Program Overview: Bachelor of Business Administration Programme in Hotel and Resort Management
Hospitality Management Tools
Hospitality Operations Management
Hospitality Entrepreneurship and Strategy
(with the academic certification of Ecole Hôtelière de Lausanne)
With academic rigor at its core, our International Bachelor Program in Hotel and Resort Management sets the benchmark in hospitality management education. The program is comprised of eight distinct semesters, alternating between classroom studies and real industry experience for a diverse and comprehensive academic experience. Our curriculum gives students a 360-degree learning experience: they will gain the necessary body of knowledge, build professional skills and develop a true hospitality mindset. At the end of the fourth year, the degree will culminate with a senior project designed to tackle a real-life challenge in the industry. Two intensive supervised field training periods are part of the program.
The program prepares students for management and leadership positions in the vibrant and growing national and international hospitality industry. Positions as front office manager, guest relations manager, executive housekeeper, sales manager, restaurant manager, food and beverage director, and –at the end- general director, are just examples of jobs graduates of this program obtain. But students are also prepared for starting up and developing their own business in the hospitality or service sector.
Our Bachelor's program operates with the academic certification of the world famous Ecole Hôtelière de Lausanne. This means that the Ecole Hôteliere de Lausanne has secured the international standards of this program, has further developed and guided our instructors and monitors frequently the quality of the curriculum and the courses. Students of this Bachelor’s program have the possibility to follow part of their studies at the Ecole hôtelière de Lausanne in Switzerland.
This program has two yearly intakes, one in January and one in August.
Please visit our page “prospective students” for more details about admissions criteria, upcoming application dates and application process.
In this first year students will build their general professional knowledge and skills, including culinary, food & beverage and accommodation operations, and they will become fluent in the art of Thai hospitality.
Learning takes place in a very dynamic way: a combination of theory classes, demonstrations by our experienced instructors and active practicing of operational tasks in the different facilities of our college and in various departments of the Dusit Princess hotel, which is adjacent to the college.
Courses include culinary arts, food & beverage service, wine science, front office operations, housekeeping and design/maintenance of hotel properties.
Communication skills are developed during this first year through language courses (Thai, English and another language) as well as through courses in which the students are exposed to and trained in best practices of excellent and efficient communication. An intensive course in computer technology will enhance the electronic communication and information competencies of the students.
In addition to this students will begin to understand the morality, ethics, and Dusit Characters as the core values to follow. Their attitude will be positively developed by exposing them to values related to social manners, service orientation, life planning, social harmony, public spirit, and professional ethics.
In the sophomore year of the program the focus is on the basic management theories, concepts and tools. Business Administration courses in the domain of Marketing, Accounting, Economics, Human Resources Management and Organization & Management are offered in clusters, enabling the students to think and apply these disciplines in a multi-disciplinary way.
In addition to these core courses, students will further go through intensive language classes, are introduced to the principles of law and acquire the necessary skills in using statistical techniques in a professional context.
Part of the second year is also a supervised field training of 5 months in a luxury hotel or resort. This first field training focuses on the operational departments of the hospitality industry: housekeeping, front office, restaurant, bar and kitchen. The students are able to apply their professional skills as they have acquired these during the first year in a real-life context. Moreover they will learn how to work in teams, how to address problems and how to act and perform in a disciplinary way. The students will be coached by professionals in the hotel where the training takes place as well as by an instructor of Dusit Thani College.
Students will learn to reflect on the learning experiences during this field training by means of a report and a presentation.
In this third year of the program the students will accelerate their professional and management learning by combining and integrating what they have studied and practiced in year 1 and year 2.
In a cluster of courses they study hospitality operations management. Subjects such as menu planning, food & beverage control, restaurant and accommodation management as well as hotel information technology are taught in an applied way, which means that students will learn how to use the content of these courses in the day to day life of an operational manager in the hospitality business.
This cluster of courses will be supported by a program in supervisory and management skills development.
Another cluster of courses in this year will focus on the application of basic business administration disciplines in the hospitality industry. Students will acquire knowledge and skills subjects such as hotel accounting, hotel marketing & sales, and revenue management as well as hotel business law.
This cluster will be supported by courses in project management and research methodology, mainly as a preparation for the final year of the program.
In this year the students will -as in year 4- be able to choose a free elective, which can be in a variety of domains, amongst others in languages.
The senior year of the program will require the students to study the most cutting-edge business concepts and strategies in the field. The students will develop their leadership competencies as well as their entrepreneurial skills, which will enable them to start-up, develop and successfully lead their own business. Courses such as risk management and financial management, contemporary world affairs and also subjects such as business ethics and social responsibility will ensure that the students are able and motivated to manage and lead a local or global business in a responsible and sustainable way.
A second supervised field training of 5 months will be fulfilled in Thailand or abroad in a high quality hospitality company. This training is focused on supervision and administration and will enable the students to start practicing their supervisory and management skills as well as their business competencies in a real workplace.
As during the first supervised field training, an important aspect of this training is that the students learn to operate in a business context: listening, communicating, understanding quickly and acting, problem solving, while accepting and adhering to the rules and values of the company in which the student is trained. A report containing the learning experiences as well as a presentation about these experiences is a requirement to successfully complete this field training.
The final year is concluded with a senior project, in which the student –as an individual or in a group- addresses a real life business challenge. In this senior project the student is required to demonstrate the capacity to apply all what has been learnt in the past 4 years of the study. The student will be coached and supervised by subject matter experts of DTC. The report has to be presented to and defended for an expert committee.