23 Hospitality and Tourism Degree Programs in Japan

Students will be immediate assets by training practically in "the Hospitality Training Room", which offer equipment and facilities that are also used in the working field. It is compulsory for students to acquire the basic knowledge of the international community and the language skills that is the key in understanding different cultures. We aim to train hospitality and communication skills in order to be able to work with people all over the world.

Incorporate rational measures based on the theory into "sightseeing". In this major, tourism is not considered as an individual business such as travel or hotel business, but as one major industrial/economic activity, and logically considers "how much economic effect a certain initiative will have". I will continue. We will scientifically analyze tourism from the perspective of economics, such as how to make the best use of the limited budget and how to read the data correctly. Learn from the basics of economics and take a big step into your area of expertise. In the 1st and 2nd years, we will cultivate the foundation of society's view of how the national and regional economies work. At the same time, we will conduct on-the-job learning to understand the outline of the modern tourism business and the issues in the region. From the third year, students will learn fields that are directly related to tourism and regional revitalization, such as logically understanding the causes of success and failure, using real-world cases as teaching materials.

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.

In addition to regular management skills such as management strategy, accounting, and finances, students learn the key management principles of the tourism industry. Internships give students the chance to apply the theory they learn in actual business settings.

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.