ITTC organized a Tourism Education Training Program for Students of School of Tourism and Cusine, Yangzhou University

From December 2 to 6, 2024, 28 students from the School of Tourism and Cuisine at Yangzhou University visited the City University of Macau.They participated in a Tourism Education Training Program organized by the International Training and Testing Center (ITTC) of City University of Macau. The program aimed to strengthen the educational linkage between the two universities and to further explore new trends and concepts in the tourism and culinary industries.

 At the opening of the program, Prof.Ip Kuai Peng, Vice Rector of City University of Macau and Dean of the Institute of Portuguese-Speaking Countries, welcomed the faculty and students from Yangzhou University on behalf of CityU. He expressed his hope that this exchange would deepen the friendship between the two universities, explore innovative teaching models, and advance the development of tourism and culinary education. This initiative aimed to provide a platform for learning and exchange to cultivate industry talents with excellent professional skills and an international perspective.

Program Framework

The program focused on :

• An Overview of Macau's Culture and Tourism Education Development_Prof. Xi LI, Executive Associate Dean of the Faculty of International Tourism and Management at City U;

• Tourism Route Planning and Tourism Risk Management_ Assistant Prof. Iok Teng KUO, who serves as the Program Coordinator (Master) and Ph.D. Supervisor at the Faculty of International Tourism and Management (FITM), CityU;

• Macau's Local Culinary Culture Research and Practice_Assistant Prof. Xi YU,who serves as the Ph.D. Supervisor at the Faculty of International Tourism and Management (FITM), CityU;

• Hotel Service Quality Control_Ms. Janice LAW

These sessions explored how to leverage local tourism resources, highlighted the unique characteristics and strengths of Macau's tourism and culture, and analyzed the relationship between multiculturalism and cuisine. 

To reinforce the course content, students visited the Hotel in Macao, an internationally renowned hotel. Hotel staff provided in-depth explanations of the hotel's management culture, organizational structure, service processes, front desk reception, housekeeping, and event organization. This visit allowed students to experience the complex and refined management system of the hotel, its efficient operation, and excellent service philosophy, bridging the gap between classroom knowledge and practical application. 

This training program provided students with a comprehensive view of Macau's industry trends, cultural connotations, and practical operations, offering them valuable experience for their growth.