UTM held guest lectures on menu engineering and hotel revenue management

UTM hosted a guest lecture series for the students of Bachelor of Science in Hotel Management in the course of Seminar in Tourism and Hospitality, featuring local industry experts from tourism and hospitality sectors.

On 8 March 2025, the first guest lecture titled "Menu Engineering for Profitability and Sustainability" was delivered in collaboration with the Society of Food and Environmental Health (Macao) (SFEH). SFEH's council member, Otilia Novo, had shared the expertise on this subject with the students, and delved into the golden triangle of a successful food business: food safety, customer satisfaction, and profitability. From there, Chef Otilia had led the class to expand the discussion to broader sustainability topics, connecting theory to real-world applications through practical case studies and engaging group exercises. Taking a step forward from menu engineering, this guest lecture also aims to contribute to the future of sustainable gastronomy by connecting profitability and sustainability.

On 5 April 2025, the second guest lecture titled "Hotel Revenue Management" was delivered by Kylie Chim, the Founder and CEO of Trally livestream travel app, and the Vice Chair of Macau Hoteliers and Innkeepers Association. She had shared the recent trends and showcased the practical applications of various digitalization platforms for hotel revenue and property management systems, and how different online promotion channels can be adopted by hotels of different scales to increase their room revenue. Furthermore, she had led the class exercise and discussion on developing strategies and integrated platforms to connect hotels promotions and tourism products, which can work on revitalizing the old districts of Macau.

These two guest lectures had extended the theoretical knowledge on two of the featured topics in this seminar course, to allow the students applying them into scenarios that can relate to Macau's current positioning on tourism and hospitality development, that is the sustainable development and diversification of the leisure and gastronomy sectors, and the revitalization of community tourism.






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