YEAR I |
YEAR II |
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Semester I |
Semester II |
Semester III |
Semester IV |
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- Principle of Hotel and Tourism Management
- Management Information Systems for Hotel and Tourism Industry
- Tourismology
- Tourism and Collective Images
- Environmental Issues in the Hotel and Tourism Industry
- Tourist Attitudes and Behaviors
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- English for Hospitality and Tourism I
- French Terminology in Hotel and Tourism Industry
- French for Hospitality and Tourism I
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- E-Tourism
- Communication and Personal Development
- Creative of a Tourism Company
- Tourism Company Strategies
- Managerial Accounting and Finance System
- Investment Strategies
- Yield Management
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- English for Hospitality and Tourism II
- French for Hospitality and Tourism II
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- Western and Eastern Cultures and Civilizations
- Risk Management
- Human Resources Management in Hotel and Tourism Industry
- Services Managerial Skills
- Negotiation in Tourism
- Internal Audit in Hotel and Tourism Industry
- Total Quality Management in Hotel and Tourism Industry
- International Law in Tourism
- Cross-Cultural Hospitality
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- Internship
- Comprehensive Examination
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Credits: 12 |
Credits: 12 |
Credits: 12 |
Credits: 6 |
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INTAKE
July and January.
CAMPUS
Talingchan, Bangkok.
ADMISSION REQUIREMENTS |
- Bachelor degree in any major or equivalent with a minimum GPA of 2.75 or Bachelor degree with a minimum of two years experiences in hospitality industries or in related fields.
- One page personal essay or supporting letter written in English.
- English proficiency: TOEFL 550 PBT, 213 CBT and 79 IBT or IELTS 6.0, 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 create a pool of competitively skilled management professionals for the hospitality industry.
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To implant the latest managerial competencies required in this demanding industry.
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To ensure students are provided with interdisciplinary skills allowing them to enter a number of industries.
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To improve the ability of students to make sound business decisions efficiently and effectively.
TEACHING METHOD |
Through problem based learning (PBL), international content and a professional faculty, students are exposed to a development approach which will result in them gaining knowledge along with critical managerial skills. Students are expected to participate actively throughout the program.
PROGRAM ORGANIZATION
The program is organized to ensure students are exposed to required theory and internationally demanded best practices of the hospitality industry. Through the use of problem based learning students are guided into real-time situations, thereby creating a truly managerial environment.
INTERNSHIP
The internship is akin to a management trainee program. Therefore ensuring students are exposed to all operational areas of a hospitality enterprise. Students in the final semester undertake an internship abroad or in Thailand (conditions apply). A student can be exempt from an internship subject to the evaluation committees approval.
Remarks
* Due to social security regulation in some countries, applicants usually need to be under the age of 28 for an internship internationally. This varies from country to country so please check on application.
* SUIC reserves the right to make any changes without prior notice to the academic program.
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