2. Training Objectives
Train senior management personnel and advanced technology application-oriented talents with the basic knowledge and service skills of modern food and beverage management, and engage in the management and service of food and beverage industry.
3. Core Abilities
1). Familiar with the western diet culture, with the catering industry planning advocacy, organizational operations, marketing and promotion of the ability
2). Familiar with western-style food cooking (cooking) production process, can independently design and develop banquet dishes
3). Master the operation method of the restaurant and the daily equipment and facilities, and will be familiar with the use of modern food and beverage management software.
4). With a keen market insight, strong field coordination ability and good interpersonal communication skills.
4. Practice Teaching
Introduction to hotel management, modern hotel catering management, modern hotel catering marketing, catering services, wine knowledge and bar management, kitchen design and management, public relations, food nutrition and hygiene, in the western knowledge, management of food and beverage service integrated practice, cooking operation training, graduation thesis
5. Main Courses
Introduction to hotel management, food culture, tourism marketing, food hygiene management, restaurant management, restaurant service, management of food and beverage service, banquet design and food development, bar management, food marketing, hotel management practice, catering equipment management