3. Elective Courses

 

TR 6102 Advanced Studies in Tourism Behavior 3 (3-0-6) Credits

Interrelated issues which motivate and influence tourists to visit a destination, with the emphasis on sociological and psychological factors, social groups, demographic variables, social class, and culture on the formation of tourist attitudes, consumption and purchasing behavior, and several approaches, qualitative and quantitative, to understand and examine the behavior of the tourists.

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TR 6201 Thailand's Tourism Product 3 (3-0-6) Credits

Components of the tourism product of Thailand, Thailand's geographical/ environmental, historical, social/cultural dimensions of tourism, and products of the country. Case studies from Bangkok and Thailand, as well as other regions, can be used to illustrate both areas of opportunity and challenges to product development. Field trips are arranged to experience the actual products.

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TR 6202 Field Work I:  Ecological Sustainable DevelopmentStudies 3 (3-0-6) Credits

Applications of the principles of sustainable development in the tourism industry. Students are required to select at least two tourist destinations and make an analysis to compare and contrast the practices of sustainable tourism development. Besides, the review of related literature, first–hand information is required. 

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TR 6208 Selected Topic in Tourism Management 3 (3-0-6) Credits

This course includes special topics in various aspects of tourism and hospitality, offered on a one-time or experimental basis. Topics selected by the instructor with an overview of cultural heritage management and worldwide perspective service issues which include ethics, professional responsibility, management of indigenous, historical sites, and physical protection methods.

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TR 6212 Niche Tourism: Contemporary Issues,Trends and Cases 3 (3-0-6) Credits

The growth areas of the tourism industry. Topics include diverse travelers, tradition tourism, Wellness & Medical Tourism, Community-Based Tourism, activities-based tourism, future of niche tourism, international case studies to emphasize the links to practice, aspects of special tourism interest, tradition and culture-based tourism, experiential tourism, activity-based tourism and the future of niche tourism and potential and practice of niche tourism in Thai tourism context.

 

TR 6214 Field Work II: Business and Leisure EventManagement 3 (3-0-6) Credits 

Hallmark events and conferences to be conducted and managed by students to demonstrate their understanding of conference [MICE] management. It focuses on the meeting, exhibition, event, and convention industry. Examination of event management, focusing on sports and entertainment. Covers promotion, budgeting, marketing, crowd control, production, legal issues, customer service, ticketing, and concessions. Addresses the major trends and successful practices in event management.

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TR 6215 Tourism Economics Studies 3 (3-0-6) credits 

Economic theory and application of economic analysis, analytical tools necessary for choosing among alternatives in solving tourism and hospitality business problems with economic decision-making in the light of recent trends, and tourism and hospitality business cases.

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TR 6216 Tourism Legal Studies 3 (3-0-6) credits 

Legal theory and application of legal analysis, analytical tools necessary for choosing among alternatives in solving tourism and hospitality legal business problems with legal decision-making in the light of recent trends, and tourism and hospitality business cases which have occurred as the result of numerous free trade agreements and the freeing of trade barriers in ASEAN beyond 2015.

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TR 6217 Tourism Journalism and Travel Writing 3 (3-0-6) credits 

Tourism Journalism:  journalistic skills in both printed and electronic media, how to write a news story, conduct an interview and write a feature suitable for publication in a newspaper or trade press article in publications such as Sawasdee In-flight magazine.  Journalism writers such as Don Ross, Harold Stephens, and ImtiazMuqbil and others will be studied.  Travel Writing: conventional print and e-book writing. Read the travel literature in terms of history, geography, culture, exploration, food and produce a well-researched book chapter on a chosen topic by the end of the course. Popular travel writers such as Paul Theroux and Michael Pailin will be discussed and analyzed in class.

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TR 6218 Yield Management inTourism Industry 3 (3-0-6) Credits

Profit maximization on scarce resources in the hospitality and tourism industry, techniques which range from foreign exchange risk analysis and exposure management, financial statement analysis to capital budgeting and optimizing the enterprise's capital structure.

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TR 6219 Crisis Management in Tourism 3 (3-0-6) Credits 

Crisis management, risk communications, media relations in the context of tourism, what a crisis is, types of crises, crisis models, anatomy of a crisis, Crisis Management Team (CMT), crisis response, and crisis recovery, real-life case illustrations, practical exercises and simulations to give students an interactive experience and a realistic understanding of the limitations and opportunities that arise in high-pressure crisis management situations with the emphasis on various types of crises hospitality and tourism managers face today, causes, consequences, and stages of tourism crises, use of Crisis Management Teams (CMTs) (i.e., how and why they are effective in helping organizations cope). Students will work as a team to develop a tourism-specific crisis management plan for analysis and discussion, and will also have the opportunity to hone their communications skills by participating in practice media interviews during in-class sessions.

 

TR 6220 Comparative ASEAN Tourism Policy Studies 3 (3-0-6) Credits 

Comparative study of various approaches to develop governmental tourism policies which includes economic, social and environmental impacts of national and international policies. Tourism policy case studies of ASEAN countries’ experience with tourism to current tourism issues at the national and international level. Emphasis is placed on ASEAN Economic Cooperation (AEC-2015). The course also includes field study, for example, visits to national and international tourism policy-making organizations which allow students to familiarize themselves with current policies in the hospitality and tourism industry.

 

TR 6221International Hospitality and Service Management 3 (3-0-6) Credits

The issues in international hospitality and hotel management. Topics include management strategies appropriate for hospitality and hotel management, food and beverage operations, conventions, expositions, recreation, entertainment, quality services, and international quality standards. Overview of the contemporary issues in the international business environment such as global strategy formulation, and implementation; technology challenges; diversity in customers and employees; political and legal concerns; a service-minded workforce, measuring and evaluating service quality, and drivers of service customer loyalty.

 

TR 6222 Integrated Tourism Products Development 3 (3-0-6) Credits

Principles and techniques in creating new hospitality and tourism products from tangible products to transformative experiences. Topics include new destinations, new attractions, new types of accommodations, sightseeing and cruising companies, new forms of entertainment for transformative tourism experiences, designing scenarios and ensuring indispensable conditions for visitors’ well-being to ensure that new products exceed customers’ expectations and foster unique, memorable, or transformative experiences. The creation of new tourism products built around the design, evaluation, development, and introduction of innovative tourism products in the new normal scenario.

 

TR 6223 Hotel and Restaurant Operations 3 (3-0-6) Credits

Recognize the key operational features of the main sub-sectors interval, tourism, and hospitality across a range of sub-sectors including hotels, restaurants, retail outlets, airlines, travel agents, tour operators, and entertainment. Study of hotel and restaurant management operations problems, human resource scheduling and payroll control, Specialized accounting and finance systems as related to the hospitality industries. Applications of budgeting and pricing models, performance evaluations and incentives systems, and short-term asset management are discussed. 

 

TR 6224 Entrepreneurial for Hospitality and Tourism Operations  3 (3-0-6) Credits 

A practical and strategic understanding will be idea generation and business plan to develop problem-solving, decision-making, and planning skills through case analyses and applied exercises. Discover the key issues of innovative entrepreneurship, identifying and evaluating entrepreneurial opportunities, grow and compete in dynamic environments and how to initiate a new hospitality or tourism venture. Design and implement a plan for the HTM service companies through the use of cases, industry projects, and applied assignments. 

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TR 6225 Asian Food, Culture, and Hospitality 3 (3-0-6) Credits

Influence of Asian cultures and values on Asian hospitality. The influences of social, economic, and religious factors on Asian foods as herbs and medicinal uses and food preferences as they relate to eating habits and catering (street food hawkers; cultural uniforms; traditional greetings and welcome drinks; special details, etc.). Etiquette and cultural aspects of dining preferences for pleasurable eating, WOW factor, and guest experience and its relations to the restaurant and tourism industry.

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4. Independent Study 

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TR 6992 Independent Study  6 (0-0-18) Credits

Prerequisite: TR 5801 Research Methods for Tourism

Undertake a research study of interest in a practical approach. Hospitality and tourism-related project must be envisioned, providing clear rationales and project plans. The study has to be validated and reliable in terms of literary analysis, research methodology, research findings, and recommendation. First-hand information is required besides an extensive review of the literature. An evaluation of the project implementation must be clearly articulated in a report form.

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5. Thesis 

 

Prerequisite: Complete a minimum of 33 credits and approval of thesis topic from the program director

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TR 7006 Master's Thesis 6 (0-0-18) Credits

Each student will research an approved topic in the relevant area of hospitality and tourism. The expert faculty member will be assigned as supervisor. Regular conferencing will be required. This is the phase designed to focus on preparing the Research Study Proposal for approval. The focus is on finding relevant literature from diverse sources and engaging in critical analysis of it. This is the phase in which the students formulate the thesis under the close guidance of an advisor up to performing the fieldwork. Issues such as establishing a conceptual framework and identifying one or more survey methods are detailed.

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TR 7007 Master's Thesis 9 (0-0-27) Credits

This is the phase in which students present and defend their research proposal before a Committee.  Any changes required by the committee are made at this point before fieldwork is undertaken.

This is the final phase of the thesis involving performing a pilot study, modifying the questionnaire or interview protocols, performing the fieldwork and writing up the results, conclusion, and recommendations. The completed thesis is defended before a committee including an external expert. The thesis will only be approved after any changes required by the committee are completed to the satisfaction of all committee members. Students are also required to submit their research paper for publication in an approved peer-reviewed academic journal or present it at a conference that has the proceedings as part of the requirements for graduation.