Sol International Restaurant and Entrepreneurship Department (SIRES)

Educating leaders In Global Food Service Management

Program Highlights:

  • International faculty body that delivers global educational excellence of restaurant and entrepreneurship courses.
  • A programme that has been designed to match international industry requirements and standard.
  • A well designed programme that provides students with well-equipped skilled and knowledge related to restaurant entrepreneurship.
  • A wide range of global employment opportunities and dual-degree education programs with Institute of Paul Bocuse, France.
  • We provide hands-on opportunities in a state-of the art facilities specially designed for the restaurant and culinary courses to enhance better learning.

Specialized courses:

Management Brand management, Inventory Management, Digital Marketing, Franchise Management, Restaurant Marketing, Food Product Management, Human Resource Management
Culinary Art Kitchen Operations, Global Culinary Industry, Wine Sommelier, Food Styling, Beverage Management, Global Korean Cuisine
Entrepreneurship Restaurant Concept & Business Model Development, Restaurant Facilities and Space Design, Creative Menu Design, Restaurant Trend & Value Proposition
Awareness Sanitation and Kitchen Safety, Culinary Nutrition and Health, Global Food History & Culture
Hospitality Advanced Dining Services, Hall Operations

Skills Learned:

  • Entrepreneurial skills to start a food service business.
  • International Service Standard and Service skills
  • Professional Fine dining restaurant quality standards.
  • Regulations and policies related to restaurant management and entrepreneurship.
  • Financial aspects of restaurants, fund raising, menu planning and designing.
  • Marketing and sales related to food and beverage service industry.
  • Prepare and serve non-alcoholic beverages and art of mixology.
  • Industrial / practical experience and internship
Library
Library
Library

International Partnerships:

  • Institut Paul Bocuse – France
  • Basque Culinary Center - Spain
  • University of Barcelona - Spain
  • Berjaya University - Malaysia
  • National Kaohsiung University of Hospitality and Tourism – Taiwan
  • Emirates Academy of Hospitality Management – Dubai
  • Hotelschool, The Hague – Netherlands
  • Swiss Hotel Management School – Switzerland
  • IMI – Switzerland
  • Varna University of Management – Bulgaria
  • Swiss German University – Indonesia
  • Eastern Mediterranean University – Cyprus, North Turkey
  • ESC Rennes School of Business – France

Potential Career Paths:

  • Restaurant owners or managers
  • Franchise owners
  • Family restaurant business second / third generation owners
  • Concept developer for food service company
  • Operational manager in food industry
  • Food-related startup owners / entrepreneurs
  • Menu developer

Department Required Courses (30 credits)

Course Code Course Name Credits
RES 110 Intro to Restaurant Management 3
RES 120 Restaurant Entrepreneurship 3
CUL 121 Culinary Fundamentals 1 (LAB) 3/4
SER 210 Fundamental of Services 3
CUL 210 Culinary Fundamentals 2 (LAB) 3
CUL 221 Intro to Baking, Pastry, Cake (LAB) 3
ACC 220 Purchasing and Inventory Management 3
ACC 310 Menu Planning and Cost Control 3
BEV 321 Traditional Korean Liqueur 3
MAR 320 Digital Marketing 3
EVM 410 Catering and Event Management 3

Department Major Electives (45 Credits)

Course Code Course Name Credits
BEV 110 Beverage Appreciation 2
MAR 110 Fundamentals of Restaurant Marketing 2
RES 210 Restaurant Concepts and Business Model Development 3
CUL 222 Global Korean Cuisine 3
SER 310 Advanced Dinning Services 3/4
STR 310 Strategic Business Plan Development and Pitch 3
BUS 320 Business Analysis 3
FIN 320 Financial Management 3
CUL 410 Food Styling 3
HRM 410 HR in Restaurant Industry 3
MAR 410 Consumer Behaviour 3
BUS 420 Entrepreneurial Business Plan Development 3
BUS 421 Practical Entrepreneurial of Business Plan 3
MAR 421 Entrepreneurial Sales and Marketing Project 3
ACC 420 Accounting 3

Elective Minors (18 Credits)

Course Code Course Name Credits
Beverage Management Selection and SCM 3
Wine Sommelier 3
Analysis of Brewing 3
Spirits and Mixology 3
Wine and Food Tourism 3
STraditional Korean Liqueur 3

Total Credits: 139 Credits

ADDITONAL COSTS:

In addition to the fees paid as part of general admission, certain additional costs are required to fulfill student’s participation as a student. All departments have a Student Council Fee (administered by Student Council and monitored by Department Chairs) to include costs that are incurred during a student’s 3.5 years with the university. Most departments administer the fees in the same approximate manner.

Restaurant & Food Service Entrepreneurship (SIRES)

The following purchases are required for culinary lab classes. If you already own kitchen uniforms, you may not need to purchase these uniforms.

Unit Price Recommended No Total
Uniform Tops ₩ 29,000 2 ₩ 58,000
Pants ₩ 26,000 1 ₩ 26,000
Apron ₩ 7,000 2 ₩ 14,000
Hat ₩ 1,000 2 ₩ 2,000
Shoes ₩ 30,000 1 ₩ 30,000
Scarf ₩ 4,000 1 ₩ 4,000
Scarf Ring ₩ 5,500 1 ₩ 5,500
SIRES Patch Set ₩ 3,000 4 ₩ 12,000
Name Tag ₩ 10,000 1 ₩ 10,000
Side Towel ₩ 6,000 1 ₩ 6,000
Knife Set ₩ 134,000 1 ₩ 134,000
TOTAL ₩ 301,500

SIRES Department (Student Council fees)

  • Sports day food and drink expenses 30,000×2years
  • T-shirt 9,000×2years
  • Field trip 12,000×3years
  • Membership Training Event fee 15,000x3years
  • Annual party fee 15,000x3years
  • Other events 12,000×3years
  • Festival fee 10,000x3years
  • Graduation present fee 15,000
  • Operational Fee 5,000x3years
  • Total 300,000 Kwon (~USD $270)