日本語 English
| 開講年度/ Academic YearAcademic Year |
20252025 |
| 科目設置学部/ CollegeCollege |
観光学部/College of TourismCollege of Tourism |
| 科目コード等/ Course CodeCourse Code |
HA507/HA507HA507 |
| テーマ・サブタイトル等/ Theme・SubtitleTheme・Subtitle |
Current Trends in Global Tourism and Leadership |
| 授業形態/ Class FormatClass Format |
オンライン（全回オンライン）/Online (all classes are online)Online (all classes are online) |
| 授業形態（補足事項）/ Class Format (Supplementary Items)Class Format (Supplementary Items) |
発話を伴う授業を学内で受講する場合は8201（池袋キャンパス）、N851（新座キャンパス）の利用可 |
| 授業形式/ Class StyleCampus |
講義/LectureLecture |
| 校地/ CampusCampus |
新座/NiizaNiiza |
| 学期/ SemesterSemester |
春学期/Spring SemesterSpring Semester |
| 曜日時限・教室/ DayPeriod・RoomDayPeriod・Room |
火1/Tue.1 Tue.1 ログインして教室を表示する（Log in to view the classrooms.） |
| 単位/ CreditsCredits |
22 |
| 科目ナンバリング/ Course NumberCourse Number |
TRM3201 |
| 使用言語/ LanguageLanguage |
英語/EnglishEnglish |
| 履修登録方法/ Class Registration MethodClass Registration Method |
科目コード登録/Course Code RegistrationCourse Code Registration |
| 配当年次/ Assigned YearAssigned Year |
配当年次は開講学部のR Guideに掲載している科目表で確認してください。配当年次は開講学部のR Guideに掲載している科目表で確認してください。 |
| 先修規定/ Prerequisite RegulationsPrerequisite Regulations |
|
| 他学部履修可否/ Acceptance of Other CollegesAcceptance of Other Colleges |
履修登録システムの『他学部・他研究科履修不許可科目一覧』で確認してください。 |
| 履修中止可否/ Course CancellationCourse Cancellation |
〇（履修中止可/ Eligible for cancellation） |
| オンライン授業60単位制限対象科目/ Online Classes Subject to 60-Credit Upper LimitOnline Classes Subject to 60-Credit Upper Limit |
○○ |
| 学位授与方針との関連/ Relationship with Degree PolicyRelationship with Degree Policy |
各授業科目は、学部・研究科の定める学位授与方針（DP）や教育課程編成の方針（CP）に基づき、カリキュラム上に配置されています。詳細はカリキュラム・マップで確認することができます。 |
| 備考/ NotesNotes |
2020年度以降入学者対象 |
The course offers an in-depth understanding of the current issues and trends in the tourism and hospitality industry in the global markets. In order to proactively deal with global issues, it is critical to understand the internal and external business environments. Thus, the objectives of this class are as follows:
•To understand the issues for the global tourism industry
•To examine key trends and issues in the industry that we need to be more focused on
•To develop proactive global tourism strategies
•To continually assess key attributes of individuals’ future sustainable development process
Topics include monitoring global issues, identifying the best practices, understanding the leadership roles, and developing strategies. The course structure is formed as follows:
• Guest lectures ‒ Global tourism/hospitality leaders are invited to class
• Contemporary hospitality and tourism issues ‒ four main assignments of news article summaries and
comprehension reports that include internal/external analysis
• Discussion ‒ Students are required to participate in discussions actively for the entire semester
• Project ‒ Group or Individual project (depending on the class size) will develop the students’ ability to handle the
current issues
| 1 | 1. April 15 Introduction & Contemporary global tourism and hospitality Dr. Jaewook Kim, Univ of Houston |
| 2 | 2. April 22 Global Service Management Dr. Carl Boger, Univ of Houston |
| 3 | 3. April 29 Environmental, Social, and Corporate Governance Dr. Ki-Joon Back, Univ of Houston |
| 4 | 4. May 6 Global strategic management of Finance and Economy Dr. Seul Ki Lee, Sejong Univ |
| 5 | 5. May 13 Innovation and service disruption Dr. Eris Liu, Culinary Institute of Lenotre |
| 6 | 6. May 20 Sharing economy and collaborative consumption Dr. Sung In Kim, Hong Kong Poly U |
| 7 | 7. May 27 Contemporary hospitality and tourism review Dr. Jaewook Kim, Univ of Houston |
| 8 | 8. June 3 Data Analytics in the Hospitality and Tourism Industry Dr. Jewoo Kim, Iowa State Univ |
| 9 | 9. June 10 Diversity, Equity, and Inclusion Dr. Dustin Maneethai, Univ of Houston |
| 10 | 10. June 17 Foodservice and Restaurant Dr. Eunmin Hwang, UNLV |
| 11 | 11. June 24 Wine, beer, and beverage management Dr. Scott Taylor, Univ of South Carolina |
| 12 | 12. July 1 Consumer behavior and branding Strategies Dr. Minjung Shin, Univ of Houston |
| 13 | 13. July 8 Convention and Meeting Management Dr. Joan Su, Iowa State Univ |
| 14 | 14. July 15 Review Dr. Jaewook Kim, Univ of Houston |
板書 /Writing on the Board
スライド（パワーポイント等）の使用 /Slides (PowerPoint, etc.)
上記以外の視聴覚教材の使用 /Audiovisual Materials Other than Those Listed Above
個人発表 /Individual Presentations
グループ発表 /Group Presentations
ディスカッション・ディベート /Discussion/Debate
実技・実習・実験 /Practicum/Experiments/Practical Training
学内の教室外施設の利用 /Use of On-Campus Facilities Outside the Classroom
校外実習・フィールドワーク /Field Work
上記いずれも用いない予定 /None of the above
Each class will be based on guest lectures and discussions with students in the class setting. For the in-class discussion, students are required to develop their discussion questions for each class. Other extra reading materials for each class will be provided for in-class discussions and activities.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
Discussion Question Assignment(22%) Contemporary hospitality and tourism issues(20%) Final Project Presentation(25%) Attendance and Participation(33%) |
| 備考 (Notes) | ||
| その他 (Others) | |||||
|---|---|---|---|---|---|
| No text is required for this course. Newspapers, magazine articles, academic journal articles, and necessary lecture notes will be introduced during the course. |
| その他 (Others) | |||||
|---|---|---|---|---|---|
| Each guest lecturer will discuss contemporary hospitality and tourism issues and trends. Each class will incorporate in-class discussions, activities, and other reading materials, which will be introduced during the course. |
Various Websites, including Google Scholar (https://scholar.google.com/), Wall Street Journal (https://www.wsj.com/), Tripadvisor (https://www.tripadvisor.com/), Hotel Online (https://www.hotel-online.com/), etc.
Online DataBase Library, including University of Pennsylvania Wharton Research Data Services (WRDS) (https://wrds-www.wharton.upenn.edu/), OpenAI ChatGPT (https://openai.com/), Morningstar Indexes (https://indexes.morningstar.com/), and AnnualReports.com (https://www.annualreports.com/)
Recommended Text
•Dess, G. G., Lumpkin, G. T., & Eisner, A. B. (2015). Strategic management: Creating competitive advantages. 8th edition, Burr Ridge, IL: McGraw-Hill.
•Grant, R. M. (2016). Contemporary strategy analysis: Text and cases edition. John Wiley & Sons.
The instructor of this course, Dr. Jaewook Kim is an Associate Professor at the Conrad N. Hilton College of Global Hospitality Leadership, University of Houston, U.S.A.
The course offers an in-depth understanding of the current issues and trends in the tourism and hospitality industry in the global markets. In order to proactively deal with global issues, it is critical to understand the internal and external business environments. Thus, the objectives of this class are as follows:
•To understand the issues for the global tourism industry
•To examine key trends and issues in the industry that we need to be more focused on
•To develop proactive global tourism strategies
•To continually assess key attributes of individuals’ future sustainable development process
Topics include monitoring global issues, identifying the best practices, understanding the leadership roles, and developing strategies. The course structure is formed as follows:
• Guest lectures ‒ Global tourism/hospitality leaders are invited to class
• Contemporary hospitality and tourism issues ‒ four main assignments of news article summaries and
comprehension reports that include internal/external analysis
• Discussion ‒ Students are required to participate in discussions actively for the entire semester
• Project ‒ Group or Individual project (depending on the class size) will develop the students’ ability to handle the
current issues
| 1 | 1. April 15 Introduction & Contemporary global tourism and hospitality Dr. Jaewook Kim, Univ of Houston |
| 2 | 2. April 22 Global Service Management Dr. Carl Boger, Univ of Houston |
| 3 | 3. April 29 Environmental, Social, and Corporate Governance Dr. Ki-Joon Back, Univ of Houston |
| 4 | 4. May 6 Global strategic management of Finance and Economy Dr. Seul Ki Lee, Sejong Univ |
| 5 | 5. May 13 Innovation and service disruption Dr. Eris Liu, Culinary Institute of Lenotre |
| 6 | 6. May 20 Sharing economy and collaborative consumption Dr. Sung In Kim, Hong Kong Poly U |
| 7 | 7. May 27 Contemporary hospitality and tourism review Dr. Jaewook Kim, Univ of Houston |
| 8 | 8. June 3 Data Analytics in the Hospitality and Tourism Industry Dr. Jewoo Kim, Iowa State Univ |
| 9 | 9. June 10 Diversity, Equity, and Inclusion Dr. Dustin Maneethai, Univ of Houston |
| 10 | 10. June 17 Foodservice and Restaurant Dr. Eunmin Hwang, UNLV |
| 11 | 11. June 24 Wine, beer, and beverage management Dr. Scott Taylor, Univ of South Carolina |
| 12 | 12. July 1 Consumer behavior and branding Strategies Dr. Minjung Shin, Univ of Houston |
| 13 | 13. July 8 Convention and Meeting Management Dr. Joan Su, Iowa State Univ |
| 14 | 14. July 15 Review Dr. Jaewook Kim, Univ of Houston |
板書 /Writing on the Board
スライド（パワーポイント等）の使用 /Slides (PowerPoint, etc.)
上記以外の視聴覚教材の使用 /Audiovisual Materials Other than Those Listed Above
個人発表 /Individual Presentations
グループ発表 /Group Presentations
ディスカッション・ディベート /Discussion/Debate
実技・実習・実験 /Practicum/Experiments/Practical Training
学内の教室外施設の利用 /Use of On-Campus Facilities Outside the Classroom
校外実習・フィールドワーク /Field Work
上記いずれも用いない予定 /None of the above
Each class will be based on guest lectures and discussions with students in the class setting. For the in-class discussion, students are required to develop their discussion questions for each class. Other extra reading materials for each class will be provided for in-class discussions and activities.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
Discussion Question Assignment(22%) Contemporary hospitality and tourism issues(20%) Final Project Presentation(25%) Attendance and Participation(33%) |
| 備考 (Notes) | ||
| その他 (Others) | |||||
|---|---|---|---|---|---|
| No text is required for this course. Newspapers, magazine articles, academic journal articles, and necessary lecture notes will be introduced during the course. |
| その他 (Others) | |||||
|---|---|---|---|---|---|
| Each guest lecturer will discuss contemporary hospitality and tourism issues and trends. Each class will incorporate in-class discussions, activities, and other reading materials, which will be introduced during the course. |
Various Websites, including Google Scholar (https://scholar.google.com/), Wall Street Journal (https://www.wsj.com/), Tripadvisor (https://www.tripadvisor.com/), Hotel Online (https://www.hotel-online.com/), etc.
Online DataBase Library, including University of Pennsylvania Wharton Research Data Services (WRDS) (https://wrds-www.wharton.upenn.edu/), OpenAI ChatGPT (https://openai.com/), Morningstar Indexes (https://indexes.morningstar.com/), and AnnualReports.com (https://www.annualreports.com/)
Recommended Text
•Dess, G. G., Lumpkin, G. T., & Eisner, A. B. (2015). Strategic management: Creating competitive advantages. 8th edition, Burr Ridge, IL: McGraw-Hill.
•Grant, R. M. (2016). Contemporary strategy analysis: Text and cases edition. John Wiley & Sons.
The instructor of this course, Dr. Jaewook Kim is an Associate Professor at the Conrad N. Hilton College of Global Hospitality Leadership, University of Houston, U.S.A.