Course Number 2602313
Course Credits3 (3-0-6)
Course AbbrviationMGT/ORGANIZATION
Course Title (TH)การจัดการและองค์การ
Responsible UnitFaculty of Commerce and Accountancy, Commerce
Type of CourseInternational Course
SemesterIntl 1st semester
Academic Year2024
Course Coordinator
Measurement Method
Type of CourseSemester Course
Course ConditionNone
Course Status
Instructors / staffs
Enrollment conditionsNone
Degree levelBachelor
Related curricularBachelor of Science in Biotechnology (2562)
Bachelor of Science in Biotechnology (2567)
Course description (TH)แนวคิดพื้นฐานและลักษณะขององค์การ หลักการจัดการ กระบวนการทางการ จัดการในองค์การ วัฒนธรรมองค์การและสภาวะแวดล้อมภายนอก จริยธรรมในการ จัดการและความรับผิดชอบต่อสังคม หน้าที่หลักในการจัดการ ได้แก่ การวางแผน การจัดองค์การ การชี้นํา และการควบคุม เทคนิคในการวางแผนและการควบคุม หลักพื้นฐานทางการจัดการทรัพยากรมนุษย์และพฤติกรรมองค์การ การจัดการกลุ่ม การจูงใจ การจัดการในสภาพแวดล้อมระหว่างประเทศ
Course description (EN)Fundamental concepts and characteristics of organization; principles of management; managerial process in organization; organizational culture and external environment; managerial ethics and social responsibilities; major management functions: planning, organizing, leading, and controlling; techniques in planning and controlling; foundations of human resource management and organizational behavior; group management; motivation; managing in international environment.
Curriculum mappingCU-1.1: Behavioral Objectives Possessing well-rounded knowledge
CU-1.2: Possessing in-depth knowledge
CU-2.1: Being moral and ethical
CU-2.2: Having an awareness of etiquette
CU-3.1: Being able to think critically
CU-3.2: Being able to think creatively
CU-3.3: Having skills in problem solving
CU-4.1: Having professional skills
CU-4.2: Having communication skills
CU-4.3: Having skills in information technology
CU-4.4: Having mathematical and statistical skills
CU-4.5: Having management skills
CU-5.1: Having an inquiring mind
CU-5.2: Knowing how to learn
CU-5.3: Having leadership qualities
CU-5.4: Maintaining well-being
CU-5.5: Being community-minded and possessing social responsibility
CU-5.6: Sustaining Thainess in a globalized world
/subPLO1.1 Explain biotechnology knowledge in practice.
subPLO1.2 Analyze biotechnology knowledge in practice.
subPLO1.3 Apply biotechnology knowledge in practice.
PLO2 Employ biotechnology-related technology and scientific tools.
PLO3 Communicate effectively in English within the Biotechnology field
/PLO4 Demonstrate behavior that aligns with ethical principles, moral values, and professional ethics.
/PLO5 Demonstrate social responsibility, courage, and creativity.
Course learning outcome (CLO)1.
#DateTimeLearning contentInstructorCLORemark
1Course overview and Intro to Management & Organization
2Effective Managers & Management Challenges
3Managing Groups and Teams
4Goal Setting & Organizational Planning
5Understanding and Managing the People
6Decision-making Processes & Human Biases
7Work Motivation
8Ethics, Social Responsibilities, and Sustainability
9Human Resources Management & Diversity
10Effective Communication
12External and Internal Environments & Organizational Culture
13Team Project
14Managing Change & Disruptive Innovation
15Reflection & Class Wrap-Up
Teaching/learning media
Communication channels / LMS
TypeChannel identifier / URLRemarks
Learning Management System (LMS)
Assessment methodLevel of assessmentRelated CLOPercentage
Individual Participation10%
Learning Journal20%
Mid-term examination15%
Team Project25%
Final examination20%
GradingGrading SystemLetter Grad (A-F)
Grading methodCriterion-referenced Grading (อิงเกณฑ์)
Minimum Passing Level (MPL)50
Reading list
TextbookManagement (Global Edition) 15th Edition (2020) by Stephen P. Robbins & Mary Coulter; Pearson PublishingISBN: 9781292349883
Becoming the Evidence-based Manager: Making the Science of Management Work for You (2nd edition) (2018) by Gary Latham; Nicholas Brealey PublishingISBN: 9781473676978
Course evaluationCourse evaluation systemmyCourseVille
Details of improvement from previous evaluation
Course quality controlResponses to complaints / petitions from studentsDirectly to the instructor