Catering Course Brochure

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Catering refers to enterprises, hospitals, schools, hotels, etc., according to the need to contract catering management services to professional catering companies to manage, and then choose all kinds of food and beverages provided by the catering company. It refers to the systematic management process from raw material procurement, kitchen production and processing to restaurant sales and service.

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The curriculum of a catering course generally includes food processing, food quality, food microbiology, animal and plant manufactured technology of management, food chemistry, food safety and hygiene, food regulations, cost control, catering management, economics, marketing management, information management, sales strategy and other disciplines.

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