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Faculty of Hospitality and Tourism
  • Food and beverage business management; types and characteristics of business; setting target groups; sales and promotion; location analysis; design and decor; financial sourcing and budgeting; business trend analysis; relevant laws, permit and tax matters; human resources planning, training and development; setting standard operating procedures; evaluating service quality; developing business plan; food and beverage operation modeling.
  • Dear all students,
    Welcome to Intercultural communication subject, please read the teaching materials every week.

    Regards,
    Nattaporn
  • This subject is to learn about knowledge of tourism in terms of our organizational frameworks, concepts and tourist behavior, factor influencing decision-making, decision-making process, and motivation, classification of tourists based on tourist markets.

  • An analysis of the roles and qualification of meeting and event planners; types and characteristics of clients who host conventions and meetings; an overview of different types of conventions and events; sequences of meeting planning from setting objectives, site selecting, negotiating, program designing, budgeting, contracting, marketing, registering, on-site logistics, and post-event evaluation.
  • An analysis of the roles and qualification of meeting planners; types and characteristics of clients who host conventions and meetings; an overview of different types of meetings and conventions; sequences of meeting planning from setting objectives, site selecting, negotiating, program designing, budgeting, contracting, marketing, registering, on-site logistics, and post-event evaluation

  • The major policies and practices involved in the effective management of club operations, including the development of an understanding of policy formulation. Contain elements of organizational structure, marketing, event organizing practices inherent in the development and efficient management of clubs.