the effect of new methods of marketing communication,
communication evaluation and marketing campaigns.
HRI 363 Catering Business Management
Study of forms and management principles of
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.
HRI 364 Menu Design and Planning
This course covers theories and concepts for menu
design and planning based on current and future trends in
restaurant markets. This includes appropriate menu selection,
menu layout design according to restaurant concept, menu
pricing, nutritional considerations and menu variety.
HRI 366 Innovation Strategies for Restaurant Business
This course covers innovations principles, ideas,
methods and relevant processes to develop and improve
restaurant performance in order to achieve higher profitability
and market share including innovation of product and
services, marketing, process and organizational productivity.
Food and Beverage Production Track
HRI 331 Thai Cuisine and Thai Dessert
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
A course in the characteristics of western food,
assorted ingredients in western cuisine and Western culinary
techniques, combining theory and practice.
HRI 333 Commercial Street Food
This course is designed for popular street food for
entrepreneurs in creative economy era, raw material origins,
equipment and appliances, cost analysis and proportion
including how to add value to product.
HRI 334 Basic Patisserie
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 identi-
fication will be emphasized. Students will have the opportu-
nity to produce cookies, cakes, muffin, tarts, basic custards
and pastries. Basic frosting and decoration techniques are
HRI 335 Bartending
Students will explore many types of beverages and
mixed drinks, both alcoholic and non-alcoholic. Focus is
placed on the study of tools and equipment, 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
This course introduces the geography and history
of wine as well as the art of wine making and evaluation.
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