The program aims to develop undergraduate students to become well-rounded, service minded professionals with solid knowledge, professional experience and service skills that perfectly fit challenging careers in hotel, restaurant and service related businesses. It prepares students to be in management positions and become successful entrepreneurs.

     The program offers a promising future in the challenging hotel and restaurant industry. Choices of career include hotel manager, restaurant owner, florist, food stylist, chef, spa manager and other related careers.

     This creative program emphasizes laboratory practice together with hotel and restaurant management theory. The well-equipped, state-of-the-art facilities include computer laboratories as well as simulations for front office, housekeeping, laundry, florist room, kitchen, restaurant, cafe and bar.

Total Number of Credits

General Education

30

credits

Professional Foundation Courses

30

credits

Major Requirement

30

credits

Major Electives

30

credits

Free Electives

6

credits

Professional Internship

6

credits

Total

132

credits

Pre-requisites (Non-credit)

HRI  001

Preparatory English for Hotel and Restaurant

General Education

30 Credits

English language (9 Credits)

EN 011

English in Action

3

EN 012

English for Daily Life

3

EN 013

English for Expressing Ideas

3

Requirement (12 Credits)

IGE 111

Value of Graduates

3

IGE 112

Information Technology and the Future World

3

IGE 114

Thai Citizens, Global Citizens

3

IGE 115

The Art of Life

3

Electives (9 Credits)

IGE 116

Leadership Skills

IGE 117

Mathematics for Daily Life

IGE 118

Life and Health

IGE 119

Thai Wisdom and Creative Economy

Professional Courses

     90 Credits

Professional Foundation Courses  (30 Credits)

HRI 101

Introduction to Tourism and Hospitality

3

HRI  102

Service Psychology

3

HRI  103

Cross Culture and Consumer Behavior in International Hotel and Restaurant Businesses

3

HRI  104

International Hotel and Restaurant Management

3

HRI  105

Law and Ethics in International Hotel and Restaurant Industry

3

HRI  202

Information Technology for International Hotel and Restaurant Businesses

3

HRI  301

Quality Service Management

3

HRI  402

Human Resource Management in International Hotel and Restaurant Businesses

3

HRI 405

Research for Hotel and Restaurant Industry

3

HRI  406

Seminar in International Hotel and Restaurant Businesses

3

Major (60 Credits)

Major Requirement  (30 Credits)

HRI  121

Introduction to Culinary Operations

3

HRI  201

Accounting and Financial Management for International Hotel and Restaurant Businesses

3

HRI  211

Room Management

3

HRI  221

Food and Beverage Operations and Management

3

HRI 222

Kitchen Operations and Management

3

HRI  223

Restaurant Management and Operations

3

HRI 302

Entrepreneurship in International Hotel and Restaurant Businesses

3

HRI 401

Sales and Marketing for International Hotel and Restaurant Businesses

3

HRI  403

Strategic Planning and Development for International Hotel and Restaurant Businesse

3

HRI 404

Feasibility Studies and Facilities Planning for International Hotel and Restaurant Businesses

3

Major Electives  (30 Credits)

Major Elective Track (15 Credits)

Students can choose a set of courses from one particular track or choose courses from the following tracks for 15 credits.

Hotel Management Track

HRI  391

Hotel Design and Decoration

3

HRI  392

Hotel Facility Planning and Maintenance

3

HRI  393

Organization Behavior in Hotel Business

3

HRI  394

Integrated Marketing Communication for Hotel Business

3

HRI  395

Franchising in Hotel and Restaurant Industry

3

Food and Beverage Track

HRI  331

Thai Cuisine

3

HRI  332

Western Cuisine

3

HRI  333

Thai Dessert

3

HRI  334

Basic Patisserie

3

HRI  335

Bartending

3

HRI  336

Introduction to Wine

3

HRI  337

The Arts of Coffee Making

3

Spa Business Track

HRI  341

Spa Operations and Management

3

HRI  342

Spa Marketing and Branding

3

HRI  343

Anatomy for Thai Massage

3

HRI  344

Thai Massage

3

HRI  345

Aromatherapy

3

Event Management Track

HRI  351

Event Management

3

HRI  352

Banquet and Catering Management

3

HRI  353

Basic Flower Arrangement

3

HRI  355

Recreation and Entertainment Management

3

HRI  356

MICE Management

3

Foreign Languages for Professionalism (15 Credits)

Students can choose foreign language courses from the following sets for 15 credits

English Languages for Professionalism

HRI  371

English for Hotel

3

HRI  372

English for Hospitality Industry

3

HRI  373

English for Room Division Operations

3

HRI  374

English for Restaurant Business

3

HRI  375

English for Spa Business

3

HRI  376

English for Tourism

3

HRI  377

English for Catering Industry

3

Free Electives  (6 Credits)

Internal electivesInternal electives can be the following courses and/or other courses offered by other departments and universities approved as electives

ICO  301

Pre-Cooperative Education

3

HRI  354

Advanced Flower Arrangement

3

HRI  381

Food Carving

3

HRI  382

Food Styling

3

HRI  383

Fusion Food

3

HRI  384

Verrines and Plated Dessert

3

HRI  386

Hotel and Tourism in ASEAN

3

HRI  387

Independent Studies in Hotel and Restaurant Industry

3

Professional Internship  (6 Credits)

Students can choose from the following courses for 6 credits.

HRI  265

Internship I

3

HRI  365

Internship II

3

HRI 466

Cooperative Education in Hotel and Restaurant Industry

6

Course descriptions
Pre-requisites (Non-credit)

HRI 001 Preparatory English for Hotel and Restaurant   (0 credit)

A development of communicative English skills (listening, speaking, reading and writing) to prepare students to successfully study the principles of management and operations of the international hotel and restaurant industry in English.

General Education  (30 credits)
English language  (9 credits)

EN 011  English in Action   (3 credits)

This course provides learners with practice in reading for main ideas and summarizing, free writing, vocabulary, and basic grammar. Learners will also practice listening and speaking skills through computerized language activities in a self-study language laboratory.

EN 012  English for Daily Life   (3 credits)

This course designed to develop vocabulary and everyday use of English grammar. The course also enhances learners’ skills in reading and writing logical responses to the texts they have read. Learners will practice listening, pronunciation and conversation skills used in daily life topics through use of the computerized self-study language laboratory.

EN 013  English for Expressing Ideas    (3 credits)

A practice of reading texts concerning current events and writing short reactive essays to express logical opinions on what learners have read. They will also study the principles of presentation and practice such skills. Through practice in the computerized self-study language laboratory, learners will develop their ability to communicate in English.

Requirement     (15 Credits)

IGE 111 Value of Graduates     (3 credits)

The course helps students to learn how to enhance the quality of life through improving moral values, ethics, and personality based on Bangkok University’s doctrine. The course focuses on development of life skills, self-awareness, inter-personal relationships, harmonization with society and the natural environment, as well as the dynamics of the global context.

IGE 112 Information Technology and the Future World        (3 credits)

The course is covers the roles and importance of information technology, focusing on the use of information technology in combination with applied mathematics and statistics, so as to provide the most effective learning and applicability of information to modern life. The course also provides knowledge of the impact of information technology on living conditions.

IGE 114 Thai Citizens, Global Citizens       (3 credits)

This course aims to prepare students for the creation of civil society. The course facilitates learning about the meaning and ideal characteristics of citizenship for Thai and world society, so as to develop skills needed for living together with others whose nationality, beliefs, language, and way of life might be quite different from one’s own. Focus is placed on elements of civil society such as social equity, harmony, partnership, personal/public accountability, political ideology based on a democratic system with the King as head of state, awareness of membership of society, and moral commitment, as well as willingness to volunteer for the development of society.

IGE 115 The Art of Life    (3 credits)

The course provides knowledge in the aesthetics of living, nurturing of positive thinking and attitude, crafting of relationships between individuals and groups, as well as in arts, music, and literature. This course is conducted through lectures, case studies, study trips and practice.

Electives  (9 Credits)

IGE 116 Leadership Skills     (3 credits)

The course intends to enable students understand the importance of leadership skills. Topics include the basic concepts of leadership, models, skills and qualities possessed by leaders. Students should be able to apply the principles of leadership by developing the practical skills both as a leader and a follower in a real life.

IGE 117 Mathematics for Daily Life     (3 credits)

The course aims to help students develop mathematic literacy to see the connections and applications of mathematics to daily life. Topics include the application of basic mathematics to everyday situations, such as health formulas, paying taxes, calculating single and compound interest in savings, and investing.

GE 118  Life and Health      (3 credits)

The course aims to enable students better understand about lifespan, behavior, safety in food, diseases affecting society, epidemic and prevention of diseases, self-care that will assist them develop health wellness and also including human rights.

GE 119  Thai Wisdom and Creative Economy       (3 credits)

The course aims to focus on Thai wisdom regarding human relationships, human relationships with nature and the supernatural, and knowledge about the creative economy in order to raise awareness of being Thai and living happily. Students should be able to apply such knowledge to enhance the value of information technology applications and marketing management.

Professional Courses (90 credits)

Professional Foundation course (30 Credits)

HRI   101 Introduction to Tourism and Hospitality      (3 credits)

Study of the evolution, patterns, structure and characteristics of the tourism and hospitality industry. Understanding is given of the Characteristics of the tourism system and relationships within the hospitality industry as a foundation to further education in the tourism and hospitality industry.

HRI  102 Service Psychology       (3 credits)

Study of the concepts and theories of psychology applied to the hospitality industry. These include human relations, factors influencing service and the application of psychological principles to effectively develop the service process.

HRI  103 Cross Culture and Consumer Behavior in International Hotel and Restaurant Businesses   (3 credits)

Study of the roles and importance of cultural diversity and consumer behavior in international hotel and restaurant businesses and their effect on business operation and employee performance.

HRI  104  International Hotel and Restaurant Management       (3 credits)

Study of evolution, patterns, types, structure and characteristics of global hotel and restaurant businesses. Administrative systems, strategies, planning, the art and science of administration, the art of leadership, codes of conduct for executives, laws and regulations related to international hotel and restaurant businesses, and business trends are all covered.

HRI   105 Laws and Ethics in International Hotel and Restaurant Industry        (3 credits)

This course emphasizes the real practice of Thai and international laws, especially for those practicing within the hotel and restaurant businesses — involving work for hotels and restaurants, customs, licenses, and regulations involving environmental issues. The course also stresses the need to enhance ethics and codes of conduct for hotel and restaurant owners.

HRI   202 Information Technology for International Hotel and Restaurant Businesses        (3 credits)

This course covers fundamental programming used in the hotel and restaurant businesses – especially the Computer Reservation System (CRS) such as OPERA Reservation System (ORS), restaurant POS software, etc.  This subject is conducted in a computer lab.

HRI  301 Quality Service Management         (3 credits)

This course emphasizes the principles and techniques of Total Quality Management (TQM) with a focus on understanding the total quality concept and techniques for managing, controlling, and improving quality.  The course also aims to convey knowledge of the quality management process and key quality management activities such as setting quality standards, understanding the concepts of customer’s value and evaluating customer satisfaction, dealing with customer complaints and gaining a better understanding of the problems associated with improving quality through case studies.

HRI   402 Human Resource Management in International Hotel and Restaurant Businesses      (3 credits)

This course will provide an in-depth understanding of the roles and functions of members of the human resources department in the hotel and restaurant business. The emphasis is placed on the modern day importance of human resources management and the new “corporate view” of the function, program design, recruitment and selection, training and development, implementation and evaluation, employee counseling, discipline and termination, equal employment, and labor relations.

HRI  405 Research for Hotel and Restaurant Industry    (3 credits)

A study of research methods and expected benefits of research for the hotel and restaurant industry, the development of research questions, research design, sampling, developing tools required for collecting and recording data, statistics programming utilized in data analysis, and the presentation of data useful for a wide range of business development.

HRI   406 Seminar in International Hotel and Restaurant Businesses         (3 credits)

Pre-requisites: HRI. 265 และ 365 /or HRI. 466

Seminar in analyzing problems concerning the hospitality industry and trends in the international hotel and restaurant businesses. The course provides lecture sessions by specialists in related fields with topics students can apply to their particular case studies.

Major  (60 Credits)

Major Requirement (30 Credits)

HRI 121 Introduction to Culinary Operations         (3 credits)

A study of culinary fundamentals, equipment handling, basic knowledge of cooking materials and principles of selecting ingredients to meet standards of culinary sanitation where laboratory practice will parallel class work.

HRI  201 Accounting and Financial Management for International Hotel and Restaurant Businesses   (3 credits)

A study of basic accounting and finance. The theories and techniques of finance and accounting cycles will grant appropriate plans, decisions and internal controls for management of international hotel and restaurant businesses.

HRI  211 Room Management       (3 credits)

Study of the structure of front office management, room reservations and registration, room provision for hotel guests and other administrative tasks of hotel operations. This includes the relationship of front office services and study of the operation and management of the housekeeping department in room preparation and decoration, as well as other services associated with housekeeping.

HRI  221  Food and Beverage Operations and Management       (3 credits)

Study of the structure, tasks and responsibilities of food and beverage departments, types of food and beverages, events and banquet formats. The course includes practical food and beverage service skills, table setting, serving food and beverages, clearing and cleaning tables, and cleaning and storing equipment used in food and beverage services.

HRI  222 Kitchen Operations and Management        (3 credits)

A course in the theory and practice of kitchen management, management structure and the tasks and responsibilities of kitchen staff. Study includes the design and layout of kitchen, menu planning, food and beverage cost and quality control, sanitary management and health and safety at work place.

HRI 223  Restaurant Management and Operations     (3 credits)

Pre-requisites: HRI 121 Introduction to Culinary Operations

Study of the principles of restaurant management including both restaurant services and kitchen operations. The tasks and responsibilities of restaurant staff, service quality management, menu planning, menu controlling, food purchasing and receiving, storage and disbursement of raw materials, food production and maintenance of physical resources are all covered, with practice in a simulated restaurant.

HRI  302 Entrepreneurship in International Hotel and Restaurant Businesses         (3 credits)

The course aims to cover all aspects of successful entrepreneurship and the process of starting a new business in the international hotel and restaurant businesses. It introduces the students to the role and principles of small hotel and restaurant business operations.

HRI  401 Sales and Marketing for International Hotel and Restaurant Businesses      (3 credits)

The course introduces modern approaches to services marketing, the marketing of the hotel and restaurant business and the elements of the marketing mix (service, price, distribution and promotion) as applied to the business. The course also suggests a comprehensive strategy for this vital sector.

HRI  403 Strategic Planning and Development for International Hotel and Restaurant Businesses     (3 credits)

The course will enhance students’ understanding of the strategic planning process and its application to the international hotel and restaurant business. It course presents an overview of strategic management policy making, electronic marketing, and marketing plan implementation.

HRI  404  Feasibility Studies and Facilities Planning for International Hotel  and Restaurant Businesses       (3 credits)

The course studies project feasibility and factors affecting a proposed new hotel or restaurant, and the physical resources for the project.

Major Electives (30 Credits)

Major Elective Track    (15 Credits)

Students can choose a set of courses from one particular track or choose courses from the following tracks for 15 credits.

Hotel Management Track

HRI  391 Hotel Design and Decoration       (3 credits)

This course includes concepts, theories and methods of how to design and decorate hotels. In addition, the course emphasizes the importance of other factors included in hotel design and decoration, such as location, environment, budget, law and social responsibility.

HRI  392 Hotel Facility Planning and Maintenance       (3 credits)

The course covers hotel facility planning and maintenance; the methods of providing facilities and services, facility satisfaction assessment, selection, design and adaptation of hotel facilities, together with hotel facility technology and facility maintenance in the hotel.

HRI  393 Organization Behavior in Hotel Business         (3 credits)

This course includes concepts and theories regarding organizations, organizational analysis, human resources, motivation, interpersonal communication in a hotel, working behavior, relationship and teamwork, attitude and interpersonal communication, management roles and decisions which affect human resources, conflict resolution and behavior control of human resources in the hotel industry.

HRI 394 Integrated Marketing Communication for Hotel Business        (3 credits)

This course covers the idea of integrated marketing communication; media planning and how to reach the stakeholders, marketing promotion activities, brand differentiation in the hotel business, potential trends of communication technology with the customers, the effect of new methods of marketing communication, communication evaluation and marketing campaigns.

HRI  395 Franchising in Hotel and Restaurant Industry         (3 credits)

This course covers concepts, structures, and categories of the franchise business in the hotel  and restaurant industry along with franchise evolution, relationship management between franchisors and franchisees, potential problems and solutions and franchising trends case studies.

Food and Beverage Track

HRI  331 Thai Cuisine       (3 credits)

A course in the characteristics of Thai food, the ingredients used in Thai cuisine and professional. Thai culinary techniques, combining theory and practice.

HRI 332  Western Cuisine        (3 credits)

A course in the characteristics of western food, assorted ingredients in western cuisine and Western culinary techniques, combining theory and practice.

HRI 333   Thai Dessert        (3 credits)

A course in the characteristics of Thai desserts, including the ingredients of Thai sweets and techniques used in making Thai desserts, combining both theory and practice.

HRI 334  Basic Patisserie        (3 credits)

This course covers the fundamental knowledge, skills, and techniques necessary in the preparation of basic patisseries. The theoretical study of basic baking tools and equipment as well as ingredient functions and product identification will be emphasized. Students will have the opportunity to produce cookies, cakes, muffin, tarts, basic custards and pastries. Basic frosting and decoration techniques are also included.

HRI  335 Bartending       (3 credits)

Students will explore many types of beverages and mixed drinks, both alcoholic and non-alcoholic. Focus is placed on the study of tools and equipments, mixing and serving techniques, and measures as applied to bartending. Through both theoretical and practical lessons, students will be able to create and prepare a variety of mixed drinks.
HRI 336 Introduction to Wine        (3 credits)

This course introduces the geography and history of wine as well as the art of wine making and evaluation. Students will have the opportunity to gain knowledge on food pairing, wine keeping, and wine servicing. A field trip to winery or wine vendors is included.

HRI  337 The Arts of Coffee Making         (3 credits)

This course provides the fundamental knowledge necessary for establishing a café business. The study of café styles and organizational chart as well as the types, origin, and manufacturing process of coffee beans will be discussed. Students will be able to develop their barista skills through practical lessons and field trips.

Spa Business Track

HRI 341  Spa Operations and Management       (3 credits)

The course introduces students to spa operations and management.  The topics include history, type, operations, spa therapy, spa products, the mixture of spa business and health tourism and laws and regulations in spa related business.

HRI 342  Spa Marketing and Branding        (3 credits)

The course introduces students to spa related marketing, customer behavior, situation analysis, strategic planning, marketing plan, effective branding and the use of communication channels to increase marketing opportunities in the spa business.

HRI 343  Anatomy for Thai Massage         (3 credits)

This course introduces students to a study of basic anatomy, joints and various part of the body which indicate health status.   Students will also learn safe techniques for relaxation and health care as well as constraints and precautions in Thai massage.  Practical lessons will be taught in class.

HRI 344 Thai Massage      (3 credits)

Pre-requisites: HRI 343  Anatomy for Thai Massage

This course introduces students to the history of traditional Thai massage, safety, massage techniques to restore health and relax, constraints, precautions, etiquette and ethics in Thai massage. Practical massage lessons for relaxation, stretching, hot steam and herbal steam treatment will be taught in class.

HRI 345  Aromatherapy      (3 credits)

Pre-requisites: HRI 343  Anatomy for Thai Massage

Study of the history of international and Thai essential oils, a variety of herbal plants for making essential oils, qualities and properties of essential oils used in basic therapy. Emphasis is on methods of blending massage oils, precautions for massage and using essential oils, etiquette and code of ethics for massaging as well as practical lessons on essential oil massage for relation.

Event Management Track

HRI 351  Event Management        (3 credits)

Study of event forms and principles as well as processes in organizing meetings, seminars, exhibitions and expositions and procedures for operating on-site and off-site catering functions. Emphasis is on providing client contacts, dealing efficiently with problems and conflicts, and exploring trends in the event organization business as well as practical lessons in of managing event projects.

HRI 352  Banquet and Caterting Management         (3 credits)

Study of forms and management principles of banquet and catering as well as procedures for operating and planning on-site and off-site catering functions. Emphasis is on providing client contacts, dealing with problems and conflicts, exploring trends in the catering business as well as practical lessons in managing banquets and catering.

HRI 353  Basic Flower Arrangement        (3 credits)

Study of theories, components, principles and basic knowledge of flower arrangement, characteristics, maintenance and equipment as well as selections of proper vases for flower designs, including eastern and western arrangements. Emphasis is on an integration of theories and practice to provide students with essential knowledge for creating different styles of flower arrangements.

HRI  355 Recreation and Entertainment Management        (3 credits)

A study of the recreation and entertainment businesses and practice of the leadership skills necessary to enhance operational efficiency responding to the tourists’ needs.

HRI 356  MICE Management       (3 credits)

A study of MICE theory related to events planning and management for individuals and organizations.  Emphasis is on planning as well as a study of industry overview and trends in the Meetings, Incentives, Conventions, and Exhibitions business.

Foreign Languages for Professionalism (15 Credits)

Students can choose foreign language courses from the following sets for 15 credits

HRI 371  English for Hotel       (3 credits)

A study of intermediate level English used in hotel departments such as reception, banquet, housekeeping, public relations, sales and marketing through the practice of writing correspondence and internal memos and the practice of communicative skills.

HRI 372  English for Hospitality Industry          (3 credits)

A study of English structure and vocabulary used in the service industry, such as hotel, cruise, restaurant   and spa.   The course encourages students to practice listening, speaking,  reading and writing skills relating to daily conversation.  Students will also practice working in simulated situations.

HRI 373  English for Room Division Operations        (3 credits)

This course provides students with essential English knowledge required to work in various hotel departments, focusing mainly on room division operations. Students will become more familiar with English expressions practiced in daily work routines as well as technical terms of the industry. Students will have opportunities to sharpen their listening and speaking skills by practicing simulated situations and reinforce writing and reading skills by dealing with relevant hotel documents. The main aim of this course is to provide students with the skills needed to understand foreign guests and interact with them in a proper manner.

HRI 374   English for Restaurant Business       (3 credits)

This course provides students with essential English knowledge required for communication in the restaurant business, especially technical terms. It is designed to enhance the four communication skills: listening, speaking, reading and writing.

HRI 375   English for Spa Business       (3 credits)

This course specially cater for students who aim for a placement in the spa business. It focuses on improving the four English communication skills: listening, speaking, reading and writing. and familiarizing students with technical terms used in the spa business.

HRI 376   English for Tourism        (3 credits)

This course is designed for those who want to broaden their English knowledge to work in the tourism industry as a service provider or a manager. The goal of this course is to familiarize students with technical terms regarding tourism, art, culture, geography, the performing arts, music and architecture. Students will have opportunities to sharpen their listening, speaking, reading, and writing skills and to learn how to find the main ideas of relevant documents, articles or books on the subject as well as how to speak in business situation regarding the matters.

HRI 377   English for Catering Industry        (3 credits)

The course aims to introduce students to English usage found in the context of the catering industry. Emphasis is on English communicative skills, namely listening, speaking, reading, and writing skills.

Free Electives  (6 Credits)

Internal Electives

Internal electives can be the following courses and/or other courses offered by other departments and universities approved as electives

ICO 301  Pre-Cooperative Education          (3 credits)

The course aims to provide students with theories and understanding about pre-cooperative education, as well as to equip them with useful knowledge and skills for their future careers, namely job application letter writing skills, job interview techniques, communicative skills, personality development, team-player working skills, and organizational cultures.

HRI 354 Advanced Flower Arrangement         (3 credits)

Pre-requisite: HRI 371, or upon Dean’s approval

The course aims to provide students with the theoretical and practical study of advanced flower arrangement. Content to be covered is flower arrangement for a variety of occasions, flower arrangement with various materials, and cost management.

HRI 381  Food Carving         (3 credits)

The course aims to introduce students to techniques and methods of food carving, especially vegetables and fruits.  Students learn how to prepare materials and gain hands-on knowledge of equipment, as well as the application of art in food carving. Theoretical and practical study allow students to employ the skills and knowledge obtained from class to real-life dish decorations.

HRI 382  Food Styling         (3 credits)

This course provides knowledge of food styling methods and techniques used in various cultures and the application of edible and inedible materials to garnish the food and decorate the dining table. Both theoretical and practical learning methods will be emphasized.

HRI 383 Fusion Food         (3 credits)

This course combines theory and practice to teach about the uniqueness of foods from various cultures, with the aim of developing an understanding of how to combine foods from different cultures to become fusion food.

HRI 384  Verrines and Plated Dessert        (3 credits)

This subject offers tips and techniques for verrines and plated desserts. Students will also learn how to use different types of sauce to draw a decorative plate. The course will cover both theory and practice.

HRI 386  Hotel and Tourism in ASEAN        (3 credits)

The course enhances understanding of the hotel and tourism business operation in ASEAN, environmental factors and changes affecting the business successes, opportunities and obstacles encountered in the business in each country and business trends in this region. Business case studies are also included.

HRI 387  Independent Studies in Hotel Restaurant Industry          (3 credits)

The course emphasizes a thorough study of relevant topics or matters in the hotel and restaurant business. Students are able to study and conduct research at any overseas or local academic institutions. Individualized study is carried out under faculty supervision.

Internship Track  (6 Credits)

Students can choose from the following courses for 6 credits.

HRI 265  Internship 1         (3 credits)

Students are allowed to do an internship either in Thailand or overseas. Internship based study enables students to adapt theoretical knowledge to real life situations in hotel, restaurant, cruise, spa, Thai Hotel Association, Thai Chamber of Commerce or other service related work placements. Students are required to complete at least 400 working hours. The internship is monitored and evaluated under cooperation between the Department of Tourism and Hotel Studies and the work placements.

HRI 365  Internship 2         (3 credits)

The advanced internship course allows the students to do an internship either in Thailand or overseas. The chosen work placement must be different from the Internship I course. Internship based study enables students to adapt theoretical knowledge into real life situation in hotel, restaurant, cruise, spa, Thai Hotel Association, Thai Chamber of Commerce or other service related work placements. Students are required to complete at least 400 working hours. The internship is monitored and evaluated under cooperation between the school departments and the work placements.

HRI 466  Cooperative Education in Hotel and Restaurant Industry           (6 credits)

Pre-requisites: Passed ICO 301  Pre-Cooperative Education

Students study the practical working system in a workplace through being an employee. The course is designed to prepare students to be ready for professional careers by working in principle and systematic operations. Students are required to work full time for at least a semester of 16 weeks. The assigned work must be of high quality or work that provides practical experience in the students’ major fields of study or a proposed project or work that benefits an organization as a whole. The Cooperative education will be monitored and evaluated under cooperation between the school departments and the work placements. Students are required to submit an evaluation report at the end of the placement.