Course curriculum

•  Planning and Managing Food Production.
  World Food
• Menu Planning and Product Development
• Food and Beverage Operation Management
• Finance and Hospitality
• Room diversion Operation management
•  Customer Service
•  Contemporary Gastronomy
•  Creative Pastries
•  Food safety management
•  Contemporary hospitality and management
•  Developing manager and Human resource management
•  Food and Beverages
• Front office
•  Housekeeping
•  Hygiene and food safety