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.