Year I |
Year II |
Year III |
Year IV |
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- Selected Language
- Environment Science and Tourism Industry
- Introduction to Computer and Software
- Tourism Hospitality Industry
- Tourism Geography
- Basic Management
- Basic Economics
- Basic Accounting
- Professional Environment
- Nutrition and Food Hygiene
- Food and Beverage Environment
- Hotel Operation Environment
- Practicum in Kitchen and Pastry I
- Practicum in Restaurant and Bar Service I
- Practicum in Housekeeping and Front Office I
- Internship in Food and Beverage Operations
- Internship in Housekeeping Operations
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- Selected Language
- Business Mathematics and Statistics
- Computer Software in Business
- Communication Skills
- Principles of Human Resources
- Basic Operational Management
- Work Methodology
- Business Finance
- Principles of Business Economy
- Principles of Marketing
- Beverage Management
- Practicum in Kitchen and Pastry II
- Practicum in Restaurant and Bar Service II
- Practicum in Housekeeping and Front Office II
- Internship in Food and Beverage Operations
- Internship in Front Office Operations
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- Selected Language
- English for Hospitality Management
- Financial and Operation Management
- Marketing Management
- Human Resources Management
- Case Studies Hospitality Management I
- Business Laws
- Economics Environment
- Economy of Tourism
- Professional Press Release Analysis
- Management Information Systems
- Hotel Regulations and Laws
- Hotel Engineering
- Alcohols of the World
- Sanitary Engineering
- Management Practice in Kitchen Operations
- Management Practice in Restaurants and Bars
- Management Practice in Rooms Division
- Internship in Food and Beverage Management
- Internship in Room Division Operations
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- Selected Language
- English for Hospitality Management II
- Operational Marketing Management
- Marketing Plans
- Tourismology
- Company Establishment
- Human Resources Management
- Negotiation Techniques
- Free Electives
- Management Training
- Hospitality Management
- M.I.S. Applied to Hospitality Management
- Career Planning
- Cross-Cultural Management
- Case Studies in Hospitality Management II
- Regional and Cultural Heritage
- Tourism Economy Ratios
- Internship in Finance or Cost Control
- Internship in Marketing or Human Resources
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Credits: 31 |
Credits: 33 |
Credits: 40 |
Credits: 44 |
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INTAKE
July and January.
CAMPUS
Talingchan, Bangkok.
ADMISSION REQUIREMENTS |
- Completed high school or equivalent.
- English proficiency: TOEFL 500 PBT, 173 CBT or 61 IBT or IELTS 5.5, or other recognized English test. Applicants without appropriate qualifications must take the SUIC English Language test.
OBJECTIVES OF THE PROGRAM |
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To increase the competency of human resources in the hospitality industry in Thailand and regionally..
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To improve the quality of hotel and resort management in Thailand.
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To produce qualified graduates with suitable theoretical knowledge and practical skills that can work professionally in a truly international hospitality environment.
TEACHING METHOD
Through action learning and an international curriculum and faculty, students are exposed to a learning approach which will result in them gaining knowledge and practical skills. Faculty consists of industry professionals together with leading academics.
PROGRAM ORGANISATION
This program is differentiated from other hospitality management programs in Thailand by its stress on both theoretical knowledge and practical experiences. Classroom lectures are alternated with practical lessons in which students have opportunities to put into action what they have learned in class. The latter part is in the form of short-term practical training; whether in real hotel settings or at SUIC’s own campus facilities. In addition, visits to hospitality industry sites are regularly organised along with periodic lectures and technical seminars, all of which are conducted by qualified professionals in the field.
FREE ELECTIVES:
Students can choose courses that are available in other programs operated by Silpakorn University International College (SUIC).
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