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Is there a future for hotel management graduates to be catering reserve managers?

a professional counterpart is definitely worth considering if you are still interested in this industry. However, please pay attention to the following points:

First, the scale and formality of its company, and whether you will have a bigger development platform and space in the future.

second, is this' reserve manager' equivalent to a' deputy manager' or a' reserve cadre'? If it is the latter, does the company provide comprehensive training? Which aspect does this' manager' focus on?