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 Hotel and
Restaurant Businesses
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, Leadership skill, implementation
and evaluation, employee counseling, discipline and termina-
tion, equal employment, and labor relations.
HRI 403 Strategic Planning and Development for Hotel and
Restaurant Businesses
The course will enhance students’ understanding of
the strategic planning process and its application to the
international hotel business. This course presents an overview
of strategic management policymaking, digital marketing, and
marketing plan implementation.
HRI 405 Research for Hotel and Restaurant Industry
A study of research methods and expected benefits
of research for the hotel and restaurant industry, the devel-
opment of research questions, setting of population, 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.
Major Requirement
(33 credits)
HRI 121 Introduction to Culinary Operations
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 Hotel and
Restaurant Businesses
A study of basic accounting and finance. The
theories and techniques as well as applicable knowledge in
related software of finance and accounting cycles will grant
appropriate plans, decisions and internal controls for
management of international hotel and restaurant businesses.
HRI 211 Front Office and Housekeeping Operations and
Management
A study of front office management, including
department structure, roles and responsibilities, codes of
conduct, reservations systems, greeting, guest registration,
room allocation, telephone handling, information service
management, customer relations and problem solving skills,
as well as coordinating with other departments.
HRI 221 Food and Beverage Operations and Management
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,
BANGKOK UNIVERSITY INTERNATIONAL 141