Student Handbook 2021_(Int'L Program)

Article 19 In case of students from other educational institute or officers from governmental or private
organization who do not conduct to the regulation, the Academic Resources Center will
inform any faults to their organizations to penalize.
Issued on 4 January, 2010
(Ms.Veera Pardpattanapanich)
Rector

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o encourage Dusit Thani College’s students to have good conduct and behave themselves
properly in line with their good knowledge and morality, the Council of Dusit Thani College, resorting to
the Article 33 of the Private Higher Education Institutions Act of 1979 and the Amended Act (No.2) of
1992, imposes the regulation concerning the students’ discipline and punishment as follows:

Article 1 The regulation is designated as “The Regulation of Dusit Thani College Regarding the
Students’ Discipline and Punishment A.D. 2007.

Article 2 The regulation is imposed on all undergraduate students, and is effective from the 2009
academic year onwards.

Article 3 Any regulation, announcements or texts that are against this regulation shall be replaced
and are replaced by this regulation.

Article 4 In this regulation,
“College” refers to Dusit Thani College.
“Rector” refers to the Rector of Dusit Thani College.
“Committee” refers to a disciplinary investigation committee.
“Faculty” refers to the faculty to which the student belongs.
“Faculty member” refers to a teacher or a lecturer who teaches various courses at
Dusit Thani College. Part-time instructors and advisers of students’ activities are also
considered as faculty members.
“Personnel” refers to full-time instructors and all the staff members who are empowered by
the College to supervise students’ discipline and student development activities.
“Student” refers to the undergraduate student of Dusit Thani College.

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Article 5 Students shall follow all the College’s rules, regulation, announcements, and texts. Students
whose behavior or conduct is against the College’s rules, regulation, announcements, and
texts will be considered as “discipline violators” and will be punished according to the
regulation.

Article 6 Students shall behave themselves well both inside and outside the College and refrain from
committing any acts that are against the criminal law or against the tradition, customs,
morality and the good culture of the society.

Article 7 While staying in the campus, students shall carry their ID cards with them at all time and
shall dress properly and abide by the students’ dress regulations.

Article 8 Students are not allowed to bring other persons to the College except in the case the other
persons have to contact the College office. Students are not be allowed to bring the other
persons to classrooms.

Article 9 Students should show their respects to the instructor while entering or leaving the classroom.
Likewise, while students are leaving or entering the classroom during the session, they
should show their respects to the instructor.

Article 10 Students shall observe the orders or warnings given by the instructor and shall follow the
instructions or advice given by the College administrators, instructors or other empowered
persons with regard to the performance of some tasks of the College. Physical violence or
abuse, verbal abuse, threats, assault and/or other conduct that endangers the safety of any
person or property is prohibited.

Article 11 Students shall behave themselves as good students, do and maintain their pride and honor
for the sake of the College. Students shall not behave as follows:

11.1 Cheating during studying and the exam.

11.2 Forging the documents.

11.3 Ethical and moral misconduct.

11.4 Irresponsible manners or being overloaded with debts.

11.5 Over-indulgence in gambling.

11.6 Taking any narcotics or any alcoholic drink or having them in possession.

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11.7 Entering any inappropriate area that is likely to unfairly harm the reputation of another
student or the College.

11.8 Theft of the College’s properties or personal belongings of other persons.

11.9 Damaging the college’s properties or the properties of other persons on purpose.

11.10 Committing crimes except for carelessness or any conduct that is likely to harm
the reputation or professional prospects of the College.

11.11 Behaving in the potential manners to harm the reputation or professional prospects of
the College.

Article 12 While in the campus or in the College’s uniform, students shall not possess any narcotics or
any alcoholic drink in their possession; students shall not carry arms or any explosive
materials that may be harmful to other persons or their properties; students shall refrain from
gambling or playing any games that are illegal or against the moral standard and they shall
not have any gambling instruments in their possession.

Article 13 Within the College, any instructor and Student Quality Development staff member reserves
the right to observe any student with their vehicle, who is likely to possess illegal items such
as weapon, drug, and other items, resulting in disciplinary conduct and safety of the College.

Article 14 Any student under Article 12 or 13 must agree to follow the disciplinary process in response
to the safety of all member of the College. On the other hand, the students do not reserve
the right to bring suit against the College afterwards.

Article 15 Students should maintain the unity and group cohesion for the sake of the College’s
reputation and prestige by refraining from creating any division, disorder or chaos in the
College.

Article 16 In the case of investigation about disciplinary violation, students shall be cooperative,
obedient and honest to the investigator.

Article 17 Students who violate the discipline rules of the College shall be punished in some way as
follows:

17.1 Giving a warning in writing.

17.2 Cutting behavior score.

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17.3 Putting on probation.

17.4 Putting on parole.

17.5 Suspension from class for the maximum of two semesters consecutively.

17.6 Depriving the students of their rights to take the final examination; stopping or delaying
the issuing of any certified documents of graduating students.

17.7 Dismissal from the College.

17.8 Any student who is imprisoned by law is automatically failed to hold the student status
expect any petty offense.

Article 18 Criteria for Punishment

18.1 Each student has 100 points for their behavior during the College years.

18.2 In cutting students’ behavior points, those in authority have the right to cut at least
5 points each time. The number of points to be cut is contingent on the discretion of
the College or the disciplinary committee or the student development committee.

18.3 The cutting of points shall be always recorded, and the cut points will be accumulated.

18.4 Student Quality Development will send the letter to notify parents of any student who
violates the disciplinary rules and has been cut more than 10 points but less than 40
points.

18.5 Any student who violates the disciplinary rules and has been cut 20 points or more in
one semester shall be put on probation and Student Quality Development Department
will send letter to request their parents to meet at the college.

18.6 Any student who violates the disciplinary rules and has been cut 40 points or more shall
be put on probation and Student Quality Development Department will send the letter to
request their guardian to meet at the college.

18.7 Any student who violates the disciplinary rules and has been cut more than 40 points
but less than 60 points in one semester shall be suspended from class for one
semester and shall be suspended from 500 hours Supervised Field training in
writing and Student Quality Development Department will send letter to request their
guardian to meet at the college.

18.8 Any student who violates the disciplinary rules and has been cut more than 60 points
but less than 80 points in one semester shall be suspended from class for two
semesters and shall be suspended from the 500 hours Supervised Field training in
writing and Student Quality Development Department will send letter to request their

54 guardian to meet at the college.

18.9 Any student who violates the disciplinary rules and has been cut more than 80 points
but less than 100 points in one semester shall be suspended from class for
two semesters and shall be suspended from the 1,000 hours Supervised Field
Training and Student Quality Development Department will send letter to request their
guardian to meet at the college.

18.10 Any student who violates the disciplinary rules and has been cut 100 points shall be
dismissed from Dusit Thani College and their guardian shall be notified about the
status.

Article 19 In this regulation, faculty members and college officers have the right to cut students’
behavior points according to the criteria for cutting the point of the students

Article 20 In case that students whose behavior or conduct is against the College’s rules, regulation,
announcements, and texts, persons in Article 19 will have the right to punish the student in
Article 17.1, 17.2 and 17.3 by cooperate with the Student Quality Development Department.

Article 21 Suspension from class shall be effective as of the end of the semester; the suspension shall
be consecutive and over the regular learning period. In addition, the status of the student
under suspension shall be declared.

Article 22 The student under suspension shall pay fees for the maintenance of his or her student status
or else the student shall be dismissed from the College.

Article 23 When the suspension period comes to an end, the suspended student must make a request
for coming back to become a regular student. Their request must be submitted to the Student
Development Department for approval. The Student Development Committee shall consider
and approve the request and further notify the approval to the Registration Department at
least 15 days before the registration begins.

Article 24 The student whose punishment is ‘dismissed from the College’ shall not be allowed to apply
for studies at the College anymore.

Article 25 The Student Quality Development Department is authorized to be responsible for the cutting
of points and keeping the records regarding the misbehavior of the student.

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Article 26 With regard to the investigation of wrongdoing and punishment, the following procedures shall
be adopted:

26.1 A disciplinary investigation committee shall be established; the committee shall consist
of the following:

1) Chairperson of the committee; Vice Rector or Deputy Rector for Student Affairs and
Development;

2) The Deputy Chairperson of the Committee; Vice Rector or Assistant Rector for
Academic Affairs;

3) Committee member-Dean of Faculty;

4) Committee members include advisor of the wrongdoer, formally appointed
committees, Head of Student Affairs, Head of Student Experiential Learning
Development, and Head of Student Quality Development Department (also acts as
the secretary of the committee). The committee is responsible for investigating the
misbehavior committed either inside or outside the College.

26.2 To gain facts and evidence regarding the wrongdoing to judge the situation, the
Disciplinary Investigation Committee is empowered to take the following actions:

1) Compiling and checking all evidences related to the wrongdoing.

2) Calling the likely wrongdoer or those concerned for investigation.

3) In case the likely wrongdoer fails to cooperate or show up or tries to give false
statement on purpose or conceal the fact, the Disciplinary Investigation Committee
has the right to consider the likely wrongdoer to be “a disciplinary wrongdoer.”

26.3 After the Disciplinary Investigation Committee has finished the investigation and found
that the likely wrongdoer is the actual wrongdoer and deserves punishment, the
Committee shall submit the result of the investigation to the Rector of the College for
punishment according to Article 17.4, 17.5, 17.6, 17.7, and 17.8. However, the final
criteria for the punishment of the wrongdoer shall be under the discretion of the
Rector. Once the final decision of the Rector regarding the punishment has been made,
all those concerned must be informed by the Head of the Student Quality Development
Department. It is noted that the approval of the punishment made by the Rector

56 is finalized and unappeasable.

Article 27 The Rector of Dusit Thani College, who has authority for order, announcement and discipline,
is responsible for ensuring that all appropriate kinds of conduct covered by these regulations
are maintained.
Issued on November 20, 2007
(Mr. Khwankeo Vajarodaya)
The Chairperson of the College Council

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o maintain a good grooming standard which is symbolic of Dusit Thani College according to
the Article 43 (12) of the Private Higher Educational Institutions Act; A.D. 2003 and the Amended Act
(No.2) of 2007 which deems it appropriate to enact the regulation regarding the Dusit Thani College un-
dergraduate students uniform as follows:

Article 1 This announcement shall be called “Dusit Thani College Announcement Regarding the
Students Uniform A.D. 2018”.

Article 2 This announcement is effective after the day it is announced.

Article 3 Any announcement or texts that are contrary to this announcement shall be replaced by this
announcement.

Article 4 The Students’ Uniform for Male Students.

4.1 Male students must wear short cut hair deemed suitable for college students, no dyed
hair, and no ponytails.

4.2 Male students are not allowed to wear any types of earring and are not allowed to have
their ears stretched.

4.3 Wearing of a beard or mustache is not allowed.

4.4 Wearing a white shirt with long sleeves and with the edge of the shirt tucked into
trousers.

4.5 Wearing suit, trousers and necktie designed by the College.

4.6 Wearing his name tag on the left-hand side pocket of the suit.

4.7 Affixing the left-hand side collar of the suit with a round headed pin with the College logo
designed by the College.

4.8 Wearing a black belt and the same color belt keeper with the belt buckle embedded
with the College insignia according to the size and design made by the College.

4.9 Wearing black shoes without any decorative designs.

4.10 Wearing mid-calf black or navy-blue socks without decorative patterns.

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4.11 On the day when there is student military training, the student is permitted to wear
student military uniform.

4.12 Students shall conceal their tattoos.

4.13 Fingernails must be neatly cut, not polished, and not fashionably manicured.
Article 5 The Students’ Uniform for Female Students.

5.1 Female students shall not wear their hair too long, and in case of long hair, it must be
tied neatly or covered in a hair net, secured with black bobby pins or polite styled hair
clip. Students who wear short hair shall secure their fringes with bobby pins to avoid the
dangling hair to cover their faces.

5.2 Make up should be kept to a minimum, and the jewelry including earrings, should be
deemed suitable for students.

5.3 Wearing white blouses with long sleeved blouses with the edge of the blouses tucked
into the skirts.

5.4 Wearing the skirt designed by the College; the lower edge of the skirt is knee-length.
The color of the skirt must be designated by the college without any decorative designs.

5.5 Wearing suit and necktie designed by the College.

5.6 Wearing her name tag on the left-hand side pocket of the suit.

5.7 Affixing the left-hand side collar of the suit with a round headed pin with the College logo
designed by the College.

5.8 Wearing a black belt and the same color belt keeper with the belt buckle embedded
with the College insignia according to the size and design made by the College.

5.9 Wearing black 1 - 2.5 inches heels without any decorative designs. The heels must not
be wedge heels and the material must not be suede leather, or patent leather. Students
shall wear nude colored pantyhose only.

5.10 Students shall conceal their tattoos.
5.11 Fingernails must be neatly cut, not polished, and not fashionably manicured.

5.12 Muslim female students who would like to wear head-coverings are allowed to wear
white, patternless, waist length with no lace trimming Hijab.

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Article 6 The Student’s Uniform and Dress code during practical sessions. Student who has enrolled in
food and beverage practical courses must wear uniform as designed by the College.

6.1 Student’s Uniform and Dress code during practical sessions.

6.1.1 During practical sessions in food and beverage service, both male and female
students must wear uniform and dress as specified in Article 5, and they must
wear waistcoat in place of suit and wear black bow tie.

6.1.2 During practical sessions in housekeeping, both-male and female students must
wear Physical Education uniform as specified in Article 7.

6.1.3 During practical Culinary classes, the students shall wear the uniform designed by
the College, which is Scotch-pattern chef’s trousers, a white chef’s
jacket embedded with the College insignia on the left pocket. In addition, they
shall wear white neck scarves, a white chef’s hat, and safety shoes suitable for
culinary operations. Students shall wear white or black T shirts having the
College’s logo designed by the College. In case of no practical sessions,
the students are not be allowed to wear the uniforms for culinary operations.

6.1.4 All kinds of jewelry are not allowed except for wrist watches.

6.1.5 Students are not allowed to wear chef’s uniform outside the buildings and in
theoretical classes.

6.1.6 Chef’s uniforms are to be worn on the first floor of building 1 and building 2 and
the walk way between the said buildings only.

Article 7 Both male and female students who have enrolled in Physical Education courses as well as
Sports and Games courses shall wear the uniform specially designed for Physical Education.

7.1 They shall wear white polo shirts with the College’s logo as designed by the College.

7.2 They shall wear black sweatpants with orange fringes at the sides as designed by the
College.

7.3 They shall wear white trainers (no peep toes) and white socks.

7.4 In case students do not have Physical Education or practical housekeeping classes, the
students shall not be allowed to wear Physical Education uniform.

Article 8 When students enter the College on the day which they do not have no class, students shall
wear the following:

60 8.1 They shall wear ordinary students’ uniform.

8.2 They shall wear proper clothes, court shoes, or trainers.
8.3 Students are forbidden to wear underskirts that do not cover their knees, short

skirts, shorts, sleeveless tops, tank tops, and flip-flops into the College.
8.4 Students shall dress in clean, polite, and proper clothes whether to attend classes,

contact the College, or attend activities. Also, students shall behave themselves and act
in an appropriate manner at all times.
Article 9 Any violation of this announcement will result in the following proceedings:
9.1 Instructors can issue warnings or forbid them from attending the class or exam room
and inform the Student Affairs Department for disciplinary proceedings and regulatory
punishment.
9.2 Officers or Faculty shall not provide services for students who are not properly dressed.
9.3 Instructors and officers have the right to deduct disciplinary scores for any improperly
dressed students according to the regulation.

This regulation was proclaimed on December 26, 2018

(Mr. Atthawet Prougestaporn)
Acting Rector

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ame of Curriculum: Bachelor of Business Administration Program in Hotel and Resort Management
(International Program)

ame of Degree Full name : Bachelor of Business Administration Program
(Hotel and Resort Management)

Abbreviation : B.B.A. (Hotel and Resort Management)

esponsibility Office Department of Hotel and Resort Management
Faculty of International Hospitality Industry,
Dusit Thani College

1. Philosophy

The philosophy of the Bachelor of Business Administration in Hotel and Resort Management of
Dusit Thani College, is to develop students and produce graduates who are fully equipped with
theoretical and practical knowledge, having analytical and communication skills which will enable
them to work with others effectively. They have excellent morals, a high social responsibility and
professional ethical standards, which are benchmarks for the hotel and resort industry.

2. Significances

2.1 To develop learners to be graduates having right characteristics and efficiency demanded by
job market of hotel and resort industry.

2.2 To produce graduates whose ability best suit hotel and resort business/or other services
businesses related to hospitality industry. This includes a preparation of fundamental
knowledge for their higher level education.

2.3 To develop and enhance graduates with an ability of competitiveness in the international job
market especially in ASEAN region.

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3. Objectives
The objectives of the curriculum are aimed at characterizing the graduates as the following qualities:
3.1 Having good morals, service mind and social responsibility according to their professional
ethics.
3.2 Being academically skilled and having professional skills in the science of hotel and resort
industry, having proper operational and administration skills at a certain level of work profi-
ciency required by regional or world standards.
3.3 Being intellectually skilled in analyzing current situations by applying proper knowledge, logic
and consideration when encountering them.
3.4 Having interpersonal skills and responsibility which enable them to work with people of all
levels effectively, and to continuously develop themselves both on knowledge of professional
skills and ethics.

This program is designed to provide graduate students to work in the Hospitality Industry, or
other businesses related to hotels and resorts. The graduates will be qualified to choose jobs in the
following departments/functions:

1. Front Office
2. Sales and Marketing and Guest Relations
3. Food and Beverage
4. Catering
5. Housekeeping
6. General Management or Corporate Office in more specialized functions in Hospitality Industry
7. Entrepreneurship

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Total Credits 137 Credits
1. General Education Courses 31 Credits

1.1 Science and Mathematics Courses 6 Credits
1.2 Language Courses 6 Credits
1.3 Humanities Courses 7 Credits
1.4 Social Sciences Courses 12 Credits
2. Professional Courses 90 Credits

2.1 Business Core Courses 24 Credits
2.2 Major Required Courses 36 Credits
2.3 Major Elective Courses 30 Credits

• Major Concentration Courses 15 Credits
• Foreign Language Courses 15 Credits
3. Free Elective Courses 6 Credits
4. Supervisory Field Training (1,800 hrs.) 10 Credits

The Bachelor of Business Administration Program in Hotel and Resort Management, Dusit Thani College
are formed by the following manners:

1. Coded symbol : Code symbol is formed by 3 alphabet and 4 Arabic numbers, respectively.

eaning of code symbol: BA = Business Administration
Alphabet; I = International Program HM = Hotel Management
FM = Food Management
MS = Mathematics and Sciences TM = Tourism Management
LA = Language
HU = Humanities
SS = Social Sciences

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eaning of code symbol:

Arabic Number; First Number = year of study
= subject area in each group
Second Number = orders of course in a subject area

Third and Fourth Number

xample : ILA1101 = Thai Usage for Communication
subject for the first year in the International Program
I= International Program;
LA = Language;
1= first year;
1= Thai language;
01 = First course in English Language

2. Credit Hours :
Credit’s hours are arranged with 4 Arabic numbers; first number is in front of parenthesis,
second, third and fourth are inside of parenthesis. The fourth numbers have the following
character;
• First number refers to course credit hours
• Second number refers to lecture hour per week and per semester
(Lecture 1 hour per week per semester equals to 1 credit)
• Third number refers to practice hour per week and per semester
(practice 2 or 3 hours per week per semester equals to 1 credit)
• Fourth number refers to self-study hour per week and per semester
(lecture 1 hour per week equals to 2 hours self-study, practice 2 hours per week equals to
1 hour of self-study)

3. Prerequisite : Prerequisite means a course needs to be passed before taking another course.
4. Co-requisite : Co-requisite means two courses that need to study within the same semester.

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1. General Education Courses (31 credits)
1.1 Science and Mathematics Courses (6 credits)

Code Course Title Credits Prerequisite
IMS1302 Information Systems and Digital Innovation for
Business 3(3-0-6) -
IMS2203
Applied Statistics 3(3-0-6) -

1.2 Language Courses (6 credits)

Code Course Title Credits Prerequisite
ILA1101 Thai Usage for Communication
(For non-native speakers) 3(3-0-6) -
ILA1102
ILA2303 Business Thai Usage (For native speakers) 3(3-0-6) -

Business English

1.3 Humanities Courses (7 credits)

Code Course Title Credits Prerequisite

IHU1101 Dusit’s Values and Gracious Hospitality 1(1-0-2) -
IHU3202 Intercultural Studies 3(3-0-6) -
IHU3205 Psychology for Quality of Life 3(3-0-6) -

1.4 Social Sciences Courses (12 credits)

Code Course Title Credits Prerequisite

ISS1101 Principles of Communication 3(3-0-6) -
ISS3105 Principles of Law 3(3-0-6) -
IBA2116 Economic for Creative Economy 3(3-0-6) -
IBA4122 Business Ethics and Social Responsibility 3(3-0-6) -

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2. Specialized Courses (90 credits)
2.1 Business Core Courses (24 credits)

Code Course Title Credits Prerequisite
3(3-0-6) -
IBA2111 Organization and Management 3(3-0-6) -
IBA2113 Business Accounting 3(3-0-6) -
IBA2114 Principles of Marketing 3(3-0-6) -
IBA2115 Managing Human Capital 3(3-0-6) -
IBA3118 Supervisory and Managerial Skills Development 3(3-0-6)
IBA4117 Business Research Methodology 3(3-0-6) IMS2203
IBA4120 Financial Management 3(3-0-6) -
IBA4121 Strategic Management -
Credits
2.2 Major Required Courses (36 credits) 2(2-0-4) Prerequisite
3(2-2-5) -
Code Course Title 4(2-5-6) -
4(2-5-6) -
IHM1102 Introduction to the Hospitality Industry 4(2-5-6) -
IHM1211 Beverages and Bar Operations 4(2-5-6) -
IHM1213 Food and Beverage Service and Operations* 3(3-0-6) -
IHM1311 Front Office Operations 3(3-0-6) -
IHM1312 Housekeeping Operations 3(3-0-6) -
IHM1402 Culinary Arts* 3(3-0-6)
IHM3214 Food and Beverage Cost Control 3(3-0-6) IBA2114
IHM3216 Restaurant Management IBA2113
IHM3314 Innovative Hotel Sales and Marketing
IHM3315 Hotel Financial Accounting -
IHM4318 Hotel and Resort Management

Remark *Co-requisite (need to study within the same semester)

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2.3 Major Elective Courses (30 credits)

2.3.1 Major Concentration Courses (15 credits)

Students select from the following 15 credits.

Code Course Title Credits Prerequisite
IHM3317
IHM3319 Hotel Information Technology 3(3-0-6) IHM1311
IHM3601 Revenue Management 3(3-0-6) -
Meeting, Incentive, Convention and Exhibition 3(3-0-6) -
IHM4212 Management
IHM4215 Wine Science 3(3-0-6) -
IHM4313 Menu Planning 3(3-0-6) -
IHM4502 Facilities Maintenance 3(3-0-6) -
ILA3503 Hotel and Resort Senior Project 3(3-0-6) -
IBA4124 Professional English for Hotel and Resort 3(3-0-6) -
Entrepreneurship 3(3-0-6) -

2.3.2 Foreign Language Courses (15 credits)
Students must choose one language from the three following

hinese language

Code Course Title Credits Prerequisite

ILA1601 Chinese I 3(3-0-6) -
ILA1602 Chinese II 3(3-0-6) ILA1601
ILA3603 Communication skills in Chinese 3(3-0-6) ILA1602
ILA3604 Business Chinese 3(3-0-6) ILA1602
ILA4605 Chinese for Hospitality 3(3-0-6) ILA1602

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apanese language

Code Course Title Credits Prerequisite
3(3-0-6) -
ILA1701 Japanese I 3(3-0-6)
ILA1702 Japanese II 3(3-0-6) ILA1701
ILA3703 Communication skills in Japanese ILA1702
ILA3704 3(3-0-6) ILA1702
Business Japanese 3(3-0-6)
ILA1702
ILA4705 Japanese for Hospitality

rench language

Code Course Title Credits Prerequisite
3(3-0-6) -
ILA1801 French I 3(3-0-6)
ILA1802 French II 3(3-0-6) ILA1801
ILA3803 Communication skills in French ILA1802
ILA3804 3(3-0-6) ILA1802
Business French 3(3-0-6)
ILA1802
ILA4805 French for Hospitality

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3. Free Elective Courses (6 credits)

Students select 6 credits from any other courses that are offered in an International Program under
the permission of the academic advisors.

Code Course Title Credits Prerequisite
IBA3119 3(3-0-6) -
IBA4123 Project Management 3(3-0-6) -
IFM4601 Leadership 3(2-2-5) -
IFM4602 Arts of Vegetable and Fruit Carving 3(2-2-5) -
IHM3103 Arts of Flower Arrangement
Environmental Management for the Hospitality 3(3-0-6) -
IHM4401 Industry
IHM4503 3(3-0-6) -
Cruise Line Management
ISS2106 Risk and Crisis Management in Hospitality 3(3-0-6) -
ITM4106 Industry
Contemporary World Affairs 3(3-0-6) -
3(3-0-6) -
Airline Business

4. Supervised Field Training (10 credits 1,800 hrs.)
All students have to undertake supervised field training in industry for a minimum of 1,800 hours.

Code Course Title No. of Hrs. Credits Prerequisite
IHM2902 Operational Internship 1,000 6 IHM1213
IHM1311
IHM4902 Managerial Internship 800 4 IHM1312

Minimum of
105 credits

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Pre-Semester Credits Prerequisite
- -
Code Course Title - -
ILA1202 Intensive English 1 (If any) - -
ILA1203 Intensive English 2 (If any)
IMS1101 Intensive Mathematics (If any)

First Semester

Code Course Title Credits Prerequisite
IHM1102 Introduction to the Hospitality and Tourism Industry 2(2-0-4) -
IHM1211 Beverages and Bar Operations 3(2-2-5) -
IHU1101 Dusit’s Values and Professional Conduct 1(1-0-2) -
ILA1101 Thai Usage for Communication (For non-native speakers)
ILA1102 Business Thai Usage (For native speakers) 3(3-0-6) -
ILA …... Language 1
IMS1302 Information Systems and Digital Innovation for Business 3(3-0-6) -
ISS1101 Principles of Communication 3(3-0-6) -
3(3-0-6) -
Total Credit
18
Second Semester

Code Course Title Credits Prerequisite
IHM1213 Food and Beverage Service and Operations* 4(2-5-6) -
IHM1311 Front Office Operations 4(2-5-6) -
IHM1312 Housekeeping Operations 4(2-5-6) -
IHM1402 Culinary Arts* 4(2-5-6) -
ILA ..…. Language 2 3(3-0-6)
Language 1
Total Credit 19
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Remark *Co-requisite (need to study within the same semester)

First Semester Credits Prerequisite
6
Code Course Title IHM1213
IHM2902 Operational Internship IHM1311
IHM1312
(1,000 hrs.)

Total Credit Total Credit 6

Second Semester

Code Course Title Credits Prerequisite
IBA2111 Organization and Management 3(3-0-6) -

IBA2113 Business Accounting 3(3-0-6) -
IBA2114 Principles of Marketing 3(3-0-6) -
IBA2115 Managing Human Capital 3(3-0-6) -
IBA2116 Economic for Creative Economy 3(3-0-6) -
ILA2303 Business English 3(3-0-6) -
IMS2203 Applied Statistics 3(3-0-6) -

Total Credit 21

Summer Semester

Code Course Title Credits Prerequisite
ILA ……. Language 3 3(3-0-6) Language 2
ILA ……. Language 4 3(3-0-6) Language 2
ILA ……. Language 5 3(3-0-6) Language 2

Total Credit 9

74

First Semester

Code Course Title Credits Prerequisite
-
ISS3105 Principles of Law 3(3-0-6) -
IHU3205 Psychology for Quality of Life 3(3-0-6) -
IHM3214 Food and Beverage Cost Control 3(3-0-6)
IHM3315 Hotel Financial Accounting 3(3-0-6) IBA2113
IHM3216 Restaurant Management 3(3-0-6) -
………….. Free Elective Course 1 3(3-0-6) -

Total Credit 18 Prerequisite
-
Second Semester Credits
3(3-0-6) -
Code Course Title IBA2114
ILA3503 Professional English for Hotel and Resort 3(3-0-6)
3(3-0-6) -
(Major Concentration 1) 3(3-0-6) -
IHU3202 Intercultural Studies 3(3-0-6)
IHM3314 Innovative Hotel Sales and Marketing IMS2203
IHM3319 Revenue Management (Major Concentration 2) 3(3-0-6)
IHM3601 Meeting, Incentive, Convention and Exhibition 18

Management (Major Concentration 3)
IBA4117 Business Research Methodology

Total Credit

75

First Semester

Code Course Title Credits Prerequisite

IBA3118 Supervisory and Managerial Skills Development 3(3-0-6) -
IBA4120 Financial Management 3(3-0-6) -

IBA4121 Strategic Management 3(3-0-6) -
IBA4122 Business Ethics and Social Responsibility 3(3-0-6) -
IBA4124 Entrepreneurship (Major Concentration 4) 3(3-0-6) -
IHM4318 Hotel and Resort Management 3(3-0-6) -
………….. Free Elective Course 2 3(3-0-6) -

Total Credit 21

Second Semester

Code Course Title Credits Prerequisite
3(3-0-6) -
IHM4502 Hotel and Resort Senior Project
(Major Concentration 5) 4 Minimum of
105 credits
IHM4902 Managerial Internship Total Credit 7
(800 hrs.)

76

Second Semester

Code Course Title Credits Prerequisite
IHM1213 Food and Beverage Service and Operations* -
IHM1311 Front Office Operations 4(2-5-6) -
IHM1312 Housekeeping Operations 4(2-5-6) -
IHM1402 Culinary Arts* 4(2-5-6) -
4(2-5-6)
Total Credit
16
Remark *Co-requisite (need to study within the same semester)

Summer Semester

Code Course Title Credits Prerequisite
ILA1202 Intensive English 1 (If any) - -
ILA1203 Intensive English 2 (If any) - -
IMS1101 Intensive Mathematics (If any) - -

First Semester Credits Prerequisite
2(2-0-4) -
Code Course Title 3(2-2-5) -
IHM1102 Introduction to the Hospitality and Tourism Industry 1(1-0-2) -
IHM1211 Beverages and Bar Operations
IHU1101 Dusit’s Values and Professional Conduct 3(3-0-6) -
ILA1101 Thai Usage for Communication (For non-native speakers)
ILA1102 Business Thai Usage (For native speakers) 3(3-0-6) -
ILA ……. Language 1 3(3-0-6) -
IMS1302 Information Systems and Digital Innovation for Business 3(3-0-6) -
ISS1101 Principles of Communication
18
Total Credit

77

Second Semester

Code Course Title Credits Prerequisite
IBA2113 Business Accounting 3(3-0-6) -
IBA2114 Principles of Marketing 3(3-0-6) -
IBA2115 Managing Human Capital 3(3-0-6) -
IBA2116 Economic for Creative Economy 3(3-0-6) -
ILA2303 Business English 3(3-0-6) -
ILA ……. Language 2 3(3-0-6)
IMS2203 Applied Statistics 3(3-0-6) Language 1
-
21
Total Credit

Summer Semester

Code Course Title Credits Prerequisite
ILA ……. Language 3 3(3-0-6) Language 2
ILA ……. Language 4 3(3-0-6) Language 2
ILA ……. Language 5 3(3-0-6) Language 2

Total Credit 9

First Semester Credits Prerequisite
6
Code Course Title IHM1213
IHM2902 Operational Internship IHM1311
IHM1312
(1,000 hrs.)

Total Credit 6

78

Second Semester

Code Course Title Credits Prerequisite
3(3-0-6) -
IBA2111 Organization and Management 3(3-0-6) -
ILA3503 Professional English for Hotel and Resort
3(3-0-6) -
(Major Concentration 1) 3(3-0-6) IBA2114
IHU3202 Intercultural Studies 3(3-0-6)
IHM3314 Innovative Hotel Sales and Marketing 3(3-0-6) -
IHM3319 Revenue Management (Major Concentration 2) -
IHM3601 Meeting, Incentive, Convention and Exhibition 3(3-0-6)
21 IMS2203
Management (Major Concentration 3)
IBA4117 Business Research Methodology

Total Credit

First Semester

Code Course Title Credits Prerequisite
ISS3105 Principles of Law 3(3-0-6) -

IHU3205 Psychology for Quality of Life 3(3-0-6) -
IHM3214 Food and Beverage Cost Control 3(3-0-6) -
IHM3315 Hotel Financial Accounting 3(3-0-6) IBA2113
IHM3216 Restaurant Management 3(3-0-6) -

………….. Free Elective Course 1 3(3-0-6) -
18
Total Credit

79

Second Semester

Code Course Title Credits Prerequisite
3(3-0-6) -
IHM4502 Hotel and Resort Senior Project
(Major Concentration 5) 4 Minimum of
105 credits
IHM4902 Managerial Internship Total Credit 7
(800 hrs.)

First Semester

Code Course Title Credits Prerequisite
IBA3118 Supervisory and Managerial Skills Development 3(3-0-6) -

IBA4120 Financial Management 3(3-0-6) -

IBA4121 Strategic Management 3(3-0-6) -
IBA4122 Business Ethics and Social Responsibility 3(3-0-6) -
IBA4124 Entrepreneurship (Major Concentration 4) 3(3-0-6) -
IHM4318 Hotel and Resort Management 3(3-0-6) -
………….. Free Elective Course 2 3(3-0-6) -

Total Credit 21

80

IMS1302 Information Systems and Digital Innovation for Business 3(3-0-6)

This course highlights the role, importance and impact of technology in business and society.
It covers software; workshops, word processing, presentation, and spreadsheet, digital technology;
immersive technology, industry collaborative clouds, fintech, omnichannel technology, communication
technology, security, innovation and implementation of such technology in business and in the hospitality
context.

IMS2203 Applied Statistics 3(3-0-6)

This course emphasizes the importance and scope of statistics to subjects of business and
economics. It covers data analysis and presentations; descriptive measures; probability concepts;
continuous probability distribution, random variables; sampling techniques and confidence interval and
estimation.

ILA1101 Thai Usage for Communication 3(3-0-6)
(For non-native speakers)

This course covers the study of Thai as a foreign language; the characters and the
phonological system of Thai script. Concentration is placed on developing listening, speaking, reading
and writing skills with special emphasis on speaking and listening for daily conversation.

ILA1102 Business Thai Usage 3(3-0-6)
(For native speakers)

This course covers the basics of Thai language usage: listening, speaking, reading, and
writing skills will be developed. Additionally, emphasis will be placed on the usage of Thai language in
present day media communications.

.

81

ILA2303 Business English 3(3-0-6)

This course is designed to develop the student’s ability to write informal and formal
documentation in modern workplace situations, including memorandums, emails, and reports. Essential
focuses will concentrate on business professionalism with international considerations such as business
ethics and competency development. Special consideration is given to formal business presentations
both oral and written formats.

IHU1101 Dusit’s Values and Gracious Hospitality 1(1-0-2)

This course develops the student’s knowledge, understanding, morality, and ethics in
accordance with the DUSIT Characters as core values to follow in the hospitality industry. It emphasizes
discipline, responsibility, empathy, adaptability, socialization and interpersonal skills, intellect, wisdom and
tact, and tolerance with persistence and perseverance, as well the 21st century skills.

IHU3202 Intercultural Studies 3(3-0-6)

This course equips the students with the basic elements of culture and intercultural
interactions. The emphasis is on the analysis of interrelationship among cultures, contexts,
communication, and their implications to the hospitality industry, including international management
strategies, cross-cultural team management, and customer relationship management.

IHU3205 Psychology for Quality of Life 3(3-0-6)

This course will focus on what psychology research says about human development. These
factors affecting human development include gender, personality, self-esteem, ability to communicate
effectively, health, experience of stress, changes with aging, and coping processes. Factors also include
topics like social influence and pressure, relationships with others, career preparation, work, and stages
of life. The course objective is for students to use this knowledge to actively take charge of their own
lives, effectively adjusting to an ever-changing world.

82

ISS1101 Principles of Communication 3(3-0-6)

The course is anchored on the core principles and theories of communication. It deals with
the relevance of communication in different levels: intrapersonal, interpersonal, small group, professional,
intercultural, and public communication. It also covers the interplay of the different elements of
communication with emphasis on source-receiver, channel, meaning, feedback and overcoming barriers
to effective communication. The course equips the students with key concepts and skills on public
speaking and delivering presentations.

ISS3105 Principles of Law 3(3-0-6)

This course covers the structure and function of the international legal system. An overview of
both civil and criminal procedure is provided. It also introduces to the law enforcement of the criminal
justice, with an examination of the history and development of law enforcement, especially in the
international contexts. Legal vocabulary and the process of legal analysis are emphasized. Application to
the various job and career opportunities, real life and issues related to the Hospitality Industry in law
enforcement will be reviewed. This course also covers knowledge law; consumer protection law, food
safety law; hotel law; information technology law as well as intellectual property.

IBA2116 Economic for Creative Economy 3(3-0-6)

The course presents the definitions, roles, and concepts of economics; an overview of market
economies; demand and supply and elasticity concepts; consumer behavior; provision, application and
pricing; long term and short term production; cost and revenue differences among various market
structures; national income; money and banking; employment and inflation; the economic cycle;
international trade and finance; creative economic development and growth; monetary and fiscal policies;
and creativity throughout a whole economy.

83

IBA4122 Business Ethics and Social Responsibility 3(3-0-6)

This course presents the importance of business ethics and applies the concept of business
ethics; social values impacts on business ethics; philosophical principles related to ethics and social
responsibility; business ethics towards consumers, environment, and society; professional ethics;
hospitality industry ethics; organization ethics development; corporate social responsibility; economic
sufficiency with business ethics; and good governance.

IBA2111 Organization and Management 3(3-0-6)

This course provides the students with the opportunity to apply basic principles of
management, management theories and functions: planning, organizing, leading and controlling. The
course introduces core managerial skills and roles. This course also enables students to learn to work as
a team and apply communications within and between organizations. An introduction of Management by
Objectives, leadership and motivation, risk management as well as total quality management and quality
assurance are discussed.

IBA2113 Business Accounting 3(3-0-6)

This course presents the fundamentals of accounting and importance of accounting in
business environment; the analysis, classifying, and recording of business transactions in general journal
according to accounting principles and concepts; the preparation of financial statements and the
usefulness of financial statements; the concepts of costing, and budgeting, and their roles in managerial
accounting for planning, organizing, controlling, and decision-making.

84

IBA2114 Principles of Marketing 3(3-0-6)

This course develops an understanding of the business functions of marketing, how market-
ers deliver value in satisfying customer needs and wants, determine which target markets the organiza-
tion can best serve, and decide upon appropriate products, services, and programs to serve these mar-
kets. Topics include the environment of marketing with an emphasis on technology and e-commerce,
branding and product development, pricing strategies, promotion, supply chain management and service
marketing. This course also discusses responsibility and ethics of marketers.

IBA2115 Managing Human Capital 3(3-0-6)

This course provides the students with the opportunity to examine the role of the human
resource professional as a strategic partner in managing today’s organizations and applying human
resource management processes: theories, practices and concepts of people management in
organization. They learn effective manpower planning, job analysis, recruitment, selection, training and
development, performance management system, compensation, employee health and safety as well as
employee disciplinary actions. Managing multicultural workforce effectively and international dimension of
human resource management are included. Current issues and best practices of employers of choice are
discussed.

IBA3118 Supervisory and Managerial Skills Development 3(3-0-6)

This course provides the students with the opportunity to apply skills and tools necessary to
perform the functions of a front-line manager. The application of strategies and transition to appropriate
supervisory roles including day-to-day operations, controlling, staffing, leadership, problem-solving, team
skills, motivation, and training are included. It focuses on the contemporary issues of leadership skill,
analytical ability and self-development.

85

IBA4117 Business Research Methodology 3(3-0-6)
Prerequisite: IMS2203 Applied Statistics

This course builds up research methodology to impart education in the foundational methods
and techniques of academic research in social science and hospitality management context. Research
scholars would examine and be practically exposed to the main components of a research framework.
This course also includes hypothesis testing, correlation and sample of regression analysis.

IBA4120 Financial Management 3(3-0-6)

This course develops and extends the knowledge of financial theory, the methods, and the
concerns of business finance as well as the foundation for accounting and financial management. The
main topics for understanding and analyzing include financial markets and financial instruments, financial
ratios analysis, time value of money, debt and equity issued for sources of fund, dividend policy decision,
cost of capital, introduction to cash flow and capital budgeting decision.

IBA4121 Strategic Management 3(3-0-6)

This course provides the students with the opportunity to analyze a case focusing on the
process of strategic management: strategic formation, implementation and evaluation. An analysis of
internal and external environments for companies to make a decision on vision, mission, objectives and
business strategies is emerged. This course also introduces the operations and allocation of resources to
develop an effective strategy. Understand and apply the concept of good governance for companies.

86

IHM1102 Introduction to the Hospitality Industry 2(2-0-4)

This course provides an overview of the hospitality and tourism industry; an understanding of
the concepts underlying all facets of the hospitality and tourism industry and its interaction in the
framework of product and service distribution systems. The course covers history, career opportunities,
organizational structures, and contemporary issues in the hospitality and tourism industry.

IHM1211 Beverages and Bar Operations 3(2-2-5)

This course offers a hands-on, practical approach on all aspects of the operation of a bar,
with a clear focus on comprehensive beverage product knowledge and specialized beverage preparation
basic wine science and service skills. It provides students with knowledge of the key areas of the bar,
including bar equipment and tools, bar set-up, bar sanitation, as well as varied ingredients, production
processes and categories of beverages. Special attention will be given to the methods for making
cocktails and mixed drinks following a comprehensive range of classic and contemporary recipe, with the
application of computer operations through the network program; problem and development of
information technology applicable in the future.

IHM1213 Food and Beverage Service and Operations 4(2-5-6)

This course presents the different types of food and beverage service operations, functions of
food and beverage service departments and the responsibilities of the food and beverage personnel.
Included topics are food and beverage service equipment and tools for operations, types of menus and
beverages, period of meals, actual liaison between kitchen and service areas, types of food and
beverage service, food and beverage service sequences and techniques, safety and sanitation, problem
solving skills, and dimensions of service quality. Major emphasis will be on skills to work effectively with
colleagues and guests in a socially diverse environment, providing food and beverage service and wine
pairing, the application of computer operations through the network program; problem and development
of information technology applicable in the future will be addressed.

87

IHM1311 Front Office Operations 4(2-5-6)

This course provides the students with the opportunity to identify organizational structure and
functions of the Front Office department, equipment and tools, and types of rooms and beds, guest cycle
and guest services. Included topics are relationships between the front office and other departments in
the hotel, maintain the security of premises and property, and maintain the safety of premises and
personnel. Major emphasis will be on skills to work effectively with colleagues and guests in a socially
diverse environment, reservation process, registration, the role and the importance of OTA’s, cashiering,
guest accounting, check-out and methods of payment, and having an open service minded attitude
toward guests, colleagues and superiors. The application of computer operations through the network
program; problem and development of information technology applicable in the future will be addressed.

IHM1312 Housekeeping Operations 4(2-5-6)

This course provides the students with the opportunity to identify organizational structure and
functions of the housekeeping department; features and personality of the housekeeping department
staff; relationships and problems between housekeeping departments and other departments in the hotel.
Major emphasis will be on skills to work effectively with colleagues and guests in a socially diverse
environment, guestroom cleaning, cleaning operations in all hotel areas, laundry service, decoration of a
hotel, housekeeping services to the guests, cleaning and maintaining work areas and equipment and
hygiene and work safety. The application of computer operations through the network program; problem
and development of information technology applicable in the future will be addressed.

IHM1402 Culinary Arts 4(2-5-6)

In this course students will learn to identify food products and groups and their methods of
preparation, cooking and presenting basic meals in line with the standard professional service methods.
They will learn to understand and practice culinary terms, use of kitchen equipment, hygiene and safety
practices and rules in the kitchen. The students will also develop knowledge of recipes and the technical
skills to use for professional meal preparation. Major emphasis will be on skills to work effectively with
colleagues and guests in a socially diverse environment, preparing simple menu according to different
types of food and beverage service.

88

IHM3214 Food and Beverage Cost Control 3(3-0-6)

This course provides the students with the opportunity to apply systems and techniques uti-
lized to control food, beverage, and labor costs in the hotel business. The course includes the principles
and procedures involved in an effective food and beverage control system, standards determination, the
operating budget, cost-volume-profit analysis, income and cost control, menu planning, menu pricing,
labor cost control, basic menu engineering, with the application of computer operations through the
network program; problem and development of information technology applicable in the future.

IHM3216 Restaurant Management 3(3-0-6)

This course provides the students with the opportunity to synthesize the skills, concepts, and
theories learnt in food and beverage courses. The basic concept of a business plan, its various
components, manpower planning, handling complaints, queue management and interrelationships are
included to enable the students to analyses, interpret and apply this information in the context of
operational and current economic conditions. Topics cover pertinent issues and principles relevant to the
industry at large and then are incorporated as a class into actions that occur in the student-run
operations.

IHM3314 Innovative Hotel Sales and Marketing 3(3-0-6)
Prerequisite: IBA2114 Principles of Marketing

This course provides the students with the opportunity to prepare and present a formalized
marketing program concentrating on electronic marketing within the hotel industry. It also covers industry
competitive analysis; market analysis; sales and marketing cycles analysis and marketing plan within the
hotel industry. The implementation of marketing strategies; how to economically and effectively advertise
and promote their business through promotion mix; public relations and sales promotions; digital
marketing; personal selling; and the measurement, evaluation and stimulation of consumer satisfaction
are also included.

89

IHM3315 Hotel Financial Accounting 3(3-0-6)
Prerequisite: IBA2113 Business Accounting

This course provides the students with the opportunity to read and analyze accounting
systems of a hotel; categories of accounting information and data in the hotel business; an analysis of
revenues and expenses of hotel activities room sales, food and beverage operations; relationships
between revenues and expenses; accounting for hotel business; data collection techniques and
procedures; utilization of a hotel account for business control; budgetary planning, allocation and
reporting for the hotel business.

IHM4318 Hotel and Resort Management 3(3-0-6)

This course presents the types of lodgings, organizational structure of hotels and resorts,
major departments and their functions, styles of hotel and resort management, communication and
coordination within and between departments. Key result areas of hotel and resort management include
protecting assets, managing demand and supply, improving productivity, managing quality service, ethics
in the hotel and resort management. Major topics are the keys success factors for sustainable
competitive advantage, searching and liaise with business networks and community work, developing
and supervising hotel operational approaches.

IHM3317 Hotel Information Technology 3(3-0-6)
Prerequisite: IHM1311 Front Office Operations

This course provides the students with the opportunity to apply computer programs for hotel
business; the structure of a network for a hotel computer program; computer programs for the
reservation unit, front office, accounting unit, the housekeeping department, the operator and the public
relations units; computer operations through the network program; problem and development of computer
program in the future.

90

IHM3319 Revenue Management 3(3-0-6)

This course provides the students with the opportunity to utilize yield management,
forecasting, optimization, overbooking, and pricing for perishable assets. The course includes how to
maximize revenue by setting up quantity of products and prices in any fixed capacity and perishable
service situation in the face of demand uncertainty.

IHM3601 Meeting, Incentive, Convention and Exhibition Management 3(3-0-6)

This course covers meeting, incentive, convention and exhibition concepts; stakeholders in
MICE industry; strategic planning; managing the resources; site selection and inspection; programming
and project management. Events management, ancillary activities for the delegates and companion,
preparing and presenting the proposal, roles and responsibilities of the organizers are included.

IHM4212 Wine Science 3(3-0-6)

This course is a comprehensive study of wines: it will develop the students’ understanding of
the principles of wine, wine tasting and evaluation, factors influence the growth and quality of the grapes.
Additional focus will be given to how wine is make in the winery as this will affect the type and style of
the wine. It will cover the most important grape varieties and their characteristics as well as the specific
regions where these are grown. Students will be able to interpret the labels of the major wines.
Through sensory evaluations, students are exposed to the various varietal characteristics and
components of wine, in order to give basic guidance on appropriate selection and service in a hospitality
situation.

IHM4215 Menu Planning 3(3-0-6)

This course introduces the different types of menus, basic menus planning, preparation and
control of menu-based for every type of service and facility. The course includes analysis of food and
equipment, specifications, purchasing methods and pricing strategies. Topics to be discussed are
planning functional and operative menus using appropriate menus copy and layout, ordering, receiving
and storage and the processing of the food to minimize wastage and to establish and monitor the costs
involved in the operations of a food service business or outlet.

91

IHM4313 Facilities Maintenance 3(3-0-6)

This course introduces the hospitality facilities management, managing the physical plant of a
hotel and restaurant, building code, methods and techniques in the maintenance of a hotel; hotel
equipment and tools, and their maintenance procedures; safety systems in a hotel and methods of
inspection; internal and external environment of a hotel in relation to safety and happiness of customers;
and instruments and operational methods and techniques in prevention and control of accidents. The
course includes planning and lay-outing of facilities such as function rooms, food and beverage service
outlets, guest rooms, front office, housekeeping, lobby, kitchen, general facilities for effective and efficient
service operation and learn to read a blueprint.

IHM4502 Hotel and Resort Senior Project 3(3-0-6)

The Senior Project is designed to offer the students an opportunity to work with the industry
and the faculty on a special topic or project of interest in the hotel and resort management field. This
course is a capstone course in which students will employ all the skills and knowledge gained in the
program of study. The students will plan a project that incorporates specific content, establishes goals
and objectives, identifies evaluation criteria, and establishes a monitoring and reporting schedule.

ILA3503 Professional English for Hotel and Resort 3(3-0-6)

This course concentrates on professional communication skills mandatory in the modern
workplace. It includes considerations of cultural communication differences, conversational parallels, and
communication expectancies, as well as formal presentations and public relations tactics. Strong
concentrations on handling positive and negative situations professionally, gracious hospitality, as well as
heavy vocabulary awareness and usage will be stressed.

IBA4124 Entrepreneurship 3(3-0-6)

This course develops the competencies needed for starting a business, handling the
business, and growing the business. This course covers different types of business ownership, explores
entrepreneurial opportunities, analyzes market customers, assesses market competitors and industries,
understands and develops a business plan, utilize the four components of the marketing mix for a
business, identifies sources of capital, and makes use of financial documents utilized in a business.

92

ILA1601 Chinese I 3(3-0-6)

This course is designed to develop the student’s ability to build up basic skills in listening,
speaking, reading, and writing; comprehension of daily expressions at the elementary level. Major focus
includes vocabulary and fundamental sentence structures in the present and past events. Pronunciation,
grammar, and everyday vocabulary are stressed as indispensable tools for comprehension and
expression. All four language skills will be covered through practice and the use of multi-learning media
and aids.

ILA1602 Chinese II 3(3-0-6)
Prerequisite: ILA1601 Chinese I

A continuation study of Chinese 1 which enables students to build up intermediate skills in
listening, speaking, reading, and writing Chinese; and comprehension of more sophisticated expressions.
It also reviews Chinese grammar emphasizing idiomatic constructions and expressions. Oral discussions
and conversations are based on selected reading passages from related contemporary issues. Students
will be able to demonstrate an ability to apply integrated skills and communicate in Chinese within the
context of a daily life setting.

ILA3603 Communication skills in Chinese 3(3-0-6)
Prerequisite: ILA1602 Chinese II

This course mainly focuses on listening and speaking skills. It includes more systematic
presentation and recycling of structures and vocabulary, an increased focus on communication activities.
Through a careful balance of activities, students learn to listen for main ideas, to listen for details, and to
listen and make inferences in Chinese.

93

ILA3604 Business Chinese 3(3-0-6)
Prerequisite: ILA1602 Chinese II

The aim of the course is to develop the students’ ability to communicate effectively in
Chinese, both orally and in writing, on business related topics. This course covers more complicated
Chinese grammar and sentence structures, and Chinese business vocabulary. It also enables students
with Chinese business communication as in standard letter formats, memos, and summary/report writing,
along with presentation skills through in-class practice and seminars as well as individual and group
presentations.

ILA4605 Chinese for Hospitality 3(3-0-6)
Prerequisite: ILA1602 Chinese II

This course is designed for advanced-level students who are studying in hospitality industry.
It reviews the Chinese vocabulary, phrases, and expressions commonly used in a variety of operation
procedures and typical guest service situations that would occur in a hotel industry, tourism, airline, and
other related services.

ILA1701 Japanese I 3(3-0-6)

This course is designed to develop the student’s ability to build up basic skills in listening,
speaking, reading, and writing; comprehension of daily expressions at the elementary level. Major focus
includes vocabulary and fundamental sentence structures in the present and past events. Pronunciation,
grammar, and everyday vocabulary are stressed as indispensable tools for comprehension and
expression. All four language skills will be covered through practice and the use of multi-learning media
and aids.

94

ILA1702 Japanese II 3(3-0-6)
Prerequisite: ILA1701 Japanese I

A continuation study of Japanese 1 which enable students to build up intermediate skills in
listening, speaking, reading, and writing Japanese; and comprehension of more sophisticated
expressions. It also reviews Japanese grammar emphasizing idiomatic constructions and expressions.
Oral discussions and conversations are based on selected reading passages from related contemporary
issues. Students will be able to demonstrate an ability to apply integrated skills and communicate in
Japanese within the context of a daily life setting.

ILA3703 Communication skills in Japanese 3(3-0-6)
Prerequisite: ILA1702 Japanese II

This course mainly focuses on listening and speaking skills. It includes more systematic
presentation and recycling of structures and vocabulary, an increased focus on communication activities.
Through a careful balance of activities, students learn to listen for main ideas, to listen for details, and to
listen and make inferences in Japanese.

ILA3704 Business Japanese 3(3-0-6)
Prerequisite: ILA1702 Japanese II

The aim of the course is to develop the students’ ability to communicate effectively in
Japanese, both orally and in writing, on business related topics. This course covers more complicated
Japanese grammar and sentence structures, and Japanese business vocabulary. It also enables
students with Japanese business communication as in standard letter formats, memos, and summary/
report writing, along with presentation skills through in-class practice and seminars as well as individual
and group presentations.

95

ILA4705 Japanese for Hospitality 3(3-0-6)
Prerequisite: ILA1702 Japanese II

This course is designed for advanced-level students who are studying in hospitality industry.
It reviews the Japanese vocabulary, phrases, and expressions commonly used in a variety of operation
procedures and typical guest service situations that would occur in a hotel industry, tourism, airline, and
other related services.

ILA1801 French I 3(3-0-6)

This course is designed to develop the student’s ability to build up basic skills in listening,
speaking, reading, and writing; comprehension of daily expressions at the elementary level. Major focus
includes vocabulary and fundamental sentence structures in the present and past events. Pronunciation,
grammar, and everyday vocabulary are stressed as indispensable tools for comprehension and
expression. All four language skills will be covered through practice and the use of multi-learning media
and aids.

ILA1802 French II 3(3-0-6)
Prerequisite: ILA1801 French I

A continuation study of French 1 which enable students to build up intermediate skills in
listening, speaking, reading, and writing French; and comprehension of more sophisticated expressions.
It also reviews French grammar emphasizing idiomatic constructions and expressions. Oral discussions
and conversations are based on selected reading passages from related contemporary issues. Students
will be able to demonstrate an ability to apply integrated skills and communicate in French within the
context of a daily life setting.

96

ILA3803 Communication skills in French 3(3-0-6)
Prerequisite: ILA1802 French II

This course mainly focuses on listening and speaking skills. It includes more systematic
presentation and recycling of structures and vocabulary, an increased focus on communication activities.
Through a careful balance of activities, students learn to listen for main ideas, to listen for details, and to
listen and make inferences in French.

ILA3804 Business French 3(3-0-6)
Prerequisite: ILA1802 French II

The aim of the course is to develop the students’ ability to communicate effectively in French,
both orally and in writing, on business related topics. This course covers more complicated French
grammar and sentence structures, and French business vocabulary. It also enables students with French
business communication as in standard letter formats, memos, and summary/report writing, along with
presentation skills through in-class practice and seminars as well as individual and group presentations.

ILA4805 French for Hospitality 3(3-0-6)
Prerequisite: ILA1802 French II

This course is designed for advanced-level students who are studying in hospitality industry.
It reviews the French vocabulary, phrases, and expressions commonly used in a variety of operation
procedures and typical guest service situations that would occur in a hotel industry, tourism, airline, and
other related services.

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IBA3119 Project Management 3(3-0-6)

This course provides the students with the opportunity to assume project management roles,
environments and project life cycle. Project planning and control will be considered in several
dimensions, such as techniques, activity and time scheduling, budget, resource allocation, outcomes and
impact. The topics also include project organization, project staff selection, project monitoring and
coordinating, and other related issues.

IBA4123 Leadership 3(3-0-6)

This course introduces the leadership concept and its impact on the organizational behavior
of individuals. A study of types of leadership, major leadership theories, and decision making processes
are included. An application of the roles of leaders to lead an organization through effective methods
such as motivating, coaching, and delegating is conducted. A discussion on natures and characters of
influential and ethical leaders is emerged. This course also provides the students with the opportunity to
assume the leader roles in an effective team work, knowledge management, conflict management, risk
management and change management.

IFM4601 Arts of Vegetable and Fruit Carving 3(2-2-5)

This course introduced a composition and physical structures of fruit and vegetables,
selection of fruit and vegetable for carving, tools and equipment used, and basic principles in vegetable
and fruit carving. Various techniques of vegetable and fruit carving, design and creativity in vegetable
and fruit carving, storage and maintenance of the carving works and garnishing with vegetable and fruit
carving.

IFM4602 Arts of Flower Arrangement 3(2-2-5)

This course introduced a value of flowers, tools and equipment used in flower arrangement
and the principle of flower arrangement. Techniques used for beautiful and prompt arrangement,
choosing flowers for various occasions, choosing harmonious colors, various styles of flower
arrangement as well as how to keep cut flowers alive and attractive after the arrangement.

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IHM3103 Environmental Management for the Hospitality Industry 3(3-0-6)

This course covers the issues on environmental management in hospitality industry which
include global warming potentials; water, energy and waste management; green technology and
products; hospitality environmental management standards and organization. Trends in green hospitality
business will be discussed.

IHM4401 Cruise Line Management 3(3-0-6)

This course introduces to basic concepts of cruise operations from the perspective of
hospitality management. The course includes cruise industry, maritime legislative and safety issues,
cruise terminology and geography, plus hospitality management operations, career opportunities, ship
profiles and life on board a cruise ship.

IHM4503 Risk and Crisis Management for Hospitality Industry 3(3-0-6)

This course covers an analysis of risk and crisis meaning and the hospitality tendencies and
trend; identification and management of risks; decision making under uncertainty; crisis theory and critical
factors; developmental and situational crisis; leadership, cooperation, communication and conflict in times
of crisis.

ISS2106 Contemporary World Affairs 3(3-0-6)

This course covers international events and movements in the contemporary world in the
present day including political, social and economic change and development. The course is designed to
give students an awareness of how current events are shaped by those of the past and to make them
more informed members of society.

ITM4106 Airline Business 3(3-0-6)

This course provides knowledge of the principles of the airlines business and its related
organizations and industry. The course covers subjects such as airline coding system settings and
country and airport codes. Geography following IATA standards, time zones, travelling categories,
customs marks relating to airport taxes, fee settings and time scheduling are included.

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