Co-op Liberal Arts – Hotel Studies

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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

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

2. Sales Event Center Operations Ramada Plaza Bangkok Menam Riverside

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.

3. A Study Room Reservation of S.D. Avenue Hotel

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.

4. Salmon marinated with mango

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

5. Organic menu for health by body element from Inn-Chan restaurant

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

6. The Beverage Traffic Lights

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

7. Different Cocktail Sandwich

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.

8. Projects to Improve the Media Relations

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

9. Linzer Cake

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

10. Pork Ham Stuffed Spinach with Cheese and White Sauce

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

11. Storage Box Invention Project

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

12. The method of building satisfaction in service at Sukhothai Hotel

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

13. Kratong Thong Butterfly Pea

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

14. Impressive Making and Receiving Management for Target Market Groups

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

15. Refreshing In The Rain Fusion Set

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

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.

2. The Development of Wedding Gallery : Case Studies of Park Village Rama 2

Abstract

          S.T. Thumaporn Co., Ltd. provides accommodations and catering services. The company aims to emphasize on advertising its catering services to draw future clients, thus leading to “The Development of Wedding Gallery Case Studies of Park Village Rama 2” This Handbook containing an easy-to- understand summary of various themes of wedding banquets and other related important information gathered directly from the hotels database, is believed to effectively attract the interest of its clients “The Development of Wedding Gallery Case Studies of Park Village Rama 2” Can greatly be utilized as a resourceful marketing tool.

Key words: Wedding Gallery

3. Soap and Scrub with Coffee ground

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

4. The Study of Service Customer’s Behaviour to Enhance Service The Case Study of Benjarong Restaurant and Lobby Lounge at DusitThani Bangkok Hotel

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.

5. Operational guildelines through QR code for Front office,
The kitchen and Bartender at Mode Sathorn Hotel Bangkok

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.

6. A study of reducing the cost of food and beverage

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

7. A Study on Awareness of Resources Utilization of Green Hotel’s staff: Case Study of Asita Eco Resort

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

8. The operating formation of housekeeping department through QR Code at Eastin Grand Hotel Sathorn

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

9. The Way of alternative equipment in Banquet Department (W hotel Bangkok)

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

10. Tropical Summer Mojito in W Way at W hotel Bangkok

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

11. Green Tea Extreme By Vanilla Sugar Free Syrup

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

12. The special design for supporting Whatever/Whenever W Bangkok Hotel

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

13. The work process of Marketing Communication department

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

14. Guideline for developing reservation system

Abstract

          Tourism industry is continuing to grow nowadays. Therefore, internet has become a part of life and plays a significant role in purchasing goods and services. Tourism industry is another example that put internet into a good use especially internet booking both domestic and international. Companies that provides online room reservation service were founded. This includes A.T. Network Co., Ltd. which is the company that provides travelling agency services; selling tickets, and reservation services. It also received a direct benefit from the internet as in public relations and marketing.
However, A.T. Network Co., Ltd. is not the only one in the play. There are also other companies that put such strategy into practice. The company suffers a great deal with competitor problems. This includes the room prices and packages which doesn’t meet the customers’ requirement. The research team aims to study the tourists’ behavior of using online reservations and travelling. The problems will be solved by using a designed questionnaire comprised with questions of customers’ general information, travelling and booking behavior, the satisfaction of travelling and booking. The evaluation will be made from samples and analyze to find conclusion.
The results let the researchers know the solution to the problems. The proposal is to use the 8P marketing strategy to increase sales and put it to meet the customers’ requirement. The 8P
marketing strategy is comprised of Product Strategy, Price Strategy, Place Strategy, Promotion Strategy, Packaging Strategy, Personal Strategy, Public Strategy, Power Strategy. For example, Product Strategy must be done according to price and quality As for Public Strategy and Place Strategy, the researcher found that the company should increase the use of Facebook as the mean to convey more information to customer since it is a good way to communicate and fast to be accessed by various groups of customer.

Keywords: Satisfaction survey / Booking behavior / travel behavior
Title: Guideline for developing reservation system
Author: ภัคพนธ์ ศิวาวุธ, นางสาว จันทร์จิรา กาสิงห์, นางสาว มริสา มากสมบูรณ์
Co-operative Education Preparation: Sathaporn Phuakmu
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

15. The factors that effect to increase efficiency of transport service case study: P.S.P Transport And Tour Part.,ltd.

Abstract

          The study of this report have resulted from a recently completed internship at P.S.P Transport and tour Part,. Ltd. form 15th May 2017 to 25th August 2017.The internship focused on matters primarily Relating to coordination. A major finding of this internship is the conclusion that the company has a high number of employees both permanent and temporary.
This high level of staffing has caused communication problems within the organization with frequent distortion due to varying levels of service standards and a frequent failure on the part of employees to maintain sufficient understanding of their job. It is vital that the company maintains effective communication between employees, also prioritizing a high level of job comprehension in the work force. After having identified the primary issue facing the organization, the next step is to examine the factors which are vital to increasing efficiency in the service case study of P.S.P Transport and tour Part Ltd. The following considerations are key to factors are Communication, coordination and operation, Transportation service –a way to increase the efficiency of employees.
The results of this study indicated the factors that effect to increase efficiency of company are communication, coordination and operation, and Transportation service.

Keywords : Communication, coordination and operation, Transportation, P.S.P Transport and tour Part,. Ltd.

Title: The factors that effect to increase efficiency of transport service case study: P.S.P Transport And Tour Part.,ltd.
Author: ภัทราพร วุฒิกุล
Co-operative Education Preparation: Supattra Huabjaroen
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

2017 /2560


1. Factors Which Contribute to Enhance Customer’s Satisfaction and Barriers to Services of Woraburi Sukhumvit Hotel and Resort

Abstract

Woraburi Sukhumvit Hotel and Resort is located in Sukhumvit area which is a business area where the majority of the hotel customers are foreigners, and there are many competitors in this area. The objectives of this research are: 1) to study the behaviors of the hotel’s guests 2) to study the factors which affect the decision of the guests to choose their hotel in order to propose the result to the hotel management team to use as a part of the information for their decision to design marketing strategy, marketing approaches, and marketing promotion activities in order to address the customers’ needs, as well as to consider the ways to improve and develop hotel services to be highly effective. In this research, we conducted the survey with 53 participants who are the Woraburi Sukhumvit Hotel and Resort guests at the end of their stay, and we analyzed the detail of the statistic data by looking at the percentage data, and the average data.
In part 1, the demographic of the participants, the result shows that the majority in each aspects are as follows: the majority in gender is ‘male’ which is 28 persons and equal to 52.83 percent; the majority in age range is ‘26-35 years’ which is 25 persons and equal to 47.17 percent, the majority in occupation is ‘other’ which is 23 persons and equal to 43.40 percent; the majority in income range is ’15,001-30,001 baht’ which is 18 persons and equal to 33.96 percent.
In part 2, the behaviors of the hotel’s guest and the factors which contribute to the customer’s satisfaction, the result shows that the main factors are the location of the hotel which is easy to find and access, and the cleanliness of the hotel room. And the factor which contributes least to the customer’s satisfaction is the new technology for service.
In part 3, the detail of factors and the marketing programs which contribute to the customer’s satisfaction, the result shows that, in the “reliability” category, the most is the skills and knowledge of the hotel staff to provide services, and the least is the advertisements and promotions are aligned with the advertisements on the other websites or medias; in the “responsiveness” category, the most is the service- mind and the willingness of the hotel staff to take care of customers, and the least is the timeliness of the hotel staff to provide service to meet the needs of customers
In part 4, the additional comments and suggestions from the participants suggest that the check-in and
check-out staff should be speeded up, and the quality of facilities and technology devices should be improved.

Keywords: Satisfaction, Barrier to services of Woraburi Sukhumvit Hotel and Resort.

Title: Factors Which Contribute to Enhance Customer’s Satisfaction and Barriers to Services of Woraburi Sukhumvit Hotel and Resort
Author: Suchanaree Kaewjeen, Mudtiw Imwongsub
Co-operative Education Preparation: Punjama Pemayotin
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

2. Bio-fermented water project

Abstract

Narai Hotel is a four-star hotel located in Bangkok. The organization operated the business for a long time. The hotel provides accommodation services for potential customers. The facilities
such as modern stylish room, swimming pools, restaurants, health care and meeting rooms.

The authors have been assigned duties as trainees for the cooking department in the hotel, duties included raw materials preparation and service providers to customers. The authors have seen the importance of “ Bio-fermented water project ” The report includes 4 parts; the inventionof bio-fermentation to reduce odors and grease clogging the drain, Period of the fermentation, the use of fermented water in the kitchen area, and interview and questionnaire.

This report can be helpful for employees and students to have better understanding about the bio-fermentation and how to use it properly.

Keywords: Bio-fermented water/ Processing/ Odor reduction/ Fat blockage

Title: Bio-fermented water project
Author: Suttida charoensri/Thunyarat konklang/Nichakorn Krityamsaluan/Wipaporn Supakorn
Co-operative Education Preparation: Sani Sadakorn
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

3. Digital Signage and Energy Saving

Abstract

Anantara Siam Hotel Bangkok is a hotel that offers luxurious service to guests by providing the sense the local cultures blended with simplicity and elegance of ancient Thai architectures. The ceilings of Anantara Siam Hotel Bangkok are wholly made of silk with hand- made patterns. The lobby area provides magnificent splendor. And the garden also gives a sense of private tranquility. There is a wide range of dining options in the dining room. Amidst the busy capital, Anantara Siam Hotel Bangkok can provide guests both enjoyment and convenience of excellent living. It also provides catering services with a modern banquet room that is elegant in organizing events. In addition, there are many different types of services available.

The researcher collected information and contents to be presented as the project of “Digital Signage and Energy Saving” with the purposes to reduce the operation processes, work modifications of banquet department, as well as unnecessary expenses incurred in the long run. The research was conducted by studying the usage of papers and paper ink used in each wok modification which resulted in more expenses to the banquet department. Therefore, LED TV Digital Signage was used to be a solution for hotel operations in order to enhance visualization of font sizes and logo colors of works more clearly. Also, LED screen is energy-saving, reduces costs, and does not cause global warming as well.

The cooperative education project on “Digital Signage and Energy Saving” can help reduce operation processes or work modifications and save costs or expenses of using paper and paper ink. This is considered as a long-term budget saving that helps build a corporate image to be up-to-date. Moreover, it can represent a greater technological readiness for the organization
increasingly.

Title: Digital Signage and Energy Saving
Author: Supisara Sritubtim, Areeya Gunpong
Co-operative Education Preparation: Krip Jurakanit
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

4. Quinoa and Job’s tears Dumpling

Abstract

Eastin Grand Hotel Sathorn operates daily for Thai and foreigner guests, including a tour group, banquet and seminar.
The student is trained in at the Kitchen Department. The duty is to prepare raw material and cooking for guests. Teams are trained in Main Kitchen Department. We saw the problem in the kitchen that is a preparation of raw material must choose only quality and useful ingredients for guests. We use Quinoa and Job’s tears that is not expensive for cooking. The student learner saw the benefits by adapting quinoa and Job’s tears to be a new product in order to make revenue for The student studied and presented new product to the hotel by using quinoa and Job’s tears to do rice dumpling that is nutrient and delicious for Thai and foreigners. As of these raw materials are easy to find in the market and known by most of people. So we can make new product which has high benefit and it is to increase the revenue of the hotel too.

Keywords : Quinoa and Job’s tears Dumpling

Title: Quinoa and Job’s tears Dumpling
Author: Piyanuch Pieanlee
Co-operative Education Preparation: Yuwarin sripan
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

5. Herbal air freshener : A case study of Eastin Grand Hotel Sathorn

Abstract

Eastin Grand Hotel Sathorn is a 4. 5 star hotel located located on the central business
district on South Sathorn Road surrounded by leading companies, hospitals and popular tourist attractions. There is everything you can expect from this hotel. The housekeeping department is very important part of the room that requires a thoughtful and caring. While working at Eastin Grand Hotel Sathorn, plenty of Foods is Found left over. This project aims to save cost of air freshener orders by bringing waste that is processed into a herbal air freshener. The fruits and herbs that are used are three types of apple, pandan and lime. Herbal air freshener is used for deodorant in the pantry or toilet staff. In order to reduce the spray order from the outside, experiment with the Herbal air freshener to spray in the room is conducted in order to help reduce odor in the room. The smell of spray lasts 30 minutes. There was an interview with Housekeeping employee of the Eastin Grand Hotel Sathorn about the herbal air freshener and received a good response and thought that this herbal air freshener will be used for benefit in the establishment

Keywords : Herbal air freshener

Title: Herbal air freshener : A case study of Eastin Grand Hotel Sathorn
Author: Narisara Meejumrus
Co-operative Education Preparation: Yuwarin Sripan
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

6. Herbal air freshener : The Case study of W Bangkok Hotel

Abstract

The W Hotel Bangkok is a five stars hotel that recently established but this place is famous
among tourists from Thailand and others countries because the hotel is located on Sathorn Road. In the highly competitive world of business, unwanted odors is the most important problem of five stars hotel because it makes customers dissatisfied, disappointed, wasted time and often have to change rooms for customers. Therefore, we need to find the appropriate way to deodorize it. By solving this problem, we observed and interviewed the hotel staffs to find solutions for this problem. The results found that using

Keywords : Herbal air freshener

Title: Herbal air freshener : The Case study of W Bangkok Hotel
Author: Rungtiwa Siriwong
Co-operative Education Preparation: Yuwarin Sripan
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

7. Coffee Grounds Body Scrub

Abstract

Every day we have a lot of used coffee grounds (raw material) from the bar and cooking stations. The student trainee has realized that used coffee grounds can be applied to another benefit. And it is thought that used coffee grind can be useful for the skin. Once processed into soap the used coffee grounds will make your skin radiant and soft.
Scrub the skin by using the used coffee grounds help reduce costs and it is a good way to
recycle. The benefit can be seen available in real life. the resulting skin will look healthy,
vascular will improve. Because used coffee grind is a mixture of caffeine, which helps to stimulate and refresh the body. As well as the skin of our people that used this method see that it helps their blood vessels expand to ensure a healthy skin.

Keywords: Coffee grounds / Scrub the skin

Title: Coffee Grounds Body Scrub
Author: Ratikan Chansawang
Co-operative Education Preparation: Suntorn Sornkijdee
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

8. Mango Sticky Rice Panna cotta

Abstract

From the internship under the co-operative education project at Riva Surya Bangkok Hotel from May 15, 2017 to August 25, 2017, totaling 4 months, the student developed the dessert menu entitled Mango Sticky Rice Panna Cotta. The objectives of this project were to provide an alternative for customers to make Mango Sticky Rice Panna Cotta for health and to evaluate the hotel employees’ satisfaction with this menu.
For perfect creation of this menu, the author studied necessary information and took actions. The assessment form was created and distributed to employees in the kitchen department of the hotel. 10 copies of satisfaction survey were developed. Based on the assessment, it found that overall liking had mean satisfaction at 4.8, which was the highest level of satisfaction, followed by taste of sticky rice with a mean satisfaction score at 4.7, which was the highest level of satisfaction, cereal texture with a mean satisfaction score at 4.6, which was
the highest level of satisfaction.

Keywords: Panna Cotta/ Sticky Rice

Title: Mango Sticky Rice Panna cotta
Author: Wannaporn Sritarawan
Co-operative Education Preparation: Suntorn Sornkijdee
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

9. Anantara Clean Food and Infused Water at Anantara Riverside Bangkok Resort

Abstract

Co-operative education at Anantara Riverside Bangkok Resort Since 06 January-28 April
2017 For 4 Months Have training for students. And choose to work in cold kitchen Learn the system. And Have a thought about food Processing. By the raw materials in hotel And Create a new menu Objective to reduce costs in hotel and offer a new altenative for Healthy customer in hotel consider menu serve At the restaurant
After several experiment the survey was conducted as an interview. To poll healthy food interview from staff in the kitchen 10 peoples. Mostly liked the taste and food decoration. Can be used to cook in the restaurant At hotel

Keyword : Clean Food / Infused Water / Healthy

Title: Anantara Clean Food and Infused Water at Anantara Riverside Bangkok Resort
Author: Ploynicha Chutiwatkunroat, Korn Sriwarasas, Kuntrika Pongpoowanon
Co-operative Education Preparation: Tipkanok Wiangkum
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

10. Jelly herbs filled fruits

Abstract

This project is part of fulfilling the requirements for the Bachelor’s Degree in Hotel and Tourism Program, the Faculty of Liberal Arts as the cooperative education in academic year of 3/2016. The objective of this research was to produce fruit filled Red Wind and Sangria jelly products. The developed products contain alcohol. This project would be beneficial to bakery kitchen as the products can meet the needs of those who are allergic to milk, butter, eggs, and nuts as well as children who cannot consume alcoholic containing desserts. The researcher participated in cooperative education at The St. Regis Hotel Bangkok. The research was conducted on five herbal and fruit flavored jelly including Rambutan filled Chrysanthemum jelly, lychee filled Butterfly pea jelly, Toddy Palm filled Ginger jelly, Longan filled Lou Han Guo jelly, and lychee filled lemongrass jelly. The researcher asked 10 kitchen staff and waiters/waitresses to evaluate the developed jelly products. Of five flavored jelly, Rambutan filled Chrysanthemum jelly got the highest acceptance level. The respondents were accepted. The aroma of Chrysanthemum and taste is
most satisfied.

Keyword: Fruit Filled Herbal Jelly

Title: Jelly herbs filled fruits
Author: Tanatta Kanjanawaha
Co-operative Education Preparation: Suntorn Sornkijdee
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

11. Multi Purpose Coffee grounds

Abstract

Chatrium Hotel Riverside Bangkok likes a family with a heritage of Khun Chatri Sophonpanich legacy,
who offers the integrating balance of Thai hospitality, tailor made service that makes guests feel remarkable. This hotel has opened for guests not very long ago but it has suddenly famous because Chatrium Hotel Riverside Bangkok is Green Hotel, it has good management of environment and excellent service. Therefore, I would like to continue the policy of this hotel about management of environment.
This project is under the name of “Multi Purpose Coffee Grounds”. The project has purpose to be an alternative to a hotel which is able to decrease the environmental effects and decrease for buying materials of hotel. Experimental findings of Multi Purpose Coffee Grounds can remove stain and sink has shadow. Multi Purpose Coffee Grounds has efficiency and conform with objectives of project. For results of satisfaction about
project reveal that the sample is females more than males and satisfaction is more satisfactory. For examples are Multi Purpose Coffee Grounds can clean utensils and sanitary wares, decrease cost of hotel, be convenient and can decrease waste.

Keyword: Coffee grounds

Title: Multi Purpose Coffee grounds
Author: Pojjanin Omngam
Co-operative Education Preparation: Tipkanok Wiangkum
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

12. Tom Yum Tuna Sandwich

Abstract

This project named “Tom Yum Tuna Sandwich” aims to create alternative for customers
to have new menu. This new menu is expected to mix various favour, to add healthy menu for customers and finally to increase sales volume. This project has been studied by gathering information related to favorite menu in the store. The result showed that tuna is the most favorite menu. Therefore tuna, sandwich and Tom Yum are used to create new fusion menu that combines between two nationalities, European and Thai
Tuna Tom Yum Sandwich is also applied to promote in a form of set menu called Combo
Set. This includes 1 Tuna Sandwich costed THB38.59, lemon tea and mini salad costed THB
54.09. Selling price are THB 199. Therefore, THB 144.91 are profit per 1 Combo set. From research, customers and staff satisfy with this new menu. This menu is expected to be placed in the store for further benefit gained.

Keywords: Food / sales strategy.

Title: Tom Yum Tuna Sandwich
Author: Sumeta Jaebankoh
Co-operative Education Preparation: Dr.Nantira PhuKhaw Sonjai
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

13. Durian Macarons

Abstract

The Peninsula Bangkok is a five star hotel located at Charoennakorn. The hotel is decorated in a simple and elegant style. Also, the hotel has many amenities such as restaurant, bar, spa, swimming pool and meeting room.
As being a student in Cooperation Education Program in Bakery Section, Kitchen Department. Durian Macaron has been created as a new menu. This is because Durian is a famous fruit in Thailand. The project has been trial and error several times in order to adapt tropical fruit with European dessert.
Result derived from 10 staff who are working in Bakery Section, Kitchen Department. Eight people satisfy with Durian Macaron because they like smell and taste of Durian Macaron. One person doesn’t like Durian Macaron because she doesn’t like colour of Durian Macaron. The last person doesn’t like Durian Macaron because she doesn’t like smell and taste of Durian.

Keywords: The Peninsula Hotel, Bakery and Durian Macaron.

Title: Durian Macarons
Author: Pannawich Khemdang
Co-operative Education Preparation: Dr.Nantira PhuKhaw Sonjai
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

14. Salmon Cracker

Abstract

The Okura Prestige Bangkok Hotel is opened to serve both Thai and foreigner clients with a main emphasis on room and food services. The most popular dishes of the hotel is Japanese cuisine. So, there will be daily consumption of salmon in large quantities. The authors observed that the salmon from the buffet was left in a large quantity. Therefore, the authors had invented the menu of salmon cracker for distribution to add value to the product and also to create additional revenue to the hotel as well.
From the study results of the salmon cracker project conducted by distributing satisfaction questionnaires, it was found that the respondents had satisfactions on cleanliness and freshness at the highest level, satisfaction on color at a moderate level, and satisfaction on smell, texture and taste at a low level.

Keywords : food processing, salmon cracker

Title: Salmon Cracker
Author: Kanokwan Limparod, Apichai Paratong
Co-operative Education Preparation: Sataporn Pheugmui
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

15. Dory with cashews nuts salsa cheese

Abstract

Park village Rama ll is the four star hotel which has the formula of providing the accommodation and Banquet Room for seminar convention and other events. As this project’s provider was training at the food & beverage section which in charged for many roles. And got inspired by the abundant ingredient like dolly fish according to the new menu ‘Dolly Fish with Cashew Salsa and cheese’ the fried dolly fish coated with breadcrumbs, topping with cheese, eat with cashew salsa sauce and serve with salad & special paprika Oly dressing for the mellow feeling to this plate.
After that l brought this menu for 40 staffs in hotel to taste it out and comment this menu’s details such as the color, smell, flavor, presentation and creativity. By using the questionary to get to know the satisfying for this plate and most of them like this menu. Morover, this menu could save more cost for the hotel. Besides, it could also bring up the menu so the customers can have more choices for their seminar, convention and / or other events.

keywords: dolly, salsa

Title: Dory with cashews nuts salsa cheese
Author: Wilaiwan Pankasem, Kiettisak Wiroachana
Co-operative Education Preparation: Praew Wijittarothai
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

16. Herb fish chili paste

Abstract

The purpose of this research is The remaining raw materials to be processed to reduce costs and a new choice for the establishment to choose menu services to customers who use the restaurant 711 Bistro Mida Dvaravadee Grand Hotel Nakhon Pathom. New menu in name Chili Herbal Snack New healthy menu for customer service. And the chili paste has a new blend of herbs. The results of the assessment of 10 kitchen staff found that all of them were in good taste, including the overall taste of the food. The suitability of raw materials used for processing. creativity Have health benefits The container is fitted. And can be used.

Keywords: Food preservation from waste ingredient, herb fish chili paste

Title: Herb fish chili paste
Author: Supaporn Sakunjin
Co-operative Education Preparation: Praew Wijittarothai
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

17. Biological waste products from food waste

Abstract

Bio-fermented water The wisdom of the people Then farmers have put food scraps such as fruit, vegetable, animal waste from households, which is fermented with molasses. And applied more widely The deployment will be different ingredients to marinate. Reduce waste by bringing leftover food scraps to good use
The study shows that bio-fermentation of food waste discards. A pleasant It can be used in agricultural as well. It also generates revenue for the organization.

Keyword: To evaluate the bio-fermentation of food waste discards contented.

Title: Biological waste products from food waste
Author: Patcharaporn Saipanthong
Co-operative Education Preparation: Praew Wijittarothai
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

18. Factor that affected to receiving process at Avani Riverside Bangkok Hotel

Abstract

The co-operative education project titled the factors affecting the receiving process of Avani Riverside Bangkok aimed to enable the hotel’s receiving process to meet quality and set standards, enable the receiving process of “Receiving Department” to have fewer mistakes and develop the receiving process to become more effectively. The sample for the interviews included 10 employees consisting of accounting staff, kitchen staff and purchasing staff. The researcher applied the interview to gather problems and guidelines for receiving process solution.
The results showed that the most frequently-found problems in the receiving process were that the received products did not meet the standards and that there were mistakes in purchase orders respectively. It was suggested that the purchasing order department should make purchase orders via E-mail and give product details carefully. Stores should inspect a number of products for purchase order verification via E-mail and send an email back to the hotel before making each delivery. This could provide convenience and quickness, reduce mistakes in purchase orders and make received
products to meet the standards.

Keyword: Factor, receiving process and hotel management.

Title: Factor that affected to receiving process at Avani Riverside Bangkok Hotel
Author: Somrude Puongniyom
Co-operative Education Preparation: Sathaporn Puekmui
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

19. KARANDA Chilli Paste

Abstract

This project is the Co-operative Education the course in the department of Hotel and Tourism Faculty of Liberal Arts at Siam University for Academic Year 2/2016”as part of the requirement for Bachelor Degree level. The purpose is to create a new dish for the hotel restaurant in order to offer varieties, earning and more revenue for the dining room. The “Royal Orchid Sheraton Hotel & Towers” is a famous hotel which serves both Thais and foreigners. The hotel has a Thai restaurant under the name of “Thara Thong Restaurant”.
Thai food such as the chilli paste which is called this is “Karanda chilli paste” has been associated with health benefits such as reducing blood sugar. This is suitable for people with diabetes. Moreover, there are many other benefits. It can add in the food item and increase sales also create a uniqueness for the hotel.

Keyword: “Karanda chilli paste”

Title: KARANDA Chilli Paste
Author: Sorrawee Huajaikaew
Co-operative Education Preparation: Yuwarin Sripan
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

20. Quality Management of Food and Beverage Department at Mode Sathorn Hotel

Abstract

Mode Sathorn Hotel is a 4-Star hotel. The building is modern decoration and unique style. It locates in the business district near Bts Surasak Station. Moreover, There are function rooms and many kinds of restaurant to serve. Most of guests must be impressed with the good service.
As the researcher has been practicing cooperative education at Mode Sathorn Hotel for a period of time in the food and beverage department during Breakfast time from 6.00 to 10.30 am. which is the busiest time that guests always have breakfast. The hotel has only 1-2 full-time staffs, the others are part time staffs. So this made some problem in work performance. The researcher faced this problem. Which was resulted in managing employee duties individually by realizing. The competency and appropriate ability of each employee. that made employees more understanding of their duties.
The quality management project of the food and beverage department at Mode Sathorn Bangkok Hotel has been set up to assist in the planning of temporary staff management both simulation of the work plans and duties in order to make the temporary staff to perform duties as defined

Keywords : Quality Management

Title: Quality Management of Food and Beverage Department at Mode Sathorn Hotel
Author: Janewit Srichaikate
Co-operative Education Preparation: Yuwarin Sripan
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

21. CHAR ROOFTOP BAR Hotel Indigo Bangkok

Abstract

Hotel Indigo Bangkok Wireless Road is a Boutique Hotel owned by IHG. It is located on Wireless Road, Bangkok. It is unique and there are different styles of presentation. It is decorated by using unique art and design of the distinctive local. Also, there is another important selling point: Char Rooftop Bar. It is the first unique and beautiful rooftop bar on Wittayu Street. This is popular for the guests. However, this bar faces with the problems during the rainy season because it is inconvenience for customers. It directly causes sales falling during the rainy season.
The organizers have gathered these techniques to boost sales for Char Rooftop Bar Hotel Indigo in order to stimulate sales and solve the problem during reducing income. This can motivate the customers’ decision and promote the hotel bar Hotel Indigo.

Keywords: Techniques, sales stimulation

Title: CHAR ROOFTOP BAR Hotel Indigo Bangkok
Author: Jakkapan Simaneatsavang
Co-operative Education Preparation: Krip Jurakanit
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

22. Potato scone-based burger by W Well favored

Abstract

This project is a part of the curriculum in Hotel and Tourism Department.This is a cooperative education. project for the Academic Year 2/2016 for Bachelor degree.The purpose is to create a new kind of burgers by boiling leftover potatoes to make a style of potato scone instead of burger bun which benefits to the restaurant in reducing waste.This could manage kitchen’s material efficiency.This new kind of burger will attract new customers and increase sales to the hotel. The researcher has performed under the cooperative education project at W Hotel Bangkok the concept is to design a new style burger with exotic flavors and bigger pieces by changing the starch from the original burger bun to potato scone-based which is made from wheat flour mixed with potatoes in order to add an alternative option to hotel guests at W hotel Bangkok to try a new food and increase sales for the hotel.

Keywords:potato scone

Title: Potato scone-based burger by W Well favored
Author: Tissana Kamkaew, Walaiporn Maliton
Co-operative Education Preparation: Yuwarin Sripan
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

23. Fruits Oat Sushi with Muesli sauce

Abstract

This project is part of the curriculum of the Hotel department. It works under cooperative education project for summer semester of 2016 for Bachelor’s Degree. Researchers has a purpose to make Sushi Oat Fruit with mousse dressing with help to reduce the cost of capital and increase the profit to the hotel as a lot of fruit are left to be discarded. We have brought them in to processed fruit Oat sushi. It’s better than leaving the fruit to waste. The researcher has been doing cooperative work at W Hotel Bangkok. According to the researching of the fruit Oat Sushi with mousse dressing there are 8 types of decoration for top the fruit sushi : Decorated with thin sliced strawberries , Strawberries stuffed with oatmeal and mango cut into cube shape passion fruit and blueberry, kiwi cut into cube shape, sliced kiwi ,Raspberry cut into cube shape, and Mango cut into cube shape. According to the chef’s assessment which have said that fruit sushi can be used for room service, which reduced cost instead

Keyword: Fruit Oat sushi with Muesli Sauce

Title: Fruits Oat Sushi with Muesli sauce
Author: Krittiya Bunoon, Pimsira Neamchawna, Dungmanee Sengrochphidech
Co-operative Education Preparation: Yuwarin Sripan
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

24. Eggshells chalk

Abstract

Banyan Tree Hotel is the five stars Hotel locates in the middle Bangkok, Sathon Area, closes to many Department Stores, BTS and MRT. One of Hotel’s restaurant “Vertigo and Moon Bar” is world famous restaurant ranking the 12th World Restuarants with 360 degree beautiful bird eyeview. The Hotel emphasize most about clean and sanitary for every restaurants and kitchen sections, daily checking fresh food to maintain fresh and protect rotten before preparing to serve customers. Theref ore, Researcher has the opinion to make the product which reducing chemical material in the kitchen and restaurant by using abundant material to make reused and new materials. The herbal eggshell chalk is prepared by the Researcher to prevent ant and cockroach which are most hotel’s problems and annoying to people. These two insects can live every dirty and having food scraps places, many methods have founded to get rid them and most popular way is to use chemical products. Using chemical products can make chemical contaminated in food be dangerous to consumers including being destroy the Hotel famous name. For this point of view, this research is having purpose to reduce using chemical materials within the hotel and to decrease the air pollution by using herbal materials instead of chemical materials. Researcher has collected the information by using questioniar with the people within the hotel by sample randomed with 5 people of cold kitchen section. Result of this analyze and information about herbal eggshell chalk making more safety to people and environment than using chemical products. It can be ensured that this herbal eggshell chalk having efficiency in some level that the ant do not walk across the chalk lines and stay in circle cannot find out the exit from the circle. The researcher agrees to choose herbal eggshell chalk which is normally less smell and adding strong smell kaffir lime leaf. The cockroach do not like the smell and stay away for chalk line area so this herbal eggshell chalk can certainly prevent ant and cockroach without using chemical products which are dangerous to people health.

Keyword: Eggshells

Title: Eggshells chalk
Author: Thanistha Peukmuang
Co-operative Education Preparation: Nantinee Thongon
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 1/2016

25. Aroma Candle from Coffee Grounds

Abstract

Banyan tree hotel, Bangkok, is a five stars Hotel located at the center of the city, a world- class well known by many awards. Bunyan tree have given customers highest priority in both attentiveness and services by offers the best to the customers whether room services, facilities or restaurants. Especially restaurants which have been used a large number of ingredients to serve foods and drinks.

From operations cooperative education made an opportunity to let we be an internship at Goodies Café, a part of Banyan Tree Hotel, Bangkok. Every day a large number of ingredients the café used would have a lot to be left such the coffee grounds which can be recycle and can make it new product. In the same way the café have been used candles and have to buy it, also, its scrap wax can make the candles. Furthermore the research revealed that coffee grounds can deodorize unwanted smells so the decision we made is using scrap wax from candles and some of coffee grounds to reduce some cost and to recycle the waste.

To learn the result of aroma candles we have made the survey questionnaire of satisfying assessment for staffs. Most of staffs are satisfying about the use of aroma candles on the other hand they also have some recommendations about its size and scent. The size should be bigger for it could be last in longer times and the scent should be added for the better smells. All of the assessments can be concluded that Aroma Candles appeared to be good feedbacks and could be changed or adapted the size and the mixture followed in liking and usability.

Keywords: Coffee grounds / Aroma Candle

Title: Aroma Candle from Coffee Grounds
Author: Saralee Wangakararoj
Co-operative Education Preparation: Nantinee thongon
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

26. Healthy Fruit Jelly Bubbles

Abstract

After going the Co-operation Education at Food & Beverage department of Anantara Riverside Bangkok Resort, we have found that there were too many left over fruits from morning buffet service. Therefore, we invented the new Fruit Processing menu for The Market Restaurant: Healthy Fruit Jelly Bubbles, which consisted of rambutan, pineapple, watermelon, and papaya.
The objectives are, 1) to study the benefit of Thai fruits that consisted in our new dessert menu, 2) to reduce the cost of material used by the restaurant and Anantara Riverside Bangkok Resort, 3) to study the satisfaction of customers in our Healthy Fruit Jelly Bubbles. We provide
30 copies of questionnaire to Food & Beverage department staffs, which are 57% female staff, and
16% waiters. The study shows that this project could reduce the cost of material within the restaurant by creating a new dessert menu for the restaurant. This makes use of the left over fruit for processing. The customer satisfactory shows that customers satisfaction are high because Healthy Fruit Jelly Bubbles could meet the customers’ need.

Keywords : Fruit, Processing, Jelly, Health, Left-over, Dessert

Title: Healthy Fruit Jelly Bubbles
Author: Jintana Yasamut, Chomchisa Saetang
Co-operative Education Preparation: Tipkanok Viengkam
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

27. Anantara Halal Foods

Abstract

This cooperative project is conducted at Anantara Riverside Bangkok Hotel (Anantara Riverside Bangkok Resort) on May 15 25 060 until August 25, 2560, the Board conducted all perform in front kitchen division. There are 4 kitchens, including Benihana Kitchen, Cold Kitchen, Thai Kitchen and Trader Vic’s Kitchen. It found that on a daily basis, raw meat, vegetables or even fruit had been left over. Therefore, the preparation has been thought to be waste material, those creations to the menu, set a new one called “Anantara Halal Foods” which menu set meal will consist of 4 meals there. the Hawaiian Tuna Tartara, Tahitian Onion Coconut Shrimp Soup, Jerk Infused Chicken with Sweet Potato Mash, Apple sorbet With Fruit Composite.
The project objective is to study the definition of halal food, education, consumer behavior with halal food, in order to reduce the amount of material remaining inside the kitchen of Anantara Riverside Bangkok Hotel. It is found that the project set menu meal is provided to all personnel in the department, a total of 30 sets of kitchen personnel, mostly male. The decorative dishes are interesting and visually appealing for consumers, the decor, food is beautiful, creative menus halal food to the establishment, reduces the cost of purchasing the kitchen of Anantara. Bangkok Riverside Resort.

Keywords: Halal Food / Halal Foods.

Title: Anantara Halal Foods
Author: Natwadee Ponwongsa, Tananya Juraithong, Nakares Huaihirun, Gochchaporn Sodatum
Co-operative Education Preparation: Tipkanok Viengkam
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

28. Mint Tea Welcome Drink

Abstract

Baan Chart Bangkok Hotel, a three- and- a- half star hotel, is located on Khaosan Road which is the centre of tourists and hospitality in the heart of the central city of Bangkok. Ban Chart Hotel values our quests’ satisfaction as the first priority so we offer only excellent services including rooms and amenities as well as food provided at our restaurant. The quality of food and beverages served for is guaranteed.
From joining co- operative education project, I had a chance to work as an intern in Food and Beverage Department of Baan Chart Bangkok which is a part of Court Yard Restaurant. From the observation, it is found that beverages served for guests are usually turned out to be left- overs or somehow never been drunk. From that, I thought that It would be the new innovation for the hotel,If we use “mint leaves” that left from food production to make another beverage menu as iced mint tea. Part of it is to support sustainable concept of tourism as we were able to reduce unnecessary waste and re-cycle the un-used products to be something useful.
To be aware of the true result of re- cycling mint leaves into iced mint tea recipes, questionnaires has been conducted to determine the satisfaction level and the result suggested that the satisfaction level is positively achieved that the practice can be used in a daily basis. However, useful suggestions are given by employees working in the Court Yard that the scent and taste can be improved by putting more mint leaves to enhance the mine scent as well as reduce the sweet. As a conclusion, iced mint tea can be adapted to work well on day-to-day routine for the hotel.

Keywords : MintTea/Innovation

Title: Mint Tea Welcome Drink
Author: Titipat Ruenkong
Co-operative Education Preparation: Nuntinee Tongoon
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

29. Factors in the decision to use room service of Chinese tourists A case study of the Montien Hotel Riverside

Abstract

The Montien Riverside (Montien Riverside Hotel) is a large hotel adjacent to the river. The hotel features 462 rooms overlooking the river every room. There are also restaurants that serve tourists. From the worker cooperative education Montien Riverside (Montien Riverside Hotel), the report is assigned to a job in Sales and Marketing (Sales and Marketing) from operations keeping in mind that many. most tourists who come to stay. Hotels are Chinese tourists Thus prepared, so that Ling should be conducted on Chinese tourists what factors make a choice of rooms at the Montien Riverside Hotel. In order to be useful in the development of future hotel.
The results showed that general status of respondents in terms of sex, age, marital status, education level, occupation, and found that most respondents are female. Trade / business accounted for 42 per cent have a monthly income of less than 10. 000 baht, representing 42 percent found that the ease of access. Cleanliness of the hotel and influence decisions at the highest level of service. The modern and secure hotel has an effect on the decision to use the services on a large scale.

Keywords: Tourist / deciding factor / factor services.

Title: Factors in the decision to use room service of Chinese tourists A case study of the Montien Hotel Riverside
Author: Akkarapa Hirunpuchchong
Co-operative Education Preparation: Nuntinee Tongoon
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

30. Color Stickers Indicate Age

Abstract

JW Marriott Hotel Bangkok is considered as a 5-star hotel. It is the first “MARRIOT” hotel group in Thailand. The hotel is located in Sukhumvit Road – one of the central district of Bangkok. The hotel is classic on luxury, and impressive service with full-facility room, and awarded winning restaurants.
From the Cooperative Education at JW Marriot Hotel Bangkok in Cost Control department, the author has learned work about Hotel’s cost control, product lading, and food & beverage product stocking. The author had known the problem of product stocking in inventory store about the expiring product before the expiring date on the label. So, there was a project to solve the problems by creating color sticker to indicate expiring date. There were 2 colors of the stickers; red and green to identify expiring date and arrange the products for use to control hotel cost and solve expired product problems. To indicate the success of the project, the author created questionnaire to ask the satisfaction towards sticker project to involving departments. The results of evaluation were in high level. This project can be adapted for real working to reduce the expired product in stock inventory, and be a part of hotel cost control as well.

Keyword: colored stickers

Title: Color Stickers Indicate Age
Author: Mernkwan Ponpaipan
Co-operative Education Preparation: Nuntinee Tongoon
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

31. Heartfelt Jasmine Healthy Set for Mother’s day

Abstract

Montien Hotel serves both Thai and foreign customers. The hotel focuses on service for accommodation. The restaurant organizes events, seminars and other events. The hotel’s food and beverage service is available 24 hours a day within restaurant named Ruenton. The restaurant is famous for food. The main menu on Mother’s Day (August 12, 2560) is chicken rice. The hotel provides buffet and A la carte. Usually, the buffet is available on Sunday with the promotion of “Come5, Pay4, Get 1 est cola cans”. Therefore, to attract customers and increase sales on Mother’s Day, this study created a new menu as a set for increasing alternatives for customers.
Heartfelt Jasmine Healthy Set for Mother’s Day is to attract customers. The food is healthy and beneficial to the body. The jasmine flowers are used as the main ingredients in the food. This is to provide alternatives for customers and to increase sales during Mother’s Day. The result of evaluation received from hotel staff is excellent, especially in the factors of taste, decoration and creativity. There are possibility to put this new dish into the exiting menu.

Keywords: Montien Hotel Bangkok, Ruenton, set menu

Title: Heartfelt Jasmine Healthy Set for Mother’s day
Author: Tanaree Mooya, Patcharaporn onubon
Co-operative Education Preparation: Nantira Pookaw
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

32. “Rosebud Tea

Abstract

Pullman Bangkok King Power Bangkok is located in the heart of Bangkok. The hotel offers both Western-style and Western-style buffets that are prepared by professional chefs throughout the day. It has also been selected as a meeting place. And catering for special events.
From the practice of co-operative education at this hotel in the Banqute department and the F & B
department, it was found that in the banquets or meetings is decorated with a lot of flowers. Therefore, the team prepared a project that brought flowers from the catering. to create a product called rose bud tea, which is a
product made of roses, which are left over.
This project aims to ask the staff for the Rose bud tea. The organizers distributed the Rose bud tea questionnaire to 20 catering departments. Most of them were female, 60% Age 31 years up 85%, staff 30%. Staff satisfaction survey found. Nutrition and beauty, taste and suitability of raw materials, cost reduction very
much appreciated.

Keywords : Tea / Rosebud

Title: “Rosebud Tea”
Author: Bussarin Pahupan, Bussayapan Nakkaew
Co-operative Education Preparation: Nuntinee Tongoon
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

33. Delay cleaning problem

Abstract

Hotel business or hotel management has been to increasingly important to the needs of people who want to change the atmosphere. Due to the different nature of other types of business. It requires a process and procedures. In particular management All of the hotel’s accomplishments have to be managed and planned in a systematic manner and make customers impressed back to the service or to tell.
The student learn how to perform and deal with messy. It offers research on the problems of room cleaning. Which researched about “Delay Cleaning problem” to guide the personnel. Effective in developing a better business. Also to spot problems and solve problems. Including the application to maximize the benefits of the hotel business in the future.
It found that the staff at the Banyan Tree Hotel had the followed problems. Working age because less experienced staff will clean the room longer. And sometimes do not understand device usage. The length of cleaning depends on the experience of the staff, the staff and the size of the room, the larger the room may take, the less experienced the staff will be for longer. The most affected department is the Front office department, because it is the department that must wait for the user to know why the booked room is delayed until the user has to wait long. The hard-to-clean spot is the high point because most employees have a small body size, It is difficult to clean at a high point.

eywords : Cleaning / Room

Title: Delay cleaning problem
Author: Lalita Lerdrojjanachusit
Co-operative Education Preparation: Sani Sadakon
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

34. The Reduction of Drinking Water Management for users in Fitness Department at SO Sofitel Bangkok Hotel

Abstract

Sofitel Bangkok Sukhumvit is a 5-star hotel located in the heart of Bangkok, with all the necessary amenities. Dining room and facilities for BTS, Nana and Asoke stations are provided for the implementation of the training program in relation to customer service. To provide information services in providing convenience and safety services to customers.
From working at the Front desk,and taking care of this service in the Fitness department, the team is aware of the wasteful use of water by custumers, which results in the wastage of drinking water, and reduces cost of drinking water management. The hotel’s fitness frogs are: (1) to find ways to motivate users to take into account the value of water resources; (2) to find ways to reduce the cost of drinking water. To be useful and increase profits for organizations. From consultants to consultants on how to find a way to reduce costs. The team conducted a survey and made aware that the drinking water of the hotel can be reduced to suit the needs of the users to drink once.
Due to the time of the internship and the time to attend in each day. The student use, the Descriptive Statistics tool, which is used to summarize the data from the sample without reference to the population. The results found that organizer considered if the regulations and restrictions on the management of drinking water is proposed,this will reduce the cost of management and able to apply to other departments.

Keywords : reduce cost , water management and hotel management

Title: The Reduction of Drinking Water Management for users in Fitness Department at SO Sofitel Bangkok Hotel
Author: Porntip Thongthang
Co-operative Education Preparation: Sani Sadakorn
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

35. Sushi Fried Rice with Tom Yum Kung The kitchen and Bakery at Mode Sathorn Hotel Bangkok

Abstract

Mode Sathorn Hotel is a modern hotel in Bangkok emphasizing on service that creates maximum Impression to customers
By operating the project, co-operative education at Mode Sathorn Hotel started from 15 May to 25 August 2017 The students were assigned to work in The Kitchen and Bakery Department, It has the Role and function on catering to the guests. The results suggested that Sushi Rice with Tom Yum Kung at The Kitchen and Bakery should add on a new menu such as sushi, fried rice with Tom Yum Kung

Keywords : hotel,kitchen,and bakery

Title: Sushi Fried Rice with Tom Yum Kung The kitchen and Bakery at Mode Sathorn Hotel Bangkok
Author: Peeredech Timmajcha, Kirati Joempaetjanya
Co-operative Education Preparation: Sani Sadakorn
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

36. Spicy thai fruit salad with Chicken Roll

Abstract

Presently, Papaya salad or Somtam is a famous food in Thailand and around the world. Papaya salad can be adapted with others food perfectly. In the practice of cooperative education at Saim@Saim Design Hotel Bangkok, located in the heart of Bangkok. The hotel has kitchens in many forms. This project started from 15 May to 25 August 2017. The author have were training at the kitchen department and assigned the task of making papaya salad for guests to stay in the hotel, The author have been interested in the project about papaya salad, and I got inspiration from the remaining fruit from the guest’s breakfast It makes a project of Spicy thai fruit salad chicken roll. The project collected the data by distributing questionnaires to 20 hotel employees. It is found that the the menu is Spicy Thai fruit salad with chicken roll are acceptable to all employees.

Keywords : Spicy Thai fruit salad with chicken roll, Papaya salad

Title: Spicy thai fruit salad with Chicken Roll
Author: Tanapat Teeranantaraporn
Co-operative Education Preparation: Sani Sadakorn
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

37. Scrub Powder From Crushed Coffee Grounds

Abstract

Mida Hotel Ngamwongwan is a small three star hotel recently operated. Mida Hotel Ngamwongwan focuses on modern decoration in modern style. The main clients are the Department of Department, including companies that organize meetings, seminars, workshops and recreational activities.
The student is assigned to the position of staff at the restaurant M – Café, which is responsible for providing food and beverage services to customers. The producers see the benefits of the waste coffee residue left over from the beverage service. It is processed into scrub powder from roasted ground coffee. To add value, and create a new product in the M – Café, this can be used in the spa department and other department beneficially.

Keywords : Scrub powder/ Coffee grounds

Title: Scrub Powder From Crushed Coffee Grounds
Author: Walaiporn Muakthaisong
Co-operative Education Preparation: Sani Sadakorn
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

38. Tea Soap Organic

Abstract

Performing the Co-operative Education at Millennium Hilton Bangkok Hotel during 15 June 2017 – 25 August 2017, I was assigned as a in charge of customer service, waiter and conduct the arrangement of foods at Flow Restaurant, Food & Beverage department. There are many different kind of services such as serving food for guest, preparing food, and cutlery for buffet ling during morning and noon time. Initially, we obscene that there are the enormous number of used tea which can be recycled to be organic tea soap. So we initiated “Organic Tea Soap” project in order to reduce the number of wastrel which can harm the environment in hotel. We hope that these will be benefit for nearby community and encourage social and environment responsibility project. The purpose of this project is that recycling of used things in Flow Restaurant and highly be benefit to our related community and sector. Finally, it is found that the production has provided 30 sets of satisfaction survey about “Organic Tea Soap” implying that this initiative is useful for the hotel.

Keywords : Organic Tea Soap / Green Hotel

Title: Tea Soap Organic
Author: Gun Piyagosonsuwan
Co-operative Education Preparation: Tipkanok Viengkam
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

39. The Testing Measurements of Kitchen Staffs

Abstract

The internship at Anantara Riverside Bangkok Resort was requested on 15th May 2017 – 25th August 2017 with the period of 14 weeks. We were assigned to work in Human Resources Development Department as a training trainee and Bakery Department as a catering admin. Human Resources Development department takes responsible to provide training to team members in every department in the hotel, especially for Food & Beverage Kitchen department which is the biggest department, has more team members than other departments, and need to touching food that provided to guest all the time. Training department need to be strict on them so that the product can deliver according to the hotel standard and to increase team member’s knowledge for self-development and career growth. After participate training program, team members need to do the knowledge test. At the result, there are many people who couldn’t pass the test and need to attend the training program again. So we bring out an idea to contribute the quality research by do group interviewing process. This interview includes 3 main topics with 12 person. We compile up the result and give precedence to the problem occurred so we wish to do “Kitchen department evaluation test”. This test will help kitchen team members understand more with the training content and so they don’t need to waste the time to train again.

Keyword : group interviewing process.

Title: The Testing Measurements of Kitchen Staffs
Author: Supaporn Saete, Nuttida Sananue
Co-operative Education Preparation: Tipkanok Viengkam
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

40. Cherry Whole Grain Pie

Abstract

Mandarin Oriental Bangkok Hotel is a 5 star hotel located near Chao Phraya River at the central of Bangkok.Its room is comfortable for the guests that they can see the view of the river.Inaddition, it is convenient for travelling by public transit system both the boat in Chao Phraya River and BTS Sky train. The hotel has the intention to service the customers.The service included suite rooms, food rooms and buffet to the guests.
According to multi study project, student has a chance to be trained in bakery section. Upon the completion of this project, it can be found that the hotel us Whole-Grain to make Muesli in order to service customers as breakfast.As for breakfast, they have Pie Cherry as one item in menu.Therefore, Whole-Grain is later become a part of ingredient of Pie Cherry.It has been developed to new product for hotel namely Pie Cherry with Whole-Grain. It can up grade the value of food having pie powder.This can be used as sweetmeats for new choice of healthy people.
For data collection, student has arranged questionnaire to evaluate the appreciation of products. The method is assigned the staffs of bakery section to use the questionnaire in order to know the taste and character of pie including others benefit. According to evolution, it can be decreased its Whole-Grain to make its pie having further soft.

Keywords: Pie Cherry, Whole-Grain, Muesli

Title: Cherry Whole Grain Pie
Author: Tanatat Panichtrakulpan
Co-operative Education Preparation: Nantinee thongon
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

41. Mulberry Yam Roll

Abstract

The writers of the project were working at Bakery department, Riverside Sampran Hotel since May 15, 2017 to August 25, 2107. The writers realized that Riverside Hotel still preserves and protects Thai traditions. Riverside Hotel is well-known in terms of organic products which are produced by the local people. Since the hotel realizes the importance of these products, they have created “Organic Farming Project”. The writers are also concerned with the organic fruits and vegetables which are easy to find at the hotel itself. It is found that these fruits and vegetables are hygiene and 100% chemical free. Besides, Mulberry provides many benefits to health and body such as anti-center. The data was analyzed by distributing 20 questionnaires to employees who are working at the hotel, the result was that all participant were satisfied with the taste, color, smell product and price.

Keyword : Mulberry Yam Roll

Title: Mulberry Yam Roll
Author: Kanyapat Saetiew, Sasithon Muendee, Pornnipa Jankaw
Co-operative Education Preparation: Praew Wijitrothai
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

42. Electronics guide media style of wedding for Mida Dhavaravati Grande, Nakhon Pathom

Abstract

Presently, Internet Technology is the important part in human’s life, all of them and organizations interest to contact user around the world with the convenience cause. In the practice of the project of cooperative education at Mida Dhavaravati Grand Nakhonpathom Hotel &Resort as the
5 star s hotel located in the heart of Nakhonpathom.It is found that banquet hall can only accommodate a small group up to 1,000 guest.Upon the completion of this project, I have the opportunities to manage the client marriage ceremony and was interested to present Electronics guide media style of wedding for the hotel, objective for contact and provide information to clients in a
short duration. The projector collected the data by distributing questionnaires to 20 hotel employees.
In the results of these questionnaires serve advantage, saving time, paper resources, easier use and cover all applications.

Keywords : Electronics guide , Style of wedding

Title: Electronics guide media style of wedding for Mida Dhavaravati Grande, Nakhon Pathom
Author: Chutamas Pankham
Co-operative Education Preparation: Praew Wijitrotai
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 2/2016

43. Oreo Bamel & Citrus

Abstract

The “After You” store sell sweets and drinks both at the shop and for take home. A wide range of ready- to-eat and home-made menus, meticulously crafted by a quality team of experienced chef’s trendsetters. Team members need to be promoted in order and must have a thorough knowledge of the job, so they can pass the test. Therefore, both desserts, beverages, and staff will all have the experience and high quality. After You Shop was established on October 1, 2007. Until the present, 2560 it has been 10 years of experience in the production and service of bakery, desserts and beverages of various kinds of menu carefully supervised by the experienced team at the After You shop. However, in the process of doing this each day, there are ingredients left over. This causes ingredients to deteriorate over time. These
ingredients cannot be to used to create sweets and drinks. This became lost and non-performing action to the company.
The students have joined the training program in the cooperative education program at After You shop in every department for a period of time from 15 May to 25 August 2016. The students learned how to operate each day. We learned to work as a team, and had to work with a large number of people. This
includes customer care and service. We have introduced a Citrus Mocktail and Oreo Bamel Dessert menus to give consumers a new option to choose and use as a guide for further development and troubleshooting. Also, to apply for maximum benefit for the business in the future.
After the students presented Citrus Mocktail and Oreo Bamel, we conducted a Satisfaction Survey. And the results found that the numbers of males and females customer accounted to 50 percent each, the largest age group is 21-25 years old, at 45 percent. The highest occupation is student, at 55 percent. The level of satisfaction for the appearance of dessert resulted at 4.40% and for the drinks at
4.25%. The level of satisfaction for the flavour of dessert resulted at 4.15% and for the drinks at 4.20%.
The level of satisfaction for the smell of dessert resulted at 4.40% and for the drinks at 4.25%. The level of satisfaction for the amount of dessert resulted at 4.60% and for the drinks at 4.30%. The level of satisfaction for the variation for what they used to have was at 4.30% for the dessert, and 4.40% for the drinks.

Keywords: Dessert / Beverage / New Option

Title: Oreo Bamel & Citrus
Author: Chayapa Akaranapapongkoul, Benjaporn Boonteam
Co-operative Education Preparation: Panjama Pemayotin
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

44. Book outlining the benefits of being members of The Thai Hotels Association and The Thailand Hotels Standard Foundation

Abstract

Statistics of the tourists in 2017 compared with the year 2016 had grown at the rate of 8% with an increasing numbers of new hotels. Currently Thailand has more than 7,000 hotels, only 780 hotels are a member of the Thai Hotels Association. Thailand Hotel Standards Foundation had 210 hotels. The project team members found that both the Thai Hotels Association and the Thailand Hotel Standards Foundation lack communications, public relations, and collaborations with each other. The project team members published a book outlining the benefits of being members of these two organisations so that they can use it as a guideline and public relations. These can be used for Trade Show, Road Show, and references for benefits information to the other hotels who have not yet joined as a member. This will allow them to become a member and have their standards certified correctly.

Keywords : Thai Hotels Association/ Thailand Hotels Standard Foundation

Title: Book outlining the benefits of being members of The Thai Hotels Association and The Thailand Hotels Standard Foundation
Author: Tanunya Leewongwy, Nattakannapat Somtongmee
Co-operative Education Preparation: Panjamw Pemayotin
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

45. Green Curry Spring Rolls

Abstract

The issue of Green Curry Spring Rolls is for optional of “Sampran Riverside hotel” to make a new menu “Green Curry Spring Rolls” and add more variety for taste and more interesting for the travelers. So Green Curry Spring Rolls is fusions food between Thai food and Vietnamese food. The result of the experiment indicated the satisfaction of Green Curry Spring Rolls which was creative and tasty. The hotel is interested in bringing this menu to the new customers in the Future.

Keyword : Green Curry Spring Rolls / fusions food.

Title: Green Curry Spring Rolls
Author: Suchanuch Yodchan, Chotika Rojjanapreecha
Co-operative Education Preparation: Praew Wijitrothai
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

46. How to do apocynaceae jam for sampran riverside nakorn pathom

Abstract

After the operations were taken under the cooperative education program at Liverside
Sampran Hotel four-star hotel located in Sampran district, the duration is set from 15th May 2017 – 25th August 2017.Student is assigned to work in the department of F&B. The organisers has introduced Karonda Fruit jam to hotel clients and received good response which brought Koronda Fruit jam to production project for hotel. The organizers had provided survey to 20 hotel staffs. It is found that Koronda Fruit jam has benefited the hotel in term of consumption and economics.

Keyword: Koronda Fruit jam, Koronda Fruit jam production.

Title: How to do apocynaceae jam for sampran riverside nakorn pathom
Author: Natthapon Sontayatiwakorn, Onanong Jantharoeng, Grissada Sreesakda
Co-operative Education Preparation: Praew Wijijrothai
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2017

47. Wedding Planner Guide

Abstract

Park Village Rama 2 Hotel is a 4 star business hotel offering business and leisure services.
Facilities include studio, Superior Room, Junior Suite And Deluxe Suite, Swimming Pool, Restaurant, Fitness Center, Banquet Room, and Conferences. The student perform various tasks such as preparing breakfast for the customer, wedding arrangements and other tasks assigned by the supervisor.
The team realized the importance of the project. “Wedding planner guied”. This project helps the staff to coordinate the wedding ceremony quickly and easily to contact with customers.The students learn and understand more about the design of wedding ceremonies.

Keywords: Hotel/Auspicious /Organizer’Guide

Title: Wedding Planner Guide
Author: Prapawee Sompong, Aomrue gongjumpa
Co-operative Education Preparation: Chanchai Prakingij
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

48. How to utilize the ingredients effectively

Abstract

This study investigates the transformation of food wastes into a new kind product. Students observed that there are plenty of bakery left over at the seminars and meeting. At this point, we thought that they can be transformed or recycled to a new product in order to reduce waste and make value added back to the hotel
The objectives of this study are: (1) to increase bakery product line to increase the number of customers, (2) to reduce bakery waste during the processes, and (3) to study the taste of “Bread Butter Pudding”. By participation of this cooperative program, students were assigned to work as a “helper bakery” in the bakery department. We handled and refill foods and bakery to serve the customers’ demands. Eventually, the results showed that 21 customers’ satisfied and 9 people dissatisfied with this new product. It suggests that sugar used in the product should be lessened in order to satisfy more customers.

Keywords: bread, pudding

Title: How to utilize the ingredients effectively
Author: Sirapob Hachawarun, Pattarawat Nindum
Co-operative Education Preparation: Suntorn Sornkijdee
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 3/2016

49. Coffee Scented Candles

Abstract

At present, most people enjoy drinking roasted and ground coffee. As a result, there is a large amount of coffee grounds lefteach time of making roasted and ground coffee. Nonetheless, inthe world of technology and research, people currently research coffee grounds to find out its hidden benefits.
Whenthe benefitshave been revealed, coffee groundshas been applied in various ways, such as making coffee soap, coffeedeodorant orcoffeescrub. We, the authors, hadfurther studied and found that coffee grounds are beneficial and can be applied to make something else; that is insect repellent. In addition,
we noticed the use of candles in a hotel to create a good atmosphere. Therefore, we launched a project to make coffee scented candles. The product was conducted by studying how to make and use coffee scented candles as well as interviewing employees within the department about the overall image of
coffee scented candles. The results revealed as follows: The scent of coffee scented candles was quite light and feeble. The appearance of candles should add more styles beyond circle and the colors of candles should be changed to coffee color. The coffee scented candles were suitable for hotel use and
can be replaced with the original candles used in the hotel.

Keywords: scented candle / coffee ground

Title: Coffee Scented Candles
Author: Ms.Areeya Pimpa
Co-operative Education Preparation: Yuvarin Sripan
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 1/2017

50. Clean Food Muffin Recipe for Health

Abstract

The objective of this study is to investigate the creation of new bakery recipe, “Clean Muffin for Health: Oat and banana Recipe’’. This is for customer who care their health. Moreover, it can generate greater income for owner and add on new bakery. Starting from identification of clean food, the preparation of materials and ingredients for cooking is performed. After that, survey
of the satisfaction is conducted. The results found that this new menu is able to meet high satisfaction level.

Keywords: Clean Muffin for Health/Bakery/

Title: Clean Food Muffin Recipe for Health
Author: Miss Suthamas Thongaram
Co-operative Education Preparation: Mr.Soonthorn Sonkitdee
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 1/2017

51. The influence of internet on tourist buying decision toward Thailand’s Destination

Abstract

The report is entitled” The influence of Internet on Tourist buying decision toward Thailand’s Destination”. It studies the search and tracking of tourist information in Thailand through social media and factors influencing the use of Internet to search or track tourist information in Thailand. To collect the data, researcher decided to distribute questionnaire to 150
respondents by using random sampling method.
The result shows that the respondents had the highest frequency of searching and tracking tourist information in Thailand, recommended restaurant and menu, the price is reasonable for accommodation, convenient transportation, and value for money paid respectively. It’s a convenient and fast way to find information, get to know interesting tourist information, and make a plan for tourism.

Keywords: The influence, internet on tourist, buying decision toward Thailand’s Destination

Title: The influence of internet on tourist buying decision toward Thailand’s Destination
Author: Nucharee Sritham
Co-operative Education Preparation: Suntorn Sonkitdee
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 1/2017

52. THAI Young Pilots Camp for the winner of Thailand STEM Festival 2017 (Enhancing Service Efficiency of Staff in THAI Young Pilots Camp for the winner of Thailand STEM Festival 2017)

Abstract

The purposes of this research are to study about service provided by Thai Airways International Public CompanyLimited and to investigate service efficiency of THAI Young Pilots Camp for the winner of Thailand STEM Festival2017. The result showed that 81.25 percent of the respondents were male. 75 percent were students and 37.5 percentwere studying high school in grade 8. The efficient level of staff in relation to service provided at THAI Young PilotsCamp for the winner of Thailand STEM Festival 2017 revealed that knowledge and proper dress of staff was the mostefficient factor. In relation to place, the most efficient factor was the place is safe, clean and beautiful. The factor inrelation to activity, the most efficient factor was knowledge delivered by staff. Other factors that the respondents wereperceived as efficiency were food and beverage and equipments for activities. Finally, the outcome of this study couldbe used for the development of THAI Young Pilots camp and for enhancing service efficiency of the organization inthe future.

Keywords: Efficiency, Service, THAI Young Pilots Camp

Title: THAI Young Pilots Camp for the winner of Thailand STEM Festival 2017 (Enhancing Service Efficiency of Staff in THAI Young Pilots Camp for the winner of Thailand STEM Festival 2017)
Author: Ms.Nuttawadee Tangchitwisut
Co-operative Education Preparation: Dr.Nantira Pookhao Sonjai
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 1/2017

53. Desired Characteristics of Ground Staff

Abstract

This cooperative project is to study about desired characteristics of ground staff . Present ground staff and people who want to apply for the position of ground staff can use information derived from this research. Questionnaire was used for data collection. 400 ground staff was the respondentspurposive sampling. is used.
The result showed that most of the respondents were women and age between 20-40 years old. They mostly hold bachelor degree and acquired experience of ground staff for less than
10 years. The most vital factor in relation to moral and ethic that related to desired characteristics of ground staff was responsibility and aware of professional conduct. The most important factor in relation to knowledge and skill that related to desired characteristics of ground staff was qualifications match the position ofground customer service. Lastly, the core factor in relation to personal attributes that related to desired characteristics of ground staff was patience.

Keywords: Airlines, desired characteristics and ground staff

Title: Desired Characteristics of Ground Staff
Author: Ms.Chutima Nilthaisong, Ms.Wanwisa Hamphonchom
Co-operative Education Preparation: Dr.Nantira Pookhao Sonjai
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 1/2017

54. Passion fruit dressing

Abstract

The culture of consumption has further in various choices both products in the past and nowadays. Its culture has been originated from many factors such as religious, life style and belief
which is adapted to own identity. At present, food has been the important role not only the taste, raw material and value but also religious concerned. According to the participation in the project of multilateral study at the kitchen section of Mercure Ibis Bangkok Hotel, I have realized to the demand of customers in vegetarian style which the hotel has its own service but not in form of Salad Juice. Therefore the section has formulated Salad passion fruit juice for those. Its raw material is Passion fruit which is the remaining of line buffet using to product Salad Juice. It can be alternative of customers. Moreover, Remaining of material can be used for hotel. After produce of Salad passion fruit juice, it must be tasted by staffs of kitchen, food and soft drink, and cleansing section of 30 people having tasted and recommend of it.
After testing, the appreciation is in level of the best and good. According to interview of advisor, it can be assured that Salad passion fruit juice which is produced from remaining of material
and reduce the cost. However, the project of Salad juice has been not completed according to the product has not provided to customers for test it.This because it must be recommended to diversify or sales of product.

Keywords: Passion fruit salad juice, Vegetarian

Title: Passion fruit dressing
Author: Miss Jutamas Kanengkrun
Co-operative Education Preparation: Miss Nantinee Thongorn
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 1/2017

55. Richmond Coffee Ice Cube

Abstract

Richmond Hotel,Rattanatibet(Amornpinthip Co., Ltd.) is a hotel that focuses on energy saving and cost-saving operations. A result of co-operative education arranged by author in five divisions: housekeeping, laundry, reception, catering and kitchen. We found that in the catering division, food and beverages division, visitorsuntouched beverages from meeting and seminar that arranged in the hotel. The untouched beverages are black coffee and milk. So, the author foresaw that the coffee can be added value and generate more income for the hotel.Therefore,we came up with the idea For a new menu made from black coffee and milk. We have created 2 menus which
are Iced Coffee Caramel and Iced Chocolate Coffee.
To evaluate the satisfaction, we created a survey on satisfaction towards Richmond Coffee Iced Cubes Project. The results found to be very satisfied by testers. This project is value-added to
untouched product.

Keywords: Richmond Hotel Rattanatibet , Richmond Coffee Iced Cubes

Title: Richmond Coffee Ice Cube
Author: Ms. Jutarat Sarilakosat, Ms. Chutima Naksud, Ms. Patcharawadee Pinit
Co-operative Education Preparation: Ms.Nantinee Thongorn
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 1/2017

56. Crispy Fried Spicy Salmon Skin

Abstract

Richmond Hotel Rattanathibet was established as a subsidiary of Amornpinthip Company Limited. This hotel focuses on reducing costs, energy saving and adding value to waste. According to the study of the cooperative education by the researchers, the hotel has assignedrotational functions in each department. As a result, the researchers could be aware of problems of each department. The researchers chose the kitchen which was the department that should be resolved the problem as priority. The kitchen of the hotel used a lot of salmons daily. Almost every partof salmons can be consumed, except for salmon skin. Therefore, the researchers had researched to find out relevant information in order to solve the existing problem. The study results can be concluded that the salmon skin should be processed by deep-frying to be served as a new menu. The new menu presented was “Crispy Fried Spicy Salmon Skin”. Herewith, it can help reduce the problem of meat waste in the hotel and maximize the benefit of waste. It also creates a variety and the novelty of food menus of the hotel as well.
To recognize the effect of the crispy fried spicy salmon skin project, the researchers prepared 30 sets of questionnaires to evaluate the respondents’ perceptions toward the crispy fried spicy salmon skin project. The respondents were employees in the related department. The results aged below 20 years were accounted for 9.99%. From the evaluation of the agreement of thisproject, it could be found that the tasters of this menu had the agreement towards adding value tothe raw material with the highest meanxof 4.33 and the agreement towards the optimal rawmaterials with the lowest meanxof 3.77. Both the highest and the lowest agreements were at ahigh level. It represented that this project can be adapted to buffet lines of the hotel actually.

Keywords : salmon / crispy fried salmon skin

Title: Crispy Fried Spicy Salmon Skin
Author: Ms.Lalita Boonnam
Co-operative Education Preparation: Ms.Nantinee Thongorn
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 1/2017

57. Honey Avocado Yogurt

Abstract

Nowadays, people show more concern for their health than earlier. Maintaining a balanced diet along with yoghurt as a dessert is always popular at all time since yoghurt is available for
everyone. W Bangkok hotel, therefore, provides a buffet breakfast including yoghurt flavors as another way in which guests can take care of their health. our group created and came up with a
brand new flavor “Honey Avocado Yoghurt” as another flavor one for the hotel. Results of a survey of client satisfaction with our yoghurt shows that it is not only creative and very new but
also full of high nutritional value. Besides, our garnishing is so attractive that clients feel much more interested in our menu. W Bangkok hotel is allowed to improve our Honey Avocado
Yoghurt in order to make suitable standard and add it as another alternative one of the dishes for clients who want to minimize negative health issues and remain fit for more years to come.

Keywords : Honey Avocado Yoghurt , Avocado Yoghurt

Title: Honey Avocado Yogurt
Author: Mr .Thanachai Rungrojsuntorn, Mrs.Linlada Suebsang
Co-operative Education Preparation: Yuvarin Sripan
Major: Hotel Studies
Bachelor degree: Liberal Arts
Semester / Academic Year: 1/2017

Co-op Liberal Arts – Hotel Studies

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