Faculty of Tourism and Hospitality Management

3. ACADEMIC PROGRAMS
 

II. BACHELOR
1. BACHELOR OF TOURISM AND TRAVEL MANAGEMENT
1.1. Program Goals
The undergraduate program in Tourism and Travel Management trains students to possess strong political and ethical qualities, solid industry knowledge, proficient professional skills, foreign language and computer literacy and good health. It fosters creativity, professional ethics and practical experience in travel agencies, enabling graduates to work independently and collaboratively in international, multi-disciplinary, and multi-cultural environments.

1.2. Program Objectives

• PO1. Possesses fundamental knowledge in politics, science, society, mathematics, information technology, and in-depth expertise in tourism and travel services.
• PO2. Possesses management, operational, and supervisory skills for basic functions in travel agencies (operations, tour guiding, sales, etc.) and other service units; actively participates in developing, evaluating and implementing business strategies, project, and plans related to the travel industry.
• PO3. Demonstrates a responsible work ethic, adherence to professional ethics, strong political qualities, and a commitment to maintaining good health for sustainable social development and international integration.

1.3. Study Environment

The Bachelor of Tourism and Travel Services Management programme at HUTECH offers students a dynamic and practice-oriented learning environment that fosters professional competence and adaptability in the ever-evolving tourism industry.

1.3.1. Flexible Learning Spaces with Practical Integration
Students study in modern, well-equipped classrooms designed to support interactive teaching, group work, and project-based learning. Although dedicated practice labs are not yet available, the programme emphasizes real-world integration through:

• Scenario-based simulations for tour design and tour operations
• Field trips to tourist destinations, cultural sites, travel companies, and tourism authorities
• Guest lectures and experience-sharing sessions with tourism professionals, including tour operators and travel consultants

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

These activities help students build essential skills in tour planning, customer service, communication, and real-time problem-solving from early in the programme.

• Participate in actual tour projects under the guidance of faculty and industry mentors
• Intern at leading travel agencies, tourism operators, and service providers
• Engage in practical training related to destination management, tourist behavior analysis, and tour program execution

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

• e-HUTECH, LMS, and Edusoft platforms for accessing course content, managing academic records, and tracking progress
• Access to online libraries, tourism databases, and subject-specific learning materials
• Campus-wide Wi-Fi and collaborative tools that support research and teamwork

• Tourism-related academic clubs such as the
• Tourism Club and Guiding Skills
• Club Competitions in tour design, tourism entrepreneurship, and destination marketing
• Student exchange programmes, cultural immersion trips, and expert-led workshops

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

1.4. Program Description

• Tour organization and management
• Tour guiding
• Travel management
• Sustainable tourism
• Marketing and e-commerce in tourism
• Communication and tourist psychology
• Financial, human resource, and strategic management in tourism

1.6. Program Learning Outcomes
 

1.7. List of Courses

1.8. Teaching & Learning strategies and methods

At HUTECH, our teaching and learning methods are based on international best practice to ensure that students enter the workplace with the knowledge skills they need to succeed in both national and international working environments.

We are committed to providing student an industry-led and student-centered teaching and learning approach.

1.8.1. Teaching and Learning Strategies

• direct instruction
• indirect instruction
• experienced learning
• Interactive Learning
• Independent study

• Flipped learning
• Problem-based learning
• Project-based learning
• Blended learning
• Experiential learning
• Reflection
• Debate, Demonstration, Simulation
• Using AI, Gamification, etc.

Students’ experience includes classroom learning, facilitated online and self-directed learning through Learning Management System (LMS), peer learning, industry field trips and guest speakers. All of these factors ensure that students enter the workplace with the knowledge and skills they need to succeed.

 
1.9. Student Assessment

At HUTECH, a variety of assessment methods are used to be constructively aligned to achieving the programme learning outcomes and course learning outcomes as well as the teaching and learning objectives: essays, assignments, examination, projects, portfolio, presentation, write thesis, etc.

The assessments methods are used to include rubrics, marking schemes, timelines, and regulations, and these are shown to ensure validity, reliability, and fairness in assessment.

The assessment standards and procedures for student progression and degree completion and assessment-appeal policies are communicated to students, and applied consistently.

1.10. Academic regulation
Academic regulation: Click here for more information

1.11. Career Opportunity

The Tourism and Travel Management program offers a wide range of diverse career opportunities. You can choose to become:

• A tour guide or a specialist responsible for departments such as accommodation, marketing, customer service, and event management.
• A manager, operator or tour designer at domestic and international travel companies or non-governmental organizations.
• A specialist in tourism departments of government agencies or a researcher and educator in tourism at educational institutions and research institutes.

2. BACHELOR OF RESTAURANT AND CATERING MANAGEMENT
2.1. Program Goals

The program aims to develop graduates in Restaurant and Food Service Management who possess strong professional ethics, sound political and moral integrity, and in-depth knowledge of their field. Students are equipped with advanced practical skills, proficiency in foreign languages and information technology, and comprehensive industry experience. These competencies enable them to work independently or collaboratively in dynamic, international hospitality environments.

2.2. Program Objectives

• PO1. Equip students with a solid foundation in general sciences and advanced professional knowledge in the field, enabling them to become highly skilled personnel capable of assuming positions such as team leaders, supervisors, restaurant managers, and food & beverage department managers within the restaurant and food service industry.
• PO2. Develop essential competencies in restaurant and food service management, including technical skills, effective communication and interpersonal skills in foreign languages, the ability to apply information technology in restaurant operations, as well as critical thinking and analytical skills. These capabilities prepare graduates to supervise and manage restaurants within hotels or independently operate food service businesses and restaurant chains.
• PO3. Foster a strong sense of professional responsibility, adherence to ethical standards, political awareness, and a commitment to personal health and well-being—all of which support sustainable societal development and successful global integration.

2.3. Study Environment

The Bachelor's Programme in Restaurant and Food Services Management at HUTECH offers students a practical, modern, and industry-integrated learning environment, aiming to train highly skilled professionals ready for the fast-paced and globalized F&B (Food & Beverage) industry.

2.3.1. Industry-standard Facilities
Students are trained in specialized practice areas that simulate real-world restaurant and food service settings, including:

• Restaurant service training rooms
• International-standard kitchen labs
• Bartender and barista practice areas
• Event and banquet simulation spaces

​

• LMS, e-HUTECH, and Edusoft for course access, registration, and performance tracking
• A well-equipped digital library with diverse industry resources
• Campus-wide Wi-Fi supporting learning and research

• Practical modules and enterprise-based semesters
• Field trips to high-end restaurants, hotels, and catering services
• Internship opportunities at F&B chains, event venues, and international restaurants

​

• Culinary & Bartending Clubs, Hospitality
• Student Clubs Industry seminars, skills competitions, and expert-led workshops
• Organizing and managing real-life events on and off campus

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

2.4. Program Description

• Restaurant and Culinary Management
• Service Operations: Table Service, Bartending, and Mixology
• Planning and Organizing Conferences, Banquets, and Culinary Events
• Asian–European Cuisine, Baking, and Culinary Presentation Arts
• Food Safety, Hygiene, and Kitchen Management
• Marketing, Finance, and E-Commerce in Food Service Operations
• Customer Communication and Psychology in Service Environments

2.6. Program Learning Outcomes

2.7. List of Courses

2.8. Teaching & Learning strategies and methods

At HUTECH, our teaching and learning methods are based on international best practice to ensure that students enter the workplace with the knowledge skills they need to succeed in both national and international working environments.

We are committed to providing student an industry-led and student-centered teaching and learning approach.

2.8.1. Teaching and Learning Strategies

• direct instruction
• indirect instruction
• experienced learning
• Interactive Learning
• Independent study

• Flipped learning
• Problem-based learning
• Project-based learning
• Blended learning
• Experiential learning
• Reflection
• Debate, Demonstration, Simulation
• Using AI, Gamification, etc.

Students’ experience includes classroom learning, facilitated online and self-directed learning through Learning Management System (LMS), peer learning, industry field trips and guest speakers. All of these factors ensure that students enter the workplace with the knowledge and skills they need to succeed.

 
2.9. Student Assessment

At HUTECH, a variety of assessment methods are used to be constructively aligned to achieving the programme learning outcomes and course learning outcomes as well as the teaching and learning objectives: essays, assignments, examination, projects, portfolio, presentation, write thesis, etc.

The assessments methods are used to include rubrics, marking schemes, timelines, and regulations, and these are shown to ensure validity, reliability, and fairness in assessment.

The assessment standards and procedures for student progression and degree completion and assessment-appeal policies are communicated to students, and applied consistently.

2.10. Academic regulation
Academic regulation: Click here for more information

2.11. Career Opportunity

Graduates from the Bachelor’s program in Restaurant and Food & Beverage Service Management, equipped with strong foreign language skills, have excellent opportunities to pursue the following career paths:

• Culinary event specialist roles within hotels and restaurants.
• Positions in government agencies and departments related to restaurants, tourism, and cultural sectors.
• Consultant, organizer, and operational manager roles at food service businesses, restaurant chains, premium coffee chains, and banquet or conference centers.
• Employment opportunities within governmental and non-governmental organizations.
• Management positions in restaurants and food service operations, including customer service management, sales, and marketing in hospitality establishments.
• Tour guiding, tour design, and event or conference coordination for both domestic and international clients.
• Business development roles focused on tourism and hotel services.
• Career advancement opportunities to executive director, department head, planning manager, and human resource coordinator roles.
• Academic positions teaching hospitality, restaurant, and tourism management at universities and colleges offering these programs.

3. BACHELOR OF HOTEL MANAGEMENT
3.1. Program Goals

To educate Bachelor of Hotel Management students with strong political awareness, ethical integrity, solid professional knowledge, and proficient practical skills. Graduates will meet standardized competencies in foreign languages and information technology, possess high professional ethics, and gain practical experience through internships at leading hospitality businesses. These foundations prepare them to work independently and collaborate effectively in international hospitality environments.

3.2. Program Objectives

• PO1. Possess a solid foundation in general scientific knowledge and in-depth expertise in Hotel Management, enabling graduates to become highly competent professionals capable of performing a wide range of business operations in the hospitality industry.

• PO2. Demonstrate essential hotel management skills such as customer service, sales techniques, effective communication in foreign languages, information technology applications in lodging operations, and critical thinking abilities. These competencies allow graduates to carry out and manage operational tasks in hotels and other types of accommodation establishments.

• PO3. Exhibit a strong sense of responsibility, professional ethics, political awareness, and commitment to maintaining personal well-being in alignment with the principles of sustainable development and global integration.

3.3. Study Environment

The Bachelor of Hotel Management programme at HUTECH offers students a professional and experiential learning environment aligned with international hospitality industry standards. The programme integrates academic knowledge, industry engagement, and practical training to ensure students are well-equipped for the dynamic hotel and service sectors.

3.3.1. Modern Training Facilitie
Students have access to state-of-the-art practical rooms that simulate real-world hospitality settings, including:

• Hotel front office and housekeeping simulation rooms
• Restaurant service training rooms
• Professional-standard kitchen and bartender labs

​

• e-HUTECH and LMS (Learning Management System) for course access, assignments, and performance tracking
• Edusoft for academic records and registration
• Free campus-wideWi-Fi and digital library access for research and self-study

3.3.3. Industry-Oriented Curriculum and Practice
Through business internships, field trips, and real-world case studies, students apply theoretical knowledge in operational contexts. The enterprise semester model and close collaborations with leading 4–5 star hotels provide a real-world edge to learning.

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

3.3.4. Supportive and Engaging Learning Culture

• Students are encouraged to participate in:
• Academic clubs (e.g., Hospitality Club, Event Management Club)
• Workshops, guest lectures from hotel professionals
• Competitions, student research activities, and cultural exchange programmes

​

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

The holistic learning environment fosters essential skills such as teamwork, communication, service mindset, and intercultural competence—preparing students to thrive in both local and international hospitality careers.

3.4. Program Description

• Front Office and Housekeeping Management
• Hotel and Resort Business Operations
• Restaurant and Food Service Management
• Conference, Meeting, and Event (MICE) Planning
• Communication, Customer Service, and Leadership Skills in Hospitality

3.6. Program Learning Outcomes

3.7. List of Courses

3.8. Teaching & Learning strategies and methods

At HUTECH, our teaching and learning methods are based on international best practice to ensure that students enter the workplace with the knowledge skills they need to succeed in both national and international working environments.

We are committed to providing student an industry-led and student-centered teaching and learning approach.

3.8.1. Teaching and Learning Strategies

• direct instruction
• indirect instruction
• experienced learning
• Interactive Learning
• Independent study

• Flipped learning
• Problem-based learning
• Project-based learning
• Blended learning
• Experiential learning
• Reflection
• Debate, Demonstration, Simulation
• Using AI, Gamification, etc.

Students’ experience includes classroom learning, facilitated online and self-directed learning through Learning Management System (LMS), peer learning, industry field trips and guest speakers. All of these factors ensure that students enter the workplace with the knowledge and skills they need to succeed.

 
3.9. Student Assessment

At HUTECH, a variety of assessment methods are used to be constructively aligned to achieving the programme learning outcomes and course learning outcomes as well as the teaching and learning objectives: essays, assignments, examination, projects, portfolio, presentation, write thesis, etc.

The assessments methods are used to include rubrics, marking schemes, timelines, and regulations, and these are shown to ensure validity, reliability, and fairness in assessment.

The assessment standards and procedures for student progression and degree completion and assessment-appeal policies are communicated to students, and applied consistently.

3.10. Academic regulation
Academic regulation: Click here for more information

3.11. Career Opportunity

As a dynamic field within the service industry group, Hotel Management offers a wide range of attractive career opportunities for graduates. Potential positions include:

• Supervisory or operational roles across various departments of hotels and restaurants, such as front office, housekeeping, kitchen, food & beverage service, banquet and conference management, and event planning.
• Human resources management in hospitality establishments, or direct management roles in resorts, leisure centers, and recreational tourism facilities.
• Teaching and training in hospitality-related subjects at educational and vocational institutions.

 4. BACHELOR OF EVENT MANAGEMENT

4.1. Program Goals

Training bachelor's degree holders in Event Management to possess political awareness, strong ethics, solid professional knowledge, proficient vocational skills, and standardized competencies in foreign languages and information technology. They are expected to embody professional ethics and gain practical experience through internships at enterprises, thereby developing the professional capabilities necessary to work independently and collaborate effectively in both domestic and international environments.

4.2. Program Objectives

• ​PO1. Possess fundamental scientific knowledge and in-depth expertise in the field, enabling learners to become a highly skilled workforce capable of performing professional business activities in the field of event management.
• PO2. Possess essential skills in event management such as professional skills, communication skills, teamwork skills, skills in applying information technology to event management, as well as critical thinking and analytical abilities. These competencies help form the foundational capabilities needed to execute and manage operations within event-organizing enterprises.
• PO3. Demonstrate a strong sense of responsibility, adherence to professional ethics, possess political integrity, and maintain good physical well-being, all in support of sustainable social development and international integration.

4.3. Study Environment

The Event Management programme at HUTECH offers students a dynamic, creative, and practice-oriented learning environment. The curriculum is application-driven, combining academic knowledge with real-world event planning experience to ensure students are well-prepared for the competitive job market.

4.3.1. Practice-Oriented Learning Spaces
Students gain hands-on experience in facilities designed to simulate real event operations, including:

• Event simulation and planning rooms
• Media production studios
• Communication and design labs
• On-campus auditoriums and exhibition halls

​

These spaces allow students to organize, coordinate, and evaluate events ranging from small-scale workshops to large-scale conferences and festivals.

• e-HUTECH, LMS, and Edusoft for course registration, learning progress tracking, and academic resource access
• Digital library resources including event management textbooks, industry journals, and marketing/media materials

• Participate in the planning and execution of real events such as festivals, conferences, exhibitions, and ceremonies
• Work alongside experienced industry professionals
• Develop critical skills in teamwork, budgeting, time management, and risk handling

• Beyond the classroom, students are encouraged to join:
• Event Management Clubs and Creative Communication Clubs
• Competitions in event planning, concept development, and workshop production
• Networking activities with guest speakers, alumni, and industry partners

4.4. Program Description

• Event organization and coordination: festivals, conferences, seminars, exhibitions, sports, cultural and entertainment events
• Event marketing and communication
• Program scripting and document drafting
• Fundraising and sponsorship management
• Project, human resource, and client management in events
• Technology application and risk management in event organization
• Event directing, staging, and production
• Organization of MICE and sports tourism events 

4.6. Program Learning Outcomes

4.7. List of Courses

4.8. Teaching & Learning strategies and methods

At HUTECH, our teaching and learning methods are based on international best practice to ensure that students enter the workplace with the knowledge skills they need to succeed in both national and international working environments.

We are committed to providing student an industry-led and student-centered teaching and learning approach.

4.8.1. Teaching and Learning Strategies

• direct instruction
• indirect instruction
• experienced learning
• Interactive Learning
• Independent study

• Flipped learning
• Problem-based learning
• Project-based learning
• Blended learning
• Experiential learning
• Reflection
• Debate, Demonstration, Simulation
• Using AI, Gamification, etc.

Students’ experience includes classroom learning, facilitated online and self-directed learning through Learning Management System (LMS), peer learning, industry field trips and guest speakers. All of these factors ensure that students enter the workplace with the knowledge and skills they need to succeed.

 
4.9. Student Assessment

At HUTECH, a variety of assessment methods are used to be constructively aligned to achieving the programme learning outcomes and course learning outcomes as well as the teaching and learning objectives: essays, assignments, examination, projects, portfolio, presentation, write thesis, etc.

The assessments methods are used to include rubrics, marking schemes, timelines, and regulations, and these are shown to ensure validity, reliability, and fairness in assessment.

The assessment standards and procedures for student progression and degree completion and assessment-appeal policies are communicated to students, and applied consistently.

4.10. Academic regulation
Academic regulation: Click here for more information

4.11. Career Opportunity

As a field that has recently gained significant interest among young people, Event Management offers a wide range of diverse career opportunities. Graduates can pursue roles such as:

• Specialists or staff working at companies specializing in event organization, or in media and advertising agencies.
• Event staff or coordinators in the event departments of restaurants, hotels, resorts, etc., with opportunities for career advancement to become professional event managers at companies and corporations.
• Working at Departments of Culture, Sports, and Tourism, and other related government agencies; engaging in research or teaching in event management at universities, colleges, and educational institutions.

III. MASTER
1. MASTER OF TOURISM AND TRAVEL MANAGEMENT
1.1. Program Goals

The Master's programme in Tourism and Travel Management is designed to: Equip learners with in-depth theoretical and practical knowledge in the field of tourism and travel services; Enable them to analyse and evaluate the effectiveness of tourism organisations in the context of domestic and international socio-economic developments; Develop and propose effective and innovative management solutions for the planning, organisation, and operation of tourism and travel activities; Independently address emerging professional and practical issues; Contribute to the development of a high-quality workforce that meets the demands of innovation and sustainable development in the tourism industry during the process of international integration.

1.2. Program Objectives

• PO1. Systematically evaluate advanced theories and foundational knowledge in the field of tourism and travel management; synthesise industry development trends to build critical thinking and a knowledge base for developing new insights; integrate specialised knowledge with related areas such as economics, society, environment, and management to explain and clarify practical issues.

• PO2. Combine and creatively apply managerial, leadership, communication, and organisational skills in the interdisciplinary working environment of the tourism and travel sector; effectively design and coordinate service activities in travel enterprises, hotels, restaurants, recreational areas, etc. Collaborate and lead cross-functional teams to enhance work performance and tourism service quality.

• PO3. Flexibly apply in-depth knowledge to identify, analyse, and evaluate complex issues in tourism and travel; propose and implement appropriate solutions in managing tourism enterprises, meeting the demands of innovation and responding to socioeconomic changes; develop strategic thinking in organising travel activities and enhance decision-making capabilities.

• PO4. Evaluate and adjust professional behaviour based on ethics, social responsibility, and international professional standards; proactively adapt to multicultural and highly competitive work environments; pursue self-directed development, build lifelong learning plans, and be ready for international integration in the tourism and service industry. Graduates of the Master of Tourism and Travel Management programme are equipped with a well-rounded portfolio of knowledge, competencies, and professional values essential for career advancement in the global tourism industry.

They possess in-depth theoretical and practical expertise in tourism and travel services, strategic planning, sustainable tourism, destination marketing, and cross-cultural management. Graduates are adept at identifying, analyzing, and addressing complex challenges in tourism operations, while creatively designing and managing tourism programmes, events, and service systems that align with market trends and customer needs. They are also proficient in research methodologies and quantitative analysis, enabling evidence-based decision-making in a dynamic socio-economic environment. Furthermore, graduates exhibit strong leadership, ethical standards, social responsibility, and the ability to work in interdisciplinary and multicultural teams. Their commitment to lifelong learning and adaptability to global trends ensures their capacity to contribute to the sustainable development and competitiveness of the tourism sector, both nationally and internationally.

1.3. Study Environment
The MTTM programme at HUTECH offers a modern, application-oriented, and internationally integrated learning environment that fosters learners’ comprehensive development in both academic knowledge and professional competencies.

1.3.1. Modern Facilities
Learners attend classes in well-equipped rooms featuring projectors, audio systems, and air conditioning. Specialized practical spaces such as hotel simulation rooms, restaurant practice centers, kitchens, and bartender training areas enhance real-world experience and hands-on learning.

1.3.2. Digital Learning Platforms
The programme is supported by a digital ecosystem, including HUTECH’s Learning Management System (LMS), the e-HUTECH portal, and the Edusoft training management system—allowing students to manage their schedules, access materials, and track academic performance anytime, anywhere.

1.3.3. Academic and Research
Resources HUTECH provides a modern library system with thousands of printed books and digital resources, including access to national and international databases, supporting learners in both coursework and academic research.

1.3.4. Industry-Based and Practical Learning
The curriculum integrates research activities, thematic discussions, academic seminars, and field trips to leading businesses in tourism, travel, and hospitality. These activities help learners apply knowledge in real-world settings while expanding their professional networks.

1.3.4. Active Academic Environment
Beyond the classroom, learners are encouraged to join academic clubs, expert talks, industry workshops, and scientific conferences organized by the Faculty and the Institute. These activities promote creativity, critical thinking, and collaboration in a dynamic educational space.

1.4. Program Description
 

• Tourism Economics & Finance
• Sustainable & Strategic Tourism Management
• Destination Marketing & E-Tourism
• Hospitality & International Hotel Management
• Public Policy & Tourism Investment
• M.I.C.E & Event Tourism Management
• Research & Applied Projects

1.7. List of Courses

1.8. Teaching & Learning strategies and methods
1.8.1. Teaching & Learning Strategies
The programme applies diverse and student-centered strategies aligned with HUTECH’s educational philosophy:
“Learn to learn – Learn to do – Learn to create – Learn to be independent – Learn to develop together” These strategies aim to foster active engagement, independent inquiry, problem-solving skills, and reflective thinking among learners. The main strategies include:

• Direct instruction
• Indirect instruction
• Experiential learning
• Interactive learning
• Independent study

• Flipped learning
• Problem-based learning
• Project-based learning
• Blended learning
• Experiential learning
• Reflection and self-assessment
• Debate, demonstration, and simulation
• Technology-enhanced learning (e.g., AI applications, gamification, etc.)

These strategies and methods are integrated throughout the curriculum via key modules such as: Research Methods, Building Tourism Experiences, Strategic Management, E-Tourism, and as well as through capstone projects and research assignments.

They enable students to develop critical thinking, research capability, creativity in tourism product design, teamwork, and an entrepreneurial mindset—consistent with HUTECH’s focus on applied, industry-relevant, and internationally integrated education.

1.9. Student Assessment
The MTTM programme at HUTECH applies a comprehensive, outcome-based assessment system to evaluate learners’ mastery of the programme learning outcomes (PLOs). This system integrates both formative and summative assessments designed to align with Bloom’s Taxonomy and measure a wide range of cognitive and practical competencies.
1.9.1. Assessment Methods Include

• Individual and group assignments
• Presentations and essays
• Case study analyses
• Exams and quizzes
• Practical and simulation-based tasks
• Capstone projects and research theses
• Industry-focused tasks such as project portfolios and internship reports

• Rubrics are developed for each task, clearly outlining performance criteria for transparency and objectivity.
• Specific rubrics are used for various types of assessment, including attendance, group work, oral exams, practical performance, and thesis evaluation.
• Technology-Enabled Assessment Monitoring:
• Excel-Based Measurement System is used to track the attainment of Course Learning Outcomes (CLOs) and their contribution to PLOs.
• A Smart OBE (Outcome-Based Education) system is being developed via LMS to automatically measure and report learner achievement in real time.

• Assessments are regularly reviewed and updated to ensure alignment with industry needs and learning outcomes.
• Stakeholder feedback and internal evaluations are used to refine the assessment system continuously.

• Roles Manager or executive in travel agencies, tour operators, hotels, or resorts
• Department head in areas such as tour operations, product development, or MICE (Meetings, Incentives, Conferences, and Exhibitions)
• Tourism development officer in businesses or tourism organizations

• Consultant in tourism product and destination development
• Lecturer or researcher in tourism, travel, or hospitality management at universities, colleges, or research institutes
• Contributor to tourism policy development in governmental agencies

• Specialist or officer at Departments of Tourism, National Tourism Authorities, or trade and investment promotion agencies
• Project coordinator or program officer at NGOs or international organizations involved in tourism and cultural development

• Promoting internationalisation by adopting best practices in governance, leadership, and management models within higher education institutions.
• Facilitating internationalisation through the development of joint programmes, including articulation agreements and franchise collaboration models.
• Conducting benchmarking exercises with curricula from regional and international universities to ensure global relevance and competitiveness.
• Advancing internationalisation through collaborative education and research partnerships with universities worldwide.
• Aligning with international accreditation standards such as QA Ratings, QS Asia Rankings, FIBAA, and AUN-QA to enhance global recognition.
• Fostering internationalisation in the staff and student body to promote diversity and global engagement.
• Integrating international perspectives into teaching and learning materials, including offering modules or programmes delivered in English language and other languages where applicable.
• Supporting internationalisation through the establishment of short-term and long-term student exchange programmes.
• Expanding the international network of academics and employers to enhance global engagement, opportunities and reputation.
• Promoting international research collaboration to address global challenges and contribute to innovative solutions.
• Collaborating on initiatives that address pressing global issues such as climate change, diversity, equity, and inclusion, in alignment with Sustainable Development Goals (SDGs).