Bachelor of Liberal Arts (Hotel Management)
Faculty of Liberal Arts
Overview
This program is designed for students who are interested in working in Hotel Management field. The program emphasizes on practical courses needed for hospitality professionals. Standard tests from Thailand Professional Qualification Institute (Public Organization): TPQI institute in the field of tourism, hotel, restaurant, and restaurant professionals are offered through the program. Cooperative education in Thailand and overseas such as Japan, Malaysia, United State of America, Taiwan, and France is arranged to prepare students for their future careers at the international standard.Duration of Course 4 years
Language of Instruction: Thai
Entry requirements:
- Application Form
- Resume
- Portfolio
- Transcript
- TOEIC Score 450 or equivalents
- Self-introduce VDO: A minimum of 3 minutes
- References from at least two individuals
- submitted directly by the referees to email: pornnapa_t@rmutt.ac.th or tharnupat_j@rmutt.ac.th
Course Content
Total of Credit 133 CreditsProgram Structure
1. General Education Course 30 Credits
| 1.1 | Social sciences and humanities | 6 | Credits |
| 1.2 | Language | 12 | Credits |
| 1.3 | Science and Mathematics | 6 | Credits |
| 1.4 | Physical or recreation subject | 1 | Credits |
| 1.5 | Integrated subjects | 5 | Credits |
2. Specialized Course 97 Credits
| 2.1 | Basic Fundamentals Courses | 24 | Credits |
| 2.2 | Compulsory Professions | 36 | Credits |
| 2.3 | Professional | 30 | Credits |
| 2.4 | Professional experience course | 7 | Credits |
3. Elective Course 6 Credits
Elective Course 6 Credits
Subject
1. General Education Course 30 Credits
1.1 Social sciences and humanities courses 6 credits
1.1.1 Social Sciences Courses 3 credits Choose from the following courses
1.1.2 Humanities course, 3 credits, choose from the following courses
| 01110004-3 | Society and Environment | 3 (3-0-6) |
| 01110009-1 | Development of Social and Life Quality | 3 (3-0-6) |
| 01110011-1 | General Economics | 3 (3-0-6) |
| 01110012-1 | Sufficiency Economy for Sustainable Development | 3 (3-0-6) |
| 01110014-2 | Law in Daily Life | 3 (3-0-6) |
| 01210001-3 | Information and Academic Report Writing | 3 (3-0-6) |
| 01210004-4 | Psychology and Daily Life | 3 (3-0-6) |
| 01210011-2 | Foundations of Thai Civilization | 3 (3-0-6) |
| 01210012-2 | Thai Studies | 3 (3-0-6) |
| 01210013-2 | Thai Culture | 3 (3-0-6) |
1.2 Language course 12 credits
1.2.1 English Language Courses 9 credits Study from the following courses.
1.2.2 Thai language courses 3 credits Choose to study from the following courses.
| 01320001-2 | English for Communication 1 | 3 (2-2-5) |
| 01320002-2 | English for Communication 2 | 3 (2-2-5) |
| 01320003-4 | English Conversation | 3 (2-2-5) |
| 01310001-1 | Thai for Communication | 3 (2-2-5) |
| 01310009-1 | Arts of Speaking | 3 (2-2-5) |
| 01320005-3 | English for Job Application | 3 (2-2-5) |
| 01320010-3 | Preparation for English Standardized Tests | 3 (2-2-5) |
1.3 Science and Mathematics 6 credits, 3 credits from the following course
1.3.1 Required course, minimum 3 credits
1.3.2 Elective courses, minimum 3 credits
| 09000001-1 | Computer and Information Technology Skills | 3 (2-2-5) |
| 09110045-1 | Mathematics | 3 (3-0-6) |
| 09111051-1 | Mathematics in Daily Life | 3 (3-0-6) |
| 09121005-1 | Introduction to Statistics | 3 (3-0-6) |
| 09121047-2 | Fundamental of Mathematics and Statistics | 3 (3-0-6) |
| 09311051-1 | Life and Environment | 3 (3-0-6) |
| 09410043-2 | Science for Daily Uses | 3 (3-0-6) |
1.4 Physical education or recreation subject, minimum 1 credit
| 01610001-2 | Individual Sports | 1 (0-2-1) |
| 01610002-2 | Team Sports | 1 (0-2-1) |
| 01610003-3 | Recreation | 1 (0-2-1) |
| 01610008-3 | Social Dances for Health | 3 (2-2-5) |
1.5 Integrated subject group 5 credits
1.5.1 Required course, minimum 3 credits
1.5.2 Elective courses, minimum 2 credits
| 01000001-1 | Social Skills | 3 (3-0-6) |
| 01010003-2 | Life Management in Modern Society | 3 (3-0-6) |
| 01010006-2 | Thai Wisdom for Sufficiency Life | 2 (2-0-4) |
| 01010009-2 | Learning Skill for Success | 2 (2-0-4) |
| 01010012-1 | Contemporary ASEAN | 2 (2-0-4) |
2. Specialized courses 97 Credits
2.1 Professional Foundation Courses 24 Credits
| 01800101-1 | Hotel and Restaurant Business | 3 (3-0-6) |
| 01800102-1 | Psychology and Personality Development for Service | 3 (3-0-6) |
| 01800103-1 | Hospitality and Tourism Industry | 3 (3-0-6) |
| 01800204-1 | Consumer Behavior in Hospitality and Tourism | 3 (3-0-6) |
| 01800205-1 | Information Technology for Hospitality Industry | 3 (2-2-5) |
| 01800206-1 | Inter-Personal skills and Cross-Cultural Communication | 3 (3-0-6) |
| 01800307-1 | Laws and Ethics for Hospitality Industry | 3 (3-0-6) |
| 01800308-1 | Human Resources Management in Hospitality Industry | 3 (3-0-6) |
2.2 Mandatory professional groups 36 Credits
| 01801101-1 | Kitchen Operations and Cookery | 3 (2-3-5) |
| 01801102-1 | Food and Beverage Service Management | 3 (2-2-5) |
| 01801203-1 | Housekeeping Management and Operations | 3 (2-2-5) |
| 01801304-1 | Front Office Management and Operations | 3 (2-2-5) |
| 01801305-1 | English for Hotel | 3 (2-2-5) |
| 01801306-1 | English for Hotel Service | 3 (2-2-5) |
| 01801307-1 | English for Hotel and Restaurant Attendant | 3 (2-2-5) |
| 01801308-1 | MICE and Event for Hotel Business | 3 (2-2-5) |
| 01801309-1 | Marketing for Hotel and Restaurant | 3 (3-0-6) |
| 01801410-1 | Hotel and Restaurant Management | 3 (3-0-6) |
| 01801411-1 | Research Methodology in Hotel and Restaurant | 3 (2-2-5) |
| 01801412-1 | Seminar on Hotel and Restaurant Management | 3 (2-2-5) |
2.3 Professional groups choose 30 Credits
2.3.1 Specific Interest Courses, minimum 15 credits
2.3.2 Foreign Language Course for Profession, minimum 15 credits
2.3.2.1 English for Hospitality
2.3.2.2 Chinese for hotel management
2.3.2.3 Japanese for Hospitality
| 01802301-1 | Bar and Beverage Operations | 3 (2-2-5) |
| 01802302-1 | Arts of Vegetables and Fruits Carving for Hotel | 3 (2-3-5) |
| 01802303-1 | Arts of Flowers Arrangement for Hotel | 3 (2-3-5) |
| 01802304-1 | Thai and International Cuisine | 3 (2-3-5) |
| 01802305-1 | Bakery and Pastry | 3 (2-3-5) |
| 01802306-1 | Spa and Wellness Management | 3 (2-2-5) |
| 01802307-1 | Energy and Environmental Management in Hotel | 3 (3-0-6) |
| 01802308-1 | Airline Business | 3 (3-0-6) |
| 01802309-1 | Restaurant and Catering Management | 3 (2-3-5) |
| 01803201-1 | English for Hospitality Industry | 3 (2-2-5) |
| 01803202-1 | English for Housekeeping | 3 (2-2-5) |
| 01803303-1 | English for Food and Beverage Service | 3 (2-2-5) |
| 01803304-1 | English for Front Office | 3 (2-2-5) |
| 01803405-1 | English for Airline Business | 3 (2-2-5) |
| 01804201-1 | Chinese for Hospitality Industry | 3 (2-2-5) |
| 01804202-1 | Chinese for Housekeeping | 3 (2-2-5) |
| 01804303-1 | Chinese for Food and Beverage Service | 3 (2-2-5) |
| 01804304-1 | Chinese for Front Office | 3 (2-2-5) |
| 01804405-1 | Chinese for Hotel Attendant | 3 (2-2-5) |
| 01805201-1 | Japanese for Hospitality Industry | 3 (2-2-5) |
| 01805202-1 | Japanese for Housekeeping | 3 (2-2-5) |
| 01805303-1 | Japanese for Food and Beverage Service | 3 (2-2-5) |
| 01805304-1 | Japanese for Front Office | 3 (2-2-5) |
| 01805405-1 | Japanese for Hotel Attendant | 3 (2-2-5) |
2.4 Professional Experience Courses 7 Study
2.4.1 Required course Courses
2.4.2 Elective courses
2.4.2.1 Cooperative education
2.4.2.2 Internship
2.4.2.3 Other courses
| 01806301-1 | Preparation for Professional Experience in Hotel | 1 (0-2-1) |
| 01806302-1 | Cooperative Education in Hotel | 6 (0-40-0) |
| 01806303-1 | International Cooperative Education in Hotel | 6 (0-40-0) |
| 01806304-1 | Hotel Internship | 3 (0-40-0) |
| 01806305-1 | International Hotel Internship | 3 (0-40-0) |
| 01806306-1 | Workplace Special Problem | 3 (0-6-3) |
| 01806307-1 | International Experience | 3 (0-6-3) |
3 . Elective Course 6 Credits
Elective Course
For students to choose from courses offered at the undergraduate program at Rajamangala University of Technology Thanyaburi or courses in the chosen profession or subjects to enhance professional experience Which is not the same as the course already learned And must not be the subject assigned to study without credits.