Bachelor of Business Administration Program in Hospitality Industry Management (HIM) – The International College, Payap University

Admission Qualifications for Applicants

– Completion of high school education (Grade 12 / M.6) or its recognized equivalent.

– English Proficiency Requirement: If English is not the student’s first language, they must provide a valid official test score meeting the minimum benchmarks (TOEFL iBT ≥ 61, IELTS ≥ 6.0, or CEFR ≥ B2). Students falling below these marks will be supported through the university’s Intensive English Program (IEP) or Foundation Studies.

Bachelor of Business Administration in Hospitality Industry Management program is a four-year curriculum conducted in English language.

Program structure (Total 120 credits)

General Education Courses 24 credits
Major Courses 90 credits

2.1 Major Required Courses 69 credits

2.2 Major Elective Courses and/or Minor Courses 21 credits

3. Free Elective Courses 6 credits

Year 1: Foundation knowledge of the hospitality and tourism industry, business principles, and organizational management. Students develop an understanding of hospitality operations, tourism, accounting, communication, and sustainable development through courses such as HIM111 Hospitality Industry Management, HIM131 Tourism Industry Management, HIM146 Organization Management in Hospitality, and IBM110 Accounting for Business.

Year 2: Core operational and managerial competencies in hospitality, tourism, food and beverage, and hotel management. Students strengthen their knowledge of marketing, accounting, leadership, human resource management, service psychology, and service innovation through courses such as HIM212 Hotel Operation and Management, HIM215 Food and Beverage Operation and Management, HIM242 Hospitality Marketing, HIM247 Leadership Development, HIM248 Hospitality Accounting, and HIM250 Human Resource Management for Hospitality.

Year 3: Advanced management knowledge, entrepreneurship, cross-cultural management, research skills, and professional specialization. Students gain practical experience through a Hospitality Internship and select major elective courses based on their career interests, including event management, airline management, cruise line management, restaurant management, international cuisine, wellness tourism, and destination management. Courses include HIM343 MICE Operation and Management, HIM345 Cross-Cultural Management, HIM351 Hospitality Entrepreneurship, HIM352 Hospitality Research Methodology, and HIM395 Hospitality Internship.

Year 4: Integration of hospitality management knowledge through strategic analysis, seminars, and professional practice. Students will choose one of two study plans:
Plan A: Co-operative Education Plan – for students seeking extensive industry experience through a 16-week cooperative education placement in hospitality organizations.
Plan B: Course-Focused Plan – for students wishing to deepen their expertise through additional major elective courses and advanced hospitality studies.
Core courses include HIM454 Hospitality Strategic Management and HIM492 Hospitality Operations Seminar.

PLO 1. Define and discuss broad set of business knowledge concerning the fundamentals in the basic areas of hospitality management.

PLO 2. Express a willingness to work with service mind.*

PLO 3. Interpret a systematic understanding of theoretical and applied aspects of sustainable practices in hospitality industry.

PLO4. Demonstrate how to be an entrepreneur embracing innovation, digital skills and hospitality trends.

PLO 5. Use Customer Centric Approach and human resource management to point out how to deal with customers in terms of customer relationship management and service marketing in hospitality.

PLO 6. Choose tools, equipment and system or application in order to practice practical skills in hospitality field.

PLO 7. Implement theoretical and practical knowledge of hospitality management in order to intern and work in the field.

PLO 8. Display a professional commitment to truth and service including ethical code of conduct in the field of global hospitality industry.

PLO 9. Collaborate and communicate as part of a team in diverse and multi-cultural working environment.

Internship opportunities in leading hospitality and tourism organizations in Thailand or abroad, providing real-world industry experience.
Co-operative Education (16-week full-time placement) with hotels, resorts, airlines, cruise lines, tourism businesses, event organizations, and other hospitality-related companies in Thailand or overseas.
Extensive field experiences through site visits, industry projects, and exposure to hospitality and tourism operations.
Hands-on practical learning through laboratory-based courses in hotel operations, food and beverage management, tourism business management, MICE, event management and international cuisine.
Industry-relevant curriculum developed to equip students with practical skills, leadership, entrepreneurship, digital hospitality competencies, and cross-cultural communication required by the global hospitality industry.
Opportunities to specialize through elective courses in airline management, cruise line management, wellness tourism, gastronomic tourism, destination management, spa management, beverage specialization, and hospitality entrepreneurship.