Faculty of Tourism and Aviation Services

The Faculty of Tourism and Aviation Services was established under Decision No. 628/QD-HVHK dated July 21, 2023, issued by the President of the Vietnam Aviation Academy. As an academic unit of the Vietnam Aviation Academy, the Faculty was established to meet the growing demand for high-quality human resources in tourism, hospitality, travel, MICE, culinary services, and aviation services. Building on the Academy’s educational traditions, the Faculty continuously enhances its academic programs, develops its teaching staff, expands cooperation with enterprises, and promotes scientific research. With an orientation toward practice-based education and international integration, the Faculty aims to foster a modern learning environment and contribute to the development of human resources capable of meeting the evolving demands of the industry in the context of digital transformation and globalization

Contact Us

Location: Campus 1: 104 Nguyen Van Troi Street, Phu Nhuan Ward, Ho Chi Minh City

Office: A208

Website: https://ftas.vaa.edu.vn/

Email: ftas@vaa.edu.vn

The Faculty of Tourism and Aviation Services currently has 30 lecturers and 02 teaching assistants engaged in teaching and academic activities. All lecturers have been trained at reputable universities in Vietnam and abroad, including 14 lecturers holding doctoral degrees and 16 lecturers holding master’s degrees, of whom 14 are currently pursuing doctoral degrees. In addition, the Faculty has a team of experienced adjunct lecturers from various disciplines, contributing to the enhancement of educational quality and meeting the development requirements of the industry.

The Faculty of Tourism and Aviation Services currently offers the Bachelor’s degree program in Tourism and Travel Services Management (7810103) with five specializations:

– Travel Management

– Hotel and Restaurant Management

– Aviation Commercial Services Management

– Culinary Management

– MICE Tourism and Event Management

Travel Management is a specialization designed to develop human resources with the knowledge and competencies required to manage and operate travel businesses and tourism services. The program follows an application-oriented approach, combining foundational knowledge of economics, culture, and society with professional knowledge and occupational skills, enabling students to adapt to a dynamic and internationally integrated tourism environment.

Throughout the program, students acquire knowledge of travel business management, destination management, tourism program design and operation, tour guiding, tourism promotion, international tourism, human resource management, and tourism service supply chain management. In addition, the program emphasizes the development of communication and teamwork skills, foreign language proficiency, technology application, and problem-solving abilities.

Upon graduation, students may pursue careers in positions such as tour management and operations, travel business specialist, tour guide, tourism product development and promotion staff, tourism information center staff, event organization, or work for government agencies responsible for tourism management.

Hotel and Restaurant Management is a specialization designed to develop human resources capable of managing and operating accommodation establishments, restaurants, and food and beverage services within the tourism and service ecosystem. The program simultaneously develops management knowledge, professional skills, and technological competencies, preparing students to work in professional, multicultural, and internationally integrated service environments.

Students acquire knowledge of hotel business management, housekeeping management, front office operations, food and beverage services, resort management, bar and beverage management, banquet and conference management, and supply chain management in the hotel business. The training process emphasizes the integration of theory and practice while developing communication and teamwork skills, foreign language proficiency, information technology skills, and the ability to address practical situations in the service industry.

Upon graduation, students may work in hotels, restaurants, resorts, conference centers, and accommodation and food service establishments in positions such as hotel manager, restaurant manager, front office manager, housekeeping manager, food and beverage manager, or service operations specialist. Students may also pursue further study at higher levels.

Aviation Commercial Services Management is a specialization designed to develop human resources with the knowledge and skills required to manage service and commercial activities associated with airports, airlines, and the broader aviation services ecosystem. This distinctive educational orientation combines knowledge of service management and business administration with the professional requirements of the modern aviation environment.

The program emphasizes knowledge of airport commercial management, passenger services at airports, retail and duty-free business operations, customer services, passenger experience management, and other commercial and support services within the aviation industry. Students also develop communication, presentation, negotiation, teamwork, planning, technology application, and problem-solving skills for situations arising in aviation service environments.

Upon graduation, students may work for airlines, airports, aviation service enterprises, and commercial and service businesses in positions such as passenger service specialist, customer experience manager, commercial aviation services manager, aviation retail specialist, airport service specialist, and in other related business and operational activities.

MICE Tourism and Event Management is a specialized program focusing on the management, organization, and operation of meetings, incentive travel, conferences, seminars, exhibitions, and events. The term MICE comprises four main areas: Meetings, Incentives, Conferences, and Exhibitions/Events.

The program is designed to develop students’ competencies in planning, program design, coordination, organization, and event management, while providing knowledge of tourism, services, communications, marketing, customer management, and event operations. Particular emphasis is placed on developing communication and teamwork skills, creativity, situational problem-solving, and the application of technology in event organization.

Upon graduation, students may pursue positions such as Event Planner/Coordinator, Incentive Travel Specialist, Sales MICE, Venue Manager, conference and exhibition specialist, and event coordinator, or work for travel businesses, hotels, conference centers, and event companies.

Culinary Management is an application-oriented specialization that provides students with knowledge and management competencies in food and beverage services, restaurant operations, and culinary business. The program combines knowledge of economics, service management, culinary culture, and business administration with practical professional skills, meeting the demand for high-quality human resources in the F&B industry in the context of international integration and digital transformation.

Students acquire specialized knowledge of food and beverage service management, restaurant management, banquet and event organization, kitchen management, sustainable food supply chain management, and the application of technology in service operations. A distinctive feature of the specialization is its orientation toward integrating culinary management with the commercial aviation services ecosystem, including airline catering management, business-class lounge services, and F&B systems at airports.

Upon graduation, students may work in restaurants, hotels, resorts, F&B enterprises, aviation enterprises, and culinary service chains in management, administration, and service operations positions. They may also pursue entrepreneurship or continue their education at higher levels.