macau tourism school restaurant

UTM Educational Restaurant

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Restaurant Welcome to the Educational Restaurant

The Educational Restaurant, a part of the Division of Food and Beverage at UTM, is a unique training unit. Located on the University Mong-Há Campus, it provides a practical educational setting where the restaurant’s professional staff guides and supervises undergraduate students. Our mission is to inspire and educate Macao’s future managers and hoteliers to apply theories in practice and gain fundamental knowledge of the Food and Beverage industry. We are dedicated to creating an optimal learning environment focusing on management, customer service, teamwork, consistency, delicious food, and respect for individual and cultural differences. The Educational Restaurant is known for its diverse selection of traditional Macanese, Portuguese, and Western dishes, each with a modern flair not found anywhere else.

Yogurt baguette

Chorizo bread, german malt bread, tomato bread, macanese cuisine à la carte, main courses, hours and contact.

Opening Hours

Monday - Saturday (Closed on Sunday and Macao Public Holiday)

  Saturday only Macanese Buffet

Lunch 12:00-15:00 (Last order 14:00)

Dinner 18:30 - 22:00 (Last order 21:00) 

Tel : (853) 8598 3077 / 1416 / 1446

Email : [email protected]  

  (Sunday and public holidays are by appointment/reservation open for events, meetings, or functions and require a minimum spending)

Tel : (853) 8598 1416 / 1446

Email : [email protected]  

Address : Educational Restaurant, Macao University of Tourism, Colina de Mong-Há, Macau, China

Press / Events

CCTV programme - "Macao Two-Way Line"

Macanese dishes "born and bred" in Macau

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[In Foshan Daily]

Educational Restaurant, Macao University of Tourism, Colina de Mong-Há, Macau, China

From the Macao Ferry Terminal, you can take bus No. 12 and get off at the closest bus stop on Rua de Francisco Xavier Pereira (in front of the TDM "Television of Macao" building). Upon arrival, it will take approximately 10 minutes to walk up the hill to the restaurant. Also take bus No. 5X, 17, 23, 25, 25B and get off at Forte Mong-Ha then take 8 minutes to walk up the hill to the restaurant. You could also take a taxi, Taxi Hotline: 2881-2345.

IFTM Educational Restaurant remains Macao’s sole venue awarded Michelin Green Star

The IFTM Educational Restaurant has been awarded – for a second consecutive year – a Michelin Green Star for commitment to sustainable gastronomy. The restaurant remains Macao’s only establishment to boast such an accolade.

The recognition is featured in the Michelin Guide Hong Kong Macau 2022 fine-dining handbook, released earlier this month.

The IFTM Educational Restaurant also retained its Bib Gourmand status for the 2022 edition. The Michelin Guide awards Bib Gourmand status to dining establishments that provide a high-quality 3-course meal for MOP400 or below.

According to Michelin, the IFTM Educational Restaurant was again recognised with a Green Star, for “delivering culinary excellence with outstanding eco-friendly commitments”.

Michelin introduced the Green Star category to its Hong Kong and Macao regional guide in 2021. The IFTM Educational Restaurant was immediately awarded the accolade.

“After we got the Michelin Green Star last year, we had a few costumers that asked about it, and many people congratulated us for our effort to promote sustainable cuisine,” says Chef Hans Rasmussen. He heads the IFTM Educational Restaurant.

“The importance of the Green Star is the awareness it creates about IFTM’s endeavours regarding sustainable gastronomy,” adds Chef Rasmussen. “This achievement is not by the restaurant alone: it would not have been possible without the help of the IFTM Environmental Management System Committee, which has proposed and supported the implementation of many of the green measures, infrastructure projects and other initiatives we are adopting in this field.”

After getting the Michelin Green Star in early 2021, the teams at the IFTM Restaurant and the Environmental Management System Committee continued to push fresh ‘green’ initiatives. Last summer, the Institute introduced a growing plot with aquaponic system, to widen the type of herbs and vegetables it produces in-house for use at the restaurant. The plot complemented an existing rooftop garden were vegetables and herbs are grown.

Aquaponic systems couple aquaculture (i.e., the harvesting of aquatic animals) with hydroponics (i.e., the cultivating of plants in water). In aquaponic systems, the nutrient-rich aquaculture water is reused to feed the hydroponically-grown plants.

Also in 2021, the IFTM Educational Restaurant brought into its kitchen technology of the leading food waste management system Winnow. It uses artificial intelligence to improve efficiency and maximise use of all ingredients.

Bib Gourmand status renewed

The IFTM Educational Restaurant has been featured in the Bib Gourmand category of the Michelin Guide Hong Kong Macau every year since 2013. In Macao, only 7 establishments were awarded Bib Gourmand status in 2022.

Chef Rasmussen says the IFTM Educational Restaurant provides consistent “good value” to customers: that has been recognised by inspectors of the Michelin Guide Hong Kong Macau in edition after edition.

“We have a solid team consisting of students, service staff and chefs, that is dedicated to being part of the restaurant’s development journey, creating a good customer experience,” he points out.

The IFTM Educational Restaurant is located on the Mong-Há Campus, and provides a selection of Macanese and Western dishes. Students, coached and supervised by staff members from the restaurant, can acquire valuable experience of serving customers in a real-operation environment. Such experience widens student understanding of the tourism and hospitality industry, which ultimately helps them to sharpen the management skills taught in the classroom, and prepares them to take on managerial positions in future.

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Latest news.

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UTM’s Centre for Education Quality Management helps University uphold high standards

最高級別的國際性職業技能賽事——世界技能大賽將於9月在法國里昂舉行。為做好應戰準備，參與烹飪賽項的中國內地團隊一行於8月24日到澳門旅遊大學與澳門團隊進行聯合訓練，提升技術水平，互相交流經驗心得。內地團隊盛讚澳旅大擁有世界級的先進設施和豐富的資源，為選手提供良好的培訓平台；同時，澳旅大獨有的多元文化背景，亦讓他們透過此行擴闊視野，為備戰國際性賽事提供啟發。

澳旅大教育質素管理中心主任顏力祺表示，中心主要工作為保證澳旅大提供的各個課程和科目符合規範並達至相應標準，透過與多間認證機構溝通合作，讓課程質量得以持續提升。此外，中心亦負責為師生提供不同培訓和支援，致力優化教學方式及學習體驗。

澳旅大教學酒店 – 望廈迎賓館致力將可持續發展的理念融入其日常營運當中，除了有效減少環境足跡，更能讓住客及未來的酒店業管理專才了解實踐環保及可持續發展的重要性。

澳旅大 設立國際旅遊與款待研究中心 ，致力為澳門旅遊業發展和政策制訂提出建議。中心主任 李力東教授表示， 期望透過開展對旅遊 業 帶來的影響、勞動條件和旅客模式的實證研究，促進旅遊業可持續發展。同時，中心亦持續與不同院校開展合作項目，研究方向包括 大灣區目的地品牌 塑造 和人 潮 管理 。

澳門旅遊學院學者有份參與的一項最新研究顯示，旅遊產品多元化是提升遊客數量的有效方式，澳門便是其中一個出色的例子。

一 項以澳門經驗為基礎的研究顯示，旅遊業多元化能有效帶動消費者需求並吸引來自更遠地區的旅客，包括那些對目的地核心產品仍較陌生的客源市場旅客。這項澳門旅遊學院學者參與的研究將資本形成、就業和價值創造等不同範疇的產業部門數據作為衡量多元化的指標。

這項研究顯示，澳門的部門多元化與旅遊服務需求水準之間存在正相關關係。研究人員寫道，這種多元化“對旅遊需求產生了可衡量的影響”。他們補充說，產業結構多元化“對旅遊業發展做出了積極貢獻”。

澳門旅遊學院學者蘇碧瑜博士與澳門大學蕭志成博士合作完成研究並撰寫研究論文。論文以《Does diversification drive tourism demand? A structural change perspective: Evidence from a casino destination（多元化能否推動旅遊業需求？結構性變革視角：來自博彩旅遊目的地的證明）》為題，刊登於《International Journal of Tourism Research》五月至六月號上。

兩位學者指出，政府政策應重點關注那些能夠促進產業參與多元化進程的市場誘因，方能確保旅遊業可持續發展。他們認為：“尤其是對於依賴旅遊業的經濟體來說，政策干預扮演著指導行業發展的關鍵角色，其內涵必須與經濟體的具體背景相配。”

蘇碧瑜博士和蕭志成博士一致認為，成功的旅遊多元化策略要求行業經營者、政府和當地社區之間實現“協調一致的多方有效協調”，以成功找到適合目的地的產品平衡。論文寫道：“以打造一座具競爭力旅遊目的地為目的的實用性策略應融入一個更大型的項目，方能改善宏觀和微觀層面的旅遊產品結構。”

蘇博士和蕭博士分析了2011年至2019年間來自內地23個省市及香港的訪澳旅客官方數據並得出研究結果。研究團隊為該研究專門設計了數學模型，並以此模型為基礎，將有關資料與澳門旅遊物價指數、旅遊業相關部門的資本形成、就業和增值數據進行相互參照索引。

“更加平衡的旅遊業資本結構能促進旅遊業成長，”學者寫道，“值得強調的是，這項發現成為了澳門政府提出從傳統貴賓廳博彩業務轉向中場博彩和非博彩旅遊市場倡議的有力支持，這些市場的需求更具彈性，不易受到監管衝擊，因此更具可持續性。”

研究結果強調，“外部衝擊”或有助於特定目的地旅遊業結構的改革。研究報告提出的一項特別的外部衝擊是中國中央政府施行的反腐敗行動。有關政策帶來的副作用對澳門的旅遊需求產生了“顯著影響”，尤其在2014年第三季至2016年第二季期間。

學者們提出：“儘管對旅遊需求產生了直接的負面影響，但這次衝擊間接刺激了城市旅遊業結構向更平衡的方向發展”，從而促進了其長期可持續性。

蘇博士和蕭博士在研究中指出，以澳門為例，鑒於龍頭產業博彩業所產生的“豐厚回報”，市場對推動旅遊業多元化的整體激勵“有限”。他們認為：“因此，政府有必要進行徹底干預，引導城市經濟踏上永續的發展道路。”

2022年澳門博彩法的最新修訂便是研究團隊提出的例子之一。澳門政府提出了“一系列積極措施，促進行業的健康發展”，包括要求運營商增加對非博彩項目的投資，特區政府也重點關注“加強對娛樂場治理結構的監管”。

然而，該研究報告強調，多元化需求動態的有效性取決於諸多因素，包括旅客來源地及他們對旅遊目的地產品的熟悉程度等。蘇博士和蕭博士寫道，“尚未飽和”的客源市場，包括更多的潛在首次旅客，將有更多旅客“輕易地被目的地提供的新穎體驗所吸引”。

澳門旅遊學院副教授蘇碧瑜博士擁有澳門大學頒發的商業管理博士學位。她負責教授與旅遊業經濟和金融管理相關的課題，其研究興趣包括旅遊業需求分析、旅遊業經濟學和經濟發展。

澳門大學工商管理學院商業經濟學副教授蕭志成博士擁有北京中國人民大學經濟學博士學位，其研究興趣包括制度經濟學、博彩業和旅遊業、澳門經濟和中國金融市場。

蘇碧瑜、蕭志成：《Does diversification drive tourism demand? A structural change perspective: Evidence from a casino tourism destination（多元化能否推動旅遊業需求？結構性變革視角：來自博彩旅遊目的地的證明）》，《International Journal of Tourism Research》，2023年第25卷第3期，第293頁至304頁 https://doi.org/10.1002/jtr.2566

編輯：研究中心 | 澳門旅遊學院與《商訊》之合作項目

澳門旅遊大學學者參與的一項研究顯示，了解員工投入度影響顧客忠實度的方式，可令酒店和旅遊業獲益。

澳門旅遊大學學者參與的一項研究揭示了員工投入度在酒店和旅遊業培養客戶忠誠度方面發揮的作用。研究顯示，透過提供策略培訓、鼓勵客戶回饋和獎勵員工，業界可有效提升員工投入度，有助於建立忠誠的客戶群，最終實現長期成功。

該項研究由澳洲the University of Queensland的Elizabeth Agyeiwaah博士、加納Simon Diedong Dombo University of Business and Integrated Development Studies的Frederick Dayour博士及澳門旅遊大學的周勇博士合作完成。項目題為《How does employee commitment impact customers’ attitudinal loyalty?（員工投入度如何影響客戶忠誠度？）》，於《Journal of Hospitality and Tourism Insights》上發表。

研究團隊深入探究了工作投入的員工顯著提高客戶忠誠度的方式，即提高客戶願意重複購買其熟悉並信任的產品或服務的意願；其一貫的態度形成了習慣性的購買行為。

研究將粵港澳大灣區設為重點對象，對664名曾到訪香港、澳門和珠海的酒店和旅遊景點的旅客進行了全面調查。香港的數據採集點定於香港迪士尼樂園和大嶼山天壇大佛等熱門景點；澳門則專注於綜合度假村和遺產景點；在珠海，數據收集點包括珠海中海鉑爾曼酒店等旅遊景點。

研究結果表明，員工投入度在提升客戶忠誠度中“發揮響應—預測—中介作用”。研究發現，員工投入度會影響顧客滿意度及其表現出特定行為的可能性，即重複購買產品或服務的意願。

“除了為服務氛圍提供優質的技術支援能使員工投入度提高”，“在提供服務過程中，員工與客戶互動時的反應”同樣能夠有效觸發正向影響，研究人員指出，“通過這種方式，員工可以從與客戶的優質互動中獲得快樂並投入其中。”

先前有研究爭辯，員工對工作的投入和承諾完全是旅遊業和酒店營運商的責任，可透過員工賦權、管理支持和工作便利化實現。該項研究對先前的研究提出了挑戰，認為“客戶可以透過對服務交付的真誠互動和反饋影響員工對組織的情感投入”。

研究人員指出，研究結論對於酒店經營者和目的地管理組織具重要意義。他們認為，員工投入度在提升客戶滿意度方面扮演“重要角色”的發現要求管理者“創造服務氛圍，培訓員工為客戶提供幫助”。

管理層應營造友善的服務氛圍並提供支持，培訓員工有效回應客戶需求。員工還應該有能力向客戶提供某些特定服務的準確信息，在提供服務的過程中表現出其對組織的積極態度。研究人員建議：“透過在員工培訓中關注這些主題，可以增強員工的情感承諾，從而提高客戶滿意度。”

此外，研究人員表示，鑑於員工的投入度可能來自與客戶的個人互動，酒店業者和目的地管理組織應鼓勵客戶對員工“做出回應”，並對服務提供“建設性反饋”。“推廣活動可以讓顧客在與員工的服務互動中感受到來自員工的禮貌反饋和讚賞。”

此外，調查結果證實“對工作投入的員工心感滿意，並將這種滿意度轉移到客戶身上”。研究人員表示，這意味著客戶滿意度“植根於服務提供者的滿意度”，相反，員工對工作的不滿同樣“可以轉移到客戶身上”。因此，研究團隊敦促管理層關注員工，提供友善的工作氛圍和管理支持，促使員工與組織及其客戶建立情感聯繫。

最後，為了激勵員工，管理階層應考慮實施加薪、獎金、帶薪休假和員工表彰獎勵等激勵措施。有人認為，減少工作安全威脅也有助於提升員工的工作投入程度。

澳洲The University of Queensland商學院旅遊學課程講師Elizabeth Agyeiwaah博士擁有香港理工大學旅遊管理博士學位。就讀期間，她受聘於澳門科技大學擔任助理教授。

加納the Simon Diedong Dombo University of Business and Integrated Development Studies研究、創新和諮詢總監Frederick Dayour博士擁有英國University of Surrey頒授的旅遊和酒店管理博士學位。他同時兼任南非University of Johannesburg旅遊與酒店管理學院高級研究員。

澳門旅遊大學助理教授周勇博士擁有香港理工大學旅遊管理博士學位，其研究興趣包括旅遊影響分析、會展和活動管理、目的地發展和旅客行為分析。

Elizabeth Agyeiwaah、Frederick Dayour和周勇，《How does employee commitment impact customers’ attitudinal loyalty?（員工投入度如何影響客戶忠誠度？）》，2022年發表於《Journal of Hospitality and Tourism Insights》，第五卷第二期，第350-376頁 https://doi.org/10.1108/JHTI-09-2020-0169

編輯：研究中心 | 澳門旅遊大學與《商訊》之合作項目

新研究強調適應性協同管理對大灣區應對疫情衝擊和提振旅遊業的重要性。

《Journal of China Tourism Research》十月刊上發表的一篇研究報告揭示了粵港澳大灣區陷入疫情危機期間，“適應性協同管理”在平衡疫情防控措施與促進旅遊業復甦之間扮演的關鍵角色。澳門旅遊學院三名學者參與了該項研究，研究團隊指出，在互動和反復學習的支持下，從政府內部協作到區內政府間合作等一系列體制安排的互相融合，提升了所作決策的質量，加強了各方學習和適應疫情的能力。

這項由澳門旅遊學院溫艷瓊教授、劉名珍副教授及李湘萍副教授和廣東省中山大學李傑博士合作完成的研究項目著重描繪了政府不同層面的通力合作，在應對疫情挑戰方面取得的成果，以及對大灣區旅遊業復甦的促進作用。

這篇題為《Adaptive Co-Management for Regional Tourism Governance Under the COVID-19 Pandemic in the Greater Bay Area, China（中國大灣區新冠肺炎疫情期間區域旅遊業治理的適應性協同管理）》的研究報告強調，澳門和廣東省等大灣區內城市的參與者和機構利用適應性協同管理有效地帶領區域擺脫疫情陰霾的方式。這包括最初受疫情影響推行封城政策後，在旅遊模式轉型的支撐下，逐步恢復珠澳跨境往來的舉措。

作為研究的一部分，研究團隊對來自澳門和廣東省各政府部門的19名代表進行了定性深入訪談。項目獲澳門旅遊學院資助，是澳門旅遊學院與中山大學院校合作的成果。

研究人員指出，“研究結果展示了多個地理尺度和層次的參與者和機構齊心協力，邊做邊學，應對各個階段的不確定性。”例如，澳門行政長官賀一誠設立了兩個跨部門工作小組，致力解決與疫情相關的問題。新型冠狀病毒感染應變協調中心統籌政府內部協作，珠澳聯防聯控工作組則負責協調兩地政府部門落實疫情應對措施，成為政府部門間合作的典範。

“伴隨疫情而來的不確定性，不同階段的挑戰各異，要求執行單位和機構評估、理解挑戰，設定目標並在區內建立適當形式的聯盟”，以適應不同的實際情況，研究人員寫道並補充，適應性學習和協同管理方法“在疫情期間的旅遊業管理中尤為突出且奏效，因為其有能力應對各個階段的不確定性”。

研究人員解釋，適應性協調管理建基於利害關係人資源和決策合作，參與者透過邊做邊學的協同管理，共同處理問題和危機。

該研究顯示，適應性協同管理可用於“透過不同程度的縱向和橫向合作加強區域一體化”。研究人員指出，面對疫情衝擊，政府內部工作小組在政府層級結構內“發揮重要作用，有效地促進溝通和執行”。類似的工作小組“可擴展至處理其他危機”，尤其是不確定性程度甚高、“行動靈活和迅速至關重要之時”。

在政府間層面，澳門和珠海組成聯合工作小組，藉制定雙方都能接受的疫情應對措施，為跨境往來正常化作貢獻。學者們認為，適應性協調管理鼓勵鄰近城市，即使是具有不同法律體系的城市，克服差異、找到相容的解決方案。研究團隊建議，這類政府間工作小組可以“化身互動和反復學習的平台，增進相互之間的理解、縮小制度差異並加速區域一體化進程”。

研究團隊認為領導力和溝通是適應性協調管理過程中的重要助力。他們寫道，強有力的政府領導能夠“加快決策過程”、迅速採取行動，並“表明解決危機的決心”，尤其是在處理不同持份者利益或認知不完整之時。

旅遊學院溫艷瓊教授擁有香港大學博士學位，其學術研究重點包括旅遊治理和政策、無障礙旅遊、旅遊規劃和開發、綜合度假村管理和城市規劃。她曾是多家旅遊業知名學術期刊的編輯委員會成員並擔任審稿人。

中國廣東省中山大學旅遊管理學院副教授李傑博士擁有香港大學博士學位，其研究興趣包括旅遊和城市發展、大都會旅遊和流動性。

旅遊學院副教授劉名珍博士擁有聖若瑟大學頒授的工商管理博士學位，其學術研究興趣包括員工壓力和彈性、旅遊體驗和行為、組織內的人際網路和“關係”，以及與企業社會責任相關的溝通和品牌推廣。

澳門旅遊學院副教授李湘萍博士為旅遊企業管理及文化遺產管理課程主任。她擁有美國Virginia Polytechnic Institute and State University頒授的酒店和旅遊管理博士學位，其研究興趣包括可持續旅遊發展、目的地行銷和旅遊行為。

溫艷瓊、李傑、劉名珍和李湘萍： 《Adaptive Co-Management for Regional Tourism Governance Under the COVID-19 Pandemic in the Greater Bay Area, China（中國大灣區新冠肺炎疫情期間區域旅遊業治理的適應性協同管理）》，2023年發表於《Journal of China Tourism Research》線上刊 https://doi.org/10.1080/19388160.2023.2266556

澳旅大講師李重科撰文介紹如何透過免費的互動平台Tableau Public，將數據轉換成可視化圖表，從而更深入直觀地了解數據。

澳門旅遊大學團隊考查現有研究，探尋大型活動與人權狀況之間的關係，並提出新的學術探究領域。

澳門旅遊大學學者和校友發表新學術論文，揭示了大型活動與人權狀況相關研究領域的空白。該研究報告題為《Human Rights and Mega-Events: A Systematic Literature Review（人權與大型活動：系統文獻綜述）》，去年10月在學術期刊《Event Management》上發表。

學者吳志偉、莊允諾和澳門旅遊大學畢業生唐智棋針對以大型活動與人權狀況為主題的學術論文，進行系統性考查，希望找出潛在的研究差距。在該研究進行期間，唐智棋仍在澳門旅遊大學修讀酒店管理學士學位課程。

澳門旅遊大學團隊將大型活動歸類為“規模較大”活動，以特定的時間、空間和目的為特徵，且可能對“相關利害關係人的公民、政治、社會、經濟和文化權利”造成影響，例如奧林匹克運動會和國際足總世界盃等。研究人員強調，與大型活動相關的人權狀況議題包括言論自由、勞工權利和工人剝削、人身安全缺失、性少數群體權利及與貧窮相關的問題。

研究參考了三個學術資料庫平台的資料：Scopus、Web of Sciences和Google Scholar。研究人員收集了127篇與大型活動人權問題相關的學術文章並進行分析。他們列出了18個研究主題建議並分為六個不同組別。

研究團隊提出的研究領域之一是追求少數群體的平等參與，同時確保維持公平競爭。學者們在該組別內提出了3個研究主題：如何協助跨性別運動員參加奧運等國際比賽；如何將殘奧會打造成平等參與運動的標準並成為“全民運動”理念的一種支持形式；以及如何確保所有活動參與者得到尊重，無論他們的宗教背景或宗教規範。

第二個組別的研究主題則以聯合國17項永續發展目標為標準，評估大型活動的社會成就，藉此鼓勵有意開展研究的人員關注大型事件與某些永續發展目標之間的相關性。其中包括：目標3，“確保健康的生活方式，促進各年齡人群的福祉”；目標11，“建設包容、安全、具防災能力與永續的城市和人類住區”；目標15“保育和永續利用陸域生態系統，永續管理森林，防治沙漠化，防止土地劣化，遏止生物多樣性的喪失”。

澳門旅遊大學研究團隊也探討了大型活動在政治舞台發揮的作用，並提出了以下研究主張：舉辦大型活動以促進活動舉辦地的民主化潛力；解讀“南半球”國家所通報的侵犯人權行為；以及如何在現時大型活動舉辦規約下促進言論自由。

研究人員提出的第四個研究問題組別，內容涉及勞動剝削，研究主題包括：疫情期間與大型活動相關的勞動剝削變化；新法規對大型活動領域勞工權利的影響；以及企業社會責任在避免勞動剝削方面發揮的作用。

研究提出的第五個研究領域側重於教育：可就大型活動如何有效地促進體育教育和人權教育開展研究；此類活動如何改善特定主辦目的地的教學設施和整體學習環境。

最後，研究團隊將法律領域確定為與道德主題和大型活動相關的第六個潛在新研究領域。國際體育協會和組織提出的政治與體育分離的中立法律依據是研究人員建議的研究領域之一。他們還提議，檢視聯合國《工商企業與人權指導原則》的潛在改革，確保為那些因大型活動而遭受人權侵犯的人士提供法律支持。此外，評估奧運會和殘奧會主辦城市合約改革的有效性也被列入潛在的研究範疇，尤其是將人權義務納入合約的條款。

澳門旅遊大學研究人員強調，是次系統性的文獻綜述不僅對學術探究作出了貢獻，且具實際意義。他們敦促決策者、實踐領域的行動者與大型活動利益攸關者攜手，減輕此類活動對人們產生不利影響的可能性。

澳大利亞墨爾本大學法學院博士生唐智棋於2022年完成澳門旅遊大學酒店管理課程並獲頒學士學位。

澳門旅遊大學講師吳志偉擁有香港城市大學碩士學位，曾在著名期刊發表多篇學術論文，重點關注人工智能和深度學習在旅遊業的應用。他的研究獲中國國家自然科學基金會資助，並為多本頂級旅遊和酒店期刊擔任審稿人。

澳門旅遊大學導師莊允諾擁有澳洲Charles Sturt University會計碩士學位，專注於專業會計教學，擁有豐富的工作經驗，並曾在香港浸會大學和香港中文大學任職。

唐智棋、吳志偉和莊允諾：《Human Rights and Mega-Events: A Systematic Literature Review（人權與大型活動：系統文獻綜述）》，2023年發表於《Event Management》，第27卷，第6期，第851頁至第875頁 https://doi.org/10.3727/152599523X16836740488031

研究顯示目的地管理者須關注旅客旅程中的每個階段，因旅客在旅途中透過社交媒體分享的內容或將影響其接下來的旅遊體驗。

澳門旅遊大學學者有份參與的一項研究探討了旅客在“前往景點途中”透過社交媒體的“分享”對其旅遊體驗的影響。

澳門旅遊大學陳小連副教授與澳門城市大學國際旅遊與管理學院李璽教授、謝佳雨博士合作完成該項研究。研究團隊就旅客在出發前往景點、實際到達前在社交媒體分享貼文的動機，以及這種行為將如何影響其隨後的旅行體驗展開深入討論。

該研究《Cannot wait to share? An exploration of tourists’ sharing behavior during the ‘traveling to the site’ stage（迫不及待地分享？探討旅客在‘前往目的地’階段的分享行為）》發表在學術期刊《Current Issues in Tourism》上。研究團隊介紹，鑒於現有文獻存在的空白：該研究很可能是首個以旅客在旅途中使用社交媒體“分享”為主題的研究。

“作為旅客出行體驗的最初階段之一，旅客在‘前往景點’階段的分享行為無疑將影響其後續的旅遊體驗。”研究團隊斷言。

以中國流行社交媒體平台微信的用戶為對象，研究人員分別進行了30次訪談。受訪者均在去年透過該平台分享了旅途不同階段的見聞和體驗。

調查結果顯示，在初到目的地階段，旅客對在社交媒體平台上分享視覺內容有強烈的傾向。

藉助社交媒體“鎖定”身處位置成為旅客旅程期間第二最愛的分享內容形式。此舉允許用戶不費吹灰之力就能分享和記錄出遊位置，甚至無需輸入任何文字資訊。研究人員認為：“這種地理定位功能透過識別旅客位置，滿足了其與他人分享旅遊體驗的願望。”

研究確定了初到目的地階段，旅客在社交媒體分享的兩個動機：“享樂”和“實用”。前者包括表達個人情感、保持社交媒體習慣及向他人“炫耀”的願望。“實用”性則包括記錄個人生活、社交、通知他人安全抵達、尋求出遊相關建議、建立自我形象及分享旅行資訊等。

該研究還指出，旅客在“前往景點”階段使用社交媒體分享的舉動主要以三種不同方式影響其後續旅行體驗：分享出遊活動的“實用”動機及所收到的回覆或對分享者的情緒造成輕微影響；以“享樂”為目的所作的分享及所收到的回覆往往能夠改變分享者的情緒，促使他們對已定行程作出意想不到的改變，並提升其分享旅行資訊的參與度。

研究發現，學者們強調目的地管理者全面了解旅客整個旅行體驗的重要性。這將為目的地管理者提供對每個階段進行積極干預的機會，不僅僅針對旅客身處景點的時間段。

該研究建議目的地管理機構積極創新，在旅客進入目的地之初，就展開互動。研究人員提議，目的地管理者可充分利用旅遊景點的獨特魅力，提升參與度，為旅客對旅程創造積極的記憶。

澳門城市大學國際旅遊與管理學院執行副院長李璽教授擁有上海華東師範大學城市與區域經濟博士學位，其研究領域包括旅遊目的地管理和會展產業管理。

謝佳雨博士獲澳門城市大學國際旅遊與管理學院頒授博士學位，現為江西科技師範大學旅遊與歷史文化學院講師。

澳門旅遊大學副教授陳小連博士擁有香港理工大學酒店及旅遊業管理學院的博士學位，其研究範疇涵蓋酒店、活動和旅遊領域的消費者行為和體驗；目的地形象與行銷；以及性別、健康和旅遊。

李璽、謝佳雨、陳小連：《Cannot wait to share? An exploration of tourists’ sharing behavior during the‘traveling to the site’ stage （迫不及待地分享？探討旅客在‘前往目的地’階段的分享行為）》於2022年發表於《Current Issues in Tourism》第25卷第22期，第3640頁至3656頁 https://doi.org/10.1080/1743873X.2022.2134019。

澳旅大於2022/2023學年與澳洲的昆士蘭大學合作，推出“1+1雙碩士學位課程”。符合條件的澳旅大碩士研究生可在第二學年時到昆士蘭大學進修，畢業時獲得兩所院校的碩士學位。修讀國際酒店管理理學碩士學位課程的應屆畢業生李敏怡是首批參與學生之一，近日已成功畢業。她認為修讀雙碩士學位課程十分有優勢，同時有助增進學習體驗和豐富個人經歷，鼓勵同學積極考慮參與澳旅大提供的各種交流機會和雙學位課程。

吳詩妍同學正修讀“1+1”雙碩士學位課程，在完成在澳旅大的課程後，今年二月起到昆士蘭大學開始第二階段的課程。詩妍認為雙碩士學位提供機會讓她到海外升學，擴闊國際視野，豐富學習經歷。

迎接新學年之際，澳旅大校長黃竹君回顧了澳旅大在2024年的重要里程碑，其中4月更名為澳門旅遊大學，為革新及強化課程學科建設，進一步提升教育質量和教研水平提供更堅實的基礎。隨著多個新課程推出，澳旅大的學生規模不斷壯大，本學年錄取新生人數更再破紀錄，共有逾900名新生。黃校長勉勵新生以熱忱與堅毅的精神，抓緊學校提供的種種機遇，在學術發展和個人成長上取得突破，在此期間學校將會提供全力支持。明年將迎來創校30周年，她展望能和澳旅大全體學生和教職員，攜手共創新的輝煌，樹立卓越、成功的旅遊教育典範。

UTM is dedicated to enhancing its educational offerings by incorporating field trips that complement classroom learning. A recent tour of MGM Cotai for Hotel Management undergraduates was one of many initiatives designed to prepare students for the practical demands of future careers in hospitality and tourism

As part of an effort to show the connection between academic theory and application of such knowledge in real-world settings, a group of 17 undergraduates from UTM toured the MGM Cotai resort. The July 10 visit aimed to offer Year 3 students from the Bachelor of Science in Hotel Management programme (Chinese medium) an in-depth understanding of facilities management at a leading integrated resort.

The visiting students – drawn from those enrolled on their degree programme’s Facilities and Properties Management course – were led by Instructor Albert Chuck Chung Yin. Representatives from MGM’s facilities management and sustainable development teams acted as guides on the tour, which focused on key areas such as the resort’s electricity supply, water management, and air conditioning systems.

MGM Cotai is the only large-scale integrated resort in Macao to achieve the prestigious and highest three-star rating under the “China Green Building Label” certification scheme for Green Building Design and Building Operation. MGM says this achievement underscores its commitment to environmental stewardship. The visit provided a unique opportunity for the students to observe first-hand how MGM’s ‘green’ principles are applied in a practical setting.

Throughout the tour, students engaged actively with the MGM representatives, posing numerous questions about the resort’s sustainability practices and operational intricacies. The company representatives responded with detailed explanations, offering the students valuable insights into the complexities of managing such a large-scale property.

Students reported that the experience had opened their eyes to the real-world challenges and potential solutions to be applied in facilities management, giving them a new perspective on how theory can be utilised in the workplace.

Editor: UTM Public Relations Team

澳門旅遊大學於8月16日舉行2024/2025學年開學禮，歡迎來自澳門、內地及其他國家和地區逾900名本碩博新生。本學年新生人數創歷年新高，同比升逾五成。多名新生表示，澳旅大的旅遊教育在亞洲以至國際上排名前列並享負盛名，同時認為學校的國際化學習環境和豐富教學資源，能為學生提供不同機會擴闊視野，這些原因吸引了他們到澳旅大升學。

澳旅大管理及專業發展學院院長林靜芝及講師梁詩琪近日發表研究，旨在研發一種基於旅遊可持續的自我責任感的旅客類型。根據樣本群體對旅遊可持續的自我責任感，研究識別四種不同的旅客類型。研究結果為政策制定者和行業利益相關者提供了至關重要的意見。

一項由澳門旅遊大學學者完成的研究，揭示了本地中國民間宗教寺廟廟祝為旅客提供的服務標準各異。

澳門旅遊大學學者完成的一項研究顯示，澳門中國民間宗教寺廟廟祝提供的服務標準存在差異。李俊豐博士和譚秀嫦博士發表研究報告指出，本地廟祝的服務缺乏穩定性和一致性。鑒於任何負面體驗都可能影響澳門作為旅遊目的地的形象，這對提升旅客滿意度帶來了挑戰。

研究團隊提議寺廟管理部門和行政當局攜手合作，致力為旅客提供更可預測且標準化的服務。然而，兩位學者亦提醒，要達成這一目標，各方必需在寺廟管理、人力和財力、寺廟文化的保育和傳承等方面實行行之有效的協調。

李博士和譚博士深入探討了澳門中國民間宗教寺廟廟祝工作和扮演角色的方方面面。該研究將此類人有群的潛在角色分為四類：寺廟侍者、寺廟代表、文化知識代理人和目的地大使。每個廟祝的工作清單與角色內容的對應程度取決於其工作的特殊性質，亦可能因應其就業狀況（全職、兼職或志願服務）等因素而有所不同。廟祝與旅客的互動是否獲得寺廟管理部門的許可，還有他們提供服務和與旅客互動的傾向，同樣會造成差別。

去年，研究團隊以《Temple Keepers in Religious Tourism Development: A Case in Macao（宗教旅遊發展大局下的廟祝：以澳門為例）》為題，在《Journal of Heritage Tourism》發表研究結果。

澳門旅遊大學研究人員指出，亞洲許多中國民間宗教寺廟是由廟祝管理，非神職人員。這群人在寺廟的日常運作、宗教服務和文化活動中發揮關鍵作用。作為與旅客直接交流者，廟祝對信眾和旅客的體驗產生重大影響，已成為了宗教旅遊業發展中不可或缺的組成部分。

李博士和譚博士強調，澳門的寺廟不僅吸引信徒，對那些追求親身體驗、旨在認識甚至參與澳門文化和宗教的旅客亦頗具魅力。了解澳門廟祝的概況，對寺廟管理和特區政府保護寺廟文化、豐富旅客體驗及發展城市旅遊目的地形象來說，具有“重要參考價值”。

作為研究的一部分，澳門旅遊大學研究團隊到實地考察，致力了解廟祝的工作環境和日常生活。研究人員以旁觀者身份觀察廟祝與旅客的互動。此外，研究人員還與來自本地20所寺廟的27名廟祝、寺廟管理人（包括寺廟董事和／或主席）進行了面對面的深入訪談。這些答案讓學者們得以對廟祝的行為、觀點，以及對廟祝的詮釋等本研究所涵蓋的問題進行深入探究。

研究人員指出，澳門麻雀雖小五臟俱全，共擁有超過50座建於16世紀至20世紀末的寺廟，且每座寺廟分別屬不同的協會、私人利益團體或公共機構所有，運作方式取決於其擁有者的管理方式。

部分寺廟由一名全職廟祝打理，其他則聘用兼職人士或由志願者提供服務。研究人員發現，儘管設有全職人員，某些管理機構仍僅分配簡單任務，未有向廟祝提供與寺廟背景相關的詳盡信息，亦不曾鼓勵廟祝與旅客進行有效的互動。

學者們指出，澳門大多數廟祝是來自周邊社區的居民，非神職人員或宗教團體的正式成員。這種獨特的身份被認為可以為旅客提供“更真實的體驗和親近感”。透過分析該項研究收集所得的數據，旅客願意與廟祝進行交流，交換資訊並藉此習得知識，將廟祝尊稱為“社區長者”，符合儒家習俗。

李俊豐博士任澳門旅遊大學客座副教授，同時是文化與遺產管理課程主任。他於香港理工大學取得哲學博士學位，其研究興趣包含生態旅游、國家公園模型管理、文化遺產管理、東南亞旅遊發展、博物館管理，以及遊客行為。他在不同的國際著名旅遊學術期刊發表了相關的論文。

澳門旅遊大學副教授譚秀嫦博士擁有香港理工大學頒發的旅遊及酒店管理博士學位。其研究興趣涵蓋活動管理、目的地品牌、旅客行為、遺產和文化。除了學術追求之外，她還策極參與諮詢項目，重點關注服務品質、旅遊市場和旅客行為、活動管理和人力資源發展，當中不乏由澳門政府下屬多個機構委託進行的項目。

李俊豐和譚秀嫦，《Temple Keepers in Religious Tourism Development: A Case in Macao（宗教旅遊發展大局下的廟祝：以澳門為例）》，2023年發表於《Journal of Heritage Tourism》，第18卷，第1期，第67至83頁https://doi.org/10.1080/1743873X.2022.2134019。

澳門旅遊大學研究人員探討消費者決定“參與”線上演唱會的動機，並為優化此類活動提供了指引。

澳門旅遊大學研究團隊最近完成了一項研究，探討觀眾參與線上、實體現場演唱會的動機和體驗。研究團隊發現，“獵奇”、“懷舊”、“崇拜”、“社交”、“互動”和“逃避”等是人們參加線上演唱會的主要動機。他們總結道，以線上形式觀賞演唱會比到現場參與活動更容易、更舒適、成本更低，且線上活動同樣能夠刺激樂迷之間的互動和投入。

李頴詩博士、Ubaldino Sequeira Couto博士、Fernando Lourenço博士及澳門旅遊大學畢業生胡靜雯（Wu Cheng Man）和麥芷睛（Mak Chi Cheng）合作完成了該項研究，並於去年在學術期刊《Event Management》上發表學術論文《Virtual Music Concert Attendance Motives and Experience Through the Lens of Uses and Gratification Theory（以使用與滿足理論探討觀眾參與虛擬演唱會的動機和體驗）》。

研究團隊相信，該項研究針對改善線上音樂活動及適應日新月異的科技持續發展等方面提供了分析意見，可為活動組織者提供指引，尤其是組織者面對新冠肺炎疫情等動盪時期的應對能力。

研究採用質性個案研究法，以亞洲流行樂團五月天演唱會的觀眾為研究對象，共採訪了55名人士。受訪者或曾親身出席五月天於2019年12月下旬至2020年1月初舉行的現場演出，又或曾參加樂團於2021年1月疫情期間舉辦的線上演唱會。

他們發現，觀眾參加兩個不同版本演唱會的動機和結果相似。線上演唱會的觀眾能夠與其他人進行互動並享受活動氛圍，線上參與的便利因素在成本和可及性方面脫穎而出。此外，技術，尤其是虛擬實境和擴增實境技術，在觸發觀眾正面情緒和加深樂迷對演出者的認同方面發揮了關鍵作用。

研究人員以研究結果為依據，為線上演唱會的策劃者和組織者提供了數項建議。他們提出，儘管參與線上活動的觀眾無法體驗藝術家所處的物理環境，但場地的選擇仍“具關鍵意義”，因為場地往往能喚起歌迷與演出者之間“過往（親身）經歷的積極記憶和情感”。

他們認為線上演唱會創新同樣重要，尤其在豐富視覺體驗方面。此外，研究團隊建議利用虛擬和擴增實境技術，輔以智慧型手機應用程式和社交媒體平台，提升觀眾參與度和整體活動體驗。

研究團隊指出，有必要在活動開始前儘早與觀眾分享實用訊息，確保其體驗不會遭遇故障。要知道即使是最先進的技術，也有可能出現“小問題或故障”。為保障線上活動體驗順暢，研究人員強調為與會者提供充分資訊的重要。

此外，研究團隊建議此類音樂會的組織者在選擇線上直播平台時，應根據不同的目標市場衡量不同平台的區域受歡迎程度，以及對平台功能進行評估。

演唱會紀念商品的可用性等是線上演唱會組織者需關注的另一個重要方面。研究人員認為，這些產品不僅為組織者帶來額外收入來源，還“有可能令歌迷回味有關演唱會體驗”，喚起他們的記憶和對歌手的喜愛。

研究團隊認為，線上演唱會即時聊天室的管理至關重要，即為使用者參與維持“安全和公平的環境”。他們主張藉助干預措施遏止網路霸凌，並透過聊天室管理鼓勵歌迷之間的討論、引導對話方向。

最後，研究人員建議在線上演唱會前後利用社交網站和平台，增強歌迷互動。他們強調了此類交流的重要性，建議建立專門的社交媒體或日曆項目，以提醒歌迷此類選項的可用性。

澳門旅遊大學副教授李頴詩博士是創新款待管理學院院長。李博士擁有英國利茲大學頒發的博士學位，其學術研究興趣領域包括活動管理、管理教育和國際商務，專研海外投資和知識轉移對酒店業的影響。

澳門旅遊大學副教授Ubaldino  Sequeira  Couto博士是創新款待管理學院旅遊會展及節目管理課程主任，負責研究生課程開發。他擁有英國利茲貝克特大學頒發博士學位，研究興趣包括節慶及活動、土生葡人身份認同，以及與活動、旅遊業和款待業相關的教育經驗學習。

澳門旅遊大學副教授Fernando Lourenço博士擁有英國曼徹斯特城市大學創業和可持續發展教育博士學位，研究興趣包括創業、永續發展、教育、創造力、旅遊和社會科學。他積極參與支持本地創業和促進創意產業發展的工作。

胡靜雯（Wu Cheng Man）和麥芷睛（Mak Chi Cheng）是澳門旅遊大學創新款待管理學院旅遊會展及節目管理理學士學位課程畢業生。

李頴詩、Ubaldino Sequeira Couto、Fernando Lourenço、胡靜雯（Wu Cheng Man）和麥芷睛（Mak Chi Cheng）: 《Virtual Music Concert Attendance Motives and Experience Through the Lens of Uses and Gratification Theory（以使用與滿足理論探討觀眾參與虛擬演唱會的動機和體驗）》，2023年刊登於《Event Management》，第二十七卷，第三期，第607頁至624頁，線上平台：https://doi.org/10.3727/152599522X16419948695134。

澳門旅遊大學學者參與的一項研究探討了消費者的物質價值觀、旅遊動機和對環境負責的行為（ERB）意圖之間的關係。

澳門旅遊大學學者參與的一項研究顯示，唯物主義價值觀不一定對旅遊業永續發展造成負面影響。與普遍看法相反，該研究總結：“人們可透過激發價值觀和主動性，進行可持續且環保的旅行活動，藉此實現個人唯物主義。

研究團隊補充道：“重點是找到唯物主義價值與可持續性問題共存的方式。”

該項研究由澳旅大副教授龔永珩博士和美國丹佛大都會州立大學Donald Chang教授合作完成。學術論文《The Influence of Materialism and Environmental Concern on Travel Motivations and Environmentally Responsible Behavioral Intention（唯物主義和環境關注對旅遊動機和環境責任行為意向的影響）》在期刊《Journal of China Tourism Research》上發表。

研究人員對在澳門高等教育機構就讀的内地學生進行了抽樣問卷調查。大多數受訪者於2000年前後出生，即“Z世代”人群。

問卷分為三個部分，内容涵蓋物質價值觀、旅遊動機和環境關注。團隊共收回了287份有效回覆。

結果顯示，唯物主義價值觀與尋求“熟悉感”（即與旅客來源地相似的元素）和“釋放壓力”（即從日常生活或工作中尋求解脫）相關的旅行動機存在“顯著相關”關係。研究結果還表明，“釋放壓力”作為一種旅行動機，是預測“環境責任行為意向”（即作出負責任旅遊行為）的“關鍵要素”。此外，對環境的關注可以增強“釋放壓力”與“環境責任行為意向”之間的聯繫。

兩位學者在文中指出，高度唯物主義者傾向於追求物質財富和地位等外在目標，“他們將‘獲得’視作生活重心；根據物質財富的品質和數量進行自我評估，並將此視作衡量他人的標準。他們樂於分享自認為引人注目的旅行經歷，這些經歷增強了他們對地位的渴望，同時滿足了比較之心。因此，在永續旅遊業的背景下，唯物主義價值觀的影響尤其凸出。”

然而，他們警告說，先前假設唯物主義對環境責任行為意向產生負面影響的研究或“過於簡化”。他們補充說：“在精心規劃下，唯物主義價值觀和環保責任問題有可能共存。”

“由於經濟擴張，唯物主義常被視為造成負面環境後果的原因，它代表了當代社會的普遍價值。”研究人員補充說，旅遊動機影響旅客參與負責任旅遊的意向；相關知識可以“用於目的地差異化，有利於促進對環境負責任的行為”。

龔永珩博士和Donald Chang教授表示，旅遊業者需要了解促使人們採取積極的環境責任行為的要素，並了解對環境可持續旅遊活動感興趣的特定消費者群體。“之前的研究顯示，隨著旅客對環境關注的提升，旅遊業和酒店業可將‘綠色’活動視作推廣工具，透過強調這些‘綠色’活動對自然環境的影響，鼓勵旅客融入負責任旅遊業。”他們認為。

研究團隊建議，儘管旅遊業界或無法改變旅客的個人價值觀，但有可能“在鼓勵旅客作出環保行為和價值取向的背景下促進永續發展”。學者指出，唯物主義和生態旅遊之間存在潛在聯繫，因為後者可被視為“唯物主義生活方式”的一種形式。

研究人員指出，可持續旅遊業往往更受行業青睞，因為它能夠吸引具有較高消費力的旅客。這些旅客傾向於在目的地停留更長時間，消費更多，對環境、經濟和社會造成的負面影響亦有限。“作為一種與唯物主義掛鉤的炫耀式消費形式，奢侈旅行正向可持續發展轉型。”作者指出，“推廣人員可以利用行銷策略，將唯物主義價值觀與支持、加強環境責任行為意向的旅遊動機結合起來。”

澳門旅遊大學創意旅遊與智慧科技學院副教授龔永珩博士的研究興趣包括目的地和景點管理，以及旅遊規劃和開發。

美國丹佛大都會州立大學商學院Donald T. Chang教授擁有美國密蘇里哥倫比亞大學行銷學博士學位，其研究興趣包括旅行研究、跨文化比較和行銷管理。

龔永珩和Tung-Zong (Donald) Chang，《The Influence of Materialism and Environmental Concern on Travel Motivations and Environmentally Responsible Behavioral Intention（唯物主義和環境關注對旅遊動機和環境責任行為意向的影響）》，2023年於《Journal of China Tourism Research》線上平台：https://doi.org/10.1080/19388160.2023.2232530。

由港澳兩地研究人員，包括兩名澳旅大學者組成的研究團隊進行的一項研究中，探討了澳門參與葡語系國家的飛機融資租賃交易的可行性。研究團隊提出了將澳門定位為參與者，有利於開拓更多中國與全球葡語系地區之間的直航航線。 編輯：澳旅大公關範疇

來自馬來西亞的陳喜傑從廚藝管理課程畢業後，成為本澳一間中小企的甜品師。透過“內部創業”，協助公司參與創業比賽，方案最終獲評為優選項目；陳喜傑的職涯亦得到進一步突破。

就業或創業並非職業生涯中僅有的選項，內部創業(intrapreneurship)是職涯的另一種可行的探索。這專有名詞與創業精神密切相關，主要差異在於內部創業是指個人在公司或組織內扮演創業者的角色。這意味著他們在公司內部運作時展現出創業行為、特質和技能。

澳門旅遊大學的創業科目致力培養學生的創新創業思維及實踐技能，除了支援他們的創業生涯，亦展示就業以外的其他發展可能性，包括創業和內部創業。創業科目負責導師羅導謙博士鼓勵學生，除了創業外，他們也可以嘗試成為內部創業者 (intrapreneurs)。這些員工的角色包括建立新願景、發現機會、創造資源、創新及領導，通常擔任創新主任、產品開發總監、研發總監、策略計劃經理，甚至是行政總裁。

馬來西亞校友陳喜傑先生(Mr. Tan Hee Keat) 2023 年畢業於廚藝管理學士學位課程，畢業後在本澳中小企八目烘焙(BAMU Bakery)擔任一名甜品師。近年來，這間公司不斷擴張旗下品牌，包括創立竹子餐酒館(Bamboo Bistro)和咖啡店Le Blanc，亦與乜象(Whatelephant)等IP進行跨界合作。

2024年，金沙中國推出“草堆街創業方案大募集”片區活化項目，向優選企業提供創業資金，上限為澳門幣一百萬元。評審準則包括方案的創新創意、綜合可行性、獨特性、店鋪吸引力和可持續經營模式等。

Keat利用這次契機協助公司參與募集，和同事合作制定商業方案和演示，提案引進一間提供新鮮且獨特口味組合的義式冰淇淋店Travessa Gelato(巷子意式冰淇淋)。

期間，Keat運用到修讀創業科目時學習的關鍵知識，包括如何制定商業計劃、開發商業模式以及創建有效的簡報和議案，並向羅導謙博士尋求建議。最終，Keat的方案脫穎而出成為優選項目，他亦藉此晉升為 Travessa Patisserie的店長及甜品副廚。

Keat 的歷程充分展現澳旅大的畢業生可以探索多種多樣的職業道路，包括就業、創業和企業內部創業，把所學知識得到實際應用，從職涯中得以成長和突破。

撰文：羅導謙—澳旅大副教授 編輯：澳旅大公關範疇

澳旅大畢業生譚家龍今年到韓國參加亞太地區酒店、餐飲與旅遊教育協會（APacCHRIE）國際會議，以單一作者身份獲得青年會議的最佳論文獎。他的研究以社交媒體Tik Tok為主體，探討不同類型的旅遊主題短視頻對觀看者會帶來的不同效應，指出除非觀看者已有特定前往的旅遊目的地或搜尋目標，否則介紹目的地之人文景觀、文化、歷史等類型的短視頻會更受歡迎，亦更有可能引起觀看者對前往該旅遊目的地的興趣；相反而言，僅強調低價、促銷類別的短視頻則偏向影響已有目標的受眾。

Visit focused on an exhibition showcasing 18th-19th century Chinese and Western artworks, including those by George Chinnery and Lam Qua

In a bid to cultivate an appreciation for the arts among its students, UTM recently organised a tour to the Macao Museum of Art for undergraduates enrolled in the “Appreciation of Chinese and Western Arts” course. The visit, which took place on 22 June, included the ongoing exhibition “Focus: Integration of Art between China and the West in the 18th-19th Centuries”.

The tour, led by UTM Instructor Ms. Yolanda Pun Oi Ian, was specifically designed for students in bachelor’s degree programmes (Chinese medium). The objective of the activity was to enhance participants’ ability to appreciate artworks while also providing insights into Macao’s urban landscape over two centuries ago.

The ”Focus” exhibition showcases a total of 300 paintings, including so-called ‘trade paintings’ or ‘export paintings’ in the style of British artist George Chinnery (1774–1852). There are also some originals by Chinnery himself. Export paintings were typically produced by Chinese artists for sale to Western customers, who took them home as souvenirs of their ventures in the Orient.

The showcase provides a comprehensive reflection on Chinnery’s artistic influence in the South China region, where he spent a significant part of his life. The works on display come from the collections of the Macao Museum of Art, the Guangdong Museum, and the Hong Kong Museum of Art.

Guided by a representative of the museum, students delved into the works of prominent 18th- and 19th-century artists, including Chinnery and Chinese artist Lam Qua (1801-1860). They explored the artists’ biographies and examined their sketches, watercolours, and oil paintings, which predominantly feature Macao’s streets and buildings, capturing the essence of the city’s past.

The museum representative provided detailed explanations of the artists’ techniques and the concepts underlying their works, enriching the students’ understanding of the creative processes involved.

Reflecting on the visit, participating students said the tour was highly beneficial for their personal development. They noted that it had enabled them to appreciate artworks from various perspectives, thereby enhancing their cultural awareness.

The initiative was part of UTM’s long-standing commitment to an education model that integrates theory with practice. By facilitating site visits, UTM aims to expand students’ horizons and foster a broader mindset, enriching their academic and personal development.

應屆畢業生孫榕慊成功獲加拿大、英文、澳洲等地的名校的錄取 通知。 她建議有意到海外繼續升學的本科生及早開始準備，並強調做好周詳規劃和相當重要

畢業於旅遊企業管理課程的孫榕慊同學收獲多所頂尖大學的錄取通知，包括愛丁堡大學、曼徹斯特大學、墨爾本大學和悉尼大學。最後她選擇了前往多倫多大學修讀發展心理教育學，源於在大二時的一段支教經歷。當時她參與澳旅大青年卓越服務團的支教活動，前往貴州從江第二民族中學為當地學生提供英語教學。

她說，“這段經歷讓我意識到教育事業是我的興趣和責任所在，我希望能夠通過繼續研究發展心理學去幫助更多的孩子，讓他們擁有學習能力，引導他們找到自己的熱愛。”

國際研究生課程的申請過程非常嚴格，需要長時間的準備。孫榕慊為有意赴海外求學的澳旅大學生提出幾項建議：及早準備申請；具策略的規劃以及保持明確的目標。她透露自己早從入讀本科時已開始作出準備，首先是定下成績目標：GPA達到3.8。

她也強調頂尖學府的研究生課程通常有英語能力方面的要求，往往需要在托福或雅思考試中取得高分，因此需要為該考試提早準備。

“在大二的暑假就可以開始準備這些語言成績，為符合院校的語言要求，可以多考幾次提高分數。”然而，部分院校可以豁免語言成績要求，學生應提前向招生團隊諮詢。

工作經驗、實習經驗也是成功申請的重要因素。孫榕慊大學期間曾到北京第二外國語學院和上海華東師範大學成為交換生，分別參與兩個與教育相關的實習項目，為她的履歷增強了可信度和競爭力。

個人陳述和簡歷在申請材料裡也同樣重要。“最關鍵的是真誠和故事性，要包含具體事例，而不是過於籠統。”她鼓勵申請人也可以將課外活動的經驗寫進簡歷中，例如志願服務、創業比賽、學生活動等，體現個人綜合能力。

提交推薦信是申請材料中關鍵一步。孫榕慊建議學弟、學妹及早尋找合適的推薦人，從大三的上學期就可以開始鎖定對象，例如實習時期的主管或大學的論文指導教授。

至於選擇院校方面，她強調要透徹研究，可以通過整合所有提供心儀課程的院校資料，了解各自的錄取率，分析錄取學生的情況等，最終作出合適的選擇。同時也建議多申請不同的院校，以提高錄取率。

孫榕慊稱，最重要的一項建議是要主動關注心儀院校的官方網站，“了解項目要求和申請開放時間、截止時間等。有些院校還設有提前批次和滾動式錄取，因此越早申請越有機會獲錄取。”

澳門旅遊大學世界旅遊教育培訓中心成立於2016年，一直透過與聯合國旅遊組織等機構合作提供旅遊教育培訓，讓世界各地的旅遊官員和專業人士增進知識和技能。主任黃惠婷表示，隨著澳旅大掛牌成為“粵港澳大灣區旅遊教育培訓基地” 的依託單位，近年中心致力推動粵港澳大灣區的專業培訓和人才培養工作；五年間在大灣區延伸多個合作基地，包括在橫琴、廣州、順德、珠海，並會因應各地具體需求提供培訓。黃惠婷認為，澳門有獨特的地理優勢，期望中心發展成為面向國際展示澳門和國家發展狀況的平台。

2024年7月26日至7月31日，澳門旅遊大學希聲辯論隊參加了由澳門科技大學主辦的“星耀大灣”國際華語辯論邀請賽，繼贏得全澳賽、市政署盃等澳門地區重量級賽事後，登上國際辯論舞台，再創佳績，勇奪季軍！

“星耀大灣”國際華語辯論邀請賽立足大灣區面向世界，力求構建灣區學子與各地強校學子溝通與交流的平台。此次“星耀大灣”匯聚了來自海內外共二十四支知名高校辯論隊，近兩百名參賽選手歷經五個比賽日，呈現了共三十一場精彩絕倫的思辯比賽。

初賽階段，希聲辯論隊分別與華南理工大學辯論隊和上海大學辯論隊進行了比拼交流。結合兩場比賽得分，最終以小組排名第一順利出線！

複賽階段，澳門旅遊大學辯論隊與清華大學辯論隊以“奧林匹克精神”為主題展開了激烈交鋒，最終獲得勝利，晉級四強！

半決賽階段，希聲辯論隊與澳門科技大學辯論隊在“以成敗論英雄是否可取”的辯題下進行了切磋探討，雙方辯手就新國辯經典辯題進行探討，在致敬傳承的同時，亦希望能夠再品辯題，常辯常新。

最終，澳門旅遊大學希聲辯論隊奪得季軍；同時，李維玟同學分別在兩個回合——與清華大學、華南理工大學的比賽中獲得單場最佳辯論員的榮譽！

“星耀大灣”意在引導青年學子多元思考與探索，增強青年學生的家國情懷，提升社會參與感，推動全面發展。澳門旅遊大學學子也從中得到了思維的鍛鍊，表現出過人的勇氣，展現了澳旅大學子的風采！

撰文：澳旅大教務部 編輯：澳旅大公關範疇

澳旅大長久以來為學生爭取出外交流機會，就讀廚藝管理理學士學位課程一年級的王明浩今年暑假獲得前往法國交流學習的機會，為期三個星期

澳旅大大一學生王明浩來自廚藝管理理學士學位課程，今年暑假，前往法國進行為期三週的交流活動。是次交流由法國駐港澳總領事館贊助，包含學費、交通及住宿等所有開支，並提供生活津貼，旨在讓學生在沉浸式的環境中學習法語及廚藝技巧。

王明浩表示，這次到訪法國北部城市諾曼第的首府盧昂，經歷十分精彩。他稱從講師口中得知是次交流機會，認為是十分寶貴的機會，因此馬上提交申請，雖然申請過程中也遇上一些困難，而在學校的幫助下，他的申請最終順利通過。

在法國交流期間，王明浩平日的上午上法語課，一開始被分到入門班（A1）的他，在第二週就申請轉到進階班（A2）了。“雖然一開始是感覺很有挑戰性的，但感謝同學和老師的幫忙，我也慢慢可以跟上進度。”

下午就是廚藝課的時間，他在Fauchon L’école上甜品課和烹飪課，並學會了“處理食材的新方法”。

交流活動也包括參觀項目，他到訪了當地知名的葡萄酒零售商Caves Pierre Noble、Beyer Artisan Chocolaterie、以及歷史悠久的Hôtel de Bourgtheroulde等。活動亦設工作訪，讓參與者與當地專業麵包師和芝士專業人士交流，在品嚐過程中學習怎樣欣賞和搭配。

“另外，我們也參觀了諾曼第的旅遊景點，體驗歷史文化。”這次的文化體驗對王明浩而言激發了他希望到法國工作的想法，透過在法國餐廳工作學習法國美食的食材搭配概念。

他表示，“這次的交流讓我認識到來自不同國家的人，跟他們相處，這些都是我最難忘的經驗。他們都很友善和包容，也很樂於分享自己國家的文化和經歷。”

王明浩指出，他在澳旅大的第一年已經圓滿了他的夢想。“有些我夢寐以求的事竟然在大一就可以完成了！例如與名廚戈登拉姆齊（Gordon Ramsay）進行問答環節和前往法國進行交流。”

澳旅大持續與世界各地的高校建立合作關係，增加學生的交流機會，包括前往海外著名學府進行暑期短期交流、學期交換以及雙學位課程等。王明浩稱，“這些都是讓學生接觸不同教育文化、開拓國際視野的機會。”

“澳旅大的全球網絡不斷擴展，我相信這會為學生帶來更多國際交流機會和發展空間。”王明浩亦鼓勵澳旅大學生抓緊這些機遇，提升自己。

特區政府正積極推動研學旅行發展，為促進澳門經濟適度多元創設條件，同時推進澳門高等教育的市場化、國際化。為此，澳門旅遊大學持續開展不同領域、主題的研學旅行，致力提供多元化的學習體驗，積極打造澳門作為研學旅行目的地，期望藉此吸引各地青年學生及家長來澳門交流、學習及培訓，提升其日後來澳升學的意願。

研學旅行作為近年興起的教育方式，備受內地以至港澳師生的青睞。正值暑假，各地的師生紛紛把握時間展開研學旅行，營造獨特的學習回憶和體驗，同時為日後升學探索方向。澳門旅遊大學今個夏天亦迎來自各地的多個研學團，透過在學習的過程中加入豐富的探索體驗，讓參與者走出課堂、親身走訪景點，能有效促進知識和實際體驗相結合，從而獲得更深刻的學習體會和成長。

香港玫瑰崗中學逾一百名師生趁著暑假，來到澳門展開探索，期間除了認識澳門旅遊大學的校園和教學設施，亦在澳旅大導師的帶領下認識國家級非物質文化遺產——澳門土生美食的歷史文化和魅力，並在專家的導賞下實地考察著名的世遺景點。

研學旅行尤其著重親身體驗和實踐，學生在研學後表示，此行透過獨特的土生美食文化作為切入點，深入淺出地了解到澳門中西交融的文化底蘊，能真實地體驗箇中奧妙。

負責帶隊的梁老師表示，“澳門旅遊大學及旅遊局在香港做了很多宣傳，我們也認為很吸引，因此與澳旅大聯絡，促成了這次的研學活動。‘讀萬卷書不如行萬里路’，澳門美食、景點，我們在香港也能上網看到，但看得再多也不及親身體驗一次，這也是我們希望透過研學遊帶給學生的。”

來自香港的中華基督教青年會小學的學生與其家長，今年 3月亦來到澳旅大開展獨特的文化和美食的親子之旅。參與的學生和家長在活動中親手製作深受歡迎的經典澳門甜品——木糠布甸和朱古力松子曲奇，對澳門豐富多彩的美食文化底蘊有更深刻的體會。

澳門旅遊大學的旅遊教育處於國際領先水平，在中外聞名遐邇；大學除了提供旅遊範疇的學位課程和專業培訓課程外，下設的管理及專業發展學院（前稱為持續教育學校）專注為公眾及企業、政府機構提供不同範疇的證書課程、專業培訓、持續教育及研學活動項目，對象除了面向本地，亦覆蓋粵港澳大灣區以至其他內地城市。該學院過往多次舉辦不同的研學遊活動，更於2023年作為港澳青少年內地遊學聯盟創新合作夥伴，為推動港澳與內地遊學工作持續發展作出貢獻。

澳門旅遊大學管理及專業發展學院院長林靜芝表示，現時學院開展的研學活動分為三個重要板塊：學生、教師及高管人員。去年全年學院面向不同對象舉辦了約40場不同主題的研學旅行；截至七月初，今年已舉辦超過20場，涵蓋的主題亦相當廣泛。林靜芝稱，學院提供的研學遊在主題和內容，兼顧學習需求及“遊”的樂趣，並按對象、需求量身訂做行程，以達至“研學旅行”的成效。

她表示，“澳旅大的研學活動時長可由一天到一個月不等，都可以自由規劃。主題方面，除了大家比較熟知的酒店、旅遊、餐飲、會展等等，也可以覆蓋至藝術、資訊科技、高端服務、中葡平台，甚至財務領域。” 因此，研學旅行的對象十分廣泛，並不局限於學生群體，澳旅大近年成為不少領導主管人員研修培訓的熱門目的地，為來自各地專業人士開展研修培訓。

今年5月初，來自福建省泉州石獅市的“中國海峽人才市場石獅工作部”來澳參與專題研修班，澳旅大導師透過講授、討論及考察等不同的方式讓學員了解到文旅趨勢、企業管理、服務理念、經營創收等多方面的知識。根據學員反饋，他們認為透過實地考察，能近距離感受多元文化，期間的體驗課、酒店考察、品酒以及葡萄酒講解等都十分有收穫，得以在趣味中吸收到不少知識。

澳旅大優質的旅遊教育在公眾心中建立了深刻印象，然而其教育資源並不局限於旅遊範疇。林靜芝指出，澳旅大透過與不同業界建立良好合作關係，在規劃不同範疇的研學旅行具資源優勢，為參與者帶來難能可貴的體驗。“以特色金融為例，我們除了教授一些理論知識，還會帶參加者實地到訪一些金融機構，去看看他們的後台是如何運作，這都是非常難得的機會。”

促進研學旅行可持續發展

為推動研學旅行可持續發展，學院目前分別面向教師、導遊以及公眾提供研學旅行指導師的培訓，合作單位分別為教育及青年發展局、旅遊局及勞工事務局。林靜芝表示為配合特區政府工作，目前澳旅大正逐步完善相關規範，“澳旅大有培訓的師資、有職業技能的水平，我們會不斷優化並完善研學旅行適用的規範模型。大家才能跟隨，然後達到預期成效。”

澳旅大期望能藉澳旅大的辦學及培訓優勢，多層次推動研學旅行發展，助力“旅遊+教育”發展，為促進澳門經濟適度多元創設條件，同時推進澳門高等教育邁向市場化、國際化。

澳門旅遊大學廚藝管理理學士學位學生黃雯儀將代表澳門出戰世界技能大賽烹飪(西餐)項目。世界技能大賽是最高級別的國際性職業技能賽事，今年9月將在法國里昂舉行。在澳旅大講師陳冠廷的指導下，黃雯儀正接受針對烹飪技巧和廚房管理的嚴格訓練。澳門旅遊大學（前身為澳門旅遊學院）自2015年起受澳門勞工局委託，作為澳門參與世界技能大賽的支持機構。

四位享譽國際的女主廚到澳門旅遊大學向本澳逾百位廚藝學生、廚師、烹飪協會會員及業界人士展示烹飪技巧，並分享她們的勵志故事。來自泰國的主廚Chudaree ‘Tam’ Debhakam是現時全球矚目的年輕女主廚之一，為全球首位米芝蓮二星泰國女主廚，並榮獲米芝蓮指南年輕主廚大獎。她與學生分享了她的人生經歷，為新生代帶來啟發。

培訓旨在提升選手的專業技能和競爭力，讓選手相互交流及切磋技能。參與培訓的選手表示培訓有效提升技能，並對是次聯合舉辦的培訓給予正面回饋

“世界技能大賽澳門綜合培訓基地”位於橫琴，由澳門旅遊大學及其他單位共同設立。日前，中國內地及澳門特區的酒店接待賽項選手和專家到基地進行為期一周的密集培訓及交流，以提升雙方的專業技能、競技水平及面對賽場的心理素質。

世界技能大賽由世界技能組織每兩年舉行一次，是全球最高級別，為青年而設的職業技能比賽。第47屆世界技能大賽將於9月在法國里昂舉行，下設多個比賽項目，讓各地青年選手相互交流及切磋技能。

7月15日，兩地選手和專家團隊抵達位於橫琴粵澳深度合作區的培訓基地，並獲深合區民生事務局副局長許鳳梅等領導熱情接待及鼓勵。

是次培訓針對世界技能大賽酒店接待項目的最新競賽要求，重點訓練前台模塊、混合模塊、速度模塊、後台模塊、內部溝通模塊等內容。期間，兩地團隊通過模擬比賽進行實戰演練，展示各自的技術實力和專業風采。

經歷為期一周培訓和交流後，內地及澳門的酒店接待賽項專家和選手均表示此行獲益良多，並期待未來有更多的共同訓練與交流。

是次大賽酒店接待項目內地技術指導專家組組長胡曉指出，有關培訓為雙方提供良好及極具成效的學習機會，而澳門團隊的技術水平、專業和熱情令其留下深刻的印象。他期待有關培訓能升級至更高層次，發揮更大的影響力。

是次大賽酒店接待項目澳門技術專家、澳旅大管理及專業發展學院酒店課程主任麥錫光則稱，“世界技能大賽澳門綜合培訓基地”為澳門選手提供更大訓練空間，以及更多與中國內地參賽選手交流的機會，有效提升競技水平。

為推動內地與澳門兩地技能人才交流，澳旅大與澳門勞工事務局、橫琴粵澳深度合作區民生事務局及珠海橫琴悅椿酒店於今年5月共建了“世界技能大賽澳門綜合培訓基地”。該基地設在珠海橫琴悅椿酒店，以“餐廳服務”及“酒店接待”兩個競賽項目作為試點，開展培訓及交流工作。

第47屆大賽酒店接待項目的內地參賽選手朱立萱表示，是次培訓讓她掌握了新的技能，見證自身技能提升及進步，並與澳門團隊建立了深厚的友誼。

參加同一項目的澳門選手、澳門旅遊大學酒店管理課程學生陳志力指出，內地團隊在培訓期間向澳門團隊分享和傳授專業知識，為他的實訓表現提供了寶貴反饋，大大提升其競爭水平，他期待未來再次參與有關交流和培訓。

自2015年起，澳門旅遊大學獲澳門勞工事務局委託擔任世界技能大賽項目代表單位，負責酒店接待、烘焙、糖藝/西點製作、餐廳服務、烹飪（西餐）賽項的選手選拔及強化培訓工作。隨著該澳門綜合培訓基地成立，未來將有更多的技能人才受益於此，共同推動兩地技能水平的提升和發展。

UTM invited an industry professional to share with students his experience in organising large-scale sports, cultural and entertainment events

On 4 July, Macao University of Tourism held a seminar on “The Management of International Sports Events and Large-scale Cultural & Entertainment Events”, inviting a professional from the hospitality industry to discuss the latest development trends of the sector. This seminar aimed to provide students with an in-depth understanding of the latest developments in the event industry and to broaden their horizons so that they can better plan the direction of their career development in the future.

The seminar was hosted by UTM’s Dr. Irene Chan Cheng Chu, Coordinator for Bachelor’s Degree Programmes (Chinese medium). Mr. Kenneth Wan, Vice President (Events and Entertainment) of SJM Resorts S.A., was invited to deliver the talk, for students from UTM bachelor’s degree programmes using Chinese as the medium of instruction.

During the seminar, Mr. Wan shared that holding international sports events and large-scale cultural and entertainment activities requires careful planning and coordination. In order to hold such events successfully, organisers should be equipped with excellent organisational and management skills. They should be able to coordinate the resources of different parties, and constantly optimise and improve the process: this is essential for the success and safety of an event, as well as for providing the audience with an unforgettable experience.

UTM is fully dedicated to supporting the Macao SAR Government’s “1+4” industries. Through advancing the quality of education, the University aims to nurture talents who can contribute to the goal of developing Macao into a “City of Sports” and a “City of Performing Arts”.

亞太觀光學會2024年年會於7月3日至5日在銀河國際會議中心舉行，由澳門旅遊大學共同主辦，並獲主要贊助商銀河娛樂集團支持。今次是該年會繼2010年後第二次落戶澳門，吸引來自26個國家或地區逾200名代表參加，包括來自亞太區域多地的知名學者和業界專業人士，促進知識交流、探討最新行業趨勢，並加強旅遊和酒店業的國際合作。

現任澳旅大管理及專業發展學院院長的林靜芝博士，二十年前入職當時的旅遊學院教授會計科目；教學期間著力在課堂融入創新的教學方式，讓學生易於吸收會計、管理方面的知識。隨後，林博士先後擔任多個學位課程主任，包括旅遊零售及市場推廣管理學士學位課程，和以中文授課之課程，將最前瞻的商業知識和技能帶入課堂。之後執掌澳旅院的持續教育學校。

隨著持續教育學校今年更名為管理及專業發展學院，林院長認為學院將迎來更多機遇，希望傳達讓更多市民知悉學院著力提供多個專業培訓課程及多項資格認證課程，並非只有餘暇課程和持續進修課程。今後，學院將繼續致力為本澳及大灣區人才培訓作出貢獻。

澳門旅遊大學學者參與的一項研究探討了當食肆使用機器人時，其服務質量與真實性之間的關係，以及對顧客再消費意願的影響。

一位澳門旅遊大學（UTM）學者參與了一項開創性研究，探討內地餐飲機器人提供的服務質量影響顧客感知服務“真實性”的方式。澳門旅遊大學楊惠君博士及其他參與該項研究的學者提議，餐廳經營者應該與機器人製造商和營運商合作，致力提高機器人技術服務質量，因為這有助於增加回頭客。

研究團隊成員還包括兩位英國學者，分別是University of Essex的宋漢群博士（音譯）和Manchester Metropolitan University的Erose Sthapit博士。研究結果去年發表於《International Journal of Contemporary Hospitality Management》，論文題為《Robotic service quality, authenticity, and revisit intention to restaurants in China: extending cognitive appraisal theory （中國餐館的機器人服務質量、真實性和重訪意向：擴展認知評估理論）》。

研究人員指出，利用服務機器人提供客戶服務支援、甚至取代人類員工的餐飲企業數量與日俱增，中國亦不例外。然而學者們亦坦言，“儘管機器人服務在中國得到了廣泛應用，但人們仍對機器人服務的技術缺陷和負面體驗存在疑慮”，以至對優質體驗的追求產生擔憂。

研究團隊強調機器人服務質量的“獨特性”。他們表示，與餐廳員工獲得的服務評價相比，顧客對機器人服務質素的真實評價“存在巨大差異”。研究人員認為，了解機器人服務質量“有助於提升客戶體驗、組織競爭優勢和獲利能力”。

作為該研究的組成部分，研究團隊以線上調查形式，訪問了過去六個月曾在內地餐廳體驗機器人送餐服務的顧客。此次調查透過內地主流線上調查平台“問卷星”進行，共收集到428份有效回覆。

研究人員發現，“功能性機器人服務質量”，即效率、可靠性和可信度，對客戶對服務真實性的看法有正面影響，進而影響客戶的“回訪意願”。他們建議，餐廳經營者應確保服務機器人可靠且有效地運作。

該研究強調了由經驗豐富的客戶和技術提供者定期評估服務機器人性能的重要性。學者們指出，工作重點應集中在設計可靠的硬體、軟體和使用者介面、實施維護流程並確保有效的服務交付流程。

他們警告說，餐廳經營者應關注機器人服務的潛在技術缺陷和限制。研究團隊提議，若顧客認為機器人服務欠缺真實，餐廳則應提供適當的人工協助。

正如研究人員建議的那樣，餐飲業者也需與機器人製造商密切合作，優化服務機器人設計。他們尤其看重增強機器人回應和滿足顧客要求、解決問題並提供最新資訊的能力的必要性。研究團隊指出，如果所有參與者都了解感知服務質量和真實性等概念，那麼對於成功打造機器人服務、保留客戶而言，具至關重要意義。

研究團隊提議，餐廳經營者應確保服務機器人提供現場服務時能夠“主動與顧客互動”，推薦合適的菜餚，並提供與飲食文化和營養相關的信息。類似的互動體驗有助於提升顧客再次光顧的意願，優化顧客在餐廳及其他採取同類型技術餐廳的時間。

該研究還提出了“吉祥物”類服務機器人和類人機器人之間的差異。“當一個類似吉祥物的機器人，而非類人機器人，執行相對簡單的功能服務任務時……客戶通常認為這個類吉祥物機器人比類人機器人表現更出色，且能提供更真實的服務，”研究人員說。

宋漢群（音譯）博士是英國Essex Business School商學院管理與行銷系的學者。他擁有澳洲昆士Griffith University頒授的博士學位，目前的教學範圍涵蓋營運和供應鏈管理、數位行銷和社交媒體以及消費者行為。

楊惠君博士是澳門旅遊大學創新款待管理學院副教授。她擁有香港理工大學酒店與旅遊業管理博士學位，其研究興趣包括機器人技術、智能技術應用、人力資源管理以及與酒店和旅遊管理相關的跨文化交流。

Erose Sthapit博士是英國Manchester Metropolitan University行銷、零售和旅遊系高級講師。他擁有芬蘭University of Vaasa行銷學博士學位；專注於旅遊業消費者行為的研究。

宋漢群、楊惠君和Erose Sthapit：《Robotic service quality, authenticity, and revisit intention to restaurants in China: extending cognitive appraisal theory（中國餐館的機器人服務質量、真實性和重訪意向：擴展認知評估理論）》，2023年發表於《International Journal of Contemporary Hospitality Management》線上平台：https://doi.org/10.1108/IJCHM-11-2022-1396。

一項新的研究顯示，目的地推廣人員可以巧用短視頻平台日益普及的東風，提升消費者前往特色地點旅行的意願。

一項澳門旅遊大學學者和博士生進行的研究發現，目的地管理機構應利用TikTok、YouTube Shorts 或 Instagram Reels等時下流行的線上短視頻分享平台進行旅遊宣傳。研究團隊總結道，此類平台能使觀眾對視頻所述之目的地產生積極觀感，提升觀眾希望到實地參觀的意願。

該項研究由澳旅大副教授李湘萍博士、博士生邱良偉（音譯）和曾在澳旅大任教、現任韓國首爾慶熙大學副教授的Choi Suh-hee博士合作完成。

研究論文《Exploring the influence of short video platforms on tourist attitudes and travel intention: A social–technical perspective（探索短視頻平台對旅客態度和旅行意願的影響：社會技術視角）》今年於《Journal of Destination Marketing & Management》三月刊發表。澳門旅遊大學為論文校對工作提供資助。

研究發現，網絡紅人們透過短視頻介紹熱門目的地時，當中的見解或能影響觀眾對所述目的地的看法，並促使人們產生到實地遊玩的想法。觀眾感知到此類影片的有用性和享受性，並對平台本身造成正面影響，進而影響觀眾對特色目的地的印象。

研究指出，與視頻博客、直播等其他視頻形式相比，利用短視頻平台進行旅遊推廣需要採取獨特的方式。短視頻往往涉及多種專門技術、拍攝技巧和敘事手法。

研究團隊透過中國著名線上調查平台問卷星和社交媒體平台微信發放了調查問卷，並收到了454有效回覆。受訪者為18歲或以上、且曾在短視頻平台上觀看過與旅遊目的地相關的影片。

根據研究人員觀察，目的地管理機構往往撥出“巨額預算”製作傳統的旅遊宣傳影片。然而，隨著網路平台的發展和技術越趨成熟，研究人員建議目的地推廣人員利用數位短視頻平台等新技術，“增強宣傳效果，激發個人前往目的地的意願”。

研究建議目的地管理機構與旅遊網紅合作，為短視頻平台製作內容。透過影片剪輯展示網紅專業知識，被視作關鍵一環。

學者們強調，如旅遊網紅能讓觀眾相信其了解並熟悉所展示的目的地，那麼更有可能促使觀眾對其所描繪的地方產生好感。研究人員寫道：“有鑑於此，視頻應重點介紹旅遊活動，讓人感到視頻創作者對這個地方的消息靈通且所傳遞的信息真實。”

此外，研究人員建議，目的地管理機構在與網紅合作時，應“優先考慮短視頻中的資訊實用性”，致力為旅客的旅行計劃提供參考，同時確保內容的娛樂性。

邱良偉是澳門旅遊大學（UTM）博士生，其研究興趣包括特種旅遊和目的地數位推廣。

李湘萍是澳門旅遊大學副教授及旅遊企業管理課程主任。她擁有美國維吉尼亞理工學院暨州立大學（Virginia Polytechnic Institute and State University）酒店與旅遊管理博士學位，其研究興趣包括旅遊業永續發展、目的地營銷、旅客行為與旅客體驗。

Choi Suh-hee博士是韓國首爾慶熙大學地理學系副教授，她曾任教於澳門旅遊大學。她擁有美國印第安納州Purdue University頒發酒店與旅遊管理學博士學位。其研究興趣包括旅遊流動性、公共外交、移民休閒、認真休閒和遊客體驗等領域。

邱良偉、李湘萍和Choi Suh-hee，《Exploring the influence of short video platforms on tourist attitudes and travel intention: A social–technical perspective（探索短視頻平台對旅客態度和旅行意願的影響：社會技術視角）》，於2024年發表在《Journal of Destination Marketing & Management》第31卷：https://doi.org/10.1016/j.jdmm.2023.100826。

澳門旅遊大學與東方葡萄牙學會（IPOR）於7月9日在澳旅大望廈校區簽署合作協議，進一步深化雙方自1998年以來建立的合作關係。東方葡萄牙學會會長Dra. Patrícia Ribeiro表示，學會相當重視與澳旅大多年來的合作關係，未來除了會繼續合作提供葡語課程外，還會探討共同開展相關文化活動及研究的可行性。

第八屆澳門大學生天津學習交流計劃於6月23日至7月6日在天津順利進行，26名來自澳門五所高等院校的大學生在為期半個月的學習交流中，通過豐富多彩的交流、實地考察和體驗活動，除對中華傳統文化有更深刻的認識和理解，亦感受到天津獨特的中西文化交融的魅力，並深入了解到天津在旅遊推廣方面的創新嘗試。是次交流活動增進津澳兩地的青年交流合作，並為津澳兩地的青年參與澳門、天津以至祖國的社會建設提供了新思路。

撰文：鄺嘉敏、馮潔心—澳旅大講師 編輯：澳旅大公關範疇

攤販在旅遊景點擺賣和叫賣是常見的現象，一方面增添了旅遊氛圍，但另一方面可能造成煩擾。澳旅大文化與遺產管理課程主任李俊豐博士和副教授劉名珍博士就此開展研究，為如何更好管理攤販擺賣活動提供啟發，包括提供準確資訊、推行公平措施和加強誠信監管制度。

修讀“國家體制與澳門特區研究”和“澳門研究”科目的澳旅大學生前往澳門博物館參觀，藉此了解澳門歷史和發展。澳門博物館作為該科目的合作單位，為學生提供沉浸式學習體驗，讓學生認識傳統產業、本地歷史和文化遺產

近日，為加深學生對澳門歷史和發展的認識，澳旅大組織了七班學生前往澳門博物館參觀。參與的學生為修讀“國家體制與澳門特區研究”一科的英文學制學士學位課程學生。

“國家體制與澳門特區研究” 和“澳門研究”科目是澳門旅遊大學為一年級新生設立的必修科目，内容涵蓋“歷史”、“法律”及“粵港澳大灣區“三個部分。有別於傳統課堂教學，從2022/23學年開始，課程導師帶領學生走出教室，親身探索，讓學生身臨其境地增進對澳門歷史和社會文化的了解。是次參觀於本學年第二學期進行，課程教學團隊為七班共約230名英文學制學生組織了參觀澳門博物館的系列活動。

澳門博物館作為澳門最大型的博物館之一，是澳旅大該科目開辦以來的合作單位。澳門博物館充份展示澳門歷史和多元文化，多年來積極推進粵港澳大灣區特色文物資源、重大考古成果、優秀文化遺產等的研究、保護、展示和推廣，是2023年11月成立的“粵港澳大灣區博物館聯盟”發起單位之一。

澳門博物館博物館根據學生的需要，將同學分為粵語、普通話小組，由導賞員帶領師生參觀各個展區，並以生動有趣的問答形式和多媒體展品進行詳盡的講解，也另外提供英語小冊子。展覽内容包括澳門早期歷史、中國人與葡萄牙人在澳門的貿易、宗教、海上絲綢之路、民間生活、傳統文化、城市面貌等，讓同學們對澳門的歷史發展和文化有更深入的認識。

值得一提的是，參觀活動也讓學生有機會接觸到一些已逐漸式微的澳門民間產業與文化，其中“傳統行業”展區展示了澳門各種傳統行業的店鋪模型，如涼茶舖、餅店、爆竹廠等。雖然當中有些產業因時代的變遷已經成為歷史，而碩果僅存的產業也大多為切合時代的變化，在店鋪外貌上有了不少的改變，但它們所蘊含的文化底蘊成為澳門傳統文化的重要組成部分。

學生對活動反應正面。許多學生表示，參觀活動使他們充分感受到澳門文化和歷史的豐富多彩，希望以後能參與更多類似活動。而課程導師亦結合參觀内容為學生設計作業，希望讓學生可以在博物館這個“第二課堂”中學以致用。

撰文：游靖霖—澳旅大旅遊企業管理學生；羅毅新—澳旅大創意旅遊與智慧科技學院副教授 編輯：澳旅大公關範疇

澳旅大為旅遊零售及市場推廣管理學士學位課程修讀公共關係科目的學生安排實地考察

澳旅大24名就讀旅遊零售及市場推廣管理學士學位課程（英文授課）的學生，近日前往美高梅於澳門兩間綜合度假村之一的美獅美高梅進行實地考察，增進公共關係知識。

這次實地考察於3月28日進行，對象為公共關係科目四年級學生，由澳旅大講師李涴潁女士和美高梅公共關係主任曾甄媚女士安排。

實地考察涵蓋公共關係的原則和實踐，以及在社會和商業環境中的作用。

第一部分由美高梅兩位代表帶領：美高梅公共關係總監龔善欣女士，和 2017屆澳旅大校友、美高梅人力資源助理發展及培育經理湯偉鍵先生。

湯先生介紹了美高梅中國控股有限公司於澳門的兩間酒店，以及拉斯維加斯母公司美高梅國際酒店集團的概況及公司架構，母公司在美國擁有超過 30 處酒店及物業。此外，美高梅品牌亦進入了中國內地的酒店市場。

隨後，主講者龔女士介紹了美高梅公共及社會事務部的概況。工作涵蓋五個領域：企業與政府關係；媒體關係；社會事務關係；文案寫作與傳播；以及活動規劃和管理。

期間亦探討公共關係工作所需的技能，龔女士以美高梅於2023年澳門格蘭披治大賽車活動為例，從公共關係的角度採討活動策劃和管理。其中包括活動贊助、社會事務以及對澳門特別行政區政府措施的支持；並從公共和社會事務的角度介紹美高梅品牌的其他活動。

實地考察的第二部分是參觀美獅美高梅酒店及後台的設施。澳旅大代表團藉此進一步了解其室內設計及裝飾、花卉裝置藝術和其他自然元素的應用。學生不僅了解到員工餐廳的創新菜單，更認識到美高梅與當地慈善機構扶康會的合作夥伴關係，透過履行企業社會責任支持有特殊需求的兒童。

在整個實地考察過程中，龔女士尤其強調公共關係的多元化範圍。參觀的學生明白了解到從事公關工作，需要出色的溝通能力以及良好的寫作和表達能力。同時亦需要足夠的研究和分析能力進行媒體監控，以及與媒體公司和其他參與者建立良好關係的技巧。此外，也強調了公關策略和活動管理的規劃以及為公司產生良好信譽的能力，必要時需立刻應用危機管理能力處理公關危機。

學生認為這次實地考察獲益良多。周東衡同學形容“十分具有啟發性”，讓他們能更好地了解公關專業人士的工作。

陳智輝同學也表示同意，“我意識到公共關係有很多工作領域，該部門對於美高梅等大型企業的整體運營至關重要。”

梁玄英同學則認為透過參觀後勤區域，能深入了解到美高梅的員工福利，此次實地考察也讓他了解到公關部門如何處理突發情況。

澳旅大旅遊零售及市場推廣管理理學士學位課程將於2024/2025學年更名為市場營銷與品牌管理理學士學位課程。修訂後的課程將側重於行銷和品牌理論與實踐，為學生提供未來在這些領域職業的基本技能。

撰文：澳旅大講師李涴潁 編輯：澳旅大公關範疇

澳旅大創新款待管理學院院長李頴詩博士加入澳旅大團隊近17年以來，致力深化國際合作，促成校方與國際上多間院校合辦雙學位課程，期望為學生提供更多機遇，擴闊他們的國際視野。李頴詩院長表示，學院未來會繼續努力，希望能讓澳旅大成為有意投身款待行業的年青學子的亞洲首選學府。

光顧網紅餐廳的顧客往往可以享受到獨特的用餐體驗，然而卻很少有研究探討他們到網紅餐廳用餐的動機。澳旅大學者陳昭宇博士和陳正珠博士近日發表研究，結合了不同的動機理論提出一個“用餐生涯階梯”的概念，以概括顧客到網紅餐廳用餐的初始動機，以及他們在獲得更多體驗後，動機是否會有所改變。研究發現用餐生涯階梯分四個層次，包括生理需求層次（外出就餐、放鬆、享受美食）；刺激和新奇層次（好奇心和求新、獨特氛圍的影響、餐廳的網絡聲譽）；歸屬感和社會化層次（社交場合和從眾效應）；以及自尊和認可層次（害怕錯過）。研究指出顧客用餐的初始動機是多維度的，但隨著負面體驗的累積，動機將從高層次需求往低層次需求下降；另外，結伴而行也會加強顧客前往這類餐廳用餐的動機。

澳旅大創意旅遊與智慧科技學院院長趙偉兵博士當年在加拿大取得學位後，決意回流國家發展，隨後加入澳旅大團隊開始首份教職工作，至今邁向17年。趙院長表示，有幸見證大學各項飛速發展和亮麗成績，對此由衷地感到驕傲。隨著澳旅院更名為澳旅大，由趙院長帶領的旅遊管理學校也更名為創意旅遊與智慧科技學院。趙院長認為將肩負更多的責任及社會期待；並指出旅遊教育應該走出傳統，變得富有創意及融入科技，而這正是學院未來的發展方向。

附屬澳門旅遊大學學生會之葡萄酒品嘗學會獲香港著名企業霍英東集團及葡萄牙密利拿莊園邀請於6月28日在廣州市番禺區南天名苑主持品酒晚宴，由澳旅大創新款待管理學院何文正講師及葡萄酒品嘗學會會長曾詩文同學為約六十位來自大灣區之來賓講解葡萄牙葡萄酒特色及介紹澳門土生葡人美食，其中包括廣州市南沙區委統戰部副部長羅建中及廣州市港務局規劃發展處(政策法規處)副處長林瀚宇等嘉賓。澳旅大師生之專業品酒示範亦獲主辦單位高度評價。

撰文：何文正—澳旅大創新款待管理學院何文正講師 編輯：澳旅大公關範疇

UTM undergraduates hosted the “Be-Free Dinner” on 13 June. It featured ‘intentionally poor service’, to emphasise how quality service should be provided. The thought-provoking event at the UTM Educational Restaurant was an early sellout

Good customer service is so important for restaurants that clients can take it for granted. To highlight the role of quality service in the dining sector, a group of UTM students employed a quirky concept: hosting a dinner offering purposely bad service.

The “Be-Free Dinner”, on 13 June at the UTM Educational Restaurant, was arranged by students enrolled on the Tourism Event Management Bachelor’s Degree Programme (Chinese medium).

During the dinner, students-turned-wait staff intentionally ignored customers and failed to respond to their requests, with food service being notably slow. Guests were even required to clear their own plates, often under the disdainful gaze of the student servers. This deliberate disregard for conventional service standards was not meant as a prank, but to provoke thought and discussion among guests about the value of quality customer service.

To provide bad service intentionally, students first had to understand what constitutes good service. This deepened their comprehension of the service process and its critical role in customer satisfaction.

The evening was enlivened by performances from local act The Cotton Kids and the Portuguese folk music ensemble Grupo de Fado e Música Popular Portuguesa.

The dinner was sponsored by SengPan Coffee, 趣舍, and 雲朶咖啡.

There was huge interest in the event, with tickets selling out by early June. Attendees expressed curiosity and excitement about experiencing the ‘impolite’ service. Guests said they appreciated the thought-provoking nature of the event.

The students, under the guidance of UTM Lecturer Mr Derek Fong Chi Kuong, spent over three months preparing to get their ‘wrong’ dinner just right. They reported that, despite the challenges, the planning and execution of the event provided invaluable practical experience. It allowed them to take their ideas from conception to reality, applying their classroom knowledge, particularly in hosting catering events, to a real-world situation.

Students described it as an unforgettable experience – for them as well as the guests – and one that significantly enhanced their understanding of customer expectations and service standards, better equipping them for future careers in the events sector.

Content: Chao Hio Teng, Year 2 student on the UTM Tourism Event Management Bachelor’s Degree Programme Editor: UTM Public Relations Team

澳旅大研究生課程主任任連萍教授擁有超過20年在澳門、香港及內地的高校教學及管理經驗。憑藉對教學的熱愛，她積極探索適合不同學生的教學模式，為學生提供鞏固的理論基礎，著重理論與實踐的結合，以培養學生的國際視野，以及獨立和具批判性的思維。任連萍冀培養學生對行業的濃厚興趣和熱情，助力學生能成為酒店及旅遊業管理人員和行業精英。

澳門旅遊大學多元文化共存的特色、國際領先的教育水準，每年均吸引不少內地學生到此升學。來自北京的薛晴元同學、上海的楊天澤、廣州的陳小章和我們分享他們在澳旅大的故事。

澳旅大與中山大學旅遊學院合作，於6月25日在望廈校區共同舉辦“會展研究學術論壇”，邀請海內外學者共同探討會展研究的發展和最新趨勢。論壇得到在會展領域備受認可的學術期刊 Event Management Journal (China Region) 的大力支持。參與論壇的博士生表示獲益良多，並了解到更多行業新知，有助其日後開展其他合作研究項目。澳旅大於新學年推出全新國際會展及盛事管理碩士學位課程，欲了解更多入學及課程資訊，請瀏覽澳門旅遊大學招生網：https://www.utm.edu.mo/admission/。

第八屆“澳門大學生天津學習交流計劃”於6月21日正式開班，一共26名來自本地5所高校的本澳學生於6月23日至7月6日期間赴天津進行為期14天的交流活動，透過專題講座、實地考察、與天津學生進行交流等，加深澳門大學生對天津市的認識，讓學生更進一步學習國家歷史、了解中華文化，培養家國情懷。

澳旅大青年卓越服務團一行19名學生於6月初前往貴州省從江縣，為從江縣第三民族中學提供英語義教。是次活動為期八天，活動宗旨包括提供英語教學、沉浸文化體驗以及與當地教育工作者合作和交流；獲當地教師的正面回饋。

撰文： 姚敏如 —澳旅大創新款待管理學院 副教授 編輯：澳旅大公關範疇

澳門旅遊大學16名學生組成的四支隊伍在全國大學生旅遊管理虛擬仿真大賽，獲得三等獎。獲獎學生認為，參賽的經歷很有啟發性，有效提升他們在專業上的知識和技能。

澳旅大旅遊會展及節目管理理學士學位課程應屆畢業生陳可兒四年校園生活相當豐富，曾出任澳旅大學生會理事長、校董會成員、澳門特區政府教育及青年發展局教育委員會委員等崗位。她認為四年大學生涯不僅令她獲得專業知識，更有助培養領導力、協調溝通及時間安排等技巧，加強了未來在職場的競爭力和發展潛力。

澳旅大酒店管理理學士學位課程畢業生Le Ngoc Bao Han來自越南，作為國際學生，她表示在澳旅大的四年獲得了寶貴的經驗及知識，將學以致用投身酒店款待業。

編輯：澳旅大公關範 疇

本學年，澳旅大誕生第一批酒店及旅遊管理博士學位課程畢業生，周慧芝博士是其中一位。作為新晉的博士，周慧芝計劃日後在粵港澳大灣區發展，繼續投身學術研究及教學工作。

澳旅大旅遊會展及節目管理理學士學位課程應屆畢業生陳明鋒在完成課程後，將投身會展業界發揮所長。他在學期間曾參與學生會事務，擔任副會長的職務；後來更創立創業學會，為學生與社會建立溝通橋樑。陳明鋒表示，四年的大學過程中的豐富經驗讓他更好地為未來作準備，練習成為一個在人際關係上更富彈性的人。

UTM held two seminars discussing “The Future Development of Social Media & E-commerce”, on 11 and 12 June. Professionals from the hospitality industry were invited to share with students enrolled in the bachelor’s degree programmes (Chinese medium) information about the latest developments in the industry, as well as the strategies and skills linked to social media marketing and e-commerce.

The aim of the seminars was to provide students with in-depth understanding of the current status and trends in their respective fields of study, while continuously enhancing their practical capabilities, so as to prepare them for future employment and career development.

The seminars featured Mr. Miguel Lei, Assistant Vice President of SJM Resorts, as the guest speaker, and were successfully held under the guidance of Dr. Irene Chan Cheng Chu, Coordinator for Bachelor’s Degree Programmes (Chinese medium).

During the seminars, Mr. Miguel Lei discussed and analysed the current situation and trends of social media marketing and e-commerce with the students, and some daily examples were discussed in detail. He believes that social media and e-commerce are about strategically displaying products to customers, and creating unique content for customers based on their preferences. Students actively engaged and gained valuable insights during the seminars.

Through establishing cooperation with different enterprises, UTM enables students to fully understand the dynamics of different industries, cultivates talents with solid theoretical foundation and strong practical ability, and provides students with off-campus practice opportunities, laying the foundation for students’ future employment and development, and cultivating more high-quality human resources for the society.

由國際物流與運輸學會中國澳門分會（以下稱“澳門分會”）積極協助國際物流與運輸學會中國分會（以下稱“中國分會”）籌辦的全球年會（亦是國際會議協會-ICCA認可的會議）於6月16至18日期間在河北廊坊順利舉行。本屆年會以“引領全球物流與運輸的可持續發展”為主題，聚焦創新技術在物流與運輸行業的應用，探討綠色轉型和智慧升級的實現路徑。此次年會匯聚了全球七十餘國、二百餘專家學者及行業精英赴冀參會，共同探討行業前沿問題和未來發展趨勢。

國際物流與運輸學會（The Chartered Institute of Logistics & Transport International）是世界上最大的和最具影響力的物流與運輸專業組織團體。學會於1919年在英國成立，於1926年被授予英國皇家特許狀（Royal Charter）。目前學會在30多個國家和地區設有分支機構，全球會員逾33,000人，皆爲物流與運輸各個領域、各個層次的管理人員。澳門分會成立於2014年，旨在推動澳門及大灣區物流與運輸業的發展。學會通過舉辦各類專業活動、培訓及研討會，促進業界交流與合作，提升區域內物流與運輸行業的整體水平。

此次年會的籌辦工作得到了澳門分會的大力支持，由澳門分會創會會長兼現任理事長林瑞海博士、現任會長伍紹賢先生、秘書長管潔琦博士以及澳門旅遊大學創新款待管理學院校友莊洋先生、在讀博士研究生盧欣彤女士組建的工作小組與中國分會進行對接，負責歷時兩月的對外溝通、嘉賓邀請以及活動宣傳等事務。工作小組透過多元溝通渠道與世界各地的分會會員保持緊密聯繫，協助他們解決在註册、費用支付、酒店協商及簽證申請時所遇的困難，並迅速、積極地提供解決方案。盧欣彤與另一名澳門旅遊大學創新款待管理學院校友李一帆親身赴冀，承擔會議現場的接待、引導及翻譯工作。

澳旅大學子在這次年會的籌辦過程中及會議現場所展現的洞察力、奉獻精神及專業性頻獲讚賞。他們的優異表現亦是對澳門特區政府長期培養、鼓勵學生多參與實踐，累積行業經驗，提升自身實力的正向反饋。

撰文：澳旅大創新款待管理學院酒店管理課程主任 — 管潔琦博士 編輯：澳旅大公關範疇

應屆畢業生劉倖琳即將完成她在澳旅大旅遊零售及市場推廣管理學士學位課程的四年時光，並準備到英國諾丁漢大學升讀碩士學位課程。她表示澳旅大的學術生涯非常充實，極具意義。

澳旅大創意旅遊與智慧科技學院副教授蘇清朗擁有雙博士學位，現時研究方向為大數據分析、資訊通訊技術、管理資訊系統、系統工程、數位影像與信號處理。他累積了多年的業界及教學經驗、主持及參與10餘項科研項目、擁有五項專利、出版一本著作、以及發表了10餘篇國際頂級SCI/EI期刊論文。他認為學生應以批判的眼光看待數據科學、意識其局限性、關注其工作的道德影響，並利用數據科學對社會產生積極影響。

澳旅大旅遊企業管理理學士學位課程應屆畢業生韓文澤表示，澳旅大為學生提供自由的發展環境，讓他學會運用多元化的視角看待世間萬物，同時積極探索不同可能性，如參與辯論隊、擔任教學委員會學生代表等，累積豐富的人生經歷。

澳旅大年度旅遊教育學生峰會本月召開，以“旅遊復蘇與韌性：克服挑戰，擁抱機遇”為題，展示了44篇優秀的學生研究，為行業帶來創新思維，也為學生提供更貼近業界實況的反饋。

澳旅大創新款待管理學院院長李頴詩博士及教育質素管理中心主任顏力祺博士近日發表研究，指出擴增實境（AR）有效為體育盛事的現場觀眾的臨場感受，從外在、認知，以至情感的參與感，提升他們再次參與同一體育活動的意願。研究發現，有效的視覺設計至為關鍵，影響著使用者的“感知易用性”和“感知有用性”。

6月13日，澳門旅遊大學在塔石體育館舉辦2024年畢業典禮，共421名博士學位課程、碩士學位課程、學士學位課程和文憑課程準畢業生獲頒發證書，向人生下一階段邁進。今屆畢業典禮是澳門旅遊學院更名為“澳門旅遊大學”後首屆畢業典禮，意義非凡。

5月6日，“世界技能大賽澳門綜合培訓基地”揭牌儀式在橫琴粵澳深度合作區舉行，標誌著世界技能大賽澳門綜合培訓基地落地深合區，將為培育粵澳技能人才提供新平台支持。同場還舉行了2024年珠澳琴職業技能大賽暨“深合杯”職業技能競賽啟動儀式、《珠澳琴職業技能等級認定合作框架協議》與“大灣區職場導師計劃”的簽約儀式。

近日，澳門旅遊大學42名學生成功取得阿里雲雲計算助理工程師ACA認證(Alibaba Cloud Certificate Associate – Cloud Computing)，涵蓋學士學位和碩士學位課程學生，該認證為資訊科技行業的專業認證。澳旅大與阿里雲學院的合作計劃“阿里雲高校賦能計劃(AAEP)”自2021年起試行，於2023/2024學年正式將AAEP項目列入其資訊科技相關課程。學生表示旅遊相關行業須具備不同領域的基礎知識，認為資訊科技的課程有助開拓思維，建立不同的邏輯架構及信息歸類等能力。

澳旅大講師陳冠廷擁有多年餐飲業界主廚和教學講師的經驗、出版多本專業食譜及在報章雜誌上刊載多篇文章、亦作為導師帶領學生參加不同比賽，並擔任多個不同比賽的評審，他對烹飪和教學的熱情讓他帶領學生不斷拓寬學術視野及提升專業素養。他深信“料理，不只是料理；料理，更應該對大家闡述對料理的哲學與思考，甚至品味及美學，因此每個小細節都至關重要”，透過料理，人們亦可學習更多創業、人文、社會和美學的價值。

澳旅大作為在亞洲領先的旅遊教育院校，吸引來自越南的Ton Nu Kieu Trang和Le Ngoc Bao Han，以及來自尼泊爾的Anjol Bhattarai跨越地域界限來到澳旅大升學。由於學習表現出色，三人均獲發獎學金。澳旅大期望透過不同獎學金計劃吸納世界各地學生，推動國際間的交流合作。

澳旅大近年為珠海市第一中等職業學校的學生，提供全國職業院校技能大賽（中職組）酒店服務賽項的賽前培訓指導。多名學生經導師指導獲獎，其中三人之後更成功透過獲獎免試生的身份入讀深圳職業技術大學，繼續修讀酒店管理課程。他們的故事印證了澳旅大與大灣區院校共育旅遊人才的成果。澳旅大將持續發揮“粵港澳大灣區旅遊教育培訓基地”依託單位的功能，與區內不同單位合作，希望透過澳門旅遊教育的優勢資源，共育旅遊人才。

澳旅大致力於貢獻澳門旅遊教育優勢資源，為大灣區培養人才，打造世界級旅遊目的地。近日，澳旅大與深圳職業技術大學在廣東省深圳市合作成立深圳澳門旅遊教育合作中心。兩個機構將共同深化強化旅遊教育內容創新，推動旅遊教育產業蓬勃發展。

揭牌儀式當日，澳旅大亦有緣重遇三張熟悉的年輕面孔——李凱特、林家豪及蔡怡慧，他們早在中學時期就與澳旅大結緣。

李凱特、林家豪及蔡怡慧三名年輕人的經歷，充份印證了澳旅大對大灣區技能發展的支持。他們是珠海市第一中等職業學校的畢業生，目前均在深圳職業技術大學就讀酒店管理專業。兩所院校均為澳旅大在大灣區的長期合作夥伴。

他們在中學時期參與全國職業院校技能大賽（中職組）並獲得優異成績，李凱特和林家豪於2022 年參賽，在酒店服務賽項獲得一等獎，而蔡同學則於 2023 年參賽，同樣在同一類別獲得一等獎。這些獎項不僅認可他們的付出和才華，更作為敲門磚，讓他們以免考途徑成功入讀深圳職業技術大學，助力升學歷程和職業發展。

這些成績背後離不開澳旅大提供的支持。當時，由澳旅大管理及專業發展學院酒店管理課程主任麥錫光先生，以澳門職業技能認可基準（MORS）作為參照，為他們提供賽前指導。回想起當初的備賽情況，三名學生指出他們未有實際的工作經驗，因此澳旅大提供的培訓和支援發揮了關鍵作用。

李凱特表示：“澳旅大的麥老師側重點與母校老師有些不同，他以行業的眼光作出指導，讓我們學到之前沒有掌握的知識。＂

林家豪也表示同意： “可以做到遇事不慌，了解最基本的待客知識。”

蔡怡慧認為：＂麥老師提供的是探究式教學，貼合實際工作，讓我明白到這樣操作的原因。＂

自2019年起，澳旅大獲國家文化和旅遊部同意，成為粵港澳大灣區旅遊教育培訓基地依託單位，與大灣區內外的合作夥伴共同推動城市群的旅遊教育。

澳門旅遊大學與深圳職業技術大學攜手共建“深澳旅遊教育合作中心”。揭牌儀式於4月29日舉行。雙方將共同強化旅遊教育內容的創新，推動旅遊教育事業的繁榮發展。 雙方共識將以“澳門職業技能認可基準（MORS）”作為“合作中心”首推項目，有計劃地開展師資培訓、行業培訓、交流互訪、資格認證等工作。

2021年11月，澳旅大與澳門勞工事務局與廣東省人力資源和社會保障廳所屬正處級事業單位—廣東省職業技能服務指導中心簽署了一項具有里程碑意義的合作協議，為職業培訓“一試多證”措施奠定了基礎。

澳旅大畢業生呂佳藝的畢業論文在旅遊零售及市場推廣管理課程主任李卓副教授及研究生課程主任任連萍教授的指導協助下，深化為具原創性的學術文章。該研究圍繞奢侈品快閃店及年輕中國旅客之間的關係。

第二屆全國大學生旅遊管理虛擬模擬賽決賽於2024年5月15日至19日在廣州南沙舉行。該比賽由中國旅遊協會旅遊教育分會、南開大學旅遊與服務學院、中國共產主義青年團廣州市南沙區委員會、廣州南沙資產經營集團有限公司共同主辦。

在數以千計的參賽者當中，澳門旅遊大學的四支團隊共十六名同學脫穎而出順利進入决賽，師生齊聚南沙共同探討解决旅遊業面臨的新問題，為全國旅遊行業和南沙文旅產業提供新思路，最終四支隊伍都獲得三等獎的榮譽。獲獎的團隊分別為許月英老師指導團隊，由梁海彤、曾芷誼、曾栢榮、梅雅涵同學組成；譚秀嫦老師指導團隊，由郝翰、郭泓睿、陳澤愷、曾鈺翔同學組成；莊允諾老師指導團隊由李昕桐、黃湘博、郭恩彤、廖明洋同學組成；李小葉老師指導團隊，由朱穎欣、汪尚奇、胡斯樂、袁詩雅同學組成，排名不分先後。

該比賽重視青年學子在實踐中運用專業知識，並將線上比賽和線下實地田野調研相結合，以南沙區數據作為案例參數和實驗背景，虛擬仿真技術為核心，鼓勵學生運用專業知識和創新思維，提出區域旅遊發展規劃策略，為國家鄉村振興作出貢獻。澳旅大在整個比賽過程中為學生提供大力支持和資助，學生的出色表現也向全國充份展現了澳旅大優秀的教學品質，有效把知識與實踐相互結合促進。

自今年年初，來自全國各地的163所高校，526支隊伍，近三千名大學生踴躍報名參加該比賽，經過第一輪線上比賽的激烈角逐，224支隊伍成功晉級決賽。比賽期間參賽隊伍參觀了國家鄉村振興重點項目“前鋒水鄉”，並到南沙各個地標建築與知名景點參觀打卡，增添對南沙文旅深度的體驗和了解，感受南沙“山海城田水”之美。

撰文：澳旅大講師—李小葉 編輯：澳旅大公關範疇

在國家的“一帶一路”倡議下，越來越多學生來華留學。其中，澳旅大的國際化旅遊教育不僅吸引本地及其他亞太地區的學生，一直以來亦吸引來自其他不同地區的學生入讀，其中包括來自英屬維爾京群島，入讀旅遊零售及市場推廣管理學士學位課程的Adante Brian George，以及來自肯亞，入讀酒店管理理學士學位課程的Catherine Nkatha Thuranira。

戴語婷是澳旅大的大三學生，正修讀旅遊零售及市場推廣管理學士學位課程。在校三年期間，語婷在學習之餘也作出不同嘗試，除了參與研究項目、辯論隊，亦舉辦讀書會活動及擔任學生助理。大三上學期，她前往上海迪士尼度假區實習半年開拓視野。她表示，澳旅大提供多樣的發展機會和開放的環境，讓她可以勇於嘗試。

 Pisitpong Boonmak透過澳門基金會“一帶一路”獎學金從泰國來澳留學，成為首位在澳旅大升讀學位課程的泰籍學生。在澳旅大就讀期間，Pisitpong透過“3+1”雙學士學位計劃到理諾士國際酒店管理學院西班牙校區完成了一年課程，最後成功取得兩間學校的學位。從“一帶一路”沿線國家走向國際，他的求學經歷深刻體現了澳門在當中的獨特定位，以及澳旅大為推動國際交流所作出的積極貢獻。

A field trip provided Macao University of Tourism undergraduates with practical knowledge on the pivotal role of merchandising when it comes to resort retailing and marketing operations at The Venetian Macao and The Londoner Macao properties

  A group of students from the Chinese-language stream of Macao University of Tourism’s (UTM) Tourism Retail and Marketing Management Bachelor’s Degree Programme recently had a field trip to The Venetian Macao and The Londoner Macao, to boost their knowledge of merchandising.

Two representatives from the retail operations department of Sands China Ltd. – the operator of The Venetian Macao and The Londoner Macao – led the visitors on their tour. They were Retail Operations Merchandising Manager Ms. Mandy Leong and Retail Operations Assistant Merchandising Manager Ms. Vivian Chong. Ms. Chong is an alumna of UTM, having graduated in 2013 with a Bachelor of Science in Tourism Retail and Marketing Management.

The visit took place on 12 March. It was for Year 2 students enrolled in the Merchandise Management course, and was arranged by Lecturer Ms. Belina Lei.

Ms. Leong and Ms. Chong covered several topics during the field trip, including brand positioning and differentiating merchandising strategies for the respective target markets of The Venetian Macao and The Londoner Macao.

The Sands China representatives highlighted The Venetian Macao’s merchandise development strategy to the UTM group, including its use of the resort’s Venice theme. This included utilising colours typically associated with Italy and Venice, and elements such as gondolas, Venice carnival masks, tricorne hats, and Venetian costumes.

The next part of the visit involved a discussion of definitions related to merchandising, covering topics such as: merchandise development, the role of merchandise assortment planning, the corporate-level buying process for sourcing merchandise, the levels of production and distribution required for merchandise used within the hospitality industry, various buying strategies, namely wholesale or consignment, pricing and promotion strategies, display strategies, and the role of gift shops.

The representatives from the Sands China retail operations department emphasised the importance of merchandising in resort retailing, and pointed out its essential role in different corporations. They highlighted that people involved in merchandising-related work needed strong communication skills, as such work required liaison across multiple teams within an organisation, including management, marketing, operations, finance, design, and the supply chain.

Ms. Leong and Ms. Chong also discussed the fundamentals of merchandising procedures, including areas such as the function of merchandise, intellectual property, regular replenishment, stock turnover rates, and sales forecasting.

Students participating in the visit said it had helped them to advance their knowledge of merchandising.

Among them were Kenny Lam, Joyce Chan, Leslie Cheong, and Phoebe Cheong. They said the field trip had given them a better understanding of the importance of regularly refreshing product displays in a souvenir shop, in order to boost sales.

The students also stressed the importance of providing products that can attract consumer traffic. Additionally, they highlighted – as noted in a group report about the field trip – the need to feature a portfolio of products capable of catering to customer groups with different spending power.

The Tourism Retail and Marketing Management Bachelor’s Degree Programme is to be rebranded in the upcoming academic year as the Marketing and Brand Management Bachelor’s Degree Programme. The revised curriculum will focus on marketing and branding theory and practice, equipping students with essential skills for future careers in these fields.

Content: UTM Lecturer Ms. Belina Lei Editor: UTM Public Relations Team

瑞士蒙特勒工商管理大學的金融學 講師 Gedeon Tumong 先生 應邀至澳旅大分享有關酒店定價和獲利的知識  

澳門旅遊大學於4月19日邀請到瑞士蒙特勒工商管理大學的金融學講師Gedeon Tumong先生來校進行一場關於酒店定價和獲利的專題講座。是次講座由澳旅大副教授蘇碧瑜博士與講師龔健博士主持。

瑞士蒙特勒工商管理大學成立於1985年，是瑞士教育集團（SEG）旗下四所酒店管理高等學校之一，亦是全球頂尖的旅遊和酒店教育提供者之一。

今年澳旅大與瑞士教育集團已達成合作協議，基於現有“3+1雙學士學位”計劃的成功，雙方深化合作，為澳旅大畢業生提供“直接入學”修讀碩士學位課程的機會。

Gedeon Tumong先生獲美國佛羅里達州席勒國際大學頒授的工商管理碩士學位，並持有由紐約證券交易所和美國證券交易委員會發出，有關市場情報及金融監管的證書。另外，他曾任職於國際組織，如聯合國。

在這次的講座中，Tumong先生深入探討了酒店房間定價的原則，並介紹了不同渠道的定價邏輯。他分享了如何有效運用收入/成本管理工具來提升酒店的績效表現。同時，他分享了如何透過延長客人逗留時間來增加酒店的收入。

此外，Tumong先生介紹了一些造成客人未入住的原因，如天氣條件和預訂系統故障，並提供了內部和外部方法來解決這些問題。他還強調了計算超額預訂比例對於預測收入和提高RevPAR（每可用客房平均收入）的重要性。

講座中，學生積極參與有關盈利問題的討論，Tumong先生的講解使學生對酒店定價原則和收益管理等領域有更深入的了解。是次講座更為澳門旅遊大學學生提供了寶貴的學習機會。

撰文： 澳旅大 蘇碧瑜副教授、龔健講師 編輯：澳旅大公關範疇

澳旅大文化與遺產管理課程大四學生修讀“文化地圖”科目，日前於路環市區舉辦了導賞活動、課程主題研究成果匯報及研討會，邀請嘉賓、老師、學生及居民深入探討路環村的歷史和未來發展，認識旅遊與社區在澳門文化遺產中可持續發展、保護和管理的重要性。

澳旅大管理及專業發展學院與聰穎教育集團合作，舉辦了一場有關托福（TOEFL）及托業（TOEIC）語文認證的說明會，向出席的30多名本地中學代表講解兩項考試的優勢、應試內容及考試資助等。澳旅大除於去年9月正式成為TOEFL iBT考試服務中心外，更自2017年起提供TOEIC考試及培訓班，致力推動人才發展。

第十二屆澳門國際旅遊（產業）博覽會期間，澳門旅遊大學以“粵港澳大灣區旅遊教育培訓基地”依託單位及“促進澳門建設粵港澳大灣區旅遊教育培訓基地聯盟”協調單位的名義，聯同中國旅遊研究院共同舉辦“2024粵港澳大灣區旅遊發展高級論壇：人工智能與創意文旅”。與會主講嘉賓圍繞人工智能的發展、挑戰，以及創意文旅產業的轉變等展開討論。

澳旅大旅遊零售及市場推廣管理理學士學位課程大三學生於4月27日舉辦了“相約澳門荔枝碗：文化與時尚之旅”市集活動。此次活動由特區政府文化局大力支持，銀河娛樂集團作為贊助單位。活動由澳旅大學生策劃組織，旨在推廣澳門原創品牌的魅力，同時讓學生透過策劃和組織與澳門原創品牌相關的活動，更深入地了解商品管理及品牌運營的知識，並將課堂學到的理論知識運用到真實的商業場景中。

The training session provided students on UTM’s Tourism Retail and Marketing Management programme access to new skills including smartphone photo-editing for marketing purposes. A store tour offered insights into Apple Store’s handling of retail customers

A total of 21 UTM students attended in March a “Take photos with iPhone” workshop at the Apple Cotai Strip store located in The Londoner Macao integrated resort. The training was conducted by specialised staff from Apple.

The activity was for Year 2 students in the Chinese-language stream of the Tourism Retail and Marketing Management Bachelor’s Degree Programme, namely those taking the course on Merchandise Management. UTM Lecturer Ms. Belina Lei accompanied the group.

The workshop aimed to equip students with up-to-date skills relevant to retailing and marketing. During the session, students learned how to capture and edit photos using software on their smartphones, particularly for marketing purposes.

Following the workshop, the UTM group enjoyed a tour of the Apple Cotai Strip store, gaining deeper insights into Apple’s retailing culture, particularly its emphasis on the user-friendliness of its products. The tour provided students with a glimpse of how the brand creates a store environment that encourages interaction between customers and products.

The overall activity at the Apple Cotai Strip store allowed students to apply creative and innovative knowledge discussed in the classroom. It offered them a fresh perspective regarding concepts featured in the Merchandise Management course syllabus, including store spacing, store design, product knowledge, and the importance of social media platforms in retailing.

Students who participated in the activity praised the arrangements for the workshop.

Among them were Georgia Chu, Yan Leong, Clara Zhong, and Kiki Loi. They described the workshop and store tour as “impressive” for increasing their awareness of the importance that the Apple brand places on customer experience.

The students praised Apple’s store concept of simultaneously “open and inclusive spaces” where consumers can freely experience and explore products. “The store design allows a smooth flow of people, helping to manage large numbers of customers and maintain order within the store,” they added in a report about the activity.

澳旅大學生於“澳門廚藝協會中華烹飪比賽2024”中展現實力，更有學生於學生組比賽中奪第一名的殊榮

4月24日，澳門廚藝協會主辦、教育及青年發展局協辦的“澳門廚藝協會中華烹飪比賽2024”在路環職業活動中心順利舉行。澳旅大廚藝管理課程學生吳瀚民及陳詩慧在在近日舉行的“澳門廚藝協會中華烹飪比賽2024”中分別奪得第一名及第三名的好成績。

是次比賽以“西式食材與果醬的中式烹飪”為題，分為專業組和學生組。澳旅大廚藝管理課程共七名學生參賽。參賽者需於60分鐘內以中式烹飪和現代呈現方式，準備一式兩份的主菜，並配上適當的配菜和醬汁。

雖然本校廚藝課程以西式烹飪教學，但七名學生在訓練時間短暫的情況下，仍在比賽中發揮了穩定及卓越的中式烹飪技巧。澳旅大鼓勵眾多廚藝課程學生在比賽過程中交流和學習，發揮能力和才華，平常心地面對成敗，走出屬於自己的燦爛人生。

撰文：澳旅大創新款待管理學院 編輯：澳旅大公關範疇

澳旅大講師林浩平表示，學者可將生成式人工智能技術應用於課堂教學中，及早向學生介紹此未來在就業市場中日益重要的科技。

撰文：林浩平－澳旅大講師 編輯：澳旅大公關範疇

為響應世界閱讀日，澳旅大圖書館舉辦圖書館周活動，包括於氹仔校區圖書館舉行的“尋找土生菜的足跡” 分享會。活動由澳旅大教學人員高迪龍及羅嘉露主講，兩名講者同時為土生文化研究學會創辦成員。講座上除分享了土生菜的歷史、特色，還有不少趣聞，會後更設小食分享，讓出席學生品嚐由教學餐廳提供的土生菜品小食。

澳旅大旅遊零售及市場推廣管理學士學位課程大一學生本年度的“實踐課程”於3月至5月進行，逢週五於教學餐廳設快閃店，介紹零售實驗室的澳門原創品牌。學生藉此了解到品牌運營的不同步驟，有助累積實務工作經驗。

澳門旅遊大學旅遊會展及節目管理三年級學生於近日舉辦名為“EDI – Coloride Carnival”的活動，通過嘉年華的形式，推廣平等、多元、包容（Equity, Diversity and Inclusion，簡稱EDI）文化。

嘉年華在大學望廈校區戶外多用途運動場舉行。受到印度侯麗節的啟發，是次活動將不同的殘障狀況與7種顏色聯繫起來，讓參與者切身感受7種狀況，通過寓教於樂的方式向師生及居民傳播“人人平等、關愛他人”的美好精神，為營造“平等、多樣、包容”的社會環境作出貢獻。現場還設有音樂表演、臉部彩繪、沙畫蠟燭工作坊等活動讓參加者體驗。

是次活動屬於旅遊會展及節目管理課程的必修科目–籌辦盛事，在創新款待管理學院副教授高迪龍博士帶領下，由學生構思、策劃及統籌。早前已分別舉辦了農曆新年祝福、早午餐的慈善義賣及互動工作坊作為子活動，推廣是次活動。

活動的成功舉辦有賴本地企業的贊助支持，包括澳門花酒酒業·澳門花酒廠、Camper露舍、 瑜玥～Nature Beauty & Handmade、Pi & The Grind、Topmakeup、Zipcity澳門飛索、力澳廣告、星域設計有限公司、初心音樂、澳門工藝有限公司、Starrymakerr、Of Cuz及 Bricolage 等贊助商的鼎力支持。活動淨收益將全數捐贈予澳門扶康會。

撰文：澳旅大旅遊會展及節目管理課程大三B班學生 編輯：澳旅大公關範疇

澳旅大副校長呂劍英博士及創新款待管理學院院長李頴詩博士近日發表論文， 探討 郵輪乘客在岸上遊覽的偏好。研究指出，郵輪乘客，尤其追求真實體驗的旅客，在考慮郵輪停靠港週邊遊的時候，普遍而言更著重“易達性”。研究結果突顯了澳門對停靠鄰近港口，如香港的郵輪旅客的吸引力。

2024年是“澳門媽祖信俗”成功列入《國家級非物質文化遺產代表性項目名錄》的十周年。作為該項非遺保護單位的澳門媽閣水陸演戲會，日前連同本地學術團體遺產學會合辦“2024澳門媽祖信俗”延伸活動，獲澳門基金會資助。

澳門媽閣水陸演戲會早前於澳門旅遊大學舉辦講座分享媽祖信俗知識，近日亦舉辦了一連五天的媽祖賀誕活動。澳旅大文化與遺產管理課程一年級師生參加了是次活動，並於活動首天體驗了傳統特色“神功宴”，到戲棚內外進行考察，觀賞“神功戲（粵劇）”，近距離感受本澳傳統節慶的多元文化內涵。

遺產學會代表關志和小姐負責本次延伸活動的策劃和統籌，並於5月1日為師生提供實地導賞，講述媽祖閣、媽閣塘以及戲棚的發展和相互關係。師生隨後到戲棚內參與由成記棚廠負責人、資深師傅趙成蔚先生及資深師傅梁和先生主持的“解構戲棚搭建技藝工作坊”。兩位師傅分別講解搭建戲棚的工具以及其支撐點，向師生一一解說搭建堅固戲棚的重要元素。期間師生由師傅指導下，學習基本搭棚技巧。

撰文：陳昭宇－澳旅大講師 編輯：澳旅大公關範疇

澳旅大講師陳正珠博士、陳昭宇博士及碩士生郭俊成，共同研究旅遊景點的聲音設計和管理如何影響遊客體驗。研究發現，對比起充斥“不愉悅”或“平淡無奇”聲音的環境，遊客更傾向在有著“悅耳動聽”聲音的環境下延長逗留時間。該研究論文獲大學資助，並在今年3月刊載於期刊《Asia Pacific Journal of Tourism Research》。

4月20日澳旅大推出“澳旅大第一課”體驗活動，安排學士學位體驗課讓參與者親身體驗校園生活，了解不同的教學設施。是次活動加深了中學生對澳旅大的認識和了解。

五個澳門本土知名品牌及設計公司的代表與澳旅大學生分享品牌定位、目標客戶群及市場營銷策略等議題，以及其他重要主題如可持續性、創意設計和商品多樣化對企業成功的重要性

澳門旅遊大學旅遊零售及市場推廣管理學士學位課程三年級學生參加了由澳門產品設計協會在澳旅大舉辦的“品牌定位與目標客戶群：產品開發的驅動力”分享會。此次分享會的目的是希望引導學生深入理解品牌定位與目標客戶群在產品開發中的重要性。

應課程導師李卓博士的邀請，澳門產品設計協會會長黃嘉順先生協同協會的五個澳門本土知名品牌及設計公司，分別是茶甡、Loksophy Design、OlO Design、MJade 和Jump Off與學生進行分享，並深入探討不同議題。各企業代表從不同的視角出發，結合各自品牌的主要客戶群及目標市場的實際市場狀况與品牌歷史，將產品設計的知識與營銷知識融會貫通，寓教於學。學生們反響熱烈，充滿興趣。

茶甡的品牌策劃總監黃潔欣女士詳細地講解了“茶甡”作爲一個以可持續、可降解為賣點的環保品牌，在一種追尋著環保熱點的品牌中突出重圍，獲得成功的最大優勢就是“100%降解”。獨特的產品、專利和議題是品牌制勝的關鍵。她表示茶甡將繼續以“生生不息，永續未來”作爲品牌導向，以獨家科技專利作支撑，持續發展並向更廣泛的圈層與人群傳播可持續理念。

Loksophy Design的創辦人兼創意總監洪家樂則從設計公司的角度以生動且貼切的方式講述了創意策略與設計執行的區別，並以實例對比的方式向學生指出更容易在大衆市場中取得成功的產品例子。在短片分享的環節中，學生更直觀地看到了Loksophy Design公司成立至今大多數的產品設計，其多樣性及豐富程度讓學生感受到設計公司的更多可能。

而OlO design的創辦人黃倩琦女士分享了其品牌的主打產品和設計概念，讓學生體會到設計概念是產品設計過程中必不可少的重要一環。正如設計圖中展現出來的獨特風格，OIO的產品大多能夠讓受眾瞬間感受到生活中容易被忽略的“小確幸”。而以生活中的小物件入手的設計思路也打開了學生的靈感閥門。

Mjade的創辦人周惠賢女士則以澳門特色的建築和設計元素作為開場和切入點，迅速拉近了和學生的距離。學生紛紛表示周女士的分享讓大家學會了從身邊出發，尋找靈感。周女士也毫不吝嗇地分享了品牌的定位及目標市場，並就品牌如今面臨的挑戰向同學們提出意見徵集，提高參與分享會學生的積極性，現場氣氛熱烈。

最後，Jump off的創意總監、澳門產品設計協會會長黃嘉順先生就自己的品牌作出分享。他將團隊設計的主打背包產品帶來現場，並親自演示了不同的佩戴方法，有趣的演示令同學們眼前一亮。他亦講述了品牌的創立背景，鼓勵同學們抓住現有資源，積極學習，勇於嘗試。他強調，產品是屬於品牌的續航力，好的產品可以讓品牌走得更遠；差異化的產品可以讓品牌更有辨識度，更有市場價值。產品設計與定位是屬於品牌經營中最基本，也是最必要的一環，管理好一個品牌需要從多維度的策略與定位去執行。

分享會結束後，學生積極參與了互動環節，分享自己的感想和收穫。有學生表示：“通過這次分享會，我深刻體會到了品牌定位在產品開發中的重要性。一個成功的品牌定位能夠為品牌帶來獨特的識別度和競爭力，從而吸引更多目標客戶。同時也讓我意識到品牌不僅僅是一個標籤或口號，它是一個品牌與消費者之間建立的深厚情感。這將對我將來的職業生涯產生深遠的影響。”

此次分享會不僅是一次知識的傳遞，更是一次思維的碰撞和靈感的激發。學生在與行業專家的交流中，深入理解了品牌定位的重要性，並學會了如何將這一概念運用到將來的工作實踐中。他們紛紛表示，將更努力地為將來的職業生涯做好準備，將品牌定位的理念融入到自己的品牌管理與市場營銷實踐中。

撰文：戴語婷— 澳旅大旅 遊 零售及市 場 推廣管理大三學生 編輯：澳旅大公關範疇

Designer and business owner Ms. Sanchia Lau was a guest speaker at UTM, engaging with undergraduates from the Chinese-medium stream of the Tourism Retail and Marketing Management programme. During her talk, she covered topics including merchandise design and production

A group of 23 UTM students recently attended a guest lecture on merchandise development and manufacturing. Local entrepreneur Ms. Sanchia Lau was the invited speaker, via her role as chief executive of WAS Macau International Cultural and Creative Co., Ltd.

The event was for Year 2 students enrolled with the Chinese-medium stream of UTM’s Bachelor of Science in Tourism Retail and Marketing Management programme. In particular, the talk was aimed at students taking the course in Merchandise Management. Lecturer Ms. Belina Lei acted as host, and the event took place on 6 March at the Forward Building on UTM’s Taipa Campus.

The lecture offered attendees practical insights on concepts featured in the Merchandise Management course.

Ms. Lau studied fabric design at Central Saint Martins, University of the Arts London, in the United Kingdom. She also studied fashion design at Beijing’s Central Academy of Fine Arts. She is the founder and chief designer of the brand “SANCHIALAU”, under her own name. Her work includes fashion design, interior design, and art-related projects, and her project portfolio features a wide range of clients, from shopping malls and governmental bodies to the educational sector.

The guest talk allowed students to learn more about merchandise development and production. Ms. Lau discussed examples of private-sector businesses making use of art and culture themes for design purposes, to enhance the appeal of their products or services. She stressed the importance of developing innovative concepts when it came to merchandise design. She also emphasised the need to ensure intellectual property ownership and protection. In Ms. Lau’s words, nowadays even a pattern used for fabric was eligible for intellectual property protection.

The event was wrapped up with a question-and-answer session and group discussion. The latter was valuable for the students as they prepare for a final project on the Merchandise Management course. For that project, students must first research shopping-related behaviour of tourists to Macao, and how it influences local retailers’ business decisions. Subsequently, UTM students have  to propose a product range for a retail brand, develop specific product categories, and recommend relevant sales strategies. The project aims to help undergraduates apply course-gained knowledge to a practical retail-industry scenario.

Kim, one of the students at the guest lecture, appreciated the insights shared by Ms. Lau. She said the guest speaker had emphasised the importance – for business success – of being able to establish good communication with partners, conduct multi-party discussions, and cooperate with various entities. Ms. Lau had also discussed practical challenges faced by young entrepreneurs, including the potential for financial difficulties at the start-up stage, and how to seek funding from public departments, said Kim.

Student Niko noted the focus on procurement as an indispensable process for merchandise development and production, during Ms. Lau’s talk. He learned from the guest lecturer’s insights that the entire procurement process – from market demand analysis to procurement decisions, supplier selection, contract signing, order placement, and acceptance of orders at the warehouse – needed to be carefully assessed by entrepreneurs.

The Merchandise Management course covers concepts such as pricing, inventory control, planning, cost-effectiveness, and vendor relationships. The course aims to examine the role of merchandising at the retail level, including merchandise flow, assortment planning, and the use of technology in merchandising.

Content: UTM Lecturer Ms. Belina Lei, School of Tourism Management Editor: UTM Public Relations Team

澳門旅遊大學文化與遺產管理理學士學位課程一年級學生於4月11日參加了“非物質文化遺產的可持續發展與展望：探討澳門媽祖信俗”講座。是次講座為非物質文化遺產課程的一部分，由陳昭宇博士主持，邀請到國家級非物質文化遺產代表性項目（媽祖信俗）代表性傳承人、澳門媽閣水陸演戲會理事長陳鍵銓先生和遺產學會代表關志和小姐主講。講座圍繞媽祖信俗的發展歷程和傳承要素，講者與學生分享了民間信俗可持續傳承的故事，並提及創新傳承的同時，非遺亦要秉承傳統。講者也邀請了學生以志願者的身份參與娘媽誕，感受非遺在澳傳承的獨特價值和精神。

撰文：陳昭宇－澳旅大講師；關志和－講者 編輯：澳旅大公關範疇

澳門旅遊大學講師吳志偉的研究探討酒店住客的的環保態度及實際行動間的差異，以及這個差異如何影響酒店業績。研究發現住客的實際行為與環保態度之間存在“顯著差異”，他們的環保主張並沒有實踐。研究團隊開發了一個數學模型，該模型考慮了綜合酒店房價、入住率、盈利能力和整體碳排放等因素而制定的最佳定價，分析酒店經營者誤判住客在環保態度和實際的環保行為之間的差距對酒店業績帶來的影響。

編輯：澳旅 大 公關範疇

澳門旅遊大學學生會廚藝學會表示，期望為學生構建平台，學習廚藝和美食知識。未來會持續舉辦多元化的工作坊及其他活動，期望讓廚藝管理課程以外的學生能在輕鬆的氛圍下探索廚藝知識。

澳旅大於4月16日舉辦就業發展日，邀請到65家來自不同領域的機構到氹仔校區設置攤位，包括廣東及香港的企業，合共提供逾1,500個職位空缺。有學生表示，活動提供平台讓應屆畢業生與企業直接交流，增加求職機會，同時對目前的就業情況及行業發展，亦期待在會場內順利應聘。

澳旅大副教授陳小連博士於2021年加入大學教學團隊。目前她正進行多項學術研究，其中一項關注澳門殘疾人士的旅遊，探討不同的障礙因素如何影響他們的出遊意願；另一項則有關澳門的長者旅遊需求，以及他們的目的地意願等。陳小連博士認為弱勢群體的需求不容忽視，寄望開展更多有意義的研究，挖掘新知。

澳旅大酒店及旅遊管理哲學博士學位課程新生張玉樸早前參與了一個以“新時期民營經濟高質量發展”為主題的學術研討會，其論文更獲三等獎的佳績。他表示，導師在論文寫作上給予很大的支持，讓他得以把研究的結果用學術方式呈現，並稱在選擇報考博士課程時，綜合考慮了國際排名、師資、學術實力及研究資源，首選為澳門旅遊大學。

DFS迪斐世集團高層管理人員代表指出利用創新科技可提升客戶體驗，學生透過參觀了解到該集團的數碼營銷及全渠道營銷策略

澳旅大數碼營銷與分析碩士學位課程研究生於3月14日參觀國際知名奢侈品品牌DFS迪斐世集團，深入了解奢侈品零售商為維持行業競爭力而進行的數碼轉型發展。

是次參觀為數碼營銷與分析碩士學位課程中“數碼世界中的奢侈品零售”科目的一部分。任教老師帶領學生前往DFS迪斐世集團學習在數碼行銷以及全管道策略領域的實踐。

參觀旨在讓學生更深入地了解奢侈品品牌的數碼轉型的實踐知識及旅遊奢侈品行業現行的趨勢，為未來的學習與職業發展積累寶貴的經驗。

參觀過程中，兩名DFS迪斐世集團的高層管理人員為學生們帶來了一場精彩的講座，詳細介紹DFS集團在數碼行銷方面的最新策略和實踐案例，以及如何通過技術創新不斷提升客戶體驗。

講座結束後，學生就數碼行銷和全管道策略主題積極提問，並對相關問題進行熱烈討論。DFS迪斐世集團代表耐心解答了學生的疑惑，以及分享行業的最新動態和發展趨勢。學生紛紛表示是次與業界專家的交流，讓他們對數字行銷和全管道策略有了更加深入的理解，也對自己的未來職業發展有了更加清晰的認識。

澳門旅遊大學於2023年推出數碼營銷與分析理學碩士學位課程。課程側重於數碼轉型背景下營銷和零售業務管理的核心領域。通過對數碼營銷和商業分析能力的扎實培訓，讓學生在旅遊、奢侈品零售和其他相關高端服務行業的職業發展做好準備。

該學位課程的畢業生將具備數字媒體溝通和數據分析技能，能夠勝任在技術支持和數據驅動的服務行業環境中工作，並在關鍵的營銷相關職位上發揮領導作用。

撰文：覃毓思—澳旅大數碼營銷與分析理學碩士學位課程學生 編輯：澳旅大公關範疇

Ms. Melissa Chung, Director of Spa and Leisure at Macao’s Studio City integrated resort, shared insights on recreation and leisure management in an exchange session with UTM students

Students enrolled with the Chinese-medium stream of UTM’s Bachelor of Science in Tourism Event Management programme recently had a chance to deepen their knowledge of recreation and leisure management. Ms. Melissa Chung, Director of Spa and Leisure at Macao’s Studio City integrated resort, offered valuable knowledge on the topic during an exchange session held at the University.

The event, organised by UTM Instructor Ms. Alison Lau Fong Peng, who teaches the Recreation and Leisure Management course, took place on 13 March. It offered students a chance to move beyond textbook theories and gain practical insights into Ms Chung’s area of expertise.

Ms. Chung shared her thoughts based on her extensive industry experience of over 18 years, including details on the evolution of the spa and recreation sector in Macao.

She elaborated on four key aspects: facilities management, staff training, scheduling and resources management, and in particular, customer service. She emphasised the importance of staying ahead of competitors by ensuring equipment is up to date, that service standards are continuously enhanced, and that innovative ideas are implemented to cater to a diversity of market segments.

Ms. Chung also underscored the importance of community engagement and environmental sustainability in operations, on top of maintaining profitability. She additionally shed light on her vision for the industry.

In closing, she emphasised three ideas: the importance of thorough research for success in the spa and recreation sector; the necessity of consistently enhancing the customer journey; and the imperative of fostering innovation to stay ahead in a competitive landscape.

為促進澳門青年加深了解國家建設琴澳的政策方針，積極參與推動經濟多元發展，澳門旅遊大學在橫琴粵澳深度合作區民生事務局及經濟發展局支持下，於3月組織42名會展及節目管理課程四年級學生到橫琴進行實地學習，通過一日的交流學習，深刻認識了橫琴粵澳深度合作區的最新經濟及會展業的發展情况。

是次活動走訪了橫琴澳門青年創業谷及橫琴粵澳深度合作區規劃展示廳，參觀了乾元酒店及最新落成的雅辰酒店，拜訪了企業及人才服務中心，並獲橫琴粵澳深度合作區經濟發展局文旅會展商貿處林衍傑處長熱情接待。活動中亦邀請到華諾會展策劃顧問有限公司創辦人及澳門文化推廣協會理事姜苗苗女士分享琴澳會展工作的經驗。

透過他們分享，學生們了解到琴澳兩地會展業相互合作的發展及優勢，琴澳一體化封關運行措施帶來的機遇與挑戰，以及青年人在橫琴創業、就業、實習和志願工作等機會，加深了解為促進澳門經濟適度多元發展的整體規劃措施和機遇。

撰文：澳旅大世界旅遊教育及培訓中心 編輯：澳旅大公關範疇

澳旅大舉辦宣講會，為學生介紹了與兩間瑞士高校合作的“3+1雙學士學位課程”

澳門旅遊大學於三月舉行了一場有關“3+1雙學士學位課程”的宣講會，為學生講解澳旅大與格里昂高等教育學院及理諾士國際酒店管理學院，兩間排名前列的瑞士高校的合作項目。

兩所高校均屬森梅教育集團，並於2023年度的QS世界大學學科排名“款待與休閒管理”學科中分別排名第四及第五位。

宣講會邀請到理諾士國際酒店管理學院教育顧問及校友大使Kavi Khemlani先生，及森梅教育集團港澳地區招生負責人尹尚女士，為出席的學生介紹該合作項目。

透過“3+1雙學士學位課程”，澳旅大修讀酒店管理學士課程的學生於完成澳旅大的部分課程，並於兩校的任一個校區（瑞士、西班牙或英國）完成一年課程後，可同時獲頒瑞士院校和澳旅大各自頒授的學士學位證書（雙學士學位）。

宣講會上，校友杜文希分享參與“3+1雙學士學位課程”的經驗，她提及在理諾士的學習生活不僅讓她得到更好的教育，還有機會探索世界不同的文化和美食；結交新朋友；亦更加獨立自主。

外地的求學生活也讓她有機會參觀不同的酒店度假村、體驗高爾夫課程、走訪歐洲名勝和累積豐富的社交體驗等。

參與宣講會的學生對“3+1雙學士學位課程”有更深入的了解，有學生認為能為他們帶來獨特的學習機會及更豐富的學習體驗，擴闊視野。

他們指出項目讓澳旅大學生有機會深入了解全球不同地區服務業的發展環境，認為是一個深度學習酒店行業的好機會。

撰文：澳旅大酒店管理課程主任 – 管潔琦 編輯：澳旅大公關範疇

澳旅大文化與遺產管理課程大一學生朱子濛參與廣東教育學會研學旅行教育專業委員會組織的“2023年度研學旅行教育教研成果”評選活動，作品獲得二等獎。子濛自小就對文化藝術有著濃厚興趣，希望能在澳旅大增進對文化遺產的知識，未來從事相關領域的學術研究。

陳昭宇博士在澳旅大的旅程，由入讀學士學位課程開始。現時她在澳旅大擔任講師，主要任教文化與遺產管理課程。陳昭宇博士表示，澳旅大啟發她走上學術研究道路，平時除了在課堂上教授知識，她亦樂於與新一代學生分享求學經歷。

澳旅大教授溫艷瓊參與的研究獲國家自然科學基金委員會支持，探討了美學在酒店服務中的作用。該論文去年已獲刊載於 Journal of Hospitality Marketing & Management 。

《澳門旅遊大學法律制度》今（4月1日）起生效，澳門旅遊學院重新命名為澳門旅遊大學，葡英名稱分別為Universidade de Turismo de Macau及Macao University of Tourism，縮寫改為UTM。此外，配合是次更名，澳門旅遊大學官方網站及電郵地址的域名即日起更改為utm.edu.mo，取代舊有的iftm.edu.mo。舊域名將保留一段時間至2025年12月31日。

葡萄牙密利拿莊園 與澳旅院 葡萄酒品嘗學會 合作，舉辦 品酒晚宴講解葡萄酒及美食搭配

附屬澳門旅遊學院學生會之葡萄酒品嘗學會獲邀於3月7日在澳門雅辰酒店為葡萄牙密利拿莊園舉辦之品酒晚宴講解葡萄酒及美食搭配。是次晚宴主題為“品鑑密利拿莊園佳釀 六道美饌品酩薈宴”，以葡萄牙密利拿莊園的上等葡萄酒搭配由澳門雅辰酒店大廚精心設計的現代西菜。

澳旅院酒店管理學校何文正講師及葡萄酒品嘗學會會長曾詩文主持該場晚宴，引領約40位來賓品鑑六款不同風味之紅白餐酒，並介紹每一道菜式中所選用的食材、醬汁以及烹調方法。

晚宴期間氣氛熱烈，賓主盡歡，所有來賓皆可感受到所選配之葡萄酒如何彰顯各款菜式以帶出酒食中更昇華之美味。曾詩文同學之專業表現更獲主辦單位高度評價。

撰文：何文正 – 澳旅院講師 編輯：澳旅院公關範疇

在宣講會上，澳旅院學生關注”4+1碩士直通車”計劃的申請要求及計劃帶來的優勢等

澳門旅遊學院與瑞士教育集團（Swiss Education Group）推出“4+1碩士直通車”計劃，為有意到海外升學的澳旅院學生提供三所瑞士教育集團旗下院校的“直接入學”途徑。

三所院校分別為瑞士酒店管理大學（Swiss Hotel Management School）、瑞士凱薩里茲大學（César Ritz Colleges Switzerland）及瑞士美食藝術管理大學（Culinary Arts Academy Switzerland）。

澳旅院在氹仔校區舉行宣講會，向學生講解學院與瑞士教育集團現有的合作計劃，並邀請正於瑞士酒店管理大學修讀碩士學位課程的學生Jerry Zhang分享。

會上，Jerry分享作為內地學生在瑞士升學及生活的經驗。他強調瑞士社會環境安全和友善，不論與當地人或外地人士，都能輕鬆地溝通和互動。

他認為“4+1碩士直通車”計劃相當具吸引力，包括多元化學習環境、理論與實踐結合的課程、實習及職業發展的廣闊渠道等。

參與宣講會的學生也積極提問，對該計劃深感興趣。部分學生問及獎學金、簽注辦理以及實習等問題，瑞士教育集團的代表一一解答，並向學生贈送具有瑞士特色的紀念品。

撰文：管潔琦－澳旅院酒店管理課程主任；高迪龍－澳旅院旅遊會展及節目管理課程主任 編輯：澳旅院公關範疇

澳旅院旅遊零售及市場管理理學士學位課程的兩名學生，早前到意大利時裝品牌杜嘉班納（Dolce&Gabbana ）門店完成為期六個月的實習。品牌特意為學生準備一場簡單而隆重的實習畢業典禮，對他們的工作表現表示肯定及嘉許。學生在分享時表示，學習到品牌的歷史、文化以及與客戶溝通的技巧，獲益良多。澳旅院持續鼓勵學生到不同機構實習，不僅能在專業環境中學以致用，還能深入了解企業管理理念和理論。

撰文：馮潔心 — 澳旅院講師 編輯：澳旅院公關範疇

澳門旅遊學院文化與遺產管理課程四年級學生於3月8日至12日前往新加坡進行實地考察。是次考察作為博物館管理課程的一部分，由王俊亿教授和陳昭宇博士帶領，邀請了新加坡當地博物館與遺產方面的專家為學生講解。通過對新加坡亞洲文明博物館、新加坡國家博物館、新加坡美術館、遺產保護中心、新加坡城市建設和城市遺產的參觀和研究，增添了學生可討論的國際博物館管理和遺產保護的優秀案例，並對遺產可持續發展、遺產韌性和博物館中數碼技術等熱門國際話題有更深層次的探討。

撰文：王俊亿教授和陳昭宇博士—澳旅院旅遊管理學校 編輯：澳旅院公關範疇

澳門旅遊學院近日舉辦客席講座，主題圍繞奢華款待，並邀請到 瑞士格利昂高等教育學院 學者 Dr. Estelle Dinh 與學生分享業界如何建立品牌與客戶之間的情感聯繫。

2024年3月12日，澳門旅遊學院邀請到瑞士格利昂高等教育學院學者Dr. Estelle Dinh主講有關“旅遊款待中的奢華客戶體驗”的講座，提及多個定義奢華款待的元素。她在講座中鼓勵學生在日後職涯中可以嘗試有關發展方向。

瑞士格利昂高等教育學院成立於1962年，在豪華款待管理學科中屬於全球領先。主講嘉賓Dr. Dinh是奢華品牌和市場營銷、奢華服務設計和奢華服務禮儀等方面的專家，曾舉辦有關歐洲、中東及其他亞洲地區的奢華品牌和市場營銷及奢華服務等主題的大師班。

講座期間， Dr. Dinh介紹“奢華”的概念，為更強調服務的品質而非數量，尤其注重細節、個性化服務和獨特難忘的瞬間，以建立一種情感上的紐帶。

Dr. Dinh表示，奢華品牌不僅提供商品或服務，更多的是打造獨特的生活模式，滿足顧客的內心追求，建立與顧客的情感聯繫。

講座全面探討了旅遊款待業中的奢華體驗，學生亦積極參與討論，深入了解到奢華款待的多個重要因素。

撰文：嚴乙倫—澳旅院講師 編輯：澳旅院公關範疇

澳門旅遊學院教學餐廳連續第四年榮獲米芝蓮綠星，為澳門唯一，顯示其 “永續美食”的理念備受肯定。教學餐廳總經理李漢斯表示，教學餐廳維持一貫標準，運用各項舉措推廣永續理念，包括創新科技、有機產品，以及教育下一代。

編輯：澳旅院公關範 疇

澳門旅遊學院講師鄺嘉敏本學年加入學院教職團隊，為學院帶來她豐富多元的學歷和經驗。她將結合個人經驗在澳旅院任教英語學科，充實學院的教育面貌。

澳旅院葡萄酒品嘗學會參與了一項 “ 永利臻典 – 中國葡萄酒大賽 ” 的活動：由知名酒評人王孜和 Jane Anson 主持的大師班。

附屬澳門旅遊學院學生會之葡萄酒品嘗學會多位學生獲永利澳門邀請，參與於永利皇宮舉行的“永利臻典 – 中國葡萄酒大賽”系列活動，向兩位著名葡萄酒專家及作家學習中法葡萄酒知識。

由知名酒評人王孜帶來的“西遊記 – 中國葡萄酒的國際步伐、影響及潛力”大師班於3月3日舉行，講授中國葡萄酒的歷史以至走向世界之發展過程，為學生們帶來啟發性的一課。

王孜為《中國葡萄酒的復興》一書的作者，該書獲有“國際酒業奧斯卡”之稱的Louis Roederer 2019年度最佳酒類書籍獎，並獲2020年度Gourmand Awards酒類書籍全球最佳獎。

波爾多葡萄酒權威專家及《Inside Bordeaux》的作者Jane Anson於3月4日主持了另一場大師班，講解法國波爾多葡萄酒之特色及近十年之發展趨勢。

兩位作者於講座後與學生親切互動，更向學生們贈送了其親筆簽名之著作。

撰文：何文正 – 澳旅院 講師 編輯：澳旅院公關範疇

澳門旅遊學院教學餐廳再次入選米芝蓮必比登推介名單。

澳門旅遊學院新一屆學生會理事長梁晴媚表示，將致力增強學生的凝聚力和歸屬感，並會策劃更多創新的活動，豐富學生的校園生活。

盲盒概念現時已延伸至旅遊業，內地許多企業正以盲盒產品作為市場營銷工具。澳門旅遊學院學者任連萍教授所參與的研究探討有關的行為心理，研究結果顯示，19歲至39歲消費者對盲盒的好奇心較高，所以盲盒對此年齡層的消費者最具吸引力；而中低收入消費者則更有可能購買盲盒旅遊產品。

澳旅院致力邁向可持續發展的未來。繼去年購置首輛電動車，以及不再購買塑膠餐具及外賣盒後，澳旅院計劃今年推出一系列環保措施，包括提高能源效能及推廣電動車的使用等。

資料來源：澳門旅遊學院環境管理體系委員會 編輯：澳旅院公關範疇

澳旅院邀請本地著名劇作家、曉角話劇研進社聯合創辦人李宇樑，與學生分享曉角廣受好評的劇場作品《捉迷藏》的創作過程。講座還邀請到曉角話劇研進社監製楊彬和助理舞台監督湯詩敏到場分享製作舞台劇的經驗。講座由澳旅院講師梁嘉豪主持，他期望透過講座提供機會讓學生與業界作深入交流，增進對文化管理和文化創意產業的瞭解。

撰文：梁嘉豪—澳旅院藝術及創意課程主任 編輯：澳旅院公關範疇

澳門旅遊學院與瑞士教育集團（Swiss Education Group）近日簽訂補充協議，共同推出“4+1碩士直通車”計劃。集團旗下三所知名高等院校參與計劃，包括瑞士酒店管理大學（Swiss Hotel Management School）、瑞士愷撒里茲大學（César Ritz Colleges Switzerland）、瑞士美食藝術管理大學（Culinary Arts Academy Switzerland），三所大學分別位列QS 2023世界大學“款待及休閒管理”學科排名全球第3、6及8位。

澳門旅遊學院在1月31日舉辦迎新活動，歡迎新一批修讀酒店及旅遊管理哲學博士學位課程的學生。他們認為澳旅院的國際化教學環境、豐富的學術資源、頂尖的全球合作夥伴網絡，以及高居前列的旅遊教育排名，能助力他們發展為傑出的學者和研究人員。

附屬澳門旅遊學院學生會之葡萄酒品嘗學會於2月19日舉辦侍酒師大師班，邀請了永利澳門及永利皇宮餐酒及飲品營運行政總監黃曉暉先生為30名學生介紹侍酒師專業及指導侍酒技巧。黃曉暉先生運用其多年侍酒師及餐飲管理經驗，由淺入深地講解了侍酒師之專業工作，包括制訂酒單、酒品庫存管理、如何向顧客推介葡萄酒、辨別葡萄酒真偽等；並指導學員練習正確開瓶、使用醒酒器及品酒要訣等實務技巧，對學生未來從事葡萄酒相關工作大有裨益。

郭珈妍Kira是澳旅院旅遊零售及市場推廣管理學士學位課程大四學生，上學期到英國伯恩茅斯大學進行一學期的交換，她表示收穫頗豐，這段經歷讓她在學術上及個人成長上都獲益匪淺。

澳門旅遊學院於2022年底與澳洲頂尖學府之一的昆士蘭大學簽署合作協議，推出“1+1雙碩士學位課程”，為學生提供更多元化的學習模式。澳旅院近日邀請到昆士蘭大學大中華區域事務經理Michael Chen為學生介紹雙碩士學位課程的內容，包括當地的生活、就學、職業環境；申請、畢業條件以及學分互認等各方面的詳情；亦邀請了首名申請該課程，現正於昆士蘭大學修讀第二年課程的學生李敏怡分享。

大家在旅遊期間會否上網購買當地實體產品？澳旅院副教授許月英Hazel及碩士生梁敏勤Mandy近日進行一項研究，探討這種新興趨勢。研究團隊建議旅遊城市應推廣這種購物方式，包括支持建立電子購物平台及提供物流服務。

Guest lecturer Ms. Chris Kuan, a Senior Manager at Galaxy Entertainment Group, shared insights on the significance of customer experience management, with a focus on “big data”

On January 18, IFTM hosted a guest lecture on customer experience management, targetingYear 1 students in the Chinese-medium stream of the Bachelor of Science in Hotel Management programme.

IFTM Instructor Ms. Daney Qiao Danyi, who teaches the Introduction to Business Management course, organised the event and invited industry professional Ms. Chris Kuan, a Senior Manager at Galaxy Entertainment Group, as the speaker. Ms. Kuan shared valuable insights on the concept of customer experience management, emphasising its significance in contemporary business.

The lecture particularly focused on the increasing role of “big data”. Ms. Kuan discussed how companies utilise big data and other new technologies to enhance communication with customers and improve the quality of service provided to them.

Her presentation also explored current practical applications for concepts related to customer experience management.

Ms. Kuan’s extensive professional experience in the hotel industry allowed her to offer undergraduates anecdotes drawn from real life. Students posed a number of questions that contributed to the session’s lively atmosphere.

The undergraduates present expressed their appreciation to the guest speaker. Several observed that learning more about the relationship between a business and its customers would equip them with valuable skills for a career in the tourism and hospitality industry.

The guest lecture was part of IFTM’s commitment to combining academic theory with industry practice, offering students holistic preparation for the challenges and dynamism of the tourism and hospitality sector. Guest lectures by industry professionals ensure undergraduates receive relevant and up-to-date insights, reinforcing IFTM’s status as a leading institution in tourism and hospitality education.

《澳門旅遊大學法律制度》法案已於2月5日獲立法會大會細則性表決通過，澳門旅遊學院將在4月1日起正式更名為澳門旅遊大學，進入新的發展階段。

澳門旅遊學院與美高梅於1月25日在望廈校區舉行“創意城市美食之都－獅展非凡餐飲人才培育計劃”的合作備忘錄簽署儀式、啟動儀式以及餐飲教學設備廚房用具捐贈－感謝狀頒贈儀式。雙方將提供快速培訓計劃，包括實地培訓、實習機會以及美高梅就業機會等，旨在培育更多餐飲業人才。同日並舉辦了一場講座，向參與的師生介紹食品安全管理知識，出席學生均表示獲益良多，並對合作計劃表示期待。

澳旅院旅遊企業管理畢業生陳希蕾的畢業論文獲“旅遊教育學生峰會”（TEd Summit）最佳論文獎項，其後持續對論文作出深化，並於去年12月發表到國際期刊Tourism Recreation Research。陳希蕾現時正在英國薩里大學修讀國際酒店管理碩士課程。她認為，澳旅院提供的研究資源豐富，使她打下了紥實的研究基礎；學院的國際化學習環境，亦讓她赴英升學時更容易適應新環境。

Guest lecturer Ms. Angelina Wu shared her valuable industry experience with IFTM undergraduates, focusing on tour guides’ contribution to Macao’s culinary culture and the city’s tourism and hospitality industry

Ms. Angelina Wu Wai Fong, President of the Macau Tourist Guide Association, delivered a guest lecture on 10 January to students enrolled in IFTM bachelor’s degree programmes (Chinese medium). She shared insights on her extensive experience participating in food festivals and serving as a member of the Macao SAR Tourism Development Committee. The talk was initiated by adjunct faculty Mr. Chan, for students who are studying the Tourism Economics undergraduate course.

Ms. Wu said food festivals were pivotal in promoting Macao’s culinary culture and emphasised their ability to capture attention and promote engagement among locals and tourists. She expressed her association’s commitment to supporting Macao in becoming a leading Asian destination for food-related tourism, by promoting unique culinary experiences that showcase the city’s multicultural heritage.

Emphasising the role of tour guides as ambassadors for the city, Ms. Wu noted that they were often the first people visitors met. Tour guides play a crucial role in representing Macao’s rich cultural tapestry, she added.

The guest lecture provided students with an opportunity to gain a deeper understanding of Macao’s food festivals and tourism development. It enhanced students’ awareness of the importance and contributions of professional tour guides to this field. Ms. Wu’s sharing further heightened students’ awareness of the value and potential development of the tour guide profession, as well as the significant role and influence that tour guides play in the tourism industry.

澳門旅遊學院學生會屬會葡萄酒品嘗學會日前組織學生參與葡萄酒培訓課程，包括“新西蘭葡萄酒基礎品鑑課程”及“匈牙利葡萄酒課程”，並成功取得培訓證書。參與的學生來自酒店管理理學士學位課程及廚藝管理理學士學位課程。

是次培訓課程於1月10日至11日在永利皇宮舉行，由永利餐飲管理學院主辦，世界葡萄酒大師趙鳳儀女士主講。趙女士擁有豐富的國際葡萄酒大賽評委經驗，是首位常駐中國內地的葡萄酒大師，亦為“葡萄酒與烈酒教育基金會(WSET)”在中國內地的最高級授權講師之一。

學生在課程中深入地學習新西蘭及匈牙利葡萄酒的製作過程、風格及品種，大大加深了對兩國葡萄酒的了解，有助未來事業發展。

享譽全球的名廚兼餐廳主理人戈登拉姆齊（Gordon Ramsay）訪問澳門期間，澳門旅遊學院修讀廚藝管理學士學位課程的學生適逢其會，與校友獲邀與這位名廚答問交流。學生表示機會難得，尤其可以與國際級名廚面對面，向其提出各方面的疑問並獲解答。同時亦有學生表示戈登拉姆齊為自己選讀廚藝專業的原因，是次活動更是讓她獲益良多。

2023年12月23至30日，澳旅院文化與遺產管理課程主任李俊豐博士帶領20名澳旅院青年卓越服務團學生成員遠赴貴州省從江縣，於第二民族中學義教英語。澳旅院學生通過課堂及課外活動，為中學生增添學習英語的趣味。他們也參觀岜沙苗寨的村莊，了解當地文化，更好地尊重及融入當地文化。在義教的最後一天，澳旅院團隊成員向該中學圖書館和學生分別贈送書籍及禮物。參與義教的學生與當地師生皆認為此行獲益良多。

澳門旅遊學院增設兩個碩士學位課程，均設中文或英文作為授課語言，適合不同人士修讀。國際會展及盛事管理理學碩士課程設置偏向實用型，適合管理、市場營銷等不同背景人士；國際酒店及旅遊管理（會展及盛事範疇）哲學碩士課程為學術型課程，針對教育、研究和顧問方向。

澳旅院推出工商管理博士學位課程，為擔任高級管理層或其他職位的專業人士提供進一步提升自我的機會。課程設英文或中文授課選項，並劃分不同專業方向，學生可因應自身學習需要作出選擇。課程正常修讀期為三年，於星期五及周末上課，最大程度令學生在就讀期間平衡工作、生活與學習。

2023年4月，澳門旅遊學院旅遊零售及巿場推廣管理學士課程英文學制二年級學生到訪澳門青年創業孵化中心，了解中心的運作。期間，中心邀請了澳門思意文化傳媒進行分享，讓學生能更了解中心及進駐企業的運作模式。

澳門旅遊學院酒店管理學校校長李頴詩博士和旅遊管理學校講師陳昭宇博士參與一項研究，檢視澳門旅遊發展造成的社會影響。研究界定了旅遊發展帶來的四種社會轉變，分別是早婚與早育的趨勢；家庭關係惡化；同儕壓力和嫉妒增加；以及本地和傳統商戶逐漸式微。研究團隊強調，政府干預對抵消相關負面社會影響至關重要，敦促當局採取綜合性戰略。

澳旅院副教授龔永珩近日參與研究Z世代的社交媒體應用情況，深入探討個人價值觀和旅遊期間使用社交媒體之間的關係。研究發現，“社群”價值和“物質”價值為重要影響因素；反之，“家庭”價值則未見顯著影響。

澳門旅遊學院學生參與第八屆澳門品牌故事・2023大灣區品牌包裝設計比賽並獲佳績，今屆賽事以澳門非物質文化遺產作主題，參賽的兩個澳旅院團隊分別獲銀獎以及非遺人氣獎。參賽學生表示該比賽除了考驗設計技巧外，過程中還運用到不同的市場營銷分析技巧、銷售策略的制定、針對產品受眾而作的包裝策略等不同知識，他們認為澳旅院的教學貼近真實市場生態，學生在實際職場環境中亦能學以致用，有利融入職場。

澳旅院副教授李剛撰文，深入淺出地介紹電腦應用的工具——地理資訊系統（GIS），用於捕捉、存儲、分析、管理和顯示各種地理數據，然後以二維或三維專題地圖的方式呈現。GIS在各個領域都有着廣泛的應用。在旅遊方面，GIS可用於解答跟旅遊景點和目的地有關的空間問題。簡言而之，可以幫助度假村或目的地管理者提升訪客的體驗質素。澳旅院目前為修讀酒店及旅遊智慧科技理學碩士課程的學生提供相關學科。

澳旅院酒店及旅遊管理理學碩士學位課程二年級學生馮禧盈於2023/2024學年第一學期前往台灣地區作交換生，入讀高雄餐旅大學餐旅暨會展行銷管理。她認為選擇旅遊相關專業需要豐富見聞，目前她正為畢業論文做準備，主題圍繞到大陸旅遊的台灣旅客，通過此行蒐集不少資料及數據。

澳旅院酒店管理學校校長李頴詩博士及講師陳昭宇博士合作進行一項研究，研究團隊在社交媒體平台小紅書摘取了逾萬條帖文進行大數據分析，評估用戶眼中粵港澳大灣區作為旅遊目的地的形象。

一年一度的澳門旅遊學院開放日於1月7日盛大舉行，吸引了不少應屆高中畢業生及家長來到望廈校區參與。澳旅院在活動中充份展示結合理論與實踐的教學模式，並向公眾介紹教學及豐富的課外活動，讓到場人士對澳旅院有更深入的了解。

一項由澳門旅遊學院副教授李湘萍和博士生邱亮瑋合作進行的研究發現，旅客在旅遊目的地選擇當地美食的動機和食物帶來的滿意度，會影響對旅遊目的地的滿意度，研究結果指出更高的美食滿意度會提升對旅遊目的地的滿意度，從而增強旅客推薦和重訪該地的意願。該研究題為“當地美食消費：動機、滿意度和忠誠度三者的關係”，並已於去年刊於《中國旅遊研究》線上版。

2022/2023學年，澳門旅遊學院採取創新舉措，與澳洲頂尖學府之一的昆士蘭大學合作推出“1+1雙碩士學位課程”。澳旅院國際酒店管理理學碩士學生李敏怡Rachel是首批參與計劃的學生之一，目前正在澳洲進行第二年的研究生課程。她形容這趟旅程為“變革之旅”，充份啟發學術和個人成長。

The Director of IFTM’s School of Hospitality Management hosted a dinner for students and coordinators of those of the School’s academic programmes delivered in the Chinese language

On November 16, Dr Clara Lei Weng Si, the Director of IFTM’s School of Hospitality Management, hosted a dinner at the Educational Restaurant with invitees including student representatives from those of the School’s bachelor’s degree programmes that are delivered in the Chinese language.

Also guests at the dinner were: Dr Jenny Guan Jieqi, Coordinator for the Hotel Management Programme; Dr Ubaldino Sequeira Couto, Coordinator for the Tourism Event Management Programme; and Dr Irene Chan Cheng Chu, Coordinator for Bachelor’s Degree Programmes (Chinese medium).

The gathering provided a friendly platform for students of various intake years to communicate with each other and with the leadership of the School of Hospitality Management, away from the classroom environment. Students discussed with the School Director and the Programme Coordinators, their experiences of education at IFTM, addressing challenges the undergraduates faced. The interactions contributed to the effort to improve the overall educational environment at the Institute.

Entrepreneur Mr. Joel Madeira led discussion on Macao’s place in digital marketing, highlighting the importance of original content and tailor-made strategies

In a bid to keep pace with the evolving landscape of digital marketing in Macao, IFTM organised an insight-sharing session for Year 2 students from the Tourism Retail and Marketing Management Programme (Chinese medium). The special guest for the session was Mr. Joel Madeira, founder and director of Curio Digital Marketing, a firm providing customised digital marketing services.

IFTM Lecturer Mr. Ford Lei Chong Fo, who leads the Institute’s course on digital marketing, facilitated the event. It took place on 8 November.

The session aimed to provide students with a comprehensive understanding of the intricacies of digital marketing for various enterprises within the Macao market, said Mr. Lei.

During the session, Mr. Madeira discussed a range of topics with the students, including challenges faced by businesses and a detailed case analysis of Macao enterprises. Emphasising the importance of original content production and strategic product display, Mr. Madeira shared insights drawn from his extensive experience, asserting that providing customised social media planning and creating tailor-made content for customers are key strategies in the dynamic realm of digital marketing.

He also underscored the concept that “content is king,” stressing its crucial role in the success of digital marketing initiatives.

Students taking part in the session said it enriched their understanding of digital marketing. They found Mr. Madeira’s lecture to be lively, interesting, and directly applicable to their coursework. Many emphasised the practical value of the knowledge acquired, and conveyed their gratitude for the chance to learn from a seasoned professional in the field.

Starting from next academic year, the Tourism Retail and Marketing Management Bachelor’s Degree Programme will be rebranded as the Marketing and Brand Management Bachelor’s Degree Programme. An overhauled curriculum will be implemented, aiming to give students an in-depth understanding of marketing and branding theory and practice, and equipping them with the essential skills for a career in these fields. The new programme will be available in either English or Chinese, like its predecessor.

“澳門職業技能認可基準（MORS）”2023金襟針大賽吸引共345名參賽者，競逐MORS其中十個工種中的金襟針殊榮。比賽有效推動酒店旅遊從業員發展專業技能及獲得認可。

在“澳門職業技能認可基準（MORS）”2023金襟針大賽中，共20名來自本地企業的酒店和旅遊業前線員工為其專業技術和高水平的技能獲頒殊榮。該大賽於12月6日假澳門上葡京綜合度假村舉行頒典典禮。

今年是一年一度MORS金襟針大賽的第20屆，今屆共345名來自38個本地機構的選手參賽，角逐MORS其中十個工種中的獎項。是次比賽工種包括西餐廚師、調酒員、中式烹調師（粵菜）、中式烹調師（點心）、前堂代辦及行李員、前堂服務員/客務關係主任、房務員、旅遊博彩業保安員、中菜侍應生和西餐侍應生，歷經三輪賽事後，每個工種選出兩名優勝選手並頒以金襟針獎項。

澳門旅遊學院自2001年在歐盟專家協助下制定“澳門職業技能認可基準（MORS）”，成立20多年來，旨在提升本地酒店及旅遊業的服務水準。在制定MORS後一年，即開始舉辦年度的金襟針大賽。希望透過培訓、考核、頒發證書以及舉辦比賽，提升本地業界服務標準。

今年的大賽頒獎典禮上，澳旅院院長黃竹君博士表示比賽可鼓勵業界同仁齊心同行，穩中求進，為發展更優質、更多元的澳門旅遊休閒產業一同努力。

旅遊局局長文綺華亦在典禮上致辭，指出優質服務是旅遊目的地的首要條件。MORS和金襟針大賽則可“激勵業界提升服務質量，提高澳門競爭力”。

作為大賽中40名評審之一的澳門上葡京餐飲部總監黎宇恆則強調他所服務的企業長久以來對MORS及大賽均十分支持，並稱該基準為業界人士提供了日常工作以外的機會精進自己的專業技能。

他續指MORS可助加強企業內管理層和前線員工之間的關係，“透過培訓和參加比賽，我們也更明白到前線員工在日常工作中會遇到的困難和挑戰，並協助他們解決問題。”

銀河娛樂集團餐飲營運及廚務助理副總裁劉廣強也有類似的看法，他表示MORS為前線員工提供了練習和熟練技能的上佳機會。他稱儘管只有少部分員工能擠身金襟針大賽，但參賽者回到工作場所後仍會為其他同事帶來影響。“比賽結束後，他們會與其他同事分享自己所學到的事，從而提高整個團隊的服務質量。”

MORS現時涵蓋16個工種，過去20年來已累計為21,772名澳門及粵港澳大灣區其他城市的從業員提供培訓，其中16,479名更已成功考取MORS證書。

MORS由澳門旅遊學院持續教育學校負責統籌，校長林靜芝博士表示，成功完成特定工種培訓的學員不僅可獲澳旅院發出的澳門職業技能認可基準證書，同時會獲頒由廣東省職業技能評價”一試三證”工作委員會頒發的職業技能等級證書，及澳門勞工事務局頒發的澳門職業技能證明書。

另外，澳旅院亦與美國酒店業協會教育學院（AHLEI）合作推出教育計劃，取得MORS前堂服務員、房務員、西餐侍應生或西餐廚師證書的學員可申請AHLEI對應工種的前線級別證書。

林靜芝博士解釋：“除了提升學員的職業技能，我們亦致力讓MORS此一澳門品牌踏出澳門，為學員提供更多機會。”談到金襟針大賽的重要性，她指，“我們籌辦這個比賽的初衷是讓業界人士挑戰自己，同時互相學習，從而提升自己的技能和增加信心。” 新的就業機會

2023金襟針大賽的總決賽於11月22日及25日進行，每個工種的勝出者均可獲8,000澳門元的現金獎，以及澳門旅遊學院持續教育學校發出的課程資助金額2,000澳門元。

來自澳門美高梅的Addiebelle Adaptante Arroco在調酒員工種中贏得金襟針。她在去年參賽前並沒有實際的調酒工作經驗，但透過比賽，尤其是疫情期間，她已累積到一系列的技能。對於自己獲獎，她稱：“我感到非常高興。”她指出這是她第二次參賽了，“這次得獎也許會為我在非博彩領域提供新的就業機會。”

來自上葡京綜合度假村御花園的吳曉音於中菜侍應生工種中勝出。“金襟針大賽作為表彰業內專業人士的專業技能和知識的平台，業內人士都很希望能在比賽中拿到這麼好的成績，”她期待在比賽中脫穎而出後能獲得更多的就業機會。

來自威尼斯人度假村的古聰在前堂代辦及行李員工種中拔得頭籌。已經在行業中累積了15年經驗的他表示，“贏得比賽讓我在工作上更有自信，尤其是在保持與顧客的有效溝通方面。”為了準備比賽，他說他研究了澳門的方方面面，包括澳門的歷史、文化、建築、甚至是大街小巷。“我對澳門已經有非常深入的了解了，而且我也與這座城市建立起更深厚的感情連繫了。”

澳門旅遊學院文化與遺產管理理學士學位課程大三學生於11月17日在澳旅院望廈校區大禮堂舉辦名為“葡韻尋跡”文化遺產詮釋活動，吸引約150位人士參加。通過戲劇、分享會、工作坊、土生葡菜現場烹飪和展覽等豐富內容，呈現澳門豐富的文化內涵，讓公眾深入認識澳門土生葡人文化的歷史和社會價值。

澳門旅遊學院邀請奢侈腕錶製造商伯爵區域經理蒙玉甯（Lucinda Paula Monteiro）於10月29日舉行講座，向學生深入介紹了組織各個級別的工作所需的關鍵技能，並討論到品牌文化的重要性。出席講座的包括酒店管理理學士學位課程、旅遊會展及節目管理理學士學位課程、廚藝管理理學士學位課程以及旅遊企業管理學士學位課程的學生。是次講座由澳旅院講師李涴潁策劃，目的為深化修讀“商業管理學概論”課程學生對相關課題的知識。

澳旅院與英國薩里大學的雙碩士學位課程現正接受申請，日前薩里大學的教授來澳舉辦講解會，分享入學須知和當地的校園生活資訊，吸引不少有意申請的學生參加。

澳門旅遊學院舉辦講座，邀請英國薩里大學Iis Tussyadiah教授主講，主題圍繞人工智能在酒店及旅遊業的應用，期間與澳旅院一眾碩、博士學位學生展開深入探討。Tussyadiah教授指出，應用人工智能理應帶來便利，但業界亦需要時刻注意各項潛在的危機。強調應以業界的可持續發展為考慮方向，使人工智能和旅遊業界的互聯締結永續的發展方式。

作為領先的旅遊教育高等院校，澳門旅遊學院關注資訊科技在酒店和旅遊業當中的應用。澳門旅遊學院與澳門森歌數據技術有限公司10月底簽署戰略合作協議，共同設立及運營“元宇宙文旅聯合實驗室”，將結合澳旅院在旅遊教育研究的經驗和優勢，以及森歌作為數字企業的前沿技術，探索產學研合作的新方向。

澳旅院市場營銷與品牌管理學士學位學生日前與本地設計師品牌合作，推出了六場關於澳門本地品牌創建和運營的直播。直播平台是學院的iRetail Lab Instagram，邀請到進駐零售實驗室的品牌在直播間與觀眾分享各品牌的創立故事。講師李重科指出，學生自行籌備直播除了可讓他們更直接了解到零售實驗室各品牌的創立初衷，體會品牌營運的細節外，亦可讓他們體驗到直播產業的運作，並明白直播並不僅僅是聊天，而是需要大量前期準備工作以及後期數據分析，才能獲得成效。

澳旅院持續教育學校（SCE）於11月6日在啟思樓大禮堂舉辦“華光誕・詠春拳”專題講座，邀請到澳門五軍虎粵劇行當協會理事長、非物質文化遺產粵劇紅船木人樁傳承人李健豪主講。李健豪除講述華光先師、粵劇紅船與詠春拳的關係，以及詠春古拳的發展現狀外，還即席演示，讓出席人士臨場感受到此一非物質文化遺產的傳統價值。

澳門旅遊學院持續教育學校（SCE）與貴州酒店集團合作，為集團提供澳門職業技能認可基準（MORS）前堂服務員導師培訓課程。課程由澳旅院職業技能認可基準及酒店課程主任麥錫光導師為34名學員授課。通過考核的學員將可獲發澳門職業技能認可基準初階專業人員，以及澳門職業技能認可基準培訓員兩個專業證書。

澳門旅遊學院持續教育學校（SCE）與廣東省輕工業技師學院合作，由澳旅院導師麥錫光及譚志輝負責授課，在廣輕工技師學院進行為期逾兩個月的澳門職業技能認可基準調酒員導師培訓課程。培訓課程已於日前圓滿結束，參與課程的20名學員均通過考核，達至預期目標。在結班儀式上，廣輕工技師學院院長致辭表示望繼續加強雙方交流合作，共建大灣區旅遊行業資格標準。

澳門旅遊學院持續教育學校（SCE）為廣州工商學院學生於11月5至11日在氹仔校區開設為期七天的“大灣區音樂演藝人才文化創新課程”，吸引了合共51名學生參加。澳旅院在課程中安排了以音樂為主題的不同課題、音樂表演以及實地考察，學生除了在課堂聽課，更親身策劃一場音樂表演，並走訪不同的澳門藝術場地，以多元方式加深對各課題的認知和了解。

現時迅速發展、藉由視覺驅動的社交媒體營銷於近年備受關注。澳旅院學者陳正珠博士和陳昭宇博士進行的一項新研究探討餐廳在社交媒體營銷中，運用策略性設計和應用視覺元素以激發觀眾的興趣、慾望和行動。研究發現，當需要運用較多圖像於社交媒體營銷時，應選用畫面簡潔及靜態的圖像，以強化營銷效果。是次研究與香港理工大學酒店及旅遊業管理學院副教授梁堯忠博士合作進行，研究論文“The more the better? Strategizing visual elements in social media marketing”由澳門旅遊學院資助，並於著名期刊Journal of Hospitality and Tourism Management 三月刊中發表。

澳門旅遊學院文化與遺產管理理學士學位課程大三學生張浩雲的一篇學術研究論文日前刊載於Journal of Education, Humanities, and Social Sciences。該論文透過類比、案例分析、文獻回顧等探討達文西（1452-1519）如何在創作中完美融合科學和藝術。張浩雲於2022年9月至12月間參與了一個由集思學院PATH Academics提供的線上科研項目，該論文即為項目的部分內容。

澳門旅遊學院學生參加在新葡京酒店舉辦的葡萄酒大師班，向兩名頂級侍酒師Pierre-Marie Pattieu和Arnaud Bardary親身學習，進一步了解侍酒師行業、細節、及其於國際酒店和餐飲行業中所佔的重要地位。大師班於10月20日舉行，約15名澳旅院學生出席，亦有不少學院講師及其他高等院校學生到場參與。除為參加者提供知識外，大師班更是為加深參加者對侍酒師在美食和葡萄酒世界中所扮演的角色而設。

澳旅院於11月3日舉辦了“青年電商創（就）業機遇 澳門跨境電商青年人才培訓營”，並邀請到資深電商人單靖宇主講，和與會者分享電商直播間內的運作策略和邏輯。澳旅院講師李重科帶領修讀數碼營銷課程的大二學生到場參與，指出數碼營銷與電商直播兩者有很多相通的概念知識，如內容營銷、數據分析、社交媒體直播策略等，他認為是次培訓有效增加學生在相關方面的實務知識。

為了加強推動世界旅遊教育的承諾，澳門旅遊學院與英國薩里大學簽署合作協議，開辦雙碩士學位課程。根據合作內容，學生將可沉浸體驗兩種不同的文化和教學環境。完成雙學位要求的學生將同時獲授予澳門旅遊學院及英國薩里大學的碩士學位，合資格學生更可獲發獎學金。有關詳情請參閱：https://www.iftm.edu.mo/stm/tc/programmes/1-1-dual-master-s-programme/DualMastersProgrammewithUOS/index.html

澳門旅遊學院於11月10日在望廈校區啟思樓大禮堂舉行2023獎助學金頒獎典禮，合共頒發216個由澳門旅遊學院和院外的支持機構及個人所設立的獎助學金，以表揚及鼓勵學生於學術成績、環球實習、交換生課程、論文發表等範疇的出色表現。獲獎學生表示獎學金是對自己的鼓勵，可證自己曾經的努力、曾作出的決定都是受到肯定的。亦有博士班新生表示，當她在完成博士學位過程中遇到任何挫折，都會想起獲頒獎學金，會更努力取得學位、跨越這個挑戰。

由澳門旅遊學院舉辦的“2023創意·薈”於11月12日圓滿結束，該項旅遊創新創業競賽至今已是第三屆，旨在激發青年創意、推動青年創業，並藉參賽者的創意為旅遊業可持續發展貢獻多元方案。今屆競賽的兩大主題分別為：澳門“1+4”經濟適度多元發展策略，以及粵港澳大灣區鄉村振興戰略（中山恒美村）。在11月12日決賽當日，參賽隊伍向八位業界精英和四位澳旅院教學人員組成評審團展示自己的提案，呈現各自的創意成果。

澳旅院酒店管理學校與澳娛綜合為學生於2023年10月合作組織五場澳門上葡京參觀活動。逾140名廚藝管理、旅遊會展管理及酒店管理理學士學位課程新生出席。

活動包括多種特色元素，如在當奧豐素1890餐廳進行咖啡製作示範、參觀Miffy創意展、參觀酒店設施和中秋花燈，以及酒店經驗分享環節。

酒店管理學校校長李頴詩博士鼓勵新生透過對深入酒店業核心了解行業狀況以拓展視野，並在澳旅院培訓初期時能與經驗豐富的專業人士進行交流。參觀之旅讓教學人員在輕鬆的氛圍下與學生交流，而更重要的是作為澳旅院與業界合作的一種方式，培養未來行業領袖。

澳旅院與本地旅遊業、餐飲業及會展業緊密合作，以提升學生的學習體驗與研究能力；而作為全人發展的一部分，澳旅院學生會在四年的學習期間參與不同的業界活動。學院對澳門上葡京等合作夥伴與本院師生共同實現這個願景表示感激。與社會各界密切合作，才能進一步助力澳門建設世界旅遊休閒中心。澳旅院的首要目標是培養行業不可或缺的新力軍。

學生們紛紛表示，這類參觀體驗讓他們大開眼界，對未來的職業生涯有了更深入的了解，並提供了寶貴的學習經驗。

以下是一些參與參觀的酒店管理學校學生的反饋：

酒店管理學生Cathy Thuranira感謝有關活動安排，她說：“首先，我要感謝所有組織我們參觀澳門上葡京的工作人員。對於我們大部分學生來說，這是第一次進入如此高水準的度假村，真是令人興奮！這次機會讓我們大開眼界，了解了我們未來想在哪裏工作。這活動值得定期進行，不僅是為了參觀，而且更是為了學習。再次非常感謝這次活動安排。”

酒店管理學生梁曉燁表示：“感謝大家的熱情接待，也非常感謝澳門上葡京團隊的安排，讓我了解熱線中心服務和客房預訂部門在酒店中的重要作用及享用酒店安排的具澳門特色的小食茶點，其中The Karl Lagerfeld和Palazzo Versace Macau這類國際知名品牌酒店商業模式給我留下最深刻的印象，提高了我對時尚設計酒店和奢華細節的認識。”

旅遊會展及節目管理學生關天樂表示：“這次參觀讓我們大開眼界。它不僅擴闊了我們的知識，也讓我們吸收了寶貴的課外經驗。總而言之，這是一次很有價值的行程。”

旅遊會展及節目管理學生Kyla Marie Jimenez Estrada分享：“今天的行程非常豐富，介紹了酒店的功能，例如舉辦不同類型的活動。我很榮幸能從是次參觀透過業界專家學到很多東西，這對我有很大幫助。此外，各種酒店客房及其主題的展示也給我留下了深刻的印象。”

廚藝管理學生Vanessa Kam Ribeiro表示：“我們對澳門上葡京、當奧豐素1890、味賞餐廳和The Karl Lagerfeld的參觀是一次深入美食、酒店和設計領域的非凡之旅。從學習咖啡製作和探索當奧豐素1890熱鬧的廚房，到體驗The Karl Lagerfeld的精緻奢華，這次參觀之旅為我們未來在酒店業的職業生涯提供了寶貴的見解和靈感。”

廚藝管理學生陳汝行分享：“透過這次活動，我在參觀了幾家福布斯旅遊指南五星級高級餐廳和米其林餐廳之後，學到很多餐飲方面的知識。例如不同類型的咖啡沖泡方法；以及參觀一間米之蓮星級意大利餐廳，讓我們大開眼界。”

廚藝管理學生John Nathaniel Esguerra Españo表示：“是次參觀咖啡沖泡活動很成功，讓學生獲得了身臨其境的教學體驗。透過實地考察、專家講座和咖啡品嚐，學生對沖泡咖啡背後的藝術和科學有了更深入的了解。在可持續性和社會責任上，該活動向學生灌輸了道德意識，使他們能夠作為咖啡消費者做出明智的選擇。總括來說，這次活動不僅瞭解到咖啡豐富的歷史和文化，還激勵了新一代咖啡愛好者探索和欣賞精品咖啡的世界。”

澳門旅遊學院旅遊管理學校教授王俊亿10月時在海南大學亞利桑那州立大學聯合國際旅遊學院舉辦了系列講座，與參加者分享他在質性研究方面的專業見解。聯合國際旅遊學院座落於風光如畫的海南大學-觀瀾湖校區，該校區亦為是次學術交流活動的舉辦地點。系列講座分為兩場，對象為聯合國際學院的教師及研究生，以及透過線上會議方式參與的澳旅院研究生。王俊亿教授指出四天的學術交流達成了他的預期成效，認為“非常成功”。

澳門旅遊學院文化遺產管理課程四年級的學生於2023年10月27日參加了名為Cultural Heritage in a Dynamic and Fast Changing City – Hong Kong的講座。是次講座作為非物質文化遺產課程的一部分，由陳昭宇博士主持，邀請了來自香港大學的黎志邦客席助理教授分享。講座圍繞香港和香港仔的發展史、香港漁業的非物質文化遺產元素和漁民社區非物質文化遺產的當代保護三個方面進行，拓展了學生專業知識的同時，也為學生對非物質文化遺產的保護提供了新思路。

澳門旅遊學院文化與遺產管理課程於2023年10月25日舉辦了客席講座，學院講師陳昭宇博士邀請了澳門文物大使協會的對外事務總監林君洋先生擔任主講嘉賓。此次講座重點探討了澳門本地的文化遺產，及其背後所蘊含的遺產價值。學生們在分享中瞭解到世界遺產相關的概念，以及本地遺產資源背後的故事。此次講座為文化與遺產管理理學士學位的一年級學生帶來了關於理解文化遺產的新視角，激發了學生研究本地文化遺產資源的興趣。

澳門旅遊學院與佛山科學技術學院合作，於2023年10月19至23日在廣東省佛山市開展為期五天的“非遺文化”主題研學活動。此次活動由澳門旅遊學院旅遊管理學校陳昭宇博士和佛山科學技術學院人文與教育學院的謝中元博士共同發起，並得到了佛山科學技術學院港澳台事務辦公室的大力支持與協助。佛科院是澳旅院在粵港澳大灣區的教育合作夥伴，雙方在旅遊企業管理專業推出聯合培養課程。

來自澳旅院文化與遺產管理理學士學位課程的23名學生與來自佛科院環境化學與工程學院、人文與教育學院的學生共同參與了此次實地考察活動，了解佛山的非遺項目及其保護與管理實踐內容。師生團參觀了佛山與非遺相關的多個地點，包括佛科院大學生龍舟訓練基地、佛山祖廟、嶺南新天地、中聯黃飛鴻龍獅訓練基地和裡水赤山村等；並認識了賽龍舟（九江傳統龍舟）、廣東剪紙、南海灰塑、石灣陶塑技藝、泥塑製作技藝、獅舞（廣東醒獅）等非遺的起源及其對佛山文化和發展的貢獻。他們還藉此機會了解到了這些非遺在物質文化遺產上的具體表現形式，以及目前佛山對這些非遺的保護措施。同時，學生們還親自體驗了不同的非遺項目，例如在教練的指導下參加划龍舟體驗和向非遺實踐者學習泥塑的製作技巧。在參觀中聯黃飛鴻龍獅訓練基地的過程中，一班年輕的學徒向師生團展示了傳統舞獅在民俗傳統中的呈現方式和動作，成功地向學生們展現了目前在佛山年輕一代對於延續非遺文化所作出的努力。

在實地調研中，學生們通過案頭研究、對當地非遺相關者的深度訪談和參與式觀察等方式，全面調查了調研中涉及到的非遺項目的現狀。在調研的最後一天，學生們在佛科院分享了他們此行的收穫，將理論知識和在佛山實踐所學相結合，並就保護這些非遺項目提出了自己的建議和保護措施，以期對佛山非遺的研究和實踐給予啟發。正如其中一位澳門同學陶嘉淳分享，“我們要繼續弘揚非遺的傳統，永遠將非遺的精神繼承下去，發揚光大。” 另外一名同學姚怡至補充道，“在佛山為期五天的研學讓我有機會深入地了解當地的非遺文化，提供了一個將課堂上學到的非遺基本概念、保護方法和影響分析活學活用的平台。這幾天的同吃同住也拉近了我們每個人的關係，這些收獲對於已經邁入大四的我是難能可貴的。”

佛山是一個擁有豐富的非遺文化資源的城市，這些非遺以其獨特的表達方式構建著這座城市的地方精神。澳門特別行政區作為世界文化遺產地，也有著不少非遺項目來展示澳門的文化。此研學活動對澳旅院學生了解粵港澳大灣區的非遺知識和實踐有著重要意義。

澳門旅遊學院開設的文化與遺產管理理學士學位課程致力於文化遺產的保護和傳承工作，通過實地考察，既有利於學生獲得實踐學習的經驗，也有利於粵港澳大灣區教育機構在相關領域的文化交流與合作。澳旅院作為粵港澳大灣區旅遊教育培訓基地的依託單位，積極參與各類培訓與交流活動來促進粵港澳大灣區合作夥伴之間的全方位合作。文化是旅遊業的重要組成部分，在促進粵港澳大灣區城市間的文化融合方面發揮著重要作用。未來澳旅院亦將不斷致力於推動與內地高校共建共用創新平台，協同開展科技文化創新研究，不斷推動與內地地區的文化與教育交流合作。

澳旅院廚藝管理學生姚天恩在今年度的澳門青年廚師烹飪比賽中取得第二；梁依琳、楊文健和黃雯儀則並列第三。這些成果可證澳旅院的課餘活動有助學生們增加知識及磨練技巧；而參加烹飪比賽亦可增加新晉廚師對業界的了解，並提升自身能力。

澳門旅遊學院校友容國源代表澳門，以聯合國世界旅遊組織初級專業人員的身份站上國際舞台。他表示自澳旅院畢業後，至走進聯合國世界旅遊組織的這段路，每一步都印證了教育、決心以及緊抓機遇的力量。畢業於2010年的容國源，決心為澳門旅遊業發展出一分力，並以自身的經歷道出一個影響深遠的故事。

澳門旅遊學院近日舉辦體驗日活動，加深參與人士對澳旅院的了解。體驗日活動透過校園導賞、升學諮詢展位及多個工作坊等，讓澳門及鄰近地區學生、家長和朋友了解澳旅院最新的入學資訊及教學特色，體驗大學生活及校園文化。

來自北京第二外國語學院的呂庚浩於2023/2024學年第一學期成為澳門旅遊學院的交換生，他將會在澳旅院渡過一個學期，除了希望能精進英語水平、認識到更多的朋友，也希望在此期間完成自己的期刊論文。他認為作為旅遊相關專業的學生，能透過體驗不同的文化和生活環境，了解到業界不同運作情況，從而對旅遊產業有更深入的認識。

澳門旅遊學院校友會日前選出新一屆內閣成員，於10月13日舉行就職典禮。第六屆校友會成員表示將致力讓更多年輕人認識澳門旅遊學院及其優質的課程，為提升旅遊業人力資源培訓的素質作出貢獻。另外由於疫情時期的種種限制，校友會未能舉辦太多活動，新一任校友會將竭力重建校友間的聯繫，讓資深且在業界擔任較高層級職位的校友為年輕校友和在校生帶來更多業界資訊，年輕校友亦能提出更多富有創意的想法，以資深校友的經驗及年輕校友的創意為校友會注入新動力。

在10月底公佈的2023上海軟科世界一流學科排名中，澳門旅遊學院在“旅遊休閒管理”學科位列全球第42名，比去年的51 – 75名有顯著提升，彰顯了其於該學科領域中的地區和國際影響力。

由澳門旅遊學院主辦的“第五屆國際旅遊與零售服務管理會議（TRMC2023）”於10月19日至20日圓滿舉行。會議以線下演講及線上串流結合模式進行，亦是澳遊院自疫情後首個線下學術會議。會議邀請到來自世界各地的學者和業界人士為與會者作分享，探討旅遊及零售業界的最新研究課題和後疫情時代業界所面臨的各種挑戰、機遇、轉變及現時動態。

隨著2023/2024學年的啟動，澳門旅遊學院上月迎來合共17名博士新生，為歷屆最多。澳旅院寄望新入學的17名博士生助力鞏固學院於全球旅遊及酒店管理研究方面的領先地位。其中，作為應屆入學博士生的吳盈吟、劉帆、馮敏妍和陳錦鑾亦對自己的研究寄予厚望，期待能為推動旅遊和酒店業知識發展出一分力。

澳門旅遊學院旅遊管理學校教授王俊亿主要研究範疇為文化、文化遺產、旅遊等領域。曾於2006年至2012年間任教澳旅院的他，離開澳旅院後在不同院校積累教學及研究經驗，並於今年9月再度回到澳旅院，期待以自身經驗和專長為澳旅院的未來發展盡一分力。除教學及研究工作外，王俊亿教授亦擔任不同學術期刊的編審、主編、評委編輯等角色，在學術論文出版方面擁有豐富經驗。

為幫助本地青少年在求學階段了解生涯規劃的重要性，培養認識自我、設立目標和反思的能力，並及早認識銜接升學就業方面的可能性，澳門旅遊學院於2023年10月11日邀請2010屆畢業校友容國源回校開講，約40名中學和本科學生參與。澳門旅遊學院強調早期職業規劃對學生的重要性，致力提供實際指導和支援，培養未來的旅遊行業領導者。分享會為學生提供向成功校友學習的機會，讓他們了解到可如何在持續發展的旅遊行業中訂立自己的目標。

TRMC2023疫後首次線下會議於10月19日至20日，一連兩日於澳門旅遊學院舉行。是次會議收到逾80份論文投稿，期待為旅遊管理、零售管理方面帶來更多不同面向的新知識新想法。學術會議的重點在於知識共享，TRMC過去亦曾成功促成澳旅院與其他合作院校學術人員的論文合作，成為相關領域知識交流的平台。有關旅遊業界的學術會議中常有業界人士分享，今屆TRMC同樣邀請了具代表性的業界人士和與會者分享他們對疫後旅遊和零售方面發展趨勢和挑戰等看法。

澳門旅遊學院世界旅遊教育及培訓中心聯同聯合國世界旅遊組織合作舉辦第十五屆培訓課程，以“發揮會展及美食影響力 推動可持續旅遊發展”為題，一連六天的課程於9月18日起開展，與東盟成員國聚焦探討結合會展及美食的旅遊發展。 首三天的課程以專家學者的演講、討論及會議的方式進行；其後兩天的課程與世界旅遊經濟論壇同場舉行，學員獲安排出席論壇；而最後一天學員前往大型企業實地考察，參觀企業在會展方面的最新建設及創新技術，並獲邀深度體驗本澳文化。

澳門旅遊學院講師孔祥騫指出，以英語作為外語教學的老師不應被最新的聊天機器人技術嚇倒。如ChatGPT般的工具，很可能是未來內容發展的一部分，並為外語教學人員提供了重新思考教學的機會。

澳門旅遊學院院長黃竹君博士提出國際化對高等教育的重要性，以及學院如何在後疫情時代迅速恢復，並進一步擴展其國際合作計劃。

澳門旅遊學院副教授甄詩雲擁有營養科學博士學位，於馬來西亞累積了逾十年的教學經驗。作為營養學、感官科學方面的專家，她任教的“感官：進階餐單設計”學科即以感官角度切入，讓學生理解如何結合感官設計餐單，以及我們可如何更好地利用人體五感評量食品品質，從而提升提供予顧客的餐飲質量。

On August 2, 2023, a group of IFTM students from the Practicum course in the Tourism Retail and Marketing Management programme (Chinese Medium) conducted a mystery shopper visit to several premium boutiques at Wynn Macau and One Central Macau. The visit was organized and led by Ms. Athena Wong, an IFTM alumna and an adjunct faculty member.

This visitation is a vital component of the programme as it provides students with the opportunity not only to apply their theoretical knowledge but also to assess the relevance of various theories in the context of Macao. It allows them to gain insights into the differences in service quality of different brands.

“The students were very excited to have these chances because they were convinced that the knowledge learnt from lectures is applicable in real-life situations,” Ms. Wong said. “Meanwhile, they had the chance to discuss their experiences right after their visits and to give comments among themselves on the service level of each brand.”

Ms. Wong further explained that the course covered several key aspects, one of which was client experience, comprising four pillars: welcome, relationship building, commercial aspects, and lasting impression. “Students receive training in client experience literacy through classroom sessions, group activities, role-playing exercises, and lectures before embarking on the mystery shopper visits. They were also introduced to specific criteria for evaluating client experiences,” Ms. Wong recapped. She also underlined that the key difference is that during lectures, students were taught how to conduct sales. On the contrary, they are clients during the visits. “Therefore, they have gained an understanding of providing a satisfactory client experience before evaluating whether standards have been met in realistic scenarios,” Ms. Wong concluded.

“Most of the students are working professionals, enabling them to integrate their real-life experiences into the theoretical knowledge gained from their lectures. Their input is regularly incorporated into class discussions,” Ms. Wong added. Ms. Wong elaborated on the mission, stating that there were five criteria for evaluation: reception, relationships, persuasion, impression, and stimulation. Each student was provided with a checklist for record-keeping. the first four criteria consisted of 33 items, accounting for 70% of the checklist. Ms. Wong explained that these items effectively covered the majority of the retail industry, despite variations in service quality among different brands.

The remaining 30% was allocated to the fifth criterion – the overall client experience. Ms. Wong also added that while classroom lectures were comprehensive, actual visits offered students a realistic perspective on the services clients receive.

IFTM is renowned not only for its programs conducted in English as the medium of instruction but also for a series of higher-education programmes taught in Chinese. These Chinese-language programmes include Tourism Events Management, Hotel Management, and Tourism Retail and Marketing Management, the latter being the programme that conducted this mystery client experience. On one hand, the Chinese programmes provides students with a clearer understanding of their theoretical knowledge. On the other hand, students are equipped with business communication skill in English as an integral part of their curriculum. These programmes are taught by quality academic faculty from a variety of countries and regions, alongside adjunct faculty with extensive industry and managerial experience. The featured mode of education at IFTM – blending theories with practice – is unyielding.

Graduates from the Tourism Retail and Marketing Management programme acquire in-depth expertise in various areas, including knowledge and skills of retail business, marketing, management, interpersonal analytical skills.

巴西旅遊部長塞爾索．薩比諾（Celso Sabino）帶領代表團於9月21日到訪澳門旅遊學院望廈校區。部長一行參觀了學院的教學酒店望廈迎賓館、教學餐廳及其他培訓設施。期間，巴西代表團與澳旅院院長黃竹君博士及其他學院代表會面，並對學院的工作有更深入的認識。

澳門旅遊學院教學餐廳總經理李漢斯日前出席“2023澳門創意城市美食之都可持續發展美餚大師班系列活動”，為參與活動的嘉賓及學員講解可持續食材的魅力，並作廚藝演示。系列活動由旅遊局、永利餐飲學院及澳門旅遊學院於6月至9月期間聯合舉辦，一系列四場的活動旨在提升本澳餐飲業界對環保和食材可持續發展的重視，同時促進澳門作為聯合國教科文組織創意城市美食之都的角色。

澳門旅遊學院於波蘭合辦國際學術會議 (ICE2023)

由波蘭維斯瓦河酒店管理學院（Vistula School of Hospitality）主辦，澳門旅遊學院作為協辦單位之一的“第六屆會展及節目國際學術會議－在波蘭掀起波瀾：變革性會展活動（The 6th International Conference on Events (ICE2023) – Making Waves in Poland: Transformational Events）”於2023年9月3至6日在波蘭華沙成功舉行。會議吸引了來自世界各地17個不同國家和地區的70多名人士參與，探討會展及節目管理的最新研究成果和發展。

ICE系列會議始源於澳門旅遊學院與英國伯恩茅斯大學的學術合作，首屆會議於2010年通過澳門旅遊學院旅遊研究中心舉辦。第三屆的會議真正擴大了其國際覆蓋面，該屆會議由澳門旅遊學院與其他合作機構共同舉辦，其中包括美國中佛羅里達大學羅森酒店管理學院，該學院和南非開普半島科技大學也是組委會的成員之一。

下屆國際會議將於 2025 年重返亞洲，由中國北京第二外國語大學 (BISU) 主辦。有關 ICE 會議系列的更多資訊，可到訪會議的官方網頁：www.makingwavesinevents.org。

澳門旅遊學院在會展及節目管理方面享負盛名和卓越的教育水平，並通過最新的研究和教學與會展及節目行業建立緊密的聯繫，以及開設旅遊會展及節目管理學士學位課程，為致力推進該專業領域的先驅之一。學院將於下一學年開辦全新的國際會展及盛事管理學士後課程(有待最終審批)。

如有垂詢，請聯繫旅遊會展及節目管理課程主任高迪龍博士，[email protected]。

澳門旅遊學院學生參與清華大學“中國陶瓷非遺文化與工藝實踐交流活動”

澳門旅遊學院與清華大學美術學院合作開展為期10天的“中國陶瓷非遺文化與工藝實踐交流活動”，此次活動由陶瓷藝術設計系准聘副教授吳浩宇先生邀請來自澳旅院的師生參與，透過陶瓷文化及其傳統工藝這一主題，了解中國非遺的多元化和傳播價值。澳旅院師生團由旅遊管理學校陳昭宇博士帶領，分別從2023年7月31日至8月9日期間，於北京、江西省景德鎮市及上饒市婺源縣進行實地訪學。學生們分別在北京遊覽了草場地國際藝術村、798文創園區、清華大學、恭王府等地，了解藝術作品的創意展示方式和藝術創作者的創作環境，同時也感受到北京這座城市的文化氣息。

師生團亦到訪了有“瓷都”美譽的景德鎮市。在這裏，學生們通過參觀景德鎮中國陶瓷博物館、民窯博物館及御窯廠，全面了解陶瓷文化在景德鎮這座城市發展的起源和貢獻，也了解到陶瓷在不同年代呈現的形態、技藝的不斷變化和提升，以及為人們生活所帶來的文化薰陶，同時也深深地影響著這座城市的文化氣息和底蘊。此外，學生們還參觀了陶瓷相關的工業遺產，比如丙丁柴窯、陶溪川等地，了解到舊時燒窯場景及其工藝智慧，並體會到這些工業遺產活化再利用之後，是如何透過其傳播載體的多樣性，讓新一代年輕人了解和傳播陶瓷文化。

學生們還到訪景德鎮陶瓷大學—中國唯一一所以陶瓷命名的多科性大學，看到了多元文化交流的碰撞，及該大學的學生們藉此平台進行創意孵化的過程。在參觀名坊園和國瓷館的過程中，澳旅院師生們了解到陶瓷作為中國文化的載體之一，在國宴等重要外交場合中傳播中國文化的重要地位和作用，其技藝之精細、巧妙和多變性，將中國文化自信體現地淋漓盡致。不僅如此，學生們也親自體驗了釉下彩、拉胚等部分陶瓷工序，以及景德鎮的其他非遺手工藝，如畫油紙傘等，豐富了此次訪學的實踐內容。

除了解陶瓷工藝本身之外，師生團還走訪了景德鎮周邊地區，包括景德鎮陶瓷發祥地 – 瑤里古鎮及有著古徽州傳統文化的古縣婺源鎮等地區，深入當地社區，感受這片土壤裡面沿襲的傳統生態及徽派建築的美學價值。此次訪學無論是從傳統村落、古建築到非遺技藝的多變形式，還是從文化景觀上，都讓澳旅院的學生們全面體會到陶瓷非遺的價值所在。最後，此次活動得到了來自景德鎮陶瓷大學國際學院院長張婧婧、景德鎮中國陶瓷博物館副館長馮少俊、江西省民間文藝家協會主席孫立新等人的接待和大力協助。

江西省景德鎮市作為聯合國教科文組織創意城市網絡中的民間手工藝之都，擁有著豐富的陶瓷文化特色。澳門特別行政區作為世界文化遺產地，有著極具歷史價值的多元中西文化，澳門旅游學院開設的文化與遺產管理學士學位課程同樣致力於文化遺產的保護和傳承工作。通過此次實踐交流活動，有利於澳門特別行政區和景德鎮市在文化遺產資源上的交流和傳播，與此同時，促進澳門與內地師生間的情誼，加深彼此的相互瞭解，也將拓寬中國陶瓷非遺的影響範圍，同時吸引更多高素質的人才投身期間，為中國陶瓷非遺專案注入更多活力，從而使中國陶瓷非遺獲得持續、長遠的發展。未來澳旅院也將不斷致力於推動與內地高校共建共享創新平台，協同開展科技文化創新研究，不斷推動與內地`地區的文化與教育交流合作。

澳旅院帶領順德職業技術學院師生參加亞太旅行遊協會澳門分會研學遊

澳門旅遊學院(IFTM)聯同亞太旅遊協會(PATA)澳門分會及澳門特別行政區政府旅遊局(MGTO)，於2023年8月29至31日帶領來自順德職業技術學院酒店與旅遊管理學院師生於澳門進行研學活動，考察澳旅院、旅遊區、旅遊娛樂綜合體等，以了解旅遊業的最新發展及旅遊業為何可以成為保護文化的工具。作為QS世界大學“款待及休閒管理”學科世界排名十強、亞洲排名第一的教育機構，澳旅院是帶領本次研學活動的首選單位。

除了澳旅院專業導師對研學主题的學術講解，亞太旅遊協會澳門分會理事長王淑欣女士及澳門特別行政區政府旅遊局王盛鑫先生，亦為順德師生團介紹澳門旅遊業發展的情況。寄望借助學術理論及實地考察，師生能分析兩地強項，取長補短，為區域合作獻計謀策，從而為未來發展作更好的貢獻。

王淑欣理事長重點介紹亞太地區的旅遊發展，並指出亞太旅遊協會在促進本地及區域可持續發展方面的角色。旅遊局王先生與學員們一起探討「旅遊+」發展行銷策略，通過整合節慶、美食、運動和會展體驗，提高目的地吸引力，並一起討論確定區域旅遊合作的障礙與解決方案。研學活動中重點討論促進旅遊體驗和經濟增長方面的跨境合作、文化差異和可持續發展等問題，還安排學員瞭解澳門主要的美食景點並品嚐美餚佳饌，領略澳門文化和美食之都的魅力。

學員通過本次的研學活動，充分瞭解亞太地區的最新旅遊業發展和協會的角色，並以大灣區為例，領會不同城市及景點之間，如何相互合作宣傳區域旅遊的同時，保護好本土文化和文化遺產。

澳門旅遊學院持續教育學校多方面培育高端人才，提供專業定制課程、研學活動、職業技能培訓、國際認證課程及考核。培訓主題涵蓋的範圍非常廣泛，除了酒店、文化旅遊、會展、零售、高端服務、餐飲這些強項外，也提供創意藝術、資訊科技、康體、語言、商業管理、財務與葡語系國家商貿等等的培訓，同時也會根據不同的需求，量身訂制，務求有的放矢。澳門旅遊學院持續教育學校亦為本澳市民帶來更多學習進修的機會，為個人成長、職業發展謀求新出路，迎接更多機遇與新挑戰。

澳門旅遊學院與香港及澳門區托福考試的代表聰穎教育將於 2023 年 8 月 31 日在澳門旅遊學院望廈校區舉行合作協議簽署儀式。此次簽約目的為確立澳門旅遊學院正式授權於美國教育測驗服務社(ETS),在澳門舉辦網上托福考試(即 TOEFL iBT)。澳旅院亦開辦托福應試準備班，為考生提供全面且優質的英語及應試課程。澳旅院除有可靠的英語師資外，大部分課程亦以英語教授。同時，學院越見廣泛的全球認可度及國際國內網絡，將使學院成為突出的托福應試中心。

另外，由於托福考試不限考生原居地，故大灣區以至全國的考生都可在越見緊張的考席中，揀選澳旅院作為應試場地。同時，本地考生也必受惠於澳旅院位處澳門心臟地帶的優勢。因此，澳旅院應試中心的需求必定會越來越大。

澳門旅遊學院蘇清朗副教授最近與北京理工大學珠海學院團隊，以點雲三維成像技術，獲得其第四個國家專利。該技術有助更快建構更精確的電腦圖像，有助更好保育文化遺產建築。

IFTM students have managed to double their sales compared to expected at a pop-up store operation at the Educational Restaurant, which is part of a course assignment.

The achievements were made by a group of second-year Tourism Retail and Marketing Management (Chinese Medium) students studying the Marketing Channels and Distribution course. The course was formulated to educate students about the strategies available to conduct multi-channel marketing practices. The course also covers knowledge from upstream to downstream exposure, such as choosing the optimal distribution channel and product delivery to customers. Site visits and projects, among other elements, are part and parcel of the course.

Students have picked local retail brands from the iRetail Lab of IFTM and sold their products. At the end of the pop-up operation, one group of students made nearly MOP6,000 in revenue, nearly double of their estimated revenues of MOP3,000.

Menna Wong Choi Lin, a student-operator of the project, acknowledged the project for providing her with valuable knowledge about the products they sell, stock preparation, and workforce management.  “As most of us are working students and we had noontime and evening sessions at the pop-up store, the former session was tough on our human resources,” Menna told IFTM News Portal. She also learnt how to acquire products, market products, and understand marketing trends. “It surely has helped me incorporate my theoretical knowledge.”

Jesse Ho Ka Hei, another student in the course, expressed that they learnt from the course lecturer, Ms. Daney Qiao Danyi, sharing of her experience and professional analysis, as well as inviting industry practitioners to share their experiences. They were able to use classroom knowledge flexibly with their team members to build up the pop-up store step by step, allowing them to understand the knowledge points more thoroughly.

On the other hand, Daney believed that this project would help students shape their future careers and realise their entrepreneurial dreams. “I saw happy faces on participating students [after the pop-up sale],” she said, adding that they showed a much stronger sense of engagement than in other written course assignments. She suggested that students who want to start their own businesses have already experienced what entrepreneurship is like, and they may have a clearer idea if they really want to be entrepreneurs in the future.

Students conducted various analyses to prepare for their project. They analysed the restaurant, focusing on its Michelin green star status and use of self-grown ingredients. “We have also analysed the current retail status Macao, such as the consumption preferences of tourists,” Menna added. Menna’s group chose organic body care products brand The Moss and crystal jewellery brand Crstfa . They met with brand owners at a site visit, liaising with them and familiarizing themselves with the products.

Additionally, Daney organized a field trip to visit local brands O.N.E. Products and Cloé Jewelry & Art . The trip helped students understand the challenges of establishing a brand, the impact of the epidemic, and how the owners changed their business models and strategies to cope with environmental variables during challenging times.

In the operations, Daney disclosed that the students had well-incorporated their theoretical knowledge and real-life work experience so as to smooth the progress of the project. She did not see the confusion and hustle that she estimated would happen.

Daney added that she was considering negotiating with larger brands to expand the course project to allow students to stage their pop-up sale in a real shopping mall setup.

澳門旅遊學院於 2023 年 8 月 18 日舉行了 2023/2024 學年開學禮，歡迎新一屆的學士及碩士課程新生入學。典禮上，院長黃竹君博士歡迎新生，並對他們選擇了排名亞洲第一及世界前十的旅遊教育高等院校引以為榮。此屆為新冠疫情後首個新學年，澳旅院除迎接來自世界各地的新生外，亦迎來新開設的數碼營銷與分析碩士課程及國際酒店及旅遊管理哲學碩士課程。

澳旅院於〈中國旅遊學術研究國際影響力評價—基於2001-2021年SSCI旅遊類論文統計研究〉當中的「2001—2021 發表 SSCI 旅遊論文 h 指數≥ 7 的機構及其 g 指數」榜單中，於122家大中華區院校中排名第六，且排名為榜上三家澳門院校中最高，標誌著澳旅院學者的論文常被引用且受同儕認同。

資料來源: ：中國旅遊研究院旅遊學術評價研究基地，等. 中國旅遊學術研究國際影響力評價——基於2001—2021 年SSCI旅遊類論文統計研究 [J]. 旅遊學刊, 2023, 38(3): 147- 162.

澳門旅遊學院學生在會議活動策劃比賽獲獎並代表澳門參加國際比賽

澳門旅遊學院派出兩支隊伍參加由澳門會議展覽業協會主辦的2023澳門大專院校學生會議活動策劃比賽，分別獲得亞軍及最佳 PPT 簡報設計獎，與及優異奬，當中亞軍隊伍成員黃晨瑋更贏得唯二最佳演講者殊榮。亞軍隊伍會於2023年11月代表澳門，到泰國曼谷出戰2023亞洲會展青年挑戰賽。澳旅院一直秉持理論與實踐相長的教學理念，為學生爭取大量實戰經驗，除可為澳門及學院爭光，亦為學生提供磨練與交友的機會。

2023年6月1至9日，19位澳旅院學生由霍曉楓老師帶領，遠赴貴州省從江縣，於該縣第二中學義教英語。其中亦有通過遊戲，使課堂更顯趣味。義工們亦代表澳旅院贈送書藉予該中學圖書館，亦代表校友會派發禮物。義工們也參觀苗族村莊。教學相長，義工們與當地師生皆認為此行得益良多。

Traditional District Fair Organiser Encourages IFTM Students to Be Persistent

Mr. Lei Cheok Kuan, curator of two traditional district fairs in Macao, delivered a guest lecture on May 3, 2023, where he encouraged IFTM students to be persistent in pursuing beneficial goals.

Mr. Lei, the Executive Director of the Industry and Commerce Federation of Macau Central and Southern District, has successfully organized two well-known fairs aimed at revitalizing the city’s traditional districts – the “Hong Kung Night Market” and the “Arraial na Ervanários” (Fair at Rua dos Ervanários).

During his guest lecture, Mr. Lei used “Hong Kung Night Market” as an example for the student to understand the reasons behind organizing thematic events, the process involved, and the challenges faced. He also explained his rationale for selecting Rua de Cinco de Outubro as the event location, reasons for naming it “Hong Kung Night Market”, solutions to noise, hygiene and parking issues, etc.

“Arraial na Ervanários” attracted numerous photography enthusiasts through the colourful painted facades of the surrounding buildings and also incorporated augmented reality (AR) technology to enhance visitor experiences, thereby boosting the sales of shops in the vicinity. Mr. Lei emphasized that these achievements were not the result of individual efforts but rather the collaborative work of a team, which included several dedicated and hardworking young individuals. Mr. Ray Chan Cheuk Wa, the adjunct faculty member for the course, highlighted that one of the team members was a graduate of the Institute whom he had previously taught.

Furthermore, Mr. Lei encouraged students to persevere and remain committed to noble intentions. He suggested that if an event benefits society as a whole, one should not shy away from taking responsibility and overcoming challenges. He emphasized that giving up at the first sign of opposing opinions would yield no fruitful results.

Mr. Lei also advised students to maintain momentum if an event gains support from the majority of people, while reminding them of the importance of clearly communicating the reasons and benefits to those who hold opposing views. He believed that if an event proves effective in generating benefits, public support will eventually follow.

Following the lecture, Mr. Lei patiently answered numerous questions posed by the students. The students, acknowledging the valuable insights gained, expressed that they had acquired a significant amount of high-quality insider knowledge. They mentioned that the guest lecture enhanced their understanding of the tourism economy, tourism event organization and processes, and the practical aspects of presenting the tourism industry. They further noted that listening to the lecture helped them better comprehend the textbook knowledge they had learned.

IFTM has consistently prioritized assisting its students in translating theoretical knowledge into practical skills. This process would not be possible without the generous contributions of numerous industry and thought leaders who share their experiences with IFTM students through guest lectures and seminars. These activities have proven effective in nurturing adaptable students for a more competitive society. Students have broadened their horizons, not only for their future careers but also for their lives as a whole.

澳門旅遊學院 學生在首屆「中國大學生旅遊管理虛擬仿真大賽」 獲取佳績

四支代表澳門旅遊學院的隊伍，參與了在天津舉辦的首屆「中國大學生旅遊管理虛擬仿真大賽」。其中兩支代表隊伍獲得了三等獎的榮譽，而另外兩支隊伍則獲得寶貴參賽經驗。是次比賽於本年5月舉辦，由中國旅遊教育協會旅遊教育分會和南開大學共同舉辦，秉持「以賽促教，以賽促學」的理念，推動理論與實踐融合的創新教育模式，透過競賽鼓勵青年人學習和彼此交流。

這次比賽為中國首個針對旅遊管理學科設計和舉辦的虛擬管理競賽，並獲得全國旅遊院校的廣泛支持和參與。來自全國各地的428支大學生團隊，共3,240名師生參與了此次比賽。激烈競爭之下，最終產生35支獲獎優秀隊伍，當中澳旅院的兩支代表隊伍力爭上游並獲得三等獎的榮譽，成績斐然。獲獎的兩支隊伍分別由王雨晴、劉泊漾、沈歆然、楊梓躍同學組成，由蘇碧瑜老師指導；及由石佑坤、石佑乾、王子琳和劉彥辰同學組成，由劉名珍老師指導。

學生給予這次比賽的體驗十分正面的評價，並特別感謝學院及其他單位給予的支助。學生在比賽中的成功是澳門旅遊學院教育質量的體現。相信學生將在未來繼續為旅遊業的發展作出貢獻，並引領旅遊管理的未來。

由主辦單位自主研發的旅遊企業模擬沙盤系統，為學生提供了從酒店投資、經營操作、市場競爭等全方位的實踐體驗。透過制定酒店經營決策，來適應市場需求變化，應對競爭，實現利潤。這個複雜的博弈過程，不單讓學生有機會把理論知識和實踐相結合、提升分析和整理數據能力、建立系統化的管理思維，亦讓其獲得寶貴的學習經驗，增強他們對市場的感知力和對旅遊行業的理解，並更深入了解團隊合作的重要。

最近，澳旅院一團學生在客座副教授李豐俊博士帶領下到廣州，參加由教育部港澳與內地大中小學師生交流計劃（以下簡稱“萬人計劃”）資助、華南師範大學國際交流與合作處（港澳台事務辦公室）承辦、旅遊管理學院具體實施的實踐交流類短期項目。澳旅院及華南師範大學共二十多名師生參與。他們既有感受廣州傳統的一面，亦有目睹新而繁華的另一面。三天之中，他們參觀了嶺南文化與西關風情並重的永慶坊，走訪了李小龍的祖居、欣賞了西關打銅與廣繡等非物質文化遺產。及後亦參觀廣州正佳廣場、天環廣場、K11購物藝術中心，體驗廣州的創新文藝氣息與商業元素結合的成功例子。

本次實踐交流活動以文化認同為基質匯聚灣區青年的價值共識，增強了粵澳青年對嶺南悠久歷史文化的認知和認同，促進了新時代的粵澳青年與祖國發展同向同行，激發了他們投身粵港澳大灣區建設、融入國家戰略的主動性和積極性。

由中國旅遊研究院、澳門旅遊局和澳門旅遊學院主辦、“促進澳門建設粵港澳大灣區旅遊教育培訓基地聯盟”作為支持單位的“澳門研學旅行發展論壇”於2023年6月30日在第十一屆澳門國際旅遊(產業)博覽會期間順利舉行，共吸引百多名來自粵港澳大灣區政府代表、旅遊相關行業的管理層及高等院校師生透過線上或線下模式同步參與。論壇分主題演講及座談研討兩部份，共計多組中外專家、學者、政商代表參與及發言，為國家與澳門研學旅行注入新的點子和堅實的支持。澳門航空股份有限公司及廣州嶺南集團控股股份有限公司代表均認為澳門發展學研旅遊有優勢，前者更強調會盡力支持此事業發展。

2023年6月6日，27名來自五家澳門高等院校的學生，齊集澳旅院舉行第七屆澳門大學生天津學習交流計劃開班儀式，並將於6月8至22日前往天津南開大學，進行為期15天的學習和交流。期間，學生將會參觀包括空中巴士組裝線在內的一系列知名景點，考察學習國家最新的發展。開班儀式不僅邀得全國政協何厚鏵副主席蒞臨，全國政協港澳台僑委員會更為活動發來賀信。何副主席作為此交流計劃的倡議人，活動旨在為澳生提供更多深入體驗國家發展的機會。

2023年7月16至22日，11位來自中國內地及香港特區的高中生，參加澳門旅遊學院舉辦以英語進行的暑期研學遊—「Travelling in English」。學生除了在澳旅院校園活動、學習及完成小任務外，也要製作英語劇本及演出。活動期間，學生參觀了澳門的世界遺產，了解澳門長久的中西文化交流歷史；也參觀了澳門倫敦人，考察度假村內外的運作，及向營運管理人員發問。整個活動互動有趣，也讓學生在課室以外學到重要的知識技巧，開拓視野。

2023年7月10日至16日，來自澳門旅遊學院文化與遺產管理學士學位課程的五名學生參加了由西南交通大學建築學院，西南交通大學國際合作與交流處及西南交通大學世界遺產國際研究中心主辦的為期7天的考察活動。此次活動在聯合國教科文組織亞太地區世界遺產培訓與研究中心、國際古跡遺址理事會西安國際保護中心、四川省文物局等相關單位的指導下舉辦，以“2023藏羌少數民族傳統村落保護國際工作營”為主題，學生們到訪了中國川西藏羌民族聚集地成都甘孜丹巴中路鄉，和其他來自不同院校、不同學科背景的師生和專家學者展開了豐富而有意義的實地考察與交流，其中包括建築學、文化與遺產管理、風景園林、藝術設計、旅遊管理等。此次工作營的主要內容包括專題學術研討、中路片區實地調研、碉樓現狀分析與測繪、碉樓保護與村寨發展規劃制定等。在工作營的開展中，專家學者和學生們持續探討傳統村落保護與利用相關問題，以期推動民族地區可持續發展和文化遺產保護與傳承工作的開展。

澳門旅遊學院於2023年4月23日舉行開放日，內容豐富、資料充足、活動多元，獲參觀學生及中學教師讚賞。參加者認為是次活動有助他們了解澳旅院的師資及課程，為未來報考提早打下基礎。亦有澳旅院學士學生提早了解母校碩士課程，並認為母校越加優秀的排名能吸引他們留校升讀學士後課程。

IFTM Tourism Event Management Students Inspired in Meeting with Horologist Expert

IFTM’s Tourism Event Management programme revolve around MICE events, to nurture students with the expertise to achieve marketing and publicity results, among other goals, through events.

On 15 June 2023, a group of fourth-year IFTM students in the Tourism Event Management Programme led by Ms. Joe Vong Teng Pui, lecturer of the course “Special Topics in Event Management”, visited a horology expert in Macao to discuss the possibilities of organising a watch expo in Macao, among other topics.

The group of students from the Bachelor of Science in Tourism Event Management (Chinese) programme paid a visit to local timepiece expert Mr. Francisco Cunha. Mr. Cunha is a 2023 member of the Grand Prix d’Horlogerie de Genève (GPHG) Academy, a 2017 Foundation High Horology Certificate Expert, as well as co-founder and principal instructor at MWKC Macau Horologic Tuition Centre. He has been invited to several high-end international watch exhibitions and lectures for numerous watch brands.

During the meeting with the students, Mr. Cunha revisited the development of luxury timepiece shows and introduced their current situations. Meanwhile, he also explored the plausibility of holding a high-end chronometer show in Macao, starting with the Geneva Watches and Wonders show. Chronometers, meetings, and exhibitions are not far apart. There are a multitude of horology shows and events held around the world each year, with many of them in Europe, in particular Switzerland, the sanctum of the world’s chronometer enthusiasts and manufacturers. Such events are an unrivalled channel for promoting a city, attracting hundreds of thousands of visitors and exhibitors worldwide and having a significant impact on the local economy.

Students have understood the industry much more deeply after Mr. Cunha’s introductory session and raised a lot of questions in an attempt to drill even deeper into the concept. To these questions, Mr. Cunha gave elaborations on his earlier explanations, in addition to revealing his perspectives on the challenges and opportunities facing Macao in the areas of fostering and organising high-end watch activities.

The meeting with Mr. Cunha was initiated to refine students’ global mentality and horizons by orchestrating education opportunities with international perspectives. Similar arrangements are highly encouraged by IFTM, as they comply with the institute’s philosophy of blending theoretical knowledge and practical experience to garner all-round pedagogical results.

澳旅院攜手金沙中國於2023年6月7日假澳門倫敦人合辦第八屆旅遊教育學生峰會，活動旨在為應屆畢業生提供與業界領袖和社區分享研究成果的寶貴機會。此外，旅遊教育學生峰會亦邀請了大灣區的高等院校學生參與。會上，學生發表廣泛主題的研究報告，吸引業界領袖仔細聆聽及給予寶貴意見。學院還在參與旅遊教育學生峰會的所有論文中選取優秀作品頒發最佳論文獎。

澳門旅遊學院於2023年6月8日假塔石體育館舉行2023年度畢業典禮。415名碩士學位課程、學士後文憑課程、學士學位課程、文憑課程準畢業生獲頒發證書。而出席的各界嘉賓、師生和親友的歡呼聲、掌聲和祝福聲此起彼落、熱情洋溢，場面感動。本屆畢業生當中，除了中國公民外，也有來自馬來西亞及約旦的學生。畢業生皆表示澳旅院在學習過程中給予很多鼓勵與支持，亦深信在此學到的知識，一定有助其未來的發展。

修讀澳旅院 “遊客管理” 科目的學生分別於2023年4月17及18日前往澳門銀河綜合度假城“銀河藝萃”藝文空間。學院講師梁嘉豪先生帶領學生到該藝文空間參觀“夏日戀曲” 藝術家駐場壁畫現場創作及展覽，邀請到“銀河藝萃” 藝廊經理林毓珊女士及其團隊圍繞展出之壁畫為學生進行導賞，以及於導賞結束後就 “遊客管理” 議題進行分享和討論。

西瑞餐廳總監湛兆賢最近應邀出席了澳門旅遊學院的客席講座，並擔任主講嘉賓。是次講座對象為正在修讀文化創意產業課程的文化與遺產管理理學士學位課程一年級學生，學院講師梁嘉豪先生為是次客席講座的主持人。講座於2023年3月16日舉行，講述創意市場行銷及餐飲創業的過程。

澳旅院畢業生、澳大利亞墨爾本大學法學院博士生唐智棋於澳旅院吳志偉講師及莊允諾導師帶領下，完成檢視127篇關於奧運及世界盃足球賽等大型活動的研究記錄，並找出這些活動與人權狀況的關係。除此之外，該論文更成功登上澳大利亞商學院院長理事會期刊品質列表（Australian Business Deans Council——ABDC）A級期刊《活動管理》（Event Management），足證澳旅院不斷進步的教研水平。

IFTM Hotel Management Students Practice Banquet Hosting Skills at Home Base

A group of Year-2 students from the IFTM Hotel Management Bachelor’s Degree Programme (Chinese medium) recently organized a wine dinner at the IFTM Educational Restaurant on April 3, 2023, to apply their knowledge and skills in a practical setting.

Mr. Derek Fong Chi Kuong, lecturer of the Food and Beverage Management course, explained that the objective of the Hospitality Management programme is to equip students with knowledge about various types of receptions, their organization processes, and the challenges they entail. The wine dinner provided an opportunity for students to prepare and organize a dinner according to the requirements of the course.

As the students proceeded with the dinner organization, a charity sales activity took place on March 20, 21, and 23 at the Mong-ha and Taipa Campuses. The activity aimed to raise funds for the dinner, promote the event, and support charitable causes. Students sold homemade desserts, drinks, and boxed lunches prepared by Dream of Sexagenarian Eatery.

Dream of Sexagenarian Eatery is a social enterprise owned and operated by the Macau Special Olympics. The eatery’s mission is to provide job opportunities that highlight the values of individuals in their 60s and offer them a platform to shine, similar to the renowned Japanese stadium. The eatery receives financial support from the Social Welfare Bureau of the Macao Special Administrative Government.

The wine dinner featured five courses paired with three different wines. Amuse-bouche and pre-dinner cocktails were also served as part of the delightful reception. The dinner welcomed 60 attendees from both within and outside the institute, including Dr. Irene Chan Cheng Chu, coordinator for Bachelor’s Degree Programmes (Chinese medium) in the School of Hospitality Management and School of Tourism Management, and Dr. Cindia Lam Ching Chi, Director of the School of Continuing Education.

At the conclusion of the dinner, the students expressed their gratitude to the guests for their support. They also shared the challenges they encountered during the dinner organization process and the valuable experiences gained from overcoming those challenges. Additionally, they discussed their expectations for the future development of the food and beverage and banqueting industries. The event successfully raised MOP8,343.5 for the eatery.

「琴澳人才行」暨濠琴文旅·融合新機活動於2023年3月21日假橫琴粵澳深度合作區舉行，活動由合作區經濟發展局主辦、珠海大橫琴發展有限公司、澳門旅遊學院承辦。是次活動吸引了20 名琴澳人才齊聚合作區交流經驗，共同探討兩地文旅會展商貿產業的合作和發展。座談會上，參加者表示活動令他們更深入地瞭解橫琴文旅商貿會展産業發展現狀及趨勢，並相信琴澳兩地能夠攜手把合作區打造成為國際知名、宜居宜業宜遊的文旅商貿會展產業新高地。

澳旅院 大一 生 藉 參觀澳門博物館 深入瞭解澳門歷史

“ 國家體制與澳門特區研究”是澳門旅遊學院為本院一年級新生新開設的必修課程。課程內容全面涵蓋了澳門地區的歷史、文化、法律及治理體系，為學生瞭解該地區經濟活動所處的社會文化經濟背景奠定良好基礎。

在本年度第二學期，該課程歷史學部的導師基於“紙上得來終覺淺，絕知此事要躬行”的沉浸式教育理念，在學院領導、同事以及課程主任的積極支持、配合下，開始了帶領學生“走出課堂，走入歷史”的探索歷程。

是次探索的目標集中在對澳門博物館的訪問。導師們帶領酒店管理、旅遊零售及市場推廣管理、旅遊會展及節目管理以及文化與遺產管理等課程超過兩百名同學分四團前往。內容豐富的館藏、精彩生動的講解、充滿內涵的互動問答，都使同學們有機會更深入地體驗、瞭解澳門在中外交流、海上絲綢之路、宗教、文化等方面的獨特歷史地位，提升他們對國家、地區的身份認同感。師生在參觀後普遍對此次活動有很良好的感受，更有不少同學表示有機會將課堂所學與展品、對答內容相互驗證或應用，從而感到極為開心。

有鑒於是次探索的成功，課程有計劃在來年將“走出課堂”的做法逐步擴大到“法律”、“大灣區”等學習單元。 通過博物館參觀、嘉賓講座、企業參訪等多種形式，並將其與課程評估有機地結合起來，以更好地達到本課程的學習效果。

澳旅院文化與遺產管理理學士學位課程的一年級學生於2023年5月6日參與了由魯班先師木工藝陳列館提供的專題工作坊活動。此次活動由學院講師陳昭宇博士組織，在木藝工會副會長黄慶鏘、上架行會館葉館長及其團隊的帶領下進行了一次豐富的非物質文化遺產項目體驗。活動圍繞著兩個被列入澳門非遺清單項目-“上架木工工藝和魯班誕”展開，共分三部分進行，包括館內導賞、專家對話和體驗工作坊。學生在實踐過程中了解到了魯班精神及其工藝在澳的傳承歷史、過程和延續，並深刻感受到其工藝操作的不易及其傳承的價值。學生們紛紛表示此類實踐活動的學習方式讓他們受益匪淺，並更好地將課上所學和實踐相結合。

全國政協委員、澳門旅遊學院院長黃竹君博士在接受中國旅遊報專訪時，從多角度解釋澳門和橫琴的區域融合有助兩地旅遊業復甦。黃博士建議兩地可引入業界、學界，且重點發展文化、旅遊、體育、會展及醫療健康等產業。

澳旅院資訊科技講師林浩平帶領兩位學士學生利用擴增實境（AR）及近場通訊（NFC）技術提升來訪者於澳旅院開放日的體驗。

IFTM Alumna Shares Her “Life without Limits” Experiences in the Event Industry

On April 24, 2023, an IFTM alumna returned to the Institute for a guest lecture recapping her seven years’ experience in the event management industry, and she advised IFTM students to keep the momentum going.

The sharing session was held in the presence of Dr. Clara Lei, Director of the School of Hospitality Management, Dr. Ubaldino Couto, Coordinator for the School’s Tourism Event Management Programme, and Dr. Irene Chan, Coordinator for the School’s Bachelor’s Degree Programmes taught in Chinese.

Ms. Zoe Huang Ying, a Tourism Event Management Programme graduate, has led a splendid life since completing her studies at IFTM. Her life over the last seven years has been described as “life without limits” by her.

Following her studies at the Institute, Zoe began working for a company she liked very much, which allowed her to do what she wanted. Of course, this freedom was limited in terms of commercial operations and business decisions.

She began as a party planner and worked her way up to becoming a wedding planner. Her employers have allowed her to continue her education and training while working full-time at the company. Zoe, for example, has taken courses in wine appreciation, floral arts, and wedding planning to better understand her clients’ needs and provide appropriate services to them. She was certified by Weddings Beautiful, an international licencing entity for skilled wedding planners.

During the sharing session, Zoe also shared her experiences in planning some spectacular weddings and occasions. Some of her previous clients requested that weddings be held in fields, farmland, and shipyards, among other unusual locations. She emphasised that the main reason for clients’ choice of wedding locations or venues was emotional appeal rather than display of flamboyance or tackiness. As a result, a wedding planner should understand the reason for each occurrence and the uniqueness of each wedding.

Emphasising the significance of a wedding planner, Zoe stated that these professionals should be there to solve – rather than cause – problems for their clients: the marrying couples. She also stressed the importance of creating and maintaining a romantic atmosphere throughout the wedding.

Students actively raised questions for Zoe during the question-and-answer session near the end of the lecture, and she answered them with her own insights, benefiting all students.

A group of Year 1 students in the IFTM Tourism Event Management Bachelor’s Degree Programme (Chinese Medium) conducted a night tour of visiting heritage monuments of Macao as a project for their ‘Introduction to Business Management’ course. The project aimed to propose a creative theme and route for a night tour, allowing students to put what they had learned in the classroom while learning more about the unique features of Macao into practice.

Students were asked to work in groups to come up with a proposal. The winning proposal, voted by the whole class, featured movies and heritage sites in Macao. The winning route connects Camoes Garden, Ruins of St. Paul, Travessa da Paixão, Senado Square, St. Augustine’s Church and the Dom Pedro V Theatre. Before site selection, thorough research works on movies that were filmed in Macao was conducted. World heritage sites that have been used for filming some of the world-renowned movies were then selected. For example, Camoes Garden was one of the filming places for Bruce Lee’s movie Fist of Fury in 1972. Travessa da Paixão was one of the filming places for the Hong Kong movie Isabella in 2006. Students used their creativity to theme the night tour with the movie to demonstrate how these heritage sites can contribute to creative works, showing the different sides of these treasures.

Throughout the process, the students gained experiences in problems they may face in the real world in planning, organising, leading and controlling – the 4 functions of management – and learned how to solve such problems. The project also drew the attention of the students to the unique heritage of Macao, and to ways of promoting and protecting that heritage.

三位澳門路易威登的代表為澳旅院學生進行了一場客座講座, 主題為「奢侈品牌如何在執行其營銷策略的同時維護客戶關係」。路易威登澳門零售總監Arthur Lupker先生及同為澳旅院畢業生的Giles Leong先生及Celia Shi 女士，皆鼓勵同學要保有好奇心及其在工作中的重要性。不單因為公司著重此質素，更因為具有好奇心的人，會更主動學習而成為更優秀的人才。兩位畢業生亦表示，澳旅院的教育為其現時工作打下紮實的基礎。

本地餐飲業者及學生於2023年4月20日參加了首場由澳門旅遊學院持續教育學校與永利餐飲學院合辦的「美食名廚大師技藝展示系列」之「泰國東北-依善菜主題工作坊」，由來自泰國東北部烏隆府的Num Weerawat Triyasenawat大廚進行展示，與參加者們交流廚藝心得。工作坊系列由4月至6月初舉行，涵蓋國內外不同菜系，強化澳門「聯合國教科文組織：創意城市，美食之都」的身份。

澳旅院師生於2023年4月6至10日到訪廣東海洋大學，並參加了由該校組織的主題為「弘揚海絲文化，情系大灣區」的“2023粵澳青年學生交流營”活動，與當地師生深入探討粵港澳大灣區以至全國的旅遊業發展及人才培育事宜。兩校管理人員皆希望未來可舉辦更多類似活動，有助聯絡學生感情、培養具家國情懷及國際視野的人才。

澳門旅遊學院文化與遺產管理理學士學位課程一年級學生於2023年4月12日線上參與非物質文化遺產相關的專題講座。澳旅院講師陳昭宇博士邀請了來自江西省景德鎮陶瓷世家孫公窯第四代傳承人孫立新先生和其侄女孫榕慊同學，分享他們和陶瓷技藝的故事。專題講座以“中國非物質文化遺產陶瓷的守藝與傳承“為主題，主講嘉賓們向學生們分享了非遺保護的意義和以“情懷”為根基的保護理念。

澳旅院邀請到莫倩婷小姐，現任石頭公社主席、導演及演員，為修讀文化與遺產管理理學士學位課程的學生進行了一場客座講座。是次活動除了向學生分享非牟利文化藝術團體如何在疫情的影響下為澳門的劇場多媒體創作及拓展生存空間而努力，更加深了學生對拓展藝術敎育及推動澳門本土藝術的認知及理解。

Industry Expert Shares Experiences and Gives Talk to IFTM Students on Improving Brand Image through Customer Service

IFTM always strives to build students’ ability to practice what they have learnt in classes to minimise the gap between book knowledge and real-world practice. To maintain the balance between theory and practice, the Institute often hosts talks by inviting different industry professionals and successful alumni to share their expertise, experiences and advice with current students. The Institute takes account of the students’ competitiveness for future career opportunities and professional development.

IFTM adjunct faculty, Ms Daney Qiao, has invited Mr. Vincent Chan, General Manager of the Rainbow Group, to share with Year 2 students from the Tourism Retail and Marketing Management Programme (Chinese medium) his expertise and work experiences in improving brand image through services. The sharing corner was held at the iRetail Lab on 28 March 2023. The guest speaker, Mr. Chan, who has been working in the retail industry for over 20 years, concluded the change of attitude and experiences that he had working as an employee from day one until reaching today’s position.

In the sharing talk, Mr. Chan combined his expertise with practical examples to explain and show students the importance of eye-catching displays in a retail store. He emphasised that retailing is not only about the sale of goods but also about consumer demand. Thus, he brought out the importance of providing satisfactory services to consumers, which will result in the trust and loyalty of the consumers to the business.

Besides, this valuable talk aimed to provide participating students with a more profound and straightforward approach to understanding the retail industry, primarily to provide an opportunity to the industry practitioner who can better integrate their theoretical knowledge learnt during lectures with real examples and experiences.

Power BI是一款功能強大的商業智慧工具，它使企業用戶和個人用戶能夠輕鬆地訪問、轉換和視覺化資料。同時，Power BI還允許用戶連接到各種資料來源，允許來自多個資料來源的統一視圖。這使得用戶更容易發現趨勢，識別異常，和發現機會。

澳旅院商業管理學概論科導師何耀榮先生於2023年3月10日為大一及大二學生安排了到訪中國根有限公司的活動。中國根有限公司於一九九三年由馮連華先生創立。自八十年代中期，一直致力投身於中國古董藝術行業，研究和探索這方面的知識，累積了非常豐富的經驗。是次活動除了加深學生對澳門歷史文化遺產的知識和興趣外，更邀請到總經理馮美玲小姐向學生講述其公司的架構和日常在管理公司上的工作流程。透過這次參觀活動冀增加學生對商業管理與歷史文化遺產保育兩者之間的聯繫的認知，亦希望他們能從中了解到商業管理在各行各業的重要性。

MyIFTM 是為澳門旅遊學院的學位課程在校學生開發的手機應用程式，方便用戶透過智能手機安全和便捷地獲取學院最新的資訊及服務。在校學生們除了可以利用程式查詢課表、出席率和成績及論文計劃書外，還可以用作支付費用、申請各種所需證明等多元化資訊服務。此外，學院並將於2023年持續改進、完善應用程式及延伸內建的功能模組，為師生提供更全面的服務。

On 24 February 2023, students in Tourism Retail and Marketing Management (Chinese medium) Bachelor degree programme were invited to attend the ‘Sour Graphik: Foober Adventure – a solo exhibition of Mr. Ng Man Cheng .’ as part of the Macao Young Artists Scheme. Mr. Ford Lei Chong Fo, the ‘Retail and Marketing Commerce Programme’ course lecturer, explained that the event was an opportunity for students to understand better how local designers establish their brands and overcome challenges. The exhibition showcased Mr. Ng’s portfolio and works, highlighting the potential for artistic creativity among the younger generation. Participating students gained new perspectives on conducting marketing plans for future clothing brand development.

During the visit, Mr. Ng shared the background and inspiration of his brand and emphasized that there are no limits to design or products. He encouraged students to consider multiple product values when creating marketing plans. He believed the visit was a platform for young artists to interact and stimulate their innovative ideas while building international arts and cultural exchange channels to enhance Macao’s status as the Art Capital for young artists.

Mr. Ng guided students through the exhibition and explained the philosophy and concept behind his creations. He combined his design career’s inspirations and experiences to discuss the importance of concept creation in the product development. Mr. Ng stressed that having unique features and value propositions can bring out a brand’s unique spirit and create a lasting impression.

Additionally, Mr. Ng shared his insights on the local art industry and  discussed the prospects of today’s design industry in Macao. He expressed his gratitude for the opportunity to assist the creative industry and design education by holding his solo exhibition and introducing his works to IFTM students. The aim was to boost their knowledge of the design industry.

Knowledge and skills acquired at the Tourism Retail and Marketing Management Bachelor’s Degree Programme (Chinese Medium) have assisted a third-year student, Ms. Joan Fu Ka Kei exceling in her work at a global luxury fashion brand.

Having enrolled in the programme at IFTM in 2020, Joan joined her current employer in May of the following year. She started as a Sales Executive and have climbed up the ladder steadily, which brought her to her current position overseeing the operations of two shops. Commenting on how the curriculum has raised her up, Joan pointed to a lot of areas that has cultivated her capacity and capability. She emphasised that each course did have a role in her career development. Despite being a programme in Chinese Medium, English is a compulsory course in the programme. “The English lecture every week has educated me in terms of managing job interviews and writing work emails,” Joan recalled. “The curriculum meets the needs of my job.”

In addition to the English lectures, Joan also mentioned the management course. “The course has taught us practical skills on how to incentivise others and to design incentive programmes at workplace. These skills are very useful,” Joan said. With that said, on the pragmatic side, Joan pointed out that in previous course projects or group assignments, she has often been chosen as the leader. With greater opportunities initiating communications and coordinating work, she found these experiences rather helpful in her workplace. “At my workplace, we often have promotional or special projects, in which I can utilise my capabilities acquired at the Institute, such as planning projects, arranging manpower, and designating tasks,” Joan explained.

Overall, in Joan’s opinion, the entire curriculum of the programme in which she is studying is delicately arranged and appropriate for the working professionals. “All knowledge learnt can be applied at work,” Joan commended. When trying to conclude her comments, Joan made special emphasis that her comments were all genuine.

There must be some reasons behind Joan’s opting to enrol in the Chinese medium programme at IFTM, and she explained why. The main reason behind her decision was that she wanted to improve herself both academically and professionally. She disclosed that when she graduated from secondary school, she went to Taiwan for university education. However, she did not find that engaging, so she returned to Macao after the end of the first year. The reason why she decided to further her education at IFTM is that she found education crucial to life. “After working for several years in the insurance sector – and having experienced fierce competitions in society – I discovered education very important, and choosing a quality institution is as critical,” Joan recapped.

Striking a balance between working and receiving formal education is a delicate art, which requires the utmost of attention. In Joan’s opinion, however, another factor prevails: willpower. “IFTM has high standards. Assessments and examinations do not give way to my full-time job,” she said, implying that the burden was as heavy on both sides of her balance.

On suggestions to retail sector expectants, Joan pointed out that personal attitude is critical. “I suggest them having broader horizons and cultivate both their academic knowledge and pragmatic capabilities,” she concluded.

澳門旅遊學院及金沙中國有限公司於2023年3月15日共同舉辦學術研討會暨合作備忘錄簽署儀式，標誌兩機構將會深化校企合作，攜手推動旅業人才培養和產業可持續發展，雙方亦會共同建立會展業澳門職業技能認可基準的培訓手冊及行業標準，為本澳會展產業的發展建立更堅實的基礎。研討會邀得國際會展機構、澳門政府官員、金沙中國管理層及澳旅院教學人員主講，探討會展業發展趨勢。

畢業於澳門旅遊學院廚藝管理理學士學位的校友吳玉姍，於澳門首屆朱古力雕塑及夾心朱古力比賽中，與她的隊友獲得了金獎及「最佳夾心朱古力」雙大獎，標誌該學位課程的過人之處。課程擁有行業前列教學班底，除教導學生廚藝相關知識外，亦會教授語言、管理理論、市場學、營銷等相關理論和技巧，更提供實習計劃及參與交換生項目的機會。

澳門旅遊學院榮登QS世界大學“款待及休閒管理”學科排名亞洲第一、全球前十位

澳門旅遊學院在最新發佈的2023年QS世界大學“款待及休閒管理”學科排名中躋身全球前十位，位列亞洲第一，是本地高等院校歷來首次奪得如此佳績。

澳門旅遊學院作為一所提供款待及休閒管理學科的高等教育機構，本年度位列全球第十位，較去年排名躍升了十三位；學院的亞洲排名由2022年的第三位攀升至第一；更連續第七年在QS世界大學“款待及休閒管理”學科方面高居澳門排名榜首。

QS世界大學排名按不同學科領域對世界各地的頂級大學進行評級，2023年的排名已於3月22日公佈。全球共有2,477所院校參與款待及休閒管理學科排名評選，同比增長14%。面對激烈競爭，澳旅院仍然能夠屢創新高，除了歸功於“學術聲譽”方面的亮眼成績，更有賴校友在勞動市場上的出色表現，使得“僱主聲譽”的評分亦有大幅增長。

近年來，學院持續優化教學，又開辦碩士和博士學位課程，更與國際知名院校合作推出全新的雙學位課程。在短短四年間，澳門旅遊學院從世界排名第33位攀升至全球前十強。

學院也開展了其他值得關注的項目，包括推出嶄新的教學設施，如：零售實驗室、文化遺產數碼檔案室，以及商業創意孵化器構想實驗室。此外，澳旅院也對望廈迎賓館和教學餐廳這兩個實習單位進行翻新工程，氹仔校區亦隨著銀禧樓的啓用為更多學生提供優質的教學環境。

QS世界大學學科排名旨在幫助有意向的學生辨識心儀課程範疇的世界領先高等教育機構。自2011年以來每年發佈榜單，目前共涵蓋54個學科，在2017年新增了款待及休閒管理學科。排名詳情請瀏覽www.topuniversities.com。

黃燕妮博士與陳冠廷講師於2023年3月16日帶領澳門旅遊學院廚藝管理課程的四年級學生參觀位於澳門上葡京綜合度假村的葡式餐廳 – 味賞。味賞主廚André Filipe Ferreira Lai 示範了薯絲馬介休和特式柑橘吉士球這兩道展現葡萄牙美食的傳統和創新特色的招牌菜。此外，主廚亦分享其在烹飪行業的專業知識和葡萄牙美食背景的知識。學生們在主廚的指導下嘗試製作特式柑橘吉士球，度過了一段美好的時光。行程的最後，學生們更參觀了澳門卡爾拉格斐奢華酒店的客房，其裝飾帶有西方和中國元素，如帶有荔枝紋皮革、黑色、金色和充滿活力的紅色的裝飾及中式瓷器。

澳門W酒店總經理陳國正先生、人力資源總監黎祖智先生及12名高層管理人員於2023年2月10日到訪澳門旅遊學院，向學院的大四學生介紹了W酒店的品牌形象及其集團的職場文化。講者提及到W酒店除了致力向員工提出多方面的培訓，更有向行業領導者學習的機會。此外，還鼓勵學生們在投身酒店行業過程中，珍惜各類型的實踐機會和經驗，在未來的職業道路上積極建立及維繫行業中的社交網絡，以幫助日後職場上的發展。澳門W酒店各部門管理層在是次活動中與學生們進行了互動和深入的交流。與會學生亦紛紛表示參與此活動是一次既激動人心且收穫豐富的經歷，然而激發了他們投身酒店行業的熱情。

澳門旅遊學院酒店管理學士學位畢業生張湛悦榮獲2021年度「中國大學生自强之星」獎學金。該活動由共青團中央、全國學聯指導，中國青年報社、新東方教育科技集團、中國青年創業就業基金會聯合舉辦，活動旨在樹立當代大學生熱愛祖國、品行優良、不畏艱難、自强不息的榜樣。張同學積極服務於學院、努力不懈地提高自己各方面的知識和能力令她深受肯定並脫穎而出。她也表示這次獲獎的經歷會成為她日後會繼續秉持勤學求真的動力，讓自己成為一個更加優秀的人。

澳門旅遊學院講師陳昭宇博士和陳正珠博士合作進行了一份針對智慧城市發展的學術研究「智慧城市與生活質素：市民對智慧城市發展支持度的量化分析」，針對一組智慧城市生活質素 (SCQOL)領域考察了旅遊目的地及快速發展中的智慧城市 – 澳門，並驗證了它們對市民在智慧城市發展上的態度、看法及對以人為本的智慧城市發展（SCD）的支持的影響。

2023 澳門旅遊學院就業發展日得到粵港澳大灣區企業鼎力支持，於活動日招聘具熱誠、良好態度及知識豐富的澳旅院學生。與此同時，參與企業亦欣賞澳旅院的國際氛圍及是次活動的良好互動。參與學生亦認為機會難逢，感獲益良多。

澳門旅遊學院迎來三位博士學位課程學生，來自不同領域的新生表示，學院靈活的課程設計和雙導師制、線上線下課程資源的可用性、學術理論及實踐結合的教育立場以及與國際機構和業界的聯繫等，都是他們選擇澳旅院攻讀博士課程的因素。三位都表示，期待修讀博士課程能促進個人職業生涯發展，獲得更豐富的生活經驗。

喜訊 ! 澳門旅遊學院師生合作論文再次發表在國際學術期刊

得益於澳門旅遊學院對學術研究能力的高度重視，學院鼓勵師生共同合作發表期刊論文。於2020年完成學院的旅遊零售及市場推廣管理學士學位課程(中文學制)，江慧萍同學與李俊豐客席副教授合作下，于國際知名學術期刊“Journal of China Tourism Research”(中國旅遊研究)上發表對澳門生態旅遊的研究成果。江同學目前是澳門聖若瑟大學的一名在讀碩士生，她認為本次學術研究經歷能進一步了解澳門生態旅遊情況，思考更多研究的可行性，有助於她今後的學術研究和職業發展。

在採訪中，趙博士首先指出 「旅遊+」是世界旅遊發展的趨勢,其目的是推動旅遊業與其他行業的互動和合作，從而實現效益的倍增。澳門在「旅遊+教育」、「旅遊+體育」、「旅遊+大健康」等方面存在較大的發展潛力。學院提供了廣泛的旅遊相關學科的學位和專業課程，如文化、遺產和旅遊活動管理。這有助於學生掌握所需的專業知識和技術能力，為將來成為行業領袖做好準備。

趙博士表示，順應特區政府高等教育的發展方向，學院在修訂現有課程的同時，不斷增加有關新興行業的多元化課程，供本地和國際學生報讀。近年來，學院還開設了碩士學位和博士學位課程，不僅使學生獲得更廣泛的職業選擇，還為行業培養精英，以適應更高的人才要求。他強調國際化、注重實踐以及堅持小班教學是所有學院課程的共同特點。

趙博士提出，面對行業的加速發展和變化，學院對課程內容和設施進行了優化和革新。 零售實驗室iRetail Lab於2021年啟動，以促進學生在電子商務和數字營銷方面的學習。隨後於2022年成立的構想實驗室 Ideation Lab，強調創業創新及科技和旅遊的融合。這兩個實驗室都有助於提升學生和公眾在「旅遊+」方面的科技思維。

此外，澳門旅遊學院的學位課程理論和實踐並重，通過創業課程、課程實習和其他職前培訓機會、內部和部門工作經驗、項目工作等，學生於畢業時即具備較強的職場競爭力。 他強調了多元化和真實學習環境的重要性，不僅有利於學生將書本知識付諸實踐，亦可以增加他們的學習投入度。

為配合國家打造大灣區人才高地的願景，學院與本地業界合作，邀請不同綜合度假村的管理專家到灣區城市分享經驗，旨在提升灣區產業競爭力，與國際旅遊酒店業服務水平接軌。這種共享方式有利於旅遊企業開發和提供個性化的旅遊產品，提升遊客的旅遊體驗。趙博士總結說：「借助文旅產業的區域合作，我們期待進一步加強人才培養工作，共同為國家建設人才社區，以促進產業多元化及可持續發展。」

澳門旅遊學院與兩所隸屬於森梅教育集團的瑞士頂尖院校 -格里昂高等教育學院(Glion Institute of Higher Education GIHE) 和理諾士國際酒店管理學院(Les Roches Global Hospitality Education)簽署新的課程銜接協議，讓酒店管理學士學位課程學生於澳旅院完成 3 年學習後，於兩校的任一個校區(瑞士、西班牙或英國)繼續完成其學習要求後，便可同時獲頒瑞士院校和澳旅院各自之學士學位證書(雙學士學位)。GIHE 和 Les Roches 在 2022 年 QS 世界大學學科排名“款待與休閒管理”學科中分別排名第四及第五位。

同時，學院於2022年12月與澳洲昆士蘭大學商學院簽署了雙碩士課程合作協議，一同推進「1+1雙碩士學位課程」的合作項目。為符合條件的澳門旅遊學院學生提供了一個藉著學分互認以完成昆士蘭大學旅遊、酒店與會展管理碩士學位課程的機會，並可同步在最短兩年內完成澳門旅遊學院的碩士學位課程。昆士蘭大學在世界頂級大學中名列前茅，包括在 2023 年 QS 世界大學排名中名列第 50 位，在 2023 年泰晤士報高等教育世界大學排名中名列第 53 位以及在 2022 年軟科世界大學旅遊與酒店管理學科排名全球第 8位。

澳門旅遊學院希望透過這次與不同地區的國際知名高等教育機構的合作，不但為本院學生，更為合作院校的學生創造屬於他們的獨特學習機會和豐富他們的學術旅程。

澳門旅遊學院日前邀請了修讀旅遊零售及市場推廣管理學士學位課程的四位傑出校友分享創業心得。受訪者皆於不同範疇發領域有所成就，並希望藉此機會推廣該課程對相關行業發展的幫助。旅遊零售及市場推廣管理學士學位課程不但採用混合學習模式，將課堂的理論學習、在實驗室和行業經營場所進行的實踐學習互相結合，鞏固學生在實體和數碼零售及營銷運作和管理方面的知識和技能；還能為學生在未來零售行業的職業生涯做好準備，激發並發展所在的潛力。

英姿舞園創意總監劉楚華最近應邀出席了澳門旅遊學院的客席講座，並擔任主講嘉賓。是次講座對象為正在修讀藝術行政與管理課程的三及四年級學生，學院講師梁嘉豪先生為是次客席講座的主持人。講座於9月21日舉行，講述表演藝術和藝術團體在澳門的發展。講座分為兩部份，首部份於氹仔校區銀禧樓進行，主要向學生講述舞蹈團體的管理、體驗式戲劇及國際交流等議題。第二部份學生於英姿舞園舞蹈室進行了工作坊，工作坊內學生嘗試不同類型的肢體活動，並了解表演藝術團體的構成及運作。

為提升創意藝術課程之水平和認受性，澳門旅遊學院持續教育學校成功獲得2020年至2021年中國藝術科技研究所社會美術水平考級之課程教學及和考試授權，並於去年11月3日首次為修讀學院與中葡職業技術學校合辦的平面設計專業課程的學生舉行了素描三級考試。學生作品隨即寄到中國藝術科技研究所社會美術水平考級中心進行評審，並全部通過及獲發證書。

中國藝術科技研究所乃中國文化部直屬管理單位，旨在普及藝術教育、提高民眾藝術素質、規範社會藝術教學標準及推動社會藝術教育健康發展。其於2004年在全國開展「社會美術水平考級」活動，各地嚴格按照考級管理規定進行美術考級工作，並聘請著名美術家擔任評審專家，考級單位覆蓋全國30個省、自治區以及香港、澳門特別行政區。考試涵蓋三大類，共十一個專業，包括：中國畫(花鳥、山 水、人物)，書法(軟筆、硬筆書法)，西畫(素描、速寫、水粉、水彩、油 畫、漫畫)。以考級形式作為藝術教學的輔助評估手段，有助提高藝術愛好者的興趣及對自我藝術水平的檢測；更有助於開拓社會藝術教育的新途徑。澳門旅遊學院作為本地獲授權的教學及考試單位，將繼續推動本地藝術教育的發展。

試算表還是數據庫？明智的選擇。

我還記得當我初次看到試算表和數據庫的界面時，我無法區分它們—它們都包含行和列—看起來很像！然而，我們必須了解它們的不同之處。

Microsoft Excel 作為電子試算表應用程序十分普及，無需進一步介紹。隨著您對它的了解越多，您應該同意它是一個專為計算而設計的應用程序，擁有數百個不同函數。然而，如果您用試算表來管理數據，時間久了還是會有問題的。原因之一是 MS Excel 只能接受有限數量的行和列。有限數量到底是多少呢？試試在 MS Excel 中按 Ctrl + 下箭頭 找出答案！

標準 MS Excel 工作表的“結尾”停在單元格 XFD1048576 （最後一個單元格的引用位置），即每一工作表有 1,048,576 行和 16,384 列（ 了解更多 ）。儘管您可以使用的總行數非常大（超過一百萬），原則上無論變量（列）的數量如何，每筆記錄通常也需完整使用一整行。這意味著 MS Excel 最多只能存儲 1,048,576 筆記錄。然而，尤其是在數碼時代，一百萬筆記錄並不是什麼大事。任何一間酒店客房內的智能傳感器都可以產生百萬級別的數據記錄。舉例來說，有一家擁有 1,000 間客房的酒店。無論客房是有人住還是空著，前台經理每天都可獲取最少1,000條記錄來追踪客房的各種使用狀態。假設該酒店已經經營了十年。其數據庫便最少需要維護 3,650,000 筆記錄（1,000 個房間的3,650 天）。撇開每筆記錄的變量（列）不談，這個場景很容易就超出了 MS Excel 行數限制的三倍。在市場上要找到一間擁有 1,000 多間客房、經營十年、同時對其業務數據作分析有要求的酒店並非難事。有些同學可能會建議使用多個 MS Excel 檔或工作表來繞過限制。但是，在這樣的安排中，MS Excel 中的許多關鍵功能將變得不靈活（如Pivot Table未能直接存取多個文件）。在複雜化的操作環境下，您的公式中也往往會更頻繁地出現錯誤。

相反，數據庫應用程序通常不受這些限制，有利於長期的數據管理策略。桌面級數據庫應用程序如 Microsoft Access 的文件大小限制為 2GB。此限制對於為桌面級產品是可以接受的（ 了解更多 ）。伺服器級的數據庫應用／系統，如 MySQL 、 MS SQL 等可提供更大的數據存儲空間（例如， MySQL 默認的表格大小限制為256TB，即256,000GB）。儘管如此，請不要忽略 MS Access 的重要性。對於中小型企業的使用者和數據庫原理的同學而言 MS Access 是非常合適的。此外， MS Access 亦可配合將來的發展升級到伺服器級的數據庫格式繼續運作（ 數據庫遷移 ）。

在進行下一個數據管理項目之前，不妨針對項目未來的可擴展性做出明智的應用程序選擇。 MS Excel 適用於計算和快速數據分析。然而，如果您的數據管理項目是長期的並且擴展的範圍可能很大，那麼學習維護數據庫如 MS Access 一定更理想—為您的項目選擇合適的工具。

修讀「ICT1002數碼技能I」的同學將會學習更多試算表和數據庫的原理和技能應用。

林浩平先生 澳門旅遊學院講師

別人對你在網上的安全行為的影響可能比你想像的大。除了自身教育及性格等因素，我們經常不自覺地跟隨別人的行為。作者帶領的研究團隊對來自澳門和內地110家公司和5所高等院校的1,600多名受訪者進行調查，發現即將畢業的實習生和已畢業的全職員工網絡安全意識明顯比全職大學生薄弱。網絡安全意識的減弱可能源於中國的社會教育結構：儘管在過去十年大學生人數激增，社會的普遍成員並沒有接受過高等教育或網絡安全教育。因此，校外風險意識較低的人士似乎重塑了畢業生對網絡安全的認知及行為。

澳門旅遊學院與法國頂級烹飪學校Ferrandi Paris合作，於11月26日至30日期間，在學院舉辦為期一週的法國經典菜式烹調課程。該短期培訓包括兩個開放予公眾的工作坊，以及僅供學院廚藝管理學士學位課程學生參與的培訓課程。

英姿舞園創意總監劉楚華最近應邀出席了澳門旅遊學院的客席講座，並擔任主講嘉賓。是次講座對象為正在修讀文化和遺產管理概論課程的文化與遺產管理理學士學位課程一年級學生，學院講師梁嘉豪先生為是次客席講座的主持人。一連兩日的講座於9月20及21日舉行，講述文化遺產和當代表演藝術在澳門的影響。首日講座在望廈校區展望樓進行，主要向學生講述舞蹈團體的管理、體驗式戲劇及國際交流等議題。翌日，學生在文化局演藝活動處胡家兆先生的導賞下參觀了舊法院黑盒劇場。導賞結束後，學生隨即前往英姿舞園舞蹈室參觀，了解藝文團體的運作。

IFTM welcomed in late January 2 retail industry professionals, who jointly gave a guest lecture on the latest trends in luxury shopping. The event was pitched to students enrolled in Chinese-language bachelor’s degree programmes at the Institute, and aimed to add to their knowledge of emerging consumer behaviour and marketing methods in retailing.

One of the speakers was Ms. Annie Kuong, a senior boutique sales executive working for an international maker of luxury jewellery and watches. The other was Ms. Joanna Leung, a top executive at a high-end department store operator in the Mainland.

Ms. Kuong is from the Taiwan region and moved to Macao 5 years ago. She has worked for several major international brands, including IKEA, a large-scale retailer of ready-to-assemble furniture, luxury jewellery brand and retailer Graff, and Montblanc, a branded retailer of luxury watches and writing pens.

During her presentation, Ms. Kuong explained to students the main differences between luxury retailing and mass consumer retailing, giving examples from her professional experience. She also discussed topics such as how to create consumer demand, how to manage and promote differentiated customer service, and how to identify potential sales opportunities.

The senior boutique sales executive talked about how advertising, marketing, shopping mall layouts and delivery methods, all played a role in increasing sales. Ms. Kuong said that luxury brand shop premises dealt with every important detail: from shelf positioning to the colours of the décor, through to the way that product display was arranged. Such steps were carefully designed to attract customer attention, and to arouse their interest in making a purchase.

As part of her presentation, Ms. Kuong highlighted to students the importance of managing customer expectations, cultivating customer loyalty, and managing properly budgets and supply chains.

During the event, she provided some career advice to undergraduates. Ms. Kuong said fresh graduates should take on opportunities to try new things, rather than merely focusing on salary level. She stated that, as graduates accumulated more work experience, their respective salary level would go up accordingly.

In her concluding remarks, Ms. Kuong told students they should understand that retailing was more than just conducting commercial transactions: a successful salesperson must have good observational skills, in order to anticipate an individual consumer’s needs, and to be ready to adapt their service to clients in relation to their purchasing power and varying consumption patterns.

Retailing in the ‘metaverse’

During the second part of the event, guest lecturer Ms. Leung discussed trends emerging in luxury retailing. She oversees luxury retailing operations at 61 department stores in China.

She explained how the outlook of Mainland consumers affected their purchasing behaviour and consumption patterns regarding luxury goods. She pointed to the rapid growth of this market segment in the Mainland, and analysed the differences between existing offline and online sales channels.

Ms. Leung talked about consumer segmentation and the identification of different groups with distinct preferences. She highlighted the importance of targeted sales in luxury retailing via differentiated channels, each with a distinct offering.

Ms. Leung also discussed business strategies for the ‘metaverse’: an emerging virtual reality world focused on social connection, where users can interact and experience things almost as they would in the real world. Strategies for the metaverse included investment in virtual shopping, and making increased use of smart technologies such as augmented reality and virtual reality, Ms. Leung said.

Students attending the guest lecture praised the richness of its content, and expressed their interest in the concepts newly-presented to them. By exploring emerging trends in retailing, undergraduates could get a better grasp of potential career paths upon graduation, including in new areas related to digital retailing, they reported.

根據學院最新的澳門旅遊學院畢業生就業調查數據指出，回覆調查的畢業生當中約23%於去年擔任“高級”職位。調查涵蓋2018年或之前畢業的校友。 同時，另一份2020/2021學年畢業生就業調查中可見，64%學院學士學位畢業生已獲聘，其中75%從事全職工作。13%學院學士學位畢業生選擇繼續升學深造，6%畢業生同時工作和升學。

IFTM’s Educational Hotel, Pousada de Mong-Há, welcomed on 20 April the “Portucau 1995” event, aimed at celebrating Macao’s unique Sino-Portuguese cultural heritage. It was put on by Year 2 students from the Chinese-language stream of the Hotel Management Bachelor’s Degree Programme, as part of the requirements for the course on Food and Beverage Management.

The name “Portucau 1995” was formed by combining the words “Portugal” and “Macao” – or “Macau” as typically rendered in Portuguese –, and the year IFTM was established. The event was inspired by the centuries-long cultural exchanges between the 2 places.

The building housing Pousada de Mong-Há is testimony to such exchanges. It was a Portuguese military barracks in the later stages of Portuguese administration of the city. The complex has retained its Portuguese architectural style, and is unique in Macao.

“Portucau 1995” participants had a number of opportunities to learn more about Macao’s ‘East-meets-West’ culture. The event included a tour of the Pousada de Mong-Há, with a commentary on its architectural features – including “eco-friendly” ones – as well as a dinner consisting of authentic Portuguese cuisine. In addition, people taking part in the event could learn more about traditional Portuguese costume. There was also a lucky draw, adding to the fun.

Guests were very enthusiastic about “Portucau 1995”, and highly appreciated the activities and service provided by the students. Several noted the IFTM undergraduates had done a good job in promoting Macao’s culture and history.

The net proceeds of “Portucau 1995” were donated to Anima Macau. The charity supports animal welfare and works to raise awareness about animal rights, as well as to prevent animal neglect and abuse.

Organising the event was a great opportunity for students to put to use knowledge gained in the classroom. It also allowed undergraduates to improve their teamwork skills, providing them with valuable hands-on experience and a great sense of satisfaction in being able to host a successful event.

澳門旅遊學院教學餐廳連續第二年獲米芝蓮綠星殊榮，彰顯其對永續美食的承諾和投入。在本月較早前公布的《香港澳門米芝蓮指南2022》中，教學餐廳是澳門唯一一家獲綠星殊榮的餐廳，另外，餐廳同時繼續入選必比登推介食肆。必比登推介食肆指顧客可在內以400澳門元或以下的價格享受三道優質美食。

畢業袍代表著學生在高等教育學習生涯中其中一個階段的完結。隨著時代進步，學生可選擇修讀文憑、學士學位甚至其後再攻讀碩士學位，故此學生在整個學習生涯中可能不只一次穿上畢業袍。當前，資源緊絀及環境污染問題嚴峻，澳門旅遊學院亦因應社會的發展及變遷，從2020/2021學年起，將畢業袍的設計加入環保概念，只需更換垂布及流蘇，同一件畢業袍亦可持續使用，學院是澳門第一所採用這類型設計的高等院校。此舉意味著社會的可持續發展，具活到老、學到老，持續進修的意思。

湯潔於2019年10月30日當選為澳門旅遊學院校友會新任會長，為期兩年。她表示，該會計劃未來舉辦智慧旅遊研討會，以及推出校友會優惠卡，讓會員可在多家本地商店享受折扣優惠。

線上學習已成為我們生活的一部分，而Screencast-o-matic是一個實用的程式，可記錄我們在電腦桌面的操作過程，配合自拍的影像和聲音旁白，便可製作出高質量的MP4格式的教學短片。這程式特別適合應用軟件教學之用；澳門旅遊學院部分學生亦運用相關程式，親手製作屬於他們的教學短片。

旅遊學院早前在上海軟科教育信息諮詢有限公司公佈的「軟科世界一流學科排名」中，獲評定為旅遊休閒管理領域中的最佳院校之一。旅遊學院在該領域位列澳門第一位、大中華區第三位、亞洲第五位及全球第三十位。

學院20位學生於2018年6月8至14日參加在雲南省昆明市舉行的 “彩雲風情 ― 雲南苗彝風情體驗” 活動。該活動由雲南財經大學主辦，是國家教育部推出的 “港澳與內地高等學校師生交流計劃” (簡稱“萬人計劃”) 的一部分，旨在使港澳師生了解祖國豐富的歷史文化及發展現狀。

學院於5月9 日舉辦了一場公開講座，主題為“粵港澳大灣區發展背景下澳門珠海合作探討”。主講嘉賓保繼剛教授認為，珠海和橫琴的發展補足了澳門土地短缺的問題，珠澳兩地可共同努力，進一步吸引旅客和提升城市地位。保繼剛教授現為中山大學旅遊學院院長和教授，以及擔任聯合國世界旅遊組織旅遊可持續發展管理與監測中心主任。

學院與瑞士洛桑酒店管理於8月合辦「人才管理」高級管理課程，旨在讓業界了解人才管理上的成功因素及障礙。為期兩日的課程吸引了32名來自本地酒店及度假村的專業人士參與。

Check out our latest issue

The meteoric rise of Macao’s top hospitality school

Last year, the Macao Institute for Tourism Studies cracked the top 10 in global tourism school rankings and soared to number one in Asia. Here’s how the forward-looking school prepares students for the future, while respecting the past.

Macao Institute for Tourism Studies

The first time Otilia Novo entered a professional kitchen, her supervisor gave her a straightforward task: prepare soups and stocks. Seems simple enough, she thought. But there was a catch. She had to prepare them for all of Wynn Macau – an integrated resort with a dozen dining outlets and 1,000 rooms.

Eight years ago, that was far beyond anything Novo had ever done, but it didn’t take her long to settle into a rhythm. After all, she had been tested in the line of fire and readied for the rigours of life in the culinary world long before this day, the first of a six-month internship with the hotel giant. 

She had made it through the Macao Institute for Tourism Studies (IFTM)’s exacting culinary management programme. “After a while, I understood it was the same process [we followed at IFTM] and was able to apply what I learned in school,” she says.

A 2015 graduate of the programme, 31-year-old Novo now works as a culinary trainer at the Wynn Food & Beverage Academy, putting new food service workers to the test. She is one of IFTM’s many success stories, a living symbol of its rapid emergence as Asia’s leading hospitality school.

A thoroughly international industry

Over the past four years, the institute has surged up the global rankings. In 2019, it was 33rd in the QS World University Rankings of tourism schools. This year, it ranked 10th. That puts IFTM among the best programmes in the world. It also positions the school at the top of the charts for Asia, two spots ahead of Hong Kong Polytechnic University.

IFTM’s president, Fanny Vong, says the ascension has been decades in the making. With the programme’s progressive, student-centred approach, it shows no signs of slowing, either.

“At the very conception of this institution, back in 1995, we were very clear about our mission to be a tourism and hospitality education provider for the region,” Vong explains. 

Now, the school’s dream has become reality thanks to the school management’s clear understanding of the nature of tourism.

“Tourism is an international industry. You have to develop [students] to have worldviews that can allow them to work in diverse settings – multicultural settings,” she emphasises. To do that, Vong and her staff have expanded IFTM’s international network and encouraged their 1,700-plus students to tap into it early and often.

“We work with over 160 universities and institutions across about 30 countries,” she says. “Globally, we have more than 750 internship providers, so our students are able to use this as a springboard to get international experience.”

Recently, the school upped the ante with a dual master’s programme.

Called “1+1”, it allows hotel management graduate students to complete one year of their studies in Macao and the second at the University of Queensland, in Australia. At the end of this programme, they get two master’s degrees – one from each school.

“The world is getting smaller. We don’t want students to only know about [life and work] in this part of the world,” Vong says. “And it’s very important [for graduates] to network. The people you meet in your master’s programme can become your business partners in the future.”

Sturdy foundations for growth

Undergraduate students get similar opportunities at IFTM, too. Run in partnership with Les Roches and the Glion Institute of Higher Education – both top-10 hospitality schools in the QS rankings – the “3+1” dual bachelor’s programme allows students to finish their degrees in Spain, Switzerland or the UK.

Justin Kwong, a 29-year-old first-year hotel management student, intends to take advantage of the 3+1 programme. In fact, he says options like these helped make applying for IFTM a no-brainer for him.

Born in Guangzhou and raised in Macao, Kwong decided to go back to school after spending a decade working in bars and restaurants across China and Macao. “The aim is to work in international hospitality investment and offer training [for service workers in Macao],” he says.

Before taking the next step in his career, Kwong felt he needed to “gain more theoretical knowledge” about management principles. 

At IFTM, he’s taking courses in marketing, economics and more. It’s all taught in English, something he believes will help open doors in the future. For now, Kwong’s picking up the book-based knowledge he couldn’t access when he was on the job in cities like Beijing, Shanghai and Xiamen.

“We’ve learned basics like how to write business emails, prepare for interviews and plan your career,” he says. “The marketing courses are helping me find the root of problems, I’ve learned how to write financial statements, and now I can tell if a company will be successful just by looking at its paperwork.”

What Kwong has learned in one year has already been put to use at Spacebar Café, the classic cocktail bar on Rua da Esperança that he runs alongside his friend, Andy Lai.

“The coursework has helped me understand how the industry really works,” he says.

Developing a workforce of the future – without forgetting the past

As the government presses ahead with economic diversification, Macao is seeing the growth of new industries that require manpower equipped with different skillsets. Those calls for change have resonated at IFTM.

Henrique Ngan, the director of IFTM’s Centre For Teaching And Learning Enhancement, admits that the school is “constantly revising programmes because the market is always changing”. What doesn’t change, he explains, is the school’s approach to student development.

“We don’t work for the rankings – we try to prepare our graduates for the market,” he declares.

The current market, of course, requires digital competence, no matter what industry graduates enter. Robotics, AI, “the ability to apply data science – even the government wants this from hires,” says Ngan.

“There’s no escaping it – technology is going to affect every aspect of our life,” says Vong, echoing Ngan. “We try to prepare our students for the future by equipping them with the knowledge and skills they need to succeed in an increasingly complex and tech-oriented tourism industry.”

Last year, IFTM launched a master’s degree in smart technologies in hospitality and tourism. In August, the school will likely launch a master’s degree in digital marketing and analytics, too.

Ngan says that the school has spent significant time and resources upskilling its staff, too.

For example, IFTM has organised training in text and data mining for staff in order to boost their tech skills. Meanwhile, the school’s connections with the city’s integrated resorts have helped its faculty perform high-level research, often incorporating new or transformative technology and big data.

While digital innovations shaping tomorrow’s world have taken the lion’s share of attention, IFTM also uses practical experience to develop more well-rounded graduates and support heritage preservation.

The school’s lauded IFTM Educational Restaurant – the city’s only recipient of a Michelin green star, a distinction given to restaurants excelling in their approach to sustainability – serves as a testing ground for ideas. Ngan says the culinary programme has organised workshops and competitions, collected disappearing recipes from Macanese households and begun producing cookbooks to help Macao hold on to its roots.

For students like Novo, perks like these have been priceless.

Novo says her experience at IFTM was “half theory, half practical”, running the gamut from learning how to prepare and cook meat, seafood, baked goods and major global cuisines at a high level – to courses on kitchen management, food product knowledge and nutrition.

On top of her six-month stint at Wynn Macau, Novo also took part in – and won – several cooking contests, including some organised by IFTM. In 2013, she won the inaugural Young Macanese Cooking Competition. The next year, she won gold at the European Union’s Tasty Europe Cooking Competition (held in Macao). In 2017, shortly after graduating, she won IFTM’s 10th Young Chef Competition.

While the city’s integrated resorts remain a key employer for IFTM graduates, Ngan believes the school’s recent emphasis on entrepreneurship should encourage students to branch out on their own – like Kwong has with his bar.  

“Ultimately, we believe we can help improve the brand image of the whole Greater Bay Area,” says Vong. “We’re trying to raise the bar for everyone.” 

Related Posts

A milestone for the Macau bridge

Generations: a Finnish-Macanese education

How to see some of Macao’s spectacular Modernist architecture in half a day

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13 Must-try signature dishes in Macao

Get to know Macao, one bite at a time

Travel is back, and with strict Covid-19 restrictions now lifted for Hong Kong and Macao, there’s no better time to take a weekend trip to the Las Vegas of Asia. There’s plenty of things to do and see around town, but the bustling city’s food and drink scene has long been heralded as one of the region’s best. Diverse and steeped in heritage, Macao has become a UNESCO designated Creative City of Gastronomy, easily making it one of Asia's leading culinary destinations. From affordable street eats to Michelin-starred restaurants and artisanal cafes to avant-garde dining, there's plenty to explore. To help you eat your way around Macao, h ere's a guide to traditional dishes that you must absolutely try when you're in town.

Click the video below for a sneak peek: 

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Been there, done that? Think again, my friend.

Steamed rice rolls with eggs and shallots

Compared to the steamed rice rolls that we are used to having in Hong Kong, Macao's version takes a very different approach by pouring a rice-flour mixture over a wet cloth and steaming it with beaten eggs and shallots, before the mixture is hand-rolled and cut into bite-sized pieces. The dish actually resembles an omelette; yellow on the outside with a smooth texture on the inside, all melting easily in your mouth. To spice things up, you can also dip it in sesame sauce, soy sauce, and sweet sauce for extra flavour. Add this treat to your eating itinerary when you visit Macao and head to Lun Kee Cheung Fun Rice Roll, a small eatery located near the Ruins of St Paul's that serves this dish as one of the specialties.  

Lun Kee Cheung Fun Rice Roll, G/F, 26 Beco do Tarrafeiro, Patane, Macao, +853 2895 6563, Facebook

Pork chop bun

One of the most popular snacks in Macao is the pork chop bun, a local delicacy also known as the Macanese hamburger. Various eateries prepare it in many different ways, but most traditional joints use seasoned fried pork chop that's crispy on the outside but juicy on the inside, sandwiched between a plain bun or baguette. You can find one of the best pork chop buns in Tai Lei Loi Kei, a local cafe that’s been operating for more than 50 years in Taipa Village. They're popular with locals and tourists alike, and was even recommended by the late Anthony Bourdain.

Tai Lei Loi Kei, 35 Rua Correia da Silva, Taipa Village, Macao, +853 2882 7150, www.taileiloi.com.mo

Crab congee and crispy dace balls

As a city surrounded by water, Macao has abundant access to seafood, and one of its most iconic seafood dishes is crab congee. The porridge is slow-cooked with rice and crab, allowing the sweetness of the crustacean to create a creamy aromatic broth. For a crunchy contrast, order a side of fried dace balls to complete the experience. A lot of restaurants in Macao serve crab congee fresh and piping hot, but one local favourite is One Brother Food (一哥美食), located near Portas do Cerco, the historic Border Gate in the north of Macao.  

One Brother Food (一哥美食), Shop C-D, 8 Rua Sete do Bairro da Areia Preta, Iao Hon, Macao, +853 2841 3330

Portuguese egg tart

When travelling to Macao, it's almost a prerequisite to taste and take home a box of their famous Portuguese egg tarts. This sweet local treat was inspired by Portugal's pastel de nata, which British pharmacist-turned-baker Andrew Stow introduced to Macao after giving it a unique Macanese spin. Portuguese egg tarts have a soft, delicate custard filling – made with cinnamon, lemon zest, and sugar that makes its top layer look like burnt crème brûlée when baked – encased in a crunchy, textured pastry shell. Today, you'll find these yellow treats baked daily at Lord Stow's Bakery, the original shop Stow opened on Coloane Island in 1989.

Lord Stow's Bakery, 1 Rua do Tassara, Coloane Town Square, Macao, +853 2888 2534

Handmade ice cream

You'll find ice cream stores everywhere in Macao, but for an authentic taste of the city, you can't miss the classic handmade ice cream served by a few long-standing stores still operating today. Be sure to drop by Lai Kei Sorvetes, one of the oldest ice cream stores in the city, where you can order signature red bean popsicles and ice cream – in scoops or sandwiches – in various flavours like peanut, coconut, sesame, and more. If you’re in Taipa, head to the decades-old shop Mok Yi Kei, known for their signature durian ice cream and agar jelly. If you like coconut flavours, be sure to visit Cocos Hung Heng in Rua da Tercena, which has been operating since 1869 and is famous for their coconut products, including their homemade coconut ice cream. 

Lai Kei Sorvetes, 12 Av. do Conselheiro Ferreira de Almeida, Macao, +853 2837 5781, Facebook ; Mok Yi Kei 9 Rua do Cunha, Taipa, Macao, +853 6669 5194; Cocos Hung Heng, 14 Rua da Tercena, Macao, +853 2892 0944, i.yp.mo/honghengcocos /

One of Macao's most iconic dishes that blends Chinese and Portuguese culinary influences is the humble minchi. This comforting and flavourful dish mixes minced beef or pork, diced fried potatoes, onions, and soy sauce together and is usually served with fried egg and rice. Almost every local Macanese restaurant serves minchi on the menu but to try one of the most traditional – and arguably one of the best – takes on the delicacy, you’ll have to go to La Famiglia in the Taipa Village or the canteen-style restaurant Riquexó in Sidónio Pais. 

A Vencedora 264 Rua do Campo, Macao, +853 2835 5460; Riquexó, 69 Avenida Sidónio Pais, Macao +853 2856 5655 ; La Famiglia, 76 Rua dos Clérigos, Taipa Village, Macao, +853 2857 6131, Facebook

Salted cod cakes 

From humble family-run eateries to high-end Portuguese restaurants, you're bound to find salted cod cakes, also known as pastéis de bacalhau, in various forms in Macao. This local treat is made from a combination of salted cod, mashed potato, onion, egg, herbs, and fried until golden brown. Try these delicious croquettes in the Michelin Guide-recommended restaurant Antonio, located in the historic heart of Taipa Village.  

António, 7 Rua dos Clerigos, Old Taipa Village, Taipa, Macao, +853 2888 8668, antoniomacau.com

African chicken

African chicken – an African-influenced Portuguese delicacy – is one of Macao's national dishes. A Macanese take on the chicken curry, the dish is made of barbecued chicken topped with a thick sauce cooked with coconut milk, peanuts, and a whole host of delicious spices. Today, restaurants in Macao serve it in varying ways – some with less sauce, some with a more spicy stew – but for a traditional style, you can head to Riquexó, a cosy Macanese restaurant that serves African chicken with barbecued poultry poured with a thick flavourful sauce. They usually serve it with french fries, but you can also have it with rice too.

Riquexo, Songbo Village, 69 Av. de Sidonio Pais, Macao +853 2856 5655

Spicy fish bun

Often overshadowed by its pork chop counterpart, the spicy fish bun is yet another classic Macanese creation that deserves its own spot on your must-eat list. The heartwarming street food uses the same type of bun but swaps out the heavier meat with sardines slathered with  Macanese curry sauce, giving it a flavourful bite when you dig in. Just like the pork chop bun, there are countless stalls and stores serving spicy fish buns around Macao, but two of the most popular destinations for it among locals are Hon Kee Cafe in Coloane and Padaria Wai Kei.

Padaria Wai Kei, G/F, Block 13, Tung Wah Sun Chun, 320-326 Estrada Marginal da Areia Preta, Macao, +853 6630 5790; Hon Kee Cafe, 26 Lai Chi Vun, Coloane, +853 2888 2310

Stuffed crab shell

If you love crab congee, another signature crab dish that is a must-try is the Portuguese stuffed crab shell. The fragrant stuffing is a delicious mixture of crab meat, bread crumbs, eggs, onion, garlic, parsley, a hint of cachaça or vodka, and a touch of lemon juice, making it equal parts appetising and fulfilling. For a taste of this delicacy, head to Henri’s Galley, located just north of the Sai Van Lake.

Henri's Galley, 4 Avenida da República, Macao, +853 2855 6251

Sautéed clams with white wine sauce

Another seafood dish to dig into is the sautéed clams with white wine sauce, a Portuguese starter mastered by Macanese chefs. Made with fresh clams with olive oil, garlic, cilantro, and white wine, this simple recipe allows the natural sweetness of the clams to shine through while the garlic and cilantro add a fragrant layer of aroma. None do this dish better than the Michelin Guide-recommended Antonio, located in the old town of Taipa.

Antonio, 18A-18B, Rua dos Clerigos, Taipa, Macao, +853 2888 8668

Caldo verde

Portuguese green cabbage soup – also known as caldo verde – is a hearty and comforting dish that will warm you up especially during the colder months. Cosy up with a large bowl of this green soup made with kale, potatoes, garlic, onion, chicken broth, and some flavourful chorizo which gives the dish just the right amount of kick. Because caldo verde is a Macao staple, you’ll find it at almost every Macanese-Portuguese restaurants, but some favourites include those served at Henri’s Galley and Antonio.

Henri's Galley, 4 Avenida da República, Macao, +853 2855 6251; Antonio, 18A-18B, Rua dos Clerigos, Taipa, Macao, +853 2888 8668

Hand-beaten coffee

Our last recommendation isn’t so much a dish, but it’s definitely still worthy of being mentioned when we talk about must-try food and drinks in Macao: hand-beaten coffee. If you’re visiting Coloane, other than making a trip to Lord Stow’s Bakery for their wonderful Portuguese egg tarts, be sure to take a short detour to check out Hon Kee Cafe. The establishment has been around for decades and uses a very special ‘hand-beating’ method of brewing coffee, which involves whisking it for over 400 times. The result is an exceptionally smooth beverage – served both iced or hot depending on your preference – that’ll keep you energised throughout the day too.

Hon Kee Cafe, 26 Lai Chi Vun, Coloane, +853 2888 2310

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16 Must Eat Food in Macau

We always find Macau an interesting place with its nostalgic old charm and culture similar to Hong Kong yet without the mounting pressure of Hong Kong life. Not to forget the yummy food Macau has to offer!

Before reading on, you might be interested in these related articles

12 Must Visit Macau Attractions

20 must visit hong kong attractions, 17 must eat food in hong kong, 1. lord stow portuguese egg tart (安德鲁葡挞).

The name Lord Stow’s has become synonymous with the best Portuguese egg tarts in Macau. Buttery flaky pastry shell and rich creamy custard filling, Macau’s version differ from most egg tarts sold elsewhere. Miss it and you will regret.

We recommend eating steaming hot egg tarts straight from the ovens of Lord Stow’s Bakery because they taste twice as nice when piping hot.

• Rue Do Cunha Food Street ( Google Map )
• Venetian Macau
• 1 Rua da Tassara, Coloane Island, Macau (Original Shop) ( Google Map )

2. Chan Kong Kei Roast Duck (陳光記飯店)

With more than 50 years of experience serving one of Macau best roast duck, marinated in special homemade black pepper sauce. Its distinct flavour and the juiciness of the meat immediately surprises your taste buds compared to other roast duck. One of the places we don’t mind eating twice in a trip!

Avoid arriving during peak lunch or dinner time as the queue can be long, we usually visit prior lunch or in the evening.

Address: Rua Do Dr. P José Lobo 19 地址: 罗保博士街19号地下

Opening Hours: Daily 10 am to 9pm

What to Order : Roast Black Pepper Duck

Getting There : Bus – 2, 3, 3A, 5, 7, 10, 10A, 11, 18, 21A, 26A, 33. Stop at Senado Square. With Senado Square on your left side and Leal Senado Building on your right side, walk straight, cross Av. da Praia Grande ( Name of the road ), keep walking straight and turn to Rua Do Dr. P José Lobo on your right side. (Google Map)

Price: Around USD8 / RM30 per person

3. Sei Kee Cafe 世記咖啡 Pork Chop Bun

Pork Chop bun is another food you shouldn’t miss in Macau. The famous one used to be Tai Lei Loi Kei however when we tried 世記咖啡 pork chop bun, we had to bid good bye to Tai Lei Loi Kei. Crunchy on the outside and soft inner bun and well marinated and tender pork chop bun is to die for. Get a bottle of their coffee or milk tea to pair with the bun.

The tiny shop is located at the end of an alley opposite Rua do Monte, turn in after BCM Bank. It took us some time to find it as well.

Address: G/F, Edf Cheong Son, 7-15 Patio Da Palha, Avenida de Almeida Ribeiro

4. Kam Wai Beef Offal (錦華牛雜)

Kam Wai Beef Offal is located in Senado Square offers a variety of beef offals braised for hours in a curry broth, fish balls, vegetables. Beef Offal is common street food in Hong Kong & Macau yet not everyone knows how to cook them. Offal tends to have an unpleasant taste if is not well clean and prepared. Add a dose of spicy sauce to give the dish a kick.

Address: 14, Largo de São Domingos, Macau ( Google Map )

What to Order: Beef Offal

Price: Around RM20 (USD5 / SGD8)

5. 華麗燒烤 Chicken Drumstick & Skin

華麗燒烤 is not located within the tourist attraction zone however this small and unappealing shop of 28 years attracts steady local crowds queuing patiently for their barbeque chicken skin, drumstick and wings. The chickens are perfectly marinated that the flavours have penetrated into every part of the meat and the skin. Guilty as it seems, the chicken skin usually sells out very fast and you will know why once you tasted it.

Address: 60 R. de Marques de Oliveira, Macau ( Google Map )

What to Order: Chicken Skin, Chicken Drumstick, Chicken Wing

Opening Time: 6 pm to 1 am. Closed on Sunday

6. 贏到粥 Hot Pot Clam

Hidden in the alley, Hot Pot Clam is relatively unknown to tourist. The restaurant gets busier late at night where regulars head to the shop for their 卜卜蜆, a clam broth steamboat. Apart from the 卜卜蜆 steamboat base, you can order meats, vegetables and other toppings to go with the steamboat.

Address : Fong Son San Chun Iii, no.104-124, Rua da Escola Nautica, Macau ( Google Map )

What to Order: 卜卜蜆

Opening Hours: Daily 6.00 pm to 2.00am

7. 長洲平記 Mango Mochi

This dessert originates from Chang Zhou in Hong Kong but now finally opened their first shop in Macau. The mochi is soft and delicate with a big chunk of fresh mango or durian inside.

Address: R. de Horta e Sousa, Macau ( Google Map )

What to Order: Mango Mochi, Durian Mochi

8. Nan Peng Cafe Sandwich (南屏雅敘 )

Adorned by locals Nan Peng is one of the oldest Cha Chan Teng in Macau that serves simple yet delicious breakfast for decades. The signature Nan Peng sandwich comes with a thick yet fluffy omelette, a generous amount of hams and pork char siew. The shop is located nearby Sofitel Macau Ponte 16.

Address: 85, Rua de Cinco de Outubro, Macau ( Google Map )

Opening Hours: 7 am to 6 pm

What to Order: Nan Peng Sandwich

Price: Around 25 MOP (RM12 / SGD5)

9. Gelatina Mok Yi Kei Serradura (莫義記)

Gelatina Mok Yi Kei is an 80 years old ice cream shop renowned for their Serradura Pudding and Musang King Durian Ice Cream. Serradura also is known as sawdust pudding is one of Macau’s iconic dessert, is made from a combination of whipped cream and crumbled Marie biscuit. While surprisingly Macau doesn’t produce durian yet they are selling durian by-product commonly, I would have thought it is their local fruit if I’m not from Durianland (Malaysia).

Address: 9A, Rua do Cunha, Taipa ( Google Map )

Opening Hours: Daily 9:00 am to 9:00 pm

What to Order: 榴莲雪糕 ( Durian Ice Cream ) and 木糠布丁 ( Serradura Pudding )

Getting There: Stop at Rua de Cunha ( 官也街 )

Price: Around USD5-10 / RM20-RM40 per person

10. North by Square Eight (食・ 八方旗下北㕑)

North by Square Eight in MGM Macau features a wide range of cuisine from Northern & Central China. The interior contemporary design was inspired by Beijing’s Courtyard Houses with artworks by Macanese artist Victor Marreiros. One of their signature dishes is the glutinous rice dumplings filled with Red Bean paste stuffing (MOP 30). The texture is silky smooth and softly wrapped with perfectly cooked red bean paste.

Also, the food portion at North by Square Eight is quite big so it is recommended to order a few and share. Other recommended food are Shaanxi Flat Noodles tossed with Garlic, Chili and Soy Sauce, Beijing styled chilled Marinated baby cabbage with sesame sauce and Pork meat & chives dumpling.

Address: MGM Macau – Avenida Dr Sun Yat Sen, NAPE, Macau ( Google Map )

Opening Hours: Daily 11 am to 1 am

What to Order: Glutinous rice dumplings filled with Red Bean paste stuffing; Shaanxi Flat Noodles tossed with Garlic, Chili and Soy Sauce; Beijing styled chilled Marinated baby cabbage with sesame sauce; Pork meat & chives dumpling

Full Review: North by Square Eight Restaurant

11. Lemoncello Gelato

Thick, creamy and lots of flavours especially on a hot day are the reasons that drives Lemoncello Gelato to be one of the hottest street food in Macau. The shop propelled to fame when they are included as one of Macau local street food to try in the Michelin guide book.

Address: Trav. Se11 R / C, Macau, China

What to Order: Gelato

Opening Hours: Daily 11 am to 10 pm

12. Leitaria I Son (義順牛奶公司)

Leitaria I Son originates from Macau with branches in Hong Kong is famous for their deliciously smooth and fragrant milk custard. This reasonably priced and popular dessert is a steamed blend of milk, sugar, and egg white. Creamy and smooth with just the right amount of sweetness.

There are a variety of toppings available but we do recommend to try the double-boiled steam milk and ginger milk custard. The original shop has relocated from the fountain of Senado Square to alley nearby the St. Dominic’s Church. Another branch is located at Broadway Macau opposite Galaxy Macau.

Address: 381 Av. de Almeida Ribeiro, Macau ( Google Map )

Opening Hours:  Daily 930am to 11 pm

What to Order: Double-boiled steam milk 双皮奶; Ginger milk custard 姜汁撞奶

13. Nam Ieong Beef Koay Teow (南洋粿條麵食)

A combination of Teochew and South East Asia noodles and broth is what makes Nam Ieong crowded during lunch and dinner time. A familiar taste of Vietnamese pho however topping up are Teochew style minced pork and pork ball makes it slightly differ with a more flavourful and sweeter broth. A generous topping of semi-cooked tender beef slices makes the noodle even more appetizing.

Address: 77A R. da Praia do Manduco, Sao Lourenco / 下環下環街77號A ( Google Map )

Opening Hours : Mon to Sat 0830 to 200pm / 330pm to 600pm. Closed on Sunday

What to Order: Beef Koay Teow Soup, Mince Pork & Pork Ball Soup

Located near Senado Square 勝利茶餐室 attracts their patrons with reasonable priced and big portion food. Expect the cha chan teng to be packed throughout the day. Regulars usually drop in for their toast, beef steaks and milk tea while tourist might order their pork chop buns (Trust us 世記咖啡 pork chop bun is better).

Address: 94 R. dos Mercadores, Avenida de Almeida Ribeiro ( Google Map )

Opening Hours: Daily 7.30 am to 1000pm

15. Margaret Cafe e Nata ( 玛嘉烈蛋挞 )

Tucked away in one of Macau’s lively pedestrian back alleys, situated close to St Paul Ruins & Senado Square Margaret’s Cafe is well-known for their great Portuguese egg tarts. Compared to Lord Stow’s egg tart, Margaret’s egg tart has more flaky crust while Lord Stow’s boast a creamier custard.

Address: Edif. Kam Loi, Nam Van Area ( Google Map )

Getting There: Bus – 2, 3, 3A, 5, 7, 10, 10A, 11, 18, 21A, 26A, 33.

1. With Senado Square on your left side and Leal Senado Building on your right side, walk straight, cross Av. da Praia Grande ( name of the road ), keep walking straight and turn to Rua Do Dr. P José Lobo on your right side, and then turn to an alley on the left side once you turn in to Rua Do Dr. P José Lobo. 5 minutes walk.

Price: around MOP7 each ( Approx RM3 / USD1 )

16. Golden Tang Dessert 糖朝盛世

Golden Tang Dessert features a variety of fresh mango dessert and drinks. They have 4 branches in Macau and the one we went to was nearby 华丽烧烤, so you can try both stalls together. Their signature dish is 楊枝金撈 a mango dessert consist of sweet mango chunks, mango puree, sago, coconut milk and pomelo bits. Also, try their Durian version 招牌榴莲飘香 which is equally delicious.

Address: 31 R. da Restauracao, Macau (opposite Maxim bakery) ( Google Map )

Opening Hours: 2.30 pm to 1.00 am

What to Order: 楊枝金撈; 招牌榴莲飘香

Price: Around 40 MOP (RM20)

1. Seng Cheong Crab Porridge (城昌饭店)

Crab Porridge is one of Macau’s iconic dish and Seng Cheong is the famous one cooked in 3 types of crab and it is often crowded with customers. Although the crab size is reasonable (crab claw as big as an iPhone 6）with crab meat quite abundance in the porridge, however, we personally find the taste mediocre.

If you happen to know a better crab porridge, do let us know so we can try it on our next Macau trip.

Address : 28-30 Rua do Cunha, Vila de Taipa / 氹仔舊城區官也街28-30號

Opening Hours : 1200pm to 1130pm

2. Tai Lei Loi Kei (大利来记)

Tai Lei Loi Kei used to be the most famous pork chop bun in Macau unfortunately with more competitors popping up with better version pork chop bun, Tai Lei Loi Kei has lost its No 1 position. The bun is too hard and dry while the pork chop is just normal.

• Chan Kong Kei Roast Duck 陳光記飯店
• dining in Macau
• Gelatina Mok Yi Kei
• Golden Tang Dessert
• Lord Stow Portuguese Egg Tart
• Margaret Cafe e Nata
• must eat in macau
• Nam Ieong Beef Koay Teow
• North by Square Eight
• Seng Cheong Crab Porridge

Related Articles

6 Must Eat Food in Macau

New Posts Updates on Macau : 1. 16 Must Eat Food in Macau 2. 12 Must Visit Macau Attractions 1. Lord Stow’s Bakery ( 安德鲁葡挞 ) The name Lord Stow’s has become synonymous with the […]

Hi, would like to ask short pant or sandal allow to enter casino? Any rules to follow? Can’t wait to try the best food at Macau.

Hi Suet Ying, most common casino has no strict restriction on clothing

🙂 okie, thank you. Look forward your next destination and article.

hi..any free hotel shuttle bus travel between Macau Island and cotai? thanks..

hi if i first time vist macau is there anything i neef to look out for. thank

Secondly i saw you mentioned all the places for the food. But all in english with no chinese address. For the local people in macau we ask them will they able to understand it.

In macau normally stay one day visit enough and is there any shopping around or street market around.

Many thanks

Hi, you will be able to find them via google map.. I would say 3 days 2 nights is better

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Where Macao’s top chefs eat out: Iconic Portuguese restaurants, casual cafes and secret local spots

UPDATED: 22 Dec 2023, 6:53 am

Ever wondered where chefs like to eat when they’re not in their kitchens? We asked three chefs from Michelin-starred restaurants – Senior Chef Justin Paul of Golden Peacock, Executive Chef Chan Tak Kwong of Wing Lei, and Head Chef Simon Li of The Kitchen – to share their go-to restaurants in Macao.  

From celebratory spots to casual eateries, family-friendly establishments and perfect date-night venues, the award-winning chefs dish on the most delectable meals in town. 

Chef Justin Paul, Golden Peacock

Justin Paul helms The Venetian Macao’s Michelin-starred restaurant Golden Peacock . Having honed his culinary skills in fine-dining kitchens across Asia for the past two decades, he’s been with The Venetian for more than 13 years.

In 2013, he took the reins at the hotel’s Indian restaurant – considered by many to be one of the best in the city. Though currently closed temporarily due to the pandemic, the restaurant plans to reopen later this year. 

Originally from the southern Indian state of Kerala, Paul is an advocate of ‘artisanal’, authentic Indian cooking and prides himself in showcasing his home country’s culinary variety at Golden Peacock.

His passion has paid off: Golden Peacock received its first Michelin star in 2014, only nine months after it opened, and has retained it every year since. We caught up with Paul to ask him where he likes to eat when he’s not working, and here’s what he said: 

Lotus Palace  

“I am a big fan of Chinese food, and Lotus Palace is excellent for that,” Paul says. “It offers a myriad of dishes from all across the country, all beautifully presented.”

Set within The Parisian Macao, it’s also a great place “for a lavish family dinner or a formal get-together with friends, as there really is something for everyone on the menu,” says Paul. “What’s more, the atmosphere is highly refined, the service always on point. It’s a fantastic spot to celebrate a special occasion.”

Among Paul’s favourite dishes are the barbecued baby duck, and sweet and sour pork. “You can see that a lot of work goes into their preparation, and the combination of flavours is always excellent.” 

Fernando’s Restaurant

For a more Portuguese experience, Paul always returns to Fernando’s . “It’s probably one of the best-known Portuguese restaurants in Macao, and for good reason,” he says. “The food is simple but always excellent. I love authentic cooking, and Fernando’s nails it.”

But Paul also appreciates the atmosphere at this long-standing establishment, which has been around since 1986. “The alfresco garden, Mediterranean vibes and the proximity to Hac Sa Beach all make it a place like no other,” he says. “I often go there at the weekend with my two daughters, and spend the afternoon just relaxing.”

With a menu of Portuguese classics – from chorizo and fried squid to shrimp in clam sauce, codfish and pork ribs, just to name a few – there’s plenty to choose from, though Paul’s go-to’s are the suckling pig and roasted chicken, which he washes down with a pint of Super Bock, a Portuguese beer. “Everything is hearty and made-to-order, not to mention incredibly well-priced,” says Paul. “Fernando’s is a real gem.”

A Tasca do Luís

For a casual, lively evening, Paul loves A Tasca do Luís . A hole-in-the-wall local eatery that recently relocated from Taipa to the Macao Peninsula, the restaurant has been around for years yet remains a “secret spot” among local Macao residents, he says. “It serves a mix of Portuguese and Macanese food, in unpretentious settings,” Paul says. “For a truly authentic Macanese culinary experience, it doesn’t get better than this.”

Besides the food – African chicken with duck rice or bacalhau (dried salted cod), two of Paul’s favourites – what the chef most likes about A Tasca do Luís is the jovial atmosphere. “The owner spends the evening serenading his guests with his guitar,” Paul says. “There’s a lot of singing, and music, and a generally relaxed, low-key atmosphere that makes you want to go back time and again.”

Chef Chan Tak Kwong, Wing Lei

Affectionately known as “Chef Tak”, Chan Tak Kwong has led Wynn Macau’s two-Michelin-starred restaurant Wing Lei since 2006. Passionate about food from childhood, Tak cut his culinary teeth in Hong Kong as a kitchen apprentice while still a teenager. 

He later moved to Japan then China, mastering the cooking styles of Beijing, Shanghai and Shenzhen along the way. His extensive knowledge of China’s regional styles of cooking has served him well at Wing Lei, where he upholds the traditions of Cantonese cuisine. 

When he’s not working, however, chances are you’ll find him eating at fine-dining Italian restaurants or chowing down on street food at some of Macao’s best-known stalls and cafes enjoying Portuguese egg tarts, pork chop buns, almond cookies, beef jerky and curry fish balls.

 “I believe my own cooking perspective and technique can be enhanced by trying all kinds of different foods,” he says. “Which is why I often eat out.” 

Here’s where Chef Tak likes to dine out around Macao: 

Ristorante il Teatro at Wynn Macau 

For special occasions, Tak heads down the hall to sister restaurant Il Teatro , where he enjoys the atmosphere, decor, food and service. “I like that I can enjoy both dinner and the Performance Lake show simultaneously.” 

His favourite dishes on the extensive Italian menu are the grilled Sicilian octopus, four-cheese ravioli and signature tiramisu – “the perfect triumvirate of a good Italian meal.” Besides the food and the charming atmosphere, it’s the passion of Chef de Cuisine Nicholas Olivas that makes this one of Tak’s top choices. 

“Olivas thinks nothing is more satisfying than the opportunity of sharing his passion and tradition of Italian cuisine to his guests and team,” Tak says. “His food is always delicious because of that – and the fact they use the freshest seasonal ingredients from all around the globe, of course.”

Fong Kei Restaurante

Big birthday bash on the horizon? Then Fong Kei Restaurante, located in the Outer Harbour, is Tak’s top choice for Chinese food. “This is the place you come to for an informal gathering of friends or a boisterous celebration,” he says. 

The spacious dining area is ideal for that, as is the wide selection of seafood and wok-fried dishes on offer. “There’s something for everyone,” Tak says. The fact that the chefs are good friends with Tak is another plus: “I always know I’ll have a good time there.”

Café Rose Garden 

For a casual get-together, nothing beats Cafe Rose Garden, says Tak. “The cosy environment and good service make this a great spot to dine with friends,” he adds. “I often come here on my days off.” 

His order is pretty much the same every time: sardines, a Portuguese salad and garlic bread. “You can’t go wrong if you order those dishes,” he says. “They’re absolutely delicious.”

Simon Li, The Kitchen 

A native of Hong Kong, Simon Li started cooking when he was just a teenager. He has spent half of his 30-year career with the Grand Lisboa Hotel and Hotel Lisboa, having joined the group in 2006. Li played an instrumental role in opening their Michelin-starred steakhouse, The Kitchen , as Senior Sous Chef in 2008. 

And in 2011, he became Chef de Cuisine for Guincho a Galera at Hotel Lisboa, where he had the opportunity to travel to Portugal and train with award-winning chef Vincent Farges . Li rejoined The Kitchen in 2019 as Head Chef, bringing with him new inspiration from his travels. 

When not working, he will “venture out to other restaurants and markets to find inspiration,” he says, looking especially for Cantonese and Thai dishes – his favourite. 

“Macao has a great food scene,” he says. “Whether you are walking through the streets of the Macao Peninsula, Taipa Village or Coloane, you will discover the remarkable East-West heritage of Macanese, Portuguese and Chinese food, and too many Michelin-starred restaurants to count.” 

Here are three of his favourite restaurants in the city: 

Educational Restaurant at IFTM 

Set within the Macau Institute for Tourism Studies (IFTM) campus, the Educational Restaurant serves authentic Macanese and Portuguese dishes prepared by up-and-coming hospitality students. 

Li appreciates that the restaurant is committed to sourcing organic food and adopting sustainable practices whenever possible. 

“All herbs and vegetables are grown locally at IFTM, and the school also recycles food waste for fertiliser and practices crop rotation for a more sustainable future,” he says. “It’s an inspiring place to come eat at, not to mention receive thoughtful and attentive service from a future generation of hoteliers, which is truly unique to Macao.” 

His musts on the menu are the “Impossible Minchi”, African chicken or Portuguese seafood rice with homemade chilli sauce. “They’re all signature Macanese dishes, and done exceedingly well,” he says. “It is a wonderful place to celebrate special occasions together with friends, family or colleagues.”

Cooked Food Area at Mercado de S Domingos Municipal Complex

“This is a great place to experience the street food of Macao in a very clean, indoor environment with hawker stalls,” Li says. “You can walk from stall to stall, and order a variety of local dishes at very affordable prices. It is a really good way for local chefs and entrepreneurs to continue cooking local specialities in a clean location at prices that everyone can afford.”

His go-to? Wonton noodles, clay pot rice, egg waffles, milk tea and tong sui (a sweet soup or custard-like dessert). “I like to bring friends from Hong Kong here to enjoy a really local Macao experience, or stop by for a snack before heading to the wet market in search of fresh ingredients.”

Lung Wah Tea House

Located next to the Red Market, Li enjoys dining at Lung Wah Tea House because it tells the story of Macao’s past. “It is one of the few traditional tea houses remaining in the city,” he says. “As you walk up the flight of stairs, you will see old pictures of Macao on the wall, and almost imagine it as it was 50 years ago. It is a very nostalgic and peaceful place.”

Besides the charming and historical atmosphere, Li comes here for the Cantonese dim sum, usually on a weekend morning with family and friends. “They are famous for their spare ribs, barbecue pork buns and beef balls,” he says. 

“In the early 1960s, the owners hired chefs from Hong Kong to create the most authentic dim sum in Macao, and as someone from Hong Kong, I really appreciate how they still continue to honour the classic Hong Kong dim sum cooking traditions.”

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Macao Institute for Tourism Studies

The Macao Institute for Tourism Studies (IFTM) is a public institution of higher education located in Macau. The institution offers degrees in tourism, heritage, and hospitality. Besides accepting local and international students, it also receives exchange students for a one-semester study. Students from Mainland China, Canada, South Korea, USA, and many European countries have participated in the Macao Institute for Tourism Studies’ exchange programmes.

IFTM’s Educational Restauran t is a training unit for IFTM’s bachelor degree students, especially those specialised in hotel management, event management and culinary arts management. The restaurant is open to public for lunch and dinner times and dishes served there are varied, with a focus on local and Portuguese creations. Signature dishes include Macanese dishes bafassá pork, michi–made with vegan Impossible Meats–Portuguese dishes caldo verde, seafood rice, amongst others. The institute is divided into different campuses: one in Mong-Há and one in Taipa side.

Opening hours: School – Monday–Friday, 8:00am–10:00pm

Restaurant – Monday–Friday – 12:30pm–10:30pm

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Where to Eat in MACAU • Top 5 Restaurants for Any Budget (From Street Food to Luxurious!)

If you’re a long-time The Poor Traveler follower, you’ve probably noticed that although we have been travel blogging for the past 14 years, we have never tackled the food scene in Macau. Even our previous Macau Travel Guides lacked a “Where to Eat” section, something that is a staple in all the other guides.

There’s a very simple explanation for it. When we’re in Macau, our itinerary is so packed that we don’t pay much attention to where we would be eating. Often, we’d just pick a food place that is closest to where we were. Thus, on our most recent trip, we were so excited to finally have a taste of Macau’s gastronomy and gain a much deeper appreciation of it. We weren’t alone this time around. We were led by our new friend Ken, a Macau local who works for the Macau Government Tourism Office . Needless to say, along with delicious food, he fed us with lots of insightful insider tips.

WHAT'S COVERED IN THIS GUIDE?

Taipa Food Street

Budget level: Affordable Best for: Street food raiders

The first entry on this list isn’t a specific restaurant but a cluster of food kiosks along Macau’s go-to foodie alley, Taipa Food Street ( Rua do Cunha )!

Located at the heart of Taipa Village, it is easily accessible from Cotai Strip. From The Venetian Macau Resort , it should take around 20 minutes on foot. But don’t worry, much of the walking trail is covered and equipped with travelators, too. But what’s so special about this place?

Taipa Food Street is flanked with food stalls, cafes, and restaurants –- some with Michelin distinctions — serving a wide range of Macau favorites, including those that are rooted in Chinese, those heavily influenced by the Portuguese, and those that mix these two traditions. In other words, it can give you a small taste of Macau’s two worlds.

Much of the street food here is prepared on the spot, ensuring freshness and quality. Many of them are relatively inexpensive. I’m saying “relatively” because while you will still find these dishes for cheaper at other spots in the city, you can conveniently find them all here at Taipa Food Street. Also, for us, Filipinos or Southeast Asians, they are still pretty steep, but within the Macau and Hong Kong context, these can be considered average.

If you’re coming from the side of The Venetian, the first that will greet you is a home-grown favorite called Café Vong Kei and its giant bottle of milk tea, dripping on the side of a colorful, whimsical corner building. As you might have guessed, it’s popular for its, well, milk tea (MOP 24, PHP 168, USD 3).

But if milk tea isn’t your cuppa tea, don’t worry, its iced coffee (MOP 24, PHP 168, USD 3) is also a bestseller.

They also serve snacks including the ubiquitous pork chop bun (MOP 48, PHP 336, USD 6), a pork chop so big it looks like it’s about to jump out of the bread. It’s juicy and peppery, complemented by the crispy pastry.

But if a big chunk of meat is too heavy, you can order just the bread called pineapple bun (MOP 18, PHP 126, USD 2.25). It has sweet, creamy custard inside. It probably takes its name from its pineapple-like crusty appearance.

Don’t be discouraged by the long line to the takeout counter because it moves quickly. The staff whips out bun after bun and bottle after bottle almost non-stop.

CAFÉ VONG KEI Address: 60, 60號 R. Correia da Silva, Macao Open: 7:00 AM – 6:00 PM

Another brunch/snack place that you might want to check out is Sei Kee Café . It has at least 2 outlets in Taipa Village, with its main branch earning a Michelin citation from 2019-2021. Just like our previous stop, it’s best known for its coffee, tea, and pork chop bun.

As you walk deeper into the area, you’ll be bombarded by two very distinct food scents that fill the air. The first one is from the many stalls that serve bowls of stew made with beef offal (MOP 55-100, PHP 385-700, USD 7-12.5).

Yes, cow’s innards in hot, thick, savory sauce. It’s so incredibly popular, you’ll find people just standing in the corner finishing their serving of it.

The other scent is more inviting for us – the sweet aroma of egg tarts (MOP 11, PHP 77, USD 1.37 per piece). You’ll find it on display at various shops. Undoubtedly, however, the most trusted of them is Lord Stow’s Bakery , which was established in Coloane in 1989. Since then, it has opened countless stores all over the world, including this one at the Taipa Village.

Now that we’re already talking about desserts, let’s end this tour with Mochi Macau . Although it’s being marketed as Mochi Macau (MOP 18, PHP 126, USD 2.25), we were told that its name is Cheung Chau Ping Kei , which started in Hong Kong but opened a branch here in Taipa in 2015. The fruit filled varieties like strawberry, durian, and this mango mochi seem to be the crowd-pleasers, but we prefered the red bean version.

Lei Ka Choi

Budget level: Low cost Best for: Families and budget travelers on a big group Cuisine: Cantonese

If you’re traveling with family or a big group, one shop that our new friend Ken from Macao Tourism recommended with all his heart was an unassuming local restaurant called Lei Ka Choi . And when he said local, he meant almost everyone dining here was a Macau resident. And it’s true, we were the only foreigners when we visited.

Lei Ka Choi is considered a dai pai dong , which surprised me because I thought dai pai dongs are outdoor setups, similar to what I saw in Hong Kong. Apparently, dai pai dongs in Macau used to be set outside too, but the government wanted them to convert to indoor type for sanitation reasons. But over the years, the dai pai dong label stuck.

Lei Ka Choi’s claim to fame is its hot pots, which are basically a type of dish composed of raw proteins – usually thin slices of beef but it can also be seafood – that you’re supposed to dip in boiling hot broth.

A fatty beef hotpot set meal (MOP 238, PHP 1666, USD 29.50) seems to be the most popular. You can order more ingredients but with extra charge. Don’t be intimidated by the prices. Hot pots are a group thing, so every order is good for multiple persons.

The most expensive item on their menu is the dragon king seafood hotpot (MOP 788, PHP 5500, USD 97.90), composed of oysters, abalones, prawns, squid, fish, scallops, mussels, and other seafood with mushrooms. Mind you, we were a big group at the time, but we weren’t able to finish them all, not because they were not good – they were excellent, so fresh and delicious – but there was just too much food on the table.

It’s not all hot pot though. In fact, of all the things served to us that night, the two dishes that made the best impression were not the dipping kind.

The first was the baked sea-salt snail whole chicken (MOP 258, PHP 1799, USD 32.05). Yes, a massive whole chicken – head, tail, and all – stuffed with snails and seafood! This was oh so immaculate. I’ve never had chicken this juicy. It was almost buttery and so packed with umami.

My other favorite was an appetizer called secret braised black tofu with mullet roe (MOP 108, PHP 756, USD 13.41 per 8 pcs). It looked crispy and spicy but it wasn’t. It was soft and so moist and tasty.

No wonder these two are also their best-selling dishes, sometimes even overshadowing the hot pots!

But oh, we also enjoyed the beef soup and razor clam appetizer. But I failed to get the names of these dishes.

All these are best rinsed with gulps of Macau beer!

LEI KA CHOI Address: Rua da Bacia Sul, 313 號地鋪T Vai Choi Garden (Bloco C), Macau Operating hours: 6:00 PM – 4:00 AM

Restaurante Litoral

Budget level: Mid-range Best for: Romantic dates, families, foodies Cuisine: Macanese (Portuguese-Cantonese)

Before we dig into the next set of dishes, let’s first talk about Macanese cuisine. The word “Macanese” can mean two things. For us outsiders, it can refer to anything that is related to Macau, like the Macanese pataca or Macanese streets. But among Macau locals, it is more nuanced and often indicates the blending of Southern Chinese and Portuguese heritage. It can refer to a specific language, people, and cuisine.

You see, Macau was under Portuguese rule from 1557 to 1999. And in those 440-odd years, it is no wonder Portuguese influences have seeped into the local culture quite deeply in parts, including the food.

One of the oldest fusion cuisines in the world, Macanese cuisine uses the spices that the Portuguese accumulated from all over the world – Africa, Southeast Asia, and India – mixed with Chinese ingredients, and prepared or cooked Portuguese-style. It is common to see coconut milk, cinnamon, tamarind, and turmeric in Macanese dishes, even though in reality, these are not very common in Cantonese kitchens.

And this unique and eclectic take on gastronomy is highlighted here at Restaurante Litoral , a Macanese institution not too far away from Ama Temple.

Our guide Ken pre-ordered the dishes for us, starting with three appetizers:

• Pasteis de bacalhau (MOP 88, PHP 616, USD 11 per 6 pieces), which are cod fish cakes, sort of like fish croquettes. It was light, but we could still sense the delicate taste of the cod.
• Vinagrete de lulas (MOP 108, PHP 756, USD 13.50), which is squid in vinegar. I loved, loved, loved this. The mollusk was so fresh, there wasn’t any tinge of any funky smell, and the raw onions totally worked well with it.
• Chamussa (MOP 88, PHP 616, USD 11 per 6 pieces), which are samosas filled with beef curry.

For the mains, we had galinha Africana (MOP 218, PHP 1526, USD 27), which is half-chicken marinated in and doused with a concoction of spices, served with potatoes, olives, and pickles. It reminded me of piri-piri chicken, which is also African Portuguese, but this one’s wetter, greasier, and stronger and more varied in flavor.

Of course, it’s not a complete meal without proper carbs. For that, we had Portuguese fried rice or arroz chau chau a Portuguesa (MOP 138, PHP 966, USD 17.15).

For dessert, we had serradura or Macau pudding (MOP 38, PHP 266, USD 4.72), which is typically made with chilled layers of creamy mousse, condensed milk, and crushed Marie biscuits. The biscuit crumbs on top earned it its other nickname sawdust pudding . Litoral’s version is not that sweet, which is how I usually like my desserts.

RESTAURANTE LITORAL Address: Rua do Alm. Sergio, 261號a Operating hours: Lunch: 12:00 PM – 3:00 PM Dinner: 6:00 PM – 10:30 PM

Hawker Hawker

Budget level: Splurge Best for: Families, friends, co-workers Cuisine: International buffet (Asian, Portuguese, and Macanese dishes among others)

Many of the luxury hotels in the Cotai Strip have a fantastic collection of in-house restaurants. At the Studio City complex, the options are plenty. But one of the most popular is Hawker Hawker at W Hotel !

It’s a fantastic buffet restaurant that gave us one of our best meals, not just because of the food but the overall dining experience.

The atmosphere inside Hawker Hawker is very festive. It’s more like a family-friendly bar than a proper buffet. Everywhere you see wine glasses and bottles clanking and customers laughing and having a good time. It’s perfect for those who are celebrating an occasion.

The cuisine here is international. There’s a lot of local Cantonese favorites, but you’ll also spot tom yum in one corner, and sashimi in the next, and Portuguese dishes in another. And yes, as a true-blue carnivore, I gravitated towards the red meat section where I snatched slices of roast beef sirloin and Portuguese suckling pig. Yes, hypertension, here we go!

The chefs and staff make sure everything is fresh by putting just the right amount on display and constantly refilling them, especially the raw seafood section, which has its own walk-in room, as though you’re at the market.

They also have a table of delectable desserts with Macanese egg tarts as the centerpiece, of course!

We really had fun here at Hawker Hawker! And if you want to experience this too, here’s a tip. You can get 18% OFF if you book with Klook!

The cost will be reduced to only MOP 439 (PHP 3062, USD 54.50) for weekend lunch buffet or MOP 574 (PHP 4000, USD 71.29) for dinner buffet, inclusive of service fee. That’s a massive discount!

✅ GET DISCOUNTS & RESERVE A TABLE HERE!

HAWKER HAWKER Address: Floor 2U, W Hotel, Studio City, Macau Lunch Hours: 12:00 pm–3:00 pm Dinner Hours: 6:00 pm–10:30 pm Dress Code: Smart Casual

Special thanks to Ate Janelle, a Filipina who works here at Hawker Hawker, for taking great care of us! She’s one of the many OFWs who are part of the workforce here in Macau, and we met a lot of them!

Palace Garden

Budget level: Splurge, fine-dining Best for: Romantic dates, families, luxury travelers Cuisine: Cantonese (Taishi)

And now, we’ve come to the most expensive item on this list!

Ken wanted us to try a variety of Macau restaurants. From street food to local hotpot spots to all-you-can-eat buffets to Macanese heritage restaurants. But before we left, he also wanted us to see the higher end of Macau’s dining scene, and for that, he took us to the Grand Lisboa Palace Resort , also in Cotai.

It is here that we found ourselves in the middle of one of the most lavish restaurants I’ve set foot in – the Palace Garden . It is helmed by Head Chef Ken Chiong, who marries a more sophisticated Cantonese cooking with western ingredients.

We don’t normally dabble our toes into fine-dining territory, but this would certainly be one to remember. The interiors were grandiose and ornate. At the main dining area, one wall is dressed in a 35-meter Suzhou silk mural with stunning embroidery of chrysanthemums. One private room is decorated with intricate butterfly patterns. It’s opulence, Macau-style!

As for the food, we were served a 6-course Executive Lunch Set Menu . After setting the 3-sauce plate with citron sauce, hot sauce, and XO sauce, we had a really promising amuse-bouche.

But the meal proper started with colorful duo: a playful green pork dumpling topped with abalone and black caviar and an appetizingly yellow crystal blue prawn dumpling . Everything just tasted so fresh and put-together, if you know what I mean. The abalone, in particular, had just the right brininess and chewiness.

For the soup, we had a giant crabmeat and conpoy dumpling in supreme broth , and supreme indeed. It was one of the best broths that ever graced my palate. It was clean, bright, and very elegant. Like, oh my goodness. The crabmeat and scallops also had the perfect texture. They were intact inside the dough, but easily breaks apart with a soft bite.

Next was another duo – the crispy bird nest and Australian scallop roll , which I wasn’t that much of a fan of; and the wagyu beef bun with black pepper sauce , which reminded me of the homey meat buns that I enjoy in Macau and Hong Kong, only more refined. It’s very well-balanced, with the right amount of sauce, bread, and seasoning.

And the beef party wasn’t over just yet because the next one was beef slow stewed with wild honey and supreme soy sauce . Everything about this was on point. The beef was not too tender that we’d lose the texture, and the sauce was not too sweet that we’d lose its flavor. It had the right balance of sweet and salty that permeated deep into the meat, accentuated by the burst of mild tanginess from the cherry tomato.

Next to be served was duo vermicelli stewed with shredded roast duck and mushrooms . The duck got lost in the mix, but it was smokey, which was my favorite flavor profile. The veggies added crunch to the graceful noodles.

And for dessert, we had sweetened gorgon fruit and fresh lily bulb double boiled with osmanthus . Not really a fan of hot desserts, but the little fruits were soft and smooth and the osmanthus gave it an irresistible aroma. Still not my fave, but I liked it.

By the way, through all of this, our tea cups were constantly refilled. Tea pairing is a thing here. I do love tea, but my palate is still pretty untrained, so I can’t say much about it except that I did enjoy every thing that poured into my cup.

Overall, I quite enjoyed this lunch. Everything was clean, resplendent, vibrant, and masterfully done. But that crabmeat-conpoy soup and the beef were my absolute favorites. Just divine, those two.

This set lunch menu usually costs MOP 638 (PHP 4466, USD 79.25) plus 10% service charge. For tea pairing, additional MOP 168 (PHP 1176, USD 20.89) per person will be added. They also have a lunch tasting menu version for double the price.

Dinner menus have eight courses, and as of today cost MOP 2388-3688 (PHP 16,716-25,816; USD 296.65-458) per person, without drinks and exclusive of the 10% service charge.

PALACE GARDEN Address: Shop 306, 3F, Grand Lisboa Palace, Grand Lisboa Palace Resort, Rua do Tiro, Cotai, Macau Lunch Hours: 12:00 PM – 2:30 PM Dinner Hours: 6:30 PM – 10:00 PM Open: Wednesdays-Mondays Closed: Tuesdays Dress Code: Smart Casual (For men: with ankle length trousers, no sandals, no open shoes, no sleeveless tops)

Where to Stay in Macau

Here are some of the top Macau hotels that are close to the restaurants mentioned in this article.

• The Venetian Macao , close to Taipa Food Street. Check Rates & Availability! ✅
• W Macau – Studio City , where you’ll find Hawker Hawker. Check Rates & Availability! ✅
• Studio City Hotel , close to Hawker Hawker. Check Rates & Availability! ✅
• Grand Lisboa Palace Macau , the home hotel of the Palace Garden. Check Rates & Availability! ✅
• Greenery Inn , closest hotel to Lei Ka Choi restaurant. Check Rates & Availability! ✅
• Riviera Hotel , close to Restaurante Litoral. Check Rates & Availability! ✅

Search for more Macau Hotels!

How to Get to Macau

Philippine Airlines offers direct flights from Manila to Macau! So if you haven’t booked a ticket yet, consider flying with PAL. One thing I love about PAL is the generous baggage allowance that automatically comes with each booking. For Macau flights, check-in baggage can weigh 25 kg maximum for Economy passengers.

That’s on top of the 7-kg carry-on baggage allowance . Often, although some flights with low-cost carriers really do appear cheap, when you start adding baggage allowance, the total cost gets close (sometimes even exceeding) PAL’s prices.

Another reason we prefer PAL is its four-star service and delicious inflight meals and unlimited drinks on board, which are already included in the booking.

Visit philippineairlines.com to search for flights to Macau!

Updates Log & Acknowledgment

2024 • 02 • 07 – Original posting

Special thanks to the Macau Government Tourism Office for making our most recent trip possible.

That’s all for now. Remember, plan smart, travel safe, and make every trip WORTH IT!

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[MACAO] FOOD GUIDE – BEST & MUST EAT in Macao

Now it’s time to take you all to a virtual culinary tour in Macao. Macau or Macao, do you know that now the official name is Macao? Although Macao is a popular travel destination, AnakJajan found out that many of you are clueless on where and what to eat in Macao, aside from sightseeing or casino, there are actually many delicious MUST TRY food that you can find in Macao.

To answer those questions, here you go, a complete list of tasty findings AnakJajan found from our recent trips. Hopefully it can help to satisfy your hungry tummies when you visit Macao.

Soon AnakJajan will share complete list of Macao Travel Guide as well, with complete list of recommended places to visit for your itinerary, but for now, let’s start with the food first because a holiday with empty tummy won’t be fun isn’t it?! 😀

In this post, AnakJajan are going to share various tasty food in Macao from street food, old-school restaurant, small food stalls, cafe, to hotel All-You-Can-Eat buffet.

NOTE: all of these recommendations below are gathered from our two last trips to Macao in 2017 and 2018, so please note that changes on the shop/ price may occur. For Halal/ Moslem friendly restaurant, check the list at the bottom of this blog post. Let’s start the virtual culinary tour!

下環街市熟食中心 Cooked Food Area at S. Lourenco Municipal Market Complex Let’s start with a humble place with lots of options. On the second floor of traditional market building, there’s a food center filled with approximately around 30 stalls serving majority local classic food that are affordable.

During our visit, AnakJajan opted for Oxtail Macaroni Soup with Pork Chop 31MOP, it comes in huge portion and generous chunks of oxtail, the taste was enjoyable with tomato based soup and meat was tender. Then we also got Xiao Long Bao Dumplings 13MOP from dimsum stall which was tasteful.

Lord Stow’s Bakery Macao Hands down to the BEST PORTUGUESE EGG TART by Lord Stow’s Bakery!!! Seriously a visit to Macao won’t be complete without having it, it’s so so good we wouldn’t mind visiting Macao just for these shiny golden goodness.

The buttery flaky tart shell, the milky eggy creamy filling with nice caramelization on the surface, everything was perfectly made and well-balanced. The hot freshly baked ones are the best, for different eating sensation, put it on the fridge for yummy cold version.

Tai Lei Loi Kei Pork Chop Bun is one of the popular local food in Macao and one of the famous one you can find easily is Tai Lei Loi Kei. One of their outlets is located strategically near St. Paul Ruins, you can find them inside The Venetian too.

Simply go for their signature Pineapple Pork Bun, the pineapple bun or polo bun has this nice crumbly crust on top, then the pork chop was big juicy tasty and well marinated without any unpleasant smell.

Isaac Toast Macao Isaac Toast is actually a toast specialty shop originated from Seoul, South Korea but since it’s SO SO GOOD and it has an outlet in Macao, why not giving it a visit?!

Me and Mr. Jajan have been craving for Isaac Toast forever and we couldn’t be more happier to know the fact that it’s available in Macao, without hesitation we put Isaac Toast in our itinerary and my oh my, their toast tasted just as good as we remembered.

The bread was perfectly toasted, uber buttery with generous juicy filling, irresistibly good! Their Bulgalbi MVP Toast MOP49 is a must order!

Nam Peng Cafe / 南屏雅敘 After a deep search on Google, AnakJajan found this gem called Nam Peng Cafe that happens to be the oldest cafe in Macao offering old-school Cha Chaan Teng or diner food.

With their old school diner-like decor, visiting Nam Ping feels like we’ve traveled back to the past, from the decor, the food display, the menu design, you’ll get a nice nostalgic feeling there.

On our visit, AnakJajan ordered a few of their signature items. The most outstanding dish would be their Nam Peng Sandwich with generous Omelette, Ham & Charsiu MOP25. AnakJajan also had Egg Tart, Iced Milk Tea, and Hot Milk Coffee which were classic and enjoyable.

Mandarin Oriental – Vida Rica Bar In the mood for a fancy drink with fancy view? Head over to Vida Rica Bar in Mandarin Oriental for unique cocktail and beautiful view of Macao Tower.

One of the must order cocktail is called Legend of Kremelin MOP98 and the presentation is ON POINT!! Beautifully served on book-like box and “perfume” spray filled with liquor.

Xin 鮮 – Cotai Central All You Can Eat (AYCE) restaurant always excites our tummies. If you love AYCE and Hotpot, you gotta give Xin a visit.

The Chinese Hot Pot restaurant features vast array of fresh seafood, meat, vegetables, as well as cooked dishes and dessert. In terms of taste, it was super satisfying and filling, price might be more on the high side MOP258 lunch or MOP398 dinner/ person, but considering the premium ingredients, it’s totally worth trying.

榮暉咖啡美食 Wing Fei Offering local comfort food, AnakJajan randomly stumbled upon this restaurant when we decided to skip hotel breakfast to try local food.

We decided to give the old-school restaurant a try since they serve dimsum in the morning. We over ordered and got 9 items in total. The seasoning was kinda clean but fresh and meaty, personally it wasn’t the best for us but enjoyable enough especially the siumay & water chestnut cake.

360 Café – Macao Tower

Scrumptious All-You-Can-Eat buffet meal with beautiful city view from above. 360 Café is a revolving restaurant and it rotates fully every one-and-half-hour.

Personally the food was enjoyable, but of course the best part is the view, you’ll get a 360 degree of city view just by sitting and eating the food. The price for lunch is 278MOP adult/ 228MOP children, and for dinner is 500MOP adult/ 400MOP children with Complimentary Seafood Platter.

Le Chinois – Sofitel Hotel The trendy looking Cantonese restaurant in Sofitel offers All-You-Can-Eat on dinner time for 288MOP adult/ 188MOP children where we can order freshly cooked Cantonese style seafood dishes from appetizer, soup, mains, rice, noodle and dessert.

Seafood was fresh, the seasoning was well-balanced, it makes a great dinner option for family.

文藝門 A Porta Da Arte For good coffee and nice cozy vibes, give 文藝門 A Porta Da Arte a visit. The coffee was legit good, but the best part would be the store, you’ll get a nice nostalgic vibes since it’s situated in previously old textile shop if I’m not mistaken.

醒餐廳酒廊 Beer Temple Restaurant & Lounge Beer Temple is one of the new and hip place to go for good food and drinks. As the name suggests, you can find hundreds of beer option there.

As for the food, expect to find one-of-a-kind modern fusion dishes. One of their signature menu that instantly caught our eyes was their Salted Egg Pizza, the pizza dough was nicely made with thin crust, then the salted egg was savory creamy buttery complemented nicely by creamy mozzarella cheese and tangy fresh cherry tomatoes.

食飽里 Furu Furu 食飽里 Furu Furu is managed by the same group as Beer Temple, therefore you can see some similarity of their menu. The newly opened hip place offers modern fusion dishes with unique twist, some of their food are very interesting and different, in a good way. One of the memorable menu would be their Tempura Fish served with jellied fresh greens, presentation wise was unique followed by interesting but enjoyable taste.

海灣咖啡屋 Cafe Litoral If we have to recommend only one restaurant in Macao, Cafe Litoral would be the one you simply MUST VISIT!! Specializes in Macanese Cuisine, we can say that the food there is a beautiful marriage between Western and Eastern cuisines.

The restaurant has a nice homey vibes, their African Chicken 210MOP and Clam dishes are must order.

Rossio – MGM Hotel Ok, last Hotel All-You-Can-Eat Buffet recommendation, Rossio in MGM Hotel offering delectable fresh seafood buffet, yes you read it right, unlimited of fresh Lobster, Crab, Shrimp, Sushi, as well as other dishes like grilled Mediterranean specialties.

Their AYCE Lobster was no doubt the main highlight there, it’s fresh, huge and tasty! On the hotel lobby, there’s a huge tank of aquarium, make sure to give it a visit.

觀海軒 Kwun Hoi Heen – Grand Coloane Resort If you happen to be in Coloane area, Kwun Hoi Heen a visit for legit good Chinese cuisine. Their dimsum simply was the most delicious dimsum we’ve ever had in Macau! Everything was nicely executed, the dimsum were juicy, fresh and beautifully seasoned.

Tapas de Portugal As the name suggests, this restaurant offers Portuguese style tapas. The taste simply brings back our good memories in Spain, great food plus nice homey Portuguese style decor.

澳門長洲糯米糍 Mochi Macau – Old Taipa Village Lots of love for these freshly made mochi filled with fresh fruit, the mochi was uber soft and not overly sweet. Our favorite would be their Mango & Durian Mochi 15MOP/pc.

Halal/ Moslem Friendly Restaurant As requested, here are the list of Halal or Moslem Friendly restaurants in Macao: Golden Peacock (with HALAL cert/Indian) Location: The Venetian Macao (near to South Lobby) Address: Estrada da Baia de Nossa Senhora da Esperanca Casino, Level1, Shop 1037 Tel: +853 8118 9696 Time: 11:00am – 03:00pm (Lunch) 06:00pm – 11:00pm (Dinner) Taste of India (with HALAL cert/Indian) Location: Opposite Ascott Hotel Address: Avenida Sir Anders Ljungstedt No.22AD, Vista Magnifica Court Tel:+853 2872 8413 Time: 12:00pm – 03:00pm (Lunch) 06:00pm – 11:00pm (Dinner) Loulan Islam Restaurant (with HALAL cert/Xinjiang) Location: Intersection of Avenida Almeida and Rua Cinco de Outubro Address: Rua do Teatro, second shop Tel: +853 2853 0264 Time: 11:00am – 02:00am Dong Lai Shun Muslim Restaurant (Beijing) Location: Behind L’Arc Hotel Address: G/F, Kuong Fai Medical and Rehabilitation Centre, 484 R. Cidade de Coimbra, Alameda Dutor Carlos d’Assumpção Tel: +853 2875 5705 Indian Spice (Indian) Location: Opposite shop-lot of the Kun Iam Statue at Peninsula Macao Address, 39, Alameda Dr. Carlos D’Assumpcau, Vista Magnifica Court BG/RC Tel: +853 2872 2784 Indian Spice Express (opened by Indian Spice/Indian) Location: Food Court of The Venetian Macao The Venetian Macao Resort, Shop 2513 Tel: +853 2886 6894 Indian Garden (Indian) Location: Taipa Nova Taipa Garden, Flores, Shop 18, G/F, Bloco 27, Rua de Seng Tou Tel: +853 2883 7088 Loly Indonesian Food (Indonesian) Location: Rua da Erva No. 40, Loja A, R/C E S/Loja Tel:+ 853 2855 7318 Time: 11:00am – 10:00pm (Tuesday – Sunday) Café Panorama Location: Grand Coloane Resort, 1918 Estrada de Hac Sa Tel: +853 8899 1020 Time: 07:00am – 12:00am

Of course other than the list above, there are still many delicious places AnakJajan have not explored yet. Will definitely update the list next time if we have the chance to visit Macao again, meanwhile if you have any great recommendation, don’t hesitate to share it on the comment section below. Next post will be Macao Travel Guide – Recommended Places to Visit, stay tuned!

Check link below for more Macao Travel posts   https://anakjajan.com/category/location/macau/

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Where and what to eat in Macao

Have you tried Macanese food? Being the first and last Portuguese colony in China guarantees that the cuisine you can now find in the Special Administrative Region of Macao will be reflective of its roots. The end result, Macanese food , is the culinary child of southeastern Chinese and Portuguese cuisines along with Asian influences.

If you’re spending a day or two in the Vegas of the East, gambling and UNESCO Heritage sites are not the only things Macao can offer. Macanese cuisine is also worth the experience and a good way to get to know Macau’s history and culture. Here’s a list of where and what to eat in Macau as recommended by travel bloggers:

Date updated:

Where to eat in Macau and must-try dishes

1. ristorante litoral – macanese food.

One of the things I was keen to try during our full-on day trip to Macau was Macanese food, a fusion cuisine born of the island’s history as a Portuguese colony. This rich and delicious cuisine combines not only Portuguese and Chinese ingredients, techniques, and flavours but also those from other countries which Portugal colonized including India, Africa, South America, and Malaysia.

Our local expert recommended a visit to Ristorante Litoral, a restaurant serving family recipes in the Macanese tradition.

Our lunch included fresh-from-the-fryer lamb samosas followed by “ Galhina Africana ” (barbequed chicken in a rich coconut and peanut sauce), and “ Minchi con Arroz e ovo estrelado “, a delicately spiced minced beef and potatoes dish topped with a fried egg, and served with rice – this last one considered to the national dish of Macau.

Recommended by: Kavita of Kavey Eats [Follow on Facebook ] RISTORANTE LITORAL Address: Rua do Almirante Sérgio, 261-A, G/F, Barra, Macau

2. Antonio – Macanese food

Macanese food is credited with being the first truly fusion food that ever existed with the original Portuguese colonial traders arriving in the little Chinese port with their goods from Europe and their trading across the world and incorporating them into their Portuguese heritage used to cooking with Chinese utensils.

One of my favorite Portuguese restaurants in Macau is Antonio. He is not only a fabulous host, always popping by to say hi or even cooking some dishes tableside himself, but also quite authentic.

The restaurant is located in Taipa and is widely lauded as the best-known Portuguese in the city. Here you can find traditional Portuguese dishes like those based on the famous codfish, or other dishes that are very popular in Macau, like the Bacalhau a Braz (egg, potato, onion, and codfish scramble of sorts) or codfish croquettes.

What makes a visit to Antonio extra special is also the decor and the ambiance of the place, spread over three floors and which includes some traditional Portuguese elements like the omnipresent rooster or the blue tiles. If you are there in the summer, take a seat on the outdoor balcony.

Recommended by: Mar of Once in a Lifetime Journey [Follow on Facebook ] ANTONIO Address: Rua dos Clerigos No. 7, Old Taipa Village, Taipa, Macau

3. Ali Curry House – Traditional Portuguese Food

Bacalhau Com Natas . Codfish with cream. And potato. And a guaranteed food coma. I can feel my eyes closing and the smile beginning even as I type this many months after our quest to find traditional Portuguese food in Macau .

We actually started with grilled sardines. Pretty good, and a hint of Portugal, especially when they’re washed down with bottles of Super Bock and local Macau lager.

We found this restaurant through TripAdvisor – and came here specifically for the Bacalhau Com Natas – which is for me, the ultimate comfort food. We’re sat outside Ali Curry House, which is strangely named, seeing as they specialize in Portuguese Food, which isn’t traditionally curry. Still, it was worth the walk. We had a seat outside with a red and white checked tablecloth, some good Portuguese style food and excellent service.

Recommended by: Sarah of A Social Nomad [Follow on Facebook ] ALI CURRY HOUSE Address: Avenida da Republica no 4-K, Macau, China

4. Macau’s back streets – Curry Fish Balls

It is sometimes hard to see past the celebrated Portuguese influences in Macanese Cuisine , but at street level, you still find the popular staples of Cantonese cuisine, as well as those from the mainland. And one of the most common street snacks has to be “Curry Fish Balls”, which are so popular through Hong Kong and Macau, that they can even be found at the heated counters of the local conveniences (e.g. Circle K).

However, my favourite ever fish ball curry, and probably one of my favourite curry experiences of all time (I love curry) was found in the back street leading down from ‘Igreja da Sé Cathedral’ in the Historic Center of Macao. Where the small shop called Kam Wai Beef Offal dishes out some of the best bowls you can ever find.

And while the kiosk is famous locally for Beef Offal, there are all sorts of meat options available on the menu, to be smothered in the curry. Including fishballs of course, but some more tourist-pleasing bites like sausages and meatballs. Just point out your meats of choice, and they’ll be dished out in a takeaway cup, drowned in curry sauce.

To make the most of the visit I always ask for extra curry, and then I’d drink it straight from the tub when back at the hotel. Expect to pay between 20 Mops, and up to around 50 max. As it will depend on the size of tub and choice of meats.

5. Margaret’s Café e Nata – Egg Tarts

Portuguese tarts are really famous in Macau and one of the places I would definitely recommend is Margaret’s Café e Nata. Their egg tarts are authentic and not just some normal egg tarts that you can get in all stores. I love how the pastry is super crispy and has a heavy fill of egg in it. The combination of both is just perfect especially if you have it with coffee.

The only throwback to this is that you have to be stuck in a long queue and the service is poor. If you can see through this, I will definitely recommend this store for amazing egg tarts. Well, you know what they say “ Good things come to those who wait ”.

The location is about 6 minutes walk from Senado Square which is a hotspot for tourist for shopping and also the famous Ruins of St’s Paul. I would recommend you to visit the café when you are around that area. You can choose to take away or have it there but the place is really limited. If you want to skip the queue, the trick is to go 30 minutes before the store opens. Sometimes, you already have queues there on peak season.

Recommended by: Ee Sing of Ee Sing’s Traventures [Follow on Facebook]

6. Lord Stow’s Bakery – Portuguese Egg Tarts

Have you ever thought of eating a typical European dessert in the middle of the Asian metropolis Macao? Well, due to its history, the Macao Special Administrative Region of the People’s Republic of China, an autonomous territory on the western side of the Pearl River estuary in East Asia, still has lots of Portuguese influences that can be felt anywhere, just like while eating dessert.

The typical Portuguese dessert pastel de nata (Portuguese egg tart) can be found in several restaurants and cafés around Macao. This egg tart pastry is topped with cinnamon and super yummy!

The best place to have a taste of it is at Lord Stow’s Bakery. Visiting Stow’s unassuming bakery today and sampling one of his pastel de nata-inspired tarts – with their flaky pastry crusts, delicious egg custard centres and crispy crème brulee tops – provides a window in the baker’s legacy, nearly 10 years after his death. A piece of history that tastes oh so good.

Recommended by: Clemens of Travellers Archive [Follow on Facebook ] LORD STOW'S BRANCHES Original Bakery: 1 Rua do Tassara, Coloane Town Square, Macau

Cafe: 9 Largo do Matadouro, Coloane Village, Macau

Garden Cafe: G/F C Houston Court 21 Largo do Matadouro, Coloane Village, Macau

7. Tai Lei Loi Kei – pork chop buns

If you haven’t tried eating a pork chop with a bun then I suggest that you head to Tai Lei Loi Kei for their famous tender and succulent pork chop buns. The pork is imported from Brazil mixed with their homemade marinated sauce. However, the classic version (toasted) is only available from 2 PM. Should you arrive there earlier, fret not because you can still order the polo version (pineapple bun). Both sell for MOP 33. Their branch in Taipa can be walked from Galaxy Macau.

Alternative: Sei Kee Cafe’s pork chop bun

8.  Koi Kei Bakery – Almond Cookies

A third alternative for egg tarts would be Koi Kei Bakery but they are more famous for their almond cookies, egg rolls, and crunchy peanuts.

The almond cookies and egg rolls come in different variants but I highly recommend that you try the original versions first.

The branch on the way to the Ruins of St. Paul (from Senado Square) has lots of products available and the best part is you can have a free taste before buying so that can really help you with which ones to buy.

Koi Kei is a popular shop for food souvenirs and they also sell different varieties of meat jerky ( bakkwa ).

Michelin starred restaurants

Robuchon au Dôme  and The Eight , both found in the Grand Lisboa, plus Jade Dragon located at The Shops at the Boulevard, City of Dreams, are the only restaurants in Macau with three Michelin stars.

Robuchon is a flagship from the famous chef, Joël Robuchon, and is perfect for haute cuisine and wine lovers while contemporary Cantonese is what makes The Eight famous. Jade Dragon offers fine dining Cantonese fusion.

Check here for the list of remaining Michelin-starred restaurants in Macau .

Buffet options in Macau

If you like to get the most bang for your buck and you like indulging in buffets, here are some recommended buffets in Macau you can choose from.

Cheap and budget eats in Macau

• Street Food 

From Senado Square to the Ruins of St. Paul, there are myriad shops, kiosks, and carts selling street food. Some are even giving free taste! Try peanut porridge, peanut candies, food on skewers, almond cookies, meat jerky, curry noodles, congee, and bubble milk tea.

• What to try: Tau Fu Far (soybean dessert)
• Location:  19D Rua da Madeira, Avenida de Almeida Ribeiro, Macau

2. Wong Chi Kei

• What to try: Guangdong noodles
• Location: 17 Largo do Senado, Macau

3. Oja Sopa de Fita Cheong Kei

• What to try: Shrimp Roe Noodles
• Location:  G/F, 68 R. da Felicidade, Avenida de Almeida Ribeiro

4.  San Long Kei Mei Sek

• What to try: Crab roe noodles
• Location:  Rua Sul do Patane, No 29, Centro Comercial Wa Pou, Macau

5. Yee Shun Milk Company (Leiteria I Son)

• What to try: Steamed Milk pudding
• Location:  381 Av. de Almeida Ribeiro

6. Gelatina Mok Yi Kei

• What to try: Durian Ice cream, Serradura
• Location: 9 Rua do Cunha, Taipa village

7. Dai Gwan

• What to try: Black pepper pork pie
• Location:  1 Rua do Monte

8.  Cafe T.H.S. Honolulu

• What to try: Coffee, breakfast
• Location:  9 Rua do Almirante Costa Cabral, Macau, China

How to get to Macau

By air: You can fly into Macau via Macau International Airport ( MFM ) located in Taipa, through direct flights from the region and through connecting flights if coming from Europe, the Americas, and other parts of Asia.

By sea: From Hong Kong , visitors can take a ferry via TurboJet or Cotai Water Jet which lasts from 45 minutes to an hour. Ferry terminals are Shun Tak Centre in Hong Kong Island, China Ferry Terminal in Tsim Sha Tsui, Kowloon, and Tuen Mun Ferry Terminal in New Territories.

Ferry Service is also available from Shenzhen to Macau.

By bus: There are air-conditioned buses that ply the route from Guangdong to Macau via The Border Gate and Cotai Frontier Post. There are also buses from Hong Kong.

Getting Around Macau

Aside from walking a lot, visitors can make use of the free casino shuttle buses . Schedules and routes are usually posted on the hotel website. There are local buse s that run throughout Macao Peninsula, Coloane, and Taipa. Click here for bus schedules and payment details .

Taxis are available throughout Macau but note that drivers often have difficulty speaking English so bring a map and/or Google Translate.

Where to Stay in Macau

Klook pass macao.

Have you tried Macanese cuisine?

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Darlene is currently on the road again and traveling full-time after being an expat/overseas Filipino worker in Qatar. She's rediscovering what it means to travel solo and in her 30s while working on her blogs.

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I’ve only ever known Portuguese egg tarts when it comes to Macanese cuisine so it’s refreshing to learn about more local cuisine. I’ll be sure to check Ristorante Litoral and Antonio when in Macau!

Kavita Favelle

September 4, 2018.

Lovely post, and relived some of our trip. As well as Ristorante Litoral, which I recommended, we also visited Antonio’s, Lord Stow’s, Tai Lei Loi Kei and Koi Kei!

I’ll make sure to try Ristorante Litoral and Antonio on my next visit! Thanks for contributing 🙂 Macanese food is indeed one of the best fusion cuisines.

Comments are closed.

• Food guides for travelers /

10 must-try foods and drinks in Macau

Table of contents

• 1. Portuguese egg tart, Macau's sweet icon
• 2. Minchi, the ultimate local comfort food
• 3. Congee, a Chinese crowd-pleaser with a myriad of toppings
• 4. Milk tea, Macau's alternative to coffee
• 5. Dim Sum, essential Cantonese
• 6. African chicken, creamy and full of flavor
• 7. Almond cookies, unmissable pastry to taste and bring home
• 8. Char Siu, Cantonese-style barbeque
• 9. Wonton noodles, China's favorite kind of soup
• 10. Serradura, a delicious Portuguese gift to Macau

A former Portuguese colony, Macau is a special administrative region (SAR) on the south coast of China. The city is relatively small but the world's most densely populated. You probably know Macau as a top gambling destination. However, there is much more to explore than casinos. Macau is a melting pot of cultures that offers a unique cultural experience to those willing to explore. From magnificent Portuguese and ancient Chinese temples to breathtaking attractions and mesmerizing festivals, Macau has something for any tourist. 

And if you call yourself a foodie, Macau will not disappoint. Did you know that Macanese cuisine is considered the first-ever fusion cuisine? Macanese cuisine flavors, the city's plethora of fine-dining restaurants, cozy eateries, and exciting street food scene earned Macau the status of UNESCO Creative City of Gastronomy. Not to get lost among all the culinary offers, read our curated list of 10 must-try foods and drinks in Macau!

A Chinese dessert served fresh from oven. Tart shells are filled with rich egg custard and go right to the oven. In Hong Kong cuisine, shortcrust pastry or puff pastry is generally used for the base of a tart.

Crunchy on the outside and creamy on the inside, Portuguese egg tart is a symbol of Macau, just like its prominent landmark, The Ruins of St. Paul's. Although the pastry originated in Portugal, this egg tart has a distinctive version in Macau. The main difference from its older brother is that the Macanese tart is less sweet and eggy. 

Could you even consider visiting Macau if you haven't lined up for a few egg tarts at Lord Stow's Bakery & Cafe?  This spot is legendary as that's where Macau's recipe for the Portuguese egg tart was born.

Meat is a hearty and fulfilling main course, packed with robust flavors. It can be prepared in various ways, such as grilled, roasted, sautéed, or braised. The dish can involve different types of meat like chicken, beef, pork, lamb, or game. Seasonings and marinades can enhance their natural taste, making them tender and juicy.

Minchi is one of the signature dishes of Macanese cuisine. And just like Macanese cuisine has roots in various culinary traditions, so does minchi. The word comes from the English word "mince," as the original recipe includes minced meat , usually beef or pork. The meat is fried with soy and Worcestershire sauces and served with fried potatoes topped with egg. Nothing complex, yet this local dish is an aromatic perfection of home-style cooking.

Every household and restaurant in Macau has its recipe for minchi. But the one you should definitely check out when in town is Belos Tempos . With a casual atmosphere and reasonable prices, Belos Tempos offers time-tested recipes to win your heart and stomach. 

It's well-known that rice is a staple in Asia. And Macau is not an exemption. One of the most beloved rice dishes in the region is congee, a Chinese rice porridge eaten mainly for breakfast but also as an afternoon or late-night meal. Unlike many other rice recipes, congee takes longer to cook and requires more water. This technique makes the texture soft and creamy. From sweet to savory, you will find various congee toppings in Macau. Choose from exotic century egg and pork intestines, or go for more conventional beef, crab, and fish toppings. 

If you wish for a 100% authentic experience, head to one of the places locals frequent. One of them is a humble eatery in the historic center, Seng Kei Congee . Offering Cantonese specialties for breakfast and early lunch, this cafeteria serves one of the best congees in town.

When exploring the rich history and culture of the city, sometimes you only need a snack on the go and a drink to keep you energized. Among the most beloved beverages in Macau is milk tea . As simple as the name suggests, it is just tea with sweetened cow milk brewed in a clay pot. Today there are different variations, including the mega-popular bubble tea, and cold milk tea with tapioca. But to truly dive into Macau traditions, try the authentic beverage that people in Macau have been sipping for centuries. It is a standard option at Macau cha chaan tengs, affordable cafes typical in Macau and Hong Kong. Every place has its recipe and secret techniques. Drink it cold or hot; pair it with a pork chop bun or an egg sandwich. Milk tea is a part of Macanese culture that you shouldn't miss out on!  

To enjoy a glass of authentic milk tea and retro vibes, head to one of the oldest cha chaan things in Macau, Nam Ping .

It is a steamed, fried or baked small-portioned dish served in steamer baskets. It consists of various buns, dumplings and rice noodle rolls filled with a range of ingredients. Usually it is eaten for breakfast or lunch.

Dish sum is a quintessential Chinese meal traditionally eaten for breakfast and brunch, widespread in the South. Thousands of dim sum types include dumplings, rolls, cakes, and so much more. Basically, dim sum is a range of sweet and savory small plates served with tea. Some of the dim sum must-tries in Macau are xiao long bao, steamed dumplings with broth; delicate rice noodle roll; turnip cake, and barbeque pork bun. 

You can find the dim sum in many Macau restaurants, from casual eateries to three-star Michelin restaurants. Are you looking for exquisite gastronomy? There is no better place than The 8 Restaurant with three Michelin stars. With mindblowing design and artistic presentation, The 8 Restaurant   serves some of Macau's most creative and unique dim sum.

Another Macanese specialty not to miss is African chicken, barbecued poultry topped with a delectable creamy sauce. That sauce, cooked with coconut milk and chili, makes African chicken one of the must-try foods in Macau. Despite what the name suggests, this recipe originated in the SAR. However, the spices such as Piri Piri pepper come from the African Continent. 

Book a table at Restaurante Litoral to taste one of Macau's most flavorsome African chickens. This home of Macanese cuisine offers family recipes with flawless service, a mix that is hard to beat.

Walking the streets of Macau, you will notice that pastry shops are a big part of local gastronomy. People in Macau have a sweet tooth too! And among the multitude of traditional  pastries and sweets, the renowned almond cookie stands out. Funny enough, its original recipe didn't contain almonds, only mung bean flour. But its almond shape gave the biscuit its name. However, today almonds are commonly used in these biscuits. 

Apart from being a must-try food to eat in Macau, almond cooky is the ultimate edible souvenir to bring home. Find one of the oldest pastry shops, Pastelaria Fong Kei , on the vibrant Rua do Cunha in Taipa. Not just a bakery but a part of Macau's culinary heritage, Fong Kei has been baking almond cookies since 1902.

A traditional Chinese, particularly Cantonese, dish - barbecued pork. Typically it is a pork shoulder cut in long boneless strips seasoned with honey, soy sauce, hoisin sauce, five-spice powder and rice wine, roasted over an open fire. May be served with rice, noodles, or alone as a main dish.

Who doesn't love some perfectly roasted BBQ? When in Macau, do it like Cantonese and taste char siu. To prepare it, chefs source high-quality pork, season it with five-spice powder and glaze it with honey, fermented bean curd, soy sauce, and hoisin sauce. Then, the seasoned pork spends enough time in a rotisserie to make it juicy on the inside and caramelized on the outside. Restaurants often serve char siu with fluffy steamed rice. You will also see street vendors selling this aromatic delicacy all over the town.

Should you wish to discover this must-try food in an exquisite setting, make a reservation at Jade Dragon . Sophisticated diners chose this restaurant with three Michelin stars for its unparalleled service, lavish design, and, most importantly, the refined culinary experience.

It is impossible to imagine Chinese cuisine without noodles, a dish cherished among locals and foreigners alike. Whether spicy Sichuan dan dan noodles or meaty zha jiang mian from Beijing, noodles are eaten all across China and around the globe, too. While you can find hundreds of different noodles in Macau, arguably the most beloved in the area is wonton noodles . Served in a bowl of vegetable broth with shrimp wontons and egg noodles, this is a must-try food when you are looking for something hearty and easy on the stomach. 

With an array of eateries offering this dish, one that earned some of the most praise is Wong Chi Kei . This long-established restaurant with more than half a century of history has two other branches in Macau.

Serradura is a layered dessert born in Portugal and introduced in Macau during colonial times. It means "sawdust" in Portuguese for the finely crumbled tea biscuits . It is easy to make and requires only a few ingredients, which doesn't make it any less saught-after. Layers of crushed biscuits alternate layers of whisked cream. Then, the dessert needs around five hours in the fridge to be served cold. Yum!

Today serradura might be even more popular in Macau than in its country of origin. So it won't be hard to find it around town. You can finalize your meal with serradura in most Portuguese and Macanese restaurants. For example, try  Espaço Lisboa in Coloane, a charming Portuguese restaurant mentioned in the Michelin guide. 

The Portuguese egg tart sounds like an absolute must-try, especially at Lord Stow's Bakery & Cafe. I can't wait to indulge in this sweet icon and discover more fusion dishes that have made Macau a UNESCO Creative City of Gastronomy.

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