日本語 English
| 開講年度/ Academic YearAcademic Year |
20242024 |
| 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 |
HA508/HA508HA508 |
| テーマ・サブタイトル等/ Theme・SubtitleTheme・Subtitle |
|
| 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N851教室の利用可。 |
| 授業形式/ Class StyleCampus |
講義/LectureLecture |
| 校地/ CampusCampus |
新座/NiizaNiiza |
| 学期/ SemesterSemester |
秋学期/Fall semesterFall semester |
| 曜日時限・教室/ DayPeriod・RoomDayPeriod・Room |
木2/Thu.2 Thu.2 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 purpose of this course is to build students’ ability to examine contemporary issues and topics that are influencing the travel, tourism, and hospitality industry. Students will collect pertinent articles and information from newspapers, magazines, academic journals, and news programs, and will utilize the internet to find relevant issues to discuss in class. Oral presentations, guest speakers, and class discussions will allow the student to develop knowledge and awareness on issues that will impact the industry both in the present and in the future.
This course is designed to help students examine and create solutions to the chosen current issues and/or case studies in the travel, tourism, and hospitality industry. Students are required to review related readings each week and participate in discussions or seminars on current issues. The actual class period is a time to debate the issues, ask questions, and learn additional information pertaining to that week’s topic. The success of this class relies on the quality of students’ preparation and participation.
| 1 | Introduction |
| 2 | Tourism and socio-cultural impacts |
| 3 | Development and management of current and new tourism and hospitality organizations in global contexts |
| 4 | Strategic resource management and development issues |
| 5 | Innovation and entrepreneurship issues |
| 6 | Corporate social responsibility (CSR)/Environmental, social, and governance (ESG) issues |
| 7 | The legal environment and health and safety issues |
| 8 | Managing workforce diversity across and within cultures |
| 9 | The role of technology advancement implications |
| 10 | Destination development and management in global contexts |
| 11 | Risk management and tourism |
| 12 | Research presentations |
| 13 | Research presentations |
| 14 | Review |
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
Discussion topics are assigned before every class and students are required to prepare a short presentation to share their thoughts and ideas during class. Students should conduct research to identify key points, discuss implications and significance, and raise questions for class discussion. Please note that the quality of the discussion is the foci of the evaluation of this class.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
Class presentation(40%) Class participation(30%) Term paper(30%) |
| 備考 (Notes) | ||
なし/None
The purpose of this course is to build students’ ability to examine contemporary issues and topics that are influencing the travel, tourism, and hospitality industry. Students will collect pertinent articles and information from newspapers, magazines, academic journals, and news programs, and will utilize the internet to find relevant issues to discuss in class. Oral presentations, guest speakers, and class discussions will allow the student to develop knowledge and awareness on issues that will impact the industry both in the present and in the future.
This course is designed to help students examine and create solutions to the chosen current issues and/or case studies in the travel, tourism, and hospitality industry. Students are required to review related readings each week and participate in discussions or seminars on current issues. The actual class period is a time to debate the issues, ask questions, and learn additional information pertaining to that week’s topic. The success of this class relies on the quality of students’ preparation and participation.
| 1 | Introduction |
| 2 | Tourism and socio-cultural impacts |
| 3 | Development and management of current and new tourism and hospitality organizations in global contexts |
| 4 | Strategic resource management and development issues |
| 5 | Innovation and entrepreneurship issues |
| 6 | Corporate social responsibility (CSR)/Environmental, social, and governance (ESG) issues |
| 7 | The legal environment and health and safety issues |
| 8 | Managing workforce diversity across and within cultures |
| 9 | The role of technology advancement implications |
| 10 | Destination development and management in global contexts |
| 11 | Risk management and tourism |
| 12 | Research presentations |
| 13 | Research presentations |
| 14 | Review |
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
Discussion topics are assigned before every class and students are required to prepare a short presentation to share their thoughts and ideas during class. Students should conduct research to identify key points, discuss implications and significance, and raise questions for class discussion. Please note that the quality of the discussion is the foci of the evaluation of this class.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
Class presentation(40%) Class participation(30%) Term paper(30%) |
| 備考 (Notes) | ||
なし/None