Master of Science in Hospitality Leadership





  • 戰略管理及企業組織的變化
  • 溝通
  • 解難技巧
  • 調解技巧
  • 創新改革、創新思維及批判思維


Jonathan Perks, CEO's Trusted Leadership Advisor on the New Master of Science in Hospitality Leadership



  • 14 週課程
  • 1 星期自修週
  • 2 星期考試





This course addresses the concept of leadership from a number of organizational perspectives. Students will focus on the complex relationships between employers, employees, owners, customers and other stakeholders, though increased insight in managerial and leadership functions. Emphasis is placed on the importance of learning in the workplace as a means of enhancing managerial and leadership effectiveness.




"Designing the strategy represents about 10% of its success, whilst implementing the strategy accounts for 90%". In the Strategic management, the students learn how to analyze the environment and design a business model. In Strategic Operational Management, students will learn how to enact their plans using new tools and methods. The aim of the course is to equip the students with a number of tools and methods that they can apply in practice when they face the task of implementing a strategy. Students will be given the opportunity to put theoretical concepts and their application to test when faced with a range of practical real life assignments from the hospitality world. 




Adopting a multi-level approach to cultural influence, this course introduces participants to key theories and models of cultural difference at the societal, organizational and individual levels. These models are used firstly to develop an understanding of the different ways in which we can assess the impact of societal and organizational culture on management values and practices and, secondly, to predict key employee-related outcomes via mechanisms of cultural fit versus misfit and employee need satisfaction.




Financial knowledge and understanding is essential for managers in the hospitality industry. This course is divided into three specific parts. It first explores the fundamentals of financial accounting, focusing on the financial statements. It then looks at management accounting issues such as costs identification, cost-volume-profit analysis, full costing and activity-based-costing analyses, pricing issues, as well as the preparation and use of budgets. Finally, it assesses different capital budgeting tools and their applications in investment decision making process.




This course is designed to provide graduate students with a framework for academic and applied research. It first explores different research paradigms and approaches.  Then it looks at evaluating appropriate research strategies in the hospitality and tourism industry. The course discusses in-depth different research instruments and their administration and ends with techniques to present and analyze research findings.      






Innovation is not only a technical outcome, it is also a process where challenges and changes are acceptable features of the work environment.  Establishing and encouraging an innovation-focused atmosphere requires flexibility on the part of management with regards to existing organizational procedures as well as having trust in the intentions and initiatives of employees.  Students in this course will address a concept of creativity as a skill which the work environment can encourage and support and not as a special attribute of a few gifted employees. In addition, students will examine the challenges of establishing business processes and attaining corporate goals through the imagination and interest of creative employees. They will also have the opportunity to explore the management competencies that initiate and support organizational innovation.     




This course provides an opportunity for students to explore corporate planning techniques and to build on the practice of strategic management. A major objective of this course will be to analyze the hospitality industry environment and to examine the main strategies used by the most important hospitality companies. Cases studies and examples will be used to study complex strategic issues with the hospitality world.  




This course provides an in-depth focus on different types of conflict as they manifest at the intrapersonal, interpersonal and intergroup level. Participants develop the capacity to analyze core causes of conflict and factors that influence the evolution of a conflictual situation, as well as to track the evolution of a conflict and to apply appropriate methods of conflict resolution by means of the application of theoretical principles to a wide range of conflict situations set in business, political and social contexts. The dynamics of negotiation situations and practical negotiation techniques are studied and, through the use of hands-on exercises, simulations, video-analysis and interactive presentations, participants learn the skills of successful negotiation. 




This course addresses the concepts of ethical and positive leadership as well as leading change from a number of organizational perspectives. Students will focus on their own development regarding leadership skills, such as for instance social and emotional skills. Emphasis is placed on the importance of implementation and application to the workplace.



In this course, students will have the opportunity to apply the skills and knowledge that they have learned in the program to real-world problems. More specifically, students will work in groups on management issues presented by hospitality companies. The process is comprised of the following steps: 1. The “client”, a hospitality company, present a management problem to the students at the beginning of the second semester; 2. Students research the problem during the semester designing appropriate strategy, using relevant research instruments, and critically evaluate the research findings; 3. At the end of the semester, students present the outcomes of their research and their solution to the client.




A Master’s dissertation (a range of 18,000 to 22,000 words) is required for the completion of the MS in Hospitality Leadership. It provides an opportunity for student to work in a specific area of his/her choice in which he/ she must take a leading role in his/ her own learning process. The dissertation project provides a mechanism for individual growth and learning, resulting in a memorable and rewarding experience. The project, which will explore a leadership issue in the hospitality industry, must be of strategic significance and worthy of research at a graduate level.







  1. 托福(TOEFL):舊托福最低550 分或新托福(IBT) 80分。理諾士托福考試代碼是9827;
  2. 劍橋一級證書:C級
  3. 雅思:總分最低5.5分(聽說讀寫各項5分或以上)。
  4. 所有的英文考試證書必須是入學前1年以內所頒發的。
  5. 面試:學校有可能要求面試。