Subject Overview

Cocktail Practice

Beverage culture, based on theoretical background, enables the students to acquire a craftsman bartender license by training them to be skillful at beverage cocktail and to satisfy customer needs according to the usage of alcoholic beverage. The subject does not only teach students the methods in which they can do cocktail service well but also explore bar management capabilities from which students can practice cocktail-making skills smoothly.

Korean Food Cooking Practice

From the basic knowledge of Korean food and its characteristics, students learn the variations of preparing it, beginning with the basics of cooking through practice in class. Gaining such knowledge later grants students the certification of becoming a craftsman cook and an industrial engineer cook of Korean food.

Introduction to Food Industry Management

This subject enables students to understand the overall management of the food service industry. An understanding of this subject can maximize the creation of jobs in the country experiencing the changing trends in food service. Eventually, the development of the food service industry establishes the basis of specialized knowledge such as operation and management of food service as well as decision-making process and control.

Food Service Management Practice

This subject enables students to learn academic theories of service that customers find satisfactory in the food service industry. With this subject, students acquire the service mindset through practical training that can be used in the field. Consequently, students are encouraged to engage in a more upgraded service by understanding clearly the concept of customer service and by learning the techniques of customer service.

Bread Making Practice

Based on the basic techniques of baking and pastry, this subject cultivates the capabilities of practical business that can be utilized in the industry of bakery food service. This is achieved by learning to make bakery products through practical training.

Food and Beverage Service

This subject cultivates the basics of customer service involved in restaurant and beverage services that depend heavily on personal service. The subject teaches the practical side of restaurant business operation and beverage service, including an analysis of jobs engaged in beverage organizations and menu management.

Food Styling

This subject is based on spatial design that allocates food space applicable to the food service industry and satisfactory to customer needs. The subject enables students to exhibit and display food space suitable to season, place, display elements, and events that include table coordination.

Menu Management

This subject analyzes the menu consumption market which is important for the management success of the food service industry. The subject teaches students to manage profit and loss of menu, and menu marketing according to menu description, planning, and pricing.

Seminar for Food Service Operation Establishment

This subject enables students to analyze management feasibility and business plans according to the establishment of food service business. This subject helps students analyze the factors involved in food preparation as well as the establishment of food service business, successful location, products, stores, management, and purchasing factors. This phase promotes the proper management of establishing food service business that can be done smoothly.

Table Setting

In order to provide pleasantness of food in food service space, this subject enables students to set the table based on a country’s food culture. Students also learn the theories and the practical training of table setting techniques that fit not only the traditional table setting but also the levels of modern consumers’ food culture.

Food Service Marketing

Based on customer relationship management (CRM) in the food service industry, this subject teaches students to analyze the food service marketing environment and achieve brand strategies and service strategies of food service marketing. These are achieved through establishing strategies to reach the target market and position the strategies of food service.

Human Resources Management in Food Service Operations

This subject aims to provide customers efficient food service. Thus, it enables students to do organizational management though securing, developing and retaining human resources, and performance evaluation and job analysis. These factors are achieved by predicting the demand for human resources through an efficient job management system.

Coffee Barista Practice

This subject offers practical training that equips students with practical business capabilities as barista. Students learn the techniques of providing high value-added coffee and roasting based on coffee menu, latte art, and coffee extraction. These processes teach students to provide high-quality coffee that meets customer satisfaction from coffee shops, bakery cafes, and other outlets of the coffee manufacturing industries.

Western Cuisine Practice

This subject provides practical training so that students can be certified craftsman cook of western food. The subject teaches them various cooking terms, cooking utensils, management of western food materials, and cooking methods based on the characteristics of western food.

Cost Control in Food Service Management

In order to control food and beverage cost, this subject teaches students cost accounting in the areas of purchasing, inspection, warehousing and inventorying, production, and selling. All these are based on the food system models and operating forms of food service industries.

Food Service Management Practice

This subject enables students to learn practical business capabilities and skills that are required in food service. Students are trained to exercise control in business under circumstances similar to actual food service and feeding.

Japanese Cuisine Practice

This subject enables students to understand the characteristics of Japanese food and food classification according to regions, forms, and cooking methods. The subject provides practical training to enable students to learn the skills of a Japanese food craftsman cook by acquiring Japanese cooking terms and basic skills involved in Japanese cooking.

Restaurant Franchising

This subject enables students to understand the structures of the startup food service franchise system and know the strategies of major business and store fostering of franchising managers. Students are expected to understand exactly the roles of head office and franchising through franchise management strategies and marketing strategies.

Restaurant Practice

This subject enables students to classify restaurants according to service types and management methods, manage facilities and equipment of restaurants, and acquire practical training on actual restaurant service welcoming customers. Students are taught to prepare and serve food in ways that are hygienic within a pleasant atmosphere, accompanied by personal and material services.

Party Planning

This subject teaches students ways to create party space suitable to party themes, menu planning, and party planning. Students learn all these with the diffusion of party cultures such as small parties, wedding receptions, birthday parties, and commemoration meetings.

Courses

Dietitian in cafeteria, the large organizations, schools and Health Centers. Restaurant manager, Laboratory technician in food research institutes and hygienic technician in the food processing firms.