1. To implement vocational education in the field of hospitality that is in harmony with local wisdom and produce globally competitive graduates;
2. To contribute through researches and community services for advancement of hospitality and tourism industries;
3. Continuously develop the lecturer’s competencies to produce profesional graduates;
4. Utilize the advancment of technology of ICT in supporting teaching, research and community service

1. Food & Beverage Production
2. Food & Beverage Service
3. Pastry
4. Housekeeping Operation

Front Office Operation

1. Able to provide excellent service  in the hotel operation (front office , housekeeping , cake processing  ( baking and pastry ) , food processing               ( culinary art) , and food beverages based on  standards of  five star hotel with attention to safety and occupational health, wisdom of  local culture , and cultural representation in the service process

2. Able of processing Cakes ( Baking and Pastry ) and food ( Culinary Art ) ; capable , making , baking and Presented traditional food, oriental and continental accordance with the applicable standard recipes , product quality standards and food hygiene standards . Meet the aesthetic value and apply the Safety, Hygiene and Sanitation (K3) in the work environment .3. Able to implement housekeeping operations in accordance with the standards in point one and meet the legal propriety of the guest satisfaction surveys in a simulated workplace. include the ability to provide guest rooms and public  areas , managing and providing logistics linens , guest supplies , additional service based  guest  request

4. Able to implement a front office operations in accordance with the standards in point  one and meet the legal propriety of guest  satisfaction surveys in a simulated workplace. include the ability of : reservation , registration  and departure of guests based on information technology

5. able to implement operational food and beverages  service  at  the hotel (Restaurants, bars , Room Service, and banquet ) in accordance with the standards in  item  one and meet the legal propriety  guest satisfaction surveys in a simulated workplace.

 6. Being able to promote the hotel product , including food, beverages , and room

With an effective and persuasive communication techniques to work based on Standard Operation Procedures . Being able to communicate with minimal using one of the international language.