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 50

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. 51

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. 52

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. 53

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. 55

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 57

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. 58

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. 59

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 61





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. 64

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 65

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 66

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. 67

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) - 68

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) 69

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 70

apanese language Credits Prerequisite 3(3-0-6) - Code Course Title 3(3-0-6) ILA1701 Japanese I 3(3-0-6) ILA1701 ILA1702 Japanese II ILA1702 ILA3703 Communication skills in Japanese 3(3-0-6) ILA1702 ILA3704 Business Japanese 3(3-0-6) ILA4705 Japanese for Hospitality ILA1702 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 71

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 72

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 73 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 - 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) - 3(3-0-6) Total Credit Prerequisite 18 - Second Semester Credits - 3(3-0-6) IBA2114 Code Course Title 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) IMS2203 IHM3314 Innovative Hotel Sales and Marketing 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. 97

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. 98

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. 99