IST Alumni Win Two Awards at the Barista Mixology Competition 2026 during Hotel Expo Krabi Go Green 2026

Tourism and Hospitality 27 July 2026 Chutipas Kaewpetch
เวอร์ชันภาษาไทย: TH
IST Alumni Win Two Awards at the Barista Mixology Competition 2026 during Hotel Expo Krabi Go Green 2026
IST Alumni Achievement

IST Alumni Win Two Awards at the Barista Mixology Competition 2026 during Hotel Expo Krabi Go Green 2026

Two alumni from the Tourism and Hospitality Management Program, student ID cohort 65, demonstrated their professional beverage skills and received the First Runner-up and Honourable Mention awards.

IST Alumni Achieve Success on a Professional Stage

The International School of Tourism, Suratthani Rajabhat University, proudly congratulates two alumni from the Tourism and Hospitality Management Program, student ID cohort 65, for their outstanding achievements at the Barista Mixology Competition 2026. The competition was held as part of Hotel Expo Krabi Go Green 2026 on 24 July 2026 in Krabi Province.

🥈

First Runner-up Award

Ms. Pitchayapa Janya

Alumna of the Tourism and Hospitality Management Program, student ID cohort 65

Cash prize: THB 2,000

🏅

Honourable Mention Award

Ms. Jantima Jiaonun

Alumna of the Tourism and Hospitality Management Program, student ID cohort 65

Cash prize: THB 1,000

The competition provided participants with an opportunity to demonstrate their abilities in beverage creation, ingredient selection, barista and mixology techniques, professional presentation, and the communication of the concept and story behind each beverage.

The competition also emphasised distinctive beverage development, environmental responsibility and sustainable practices in line with the Hotel Expo Krabi Go Green 2026 concept, which aimed to advance the service industry while promoting sustainability.

From Classroom Learning to Hospitality Industry Success

The achievements of both alumni reflect their ability to apply the knowledge, practical skills and experiences gained from the Tourism and Hospitality Management Program to a professional competition.

Their performances demonstrated creativity, time management, communication skills, professional presentation and the ability to work effectively under competition requirements. These competencies are essential for careers in tourism, hospitality, hotels, food and beverage operations and service businesses.

Their success also highlights the potential of IST alumni to continue developing their professional capabilities and applying their educational experiences in real-world situations to create career opportunities and achieve sustainable professional growth.

Every competition is an opportunity to learn, and every alumni achievement is a proud moment for the IST family.

The International School of Tourism commends both alumni for their determination, professional abilities and creativity, and wishes them continued success as they develop new ideas and advance along their professional career paths.

📸 Photo credit: Facebook Page — Hotel Expo : Krabi Go Green 2026

SDG Report & Relevant Goals

The alumni achievements and participation in this competition contribute to the following United Nations Sustainable Development Goals:

SDG Goal Target Description Connection to the Achievement
SDG 4 Quality Education

Goal 4: Quality Education

The alumni achievements reflect educational outcomes that develop professional knowledge, practical skills, creativity and the ability to apply classroom learning in competitions and real working environments.
SDG 8 Decent Work and Economic Growth

Goal 8: Decent Work and Economic Growth

The competition supports employment-related skill development, professional experience and career opportunities in tourism, hospitality, hotels, food and beverage operations and service industries.
SDG 12 Responsible Consumption and Production

Goal 12: Responsible Consumption and Production

The Hotel Expo Krabi Go Green 2026 concept promotes responsible beverage creation, efficient ingredient use, waste reduction and consideration of environmental impacts throughout the preparation process.

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