Culinary Business Course

This course provides students with an understanding of catering management which consists of: (1) basic concepts of catering management, objectives of implementing management in catering management, organization and systems in catering management; (2) Type of catering operation; (3) Menu program for catering operations; (4) Catering menu design; (5) Control tools in catering operations; (6) catering menu prices as a control; (7) business plan for catering business; (8) catering marketing and sales; (9) service quality and training standards; (10) managing catering equipment (managing catering equipment); (11) material management in catering operations (managing catering material); (12) HR management in catering operations (managing catering employees); (13) Catering operations comply with the standards of accuracy, efficiency and K3