To be eligible for graduation, all students in the Travel Industry Management (TIM) program at Mahidol University International College (MUIC) are required to complete two 400-hour internship programs. Students spend the first 400-hour internship at the Salaya Pavilion Hotel and Training Center and, depending on their specialization may choose to take their second internship in either the hospitality or tourism sector.

Training and Internship
Salaya Pavilion Hotel and Training Center is popular training center for hospitality industry since most of graduate trainees are currently joining many world class service industry sectors; hotels and airlines.

Its main purpose is being a training center for all Tourism Industry Management (TIM) students. They are required to attend the Internship I program to prepare themselves for Internship II outside the campus and to expand their future career.

The students does not gain theoretical knowledge but also genuine insights into the running and management of an operating hotel and experience real-life situation.
Internship I will allow the students to acknowledge all of work procedures in every department since it requires to train in four departments including Front Office, Housekeeping, Food and Beverage and Kitchen department. It takes three weeks of intense training in each department before rotating to the next.

Objectives of the Internship I:
To provide an opportunity for students in the TIM program at MUIC to gain a genuine insight into the running and management of a working hotel and to experience real life situations, functions, guests and conferences.

The Training:
The training program at the Salaya Pavilion was so designed that students attending are rotated in four departments, namely, 1) Front Office, 2) Housekeeping, 3) Food & Beverage, and 4) Kitchen. Within 2-3 weeks, or approximately 100 hours, of the training in each department students learn of the department's functions and responsibilities.

1. Training in the Front Office Department
Students will get trained in four areas: Reservations, Reception, Front-office Cashier, and Telephone Operation.

1.1. Reservations
Make reservation (manually or by using the Fidelio system)
Complete a reservation form
Product knowledge - hotel facilities, amenities, room types, prices, etc.
Obtain information from the hotel guests

1.2. Reception
Check-in guests
Basic knowledge of the Fidelio system
Communicate effectively with guests and other departments
Escort the guests to a room
Make good impression and create a good image by providing good service and correct information
Identify and solve small problems in urgent situations
Handle guest complaints

1.3. Front Office Cashier
Check-out guests
Settle the account of the guest (all types of payment)
Make an advance deposit, rebate, paid-out, and miscellaneous charge
Check the posting-journal and close cashier using the Fidelio system

1.4. Telephone Operation
Correctly use the telephone system
Effectively communicate with a guest by using polite words
Create a positive impression and image for the hotel on the telephone

2. Training in the Housekeeping Department
Students will get trained in four areas: Guestroom and Public Areas, Laundry, Linen, and Handling Chemicals & Equipment.

2.1. Guestroom and Public Areas
Fully service a guestroom
Clean the guestroom
Make bed
Clean the bathroom
Knowledge of guestroom amenities
Knowledge of cleaning agenda for the public areas
Clean various parts of the public areas
Cleaning process for wood finishes, mirrors, picture frame and glass

2.2. Laundry
How to use the washing machine and dryer
Knowledge of washing requirements (loads)
Types of laundry that are washed in the hotel and those that are sent to outside contractor
How to iron the various garments and linen
Knowledge of occupational health and safety issues
Knowledge of the storage system

2.3. Linen
How to differentiate types of linen
Knowledge of where the different of linen is kept and stored
How to identify "usable" and "repairable" linen
How to answer the telephone politely
Handle guest complaints effectively

2.4. Handling Chemicals & Equipment
How to differentiate the various types of cleaning agents
Knowledge of chemical use and storage
How to prepare chemicals for usage
Knowledge of occupational health and safety issues
How to use the different types of equipment in the Housekeeping Department

3. Training in the F&B Department
Students will get trained in three areas: Banqueting, Restaurant, and Bar.

3.1. Banqueting
How to set up banquet table - Cocktail party, Seminar, Coffee Break, and Buffet Line
How to give standard service to the above functions
How to read Function Order and Floor Plan
How to use coffee maker and serving tray burners safely

Knowledge of a variety of table cloth and proper storage

3.2. Restaurant
How to greet guests by using proper language
How to take orders, recommend, listen, and repeat orders from the menu
How to present guest check and saying farewell properly
How to properly clean glassware and other F&B equipment
Knowledge of the room lay-out plan and table numbers of each outlet
Memorize the two menus including the prices

3.3. The Bar
How to clean the bar and follow cleaning schedule
Knowledge of furniture standard set up and lighting of the bar
Knowledge of bar storage
Knowledge of safety procedures in the bar
How to take orders and make recommendation
Knowledge of how all the drinks on the menu are measured, made, served, and priced

4. Training in the Kitchen Departments
Students will get trained in the following areas:

Personal Hygiene
Safety Workplace
Kitchen Equipment
Cleaning Kitchen Equipment
Kitchen Mise-en-placeFood Safety
Menus
Food Preparation
Time Management
Cooking Method
Cooking Menu Items