Co-op Liberal Arts – Hotel Studies


2014 /2557

    1. Working Process of Receiving Department
    2. The Project of Learning Tourism Route for Agro Tourism Destination
    3. THE EVENT FOR THE PROMOTION OF DOMESTIC TOURISM
    4. The awareness of Thailand Tourism Standard
    5. Summer aloha ha ha ha and Power Pink
    6. Standard service Up&Above Restaurant for trainee
    7. Sesame Oil Salad
    8. Salmon Avocado Salad
    9. PROCEDURES DEPARTMENT OPERATION
    10. PREPAR~1
    11. NEW MENU Grilled Salmon with Thai Chili Paste Cocktail & Pandan Juice with lemongrass and lime Mixed Fruit Jelly
    12. Lunch Special for Healthy at 25 Degrees Burger Green Curry Chicken Pizza
    13. Gnocchi Fantasy
    14. FRONT OFFICE OPERATION OF THE HERITAGE BANGKOK HOTEL
    15. Foreign tourist’s behavior toward the travelling on Khao San Road
    16. Factors influencing Medical Service Provider’s Buying Decision on Guided Tour to Chiang Mai Case of Roomy Ro.
    17. Factors Affecting Thai Tourists’ Decision Making on
    18. EXPECTATIONS AND TOURISM DECISION MAKING
    19. Document Management system
    20. Diet Salad
    21. Database System Office of Audit Airport of Thailand
    22. Dairy-free rock lobster thermidor and Northern style Thai chicken
    23. Customs Import Procedures and Cargo Delivery
    24. Creating A Web Site To Nope Incentive Tour
    25. Coffee Tasting
    26. Biological
    27. Bake Rice Millennial
    28. A Study of Airport Passenger Satisfaction for Improving Security Center Division at Suvarnabhumi Airport 0rganize a trip to prachubkirikhun Province
    29. 0rganize a trip to prachubkirikhun Province
    30. Mixed Fruit Jelly
    31. Green Curry Chicken Pizza
    32. Public Relations S.P.A Travel Service Co.,Ltd.
    33. Promotion Mixed Berry Festival
    34. Manual Guide for UK Visa Application
    35. THAI TOURISTS ATTITUDE TOWARD SERVICE QUALITY OF TOUR OPERATOR IN EASTERN EUROPE ROUTE
    36. THE STUDY OF HOKKAIDO OPERATIONAL PROCESS OF JOYFUL HOLIDAYS
    37. Journey on Mekong River @ Ubon Ratchathani Province
    38. Thai Tourists Altitude to Service Quality of Tour Operator
    39. Banana Pie Way & Pineapple Mousse
    40. A study of travel Louang Phra Bang by ship
    41. The bike path around Koh Kret
    42. A case study of teaching with actual performance in the hotel
    43. General Information and Job description study of Communication Center
    44. Program Shizuoka
    45. Brown Rice Juice Pannacotta with Young Coconut
    46. Pizza Low-Cost
    47. Sweet Corn Jelly, Alternative Dessert For Diabetic Passengers
    48. Pomelo Salad Bouchee
    49. Waste Management System by The 3Rs-Reduce Reuse Recycle
    50. INTRODUCTION TO CHINESE CONVERSATION GUIDELINE AND DANGEROUS GOODS
    51. Factors Affecting Thai Tourists’ Decision Making on
    52. Comfy Office in Naturemiles Style
    53. Blue Lagoon and White Lagoon
    54. THE STUDY OF ITINERARY MANAGEMENT AND ACTIVITIES OF JR Inter Travel Service Co. Ltd.
    55. Coffee Scrub by TKT W hotel Bangkok
    56. Operations Study in WhateverWhenever Department of W Bangkok Hotel
    57. Spinach gnocchi magenta sauce with Saute? tiger prawn
    58. Clean Food for Good Health
    59. A survey of tourist demand to improve application functionality Phu Soi Dao of TKT ECO TOUR
    60. NEW MENU Chocolate Fantasy Little Ball
    61. Flourless Chocolate Cake
    62. The Study Data To Prepare a Tourist Route
    63. A STUDY DIFFERENT OF TOUR MANAGEMENT
    64. A study on “The Development of The Search System and Storage Volume Medical Record Department at Suvarnabhumi Airport”
    65. A studying Eco-Museum Case Study Ban Chang Thun Community, Trat Province
    66. Airside Safety Statistic of Suvarnabhumi Airport
    67. Amazing Unseen Myanmar 7 day
    68. Banquet Pictionary
    69. Banquet Store Management
    70. Bread Butter Pudding by Stevia
    71. COMMUNICATION BEHAVIOR IMAGE SATISFACTION AND THE RETURN OF THE UNIQUE TOURIST ATTRACTIONS OF THE CULTURAL TOURISM IN THAILAND
    72. Creative Activities for Sofitel Staff
    73. EUROPEAN SET ON NOVOTEL BANGKOK (SIAM SQUARE)
    74. Factors influencing the decision making of Medical-related customers on 14-15 November 2015 to Phuket
    75. Get in town and IC Siam as cocktails and mocktails
    76. Green Meeting Idea
    77. Handling Solutions Lost and Found Service
    78. How to process the best service by front desk officer
    79. Incentive marketing strategy for Little Artist Co., Ltd
    80. Increase wedding form of Ramada Plaza Menam Riverside
    81. Information for Gas station and Local Tourism in the Northeast
    82. MARINE TOURISM DESTINATIONS IMAGE PERCEPTION
    83. NEW MENU Fruit Jelly Fantasy Little Animals
    84. Operation of Accomodation and Golf Booking ( Japanese Market )
    85. PERCEPTION ON IMAGE OF TOURISM
    86. PROFESSIONAL BANQUET SERVICE
    87. Ratchaburi Tour Process of S.S.Holiday (2003) Co
    88. Registration and Collecting Power Bank Statistics A Case Study of Screening Division Security Department at Suvarnabhumi Airport
    89. Rose on the Rock
    90. Sapa City of The mist and The rice moutain
    91. Soybean Mousse Raspberry Filling With Redbean
    92. THE ITINERARY OF CHA AM – HUA HIN WITH VANANAVA
    93. THE LANTERN BAKERY’S CUSTOMERS BEHAVIOR
    94. The methods of odour control and camping gears maintenance
    95. The Promotion Illy Coffee Drinks for The Bakery Restaurant of Plaza
    96. The Study Data To Prepare a Tourist Route Wang Nam Kheo Nakhon Ratchasima
    97. The study of the distribution system to reduce medicines dispensing expired
    98. The workshop using Microsoft Office 2010
    99. Using Social Media (Blog) to Package to Cambodia
  1. A Cultural Based Tourism
  2. A study of a tour through Team Building Stone Activity case study of Kanchanaburi
  3. A Study of Service Quality of Medini Restaurant
  4. Anantara Service Culture
  5. Bake Egg With Assorted Meat Mousse
  6. Brie Cheese Roll
  7. Centra Central Station Hotel Bangkok Customer Satisfaction
  8. Crepe suzette to Healthy Factor Affecting the level of Organizational Employees Engagement
  9. Five – Layered Thai Custard Food Safety Human Management Systems Effectively
  10. Incentive Tour of JR Inter Travel Service .Co.,LTD
  11. Labeling campaign to improve the environment and save energy
  12. M I C E travel case study of Electrolux Thailand Co, Ltd.
  13. Marketing Mix Factors and Thai Tourist Behaviors Affecting to Tour Services of Thai Tour Operator
  14. Media to influence the decisions of customers who use the services of the project’s two fitness Park Village
  15. Plaza Atheenee Bangkok A Royal Meridien Staff Manual
  16. Professional Reservationist
  17. Program Shizuoka
  18. 04_abPublic Relations Strategies through Social Medias
  19. Satisfaction of Welfare Services case study Suvarnabhumi airport administration department for Airports of T.
  20. Seafood Duo Set
  21. Service Quality of Check-in Counter for Excess Baggage
  22. Allowanced Passengers
  23. Thai Tourism Attitude towards service quality of tour operator in Europe 001 Route
  24. Thai Tourists Attitude and Need towards Travelling to ASEAN Countries Case Study of Myanmar
  25. The development of Cninese lanhuage skills of employees Ramada Plaza Bangkok Menam Riverside Hotel
  26. The factors affected the decision making
  27. The guideline to the Operation of staff tour for trekking trips case study of Doi Luang Chiang Dao
  28. The import procedure and customs clearance formality for pets at Suvarnabhumi Airport
  29. The factors affected the decision making
  30. The guideline to the Operation of staff tour for trekking trips case study of Doi Luang Chiang Dao
  31. The import procedure and customs clearance formality for pets at Suvarnabhumi Airport
  32. The Journey of 19 Provinces in Central Region
  33. W Healthy Caurse Set

2015 /2558

  1. A COMPARATIVE STUDY ON PROCESS OF INCENTIVE TOUR AND EDUCATION TOUR
  2. A Development of The Service Quality for Foreign Individual Traveller (F.I.T
  3. A HANDBOOK FOR ATTA MEMBER ASSOCIATION
  4. A STUDY IN VARIETY OF RESTAURANTS ALL FIVE REGIONS FOR THE SERVICE DEVELOPMAENT OF THE TKT ECO TOUR
  5. A Study of Young Travel for Rattanabralee CO.,LTD
  6. A Study of Car Rally Tour
  7. A STUDY OF THAI TOURISTS REVIEWS TOWARDS THE SERVICE OF ETHIOPIAN AIRLINE
  8. A Study of the Strengths of the Service
  9. All Inclusive Tour Operation Management Case Study of ST.Deluxe Tour Co.,Ltd. (Thai-Italy)
  10. Bag Design for Ratchaburi We Art Festival, Tourism Authority of Thailand
  11. Cocktail Jasper Berry and Mocktail Red Herb
  12. Digital Database for Travel Agents-Leisure
  13. Eagle Time Attendance System Handbook
  14. ENERGY PLUS PUDDING
  15. Factors Affecting Decision Accommodation of Tourist in Ayutthaya Province
  16. Factors Affecting Thai Tourist’s Satisfaction Visiting Nangyuan Island , Suratthani Province
  17. FACTORS EFFECTED TO TOURISM DECISION MAKING OF THAI TOURIST
  18. FACTORS IMPACTED ON CUSTOMER SATISFACTION AND DISSATISFACTION TOWARDS SERVICE OF BUDGET HOTEL A CASE STUDY AT ORCHID RESORT HOTEL, BANKOK
  19. Food Processing from Cuisine Leftovers
  20. Healthy Granola pizza with fruits on top
  21. Homemade Three Color Ravioli
  22. Idioms, Vocabulary and Techniques For Operators Professional
  23. Leftover materials
  24. New Cocktail Sun Style
  25. OUTBOUND TOUR OPERATION MANAGEMENT CASE STUDY CHINA TOUR
  26. Panna cotta corn milk and almond milk with millet layer
  27. Preparation travel programs Chiang Mai – Pattaya – Chanthaburi to tourists from Maharaj Hospital Chiangmai Province of
  28. Riceberry Coconut Cake
  29. Routing and Excursions in Trang – Krabi
  30. Saku Futomaki Creative Ingredients to Food Innovation
  31. Special treatment for exclusive passengers
  32. Standard of Sales Handbook for Royal Thai Navy Convention Hall
  33. Sticky rice with coconut milk & Flambe? apples
  34. Techniques for China Visa Application of Public Holidays Co., Ltd.
  35. Thailand Travel Tips for Chinese Travelers
  36. The Royal Route Phra Put Tha Chao Lhoung ( King RAMA V of Thailand ) Samut Songkhram Rachineekul
  37. The process of tourism travel for incentive of Medicalmap International co., ltd
  38. The Promotion of Drinks and Dessert for Cafe? Rim Klong
  39. The route to Cambodia, a city of history
  40. THE SATISFACTION AND OBSTACLES TO SERVICE IN BUDGET HOTEL INDUSTRY CASE STUDY KOH SAMUI RESORT HOTEL, SURATTHANI
  41. The Study of Itinerary Management and Activities of Love It Tour Co.,ltd
  42. Tourism Management Technique for France Tourism Program
  43. Tourist Thailand on Green-concept

  • 1.Local Fresh Organic Guava & Mint Scrub
  • 2. Sales Event Center Operations Ramada Plaza Bangkok Menam Riverside
  • 3. A Study Room Reservation of S.D. Avenue Hotel
  • 4. Salmon marinated with mango
  • 5. Organic menu for health by body element from Inn-Chan restaurant
  • 6. The Beverage Traffic Lights
  • 7. Different Cocktail Sandwich
  • 8. Projects to Improve the Media Relations
  • 9. Linzer Cake
  • 10. Pork Ham Stuffed Spinach with Cheese and White Sauce
  • 11. Storage Box Invention Project
  • 12. The method of building satisfaction in service at Sukhothai Hotel
  • 13. Kratong Thong Butterfly Pea
  • 14. Impressive Making and Receiving Management for Target Market Groups
  • 15. Refreshing In The Rain Fusion Set

Abstract

Sampran Riverside is a hotel business with international standards, providing its customers with services with unique style. The business is a natural relaxation park for tourists. It also has an exhibition for Thai cultural shows. During the 14 weeks Coorperation Study at Sampran Riverside from 30th May 2016 to 2nd September 2016, the team was assigned to take up roles as reception staff in the Spa department. We got to learn the daily operations and studied the details of the Spa’s treatment menu. We noticed that there are waste from fruits that the hotel could be used as new products for the Spa. We identified that the guava pulp waste from the catering department can be mixed with other herbs to create a relaxing and refreshing treatment. After further research, we came up with a product called ‘Fresh Guava Scrub’. This also created an additional sale and offered new product option to the customers. The uniqueness of Arusaya Spa is that they use products that are free of chemicals, with quality you can trust and good safety standards. Most of the ingredients come from the Hotel’s organic garden, which makes it good value for money and has a suitable quality. Furthermore, to further improve the quality of ‘Fresh Guava Scrub’, the team conducted a satisfaction survey with the target group being 12 of the Spa staff and customers. Most of the participant were satisfied with the organic product, the service, the price, and the marketing. Based on this survey, the team further improved the product even more, and can be used by Arusaya Spa as a new product.

Key words : Scrub, Guava,Spa

Abstract

Ramada Plaza Hotel river is a hotel chain Wyndham World Wide shareholder famous hotels in the world. The organizers and made to work in cooperative education conference and banqueting department was assigned to prepare a report on the operations of the departments Sales EC Event Center Hotel Ramada River. Plaza, with the objective To study the operations of the departments Sales EC (Event Center) Hotel Ramada River. Plaza and resolve issues that arise during the operation of the department Sales Event Center to prevent crashes. The study finds Steps to Work Division Sales Event Center is error-prone data. Such an error of communication, input the details of the document Function and the other departments did not get into the details of the document, and so on. Therefore, it needs to be fixed with the problem. This report is for making such a solution. Documentation must be checked before being distributed to other departments. The department received the document to be signed, as has already been documented. Or E- mail to send documents to each department. To prevent crashes

Keyword : Sales Event Center Operations Ramada Plaza Bangkok Menam Riverside.

Abstract

SD Avenue Hotel is a 3-star hotel offers 322 comfortable rooms, all rooms have been meticulously decorated. With facilities in the room at the hotel provided. In the part of General Service Officer (GSO), guests always come to the front counter. GSO are person who welcome the guest, checking reservation, registration, able to be information center, handling guest expectation and also able to be cashier. If GSO can meet the guest expectation with first impression by warming greeting with smile on their faces and fast & friendly service. The organizers study the room reservation of S.D. Avenue hotel in the different target of customers such as government group, traveler group, and individual traveler. GSO will coordinate with travel agency to confirm reservation and room assignment for individual traveler and travel agency with sale department. Rate the cheapest price is a group tour, followed by booking through Agoda officials and walk in both Thailand and overseas as the final form of the room as part of a difficulty in booking grading method. this walk in, booked through Agoda and group tours, the group conducted a study in form of reservation of S.D. Avenue hotel This is an alternative and to develop further in the future.Keyword : Sales Event Center Operations Ramada Plaza Bangkok Menam Riverside.

Abstract

Hotel business in Thailand has been constantly growing and it is a business that brings a large amount of income to the country. For this reason, there is a high competition in the market, yet investing in hotels is continuously increasing. Plaza Athenee Bangkok, A Royal Meridien Hotel is a luxurious five star hotel in Starwood chain, located in the heart of economic and important embassy area. Plaza Athenee provides services to customers in its own outstanding style. From attending the internship at Plaza Athenee Bangkok, A Royal Meridien Hotel for four months from 30th May until 2nd September 2016, the writer was assigned to work in the cold kitchen in the position of Trainee Cook. The writer has leant many and different things each day. One day,the writer created a new menu called ‘Salmon Marinated With Mango’, by using mangoes which were left over from the breakfast buffet to make. This way, the production costs is decreased while income is increased for the hotel. The writer has done the menu tasting ‘Salmon Marinated With Mango’ by searching for more information and made it. After that, the writer has conducted questionnaires and interview by asking the employees from kitchens who are specialized in food. There were twenty copies of the questionnaires. The result has concluded that 65% is female answering questions, 35% is between ages of 30-35, 45% is from the cold kitchen, 50% is given to very delicious taste, 45% is given to very good presentation of the menu, 40% is for a very good level of menu’s creativity, and 55% is for a very good level for healthiness.

Keywords: Salmon, Mango, marinated

Abstract

The Sampran Riverside is a hotel business with unique services. It is a natural park serving as tourists’ resting place, equipped with Thai art and culture exhibition center and approximately 160 residential units. The hotel is located in parallel with the Tha Chin River and surrounded with greenery nature. It is a cool and peaceful resort which can accommodate clients’ needs efficiently. The hotel is thus a heaven of happiness. A study team had gained a practical learning under the cooperative education project at the Sampran Riverside for 14 weeks from 30 May to 2 September 2016. The team was assigned to work as waitresses at Inn Chan Restaurant. This allowed us to daily learn from tasks. As a result, we initiated Organic menu for health by body element from Inn Chan Restaurant. The aims were to serve as an option for clients who love health to eat food in harmony with individual body element. This helped promote the dining room to contain healthy recipes. Regarding organic recipes in conforming to the body element, the team produced and disseminated 10 satisfaction survey forms to staff in kitchen and customer service sections inside the Inn Chan Restaurant, the Sampran Riverside. The evaluation results state that in term of sex, 60 percent of respondents are male; in term of age, 40 percent of respondents are over 50 years old; in term of section, 60 percent of respondents are from customer service section; regarding details, 60 percent of respondents see that the recipes’ details are simply and easily understandable; in term of design, 50 percent of respondents agree that the recipe design looks beautiful and interesting; in term of accuracy, 80 percent of respondents consider that lists of food and cost are accurate; regarding information correctness in term of the body element, 70 percent of respondents see that details are correct; regarding validity, 60 percent of respondents agree that the recipes are available; and in term of sale capacity, 60 percent of respondents see that the recipes can help increase sales.

Keywords: Organic/ Inn Chan Restaurant/ Body Element

Abstract

Anantra Riverside Bangkok Resort is the five star hotel located in Thonburi, Bangkok nearby Chaophraya River. Anantra Riverside Bangkok Resort is the hotel that combined between natural and modern style suitable for honeymoon couple, family or guest that be fond of natural style. Moreover, Anantra Riverside Bangkok Resort is services restaurant around 10 rooms. Each rooms were decorated in many style that all welcoming for every special guest. The experiences from training in F&B department in a sector of bar and banquet in each everyday will have many fruits which are beautiful and interested color remaining. So, that made we have an idea to create the project “The Beverage Traffic Lights” which have 3 lights that are the Red light, Yellow light and Green light. This project has 2 propose: 1. Create the 3 menu of colorful beverages from remaining fruits. 2. To decrease the costs and increase the profits in the hotel. And, we already did the questionnaire about the pleasuring of hotel staff in F&B department (Bar and Banquet) after they try our “The Beverages Traffic Lights” (We provided this beverages to hotel staff in 10 set). We found around 60% is the women and 50% of the persons who have the aged around 31-40 years old are pleasure with our “The beverages Traffic Light”. We also found from the query results about the taste, raw materials, creating and pleasuring of “The beverages Traffic Light” was “Excellent”.

Keyword: Juice/Smoothie/Beverage

Abstract

Purpose of this research were to create waste ingredient and preserve for cost reduction and be new alternative to entrepreneur for choose this menu to customers, who visit Krua Luang Restaurant, Mandarin Hotel Bangkok Managed by Centre Point. As the result, researchers created new menu, called “Different Cocktail Sandwich”, could save up to 137 baht each 40 pieces, could earn up to entrepreneur: 137 baht each 40 pieces too. The evaluate from 30 employees at Krua Luang Restaurant found every items were good level, such as food tasting, suitable for transformation, creativity, authentic, healthy nutrition, suitable for containors, and can be pratical, except clean food and hygienic was average level.

Keywords: Food preservation from waste ingredient, Different Cocktail Sandwich.

Abstract

From doing an internship in cooperative education project at Aunchaleena Bangkok Hotel, Bang Kapi- Ramkhamhaeng, central area of Bangkok, it was found that this hotel is suitable for the guests who look for accommodation located near shopping center or Hua Mark Indoor Stadium as well as activities in Ramkhamhaeng University, Hua Mark. The researcher aimed to conduct the project to improve public relations media for Aunchaleena Bangkok Hotel in order to provide its customers rooms and the hotel details. The results were found that existing public relations media was replaced by the new one with more details of the hotel, facilities, services and related information to provide customers useful information. New PR media comes with a larger size, elegant, beautiful decoration, and complete content.

Keywords: Public relations media / Room details

Abstract

Asia Hotel Bangkok is a 4-star hotel is famous. And recognized both inside and outside the country. The organizer can get to work. Which acts as an employee of the Asia Hotel Bangkok each day to prepare ingredients for cooking. For serving customers in the restaurant. The operation of this arrangement is aware of the problems with waste material, the waste will be taken to eliminate as many. The authors of the study And invented a solution to the waste of raw materials. These optimization. Corporate Counsel has presented problems. Solutions and consulting employees. And advisors By using waste materials from making cakes of all debris, including debris Butter Cake Cheesecake. Scrap sponge cake Crumb cake, banana cake, a menu Lynn Azeri cause reduction of expenditure to the establishment. Satisfy the Commission six main creative side. The useful The ability to apply it. The taste of food The decor And the appropriateness of the processing sequence.

Keywords: Food Waste Linzer recake

Abstract

Westgate Residence Hotel is a 3-star compact size hotel. It is the first hotel in the world decorating its facilities with the arts of knitting. The passionate love in knitting arts reflects through unique, cozy and comfort designs of guest rooms, restaurants, and banqueting halls with great hospitality to impress each guest with unforgettable moments. Westgate Residence is located on five rai of lands in Nonthaburi Province with scenic views of a quiet canal and beautiful nature enabling each guest to appreciate serenity and privacy. It is also surrounded by many cultural places and entertainments such as a leading department store, all connected by convenient transportations.
For four month, I had been working as a trainee under the Co-operative Education Project at Westgate Residence Hotel from July 4th, 2016 to October 7th, 2016. I was assigned to work as a Trainee Cook in the Kitchen Department from which I learned the daily working procedures and process. In addition, I had an opportunity to create the dish called the Pork Ham Stuffed Spinach with Cheese and White Sauce. I made use of leftover ham from daily breakfast preparation to create this new dish so as to help the hotel reduce its cost and generate more earnings. For the perfection of the Dish, I had to do my research and experiment by launching seven assessment forms to the staffs working in the hotel kitchen. It is found that 71.42% of the Participants are female; 71.42% of the Participants are people whose age ranges from 20 to 30 years; and all participants or 100% thereof work in the Kitchen Department. According to the survey, 85.71 % of the participants rated Excellence for the taste; 28.58 % thereof rated Excellence for the appearance; 14.28% thereof rated Excellence for the quantity per serving; 28.57% thereof rated Excellence for the price reasonableness ; 71.42 % thereof rated Excellence for the nutritiousness; and 14.28 % thereof rated Excellence for the cost reduction

Abstract

The cooperative education at Pathumwan Princess Hotel, The learner worked from May 30 to September 2,2016. The learner was assigned to work in the banquet department, which found that, The box which collected menu tag behind the banquet department was rather old and ruin, because of much use and made by strengthless paper, it also contained to many menu tags. Those brought the old box collapses and didn’t have enough area to carry all of the tags. Hence the learner solved this problem. By consulting with staffs about finding the solutions and figured out the idea of inventing the new box in order to strengthen the use in banquet department’s usage, those boxes could collect more menu tags neatly. So the learner chose the hard paper to produce boxes to be used for the banquet department as those boxes are stretcher than others as well as a suitable color and to extend the storage space. Lastly, these reduced staff’s duty to tidy up those tags.

Keywords: production, banquet department, menu tag box

Abstract

There was 3 months of experience in Cooperative Education at Sukhothai Hotel from 30th of May to 2nd of September. The learners were assigned to work as a waiter in the Food and Beverage department. The learners found out that providing great services is the significant thing to satisfy customer needs and create a good hotel brand image. Apart from other responsibilities, working as the waiter or waitress is more likely to be closer with the customers. Making customers feel impressed with our service is most important because this will create memorable experiences for the customers, which it will be good for the company because they might spread positive word-of-mouth and repeat our services again. From interviewing with the hotel employees and staff on how to satisfy customer needs with our services, the learners have got some useful information in order to create great services along with producing manuals called “10 things for great service” in order to create great service awareness at any place, any situation and any time which is under the project of “The method of building satisfaction in service at Sukhothai Hotel”. The result came out from interviewing managers on “The method of building satisfaction in service at Sukhothai Hotel” This concluded that all service details as it mentioned on mini manual is important for employees. Also it depends on each of situation to be applied with.

Keywords: Great service Satisfaction Impression Service Given

Abstract

Sampran Riverside Hotel is a business hotel with international service standards, and a unique in style for making an impression and satisfaction to customers with a service Sampran Garden has open more than 50 years ago, the area has an organic garden for 3-4 years of selling organic quality food which is different from other hotels. From the operations of cooperative education from Sampran Riverside hotel starting on May 30, 2559 to September 2, 2559, the organizing committee is assigned to work as a chef assistant in the bakery department, and to learn various functions for a day and create two snacks that are unique for making Leaf Wrapped Bite-Size Appetizer and Kratong Thong to mix for new menu options to promote the establishment of the customers to know about Thai food and worth the right quality and the money too. The results of the survey questionnaire and the kitchen staff totaling 10 people came out to be satisfactory from assessments, males accounted for 60 percent of the old age, the respondents were in the age range 20-30 years, the figure was 40 percent of respondents in the main kitchen and bakery department, the figure was 50 percent the same. The value of the nutritions have been very satisfied, the figure was 43 percent, the innovation of food is very satisfying 44 percent, the applied satisfaction the most 49 percent and the appropriate material adapted with satisfaction is the most 47 percent.

Keywords: Appetizer / Kratong Thong / butterfly pea

Abstract

The main objective of the cooperative education : “Santiburi Beach Resort & Spa” is another outstanding accommodation Samui pairs long because, for more than 23 years, is considered a pioneer of the first version of the 5-star accommodation at Koh Samui. By the way, resorts have been selected as members of the Group of the World’s Leading Luxury Hotels from more than 10 years ago, has been until now. A guaranteed quality and reputation. Students were operating in the welcome section (Reception) and was assigned to take care of customers at the hotel Santiburi Beach Resort And Spa and offer a welcome drink and preparations to welcome with flowers Garland , with guests. The result of this study, researchers obtained logical thinking, analyzing, solving problems and making teamwork systemically. During the time that we spent working as trainee for about 14 weeks, it can analyze as follows: The factor that strengthen impressive hospitality can be analyzed into 20 factors. The five beginning examples that affected customers the most are; Garden Villa, Daily Football, Sport Complex, Thai Restaurant, Free Afternoon tea. Moreover, researchers learned about 9 kinds of receiving and servicing guest. For examples; Pleasantly warm service at first sight, Decorated villa in Thai style for remembering the Thai way, and many restaurants in several environments. In addition, researchers do not only developed professional skills, but also developed working in real situation, improved knowledge from study at university to working in Santiburi Beach Resort and Spa. However, this is important experience for preparation before going to work in real life and in future career.

Keywords: Santiburi Beach Resort and Spa/ Impressive Making and Receiving Management for target Market Group

Abstract

Anantara Sathon Bangkok Hotel is located on the edge of Bangkok’s business district, moments from the city’s dining and shopping hubs, that provides the perfect urban sanctuary for both leisure and business travelers. Hotel’s restaurants serve up an array of expertly prepared Asian and Western cuisine throughout the day and this place is selected to celebrate a special occasion. As cooperative student trainees in Main Kitchen and F&B department, we saw that there were a lot of food leftover after meal every day. Therefore, the project of creating new menu by using the ingredients from the morning buffet line left over was created. The new menu is called “Refreshing in The Rain Fusion Set” , that include Bacon Spring Rolls with RoselleSauce and Tamarind Chutney sauce, Ham Roll Mixed Thai herb with BBQ Sauce, Lemon cup Meringues with Thai Dessert and Sweet Passion Cocktail. This project was created with 2 objectives as follows. The first is to created a new menu set that can help to add value for the set. The second is to survey the staff satisfaction towards the new menu set. The 15 questionnaires were answered by 15 staff working at Main Kitchen Department and F&B Department in Anantara Sathon Bangkok Hotel. The most staff is female : 53.33%, Age 26-30 years : 53.33% and Staff position : 53.33%. The result of satisfaction toward the taste of food and the decoration was high. The satisfaction toward the taste of Tamarind Chutney sauce, taste of Lemon cup Meringues and the design of Cocktail was medium.

Keywords : Fusion Food / Refreshing in The Rain Fusion Set / Cocktail

2016 /2559

  • 1. The vaccum cleaner deodorizor from peel
  • 2. The Development of Wedding Gallery : Case Studies of Park Village Rama 2
  • 3. Soap and Scrub with Coffee ground
  • 4. The Study of Service Customer’s Behaviour to Enhance Service The Case Study of Benjarong Restaurant and Lobby Lounge at DusitThani Bangkok Hotel
  • 5. Operational guildelines through QR code for Front office,<br />
    The kitchen and Bartender at Mode Sathorn Hotel Bangkok
  • 6. A study of reducing the cost of food and beverage
  • 7. A Study on Awareness of Resources Utilization of Green Hotel’s staff: Case Study of Asita Eco Resort
  • 8. The operating formation of housekeeping department through QR Code at Eastin Grand Hotel Sathorn
  • 9. The Way of alternative equipment in Banquet Department (W hotel Bangkok)
  • 10. Tropical Summer Mojito in W Way at W hotel Bangkok
  • 11. Green Tea Extreme By Vanilla Sugar Free Syrup
  • 12. The special design for supporting Whatever/Whenever W Bangkok Hotel
  • 13. The work process of Marketing Communication department

Abstract

          Lebua at State Tower is located in the second highest tower in Bangkok. It fascinates you with beautiful panorama view of the Chao Phraya River and the colorful top view of Bangkok from the well-decorated hotel room. The hotel interior is unique and modern containing Thai charm. The hotel responds to the shoppers’ needs with the convenient transportation as the hotel is located near Robinson Bang Rak and sky train station. Apart from the luxurious rooms, Lebua at State Tower provides facilities to fulfill the requirement of quests such as swimming pool, fitness center. The prominent point of this hotel is the Sky Bar and the sky restaurant, “Sirocco” which is the highest outdoor bar and restaurant in the world. With these reasons, Housekeeping Department is very significant for hotel room management since it requires deliberation and attention. During the operation in Lebua at State Tower, the researcher noticed many leftover fruits in the guest room each day. Most were oranges. Therefore, the researcher had an idea to process the leftover to the deodorant for the vacuum cleaner of the Housekeeping Department in order to save cost of purchasing deodorant for the vacuum cleaner and use the leftover fruits for the highest benefits.

Abstract

          NOVOTEL BANGKOK ON SIAM SQUARE is a 4 stars hotel situated in Siam Square area. The hotel provides many facilities such as bar, restaurants, spa and meeting room. As training in Food and Beverage Department, We have noticed that there are a lot of waste generating from used coffee grounds. The coffee grands have lots of positive impacts to skin and can be used as scrub. Therefore , The project named “Soap and scrub with coffeeground” has been initiated. The result is that the staff satisfy with the at come and quality of the soap in relation to the smell cleanliness

Abstract

          Dusit Thani Bangkok Hotel is a 5-star business hotel is famous in Thailand. Both Thais and the foreigners experience the service for a long time. The economy of the district is located in Bangkok. The current economic situation which is highly competitive leads business organizations to adapt to the changing situation. Currently Dusit Thani Bangkok Hotel has access to a large number of employees which are both experienced and non-experienced. When employees are of lack experience and do not understand the behavior of visitors at each country, so it causes problems in the service. The employees cannot resolve the problem in time. Therefore this needed to study customer behavior and found ways to improve the service. In this study, it cannot be used questionnaires to the customer during the visit. Therefore, to resolve such a problem by using observations and interviews with staffs. This is to lead for the development of the service and encouragement for employees to have knowledge and understanding of customer behavior even more as well as to respond to the needs of customers more effectively.

Keywords: Customer Behavior / Observation.

Abstract

          Mode Sathorn hotel is a modern room design in Bangkok emphasizing on service that creates maximum impression to customers. By operating the project, co-operative education at Mode Sathorn Hotel from 23 August to 9 December 2016 for 4 months, the learners have been assigned to work in front office. Department, Kitchen and Bartender Department which the front office has roles and responsibilities from welcoming customers to come to the hotel, including coordination with various departments to ensure customers receive the highest satisfaction. The kitchen section, the learner has helped in the kitchen, preparing dishes for hotel guests, including cooking process Moreover bartender helps mixing drinks in the various types of beverages to customers, All these departments found that most of staffs may not their roles and responsibilities clearly invarious stages. Therefore, the learners has purposed the project handbook of Student cooperative Education Mode Sathorn Hotel by creating QR code and distributed in various departments such as Human Resources department. This is for staff to enable to scan the practice in each department. In addition, The implementation is fast and more efficient and allowing staff to learn and understand of each department better.

Keywords: QR Code / Details of the job / Handbook of student co-operative education.

Abstract

          “A study on awareness of resources utilization of green hotel’s staff: a case study of Asita Eco Resort” is a study about awareness of staff in relation to resource utilization at Asita Eco Resort. This study aims to be used as a guideline for organizational development. Questionnaire applied as a research technique. 16 out of 31 staff who were literary answered the questionnaires. The results illustrate that overall awareness level of staff is high. 75% of the respondents are 31-40 years old and 20-30 years old, respectively. 87.5% graduated Bachelor degree. 37.50% have worked at hotel less than a year. 37.50% of the respondents work in Front Office Department. The awareness of staff in using water, electricity and other resources is high (Mean = 4.23). This study proposes that staff should support about reduction of resourcesuse and the hotel should launch guidelines or code conduct about reduction of resourc

Abstract

          A study on awareness of resources utilization of green hotel’s staff: a case study of Asita Eco Resort” is a study about awareness of staff in relation to resource utilization at Asita Eco Resort. This study aims to be used as a guideline for organizational development. Questionnaire applied as a research technique. 16 out of 31 staff who were literary answered the questionnaires. The results illustrate that overall awareness level of staff is high. 75% of the respondents are 31-40 years old and 20-30 years old, respectively. 87.5% graduated Bachelor degree. 37.50% have worked at hotel less than a year. 37.50% of the respondents work in Front Office Department. The awareness of staff in using water, electricity and other resources is high (Mean = 4.23). This study proposes that staff should support about reduction of resourcesuse and the hotel should launch guidelines or code conduct about reduction of resourc

Abstract

          Eastin Grand Hotel Sathorn is a 4 star hotel located in the heart of the business district of Bangkok. The hotel is an organization that operates rooms and facilities such as modern rooms, dining rooms, a gym, outdoor swimming pools etc. In the practical period the learners worked in the housekeeping department, assigned on duties like cleaning the rooms and common areas in the hotel, and coordinating the housekeeping department laundry room and a flower room from practicing in the housekeeping department at Eastin Grand Hotel Sathorn the learners found that having a good preparation before starting work is necessary. This is to achieve a better understanding of the work to be done. It was found there was a need for a new guideline for employees to access information which is specific to their duties and responsibilities, access to regulatory procedures to ensure good service, as well as conforming to the standards of the hotel. This is critical to create a good image for the hotel. Therefore the learners have prepared the project “The operating formation of the housekeeping department through QR Code at Eastin Grand Hotel Sathorn”, hoping that this project will benefit the hotel staff and create a good image for the hotel even more.

Keywords: preparation before the operation / performance model

Abstract

          W hotel Bangkok is a 5-Star hotel. The building is modern decoration and located in the business district. Moreover, they have function room preparing for the guests who are impressed with the good service. As we were in the internship program at W hotel and did the project about “the way of alternative equipment in Banquet Department”. The Objective is make the new way to choose equipment to adapt in the future and develop the service in banquet department and save cost for buying the new equipment. The study found that the alternative equipment, pitcher which reduced cost in banquet department for buying the new equipment and apply as a guideline to replace equipment in the future and be able to adapt to other equipment in banquet department and being example for the other project to replace.

Keyword : Service, Alternative equipment

Abstract

          Cocktail is a mixed drink with alcoholic beverage. Cocktail can be found in hotel and various places. Each restaurant may have their own cocktail recipes with the same recipes or different recipes since those we which are regular basis or sometimes are created as their restaurant signatures following the practice for cooperative education at W hotel Bangkok. The Project is under the name of Tropical summer mojito in W Way at W hotel Bangkok cocktail. This has purposed tobe an alternative to a hotel, which is capable to adapt the formula in the future and allows guests to try new flavors that diverse in taste as well as interesting and beautiful decorations in order to attract guests to visit. The study found that the satisfaction towards Tropical summer mojito in W Wey has a creativity and color suit with the new taste of W hotel. The result of evaluation towards the satisfaction to the good drink. This results as the operator is interested to bring this type the level of good to excellent further alternative and add a new menu option in the future.

Keywords: Variety/Creativity

Abstract

          A Starbucks coffee shop provides services in the form of a coffee shop. Their main income comes from the sale of beverages. Starbucks drinks consist of 3 types : hot beverages, cold beverages, and ice-blended beverages. Some syrup flavour are not as popular with the customers. Each syrup flavour has an expiry date of 1 month after opening. Currently, the Metro West Town branch of Starbucks coffee shop throws out the expired sugar free vanilla syrup every month, which is considered a waste. We came up with a new drink which uses sugar free vanilla syrup as an ingredient. This reduces waste, and increases income for the Metro West Town branch of Starbucks coffee shop.

Keywords: serving as a coffee/ vanilla sugar free syrup

Abstract

          W Bangkok Hotel is a 5 star hotel located at North Sathorn Road ,surrounded by leading companies, entertainment venues, hospitals and etc. The Hotel has a department which you can expect excellent services from it, Whatever/ Whenever. This department will make all the things you wish come true. Moreover, it has prepared to welcome all of the exclusive guests and the guests coming for special occasion at all time. However, the more guests come to our hotel, the more work we must prepare. Besides, if a guest repeatedly comes, he/she will find the same welcome as well. That may make that guest bored of our services ormitigate his/her loyalty to our hotel. Eventually, those problems might affect our hotel in a disadvantageous way. Therefore, these are the cause of this project “ the special design for supporting Whatever/Whenever W Bangkok Hotel” . The objectives are to make more choices to serve the guests and to create the highest satisfaction of the guests who want to be our guests another time.

Keyword: Design/Support

Abstract

          The operation of the cooperative education project about the work process of marketing communication department of W Hotel Bangkok, The 5-star hotel Which has the uniquely modern decoration inside, including the outstanding design. The hotel located in the middle of business area on Sathorn Road. W Hotel has been in service industry for over 20 years. The guarantee of fame and quality is now confirmed. The learner worked in the marketing communication department which is very significant to the hotel in conducting marketing activities for getting public awareness, understanding and acceptance between business and costumers. The aim is to achieve the goal of increasing sales, consumer loyalty and maintaining the good image of the hotel. The results of learning and work in the real tasks gave the learner experiences of work as well as the work process including critical thinking, analyzing the problem solving skill, systematic teamwork among employees. The 16-week- coperative education develops me in career path as well as enhancing the education in academic that combined with the real deal of work which counted as the preparation before applying for W Hotel Bangkok in the future with professionalism.

Keywords: W Hotel Bangkok/The process of work in marketing communication department

Co-op Liberal Arts – Hotel Studies

Leave a Reply

Your email address will not be published. Required fields are marked *