E-Learning & Certification of the deputy head of the hotel kitchen and pastry, has been created to fully familiarize people with the duties of the deputy head of the hotel kitchen and pastry. The tourism industry has a part called hotel industry. You may think that hotel management is only about having capital and money, but in addition to that, apart from sufficient knowledge, you must also have the ability to manage. The manager and deputy general of the hotel must fully know the management method. The deputy general manager of hotel kitchens and confectioneries is a job that is located in the hotel group, which has the merit of menu design and knowledge, quality management and storage of raw materials, productivity management and warehouse cost control, supervision of the hotel kitchen and confectionary and management of personnel and Prepare the work unit. The importance of the presence of a deputy is noticeable in large hotels. This is the vice president of the hotel, who can be very effective in implementing the decisions of the management staff and various issues of the hotel. If the management is not present in the hotel, managing all the hotel issues and monitoring the completion of the work, guiding the personnel and accompanying and cooperating with the hotel manager is the responsibility of the deputy manager.

Course Titles virtual learning li>Ability to manage quality and maintain raw materials

Ability to manage productivity and control warehouse costs

Ability to supervise the hotel kitchen and confectionery and manage personnel

Ability Preparation of work steps

Ability to apply safety and health regulations in the work environment

Prerequisites for the hotel kitchen and confectionery assistant course:

[list_negative] This The course does not require special prerequisites and the course is taught from the basics. [/list_negative]