2025年開講科目
Resilient Hospitality Management
*英語での開講です
教員
講座概要
This course will focus on sustainable and resilient management of society, organizations, and companies based on Japanese traditions, philosophy, and ethics. In addition, it will delve into the theory and the practice of the intangible value of “hospitality”. In doing so, the objective of this class is to clarify the role of “humanity” in this age of digital transformation (an age in which digital information forms the basis of social infrastructure), so that students may acquire the skills and mindset with which to become future leaders. In addition, since this course is part of the curriculum of the Kyoto-Cornell International Collaborative Degree Opportunity (KC-CDO), we will learn both European/American and Japanese/Asian style hospitality, and deepen our understanding of intercultural communication.
This course will proceed in three distinct stages: (1) Philosophy and ethics concerning resilient hospitality management. (2) Resilient hospitality management based on “Tradition and Innovation” (伝統と革新 Dento to Kakushin in Japanese). (3) Application and adaptation to the society/community and future direction. The course will consist of lectures, practical exercises and discussions, and student presentations. In addition, special lectures by experts will be conducted in order to shed light on the multifaceted nature of the current and future state of the field in practice.
履修登録情報
| 開講時期 | 2025年後期 水曜 5限（16:45-18:15） |
| 言語 | 英語 |
| カテゴリー | 実務科目 |
| シラバス | 講義ページ |
| 授業方式 | 対面 *フィールドワークを数回行います。池坊での生花体験、妙心寺での座禅体験など |
クラススケジュール
The course will be combined both with frameworks and practical examples. It will also invite guest key lectures to share their experiences on relevant topics for discussion.
The course schedule is as follows:
| 1. | Introduction and course overview The scope of the Resilient Hospitality Management. History, culture, philosophy and hospitality, sense of beauty and sustainability of values, etc. | |
| 2~5. | High contexts of tradition, culture, philosophy for the Resilient Hospitality Management Religion and Hospitality, Language and Hospitality Philosophy of Chanoyu Danshari(decluttering, tiding-up) and human relationship management | |
| 6~11. | Resilient Hospitality Management Tradition and Innovation, How philosophy influences sustainability, The concept of Shuhari (three stages of learning mastery). Tradition and Innovation of Iekbana (including Ikebana practice) Tradition and Innovation of Nishijin Textile | |
| 12~13. | Application to Society and Community Application of the concept of Resilient Hospitality Management to the current and future society Application to community business Sanpo-yoshi (Multi-stakeholder management), Cross-cultural communication | |
| 14,(15). | Summary and wrap-up |
AI and Hospitality
*英語での開講です
教員
The hospitality industry faces many challenges, including labor shortage, improving employee engagement, increasing productivity, and adapting to rapid social changes. The purpose of this lecture course is to learn the capability of digital technologies such as sensors, IoT, AI or Robotics for the innovation of service and manufacturing industries. Participants consider various aspects of value of services for customers, employees, managers and society with evaluation indicators and learn how technologies could enhance service systems in a comprehensive manner. In this lecture, participants also discuss how employee capability and engagement are augmented by technologies with some case studies such as restaurants and hotel industries. In the groupworks, participants share their ideas for social and industrial problems to be solved with others.
履修登録情報
| 開講時期 | 2025年前期 金曜 4,5限（15:00 -18:15 ）隔週講義 |
| 言語 | 英語 |
| カテゴリー | 実務科目 |
| シラバス | 講義ページ |
| 授業方式 | 対面 |
クラススケジュール（予定）
| 1. | Introduction, Service Engineering, recent issues in services |
| 2. | Value of services and evaluation indicators (economic, psychological, or social value) |
| 3. | Problem structure of service systems, Groupwork to finding issues to be solved |
| 4. | Technologies for services 1: Sensing technologies, IoT |
| 5. | Technologies for service industries 2: Big data analysis, AI |
| 6. | Technologies for service industries 3: Generative AI |
| 7. | Technologies for service industries 4: Service design methodologies (guest speaker) |
| 8. | Technologies for service industries 5: ICT, Apps, Robotics |
| 9. | Service engineering cases for restaurant industry |
| 10. | Types of service systems 1 (healthcare services, services for local cities with aging society) |
| 11. | Types of service systems 2: Some common strategies of excellent service systems |
| 12. | Group work for creating transformative service: business models, desirable changes in workstyle or customer behavior, expecting difficulties. |
| 13. | Presentation and discussion: Idea of new service from each participant |
| 14. | Summary of this class |
| 15. | Research for final report |
Hospitality Consulting
*英語での開講です
教員
Recent industry trend in hospitality is that real estate owners (or investor) and asset operators (or hotel companies) are different entities to continue their hotel business in many cases. Accordingly, there often happens conflict of interests between hotel owners and operators and demands for third-party opinions have grown. In this regard, hospitality consultants are required to provide appropriate advice on clients’ hotel investment/development projects from a neutral, objective point of view.
As such, this course is aimed to provide students with an opportunity to learn basic skills in market-research-based hospitality consulting as well as to “virtually experience” an actual consulting project.
After the course, students are expected to become facilitated with the following skill sets:
- (1) Basic understanding on purpose, process, and steps of hotel market research (Market research skill)
- (2) Skills to construct reasonable, fact-based conclusion (Logical thinking skill)
- (3) Skills to create visual and effective presentation materials (Visual presentation skill)
- (4) Skills to make direct and persuasive client presentation (Oral presentation skill)
履修登録情報
| 開講時期 | 2025年後期 月曜 3限（13:15-14:45） |
| 言語 | 英語 |
| カテゴリー | 実務科目 |
| シラバス | 講義ページ |
| 授業方式 | 対面（予定） |
クラススケジュール (予定）
This course is designed to evolve by having students “virtually experience” an actual consulting project in addition to reinforcing with basic consulting and market research methodologies and by learning industry knowledge and latest industry trends from experienced guest lecturers. Consulting assignment during course is conducted by group, perhaps of 4-5 students each.
Initial planned timeline of this course is as indicated bellow. However, students should note that the course schedule is subject to change due to various reasons such as actual progress of the course, availability of guest lecturers, etc:
| 1. | Course orientation: introduction of instructor and students, course overview, and some ice breaking activities. |
| 2. | Announcement on group assignment, and grouping of students for the project work. |
| 3. | Brief review of industry terms related to this course. |
| 4-7. | Overview of hotel market research methodologies including (a) general market analysis, (b) local hotel market analysis, (c) competitive market analysis, and (d) subject property analysis. |
| 8-9. | Guest lecture by experienced industry leader (specific lecturer is to be announced during the course) |
| 10-11. | Mid-term presentation |
| 12. | Guest lecture by experienced industry leader (specific lecturer is to be announced during the course) |
| 13-14. | Final presentation |
| 15. | Summary and wrap-up |