When applying for the college entrance examination, what is the major of catering intelligent management, what are the employment directions, and what to study mainly are issues of great concern to the majority of candidates, parents and friends. The following are related introductions, hoping to help everyone.

1. Training objectives

This major cultivates all-round development of morality, intelligence, physique, aesthetics and labor, and has a solid scientific and cultural foundation and knowledge of food culture, food and beverage product production and service, intelligent equipment use, food and beverage marketing, etc., and has the abilities of food and beverage production management, store operation management, food and beverage service and banquet design, craftsman spirit and information literacy, and can engage in food and beverage product production and quality management, restaurant service and management.

2. Employment orientation

This major is aimed at catering service personnel and other occupations, catering production management, restaurant service, catering operation management and other positions (groups).

3. The main professional ability requires

the ability of restaurant service and management;

Ability in production and quality management of catering products;

Have the ability of intelligent catering operation and big data analysis of catering;

Capable of Internet marketing, customer community operation and traffic management;

Have service design, banquet design, catering product combination design and certain innovation ability;

Have the ability of catering team building and management;

Ability to analyze catering financial data and control costs;

Have the application ability of relevant laws, regulations and industry standards in the catering industry, such as green production, environmental protection, safety protection, food hygiene and safety;

Have the ability of inquiry learning, lifelong learning and sustainable development.

4. Main professional courses and practical training

Professional basic courses: Chinese and foreign food culture, management foundation, food nutrition and catering, food safety and control, food raw materials and supply chain management, food consumption psychology, introduction to digital catering, and Chinese and western cooking techniques.

Professional core courses: restaurant service practice, kitchen administration management, catering enterprise management, catering big data and store development, internet catering marketing, banquet design practice, catering human resource management, and catering financial cost control.

Practice and training: In connection with real professional scenes or work situations, we conduct practical training on catering service, digital restaurant management, restaurant service design, Chinese and Western cooking techniques, take-away operation management, new media marketing and so on inside and outside the school. Conduct job internships in catering enterprises, e-commerce platforms and other units or places.

5. Examples of vocational certificates

Certificate of vocational skill level: catering management operation, digital operation and management of stores

6. Examples of continuing majors

Examples of continuing higher vocational undergraduate majors: cooking and catering management, hotel management

Examples of continuing ordinary undergraduate majors: cooking and nutrition.