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大仁科技大學 - 國際暨兩岸事務處
Welcome
休閒暨餐旅學院 College of Leisure and Hospitality
 

To promote the development of low-carbon tourism community is our college characteristics. In our goal, we cultivate professionals for leisure and hospitality-related fields, and enhance leisure and hospitality-related industries.
1. Build up the healthy and recreational community, cultivate LOHAS professionals.
2. Cultivate professional interpreters with well understanding in diversified community ethnic religious, history, and culture. Also, train the professional interpreters comprehend the land and ocean ecology.
3. Enjoy eating the local food in season, and develop sustainable local food tour.
4. Build up the community with the diversified ethnic culture
 blending into creative aesthetic designs.

 

Department of Leisure & Sports Management

Institute of Leisure Business Management

Department of Hospitality Management

Department of Tourism Management

Department of Fashion & Beauty

 

3.  Enjoy eating the local food in season, and develop sustainable local food tours: Most of the students come from the local regions. We aim to cultivate the multicultural professionals, and cooperate with local travel agents, such as, Kindness Group, Fullon Group, Grand Hi-Lai Hotel, Grand Hi-Lai Food Group, Sanyi Tour, Chuipai Travel, Kaiyan Tour, Kenting Travel, and etc… We try to cultivate appropriate professionals. Enhance understanding each communitydistinguishing culture and boost community tourism. Promote caring services for the isolated communities, and train talented business operation professionals for community tourism. Research and design local cuisine and beverages, and cultivate culinary professionals. Combine local food and culture to create value for community tourism. Enjoy eating the local food in season, and develop sustainable local food tours. We will build the Michelin R&D culinary center, and apply local food ingredients to research and design local cuisine and beverages. To minimize the carbonfootprint and boost value in travel for Pingtung regions.

Characteristics and Research

 Construct the sustainable local food and beverages in order to boost local food tours: Apply in season local food ingredients to diminish the carbon footprint and assist in marketing the local produce.

 Guide and assist local tribes to cook with local food ingredients. Cooking and making creative local dishes. Transfer culinary and baking skills to local businesses.

 Develop delicacies tours. Research and design local cuisine and beverages, and cultivate culinary professionals. Combine local food and culture to promote value for community tourism.

Look up demographic characteristics of the region and industry. Establish network resources, to build up strategic alliances, and strengthen industry and university cooperation

Construct the Michelin Building and build a R&D culinary center to enhance the constructing projects for internship restaurants (light food cafe) and functional classrooms.

Combine R & D drinks centers, and construct a R & D local specialties base.

 

4. Multi-ethnic culture blends into creativity aesthetics designs: The College aims to develop a low-carbon tourism community, focus on food tourism, and make a strong connection with the regional associations and exchange of opinions with the Pingtung Agricultural Biotechnology Park. At the same time, blend modern aesthetic ideas into the traditional cultural articles, and create a new vitality community. Currently explore depths of the relevant communities and exchange of opinions: Blue Donggang River Conservation Association, Lin Tsai Bian natural Conservation Association, Xiao Zhen Chi r Culture and Arts Foundation, Zhupiter culture and education Association, Jialian Wetland Communities Association, and Xie Tien Village Community Development Association.


Characteristics and research:


 Blend community cultural elements into modern fashion aesthetics, making creative costumes, jewelry and all kinds of specialties.
 Guide and counsel the tribes to promote local production materials, for instance, making handmade organic beauty products. Transfer relevant research results to the local industry.
 Persist to make connection with local activities in order to activate community, create innovative vitality, and cultivate local innovation talents.
 Enlarge projects for building cultural creativity and aesthetic simulation classrooms.