Training related courses: catering service and management

1. Training purpose

1. Through training, students can understand and master the business content and working standards of the catering department, and have catering service awareness and management awareness;

2. Improve students' ability to analyze and solve problems;

3. Make students understand, be familiar with and master restaurant service skills, banquet service and other catering services, and cultivate students' basic ability to be competent in the basic management of hotel catering service and catering department and adapt to industry development and career changes.

2. Training content

1. Catering service skills-trays

2. Catering service skills-pouring wine

3. Catering service skills-setting tables for Chinese banquets

4. Catering service skills-designing Chinese flower stands and banquet venues

5. Catering service skills-dividing dishes < 111 pieces of mouth cloth and several sets of tableware

IV. Training results

V. Training summary

Training related courses are required: catering service and management

I. Training purpose

1. Through training, students can understand and master the business content and working standards of the catering department and have catering service awareness and management awareness;

2. Improve students' ability to analyze and solve problems;

3. Make students understand, be familiar with and master restaurant service skills, banquet service and other catering services, and cultivate students' basic ability to be competent in the basic management of hotel catering service and catering department and adapt to industry development and career changes.

2. Training content

1. Catering service skills-trays

2. Catering service skills-pouring wine

3. Catering service skills-setting tables for Chinese banquets

4. Catering service skills-designing Chinese flower stands and banquet venues

5. Catering service skills-dividing dishes <