist-Leninist Political Economy<\/div>\n
      Scientific Socialism<\/div>\n
      Introduction to Marketing<\/div>\n
      Microsoft Office – Level A<\/div>\n <\/div>\n
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      English for International Integration 5 (EII 5)<\/div>\n
      Ho Chi Minh's Ideology<\/div>\n
      Tourism Political System and Legal Documents<\/div>\n
      Introduction to International Business<\/div>\n
      Customer Behavior<\/div>\n
      Food and Beverage Service Operation<\/div>\n
      Food Production<\/div>\n
      Elective Foreign Languages 1 (choose 1 of 4): French, Japanese, Korean, Chinese<\/div>\n
      Introduction to Events Management <\/div>\n
      Liberal Education 1<\/div>\n <\/div>\n
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      Corporate Finance<\/div>\n
      Strategic Management<\/div>\n
      Information Technology in Tourism<\/div>\n
      Gourmet culture <\/div>\n
      Food and Beverage Management<\/div>\n
      Vietnam Communist Party's History<\/div>\n
      Sustainable Tourism<\/div>\n
      Liberal Education 2<\/div>\n
      Human Resource Development in Service Industry<\/div>\n
      Pastries and Bakery<\/div>\n
      Restaurant Management <\/div>\n
      Bar and Beverage Services<\/div>\n
      Oenology<\/div>\n
      Catering for Events<\/div>\n
      Hospitality Management Projects<\/div>\n <\/div>\n
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      Final Requirement (choose 1 of 3): Professional Internship \/ Graduation Thesis \/ Startup Project<\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n \n