2) Creative MICE Management track
ITM 346 Introduction to MICE
ITM 348 MICE Logistics
(3 credits)
This course aims to provide the introduction to the
meaning, importance, characteristics, forms, and differences
business. Students also learn about the organizations relating
to the MICE business along with the growing trends of the
industry. This course includes field trips.
ITM 341 Creative Travel Planning and Organizing
(3 credits)
Prerequisite: ITM 225 or Dean’s Approval
A study of principles and elements of tour organizing,
process and techniques of tour planning, creative tour itinerary
writing, marketing and public advertising. Students have
opportunities to organize an actual tour for a real destination.
ITM 347 Venue Management for MICE
(3 credits)
Prerequisite: ITM 122 or Dean’s Approval
This course provides the criteria of venue selection,
planning, budgeting, coordinating, and preparing the venue in
response to the types of market target and meeting, incentive,
includes field trips.
96 BANGKOK UNIVERSITY INTERNATIONAL COLLEGE
(3 credits)
Prerequisite: ITM 346 or Dean’s Approval
This course explores the significance of meeting,
to facilitate the planning process of various events in MICE
business. This course includes field trips.
ITM 349 Event Project Management
(3 credits)
Prerequisite: ITM 346 or Dean’s Approval
This course provides the opportunities for students
to apply the learned knowledge and skil s in event management
to actual planning, designing, coordinating, advertising, solving
problems, and evaluating the event management through
hands-on actual event management experience.
Free Electives
ITM 241 Spa Management
(3 credits)
A study of spa evolution, types of spa management,
method s of therapy as well as various products used in the
spa business, integration of the spa business with health and
wellness and tourism, and laws and regulations related to the
spa business. This course includes field trips.
ITM 242 In-flight Passenger Service
(3 credits)
This course explores the roles and importance of
flight attendants. Students have opportunities to practice service
skills in food and beverage, safety practices, and other tasks
required before taking off, during the flight, and after landing.