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Bachelor of Tourism in Catering and Hotel Management
  1. Program Objective

    This program is designed to provide students with knowledge and skills for making food, food safety, food service, hotel and restaurant management, including good attitude that allow graduates to be able to work at restaurant and hotel in line with the context of Asian and region.

 

  1. Expected Learning Outcomes: 

       Upon completion of this program, students should be able to:

  • prepare hospitality business plan;

  • manage operation in hotel and restaurant;

  • produce food and manage food safety;

  • offer food service in restaurant in accordance with international standard; 

  • analyze tourist’s behavior in order to serve satisfactory service;

  • apply tourism and hospitality theories at public and private institutions and NGOs;

  • use English language for academic purpose and employment;

  • use information technology for administrative affairs;

  • collect, compute, analyze and interpret statistics or data and suggest solutions to assist in decision-making process;

  • work with professionalism and ethics;

  • take exam to obtain Asian tourism certificate such as front desk office, house-keeping, beverage and food service and tour agent;

  • build self-confidence, courage, initiatives and creativities,

  • develop, work and lead the teamwork, communicate effectively, think critically and deal with every challenge based on social and economic evolution and adhere to high accountability;

    • lead life-long self-learning and pursue toward higher education.

 

  1. Job Opportunities: 

       Upon completion of this program, students will be able to become as:  

  • strategic plan developer in tourism and hospitality management;

  • financial and human resource management consultant and analyst in tourism and hospitality sector;

  • hotel, restaurant and resort operation manager, and tour agent;

  • staff working for tourism and hospitality sector at private and public institution, hotel general manager, front desk manager, house-keeping manager, room reservation manager, event organizer (meeting, seminar and national and international conference), consultant in hospitality, service operation manager, general manager of tour agency, general manager assistant, senior consultant in tourism, marketing and sale manager, head of ticket selling, and head of tour guide;

  • staff working in resorts such as cultural resort, historical resort, eco-tourism and man-made resort;

  • lecturer in tourism and hospitality in private and public establishment. 

 

  1. Academic Structure

    This program, students are required to study for 4 years, equal to 8 semesters. Academic year is divided into 2 semesters in which 1 semester lasts for 15 weeks excluding examination. Upon its completion, students will obtain 120 credits with Grade Point Average (GPA) at least 2.00.

 

  1. Admission Requirements

  • Candidates must possess high school diploma or equivalent certificates;

  • Candidates are required to pass the entrance exam which is set up by university and accredited by Ministry of Education, Youth and Sport. In case those candidates fail any subjects of high school examination or candidates that have already possessed high school diploma before 2002 are required to pass the entrance exam for admission. 

 

  1. Study Plan

Year of Study: Foundation                                                                                                        Credits: 30

Number of Subjects: 10                                                                                                       Total Hours: 450       

Semester I

No.

Code

Subject

Hours

Credit

1

FDYB111

Public Administration

45

3

2

FDYB127

Microeconomics

45

3

3

FDYB121

History and Culture of Southeast Asia

45

3

4

FDYB101

Computer for Administration

45

3

5

FDYB122

English for Academic Purposes I

45

3

Total

225

15

Semester II

No.

Code

Subject

Hours

Credit

1

FDYB108

Mathematics for Business and Economics

45

3

2

FDYB110

Principles of Philosophy

45

3

3

FDYB125

Introduction to Tourism and Hospitality

45

3

4

FDYB120

Khmer Civilization

45

3

5

FDYB123

English for Academic Purposes II

45

3

Total

225

15

   

 Year of Study: II                                                                    ​​              ​​​                                   Credits: 30

 Number of Subjects: 10                                                                                                      Total Hours: 450         

Semester I

No.

Code

Subject

Hours

Credit

1

STAB230

Statistics for Business and Economics

45

3

2

SOSB701

Communication and Ethics

45

3

3

FDYB113

Principles of Accounting

45

3

4

TOUB230

Khmer Culture Studies

45

3

5

ENGB769

English for Academic Purposes III

45

3

Total

225

15

Semester II

No.

Code

Subject

Hours

Credit

1

MKTB227

Principles of Marketing

45

3

2

MGTB226

Principles of Management

45

3

3

 

Food and Science Nutrition

45

3

4

ACCB218

Accounting in Tourism and Hospitality

45

3

5

ENGB770

English for Tourism and Hospitality I

45

3

Total

225

15

Year of Study: III                     ​                                                                                                 Credits: 30

Number of Subjects: 11                                                                                                        Total Hours: 450         

Semester I

No.

Code

Subject

Hours

Credit

1

HRMB214

Human Resource Management in Tourism and Hospitality

45

3

2

MKTB222

Marketing for Tourism and Hospitality

45

3

3

 

Food Production Operation

45

3

4

BUSB233

E-Business

22.5

1.5

5

SOSB702

Personal Development

22.5

1.5

6

ENGB771

English for Tourism and Hospitality II

45

3

Total

225

15

Semester II

No.

Code

Subject

Hours

Credit

1

MKTB223

Consumer Behavior for Tourism

45

3

2

 

Fast Food Chain Management

45

3

3

HPMB226

Housekeeping Operations

45

3

4

TOUB236

Front Office Operations

45

3

5

BUSB229

Research Methodology

45

3

Total

225

15

 

Year of Study: IV                                                                                                                     Credits: 30

Number of Subjects: 6 and Bachelor Thesis                                                                      Total Hours: 810        

 

Semester I

No.

Code

Subject

Hours

Credit

1

 

Hotel and Catering Law

45

3

2

HPMB224

Hospitality Business Plan

45

3

3

 

Food and Beverage Service Operation

45

3

4

HPMB334

Events Planning and Management

45

3

5

 

Food  Safety and Quality Control

45

3

Total

225

15

Semester II

No.

Code

Subject

Hours

Credit

1

 

Hotel and Lodging Management

45

3

 

Bachelor Thesis

540

12

Total

585

15