1. Discussion on catering cost and its control methods.

2. Exploration of implementing green food standards in catering industry.

3. Advantages and disadvantages of adopting standard recipes in kitchen production.

4. Analysis of catering enterprises' coping strategies to external environment changes.

5. Analysis on the training strategy of catering grass-roots managers 6. Thinking on the transformation and development strategy of catering industry under the background of high-end catering being cold.

7. The present situation, problems and countermeasures of employees' salary composition in catering enterprises.

Extended information:

Core competence: modern hotel catering management and service skills. Core courses and main practical links: introduction to hotel management, modern hotel catering management.

Modern hotel catering marketing, catering service, wine knowledge and bar management, modern kitchen management, catering human resources management, public-private relations, hotel English, food nutrition and hygiene, knowledge of Chinese and western food, comprehensive practice of catering management and service, cooking operation training, graduation examination, etc. Employment orientation: catering management, service and technical positions in the catering department of tourist hotels and social catering industry.