College of Culture and Tourism
The 21st century is characterized by creative convergence of culture, tourism and business management. At the Department of Culture and Tourism Business Management, we foster creative global leaders and designers who set new trends and have the specialized skills necessary to create successful start-ups in the promising industries and contribute to the promotion of Korean culture and tourism in the world.
Dept. of Tourism Management
- Tel. +82-63-220-2752
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Dept. of Foodservice and Culinary Management
- Tel. +82-63-220-2707, 2908
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Dept. of Fashion Business
- Tel. +82-63-220-2948
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Dept. of Korean Cuisine
- Tel. +82-63-220-2768, 2762
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Dept. of Hotel Management
- Tel. 063-220-2735, 2684
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Dept. of Tourism Management
The educational objectives of the department is focused on the improvement of management skills, personality educa-tion for the better service, and world-class tourism expert. The department offers working-level programs in expertise in tourism, or foreign language strengthening, as well as internships in travel agencies, airlines, event companies, or in tour-ism authorities. The department in engaged with at least 100 tourism-related and co-op organizations to let students ex-perience on-site and working-level situations, especially a one-year overseas training program.
Name | Song Kwang-In | |||
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Position | Professor | |||
Specializations | - | |||
Contact | +82-63-220-2899 | tour@jj.ac.kr |
Name | Choi Young Ki | |||
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Position | Professor | |||
Specializations | Tourism Management, Tourism Management Strategy, Tourism Business, World Culture Exprience, Mice Industry | |||
Contact | +82-63-220-2591 | tourism@jj.ac.kr |
Name | Ryu Inpyong | |||
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Position | Professor | |||
Specializations | - | |||
Contact | +82-63-220-2941 | jjtour@jj.ac.kr |
Name | SHIM WOO SUK | |||
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Position | Assistant Professor | |||
Specializations | Tourism Policy,Tourism Law, Tourism & Leisure Management, Tourism Storytelling, Tourism Behavior | |||
Contact | +82-63-220-2379 | tourjj@jj.ac.kr |
Name | null | |||
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Position | Assistant Professor | |||
Specializations | - | |||
Contact | +82-63-220-2438 | airtour@jj.ac.kr |
Course No. | Course Name | Course Information |
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09016 | Tourism Behavior | Analysis of factors affecting consumer behavior to develop systematized management practices of tourism business. |
16093 | Understanding of culture | 본 교과목은 인간사회의 문화는 보편성과 특수성을 동시에 지니고 있다는 것을 전제로 문화의 특징을 더 잘 이해할 수 있고 인간 문화에 대한 객관적인 이해를 가능하게 하는 것을 목표로 한다. |
08041 | Introduction to Tourism | Overview of the tourism; topics include the history of tourism, its definition, and the different types of tourism resources and development with emphasis on the basic understanding of tourism and issues as related to the tourism business. |
14198 | Cultural Tourism Theory | In this study, we can comprehend analyses of various cultural and tourism factors affecting tourism industries. All of students know how to understand various tourism cultures. |
16412 | Airline Cabin Service | The study of basic services in airline industry and practice of operation skills required in airline business such as airline service manners, understanding of the industries, and in-flight service. |
14363 | Tourism Development and foundation | Working knowledge of tourism concepts and theories applicable to the tourism development by classifying different types of tourism development |
08646 | Tourism Marketing | Study of basic theory and practice of marketing as related to the tourism including types of tourism market, its size, research method of tourism market, planning, and advertising. |
08043 | Tourism Law | Examination of the laws regulating the tourism business and tourism policy. Emphasis on the practical aspects of tourism-related regulations. |
10221 | Tourism Business | Study of overall business operations as related to the tourism bisiness. Includes travel business, travel lodging business, toursm facilities, and tourism-related business. |
16134 | Tourism English Conversation | Practice of English conversation with emphasis on improvement of communication skills. |
16406 | Customer Service | Subjects for understanding and learning services for customer satisfaction. |
15874 | Tourism History | Students will learn about the importance of tourism through the study of tourism history, including the origin of tourism, the development of tourism, and the relationship between Korean historical history and tourism. |
09830 | Tourism Resources | Study of effective management of tourism resources based on the knowledge of concepts and classification methods for cultural heritages and historical sites. |
16723 | Digital Storytelling | Learn about the role of cultural tourism resources and storytelling, and learn the basic knowledge to develop a content strategy that can be applied to tourist destinations through brand strategy necessary for image formation. |
14501 | Travel Agency management & Operation | The trends operation management procedures and practices of travel agents. Emphasis on agency operations including cost control of travel, scheduling of itinerary, and recruiting travelers. |
10083 | Tourism Management | Functions and methods of management as related to the tourism including travel agency, hotel, and tourism-related business. |
16413 | Air Transport Service | The characteristics of air transportation services, and to understand. The developments in the air transport, and the interests of air transport. Learning basic and general content of air transportation services, such as air transport order. |
16722 | ICT Content Planning | Provides an im-depth understanding of the event business and hands-on situation analysis; emphasis on study of value of event operations by exploring an effect of event business on tourism industry. |
17416 | Practical English for Tourism | Learn English that is practically used in tourism. |
15883 | Tourism Policy | The purpose of this course is to understand the role and function of the tourism administration organization and to analyze the development process and the direction of tourism policy at home and abroad. |
14500 | Green Tourism and foundation | Integrated study of environment and tourism. Analysis of types of tourism development in favor of environment, characteristics of green tourism and its effective development methods. |
16407 | Field Experience Ⅰ | An internship experience in hospitality industry segments including food service, lodging, tourism, and convention/exposition. Focus on on-site training to apply knowledge acquired in classroom to the industry. |
16408 | Field ExperienceⅡ | An internship experience in hospitality industry segments including food service, lodging, tourism, and convention/exposition. Focus on on-site training to apply knowledge acquired in classroom to the industry. |
16669 | Immersive festival contents planning | The goal is to contivate practical festival experts who can build new types of festival contents and contribute to the development of local festivals by combining Immersive media technology, a key content in the 5G era, and festivals, a new tourism paradigm in modern society. |
15756 | Reservation Practice | Practice of overall reservation base, Individual & Group booking etc. for future staff of Airline ground service, Travel Agent and other tourism service industry. |
10899 | Tourism & Leisure Management | Examination of the multi-faceted phenomenon of leisure in relation to tourism industry, with particular attention to various ways of improvement in quality of life. |
17636 | Tourism presentation seminar | Cultivate professional tourism personnel by creating a portfolio based on major knowledge and career and allowing them to find a career path that suits them. |
15885 | Tourism Research Methodology | Exploration of software utilized in the tourism information. Working knowledge of application of multi-media software including planning, storyboard. |
10897 | Tour Conductor Exercise | Develop awareness and understanding of tour conductor for overseas travel.Focuses on practices and training of students for future career as a professional tour conductor. |
16670 | Digital Immersive MICE industry theory | From the concept of the MICE industry. 'MICE' is an acronym for Meetings, Incentives, Conventions, and Exhibitions, and refers to the service industry that comprehensively refers to these fields. This lecture is a class to learn and experience the digital potential of the MICE industry theory by combining advanced technologies such as 'Metaverse' and 'Artificial Intelligence (AI)', which are rapidly emerging as new trends across the traditional MICE industry and the MICE industry. |
14202 | Comprehensive Design of Culture Toruism | To understand the status of cultural tourism and related problems in order to suggest new cultural tourism products |
14201 | Capstone Design of Culture Tourism | Cultural tourism and the overall planning and problem solving in culture tourism |
16410 | Field Experience Ⅲ | An internship experience in hospitality industry segments including food service, lodging, tourism, and convention/exposition. Focus on on-site training to apply knowledge acquired in classroom to the industry. |
16409 | Field Experience Ⅳ | An internship experience in hospitality industry segments including food service, lodging, tourism, and convention/exposition. Focus on on-site training to apply knowledge acquired in classroom to the industry. |
16411 | Image Management and Communication | The Study of image management and communication skills. Subjects to improve the power. |
Dept. of Foodservice and Culinary Management
This department was established in order to educate and train human resources who may lead the development of the food service industry of Korea, which has seen significant growth due to dining-out culture in response to changes in life-style. The department is doing their best efforts in order to train students into food service administrators with cosmo-politan outlooks that can play important roles in the food service industry. The aim of the department is to foster food experts who can play important roles in the domestic and foreign food service industries, such as professional chefs, dining-out consultants, food and beverages experts.
Course No. | Course Name | Course Information |
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11337 | Barista Training | By practicing with the various coffees, check the responses of the customers and study and develop the more scientific coffee. |
10879 | Service Practical English | The aim of this study is to increase communication skill in English to serve foreigners in restaurants and non commercial restaurants. |
13119 | Western Cuisine | This subject design to train practical skills to cook western foods in relation with western food culture. At the end of this course, students are able to apply international western cook test |
10883 | Foodservice Service marketing | Learn the way to manage the customers for satisfying them ranging the needs and preferences of the customers from the basic knowledge of the customers in the service industry, and also learn how I as the executive or manager have to manage the employees. |
11951 | consumer behavior for foodservice | A study of consumer behavior in purchasing Foodservice products with an emphasis of consumers' lifestyle, attitude, and behavior. |
10881 | Food and Beverage Cost Control | The efficient of cost brings a benefit augmentation effect at once. purchasing, storage, marketing channels of various foods, storage and inventory control |
10886 | Baking Practice | Examines principles and methods of baking practice. including the many baking types, materials, cooking steps for the all kids of breads. |
10887 | Bar Cocktail Practice | This subject design to increase understanding of beverage in restaurant operation.The study explain various utensil which is mainly use in the bar. Also the study explain to mix a drink to train bartenders. |
11339 | Food Service English (2) | The aim of this study is to increase communication skill in English to serve foreigners in restaurants and non commercial restaurants. |
16671 | Cafe and Wine, and Dessert Start-up Practice | It develops food and beverage such as cafe, wine, brunch and dessert to suit the modern trend. Also Development of various foods through product planning, production, and testing. Concentrate on studying various practical competencies necessary for starting a business. |
15751 | Oriental cuisine | This course is to learn the whole process of planning, preparing and cooking which the influenced Asian menus through traditional and modern oriental cuisine. The course mainly focuses on presenting of curriculums which is Asian food culture, dining style, ingredients, cooking skill, and decorative especially the cooking technique focuses on Asian cooking. |
11326 | Management of Restaurant | Restaurant management requires a specific knowledge and operation skills. Includes the role of managerial leadership, staff selection and staff development, effective approaches to successful client relations, and approaches to maintaining the balance between food service and facilities quality. |
13120 | Survice Manner and Image | Laboratory aspects of overall foodservice management with service manners, art of conversation, etiquette. |
10884 | Food Sanitation | Provides basic principles of food sanitation for ensuring the safety, wholesomeness, and soundness of food at all stages from its growth, production or manufacture until its final consumption. Also covers food sanitation codes and their adaptations in restaurant business. |
15875 | Pastry and Dessert Practice | Learn the knowledge of the confectionary including the basic course, and take the course of the practice to learn the production methodology and skill. Practice the basic processes of fermentation, dividing, shaping, ripening, and baking. Also prepare for the examination of the confectionary specialist, and learn the development of the decoration, creative transformation and standardization of the desert. |
16414 | Table Coordination | For making the person to feel vividly the dishes on the picture or screen by learning the design and decoration as well as presentation which could become the aesthetic part of it, take the knowledge and skill to elevate its value. Along with the foods learn the whole things of the eating area to become the specialist having the qualification to present the aesthetic life art to the customers by decorating the environmental conditions and setting up the table as well as eating area and eating style. |
16415 | Food Tech(Capstone Design) | Create kitchen-related ideas and study contents for the purpose of nurturing talents with creative and comprehensive design capabilities related to food tech and Learn how to operate and develop capabilities through capstone design. |
11335 | Entrepreneurship & Franchise | Learn the new administration model to figure out how the branches of chain restaurant would be organized and managed, and then for the target to building up the general theory enhance the ability to be the professional administrator by analyzing the various case studies of the merits and weak points of the multi branches administration. |
11336 | Menu Planning | Subject to the development of the new, for the purpose of founding the business by surveying the menus from the existing markets, or the menus currently studied and serviced, and comparing them with the rival companies, try to approach to the suppliers(store) to learn the successful menu development and management plan. |
11344 | Restaurant Planning and Design | Along with the various courses of the eating out business and its culture survey the field and also learn other things such as concept, design of the kitchen, drawing, allocation, lighting and music, flow planning, estimation of the investment, interior, menu, laws relating to the foundation, and so on. |
11953 | Seminar for the foodservice | Broad perspective of contemporary issues in the management of foodservice. A written article with a required at the end of seminar. |
11952 | Research method in foodservice | Exploration of programming language and software utilized in the hotel and foodservice busimess area. |
Dept. of Fashion Business
The department operates co-op and internship programs with recognized domestic fashion companies, and has a work-ing-level curriculum. The department also provides various working-level experience and career development with practicum facilities such as Hyungji Fashion Trend Center, and CAD rooms. Moreover, it operates various employment-preparation programs such as global fashion professional training project, license preparation classes, graduation fash-ion shows, as well as field trips and career seminars to help students find the right path for their career after graduation.
Name | HYUNJUNG PARK | |||
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Position | Professor | |||
Specializations | History of Korean Clothing and Textiles / Construction of Korean Clothing / Fashion Culture Contents / Korean Fashion Design | |||
Contact | +82-63-220-2940 | phj4@jj.ac.kr |
Name | Choi Jin-Hee | |||
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Position | Professor | |||
Specializations | Flat Pattern Making / Draping / Apparel CAD & 3D CLO / Smart Apparel Manufacturing / Creative Fashion Design | |||
Contact | +82-63-220-2898 | jhchoi@jj.ac.kr |
Name | Ju Jeong Ah | |||
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Position | Professor | |||
Specializations | Textile Material / Textile Science / Textile Planning and Development / Textile Design (Dyeing, Knitting, Weaving) / CAD of Weaving and knitting (Tex-Pro) | |||
Contact | +82-63-220-2017 | jajoo11@jj.ac.kr |
Name | Seo Sangwoo | |||
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Position | Professor | |||
Specializations | Fashion Psychology / Fashion Marketing / Fashion Information Analysis / Fashion Retailing / Fashion Merchandising / Fashion Portfolio | |||
Contact | +82-63-220-3112 | sangwooseo@jj.ac.kr |
Name | Kwon Sang Hee | |||
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Position | Assistant Professor | |||
Specializations | Fashion Design, Fashion CAD, Fashion Drawing, History of Western Costume | |||
Contact | +82-63-220-2344 | shkwon@jj.ac.kr |
Course No. | Course Name | Course Information |
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16416 | Basic for Clothing Construction | This course is to understand the basic theories of clothing in the overall system of human, society, culture and environment. Students learn human body measurement, clothing construction and manufacturing methods applicable to wearable devices, which are necessary for constructing future apparel. |
16419 | Fashion Flat Sketches | In this course, students learn how to draw flat sketches of various apparel items such as skirts, pants, shirts, dresses, jumpers, jackets, and coats and how to create specification sheets using terminologies on sewing, fabric, and supplementary materials. |
17637 | Understanding of Fashion Business Major | This course is for undeclared major freshmen [11 to choose their major. The course introduces students various areas of fashion such as fashion design, apparel construction, fashion marketing, Korean traditional costume, and textiles as well as related career path. |
16421 | CAD for Fashion Design | Using Adobe Photoshop and Illustrator, students study fundamental techniques specific to fashion design and presentation. Students create mood boards, print designs, fashion illustrations, and flats digitally. |
16024 | Global Fashion Business | The goal of Global Fashion Business is to prepare to become a global leader for the next generation. In a global fashion business, understand a variety of global successes of the fashion business. It also learns global leadership, global, paradigm, global writing skills, global manners and global thinking. |
15816 | Color planning and Product Development | Based on the basic knowledge of the material, practice various dyeing techniques and material properties change, processing possibilities, and acquire knowledge for the development of materials and fashion products. |
14505 | Fashion Social Psychology | Clothing is an important phenomenon in corporate culture. This course applies concepts and theories of social psychology to explain human behavior related to Fashion. Major concepts are psychological factors such as personal characteristics, desire, and self-concept, as well as social factors such as sex, age, role, status, symbolic communication, and impression formation. Understanding these various factors can make comprehension of human clothing behavior and fashion marketing. |
09056 | Texitile Materials | Kinds and composition of materials and raw materials for textile are examined together with the survey of chemical and physical nature of various kinds of textiles. |
09046 | Fashion Marketing | The purpose of this courses are to investigate the consumer needs to develop fashion products, and to analyze the target market, fashion trends, and consumer behavior to prepare the guidelines to plan fashion products. |
09820 | Pattern Design 1 | Based on clothing construction design, students learn to develop clothing design(Blouse and Shirts & Shirts and Pants) from basic pattern. |
14503 | Construction of Korean Costume | Through the process of making the traditional Korean costume, students understand the value of Korean costume's color, patterns, and composition. |
14072 | Draping | On the basis of Construction techniques learned flat pattern, the course introduces basic draping and skills. Students have a better understanding of relationship body and clothing construction. |
16420 | Fashion Design | This course enables students to understand the role of research, design development, and editing in the fashion design process. Students develop fashion collections under various themes and practice presentation techniques. |
11691 | Fashion lllustration | In this course, students understand the human body's proportion, acquire the expression method about silhouette, detail, drape by various pose and practice the coloring applied technique from basic one. |
15519 | Korean Costume Contents | This course is a basic course for developing Korean apparel products using IoT technology. We understand the basic structure of Korean costumes from ancient times to the Joseon Dynasty and understand the aesthetic and symbolic characteristics. This knowledge ultimately applies to Korean costume product planning and development. |
16417 | Digital Fashion Design | Using Texpro program, students learn techniques of textile design (print, weave, and knit), flat sketch, and 2D simulation. Students develop and make presentation of original designs through creation of mood board, textile design, fashion illustration, flats, and 2D simulation using Texpro, Photoshop, and Illustrator. |
08444 | History of Western Costume | The purpose of this course is a theoretical approach to the history of dress from ancient times to the present times, and a examination of dress in the context of social, economic and aesthetic development of Western culture. |
16418 | Apparel CAD & Production(Capstone Design) | Based on the knowledge acquired from pattern making and draping courses, student have the opportunity to draw patten with easy and accurately by computer pattern program. As applicate pattern making, grading and marker making, students develop practical ability to mass product of pattern. |
14391 | Fashion Visual Merchandising(Capstone design) | Students develop concepts in design exclusively for the higher designer market, with emphasis on image direction of fashion coordination. This course also suggests what apparel's coordination of today reveals about us and our world. |
16422 | Fashion retailing | Learn about retail sales and marketing strategies of fashion goods. Understand domestic and international retail distribution of fashion goods and learn effective retail sales strategies. In particular, we will discuss the future direction of the fashion retail business by integrating retail issues related to the fourth industrial revolution. |
14648 | Fashion Culture Content(Capstone Design) | In this course, students study a variety of theories which explain the fashion based on the fashion culture contents of the whole world throughout history. Through the analytic thinking beyond space and time, they also understand fashion, cultyre, and human being. |
14208 | Fashion Textile Planning | Based on the knowledge of fashion textile, students learn how to analyze and investigate information about trend, consumer and technology in order to develop textiles products. |
14206 | Fashion Textile Development | Students develop ability to analyse the structure of textile and can design textile by understanding how to produce textile such as a woven and a knitted fabric. |
13720 | Fashion Information Analysis | This conrse studies fashion designing, merchandising, production, marketing, buying and selling in order to understand the process of fashion industry. Students will be able to understand the characteristics of fashion markets and predict the future directions of fashion markest in Korea. |
09821 | Pattern Design 2 | By practicing more advanced clothing construction(Two pieces or Coat), students have a better understanding of garment manufaturing in general. |
14317 | Design for Traditional Costume(capstone design) | Students design creative costume of modern sense based on basic structure and aesthetic characteristics of Korean traditional costume. |
11957 | Development of Traditional Fashion Goods | Through the planning and construction of daily fashion goods using Korean traditional sewing and dyeing method, students cultivate planning capacity of fashion merchandising skill. |
14318 | Creative Fashion Design(capstone design) | This courses practice subject that help a original work of graduation. Students work on their own work, exploring various styles, materials, and construction techniques. |
10664 | Fashion Merchandising | This course deal with Fashion Merchandising methods and process to be applied in the field. Students develop ability of market research and brand launching |
14504 | Fashion Textile Design(Capstone Design) | Students learn how to customize textile to trend, market and demands of consumers and design it creatively. |
15522 | Fashion Textile and technology commercialization | This course deals with the textile materials and new technologies developed in the fashion industry from the perspective of the business and commercialization. |
16423 | Fashion Collection(Capstone Design) | In this course, students design and create professionally executed garments for individual fashion collection showing one’s own identity. Students develop a collection under their chosen theme, refine their looks through fitting done on professional models utilizing apparel design and construction techniques acquired so far. |
14390 | Fashion Portfolio(Capstone design) | This course emphasize on the collection and analysis of fashioncollection, consumer, and market informtions, Students make the fashion portfolio by theirselves. |
Dept. of Korean Cuisine
The Department of Korean Cuisine conserves, accedes, and develops our traditional food culture, and cultivates knowledge on food and food cultures of the East and the West, and in addition, aims to foster the experts who will take the role in leading the globalization of Korean food culture, while realizing the University’s founding Christian ideas. The department began as an academic discipline in 2000, in Jeonju, the hometown of majority of Korean food, and the city recognized by UNESCO as Creative Cities Network in food culture, with plans to develop and enhance the cultural and industrial values of Korean cuisine, and was the first of its kind amongst its peers in Korea. In 2010, the department and the University was chosen as a special developer of Korean food, and received a financial support from the government totaling 2.4 billion Korean Won, for a period of four years, allowing the University to transform the discipline into a de-partment. Since then, the department had built advanced cooking and practice facilities, and established a world-class education infrastructure with expert faculty and specialized curricula. The department currently focuses on fostering ‘global Korean food superstars’ by operating internships, major co-op experiences, field trips, and global Korean food mastering programs, to cultivate global mindset and foreign language communication abilities, food culture and man-agement, techniques and knowledge in cooking Eastern and Western cuisines, including traditional Korean cuisine, espe-cially acceding the techniques of the 38th Important Intangible Cultural Artifact, the “Royal Cuisine of Joseun Dynas-ty.”
Name | Cha Jina | |||
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Position | Professor | |||
Specializations | Restaurant management / Foodservice management in Institutions / Nutrition / Traditional food fermentation and practice | |||
Contact | +82-63-220-2897 | jinacha@jj.ac.kr |
Name | Cha Gyung Hee | |||
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Position | Professor | |||
Specializations | Korean Cuisine Practice / Culinary Science / Experimental Cooking Practice / Korean Regional Cuisine Practice / Food Culture Studies and Practices through the Old Literature | |||
Contact | +82-63-220-2016 | injeulmi@jj.ac.kr |
Name | Shin Jung-kue | |||
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Position | Professor | |||
Specializations | Food New Products Development / Food Processing & Preservation / Food Sanitation / Food Science / Tradition Alcohol Beverage & Wines | |||
Contact | +82-63-220-3081 | sorilove@jj.ac.kr |
Name | Kim Su-in | |||
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Position | Professor | |||
Specializations | - | |||
Contact | +82-63-220-2909 | fooddeco@jj.ac.kr |
Name | Chung heajung | |||
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Position | Professor | |||
Specializations | - | |||
Contact | +82-63-220-2098 | angiechung@jj.ac.kr |
Name | Do hyun-wook | |||
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Position | Assistant Professor | |||
Specializations | Western Cuisine, Chinese Cuisine, Kitchen Management Service, Korean Cuisine Banquet kitchen service, Basic Culinary 101 Class. | |||
Contact | +82-63-220-3101 | hw.do@jj.ac.kr |
Course No. | Course Name | Course Information |
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30163 | null | Recent research trends of domestic and foreign restaurant service marketing, to establish a marketing strategy for restaurant service satisfaction by analyzing and discussing global environment issues related to restaurant service marketing. |
16027 | Korean Foods Culture Contents | Eating five thousand years of Korean to a correct understanding of the natural environment and social impact of transition to the vicissitudes of food in Korea who have historically and culturally, to discussion. |
14849 | Korean Cuisine Practice | Practices the cooking methods of Korean traditional foods, also covers basic knowledge and cultural aspects of Korean food. |
17638 | Understanding of Korean Culinary Arts Major | A first-year lecture designed to help students gain a general understanding of the major subjects of the Department of Korean Cuisine for students enrolled in the autonomous major elective system and those wishing to transfer to the Department of Korean Cuisine. |
08289 | Basic Culinary Skill Practice | Provides basic knowledge and skills for cooking. Also covers food materials preparation, cooking utensils usage, cooking process. |
08434 | Foods Science | Provides general characteristics of foods, physicochemical changes and functional properties of food durings food preparation and processing. |
16219 | K-Food Design | The aim of the subject is to improve design skills for food styling, coordination, menu development. |
09005 | Nutrition | Study in digestion, absorption, metabolism and functions of nutrients, which are essential to human lives, in connection with one's diet. |
08999 | Culinary Science | Provides a basic understanding of the composition of foods, changing structures and physical chemical characteristics of cooking process. |
13648 | Demonstration of Korean Cusine | We learn how to put the ingredients and garnish on the plate and understanding which is korean traditional style and modern sense of food. |
07445 | Western Cuisine Practice | Practicing the cooking methods of western foods, utensils and food materials used in western restaurants. |
17639 | Marketing in Foodservice Operations | Deals with the process of managing foodservice organizations, as well as theoretical and practical studies in marketing strategy for effective restaurant operation. |
17640 | Culinary English | The aim of this study is to increase knowledge of ingredients, cooking metheod and service skills in English to work in the foreign restaurant kitchen |
08985 | Confectionery and Baking Practice | Examines principles and methods of baking and pastry practice. including the many baking types, materials, cooking steps for the all kids of bread and cookies. |
08442 | Chinese Cuisine Practice | Practicing the cooking methods of Chinese foods, utensils and food materials used in Chinese restaurants. |
13103 | Korean Royal Cuisine Practice | Deals with literatures and food cultures of Korean royal cuisine, practices cooking methods for everyday life and event banquet. |
16218 | Global Food Culture | Study in the relationship between food and culture, and comparative analysis of food cultures across the world, especially their individuality and universality. |
13684 | Rice cookie & Tea Practice | The aim of this study is to recapture modernistically the rice cookie & tea or punch based on korean traditional recipes. |
17714 | Smart Kitchen Management | Provides the overall knowledges and skills such as the characteristics of Smart kitchen management, food ingredient control, cost control, menu planning and meal management, personnel management, safety control, customer satisfaction in the food service facilities. |
14721 | Food Processing | Covers principles and methods of food processing and preservation in order to utilize agricultural products effectively including traditional fermented food, and to develop new food products with increased storage, safety, commerciality, preference and quality. |
14631 | Foods Hygiene | Provides basic principles of food sanitation for ensuring the safety, wholesomeness, and soundness of food at all stages from its growth, production or manufacture until its final consumption. Also covers food sanitation codes and their adaptations in restaurant business. |
16424 | Experimental Cooking Practice(capstone design) | Provides basic knowledge for research on cookery science and experimental cooking practice. Also covers experimental cooking design for developing standardized recipe, stepwise changes according to the diverse cooking method and optimal processing method for the newly developed menus and food products. |
13104 | Japanese Cuisine Practice | Practicing the cooking methods of Japanese foods, utensils and food materials used in Japanese restaurants. |
17143 | Traditional Fermented Food Practice(capstone design) | Covers principles and methods of food processing and preservation in order to utilize agricultural products effectively including traditional fermented food, and to develop new food products with increased storage, safety, commerciality, preference and quality. |
10064 | Educational Theory of Culinary Teaching | Studies of educational theory of culinary teaching, curriculum design, instructional methods. |
14907 | Study and Instruction Method for Culinary Teaching | Studies of instruction method for culinary teaching, textbook and teaching aids development, And their utilizing for the teaching practice training. |
13109 | Vegetarian Diet & Food Therapy Practice | Vegetable, medicinal and herbal ingredients to take advantage of vegetarian food, the ingredients used in food inspections for the study, a vegetarian and will learn theories and practical techniques of medicinal food. As 'Yaksikdongwon(?食同源)', thoughts on the basis of the oriental nutrition and functional characteristics of medicinal materials with respect to learning, the organic formulation of these ingredients, color, smell, taste combines food to study the health-promoting food and prevent disease through the ability to be cultured. |
16681 | K-Food Banquet Practice (capstone design) | Deals with menu settings, classifications of the Korean traditional wedding food. And practices preparation processes of them. |
13105 | Korean Regional Cuisine Practice | Characteristics analysis of Korean regional culinary on seasonal food, banquet food, kimchi and many other delicacies, including plausible outlook in regional cuisine tourism. |
11489 | Foodservice in Institutions | Provides the principles of food service systems, menu planning, food purchasing, quantity food production, sanitation, facility and equipment, cost control. |
14316 | Food Products Development(capstone design) | Provides a basic understanding of the traditional food development related to the process and merchandising of the food products. |
13111 | Food Culture Studies and Practices Through the Old Literatures | Studies of dietary history and food culture of our ancestors through the old literatures. By making the old food, to reproduce the traditional food culture of the circle knows, the superior ability to recognize and encourage them to develop. |
14113 | Menu Planning and Design for Korea Resturant(Capstone design) | Deals with traditional wine making, various kinds of beverages and their characteristics, serving methods and cocktail making methods using alcoholic and nonalcoholic beverages. |
16425 | Graduate Work (capstone design) | Every student designs, makes and presents their own graduate works. |
17641 | A Practice of Vegetarian Diet & Medical Food | Plan and develop a vegetarian oriented menu that forms the basis of Korean food, and practice menus such as diet control, nutritional and treatment food based on this. |
17642 | Korean Restaurant Establishment and Food Technology | Understand trends in the Korean food industry write a business proposal for starting a Korean restaurant, and understand newly introduced technological methods to apply to starting a business. |
Dept. of Hotel Management
The objective of the department is to foster hotel management professionals skilled with room service, food and bever-ages, and overall management. Through internship and co-op programs with five-star hotels at home, the department provides direct opportunities for students to learn working-level situations before they graduate, and also operates over-seas internships programs, opening more possibilities. The department’s aim is to foster hoteliers with appropriate mind-set, skilled with theoretical and practical knowledge, and leadership that would see its light in hotels at home and abroad.
Name | Hwang Insoo | |||
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Position | Professor | |||
Specializations | Customer Relationship Management / Hotel Management Information Systems / Hotel Information Processing Practices / Tourism Laws / Introduction to Information Technology | |||
Contact | +82-63-220-2757 | insoo@jj.ac.kr |
Name | Ahn, Seh-Kil | |||
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Position | Professor | |||
Specializations | - | |||
Contact | +82-63-220-2041 | skahn@jj.ac.kr |
Name | Im Hyun Jung | |||
---|---|---|---|---|
Position | Professor | |||
Specializations | - | |||
Contact | +82-63-220-2553 | hollyim@jj.ac.kr |
Name | Shim Young-kuk | |||
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Position | Professor | |||
Specializations | Hotel Human Resource Management, Understanding of Service, Hotel F&B service Practice, Service Case Study in Hospitality Industry, Wine Service. | |||
Contact | +82-63-220-3082 | bruceshim@jj.ac.kr |
Name | TODD MORRIS | |||
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Position | Associate Professor | |||
Specializations | - | |||
Contact | +82-63-220-2933 | todd@jj.ac.kr |
Name | Carpio Nimrod | |||
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Position | Assistant Professor | |||
Specializations | - | |||
Contact | +82-63-220-2206 | nimrodcarpio86@jj.ac.kr |
Course No. | Course Name | Course Information |
---|---|---|
09066 | Food & Beverage Service | This course covers the fundamental knowledge of customer service required in hotel food and beverage departments, along with the responsibilities for each job level. Students practice essential service skills, including table manners, through hands-on experience. |
15476 | Introduction to the Hospitality Industry | Introduction to various segments of hospitality industry including lodging, tourism, restaurant, foodservice, airlines, and convention and events, with an emphasis on hospitality spirits. |
17644 | Introduction to Hotel Management | This course introduces the fundamental principles and operations of hotel management, covering the structure of the hotel industry, the roles of major departments, and the importance of customer service, providing students with a foundational understanding of hotel management. |
09058 | Introduction to Hotel Management | Survey of the history, likely direction, and dynamics of the hotel industry from the perspective of the global economy, with emphasis on teh wide variety fo carerr opportunities. |
17643 | Global Communication | This course focuses on understanding diverse cultures and communication styles essential in the hotel industry, with an emphasis on improving international communication skills. Students develop multicultural sensitivity and acquire effective communication techniques for practical application in the field. |
14510 | Global Hoteliar Manner | Understanding of etiquette and protocol in business and social settings including domestic and international common courtesies, greetings and introductions, communications and dining etiquette. Basic manners and skills required for serving hotel guests are also discussed. |
12404 | Professional English for Hoteliers | Practice of situational English used in the different departments within the hotel by simulating the various work situations related to the industry. |
09060 | Rooms Division Management | This course covers the theories and practical skills needed for room operations, including room management systems, procedures, and inventory control. Students also learn about planning and implementing maintenance and management strategies as heads of room management departments. |
16092 | Introduction to Customer Services | This course examines the concepts, types, and applications of service within the hospitality industry, establishing a clear understanding of quality service and evaluating management strategies to maintain high standards of service. |
15612 | Hotel Management Information Systems | This course introduces various information technologies and systems used to enhance hotel management efficiency, as well as the impact of the Fourth Industrial Revolution on hotel management. |
08313 | Hotel Front Office | The organization, duties, and administration of a hotel front office. Examines the various jobs in the lodging front office, and procedures for reservation, registering, check-in and check-out, night audit, and accounting. |
08046 | Principles of Hotel Accounting | Financial record keeping and reporting, utilizing uniform systems of accounts for hotels with emphasis on payroll, statement analysis, and computer applications. |
15846 | Introduction to MICE Industry | Overview of MICE industry (Meetings, Incentive Travels, Conventions, Exhibitions), emphasizing various aspects of convention planning, budgeting, marketing, food & beverage service, and human resources. |
10904 | Restaurant Management | Restaurant management requires a specific knowledge and operation skills. Includes the role of managerial leadership, staff selection and staff development, effective approaches to successful client relations, and approaches to maintaining the balance between food service and facilities quality. |
15478 | Culture & Tourism | Integration of culture into the tourism experience through field trips to cultural heritage sites and activities focusing on cross-cultural understanding. |
09067 | Beverage & Liquor Management | Overview of responsibilities of a beverage director and study of beverage management including cost control, production, and wine. Also included social and legal aspects associated with alcholic beverages. |
11740 | Hotel Service English | Practice of situational English used in the different departments within the hotel by simulating the various work situations related to the industry. |
15477 | Hotel Customer Relationship Management | This course covers the principles and applications of Customer Relationship Management (CRM) using big data and information technology to acquire new customers and retain existing ones effectively. |
09071 | Hotel Marketing | Study of characteristics of hotel marketing which is different from general marketing due to intangibility, variability, perishability, and inseparability of the hotel products. |
14714 | Hotel Human Resources Management | Overview of planning, organizing, influencing, and control functions associated with hotel human resource management, focusing on various policies, strategies, and detailed job descriptions applicable to hotel industry. |
15914 | Hotel Information Processing Practice | This course focuses on understanding the concept of essential information for successful hotel management in areas such as customer relations, financial management, and sales & marketing. Students gain hands-on experience in data analysis and processing. |
15479 | Catering & Event Management | Applications of catering event planning, implementation, and evaluation on a team project basis, which requires each group to plan and execute a themed event. |
12406 | Hotel Purchasing | Procedures and practices in the purchasing function for acquiring hotel services, food, beverages, equipment, and supplies. |
16304 | Hotel Brand Management | The learning objectives for this course are to have students to develop a consumer-centric approach to building, measuring and evaluating strategies that build brand equity for new and existing hotel brands and identify important issues related to planning and implementing brand strategies for a diverse group of marketing offerings. |
09079 | Hotel Consumer Behavior | This course provides students with an in-depth understanding of the roles and function of consumers in the hotel industry. The course intends to give a detailed view of the consumer behavior and to discuss key concepts and issues. Students are introduced to the consumer decision process with emphasis on consumer decision making, satisfaction/dissatisfaction factors, perceptions, learning and group influences. |
15613 | Hotel Cost Accounting | Principles and procedures of an effective system of food, beverage, and labor controls for the hotel industry. Topics include food and beverage costing, labor cost analysis, pricing methods and computer applications. |
10089 | Hotel Project | Review of methodological operation, financial, and marketing aspects of analyses for hotel development projects. |
10905 | Tourism Law | This course covers the fundamental laws and regulations supporting the tourism industry, including the hotel and travel sectors, developing students’ ability to apply legal knowledge in practice. |
15847 | Global Hotel Chain Management | The organization of global chains, fundamentals of franchising, sales and growth, evaluation of franchise financial performance, and unit ownership characteristics. |
14511 | Hotel Strategic Operations | This course aims to develop students’ strategic thinking skills, individually and collectively. Cases from hotel companies, restaurant chains, and other hospitality-related businesses are used as departure points for class discussion. |
14506 | Trends in Hotel Operations | A series of seminars conducted by invited industry experts on broad perspective of contemporary issues in the management of hotel. A written report with a 15-page long is required at the end of the course for students to complete the course. |
14509 | Cases in Hotel Service Operations | Analysis of a set of circumstances that require management decision-making practices in lodging operation. Through active involvement in case discussion, students will be able to enhance their critical thinking and communication skills by identifying problems, determining pertinent information, appraising alternatives, and developing realistic solutions. |
12409 | Case Studies on Service Quality of Hospitality Industry | Analysis and development of service management skills for the hotel industry, including leadership behavior, motivation, communication, training, staffing and professionalism. |