Module 1 Origin and characteristics of catering industry
Task 1 Origin and Development of Chinese and Western Catering Industry
Task 2 Characteristics and Development Trend of Catering Industry
Task 3 Difference between Hotel Catering and Social Catering
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Module 2 Overview of Hotel Catering Industry
Task 1 the position and task of hotel catering department
Task 2 Organization Setup of Hotel Catering Department
Task 3 Hotel Catering Management Staffing
Task 4 Management of Personnel Scheduling System in Hotel Catering Department
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Second commodity market
Module 3 Hotel Catering Menu Management
Functions and categories of the task 1 menu
Task 2 Menu Design
Task 3 Menu Pricing
Task 4 Menu Making and Evaluation
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Contention of related links
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Module 4 Hotel Catering Marketing Management
Task 1 Hotel Catering Marketing Analysis
Task 2 Hotel Catering Marketing Strategy
Task 3 Hotel Catering Promotion Example
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Article 3 Services
Module 5 Catering Service Process Management
Task 1 overview of catering service process
Task 2 Basic links of catering service process
Task 3 Basic types of catering service process
Task 4 Quality Catering Service Process Training
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Module 6 Catering Banquet Management
Task 1 Overview of Hotel Banquet Service
Task 2 Banquet Service Foundation
Task 3: Various banquet service specifications
Task 4 Management Points of Various Banquets
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Module 7 Catering Service Quality Management
Task 1 Overview of Hotel Catering Service Quality Management
Task 2 Hotel Catering Quality Service
Task 3 Quality Control of Catering Service
Task 4 Measures to Improve the Quality of Catering Services
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Article 4 control
Module 8 Hotel Catering Hygiene and Safety Management
Task 1 Hotel Catering Hygiene Management
Task 2 Hotel Catering Safety Management
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Module 9 Hotel Catering Equipment and Supplies Management
Task 1 Principles and tasks of catering equipment and materials management
Task 2 Equipment Management of Food and Beverage Department
Task 3 Tea Supply Management in Food and Beverage Department
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Module 10 Hotel Catering Cost Accounting and Cost Control
Task 1 principles of cost accounting for catering products
Task 2 Food and Beverage Product Cost Accounting Method
Task 3 Cost Control of Catering Management
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refer to