With the basic knowledge and essential skills for food service that a student is provided at F&B service operation subject, the F&B management course will continue to develop student’s knowledge and skills for food service in general, providing the concepts of dining room management, problem solving and serving guests in particular.
At the end of the course, students are able to organize and conduct a particular type of banquet such as wedding, buffet and other types of banquet included in conference, and meeting venues.
On the other hand, students are learning the behavior and attitude of studying seriously as well as working effectively in an international environment.
- Teacher: Trần Nguyễn Đăng Khoa