7 Hospitality and Event Management Degree Programs in Japan

Upon successful completion of the study program students receive an international private BIM - Bachelor in International Management - Hospitality Management degree awarded by the school's headquarters in Zurich, Switzerland, based on the recommendation of the faculty of the local campuses where credits were earned.

Recent years have seen the greater international movement of people and commodities for both business and leisure. Travel and tourism continue to expand beyond national borders, resulting in a growing demand for qualified individuals who can thrive in a multicultural, multilingual environment. The hospitality management track prepares students to achieve their potential in a career in the ever-changing hospitality and tourism industry as a tour conductor, member of hotel or restaurant staff, or another professional in a related capacity.

The Department of Hospitality Business Administration was the first of its kind among Japanese universities where you can learn expertise in the hospitality fields. Hospitality Business Administration is an academic area in which we regard hospitality not simply as being hospitable but look at it from the management point of view and look for ways to maximize your business.

Study with us no matter where in the world you are. Understand how the global business environment is shaped and how it influences business activity in the international arena; learn major features of the hospitality sector in the context of international markets; discover key elements of leadership and performance, including identification of the factors that influence performance at work; study strategic principles and systems theory.

This program is delivered in a pre-recorded (asynchronous) format where a dedicated lecturer facilitates learning each week. Students can review the lecture at a time that suits them and are guided through weekly activities, readings, and course materials to achieve the learning outcomes. Live (synchronous) sessions are organized as needed, and lecturers adopt a highly personalized coaching approach. This format of learning is suitable for students who are independent learners and require a high degree of flexibility. All required resources, including textbooks, for selected units, are provided within each class on the learning platform. Students also have access to a range of academic skills supporting resources, academic databases for research and are also invited to program-wide drop-in sessions and socials during the term.

1. Entrepreneurship and Business Management: To develop a sound understanding of entrepreneurship and the entrepreneurial process and to provide students with the opportunity to conceptualize and plan the development of either a hotel, restaurant, food, wine, tourism, hospitality or event-related business from an entrepreneurial perspective. Introduction to Entrepreneurship and Entrepreneurial Evolution Theory of Entrepreneurial Mindsets and Characteristics Ethical, Social, and Sustainable Practices Pathways to Entrepreneurial Ventures The Industry and the Organisation The Marketing Plan Financials: Cash; Start-up costs; Profit and Loss 2. Food and Beverage Cost Control: An Overview of the Industry and the Manager Managing Revenue and Expenses Managing the Food Production Process Food and Beverage Pricing Menu Analysis Labour Cost Control Standards Discrimination Laws, Workplace Bullying and Harassment Revenue Control and Use of Technology 3. Food Quality Management: What is Food Quality? Food Production and Preservation Control of Allergens in Food Developing a Food Safety Program Supporting Documents in a Food Safety Program Auditing a Food Safety Program 4. Restaurant Concepts: Restaurant Concepts and Target Markets Location, Location, Location Marketing The Menu and Menu Planning The Principles of Restaurant Design and Layout Equipping the Kitchen and Bars The Financial Plan and Legal Obligations The Business Plan

Based on the knowledge and skills of dietitians, and by incorporating a wide range of cultures such as business and education, the ability to discover and solve various food-related problems, and the ability to create and propose "food that practices affluent living" Nourish. There are also abundant practical programs in collaboration with local communities and companies. After graduation, the field will expand not only to the dietitian field but also to the food business, coordinator, and education.