一、培养目标
    使学生掌握本专业基础理论、基本知识和相关技能以及国际最新的国际酒店管理知识，熟悉国际惯例，具备较强的英语听说读写译能力,能独立分析、解决酒店管理的实际问题，获得相应的学分和职业资格证书，成为德智体美全面发展、实践能力强的应用型国际酒店管理人才，适应社会对国际酒店管理的需要。

二、基本要求
    英国高等教育文凭（HND）采用“9+5+5”的管理模式。“9”是指9个统一，即统一模式、统一策划、统一形象、统一推广、统一教材、统一师资、统一质量、统一招生、统一服务；“5”是指5个结合，即中国留学服务中心、英国苏格兰资格监管局、中国大学、英国大学和用人单位相结合；“5”是指5年学习方案，即第一年预科，第二、三年专业课程（获得英国高等教育文凭），符合条件的学生可选择英国大学第四年续本、第五年硕士，分段学习，独立文凭。
    坚持知识、能力等素质的协调发展，正确处理理论与实践、课堂教学与实践环节等方面的关系，重点提高学生的职业能力和业务能力.认真搞好本专业课程的教学，使学生完成规定各门课程的学习，掌握酒店管理的一般规律和特点，英语水平较高，具备国际酒店管理的素质和能力。

三、教学形式
英文原版教材，双语教学，脱产面授，课堂教学，理论学习与实践实习相结合。

四、学制
三年（第一年语言强化，第二、三年专业课程学习）

五、课程设置
（一）专业课程和学时安排
该专业共开设23门专业课程（含两个综合考试）：住宿服务、商务会计（初级）（高级）、餐饮服务（初级）（高级）、食品卫生   、酒店控制 I、酒店前台流程  I、酒店前台流程 II、酒店业、酒店管理（初级）（高级）、信息技术:应用软件I 、酒店业管理理念、综合1、住宿管理、酒店业从业经验、美食学、酒店业资金管理、人力资源管理实务（初级）（高级）、餐饮后台规划与设计、餐饮操作管理、 人力与组织管理（初级）（高级）、综合2。
总计1440学时，其中：英国SQA要求的必修专业课程21门 1440学时；办理毕业手续4周,办理出国手续6周。

（二）主要课程基本内容与要求

01 DL3D 34 (1 HN Credit)
Accommodation Servicing
Introduce the importance of accommodation provision in the hospitality industry and gain an understanding of the variety of accommodation facilities that are provided by the different sectors of the hospitality industry. Gain an understanding of the importance of maintaining acceptable standards of accommodation provision and the importance of meeting client expectations, as well as gaining an understanding about the equipment, materials and procedures used to meet acceptable standard levels and how the provision of accommodation servicing is planned.

02 DE39 34 (2 HN Credits)
Business Accounting (I and II)
Provides students with an understanding of the use of accounting information within a business organization. Gain skills, knowledge and understanding to prepare basic financial and management accounting reports, and to enable students to interpret and use financial information for decision-making.

03 DL3G 34 (2 HN Credits)
Food and Beverage Service (I and II)
Provides the variety of types of food service styles available in relation to the differing types of food outlets in the hospitality industry. This will enable students to operate a food and beverage service.

04 DC0V 34 (1 HN Credit)
Food Hygiene Intermediate
Provides the underpinning knowledge and principles of safe food hygiene practices, which are broadly equivalent to those required for the Royal Environmental Health Institute for Scotland (REHIS) Intermediate Food Hygiene Course. Students who successfully achieve this unit can apply for the joint certificate in Food Hygiene Practices – Intermediate awarded by SQA and (REHIS).

05 DL3T 34 (1 HN Credit)
Hospitality Financial and Control Systems (Hospitality Control)
Introduce various control systems for use in the Hospitality Industry. Such as: Operate a manual and a spreadsheet-based system for the standard costing of recipes; Operate a food and beverage costing and control system; Operate control systems at selling price and be able to analyze costs and calculate break-even point.

06 DL3N 34 (1 HN Credit)
Hospitality Front Office Procedures 1
Enable students to perform a series of front office procedures from advance reservations through to guest departure using a specialized front office computer system. 
07 DL3P 34 (1 HN Credit)
Hospitality Front Office Procedures 2
Enable students to apply advanced front office techniques using a specialized front office computer system. On completion of the course the student should be able to complete duties associated with an early and late shift; examine end of shift procedures and the night audit process, and to process group reservations and undertake pre-arrival procedures.

08 DL3V 34 (1 HN Credit)
Hospitality Industry
Introduce the main facets of the hospitality industry. In particular it looks at the application of the marketing process in hospitality organizations. The course will also introduce the different sectors of the industry and its importance to the economy. A practical approach is encouraged throughout the course with understanding of relevant theory achieved through exposure to investigation of local examples.

09 DL3X 34 (2 HN Credits)
Hospitality Supervision (I and II)
Provides students an understanding of the diversity of the role of the supervisor in the hospitality industry. Students will gain an understanding of the qualities a supervisor needs to enable them to be an effective supervisor and will equip them with the skills to be able to lead a small team of people in the hospitality environment. An opportunity will be given to carry out related practical activities.

10 D75X 34 (1 HN Credit)
IT Application Software 
Enable students to use Information Technology (IT) systems and applications independently to support a range of information processing activities. Provide a broad knowledge of the theoretical concepts, principles, boundaries and scope of IT applications. These activities will be centered on using software applications packages to meet complex information requirements while paying attention to security and the needs of other users.

11 DL4M 34 (1 HN Credit)
Managing Hospitality Organizations
Explain the decision making process in the hospitality organization. Discuss the nature and importance of a systematic planning process appropriate to a hospitality organization, and the stages of the control process and their relationship to planning.

12 DL2G 34 (1 HN Credit)
Hospitality Graded Unit 1
The Graded Unit is designed to provide evidence that the student has achieved various skills and knowledge of the HND Hospitality Management.

13 DL3C 35 (1HN Credit)
Accommodation Management
Presents management functions in relation to the accommodation sector and examine the elements which impact on the management of accommodation. Focus on the control of quality standards and the management functions in relation to managing quality standards.

14 DT47 33 (1 HN Credit)
Industrial Experience in Hospitality
This course will enable students to undertake realistic work experience appropriate to hospitality services. Focus on planning, organizing and negotiating an industrial placement in the hospitality industry.  Understand how to operate and function as an effective part of the work team.

15 DL3M 35 (2 HN Credits)
Gastronomy
This course is designed to give students an understanding of what is involved in the thinking and compilation of a meal. It will draw on the experiences gained by the student in previous courses and develop their understanding of food and its uses, menu compilation and production, wine and the customer’s needs.

16 DL3A 35 (1 HN Credit)
Managing Financial Resources in Hospitality
Introduce various control systems for use in the hospitality industry. Such as, apply break-even analysis in practical decision making; prepare a cash budget for a hospitality operation; prepare statements reconciling budgeted and actual net profit using variance analysis, and apply various pricing methods for a hospitality operation.

17 A6HA 35 (2 HN Credits)
Human Resource Management Practice (I and II)
Provide students with a knowledge and understanding of procedures and processes connected with the employment of people by organizations. This course is primarily intended for candidates who are interested in pursuing a career in human resource management.

18 DL40 35 (1 HN Credit)
Kitchen Planning and Design
Introduce students to the skills required to evaluate the design of a production kitchen and the equipment used within the production kitchen. The student will learn how the following factors affect the design of a production kitchen; cost, efficiency, food hygiene and health and safety regulations.
19 DL43 35 (3 HN Credits)
Management of Food and Beverage Operations
Provide the student the opportunity to put into practice knowledge, understanding and skills gained in a range of operational areas and to enable the candidate to demonstrate competence in managing a realistic food and beverage activity.

20 DE3D 34 (2 HN Credits)
Managing People and Organizations (I and II)
Gain an understanding of the different approaches to managing an organization in today’s dynamic and complex business environment. Introduce whether intending to or working in an administrative, commercial or management role. The current management theories enables students to use these to evaluate organizational effectiveness.

21 DL2P 35 (2 HN Credits)
Graded Unit 2
The Graded Unit is designed to provide evidence that the student has achieved various skills and knowledge of the HND Hospitality Management.

六、教学环节
1．采用双语教学，课堂、上机、实验、讲座、自习、阅读、讨论、课业、社会调查。
2．实习安排与条件：各相关企业、单位。

七、成绩考核
成绩考核（英文完成课业）以课业与综合考试为主，分别采用及格、不及格和按A、B、C、F等级制。

八、毕业与出国手续的办理
1．毕业：修完所有学分，经考核成绩全部合格者，由英国苏格兰学历管理委员会（SQA）颁发英国高等教育文凭证书；同时获得由中国劳动和社会保障部授予的国际酒店管理高级职业资格证书。
2．出国：凡是取得英国颁发的高等教育文凭证书，雅思成绩在6分以上的学生，可以选择国外的大学续本（在英国读一年可取得学士学位）。