The Hospitality Industry Management (HIM) program at the International School, Payap University is an internationally ranked four-year institution that prepares students to succeed in the hospitality industry.
The HIM program offers a rigorous combination of hospitality and business courses, which allows students to obtain a broad and deep knowledge about management. Furthermore, students can concentrate on a specific field within the industry such as Lodging, Food&Beverage, Tourism/Convention/Event/Entertainment Management. Students are continually exposed to experiential learning opportunities through classes, internships, field trips, and student club activities.
At the end our program, the students are prepared and excited to be the leaders and contributors to industry and society.
TOURISM BUSINESS MANAGEMENT
Basic knowledge of tourism business, related business, impacts of tourism on economics society, and culture, role and the importance of tourism planning on society and communities, and tourism organizations.
HOTEL OPERATION AND MANAGEMENT
History of hotel operation and management. Theories and principles of hotel operation and management, organizational structure, leadership and decision-making process, roles and responsibilities of the front office and housekeeping department, usage of information technology, risk management, budgeting and administration, the practice of simulation
PASSENGER TRANSPORTATION MANAGEMENT
Principles and theories of transportation, passenger transportation, organization and planning, roles, regulations and functions of international major transportation; airlines, cruise lines and land transportation in the development of international tourism.
MICE OPERATION AND MANAGEMENT
MICE (Meeting Incentive Convention Exhibition), Definition and importance of MICE (Meetings, Incentives, Conventions and Exhibitions) in hospitality industry, forms and terminology of activities, principle of MICE management, MICE business related organizations both national and international MICE business.
FOOD AND BEVERAGE OPERATION AND MANAGEMENT
Structure, function and responsibility of food and beverage department, design and structure of restaurant area, safety consideration, quality control, food and beverage cost control, pricing strategy and laboratory practices.
HEALTH TOURISM MANAGEMENT FOR SENIOR AND DISABLED PEOPLE
General knowledge of health tourism for senior and disable people, types of health tourism for senior and disable people, management of health tourism for senior and disable people, development of products for senior and disable people, types of tourism and accommodation for senior and disable people to international standard.
AIRLINE INDUSTRY MANAGEMENT
Introduction to airline business and passenger transportation, online booking and ticketing. Connecting flight management, Onboard and on ground service operation, airline industry laws, type of budget airline and sale strategy.
SPECIAL EVENT AND FESTIVAL MANAGEMENT
Principles of festival and special event management, impacts of various event organizing in different professional views, the role of related international organization, management, follow up on changes in different event management, trends of event management.