TCM-DNA 2024 Develops Cruise Industry Student Potential for Professional Readiness

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The Department of Tourism Management, Faculty of Humanities and Tourism Management, organized the curriculum enhancement activity “TCM-DNA 2024”

The Department of Tourism Management, Faculty of Humanities and Tourism Management, organized the curriculum enhancement activity “TCM-DNA 2024” for first-year students in Tourism Management and Cruise Industry to spark understanding of career paths, train essential skills, and inspire readiness to enter the service industry world.

 

The activity began with a lecture on “Cruise Industry Career Paths and Spa Wellness” by Mr. Nattawut Wonghirankornchaj from TSTC Thai Seafarer Recruitment, who provided knowledge about essential characteristics of cruise ship workers, opened perspectives on industry work, and demonstrated basic First Aid through practical activities.

 

 

This was followed by a lecture on “English for Cruise Ship Work” by Ms. Phattra Sitthitham from Maru School of Cruise and Hotel Professions (Maru CHOT), who helped increase students’ confidence in communicating with passengers through vocabulary, techniques, and simulated situations reflecting real work contexts.

 

Students then participated in activities with Mr. Jirayu Limjinda from TripNiceDay, who lectured on “AI Technology and Tourism Destination Promotion,” opening the world of modern tourism marketing while providing a competition challenge to design tourist attraction posters using AI-generated images under creative themes, helping enhance teamwork skills, analytical thinking, and creative communication development.

 

The final segment featured a “Ship Insignia Ceremony” for first-year Tourism Management and Cruise Industry students, symbolizing the proud beginning of their maritime professional journey.

 

TCM-DNA 2024 serves as a platform for inspiration and real-life learning that reinforces the faculty’s approach to developing students into quality personnel equipped with appropriate knowledge, skills, and attitudes for the service industry workplace