HKFYG Lee Shau Kee College

Wis­dom in Action

Tourism and Hospitality Studies (THS)

Plans 

Tourism and Hospitality Studies is one of the six elective subjects in the Personal, Social and Humanities Education (PSHE) Key Learning Area. It provides opportunities for students to develop generic skills, such as communication, interpersonal, information-processing, problem-solving, decision-making as well as presentation skills for life-long learning.

 

 

Curriculum Objectives

Students are expected to develop knowledge and understanding of:

 

  • The structure and nature of the various interdependent components of the tourism and hospitality industry;
  • The relative importance of the tourism and hospitality industry to host destinations and global economy;
  • The tourism and hospitality issues and analyzing the main factors affecting the demand for and supply of tourism and hospitality services;
  • Evaluating sustainable tourism strategies that can be used to minimize the negative economic, environmental and social impacts of tourism and maximize the positive ones;
  • Appreciating the importance for tourists and tourism/hospitality operators of fulfilling responsibilities in an ethical manner;
  • Applying information technology skills, communication skills, problem-solving skills and critical thinking skills effectively in the context of a dynamic tourism and hospitality industry;
  • Demonstrating the basic principles and skills of providing quality customer service.

 

Curriculum Structure and Organization (S4 –S6) 

The curriculum framework of Tourism and Hospitality Studies (THS) consists of five sections. These five sections aim at helping students to acquire basic concepts, knowledge and information about the tourism and hospitality industry.

 

The five sections are:

I : Introduction to Tourism

II : Introduction to Hospitality

III : Destination Geography

IV : Customer Relations and Services

V : Trends and Issues in the Tourism and Hospitality Industry

 

S.4

Module I:

Introduction to Tourism

  • Tourism concepts and principles
    • Tourism and the tourists
    • Classification of tourists
    • Travel motivations
    • Typology of attractions and forms of tourism development
    • Tourism product planning
    • Channels of distribution
    • Part played by government in the development and management of tourism
    • Part played by travel and tourism organizations in the development of tourism

 

  • The local tourism industry

    • The development of tourism in Hong Kong
    • Different sectors of the tourism industry and their linkages
    • Impact of tourism

 

  • The role of technology in the travel and tourism industry

    • The development of technology in the travel and tourism industry
    • The way technology changes improve the operation efficiency of the tourism industry

S.4 – S.5

Module II:

Introduction to Hospitality

  • Hospitality industry

    • Nature of hospitality industry

 

  • Accommodation sector

    • Classification of accommodation establishment
    • Introduction to hotel operations
    • Front Office operations
    • Housekeeping operations

 

  • Food and Beverage Sector

    • Food and Beverage operations in hotel
    • Classification of food service establishment
    • Types of food and beverage services
    • Food and beverage service principles
    • Food safety and personal hygiene

  • The development of technology in the hospitality industry
    • Development of technology in the hospitality industry
    • The importance of employing up-to-date information technology in hotel
    • The property management system in hotels

S.5

Module III:

Destination Geography

  • World Geography

    • Basic concepts of world geography
    • Physical and human resources for tourism developments
    • Tourism regions

 

  • Global Distributions System (GDS)

    • Basic features of GDS

Module IV:

Customer Relations and Services

  • Customer services

    • Professional services

 

  • Customer relations

    • Cultural issues
    • Customer expectations and perceptions
    • Challenges in providing quality customer services
    • Dealing with difficult customers

 

  • Communication skills

    • Ways of communicating with customers

 

S.6

Module V:

Trends and issues in the tourism and hospitality industry

  • Current issues in tourism

    • Sustainable tourism development
    • Social tourism issues
    • Effects of globalization on tourism development

 

  • Current issues in Hospitality

    • Trends and issues shaping accommodation development
    • Trends and issues shaping the food service sector

 

 

Learning and Teaching 

In order to meet learners’ diverse needs and different objectives of the lessons, a wide range of strategies such as case studies, project learning, field trips, role play, group discussion and sharing will be deployed.