Innovative Hospitality Management


Prof. Yoshinori HARA(GSM HP)
Prof. Senko IKENOBO (Headmaster Designate IKENOBO)(GSM HP)
Prof. Hyun Jeong HAN(GSM HP)

This course will focus on sustainable and innovative 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 intangible value of “hospitality”. In doing so, the objective of this class is to clarify the role of “humanity” in this age of digital disruption (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 hospitality management.
(2) Sustainable hospitality management based on “ Tradition and Innovation ”
(Dento to Kakushin in Japanese).
(3) Application and adaptation to the society/community.
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.

┃Enrollment Information

When Offered Fall 2021 Thursday 16: 45-18:15  Online/Hybrid class(Mostly Online)
*Including field work at Ikenobo (池坊) and Taizoin Temple(退蔵院)
Language English
Category Business Practice
Syllabi(Kyoto OCW)

Class Schedule

The course will be combined both with framework and practical examples. It will also invite guest key lectures to share their experiences on relevant topics for discussion.

The course schedule (tentative) is as follows:
Part-I: Background: Philosophy and Hospitality (Human Behavior)
1(10/7) Introduction (Prof. Senko IKENOBO, Porf. HARA)
2(10/14)Special Lecture by Daiko MATSUYAMA (Deputy Head Priest of Taizoin) Field trip to Taizoin temple (ZAZEN exercise)
3(10/21)Lecture 1: Philosophy of Japanese Hospitality Management
4(10/28)Lecture 2: Sustainable/Resilient Service Marketing
5(11/4) Practical Seminar 1
6(11/11)Special Lecture by Dr. Ryoichi NAGATA(Shin Nippon Biomedical Laboratories, Ltd.)
Part-II: Resilience and Innovation
7(11/18) Special Lecture by Masao HOSOO(HOSOO Co., Ltd.)
8(11/25) Ikebana Field trip to IKENOBO (Ikebana exercise)
9(12/2) Special Lecture by Akemi NISHIMURA(HIIRAGIYA Ryokan)
10(12/9) Special Lecture by Prof. Sachiko KUNO(S&R Foundation)
Part-III: Application to Sustainable Society and Communities, Future Direction
11(12/16)Practical Seminar 2
12(12/23)Special Lecture by Yasuo DEGUCHI (Professor, The Department of Philosophy, Kyoto University)
13(1/6) Lecture 3: Discussions of Future Directions with Students
14(1/13) Summary and wrap-up(Prof. Senko IKENOBO, Prof. HARA)

 

AI and Hospitality

Prof. Takeshi TAKENAKA

The purpose of this lecture course is to learn the capability of technologies such as AI, ICT, IoT or RT for the innovation of hospitality industries. Participants consider various aspects of value of services for customers,
employees and managers with actual indicators and learn how technologies could enhance service systems in a comprehensive manner. In this lecture, it introduces some case studies in which science and technologies were introduced to service industries.
Finally, participants discuss and propose future service models by utilizing technologies through group works.

┃Enrollment Information

When Offered Fall 2021 Friday 16:45-18:15  Online/Hybrid class(Mostly Online)
Language English
Category Business Practice
Syllabi(Kyoto OCW)

Class Schedule

1. Challenges and problem structure of service industries: labor shortage, low productivity, lack of R&D,
customer lifestyle, work style, etc.
2. Value of services and evaluation indicators: indicators for management, labor productivity, customer satisfaction, employee satisfaction and benchmarking with various indicators
3. Service engineering: social needs, concept, history and research strategy
4. Technologies for services 1: technologies related to sensing and analysis: IoT, data mining, AI,
optimization, etc.
5. Technologies for services 2: technology related to design and application: computer simulation, game
theoretic approach, interface design, service robotics, etc.
6. Research examples of service engineering 1: case of retail, restaurant, product-service system
7. Research examples of service engineering 2: case of nursing care, hotel and other services
8. Group work 1: analysis of problem structure of existing services
9. Invited speaker 1: introduction of sensing technologies for restaurant, hotel and manufacturing. behavior sensing technologies, VR/AR, visualization, etc.
10. Invited speaker 2: helping nursing care workers by utilizing behavior analysis, interface, text mining, ontology technology
11. Group work 2: creating transformative services (problem structure, indicators, expecting difficulties,
possible technologies)
12. Group work 3: creating transformative services (business models, desirable changes in work style or customer behavior)
13. Presentation of future service models by participants and discussion
14. Emerging topics and technologies for services: sharing economy, digital cash, biometrics authentication, personal data repository,
15. Summery and discussion

Hospitality Consulting

Prof. Koji TAKABAYASHI(GSM HP)

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)

┃Enrollment Information

When Offered Fall 2021 Monday 13:15-14:45 Online/Hybrid class(Mostly Online)
Language English
Category Business Practice
Syllabi(OCW)

Class Schedule

The course will be combined both with flameworks and practical examples. It will also invite guest key lectures to share theirexperiences on relevant topics for discussion.
The course schedule is as follows:

1. Introduction and course overview The scope of the Innovative Hospitality Management. History, culture, philosophy and hospitality, imbalanced beauty and sustainability of values, etc.

2~5. High contexts of tradition, culture, philosophy for the Innovative Hospitality Management Religion and Hospitality, Language and Hospitality Philosophy of Chanoyu Dansyari(decluttering, tiding-up) and human relationship management

6~9. Innovative Hospitality Management Tradition and Innovation, How philosophy influences sustainability, The concept of Shuhari (three stages of learning matery). Tradition and Innovation of Iekbana (including Ikebana workshop) Tradition and Innovation of Nishijin brocade

10~14. Application to Society and Community Application of the concept of Innovative Hospitality Management to the current and future society Application to community business Application to social innovation and social entrepreneurship Sanpo-yoshi (Multistakehopder Management), Cross-cultural communication

15. Summary and wrap-up