Bulletin 2017-2018 BUI 2017-2018 | Page 156

CDI 113 Culinary Mathematics (3 Credits) This course emphasizes essential mathematical skills that are used in various trades-related culinary functions such as food and beverage recipes, food cost, percent yield, purchasing, unit conversion and portion cost. CDI 114 Law and Ethics in Food Service Industry (3 Credits) A study of laws in the food service industry including laws regarding taxation, customs, transportation, environment, and ethics and moral for food service providers with sessions of theoretical lectures and case studies. CDI 115 Consumer Behavior and Service Psychology in Food Service Industry (3 Credits) CDI 116 Information Technology in Food Service Industry (3 Credits) CDI 117 Human Resource Management in Food Service Industry (3 Credits) A study of consumers’ characteristics, decision-making processes, factors affecting their behavior, trends, cultural studies and comparison, cultural conflicts, including theories in service psychology. A study of information technology in the food service industry, programs, reservation management system, provided in computer labs. A study of human resource management in the food service industry, manpower planning, recruiting, training and development, teamwork, performance evaluation, payroll and benefit management, employee retention, labor laws and other related laws. 154 BANGKOK UNIVERSITY INTERNATIONAL CDI 118 Competencies Development for Food Service Professionals (3 Credits) CDI 131 Basic Design Skills for Food and Beverages (3 Credits) CDI 132 Food and Eating Design (3 Credits) This course aims to prepare food service profes- sionals, covering important topics such as personality devel- opment, grooming, social manners, interpersonal relations, communication skills, customer service, hygiene promotion, workplace safety and culture in food service enterprises as a workplace. This course also includes knowledge development, practical learning, and the promotion of local wisdom. This course covers the basic psychological and operational theories beneficial to food and beverage menu creation. The concepts can also be used in designing menus that comply with strategic objectives and different operations. This course features food and eating design by applying design knowledge with food products and eating behaviors as well as with products related to eating, focusing on creating image and changing behaviors to create aesthetics or new eating experiences that can be built on for future business.