HRI 394 Integrated Marketing Communication for
Hotel Business
This course covers the idea of integrated marketing
communication; media planning and how to reach the stakeholders, marketing promotion activities, brand differentiation in the
hotel business, potential trends of communication technology
with the customers, the effect of new methods of marketing
communication, communication evaluation, and marketing
campaigns.
HRI 395 Franchising in Hotel and Restaurant Industry
This course covers concepts, structures, and categories of the franchise business in the hotel and restaurant
industry, along with franchise evolution, relationship management
between franchisors and franchisees, potential problems and
solutions, and franchising trends case studies.
Special Interest Courses: Food and Beverage Management Track
HRI 331 Thai Cuisine
HRI 333 Thai Dessert
This course covers the characteristics of Thai desserts, including the ingredients of Thai sweets and techniques
used in making Thai desserts, while combining theory and
practice.
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 identification will be
emphasized. Students will have the opportunity to produce
cookies, cakes, muffin, tarts, basic custards, and pastries. Basic
frosting and decoration techniques are also included.
HRI 335 Bartending
Students will explore many types of beverages and
This course covers the characteristics of Thai food,
the ingredients used in Thai cuisine, and professional Thai
culinary techniques, while combining theory with practice.
on the study of tools and equipments, 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 332 Western Cuisine
HRI 336 Introduction to Wine
This course covers the characteristics of western
food, assorted ingredients in western cuisine and western culinary
techniques, while combining theory and practice.
This course introduces the geography and history of
wine, as well as the art of wine making and evaluation. Students
will have the opportunity to gain knowledge on food pairing,
wine keeping, and wine servicing. A field trip to winery or wine
vendors is included.