Educational Planning (ART 102)
Course Content
This course introduces the participants to a modern system of higher education followed at IUBAT in an orderly fashion. The genesis of IUBAT as an organization of higher education is examined in the backdrop of educational environment of Bangladesh. Besides familiarization with the mission and rationale of the organization, reflection is made on the overall purpose of education in human capacity development. Each element constituting the university organization is surveyed for goal delineation and contributions. Such discourse points to the distinctive educational philosophy of the university.
Professional Etiquette and Grooming (ART 103)
Course Content
This course will prepare participants to take control of individual development through social and professional planning as well as practices. Such planning and real life practices will help participants to develop knowledge and skills in educational planning, career development, and personal grooming as well in future.
Career Planning and Development-I (ART 202)
Course Content
This course provides an opportunity to learn and develop the necessary skills to engage in life/career planning. The course will also assist in many areas of the career development, from choosing a major and deciding on occupations to learning about cover letters, resumes, interviewing, and job search strategies.
Career Planning and Development-II (ART 203)
Course Content
This course provides an opportunity to learn and develop the importance of effective communication in a business setting. Besides it will help to understand and use computer-aided communication including e-mails and presentation software in corporate environment. It will assist in working segment effectively in a team to improve communication skills within the team.
Modern Living (ART 204)
Course Content
This course aims at physical, mental, personal and social development of the student. The topics include study and practice of physical fitness, social and cultural environment, organizational culture, coping with physical and mental stress, personality, manners and etiquettes, personal presentation and like. Besides, the course shall include activities for improved personal fitness through organized exercises, jogging and sports program.
Basic English Composition (ENG 101)
Course Content
This course is designed to expand vocabulary, increase understanding of spoken and written English, extend listening and speaking capacity, develop greater knowledge of grammar, and enhance the ability to write sentences and paragraphs as well as give confidence for short presentations in English.
English Comprehension and Speaking (ENG 102)
Course Content
This course provides instructions about effective reading like intensive and extensive reading, using a dictionary effectively, identification of spelling variation, learning how to form new words and guess the meaning of unfamiliar words, understanding the complex structures and their meaning, guess the theme or message of a reading passage, skimming and scanning techniques, reading and understanding a short story and understanding the text and deriving the meaning of unfamiliar terms in a text.
Advanced English Composition (ENG 203)
Course Content
This course provides instructions about effective reading like intensive and extensive reading, using a dictionary effectively, identification of spelling variation, learning how to form new words and guess the meaning of unfamiliar words, understanding the complex structures and their meaning, guess the theme or message of a reading passage, skimming and scanning techniques, reading and understanding a short story and understanding the text and deriving the meaning of unfamiliar terms in a text.
English Language Proficiency (ELP 002)
Course Content
This course teaches the listening to dialogs, speeches, watching movies/documentaries, free talk, individual speech, conversations, picture description, storytelling, reading for comprehension, intensive and extensive reading, reading comprehension exercises, phrase and clauses with the uses of tenses and build vocabulary with contextualized items.
Public Speaking (ENG 250)
Course Content
This course teaches the fundamentals of public speaking with topic selection and purpose. Besides it helps to form speech as well as making an outline (introduction, body and conclusion) with audience analysis by using language accurately, vividly, and appropriately for proper speech delivery. It will also provide guidelines for using visual aids and make practice by speaking in small groups (debates and discussions) and speech analysis by structural and rhetorical features.
Principles of Microeconomics (ECO 101)
Course Content
This course provides the concepts about economic analysis of aggregate employment, income, and prices. Topics include major schools of economic thought; aggregate supply and demand; economic measures, fluctuations, and growth; money and banking; stabilization techniques; and international trade to evaluate national economic components, conditions, and alternatives for achieving socioeconomic goals.
Principles of Macroeconomics (ECO 102)
Course Content
This course introduces economic analysis of aggregate employment, income, and prices. Topics include major schools of economic thought; aggregate supply and demand; economic measures, fluctuations, and growth; money and banking; stabilization techniques; and international trade. Upon completion, students should be able to evaluate national economic components, conditions, and alternatives for achieving socioeconomic goals.
Environmental Science and Sustainability (ENV 103)
Course Content
In fulfilling the SDGs of UN agenda 2030, the people need to know the 17 SDGs and their targets. Considerable background knowledge is necessary to understand the targets and interconnectedness among the targets. The primary objective of the course is to create awareness among the students of all disciplines about the fundamental details of environmental factors, importance, changes, and adaptation towards sustainability. By understanding the inter-connection among different disciplines, they will be able to integrate their own disciplines in a new way for realizing the potential role for the greater community which is suffering serious environmental challenges like climate change, air and water pollution, over-population, and natural disasters etc.
Introduction to Philosophy (PHI 114)
Course Content
The course will cover topics on art of argumentation; topics on logic that would help argue, infer and think correctly. The course then will proceed with topics of scientific approaches and methods of investigation and gradually deal with sophisticated problems of philosophy like freedom, knowledge, ethics, etc.
Or, General Psychology (PSY 105)
Course Content
The course will cover topics on definition and methods of psychology, biological foundation of behavior, perception, motivation, emotion, learning, memory, personality and stress with emphasis on social factors influencing this basic psychological process. Attention will be directed towards adjustment problems and possible correction procedures. Especially on a health psychology-the course will emphasize the health behavior and guide to health practices. So that this knowledge can be used in life situations; solving life problems and enhancing its quality, ensuring both physical and mental health.
Fundamentals of Computers and Applications (CSC 103)
Course Content
The course will cover topics on basic concepts and ideas about computer, software, CPU, the history of computer, generation and binary, octal, decimal and hexadecimal conversion as well as designing the logic gates and circuits.
Computer Applications Lab (CSC 104)
Course Content
The course will cover topics on basic concepts and ideas about computer, software usage, basic tools of CPU, the usage of internet, email as well as work with office packages. The major purpose of this course is to help students by operating computers, access files, print documents and perform basic applications operations of computers
Application of ICT in Tourism and Hospitality Industry (CSC 433)
Course Content
The course will cover topics on basic concepts of evolution of database management systems, entity relationship modeling and design (conceptual modeling), relational data model and relational algebra logical modeling), structured query language (physical modeling), transaction processing and concurrency control and database system architectures and query optimization techniques by legal and ethical aspects of database management.
General Chemistry (CHM 115)
Course Content
This course looks at the structure of matter together with the chemical changes that matter undergoes in the environment. The topics covered include the fundamentals of the atomic structure, elements, periodic table, acid-base, nuclear chemistry, Primary and secondary bonding, basic types of reactions, basic principles and calculations of chemistry, Electrochemistry, Thermo chemistry, Analytical chemistry, Organic chemistry, Biochemistry, Metals, Nonmetal, Metalloids, importance of chemicals in industrial process and effect of chemical contamination on health and environment.
General Physics (PHY 109)
Course Content
This course is designed for students of non-engineering departments. It includes basic topics of physics which we observe in our surroundings and is essential to solve the problems we face in our daily life such as Measurement and unit, Vectors, Motion, Force, Momentum, Work and Energy, Machines, Pressure, Thermal Effect, Sound, Wave, Light, Electricity, Magnets and Current, Atoms and radio-activity etc.
Basic Mathematics (MAT 107)
Course Content
The course will cover topics on knowledge and understanding of the fundamentals of arithmetic, algebra, geometry, trigonometry, calculus and statistics, concept of numbers (whole numbers, integers, rational and irrational numbers, real numbers), scientific notations, measurement and data handling (system of units, quantities, units, ratio, proportion, physical quantities, dimension), applied geometry (lines, angles and polygons: area, perimeter), SI systems (its advantages, operating on data, handling significant digits and rounding). Besides it will discuss on the concept of algebraic expressions, binomial, trinomial, factoring and algebraic fractions, linear equations and inequalities with on variable, linear functions and graphing, variation, basic topics on trigonometry, problems with right triangles, trigonometry in surveying and the concept of linear systems, linear equations with one and two variables, radicals and complex numbers, quadratic equations (its solutions, graph of quadratic equations, application of quadratic systems, angle measurement), vector resolution, logarithm and exponentials.
Statistics (STA 240)
Course Content
The course will cover topics on probability concepts and laws, sample spaces, random variables (discrete and continuous); binomial, Poisson, uniform, normal, exponential; two-dimensional varieties, expected values, collection, processing, organization and presentation of data, frequency distribution, measure of central tendency and dispersion, confidence limits, estimation and hypothesis testing, regression, correlation, chi square and non-parametric statistics; time series as well as type and source of published statistics in Bangladesh.
Introduction to Business (BUS 101)
Course Content
The course is designed to give idea about the environment of business by being ethical and socially responsible exploring global business and navigating the world of e-business, choosing a form of business ownership, small business, entrepreneurship, and franchises as well as management and organization, human resources and building customer relationships through effective marketing, using accounting information, money, banking, and credit, effective written and oral communications.
Financial Accounting (ACC 101)
Course Content
The course will cover topics on concept, process, principles and system of book-keeping and accounting. Topics include definition and role of accounting principles and concepts, accounting process, vouchers, journal, ledger, trial balance, assets and liabilities, preparation of final accounts and reports, and accounting system.
Accounting for Management Control (ACC 304)
Course Content
The course will cover topics on accounting for management control familiarizes students with uses of accounting for decision making, planning and control. It covers scope of management accounting, budgeting, relevant cost and decision making, responsibility accounting, differential cost, accounting for decentralized units, profit center and transfer pricing, investment center accounting, accounting reports to management.
Fundamentals of Tourism and Hospitality Management (THM 101)
Course Content
Provide a broad foundation of knowledge in both tourism and hospitality management. Familiarize students with the structure, functioning, and stakeholders of the tourism and hospitality industries. Explore the economic, social, cultural, and environmental impacts of tourism and hospitality. Apply basic management principles to hospitality organizations and tourism destinations. Develop awareness of sustainable and ethical practices in tourism and hospitality management, with emphasis on the Bangladesh context.
Food Hygiene and Nutrition (THM 102)
Course Content
In this course, students will be introduced to the major concepts, issues, and theories of proper hygiene control and apply proper temperature control for safe food production and service. Beside that the current theory and practice of cleaning and disinfection and administer appropriate cleaning and disinfection techniques in food production. The food hygiene, personal hygiene, hygiene control, health care, food safety and energy will be taught as well. Moreover, food borne illness, pest control and temperature control process will be discussed.
Managerial Communication (THM 161)
Course Content
In this course, students will be introduced to importance of communication skills, business communication process, adaptation to successful communication, role of adaptation in selecting words that communicate, need for effect in writing business message, the process of writing, development and current usage of the business letter and writing emails, strategies for writing persuasive messages, the job search process, preparing the application documents, constructing the resume, writing the cover letter and business message, defining and writing the reports, conducting and participating meetings, making formal speeches, reporting orally and team presenting, suggestions for communicating across cultures and introduction to business research.
Organizational Behavior in Tourism and Hospitality Management (THM 201)
Course Content
This course is concern about the foundation and nature of organizational behavior, the nature of organizations, managers in organizations, the managers changing environment, managerial ethics and quality of work life, works and the psychological contract, the nature of managerial work, perception and managerial behavior, perception, attribution and performance, job satisfaction and performance, management and the international imperative, popular dimension of culture, dealing with cultural diversity, basic attributes of individuals, motivation theories, learning, reinforcement and extrinsic rewards, job design, goal setting and work scheduling, basic attributes of groups, groups and intergroup dynamics, basic attributes of organizations, organizational design, organizational culture, design making and negotiation, communication and conflict, power and policies, leadership, conflict situation in organizations, planned change and organization development and stress management.
Hospitality Marketing Management (THM 241)
Course Content
In this course, students will be introduced to the major concepts, issues, and theories of hospitality marketing, management philosophies and concepts, characteristics of service marketing, develop corporate and business strategic planning, micro and macro environment and responding to the marketing environment, marketing information system and marketing research in small business, model of consumer behavior, personal characteristics affecting consumer behavior, the buyer decision process, markets and market segmentation with targeting and positioning, brand decisions, new product development, customer value and satisfaction, relationship marketing, link between marketing and quality, capacity and demand management, pricing factors, general pricing approaches, pricing strategies and considerations, nature and importance of distribution system and channels, marketing intermediaries and channel behavior and franchising, establishing total marketing communications budget, advertising, major tools, activities and opportunities of PR department for hospitality industry and crisis management, public relation process, sales promotion, digital marketing and connectivity, setting up an e-marketing presence, develop marketing database system, globalization of tourism industry, tourism strategies and investments, segmenting, monitoring and communicating the tourist market and organizing and managing tourism marketing.
HRM in Tourism and Hospitality Management (THM 302)
Course Content
This course is designed to provide introductory concept of human resource management, international human resource management, organizational culture, the changing environment of HRM, the changing role of HRM, the human resource manager’s proficiencies, strategic human resource management, legal environment of HRM, human rights legislation, HR planning, recruitment, training and development, performance management, reward strategies in tourism and hospitality industry, compensation management, employee benefits, health and safety, labor relations.
Food and Beverage Management (THM 331)
Course Content
The course will discuss about cost and sales concepts and their relationship with profit, how to calculate costs and profits and apply control concept factors for food, beverage and labor control. Appraise the basic principles of food production and menu planning for the hospitality industry and employ the basics of food production including quality food planning, quantity food production, and management. Students will appraise different types of menus and develop skills in writing, layout, design, and costing of menus used in various types of food service operations.
Hospitality Facility and Operation (THM 351)
Course Content
This course is an overview of the operation of hospitality facilities, including types and characteristics of major building systems and the responsibilities of the engineering-maintenance department. The renovation needs of hospitality facilities are examined and key managerial aspects of renovations considered. This course will provide students with an overview of how various systems and facilities are managed within the hospitality industry. The role each system plays in the functionality of the facility and what systems provide service and safety to the guest. The food and beverage department which plays a large role in facilities management and design is important to any facility and will play a large role in this class. Included in the course is managing a facility while meeting environmental and social responsibility as well as security and safety systems is discussed. Students will also learn the design phase which addresses costs and legal requirements along with systems that provide efficiencies in the operation. Issues for maintaining, replacing and installing systems are also covered in the course.
Strategic Management in Hospitality (THM 405)
Course Content
The course covers basic strategic management principles, skills and tools and is aimed the students who would like to work in middle-management or want to have own business which requires knowledge of strategic management. Participants will understand and apply the strategic management process, execute the elements of the process, such as internal and external environmental analyses, master the use of tools for analysis, determine broad and narrow strategies and be able to debate leadership issues.
Front Office Management (THM 115)
Course Content
In this course, students will be introduced to the major concepts, issues, and theories of tourism and hospitality as an economic sector and topic of academic study. The course will cover a broad range of topics related to the tourism and hospitality business, from business development to the linkages between tourism as an industry and the impacts it has on communities and places. Students will also be introduced to key elements of the hospitality service industry and opportunities for employment within this industry. The course will also introduce concepts such as sustainability, planning, and ethical responsibility.
Front Office Lab (THM 116)
Course Content
This course will concern about the hotel front office operations and its basic functions, job description for font desk agent in hotels in brief, front office staff skills and qualities, front office staff rules and regulations, front office – do’s and don’ts, reservation process manual, reservation process in software, check-in process manual, check-in process in software, check-out process manual and check-out process in software, PMS (Property Management System) and its functions, room management, front office relationship with other departments, cashiering and billing process, night audit process, handling guest complain.
Housekeeping Management (THM 119)
Course Content
In this course, students will be introduced to the role of housekeeping, planning and organizing, human resource issues, managing inventories, controlling expenses, safety and security, managing on-premise laundry, cleaning.
House Keeping Lab (THM 120)
Course Content
This course will concern about the housekeeping cleaning equipment, maid’s trolley setting, polishing surfaces, maintenance of registry and follow-up, evening services, decoration, treatment of VIP guests, guest room inspection, on-premise laundry management, preparation of duty roasters / work schedules.
Food and Beverage Service (THM 133)
Course Content
In this course, students will be introduced to the food service industry, food and beverage service areas, food and beverage operation, standard operation procedure, knowledge about utensils and purpose, different types of cover, bar equipment, terminology of bar, alcoholic and non-alcoholic beverage knowledge with service procedure.
Food and Beverage Service Lab (THM 134)
Course Content
In this course, students will be introduced to the procedure of banqueting/room service, mice design and planning, menu knowledge and accompaniments, food and beverage service sequence, style and procedures, knowledge on food and beverage equipment, beverages – non-alcoholic and alcoholic, service of breakfast and afternoon tea, specialized forms of service, Geuridon service, function catering, food and beverage revenue control, performance measure, customer relation, staff organization and training, sales promotion, décor and cleaning, sanitation, safety and security.
Bakery and Patisseries (THM 233)
Course Content
In this course, students will learn the definition of bakery and patisseries theory and narrative terms which is related with this, knowledge on kitchen equipment and working environment, basic knowledge of dough, batter, knowledge about different types of baking and pastry product, learning about bakery ingredients/leavening agent/shortening as well as different kinds of bakery ingredients name and purpose, personal hygiene and attitude to work, healthier cooking method, methods of bakery, food nutrition, method of storage and process, food preservation for long and short term.
Bakery and Patisseries Lab (THM 234)
Course Content
This course will concern about the knowledge on different types of practical methods of bakery, knowledge on different cuisine and baking/pastry item, making of cakes/pastry, practice bulk cooking, practice scaling recipe and costing, standard procedure of preparation, food hygiene and safety procedure in the kitchen.
Culinary Arts (THM 235)
Course Content
In this course, students will be introduced to the definition of culinary theory and narrative terms which is related with cooking method, measurement tools, technique and unit, standard recipe procedure, recipe sources, scaling recipe, costing, knowledge on kitchen equipment and working environment, different recipes and cuisine, healthier cooking method, methods of cookery, making of sauces, stocks and broth, portion control, garnishing, role of chef, buffet presentation, standard operating procedure in kitchen, seasoning, mother sauce, presentation palate based on nutrition, personal hygiene and attitude to work, method of storage and process, food preservation for long and short term.
Culinary Arts Lab (THM 236)
Course Content
This course will concern about the knowledge on different types of practical methods of bulk cooking, different cuisine and cutting, standard procedure of preparation and production, standard procedure of kitchen, different cuts and purpose, making of sauces, stock, broth, menu planning/garnishing, knowledge about portioning/costing/scaling recipe, seasoning and knowledge of ingredients and measurement as well as fusion cuisine practice along with food hygiene and safety procedure in the kitchen.
Culture, Heritage and Archeology (THM 317)
Course Content
In this course, the students are introduced to skills and knowledge needed to succeed in recreation and leisure services. The course includes community recreation, outdoor adventure, arts, culture, heritage, leisure, fitness, retirement activities, facility operations, programming and event planning. Experiential learning opportunities include field trips and participation in a number of events. Beside these the course will enable the students to know the attractiveness of destination through cultural resources, roles and impact of culture and tourism on attractiveness, policies and programs for culture and tourism, policy implication and long term challenges, culture, heritage and sustainable development, historical sites, monuments and physical environment, tangible and intangible cultural heritage, games and recreation, cultural industries, media and education.
MICE – Meetings, Incentives, Conferences and Exhibitions (THM 371)
Course Content
In this course, students will be introduced to the major concepts, issues, and theories of introduction and overview of the MICE industry, the role of MICE in the tourism industry, MICE destinations and facilities, stakeholders of MICE industry, types of events, process and management (before, during and after the events), marketing of MICE, budgeting of MICE and ethics in the MICE industry.
Tourism Entrepreneurship (THM 385)
Course Content
A study of the process and skills involved in new business creation and its effective management. Essentials of planning a new business, choosing ownership form, sources of financing, evaluation of alternative business plans, analysis of business functions to get started are included. Characteristics and management of small business are also covered.
Resort and Recreation Management (THM 401)
Course Content
This course examines all aspects of resort operations, with a particular emphasis on the management of resort recreation departments. The role of structured and facilitated recreation in the resort experience and the enterprise contribution of the recreation amenity (directly and indirectly) is explored. Principles and practices of resort recreation programming, planning and management are contrasted with those of public, private and other commercial recreation service provision. In addition, the effective practices in the management of resort recreation enterprises, basic resort operations including front desk, food and beverages, amenities, and housekeeping will be taught as well. Finally, the management of a variety of resort types such as ski resorts, beach resorts, business retreats, adventure camps, health spas and golf resorts will be covered.
Tour and Travel Agency Management (THM 404)
Course Content
This course will concern about the roles and responsibilities of travel intermediaries, business plan of travel and tour agencies, marketing and travel sales distribution channels, operations and service quality for travel intermediaries, impacts of information technology on tourism industry, establishment of a travel agent, travel agent marketing, legal aspects of travel agency and sustainable competitiveness for tourism businesses.
Sustainable Tourism Development (THM 421)
Course Content
This course will discuss about the introduction to sustainable tourism, sustainable development, sustainable tourism, tourism and environmental sustainability, tourism and environment, tourism and the global environmental crisis, environmental policies for a sustainable tourism, tourism and economic and social sustainability, economic and social impacts of tourism, ethics and tourism, economic and social policies for a sustainable tourism, tools for a more sustainable tourism, main stakeholders and their roles, tools for more sustainable tourism destinations and enterprises.
Accommodation Management (THM 341)
Course Content
Accommodation Management is a fundamental course in hospitality and tourism education that provides students with comprehensive knowledge of the lodging industry and accommodation operations. The course focuses on the management of front office, housekeeping, guest services, reservations, room division operations, property maintenance, safety and security, revenue management, and the effective use of technology in accommodation establishments. Students will gain practical and theoretical understanding of hotel operations, guest satisfaction strategies, sustainable accommodation practices, and contemporary challenges in the hospitality industry. The course prepares students for managerial roles in hotels, resorts, serviced apartments, guesthouses, and other lodging establishments.
Fundamentals of Aviation (THM 381)
Course Content
In this course, students will be introduced to the major concepts, issues, and theories of aviation management. The course will cover a broad range of topics related to the aviation industry. Students will also be introduced to key elements of the air law, aircraft, airport operations, navigation, airports ground services, security, environmental hazards, accidents and airport safety. This course incorporates a variety of media, using a combination of imagery, videos, and interactive cases, to allow learners to explore sector-related challenges and opportunities.
Coastal Tourism and Cruise Management (THM 411)
Course Content
Geographies of Coastal and Maritime Tourism (definitions, facts and figures) – Marine Tourist Destinations and main Trends – Cultural Geographies of Marine Tourist Destinations
– Principle of marine and coastal eco-tourism, Integrated Coastal Zone Management (ICZM), Principle of tropical marine environment – The importance and impact of Marine tourism in the Economy – Other marine markets (diving, fishing, windsurfing, etc.) – Important tropical marine ecosystems and tourism resources: case study in SE Asia and Thailand, important coastal habitats and tourism resources.
Tourism in mangrove, sandy beach, coral reef etc., – Development of marine ecotourism –
Tourism activities in tropical marine areas – Strategies for Coastal and Maritime Tourism –
EU and I-INTWTO reports analysis – Management of Sustainable Tourism and Blue Economy
– Environmental Impacts and Policies of Marine Tourism – Political Ecologies of Marine
Tourism
– Cruise management: major aspects of cruise operations and management including history, global cruise market, economic significance, geography of cruising, itinerary design,
anatomy of a cruise ship, operations, sales and marketing procedures, passenger services, event planning and management, and career opportunities.
Destination and Facilities Management (THM 415)
Course Content
Introduction to facilities management, Strategic facilities management, Operational facilities management, Location and space management, Building systems maintenance management,
Knowledge and information and communication technology management, Contract management, Cost management for facilities operations, Change and culture management,
Performance management, Destination management issues, Destination sales and marketing, environmental planning and sustainability, facilities management, global trends in tourism
and hospitality, tourism governance and policy, tourism technology and innovation.
Arabic for Tourism and Hospitality Industry (THM 451)
Course Content
The course covers grammar, reading and writing practice as well as an insight into the culture of the region. Students will learn the basics of the language and be able to build up enough knowledge to read and write at a basic level. Given the subtle differences between eastern and western cultures, it is beneficial to the students to be aware of such differences which are embedded in the language.
Or, Chinese for Tourism and Hospitality Industry (THM 452)
Course Content
The course covers grammar, reading and writing practice as well as an insight into the culture of the region. Students will learn the basics of the language and be able to build up enough knowledge to read and write at a basic level. Given the subtle differences between eastern and western cultures, it is beneficial to the students to be aware of such differences which are embedded in the language.
Or, French for Tourism and Hospitality Industry (THM 45)
Course Content
The course covers grammar, reading and writing practice as well as an insight into the culture of the region. Students will learn the basics of the language and be able to build up enough knowledge to read and write at a basic level. Given the subtle differences between eastern and western cultures, it is beneficial to the students to be aware of such differences which are embedded in the language.
Comprehensive (Written) THM 495
Course Content
The comprehensive is for the student who has completed all the course of BATHM program satisfactorily. It consists of a written test on the knowledge of the student on strategic management and the courses he studied. Duration of the examination is three hours and also s/he has to appear before an oral examination board. Comprehensive (Written) is prerequisite to the practicum.
Comprehensive (Oral) THM 496
Practicum THM 490
Course Content
This course will concern about integrate theoretical concepts, learned via prior coursework, with professional practices. Students will work in a host organization or agency for a 12 to 16-week period, focusing on a major project of significance to the host organization. In the end, students will submit a report and face an oral defense.