Department of Hotel and Restaurant Management


Go to Department of Hotel and Restaurant Management





The department was established in 2001 with a four-year undergraduate program.In 2014,the department began to recruit students for the masters program.

The Department of Hotel and Restaurant Management at National Pingtung University of Science and Technology endeavors to be a leading hospitality education provider and serves as a proponent of research development in the hotel and restaurant industries. 




Goals and Characteristics

To align with the University’s goal of providing holistic, professional and international frames of mind to the graduates, the main focuses of the program are

1) employing both theoretical and practical aspects of the hospitality industry.

2) enhancing the international perspectives and technology applications in hospitality operations.

3) emphasizing team spirit and workplace moral standards.

4) empowering the graduates to be the professionals who make significant contributions to the hotel and restaurant industries.



Faculty and Specialty

A total of eleven faculty members serve at the Department of Hotel and Restaurant Management. Four professors, four associate professor, one assistant professor and two lecturers bring their valuable industrial experience to the department. Among those faculty members, seven of them obtained a Ph.D. degree in the hospitality related fields.





Education / Specialty


Hui-Chen Chang

Associate Professor

/ Chairman

• Ph.D., Department of Economics, The International University of Kagoshima , JAPAN

• Management Information System in Hospitality, Public Relation in Hospitality Management, International Business Management, Customer Relationship Management


ext 7338

Yi-Ching Li


• Ph.D., Food and Nutrition, Texas Tech University, U.S.A.

• Human Resource Management, Inter-Personal Relationship , Communication, Nutrition for Dietary Design


ext 7102

Yan-Luen Su


• Ph.D., Hotel, Restaurant, Institution Management & Dietetics with an emphasis in Hotel and Restaurant Management, Kansas State University, Manhattan, Kansas, U.S.A.

• Service Recovery Strategy, Hospitality Curriculum Evaluation, Hospitality Teaching & Learning, Hospitality Teacher’s Professional Development


ext 7118

Ching-Hsu Huang


• Ph.D., Curriculum and Instruction, Minor in Hotel, Restaurant and Institutional Management, The Pennsylvania State University, U.S.A.

• Hospitality management education (curriculum and instruction), Teaching and learning strategy in hospitality management, Accreditations in Hospitality Management, Marketing in Hospitality


ext 7114

Pei-Chun Lai


• Ph.D., The Scottish Hotel School, University of Strathclyde in Glasgow, UK

• Operation Management, Hospitality Management, Human Resource Management, Quality Management


ext 7495

Min-Hsing Liu

Associate Professor

• Ph.D., Business Administration, National Yunlin University of Science and Technology, Taiwan

• Hospitality Human Resource Management, Hotel Management, Food and Service Management


ext 7336

Wen-Tung Chen

Associate Professor   Rank Specialist

• Department of Food Nutrition, Chung Hwa University of Medical Technology, Taiwan

• Chinese Cooking and Practice Foundation of Food Preparation and Practice Foundation of Baking and Practice Banquet Management – Skills and Practice


ext 7108

Chung-Jen Wang

Associate Professor

/Director of Center for Teaching Excellence

• Ph.D., Business Administration, National Cheng  Kung University, Taiwan

• Hospitality Management,Hospitality Education Research Methods in Hospitality,Creativity Research Service Management


ext 7545

Hsiao-Yi Tseng Assistant Professor

• Ph.D., Business Administration, National Chiayi University, Taiwan

• Performance Evaluation hotel Strategy Management


ext 7498

Hui-Hua Fan


• MS., Agribusiness Management, College of Management, National Pingtung University of Science and Technology, Taiwan

• Leisure ManagementMarketing Management,   Consumer Behavior


ext 7113

Wei-Ting Chao


Rank Specialist

• MS., Food & Beverage Management, National Kaohsiung University of Hospitality and Tourism, Taiwan

• Western cuisine, Exotic cuisine, Creative cuisine, Banquet planning, Menu planning and design


ext 7280



The Department of Hotel and Restaurant is designed featuring professional foodservice equipment, including three culinary laboratories (Western, Chinese and Teppanyaki). Moreover, a culinary demonstration studio with a capacity of 120 is utilized for events and professional demonstrations. Numerous classrooms are also layout according to the specific course purposes, such as Dietary and Culture (Culture and Cuisine), Beverage Making (Beverage Practices), Food Tasting, Foodservice Training, and Room Service Practices.


Job Opportunity

Ensuring the success of our graduates is one of the commitments in the Department of Hotel and Restaurant Management. Career opportunities in the hospitality industry are available for the graduates. Besides, for those who are interested in Vocational Education, the Teacher Education Program is another option. Passing the program and examinations, there is an opportunity to be a faculty member at a vocational school which has the hospitality relevant program.


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