Curriculums

  • Course Duration: 48 weeks
  • Application Dates: 16 January - 31 July 2020

RESTAURANT OPERATIONS AND BARTENDING

Fundamental Courses

 

Fundamentals of the Hotel Industry

Study the history and development of the global hotel industry, including hotel categorization, organization, and duties and responsibilities of each department, with an emphasis on the Front Office, Food and Beverage, and Housekeeping; the hotel business in Thailand; and first-class international hotel chains and groups.

English for the Hotel Business

This course is for elementary-level to intermediate students who need to be able to communicate in English with hotel clientele, to be familiarised with technical terms such as the name of the food in the menu, related equipment and tools, etc

Psychology in the Hotel Business

Study the theories of human behaviour, the self-adaptation required to work in the hotel business, and the customers’ mind-set, including their needs when away from home, in order to provide them with excellent service.

Food Safety and Sanitation

Study the causes of food poisoning and food-borne diseases (e.g. personal hygiene, handling of food and storage techniques, cleaning and sanitizing procedures, and pest control); HACCP system; actions to create and maintain a safe and sanitary working environment to prevent injuries.

Cost Control

Gain a better understanding of cost control in food service operations, including unit costs; recipe costs; purchasing, receiving and issuing procedures; establishing standard portions; waste; sales; and service.

 

Specific Courses

 

F&B Organizational Structure and Personal Appearance on the Job

Study the organizational structure of the F&B department, the chain of command, each team member’s duties and responsibilities, the role of the wait staff, the wait staff’s personal appearance on the job, and the advantages of the position.

Standards of Services and Table Settings

Study different types of service: French, Russian, English and American, as well as banquet and buffet; station assignments; preparing tables; preparing the side stand; types of menus and napkin folding; and serving techniques.

Basic Knowledge about Beverages

Study the various classifications of drinks, including alcoholic and non-alcoholic drinks, hard and soft drinks; the characteristics of each type of drink; the significance of serving drinks; and concerns when serving alcohol.

General Knowledge about Wine

Study the basic characteristics of wine, including types of wine; temperature for storing and serving wine; wines and foods that complement each other; the history of wine production; geographical and climate aspects of wine-producing areas; and storing and handling wine.

Wine Service

Study the wine lists and wine charts, the different types of wine glasses, how to take wine orders, and the procedures for opening and serving wine.

General Knowledge about Spirits and Liqueurs

Study the characteristics of spirits and liqueurs, the types of glassware used in spirits and liqueurs, and the procedures for serving spirits and liqueurs.

Popular Cocktails and Cocktail Service

Study popular cocktails and mixed drinks, bar service, bar tools and equipment, drink ingredients and garnishes, types of cocktail glasses, and procedures for serving.

Beverage Preparation for Functions

Study the procedures for receiving documents; document recognition and processing; the preparation of tools, equipment and ingredients for mixing drinks; and the management of drinks served at events.

 

Tution Fee

 

Tution Fee : 80,000 baht

Other Learning Material : 30,000 baht

Total : 110,000 baht