On April 7, 2025, under the guidance of Mary, a culinary instructor from the Faculty of Hospitality and Tourism Management (FHTM) at Macau University of Science and Technology, as well as technicians Yang Zhenyu and Huang Zehan, students enrolled in the Food and Beverage Operations (FHTM2404) course visited the Grand Lisboa Palace Resort in Macau for a study tour. This visit provided students with a valuable hands-on learning opportunity, allowing them to gain in-depth insights into the back-of-house operations of a luxury hotel through tours, culinary demonstrations, and interactions with industry experts, effectively bridging classroom theory with real-world industry practices.
The itinerary was diverse and engaging. The activity began with a brand culture lecture prepared by the resort’s training department in the hotel’s banquet hall. Through dynamic multimedia presentations and interactive Q&A sessions, students gained a deeper understanding of the development history and corporate culture of the Sociedade de Jogos de Macau (SJM) Group. Subsequently, the Food and Beverage Director and the Executive Chef shared their professional experiences, using their career trajectories as a starting point. They not only imparted valuable insights from their years in the industry but also led students to the back-of-house areas, explaining specialized knowledge in food and beverage operations. The two managers emphasized the importance of accumulating professional skills and fostering innovative thinking in the culinary field, encouraging students to carve out their own career paths in this opportunity-rich industry.
Next, guided by the resort’s culinary team, students toured the central kitchen’s various functional zones, from the pastry section to the cold kitchen, observing standardized and highly efficient back-of-house operations up close. Finally, the students visited one of the hotel’s restaurants, where they not only witnessed a masterful culinary demonstration by the head chef but also had the chance to practice under professional guidance, deeply experiencing the artistry and joy of cooking.
As the activity drew to a close, the concierge department specially arranged for students to tour two types of themed guest rooms. The students not only learned about the design concepts and functional layouts of the rooms but also gained a thorough understanding of the critical role that meticulous room management and personalized services play in enhancing guest experiences, thanks to detailed explanations by the staff.
This on-site visit proved immensely beneficial for the students. On one hand, it seamlessly integrated classroom theory with industry practice, deepening their comprehension of hotel operations and management. On the other hand, through interactions with industry experts, the students expanded their professional horizons and ignited a passion for careers in the hotel and tourism sector, providing invaluable references for their future career development.
