articles or books on the subject as well as how to speak in
business situation regarding the matters.
HRI 377 English for Event and Catering
The course aims to introduce students to English
vocabulary and dialogues useful in the context of the event
and catering industry, focusing on the practice of communi-
cative English skills, namely listening, speaking, reading
and writing through role play and other communicative
HRI 378 Reading and Writing English for Hotel and Restaurant
The course provides practice for English reading
and interpretation skills utilized in the hotel business, as well
as English writing skills for form filling, note-taking, menu
recipes and other forms of textual interaction.
Student can choose Free Elective subjects from the following
list or other subjects offered by school of Humanities and
Tourism Management or Bangkok University.
HRI 354 Advanced Flower Arrangement
Pre-requisite: HRI 371, or upon Dean’s approval
The course aims to provide students with the
theoretical and practical study of advanced flower arrange-
ment. Content to be covered is flower arrangement for a
variety of occasions, flower arrangement with various materials,
and cost management.
146 BANGKOK UNIVERSITY INTERNATIONAL
HRI 355 Party Food
A study of food and beverage for parties, menu
design, production volume estimation, cost analysis for
pricing, food and beverage preparation techniques regarding
HRI 356 MICE Management
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
HRI 357 The Art of Flower Craft
A study of history, values and patterns of Thai
flower and leaf arrangement in traditional and contemporary
styles through fine arts such as needlework, flower selection
and preparation, equipment usage and maintenance, cost
calculation for pricing, package design, and value adding.
HRI 381 Food Carving
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.